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<title>StarChefs Newsletter December 2001</title>
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<td><font size="2"><b><font face="Arial, Helvetica, sans-serif"><a href="http://www.starchefs.com"><img width="102" height="103" border="0" hspace="10" align="left" src="http://www.starchefs.com/newsletter/dec01/logo.gif"></a></font></b></font><font size="6" face="Arial, Helvetica, sans-serif" color="#CC0000">StarChefs.com
Newsletter</font><font size="6" face="Arial, Helvetica, sans-serif"><br>
</font><font size="4" face="Arial, Helvetica, sans-serif"> <font color="#006600">December
13, 2000 - Issue 40</font><br>
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<p><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">IN
THIS ISSUE<br>
</font> </b> 1. Holiday Baking<br>
2. Favorite Family Holiday Recipes<br>
3. Ina Garten's Holiday Breakfast and New Year's Lunch<br>
4. Ask the Sommelier, Stephen Beckta of 11 Madison<br>
5. Fit the world on your plate: EthnicGrocers.com's featured products<br>
6. Top Ten Recipes on StarChefs<br>
7. Chris Broberg, Pastry Chef of Petrossian tells us the secret
of GingerBread Houses<br>
8. November Chocolate Lovers<br>
9. Find your dream employee or dream job in StarChefs Culinary JobFinder<br>
10. Culinary Institute of Culinary Education (formerly Peter Kumps)
wins big<br>
11. Recipe by Chef Tom Colicchio chef of Craft and Gramercy Tavern
in New York City<br>
</font></p>
<p><b><font size="3" face="Arial, Helvetica, sans-serif">If you like
food. A lot. Visit <a href="http://www.starchefs.com ">http://www.starchefs.com</a></font></b><font size="2" face="Arial, Helvetica, sans-serif"><a href="http://www.starchefs.com ">
</a><br>
</font></p>
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<td valign="top"> <font face="Arial, Helvetica, sans-serif" size="2"><b><font size="3">FIT
THE WORLD ON YOUR PLATE</font></b><br>
<a href="http://www.ethnicgrocer.com/"><img src="http://www.starchefs.com/newsletter/dec01/EGlogo.ol.gif" width="200" height="36" vspace="5" hspace="10" align="left" border="0"></a>
</font>
<p><font face="Arial, Helvetica, sans-serif" size="2"><a href="http://www.ethnicgrocer.com">EthnicGrocer.com</a>
has searched the world - from Asia to Latin America and all points
in between - to bring you the highest quality authentic foods the
world has to offer, delivered right to your home. Click on one of
our <a href="http://www.ethnicgrocer.com/eg/cp/wr.jsp?PRODUCT%3C%3Eprd_id=715681&FOLDER%20%3C%3Efolder_id=334903">15
featured countries</a> to embark on an international culinary shopping
spree, or check out our <a href="http://www.ethnicgrocer.com/cm/rp/rcp.jsp?FOLDER%3C%3Efolder_id=64023&FOLDER%3C%3EbrowsePath=64023&PRODUCT%3C%3Eprd_id=715681">authentic
recipes</a> and get cooking! Now the world is so small it fits on
your plate!</font><font face="Arial, Helvetica, sans-serif"> <br>
<br>
<font size="2">Receive $5 off your next purchase of $50 or more.
You must register to become an EthnicGrocer.com member and enter
promotional code STARCHEF during checkout </font><font face="Arial, Helvetica, sans-serif"><font size="2">to
receive this special offer</font></font><font size="2">. </font></font>
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<td valign="top"><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">1.
HOLIDAY BAKING</font></b> <br>
<a href="http://starchefs.com/HolidayBaking/xmascookies99/xmasCookies/menu.html"><img src="http://www.starchefs.com/newsletter/dec01/santasleigh.gif" width="192" height="34" vspace="5" hspace="10" align="left" border="0">Sixteen
favorite recipes</a> from some of the best bakers and pastry chefs
around, plus some all-time winners.<br>
Remember to leave some milk and cookies for Santa by the tree because,
after all, he's the one deciding who's naughty or nice<br>
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<td valign="top"><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">2.
FAVORITE FAMILY HOLIDAY RECIPES</font></b> <br>
We've asked some <a href="http://starchefs.com/HolidayIdeas96/holiday.html">StarChefs</a>
to share their treasured family holiday recipes with us. We hope that
you enjoy the recipes as much we do. From all of us at StarChefs,
may your holidays be filled with good cheer, good food, and good memories</font></td>
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<td valign="top"><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">3.
