Ahoy, Foodies: Set Sail for ‘Top Chef: The Cruise’ in Spring 2013!

Take advantage of this unique opportunity to mix and mingle with a cast of Top Chef celebrities this April!

Don’t miss the launch of the first-ever Top Chef: The Cruise in April 2013. Brought to you by Bravo Media, Celebrity Cruises, Magical Elves, and Rose Tours, come aboard the modern, luxurious Celebrity Constellation to spend quality time with the show’s judges and chefs on this culinary voyage of a lifetime.

Hosted by Tom Colicchio and Gail Simmons, and featuring Top Chef Masters and past chef’testants, including Hubert Keller (Fleur de Lys), Tim Love (Lonesome Dove Western Bistro), Richard Blais (The Spence), Jennifer Carroll, Tiffany Derry (Private Social), Chris Hanmer, Angelo Sosa (Social Eatz), Yigit Pura, Paul Qui, Hosea Rosenberg, Casey Thompson (Shinsei Restaurant), Fabio Viviani (Cafe Firenze), among others, the April 11-15, 2013, cruise will sail round trip from Miami, Florida, with stops in Key West, Florida, and Cozumel, Mexico. During the voyage, guests will have the opportunity to savor events, such as interactive “Quickfire” cooking challenges, culinary demonstrations, question-and-answer sessions, Top Chef menus and Celebrity’s own award-winning cuisine.

Learn more and book your reservations now!

Chef Ed Cotton Watches as Top Chef Crowns a Season 8 Winner

"Am I good enough and smart enough? Do people like me? Oh, yeah, I figured this out last week. I am, and they do! Whew!"

Oh, Top Chef…parting is such sweet sorrow. We’re glad that Richard Blais took the title, but we’re sad to see the season come to a close. Thanks to Ed Cotton for indulging our questions, serious and silly, along the way. And, on behalf of everyone at OpenTable, we’ve got a special good wishes for Ed. Plein Sud, the Manhattan restaurant at which he’s executive chef, is celebrating its one year anniversary. Stop into Plein Sud the week of April 25th to join in on the festivities.

Hey, Ed! Congratulations on year one! Quite an accomplishment. So, the finale’s final challenge tasks Blais and Isabella with opening their dream restos. That’s a tall order, but I imagine they had a good idea going in?

Every chef has planned out in his or her head what type of restaurant would be our “dream” to have one day.  They both looked like two great concepts.

They are yoked to a four-course tasting menu. Are the finalists wanting more courses or fewer? Is this format ideal?

In my opinion, four courses are easy to execute and allow a chef to really showcase what they can do. The format is ideal; it is the perfect amount of food. Multiple courses show exactly what you’re made of — and if you crack under pressure or not. Currently, I am in the process of creating a four-course tasting menu to celebrate my restaurant’s anniversary. If any OpenTable diners are in New York the week of April 25th, please join us for a celebration.

How about the CDO? Can the CDO come? Pretty please! Okay, so the whole cast shows up for sous jobs. Who DO you want as your sous and why?

I thought that it was very cool that the whole cast showed up and got to prepare something to determine who will be sous chefs and who won’t. I was nervous watching who was going to get whom! I would have wanted Carla, Jen Carol, and Angelo (Yes, I said it! Angelo!). Jen is an amazing chef and knows flavors; she is a master technician. Angelo also has a lot of experience and has a great palate. I’d want Carla because she has some good pastry skills. I think that would be a winning team.

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Top Chef Just Desserts Episode 5: Let’s Get Some Shoes…

Gail Simmons's dress isn't edible, but she still looks delish.

We’re counting down the days until Le Bernardin’s Michael Laiskonis gets his turn at the judges’ table on Top Chef Just Desserts (next week!), but for now, he’s in the hot seat, dishing it out about all the sweet and not-so-sweet goings on in this week’s episode.

So, we’re seeing some alliances have formed in the competition. Are there mini-kitchen cliques in general?

Sure, there are, but a smart cook realizes it’s important to make friends with everyone, because when it really hits the fan, it’s nice knowing that you don’t have to worry that someone’s got your back. At its worst, the atmosphere in the kitchen can be like trench warfare. Best not to play favorites.

How do you do soufflés for a QFC so that they don’t fall? Also, any good soufflé war stories?

While I do soufflés rarely now, in the past, I’d do dozens in a night. The key is simply controlling all the variables — the recipe, proper whipping of the egg whites, and filling of the ramekin, and of course, time and temperature. In a restaurant situation, worst case scenario, you make another one and wait it out. My worst case: A cook once forgot to add the cornstarch to a chocolate soufflé base; the guests eventually got their dessert, along a few extras while they waited!

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Top Chef Restaurants: Where Your Favorite Contestants Are Cooking

NUP_137267_0743The Bravo television program “Top Chef” is one of the great gifts of the aughts. It’s made armchair chefs and judges of foodies across America — and likely around the world, and it’s made Tom Colicchio, Padma Lakshmi, and Gail Simmons into household names.

With the sixth season finale set to air tonight, we tracked down some former contestants to let you know where you can judge their fare for yourself. Keep in mind, not every contestant has headed back to a restaurant kitchen. Some have decided to step out from behind the line and in front of the camera. Others are consulting. A few are traveling around the world to expand their culinary horizons. And, a number have changed jobs so frequently that we cannot keep track of their current whereabouts.

