For those not familiar, Schwan’s Home Service has been delivering restaurant quality foods to homes since 1952. Starting in Minnesota with one truck, the Schwan’s business has grown to over 6,000 Schwan’s Customer Service Managers delivering to homes all across the U.S.

I first met Chef Jet when I was a chef’s assistant at The New School of Cooking in Culver City. It was there that I get to see his charisma and culinary mastery at work as he taught scores of students Asian Cuisine and mastering the Wok. Chef Jet is the Executive Chef of the Wazuzu Restaurant in the Encore Resort in Las Vegas and has been named the Best Asian Restaurant. You can read more about Chef Jet on his website at www.chefjet.com.

So in addition to Ed Cotton’s win tonight on Bravo’s Top Chef for his Gnocchi dish, check out Chef Jet’s Asian dishes!

www.schwans.com/chefjet

www.schwans.com/topchef

This weeks’ guest judge is Rick Moonen, owner of RM Seafood in the Mandalay Bay Resort. RM Seafood prides themselves in sustainability and more importantly as a seafood restaurant. Rick was also a contestant in this year’s Top Chef Masters. To read and purchase Rick Moonen’s newest book, Fish Without a Doubt, scroll below.

So to start off we had a High Stakes Quickfire Challenge. Now to give them credit, this was one of the most well thought of Quickfires in a long time. Each time drew knives and Jennifer and Michael V were team captains. Jennifer got to choose first. Her team: Kevin, Laurine and Michel B. The other team would be Robin, Eli and the Voltaggio brothers.

Both teams had to create a dish in 40 minutes where each chef would cook for 10 minutes at a time in a tag-team challenge. The twist? No talking and the chefs all had blindfolds on except for the first. The chefs took a minute to decide what order they would cook in. The challenge was to pickup by seeing what was on mis en place and continue to the next step in their interpretation. I thought this was ingenious.

When it came down to it, Jennifer’s team won. They also won $10,000 to be split amoungst the four of them. When they find out the elimination challenge is restaurant wars, they are given the option of giving up the $10,000 and if their team wins, each member will get $10,000. Of course, they opt for that option.

Here are the differences from the previous Top Chef seasons:

• They will not have to decorate their restaurants
• The person running Front of House, must create a dish that must be executed by the kitchen

Both teams will be responsible for concept, front of house experience, the service and more importantly the quality of the food. Both teams are given $3,000 to be spent 50% at Whole Foods and Restaurant Depot. They have 4 hours to prep. They are cooking in the two kitchens at RM Seafood which has two levels. Oh there is another catch, Rick asks that the choices made in food follow the philosophy of the founding of RM Seafood and that is sustainability. Rick makes mention of the Seafood Sustainability Guide, which this blog author has advocated for on this blog.

Jennifer’s team opts to be called MISSION Restaurant, while the other team comes up with REVOLT. R for Robin, E for Eli and Volt for the Voltaggio brothers. I’m not a big fan of the name REVOLT.

When it came down to it, Laurine was running front of house for Mission and Eli for Revolt. While Eli isn’t one of my favorites on the show, he did work front of house very well, surprisingly. He looked like a mess and looked more like a diner than a host. Even more surprisingly, Laurine did an awful job on at Mission. She didn’t control of her floor and couldn’t wait to tear herself away from tables instead of being gracious and explaining the dishes as they were being served. I mean, that’s almost being rude don’t you think?

Revolts kitchen team worked as well together as you would hope. The brother’s fought on the line and more than once, Robin’s feelings were trampled on and instead of bucking one for the team, she insists she is there to compete. Robin, its a group challenge, let it go!

Misson’s Menu:

Asparagus & Six MInute Egg (Michael B)
Arctic Char Tartare (Jen)
Bouillabaisse Consommé (Jen)
Seared Trout (Jen)
Pork Three Ways (Kevin)
Lamb with Carrot Jam (Laurine)
Note: No Dessert

REVOLT’s Menu:

Chicken & Calamari “Pasta” (Michael V)
Smoked Arctic Char (Eli)
Duo of Beef (Bryan V)
Cod & Billi-Bi Sauce (Michael V)
Pear Pithivier (Robin)
Chocolate Ganache (Bryan)

In the end, Mission’s Restaurant has many  execution problems. From the beginning, they were struggling. Meanwhile on Revolt’s side, things were in control. In the end, Revolt wins the challenge and since the other team gave up their $10,000 in the Quickfire, their team wins the $10,000 and Michael is declared the overall winner. Michael decides to share the $10k with his teammates, but in brotherly style, Bryan is pissed he didn’t win and told Michael to keep his share. Ugh…brothers.

Rick Moonen also gave away a copy of this book, Fish Without a Doubt, to each member of the winning team. The book has over 250 recipes written for the home cook. The book also has up to date information for the eco-conscious cook and sustainability. The book was published earlier this year and is published by Houghton Mifflin Harcourt. You can purchase a copy from the Foodie In Disguise Online Store by clicking below.

Ultimately, what hurt Mission wasn’t just the food, it was the service in front of house. That is the experience the customers see and experience first.

Laurine is sent home.

One of the reasons I wasn’t very excited about tonight’s episdoe is that while I cringe each year at the decor choices the teams make each season, it was missed. There is something to be said about the design aesthetics of our chefs. Yes, I know they are chefs and not designers, but if each one of them was opening a restaurant, you better believe they are going to voice their opinions about decor and how the feel of the restaurant is.

