Blogging Top Chef Extras

Top Chef Masters Epi. 1 cont..

2009-06-03T11:53:00.000-07:00

Four chefs will compete each week with the winner going on to the next round then the six winners will face off. There is a QuickFire and since the chefs are "Masters" they are given less time to prepare their food.

The chefs are in good spirits and do the QF with lots of laughs and smiles. You don't have the tension that is so thick in a regular TC kitchen. When a chef was in need, another chef stepped up. Not something you see very often on TC.

The QF judging was done in one room while the chefs watched in the kitchen via flat screen. There were lots of joking around and laughter by the chefs. It was really great to see them like this. Each chef is scored and the chef with the highest total is the QF winner.

The chefs are told what their Elimination Challenge is and they will be then given $150 and taken to Whole Foods. Once again, there is lots of laughter. I could get used to this! The grocery store is not a place a few of these chefs spend much time at it would seem.

The next day, the chefs grab their items and are ready to head out for the EC when one of the chefs realizes he has made a huge rookie error. Remember how much flack Ilan got when he spilled Marcel's chopped mango? Well, this just proves that even seasoned executive chefs make rookie mistakes, not just Ilan.

The chefs arrive at their destination and get down to business. More laughing and lots of cooking going on. There's one moment that's gonna drive a few of y'all nuts. I can see the comment section now. "I cant believe so and so did that!" "Gross!" Yup, y'all will be saying it, mark my words.

The food is plated and served to the critics. Yes, I said critics, not judges. I'm too lazy to look their names up right now but they didn't do too bad. I was kinda getting a "I wanna be Bourdain" vibe from the British guy at first but he mellowed out.

Everyone meets back at critics table and there is lots more laughter. I really liked this part. You got to see lots of interaction with the critics and chefs. Mistakes were explained and not an ounce of snark was said. This was the nicest critics(judges) table I've ever seen. Chefs are scored. A winner advances to the next round. A charity scores $10,000.

Tom makes a very brief appearance via soundbite and it looks like Gail will be a critic in future episodes.

Top Chef Master-cont.

2009-04-07T22:23:00.000-07:00

“Top Chef Masters” will feature guest stars and judges Neil Patrick Harris, Zooey Deschanel, "Lost" writers and executive producers Carlton Cuse and Damon Lindelof, “Flipping Out’s” Jeff Lewis, and for the first time, all past "Top Chef" winners will be together during an episode. The series will also showcase chef'testant fan favorites as well as appearances by “Top Chef’s” Tom Colicchio, Padma Lakshmi and Gail Simmons.

"On 'Top Chef,' the biggest names in the industry join us as guests to pass judgment on the chef'testants,” said Dan Cutforth, Executive Producer, Magical Elves. "Now we'll get to see how they handle equally tough challenges."

"We are thrilled to have such an amazing line up of celebrated chefs putting their reputations on the line for their charities,” said Jane Lipsitz, Executive Producer, Magical Elves. "'Top Chef Masters' will take the kitchen competition to the next level."

To meet the cast of "Top Chef Masters," visit www.BravoTV.com. Photography and bios are available at www.nbcumv.com.

Following are the 24 "Top Chef Masters" competing chefs:

- Rick Bayless – Frontera Grill, Chicago, Ill.
- Wilo Benet – Pikayo, San Juan, Puerto Rico
- John Besh – Restaurant August, New Orleans, LA
- Graham Elliot Bowles – Graham Elliot Restaurant, Chicago, Ill.
- Michael Chiarello – Bottega Restaurant, Yountville, Calif.
- Michael Cimarusti – Providence, Los Angeles, Calif.
- Wylie Dufresne – wd~50, New York, N.Y.
- Elizabeth Falkner – Orson, San Francisco, Calif.
- Hubert Keller – Fleur de Lys, San Francisco, Calif.
- Christopher Lee – Aureole, New York, N.Y.
- Ludo Lefebvre – Ludo Bites, Los Angeles, Calif.
- Anita Lo – Annisa, New York, N.Y.
- Tim Love – The Lonesome Dove Western Bistro, Fort Worth, Texas
- Rick Moonen – Rick Moonen’s RM Seafood at Mandalay Bay, Las Vegas, Nev.
- Nils Noren – French Culinary Institute, New York, N.Y.
- Lachlan McKinnon Patterson – Frasca Food & Wine, Boulder, Colo.
- Cindy Pawlcyn – Mustards Grill, Napa Valley, Calif.
- Mark Peel – Campanile, Los Angeles, Calif.
- Douglas Rodriguez – Alma de Cuba, Philadelphia, PA
- Michael Schlow – Radius Restaurant, Boston, Mass.
- Art Smith – Table Fifty-Two, Chicago, Ill.
- Suzanne Tracht – Jar, Los Angeles, Calif.
- Jonathan Waxman – Barbuto, New York, N.Y.
- Roy Yamaguchi – Roy's Restaurants, San Diego, Calif.

Kelly Choi, food journalist and creator, producer and host of NYC TV's weekly restaurant show "Eat Out NY," will host this highly competitive spin-off uniting some of the brightest stars in the world of food, showcasing the often cutthroat world of the culinary arts. A former model, Choi recently finished her book called "The 20 Most Delicious Dishes in New York," which is set to hit stores in spring of 2009.

Joining the judges' panel is Gael Greene, New York Magazine's famed restaurant critic for over 40 years, a best-selling author and co-founder of Citymeals-on-Wheels, which provides food to the homebound elderly. James Oseland, culinary expert and Editor-in-Chief of Saveur magazine, and British journalist, writer and broadcaster Jay Rayner, will also serve as regular judges for the series.

Each episode of "Top Chef Masters" holds two challenges for the chefs. The first is a twist on the classic "Top Chef" quickfire challenge which tests their basic abilities – for example in season 2 of "Top Chef" where the chef'testants had to create an amuse bouche out of items from a vending machine. Each quickfire challenge will be judged by a blind taste test and a five-star system, similar to fine dining reviews.

The second challenge is a more involved elimination challenge designed to test the versatility and invention of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for demanding clients. The food will be tasted and evaluated by the judges and a wide range of tasters for whom the challenge is aimed, whether it is patrons at a five-star restaurant or a room full of hungry kids – the food has to appeal to the diner as well as the critics if the chef is to survive.

This season, www.BravoTV.com will host a "Top Chef Masters" B-Hive sponsored by Stacy’s® Pita Chips where viewers can host weekly viewing parties for their fellow food-obsessed friends, including provided party kits, game ideas, and more! Fans can also visit the site weekly to find out how to make each winning dish through video demonstrations. Visitors will be able to watch interviews of the eliminated chefs and the winning chefs of each challenge. The tables turn with "Rate the Plate," where the user can determine which dishes were the best each week. Also, fans can play "Memory Match" and test their foodie and chef knowledge with our challenging — and addictive — IQ quizzes. Television Without Pity (www.televisionwithoutpity.com) will recap each episode in their signature snarky tone.

"Top Chef Masters" fans can visit m.bravotv.com from their web-enabled phone for exclusive content including trivia games, video and behind-the-scenes dish. Viewers will also be able to voice their opinion each week with live voting and later share their vote with Facebook friends on www.BravoTV.com.

"Top Chef Masters" is produced by the Emmy-nominated Magical Elves. Dan Cutforth, Jane Lipsitz and Shauna Minoprio serve as executive producers. "Top Chef" head judge, renowned culinary figure and chef/owner Craft Restaurants Tom Colicchio serves as consulting producer.

Bravo is a program service of NBC Universal Cable Entertainment, a division of NBC Universal, one of the world's leading media and entertainment companies in the development, production, and marketing of entertainment, news, and information to a global audience. Bravo has been an NBC Universal cable network since December 2002 and was the first television service dedicated to film and the performing arts when it launched in December 1980. For more information, visit www.BravoTV.com.

The Good, The Bad, The Ugly Epi.2

2008-11-24T01:11:00.001-08:00

Good:

The BEST line of the Blogging Top Chef live chat - "Fonzie is sitting on the ramp ready to jump!" (meaning that the show was "jumping the shark!" - remember "Happy Days"?)

Jill's tank top. I still think it was really cute :)

Fabio's reaction at judge's table. He thought for sure he was in the bottom, but little did he know he was the winner!

Jamie's soup. I would like that dish and would love to try it!

Bad:

Bone in Jamie's quick fire dish - OUCH!

Hosea's decision to use the canned crab meat.

Soccer Moms in Whole Foods Union Square Jeff? Really? Ever BEEN in that neighborhood?

Stefan saying Fabio is his "biggest competition". HOW the hell do you know after one challenge dude? LOL

Hosea's comment during the quick fire, "You don't have time to worry about presentation." Oh boy, THAT one's gonna come back to haunt ya buddy!

