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Top Chef..The Next Food Network Star..Hell's Kitchen..Ramsey's Kitchen Nightmares..and anything related to this topic that might come along |
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Top Chef 5: "Show Your Craft" Gourmet or No Way?  With Top Chef there is the obvious difficulty of, you know, assessing food we've never tasted. And the early part of a Top Chef season presents another challenge in guessing whose food is good and whose is gross: there's just too many of them. With fifteen chefs still elbowing each other for room in the kitchen, the editing invariably can only give us a little bit of time with the best and worst chefs. You know who's left in the middle, but how far high and low within that middle is a total mystery. Some chefs in previous competitions have actually complained about this, noting that with the criticism and praise, they are left in a hazy insecurity, not sure what on earth the judges think about their talent. And this column will leave them in that same hazy insecurity. In order to make picks for the most (Gourmet!) and least (No Way!) appealing dishes of the episode, we have to rely on the judges to clue us into whether or not a spherical olive created with a mixture of chemicals is wonderfully weird or just baffling. Ergo, my picks for this week will line up mainly with the judges' high and low spots, with a one extra sprinkled in to spice it up. GOURMET I'll admit that I am no carpaccio connoisseur, but the positive reaction it got makes me think it was executed well. I do know grilled lemons and I know they are delicious at a level far beyond the simplicity of the concept. I know there are some purists that don't like the trend of using chemicals and whiz-bang gadgetry in cooking, and so Fabio's olive might seem a little gimmicky. But I personally like to have a little surprise or adventure on the plate, and the spherical olives seemed to fit that bill. My only quibble with this is that it seems to fit the New American concept a little less perfectly than something like Jamie's corn soup (which was delicious, apparently, and dealt with that quintessential New World ingredient in a way that reflects the current focus on seasonal cooking) so I was surprised he won over her. And, oh yeah, Jamie's corn soup, for the reasons listed above. Although the cheese accompanying Carla's rustic apple tart was not described in a particularly appetizing way (no one has ever thought, “Mmm, sweaty deli counter Cheddar!�?, it is a flavor that goes well with apple pie. The simple pleasure of a well made crust is hard to beat, and the emphatic way Padma repeated that this was her favorite made it seem appealing. Jeff didn't make it into the top three, but his dish got good feedback and I thought the idea of the chicken, chorizo and spoonbread fit the New American theme well and must have been tasty and satisfying. NO WAY I'm as much of a sugar fiend as anyone, but if the sweetness overtakes the flavor, as it appears to have done with Ariane's lemon meringue martini, it's no good. Hosea's dish used canned crab, which I found baffling from a seafood chef. Granted, he's a seafood chef in Colorado. The lack of an actual nearby ocean might make him a little less freshness obsessed than say, some of the chefs here in BuddyTV's hometown of Seattle, but still. Canned crab? And the fact that his seasonings were so off is a little worrying after his strong performance last week. Jill countered in her post-elimination interview that her ostrich quiche was eaten, so it could have been that bad. But I don't know. Anything that another diner calls “glue�?makes me nervous. Well, let's all shake that off and hope for better next week on Top Chef 5. |
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Top Chef 5: "Foo Fighters" Predictions  This week on Top Chef , the cheftestants will be challenged to make a meal for the Foo Fighters. The chefs' attempts last week at nailing “New American�?were pretty disappointing according to the judges. Will their efforts at “Gourmet Rock Star�?be any better? And even if the group as a whole improves their quality level, someone is still going home. If you've caught the first two episodes, you probably have a good idea who most viewers are betting on as the loser of the third. That's right, Ariane. She might be a great chef, but narrowly escaping elimination two challenges in a row doesn't bode well. And, if her failures were more along the lines of excess creativity leading to a crash and burn, one could see that she might be able to rein it in and save herself. But her issues have been mainly with fundamentals (texture and taste) and her crisis of confidence can't possibly help matters. Who else could be at risk if she does pull herself together? Melissa and Alex both underwhelmed last episode and haven't gotten much screen time. Top Chef Season 4 runner-up Richard Blais noted in his Bravo blog that he thinks Melissa's under-the-radar status could mean she's sticking around for a while. Might be, but I feel like Top Chef's M.O. is to not build a story around the cheftestants who get eliminated early. With so many characters at the beginning, screen time has to be doled out sparingly, and it seems like those who get little also get the ax. As to who might perform well, Jamie, Fabio and Stefan pulled out as early potential leads. Hosea and Eugene had missteps last episode, but their performance in the season premiere means I feel like they have the potential to go a little farther. Leah, Carla, Jeff and Radhika have demonstrated a few skills that I think could carry them into the competition a bit farther, but I want to see more before I get too attached to any of them sticking around. I had to look up who I had forgotten to discuss (Richard and Daniel) which says something, but not sure what |
