Top Chef Masters -Recaps Episode 3

OK we kept these 4 waiting long enough. Here are the recaps from episode 3.

Cliffland and Top Chef Masters: Episode Three, Cat Got Your Tongue?

Chew On that and Top Chef Masters: Offal Street Food

Dealing in Subterfuges and Top Chef Masters: Rick does the trick

My Monkey Could do that and Top Chef: Masters 6/24/09--"Offal Tasty" summary

Nerd Family Food - Top Chef Masters (6/24)

A couple of recaps are not showing this week because individuals did not do recaps. We hope they join us again in the future.

If you are also recapping Top Chef Masters and would like to be added to this Monday morning post, please feel free to contact us.

Enjoy Everyone!!

Your Turn To Vote

Last week we asked "Which of the four quick fires do you think was the hardest?" with 51 votes, the votes were close. Chef Chef Wylie had 9, Chef Suzanne had 14, Chef Chef Graham had 16 and Chef Chef Elizabeth had 12.

For this week, of the following 4 which chef's dish would you like to taste?

Which chef's dish one would you like to taste?
	Chef Wilo
	Chef Rick
	Chef Ludo
	Chef Cindy
Free polls from Pollhost.com

Top Chef In The News

From MSN.com

'Top Chef Masters' vs. 'Next Food Network Star

'The oven mitts are off, but which show is the superior culinary creation?
By Vinnie PennSpecial to MSN TV

Click HERE to read and share your thoughts in the comment area below!

Top Chef Masters - Episode 3 Winner

We have been asked to place a Spoiler alert here for those TC fans who like to come to the blog but who have not seen the show yet. So if you do not want to know who won last night.... Go no further.

Way to go Chef Rick Bayless. We now have three moving on and three to still be selected. Oh what fun we are having. Who will be next!

Gael Greene has an opinion on food bloggers sex lives.

Click here to read the story.


Then, click here to read about the tv show pilot based on her life.

Both stories come from eatmedaily.com. Check it out.

Top Chef Masters - Episode 3

Tonight 4 more outstanding chefs cook off. Chef Cindy Pawlcyn, Chef Wilo Benet, Chef Ludo Lefebvre and Chef Rick Bayless .

Which of these 4 to you think will move on with Chef Keller and Chef Tracht .

Be sure to join us tonight in the LIVE chat room. It is always a treat! Read you there.

Top Chef Masters - Episode 3 Previews

Looking for a little taste before tomorrow night? Check out the three preview video for episode 3.

It is all about Taking it to the Street HERE

To view Rick Bayless is in the Kitchen Click HERE.

To view Seeing Color click HERE.

Black & White & Way Too Deep For My Tiny, Little Brain

From Fellow TC fan

I hope you're all well. This is a post of mine running on the blog Everyday Sociology sponsored by W. W. Norton, Inc. Please check it out if you're interested.

Top Chef and the Black/Non-Black Divide

By Tamara K. Nopper

June 7, 2009

I love the show Top Chef . I watch it religiously and regularly chat about it with fellow fan and friend Kevin Eddington. Although more of a foodie than me—he actually knows what sous vide means—we share concerns about the show’s racial dynamics, some of which I want to discuss here. Specifically, I want to explore how Asian Americans and African Americans are represented on Top Chef and in the process, draw from approaches emphasizing the Black/non-Black divide.The Black/non-Black framework is proposed by George Yancey in his book "Who is White? Latinos, Asians, and the New Black/Nonblack divide".

According to Yancey, this framework is more helpful for analyzing racism than a white/non-white paradigm because Blacks experience a unique degree of social isolation, as evidenced by how whites, Latinos, and Asian Americans reject them as potential neighbors and marriage partners yet remain open to each other. Yancey’s conclusion bears out on the show.

To continue reading, Click HERE.

Stefan Richter in Playboy-with video

Brown-chicken, brown-cow



Click here to read the story and watch the video.here


Thanks Liz

Top Chef Masters - Recaps Episode 2

Chef Wylie is waiting to read your recaps... so here we go! A few more fellow TC fans have join this post. Welcome everyone!

