Top Chef - - Page 13

by BS

Checking in with the Cheftestants: Alex’s Chocolate Bread Pudding

We don’t care if they’re not a champ or a Padma — if they’ve been on Top Chef, ES is down for stalking them. Today, Kat from Good Bite checks in with nice guy/also-ran Alex Eusebio from season five.

I’ve always wondered what happens to the contestants who get voted off the shows like Top Chef and Next Food Network Star. My guess is they either open a restaurant, go back to working in a kitchen, or go back to their day job, the best of these three outcomes is transforming that 15 minutes of fame into an actually self-owned eatery. And that is exactly what has happened for Top Chef season five contestant Alex Eusebio who recently opened the adorable Sweetsalt Food Shop with his wife in Toluca Lake, California. At Sweetsalt guests can stock up on both sweets and savories like Coffee-Braised Short Rib Roll, Champagne Chicken Salad, and the Pack Your Knives Crème Brulee.

Today, chef Alex shares his recipe for a rich and creamy bread pudding, the ultimate comfort dessert, enjoy!

Recipe: Sweetsalt’s Chocolate Bread Pudding

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by tvff

Cheflebrity Smörgåsbord: Back to Basics

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

– Hey, Anthony Bourdain isn’t just about deep-fried cobra heart. Being a good cook begins with the basics.

– Speaking of the fundamentals, Alice Waters‘ new cookbook takes you back to square one with the help of well-known chefs. And you thought she only cared about the Slow-Food extremists!

After the jump…chefs that are: annoying, dangerous (!?) and just plain cool.

in Celebs / TV 4 comments

by Russell Warnick

Gelatinous Meat Puree

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.

Appetizer

Britannia:
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.

Deej:
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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by tvff

Cheflebrity Smörgåsbord: The Beet Pancakes are Delightful!

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

– Users of the travel site TripAdvisor aren’t letting the fact that Schrute Farms doesn’t actually exist dissuade them from leaving reviews of Dwight’s North East Pennsylvania bed and breakfast.

– Tom Colichio no likey the Grub Street.

After the jump…guess who’s back, Food Network tries to bring a little bit of gourmet to the home cook and tough times in Huntington for Chef Oliver.

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by tvff

Cheflebrity Smörgåsbord: Admit It, Jamie, You Think We’re All Fat Rubes

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

– The first episode of Jamie Oliver’s Food Revolution featured his efforts to help the good people of West Virginia overcome their unhealthy eating habits. While commendable, the best part is clearly the uncomfortable confrontation between Jamie and the lunch ladies.

– Gordo’s lesson at the L.A. Marathon: the ability to berate trainees and turn out a beautiful sole meunière is no match for a severe muscle cramp.

After the jump…the unfortunately byproduct of having a shitty rocker as a husband, ES.com cements its reputation as “sorely under-appreciated,” and Foursquare gets personal.

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by tvff

Cheflebrity Smörgåsbord: Makeover Edition

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

– Wait…if Gordon Ramsay gets a facelift, does that make him more or less scary than before? (Note: The above photo is not an artist’s rendering of the surgery.)

– Suffering from Julia Child overload yet? Never fear — there’s a new book coming out.

After the jump…a chef you’ve never heard of on a show you’ll never see, a food show that you can watch between episodes of Stargate and showings of Blade Runner and we get to see what Adam Gertler is willing to eat in exchange for having his own show.

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by BS

Good Bites: Hot Chocolate, Joel Robuchon and In-N-Out

If you haven’t yet discovered Good Bite, then you’re missing out on one of our favorite new food sites. With contributions from folks like David Lebovitz, Steamy Kitchen and even our nemesis Sandra Lee, it’s quickly shot to the top of our must-read list. To make sure you don’t miss out, we’ll be bringing you a weekly round-up of their best posts. This week they’ve got:

– An interview with Joel Robuchon, who talks Top Chef, El Bulli and In-N-Out (Yes, In-N-Out, and their photo of Robuchon sitting down for an animal-style is pretty priceless).

– A dish-by-dish recap of dinner at Robuchon’s new Vegas restaurant (think truffles, lots of truffles).

– Plus, a gourmet hot chocolate taste test.

in Celebs / Drinks / TV 1 comments