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Gail and Tom Reveal Details From Top Chef Vegas

partysugar — Wed, 24 Jun 2009 06:50:41 -0700

At the beginning of every Top Chef episode, Padma Lakshmi reminds viewers that the winner will make a special appearance at the Food & Wine Classic in Aspen, so it's no surprise that much of the events at the festival are devoted to all things Top Chef. Take Gail Simmons and Tom Colicchio's demonstration, entitled "In the Kitchen with Top Chef," for example. The two culinary minds created dishes (her: a strawberry lychee cocktail and shrimp pea pasta; him a lobster pea ravioli), provided tips on how to cook more like a top chef, and best of all, revealed details from the upcoming season that recently finished filming in Las Vegas. To find out what Gail and Tom had to say, read more.

On cooking more like a top chef:

"Always use fresh lemon juice!" Gail said when mixing her cocktail, "never that gross stuff that comes in a plastic lemon."
Like Michael Symon said at his seminar, Tom recommends not using extra virgin olive oil for sautéing. "It's a waste of money," explaining that one should use regular olive oil for most things and extra-virgin for dressings and garnishes.
Be creative! Tom likes to take the same three ingredients - like tomatoes, basil, and mozzarella cheese - and see how many distinct dishes he can create with those simple items.

On Top Chef Vegas:

"I've never eaten better on and off the show." Gail openly praised the Las Vegas culinary scene and the next crop of cheftestants.
Tom agreed: "The chefs are more talented, more efficient cooks. Every season there's a surprise, especially Carla comes to mind, but this time there's lots of surprises."
Both Tom and Gail stood by the show's "only as good as your last dish" mantra. Gail explained, "That's the reason we have guest judges because they don't know the contestants like Tom and I do." Then Tom added his two cents, "Look at the Giants vs. the Patriots. Yes the Patriots were a better team, they went into the Super Bowl never loosing a game, but the Giants won fair and square. No one said, 'oh the Patriots win because they played a better season.' The show is the same way."
While Gail takes no part in the final cheftestant selection, Tom looks at the last 20 resumes to make sure none of the prospects previously worked in his kitchen.
The last thing Gail said was, "Season 6 is really amazing," and in an homage to Bravo, "You'll just have to watch what happens."

Hearing all of this are you excited for TC Vegas?

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Where Do You Think Top Chef Season 6 Is Being Filmed?

YumSugar — Mon, 20 Apr 2009 09:08:20 -0700

Get excited: when we caught up with Tom Colicchio, we learned that Top Chef season six starts shooting on April 27!

While Bravo hasn't unveiled the location yet, there's been plenty of speculation.

What city are you hoping it'll be filmed in?

Source

Top Chef Quiz: Vivre Las Vegas

partysugar — Thu, 10 Sep 2009 11:35:01 -0700

Last night's episode of Top Chef season 6 was a celebration of all things French. The chefs cooked with proteins popular in France, a bunch of French chefs made special appearances, and it was even French contestant Mattin's birthday! Did you pay attention to all of the delicious details? Find out now and take the quiz.

Photo courtesy of Bravo

Take the quiz

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

Tom Colicchio Talks Sandwiches and Top Chef

partysugar — Mon, 20 Apr 2009 03:30:17 -0700

Last Wednesday I had the fabulous opportunity to sit down with Tom Colicchio. The Top Chef judge was in San Francisco to promote his new book 'wichcraft: craft a sandwich into a meal - and a meal into a sandwich. He exudes a natural confidence and quiet intelligence and stresses the importance of using a good bread to make a sandwich.

We chatted about sandwiches and Top Chef - season six starts filming in an undisclosed location on April 27! To find out what sandwich he is totally sick of and who's his favorite Top Chef contestant of all time, read more.

PartySugar: What was your most memorable childhood sandwich?
Tom Colicchio: [Thinks for a minute.] My grandma used to make us these great little grilled cheese sandwiches that she served with a bowl of tomato soup. They weren't that special, she used Kraft singles, but they were made with lots of grandma love.

PS: Why do you think the sandwich is so essential to American cuisine?
TC: As a chef you spend the majority of the time on your feet. At the end of the night you throw a bunch of ingredients in between pieces of bread and eat it standing up. The sandwich works so well because everyone is so busy. It's a classic; everyone has sandwich memories. They're not that fancy and it's portable food.

PS: What do you predict will be the next big sandwich trend?
TC: Hmm. It will definitely be ethnic. Everyone keeps talking about bahn mi. It's like Banh mi. Banh mi. Banh mi. I'm so over Banh mi. We've already been there done that with barbeque pork and pulled pork. I think it will be something inspired by Indian street food. What are those Indian street food sandwiches called? It's a funny name? [Chicken frankie]

PS: What's one sandwich tip the average home cook should know?
TC: Don't overstuff! Especially when making a panini. People need to learn how to use salt. Most home cooks under season. You also need to understand how to use heat. Amateur cooks never know how to use heat.