INA GARTEN'S HOLIDAY BREAKFAST AND NEW YEAR'S EVE LUNCH</font></b>
<br>
Learn to entertain from the master. <a href="http://starchefs.com/Holidays/contessa99/menu_contes.htm">Ina
Garten</a>, aka the Barefoot Contessa, offers us a perfect holiday
breakfast and a wonderfully casual New Year's Day lunch. </font></td>
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<p><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">4.
</font><font size="3" face="Arial, Helvetica, sans-serif">Ask the
Sommelier, Stephen Beckta of 11 Madison</font><font size="3"><br>
</font><font size="2" face="Arial, Helvetica, sans-serif"><a href="http://starchefs.com/cgi-bin/wine.pl"><img src="http://www.starchefs.com/newsletter/dec01/icon_wine.gif" width="85" height="81" vspace="5" hspace="10" align="left" border="0"></a></font></b><font size="3"><font size="2"><a href="http://starchefs.com/cgi-bin/wine.pl">Stephen
Beckta of 11 Madison Park</a> answers your wine questions</font></font></font></p>
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<p><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">5.
FIT THE WORLD ON YOUR PLATE</font></b><br>
<b>Shop <a href="http://www.ethnicgrocer.com">EthnicGrocer.com</a>
and receive</b></font><b><font face="Arial, Helvetica, sans-serif"><font size="2">
$5 off your next purchase of $50 or more. You must register to become
an EthnicGrocer.com member and enter promotional code STARCHEF during
checkout </font><font face="Arial, Helvetica, sans-serif"><font size="2">to
receive this special offer</font></font><font size="2">.</font></font></b><font face="Arial, Helvetica, sans-serif"><font size="2">
</font></font> </p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Featured products:<b><br>
</b><a href="http://www.ethnicgrocer.com/cm/pd/pg.jsp?PRODUCT%3C%3Eprd_id=206655&FOLDER%3C%3Efolder_id=331247"><img src="http://www.starchefs.com/newsletter/dec01/8000146500145.jpg" width="84" height="59" vspace="5" hspace="10" align="left" border="0">White
Truffle Oil</a> - This intensely fragrant oil is infused with the
earthy, transcendent flavor of the white truffle, an Italian delicacy.
Native to northern Italian forests, white truffles grow at the base
of certain varieties of oaks, and must be sought after by well-trained
dogs or pigs. This fine oil should be used in small quantities to
"finish" dishes; the delicate flavors would be destroyed
if exposed to high heat. Serve white truffle oil in a mushroom risotto
or drizzled over salads or grilled vegetables.</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif"><a href="http://www.ethnicgrocer.com/cm/pd/pg.jsp?PRODUCT%3C%3Eprd_id=715681&FOLDER%3C%3Efolder_id=334903">Italian
Treat Gift Basket</a><b> </b>- Can't get reservations at that great
little Italian place? Make it your place! It's all here in a charming
wicker basket. Start with fusilli pasta (l lb.), its fun corkscrew-shape
is perfect for holding this natural, no-sugar-added marinara sauce
(16 oz.). To round out your meal, we've tossed together a rich and
fruity extra virgin olive oil (8.5 oz.) with the mellow sweetness
of aged balsamic vinegar from Modena (8.5 oz.). Just add a bottle
of Chianti, a red-checkered tablecloth and good friends! </font></p>
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<p><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">6.