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Top Chef 5: "Foo Fighters" Recap  The cheftestants on Top Chef 5 kicked off the season well, with the judges remarking with pleasure how impressed they were with the overall quality the chefs served up. Unfortunately, the group wasn't able to continue the streak, and last week, Tom Colicchio put on his best Disappointed Dad face to admonish the chefs for their lackluster performance �?in Tom's own kitchen, no less. Can the chefs regain some ground this week? And can Ariane, who had landed in the bottom for the first two episodes, redeem herself and live to cook another day? This episode starts with Ariane still feeling rattled, and noting her fellow chefs are probably questioning her skill. Fabio, on the other hand, is beaming from his Elimination Challenge win last week, but ready to face the new set of dragons to slay. The chefs head to the kitchen for the Quickfire. Padma Lakshmi introduces the guest chef for the episode, Grant Achatz of the Chicago restaurant Alinea. He's well-known for his talent and molecular gastronomy innovation. One of the chefs notes he has also just recovered from cancer, which was, in an especially bitter twist, in his mouth. Fortunately, he announced he was cancer-free almost a year ago, and his sense of taste was not impaired. The chefs are told the Quickfire Challenge will focus on their reactions to curveballs. They each draw a differently-numbered knife, which, Padma tells them, corresponds to a page in the Top Chef cookbook. They will have to make the recipe from that page, while adding their own personal twist. The chefs get cracking, and some are having a better time than others. Leah feels confident about her recipe, Hung's Tuna Tartare. Melissa, on the other hand, has CJ and Tre's dish from the freezable pasta challenge, so she is having to work with ingredients selected for their suitably for freezing, not necessarily pure culinary delight. But of course, the randomly-assigned recipe is not the only curveball. During their prep, Padma interrupts to tell them the challenge has changed and they must now all transform their dish into a soup. Now Leah isn't quite so confident. She'll have to do a chilled soup in order to keep her tuna tartare raw, but only has white asparagus to use as an appropriate base, a flavor she dislikes. Jamie loves soup, though, and doesn't have any trouble converting Miguel's deconstructed falafel to that dish. Those two land in the top, along with Daniel, who successful transformed ham and eggs to a hearty rustic soup. The chefs called out with criticism include Richard, who ran out of time before he could add lime, a needed acid flavor; Ariane, who overcooked her lamb; Fabio, whose flavors were flat; and Melissa, whose Italian Wedding Soup did not impress. Leah wins, and gets to pick her team for the Elimination Challenge. She picks Jamie, Hosea, Stefan, Fabio, Melissa and Radhika. They name themselves Team Sexy Pants. The other remaining chefs �?Ariane, Jeff, Carla, Daniel, Alex, Eugene and Richard aka Team Cougar �?will be their opposing team in the challenge, which a video reveals to be to cook for the Foo Fighters. They will be making a Thanksgiving dinner for the band and their entourage (about sixty people, including vegans and vegetarians) and using the band's rider as a guideline for their favorites (chocolate-dipped frozen bananas and bacon). The whole gang travels to the venue in Rochester, NY, and gets to see their temporary digs: an outdoor kitchen with only toaster ovens and microwaves. No fridges, no freezers, and only one burner. The teams have to quickly regroup and re-strategize. Stefan and Ariane both have catering experience, and try to bring that expertise to their group. Jeff once again seems to rise to a leadership role, helping his group get organized. After shopping, the chefs start cooking. The conditions were already difficult, and then it starts to rain. Some chefs are working through it. Scrappy Eugene rigs up a grill for his team out of some charcoal and a chafing dish. Despite her team's nervous attention to her turkey preparation, Ariane seems to have a handle on making sure everything gets done on time. Daniel, on the other hand, is having trouble get his potatoes roasted and has to go to a Plan B of sticking them in the microwave. Jeff seems to be doing fine, but admits he's bit off a lot because he is one of the stronger chefs. It's feeding time! The judges and the rock stars arrive, and Team Cougar is up first. The Foo Fighters and the judges are impressed with Ariane's Turkey, Alex's mac and cheese with bacon, and Eugene's smoked ham. They are less impressed with that team's starches (Daniel's underdone potatoes and Jeff's overdone spoonbread stuffing) and desserts (Carla's ho-hum cobbler, Jeff's baffling pumpkin mousse over berries, and Richard's banana s'mores with a vanilla cream that wilted to the appearance of, yes, spittle). On Sexy Pants' side, the turkey is good, but no match for Ariane's. Their starches are better received, with their vegan stuffing winning high praise. Their desserts are quite a bit better than the Cougars'. Fabio did a pumpkin-based version of a tiramisu that impresses Tom Colicchio, and Hosea's fruit cobbler seems much more successful that Carla's. The judges and Foo Fighters deliberate and Team Sexy Pants are the winners. They get to watch the concert, while the other team has to clean up. Since the losing team was already announced, they head right back in to judging. Ariane, Eugene and Alex are all safe due to their success with their proteins. The desserts were the main problem, although Daniel is called out for his potato problem. Carla's dessert wasn't excellent, but the judges acknowledge it wasn't flawed either. Jeff's dessert and spoonbread were both failures, but his leadership efforts seem to pull his through. It's Richard who is going home. His s'mores didn't have the crucial s'mores element of gooeyness or chocolateyness. His departure is wrenching, as he cries that he's tried for three seasons to get on the show. Team Rainbow is now left with just one member, Jamie. We'll be talking to Richard after the holiday and learning about his take on his time on the show. .jpg) Fabio: Pumpkin tiramisu .jpg) Hosea: Peach and blueberry crisp .jpg) Jamie: Corn salad and wax beans .jpg) Melissa: Old school sweet potatoes and stewed fruit .jpg) Radhika: Roasted veggie vegan corn bread stuffing .jpg) Stefan: Roasted turkey, whole roasted beef tenderloin and onion gravy .jpg) Ariane: Turkey breast with mushroom and caramelized onions .jpg) Carla: Peach cobbler .jpg) Daniel: Vegetarian stuffed mushrooms and onion cream potatoes .jpg) Eugene: Maple-smoked pork loin with apple-chili chutney .jpg) Jeff: Pumpkin mousse .jpg) Richard: Banana s'mores with chocolate ganache |
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Top Chef: Talking Leftover Turkey  Turkey is, of course, the centerpiece of most Thanksgiving meals. Last night’s episode of Top Chef 5 featured Ariane redeeming herself from being in the bottom two for the first two episodes. Her strong performance was underscored by the fact that she hit a home run with the most important part of the meal �?the bird �?and that she did it using equipment other than a traditional oven. Whether or not your Thanksgiving turkey was as successful, chances are at the end of the day, you’re going to have some leftovers. Here are a few ideas from the Top Chef universe about what to do with all that extra bird. 
While we're on the subject: sandwiches, of course, are the go-to dish for leftover turkey. If you need some new inspiration for a flavor combination, consider a thought from judge Tom Colicchio's wichcraft restaurant: he serves turkey with avocado, bacon, onion relish and aioli on a ciabatta roll.