Rick Moonen also gav

The story broke out by US Weekly and Padma’s publicist said ”As a result of her condition, this pregnancy has been referred to by her physician as nothing short of a medical miracle, and due to its delicate nature, we ask/implore the press to respect Ms. Lakshmi’s privacy at this time.”

The identity of the father is not known at this time.

Congratulations Padma!!

Photo credits: Bravo

More than 100 restaurants across Orange County’s are ready to dish up amazing food at fantastic prices.

From all corners of the county this foodie celebration provides OC locals the opportunity to indulge in a selection of specially priced prix fixe menus from over 100 of Orange County’s best Restaurants. These menus showcase some of the region’s most talented chefs who have personalized each menu to reflect their culinary style. The prix fixe menus are priced at $10, $15 and $20 per person for lunch, and $20, $30 or $40 per person for dinner.

Restaurants participating are:

# 118 Degrees – Costa Mesa
# 21 Oceanfront – Newport Beach
# 230 Forest Avenue – Laguna Beach
# 25 Degrees – Huntington Beach
# 50 Forks – Santa Ana
# 6ix Park Grill – Irvine
# 7 Seas Fish House – Garden Grove
# Ambrosia – Santa Ana
# Anaheim White House – Anaheim
# Andrei’s Conscious Cuisine – Irvine
# Antonello Ristorante – Santa Ana
# Bayside – Newport Beach
# Bistango – Irvine
# Bistro West – Tustin
# Bluewater Grill – Tustin / Newport Beach
# Brasserie Pascal – Newport Beach
# Bubba Gump Shrimp Co. – Anaheim
# Canyon Lodge Restaurant – Laguna Beach
# Catal – Anaheim
# Cedar Creek – Brea
# Cedar Creek – Laguna Niguel
# Cedar Creek – San Juan Capistrano
# Chaparosa – Laguna Niguel / Tustin
# Chart House – Dana Point / Newport Beach
# Commonwealth Lounge & Grill – Fullerton
# Daily Grill – Irvine / Newport Beach
# Duke’s – Huntington Beach
# El Callejon – Laguna Beach
# First Cabin at The Balboa Bay Club & Resort, The – Newport Beach
# Flight Bistro – Huntington Beach
# French 75 – Laguna Beach
# Geisha House – Santa Ana
# Hush – Laguna Beach
# JT Schmid’s Restaurant and Brewery – Anaheim / Tustin
# Kimera – Irvine
# King’s Fish House – Huntington Beach / Laguna Hills / Orange
# K’ya Restaurant and Bar – Anaheim
# K’ya Bistro Bar – Laguna Beach
# Leatherby’s Café Rouge – Costa Mesa
# Lucca Cafe – Irvine
# Luggatti’s Italian Grill – Huntington Beach
# Lulu’s Crêperie Café – Laguna Hills
# Lumberyard – Laguna Beach
# Marmalade Cafe – Tustin
# McCormick & Schmick’s Grille – Anaheim
# McCormick & Schmick’s – Irvine
# McCormick & Schmick’s – Santa Ana
# Mozambique – Laguna Beach
# Mr. Stox – Anaheim
# Naples Ristorante – Anaheim
# Nello Cucina – Costa Mesa
# Nirvana Grille – Laguna Beach
# Nirvana Grille – Mission Viejo
# Old Vine Cafe – Costa Mesa
# O’Neill’s at Arroyo Trabuco Golf Club – Mission Viejo
# Opah – Aliso Viejo / Irvine
# Orange Hill Restaurant – Orange
# Orange County Mining Co. – Orange
# Palm Terrace Restaurant – Newport Beach
# Pinot Provence – Costa Mesa
# Pizzeria Ortica – Costa Mesa
# Port Restaurant and Bar – Corona Del Mar
# Prego Ristorante – Irvine
# Primecut Cafe – Orange
# Quattro Caffe – Costa Mesa
# Ralph Brennan’s Jazz Kitchen – Anaheim
# RA Sushi Bar Restaurant – Huntington Beach / Tustin
# Restaurant 162′ – Dana Point
# Ritz Restaurant and Garden, The – Newport Beach
# Royal Hawaiian – Laguna Beach
# Royal Khyber – Santa Ana
# Rusty Pelican – Newport Beach
# Ruth’s Chris Steak House – Anaheim
# Ruth’s Chris Steak House – Irvine
# Sage – Newport Beach
# Sage on the Coast – Newport Beach
# Salt Creek Grille – Dana Point
# Sam and Harry’s – Newport Beach
# Savannah at the Beach – Huntington Beach
# Savannah Chop House – Laguna Niguel
# Scott’s Seafood – Costa Mesa
# Signature Kitchen – Costa Mesa
# Sorrento Grille – Laguna Beach
# Spark Woodfire Grill – Huntington Beach
# SteerCrazy International BBQ – Capistrano Beach
# Stonehill Tavern – St. Regis Resort – Monarch Beach
# Summit House – Fullerton
# Sundried Tomato – Laguna Beach / San Juan Capistrano / San Clemente
# Tabu Grill – Laguna Beach
# Tangata – Santa Ana
# TAPS Fish House and Brewery – Brea
# Terra Nova – Costa Mesa
# The Californian – Huntington Beach
# The Clubhouse – Costa Mesa
# The Crow Bar and Kitchen – Corona Del Mar
# The Melting Pot – Brea / Irvine / San Clemente
# The Winery Restaurant & Wine Bar – Tustin
# Tommy Bahama’s Island Grille – Newport Beach
# Tortilla Jo’s – Anaheim
# Tradition by Pascal – Newport Beach
# Watermarc – Laguna Beach
# Wildfish Seafood Grille – Newport Beach
# Wolfgang Puck Bistro – Costa Mesa
# Xanh Bistro – Fountain Valley
# Zimzala – Huntington Beach
# Zov’s Bistro – Tustin
# Zov’s Cafe & Bar – Irvine
# Zov’s Cafe & Bar – Newport Coast

