Since my last major food entry was about my trip to Alinea... two years ago... it seems only fitting that I resume blogging with my trip to NEXT... tonight!
Suuuuper excited about the menu, the concept... and the fact that I was able to get tickets.
Can't wait... check back for commentary and with any luck a few pics!
Showing posts with label Adventures in Celebrity. Show all posts
Showing posts with label Adventures in Celebrity. Show all posts
Wednesday, April 20, 2011
Friday, January 9, 2009
Top Toast of 2008
Everyone's doing their "best of 2008" lists this time of year, so I thought I'd throw mine in the mix. Also convenient for me, as I haven't been too diligent about updating in the last... mmm... eight months or so. But that doesn't mean I stopped eating and cooking!
10. Homemade Pasta
I was home over the fourth of July this past summer, and my mom made strawberry shortcake. Homemade biscuits. Sweet New Hampshire strawberries, perfectly ripe, in season. Freshly whipped cream - not too sweet. 'Nuff said.
7. Controversial Cupcakes at the Bleeding Heart Cafe
I believe this guacamole served with cucumber and jimica slices may have been inspired by the episode when Rick Bayless guested on Top Chef: Chicago... Richard won the quickfire (thereby getting his dish on the Topolo menu) with a jimica wrapped veggie taco appetizer. The episode aired the night before our meal. 
We finished up with Bayless's play on churros - light, crispy Mexican doughnuts served with a rich chocolate dipping sauce.
A birthday wish in white chocolate...
Without further ado, here's my Top Toast of 2008:
10. Homemade Pasta
One of my favorite parts of training for the Chicago marathon was the carbs. Basically, running long distances on a regular basis gives you a good excuse to eat carbs, because you need to build up your glycogen stores to fuel you through the miles ahead. Starting in May, I did long runs every Saturday (and sometimes Friday) morning, which I nearly always proceeded with a healthy carb-rich dinner. Lucky for me, pasta is one of my favorite foods, so that was often my choice - I even learned how to make it from scratch! After a couple of months I've gotten kind of good at it too. Here's a recent homemade meal of Butternut Squash Ravioli with Brown Butter and Sage.
9. Strawberry Shortcake
I was home over the fourth of July this past summer, and my mom made strawberry shortcake. Homemade biscuits. Sweet New Hampshire strawberries, perfectly ripe, in season. Freshly whipped cream - not too sweet. 'Nuff said.8. Full English Breakfast, Happy Days, London
As far as a full English breakfast goes, it doesn't get more real - or delicious - than this one. Messy scrambled eggs, potatoes, sweet salty beans, grilled mushrooms and tomato, zesty sausages, and buttery toast. No black pudding.
7. Controversial Cupcakes at the Bleeding Heart CafeThese savory Top Chef inspired creations were quite an experience. While the Wasabi White Chocolate was a kick in the mouth, the Perplexed Green (Curry) Tofu was rather delightful, and the Chicken Stir Fry cupcake was kind of awful but inventive nonetheless.
6. Return to Pataka
My European travels last March took me back through Edinburgh, Scotland, where I enjoyed some of the best Indian food I've ever had at Pataka. Curry is one of the UK's most popular foods - whether sit-down or carry-out (take-away as they say), Indian and Pakistani restaurants easily outnumber all other cuisines in the country. I got my favorite - Chicken Korma. Mmmm.
5. BBQ Chicken Pizza
I've never really been a fan of barbeque sauce - until this year. On a whim, my friend Ian and I picked up the BBQ Chicken Pizza from Homemade Pizza Kitchen (they make it fresh, you bake it), and it was AMAZING. It's essentially a white pizza with mozzarella, thinly sliced red onion, cilantro, and succulent little chunks of chicken, all drizzled with sweet, tangy barbeque sauce. It's all I've purchased from HPK since.
4. Topolobampo
I love it when my parents come to town. First, because since they still live in New Hampshire, I hardly ever see them anymore - it's nice to get some face time. And second, because they take me out to eat. Good places, too. This time around we went to Topolobampo. Mom's always been a fan of Rick Bayless and Frontera Grill, but she'd never been to Topolo, Frontera's fancy sister restaurant. The food was a knockout - wonderfully crafted "dressed up" Mexican, and the tasting menu was a fantastic way to experience it all.
I believe this guacamole served with cucumber and jimica slices may have been inspired by the episode when Rick Bayless guested on Top Chef: Chicago... Richard won the quickfire (thereby getting his dish on the Topolo menu) with a jimica wrapped veggie taco appetizer. The episode aired the night before our meal. We finished up with Bayless's play on churros - light, crispy Mexican doughnuts served with a rich chocolate dipping sauce. 3. Birthday Dessert at TRU
In celebration of my 25th birthday, Jeanette, Leanne and I decided to check out the dessert tasting menu at TRU, one of Chicago's fanciest, schumanciest restaurants. Dinners here run somewhere around $200 a pop (sans drinks), but the dessert tasting is a slim $35 a person for five courses of pastriatic bliss. The place had a regal, stuffy feel about it, and despite being nearly packed it was surprisingly quiet. The staff were a bit stiff and formal, but our sommelier was really down to earth, and gave us a good deal on a really awesome bottle of dessert wine. The name of course escapes me now, but it was a great pair to all of our courses.
Unfortunately, I wasn't too eager with my camera, but here's a small sample of some of the delights we enjoyed:
A delightful, refreshingly citrusy mini aperitif...
A birthday wish in white chocolate...And, on your way out the door, they hand you one of these, to "enjoy with your morning coffee". As if to say, "you'll have enough of a food hangover that you'll be needing it". It was a nice bow on a really lovely evening.
2. Stephanie Izard Winning Top Chef: Chicago
Ok, not edible. But still a really exciting moment (and television season) for Chicago foodies - and to top it all off, I got to interview her. Pretty cool. I can't wait until her Wicker Park / West Town restaurant, The Drunken Goat, opens this summer!!
1. Schwa.
I got a lucky seat at the much-sought-after Schwa last spring almost by accident. Considered by many Chicago foodies to be the very best deal for fine dining in all of the city (nine courses for $109 flat - and BYOB), it is nearly impossible to get a reservation. Probably because there are only four guys who work there, plus one helpful girlfriend who occasionally comes in and answers the phone. The brainchild of tortured genius (and Food & Wine Best New Chef) Michael Carlson, Schwa serves eclectic, gastro-molecular creations that challenge the diner just enough, and deliver exciting and unexpected flavors that work. The four chefs do all the cooking, hosting and serving themselves. It's quite an operation to behold, and considering there are only 26 or so seats, it feels like an exclusive dinner party.
Anyway, due to the value and incredible hype, it's incredibly hard to get a reservation. Call the restaurant at any given time, and you'll probably get a message saying that the voicemail box is full. If you're lucky, you'll call at just the right moment and be able to leave a message - which are always returned diligently. And if you're really lucky - like my friend Matt - you'll call at the precise moment when that helpful girlfriend picks up the phone intending to make another call. You'll startle her when you say "hello?" and she's expecting to hear a dial tone instead of a voice. And you'll bite your lip to supress the giant smile when she takes your reservation for just a few weeks away.
But then, what will you do when, just days before your reservation date, the girl you're seeing tells you she doesn't have the time to squeeze you in before starting her residency in Denver? You call me up, of course! And that's how I got my accidental seat at Schwa. But what an excellent twist of fate it was - probably the most etherial and awe-inspiring dining experience I've ever had. Here are a few highlights:
Chimay Beer Cheese Soup with a pretzel puff and mustard rind. Beer + cheese = mmmmm.
Stone crab with banana, celery, and coriander. Sweet, savory, and refreshing.
And finally, pad thai, with jellyfish tentacles subbed for noodles. Surprisingly fantastic.
A delicious 2008, all in all. Let's hope 2009 is even more flavorful.
Wednesday, June 18, 2008
Third Coast Dish: Steph Speaks
Top Chef 4 winner and new bona-fide celebrity chef Stephanie Izard finds a few minutes to fill us in on her new found fame.
Over here at Third Coast Toast, I've been supporting Team Stephanie from just about day one of this season of Top Chef. She proved herself to be a formidable competitor early on, snagging the very first elimination challenge win and picking up three more in her steady march to the Top Chef throne. There were times when we got nervous (peanut butter and tomatoes! yikes!), but in Chicago, our steadfast faith never wavered.
After receiving the title of Top Chef in last week's finale, Steph's been busy jet setting around the US for a whirlwind photo shoots, appearances, and interviews. Luckily, she found a few minutes to chat with me today via phone about her new found stardom, her trip to Asia, and the plans for her new restaurant.
Third Coast Toast: Hi Steph, thanks for taking the time to chat today. First off, congratulations on an awesome performance this season. How does it feel to be the first female Top Chef?
Steph: It's very exciting. It was a long, sort of difficult thing but in the end it all worked out - I'm super excited.
TCT: You definitely seemed very excited at the finale party last week. Was it hard to keep the secret all that time?
S: It was... in the end I just sort of played it like a little game. It was kind of fun to have a secret and not tell my parents. You know, it's like "I know something you don't know" and, just watching them stress out for the last week was kind of entertaining.
TCT: As the first female top chef, what's your perspective - do you think it's still harder for women to make it as a chef these days?
S: I mean, I don't think so. I think as long as you carry yourself as, you know, just a strong person and a strong chef throughout your career... of course there's gonna be guys that think that just because you're a female that maybe you can't do something. You just have to sort of do your best and be the best chef you can be, and not worry about not being a male.
TCT: How does it feel to be a celebrity chef now - to come from being famous in the Chicago food scene to being famous all over the world? Is it weird?
S: It's very weird. You know, of course everywhere I go in Chicago there's people all around congratulating me, which is amazing, but... yeah, it's everywhere, and it's so interesting to me to see how widespread the show was and how many people watched it... so it's crazy. This whole "famous" thing is sort of weird.
TCT: Cool. So there were a lot of different "characters" on the show this season - some were portrayed as likeable and some not so much, but everyone was definitely really talented. How much do you think personality, or "character" matters versus talent in the real chef world?
S: I think you should always focus on the food, and if you're the type of personality where it's gonna get in the way of making good food then that's definitely a detriment. But there's a lot of really great chefs out there that really aren't very nice at all. So I guess it just depends on what kind of relationships you want to have with your staff, and with people in the industry.
TCT: You mentioned in an interview with Chicagoist that a lot of being a great chef is being able to put together unexpected flavor combinations that work - you were really good about that this season, especially with the braised pistachios and the lamb in the last challenge. What is a great, unexpected flavor combination that you've had or discovered recently?
S: You know, I wouldn't say there's anything I've discovered recently... I'm always just playing around and making new things, but... trying to use fruit in a lot of your savory cooking is a fun thing to do. There's always beautiful fruit especially in the spring and summer and just, you know, playing around with it and trying to involve it in some of your savory dishes rather than just saving it for dessert is a lot of fun.
TCT: This season, what guest judge were you most excited to cook for, and were there any faces from the Chicago scene that you were surprised not to see?
S: I was probably most excited to cook for Anthony Bourdain - I've just been a long time fan, I love No Reservations, and... he's just so intelligent and well spoken, and I was just excited to see him there. I think a lot of people were surprised that Charlie Trotter wasn't there and maybe Grant [Achatz], but I don't think Top Chef is Charlie Trotter's thing. I think that they did find some great chefs from Chicago to participate, and it was a lot of fun to see some of the people I've been working with throughout the years.
TCT: I hear that you're scouting locations for a new restaurant in Chicago. Have you found any winners yet?
S: Not yet, I'm just starting early on in the process and I've seen some beautiful spaces, but I really want to put some thought into what neighborhood I want to be in. I think that's just so important that I want to sort of take my time and find the perfect space.