While the product placement on Top Chef can be a bit excessive, one must admit that it makes sense to look to last night’s sponsor, Butterball, for some additional ideals. They have an entire section on their website dedicated to ideas for the leftover meat, including Turkey Vegetable Soup with Angel Hair Pasta and Artichoke Turkey Pizza. |
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Top Chef 5: "Foo Fighters" Gourmet or No Way?  Last week's challenge on Top Chef 5 was one that many home cooks could probably relate to. How do you serve a Thanksgiving dinner that will satisfy the need for traditional flavors while working with the restrictions of time, equipment and budget? Sure, the chefs were doubly challenged by not having an oven to cook in and only one burner, but most home chefs have a similar problem once they start cooking their bird and find their stovetop cluttered with sides cooking. Some of the chefs were able to face the challenges and emerge with a solid dish, and some even brought some creativity to their offerings. Others didn't do so well, either for failing to nail a traditional recipe, or branching out with an innovation that didn't work. So whose dishes would we head back to the fridge for a midnight snack when we woke up from the first coma? And whose wouldn't have made it into the Tupperware as leftovers in the first place? GOURMET-1.jpg) Kudos to Ariane Duarte for pulling out a strong performance with her turkey. She needed to excel in this episode of Top Chef, and she took a big risk by taking on the high-profile task of cooking the central element of the meal. Considering the fact she did this without a real oven, it's even more impressive. Radhika Desai's vegan stuffing was the favorite dish of the evening for one of the Foo Fighters, and that sealed the deal for me. Stuffing is one of my favorite parts of Thanksgiving dinner, and there's nothing worse than getting a disappointing one. Stuffing is one of those dishes that leaves a lot of room for creativity, which can sometimes inspire people to take things a little too far. She kept it fairly simple with just veggies and familiar herbs like oregano, rosemary and thyme, and must have seasoned it very well to bring out all the best in the ingredients. Fabio Viviani's Pumpkin Tiramisu won praise from the judges for taking a traditional favorite like pumpkin, and using it in a dish that the Italian chef knew he could do well. They appreciated that he capitalized on his strengths to meet the requirements of the challenge and came up with a tasty dessert. Eugene Villiatora's pork dish impressed Tom Colicchio enough that he mentioned it in his blog as one of the top ones served. And of course, Eugene deserves extra kudos for having the resourcefulness to buy charcoal and rig up a way to smoke and cook his pork. NO WAY
Pumpkin mousse with berries? Jeff McInnis's dish really confused me as it seemed to be two different things entirely. I know they filmed this in the summer, and I am sure there are always new unique flavor combinations just waiting to be done deliciously…but when I saw this dish, I couldn't help but think: there must be a reason why we don't often see berries and pumpkin together. Additionally, for a dinner like Thanksgiving, desserts need a little richness, to complement the season. A pumpkin foam with some kind of nutty or buttery counterpoint would be nice, or berries with the richness of a pastry crust could work. But berries and foam together just seem unsatisfying. Richard Sweeney's S'mores got him sent home from Top Chef, and having an ingredient that looks like spittle isn't a good thing. Danny Gagnon's undercooked mashed potatoes? Yuck. Nobody wants that on the Thanksgiving table. |
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Top Chef 5: "Today Show" Recap  Tonight, Top Chef 5 takes a page from America's Next Top Model: winning isn't just a matter of hitting the mark with your task; in this challenge, personality counts. The cheftestants will have to try their hand at playing “celebrity chef�?by doing a live TV-style demo. The chefs who can get their dish done, make it tasty and charm the judges will move on. But will the pressure of the short time frame bring out the prickly temperament of any of the chefs and put them on the chopping blog? Before the chefs get to all that, though, there's still the Quickfire to be faced. Alex Eusebio is feeling emotional heading into it; his roommate Richard Sweeney was eliminated last episode, and left a heartfelt letter about the competition that touches Alex. He is also feeling the effects of being away from his family and fiancée. Padma Lakshmi meets with the chefs and introduces Rocco DiSpirito, who will be the guest judge. Their challenge: a breakfast amuse bouche, a dish that will capture their flavors in a single bite. Rocco tells them he loves bacon, and off they go. Overall, the chefs seem to do well, except Danny Gagnon and Fabio Viviani, who both land in the bottom. Danny's cornflake-coated zucchini flower flopped, and Fabio ignored Rocco's desire for savory by making a very sweet brioche and pudding-like espresso shot. Leah Cohen, Jamie Lauren and Stefan Richter all land in the top. Leah and Jamie both did a little egg on toast dish (although Leah sniffs that hers is a proper, one-bite amuse bouche) and Stefan used a special tool to perfectly lop off the top of an egg so as to use the shell as a vessel in which to serve his huevos rancheros. Rocco says he would give it to Jamie and Leah both if he could, but since he has to pick one, Leah wins, and for the second time, has immunity. Jamie is irritated to have missed the top again but a narrow margin. Padma then delivers the Elimination Challenge. The chefs have to do a 2 ½ minute segment live TV-style cooking demo. The chef whose personality and food shine through will win. The chefs have to pick some dishes that will be able to be at least partially prepped in the 2 ½ minutes, and that would be simple enough for and appealing to the home chef. The chefs shop, and Eugene Villiatora, Hosea Rosenberg and Fabio all opt for tuna, going so far as to get behind the counter and cut it themselves. Alex decides he's going to take a risk and make a rose crème brulee. This could be challenging, Fabio notes, because it has to be prepped, cooked, rested and cooled within the one hour they have. Many of the chefs opt for some version of a salad. Ariane Duarte does a beefsteak tomato salad with watermelon and feta, and her presentation goes well. Jamie, on the other hand, does a frisee salad with a duck egg, and when her egg doesn't set, she shuts down and looks pissed. Fabio does well, making fun of his own accent and finishing his dish. Jeff McInnis once again has a frenetic bunch of ideas, including making a more exotic Middle Eastern dish than one might expect for this challenge, but his confidence and constant movement carry him through. Challenging flavors are less successful for Melissa Harrison: her habanero-spiced shrimp is so hot Tom Colicchio can't eat it. Carla Hall, Radhika Desai and Leah all run out of time. Alex does as well, but even worse for him, his swap out dish isn't done either. Danny does pretty well, but smokes up the kitchen with his seared steak and annoys Tom with his “mugging for the camera.�?Stefan's dish is solid (he does a swap out of his minestrone), but he's no charmer. Hosea and Eugene don't even really get a mention. Ariane, Fabio and Jeff all get spots in the top, and Melissa, Jamie and Alex are in the bottom. Padma tells them the judging will be the next day. Back at the pad, Alex says at least he took a risk, not taking the “easy way�?out with a salad. Leah tells Melissa she better defend herself well in the judging. The seed seems to be planted with Melissa that Alex doesn't really want to be there since he is going to be married in 20 days. In the middle of the night, Tom arrives to fetch Ariane, Jeff and Fabio. They are going to the Today show, where their food will be judged by, as Jeff puts it, “ladies with unsophisticated palates at 6:30 AM.