David Dust and About last nights Top Chef Masters

Cliffland and Top Chef Masters: Vending Machines And Smoke Monster Dreams

Procrastiblog and Top Chef Masters: Lost Supper

Chew On that and Top Chef Masters: Generosity Wins

Dealing in Subterfuges and Top Chef Masters: Tracht? You're damn right.

My Monkey Could do that and Top Chef: Masters 6/17/09--"The Lost Supper" summary

Nerd Family Food - Top Chef Masters (6/17)

If you are also recapping Top Chef Masters and would like to be added to this Monday morning post, please feel free to contact us.

Enjoy Everyone!!

Padma give Grub - The Dish on Season 6 Top Chef

Jim, Communications Coordinator for New York magazine and Grub Street Blog gave us this tidbit.

A common criticism of the New York edition of Top Chef was that the show wasn’t New York–y enough. If you fear that the upcoming Vegas edition will be too Vegas (like catering a casino breakfast buffet or creating a Velvet Elvis cake), Padma Lakshmi allayed our fears on Wednesday night at the Wayuu Taya Foundation Gala. “The cast does not cook for Elvis impersonators, although I wish they had. I thought it would be very Vegas-centric — all the cliché things you think of when you think of Vegas, but actually that’s not what it was,” Padma said. “It’s a really strong season gastronomically. I remember looking at Tom mid-season during one meal and saying, ‘God, this is better than any food we’ve had at any of the finales!’” The new season begins this year, but not soon enough for us.

Here is the link.

Thanks Jim!

Billy Joel, Katie Lee splitting. I'm crying monotone tears.

Click here to read the rest of the story.


Thanks Pam

contest

No More Bland-wich

MEZZETTA MAKE THAT SANDWICH CONTEST 2009

Best sandwich recipe will win $25,000 and a trip to Napa Valley.

(Napa Valley, CA) – G.L. Mezzetta, Inc., America’s number one producer of imported and domestic peppers and olives, is challenging sandwich lovers and amateur cooks across the country to submit their recipe for “The Best Sandwich Ever” in the Second Annual Mezzetta Make That Sandwich Contest. The Grand Prize winner will receive $25,000 and a culinary trip and tour of the Napa Valley, home to G.L. Mezzetta, while two runners-up will each win $1,000.

“This contest officially marks the end of the bland-wich,” explains Jeff Mezzetta, President. “Mezzetta products easily add so much flavor that there’s no reason to ever eat another boring sandwich.”

Contestants can enter the Mezzetta Make That Sandwich Contest at www.mezzetta.com in any or all of three categories: cold sandwich, hot sandwich, and vegetarian. The Grand Prize winner will be selected from the category finalists. Entries will be judged on appearance, taste, creativity, and use of Mezzetta products. Entries are being accepted from Memorial Day (May 25, 2009) to Labor Day 2009 (September 7, 2009).

The 2008 winner of the Mezzetta Make That Sandwich Contest, Edwina Gadsby, wowed judges with her hot “Spanish-Style Grilled Cheese Sandwich, with Smoky Paprika Roasted Pepper & Tomato Topping.” Combining innovative ingredients with the complementary flavors of Mezzetta^® Brand Sun-Dried Tomatoes in Olive Oil, Roasted Red Pepper Strips, Crushed Garlic and Extra Virgin Olive Oil, Edwina created a sumptuous sandwich and took home the $25,000 grand prize and a trip to Napa Valley.

Contestants have a time-saving weapon in their sandwich-making arsenal, with Mezzetta^® Brand Deli-Sliced products. Deli-Sliced peppers take the prep out of the process and makes sandwich-building a snap. Tailor-made fixings in the line include thinly sliced Hot or “Tamed” Jalapeños, Hot or Sweet Banana Wax Peppers, Roasted Bell Pepper Strips, Hot Cherry Peppers, and of course, Mezzetta’s signature Peperoncini.

With over 100 different specialty food products, the Mezzetta family offers a huge variety of great sandwich partners including olives, relishes, pickles, and peppers. With just a twist of a jar, Mezzetta will transform an average sandwich into a delicious masterpiece. One of their most popular sandwich classics: Mezzetta^® Brand Chicago-Style Italian Giardiniera, a savory sandwich mix of marinated cauliflower, celery, carrots, and olives is the secret ingredients in Chicago’s famous Italian Beef Sandwiches. And Mezzetta Hot Cherry Peppers have added zip to many a Philadelphia Cheese Steak.