While many of the Season 1 San Francisco alums are no longer cooking in a restaurant for a living, winner Harold Dieterle is. He is chef and co-owner of Perilla in Manhattan. Serving up seasonal American cuisine in the heart of Greenwich Village, Perilla is a true neighborhood gem that enjoys a steady stream of regulars. Shot in Los Angeles, Season 2 had a cast of memorable faves, including handsome also-ran Sam Talbot (who runs a restaurant in a Montauk, NY resort), villain Marcel Vigneron, who recently left his post as sous chef at The Bazaar by José Andrés in Beverly Hills, and winner Ilan Hall, who is working to open a restaurant in Los Angeles. Tre Wilcox, whose premature knife-packing shocked fans of Season 3 (shot in Miami), is helming the kitchen at the sexy Loft 610 Urban Restaurant and Lounge in Plano, Texas. Love-to-hate-him Hung Hyunh, who took home the grand prize, is overseeing Anja Bar (formerly known as the popular Buddha Bar) in New York City’s Meatpacking District.

The city of Chicago played host to Season 4 and its talented and occasionally caustic castmates. Erik Hopfinger is bringing a brand new brunch to Nova Bar and Restaurant, a hotspot in San Francisco’s SOMA neighborhood. He’s also helping revamp the restaurant’s menus. San Franciscan diners can also enjoy feisty faux-hawked Jennifer Biesty’s ingredient-driven cuisine at Scala’s Bistro in Union Square. Biesty’s opponent on the show/partner in real-life Zoi Antonitsas now serves as executive chef at Zazu in California’s wine country, where she cooks rustic Northern Italian cuisine with sustainable ingredients from Zazu’s chef’s garden. Manhattan attracted its fair share of Top Chef-testants as well, with Manuel Trevino landing the executive chef position at newly opened Travertine, a hip Bowery boîte with a Mediterranean menu. Gifted-but-gruff Dale Talde is a sous chef at Buddakan NY, one of the city’s most grand and gorgeous dining spots, and likable Lisa Fernandes, the runner-up, is a sous chef at Dos Caminos, serving can’t-miss Mexican in midtown.

Season 5, filmed in and around the Big Apple, had several breakout stars. Sultry Jill Snyder is a chef at Baltimore’s Woodberry Kitchen, where local ingredients, not Ostrich eggs, are de rigueur. Speaking of ingredients, Jamie “Top Scallop” Lauren, is the executive chef at Absinthe Brasserie in San Francisco, where she has worked since July 2007. Lauren, a born-and-bred New Yorker, continues to serve cutting-edge yet accessible cuisine at this Hayes Valley favorite. Farther south in California, Stefan Richter, known for his unerring confidence and banana lollipops, has his own restaurant, Stefan’s at L.A. Farm, where he serves up classic ingredients with an unusual twist (oysters with Absinthe Jell-O, anyone?). The witty and whimsical Fabio Viviani has two Italian (‘natch!) restaurants under his belt Café Firenze and Firenze Osteria. He is also the culinary consultant for Santa Margherita wines, providing pairing recommendations and recipes. Stay tuned, too, for Fabio’s upcoming BravoTV show, “A Catered Affair.” Winner (and favorite of contestant Leah Cohen) Hosea Rosenberg is a multi-tasker with several projects cooking, but he still finds time to work as the executive chef at Jax Fish House in Boulder, Colorado.

Season 6 of “Top Chef” is being filmed in Sin City (aka Las Vegas). In the interest of not attempting to uncover any spoilers about tonight’s finale (or making the nice people at Bravo mad!), we have listed the restaurants the current contestants worked in just prior to joining the cast of “Top Chef.” Eve Aronoff is chef/owner of Eve in Ann Arbor, Michigan, where you’ll find contemporary cuisine prepared using French techniques. Jennifer Carroll, who was eliminated in the first part of the season finale, is the chef de cuisine at 10 Arts by Eric Ripert in Philadelphia’s Ritz Carlton. Ash Fulk, perhaps Padma’s least favorite contestant, is a sous chef at Trestle on Tenth, preparing American and European specialties with Swiss care and French flair in Chelsea’s gallery district. Ron Duprat is executive chef at Latitudes Beach Café at the Hollywood Beach Marriot in Florida, where he serves fresh ingredients with a Caribbean twist. In Hotlanta, check out Hector Santiago, who joined the show to make his customers proud (and did!) and his restaurant Pura Vida, which features to-die-for tapas. You can sample contestant Michael Isabella’s food at the José Andrés restaurant Zaytinya in Washington, D.C. (at which he prepares authentic Mediterranean mezze — and vegetables — expertly!). Maltin Noblia can be found preparing Basque food (and dreaming of Jessica Alba) at his restaurant Illuna Basque in San Francisco. Finally, finalist Kevin Gillespie is executive chef and a partner at Woodfire Grill in the ATL, where local, organic ingredients are the stars of the menu. Bryan Voltaggio is a chef/partner at VOLT in Frederick, Maryland, and his equally inked brother Michael Voltaggio is chef de cuisine at The Dining Room at The Langham in Pasadena, California. Both specialize in new American cuisine.

Tune in to Bravo tonight to find out if your favorite contestant wins. And, check back for interviews with former “Top Chef” winners and competitors.