TCT: Do you have a concept or a specific cuisine in mind yet?
S: It's going to be globally influenced as far as the flavors go, keeping in with my style, but I want to have a restaurant that is the kind of place I want to go. Just really casual, no pretension, but it's all about just good food and wine and beer, and you know, hanging out with your friends and having a good time.
TCT: As you plan a menu, how important do you think it is to challenge diners versus serving flavors that they know and love?
S: I think that there's gotta be a delicate balance. If you have too many things on your menu that are kind of weird or bizarre you might scare away a few people, but I think there's a way to work in some unique flavors and some unique proteins and different items, that you can get people to sort of try something maybe that they haven't tried before. But definitely, it's always nice to have a few things on the menu might not be so scary, to encourage people from all over to come in.
TCT: I also heard that you're planning to keep it affordable. Can you tell me a little more about that?
S: Yeah, you know, there's some great restaurants in the city that are just super expensive, and I treat myself every once in a while to Avenues or you know, I want to try L2O, but I want people to come in on Tuesday nights just because they don't feel like cooking. It doesn't have to be a birthday or an anniversary or something special. I think that a lot of times you just want to have great food and hang out with your friends and you don't want to drop like $75 a person so, yeah, I definitely just want to keep it a little more affordable so it's just sort of a place you can go when you're just in the mood to go out.
TCT: Cool. So in between the Chicago taping and the finale taping, you took a trip to southeast Asia. Where did you go and what kind of inspiration did you find there?
S: I went to Thailand, Cambodia, and Vietnam, which was amazing. I would say mostly, the food in Vietnam was very inspirational. They just have a way with flavors that really matches my style, where there's always a little bit of a salty and sweet and spicy, sort of hitting every part of your palate. It's just great that when you're over there, even the street food is amazingly seasoned, and it was just a lot of fun to see the different cultures.
TCT: Who do you think you're going to keep in touch with from the show? Is there anyone that's going to go in on the restaurant with you? I know Dale from last season is pulling in CJ and Sara for his restaurant...
S: I'll definitely keep in touch - I still talk to most everybody, but I couldn't see any of us really partnering up for a restaurant. I think that two chefs trying to work at a place just butt heads a little bit and I think that we're all just really strong and want to all go our own paths and do really well on our own.
TCT: When do you anticipate your restaurant opening?
S: I'm gonna shoot for late next spring or early summer - I'd like to do it within a year, so it might seem a little bit rushed, but I want to give people a place to come eat my food, so, we'll see if I can do that quickly.
TCT: Ok, one last question: I have brown curly hair just like you - it was kind of straight at the party last week - but yours always looks so great on the show... what product to you use?
S: Finesse mousse all the way. I go through like a can a week. It's all about the mousse.
TCT: Ok, well that's all I've got. Thanks for taking the time.
S: Thanks, take care!
Over here at Third Coast Toast, I've been supporting Team Stephanie from just about day one of this season of Top Chef. She proved herself to be a formidable competitor early on, snagging the very first elimination challenge win and picking up three more in her steady march to the Top Chef throne. There were times when we got nervous (peanut butter and tomatoes! yikes!), but in Chicago, our steadfast faith never wavered.
After receiving the title of Top Chef in last week's finale, Steph's been busy jet setting around the US for a whirlwind photo shoots, appearances, and interviews. Luckily, she found a few minutes to chat with me today via phone about her new found stardom, her trip to Asia, and the plans for her new restaurant.
Third Coast Toast: Hi Steph, thanks for taking the time to chat today. First off, congratulations on an awesome performance this season. How does it feel to be the first female Top Chef?
Steph: It's very exciting. It was a long, sort of difficult thing but in the end it all worked out - I'm super excited.
TCT: You definitely seemed very excited at the finale party last week. Was it hard to keep the secret all that time?
S: It was... in the end I just sort of played it like a little game. It was kind of fun to have a secret and not tell my parents. You know, it's like "I know something you don't know" and, just watching them stress out for the last week was kind of entertaining.
TCT: As the first female top chef, what's your perspective - do you think it's still harder for women to make it as a chef these days?
S: I mean, I don't think so. I think as long as you carry yourself as, you know, just a strong person and a strong chef throughout your career... of course there's gonna be guys that think that just because you're a female that maybe you can't do something. You just have to sort of do your best and be the best chef you can be, and not worry about not being a male.
TCT: How does it feel to be a celebrity chef now - to come from being famous in the Chicago food scene to being famous all over the world? Is it weird?
S: It's very weird. You know, of course everywhere I go in Chicago there's people all around congratulating me, which is amazing, but... yeah, it's everywhere, and it's so interesting to me to see how widespread the show was and how many people watched it... so it's crazy. This whole "famous" thing is sort of weird.
TCT: Cool. So there were a lot of different "characters" on the show this season - some were portrayed as likeable and some not so much, but everyone was definitely really talented. How much do you think personality, or "character" matters versus talent in the real chef world?
S: I think you should always focus on the food, and if you're the type of personality where it's gonna get in the way of making good food then that's definitely a detriment. But there's a lot of really great chefs out there that really aren't very nice at all. So I guess it just depends on what kind of relationships you want to have with your staff, and with people in the industry.
TCT: You mentioned in an interview with Chicagoist that a lot of being a great chef is being able to put together unexpected flavor combinations that work - you were really good about that this season, especially with the braised pistachios and the lamb in the last challenge. What is a great, unexpected flavor combination that you've had or discovered recently?
S: You know, I wouldn't say there's anything I've discovered recently... I'm always just playing around and making new things, but... trying to use fruit in a lot of your savory cooking is a fun thing to do. There's always beautiful fruit especially in the spring and summer and just, you know, playing around with it and trying to involve it in some of your savory dishes rather than just saving it for dessert is a lot of fun.
TCT: This season, what guest judge were you most excited to cook for, and were there any faces from the Chicago scene that you were surprised not to see?
S: I was probably most excited to cook for Anthony Bourdain - I've just been a long time fan, I love No Reservations, and... he's just so intelligent and well spoken, and I was just excited to see him there. I think a lot of people were surprised that Charlie Trotter wasn't there and maybe Grant [Achatz], but I don't think Top Chef is Charlie Trotter's thing. I think that they did find some great chefs from Chicago to participate, and it was a lot of fun to see some of the people I've been working with throughout the years.
TCT: I hear that you're scouting locations for a new restaurant in Chicago. Have you found any winners yet?
S: Not yet, I'm just starting early on in the process and I've seen some beautiful spaces, but I really want to put some thought into what neighborhood I want to be in. I think that's just so important that I want to sort of take my time and find the perfect space.
TCT: Do you have a concept or a specific cuisine in mind yet?
S: It's going to be globally influenced as far as the flavors go, keeping in with my style, but I want to have a restaurant that is the kind of place I want to go. Just really casual, no pretension, but it's all about just good food and wine and beer, and you know, hanging out with your friends and having a good time.
TCT: As you plan a menu, how important do you think it is to challenge diners versus serving flavors that they know and love?
S: I think that there's gotta be a delicate balance. If you have too many things on your menu that are kind of weird or bizarre you might scare away a few people, but I think there's a way to work in some unique flavors and some unique proteins and different items, that you can get people to sort of try something maybe that they haven't tried before. But definitely, it's always nice to have a few things on the menu might not be so scary, to encourage people from all over to come in.
TCT: I also heard that you're planning to keep it affordable. Can you tell me a little more about that?
S: Yeah, you know, there's some great restaurants in the city that are just super expensive, and I treat myself every once in a while to Avenues or you know, I want to try L2O, but I want people to come in on Tuesday nights just because they don't feel like cooking. It doesn't have to be a birthday or an anniversary or something special. I think that a lot of times you just want to have great food and hang out with your friends and you don't want to drop like $75 a person so, yeah, I definitely just want to keep it a little more affordable so it's just sort of a place you can go when you're just in the mood to go out.
TCT: Cool. So in between the Chicago taping and the finale taping, you took a trip to southeast Asia. Where did you go and what kind of inspiration did you find there?
S: I went to Thailand, Cambodia, and Vietnam, which was amazing. I would say mostly, the food in Vietnam was very inspirational. They just have a way with flavors that really matches my style, where there's always a little bit of a salty and sweet and spicy, sort of hitting every part of your palate. It's just great that when you're over there, even the street food is amazingly seasoned, and it was just a lot of fun to see the different cultures.
TCT: Who do you think you're going to keep in touch with from the show? Is there anyone that's going to go in on the restaurant with you? I know Dale from last season is pulling in CJ and Sara for his restaurant...
S: I'll definitely keep in touch - I still talk to most everybody, but I couldn't see any of us really partnering up for a restaurant. I think that two chefs trying to work at a place just butt heads a little bit and I think that we're all just really strong and want to all go our own paths and do really well on our own.
TCT: When do you anticipate your restaurant opening?
S: I'm gonna shoot for late next spring or early summer - I'd like to do it within a year, so it might seem a little bit rushed, but I want to give people a place to come eat my food, so, we'll see if I can do that quickly.
TCT: Ok, one last question: I have brown curly hair just like you - it was kind of straight at the party last week - but yours always looks so great on the show... what product to you use?
S: Finesse mousse all the way. I go through like a can a week. It's all about the mousse.
TCT: Ok, well that's all I've got. Thanks for taking the time.
S: Thanks, take care!
Wednesday, June 11, 2008
Sweet Victory for a Summer Night: Dispatches from The Top Chef Chicago Finale
It was a big night for Chicago... and a big night for women chefs everywhere as Stephanie Izard won the Top Chef Season Four crown in a fierce battle against runners-up Blais and Lisa, and thereby made history as the first woman to win the title of Top Chef in the television series' four season run.
As an invitee to the "exclusive" Top Chef Chicago Finale viewing party last evening at Room 21 in Chicago, I got a coveted front row seat to all the drama and excitement -- not even Steph's parents knew the outcome of the show! I also got to catch up with Chicago's other season four cheftestant, Valerie, as well as Season Three's Dale Levitski and Sara Nguyen who were also in attendance.
First off, let me say that Room 21 is an impressive restaurant space... I imagine the only reason I haven't been down there is that it is SO far down south... 2110 Wabash, which is practically ON Cermak. It starts getting sketchy this far south. But nevertheless, it was a beautiful place to have the party and the perfect evening weather only added to the vibrant atmosphere. Smartly dressed guests sipped on champagne and Grey Goose cocktails, and were treated to hors devours including crispy duck rolls, wasabi crusted lamb chops, seared scallops, rice-filled crostinis, savory fried chicken drumsticks, and melt-in-your-mouth himachi. Later on, the passed desserts included assorted candied popcorns, chocolate dipped strawberries, nut-rolled fruit-filled chocolate truffles, and mini red velvet cupcakes. I CLEARLY had to sample one of everything. Mmmm!
I ran into Steph shortly after I arrived. She looked great, and had a fantastic poker face on - her cheery, but impressively calm demeanor gave nothing away. "I'm just ready for it to be over" she said with a breathy laugh. Steph was joined by her parents and sister, as well as a few friends, who all seemed more nervous than her! I wished her luck and headed to the bar to pick up an orange martini - I decided that a classy night deserved a classy drink. And I do love the taste of good vodka. Yum.
After hobnobbing with a few people from Bravo and their contributing media partners, I caught up with Valarie a little later on. Pint-sized and packed with energy, Val shared that she's been keeping busy since the show going the Art Smith route as a private chef in Chicago. She has one main client who she spends most of her time with, and isn't planning on getting back into the restaurant world anytime soon - even as her pal Steph is planning to open a new place of her own. Like the other cheftestants in attendance, she had just returned from the filming of Bravo's A-List Awards (hosted by Kathy Griffin and airing tonight). She said it was a pretty crazy show but that it was fun to catch up with her fellow TC castmates.