TOP TEN RECIPES ON STARCHEFS</font></b></font><font size="3" face="Arial, Helvetica, sans-serif"><br>
<br>
<font size="2">Mario Batali</font></font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/MBatali/html/recipe_04.shtml">Grilled
Lamb Chops "Scottaditti" with Pom Pom Mushrooms,
Garlic Confit and Mint</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Joachim
Splichal</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/JSplichal/html/recipe_04.shtml">Chocolate
Croissant Pudding With Wild Turkey Sauce</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Ina Gartner</font><font size="3" face="Arial, Helvetica, sans-serif">
</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://starchefs.com/Holidays/contessa99/recipe_04.html">Vegetable
Lentil Soup</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Waldy
Malouf</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/WMalouf/html/recipe_03.shtml">Wood
Roasted Trout with Chervil Vinaigrette</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Hubert
Keller</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/HKeller/html/recipe_02.shtml">Stuffed
Artichoke Heart Barigoule</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Jean Georges
Vongerichten</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/JGVong/html/recipe_06.shtml">Roast
Chicken Breasts with Pine or Rosemary</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Bradley
Ogden</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/BOgden/html/recipe_05.shtml">Barbecued
Shredded Pork with Corn Crepes and Avocado Salsa</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">José
de Meirelles<br>
</font> <font size="2" face="Arial, Helvetica, sans-serif"><a href="http://starchefs.com/holidays/2000/hanukkah/html/recipe_03.html">Lamb
Shanks with Fruited Couscous</a><br>
</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Christian
Delouvrier<br>
<a href="http://starchefs.com/thanksgiving/2000/html/recipe_27.shtml">Turkey
Croquettes</a></font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Craig
Shelton</font><font size="2" face="Arial, Helvetica, sans-serif"><br>
<a href="http://www.starchefs.com/CShelton/html/recipe_04.html">Cervena
Loin of Venison with Smoked Beets, Clove Gelée and
Black Pepper Gastrique<br>
</a> </font></p>
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<td valign="top"><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">7.
CHOCOLATE LOVERS</font></b><br>
<a href="http://starchefs.com/chocolate_lovers/2001/html/december/index.shtml"><img src="http://www.starchefs.com/newsletter/dec01/cake.jpg" width="97" height="92" vspace="5" hspace="10" align="left" border="0"></a>This
month's new recipes include <a href="http://starchefs.com/chocolate_lovers/2001/html/december/index.shtml">Classic
Fudge, Spritz Cookies II, Chocolate Decadence II, Espresso-Sour Cream
Brownies</a>.<br>
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<td valign="top"><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">8.
GINGERBREAD WORKSHOP</font></b><br>
<a href="http://starchefs.com/holidays/2000/christmas_02/html/index.shtml"><img src="http://www.starchefs.com/newsletter/dec01/gingerbread.gif" width="95" height="95" vspace="5" hspace="10" align="left" border="0"></a>Chris
Broberg, Pastry Chef of Petrossian tells us how to keep the walls
from tumbling down. <a href="http://starchefs.com/holidays/2000/christmas_02/html/index.shtml">Get
the tips on how the pros do it</a>.</font></td>
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<p><font size="3"><b><font face="Arial, Helvetica, sans-serif">9.
CULINARY JOBFINDER ON STARCHEFS</font></b></font><font size="2" face="Arial, Helvetica, sans-serif">
<br>
Find the <a href="https://www.culinaryjobfinder.com">exciting culinary
jobs</a> on posted StarChefs. See below a few examples of what you
will find in our improved Culinary JobFinder.</font></p>
<ul>
<li><font size="2" face="Arial, Helvetica, sans-serif">Private Yacht
Club in Florida looking for an Executive Chef</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Management
company needs a progressive executive chef to guide the growth
and development of a high quality food program.</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Five star
restaurant five minutes from NYC looking for an experienced pastry
chef</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Historic
Country Inn featuring fine dining seeks a working head chef</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Company looking
for a new product development manager of specialty cheeses </font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Houston restaurant
which won 'Best New Restaurant' and 'Best Interior Design' looking
for a sous chef</font></li>
</ul>
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<td valign="top"> <font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">10.
THE INSTITUTE OF CULINARY EDUCATION</font></b> <br>
<a href="http://www.iceculinary.com">ICE (formally Peter Kumps)</a>
won first place and two of three awards in the 2001 Food & Wine
Magazine School Jam competition for "Best Overall Team"
and "Best Dish". The New England Culinary Institute won
for "Best Use of Technique". See winning recipes next month
at <a href="http://www.iceculinary.com">http://www.iceculinary.com</a>.</font></td>
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<p><font size="2" face="Arial, Helvetica, sans-serif"><b><font size="3">11.
NEW RECIPE</font></b> <br>
From <i>Think Like A Chef</i>, by Tom Colicchio, Chef at Craft
and Gramercy Tavern in New York City, adapted by StarChefs</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif"><b>Salmon
Braised with Mushrooms</b></font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif"><b><i>Yield:</i></b>
4 Servings</font></p>
<ul>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 tablespoons
extra-virgin olive oil</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">4 (6-ounce)
center-cut salmon fillets, about 1_ inches thick</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Kosher
salt and freshly ground black pepper</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 cup
chicken stock</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 recipe
Marinated Mushrooms (see recipe below) </font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 tablespoon
unsalted butter</font></li>
</ul>
<p><font size="2" face="Arial, Helvetica, sans-serif">Heat the
oil in a large skillet over medium-high heat until it shimmers.