�?The Today show women taste all three dishes while the chefs watch outside the studio and back at the apartment on TV. Kathie Lee Gifford spits out Jeff's, and Ariane is announced to be the winner, even if Meredith Viera doesn't care for watermelon. Back at judging, Ariane wins a kit of tools handpicked by Rocco for her win and seems further buoyed by her second strong performance in Top Chef 5. The bottom three come in and make their cases. Melissa stresses that she has always wanted to be there, which the judges rightly pick up on seeming to indicate someone else doesn't. (More America's Next Top Model time, wherein desire and “wanting it more�?is supposed to trump actual talent?) Rocco seems out for Jamie, noting that she just gave up and got grumpy when she failed, but ultimately it's Alex who is sent home from Top Chef 5 for his incomplete dish and the decision-making process that brought it there. He'll be speaking with us tomorrow, so head on back here for our interview with Alex.  Ariane: Beefsteak tomato salad  Fabio: Sesame-crusted ahi tuna  Jeff: Malfouf roll  Carla: Tortilla soup  Danny: Ginger soy sauce steak  Eugene: Sashimi of tuna with snow pea salad  Hosea: Crispy ahi roll  Leah: Seared duck breast with corn and blueberries  Radhika: Sweet heat shrimp  Stefan: Minestrone soup  Jamie: Bitter green salad with duck egg  Melissa: Blackened shrimp |
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Top Chef 5: "Today Show" Gourmet or No Way?  Every challenge on Top Chef has some kind of constraint �?time, budget, ingredients, equipment �?but within those limitations, cheftestants are usually free to let the skills they've gained through education and experience run free. The exceptions are challenges like last year's cooking-with-kids or this past week's Today Show challenge, where the chefs actually had to scale back the concept of their dish to make it accessible for the home chef. Whether you consider it “taking the easy route�?or simply smart strategy, the chefs who kept it relatively simple wound up doing themselves a favor in the competition, and in this week's assessment of Gourmet or No Way. GOURMET
Sure, Ariane Duarte's salad wasn't particularly complex, but she was strategic in choosing, as she pointed out, ingredients that could all be found in most supermarkets. And while a salad is basic enough, the sweet and salty combo of watermelon and feta is a flavor profile that some home chefs might not have considered before. In a restaurant, it might not be groundbreaking, but to many home viewers of Top Chef 5, she was still pushing the envelope conceptually, while presenting it in an accessible way. Stefan Richter's minestrone was another smart choice. Soup is a crowd pleaser, and most home chefs have to juggle avoiding monotony while not alarming the inevitable finicky eater found in most families. Seeing a simple dish like soup prepared by a well-trained chef can help a home cook elevate the familiar to something delicious and new. Fabio Viviani's seared tuna with asparagus and carrots made me hungry watching him prepare it, but I'm including him with the caveat that I'm not sure how comfortable many home chefs would be with the process of searing the tuna while leaving the inside so rare. People certainly have more sophisticated palates nowadays, so maybe this would be a welcome experiment for a more adventurous cook. At the least, it sure looked tasty to me. NO WAY
I can't really disagree with anyone that landed in the bottom on this episode of Top Chef 5 and with the rapid pace of the presentation of this week's Elimination dishes, couldn't figure out if anyone else deserved to be here with them. Jamie Lauren's duck egg frisee salad could have made it into the Gourmet end if she'd finished her cooking, but raw egg? No thanks. Melissa Harrison's excessively spicy shrimp made Tom spit it out. Not good. Runny crème brulee sent home Alex Eusebio, and lands him in our No Way spot. |
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Top Chef 5: Conference Call with Danny Gagnon  Danny Gagnon left Top Chef 5 last night making a football analogy: the refs made the wrong call on the play.
Danny spoke with us today and the football references continued; Top Chef is the Superbowl for chefs, he said, and while he clearly has strong feelings that it wasn't his time to go, he's still glad he had the chance to play at all. Read on to find out who he thought should have gone instead and what he thought of the judges. Danny still stands behind his contributions to the dish, saying that a complete dish contains a veg, starch, protein and sauce. His contributions of sauce and veg were solid, he thinks, and worthy of defense. Danny seemed to feel pretty strongly that it was Eugene Villiatora's turn to go home, comparing him to a football coach that calls the wrong play. Danny felt that Eugene drove the sushi concept, overcooked the shrimp and rice and failed to tell the guests how to eat the dish, so was more deserving of heading home. Danny also said the addition of mushrooms to Carla Hall's salad was actually discussed prior to the plating, contrary to what Carla said, and he maintains they were seasoned properly, despite what Tom Colicchio said. He was disappointed overall, he said, that Tom didn't seem to have much positive to say about his performance on the show, saying he thought that Tom took his positives and turned them into negatives. Otherwise, he felt the judges were “nice�?and “knew what they were talking about.�?He found Padma Lakshmi kind and beautiful. As to the other chefs, he said he did continue to find the “Euro Duo�?of Stefan Richter and Fabio Viviani kind of annoying due to their cockiness and attitude of superiority towards the American chefs. He admires Hosea Rosenberg's skills the most, and said he didn't mind Hosea's comments in the episode about Danny being smarter than many folks would assume. Danny acknowledges that his Long Island accent can give people the wrong impression, contrasted against, say, Fabio, whose Italian accent will immediately charm people. We also got the story behind his sculpted facial hair. He said when he played football, he shaved spikes into his beard so that was all that showed when he had on his helmet. So the look was very much his “game face�?and helped him get in the mindset of the competition. I asked him if he was disappointed to be competing so close to home, missing out on the chance to visit a new town, but he said he was happy to be only 40 minutes away from home, playing on his home turf. He did, of course, get in a few additional “Baba Booey�?shout-outs and seems to be maintaining his sense of humor despite the elimination from Top Chef. Danny said knows it's tough to have a family in the restaurant biz, and wants to find a way to make more time for his personal life at some point. He'd like to open his own restaurant in the future, but for now, if you'd like to try Danny's food for yourself, he's currently working at the Babylon Carriage House in Long Island, NY. |
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Top Chef 5: "Gail's Bridal Shower" Recap  This week's Top Chef 5 featured a favorite Quickfire: the palate challenge. After testing their tasting, the chefs had to cater a bridal shower for none other than Top Chef judge Gail Simmons.