With the time of the show drawing close, I found a few minutes to catch up with Season 3 cheftestant and Chicago resident Dale Levitski on his new restaurant and his take on the current season. (Here's me and Dale!)
Preparations for Dale's new Chicago restaurant, Town and Country, are well underway, and he's got fellow season three cheftestants Sara Nguyen and CJ on board as sous chefs. Sara's also Dale's new roommate - they recently moved into a new place in the Lakeview / Lincoln Park area. When I later asked if they were settled and decorated, Sara laughed and remarked that no, the place still looks like a college dorm room. Oh well, I guess chefs are not necessarily designers! Dale shared that CJ wasn't out in Chicago yet, but was planning to move out in August. He giddily explained that the concept and design for Town and Country are complete, the space is purchased (in the west loop on Monroe & Canal), and he's already working out the details of the "contemporary diner" menu, which will include variations on his favorite dishes from his time on the show (which are also included in the new Top Chef cookbook) - rack of lamb, seared scallops, seared elk loin, turkey & pork meatballs, and more. "I want to have a fun, relaxed, professional kitchen" he explained, and having Sara and CJ there will help keep this philosophy alive. He said that being on the show and finishing in the final two gave him new confidence and direction in his career as a chef. "As a chef, this is the happiest I've ever been. I know this is what I was meant to do."
When he got to meet the season four cast earlier this week at the Bravo A-List Awards in NYC, he said he really didn't want to like them, but ended up being won over. "I think we were the season that all loved each other and got along" he noted, commenting that the editing of this season definitely exposed more conflicts between cast members. While he was happy with the way he was portrayed, he did add that "some people walk away from the show with regrets. You just have to be yourself" and hope the editors are kind. "One thing Bravo did do a good job of this season", Dale added, "was showing how beautiful Chicago is". We agreed that we did have an exceptionally beautiful fall, but nonetheless - they did get some great shots of the bean, the skyline, and all those other little parts that makes Chicago the gem it is. So cheers to Bravo on that.
But lest we forget, Stephanie was the star of tonight's party. "I'm nervous for her. I'm sweating!" Dale exclaimed as we discussed Chicago's chef-darling of the evening. Dale also revealed a startling connection that I hadn't heard of before tonight: Stephanie used to be Dale's sous chef at Andersonville eatery La Tache. Dale says he encouraged Stephanie to try out when auditions came back around, and as luck would have it - she made it! Dale was out of a sous chef, but as we know, he soon moved on to bigger and better things. I can't wait until his restaurant opens in September!
But back to the main event of the evening: the Finale! As nine o'clock rolls around, the guests of the party gather on the outdoor patio, where the show is being projected on a large screen. Stephanie and Valarie sit flanked by their families and friends in front row seats to the show.
It's a perfectly warm summer night - the kind that feels like there's a little magic in the soft breeze - like something extraordinary might happen. The anticipation in the air is palpable.
The show opens and immediately we go into the final challenge which is, predictably, "cook us the meal of your life". It must be a four course meal with seafood, poultry, meat, and dessert (yes, dessert!) courses. In a recycled move from last season, the cheftestants are also met with three prestigeous "sous" chefs for the challenge: Eric Ripert of Le Bernadin, April Bloomfield of The Spotted Pig, and Dan Barber of Blue Hill (a 2008 James Beard Outstanding Chef nominee!). Stephanie gets to choose first and goes for Ripert. Blais goes for Barber, which leaves Lisa with Bloomfield.
Each cheftestant gets to choose from a long list of fine proteins from each of their chefs. They'll have a few hours to prep, and then five or so hours to cook the next day.
They get to work prepping and Eric Ripert is a bit miffed that Stephanie's giving him direction on how to filet a fish. The "studio" audience at Room 21 lets out a presumptive giggle and Steph cracks up at herself.
All too soon, prep time is over, and the chefs must retire for the evening. When they return the next day, it's only half surprising that POOF! they'll have no sous chefs for the remainder of the challenge. "We need to know that you lived and died by your own hands" comments Tom, after he's shared the twist in the rules.
"It's like your sous chef called in sick" Blais remarked. You just have to keep going and pick up the slack. Heads down, they get back into it. Blais is visibly frazzled and scrambling to pull his menu together. When Tom stops by, he remarks "I'm really in the shit right now". Yikes.
Stephanie's feeling the pressure too when Tom stops by. She sounds like she has a solid menu, but she's really worried about her dessert, a ricotta pound cake with salted banana cream. She's delivered (and indeed won) on other desserts, but she's starting to doubt herself. Bad news!
At this point I stole a glance over to Steph and her family, and her poker face was still on. Her family, however, was really sweating it out. But her quiet stoicism gave away nothing!
Lisa's surprisingly the only one in the kitchen who's calm, collected, and focused when Tom stops by. She's laid out a thoughtful menu of her favorite asian flavors, and she's feeling good about her timing and her ability to deliver. Well Lisa, you got this far. Let's see what you can show us tonight.
It's finally time for service - a black tie affair for nine, including Padma, Gail and Tom, Ted Allen, the three former sous chefs, Tom Zagat (yes, of THAT Zagat), and noted Puerto Rican chef (that we've never heard of) Alfredo Ayala.
First Courses (seafood):
Lisa: Grilled prawns with crab, chili-basil sauce, and homemade potato chips
Blais: Barely seared scallops with mango and pineapple vinegar
Steph: Seared Red Snapper with truffled clam and asparagus sauce elegantly served in a teacup.
*Lisa's prawns are excellently prepared, but some of the diners wonder if the chili kick is too intense for a first course. Blais's dish, on the contrary, apparently has no flavor at all. Steph's red snapper is a hit for flavor and elegant presentation.
Second Courses (poultry):
L: Tom Kha Gai (coconut chicken) soup and a dumpling
B: "Which Came First?" Guinea hen with an egg and foie gras
S: Quail breast over lobster ravioli with mango-lobster sauce and a quail egg
*The judges are marveled by the concept of Blais's dish, but feel like each individual component gets lost in the execution. They love everything about Steph's dish except the leeks - they're undercooked (crunchy!) and have no purpose on the plate. Lisa's soup however, is a home run. The judges are practically licking their bowls.
Third Courses (red meat):
L: Wagyu beef with chayote and cucumber salad
B: Pork belly with pickled rasdishes and mirin broth
S: Lamb Medallions with maitake mushrooms, braised pistachios, blackberry and olive tapenade
*The judges LOOOVE the lamb and are pleasantly surprised to see that the seemingly random assortment of ingredients work brilliantly together. Score one for Steph! Blais's pork belly is a flop for being underseasoned. Lisa's beef is cooked well, but the sauce is a little too sweet and the garlic doesn't come through enough.
Fourth Courses (dessert):
L: Thai Black Rice Pudding with coconut and lime and mango cream
B: Banana Scallops with Bacon Ice Cream (really Blais? AGAIN?)
S: Ricotta Poundcake with Salted Banana Cream
*The judges like the texture and flavor of Lisa's pudding, and find Steph's poundcake "average" - the like the cake but feel she came up short on the cream. Somehow they are wowed by Blais's banana-scallop-threepeat. They're acting like Blais invented bacon ice cream. Really guys? You've never heard of this concept before? BEEN done!
All in all, it was a pretty strong performance by Lisa and Steph, and not so much for Blais. For being the "risk taker" of this season, I've got to say that he's played it really safe, especially compared to some of the stuff Marcel was pumping out two seasons ago. Some foam there, some smoke here, a little bit of liquid nitrogen... it didn't really add up to anything ground breaking in the end.
We go next into the judges table, and now people are physically gathering around Steph on the patio - holding her hands in rapt anticipation. She's still got that poker face on. The judges go course for course and point out the ups and downs as noted above. When they ask if there's anything else the chefs want to add, Blais blurts out "I think I choked tonight". The judges are initially shocked at this admission, but later agree with him - he didn't perform up to his potential. OH SHIT! With Steph's lackluster dessert and Lisa's stellar soup, it looks like Lisa might have the edge here. The judges send the contestants away to deliberate to the songs of morning birds chirping. I ask Dale if he thinks the judges are drunk right now. "No. Not this time" he tells me. "But probably most of the other ones!" It still sounds to me like Padma is slurring her words a little bit. Maybe she's just tired.
They finally call the contestants back and the silent hysteria on the patio of Room 21 is at fever pitch. Padma finally, slowly, dramatically utters the words "Stephanie.......... YOU ARE TOP CHEF!" AND the whole place goes nuts! Everyone's crowding around Stephanie. After hugging her parents she leans over a row of chairs to give Val a big hug.
And she finally gets to break the poker face and bust out that big toothy grin. It's plastered on her face for the rest of the night.
After I gave Steph my congratulations and the crowd arond Steph began to wane, I caught up with Dale on my way out the door. "I'm so happy for her" he glowingly remarked. "It's so great to be there to watch someone's life change in a minute". And it was.
As an invitee to the "exclusive" Top Chef Chicago Finale viewing party last evening at Room 21 in Chicago, I got a coveted front row seat to all the drama and excitement -- not even Steph's parents knew the outcome of the show! I also got to catch up with Chicago's other season four cheftestant, Valerie, as well as Season Three's Dale Levitski and Sara Nguyen who were also in attendance. First off, let me say that Room 21 is an impressive restaurant space... I imagine the only reason I haven't been down there is that it is SO far down south... 2110 Wabash, which is practically ON Cermak. It starts getting sketchy this far south. But nevertheless, it was a beautiful place to have the party and the perfect evening weather only added to the vibrant atmosphere. Smartly dressed guests sipped on champagne and Grey Goose cocktails, and were treated to hors devours including crispy duck rolls, wasabi crusted lamb chops, seared scallops, rice-filled crostinis, savory fried chicken drumsticks, and melt-in-your-mouth himachi. Later on, the passed desserts included assorted candied popcorns, chocolate dipped strawberries, nut-rolled fruit-filled chocolate truffles, and mini red velvet cupcakes. I CLEARLY had to sample one of everything. Mmmm!
I ran into Steph shortly after I arrived. She looked great, and had a fantastic poker face on - her cheery, but impressively calm demeanor gave nothing away. "I'm just ready for it to be over" she said with a breathy laugh. Steph was joined by her parents and sister, as well as a few friends, who all seemed more nervous than her! I wished her luck and headed to the bar to pick up an orange martini - I decided that a classy night deserved a classy drink. And I do love the taste of good vodka. Yum.
After hobnobbing with a few people from Bravo and their contributing media partners, I caught up with Valarie a little later on. Pint-sized and packed with energy, Val shared that she's been keeping busy since the show going the Art Smith route as a private chef in Chicago. She has one main client who she spends most of her time with, and isn't planning on getting back into the restaurant world anytime soon - even as her pal Steph is planning to open a new place of her own. Like the other cheftestants in attendance, she had just returned from the filming of Bravo's A-List Awards (hosted by Kathy Griffin and airing tonight). She said it was a pretty crazy show but that it was fun to catch up with her fellow TC castmates.
With the time of the show drawing close, I found a few minutes to catch up with Season 3 cheftestant and Chicago resident Dale Levitski on his new restaurant and his take on the current season. (Here's me and Dale!)