The only thing to make for dinner during Restaurant Week is reservations! This is the time for food lovers to try new places, get groups of friend and dine out and just really enjoy a week of fabulous dining. Start planning your week of dining out.

Visit www.ocrestarantweek.com to see menus and make reservations!

For those of you who recall, Richard and Jamie were 2/3 of Team Rainbow - the gays and lesbians of Top Chef 5. Patrick packed his knives in the first episode. Emceeing the event today was Paul McCollough. Some of you may remember Paul as a contestant on The Next Food Network Star. He owns and manages a catering company here in Los Angeles.

Richard and Jamie started the event with a Quickfire Challenge; dice 4 onions, chiffonade basil and slice 2 oranges Imperial style. The Quickfire was neck and neck but Richard prevailed. Next was the real challenge. They both had 25 minutes to create their dishes. Richard was making a Watermelon/Cucumber Gazpacho and Jamie presented a Tomato Salad with Feta and Watermelon. The judges for the event were Robert Gant, Elizabeth Keener, Wilson Cruz and Edison Briones. After the judges did their tastings, the VIPs at the event also got to taste the dishes and vote.

So who won? Who was presented with the big GOLDEN WHISK??

It was an audience tie, but the judge’s vote but Richard ahead and he wins the Top Chef Invasion Challenge! Congrats to Richard. The Watermelon/Cucumber Gazpacho was wonderful. Lite and sooo tasty! The winning recipe can be found at WannaBChef.com.

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More pictures to come!

I have to say that I enjoyed it so much, I had 2.5 bowls that night. The next day however….it was even better! Here are my photo’s from my reproduction of Rich’s Fagioli. Note: I used 14 Mini-Roma Tomatoes instead of full sized Romas.

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This recipe is reprinted from Rich’s website www.wannabchef.com

• Olive Oil
• 1 lb. Bulk Hot Italian Sausage
• 1 medium Yellow Onion, diced
• 4 cloves Garlic, minced
• 1 Tbsp. Crushed Red Chile Flakes
• 1 Tbsp. fresh Rosemary, minced
• 1 Tbsp. fresh Thyme
• 2 cans White Cannelini Beans, drained and rinsed
• Roasted Tomatoes (see below), chopped
• 1 cup Red Wine (I used Cab. Sav.)
• 2.5 quarts Chicken Stock
• 6-8 oz. Ditalini Pasta
• 2 Tbsp. Basil, chiffonade
• Salt & Pepper, to taste
• Basil & Grated Parmesan or Asiago Cheese for Garnish

1. Heat a heavy-bottom pot over medium-high heat.  Add 2 Tbsp. Olive Oil and then add sausage, breaking it up into bite-sized pieces with a spoon.  Stir until browned, then remove from pot and reserve.
2. Add 1-2 Tbsp. Olive Oil more, and sauté the garlic, onion, and chile flakes for 3 minutes.
3. Add in Cannelini Beans, Roasted Tomatoes, rosemary , and thyme.  Stir well to combine. Sauté 2 minutes.
4. Deglaze the pan by CAREFULLY adding in the red wine, and using a wooden spoon to scrape up any brown bits on the bottom of the pan.  Reduce to about 1 ounce of liquid, stirring frequently.
5. Add in the chicken stock, sausage and stir well to combine.  Bring to a boil, stirring occasionally, for 5 minutes.  Using a stick blender, pureé some of the soup to help thicken it up.
6. Stir in pasta and cook for about 7 minutes (subtract 1 minute from package directions al dente cooking time).
7. Reduce heat to a simmer, and season to taste with Salt & Pepper.
8. Just before serving, stir in basil.  Add more basil to the top and grated Parmesan if you like before serving.

If you’d like the soup more broth-y, you can skip pureeing the soup.  Also, you can cook the pasta separately and add it in just before the basil, just before serving (just be sure to cook the pasta according to package directions, then run under cold water to stop the cooking process).

Roasted Tomatoes

• 8 Roma Tomatoes, halved lengthwise
• 16 pieces fresh Thyme, about the size of the tomatoes
• 2 Tbsp Garlic, minced
• Olive Oil & Black Pepper

1. Preheat the oven to 400°F.
2. Place the tomato halves, cut side up, on a sheetpan and drizzle with olive oil.
3. Sprinkle some of the minced garlic on each half.  Top with a piece of Thyme sprig.
4. Roast in 400°F oven for about 1 hour, until the omatoes atart to brown.
5. When cooled, cut each half into bite-sized pieces, about 6 pieces per half.

Catch a glimpse into this episode, courtesy of Hulu!

