1. Tickets to StarChefs Rising Stars Revue New York On Sale Now!
2. What to Eat & Where to Stay: A Foodlover’s Guide to Miami
3. Star Vintner: Leo Hillinger – Local Tradition Meets Modern Technique
4. Editor’s Dish: Spotlight on Gabriele Marewski of Paradise Farms in Homestead, FL
5. Wining About Soup: How to Match a Liquid with a Liquid
6. Winter’s Not Over Yet…Revive Your Repertoire with Farm Fresh Recipes
7. For Chocolate Lovers Only: Praline Almonds - An Ideal Easter Treat
8. Top 5 Best-Selling Cookbooks
9. Top 10 Jobs on StarChefs JobFinder
10. Participate in StarChefs Reader Survey and Win a Weekend Getaway
11. Mario Batali and Susan Cahn invite you to the 2005 Can-Do Awards Dinner
12. Boston's Best Chefs Share Techniques and More at StarChefs Studio NEFS
13. QuickMeals Recipe for Tuna Tartare with Ponzu Sauce from Chef Charlie Palmer



If you like food. A lot. Visit www.starchefs.com

Take Time Out for Hunger
Dine out at some of the New York City’s top restaurants on Sunday, March 20 and participate in Time Out For Hunger – a fundraising initiative by Time Out New York and the Food Bank For New York City. Star Chef Mario Batali will lead more than 75 restaurants in donating 10% of March 20 proceeds to the Food Bank. For a complete list of participating restaurants, please visit
www.foodbanknyc.org.

2. What to Eat & Where to Stay: A Foodlover's Guide to Miami
Miami’s “hot-or-not” index may fluctuate from one moment to the next with the Hollywood set, but from a chef’s or food lover’s perspective, there’s always plenty of action on the restaurant scene. Check out the StarChefs Editors’ recommendations. Read more.

5. Wining About Soup: How to Match a Liquid with a Liquid
Two classic starter courses – soup and salad – create a lot of worry for people when it comes to wine pairings. Some people even suggest forgoing wine entirely, reserving it for the main course only. Wine Editor Jim Clarke tackles the issue head on.Read more.

6. Winter's Not Over Yet…Revive Your Repertoire with Farm Fresh Recipes
Spring may be on its way, but winter's chill is still in full swing. Check out our chefs' recipes for a variety of winter produce – from cauliflower to pineapple. Read more.

1. Everyday Italian
   By Giada De Laurentiis
   
   
   
2. Not Your Mother's Slow Cooker Cookbook
   By Beth Hensperger and Julie Kaufmann
   
   
   
3. Cooking with Convection:
   Everything You Need to Know to Get the Most from Your Convection Oven
   By Beatrice Ojakangas
   
   
   
4. Paula Deen & Friends: Living It Up Southern Style
   By Paula Deen and Martha Nesbit
   
   
   
5. French Women Don't Get Fat
   By Mireille Guiliano

1. Cooks (All Levels)
   5 Diamond Hotel/4-Star Restaurant in Downtown Houston!
   Four Seasons, Houston
   Texas
   
   
   
2. Dim Sum Chef
   Experienced Chef Wanted in Vegas!
   Bellagio Resort
   Nevada
   
   
   
3. Garde Manger Cook
   Great Seasonal Opportunity at Exclusive 4-Star Island Club
   Hilton Short Hills
   New Jersey
   
   
   
4. Line Cooks
   Hiring Line Cooks for Two Locations!
   FoodCraft, Pentagon City
   New York/South Carolina
   
   
   
5. Line Cooks
   Truly Authentic BBQ in NYC
   Blue Smoke - Union Square Hospitality Group
   New York
   
   
   
6. Cook Supervisor
   Luxury Hotel is Seeking Experienced Supervisor
   The Ritz-Carlton, Dearborn
   Michigan
   
   
   
7. Sous Chef
   Top Restaurant Group in Atlanta seeks Sous Chef
   Buckhead Life Restaurant Group
   Georgia
   
   
   
8. Executive Sous Chef
   Great Opportunity in South Beach!
   Miss Yip Chinese Café
   Florida
   
   
   
