BTW, has anyone been to Rick’s Chop House in McKinney? I’ve heard nothing but great things.

Fan fave Kevin. Photo courtesy bravotv.com

Disher Wes Mantooth just sent me a love letter. “The D-Empire blogs are all boring as spit today,” he says. Anyway, he wants to talk about Top Chef, and I know there are several TC fans out there. His thoughts are below.

Top Chef is coming to a close. Who’s not going to make it? We’ve got 5 left: Kevin, Jennifer, Eli, and the Brothers. The easy call is that Jen and Eli both wind up packing their knives, but we’ve seen in the past that it only takes one little slip for an otherwise more-talented chef to get packing before their time was due, resulting in a less-talented poseur to take the crown (i.e. Josea). So, here’s my handicapping on who makes it to the Final Table:

Kevin: 1:1.
The dude has given the Heisman to every challenge thrown at him. Guy has a pig tattoo but also swears off meat for the entirety of Lent? To paraphrase Winston Churchill, he’s a riddle wrapped in a mystery wrapped in pork sausage, then deep fried.

Bryan: 2:1
Even when he missteps, he doesn’t miss by much. He has confidence and maturity, something his brother desperately needs to borrow.

Michael: 3.5:1
Something about him just screams high-wire act. He’s got the plays-well-with-others skills of Marcel but the culinary talents of a Blaise. I’d love to see Eli do something intentional to light Michael’s anger on fire and then he’d go down in a blaze of self-destructive glory. Because, you know, it can’t be a reality TV show without paying homage to Bon Jovi. Still, I’d rather have him as a third in the finale than that worthless Lisa a couple years back. Oi.

Eli: 8:1
Eli used up all his goodwill last week when Robyn got sent home on her history of serving crap food and being out of tricks versus Eli’s history of mostly-good food despite serving up a hairball in last week’s elimination challenge. You know that the decision at Judges’ Table went like this: Eli’s “drink” was crap, but he won the quickfire and has been very good several times. Robyn just keeps skating by because someone else is worse than her; she has no upside. Eli had better pull something out of his hat or he’s gonna be done soon.

Jennifer: 20:1
She’s worked for Ripert for the better part of a decade, so we know that she has the chops, but Top Chef is a marathon, not a sprint, and Jen looked like she’d pretty much hit the wall at the Excalibur’s Medieval Times presentation. I think that the day-in, day-out pressure of performing a new and different trick every day has just worn her out. I hate to say this because she’s probably my favorite chef on the show (not to mention the only one I want to see in the pool at the house), but Jen’s performance the last couple of shows reminds me of Ali in Zaire, only without the rope-a-dope.

Mantooth, out.

ChefBlytheBeck how you feel about it not being on this week. The naughty Army on Facebook is pissed!! How do the twitter peeps feel??10:42 PM Oct 27th from web
ChefBlytheBeck The Naughty Kitchen will be back next week with a whole new episode but I think that the Naughty Army should go to Oxygen.com and tell them10:41 PM Oct 27th from web
DSideDish Nancy…the show took a break last night and will be back with an all new episode next week. It has something to do with sweeps week. about 16 hours ago
DSideDish Yes Nancy I knew it was taking a break. Oxygen had told me a while ago!! Thanks for checking though! I appreciate it!! about 13 hours ago.

But here’s what I do know: reality television. And you know how I knew that Ms. Beck wasn’t going to come out a winner here? The program airs on Oxygen, a channel that specializes in making women look, um.., less than great. America’s Next Top Model, Bad Girl’s Club, and Snapped–a fun 30-minute program that has but one plot: women go nuts and kill people—run almost non-stop on this channel. It makes little difference that The Naughty Kitchen apparently has the same producers as Ace of Cakes because those very producers have thrown out virtually every good thing about the relatively chill Ace. Naughty is too long (an hour), too frenetic (How many times do they need to cut away to a shot of a cocktail? We get it! Central 214 has a bar, too!), and too contrived (Fascinating that everyone in town, including Beck’s hairstylist, has intel that The Dallas Morning News has done a review before it’s even come out!) Let’s jump for more analysis.

We start with a montage that includes that terrible line that I’ve heard too many times already: “When you eat my food, you’re not being bad. You’re just being a little bit naughty.” We see the Dallas skyline; we see Beck doing an interview on FM 97.7 The Beat; we see some early press (Was that Modern Luxury?); and we see Beck ready to rule the world. “I’m on a mission for total culinary world domination,” she says in her deep, raspy voice. (Seriously, she has a one-of-a-kind voice. Like, if she ever feels compelled to prank call an ex, she shouldn’t. That person will know who it is as soon as she says, “I don’t heart you.” For a variety of reasons, I guess.)