Preparations for Dale's new Chicago restaurant, Town and Country, are well underway, and he's got fellow season three cheftestants Sara Nguyen and CJ on board as sous chefs. Sara's also Dale's new roommate - they recently moved into a new place in the Lakeview / Lincoln Park area. When I later asked if they were settled and decorated, Sara laughed and remarked that no, the place still looks like a college dorm room. Oh well, I guess chefs are not necessarily designers! Dale shared that CJ wasn't out in Chicago yet, but was planning to move out in August. He giddily explained that the concept and design for Town and Country are complete, the space is purchased (in the west loop on Monroe & Canal), and he's already working out the details of the "contemporary diner" menu, which will include variations on his favorite dishes from his time on the show (which are also included in the new Top Chef cookbook) - rack of lamb, seared scallops, seared elk loin, turkey & pork meatballs, and more. "I want to have a fun, relaxed, professional kitchen" he explained, and having Sara and CJ there will help keep this philosophy alive. He said that being on the show and finishing in the final two gave him new confidence and direction in his career as a chef. "As a chef, this is the happiest I've ever been. I know this is what I was meant to do."When he got to meet the season four cast earlier this week at the Bravo A-List Awards in NYC, he said he really didn't want to like them, but ended up being won over. "I think we were the season that all loved each other and got along" he noted, commenting that the editing of this season definitely exposed more conflicts between cast members. While he was happy with the way he was portrayed, he did add that "some people walk away from the show with regrets. You just have to be yourself" and hope the editors are kind. "One thing Bravo did do a good job of this season", Dale added, "was showing how beautiful Chicago is". We agreed that we did have an exceptionally beautiful fall, but nonetheless - they did get some great shots of the bean, the skyline, and all those other little parts that makes Chicago the gem it is. So cheers to Bravo on that.
But lest we forget, Stephanie was the star of tonight's party. "I'm nervous for her. I'm sweating!" Dale exclaimed as we discussed Chicago's chef-darling of the evening. Dale also revealed a startling connection that I hadn't heard of before tonight: Stephanie used to be Dale's sous chef at Andersonville eatery La Tache. Dale says he encouraged Stephanie to try out when auditions came back around, and as luck would have it - she made it! Dale was out of a sous chef, but as we know, he soon moved on to bigger and better things. I can't wait until his restaurant opens in September!
But back to the main event of the evening: the Finale! As nine o'clock rolls around, the guests of the party gather on the outdoor patio, where the show is being projected on a large screen. Stephanie and Valarie sit flanked by their families and friends in front row seats to the show.
It's a perfectly warm summer night - the kind that feels like there's a little magic in the soft breeze - like something extraordinary might happen. The anticipation in the air is palpable.The show opens and immediately we go into the final challenge which is, predictably, "cook us the meal of your life". It must be a four course meal with seafood, poultry, meat, and dessert (yes, dessert!) courses. In a recycled move from last season, the cheftestants are also met with three prestigeous "sous" chefs for the challenge: Eric Ripert of Le Bernadin, April Bloomfield of The Spotted Pig, and Dan Barber of Blue Hill (a 2008 James Beard Outstanding Chef nominee!). Stephanie gets to choose first and goes for Ripert. Blais goes for Barber, which leaves Lisa with Bloomfield.
Each cheftestant gets to choose from a long list of fine proteins from each of their chefs. They'll have a few hours to prep, and then five or so hours to cook the next day.
They get to work prepping and Eric Ripert is a bit miffed that Stephanie's giving him direction on how to filet a fish. The "studio" audience at Room 21 lets out a presumptive giggle and Steph cracks up at herself.
All too soon, prep time is over, and the chefs must retire for the evening. When they return the next day, it's only half surprising that POOF! they'll have no sous chefs for the remainder of the challenge. "We need to know that you lived and died by your own hands" comments Tom, after he's shared the twist in the rules.
"It's like your sous chef called in sick" Blais remarked. You just have to keep going and pick up the slack. Heads down, they get back into it. Blais is visibly frazzled and scrambling to pull his menu together. When Tom stops by, he remarks "I'm really in the shit right now". Yikes.
Stephanie's feeling the pressure too when Tom stops by. She sounds like she has a solid menu, but she's really worried about her dessert, a ricotta pound cake with salted banana cream. She's delivered (and indeed won) on other desserts, but she's starting to doubt herself. Bad news!
At this point I stole a glance over to Steph and her family, and her poker face was still on. Her family, however, was really sweating it out. But her quiet stoicism gave away nothing!
Lisa's surprisingly the only one in the kitchen who's calm, collected, and focused when Tom stops by. She's laid out a thoughtful menu of her favorite asian flavors, and she's feeling good about her timing and her ability to deliver. Well Lisa, you got this far. Let's see what you can show us tonight.
It's finally time for service - a black tie affair for nine, including Padma, Gail and Tom, Ted Allen, the three former sous chefs, Tom Zagat (yes, of THAT Zagat), and noted Puerto Rican chef (that we've never heard of) Alfredo Ayala.
First Courses (seafood):
Lisa: Grilled prawns with crab, chili-basil sauce, and homemade potato chips
Blais: Barely seared scallops with mango and pineapple vinegar
Steph: Seared Red Snapper with truffled clam and asparagus sauce elegantly served in a teacup.
*Lisa's prawns are excellently prepared, but some of the diners wonder if the chili kick is too intense for a first course. Blais's dish, on the contrary, apparently has no flavor at all. Steph's red snapper is a hit for flavor and elegant presentation.
Second Courses (poultry):
L: Tom Kha Gai (coconut chicken) soup and a dumpling
B: "Which Came First?" Guinea hen with an egg and foie gras
S: Quail breast over lobster ravioli with mango-lobster sauce and a quail egg
*The judges are marveled by the concept of Blais's dish, but feel like each individual component gets lost in the execution. They love everything about Steph's dish except the leeks - they're undercooked (crunchy!) and have no purpose on the plate. Lisa's soup however, is a home run. The judges are practically licking their bowls.
Third Courses (red meat):
L: Wagyu beef with chayote and cucumber salad
B: Pork belly with pickled rasdishes and mirin broth
S: Lamb Medallions with maitake mushrooms, braised pistachios, blackberry and olive tapenade
*The judges LOOOVE the lamb and are pleasantly surprised to see that the seemingly random assortment of ingredients work brilliantly together. Score one for Steph! Blais's pork belly is a flop for being underseasoned. Lisa's beef is cooked well, but the sauce is a little too sweet and the garlic doesn't come through enough.
Fourth Courses (dessert):
L: Thai Black Rice Pudding with coconut and lime and mango cream
B: Banana Scallops with Bacon Ice Cream (really Blais? AGAIN?)
S: Ricotta Poundcake with Salted Banana Cream
*The judges like the texture and flavor of Lisa's pudding, and find Steph's poundcake "average" - the like the cake but feel she came up short on the cream. Somehow they are wowed by Blais's banana-scallop-threepeat. They're acting like Blais invented bacon ice cream. Really guys? You've never heard of this concept before? BEEN done!
All in all, it was a pretty strong performance by Lisa and Steph, and not so much for Blais. For being the "risk taker" of this season, I've got to say that he's played it really safe, especially compared to some of the stuff Marcel was pumping out two seasons ago. Some foam there, some smoke here, a little bit of liquid nitrogen... it didn't really add up to anything ground breaking in the end.
We go next into the judges table, and now people are physically gathering around Steph on the patio - holding her hands in rapt anticipation. She's still got that poker face on. The judges go course for course and point out the ups and downs as noted above. When they ask if there's anything else the chefs want to add, Blais blurts out "I think I choked tonight". The judges are initially shocked at this admission, but later agree with him - he didn't perform up to his potential. OH SHIT! With Steph's lackluster dessert and Lisa's stellar soup, it looks like Lisa might have the edge here. The judges send the contestants away to deliberate to the songs of morning birds chirping. I ask Dale if he thinks the judges are drunk right now. "No. Not this time" he tells me. "But probably most of the other ones!" It still sounds to me like Padma is slurring her words a little bit. Maybe she's just tired.
They finally call the contestants back and the silent hysteria on the patio of Room 21 is at fever pitch. Padma finally, slowly, dramatically utters the words "Stephanie.......... YOU ARE TOP CHEF!" AND the whole place goes nuts! Everyone's crowding around Stephanie. After hugging her parents she leans over a row of chairs to give Val a big hug.
And she finally gets to break the poker face and bust out that big toothy grin. It's plastered on her face for the rest of the night.After I gave Steph my congratulations and the crowd arond Steph began to wane, I caught up with Dale on my way out the door. "I'm so happy for her" he glowingly remarked. "It's so great to be there to watch someone's life change in a minute". And it was.
Chicago's Superchef Grant Achatz Takes Top James Beard Honors
Ok so I'm a few days late on this, but the annual James Beard Awards ceremony was held this past Sunday at the Lincoln Center in New York City, and Chicago's favorite molecular gastronomist, Grant Achatz, took the top prize: the Outstanding Chef Award.
If you're unfamiliar, the James Beard Awards are the annual "Oscars" of the American food industry: they are among the highest honors a chef can receive. The "Outstanding Chef" award is the highest prize: it goes to "a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for at least the past five years." So yeah, it's a pretty big deal. CONGRATS GRANT!!! :) His fellow nominees were:
*Jose Andres of minibar, Washington, DC (and guest judge on this season of Top Chef)
*Dan Barber of Blue Hill, NYC
*Suzanne Goin of Lucques, LA
*Frank Stitt of Highlands Bar & Grill, Birmingham, Alabama
Chicago chef Carrie Nahabedian of Naha took home the regional honor of Best Chef: Great Lakes. Her fellow nominees included Graham Elliot Bowles (for Avenues, Chicago), Bruce Sherman (North Pond, Chicago), Michael Symon (Lola, Cleveland), Alex Young (Zingerman's Roadhouse, Ann Arbor).
My favorite Chicago pastry chef, Mindy Segal, was nominated but snubbed for the second year in a row in the "Outstanding Pastry Chef" category, so that's a bummer! But I'm glad she was nominated and I hope they do the right thing and give it to her next year.
Bravo's Top Chef was honored with a broadcast media award for "Best Television Food Special" for the Top Chef Holiday Special, which aired last December. The show did not however take the "Best Television Food Show" honors, which instead went to a PBS show I've never heard of (but must be good): Gourmet's Diary of a Foodie. However, it's really a credit to the Top Chef producers that this show is taken seriously enough to even be nominated at these awards - notice that there's no Iron Chef, no Hell's Kitchen, no Emiril or Rachael Ray. There's a reason they're not in there and a reason why Top Chef is. And that's the reason I watch.
Read the Trib's full coverage of the event here. The complete list of nominees and winners is here.
If you're unfamiliar, the James Beard Awards are the annual "Oscars" of the American food industry: they are among the highest honors a chef can receive. The "Outstanding Chef" award is the highest prize: it goes to "a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for at least the past five years." So yeah, it's a pretty big deal. CONGRATS GRANT!!! :) His fellow nominees were:
*Jose Andres of minibar, Washington, DC (and guest judge on this season of Top Chef)
*Dan Barber of Blue Hill, NYC
*Suzanne Goin of Lucques, LA
*Frank Stitt of Highlands Bar & Grill, Birmingham, Alabama
Chicago chef Carrie Nahabedian of Naha took home the regional honor of Best Chef: Great Lakes. Her fellow nominees included Graham Elliot Bowles (for Avenues, Chicago), Bruce Sherman (North Pond, Chicago), Michael Symon (Lola, Cleveland), Alex Young (Zingerman's Roadhouse, Ann Arbor).
My favorite Chicago pastry chef, Mindy Segal, was nominated but snubbed for the second year in a row in the "Outstanding Pastry Chef" category, so that's a bummer! But I'm glad she was nominated and I hope they do the right thing and give it to her next year.
