Top Chef Texas Episode 5: Money Can’t Buy Chef Ed Hardy (and a Few Others) Class

"John, before we start, I just want to see a show of hands. Should I stay with the khaki shorts or do I rock some Daisy Dukes?

We return with Top Chef: Texas and Ed Hardy of Red Rooster Harlem as we talk turkey (ha!) about this week’s highly quotable episode.

My best friend Michele has a theory about why this season stinks. It’s because it followed ‘All Stars’ and we just really all knew and kinda loved — or kinda hated — the folks competing. These poor people can’t live up to that. Plus, the challenges are getting stale.

I think it’s the predictability of the entire thing. You already know what’s coming with the challenges and whatnot. After the excitement of the 5,000 chef battle royale, the show settled down. Even the cheftestants look bored. And, where’s the really irritating personality like Marcel?

Continue Reading

Southern Discomfort: Chef Ed Cotton Recaps Top Chef All Stars Episode 11

"Ha! No, really. There *is* a can of cream of chicken soup in all my recipes."

Stepping away from his kitchen at Manhattan’s Plein Sud restaurant, Executive Chef Ed Cotton, a season 7 Top Chef finalist, sheds some light on the action during last night’s episode of Top Chef All Stars.

I saw your Facebook photo of the cassoulet from Plein Sud a few days ago. Love this! I make a Castelnaudary-style cassoulet every year. What’s your favorite type?

I’m very traditional when it comes to Cassoulet. I make my own garlic sausage, cure my own duck legs and pork belly to make the confit, and braise a leg of lamb. The beans have to be Tarbais beans — nothing else.  Stop by Plein Sud, before it gets warm and our menu changes for the spring season.

Continue Reading