So it’s two days before her big debut party at the Palomar’s Central 214. The restaurant is packed. Beck tells us, “The face of chefs are changing…My sexy New American cuisine is made with beer and bacon and lots of love.” And lest you think that this last ingredient isn’t just hyperbole, think again. We meet a classy couple who have just finished eating Beck’s creamed corn. “Your cream corn made us cream,” the woman opines. “Twice,” the man seconds. Later, Beck visits with another pair of happy customers. She tells the woman, “You can come back because you heart my food.” To the gentleman she says, “You can come back ’cause I heart you.”

It’s that kind of show, see? Outrageous! Bawdy! Hilarious! Hostesses are called “door whores!” (One wonders if that’s the official title used in Kimpton’s human resources department.) Sam, the cocktail waiter, asks who he has to teabag in order to get a spoon! Blythe isn’t afraid to tell us how much she hates waiters! Save for big, beautiful Calvin for whom she achieves an orgasm when he requests a soup (”extra naughty!”)! It’s way too hot in this kitchen, girlfriend!

Except it’s not. It’s as though the producers came in and said, “OMG! You guys are HILARIOUS. But television makes everything so subtle. If you could swear a lot, maybe yell, and talk more tea-bagging–less trade. And listen, Blythe, I don’t think people are getting the whole ‘naughty’ shtick. You need to use that word more. And do the whole ‘I heart’ thing more. That is gold.’”

Anyway, the plot of the episode is finally revealed: Beck is getting reviewed by the Dallas Morning News. Apparently, this happened right around her coming-out party? Seems strange, but I don’t know if that was editing or the way it actually happened. Anyway, Beck is freaking out. She talks about it to those pesky waiters at work. She laments about it while she does shots at Vickery Park (while drinking with those pesky waiters). She frets about it while getting her hair done. (Luckily, her hairdresser seems to have incredible insight into it all, including about what the reviewer ordered.)

She even presses Dallas Morning News employees about the darn review as she fulfills her wine panel duties. Okay, how weird was this thing? Is it odd that she’s serving on a wine panel for a publication even as they are reviewing her work? Maybe it’s not. And, to be fair, (spoiler alert!) it didn’t seem to help her in the long run. How camera-shy did everyone in that room look? Media training, stat! Because I don’t think the discomfort had anything to do with Beck’s language. I think that was contrived. I have a pot mouth, but I’m not going to opine that a wine tastes like “BLEEP” in front of a Master Sommelier. I suspect she was told to be over-the-top. Here’s why: Beck is a successful professional, right? She can’t act like a kid all the time.

But maybe they were all drunk. Did you notice how purple everyone’s teeth looked?

Anyway, it’s time for the big party. Beck confesses that she’s about to rub shoulders with the big-time locals. “It’s the Highland Park crowd,” she says. “The who’s who. And I’m pushing the envelope with them.” She’s cooking with—wait for it—malt liquor. She says she can’t wait until someone asks if she used such-and-such liquor, and she can say, “No, bitch. It’s malt liquor.” What Beck doesn’t know is that most Parkies sampled malt liquor at the SAE theme party back in the day.

Moving on, Beck is still a nervous wreck about the upcoming review, so she and general manager Megan decide to get some treatments at Exhale The Spa at the Stoneleigh. Please explain.

Finally, the review comes out, and it’s not good. Beck gets two stars and hurt feelings. Apparently, the reviewer doesn’t get—nor dig—her shtick.

And at this point, I feel the same way about this show. I don’t know her, but one can’t imagine that this is the program that Beck—or her bosses at Kimpton, for that matter—thought she signed on for. I want to heart her. I hope for her sake —and ours—things get better.

York Street. Please join us Thursday, October 8th (7:30 p.m.) for an evening with one of Paso Robles, California’s finest wineries. Dinner with Tablas Creek. Six wines and seven courses will  featuring the Esprit de Beaucastel wines and two winery-only selections, both the Grenache Blanc and the Grenache Noir. $125 per person, exclusive of tax and tip. Call 214-826-0968.

Central 214. Tomorrow night Central 214 chef Blythe Beck’s reality TV show, “The Naughty Kitchen with Chef Blythe Beck,” debuts on Oxygen. If you don’t want to watch at home, the restaurant is hosting watching parties where you can “mingle with the star of the new Oxygen reality show, Central 214’s own Executive Chef Blythe Beck*, Megan, Kerri, and the rest of the colorful cast as they view each episode as it airs. You’ll “heart” the Tuesday drink and food specials Blythe is cooking up, featuring dishes from the show.” *Reservations not required. Please call for more info or to confirm when Chef Blythe Beck will appear at the weekly parties. 214-443-9339. Tuesdays, Sept 22 – Nov. 24. 9:00 p.m. (Arrive early for best seating.)

