I just got a GTalk telling me Christopher Wynn got a message on Facebook and posted a story with a link to breaking news over at PegNews. Apparently Rene Peeters, owner of World Piece Cafe on Greenville Ave., likes Teresa Gubbins the best. She has the scoop of the day. Peeters is taking over the restaurant space formerly know as York Street and turning it into Watel’s Bistro.
He admits his restaurant, World Piece Café, is a confusing name for a restaurant. Is it the stupidest name in the world? Name another.
The ubiquitous Steven “Dallas Dude” Doyle is tagging along with chef Matt McCallister as he begins his romp across the kitchens of America. Take it away, Dude.
When former Stephan Pyles executive chef Matt McCallister resigned this past December he vowed he would be take a sabbatical and stage at various restaurants around the country. So far he’s lined up the Michelin star-rated Alenia in Chicago and Thomas Keller’s French Laundry in Napa this spring. Then he will make his way back to Dallas to open a restaurant. Recently McCallister announced a series of dinners reminiscent of the playful restaurant-within-a-restaurant concept Fuego at Stephan Pyles that he fondly calls Play.
“This is simply a continuation of the things I have been doing [at Fuego] to make cool innovative food, but I am out with some of my friends to bring these dishes to area and have some fun. It’s all part of what I call forward thinking cuisine,” said McCallister at the first of the short series of tasting dinners.
Jump to see chefs at Play.
Our internal Top Chef All-Stars expert, Loren Means, sent along her latest recap last Thursday (my apologies for the lag in posting). Take it away, Loren:
Compared to the insanity on last week’s show, episode six seemed like a day at the beach, which is to say that the remaining 12 All-Star chefs escaped the kitchen to soak up some fresh air at beautiful Montauk Point. They spent the early part of the day at sea, fishing and yukking it up, then wrapped up with an early evening fish fry on the beach. While it sounds like a mini-vacation, the competition was fierce (this is still Top Chef, after all). Although there was not a Quickfire challenge on this episode, the Cheftestants fought for the win from the beginning. The Elimination Challenge involved two parts for each team: first, catching enough fresh fish to serve a hundred people, and second, cooking the fish they caught on the beach that evening. So, not only was one loser going to be sent home, but the chefs were facing a double elimination.
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