The episode was supersized to give us plenty of time to learn about some of the cheftestants' own romantic lives. For example: did you know one of the cheftestants has been married twice to the same person? Well, Stefan Richter has, although he is currently divorced from her…for now. While we (frustratingly) learn no additional interesting details about this, we do at least learn what his type could be: tattooed, mildly grumpy, skilled at cooking and a lesbian. Yes, he appears to be gunning hard for lesbian Jamie Lauren, giving her little gifts, undeterred by her stated sexual orientation. But this is a cooking show, not a soap opera, so it's onto the Quickfire. There's no guest judge with Padma Lakshmi in the kitchen, and she tells them the challenge will be a bracketed head-to-head tasting challenge. The chefs will taste a dish, state how many ingredients they can identify, and the chef who wagers more will list ingredients. If they can't meet the number or guess wrong, they're out; if they are right, the other person is out. In the head-to-heads, selected by knife draws, the chefs taste a lobster shrimp bouillabaisse. Hosea Rosenberg beats Danny Gagnon. Jeff McInnis guesses wrong, giving Ariane Duarte a win. Stefan delivers �?in his words �?an “ass whipping to Jamie. Leah Cohen beats Eugene Villiatora, Carla Hall beats Melissa Harrison and Radhika Desai beats Fabio Viviani. The next round has Hosea taking down Ariane, Stefan beating Leah and Carla beating Radhika in tasting a Thai green curry. The remaining three chefs �?Hosea, Carla and Stefan �?taste a mole in the final round. Carla knocks herself out on the first guess, and after trading back and forth, Stefan guesses wrong, giving Hosea a win. He's happy for immunity and to beat the cocky European. Now the chefs learn their elimination challenge. Padma is throwing a bridal shower for Gail, and the chefs will cater. The draw knives and pair up according to the old saying, “Something old, something new, something borrowed, something blue.�?The teams are: Old: Jeff, Hosea, Stefan New: Eugene, Carla, Danny Borrowed: Jamie, Ariane, Radhika Blue: Fabio, Melissa, Leah The chefs conceptualize and come up with their plans. Team Old is going to focus on a trio of heirloom tomato dishes, with each chef adding a dish. Stefan is skeptical about Jeff's sorbet and a bit bossy. Jeff's sorbet will be paired with a tomato carpaccio. Hosea will do a gazpacho, and Stefan is doing a terrine. Team New is going with a surf-and-turf sushi. Carla seems a bit reluctant, but lets the boys have their way. She will be contributing a frisee salad, Danny will have a peach-BBQ glazed meat and Eugene will do the rice with a tempura shrimp. Team Borrowed is borrowing from Radhika's Indian heritage. She seems a little concerned that she continues to make Indian dishes, but Jamie wants to use an ingredient she brought with her. Radhika will be making a lamb marinade and raita. Jamie will make a carrot puree, and Ariane will be cooking the meat. Team Blue is challenged �?there isn't any blue food, judge Tom Colicchio notes. Even blueberries are purple. So instead they go with Chilean sea bass to communicate the blue of the ocean. They are coating it in blue corn flour and putting it on a corn puree. The chefs run into a few issues. Stefan is bossy and annoys not only his team, but the others when he butts in. Eugene overcooks his rice, and adds yet another flavor component to their already busy dish by trying to “fix�?it with texturing and flavor. Danny takes the initiative to add mushrooms to Carla's salad without her say-so at the last minute. Ariane freaks out her team by underestimating the time it takes to cook her lamb, and the minutes it cuts into plating means that all the other chefs wind up pitching in to get them plated in time. Since Gail works for Food and Wine, it's a pretty tough crowd. The first course �?Team Old's tomato trio �?goes over well. Stefan's terrine seems to be the weakest point, while Jeff's sorbet wins praise. The second course �?Team New �?doesn't fair so well. The teams decided to deconstruct the sushi to allow the guests to construct as they wish. Eugene forgets to mention this as they present the dishes, so the guests are confused. The rice wasn't fixed, the shrimp isn't good, the meat isn't either, and the ouzo sorbet is melted by the time it's eaten as a palate cleanser. Things look up with Team Borrowed. Everything goes together well and pleases the crowd. Team Blue, on the other hand, doesn't impress despite Fabio's charming presentation. It's flavored well, but lacking in texture and is called “old people food.�? Back at judging, Old and Borrowed are brought in first as the best. Jeff is praised, as are Jamie and Ariane. Jamie is hungry for the win, but it's Ariane's lamb that wins. It's a little unclear, though, if the judges knew it was actually Radhika's marinade, and whether or not that impacted the decision for the win. Jamie is ticked off to be close to the win again. As to the bottom, Team Blue is chastised for being boring, and Fabio's defense that cooking fish for 45 is risky is shot down when the judges note they picked the most forgiving fish to use. Nevertheless, they are safe. So it will be one of Team New. The judges sense Carla knew better and was trying to be a team player. Her salad was also one of the few bright spots �?minus the mushrooms Danny added. Eugene showed poor decision-making skills when he decided to move forward with the mushy rice. But it's Danny's apparent inability to see what was wrong with the dish that baffles the judges and ultimately seems to cost him his spot in the competition. He's packing his knives and going home from Top Chef 5. We'll talk to Danny on Thursday, so come back here to hear what he has to say!  Hosea, Stefan and Jeff: Tomato gazpacho, tomato carpaccio and tomato terrine  Ariane, Jamie and Radhika: Lamb marinated in French and curry spices, Vadouvan carrot puree and kale  Leah, Fabio and Melissa: Blue corn sea bass, roasted corn and Swiss chard  Eugene, Danny and Carla: Chili sticky rice, Yuzu giner granita and miso barbeque |