Ugly:

Is Ariane becoming the Marla (Project Runway Season 2 contestant) of Top Chef 5? You know, the "older one", questions everything and in the end the only question you have is "what is SHE still doing here?" LOL

The ostrich egg. That thing was huge and I loved the blog comment (I believe it was Lee Ann Wong) that said she should have done the Flintstone's brontosaurus burger with it!

Jill's defense - Gail was right. It was the most LAME defense of a dish in 5 seasons!

Glad to see Stefan and Fabio are becoming so close but are they gonna be jumping over to "Team Rainbow" sometime soon?? JEEZ! LOL

BTW: I am just sending this entry out on Sunday night because I spent the weekend in Lancaster, Pa (Amish Country for those who are unfamiliar). We had lunch at a place called "Good and Plenty" where you sit down to dinner with a bunch of strangers and they serve you like a Sunday dinner! Fun stuff! There were these 2 women at our table from outside of Philadephia who were discussing reality TV. My ears perked up when they mentioned Top Chef New York (of course!). The one woman, Debbie, told me that her favorites are Fabio and Stefan. I told her about our blog and invited her to check it out. If you're reading this - Hi Debbie (and your Mom!)

Monday Morning Mixer, The Good, The Bad, The Ugle (Epi.1)

2008-11-16T20:23:00.001-08:00

The good:

- LOVED the multi-level Quick Fire! I am wondering if the chef-testants knew that based on how many people were there, not all were getting "off the (Governor's) island!"

- Also LOVED the concept of the first "real" elimination challenge. New York is such a diverse city with so many different neighborhoods that are known for its food. We were sitting here at home going "Greek - Astoria! Brighton Beach - Russian!"

- As far as chef-testants go, so far I am liking Leah, Hosea and Eugene. I think I would have ended up loving Patrick, but I'm sure he'll be fine! I also like Danny. I love a raw New Yorker, gritty style - very Joey Paulino!

The Bad:

- Not loving the whole concept of "Team Rainbow" - the t-shirts, the whole but. Sure, you're gay and "not that there's anything wrong with that", but I'd rather you guys be knows as great chefs who also HAPPEN TO BE gay. Dale Levitski sure was!

- Salad? In a quickfire challenge that will send people home?? With apples as the main ingredient?? Really???

The Ugly:

- Stefan's rough exterior (or as Lee Anne called it on her blog - his "alter ego"). You can tell he's gonna be the Marcel of Season 5. Side note: I actually met Marcel at one of the CIA Top Chef cooking events this summer and boy was I wrong about him!

- Some of those dishes. Man, HOW are you going to present those plates to the panel AND especially Jean Georges! Yeah, don't put out those black rice noodles, especially if you've NEVER MADE THEM BEFORE!

Next week's "The Good, The Bad and The Ugly" entry will be a lot longer - I swear! I just have to get to know these chefs a little better. Heck, I had to keep referring back to bravotv.com just to remember all their names!

TrishDish

My Take on TC5, Episode 1

2008-11-06T10:09:00.000-08:00

What is up with the music? There is this ambient music played throughout the entire episode. Very annoying.

Yes, we have a Bear! I adore gay men but next to a Nelly Queen, I love me a Bear.

Yo, Adrianne! I swear this guy is the love child of Joey and Frank.

Subtitles?

Teeny-tiny tattooed lesbian. Adorable!

If you have a hot accent to back your looks up, do you need to know how to cook?

If you say you are worried about being pigeon holed because of your ethnicity then cook ethnic food because that's what you know, you annoy me.

If you are needy and want your hand held while you cry, don't try out for the show, please?

Hmm, an asshat with an accent who can cook? Interesting.

Ah, how sweet, you love your mommy. Too bad she is a hard ass.

Pretty boys who check their hair every five minutes will get their asses kicked in BOH.

I want his eyebrows!

She's so all-American, I bet her farts smell like apple pie.

How can you be a chef and have such poor time management skills?

A quiet one, hmm. Harold, part deux?

Interesting twist in the first QF.

Click HERE to watch preview of QF

The first EC is one of my favorites from the past.

Click HERE to watch the opening preview of EC

Who knew the ability to use a paring knife was such an advanced skill.

Kooky doesn't even begin to describe her.
I love it!

Where in the hell did they find a kitchen like that in NY?

The rent on the apt. has got to be more per month then what I paid for my minivan. (Yeah, I have a minivan, that's how I roll. Deal with it.)

A Southern Belle?

Magical Elves hasn't changed their editing style. Was apparent who the winner/loser was right off the bat.

Several "disposable chefs" jump out at ya but looks like a pretty strong bunch.

No Toby Young this episode but according to the previews, he looks rather Bourdain-ish in his commentary. Very good news.

OK folks, that's as good as it gets. Can't wait to see y'all for our live chat next Wednesday.

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Top Chef Columbus Report!

2008-10-21T06:50:00.000-07:00

Hung's Shrimp and Noodles (Hung says stir fry "sounds cheap)
For the shrimp:
Garlic
Oil
Shrimp
Basil
Cilantro
Scallions
Tamarind juice
Oyster sauce
Lime juice
Fish sauce
Chili sauce
Honey

Noodles:
Rice noodles
Onions
Carrots
Mint
Oyster sauce
Cilantro
Scallions
Fish sauce

Combine all ingredients except herbs in skillet and cook until shrimp are heated through. Add herbs and set aside. In a separate pan soften onions and carrots. Add blanched noodles and combine w other ingredients. Plate noodles topped with the shrimp mixture and garnish with herbs.

Richards Mozzarella Scallop* salad:

Salad:
Mix of red, yellow and golden tomatoes, cut into wedges
Mozzarella sliced into rounds or 'scallops'
Peaches
Serrano chilies
Scallions
Cilantro with stems included
Yuzu juice
Minus 8 ice wine vinegar
Salt
Basil

Dressing:
Yuzu juice
Minus 8 ice wine vinegar
Mustard
Honey

Combine all ingredients and serve at room temperature.
*Richard informed us this was the inaugural run of the mozzarella scallop!

This was a fun demo to attend, lots of personality with those two!
I also was able to talk with another TC fan, definitely the biggest fan in our group-so, hello to Chris from MoJo!

Thank you Catherine for sharing with us!

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Foaming At The Mouth With Marcel Vigneron!

2008-08-12T06:52:00.000-07:00

The demo began with a special cocktail - a hibiscus blood orange vodka concoction, which was amazing! Marcel led the toast as everyone sampled the drink. He then explained how he chose his three dishes: one would be based on "creativity", one on "seasonality" and one on "modern global cuisine".

The dish representing creativity was a dish comprised of meyer lemon, gelatin, fennel cream and caviar. When asked if the recipe was in the Top Chef cookbook, Marcel replied that versions of the recipe were but he is always coming up with new flavor profiles and "changes things up".

To show "seasonality", Marcel prepared a gazpacho made with a melon gelee and crab meat which was tasty and well received. For his third dish, Marcel explored his newly found flare for Vietnamese cuisine and presented a kampachi and a lemongrass salad with a light, fluffy cake. The flavors in this dish were very bright and tasty. The cake was a nice treat as well!

The night was capped off with - well, a nightcap! A "dirty martini with a twist" featured olives that Marcel actually made using his molecular gastronomy techniques! Very cool!

Things I learned from Marcel:
- Always let gelatin sheets sit in ice water. You don't want to dilute it and lose the flavor.
- The "super bag" is the new rage for straining needs. According to Marcel it "makes the chinois look like child's play!"
- Marcel once learned from Eric Ripert when seasoning fish that you should "season the fish, not the oil" when he questioned why he put the salt on before the oil (he thought that putting the oil season would give an uneven distribution of salt)
- Change up your knife skills on a dish to give diffferent textures.
- Marcel has a formula for creating a dish - the Four T's (taste, texture, technique and temperature)

Marcel's answers to the audience's questions:
"What have you been doing since Top Chef?" - Marcel has been continuing his "radical sabbatical" by fishing in Alaska and traveling the country. He is currently working on finding a "home" (a restaurant to work at or possibly his own venture.) Location really doesn't matter.
"What restaurant would you consider to be amazing?" - He said it could be anywhere from a four-star place to a dim sum joint, but he loves El Bulli in Spain.
"Did the Top Chef experience help or hurt you?" - After commenting that he would not have been in front of us that night if it hadn't been for the show, but says he "is who he is" and wouldn't change a thing about the experience or his craft.
"Who do you still keep in touch with?" - This was funny. He mentioned that he just saw Marissa in San Francisco and talks to Josie and Spike (who he knows from school), he joked that he and Betty "exchange Christmas cards" and that he and Ilan "talk on the phone every day"!
"Would you do a Top Chef reunion?" - He'd consider it!

Marcel is a really great guy and I am glad I had the chance to meet him (I may not totally understand where he is coming from, but I can appreciate his style!)

Great work Trish. Thank you for sharing your experience with us!

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Top Chef Tour - San Diego

2008-08-04T18:56:00.000-07:00

Both chefs were very fun, warm, and open, and seemed really easy going in front of an audience. They spoke about their show experiences, including that the stew room was like hell: a tiny space with a heater were they were holed up for six-plus hours at a time. Ryan said judging was always a scary experience, especially when Bourdain was on panel. No surprises there!