More information on the Mezzetta Make that Sandwich contest is available at www.mezzetta.com; on-line entry begins May 25, 2009.

# # #

ABOUT G.L. MEZZETTA: With a tradition that began in 1935 in San Francisco’s historic North Beach, G.L. Mezzetta is a specialty food producer which is best known for being America’s favorite brand of domestic and imported peppers and olives. Now based in the culinary capital of the Napa Valley, the G.L. Mezzetta family includes four distinct brands which represent a wide variety of regional culinary specialties made from wholesome, quality ingredients and authentic recipes. Based on a rich Italian-American heritage spanning four generations, G.L. Mezzetta is committed to delivering flavor, convenience, and value to today’s health-conscious consumers. www.mezzetta.com

Top Chef Tour-DC

Hi guys,

I'm sorry for the delayed report from the Top Chef Tour stop in Washington, DC. Last weekend was beautiful and the 70 seats were full, and about 30 people were watching from outside the tape. Those lucky enough to reserve seats or show up early were able to taste the recipe from the session- Spike's softshell crab sandwich with sriacha mayonnaise and a pickled slaw. Local top Chef's, Spike and Carla hosted the day, alternating sessions between chef and helping hands. The Bravo reps said that the recipes would be on the website (thetour.bravotv.com) but they aren't up yet.

Carla really is as amusing and lovely as she seemed on tv. She is busy with her catering company- Alchemy Caterers. She is hoping to open a space in DC (she is currently based in Wheaton, MD) where she can cook for private dinners, host catered events and occasionally teach cooking classes. She is also teaching cooking classes around town.




Spike has been busy with his burger joint- Good Stuff Eatery on Capitol Hill. He is researching New York pizza for his next place- next door to the Good Stuff. (http://nymag.com/daily/food/2009/05/spike_mendelsohns_new_york_piz.html?imw=Y&f=most-viewed-24h5). He is flying pizza ovens over from Italy and planning to cure the meats for his pizzas, and make pastas, in-house.





Their favorite restaurants in DC-
Spike: Good Stuff, Zaytinia (he likes small plates vs. large entrees), Oyamel and 2 Amys
Carla: Good Stuff, Cork, Pho 68 (in Rockville)

Top Chef Tid-bits:
Stefan calls all the cheftestants all the time.
Spike originally tried out for Season 3
In response to the much publicized comments by Casey regarding her loss- Carla called Casey and told her that she did not blame her for her finale loss. She said that Casey felt attacked and responded as such , but she didn't blame her. The crowd responded with calls for Carla's side in the "conflict."



A big thank you to Ali B for such a great job. Those of you who have sent us tour updates, I will get them up, I promise. To those that went and didn't write something, come on and send some pics or something.

Your Turn To Vote

Last week we asked the question - " Which one would you like for dessert". With 117 votes, Chef Keller won with 70 votes for his dessert. Chef Schlow had 11 votes, Chef Love had 19 votes and Chef Lee had 17 votes.

Onto this weeks poll. We all LOVE the vending machine challenge from season 2 so we were thrilled to see it again.

Our question is, which of the four quick fires do you think was the hardest?

Which of the four quick fires do you think was the hardest?
	Chef Wylie
	Chef Suzanne
	Chef Graham
	Chef Elizabeth
Free polls from Pollhost.com

Top Chef Masters - Week 2 Winner

Congratulations to Chef Suzanne Tracht.

Click HERE to view

Top Chef Masters - Episode 2

Tonight it is Chef Wylie Dufresne , Chef Elizabeth Falkner, Chef Suzanne Tracht and Chef Graham Elliot Bowles.

Which Chef do you think will be joining Chef Keller in the champion round? Three will pack their knives and one will move on.

Be sure to join the BTC LIVE chat room tonight. The room opens at 8:30pm Central time. 30 minutes before the show. Bring your own food and drink.

See you there!