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Top Chef 5: "Gail's Bridal Shower" Gourmet or No Way?  Last week on Top Chef 5, the chefs had to team up to create a course centered on the theme of “something old, something new, something borrowed, something blue�?for Top Chef judge Gail Simmons' bridal shower. Unsurprisingly, old and borrowed were the most successful concepts (after all, tradition and fusion are pretty solid culinary paths to take) while new and blue wound up in the bottom for the judges. But what about where it really counts, namely this column? Who was Gourmet and who was No Way? And it's time to bring back that ever-popular third category: “Meh. GOURMET
Well of course. Well-cooked and well-spiced protein, interesting textures for the veg, it was a no brainer that Team Borrowed would come out on top with their Lamb marinated in curry spices, carrot puree and kale. My only question from this episode was did Ariane Duarte win solely on how her lamb was cooked or did the marinade play a part? If so, it sounded like Radhika Desai should have gotten in on that love too. MEH Although Jeff McInnis's savory tomato sorbet was called out as delicious and Hosea Rosenberg's gazpacho seemed solid, Stefan Richter's terrine seemed kind of ho-hum, so I felt like overall this tomato trio dish landed in the middle. I was a bit disappointed that Stefan wound up being the weak point. I know he's being built up to be a villain, but personally I like my chefs arrogant and abrasive, so of course he's one of my favorites. However, in order to earn your right to be arrogant and abrasive, you have to have the skillz, so he better get back on track if he wants to continue to win my heart with more success than he's having with Jamie Lauren. Honestly, a Meh for Team Blue ( Fabio Viviani, Leah Cohen and Melissa Harrison) is probably high praise. Had they made the same mistake as Team New and gone all bananas with the concept, they probably would have lost a person to elimination. Risk-taking with a concept of blue seems like a fast-track to Horribly Horribly Wrong Land. By playing it too safe with their blue corn-encrusted sea bass, roasted corn and Swiss chard, they lost the battle but survived to fight another day. NO WAY And finally Team New, Carla Hall, Eugene Villiatora and eliminated chef Danny Gagnon. Oh my. I need a nap just think of all of the components in this dish of chili sticky rice, yuzu ginger granite, peach-miso barbeque and frisee salad with mushrooms in a wonton. If this were a dress on Project Runway, Tim Gunn would be standing back, chin in hands, saying worriedly, “That's a lot of look.�?The team seemed to lack the kind of effective leadership combined culinary sophistication that could have reined this in. It seems pretty consistent among viewers that they felt like the judges made the right call on this episode of Top Chef. |
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Top Chef 5: "12 Days of Christmas" Predictions  On last week's supersized Top Chef 5, Danny Gagnon and his carefully-sculpted facial hair were sent packing, while his teammates Carla Hall and Eugene Villiatora survived the culinary trainwreck that was their deconstructed sushi dish. Meanwhile, Jamie Lauren continued to grump her way through the competition, as yet another victory came close to her grasp before being conferred on another cheftestant. So what could happen on this week's also-supersized episode? Well, first of all: OMG MARTHA STEWART!!! It's like chocolate and peanut butter, getting my Martha all mixed in with my Top Chef. What awesomeness. So with Martha as a guest judge, who could be at risk? I hate to say it, but I am wondering if Eugene could be vulnerable. He started out strong and won over a lot of fans early. However, as Gail Simmons' Food and Wine colleague pointed out last episode, doctoring up mushy rice is still serving mushy rice and shows some questionable decision-making skills. Sometimes Eugene's lack of formal training pays off: in the first episode, he used his intuition and palate to nail an excellent dish despite not knowing the Indian cuisine. In the Thanksgiving challenge, he used his scrappy DIY ethic to rig up a smoker with a chafing dish and charcoal.
But the scrappiness that can work in his favor might make him vulnerable to making another misstep like the mushy rice. And if any judge seems likely to send someone home for mushy rice, it's Martha Stewart. Look at that steely, unforgiving gaze!
Who else could head home? I still have my eye on Carla Hall and Melissa Harrison. Carla's actual food seems to be pretty solid, but the editors seem to be building one kind of picture of her as a competitors. She's talked about not being able to mentally handle being in the bottom, Rocco noted her nerves made him nervous, and she chose team unity over better cuisine last episode. Now, in the real world, this might not mean anything, but as Carla the Top Chef character is being presented to us by the editors, they are not exactly creating an image of top competitor.
Melissa just has yet to distinguish herself and has been in the bottom, so seems vulnerable.
It's hard to not still feel like Ariane Duarte could be a little shaky after her rocky start, but she seems to be redeeming herself lately, so I am temporarily taking her off my list as ones to watch for early departures. If her nerves make another appearance, all bets are off.