Central Market and New Beginning Center. Launching a “non-event”– Dine In to End Domestic Violence™– that “focuses on selling meals for two prepared by Central Market and delivering them to homes or offices, on Tuesday October 6.  Purchasers will have the option of four entrees, which include Beef Stroganoff, Pecan Crusted Chicken, Grilled Salmon, and Vegetable Lasagna. All orders must be received by 5 p.m. Friday, October 2 to guarantee delivery the following Tuesday and are priced at $75 per meal unit.” In partnership with Central Market, WFAA-TV/Channel 8, and BBVA Compass, Dine In to End Domestic Violence™ was created “after seeing a rapid decline in event revenue for live and silent auction types of events, so the agency focused on what would generate awareness while still engaging donors.  The concept is to make it really easy for really busy people who might not otherwise wish to attend a large function.” More details below.   Since 1983, New Beginning Center has provided services and programs for women and children who are victims of domestic violence in the northeast sector of Dallas County and Rockwall County.  The primary service areas are Lakewood, Vickery Meadow, Casa Linda, Casa View, Lake Highlands, Richardson, Garland, Mesquite, Rowlett and Rockwall.  The mission of the agency is to provide shelter, safety and education for those affected by domestic violence.  The program primarily consists of an Emergency Shelter, Victims Outreach Program, Community Education Department and Transitional Housing.

NEW BEGINNING CENTER LAUNCHES NEW FUNDRAISER UNLIKE ANY OTHER – DINE IN TO END DOMESTIC VIOLENCE™

New Beginning Center, a non-profit agency providing services for victims of domestic violence, recently launched a new fundraiser unlike any other – Dine In to End Domestic Violence™.  the non-event event focuses on selling meals for two prepared by Central Market and delivering them to homes or offices, Tuesday October 6.  Purchasers will have the option of four entrees, which include Beef Stroganoff, Pecan Crusted Chicken, Grilled Salmon and Vegetable Lasagna.  All orders must be received by 5 p.m. Friday, October 2 to guarantee delivery the following Tuesday and are priced at $75 per meal unit.

After seeing a rapid decline in event revenue for live and silent auction types of events, the agency focused on what would generate awareness while still engaging donors.  The concept is to make it really easy for really busy people who might not otherwise wish to attend a large function.

Since 1983, New Beginning Center has provided services and programs for women and children who are victims of domestic violence in the northeast sector of Dallas County and Rockwall County.  The primary service areas are Lakewood, Vickery Meadow, Casa Linda, Casa View, Lake Highlands, Richardson, Garland, Mesquite, Rowlett and Rockwall.  The mission of the agency is to provide shelter, safety and education for those affected by domestic violence.  The program primarily consists of an Emergency Shelter, Victims Outreach Program, Community Education Department and Transitional Housing.

Next girl up is Central 214’s Blythe Beck. She will star in The Naughty Kitchen With Chef Blythe Beck on Oxygen. I’ve never really understood the naughty kitchen concept. So I checked the shows website. It says:

Blythe Beck, the fiery young chef and star of Oxygen’s upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. The Naughty Kitchen With Chef Blythe Beck is certain to cook up the drama both in and out of the kitchen. Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.

Monday night I went to Central 214 to check it out and write a mini-review. Sadly, I didn’t see waitresses in garter belts or waiters wearing thongs, but I did find the Door Whores. And calories. Lots of calories. What is sexy about calories? I guess we will find out when the show starts on September 22nd. Somebody tell me this is a good thing.

I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.

But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”

I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.

For the first installment of SideDish TableTalk, I knew just where to go to round up a couple of fellow Chosen People to talk about Zinsky’s Delicatessen. What follows is the transcript of that conversation (or, if you prefer, complaint fest). We all seem to like Zinsky’s very much, but that doesn’t stop myself, “The Pastrami Kid,” and “Harry” from finding something to kvetch about. Below we discuss important Deli issues such as the one-handed sandwich, kasha knishes, and bagels. You don’t have to be Jewish to appreciate this, but it helps.

Evan: Hello, gentlemen. Hello?

Pastrami Kid: I am here. Where is Harry? And Sally?

Evan: Just so everybody knows, I guess I should make this disclaimer on why we are talking about Zinsky’s deli: We are all middle-aged, all of Jewish background and all enjoy food. Oh, and we’ve all been to Zinsky’s.

Evan: So, what are your impressions?

Pastrami Kid: I like the place a lot. It’s a really comfortable place to hang out, to start with.

Pastrami Kid: Which, in itself, sets it apart from your typical NY deli.

Pastrami Kid: The waitresses are too friendly. They would never make it at the Carnegie. They actually ask you how you would like certain things made…like matzoh brie for example…”would you like that made with onions or without?”