Bravo's Top Chef was honored with a broadcast media award for "Best Television Food Special" for the Top Chef Holiday Special, which aired last December. The show did not however take the "Best Television Food Show" honors, which instead went to a PBS show I've never heard of (but must be good): Gourmet's Diary of a Foodie. However, it's really a credit to the Top Chef producers that this show is taken seriously enough to even be nominated at these awards - notice that there's no Iron Chef, no Hell's Kitchen, no Emiril or Rachael Ray. There's a reason they're not in there and a reason why Top Chef is. And that's the reason I watch.
Read the Trib's full coverage of the event here. The complete list of nominees and winners is here.
Tuesday, October 16, 2007
Top Chef Weekend Antics
The Top Chef 4 crew was out and about Chicago this weekend, making their regular run to the Halsted Whole Foods and cooking up some tailgating fare for Bears fans at the game on Sunday.
Meghan has got what may be the first pictures of the season four cheftestants, which she's posted on her blog. Before a Bravo minion called her off, she snapped a few shots as the chefs shopped at the Halsted Whole Foods on Saturday. There are still a whole bunch of chefs left, judging for the pictures. Thanks Meghan for the good detective work!
And as it turns out, the chefs were likely shopping for an elimination challenge that would take place the very next day, at none other than the Bears game! Weber (the grill company) seems to have sponsored this one, as it was a tailgate food battle at the Weber Tailgate Party, pre-Bears game on Sunday. GREAT Chicago-centric challenge. And as I recall, there was also a Weber grilling challenge in season 3. Yum. The news of the Weber tailgate challenge comes from a commenter on The Stew, who reports that her son, an aspiring 13-year-old chef, attended the tailgate and was starstruck upon seeing Padma, Tom, and the like. Makes me think of the little kid in Ugly Betty! Awww. Too bad the Bears didn't win though. ALMOST!
Finally, it seems that one of the season four cheftestants is named Dylan... and that he's surreptitiously... or maybe not... trying to let the world know. Check out this comment on The Stew:
Meghan has got what may be the first pictures of the season four cheftestants, which she's posted on her blog. Before a Bravo minion called her off, she snapped a few shots as the chefs shopped at the Halsted Whole Foods on Saturday. There are still a whole bunch of chefs left, judging for the pictures. Thanks Meghan for the good detective work!
And as it turns out, the chefs were likely shopping for an elimination challenge that would take place the very next day, at none other than the Bears game! Weber (the grill company) seems to have sponsored this one, as it was a tailgate food battle at the Weber Tailgate Party, pre-Bears game on Sunday. GREAT Chicago-centric challenge. And as I recall, there was also a Weber grilling challenge in season 3. Yum. The news of the Weber tailgate challenge comes from a commenter on The Stew, who reports that her son, an aspiring 13-year-old chef, attended the tailgate and was starstruck upon seeing Padma, Tom, and the like. Makes me think of the little kid in Ugly Betty! Awww. Too bad the Bears didn't win though. ALMOST!
Finally, it seems that one of the season four cheftestants is named Dylan... and that he's surreptitiously... or maybe not... trying to let the world know. Check out this comment on The Stew:
Hmmm... very suspicious. Well, that's all the update I've got for now folks. If you've got any leads or ideas, forward them my way!!
Saturday, October 13, 2007
Top Chef 4 Crashes Celebrity Chef Charity Gala in New Challenge
Last night, Top Chef 4 crashed the party at the Meals on Wheels 2007 Celebrity Chef Gala to serve attendees a surprise. My friend Courtney was lucky enough to be at the event, so she gave me the report.
The event, which took place on the top floor of Macy's on State St. in Chicago, included a $350-a-plate four-course seated dinner, as well as a $100-a-ticket dinner-and-dessert reception. Chefs from Frontera Grill, Blackbird, Le Bernadin, De la Costa, Sarah's Candies, Dahlia Lounge, and others presented food for the evening.
When diners arrived last night, they learned that the four-course dinner would include a surprise fifth course - prepared by none other than the contestants of Top Chef 4. Apparently, even the chefs preparing the other four courses didn't know Top Chef was coming, until they actually showed up - camera crew and all. The Cheftestants prepared the first course of the evening, and camera crews recorded diner's and judges reactions. My friend wasn't at the actual dinner, so no word on the food or how many chefs are left in the competition, but she was able to peek into the dining room. All of the judges were in attendance, along with guest judge Ming Tsai of Food Network fame and Boston's Blue Ginger. Sounds like a good time was had by all, and a lot of money was raised for a worthy charity.
UPDATE: Although I am clearly the one who broke this story two days ago, The Stew had someone on the inside, so they've got even more detail on the event. Sounds pretty cool!
In other news, The Miami Herald reports that Bravo filmed a Top Chef "Holiday Special" in Chicago several weeks ago, and that Tre is one of the participants. This corroborates with earlier reports of there being Christmas decorations in the front yard of the Chicago Top Chef house -- probably part of the filming. The news of the "holiday challenge" was leaked by one of the guest judges (and Season 3 judge), Norm Van Aken, who also shared that the prize money was $20,000. At least Bravo's nice enough to give us SOMETHING to tide us over between Top Chef seasons!
The event, which took place on the top floor of Macy's on State St. in Chicago, included a $350-a-plate four-course seated dinner, as well as a $100-a-ticket dinner-and-dessert reception. Chefs from Frontera Grill, Blackbird, Le Bernadin, De la Costa, Sarah's Candies, Dahlia Lounge, and others presented food for the evening.
When diners arrived last night, they learned that the four-course dinner would include a surprise fifth course - prepared by none other than the contestants of Top Chef 4. Apparently, even the chefs preparing the other four courses didn't know Top Chef was coming, until they actually showed up - camera crew and all. The Cheftestants prepared the first course of the evening, and camera crews recorded diner's and judges reactions. My friend wasn't at the actual dinner, so no word on the food or how many chefs are left in the competition, but she was able to peek into the dining room. All of the judges were in attendance, along with guest judge Ming Tsai of Food Network fame and Boston's Blue Ginger. Sounds like a good time was had by all, and a lot of money was raised for a worthy charity.
UPDATE: Although I am clearly the one who broke this story two days ago, The Stew had someone on the inside, so they've got even more detail on the event. Sounds pretty cool!
In other news, The Miami Herald reports that Bravo filmed a Top Chef "Holiday Special" in Chicago several weeks ago, and that Tre is one of the participants. This corroborates with earlier reports of there being Christmas decorations in the front yard of the Chicago Top Chef house -- probably part of the filming. The news of the "holiday challenge" was leaked by one of the guest judges (and Season 3 judge), Norm Van Aken, who also shared that the prize money was $20,000. At least Bravo's nice enough to give us SOMETHING to tide us over between Top Chef seasons!
Monday, October 8, 2007
Season 4 Contestants Continue to Sweat it Out in Chicago
As the summer-like heat rolls on in Chicago, so do the Cheftestants of Season 4.
The chefs taped a segment over the weekend on Richmond Street in Ravenswood - Bravo seems to really love hiding in Chicago's little-known neighborhoods! Rick Bayless, the award-winning owner of Chicago's Frontera Grill and Topolobampo, took a turn as guest judge, and Padma, Tom, Ted Allen, and Lee Anne were in attendance as well. Over Saturday and Sunday, contestants were divided into two teams, who invaded four homes and cooked in their kitchens. The chefs then served their food on the street as part of a neighborhood "block party", complete with a dunking booth and bouncy house. Sounds like they had a good time, despite the almost 90-degree heat!
Guest Judge Rick Bayless has certainly had an exciting week, as he also hosted another group of "top chefs" last Friday, as part of Charlie Trotter's blowout 20th anniversary celebration. Joining him for lunch were Ferran Adria of Spain's El Bulli, Heston Blumenthal of England's The Fat Duck, and Mattias Merges (Trotter's Chef de Cuisine), who all later enjoyed what may have been "the last supper" at Schwa (which "closed indefinitely" one day later). I only wish I could have been invited to / been able to afford the crown jewel of the weekend: Trotter's $5000 a plate dinner, cooked by chef-legends Adria and Bluementhal, as well as Daniel Boulud, Tetsuya Wakuda, Pierre Herme, and Thomas Keller (French Laundry). Proceeds went to charity.
In other Top Chef 4 news, I am nearly convinced that they are using the Calphalon Institute as their home-base kitchen. I have been told they have or will use the Illinois Institute of Art, but I've been by there a few times and not seen any evidence of The Chefs. A call over to the Chicago Cooking & Hospitality Institute led me to believe it wasn't there either. Plus, the Calphalon Institute has ceased "public" classes -- they only conduct private cooking classes or workshops for groups now. Hmm, maybe like... a "private" group of "15" chefs from "Bravo"?
And finally, the Top Chef 3 crew bid their last goodbyes to Chicago and each other last Thursday night with a proper blow-out party after the taping of the TC3 Reunion Show (to air this Wednesday evening). One of the things many viewers including myself liked best about this season was the lack of "drama" and "villians", and the fact that the chefs genuinely appeared to like each other and get along. Andy Cohen only confirms this further as he writes via blog: "Miami sent out such positive group vibes: they were so psyched to be back together and pretty much all of them said at some point how sad they were about being at the end of the Top Chef road". He then goes on to tell of the cast and crew's post-reunion-show shenanigans which started at Rockit (one of my fave spots), and continued at The Underground, where the group "danced their faces off" to the beats of DJ AM and enjoyed "flowing bottle service" until the wee hours of the morning. "It was kinda like graduation night" reminisces Andy: "It was a joyous night and The Underground was fantastic".
Ok Andy, now that TC3 is over its time to give us some DISH about TC4!!
Ears open...
The chefs taped a segment over the weekend on Richmond Street in Ravenswood - Bravo seems to really love hiding in Chicago's little-known neighborhoods! Rick Bayless, the award-winning owner of Chicago's Frontera Grill and Topolobampo, took a turn as guest judge, and Padma, Tom, Ted Allen, and Lee Anne were in attendance as well. Over Saturday and Sunday, contestants were divided into two teams, who invaded four homes and cooked in their kitchens. The chefs then served their food on the street as part of a neighborhood "block party", complete with a dunking booth and bouncy house. Sounds like they had a good time, despite the almost 90-degree heat!
Guest Judge Rick Bayless has certainly had an exciting week, as he also hosted another group of "top chefs" last Friday, as part of Charlie Trotter's blowout 20th anniversary celebration. Joining him for lunch were Ferran Adria of Spain's El Bulli, Heston Blumenthal of England's The Fat Duck, and Mattias Merges (Trotter's Chef de Cuisine), who all later enjoyed what may have been "the last supper" at Schwa (which "closed indefinitely" one day later). I only wish I could have been invited to / been able to afford the crown jewel of the weekend: Trotter's $5000 a plate dinner, cooked by chef-legends Adria and Bluementhal, as well as Daniel Boulud, Tetsuya Wakuda, Pierre Herme, and Thomas Keller (French Laundry). Proceeds went to charity.
In other Top Chef 4 news, I am nearly convinced that they are using the Calphalon Institute as their home-base kitchen. I have been told they have or will use the Illinois Institute of Art, but I've been by there a few times and not seen any evidence of The Chefs. A call over to the Chicago Cooking & Hospitality Institute led me to believe it wasn't there either. Plus, the Calphalon Institute has ceased "public" classes -- they only conduct private cooking classes or workshops for groups now. Hmm, maybe like... a "private" group of "15" chefs from "Bravo"?
