Thursday, November 30, 2006
From Our Mail Box
"Wichcraft and TGIFriday's . Harold's and Betty's sandwiches"
Great article from the SF weekly
Wednesday, November 29, 2006
Who Will Be Your Personal Top Chef?
Prepared by Chef Back Burner
Ok everyone get out those pencils and a piece of paper it’s time for a TOP CHEF 2 quiz.
You didn’t think you would get away with not having to put some effort in....ha!
Take our quiz and then tell us who you would like cooking up a storm in your kitchen.
1) When you sit down to a meal, what do you like to see on the plate in front of you?
A) An attractive meal with all the needed elements and taste to boot.
B) A dish that you may never have seen before but has the potential to tickle your tummy’s fancy
C) A hearty meal that fills the gut.
D) A plate that makes you smile just looking at it.
E) A creation with flavors that might not be your palette but bring you something new.
F) A healthy creation with style and attention to blended flavors.
G) A consistently good meal with good food and flavor.
H) A dish that reminds you of home with familiar tastes and ingredients.
I) Something completely unexpected.
2 If you had to describe the food you like to eat it would be...
A) Fun clean art.
B) Focused, well prepared and a bit out there.
C) Traditional with a twist.
D) California comfort.
E) Clean and organized.
F) In the moment, current.
G) Simple and delicious.
I) Family style.
3) How many years of experience would you like your chef to have?
E) Doesn’t matter
4) When you are craving “junk food” you reach for...
A) The old standby...cookies.
B) Gummy worms.
C) A spicy burrito.
D) The “homey” tuna melt.
E) The phone to order a pizza.
F) The bottle of ranch dressing...you’ll pour it on anything.
G) The American fast food...french fries.
H) Gramma’s fried chicken.
I) What could be better...BIG MAC!
5) While you are waiting for your dish you peek into the kitchen to see your chef....
A) Working hard on your meal to create it to the best of their ability.
B) Madly dripping something you cannot identify into what looks like a test tube.
C) Shooting the cow for your steak dinner.
D) Talking to themselves because they can’t get the two sides to agree that the dish is fully cooked.
E) Smearing the frosting for your dessert evenly across their face.
F) Slowly stripping off his chefs jacket and passionately plating your meal.
G) Climbing into the cooking pot with your soup.
H) Frying something or someone up good.
I) Drinking a beer.
6) When interviewing your Top Chef you ask a tough question and they...
A) Swig some pepto bismol.
B) Stare at you with an annoying smirk.
C) Threaten to disembowel you.
D) Jump gleefully in the air and then scream about how tough that question is.
E) Ask you if you have any idea what good “cookeeng” is.
F) Give you an “I’m soo hot” face and hope that is distracting enough.
G) Smile boyishly
H) Tell you that while they are going to answer the question correctly the other interviewees are going to lie.
I) Say something that sounds like a cross between a mumble and a reply.
7) In your free time you get to spend some quality time with your Top Chef. What would you like to do?
A) Wax your eyebrows and your soul patches.
B) Clean your house...maybe.
C) Go for a nice drive...down some dark alleys.
D) Go to lunch, just the three of you.
E) Go spend a day at a spa...facials included.
F) Spend the day in bed...ahem.
G) Go play soccer.
H) Play a game of truth or dare.
I) Go drink beer.
If your answers are mainly.... Click here for answers
Top Chef on Yahoo and December Schedule
Yahoo has a new look for their Top Chef Site. Check it out.
This site along with the schedule on Bravo's website states that the next new episode will be next Wednesday night December 6th.
Bravo schedule also states there will be a show on December 13th and then repeats until after the holidays.
There is an all day- Season 1 marathon on Wednesday December 27th
If this should change, we will keep you posted.
Tuesday, November 28, 2006
Our Own Chef Tom
Without a new episode this week, tune in and listen to the fun interview with Chef Tom Colicchio on RestaurantGuysRadio.com.
What it is like for Chef Tom to be a TV star.
What the Restaurant Guys think of Top Chef.
How Chef Tom feels about this season and a little tease of things to come.
This is a 38 minute tape and Tom's interview is about half way into the show... after the commercial break.