All of the other chefs seem to be pretty strong competitors so far on Top Chef 5, so until we see their performance on another episode, it's hard to single any one out as more vulnerable than the other. We'll see if the playing field drastically changes after this episode of Top Chef 5. |
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Top Chef: "12 Days of Christmas" Recap  This week on Top Chef 5, the chefs, judges and guests all had to make merry with a Christmas-themed episode, despite the fact that this was filmed sometime in the heat of the summer. Of course, nature doesn't like to be ignored, so some chefs find the heat of the kitchen to be even more of a problem than usual. Martha Stewart makes an appearance, but despite my hopes for a Martha-helmed elimination, it turns out her visit is brief. All is made better by the end of the episode though, when Tom Colicchio delivers an early Christmas present, one only he can deliver: the patented Tom Colicchio stern talking-to. Ariane Duarte is feeling super chipper as the episode begins, having won another elimination challenge last week. Eugene Villiatora is feeling nervous about being in the bottom and knows he needs to perform. Hosea Rosenburg takes a few moments to call his dad; it turns out his dad was diagnoses with cancer right before he left for the show. The chefs all need to focus, though as it's time for the Quickfire. Padma Lakshmi introduces their special guest, Martha Stewart! She is there to judge their efforts at making a delicious one-pot supper for the holiday season. The chefs only have forty-five minutes, a short amount of time to make a hearty one-pot dish, but some chefs do well despite the time constraints. While Martha is unimpressed with Jeff McInnis's potato risotto, Eugene's stew, which he thickened with cornstarch, and Fabio Viviani's polenta, she likes Hosea's polenta, Jamie Lauren's scallop on a potato-kale stew and Ariane's filet mignon on a cauliflower puree. She announced Ariane to be the winner, which means that Jamie is once again close to victory without getting it. Unfortunately, that is all the Martha Stewart we get, as she departs and Padma introduces some members of Harlem Gopsel Choir, who sing to the chefs what their challenge will be. Each chef will get one of the items mentioned in the 12 Days of Christmas. The chefs have to conceptualize a dish around this to be served to 250 people at a benefit for AIDS Research. The breakdown is as follows. - 12 Drummers Drumming: Stefan Richter makes a pot pie with a drumstick and a little pastry in the shape of a drum.
- 11 Pipers Piping: Hosea takes the concept of “put that in your pipe and smoke it�?and goes with it, using smoky spices like chipotle and smoked paprika to flavor his smoked pork dish.
- 10 Lords a Leaping: Jeff has to make quite a stretch, and does a salad with two seared Greek cheese, calling it “Island Leaping.�?
- 9 Ladies Dancing: Fabio decides to do something with crab because they have legs and the females “dance�?around their eggs.
- 8 Maids a Milking: Melissa Harrison is inspired by the cow, and does a gorgonzola and beef dish.
- 7 Swans a Swimming: Jamie decides to do scallop “swimming�?in a vichyssoise.
- 6 Geese a Laying: Ariane does six different kinds of deviled eggs.
- 5 Golden Rings: Eugene makes a seviche and serves it with a ring of golden pineapple.
- 4 Calling Birds: Nobody! ‘Cuz there's only eleven chefs left, psych!
- 3 French Hens: Leah Cohen does poultry on a puff pastry with butternut squash puree.
- 2 Turtle Doves: Carla Hall does a mushroom (it's a turtle's back?) dish.
- Partridge in a Pear Tree: Radhika Desai decides to do duck breast with a pear chutney.
The chef only have three hours to prep and it's a frantic evening. At the end of the night, they all shove their food as best as they can into the fridge, and this is where the trouble starts. Not only is the food itself still hot (food safety, folks!) but the fridge doesn't close. The next day, the chefs arrive to find the food in that fridge is hot. Hosea's and Radhika's proteins are unusable.
However, although this was being taped in like August, the cheftestants all have the holiday spirit and help their fellow competitors re-prep their protein. Even Dr. Evil/Stefan pitches in, noting he wants to win on his merits, not because someone else lost due to misfortune.
The event starts and the chefs all managed to get their food done in time. The guest judges are chef Michelle Bernstein and actress Natasha Richardson.
Jeff and Hosea seem to be popular with the guests (as judged by the number of red ribbons pinned by the guests to their station, the voting mechanism used for the event), especially the ladies. Radhika's and Stefan's dishes also seems to please.
But Jamie's dish is called slimy, Eugene's offering makes Michelle wonder if he even tasted it, and all the judges can taste in Melissa's is her gorgonzola. And while those three are eventually called out as the worst, the feedback for the evening is pretty poor, from underwhelmed to downright negative.
For the best, it's Stefan, Radhika, Hosea and Jeff. Hosea wins, but because everyone pitched in to help �?which he and Radhika are both quick to acknowledge and appreciate �?everyone will win the prize of Michelle's new cookbook.
Eugene, Jamie and Melissa are the worst. Jamie responds to criticism about as well as you would expect at this point, and Eugene, perhaps in a misguided attempt to fight for his spot, seems to come off to the judges as stubborn. The three are sent back in the stew room, and Tom notes to his other judges that he thinks the overall offerings were mediocre, and he wants to talk to them all.
He heads into the Top Chef stew room, and there it is! The Stern Talking-To! You can't win with a deviled egg or a boring puff pastry. Cook like you mean it!
And after that, he gives them one other present: because of the “holiday�?and because of the generosity with which they pitched in to help their fellow chefs, no one is going home this episode.