One audience member asked if Lisa was really as bad as she seemed. Ryan paused for a moment and said "my mother always told me if you don't have anything nice to say..." and then laughed. He went on to explain that she was a very talented cook, but wasn't perhaps the most pleasant person to be around. Both Ryan and Brian (aww, rhyming!) did say how cool many of the chefs were, including Tre, Stephanie, CJ and even Marcel. (See video clip.)

Ryan told us a story about Mark that took place during the movie challenge, in which they picked the movie "A Christmas Story" as inspiration. The two were shopping for the challenge at Whole Foods, and had budgeted to spend all their money, when Mark came over cradling a squash like a baby, and asked of they could buy "Baby Jesus," as their menu was Christmas themed. He pinched pennies enough to afford the squash, which he continued to refer to as Baby Jesus and cradle/pet the entire duration of the challenge. Ryan said that by the end, Jen was so sick of the Baby Jesus-squash (and was maybe a bit tipsy) that she picked it up and smashed it on the floor... Mark and Ryan scooped up the parts as best they could, but thus was the end of Jesus-squash.

Another person asked what the cheftestants ate during filming, which evoked grimaces from both guys. Brian said they usually just got the leftovers of the craft services cart, saying that the pecking order went Padma, show big wigs, the rest of the judges, the crew, then the chefs. Ryan chimed in and said once they complained so much they were able to get McDonald's, and that that was the best thing he ate the whole time. Pointing to a large duffel bag on a shelf, Brian said that he had carried that during taping, and that after challenges, he and the other chefs would sneak whatever they could out of the kitchen: "bottles of whiskey" he laughed, leftovers from challenges, etc.

I did manage to get one question in. I asked (hypothetically of course) if they were on death row or had to plan a last meal what it would be. Ryan said that although it was sappy, his favorite meals were Thanksgivings with his family since he doesn't get to see them that often. He did say if he had to pick a last meal for death row it would be "a lot of pizza and a lot of beer!"
Brian echoed Ryan's sentiments and said that his favorite dining experiences were those he had growing up on the Oregon coast, having Dungeness crab and clam bakes. Both chefs said that while they have had many extraordinary culinary experiences, the most important and special ones were those in which good company and loved ones were present.

They were both cooking for us the whole time, which for me was the most exciting part of the day. Brian had managed to procure some special local tuna, which he sliced into sashimi. He did two different cuts so we could taste the difference between the fatty belly and the upper part, and dressed them in a soy/wasabi dressing. The toro was absolutely melt-in-your-mouth fantastic. Some of the best I've ever had.

Ryan chose to do a savory summer salad, including watermelon, cucumber, baby cherry tomatoes, thinly sliced red onion, micro-greens, basil and some lovely, creamy cheese from Whole Foods on top. The dressing was a vinaigrette. It was also really, really yummy, and something I feel like I could even reproduce at home.
Toward the end, Brian mentioned that he was trying to get some of the chefs together for the San Diego Food and Wine Festival, which will be held in November. I'll definitely be planning to attend!

After the show, the guys came outside to sign the Top Chef book, promo pictures, and take pictures with fans. I hate to say it, but neither of them were my favorites during their seasons. Now, they were far from my least favorites, but they both probably fell somewhere in the middle of the pack for me. After this, I am a much bigger fan of both of them. They were so nice and gracious to everyone, taking the time to chat with everyone and really seeming to enjoy themselves as well. Ryan in particular was just a doll; he shook my son's hand and talked to him about video games, then scooped him up for the picture we took with him. Super, super sweet guy. Brian was great too, taking off his hat so my little one could wear it in the picture.

I would also like to mention the names of the chefs' restaurants in case anyone would like to visit them there: Brian is currently at Oceanaire, San Diego. It's located at 400 J Street, San Diego, CA, 92101. (By the way, Ryan had eaten there the night before, and though he was a vegetarian, he says that Brian has converted him to a pesco-vegetarian, the fish was so well prepared.)

Ryan is chefing it up at Mission Beach Cafe in San Francisco. The restaurant can be found at 198 Guerrero St. at 14th St., San Francisco, CA, 94103, and online at .

I know this was long, but I didn't want to leave one part of our fun day out! Minus that fact that at the end I got my car towed and had to shell out a few hundred bucks to get it back (that's a whole separate post, however!), it was worth it all. I got my book signed (Ryan signed it "hello my love" * swoon *), I ate some great food, and just had an all around fun experience.

Thanks so much to BTC (I represented with a shirt!) for helping to make this possible!

Thanks Guest Chef Loryn for sharing your day with all of us!

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Cooking With Chef Sam Talbot

2008-07-29T06:43:00.000-07:00

The first dish that Sam prepared was a crab ceviche with blueberries, cinnamon popcorn and yuzu. This dish is on the menu at Surf Lodge in Montauk, NY where Sam is currently serving as Executive Chef (on the Surf Lodge menu, the dish is listed as "Lump Crab Ceviche with Blueberries and Ginger"). Sam went through the process step by step as the crowd watched with the help from the overhead monitors and when he was finished, CIA students served the crowd a sample of the dish. The dish was very fresh and Sam explained the use of popcorn (the fat of the popcorn cuts the acid.) Comments from the crowd: "The cinnamon makes it", "It tastes kind of like a curry dish".

Sam's second dish is also on the Surf Lodge menu (listed as "Seared Scallops, Pickled Melon, Ricotta Salata, Chiumchurri".) Upon first hearing of the watermelon in the dish I thought "Oh no, watermelon gnocchi!" but this was not the case at all. The dish was light and refreshing and the scallop was cooked perfectly (Sam likes to cook scallops "like Oreo cookies - crispy on the outside and creamy on the inside!") At the restaurant, Sam said he pickles the watermelon in red wine vinegar for about 2 weeks.

The entree of the night was the Coffee Rubbed Filet Mignon (listed on Surf Lodge's menu as "Coffee Rubbed Filet Mignon, Cappuccino Butter and Spicy Broccoli Rabe") You could just smell the flavor of the coffee rub from the second he began preparing the dish - amazing! Of course Sam noted that if you ordered the dish at the restaurant, the portion would be much larger. To make the cappuccino butter, he melts butter in a hot pan (always butter, he said that margarine releases nickel at a hot temperature - yikes! He then adds some of the marinade, cardamom, coffee and oil The dish is seasoned so well because, as Sam noted, filet mignon is the leanest of meat and contains the least amount of flavor. A definite "home run" and my favorite dish of the night!

The crowd at this event was loads of fun! I met Lynn and Dina - both Top Chef fans and soon-to-be guests at our live posting parties, Andy (who Sam gave a knife that he won on Top Chef - lucky guy!) and Norma and her friend. They were seated right in front of Sam the whole time and Sam kept referring to them as his "girlfriends"! (not really ladies, Sam informed us that he is in fact not single!)

Things I learned from Sam: Always cook in a already heated pan. Only use dry scallops (you won't be able to get a sear on wet ones - but we already knew that from Spike!) Sam is a huge fan of acids/vinegars, etc and there was fresh citrus, acids and mints in all of his dishes. If you think your scallop is not done while cooking it, it probably is. You cannot salt the marinade on the coffee rubbed dish (or any other one) - Sam was glad that Lynn cleared that up! Garlic is an Italian cook's best friend! Always pair the wine to the food, not the food to the wine. Sam loves green bean casserole, chow chow, fried oysters and sweet potato fries! The only "chain" Sam ever worked at was Dean and Deluca. He will be opening a restaurant in New York "soon".

Sam's answers to questions from the crowd: "Why cooking?" - In high school in North Carolina, Sam's parents forced him to get a job, so he started as a dishwasher in a restaurant. He moved up to working at a pizza place and realized that this was something he was good at! He loves pleasing people and said "food is where his heart is". "What would your dream job be?" a sailor (Sam loves the ocean) or something in fashion (maybe Project Runway will be Sam's next Bravo venture? hehe!) "About Top Chef..." - Sam said it took him a while to get used to the whole process. He hated that he couldn't talk to his family (he couldn't talk to his girlfriend either, but he is no longer involved with her anyway!) As a only child, he had a hard time getting used to other people's habits. "Did you feel what we saw was a fair representation?" - Sam said that editing can only do so much - "If you said it, you said it!" "Marcel?" - "He's a good kid!" "Padma?" - "Hot, sexy! Has a great palate. Well respected in the food community" "Have you eaten at any of the other chef's restaurants?" - "Perilla" (Harold's place in NYC, which he said was "great") and he was excited that Harold would be coming out to his restaurant this weekend!