The story you told last night with your beginnings in your dad’s BBQ Pit House, to the first time you had your first molé to the opening of your first restaurant was so inspiring! I often try to single out one moment in my life where I decided that I was more than just an “eater”.

Top Chef Masters was an interesting franchise from Bravo TV. I look forward to next season.

Here we go everyone!!! Welcome to Season 6 of Top Chef and this season we are in LAS VEGAS!!!

So the chefs come in one at a time and introduce themselves and one theme that comes through….TATTOOS! We have 17 chefs from all over the US. Three of them are from Atlanta, two Jennifers from Philadelphia, three from DC/MD, one from New York (kinda cute and gay), three from San Francisco, two from Seattle, one from Connecticut, one from Florida and one from Los Angeles!! Out of all the restaurants, I have eaten at Michael Isabella’s restaurant, Zaytinya, where he is the Executive Chef there under José Andrés.

• - Ash Fulk, 29 – New York City
• - Ashley Merriman, 32 –  Seattle, Wash.
• - Bryan Voltaggio, 33 – Urbana, Md.
• - Eli Kirshtein, 25 – Atlanta, Ga.
• - Eve Aronoff, 40 – Ann Arbor, Mich.
• - Hector Santiago, 41 – Atlanta, Ga.
• - Jennifer Carroll, 33 – Philadelphia, Pa.
• - Jennifer Zavala, 31 – Philadelphia, Pa.
• - Jesse Sandlin, 30 – Baltimore, Md.
• - Kevin Gillespie, 26 – Atlanta, Ga.
• - Laurine Wickett, 38 –  San Francisco, Calif.
• - Mattin Noblia, 29 – San Francisco, Calif.
• - Michael Isabella, 34 – Washington, D.C.
• - Michael Voltaggio, 30 – Los Angeles, Calif.
• - Preeti Mistry, 33 – San Francisco, Calif.
• - Robin Leventhal, 43 –  Seattle, Wash.
• - Ron Duprat, 40 – Hollywood, Fla

So the teams break down into four groups of four. But that makes 16, there are 17…

So instead of drawing knives, they are pulling colored poker chips out of a bag, each color determines what team you are one: blue, red, green and black. Hold on, there is a gold chip! They are all drawing chips and Robin draws the gold chip. So what does that mean? As the owner of the gold chip, she is exempt from the Quickfire Challenge AND she is immune in the Elimination round. WHAT!?!? Crazy!

So the Quickfire round is the Mise En Place relay race. Each member must prep one of the following ingredients:

Shuck 15Clams

Peel 30 prawns

Clean 5 lobsters

Prep 2 Prime Rib Chops

So the race starts and they all start shucking their clams. Poor Preeti on the Red Team, she has never shucked clams. She has never opened a clam. Meanwhile the other three teams are moving fast! Meanwhile the green team has cut herself and the black team finished the clams first. Meanwhile, Preeti is still working on her clams. Black and blue have finished the prawns. Mattin is working on the lobsters on the blue time. Preeti is still on clams. Black time is struggling on the lobsters and the blue team moves to the chops. Meanwhile the green time is still on prawns and who knows where the red team is at. It’s neck to neck between the blue and black team and the BLUE team wins!!

But we’re not down yet! To determine the winner of the blue team, each member has to make a dish with the ingredient they prepped. The winner of the quickfire challenge wins a $15,000 chip from the M Resort and Casino (where Top Chef Las Vegas is hosted…) They offered Robin that she could turn in her chip and could compete for the $15K. She chooses the keep immunity. They have 30 minutes to prep and cook.

Jennifer C: Clam Ceviche with a Citron Vinegar

Mattin: Lobster with Bay Leaves and Star Anise

Jesse: Shrimp and Grits with Polenta

Bryan: Crusted Rib Eye with Caramelized Celery

So how did it turn out? Tom had two favorites, Jesse’s Shrimp and Jennifer’s Clam Ceviche. The favorite? Jennifer C! Congrats!

So now it’s the Elimination Round. Las Vegas is known as Sin City and Top Chef wants to know the dark side of each of our chefs. They will compete individually in their groups and one winner and one loser from each team will go to Judges Table. Helping out to judge this SINFUL round is world reknown chef, Wolfgang Puck! Robin had to choose which team she wanted to cook with and she chose the BLUE team. Each person will get $150 and 30 minutes to shop at Whole Foods. They will be cooking at Wolfgang Pucks Vegas restaurant, CUT, in the Palazzo Resort Hotel and Casino.

RED: Kevin, Michael V. Eve and Preeti

BLUE: Jennifer C, Bryan, Robin, Jesse and Mattin

GREEN: Laurine, Ron , Ash, Jen Z.

BLACK: Mike I, Ashley, Hector and Eli

After a hectic time at Whole Foods (presumably the one on Las Vegas Blvd) they head to the Palazzo and enter CUT’s kitchen. They have 2 hours to prepare their dishes and each team will present together. Joining us at Judges Table is Gail Simmons from Food and Wine Magazine, Tom Collichio and Padma Lakshmi. Of course our guest judge Wolfgang Puck is at the table as well. Toby Young will be making appearances this season.

First team up is the BLACK team.