PS: Who was your favorite contestant on Top Chef?
TC: You may be surprised, but it's Tiffani. She was really poorly portrayed. Her personality was not portrayed well at all. She's a great cook.

PS: What was the most shocking moment in the history of Top Chef?
TC: The day shooting was cancelled and I got a call from the producers asking me to come down and take a look at something. We were supposed to be in production but we had to push it back due to them shaving their heads. It was crazy. I couldn't believe it and it was my birthday! I saw the entire unedited video. It was terrible. Shocking. Absolutely shocking.

PS: Where are you filming Top Chef 6?
TC: I can't tell you that. The producers would kill me.

Source

Top Chef 6 Location Revealed: Las Vegas

partysugar — Fri, 24 Apr 2009 11:55:04 -0700

At this very moment in Los Angeles, NBC is hosting a press conference for its reality TV shows. While the upcoming Top Chef Masters was discussed, the most exciting information comes from a tweet by Kate Aurthur of the Los Angeles Times:

Confirmed: The next season of Top Chef will take place in Las Vegas and will begin filming next week.

There's been much speculation that Vegas might be the setting for season 6, but earlier this week when we wondered where the culinary competition would take place, most of you hoped it would be New Orleans. However, I'm thrilled that the show will be filmed in Sin City. What do you think of the news?

Source

Do You Know What's Cooking This Week?

YumSugar — Fri, 24 Apr 2009 14:00:55 -0700

This week, we continued to enjoy the beauty of Spring, with a focus on helping to preserve the environment.

Even though it's not currently airing, we were all over Top Chef. We spoke with don Tom Colicchio; controversial judge Toby Young confirmed he'd be back for another season; and we just found out where Season 6 will be taking place.

Were you around for it all? Find out when you take our quiz!

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Pack Your Knives and Ho-Ho-Holiday Special

YumSugar — Tue, 27 Nov 2007 12:18:38 -0800

Top Chef fans, set your TiVos! Next Thursday, Dec. 6, Bravo is airing the Top Chef Holiday Special where a handful of TC fan favorites prepare a holiday meal for our beloved judges.

The episode will feature Stephen Aspirinio and Tiffani Faison from Season One; Betty Fraser, Marcel Vigneron, and Josie Smith-Malave from Season Two; and Chris "CJ" Jacobson, Tre Wilcox, and Sandee Birdsong from Season Three. I understand how many of these folks are fan favorites, but I have to say, I'm a bit surprised by Sandee; maybe it was her fiesty ways in the Watch What Happens special?

No word on what the actual challenge is, but the episode will have the chefs going ~~head-to-head~~ knife-to-knife for a grand prize of $20,000. They'll be judged by the usual suspects - Padma Lakshmi, Tom Colicchio, Ted Allen, and Gail Simmons - who will also have input from culinary heavyweights Alfred Portale (chef of Gotham Bar and Grill), Eric Ripert (executive chef of Le Bernardin), Alan Wong, Elizabeth Falkner (executive pastry chef and owner of Citizen Cake) and Norman Van Aken.

I don't know about you guys, but I've already got my TiVo set.

Source

Putting on the Ritz!

YumSugar — Thu, 20 Dec 2007 03:13:39 -0800

If you're looking for a nice splurge for your foodie, then send them to the Ritz-Carlton in Half Moon Bay - 40 minutes south of San Francisco - for their Inside the Kitchen series. The series brings a top chef from the Bay Area and beyond into an intimate classroom environment. Meet and learn from renowned chefs like Traci Des Jardins, Ryan Scott, and Top Chef Season 3 winner Hung Huynh. All classes are demonstration-style cooking classes that include step-by-step instructions, beverage pairings and a recipe booklet to take home. The best part is that their sous-chefs are in the back creating large amounts for the entire class to taste!

Most of the courses are set up as full menus, and the chance to interact so closely with these chefs is phenomenal. The cost of the class is $90 - a portion of the proceeds goes towards Meals On Wheels of San Francisco - but they also have deluxe overnight packages starting at $529. It's definitely a tall cost to juggle -especially once you consider airfare and travel arrangements - but when else will you be able to work so closely with these phenomenal artists?

Classes begin Jan. 6; be sure to check out the full schedule of classes and instructors. In addition to the class, each chef will step into Navio - the restaurant in the Ritz-Carlton currently helmed by Aaron Zimmer - for a one-night-only chef's tasting menu. So if you're not interested in cooking, you could always sit back and eat instead.

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Yummy Links: From Cheaper Groceries to Top Chef Casting

partysugar — Fri, 06 Feb 2009 06:45:13 -0800

Ten ways to save money at the grocery store. - Chow
Treat your valentine to a decadent chocolate dessert. - Gourmet
Show your children how much you love them with homemade chocolate pancakes. - Al Dente
Learn the difference between coconut milk and coconut cream. - The Kitchn
Taste-testing the market's best chocolate bars. - Cooking With Amy
Do food scares change the way you eat? - The Epi-Log
Want to be on Top Chef season 6? Head to your local casting call. - Serious Eats

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