Compliments - Sam was very personable, down to Earth and a pleasure to chat with. He was very charming and often joked with the guests. The food was great - the dishes were very diverse and showed his true style of cooking. CIA and Bravo did a great job putting together the event and kept everyone well-served and entertained! The beads were a nice touch, and as always, so was the complimentary cookbook! Sam impressed the crowd by remarking on his longtime friendship with singer Edwin McCain (also from the Carolinas!) and was very gracious in sticking around to sign cookbooks, take pictures and chat with his fans!
A few minor criticisms - The event ended around 8:00, about an hour earlier than was scheduled (and most expected). Sam cooked only dishes from his restaurant and nothing that he prepared on the show (people were thumbing through the cookbooks trying to find the recipes and Sam's response was "Come to the restaurant.") This made it hard to really focus on all of the ingredients of the dishes.

I am disappointed that I won't be able to cover Season 4's Dale Talde's class in August (but not disappointed that I will be away on vacation!) I was also disappointed to hear that Jennifer Biesty cancelled for the September 15 class, but was excited to hear that her replacement is Richard Blais. Hopefully I will have the pleasure of covering that event!

Thanks Trish! We are thrilled that you shared all this with us.

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Top Chef Tour in St. Louis (con't)

2008-07-25T07:03:00.000-07:00

I didn't get much sleep the night before attending the Top Chef Tour in St. Louis, Missouri. I was so excited to be actually meeting some of the chefs from the show and wondering which one's would be there, what would they be preparing, what questions should I ask, what should I wear, can I jump Sam's bones if he is there, should I shave my legs? All of the important questions that a field reporter need's to ask.

A section of the parking lot at Whole Foods had been roped off to accommodate the TC Tour trailer and a couple of tents. There were culinary students from L'Ecole Culinaire preparing some awesome food under one of the tents and Whole Foods was selling bottled water & snacks under the other tent. They also had beer tasting later in the day. I checked in with Fred Haug, our go to guy from TC, found out that Dale Talde from season 4, and Josie Smith-Malave from season 2 were the TC chefs there, then mingled with the crowd until time for the chefs to start their demonstrations.

I asked some of the TC fans a few questions while waiting..

TheHo-How long have you been watching TC?
The majority of the TC fans answered that they have watched since season 2.

TheHo-Have you changed the way you cook since watching the show?
TC Fans-Yes. They are more adventurous in their own cooking and have a greater desire to try out new things.

TheHo-Who is your favorite TC chef?
TC Fans-Stephanie, CJ, Casey and Howie

The general consensus of the TC fans is that Lisa didn't deserve to be in the finals and that she was kept around for ratings.

There were also a few young TC fans in attendance and when asked, said that they love the show and love to cook. I also met a couple of TC fans that had just met online that morning and were now at the event together. How cool is that?
I also interviewed a few of the culinary students from L'Ecole Culinaire who said that they were star struck and what an honor it was to be there with the TC chefs.

Then it was time to pack into the trailer like sardines in a tin for the cooking demonstrations. There were TV screens around the trailer with scenes from all four seasons of TC being shown, then Dale & Josie were introduced and the real fun began...
Dale seemed nervous at first, but he got over that pretty fast. Josie was all smiles and we found out that they had just met that morning. I think it was assumed that all of the TC contestants knew each other or had at least met. Guess not.

Here is a summary of the questions TC Fans asked and their answers-

TC Fans-Top Chef has thrown some pretty wild challenges out there, what kind of challenge would you like to see on the show?
Josie-I would love a catch and kill challenge!
Dale-A create a plate challenge.

Josie-Kind of like on Iron Chef where the chefs reach into a tank and pull a fish out whole. I like to see what I'm cooking like that, whole, intact. Do your own butchering, see where the cuts are from, that sort of thing.

Dale-I love the relay challenges but I really would like to see a plate design challenge. Where you design the dish itself.

TC Fans-What kind of places do you like to eat at?
Dale-Noodle Shops, Momofuku in NY
Josie-Marlowe & Sons in Brooklyn

Dale-I don't own any dishes, no pot & pans, no plates, no nothing. I never eat at home, I eat out every night. After cooking 14-16 hours a day, the last thing I want to do is go home and have to cook for myself.

Josie-My favorites are sushi, sandwiches, salads and wings. I ate a salad for breakfast this morning.

TC Fans-How long did you have to spend in the stew room?
Dale & Josie-FOREVER!

Dale-I had been up for 38 hours already when we got to the stew room for Wedding Wars. It seemed like we were in the stew room for two days but it was about four hours. I had gotten emotional earlier while in the kitchen when I was by myself and started welling up, the camera person got right in my face with the camera, I told her that she would be wearing it (the camera) for a hat if she didn't get out of my face. One of the producers heard me and got in my face about it and I told him that he made me like this. They were always in your face, you couldn't keep up an act all of the time. The fight with Spike at the judges table lasted forty minutes, you only saw about forty seconds of it. The judges stopped paying us any attention after a while. LOL. After hour 46, Richard and I got a bottle of bourbon and drank for the next hour and a half.

TC Fans-What do you think of Anthony Bourdain?
Josie-I'm scared of him! LOL
Dale-I was like, "Was it really THAT bad? Did you like anything about the dish?"

Josie-You don't get to talk to the judges after judges table so you don't get any constructive criticism. That would have been nice.

TC Fans-To Dale, "Doe's your mother still think that the producers made you say the things you said?"
Dale-No, she knows that I have a dirty mouth now. She prays for me everynight.

TC Fans-What do you think of Gordon Ramsey?
Dale & Josie-He's a top notch chef. His restaurants are amazing, but TV is TV. Take it with a grain of salt.

TC Fans-Why aren't TC contestants better prepared for the dessert challenges?
Dale-I came prepared. I knew that I wanted to make Halo-Halo since it is a dish that I have made before and have eaten my entire life. The producers told the camera crew to watch me because I was doing something "weird". LOL

TC Fans-Do you think that you were accurately portrayed on the show?
Josie-Kept in mind that the cameras are always there, but was pretty much herself.
Dale-I was myself. I'm passionate about what I do and it comes out in my personality.

TC Fans-What advice would you give someone that wants to become a chef?
Dale-Be honest with people about their skills. If they aren't meant to be a chef, tell them instead of letting them waste time and money on something that isn't going to happen. The school of hard knocks is the best way to go.

Here are a few other tid bits from Josie & Dale...

Dale-Fresh is the way you should cook.
Always try to have sweet, savory, bitter and sour in your dishes.
Oyster Sauce is a must have in your pantry.
Try using limes, lemons, vinegar to brighten dishes up.

Josie-Wants her own show. (I for one, would LOVE to see that!)
There are no rules in cooking.
Loves Blogging Top Chef!

I was also privileged enough to interview the Chief Instructor for L'Ecole Culinaire, Darren James.

TheHo-What do you think of Top Chef?
DJ-I have only been able to watch season one and think that it is amazing. It certainty has gotten a cult following.

TheHo-Have you ever thought about trying out for the show?
DJ-I sent in a tape about two years ago. Would love to have the opportunity to be on the show. I have the leadership skills, patience and am able to think on my feet.

TheHo-What advice do you give to anyone that is interested in becoming a chef?
DJ-Embrace technique!
Attend culinary school, get into an apprenticeship, stay open minded, be COACHABLE, keep food on mind-nothing else while in kitchen.
I hope to see Darren on an upcoming season of TC!

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A Night At The CIA With Casey Thompson (con't)

2008-07-10T22:34:00.000-07:00

The address provided to me was 399 Lafayette Street - near Astor Place. Well, I left New Jersey and headed over to the city - GPS in hand! My GPS got me near the place, but for some reason I couldn't find 399! I decided to walk into this very upscale liquor store and got up the nerve to ask someone for information. The man told me to walk around the corner and go upstairs! Hooray - I WAS in the right place!
A woman named Laura, who runs the enthusiast classes at CIA came out and greeted the crowd. She talked about how the winners of the first 3 seasons of Top Chef were all graduates of the school (and joked about how Stephanie ended their streak!) We were told how the evening was going to work: Casey was going to prepare three dishes that she made on the show and that we would get to taste them (with help from CIA students Max and Darrell.)
The room was small and provided a perfect setting for an intimate demonstration and Q & A with Casey! The set-up was beautiful: servers came around and poured champagne for the guests and copies of "Top Chef - The Cookbook" were available for us to take home! Although we were close enough to have a good view, there were large closed-circuit monitors located over the kitchen so that we could see an overhead view of what was actually inside the pots!