Micahel Isabella – Foul Mouth and Hot Temper – Olive Oil Poached Halibut with Eggplant Purée

Eli Kirshtein – Arrogance, Drinking and Bitterness – “Buttered” Scotch with Scallops, Cashews & Beer Powder

Ashley – Red Wine and Bourbon – Chicken Liver Ravioli with Red WIne Demi-Glace

Hector – Cigar Smoking – Smoked Rib Eye with Carrot Purée & Ceviche of Celery

BLUE TEAM

Bryan – Bourbon and Cigar – NY Strip Steak with Parsnip Purée & Bourbon Reduction Caramel

Mattin – Stubborness – Buffalo Rib Eye with Madiera Sauce, Zucchini & Mashed Potatoes

Jennifer C – Alcohol – Poached halibut with Whisky, Bourbon, Scotch and Black Peppercorn Sauce

Jesse – Whiskey and Excess – Braised Chicekn with a Whiskey Reduction, Yukon Potatoes & Fried Egg

Robin – Bad Jew, She Likes Pork – Pork Tenderloin Stuffed with Chorizo and Bread Pudding

GREEN TEAM

Ash – Procrastination – Poached Halibut with Ratatouille & Parsley Coulis

Jen Z – Hot Tempered – Chile Relleno Stuffed with Seitan & Tomatillo Salsa

Ron – Spending 27 Days at Sea? – Jerk Bass with Collard Greens & Haitian Hash

Laurine – Bacon, Donuts, Chocolate and Beer – Bacon Donuts with Chocolate and Beer Sauces

Last but not least, the RED Team

Michael V – Plastic Surgery (Not his personal vice) – Rack of Lamb with Coconut Sauce & Gnocchi

Preeti – Maker’s Mark Manhattan – Pork Tenderloin with Bourbon Sweet Potato Purée

Eve – To be more Simpler – Shrimp & Scallops in a Curry Cream Sauce

Kevin – Procrastination – Arctic Char with Turnip Salsa Verde

So after much deliberations at the Tasting Table, the judges head back to the Judge’s Table. So who made it to the “winning circle”?

Well turns out Kevin, Jennifer C, Ron and Michael Isabella were the best chefs in their groups. So who was the winner? Wolfgang loved, loved, loved Kevin’s Arctic Char. Yea Kevin!

Unfortunately, we now have the bottom four in front of the Judge’s table. Hector, Jen, Jesse and Eve are called to the front. My guess, it is between Jen and Eve. Eve’s dish was blah and Jen’s chicken was too dry. Hector definitely didn’t score any points with that deep fried rib eye. Then we have Jesse’s Chile Relleno. Oh gosh.

So who is going home? The judges are sending Jen to the kitchen to pack her knives and to go. No more Seitan! :)

So overall I think we could have a good season. There are some good chef’s in the bunch. I’m keeping my eye on Kevin, Michael V, Michael I and Bryan. Those are the four to look out for so far.

So where is Team Rainbow this season? So Ash is the only person who has come “out” and told us that he had a boyfriend back home in this episode. So I think Kevin, Preeti and Ashley need to step up to the place and join Team Rainbow this season. There was a part of me that thought Michael Isabella might be, but he really has some kind of problem with women in the kitchen. He has made several comments tonight that kinda bothered me. I chnaged my mind about him after three minutes of watching him rant. The Voltaggio brothers are HOT – with Michael’s hard streak and Bryan’s conservativeness the two of them as one would be hot! :)

So tune in next week for Top Chef’s first battle of the sexes!

Bravo will present the newest season of Top Chef and this season they are in Las Vegas! Join 17 cheftestants as they battle it out for the title of Top Chef.

Right after the season premiere, Top Chef Masters will come to a close and will will see who will be named Top Chef Master. Left in the competition are Hubert Keller, Rick Bayless and Michael Chiarello. One last elimiation battle will determine who wins. Guest judges Tom Collichio, Padma Lakshmi and Gail Simmons along with the regular panel of Top Chef Master judges will be on hand.

Last week we had Michael Chiarello win round 5 in the Miniature episode. Tonight on Top Chef Masters knives are drawn and the display of extraordinary talent begins in the most ordinary of places – the grocery store. It is here, at Whole Foods where our chefs are met with the classic quickfire from Season 3 – “Aisle Trial”.

In the Elimination round, the chefs are faced with a mystery box from which they must make their meals. Knives were drawn and each chef had to compose a mystery box of ingredients for another contestant. With those ingredients, each chef had 2 hours to prepare a meal for the judges and a panel of culinary students.

Our featured chefs include: Roy Yamaguchi, Art Smith, Jonathan Waxman and Michael Cimurusti.

With this being our final round, tonight’s winner will join the other 5 chefs who will compete for a final donation prize of $100,000 to their charity and the title of Top Chef Master!

It had ground beef, chaoyte squash, onions, garlic and some other ingredients. My mom is back in Tagaytay and it was the middle of the night over there, so I decided to make it from what ever ingredients I could remember. I probably added a few more ingredients than the traditional recipe for Chayote Ginisang, nevertheless, the first bite was perfect.

What is Chayote you ask? Chayote, also known as Mirlitons in the South, is a type of squash. Chayote is one of the key ingredients in Central American cooking. An old friend and co-worker, Elise Jimenez, told me of a Mirliton Casserole that her family made for the holidays. It was then that I realized that Chayote wasn’t just a Filipino thing.