Top Chef Masters -Episode 2 Previews

OK TC fans, get your quarters ready because it is.... you guessed it. Vending Machine time.
Click HERE to view.

Want to know which Chef gets " Lost", click HERE to view.

Watch Chef Wylie and Chef Elizabeth have some fun. Click HERE to view.

Top Chef Master Recaps

Several of our fellow TC fans are writing blogs or recaps of Top Master. It is an honor for us at BTC to share these with all of you.

Check out -

David Dust and Top Chef Masters - Ep 1 Excuse me Mister, Who Let You Into My Dorm Room

Cliffland and Top Chef Masters: Episode 1, From Lorna Doones to Dorm Rooms

Procrastiblog and Top Chef Master

Chew On that and Top Chef Masters: A Masterful Dessert

If you are also recapping Top Chef Masters and would like to be added to this Monday morning post, please feel free to contact us.

Enjoy Everyone

Top Chef Masters - Chef Keller

Round 1 went to Chef Hubert Keller for his outstanding job in both the quick fire and the elmination challenge.

How many of us would have thought to use the dorm shower for the pasta? This is why we love this show, we learn new tricks.

So here is your opportunity to learn more from this great Chef. Check out his personal website and the section titled " Secrets of a Chef". See how his own show is made, learn more about the man and even better... find and print some of his own recipes. Click HERE to access.

Enjoy

Your Turn To Vote

The first 4 Master chefs took on the dreaded dessert Quick Fire challenge.

Of the four, which one would you like to have for dessert?

Which one would you like to have for dessert?
	Chef Schlow
	Chef Love
	Chef Keller
	Chef Lee
Free polls from Pollhost.com

Top Chef Master - Round 1

Congratulations to Chef Keller for winning round one of Top Chef Master.

Click HERE to watch his video.

Top Chef Masters

Tonight is the night!

We get to see these Master Chefs compete!

Do you have a favorite?

If you wish to learn more, read down through

the post below to learn about each.

Please join us in our LIVE chat room tonight!

Top Chef Masters- Meet The Chefs

Chef Douglas Rodriguez - Florida

From Bravo Bio -Douglas Rodriguez started his culinary studies at Johnson and Wales University in Providence, Rhode Island. Rodriguez is well known for being the "Godfather" of Latin Cuisine and coining the phrase “Nuevo Latino” in his first book in 1997. As Chef/Founder of Patria Restaurant, he received a 3-star review in The New York Times. James Beard Award Winner for “Rising Star Chef” in 1996, Rodriguez currently has Alma De Cuba in Philadelphia, Deseo in Scottsdale, Arizona and OLA Miami in South Beach. In 2003, he moved back to Miami to Open OLA Restaurant. Rodriguez is currently nominated for "Best Chef South Region" for the 2009 James Beard Awards.

Competing for: AYUDA for the Arts

Chef - John Besh - Louisiana

John Besh is the executive chef and co-owner of the Besh Restaurant Group based in New Orleans. His collection of restaurants include August, featured twice on Gourmet Magazine’s list of “Best Restaurants in the U.S.,” La Provence, Lüke, and Besh Steak. His first solo-authored cookbook will make its way to the stores this fall 2009. He has been honored with a number of awards such as Food & Wine's “Ten Best New Chefs” in America in 1999, “Best Chef in the Southeast” by the James Beard Foundation in 2006, and the Sundance Iconoclasts series featured him in 2007 as a creative visionary whose passion helped transform a culture.



Competing for: Make It Right

Chef Ludo Lefebvre - California

After training in Paris for 13 years at Restaurant L’Esperance with Marc Meneau, Restaurant Pierre Gagnaire, Arpege with Alain Passard and Le Grande Vefour with Guy Martin, Lefebvre moved to Los Angeles to work at L’Orangerie. He was promoted to head chef at the age of 25 and made L’Orangerie one of the top-rated restaurants in California, receiving the Mobil Five Star Award.


Lefebvre then moved on to Bastide where he also received the prestigious Mobil Five Star Award. Lefebvre was a nominee for the James Beard Foundation “Rising Chef Award” in 2001 and released his first cookbook, "CRAVE, a Feast of the Five Senses" in 2005. Lefebvre recently was tapped by the Tao Group to create the menu for LAVO in Las Vegas and is now back in Los Angeles to open Ludo Bites in the Spring of 2009. He currently resides in California with his wife, Kristine.


