This Is the End: 9 Chefs on Their Last Suppers

What would you want to eat for your last meal? The sky’s the limit; anything you want. Don’t get bogged down in the finality of the situation. Instead, think about the dishes and drinks that have given you the most pleasure in your life. This might be the first time you’re considering this question, but many chefs think about it constantly. After all, their lives are focused on and consumed by food, so they have some pretty strong feelings on the subject. We asked nine of them what they would want to enjoy for their last suppers before joining James Beard and Escoffier in the great big kitchen in the sky.

Amy Brandwein, Centrolina, Washington, D.C.
“I imagine my last supper with my husband, family, and closest friends. I’d start with tuna nigiri with ginger and soy sauce. Followed by a bowl of buckwheat chitarra with anchovies and chickpeas, which I’d make myself. I’d move on to chestnut trofie with financière sauce featuring sweetbreads, veal, and chicken livers by Roberto Donna of Al Dente in Washington, D.C. From there, I’d want pad si-ew with duck and Chinese broccoli at Duangrat’s Thai in Fall’s Church, Virginia. Next up? Pat LaFrieda’s ribeye with turnip greens cooked with garlic, hot pepper, and anchovies, plus Robuchon potatoes from Rose’s Luxury in Washington, D.C. To finish, I’d have one of my favorite desserts: coffee gelato with whipped cream, salted peanuts, and Kahlua.” Make a reservation at Centrolina.

Last Suppers

Juan Manuel Barrientos, El Cielo, Miami, Florida
“I’d want traditional Colombian cuisine – fried rice, plantains, chorizo, chicharrón, avocados, arepas with hogao sauce (made with tomato and onion), and aguardiente (an anise flavored liqueur). Dessert would be sweet figs cooked tender in sweet water served with queso blanco, along with coffee and guarapo (cane sugar juice). Everything would be served family style and, of course, my family would be there. Family is the most important thing for me, and they bring balance to my life.” Make a reservation at El Cielo.

Last Suppers

Trae Basore, Pearl & Ash, New York, New York
“I would start off with a plate of fried pickles from Penguin Ed’s Bar-B-Q in Fayetteville, Arkansas, with a tall New Belgium Fat Tire. For dinner, I’d just have charcuterie – mortadella, chicken liver paté – and a cheese plate with three year-aged Parmesan, a stinky Époisses, and a really nice Gorgonzola. That would come with a big crusty French loaf, Dijon mustard, and pickles. A pint of strawberry Häagen-Dazs to finish. I’d like to enjoy it with my fiancée and all of my friends and some bluegrass music from Old Crow Medicine Show.” Make a reservation for Pearl & Ash.

Last Suppers

Ed Scarpone, DBGB Kitchen and Bar, Washington, D.C.
“I’d want to cook my own burger because no one really knows how you like your burger. I go for medium rare with a nice redness in the middle. It’s simple. Just nice ground meat, a thick slice of onion, mayo, and aged cheddar cheese on a Martin’s hamburger roll. I’d have it with really good fries – cut bigger, skin on, and double fried, so you get that nice crispy outside and that mashed potato inside. Mayo on the side for dipping, because I despise ketchup. PBR to drink. I love pecan pie, but I’ve been allergic to pecans since I was 14-years-old. But if I’m going to kick it, I’d go for it and have grandma-style pecan pie with graham cracker crust for dessert.” Make a reservation at DBGB Kitchen and Bar.

Last Suppers

Jennifer Carroll, Requin, Fairfax, Virginia
“My last supper would be an all-day affair on a beach on St. John with my fiancée, Billy, my family, and best friends. It would start with breakfast – a Taylor’s pork roll, egg, cheese, and scrapple on a buttered English muffin. This is what I grew up eating, and my dad still makes it for me when I go home. I know – super healthy. I’d be drinking rosé all day – morning, noon, and night. I’d move on to eating mango, pineapple, and papayas. For dinner, there would be simply grilled fish – red snapper or black bass – with lemon, oil, and herbs. And I’d need sides – my mom’s mac ‘n’ cheese with ham, roasted turnips, and pickled beets. For dessert, there would be angel food cake – because I love the simplicity of it – every ice cream in the world, Sour Patch Kids, peanut M&Ms, and chocolate-covered pretzels, along with Fernet and aged dark rum to drink.” Make a reservation at Requin.

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Postponed: Score a Reservation for 2 to Top Chef Kitchen in NYC for Tuesday, 10/30/12!

Don’t miss your chance to dine at Top Chef Kitchen on Tuesday, October 30, 2012, at 5:45PM!

Note: Due to Hurricane Sandy, we are postponing our reservations giveaway. Please check back for further details later in the week.

Did you miss your chance to snag a reservation at Bravo’s Top Chef Kitchen? Here’s another opportunity to dine at the restaurant and also meet other Top Chef fans like yourself! We’re releasing three reservations for two* to Bravo’s Top Chef Kitchen for Tuesday, October 30, 2012, at 5:45PM. Comment here and we’ll pick three at random. Then, meet us at Top Chef Kitchen (address below) Tuesday evening to claim your seats at New York’s hottest new restaurant! You and your guest will be seated with four other Top Chef fans, so you can discuss your favorite chefs and seasons.

For a chance to score one of the reservations, tell us who your plus-one would be in the comments section below. We’ll notify the chosen-at-random reservation recipients by 5PM PST Sunday, October 28, 2012, via the email address associated with your comment.

Details: Taste Top Chef-caliber food prepared by the series’ alumni Chef’testants Tiffani Faison and Jennifer Carroll with a four-course prix-fixe menu ($95, beverage, tax, and service charge not included) or a four-course prix-fixe menu with wine pairings ($125, tax, and service charge not included). *Seating is at a table of six with four other Top Chef fans. Cost of meal, transportation, and accommodations not included.

 When/Where: Tuesday, October 30, 2012, at 5:45PM, at Bravo’s Top Chef Kitchen, 211 West Broadway in New York City’s Tribeca neighborhood. Click more for terms and conditions. Continue Reading

Top Chef Kitchen by Bravo Opens in New York City in October + November

Will your favorite former Top Cheftestant be behind the burner at Top Chef Kitchen?

Bravo presents Top Chef Kitchen, an impressive four-course dining experience from Bravo’s Emmy®- and James Beard Award-winning television series, Top Chef. Located in the heart of New York City’s TriBeCa and open for a limited time, Top Chef Kitchen will give fervent Top Chef fans the opportunity to taste Top Chef-caliber food prepared by the series’ roster of alumni Cheftestants. Each week, a new pair of Top Chefs will be on-site to execute a creative menu as well as interact with the restaurant guests. The Cheftestants’ schedules are Tiffany Derry (Private Social) and Paul Qui (Uchiko), October 23-28; Jennifer Carroll and Tiffani Faison, October 30-November 4; Richard Blais (The Spence) and Grayson Schmitz, November 6-11; and Fabio Viviani (Cafe Firenze and Firenze Osteria) and Antonia Lofaso, November 13-18. The four-course prix-fixe dinner is $95 per person, $125 per person with wine pairings.

Reservations were snapped up in just 40 minutes, but stay tuned for reservations giveaways, an inside look at Top Chef Kitchen, interviews, and more!

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.