Scott’s Chayote Ginisang
Makes 6-8 servings

2 Chayote Squash

1.5 lbs Ground Beef

1 Medium Onion Sliced

2 Garlic Cloves, smashed

3 Small coins of smashed Ginger

1/8 teaspoon Red Chile Flakes

1/2 cup of sliced mushrooms

1/2 cup of bean sprouts

1/4 teaspoon Sesame Oil

1/3 cup of Fish Sauce (Patis)

3 Tablespoons Soy Sauce

1 cup of broth

Saute the onions and garlic and ginger in vegetable oil making sure not to burn the garlic. After a few minutes, add the ground beef. Break up the meat slightly with your spoon. Leave some big chunks for texture. Continue browning the beef over med-high heat.

Meanwhile, cut the Chayote much like you would a mango. There is a center “seed” or pit that is not hard but a bit tough to eat, so I cut it out. Slice the remaining pieces. Add the chayote and the remaining ingredients in the pan with the browned ground beef. Me personally, I like to give the ground beef some color and will even give it some browning before adding the remaining ingredients. Lower the heat to medium and cover with a lid.

The dish is ready when the chayote has softened. Serve over fresh rice. Mmmmm….sarap!

This is from the Bravo TV Press Release this morning:

To meet the cast of Season Six, see photo galleries and video, visit www.BravoTV.com/top-chef/season-6.

Following are the 17 new “Top Chef: Las Vegas” chef’testants:

• - Ash Fulk, 29 – Hometown: Pleasant Hill, Calif.; Resides in New York City
• - Ashley Merriman, 32 – Center Sandwich, N.H.; Resides in Seattle, Wash.
• - Bryan Voltaggio, 33 – Hometown: Frederick, Md.; Resides in Urbana, Md.
• - Eli Kirshtein, 25 – Hometown/Resides in: Atlanta, Ga.
• - Eve Aronoff, 40 – Hometown/Resides in: Ann Arbor, Mich.
• - Hector Santiago, 41 – Hometown: San Juan, Puerto Rico; Resides in Atlanta, Ga.
• - Jennifer Carroll, 33 – Hometown/Resides in: Philadelphia, Pa.
• - Jennifer Zavala, 31 – Hometown: Cromwell, Conn.; Resides in Philadelphia, Pa.
• - Jesse Sandlin, 30 – Hometown/Resides in: Baltimore, Md.
• - Kevin Gillespie, 26 – Hometown/Resides in: Atlanta, Ga.
• - Laurine Wickett, 38 – Hometown: Rochester, N.Y.; Resides in San Francisco, Calif.
• - Mattin Noblia, 29 – Hometown: Biarritz, France; Resides in San Francisco, Calif.
• - Michael Isabella, 34 – Hometown: Little Ferry, N.J.; Resides in Washington, D.C.
• - Michael Voltaggio, 30 – Hometown: Frederick, Md.; Resides in Los Angeles, Calif.
• - Preeti Mistry, 33 – Hometown/Resides in: San Francisco, Calif.
• - Robin Leventhal, 43 – Hometown: Sun Valley, Idaho; Resides in Seattle, Wash.
• - Ron Duprat, 40 – Hometown: Mare Rouge, Haiti; Resides in Hollywood, Fla. and Naples, Fla.

I will have a more detailed listing later today!

Luckily, I have one more day to get myself up to Los Angeles and try to get an interview with Top Chef winner, Hosea Rosenberg. If I’m doubly lucky, maybe get an interview with Fabio Viviani as well.

The Top Chef Tour has been touring across the US in a custom 18-wheeler outfitted with the best travelling kitchen around! Various cheftestants from Season 5 were on the 22 city tour.

If you are around the LA Farmers’ Market/The  Grove at Fairfax and 3rd, you might be able to catch one of the demos. Today’s demos are at 10:30, Noon, 1:30 and 3:00. Tomorrow may be the same schedule. Originally, there was no 3:00 show.

In my stead, friend and fellow foodie, Aaron T. Harvey took these shots as he was waiting for the 10:30 show to start. He got there around 8:30 this morning and there was no line. At around 9:30 a small line started to form. THere is a Top Chef merchandise booth where you can pick up your “I have a Culinary Boner” T-Shirt or even a “Team Rainbow” one!

Thank you Aaron for taking these initial shots for our readers here at FoodieInDisguise.com

More photos to come!

Tonight was the premiere of Top Chef Masters. Top Chef Masters brings together 24 world renown chefs competing for the title of Top Chef Master and a prize of $100,000 to be donated to a charity of their choice. For the next few weeks we will see six rounds of competition with 4 chefs each. Each week one chef will emerge as the winner and they advance to the championship round where 6 finalists will battle for Top Chef Master.

These are some of the best chefs in the United States and abroad. Some of these chefs have served as guest judges on Top Chef and now the tables have been turned. This week’s cheftestants are:

Michael Schlow, named Best Chef in the Northeast in 2000 by the James Beard Foundation. In addition Food & Wine magazine named his restaurant, Radius, “Best New Restaurant”. Michael attended the Academy of Culinary Arts in New Jersey after giving up a career in baseball with a 92 mph pitching arm.

Michael is raising money for the Cam Neely Foundation.