Competing for: C.H.A.S.E. for Life

Chef Jonathan Waxman - New York

From Bravo Bio -Working as a successful chef, restaurateur and author, Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to open his own restaurant in New York City – Jams, as well as the famed Washington Park. Today, Waxman is the chef and owner of Barbuto in Manhattan's West Village. His first cookbook, A Great American Cook, was published in 2007. Giving back is important to Waxman and he works closely with many charities including City Meals on Wheels. He currently lives in Manhattan with his wife and three children.


Competing for: Meals On Wheels

Top Chef Tour

Join the Top Chef Tour!
... virtually, that is. Connect with other fans and read comments from the chefs!

Top Chef Master Previews

Here you go fellow fans. A few previews of the new Top Chef Masters.

Click HERE to watch " Shopping Problems" when these chefs do their own shopping. Something many have not done for some time.

and click HERE to preview the "The Dreaded Dessert" . Oh this is going to be fun fellow fans.

Top Chef Masters - Meet the Chefs

Chef Rick Bayless - Illinois

From Bravo Bio -A Chicago based chef, award-winning author and restaurateur, Rick Bayless has received accolades ranging from "Best Chef of 1988" by Food & Wine and "Best American Chef: Midwest" from the James Beard Foundation. His first restaurant, which opened in 1987, is the colorful, vivacious Frontera Grill located in Chicago that specializes in Mexican cooking. In 2007, Frontera took home the coveted "Outstanding Restaurant" award by the James Beard Foundation. His second project, Topolobampo, which opened in 1989, is also a 4-star fine-dining Mexican restaurant.
Bayless has appeared in a number of television shows including The Today Show, Good Morning America and Martha Stewart Living. In addition to his appearances, he has contributed to Saveur and written for Food & Wine, Martha Stewart Living, Fine Cooking and Travel & Leisure. Bayless's own show; PBS's Mexico One Plate at a Time is now in its 7th season.

Competing for: Frontera Farmer Foundation

Chef Nils Noren - New York

From Bravo Bio -Sweden native Nils Noren attended his hometown Culinary School in Gavle before developing culinary expertise in several of Stockholm’s finest restaurants, including Restaurant Riche and Restaurant KB. He moved to the United States to accept a position at New York’s Aquavit, working as chef de cuisine alongside Marcus Samuelsson before being promoted to executive chef in 2003. Noren currently serves as Vice President of Culinary Arts for The French Culinary Institute’s culinary, pastry, bread and Italian food departments. In a 2008 survey of 40 top New York chefs, Noren was voted "The chef that should have gotten an award by now, but hasn't."

Competing for: Friends of The FCI

Chef Lachlan Mackinnon Patterson - Colorado

From Bravo Bio -Lachlan Mackinnon Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine.

Mackinnon Patterson continued to hone his culinary skills working under owner and chef Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at the celebrated The French Laundry in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey. Stuckey and Mackinnon Patterson own Frasca Food and Wine in Boulder, Colorado, with cuisine inspired by the Friuli-Venezia Giulia region of northeast Italy. Mackinnon Patterson’s food is heralded by many as the best in Colorado, and he’s got the awards to prove it. He was named one of Food & Wine Magazine’s Best New Chefs in July 2005 and won 2008 Best Chef: Southwest from the James Beard Foundation.

Competing for: The Children's Hospital

Chef Michael Schlow - Massachusetts

From Bravo Bio -It’s an understatement to say that Michael Schlow has a passion for food. He began his culinary journey when he traded a baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. In 2000, Schlow won the James Beard Award for “Best Chef in the Northeast” and his restaurant Radius in Boston was named “Best New Restaurant” by Food & Wine.


His favorite chefs are Craig Shelton, Jean Louis Palladin, and Joel Robuchon. Schlow authored a cookbook in 2005 called It’s About Time, is a regular contributor to culinary publications and has appeared on numerous national cooking shows.

Competing for: Cam Neely Foundation