And finally, the Top Chef 3 crew bid their last goodbyes to Chicago and each other last Thursday night with a proper blow-out party after the taping of the TC3 Reunion Show (to air this Wednesday evening). One of the things many viewers including myself liked best about this season was the lack of "drama" and "villians", and the fact that the chefs genuinely appeared to like each other and get along. Andy Cohen only confirms this further as he writes via blog: "Miami sent out such positive group vibes: they were so psyched to be back together and pretty much all of them said at some point how sad they were about being at the end of the Top Chef road". He then goes on to tell of the cast and crew's post-reunion-show shenanigans which started at Rockit (one of my fave spots), and continued at The Underground, where the group "danced their faces off" to the beats of DJ AM and enjoyed "flowing bottle service" until the wee hours of the morning. "It was kinda like graduation night" reminisces Andy: "It was a joyous night and The Underground was fantastic".
Ok Andy, now that TC3 is over its time to give us some DISH about TC4!!
Ears open...
Friday, October 5, 2007
Everybody Loves Chicago
The continuing georgeous weather in Chicago can only mean one thing: God is smiling on Top Chef. Seriously, it is supposed to be firmly in the 50s and 60s right now... yet, the high temp for today is 89, tomorrow is 87, Sunday is 88. Bravo says they will conclude filming TC4 in Chicago "before the weather gets bitterly cold"... and well, at this rate, they've got pleeeenty of time.
I'm not the only one who's loving the weather: Andy Cohen reports via his blog that him and the whole TC3 crew took to the streets of North Halsted for the Finale after party at Cocktail, one of Dale's favorite haunts. But before getting their drink on, Dale and Ted Allen took Andy & friends to "the gayest 7-11 on the planet". Observes Andy: "It did, in fact, seem incredibly gay. They sold OUT magazine there." Andy also muses about the party: "Casey questioned Tom, Dale was king, Hung was on fire, the girls looked like a million dollars, Marcel mingled, and on and on."
Finally, he adds: "It's late and we are taping the reunion show tomorrow." So I assume the reunion show was taped last night at the same place the Finale was shot - Resolution Digital Studios on the West Side. Guess they didn't really need a studio audience for that one. Hopefully during the reunion show they'll be wise enough to give us at least a LITTLE dish on Top Chef 4. Perhaps they can cobble together a brief promo or something. ANYTHING! Really, how can they be filming all of this stuff, and not even mention the season-sized elephant in the room. For goodness sake.
Bravo's blog "The Dish" reports that they also had a good time at the finale, and observe that "Chicago is georgeous! Go Cubs!" Go Cubs indeed. Here's a link to their exclusive photo gallery of the Finale. A few photos show the whole season 3 crew!
Of Dale's second place finish, Tom Colicchio writes: "I’m not exaggerating when I say that Dale was glowing after the show. He may not have won the title, but he gained something infinitely more important -- a renewed sense of himself as a chef. After retreating into a bleak place for a year and a half, Dale showed us, and himself, that he has what it takes to transcend the pitfalls of this mercurial business. Dale is back, and watch out, world." I whole heartedly agree. I can't wait until Dale opens his restaurant!
Finally, a little more TC4 scoop. On Wednesday, during my failed-finale-folly, I did learn that the name "Magical Elves", which is usually spotted along with TC4 filming, is actually the production company working with Bravo on Top Chef 4. I also called up Fox & Obel to see if there was any filming scheduled at that location -- but the woman I spoke with in their marketing department shared that "if there is, neither of us know about it!". She was polite and courteous though, unlike the person I spoke with at Whole Foods. Yes, it has filmed there, he told me. And no, he doesn't know when they're supposed to film next. He doesn't think that's the kind of information they can "just give out". Well boo on his parade too! I'll still be checking it out whenever I have a chance to get over there.
At some point, I promise to get back to my favorite part of this blog -- actually writing about restaurants and food. But really, how can I not stay excited about Top Chef? I just hope I can keep the dish going as the weeks of filming roll on! If you've got any tips please send them my way!
I'm not the only one who's loving the weather: Andy Cohen reports via his blog that him and the whole TC3 crew took to the streets of North Halsted for the Finale after party at Cocktail, one of Dale's favorite haunts. But before getting their drink on, Dale and Ted Allen took Andy & friends to "the gayest 7-11 on the planet". Observes Andy: "It did, in fact, seem incredibly gay. They sold OUT magazine there." Andy also muses about the party: "Casey questioned Tom, Dale was king, Hung was on fire, the girls looked like a million dollars, Marcel mingled, and on and on."
Finally, he adds: "It's late and we are taping the reunion show tomorrow." So I assume the reunion show was taped last night at the same place the Finale was shot - Resolution Digital Studios on the West Side. Guess they didn't really need a studio audience for that one. Hopefully during the reunion show they'll be wise enough to give us at least a LITTLE dish on Top Chef 4. Perhaps they can cobble together a brief promo or something. ANYTHING! Really, how can they be filming all of this stuff, and not even mention the season-sized elephant in the room. For goodness sake.
Bravo's blog "The Dish" reports that they also had a good time at the finale, and observe that "Chicago is georgeous! Go Cubs!" Go Cubs indeed. Here's a link to their exclusive photo gallery of the Finale. A few photos show the whole season 3 crew!
Of Dale's second place finish, Tom Colicchio writes: "I’m not exaggerating when I say that Dale was glowing after the show. He may not have won the title, but he gained something infinitely more important -- a renewed sense of himself as a chef. After retreating into a bleak place for a year and a half, Dale showed us, and himself, that he has what it takes to transcend the pitfalls of this mercurial business. Dale is back, and watch out, world." I whole heartedly agree. I can't wait until Dale opens his restaurant!
Finally, a little more TC4 scoop. On Wednesday, during my failed-finale-folly, I did learn that the name "Magical Elves", which is usually spotted along with TC4 filming, is actually the production company working with Bravo on Top Chef 4. I also called up Fox & Obel to see if there was any filming scheduled at that location -- but the woman I spoke with in their marketing department shared that "if there is, neither of us know about it!". She was polite and courteous though, unlike the person I spoke with at Whole Foods. Yes, it has filmed there, he told me. And no, he doesn't know when they're supposed to film next. He doesn't think that's the kind of information they can "just give out". Well boo on his parade too! I'll still be checking it out whenever I have a chance to get over there.
At some point, I promise to get back to my favorite part of this blog -- actually writing about restaurants and food. But really, how can I not stay excited about Top Chef? I just hope I can keep the dish going as the weeks of filming roll on! If you've got any tips please send them my way!
Wednesday, October 3, 2007
Almost Famous: A Love Letter to the Top Chef 3 Finale
I sat at my desk this afternoon, struggling to focus despite being nervous... and excited. Not only because I knew the Top Chef 3 finale would be tonight, but because an email had plinked into my inbox the day before, advising me of the location from which the live Chicago finale would be broadcast. I can't say who it was from -- only that it was a lucky answer to an email I had sent on a whim. "Join BRAVO for the taping of the Top Chef 3 Live Finale in Chicago" the invite read, "at Resolution Digital Studios" and listed an address on Chicago's West Side. "Arrive by 8:00pm to be seated by 8:15pm". Every fifteen minutes or so, my mouse drifted back over to the "Gmail" tab at the bottom of my screen, and I let my eyes scan over the email again. I tried not to get too excited -- I knew there was probably no way I would get in... but I knew that I had to go check it out. I couldn't sit on that kind of information and not use it.
And so, after work today, my roommate and I got appropriately gussied up, hopped in my black Saturn Ion, and began our quest to get into the Top Chef 3 Finale. Just to get to the studio, we had to drive through a rather desolate strip of dark warehouses or factories of some kind. When we finally spotted the studio, we skipped the "valet parking" and promptly parked the car. As we approached the main entrance, my roommate wondered: "do you think we're really going to get in?" "I don't know" I answered. But I had a plan.
We approached the front entrance, where two young women sat at a table -- they were the gateway we had to pass before we could get in. The first woman looked up at me as I approached, and smiled. "Name?" she asked, gesturing toward a list in front of her on the table. "Well, I'm not really on the list." I answered, also with a smile. "Someone forwarded the invite to me... I write a Chicago food blog called Third Coast Toast." I mean, it's true, and it sounded legitimate enough. "Oh, ok, well who forwarded you the invite?" I volunteered the name of my informant. "She doesn't seem to be on the list... what is your name again?" I told her, and she checked the list again, shaking her head slightly. "Let me check with Press... they're inside. I'll be right back." With that, she disappeared into the broad glass doors that made up the entrance, which was itself a giant glass wall, maybe 40 feet wide and thirty feet high. As we waited for her to return, we peered into the lobby of the building: a smart, colorful, creative looking space which looked in on yet more glass-fronted rooms. And in one of these rooms, we spotted Casey.
"Look, there's Casey!" I whispered to my roommate. "Where?". Look, do you see the girl with the ponytail? Sitting in the chair with her back to us?" "Yeah... how are you sure that it's..." and at that moment, as if she knew we were talking about her, Casey turned around and looked straight at us. I thought I saw Hung behind her too, peering out onto the sidewalk outside the front door. But just as briefly as she looked, she turned back around, and continued some lively conversation with whoever else was in that room, energetically bobbing her head as she does, and taking sips from a water bottle.
I couldn't imagine what it must have been like for her... or Hung, or Dale... who were so close to coming to the end of a grueling, exciting, and emotional six month journey as contestants on Top Chef. As the show later revealed, Casey would know her fate far before the live announcement in Chicago. But at that point, when we saw her, I can only guess that her heart was still pounding, still aching in anticipation of Padma uttering her name along with those coveted words... "you are the Top Chef".
I was jolted out of my starry-eyed gaze as the front door swung open again, and two new, chic-looking young women came out to speak with us. "So, you're on the list?" "Well, not exactly..." I explained. "Someone forwarded me the invite. I write a Chicago food blog called Third Coast Toast." She considered this for a moment. We were SO CLOSE.
She looked to her companion, then looked back and delivered the crushing news: "We're so sorry, but the person who forwarded you the invite passed on the event, and so we gave her seat to someone else." My heart dropped.
"If she had told use you were coming, we could have saved the seat for you, but now it's much too late". "Well, is there standing room? We don't mind standing..." I tried. "Unfortunately there's no room at all-- believe me, if there was, I would help you out, but as of now, even the staff is having to give up their seats and watch from upstairs. The studio only holds about 150 people and we are totally packed." They seemed genuinely sorry that they couldn't let me in. Rather than try to press further, I recognized this to be the end of the road. I had showed up, and made my attempt-- that was the most important part. After a deep breath, I thanked the press women, and the women at the table for their help... and with one last glance up at Casey, my roommate and I turned back around and headed for the car. "At least we tried" she said to me as we made our slow walk back. "Yeah, at least we tried."
Of course, the night wasn't totally lost. We still had the show to watch, which we did with glee. At the start, we were in the ABH camp -- Anyone But Hung. We were sad to see Casey go down in the last Judges' Table, but we were happy to see that our hometown hero Dale was still neck-and-neck for the title as the end of the pre-recorded finale in Aspen drew to a close. Cut back to Chicago, and we learned from Padma Lakshmi that Hung was the winner. Of course we were sad that it wasn't Dale, but all in all, it was a win-win situation. Dale's opening his own restaurant in Chicago already (no word on when, but his lease is signed and he has a team of partners), and in the end, the judges couldn't deny Hung the title. I mean, the man has been consistently excellent from Day One of the competition. I think if Tre had stayed in, he would have had more of a fight on his hands... but it was very clear to me at least that Hung was technically the best chef of this lot.
And so, I will rest my head tonight, happy to know I made a grab at a dream and missed -- but at least I tried. And hey, there are still several more weeks of TC4 filming to come in Chicago. Perhaps the best is yet to come. :)
And so, after work today, my roommate and I got appropriately gussied up, hopped in my black Saturn Ion, and began our quest to get into the Top Chef 3 Finale. Just to get to the studio, we had to drive through a rather desolate strip of dark warehouses or factories of some kind. When we finally spotted the studio, we skipped the "valet parking" and promptly parked the car. As we approached the main entrance, my roommate wondered: "do you think we're really going to get in?" "I don't know" I answered. But I had a plan.