A Surprise Guest Chef Stops By The Kitchen
Just kicking back from a wonderful Thanksgiving holiday, when another wonderful guest chef stop by the kitchen to chat with us.
Us: Hi Chef Marcel, welcome to the Blogging Top Chef Kitchen.
Marcel: Sorry for the delay but I'm extremely bizay!
Us: Who do you admire, in the cooking realm and outside of it as well?
Marcel: My culinary muses, are Ferran and Albert Adria (El Bulli), Grant Achatz (Alenia), Heston Blumenthal (Fat Duck), Wylie Dufresne (wd~50) For their creativity and development of molecular gastronomy. I also admire Thomas Keller (French Laundry) For his pursuit of perfection, simplicity, and finesse Lastly, every chef I’ve ever worked for that either pushed me, taught me, lit a fire under my ass, patted me on the back, and ultimately made me the cook I am today.
Us: If you could not be a chef, what would you be doing?
Marcel: If I wasn't a chef I would probably be a musician. You work with your hands, get to be creative and make something for other people to enjoy. Not to mention chefs and rock stars have similar lifestyles.
Us: What inspired you to become a chef?
Marcel: My first trip to Europe was the spark that ignited the fire that fueled me to pursue a journey to chefdom. Seeing how food was such a big part of all of these different cultures lifestyles and how it was so vastly different from place to place was something I found very intriguing. As I began cooking I realized that I had found my calling. No other occupation requires you to utilize every scense which kept the inferno blazing for me. I also like the fact that cooking gives you the opportunity to be creative with flavors and artistic with your plate presentations which is extremely fulfilling for me and continued to fuel the fire.
Us: Whats your favorite junk food?
Marcel: In n Out as far as establishments and Chicken Wings in terms of food.
Us: Got any funny stories you’d like to share?
Marcel: Maybe another time remind me later.
Us: What do you do for fun?
Marcel: Live life! I love the outdoors so anything outside: hiking, skiing, surfing, mountain biking, rock climbing, wakeboarding. Other than that I just like to hang out with my friends and family.
Us: Got any quick recipes you would like to share?
Marcel: Another time.
Chef Biatch: Ok, gotta ask, what’s with the hair and how do you feel about being compared to Heatmiser and Syndrome?
Marcel: I don’t know who those people are or that I’m compared to them, so ?
I actually asked production to let me cut my hair several times during the show because it was getting out of control, but they wouldn't let me do it due to "continuity".
Chef Biatch: Ok, I did post your picture with Heatmiser and Syndrome as a joke, don’t hold it against me, ok? Lol, you can tell me fat jokes if it makes you feel better.
Us: Thanks for playing along. We at BTC wish you the best of luck on the show,
Marcel: Thanks I will try to give you more info later.
Enjoy Chef Marcel and fine dining at Joël Robuchon at The Mansion in the MGM Grand hotel in Las Vegas.
Learn more about Molecular gastronomy .
Message From Chef Carlos and Chuck
We hope you all had a wonderful Thanksgiving holiday. It was another zany week here at Hi-Life Cafe. Wednesday night's Thanksgiving Top Chef party was just a zoo...and scandalicious to boot! Many thanks to all of you who came and brought all of those canned goods. We had to borrow a shopping cart from Target to transport them all to the church accross the street!! It really makes you stop and realize how lucky we all are and just how thankful we should be for our prosperity.
For those of you who have been so patiently waiting, we finally have our New Years Eve Menu set. Just click on the link for all of the details. Carlos has put together a terrific menu and I am very excited about the wines we have chosen to pair with his delectable dishes. The disc jockey was such a hit last year that he will be here once again for the festivities. If you are looking for a very special and exclusive evening for your New Years celebration, this is the one!
This Wednesday night's Top Chef party theme is Mardi-Gras. We will have the beads & the New Orleans Punch and you can dress as you would "When The Saints Go Marchin' In"! Also check out Carlos most recent interview on Chow.com. It is a hoot!
Hope to see you very soon...
Monday, November 27, 2006
Top Chef Tidbits
Read Chef Carlos and Chef Josie interviews with Outzone TV. com
Chef Betty is also owner of As You Like It Catering. Betty along with her business partner Denise are featured on the cover of Decembers Smart and Final promotional magazine.