Season the salmon with salt and pepper on both wider (cut)
sides. Add the pieces to the skillet, with the seasoned sides
down. Adjust the heat so the oil sizzles but does not smoke.
Cook for about 3 minutes without turning (the cooked side
will be golden), then transfer the salmon to a plate. Wipe
out the skillet.</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Add the
chicken stock and the marinated mushrooms to the skillet and
bring to a simmer over medium heat. Nestle the salmon, cooked-side
up, among the mushrooms. Gently simmer, basting frequently,
until the salmon is cooked, 2 to 4 minutes for medium rare.</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Transfer
the salmon to serving plates. Stir the butter, salt, and pepper
into the mushrooms. Spoon the mushrooms onto each plate and
serve.</font></p>
<p></p>
<p><b><font size="2" face="Arial, Helvetica, sans-serif">Marinated
Mushrooms</font></b></p>
<ul>
<li><font size="2" face="Arial, Helvetica, sans-serif">1/4
cup plus 2 tablespoons extra-virgin olive oil</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 leeks,
white part only trimmed, halved lengthwise and thinly sliced</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 small
onion, peeled, quartered lengthwise and thinly sliced</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 carrot,
peeled and thinly sliced</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 stalks
celery, peeled and thinly sliced</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Kosher
salt</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 garlic
clove, peeled</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 bay
leaf</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 tablespoon
coriander seeds</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 recipe
pan-roasted mushrooms (see recipe below) </font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Freshly
ground black pepper</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 1/2
tablespoons sherry vinegar</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1/4
cup chicken stock </font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 sprigs
fresh thyme</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 sprigs
fresh flat-leaf parsley</font></li>
</ul>
<p><font size="2" face="Arial, Helvetica, sans-serif">Heat 2
tablespoons of oil in a large skillet over medium-low heat
until it slides easily across the pan. Add the sliced leeks,
onion, carrot, and celery. Season with salt and cook, stirring
occasionally, until the vegetables begin to soften, about
10 minutes. Add the garlic, bay leaf, and coriander seeds
and continue cooking until the vegetables are very tender,
10 to 15 minutes more.</font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Add the
mushrooms to the skillet and season liberally with black pepper.
Add the vinegar, let it bubble for a second or two, and then
add the chicken stock, thyme and parsley. Simmer for 1 to
2 minutes then remove the skillet from the heat. Add the remaining
quarter-cup of olive oil and set aside, allowing the mushrooms
to cool slowly in the marinade. Cover and refrigerate for
at least 2 hours before serving. </font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif"><b>Pan-Roasted
Mushrooms</b></font></p>
<ul>
<li><font size="2" face="Arial, Helvetica, sans-serif">4 to
6 tablespoons extra virgin olive oil</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 pounds
mixed wild and cultivated mushrooms, cleaned, trimmed, and
thickly sliced</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">Kosher
salt and freshly ground pepper</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">1 or
2 shallots, peeled and finely chopped</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 cloves
garlic, peeled and finely chopped</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 tablespoons
fresh thyme leaves</font></li>
<li><font size="2" face="Arial, Helvetica, sans-serif">2 tablespoons
chopped fresh tarragon (optional)</font></li>
</ul>
<p><font size="2" face="Arial, Helvetica, sans-serif">Heat about
1 tablespoon of oil in a large heavy skillet over medium-high
heat until it simmers. Add just enough mushrooms to loosely
cover the bottom of the skillet (you should be able to see
the pan between the mushrooms). Season the mushrooms with
salt and pepper. Cook for about 2 minutes, then gently turn
the mushrooms over as they brown and soften. </font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Add a
little chopped shallot and garlic, and some thyme and tarragon.
Continue cooking the mushrooms until they are tender, about
2 minutes more, and then transfer them to a plate. Wipe out
the skillet and repeat the process, cooking the mushrooms
in small batches. </font></p>
<p><font size="2" face="Arial, Helvetica, sans-serif">Just before
serving, add a bit more butter or oil to the skillet and warm
the mushrooms over medium heat. Season with salt and pepper.</font>
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