Cheflebrity Smörgåsbord: Morimoto is a Pimp!

The latest and greatest news about celebrity chefs, served up buffet style.

– Masaharu Morimoto needed surgery after he slipped in the hot tub.  Badass.  I choose to believe he slipped because he had to climb over three or four sweet honeys.

– Tom Colicchio testified before Congress about childhood nutrition, not about corruption in the Teamsters, as I initially thought.  I should know not to assume that simply because he’s a bad-ass looking Italian man in a suit.

After the jump…sage advice for new parents, drinking for a good cause (as if you even need an excuse) and “is that a hair in my sandwich?”

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Cheflebrity Smörgåsbord: Matilda Cuomo…My New Hero!

andrew cuomo sandra lee

The latest and greatest news about celebrity chefs, served up buffet style.

– Presented without comment, a quote from Matilda Cuomo on the fact that her son’s girlfriend, Sandra Lee, makes lasagna with cottage cheese and canned tomato soup:  “I don’t know that that’s true. You know, maybe she puts cottage cheese because he doesn’t want to put on weight. He’s watching his diet. But that’s not the way you make lasagna.”

– Rachael Ray is the latest celeb on the “our kids are too fat” bandwagon.  I don’t know what they’re talking about.  Mom packed me a lard sandwich every day and I turned out just fine.  (He said, as he reached for his home defibrillator.)

After the jump…wall-to-wall Top Chef.

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Gelatinous Meat Puree

Colicchio & Sons

With all the hype surrounding Top Chef’s arrival in DC I thought I would share my experience at Tom Colicchio‘s newly opened Colicchio & Sons, formerly Craft in NY’s Meatpacking District. As a post-theater treat for my birthday, Deej promised me a dinner of my choosing. I went with Colicchio & Sons as I’m a fan of the chef and figured the timing would be right. And how it was.

As some of you might remember from our meal at José Andrés’ Bazaar, Deej isn’t the most accommodating when it comes to food, so we opted to eat from the dining room menu and not the tasting menu. And because we just love harassing picky eaters, Deej will also provide commentary on our dining experience.


The kitchen was very accommodating: they were more than happy to provide one of the tasting menu dishes as an appetizer — scallops with foie gras terrine, honey turnips and puntarelle. A small portion of each, the scallop and foie gras combined on the fork; it was exactly how it should be. Simply delicious.

Simply—not so much.  The foie gras was foie gross.  The texture was like gelatinous meat puree.  It reminded me of that Jell-o—like brown stuff at the top of a dog food can.  How do you people actually enjoy this stuff?  Seriously!?!  The scallop was well cooked but not my thing flavor-wise.  So I choked down two bites and gave the rest to Britty-boy.

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