Watch Lee Ann prepare Turducken Roulade.
The recipe is also listed. A great idea for the holidays.
A Message From Chef Biatch
Dear Bravo TV,
Howdy, my name is Chef Biatch. I am a fan of several of your shows. I have a complaint and hope you will take the time to listen.
On Project Runway, you have the beautiful Heidi Klum. She fits into the scheme of things. Model, goofy laugh, that whole German thing… it all works.
Top Chef doesn’t need some hottie in hooker clothes to be host. It’s food we are looking at, not anorexic women walking up and down a runway wearing some pretty fucked up clothes. No, we are looking at frog legs, snails, bacon ice cream, etc...
First we had the blow up doll, Katie Lee Joel and now we have Padma Lakshmi. Padma is beautiful, no doubt, and has food experience, but she is almost as exciting as Ms. Joel.
As Chef Back Burner has mentioned, hire Ted Allen next season. He’s hot, funny, and can cook.
Bravo, have you forgotten your target audience?
Need I say more?
Sunday, November 26, 2006
Prepared by Chef Biatch
Ha! I`m gonna grab Betty by her tits and take her down.
Mike, its KISS ass, not lick ass.
Unclinch Tom, might make you less grumpy.
Boys, always comparing size.
Your turn, write your own captions in the comment area.
Message From the Bull
Saturday, November 25, 2006
Top Chef Holiday Gift Idea
Give your TOP CHEF FAN cookies and recipes from the Chefs....
or bake em and eat em yourself.
From Chef Josie to you:
White Chocolate Macadamian and Coconut Cookies
2-1/2c all-purpose flour
1/2 tsp baking soda
1c lt. brown sugar, firmly packed
1/2c white sugar
3/4c salted butter, softned
2 large eggs
2 tsp pure vanilla extract
1c macadamian nuts, 1/2 rough chopped
1c coconut, shredded
1-1/2c white chocolate bar, chopped
Preheat oven to 350 degrees Fahrenheit.
Next, In a medium size bowl place flour, baking soad and salt. whisk together and set aside. In a large bowl or kitchen aid mix the butter and sugars into a grainy paste. make sure to scrape down the sides of the bowl. Add eggs and vanilla and mix at medium speed until light and fluff. Now, add flour mix, shredded coconut and macadamian nuts and fold together until just combined.
Make sure not ot overmix! you can try differnt methods but for this recipe we will do a drop cookie method.
Using a rounded tablespoon, drop portions one by one on an ungreased cookie sheet tray, about 1-2 inches apart. bake for 20-25 mintues or until golden brown. Use a spatula to transfer cookies to cool surface.
*optional these are great drizzled with caramel or chocolate
As far as a holiday tradition or experience goes I can just say this- Holidays at my house are ones never to miss! Its a whole lot of stand up, call outs and UNO! That's right after dinner the family sits down for a serious UNO game! Not like any other! It's by far as intense as any poker game I've played but the stakes are higher with UNO. Wine- Great Food- and UNO!
My familes tradition for the holidays! hahahahahahaha
Hey thanks and hope you enjoy the recipe and have a very safe holiday!
lots of love!
Friday, November 24, 2006
Where Did They Find These People?
Prepared by Chef Back Burner
Oh yah....the assumed trifecta of American cuisine....New York, California and the newly added Las Vegas...with a couple exceptions.
On a side note...does anyone find it weird that they do a “Road to the Runway” show but not a “Stocking the Kitchen” show?
Anyway, should they really wonder why they don’t have the creativity that they expected in the creation of a “cutting edge” Thanksgiving dinner. Maybe they think that’s where most of the trained chefs are working but if they are so well trained I ask you shouldn’t they know what a 6 course tasting menu should consist of?....or...the definition of an amuse bouche?...or ...what creme broulé consists of?
I have to say if you want the newest and most creative ideas you gotta start looking down the “back roads” of this country or at least try some new states...you know one of the things we all have in common in this country?...yah food.
At the Beechwood Inn in the North Georgia Mountains they offer a family-style gourmet Thanksgiving dinner that features a Cajun-style fresh goose.