When Casey entered the room (wearing her Top Chef chef's jacket), she asked the crowd if they were students or chefs or just people interested in cooking. Almost all of the approximately 24 people on hand claimed that they were there because of their love of the show!
She began by introducing her first dish: the carrot ginger coconut soup that she prepared during the Season 3 restaurant wars challenge! Casey prepared the dish step-by-step and her "sous chefs" for the night plated the already prepared portions!
The second dish Casey presented was the dish that she did for the Bombay Sapphire Quickfire - the foie gras french toast (paired with the "Strawberry Rickey"!) This dish was amazing and my personal favorite of the night! Casey was surprised at how many guests weren't very familiar with foie gras and urged us to eat it whenever possible! The sous chefs realized that they had extra portions and offered those to anyone who wanted seconds! Of course, I wanted another dish but gave it up to someone who had their hand raised. However, Darrell went over and got me the plate that Casey prepared herself!!!
Casey ended the demonstration with the cog au vin that she made in the "French Culinary Institute" challenge (the one where they had to use a potato, chicken and an onion). Casey joked and said how mad she was that Tom Collichio said it wasn't a cog au vin because she did not use rooster! This recipe is featured in the Top Chef cookbook for anyone who wants to try it - it really is a classic and tasty dish!
Here are some cooking tips that I learned from Casey tonight:
- Don't wash mushrooms! Brush them clean with a cloth
- Think about the type of dish you are preparing when you are seasoning it. Don't just throw in too much onion or garlic for flavor if your intention is to create a sweet dish
- When trying to test your palate, take a bite of something then leave it in your mouth for 5 seconds (this was actually the result of an audience question - see below for more of the Q&A!)
- Grapeseed oil is a nice light oil to cook with if looking for a healthy alternative to heavier oils
- As soon as you take something out of oil, it must be seasoned right away!
- Always use a wine that you would want to drink when cooking with wine (stay away from boxed wines, etc!)
- When serving a hot dish, warm the plate in the oven before you plate the dish (it drives Casey crazy when restaurants serve hot dishes on a cold plate - she says you'll enjoy your dish longer when the plate is hot!)
- Honey is a good alternative to maple sauce on the french toast dish if you are allergic to tree sap (someone in the audience was).
- When doing a "sunny side up" egg, break the egg into a pan that is already warm and then turn the burner off!
- A drink prepared in a mixer should be shaken 15 times before pouring!
- Potatoes should be boiled in SUPER SALTY water so that the potatoes take the salt in!
- When adding oil to a pan, add one tablespoon to a large pan and one teaspoon to a small pan.
After the cooking portion of the event (and also during), Casey was very willing to answer any and all questions from the crowd. Some of the questions (and answers!) included:
"When did you start cooking?" - Casey said that she started very young. Her grandmother grew up in Paris and truly believed that the family should prepare and sit down to dinner as often as possible. She said that the kids had to ask to leave the table and were often turned down!
"How long are the chefs in the stew room?" - It can be between 4 and 8 hours, depending on the judges and Casey said it is very stressful to be around strangers during trying times (and that she would tell Hung to stop tapping his foot!)
"What times were the most fun?" - Casey said that the most fun was spending time with and getting to know the other chefs - even in the stew room! She said that times like when they were allowed to put on music and dance were a lot of fun!
"Who do you still keep in touch with from the show?" - She mostly talks to Dale, who tells her that she seems to always be in the car when he calls! (she also said that Dale is opening a restaurant - but didn't say where). She gets random texts from CJ (who will just say "oh bigtime"!) Brian (who according to Casey just became a Dad!) keeps in touch as well and she also spends a lot of time with Hung (they recently had sushi together and she called him a "giddy child!")
"How did you like the judges?" - Casey said that Tom is very funny - serious but funny. She said that Tom recently visited Dallas and contacted her. They did meet up, but he did not eat at Shinsei! Padma is very sweet (and was "loopy" after judging the Bombay Sapphire challenge!). She said that Ted Allen is very funny and will always counteract a negative comment with at least 2 positive comments! Gail, according to Casey is "adorable" but is so busy and isn't around much.
"Did you guys cook at the house?" - She said that the girls didn't cook much because the guys would make such a mess of the kitchen!
"Do you feel like you cook differently after being on the show?" - Casey does feel like she cooks differently and that the show gave her the self-confidence she needed to really boost her career as Executive Chef.
"What does Shinsei mean and how do you keep the concept 'fresh'?" - When Casey and her colleagues took over the restaurant, the former chef wanted to get of the business. The name "Shinsei" was a collaboration meaning "transformation" or "rebirth" in Japanese. Casey says that she is constantly taking dishes that she loves and changing them up (she spoke about a dish that she is doing with bing cherries and barbeque chicken that was inspired by a barbecue she recently attended.)
After the Q&A, Casey stuck around to sign cookbooks and take pictures. She was lovely - very down to Earth and it was a pleasure to meet her and taste her wonderful cooking! I also introduced myself to some Top Chef fans who were waiting online (hi Connor!) and they are planning to check out our blog!

Click here to view all of Trish's pictures!

I can't wait for my next "class" with Sam Talbot later this month!

Thank you Trish for an AWESOME review!!!

A BTC EXCLUSIVE!

2008-06-08T07:17:00.001-07:00

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Guest Chef What A Joke - Top Chef Cruise

2008-05-13T21:17:00.000-07:00

Chef Marisa will be conducting some swimming lessons at the main pool and will then be officiating the days shuffleboard tournament using her world famous panna cotta recipes for the game disks.

Chef Emily Sprissler will be on the Lito deck administering her own unique brand of self help advice.

Chef Otto's wit and charm will be evident for all to see on the bandstand as he conducts everyone's favorite shopping improv show "Who's Receipt is it Anyway?"

What would you do for a Klondike bar?

That's what Chef Miguel wants to find out in the ballroom at Chunk Le Funk's all request Snack Bar and Dance Party.

Need a late night bite but don't feel like leaving your room? Neither does Chef Erik so sit back and enjoy his personal selections in the "Late night snacks aren't fine dinning" mini bar located in every stateroom.

Chefs Ilan and Elia will both be available in the salon to help you with all your hair care needs, whether it's for that pre-dinner trim or a stunning new look.

Let Chef Mark help you with all your shopping needs at the Diggery Duty-free.

What ever your medical needs are Chef Mikey will be sure to have a prescription for fun in the ship's Pharmacy.

Join Chef Stephen for a top chef wine tasting and then when your through feel free to try and hit

Chef Marcel as he tries to dodge the empties.

And you don't want to miss Season 3 Alum's Dale and Tre as they give the pros and cons of both Goat and Cow milk in the Main Show room as they perform their off Broadway hit "Torn Between Two Udders".

In the Aft Atrium Chef Tiffani and Chef Lisa of season 4 both give you their unique perspectives on interpersonal working relationships in their free seminar "how to forsake friends and infuriate people".

Think Chef Harold's lawyers could get him off this cruise? Think again as you say hi to season one's winner when he serves you from the contractual obligation buffateria.

Chef's Betty and Stephanie will keep your kids full and happy and have a glucose gun ready just in case, as they feed and entertain your children in the little Peanut's day care.

Chef Cliff will be stopping by random rooms this evening for impromptu late night self defense classes free of charge. Season 4's

Chef Dale will be conducting special anger management courses and were absolutely ecstatic to announce that tonight's guest speaker will be Chef Ken who will dazzle all with his knife juggling skills after the presentation. Signed waiver required to attend.

Padma will be running her would famous competitive variety exhibition that combines odd ball talents with medicinal herbs as the bong show returns to the Club Lounge.

Chef CJ wants everyone to know that you only need one ball for a good time so join him on the aft Deck for Volley ball.

Chef Brian and Spike add a dash of excitement to your seafood dinner as you could be the lucky passenger to actually finish off a species in the Endangered and Delicious Raw Bar.

Say hi To Chef Dave as he sleeps off his Hangovers in the ship's Life Boats.

And brush up on your culinary skills with Chef Hung as he shows you all the pointers you need in his beginners' level cooking class entitled "So simple my monkey could do it"

Looking for healthy food choices for your lifestyle? Chef Sam gives you all the health tips your kitchen can handle as well as a free sample of his brand new dietary supplement, "I can't believe it's not insulin!"

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Sunday Roast Goes Hollywood

2008-04-06T07:25:00.000-07:00

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Guest Chef - Episode 1

2008-03-17T00:00:00.000-07:00

Presented by Guest Chef Saucy

Okay... straight up here, I'm just going to admit to NOT being a foodie. I love this show mainly for the drama, and for the new ideas in foods I would like to taste. With that being said... on with my dime-store psychological evaluations of the main contenders on this episode.

About this season's twist... Zoi & Jennifer being a couple on this show. I've been thinking long & hard about this... and it couldn't possibly be a good idea. The cards are most definitely stacked against this couple. I mean... how could your relationship withstand a reality show? And then add on top of that you are competing against each other? Unless you've gone through like a 100 rehabs & your relationship has sustained such longevity as the Osbournes; I'm thinking you might just be destined to fail just as Jessica & Nick did, as well as Carmen Electra & Dave Navarro.

Nimmi is such a strikingly beautiful woman.... it's too bad that her "salt-impaired" bad self didn't think to try out for the Bravos Make Me a Super Model show. Seriously, this girl is gorgeous... why not take advantage of that? I'm thinking that that talent portion of her life may come a bit later. Better later than never, so don't give up the fight.