We approached the front entrance, where two young women sat at a table -- they were the gateway we had to pass before we could get in. The first woman looked up at me as I approached, and smiled. "Name?" she asked, gesturing toward a list in front of her on the table. "Well, I'm not really on the list." I answered, also with a smile. "Someone forwarded the invite to me... I write a Chicago food blog called Third Coast Toast." I mean, it's true, and it sounded legitimate enough. "Oh, ok, well who forwarded you the invite?" I volunteered the name of my informant. "She doesn't seem to be on the list... what is your name again?" I told her, and she checked the list again, shaking her head slightly. "Let me check with Press... they're inside. I'll be right back." With that, she disappeared into the broad glass doors that made up the entrance, which was itself a giant glass wall, maybe 40 feet wide and thirty feet high. As we waited for her to return, we peered into the lobby of the building: a smart, colorful, creative looking space which looked in on yet more glass-fronted rooms. And in one of these rooms, we spotted Casey.
"Look, there's Casey!" I whispered to my roommate. "Where?". Look, do you see the girl with the ponytail? Sitting in the chair with her back to us?" "Yeah... how are you sure that it's..." and at that moment, as if she knew we were talking about her, Casey turned around and looked straight at us. I thought I saw Hung behind her too, peering out onto the sidewalk outside the front door. But just as briefly as she looked, she turned back around, and continued some lively conversation with whoever else was in that room, energetically bobbing her head as she does, and taking sips from a water bottle.
I couldn't imagine what it must have been like for her... or Hung, or Dale... who were so close to coming to the end of a grueling, exciting, and emotional six month journey as contestants on Top Chef. As the show later revealed, Casey would know her fate far before the live announcement in Chicago. But at that point, when we saw her, I can only guess that her heart was still pounding, still aching in anticipation of Padma uttering her name along with those coveted words... "you are the Top Chef".
I was jolted out of my starry-eyed gaze as the front door swung open again, and two new, chic-looking young women came out to speak with us. "So, you're on the list?" "Well, not exactly..." I explained. "Someone forwarded me the invite. I write a Chicago food blog called Third Coast Toast." She considered this for a moment. We were SO CLOSE.
She looked to her companion, then looked back and delivered the crushing news: "We're so sorry, but the person who forwarded you the invite passed on the event, and so we gave her seat to someone else." My heart dropped.
"If she had told use you were coming, we could have saved the seat for you, but now it's much too late". "Well, is there standing room? We don't mind standing..." I tried. "Unfortunately there's no room at all-- believe me, if there was, I would help you out, but as of now, even the staff is having to give up their seats and watch from upstairs. The studio only holds about 150 people and we are totally packed." They seemed genuinely sorry that they couldn't let me in. Rather than try to press further, I recognized this to be the end of the road. I had showed up, and made my attempt-- that was the most important part. After a deep breath, I thanked the press women, and the women at the table for their help... and with one last glance up at Casey, my roommate and I turned back around and headed for the car. "At least we tried" she said to me as we made our slow walk back. "Yeah, at least we tried."
Of course, the night wasn't totally lost. We still had the show to watch, which we did with glee. At the start, we were in the ABH camp -- Anyone But Hung. We were sad to see Casey go down in the last Judges' Table, but we were happy to see that our hometown hero Dale was still neck-and-neck for the title as the end of the pre-recorded finale in Aspen drew to a close. Cut back to Chicago, and we learned from Padma Lakshmi that Hung was the winner. Of course we were sad that it wasn't Dale, but all in all, it was a win-win situation. Dale's opening his own restaurant in Chicago already (no word on when, but his lease is signed and he has a team of partners), and in the end, the judges couldn't deny Hung the title. I mean, the man has been consistently excellent from Day One of the competition. I think if Tre had stayed in, he would have had more of a fight on his hands... but it was very clear to me at least that Hung was technically the best chef of this lot.
And so, I will rest my head tonight, happy to know I made a grab at a dream and missed -- but at least I tried. And hey, there are still several more weeks of TC4 filming to come in Chicago. Perhaps the best is yet to come. :)
Finale Fever: The Top Chefs Descend on the Windy City
THE CHEFS HAVE LANDED!!
There have been numerous sightings of Top Chef 3 contestants all over the city yesterday and today, as they arrive for the Top Chef 3 finale being aired LIVE from Chicago, TONIGHT!
Yesterday afternoon, Metromix blogger Karen Budell ran into Casey, Joey, Sara N., Lia and Sandee hanging around outside of the Starbucks on Michigan Ave and Grand. After introducing herself, she learned that Casey was on the phone with Dale and they were trying to decide where to get a bite to eat. Well, who better than Dale to give advice on Chicago cuisine! While Hung was not seen with that crew, he was spotted walking on Ontario and Michigan , also yesterday afternoon. Maybe he was on his way to meet his fellow Chefs?
I've also learned, from a reliable source, that all of the chefs & judges in town for the finale are being put up at the W Hotel - Lakeshore. Fancy!
The location of tonight's Season 3 Finale is still being kept under wraps, but The Stew reported yesterday afternoon that "the set will be closed... so fans hoping to be in the audience will be out of luck". We'll just see about that. The Stew also reported that the guest judges for the finale (filmed in Aspen) will include Michelle Bernstein, of Michy’s in Miami; Rocco DiSpirito, of Bertolli pastas; and Todd English, of Olives restaurants. I suspect they will also be present this evening in Chicago as well.
Check out today's Good Eating section of the Tribune for The Stew blogger (and legit reporter) Joe Gray's interview with Dale. Here's the online version.
If that's not enough, here's another new DALE interview, posted yesterday, this time from the Chicagoist. Click the link to read Dale's opinions on instant mashed potatoes, his favorite guest judge, and being Chicago's hometown hero.
Finally, multple TC4 sightings have confirmed that the Chefs are indeed donning "beige" chef jackets this season, and are traveling not in their customary Rav4's, but in an armada of large, unmarked white vans. The vans were spotted outside Whole Foods on Halsted last Sunday... and also in "West Lincoln Park", where they may be living.
Also -- I must just say that in the past few weeks my opinion has really changed on Dale. I wasn't sure what to think of him at first... he cooks good food, but he didn't come roaring out of the gate the same way Tre, Hung, and Brian did this season. However, in the last few episodes, he's been creeping up on my radar. I think the big shock comes when you hear about his resume -- he's worked with all the best in Chicago, at Cru, Orange, La Tache, Deleece, Sola, and most impressively Trio, where he succeeded the famous Grant Achatz as executive chef-- just before the restaurant closed in 2006. Before he was cast on Top Chef, he was already being considered as one of Food & Wine's Top Ten New Chefs. Knowing that Dale has this background -- indeed, he's held his own among the best of the best-- gives him and his dishes a lot more credibility in my mind. Come tonight, only one thing is for sure: Dale is a star. Whether or not he wins, he's opening his own place in Chicago and I'm sure it will be a success. I can't wait to go. Go team Dale!
There have been numerous sightings of Top Chef 3 contestants all over the city yesterday and today, as they arrive for the Top Chef 3 finale being aired LIVE from Chicago, TONIGHT!
Yesterday afternoon, Metromix blogger Karen Budell ran into Casey, Joey, Sara N., Lia and Sandee hanging around outside of the Starbucks on Michigan Ave and Grand. After introducing herself, she learned that Casey was on the phone with Dale and they were trying to decide where to get a bite to eat. Well, who better than Dale to give advice on Chicago cuisine! While Hung was not seen with that crew, he was spotted walking on Ontario and Michigan , also yesterday afternoon. Maybe he was on his way to meet his fellow Chefs?
I've also learned, from a reliable source, that all of the chefs & judges in town for the finale are being put up at the W Hotel - Lakeshore. Fancy!
The location of tonight's Season 3 Finale is still being kept under wraps, but The Stew reported yesterday afternoon that "the set will be closed... so fans hoping to be in the audience will be out of luck". We'll just see about that. The Stew also reported that the guest judges for the finale (filmed in Aspen) will include Michelle Bernstein, of Michy’s in Miami; Rocco DiSpirito, of Bertolli pastas; and Todd English, of Olives restaurants. I suspect they will also be present this evening in Chicago as well.
Check out today's Good Eating section of the Tribune for The Stew blogger (and legit reporter) Joe Gray's interview with Dale. Here's the online version.
If that's not enough, here's another new DALE interview, posted yesterday, this time from the Chicagoist. Click the link to read Dale's opinions on instant mashed potatoes, his favorite guest judge, and being Chicago's hometown hero.
Finally, multple TC4 sightings have confirmed that the Chefs are indeed donning "beige" chef jackets this season, and are traveling not in their customary Rav4's, but in an armada of large, unmarked white vans. The vans were spotted outside Whole Foods on Halsted last Sunday... and also in "West Lincoln Park", where they may be living.
Also -- I must just say that in the past few weeks my opinion has really changed on Dale. I wasn't sure what to think of him at first... he cooks good food, but he didn't come roaring out of the gate the same way Tre, Hung, and Brian did this season. However, in the last few episodes, he's been creeping up on my radar. I think the big shock comes when you hear about his resume -- he's worked with all the best in Chicago, at Cru, Orange, La Tache, Deleece, Sola, and most impressively Trio, where he succeeded the famous Grant Achatz as executive chef-- just before the restaurant closed in 2006. Before he was cast on Top Chef, he was already being considered as one of Food & Wine's Top Ten New Chefs. Knowing that Dale has this background -- indeed, he's held his own among the best of the best-- gives him and his dishes a lot more credibility in my mind. Come tonight, only one thing is for sure: Dale is a star. Whether or not he wins, he's opening his own place in Chicago and I'm sure it will be a success. I can't wait to go. Go team Dale!
Monday, October 1, 2007
Countdown to Wednesday & More TC4 Tidbits
I can't believe there are only TWO days left until the finale of Top Chef Three! I have to admit I'm not the kind of person who usually gets excited about TV shows, or celebrities... or celebrity chefs... but now that Top Chef has all it's Chicago connections, I can't help myself from wanting to get in on the action in my own town.
No reported sightings of TC3 Finale participants or festivites YET, but there are a few more TC4 sightings to report!
Yesterday morning, the Top Chefs were again spotted filming at the Whole Foods on Waveland & Halsted. The Stew and several LTHers reported sightings. Apparently when they are filming, there are signs on the door that inform normal customers that by entering the store they consent to being filmed. The signs also don't identify the show that is being filmed, but say "Magical Elves - TC 4" -- this pseudonym was also reported by observers of filming at Saturday's Green City Market. Something else to keep an eye out for! Eye witnesses reported that 12-15 contestants in tan chef's jackets (a new thing for season 4?) were running around the store and buying copious amounts of vegetables -- including the store's entire stock of fresh fennel. Perhaps it's a challenge at Green Zebra? One observer overheard a chef saying they had a budget of $200, and that the food needed to keep until Tuesday. Maybe they are cooking for the contestants of TC3? All possibilities...
Still without a sighting of my own, I took a little drive around the Ashland & Wrightwood area last night on my way to a BBQ, only to find... no sign of filming or the chef's customary transport, RAV4s. Thus, the location of the TC4 house still remains a mystery.
Hopefully next time, I will have some TC3 finale dish to share...
No reported sightings of TC3 Finale participants or festivites YET, but there are a few more TC4 sightings to report!