Or up north in Harvard Square a restaurant by the name of Harvest offers their guests a side of truffled pumpkin risotto and truly local twist on a pecan pie with an Irish whisky chocolate pecan tarte.
Down in Houston, Texas at a place called Guvnor’s you can pick up a dinner for 8 that includes a deep fried Cajun turkey with rice or cornbread dressing.
Ted’s Butcherblock, which is a full-service butcher shop in the beautiful town of Charleston, South Carolina will send you home with a creative twist on regular mashed potatoes they call smashed root vegetables which includes roasted carrots, parsnips, and turnips in with your regular potatoes.
Even in the town of Ogunquit, Maine at The Cliff House Resort & Spa...
and Carlos...are you paying close attention here?
...they put together a Grilled Autumn Pear Salad that they offer their guest at Thanksgiving dinner that includes organic arugula, candied walnuts, and Berkshire bleu cheese. Sounds so good, I might take a trip up there to “no man’s land”.
I think my point is there are a ton of good cooking ideas across this country that come from different cultural backgrounds and family experiences and I for one would like to challenge BRAVO to find those chefs...the ones from the not so expected locations with the not so expected ideas...
Tom might appreciate it...
As for me...I’m going down to a local restaurant that makes the best “Thanksgiving Sandwich” ever 365 days of the year....Happy Thanksgiving everyone!
Hear What Carlos Has To Say
Listen to Chef Carlos interview on Chow. com.
We will miss you Carlos.
Be sure to swing by the kitchen now and then.
You still have fans!!!
Thursday, November 23, 2006
"Cutting Edge" Results
Congratulations to Elia
you know we did not want to post this picture.
Our best to you, Chuck and the Hi-Life Cafe.
Stay in touch.
Thank You Bravo and Chefs for reminding all of us to
support our local foodbanks this holiday season.
Learn more about Sofitel and Simon/LA
Happy Thanksgiving Everyone
I would just like to take the opportunity to thank everyone who reads and comments each week for making this blog so much fun and wish everyone a Happy Thanksgiving...eat up but make sure you can still reach those keyboards.
- Chef Back Burner
Wishing all of you a happy and safe Thanksgiving. Each day we are thankful to have you stop by this little kitchen of fun. To our readers/comments in other countries and our favorite ship at sea, we also thank all of you. Eat well, be safe and continue to drop by. - Sous Chef Humor
Thank you everyone, yes even the Anonymous for all the support you've given us. We wish yall only the best over the holiday season.
Just remember, there are no calories on your birthday, any holiday,and any day ending in Y. - Chef Biatch
We will continue to bring you Top Chef during this holiday weekend and will have new posts.
Wednesday, November 22, 2006
Top Chef Week 6 - Thanksgiving
Three ladies and seven men.
6 still need to go.
Tuesday, November 21, 2006
Top Chef Preview - Thanksgiving
Yahoo Preview for this week is now being served.
You will need to bring a can opener!
Reason 5 Why Our Chef Biatch Wouldn't Make it on Top Chef
Guest Judge Anthony Bourdain
Learn what this weeks guest judge, Anthony Bourdain, thinks
is the best part of a Thanksgiving dinner.
What is the best part of Thanksgiving dinner for you?
Monday, November 20, 2006
Monday Top Chef Tidbits
Bravo is providing you the opportunity to submit your own recipes
and see, if you too, are a Top Chef.
Check out the recipes that are coming in and enter.
Tune in and listen to The Restaurant Guys at restaurantguysradio.com and their interview with Chef Cliff.
Entertainment Weekly - "Top Chef": Anybody else really digging this season?
How many Chefs does it take to watch Josie give herself a haircut? Check out the bonus video on Bravo.
Sunday, November 19, 2006
Time For Sunday Roast
Prepared by Chef Biatch
a well placed kick to the groin.
Sorry Mia, only works on the guys.
“when you throw zee teeemate under dee bus,
make sure to reep out dee jugular”.
And they call this fine dining?
This is hillbilly reject shit.
Have at it, food snobs.
I think Frank is hiding from his prom date.
YO YO YO, Lets get this party started!
My eyes! My eyes!
Chef McGrumpy done been
Note to Bravo.. Bigger budget.