I have to say that Stephanie, the winner of the elimination challenge was my pick for sure, just based on the look of the dish. It's a good thing that she isn't a surgeon though. Can you imagine that shaky hand & the jagged cuts? We might all end up looking like this:

Okay... I think I've been mean enough for one episode. But look out Mark with your sweating like a whore in church at judges table & your marmite/vegemite ingredients.

As for the potty mouthing on the show... I don't mind that one bit. I can't even believe people are so sensitive to the bleeps anymore. "OH MY VIRGIN EARS!!!" <-- oh brother & a couple of hail Marys.

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Guest Judges For Season 3

2007-10-06T15:31:00.000-07:00

Head Judge- Tom Colicchio
Host- Padma Lakshmi
Judge - Ted Allen
Judge - Gail Simmons

Episodes 1 and 11 - AnthonyBourdain blogs on Bravo

Episode 2- Norman Van Aken

Episode 3 - Alfred Portale

episode 4 - Jamie Walker Global Ambassador to Bombay Sapphire Gin.

Episode 4 Barton G Weisee and the Chaine des Rotisseurs

Episode 5 - Maria Frumkin

Episode 6 and Final 2 Rocco DiSpirito blogs from Bravo

Episode 7 - Govind Armstrong

Episode 8 - Daniel Boulud

Episode 9 - Geoffrey Zakarian

Episode 10 - Michael Schwartz and Dana Cowan in chief of Food & Wine magazine

Episode 12 - Sirio Maccioni

Episode 12 - The French Culinary Institute

Final Part 1 - Eric Ripert

Final Part 2 - Michelle Bernstein

Final Part 2- Todd English

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Chow Bella! continued...

2007-07-27T07:46:00.001-07:00

Us:How did you get the job of interviewing the chefs?

M: My job is to head up the video, audio, and photography of the site. I love radio, and I love listening to interviews. I was excited to be able to interview people and try to get at their deeper motivations and backgrounds. It seemed like a fun opportunity to funnel my chatty nature towards a goal. And as the person who heads up this part of the site, it was natural for it to be my job to do the interviews.

Us: Are you limited in any way as to what you can ask the chefs?

M: I’m not limited at all, though I have had more resistance this year from the contestants with questions that have to do with the editing process. Also, they won’t answer questions about the production schedule (which is always confusing me).

Us: Has anything the chefs said surprised you?

M: I’ve had highs and lows in my interviews. I love hearing people being really honest and upfront about their experiences. I loved talking to Mikey last year and Lia this year. They were really open and direct—I felt like I could relate to them and that they were being straight with me. I liked the way Lia described working at the Olive Garden, and how it really helped her become a skilled line cook. I was surprised by some stuff that Elia said last season. She was letting it all go in her interview. And I was really surprised by Micah. I couldn’t get her to answer questions no matter how hard I tried!

Us: Is there anything you would like to see done differently on Top Chef?

M: As a viewer, I’d love less product placement. It’s just so hokey and heavy-handed. But I’m getting used to it and I like seeing what the chefs do in the absurd confines handed to them. I’m also getting used to the way that the contestant’s response laughter is always 3 seconds delayed. You’re never seeing a moment raw, without edits...then again that’s often what we do to make our podcasts fun to listen to. So I can’t be too critical of it. Also, people love this show! I have many friends who won’t miss one episode. So they’re doing a lot of things right.

Us: Is there anyone from TC, past or present,you would like to interview?

M: I want to interview Padma and Salman (Rushdie, the writer and her former husband) together. Tragically, they’re not together anymore. Their relationship fascinated me. I want to know what Padma is like when she’s given free reign.

Us: Exactly how are the interviews conducted?

M: This season they are set up by Bravo’s publicist, Emily. We call her from our audio studio and she patches through the contestant while she stays on the line. Some interviews are more difficult than others. Camille was in a convertible when she called, and on a cell phone. Her phone’s battery was dying so we only had 10 minutes to talk.

Us: Other then interviewing for CHOW, what else is it you do?

M: I produce the videos for the site. Right now we’re working on a new series called “Obsessives” where we talk to people who are intensely knowledgeable about one area of food. Our first has launched, coffee and next week we have Offal Obsessive with Chris Cosentino.

Us: When you were interviewing Clay Bowen from TC3, an Emily was also there. I assume Emily is Emily Robinson of NBC/UNI, do they listen in on each interview?

M: Yes, this season the Bravo publicist Emily is on the line for every call.

Us: You saw the show last season,do you feel the right chef won?

M: It’s hard to say without tasting any of the food, but as a viewer I wanted Sam to win. He seemed thoughtful and in control. Ilan seemed really young to me, and repetitive in his cooking.

Us: Do you feel asking Cliff Crooks to leave the show over the Marcel Prank Gone Wrong was an appreciate punishment?

M: At the time, it seemed like the right thing to do, and especially considering the way the footage looked. Yet did you see the episode last night? It was a “behind-the-scenes” show with contestants from all of the seasons. In the show, they showed footage of other things that happened that night including a funny “mock” judging involving everyone together acting out scenes as friends. It threw the evening into question again for me.

Us: Do you feel the judging on the show is flawed?

M: The judging is unpredictable. Like everyone, I’ve seen inconsistencies (Howie vs Sandee this season). I’ve been frustrated that one single judging can get a strong performer kicked off. I think I’d rather that it is a cumulative judging, but am not sure how that would work, or if it would really solve the problem. Perhaps it should be like the Olympics where everyone gives their number, and you can say, “Ah, Colicchio is like the Russian judges!”

Us: Are there any challenges you would like to see?

M: I’d like to see process oriented challenges, for example, who has the best or quickest knife skills or who knows how to do the best braise with everyone using the same cut of meat. Something single ingredient that tests experience and skill would be fun for viewers. Sometimes I get overwhelmed when I see such a variety of dishes served so quickly and can’t tell them apart.

Us: What do you do for fun?

M: I come from a book publishing background and see books as a great escape. Movies, movies, and more movies. I love exploring my city and taking urban hikes.

Us: What are your favorite

Book: I just finished Ragtime by EL Doctorow and enjoyed it a lot. Before that it was Cloud Atlas by David Mitchell. Eat, Pray, Love by Elizabeth Gilbert and The Liar’s Club by Mary Karr. So many good books, so little time.

TV Show: I have a hard time convincing people who think this is only for pre-teens, but the Gilmore Girls is an amazing great show. It has snappy, old-time dialogue and great wit. It’s comfort TV.

Movie: Rushmore.

Guilty Pleasure: Please see TV Show, above. I have been known to watch 3 in a row on a Saturday afternoon with a Negroni in hand. If that’s not guilty, I don’t know what is.

Us: Anything you would like to say to the TC faithful and the many CHOW listeners?

M: I would say thank you for listening! And thank you for your comments. I read them and take them into account. I want to know what listeners are interested in and probe accordingly.

Us: Last question as the silliest by far, If you could be anyone for a day, who would you be and why?

M: Having recently seen the movie, I might try to be the Queen. Or Helen Mirren’s Queen? Her life seems completely the opposite of my own. It might teach me a thing or two.

Thanks for your time, Meredith. I'm sure our readers appreciate it!

Chef Lia Bardeen Drops By To Chat

2007-07-10T00:53:00.000-07:00

Us: What is your favorite dish to cook?
Lia: It entirely depends on the situation.

Us: What is the one dish you hated the most as a child but your parents insisted you eat?
Lia: I pretty much loved everything. However, I never warmed up to liver and onions.

Us: Tell us a bit about yourself. What were your high school years like? First crush? First kiss? Any embarrassing fashions you followed or hair styles you regret?
Lia: I was kind of a nerd in high school. I always loved school and classes, so I did a good job. But my hair was always changing - I loved dyeing it and cutting it in crazy ways. I shaved my head when I was a junior and pierced my nose. I look much more traditional now then I did in high school or college.

Us: What made you decide to try out for Top Chef?
Lia: I wanted to try something new and challenge myself.

Us: What were the other chefs like?
Lia: All the contestants are great. Everyone has their own story and experience, and it was fun to talk about food together. Maybe some people found it cheesy or were only there to win, but I'm happy that the experience was rewarding in a variety of ways.

Us: Did you watch season 1 or 2? If so, your thoughts please.
Lia: I only really watched the last two thirds of season two but I got really into it. It's so fun to see people making things - my favorite reality show is project runway. Top Chef makes you think about being creative and not being afraid to try something even if you know you might fail.

Us: What is your most embarrassing culinary moment?
Lia: I once dropped a full pan of hot potato gratin on the floor of the walk in right before the service I needed it for. That may have been more stressful than embarrassing, though.

Us: What is your favorite:
Movie: House of Yes
CD: totally mood related - although it's almost never the wrong time for Dolly Parton.
Guilty pleasure: ice cream

Us: What do you do for fun?
Lia: I love going to movies - I think it may be verging on addiction. And eating out. Both rough activities for a cook's salary.