Yesterday morning, the Top Chefs were again spotted filming at the Whole Foods on Waveland & Halsted. The Stew and several LTHers reported sightings. Apparently when they are filming, there are signs on the door that inform normal customers that by entering the store they consent to being filmed. The signs also don't identify the show that is being filmed, but say "Magical Elves - TC 4" -- this pseudonym was also reported by observers of filming at Saturday's Green City Market. Something else to keep an eye out for! Eye witnesses reported that 12-15 contestants in tan chef's jackets (a new thing for season 4?) were running around the store and buying copious amounts of vegetables -- including the store's entire stock of fresh fennel. Perhaps it's a challenge at Green Zebra? One observer overheard a chef saying they had a budget of $200, and that the food needed to keep until Tuesday. Maybe they are cooking for the contestants of TC3? All possibilities...Still without a sighting of my own, I took a little drive around the Ashland & Wrightwood area last night on my way to a BBQ, only to find... no sign of filming or the chef's customary transport, RAV4s. Thus, the location of the TC4 house still remains a mystery.
Hopefully next time, I will have some TC3 finale dish to share...
Saturday, September 29, 2007
TC4 Spotted at Green City Market
To think... the cast and crew of Top Chef filmed a segment this morning in Lincoln Park's Green City Market... JUST DOWN THE STREET FROM ME... and I was not there.
Add this one to the locations to stake out:
Whole Foods on Halsted & Waveland
Fox & Obel
Green City Market
Can't wait for Wednesday's TC3 Finale... still trying to find scoop on WHERE it's being filmed and WHERE they may be going after.
And the watch goes on...
Add this one to the locations to stake out:
Whole Foods on Halsted & Waveland
Fox & Obel
Green City Market
Can't wait for Wednesday's TC3 Finale... still trying to find scoop on WHERE it's being filmed and WHERE they may be going after.
And the watch goes on...
Friday, September 28, 2007
Top Chef 4 Sightings & House Location (Potentially) Revealed!
The throngs of past-and-present Season 3 contestants & judges have yet to arrive for next week's Top Chef 3 Finale in Chicago, but there's been SEVERAL reported sighting of other Top-Chefers, confirming the fact that filming is definitely underway in Chicago.
Last week (Sept 21), former contestants Marcel, Sandi, Josie, and Tiffani were spotted in full TV makeup enjoying lunch at Frontera Grill. On Monday, guest judge Eric Ripert was seen in Streeterville, while Tom Collichio was seen lunching at Blackbird (thanks to commenters on The Stew!).
And just YESTERDAY, the whole Top Chef 4 Crew was spotted tearing around the Whole Foods on Halsted & Waveland, presumably shopping for yesterday's challenge. Perhaps it's this season's Fresh Market? I would have thought they would go for Fox & Obel, but Whole Foods is fine with me! Also, probably means the TC4 Kitchen is somewhere nearby...
Finally, the alleged location of the Top Chef 4 house in Chicago has been uncovered... it's somewhere in Roscoe Village. Apparently there used to be Christmas decorations in the front, which have since been removed.
That's all the scoop I've got for now... until next time, eyes peeled!
UPDATE: my anonymous commenter tells me the TC4 house is not in Roscoe Village... also read in another source that it may be around Ashland & Wrightwood. No confirmation yet...
Last week (Sept 21), former contestants Marcel, Sandi, Josie, and Tiffani were spotted in full TV makeup enjoying lunch at Frontera Grill. On Monday, guest judge Eric Ripert was seen in Streeterville, while Tom Collichio was seen lunching at Blackbird (thanks to commenters on The Stew!).
And just YESTERDAY, the whole Top Chef 4 Crew was spotted tearing around the Whole Foods on Halsted & Waveland, presumably shopping for yesterday's challenge. Perhaps it's this season's Fresh Market? I would have thought they would go for Fox & Obel, but Whole Foods is fine with me! Also, probably means the TC4 Kitchen is somewhere nearby...
Finally, the alleged location of the Top Chef 4 house in Chicago has been uncovered... it's somewhere in Roscoe Village. Apparently there used to be Christmas decorations in the front, which have since been removed.
That's all the scoop I've got for now... until next time, eyes peeled!
UPDATE: my anonymous commenter tells me the TC4 house is not in Roscoe Village... also read in another source that it may be around Ashland & Wrightwood. No confirmation yet...
Wednesday, September 26, 2007
Top Chef 3's Chicago Finale Draws Nearer; Still No Word on Location
The Stew, the Chicago Tribune's food blog, posted a new report Friday about Season 3's Finale (set to be broadcast LIVE in Chicago on Oct 3) and relayed their futile attempt to gain more information on Season 4. Bravo is predictably remaining tight-lipped about the location of Oct 3's finale, and any of the details of Season 4, although the article does note that "Season 4 will film over the next eight weeks or so... kitchens are being prepared, a house for the chefs is being readied".
I'm guessing maybe they're doing up a place in Wicker Park? Perhaps a nice three-story walkup?
And as for the location of the Chicago Top Chef Kitchen: I heard from one source that it might be the Illinois Institute of Art Culinary Center, downtown in the Loop... however, upon closer inspection today, I found the place to be empty, and saw nothing out of the ordinary. A sign on the door said it was closed for a "test", and that it would re-open on Oct 11. Seems too soon, considering that TC is set to film in Chicago until November. My two other guesses are that the kitchen will be at the Cooking and Hospitality Institute of Chicago, or the Calphalon Culinary Center in Chicago.
That's all I got for now. Keeping my eyes open...
I'm guessing maybe they're doing up a place in Wicker Park? Perhaps a nice three-story walkup?
And as for the location of the Chicago Top Chef Kitchen: I heard from one source that it might be the Illinois Institute of Art Culinary Center, downtown in the Loop... however, upon closer inspection today, I found the place to be empty, and saw nothing out of the ordinary. A sign on the door said it was closed for a "test", and that it would re-open on Oct 11. Seems too soon, considering that TC is set to film in Chicago until November. My two other guesses are that the kitchen will be at the Cooking and Hospitality Institute of Chicago, or the Calphalon Culinary Center in Chicago.
That's all I got for now. Keeping my eyes open...
Sunday, September 23, 2007
Top Chef Watch: Season Four
To my delight, Bravo announced this summer that they would be taping season four of Top Chef in Chicago. To make things better, the Red Eye reported last week that filming began last Friday, Sept 21. Bravo said in their announcement that they are aiming to finish filming before the weather in Chicago "gets brutally cold" - which could be next week for all we know, but I'm guessing that means by the end of the year. I'm not sure how long the taping runs, but with fourteen contestants I'm thinking at least two months.
Fellow blogger Femdom Future has already unearthed the audition tapes for five of the new season four contestants: check them out here.
I've grown to love the show, especially this season, and I'm excited to hear it's being taped in my own town. Despite my recent run-in with Dale Levitski (current contestant on Season 3), I'm not much of a "celebrity stalker". However, I do fully intend to keep my eyes and ears open for the whereabouts of the Top Chef 4 crew over the next few months. I mean, I live in Lincoln Park -- right in between Charlie Trotters and Aliena -- they've GOT to come to my neighborhood at some point - they just HAVE to!!
First questions first: where do we think the contestants are staying in Chicago? They stayed at Fountainbleu in Miami...
Second: Where will their main kitchen be? I'm thinking either the Illinois Institute of Art in the Loop, the Cooking and Hospitality Institute of Chicago, or the Calphalon Culinary Center in Chicago.
... and the Top Chef Watch: Season Four begins!!
Fellow blogger Femdom Future has already unearthed the audition tapes for five of the new season four contestants: check them out here.
I've grown to love the show, especially this season, and I'm excited to hear it's being taped in my own town. Despite my recent run-in with Dale Levitski (current contestant on Season 3), I'm not much of a "celebrity stalker". However, I do fully intend to keep my eyes and ears open for the whereabouts of the Top Chef 4 crew over the next few months. I mean, I live in Lincoln Park -- right in between Charlie Trotters and Aliena -- they've GOT to come to my neighborhood at some point - they just HAVE to!!
First questions first: where do we think the contestants are staying in Chicago? They stayed at Fountainbleu in Miami...
Second: Where will their main kitchen be? I'm thinking either the Illinois Institute of Art in the Loop, the Cooking and Hospitality Institute of Chicago, or the Calphalon Culinary Center in Chicago.
... and the Top Chef Watch: Season Four begins!!
Birthday Desserts
I recently celebrated my 24th birthday, and to commemorate I went to not one but TWO birthday desserts -- one before my birthday (for my friends who would be out of town on the actual date), and one on my real birthday.
Dale was super cool -- really down to earth and charmingly amused by his newfound celebrity. I did ask him for a picture - to which he gracefully obliged, saying "it's cool, it kind of happens a lot now". In between desserts and bottles of deliciously sweet wine, we picked his brain on what his experience has been like on Top Chef.
All in all it was a WONDERFUL pre-birthday!
On my real birthday, we had some "small plates", wine, and desserts at MK, which was absolutely fabulous. The place was a little stuffy, and filled with overdressed businessmen and older couples, but our waiter was congenial and we had a good time. I would really love to go back sometime and sample their dinner menu, and perhaps even the prie fixe menu - which runs at about $85 for five courses, I think. I forgot my camera, so you'll just have to take my word for it that the desserts were beautiful! AND they brought me a complimentary cookie plate with "Happy Birthday Lisa" written on it in Chocolate. YUM!
On my pre-birthday, I enjoyed dessert and wine at Sola with my friends Laurel, Amy and Jenni. I had heard good things about Sola, but I must confess that I had an alterior motive for wanting to go there that night-- I read on Metromix that Dale Levitski, Chicago's current representation on Bravo's Top Chef, was working there in his time between the show and opening his own place in Chicago. The article said he'd been doing a number of jobs around the restaurant, including bartending and front-of-house, so I secretly hoped we might catch a glimpse of him while we were there.
Imagine my surprise and delight when we walk in, and there he is-- WAITING TABLES. And imagine my FURTHER surprise when we get sat AT ONE OF THEM. I almost lost it like a early nineties New Kids on the Block fan. Whaaa!
Dale was super cool -- really down to earth and charmingly amused by his newfound celebrity. I did ask him for a picture - to which he gracefully obliged, saying "it's cool, it kind of happens a lot now". In between desserts and bottles of deliciously sweet wine, we picked his brain on what his experience has been like on Top Chef. We asked him if he still kept in touch with anyone from the show, and he said he did - with a bunch of people, including Sara (he had just received a text from her a little while ago), Casey (who he had already talked to three times that week).
Is there anyone in the house that everyone hated? Not really, he said-- apparently, even Hung was pretty cool. He guessed that Micah was the only one who people didn't really like, but she was missing her family so it's probably good she got kicked off when she did.
Amy asked why Dale thought it was that the chefs seem to make stupid mistakes sometimes, like overcooking rice. He said that when you're under the pressure of time and space constraints, it becomes easier to make stupid errors. One of the stupid things he said he did was cut himself, which he never does. He shared that he cut himself three times in the first episode -- and that Tom Colicchio definitely noticed and gave him a look. In so many words, he repeated what he's said on the show, many times: It looks so easy when you're sitting there watching it on TV, but it's not -- it's really hard.
Finally, we asked him if he won, and he predictably dodged the question by telling us that no one knows yet -- they're announcing the winner on a live show in Chicago on October 3rd. I'm guessing he probably has a confidentiality agreement he has to honor, which makes sense. While my feeling is that he probably won't win up against the talents of Casey and Hung, he did advance to the final four and the finale in Aspen on this past week's show, so who knows! I'll be rooting for him for the next two weeks.
Oh, and this is what we ate:
I got the Baked Hale-aska - a play on baked alaska. A chocolate cake square topped with ginger ice cream and meringue, with a raspberry sauce.
Jenni got a pineapple - macadamia treat that I forget the name of. 
All in all it was a WONDERFUL pre-birthday!
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