It's a Top Chef Christmas miracle!  Hosea: Smoked pork loin with chipotle mashed potatoes, braised cabbage and apple jus  Jeff: Seared cheese with roasted beets, peas and spices  Radhika: Braised duck leg on toasted brioche with pear chutney and toasted pistachio  Stefan: Creamy chicken pot pie with English peas and white asparagus  Ariane: Deviled egg six ways  Carla: Braised chicken with mushrooms  Fabio: Corn and roasted pepper crab cake with chipotle lime  Leah: Braised Guinea hen with butternut squash puree over puff pastry  Eugene: Poisson cru with pineapple rings and Gold Yukon potato chips  Jamie: Sea scallop and vichyssoise  Melissa: Gorgonzola and NY strip on crostini and cranberry vinaigrette |
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Top Chef 5: "12 Days of Christmas" Gourmet or No Way?  This week's “Christmas�?offerings from the Top Chef 5 contestants were so mediocre, judge Tom Colicchio was forced to reprimand the whole lot of them, not just the bottom three. This was, of course, fine by me. As has been well-documented (because I won't stop talking about it), one of my favorite features of Top Chef is Tom Colicchio's disapproval. Nevertheless, the chefs were cooking for a worthy event, and no doubt the guests were a little disappointed in the offerings. Let's try to muster up a Best (Gourmet) and filter through to the worst (No Way). GOURMETHosea Radhika Stefan For the best, I'm just going to stick with three of the top four: Hosea Rosenberg's smoked pork loin with chipotle mashed potatoes, braised cabbage and apple jus; Radhika Desai's braised duck leg on toasted brioche with pear chutney and toasted pistachio; and Stefan's creamy chicken pot pie with English peas and white asparagus. The judges all liked them, they sounded good and based on these chef's past performances, I would imagine they would be tasty. I didn't include Jeff McInnis's also top dish for highly subjective reasons. For one, beets. Shudder. I've made one exception this season for beets in the Gourmet column and I just am in no mood today to make another. For another, I'm starting to want him to dial it down a touch. Of all of the Top Chef 5 chefs, my home cooking style probably most lines up with Jeff. I am generally sprinting across my own kitchen and juggling thirteen things. I like complicated stuff, and sometimes get a little contrary when folks are focused on just simply preparing really good ingredients. I mean, yes, it's a tried-and-true thing but a) yawn, and b) in that case, aren't you more of a procurer than a chef? (Just kidding, I know restraint is a skill too.) But although I identify with Jeff's drive to really wow the judges, his tendency to Do a Lot could put him at risk and it would be good if he chills out a bit. I totally agree with the judges that deviled eggs were a questionable choice for Ariane Duarte to make for such a fancy event. But just between you and me, Reader, I have to admit: I LOVE deviled eggs and would have probably stuck at her station all evening. Shh. Don't tell anyone. NO WAY
Eugene Jamie And I can't really argue with the judges' picks for the bottom. Eugene Villiatora's poisson cru with pineapple rings and Gold Yukon potato chips just sounded like a failure of palate, and Jamie Lauren's apparently slimy sea scallop and vichyssoise just sounded gross. She's been strong before, so this seemed more like a catering-vs-restaurant cooking issue (i.e., she created a dish that maybe failed due to the serving circumstances rather than the actual dish itself), and I imagine she'll right herself if her ego doesn't get in the way. Eugene, I'm a little more worried about. I'm not including Melissa Harrison's because it seemed like the main failure of her dish was a too-strong cheese that masked the other flavors. Not great, but as long as you liked the cheese, it would still be edible, whereas the other two just sounded like you'd want to spit them out into your napkin a la Padma Lakshmi. There are no new shows until the New Year, so Happy Holidays to you all in the mean time and best of luck with any holiday cooking you are doing for you and yours! |
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Hell's Kitchen: Meet the Cast of Season 5  Thursday nights will heat up once more as 16 aspiring chefs step up to impress Gordon Ramsay. The fifth season of Hell's Kitchen begins on Thursday, January 29 at 9pm on FOX, when Chef Gordon Ramsay takes the helm in search for a new head chef for his Borgata Hotel Casino & Spa in Atlantic City. In the season premiere, the 16 chefs enter Hell's Kitchen and get right to work to prepare and present their signature dishes to Gordon Ramsay. This is usually the time when we get to hear some of Ramsay's choicest profanities, but unlike in seasons past, he is pleasantly surprised by some of the chef's creations. After the first taste test, the group of chefs is broken up into teams and begin prepping for that night's dinner service.
The 16 chefs appearing in season 5 of Hell's Kitchen all have varying degrees of culinary experience, but they all love food and they all want to get into Gordon Ramsay's good graces. They are:
The Red Team:
Andrea, 30, a line cook from Reading, PA
Carol, 30, a sous chef from Knoxville, TN
Coi, 22, a caf cook from Austin, TX
Colleen, 41, a cooking school instructor from Papillion, NE
Ji, 33, a private caterer from Palisades Park, NJ
LA, 23, a line cook from Las Vegas, NV
Lacey, 24, a corporate buffet cook from Charlotte, NC
Paula, 28, an executive sous chef from Coconut Creek, FL
The Blue Team:
Ben, 26, an executive sous chef from Chicago, IL
Charlie, 24, a prep chef from Las Vegas, NV
Danny, 23, an executive chef from Edgewater, FL
Giovanni, 37, an executive chef from Destin, FL
J, 32, a food court chef from Clifton Park, NY
Robert, 29, a sous chef from Quogue, NY
Seth, 27, a private party chef from New York, NY
Wil, 27, a quality-control chef from Elgin, IL
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<FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Hell's Kitchen</FOO>: Chef <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO>'s Sparkling Scarlet Sangria  <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">J</FOO>i-Hyun Cha, or <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO>, as she'll likely go by on the show, is one of the 16 aspiring chefs featured in the upcoming season of <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Hell's Kitchen</FOO>. Now, everybody knows that <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Hell's Kitchen</FOO> is just as much about the strong personalities of the contestants and the head Chef Pottymouth, <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Gordon Ramsay</FOO>, as it is about the food, and based one what <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO> has been hinting at about the season, I'm hoping that she'll be one of the combative chefs. “I was marching into battle,�?she told TV Guide about joining the show. “And I was ready to do pretty much whatever I had to not to become one of the casualties.�? On working closely with <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Gordon Ramsay</FOO>, <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO> said, “I'm passionate about my cooking �?really passionate. But he takes it to a whole other level. It's as close to a volcano erupting as I ever want to come.�?BR>
Chef <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO> shared a delectable recipe for a cocktail that is New Year's Eve appropriate. It also works as a classy Hell's Kitchen viewing party beverage too!
Chef <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Ji</FOO>'s Sparkling Scarlet Sangria
3-1�? cups of dry red wine
2 cups of Vueve Cliquot Champagne
4 tablespoons Bombay Sapphire Gin
4 tablespoons of Grey Goose Citron Vodka
4 tablespoons of Grand Marnier
3 tablespoons of simple syrup
Juice of 1 blood orange and 1 lemon
1 blood orange, sliced thin
1 lime, sliced thin
1 lemon, sliced thin
1/4 of an Asian pear, sliced thin
Pour all of the ingredients (except for the champagne) into a pitcher and refrigerate overnight. At party time, serve over ice and top off with champagne.
Hell's Kitchen season 5 premieres on Thursday, January 29 at 9pm on FOX. The winner, selected from the 16 contestants, will become the new head chef for <FOO style="DISPLAY: inline; CURSOR: pointer; BORDER-BOTTOM: rgb(153,153,153) 1px solid; POSITION: relative; TEXT-DECORATION: underline">Gordon Ramsay</FOO>'s Borgata Hotel Casino & Spa in Atlantic City. |
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