Us: Anything you'd like to say to the TC faithful?
Lia: Well, I just saw the first episode yesterday and I think it was really fun and entertaining. I really hope all the viewers enjoy this season as much as they have the last two - I think it's going to be really great. and I hope they like my food!!

Us: Last question and the silliest by far, If you could be anyone for a day,> who would it be and why?
Lia: I don't know...

Thanks Chef Lia for taking the time to drop by the kitchen. We wish you all the best.

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Chef Sara Mair Drops By The Kitchen To Chat

2007-07-05T00:40:00.000-07:00

Us: What made you decide to try out for Top Chef?
Sara:They callled me...and it sounded like fun!!!!

Us: What were the other chefs like?
Sara: They were all great.

Us: Tom,Gail,Padma,Ted and the guest chefs, tells us all about them?
I enjoyed all of them.....lets see what I say when I watch the whole season.

Us: Did you watch season 1 or 2? If so, your thoughts please?
Sara: I just wathced season 2 ...IT WAS GREAT!

Us: What is your most embarrassing culinary moment?
Sara: When I burnt off my eyelashes and eye brows.

Us: What is your favorite:
Movie: The big blue
Book: Lila Says
TV show: TOP CHEF
Guilty pleasure:Popcorn amd twizzlers

Us: Any recipes or culinary tips you'd like to share?
Sara: Never forget to season your dish.

Us: What do you do for fun?
Sara: Read, hang out with family and freinds.

Us: Anything you'd like to say to the TC faithful?
Sara: Keep Watching!

Us:Last question and the silliest by far, If you could be anyone for a day, who would it be and why?
Sara: Anthony Bourdain because he gets to travel the world and eat.

Thanks Chef Sara for letting us get to know you a little better. We wish you luck next week.

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Chef Sara Nguyen Drop By The Kitchen

2007-07-03T00:00:00.000-07:00

Us: What is your favorite dish to cook?
Sara: There are so many dishes that I love cooking... Duck with a blackberry gastric. Roasted chicken with butter brasied apples. I love cooking with sweet and savory flavors. There are so many things one can do with poultry and fish.

Us: What is the one dish you hated the most as a child but your parents insisted you eat?
Sara: I really ate everything and anything as a child. I don't recall my parents ever insisting on anything that I already didn't want to at least try. I had my first taste of frogs legs at 8, tripe at 6, escargot at 9, rattle snake at 12.... I usually ate things that my own parents wouldn't eat.

Us: Tell us a bit about yourself. What were your high school years like?
Sara: I had a great highshool life. I was social, excelled in English and the arts. I had a very close group of friends who I'm still friends with until this very day. I was a beach bum, a bit of a rebel. I remember sneaking out a lot. I was a terror for my parents at 16.

Us: First crush? First kiss? Any embarrassing fashions you followed or hair styles you regret?
Sara: My first crush? Kyle Harra, 6th grade at Lincoln Middle school. First kiss? 14 years old. I had no idea what I was doing! I don't regret any fashions or hairstyles I had. I was pretty normal. Never outrageous!

Us: What made you decide to try out for Top Chef?
Sara: A girlfriend of mine actually dragged me to the open call in New York. The thought never crossed my mind. I didn't even really consider it as a reality until I filmed the first episode in Miami. I remember thinking, "wow this is actuallyhappening!"

Us: What were the other chefs like?
Sara: I really got along with most of them. For the most part, it was at alented group of people that I was honored to be a part of. I got really close to Joey and Dale. I walked away from this experiance with some unbelievable friends and inspiration for new dishes!

Us: Tom, Gail, Padma, Ted and the guest chefs, tells us all about them.
Sara: Can I say one thing? I LOVE TOM! He's great! He is a tough critic and he tries not to be mentor but it, unwillingly, comes out of him. I found myself not wanting to dissapoint him! Gail looks so intimidating on television but she really is the sweetest thing, she knows what she's talking about and gives articulate critiques. Padma is even more gorgeous in person and has a surprising silly side to her and Ted is just hillarious. Of all the judges, I found him the least intimidating to talk to. Very down to earth.

Us: Did you watch season 1 or 2? If so, your thoughts please?
Sara: I knew Harold would win. I love that elemental, simple and elegant cuisne he has mastered. I beleive he's a true chef. He showed range and intelligence. As far as season 2 goes... I didn't really watch it. That was when I was working like a mad woman and had no time for television.

Us: What is your most embarrassing culinary moment
Sara: Goodness. So many to choose from...Making creme brulee and forgettingit in the oven...3 times! Dropping my tray of mise en place an hour before service! This was of course from years ago. I've gotten better. lol

Us:What is your favorite:
Movie: The big Lebowski.
CD: Mars Volta
Books: So many. The biography of Capote. Still Life of Woodpecker. Perfume by Patirck Suskind.Women Who Eat, collected short stories of food.
TV show: I don't know. I'm really into Top Chef, I hear this season is gonna be good.
Guilty pleasure:Laphroig on the rocks.

Us: Any recipes or culinary tips you'd like to share?
Sara: When roasting a chicken, always put butter and herbs underneith the skin and cook bacon in the stove and not in a saute pan.

Us: What are some challenges you'd like to see the next batch of chefs do?
Sara: Make their best meal in the first episode

Us: What do you do for fun?
Sara: Go out. For food and drinks and a little dancing.Pretty normal.

Us: Anything you'd like to say to the TC faithful?
Sara: Thanks for the support and interest in food. Keep watching... It only gets better.

Us: Last question and the silliest by far, If you could be anyone for a day, who would it be and why?
Sara:Ummmm... Angelina Jole.

It has been a joy to have you drop by and chat with us. We wish you all the best and hope you will drop by again soon.

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Actress Jamie Lee Curtis Impression of Top Chef

2007-07-02T22:37:00.000-07:00

"Why was I drawn to this? I didn't want her to lose...did I? Do I? I don't even know her. Why would I wish her harm?"

I think Ms. Curtis summed up our, the TV audience, obsession with reality TV. No, we do not wish this woman or any other contestant on a reality game show actual physical harm but we do let out a "wahoo" when the contestant, chef in this case, we do not like gets told to "please pack your knives and leave."

We will pick one or two contestants we can identify with or we like for some reason. It could be looks, personality; we share something in our backgrounds, etc... We root for that contestant each week. We get upset if they do not win or we become like a proud parent if they go all the way. Either way, once the season is over, we go back to our lives and wait for the season to starts.

Is that a bad thing? Is it so wrong to escape reality, our reality, that is, for an hour a week? We can forget about the mortgage that’s due, the baby is running low on diapers, the car needs new tires, our boss is pissed at us, for an hour a week. Why is that a bad thing?

These contestants sign up for the show knowing full well that there is in all probability going to be embarrassing moments, sad times and maybe even anger to be experienced over the course of taping. They also know that for one of them there will be a financial reward and maybe more at the end. If consenting adults willingly sign up for this and consenting adults choose to watch, where is the foul?

The fact that Ms. Curtis was not entertained doesn’t bother me. She herself stated she does not watch TV. I find it very hard to judge something I know nothing about. I heard an enlarged prostate can make it difficult to urinate but since I am a chick, I can’t really say.

Why is it so wrong to have losers in life? If there is a winner, there must be a loser. If you’ve tried your best but didn’t win, you shouldn’t feel shame. Be proud you gave it your all. We learn from our mistakes and failures. We know next time what to/not to do.

I find Ms. Curtis question,” What’s Next, Broadcasting Execution?" to be a bit extreme and I think for someone who has "heard" about reality TV, but not watched it, to be a frivolous question at that.

Chef Biatch

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Chef Micah Edelstein Drops By To Chat

2007-06-30T00:00:00.000-07:00

Us: What is your favorite dish to cook?
Micah: My comfort food is Curry--lamb or duck or chicken--in the Cape Malay style using dried and fresh fruits, wine and veg, served with poppadums and slices of cold fresh fruit to cool the palette when the spice gets too heady.

Us: What is the one dish you hated the most as a child but your parents insisted you eat?
Micah: When I was little I loathed fish. My mother would bake it or grill it or pan fry it, but I always turned my nose up. I also disliked my mother's bread pudding and squash pie.

Us: Did you watch season 1 or 2? If so, your thoughts please.
Micah: Nope

Us: What is your most embarrassing culinary moment?
Micah: When I had to serve pigs in a blanket!

Us: What is your favorite:

Making "Rasta Pasta" at the request of some unmentionable musicians!
Movie: Leon by Luc Besson
CD: I can not pick a fave...there are a countless, unquantifiable many.
Book: Again, that would be impossible. I am a voracious reader. Love the humour of Louis de Bernieres, often reread classics like Tender is the Night, still go over Shakespeare, and I also love autobiographies of interesting people or true stories like Shantaram.
TV show: This is easy, as I don't watch TV. We watch films not television, however upon the occasion I have been someplace with TV access, I would say the British comedy Coupling is hilarious (like a British version of the American Friends program but it is bawdier and wittier) and I used to watch the original Iron Chef while I was living in the Bahamas. My friend Simon and I would have Iron Chef night and cook dinner to watch with the show. I was given a boxed set of Sex & the City DVDs whilst stuck indoors during the Italian winter of Matilda's first few months with me and found that a good way to pass a freezing day mired indoors.
Guilty pleasure:I love having tea and a biscuit every day in the afternoon...hey now, I can not reveal my guilty pleasures!

