IN THIS ISSUE
1. Letter from the Editor: A Second Golden Age for the Cocktail
2. Recipes, Bios and Interviews from the New York Rising Stars...
3. ...And Why The New York Rising Stars Shine!
4. Raise a Glass to our New Mixology Archive
5. Cocktail Trends at Tales of the Cocktail 2007
6. Sonoma Grape Camp
7. Mixology Program at the International Chefs Congress
8. Last Chance to Participate and Win a Combi-Oven for Your Kitchen!
9. Top 10 Jobs from StarChefs JobFinder: Lucy of Gramercy, Marriot International and More
10. QuickMeals Recipe for Maine Sea Scallops Merlot-Beet Reduction by Chef Graham Elliot Bowles of Avenues

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1. Letter from the Editor: A Second Golden Age for the Cocktail
Celebrating the growing field of mixology, StarChefs raises its glass and makes a heartfelt, booze-fueled promise: we'll be writing more about mixologists and their antics, creating an easy-to-navigate mixology archive, and, in two weeks, bringing together some of the brightest and most creative mixologists around to lead a series of intimate hands-on workshops at our second International Chefs Congress.
http://starchefs.com/features/editors_dish/letter/vol20/

2. Recipes, Bios and Interviews from the New York Rising Stars...
Learn who wants to cook for Martha Washington, what Yosuke Suga learned from Joel Robuchon, who can break down every fish known to man, how to make frog wings, and more...
http://www.starchefs.com/chefs/rising_stars/2007/new_york/html/index2.shtml

3. ...And Why The New York Rising Stars Shine!
Their paths are different and so are their destinations, however, they all share an uncompromising palate, sense of culinary identity, pride in their work and timely concept - that's why StarChefs.com named them Rising Stars. But what really makes each of the 2007 New York Rising Stars shine?
http://www.starchefs.com/features/editors_dish/rising_stars/2007/NewYork/index.shtml

4. Raise a Glass to our New Mixology Archive
Drinks for every occasion, mixologists and mixology philosophy, events, trends, and more. Cheers!
http://www.starchefs.com/features/mixology/index.shtml

5. Cocktail Trends at Tales of the Cocktail 2007
While the mainstream drinking public still leans towards sweet, simple drinks - the saccharine cosmopolitans and artificially flavored appletinis that refuse to die - the modern mixology movement is spreading, and in New Orleans from July 18-22, it was a force to be reckoned with. The 5th annual gathering brought together mixologists, historians, journalists and liquor enthusiasts; the subject was the cocktail: it's past, present, and promising future.
http://starchefs.com/features/tales_cocktail/classic_cocktail/

6. Sonoma Grape Camp
If you think immigration restrictions haven't tightened since 2001, you should ask the winegrowers of Sonoma - finding workers has become so difficult that they're asking you to come pick the grapes yourself! Well, not really, but they have come up with a fun way for you to get a hands-on harvest experience.
http://starchefs.com/wine/features/html/sonoma_grape/

7. Mixology Program at the International Chefs Congress
Mixology has arrived (or returned, rather)! As a response to the growing field, StarChefs.com has brought together some of the brightest and most creative names in mixology to lead a series of intimate, hands-on workshops at its upcoming International Chefs Congress in New York City, September 16-18, 2007. In total, there are 6 workshops spanning three days, each addressing a specific facet of modern mixology:

- Todd Thrasher of Restaurant Eve, The Majestic and The PX in Alexandria, VA will demonstrate the process of making tonic water and orange bitters in Making Your Own Mixers.
- Albert Trummer will discuss sourcing exotic and original ingredients to create innovative cocktails.
- Adam Seger will dicuss blurring the line between market-inspired cookery and seasonal drink mixing, drawing inspiration from whatever he finds at the Union Square Greenmarket that day.
- Junior Merino will delve into the subject of cocktail and food Pairings in his workshop featuring Amarula Cream Liqueur and Appleton Estate Jamaica Rum, and the "freestyle Latino cuisine" of Rayuela chef Maximo Tejada.
- Jason Kosmas of New York's Employee's Only will take a culinary approach to classic mixology in his workshop focusing on classically-inspired cocktails.
- David Wondrich will prepare "dead-on" versions of several key whiskey cocktails: the (original) Whiskey Cocktail, the Whiskey Sour (New York style), the Manhattan, and the Mint Julep: benchmark drinks, in other words, by which bars are judged.

Workshops cost $25 with a 1-day or 3-day pass. For more information and registration, see
http://starchefs.com/icc

8. Last Chance to Participate and Win a Combi-Oven for Your Kitchen!
Have you ever wanted to braise, steam, poach, and roast all in the same oven?
Take a moment to tell us what you think about combi-oven technology and be entered to win a professional combi-oven for your kitchen.
http://www.starchefs.com/survey/takesurvey.php?id=1001

9. Top 10 Jobs from StarChefs JobFinder: Lucy of Gramercy, Marriot International and More
Chef
New Restaurant in Central NJ Seeks Enthusiastic Chef
Lafontana
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=230504&positionid=

Banquet Chef
Ready to Achieve and to be Recognized?
Marriott International
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=230481&positionid=

Pastry Chef
Pastry Position at Top Northwest Restaurant
Canlis Restaurant
Washington
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=230380&positionid=

Sous Chef
Five-Star Inn Opening Soon Needs You
Anonymous
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=229920&positionid=

Executive Chef
Top Culinary Opportunity for Multi-Outlet Chef
Golden Gate Fields
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=230264&positionid=

Chef de Cuisine
Bring Your Passion for Creative Cuisine
Alta's Rustler Lodge
Utah
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=229703&positionid=

Chef de Partie
Chef Gray Kunz Seeks Chefs for Upscale Casual Cafe
Grayz
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=229680&positionid=

Dining Room Manager
Management Opportunity at Top NYC Fine-Dining Restaurant
Eleven Madison Park
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=229683&positionid=

Sous Chef
Established Union Square Restaurant with Latin Flavors
Lucy of Gramercy
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=230180&positionid=

Chef
Seeking Style, Excellence, and a Passion for Being the Best
Cravings Deli-Cafe
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=229880&positionid=

10. QuickMeals Recipe for Maine Sea Scallops Merlot-Beet Reduction by Chef Graham Elliot Bowles of Avenues
Adapted by StarChefs.com
Yield: 4 Servings

Ingredients:
1 pound golden beets
4 Tablespoons olive oil
Salt and pepper
½ bottle Merlot
6 red beets, peeled and juiced*
12 sea scallops, outer membrane removed

Method:
Preheat oven to 400°F. Rub the beets with 2 Tablespoons oil and cover with aluminum foil. Bake in the oven for 40 minutes, or until fork tender. Cool, then peel and cut into quarters. Season with salt and pepper.

Simmer the wine in a pot until reduced enough to coat the back of a spoon. Add the beet juice and continue to reduce until sauce-like consistency. Season with salt and pepper.

Heat remaining 2 Tablespoons oil in a skillet over high heat. Season the scallops with salt and pepper and sear on all sides until golden brown and cooked through. Serve with the beets and sauce.

*If you do not have a vegetable juicer, you can buy beet juice at specialty markets.

Round Out the Meal:
With sauteed rapini

Kid Friendly:
Omit the wine reduction.

Wine Pairing:
A Barolo

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