10 Things You Need to Know About Top Chef Seattle Episode 12

Despite growing up in a non-fried chicken household, Lizzie manages to make one of the better dishes in the Elimination Challenge.

The world has been righted — at least in one way. But, outside of that, we all observed how hard it is to make good fried chicken. That’s not entirely true, actually. Maybe if more of the cheftestants had actually attempted to make traditional fried chicken instead of, say, chicken cordon bleu? Anyway, here are some pertinent points. Spoilers ahead.

1. Josie’s response to Kristen’s leaving: “I feel heavy this morning.”

2. Mr. Katsuya Uechi (Katsuya) says, “Always think, ‘How do you make people who eat happy?'” I’m guessing by feeding them, but what do I know?

3. Just because Sheldon cooks Asian food does not mean he makes sushi. Jeez!

4. Josie says she throws sushi parties in which sushi is served on naked women. This does not sound at all sanitary.Continue Reading

10 Things You Need to Know About Top Chef Seattle Episode 10

“Josie, Daniel Larusso called. He’d like his headband back.”

This week’s episode featured one very hokey QFC — but a much cooler EC! In a precursor to restaurant wars, the cheftestants were asked to cook a dish that would represent their concept. I love this as it lets chefs cook their own food so that we can get to know them better. 

1. Josie made an “Asians represent!” remark that had everyone in the room rolling their eyes.

2. Padma refers to ginger as one of the most versatile and refreshing ingredients in the world. I’d give that distinction to citrus or mint. I don’t find ginger at all refreshing.

3. Micah used a P-word that I found inappropriate and disparaging. Who are this season’s editors? Are they trying to make us dislike everyone?

4. You can use an iSi canister for more than whipping cream. It’s a great way to infuse flavor through pressure in a brief amount of time, as demonstrated by Kristen.

5. Josie managed to work in a brag about her time as a football player, noting that she can “take a few hits.” If only she could take hints.Continue Reading

Well-Reviewed: Recent Reviews of OpenTable Restaurants

Wolfgang Puck's latest restaurant in Los Angeles is another winner!

OpenTable restaurant reviews in the news…

* Atlanta’s Alma Cocina displays “a carefully wrought tastefulness that always let you know you’re in a nice restaurant.” [Atlanta Journal Constitution]

Cinghiale in Baltimore “reaches its prime.” [Baltimore Sun]

* At Diva at the Met in Vancouver “art and science create lusty dining.” [Vancouver Sun]

* Gael Greene is already plotting her return to New York’s Empellón Cocina. [Insatiable Critic]

* Farmstead in California’s wine country “is beginning to fulfill its promise.” [SF Gate]

* Jungsik in Manhattan “reinterprets Korean cuisine.” [New York Times]

Wolfgang Puck at Hotel Bel-Air in Los Angeles “gives the hotel a serious restaurant and the chef an ideal California spot.” [Los Angeles Times]

Chef Ed Cotton Picks Winner of the Top Chef Finale, Reveals His Last Supper

"I'll make you a deal: If you stop calling me 'Spaetzle Lakshmi,' I'll stop calling you Wolfie."

As we whittle down the cheftestants’ list to just two, Ed Cotton, Executive Chef at Manhattan’s Plein Sud, returns to serve up unique insights on his friends and former co-competitors.

Wolfgang Puck: What does he mean to you? His food? His approach? Have you dined at any of his restos?

It’s great to see Wolfgang Puck! When I was younger, I remember hearing about this chef who cooks for all of these movie stars in L.A and has a popular restaurant named Spago. I would read about his food and his restaurant all the time. I loved his take on pizza in the 90’s. I guess you could say he was the first celebrity chef. I have only been to one of his restaurants, but I loved his take on food and his approach to it. He’s clever and smart!

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