Us: Any recipes or culinary tips you'd like to share?
Micah: Here is a very simple way to improve something as simple as a fried egg. Pan fry it in olive oil and purchase some salt and pepper grinders and fill them with good salt and pepper. Season away and that egg will just taste so much better.

Us: What do you do for fun?
Micah: Adventure travel, sail, hike, attend great live music venues, throw dinner parties, watch fabulous films, teach children how to cook, cook at charity dinners

Us: Anything you'd like to say to the TC faithful?
Micah: Always treat others the way you would want to be treated regardless of gender, race, sexual preference or position...never allow anybody to compromise your principles...why shouldn't life be one big party?...and do something to make yourself happy every day.

Us: Last question and the silliest by far, If you could be anyone for a day, who would it be and why?
Micah: I would want to be a great musician and perform a concert because it is the one artform I have not the slightest inkling of ability in whatsoever but have the greatest appreciation of--expertly pound out some songs on the piano or bust out some ripping chords on the guitar--now that would be intense.

Thanks for dropping by the kitchen Chef Micah. We wish you all the best.

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Chef Sandee Birdsong Drops By The Kitchen To Chat

2007-06-22T00:00:00.000-07:00

Us: What is the one dish you hated the most as a child but your parents insisted you eat?
Sandee: My Mom never made me eat anything I did not like. It was probably because I liked all her food. Thank God. I think parents who push their children to eat things they don't like is one of the worst things you can do to your child.

Us:Tell us a bit about yourself. What were your high school years like? First crush? First kiss? Any embarrassing fashions you followed or hair styles you regret?
Sandee: I grew up on a small island off the coast of South Georgia and love to play outdoors. I was real competitive in High School. I lettered in Varsity Basketball, Track, Softball and Tennis. My first crush was on a quarterback. I always wanted the best. My first kiss was in a tree house with the cutest little boy who I cant mention because he is now well known and he has no idea he was my first kiss. My most embarrassing hair style was my mullet. Boy was that bad.

Us:What made you decide to try out for Top Chef?
Sandee: They called me.

Us:What were the other chefs like?
Sandee: Awesome, Confident, Incredible and All Very talented. Individually they all had their unique quirks and in a setting like Top Chef we definitely had some drama.

Us:Tom, Gail, Padma, Ted and the guest chefs, tells us all about them.
Sandee: Tom: Very confident and knows exactly what he wants.
Gail: A tough critic.
Padma: Super Intelligent and did I mention Super Sexy too.
Ted: Great Guy

Us:Did you watch season 1 or 2? If so, your thoughts please.
Sandee: Season 1 had a great cast and a bunch of great characters as well. Season 2 stepped up the Heat in the kitchen. Season 3 threw them out and took over.

Us:What is your most embarrassing culinary moment?
Sandee: A friend of mine lost his "paswa" in the kitchen and needed my help finding it. I didn't want to tell him I had no damn clue what a "paswa" was so I searched for it.

Us:What is your favorite:
Movie: The Chinese Botanist Daughter
CD: Enya, Evanescence, Erica Badou, Sara McLachlan, Hinder, Green Day & Tiesto
Book: Every damn cookbook I can find
TV show: Besides the obvious cooking shows : Weeds, Boston Legal, My Name is Earl, World Series of Poker and The L Word
Guilty pleasure: Marsh Mellow Fluff

Us:Any recipes or culinary tips you'd like to share?
Sandee: Don't be afraid of the kitchen.

Us:What do you do for fun?
Sandee: Cook, Blow Glass, Spearfish, Snowboard, Kayak, Camp and Travel

Us:Anything you'd like to say to the TC faithful?
Sandee: Thanks for all the support I hope I make you proud.

Us:Last question and the silliest by far, If you could be anyone for a day, who would it be and why?
Sandee: George W. Bush – I would resign and stop this madness. Its time we get back to being American.

Us: Thanks Chef Sandee for stopping by our little kitchen. We loved getting to know you a little better. Hope you drop in again soon! Best of luck.

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Chef Ilan and Chef Sam Cook-Off Reviews

2007-06-13T00:05:00.000-07:00

The emcee of the festivities was "Chuck LeFunk" - Miguel Morales from Season 1! It was great to finally meet him and I got a picture and an autograph from him! He talked about how the event also served as a kickoff to New York Restaurant Week! Bravo president Lauren Zalaznick came out to accept a proclamation naming June 13 "Top Chef Day". Miguel also came out while the chefs were cooking to give away prizes - Bravo staffers handed out little boxes of candy and if you were lucky enough to have the right color or number on the bottom of your box you won prizes such as Zagat's restaurant guides, Top Chef t-shirts and Top Chef aprons (designed by Project Runway's Nick Verreos I might add!)

The actual competition was conducted pretty much like a typical episode of Top Chef; Padma introduced the judges (Chef Tom plus some of NYC's restaurant heavy-hitters) and announced the challenge. The judges entered with a covered pan each. The challenge for Sam and Ilan was to create a menu item for one of the judges to put in their restaurants. Sam and Ilan had to choose a random pan - Sam chose the one with quail and Ilan got soft shell crab to cook with.

While they were cooking, the party continued with video clips shown on a large screen and more giveaways!

It was hard to hear what each contestant actually made (the mics kept going in and out - coupled with the NYC street noise) but believe it or not, Sam was told to "pack his knives and go"!

Chef Trish with Chef Sandee (season 3)

Little tidbits picked up in the press area - Ted Allen said that Season 3 is fantastic and more along the lines of cooking and not so much about "gastronomy" (yes, he did once again make fun of the foams!); Dale and Sandee (Season 3) were both blown away by their new found fame; when asked if they had ever tried to emulate a Top Chef contestant's dishes, Hung said he never would but Sandee said she would if she had time;

Lee Ann (Season 1) was busy at work running the Bravo kitchens and Josie (Season 2) came to "support her buddies"; Sara N. wasn't recognized at first and had trouble getting into the press area but once she got in there she soon had a lot of friends; Camille had her mom and daughter there and Ilan's dad and grandma were there too!; Camille giggled when her "get out of my face" promo was shown!

Here's the link to my pics!
Enjoy!"

Again, Thank you so much Trish for sharing all the pictures and tidbits. We are thrilled you got to meet Sam, Ilan, Tom, Ted, Padma and some of the Chefs of season 3.

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First Impressions

2007-05-11T18:09:00.000-07:00

Brian

Ok...he’s cute....but a personal motto of “Love, Peace, and Happiness”. It’s a bit too cheesy for me...maybe I’ll give him a chance to convince me otherwise.

Camille

“...attempts to stay positive and balanced by meditating with a 100-year-old Zen Master”...combine that with Mr. “Love, Peace and Happiness” this could be a blissfully boring season.

Casey

She’s from Texas and likes her some “BIG BURGERS”...Don’t we all!

Chris

He’s tall...really tall...and I want to make him orange, plastic bracelets that say “Cook Courageous”.... or “Captain Cook”...hmmm?

Clay

Everybody sing “He’s just a Good Ole’ Boy...Never meanin’ no harm...” I hope he cooks up some fried chicken...is that too much of a cliché?

Dale

A gymnast who does “flavor math” and will say what everyone else is thinking...Enter drama stage left!

Howie

“Hurricane Howie”...I see some people’s karma (ahem... Brian and Camille) going up in smoke.

Hung

“...once you eat it you always come back for more.”....Hung?....I’m not even going there.

Joey

Wasn’t he in a boy band?..Wait, he’s on a different reality show right now! Sorry!...moving on...

Lia

Ah, an intelectual...What is she...17?...I take odds that others won’t “appreciate” her “intellect”.

Micah

Another...older...lit major who likes to be the only woman in the kitchen. I wonder how she’ll enjoy her Lia lunch?

Sandee

"Dream as if you'll live forever; live as if you'll die today."...What is with this motto thing? I think if this doesn’t work out for her and Dale they should start a cooking show called “Coordinating Cooks Create Chaos” or something.

Sara M.

She has a passion for cheese...fromage...Well, she could “brie” the “cream” of the crop. If she’s “gouda” she won’t make the judges “bleu”....Somebody stop me...now!

Sara N.

Works at Stone Rose and uses her skills to make food simple, seasonal, and satisfying. So supposedly Sara’s skills surpass sneaking suspicions sensed by scripting self (a.k.a. me).

Tre

His motto...????...”Make it nice or make it twice” is going to drive anyone working with him in a group competition insane.

There we go...Those are my first impressions..love 'em or leave 'em...Here's hopin' someone...anyone surprises me.

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