Hubert Keller has been a guest chef on Top Chef several times. Of French descent, Kelly is one of the best chefs here in the United States. His restaurants, Fleur de Lys in San Francisco, the Burger Bar in Las Vegas, St. Louis and San Francisco and his newest restaurant, the SLeek Steakhouse and Ultra Lounge to be opening in St. Louis.  He has one several awards, notably the James Beard Foundation lifetime achievement award.

Huber’s charity is the Make-A-Wish Foundation.

Tim Love, chef owner of The Lonesome Dove Western Bistro  and The Love Shack in Forth Worth, TX. When he opened his restaurant in 2000, his place has consistently achieved one of the highest Zagat ratings of any restaurant in the Dallas/Forth Worth area.

Tim is competing for the March of Dimes.

Christopher Lee is our fouth contestant this evening. A graduate of the California Culinary Academy, he had worked with renown chefs like Jean-Georges and Daniel, Oceana, The Striped Bass, Gilt and is now at Aureoloe in New York. He earned two Michelin Starts while at Gilt. Christoper is competing for Autism Speaks.

First up is our Quickfire Challenge. Each week, they will be picking a notable Quickfire Challege from the first 5 seasons of Top Chef. One of the most hardest competitions in a quickfire is Dessert. After moans and groans from our chefs, they learn they have 1 hour to come up with a dessert dish suitable for their guest judges, 4 Girl Scouts!

Everyone looks like they are stressing out, but Michael is the one who looks like he is sweating bullets. Hubert seems calm as does Tim. Chris comes next with Michael constantly wiping his forehead of sweat. Michael had problems getting his cake to cook and his ice cream wouldn’t firm up. Is Michael going to lose this one? In the end, he presents a plate, but not what he wanted.

Michael’s Dessert: Milk Chocolate Cake, Peanut Butter Chocolate Candies & Honey Almond Cream

Tim made a trio of Strawberry desserts: A Strawberry Shake, Fried Chicken Strawberry Tender with a Chocolate Dipping Sauce and ending with a Chocolate Dipped Strawberry.

Hubert’s dessert was by far the best in presentation in my opinion. He made a chocolate Mousse Swan, Whipped Cream Mouse and Fruit with an Orange Sabayon.

Christoper’s dessert was French Toast with Caramelized Banana, Orange Sauce & Maple Syrup Fluff

Boy these girls were rough! They held nothing back and that was so sweet. There was this one scout that was so critical that the chefs said she was going to grow up to be a New York Times Critic! Haha. After the girls scored the desserts, Michael came in with 2.5 stars for his “cake”; Christopher and Tim tied for 3.5 stars and Hubert wins the Quickfire with a perfect 5 stars!

So now we come to our Elimination Round. Kelly Choi, our hostess with the mostest, reveals that they will be cooking a 3 course meal at Pomona College but they only have a microwave, a toaster oven and one hot plate to work with. They will have a budget of $150 each and will a very limited pantry at the college. They will shop today and the next day they will have 2 hours to prep and serve their food.

After a mad dash to the local Whole Foods, it’s kinda funny seeing them running around looking a bit lost. Most of these chefs don’t shop at a grocery store, much less to it themselves! They get back to the Top Chef kitchen and put their food away for the evening. The next morning, the chefs start packing up and Tim Love discovers that he put his food in the freezer and not the fridge. When he took his bags out of the “fridge” everything was frozen. While his meats would be ok, the vegetables are the items that will have suffered the most damage. He will have the hardest task of making a 3 course meal out of fresh, now frozen vegetables.

They get to Pomona College and find that they are cooking their meals in dorm rooms!! No way! They get there and find themselves in 4 separate dorm rooms equipped with a microwave, toaster over, a hot plate, some pots and pans, prep bowls and lots of Gladware. They start their prep as they have 2 hours to get everything ready on on the table for the critics and students.

Everyone is running around as much as they could in their cramp quarters, but the munniest scene is when Hubert Keller cooks some pasta but needs a place to drain and cool down the pasta. So what does he do? He heads to the bathroom and walks into the shower and uses it to cool down his pasta. But he doesn’t just use the shower, he takes the hand held showerhead and sticks it into the bowl of pasta! Yes, into the bowl of pasta. Ewwww…..who knows where that showerhead has been. GROSS!

The chefs complete their dishes and have the following to present to the critics and judges.

Tim Love: Scallop Carpaccio with Lime and Chili;Squash & Corn Pozole; Skirt Steak & Braised Kale

Michael Schlow: Salmon Crudo with Cucumber Mint, Red Chiles & Kumquat;Cabbage Soup with Smoked Bacon, Fennel & White Beans; Pork a la Apicius with Broccolini & Mushrooms

Christopher Lee: Red Snapper Ceviche with Citrus Juices, Avocado & Popcorn; Creamy Risotto with Prosciutto, Sage and Parmigiane-Reggiano; Prok Chop with Pipérade, Crushed Potatoes, Mache & Fennel Seed

Hubert Keller: Fresh Scottish Salmon Mi Cuit over Creamy Whole Grain Mustard; Hearty Carrot & Petite Pea Soup with Cinnamon Croutons; Creamy Mac & Cheese with Prawns, Mushrooms and Fresh Herbs

Our critics for this round are Jay Rayner, Restaurant Critic for The Observer; Gael Greene, renown New York Restaurant Critic; and James Oseland, editor-in-chief of Saveur Magazine.