9. Maitre'd
   Do you want to run the door at one of NY's favorite restaurants?
   Union Square Café - Union Square Hospitality Group
   New York
   
   
   
10. Executive Assistant Manager - Food & Beverage
    F&B Manager Wanted with Strong Leadership Skills
    The Ritz-Carlton, Tysons Corner
    Virginia

10. Participate in StarChefs’ Reader Survey and Enter to Win a Gourmet Weekend Getaway
StarChefs.com is conducting a reader survey to collect information that will allow us to develop the content and technology that you, our readers, value the most. All survey participants will be automatically entered to win a complimentary Last-Minute Weekend Getaway for Two, provided by Site59.com, the leader in last-minute online travel. Choose from Site59.com’s food and wine getaways, including a trip to “Wine Country, CA,” a taste bud tour of Madrid, Spain, or a cerveza crawl through Monterrey, Mexico. Click here to complete our reader survey: http://www.starchefs.com/survey/surveytree.shtml

11. Mario Batali and Susan Cahn Invite You to the 2005 Can-Do Awards Dinner
The Food Bank For New York City and dinner co-chairs Mario Batali and Susan Cahn invite you to the 2005 Can-Do Awards Dinner - an annual event recognizing that everyone "can do" something to help feed the 2 million New Yorkers at risk of hunger. This year’s event will take place on Monday, April 4 at Cipriani 23rd Street – 200 Fifth Avenue. Click here for tickets and additional information.
http://www.starchefs.com/events/can_do/2005/index.shtml

12. Boston's Best Chefs Share Techniques and More at StarChefs Studio NEFS
StarChefs Studio returns to Boston for the New England Foodservice and Lodging Expo on April 10-12. This not-to-be-missed program of events is jam-packed with exciting demos from Boston’s leading up-and-coming chefs, plus humorous anecdotes from Anthony Bourdain of Kitchen Confidential fame, and valuable business lessons from chefs and other industry professionals. We are offering select chefs, cooks, culinary students and industry professionals throughout the country complimentary tickets to NEFS, which includes admission to StarChefs Studio and an exclusive chef networking party. Apply here for your free industry-only trade ticket.
http://www.starchefs.com/events/studio/2005/nefs.shtml

13. QuickMeals Recipe for Tuna Tartare with Ponzu Sauce
Chef Charlie Palmer with Chef de Cuisine Michael Lockard of Métrazur – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
Tuna tartare:
3/4 pounds sashimi quality blue fin tuna
1/3 cup extra virgin olive oil
Salt
Cayenne pepper

Ponzu sauce:
½ cup soy sauce
½ cup water
¼ cup rice wine vinegar
¼ cup Mirin
3 ounces grated ginger
1/3 cup lemon juice, freshly squeezed
¼ cup sesame oil
1 teaspoon coarsely ground black pepper
1 teaspoon wasabi powder

Additional garnishes:
2 Nori sheets, cut into batons (matchstick strips)
1 Tablespoon black and white sesame seeds, toasted

Method:
For tuna:
Cut the tuna into ¼-inch dice and place in a bowl. Mix the tuna with olive oil, salt to taste, and a pinch of cayenne pepper.

Press the tartare equally into 4 ring molds about 3 inches in diameter (a tuna can opened at both ends works as a handy substitute). Refrigerate for at least 1 hour, and up to 6, prior to serving.

Note: The olive oil will become very thick when cold and help to hold the diced tuna together for a nice presentation.

For ponzu sauce:
Combine all ingredients in a medium saucepot and bring to a simmer over medium-high heat. Remove from heat and cover. Let the ponzu stand for about 20 minutes to let the flavors marry. Strain and chill.

To assemble:
Unmold the tuna into 4 small, shallow bowls. Whisk the ponzu sauce well and spoon liberally over the tartare. Garnish with the nori strips and sprinkle with sesame seeds. Serve.

Wine pairing:
An Austrian Riesling with great acidity and lots of flavor such as the Hirsch Riesling Gaisberg Alte Reben 1998.

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