When all the tasting was done, our students scored the food and the critics headed over to the Critics Table. The scores from the students and the critics will be added to the Quickfire Elimination points. The chef with the most points at the end of the evening will be our winner.

Michael Schlow started with 2.5 stars. After the critics chimed in he ended up with 13.5 stars. Tim Love started with 3 stars. Critics brough him up to 14.5 stars. Michael is sent to the kitchen to pack his knives.

Next up is Christopher Lee who started with 3.5 stars. After the critics and students chimed in he ends up with a score of 19. Tim is sent back to the kitchen. This leaves us with Christopher and Hubert.

Hubert Keller started with 5 stars and ends up with 20.5 stars. Christopher is sent home and Hubert Keller is the winner of this round and advances to the Champions Round for the $100,000 grand prize. For this win his charity earned a $10,000 donation to his charity. The other three chef’s charities also received a donation that was not disclosed.

I really enjoyed this version of Top Chef. It was nice to see well-seasoned (haha) chefs battle it out against each other. There is a certain camaraderie that exists amongst them that also is very endearing to me. I am always in awe of anything Hubert Keller makes, but please pull that hairback when cooking! I always fear I will find hair in my food! Christopher Lee is very cute in my opinion.

So next week we have four new chefs. What quickfire challenge will they get and who moves to the Champions Round.

The tour ends with two days here in the Southland on June 12 & 13.

The tour starts in NYC and will travel to 22 cities in their new state-of-the-art semi complete with anything you need in a kitchen. The demo truck will allow for more fans to interact and attend!

Here is where the tour will be traveling:

• New York, N.Y. March 27-28
• Hollywood, Fla. April 5
• Delray Beach, Fla. April 6
• Jacksonville, Fla. April 9
• New Orleans, La. April 14
• Houston, Texas April 17
• Dallas, Texas April 19
• Little Rock, Ark. April 21
• Nashville, Tenn. April 24
• Hopkinsville, Ky. April 27
• Louisville, Ky. May 1-2
• Atlanta, Ga. May 4
• Raleigh, N.C. May 6
• Washington, D.C. May 9
• Westchester, N.Y. May 13
• Boston, Mass. May 15
• Pittsburgh, Pa. May 20
• Columbus, Ohio May 23-24
• St. Louis, Mo. May 27
• Chicago, Ill. May 30-31
• Des Moines, Iowa June 6
• Los Angeles, Calif. June 12-13

See you in Los Angeles!

Top Chef Season 5 might be over, but don’t put pack those knives just yet! The creators of Top Chef are set to debut their new show, Top Chef Masters.

The new show will challenge world-renowned chefs against each other and see how well they do competing in a true “Top Chef” fashion.  In each episode, money will be at stake for 24 chefs, with the winners of eliminations being awarded cash donations for their charities.  Six episodes at the beginning will consist of four chefs competing against each other to name one winner.  The winners from the first six episodes will then meet up for the final four weeks. Then, one chef will be eliminated in each episode until the finale where one winner is crowned Top Chef Master.  The winning chef will receive $100,000 for the charity of their choice.

Some of the biggest names in the culinary world will be competing on the show:

• John Besh
• Ricky Bayless
• Michael Chiarello
• Elizabeth Faulkner
• Tim Love
• Hebert Keller
• Art Smith
• Roy Yamaguchi

These are among the 24 chefs that will compete for $100,000 for their charity.

“On ‘Top Chef,’ the biggest names in the industry join us as guests to pass judgment on the chef’testants. Now we’ll get to see how they handle equally tough challenges.” – Dan Cutforth, Executive Producer with Magical Elves

Competing in the first episode are Art Smith – Chef and Owner of Table 52, Chicago, IL; Micaehl Cimarusti – Owner and Chef of Providence Restaurant, Los Angeles, CA; Roy Yamaguchi – Chef and Founder of Roy’s;  and Jonathan Waxman – Chef and Owner of Barbuto in Manhattan’s West Village.

Some of the guest star judges include Neil Patrick Harris, Jeff Lewis from “Flipping Out”, Zooey Deschanel, Morgan Spurlock as well as appearances from Tom Colicchio, Padma Lakshmi and Gail Simmons.

A food journalist and creator, producer and host of NYC TV’s weekly restaurant show “Eat Out NY,” Kelly Choi will be the new host of the show. Choi, a former model, she recently completed “The 20 Most Delicious Dishes in New York,” a new book which is set to hit stores this spring.

Our judges consist of Gael Greene, a New York Magazine famed restaurant critic for over 40 years, a best-selling author and co-founder of Citymeals-on-Wheels.  Joining Gael is Editor-in-Chief of Saveur magazine James Oseland. Rounding out our judges is culinary expert and British journalist, writer and broadcaster Jay Rayner.

The format of the show will feature a Quickfire challenge, but in a twist, the food will be judged in a blind taste test format and based on a five-star rating system. The elimination challenge will test their versatility and inventiveness. The dishes will be tasted not only by the judges, but also by the guests to whom the dishes were intended for. For example, it could patrons in a Five-Star Hotel or a room full of kids. The food has to appeal to both the critics as well as the diners if they are to survive.

Barvo’s newest show is scheduled to air on June 10 at 10pm. Stay Tuned!

Photo Credits: Jaimie Trueblood

I actually began to sense that yesterday, when he was overcome by Carla’s feelings during the last few minutes of the show yesterday.