Evan: Don’t know that they would have made it at Gilbert’s for that matter. When Harry and I went, we sat for a good 30 minutes after eating our last bite of food and not one kvetch from the staff.

Harry: Sorry I’m late, I was eating.

Pastrami Kid: Don’t talk with food in your mouth, Harry.

Evan: Very surprising, Harry. So, what were your impressions of Zinsky’s?

Harry: It is a good Dallas deli but…

Harry: Too clean. Too polite. Too goyish. I want attitude and a corned beef sandwich I need two hands to hold.

Pastrami Kid: Yeah, there is an awful lot of smiling going on.

Harry: At least the waitress, who was far too nice, didn’t ask if we wanted mayo on the corned beef.

Pastrami Kid: So you are objecting to the one-handed sandwich?

Harry: What else?

Harry: To be completely authentic here all questions should be answered with a question.

Evan: That is a good point, Harry. Like talking to my dad. I say “Hello, how are you?” He says “How am I? How should I be?”

Pastrami Kid: How about the corned beef itself?

Evan: The sandwich is rather small, I gotta say that. I want to be able to complain that “you could feed an army” with that thing, because how much fun is it if you just eat the food and enjoy it? I need to kvetch.

Pastrami Kid: OK, but you two guys are the corned beef eaters. How is the meat?

Harry: So what’s to say about the corned beef? It was OK.

Evan: I thought the Corned Beef was very good, very lean, no?

Pastrami Kid: OK? As in Stage Deli ok? As in Brooklyn ok? Or as in St Patrick’s Day with cabbage ok?

Harry: And since you didn’t ask, I thought it was a mistake to put the counter in the back. I like to peruse the goods before I buy.

Pastrami Kid: you can’t walk 10 yards to the counter??

Evan: Oy vey.

Harry: And by the way, that parking lot is crowded.

Evan: Not enough signage. Harry was walking all the way to Royal China before I stopped him.

Harry: Is there anything more Jewish than Chinese food?

Harry: I’ll say this, though, the matzoh balls were delicious. The soup not so bad, too.

Pastrami Kid: I agree on the matzoh ball soup

Evan: What do you know? Me, too. Momma, I’m sorry for saying this, but these matzoh balls might have been better than yours. Oh, I cause her such tzuris.

Evan: Two golf ball sized matzoh balls that allow for enough soup. Other places, they just try and wow with the size of their balls (that’s not a euphemism), you know what I mean? These were light and tasty.

Pastrami Kid: You could go to Royal China and throw in a few kreplach because Zinsky’s doesn’t have any. I hear they are thinking about adding them, though.

Harry: No Kreplach, no knishes, either.

Pastrami Kid: As for knishes. NO KNISHES??? Are you kidding me? They could buy the NY frozen knishes which are delicious and have them shipped down, couldn’t they? The square ones, I mean.

Harry: And there absolutely has to be kasha knishes.

Evan: I can’t get over the knish thing. What are they trying to do to me? Every other attempt at a Jewish deli in town had square knishes and they were fine. They go better with the corned beef sandwiches.

Pastrami Kid: I think kasha knishes might scare off all the gentiles.

Harry: Deli News has round knishes. Good too. But last time they slipped in a meat knish on me. Not good.

Evan: But enough about corned beef, Kid, how was the pastrami? Another one of the few “Jewish” delicacies on the menu.

Pastrami Kid: speaking of which, we need some help on the potato salad and cole slaw, no?

Pastrami Kid: OK, you asked about the pastrami? You want good pastrami? They’ve got GREAT pastrami.

Harry: Back to the soup. I asked for some, you know, crackers and they served up Tam Tams.

Evan: Tam Tams. Nice touch. My bubby used to have those.

Pastrami Kid: Serves you right for asking for crackers. The matzoh balls aren’t enough for you? You’re eating too much starch, Harry. My cardiologist says to cut out some of that white starch.

Harry: Hey, it’s not a health food restaurant.

Pastrami Kid: I know, I know. I’m just looking out for you, bubbelah.

Harry: I’ll also say this, for a fancy shmancy deli, the prices weren’t bad.

Evan: A half-sandwich and soup for $7.25 is pretty good. Even if the sandwich is small. Now, back to the sandwiches. What else have you tried besides corned beef?

Pastrami Kid: Sorry I gotta have pastrami…..it’s as good as the pastrami I recently had in New York. They slice it a little thick, but who’s complaining?

Harry: I consider myself a turkey maven. Roasted off the bone. It was not bad, right?

Evan: Here’s another concern: No chopped liver. Or gefilte fish. Not that I would ever willingly touch either one, but how can you not have that stuff there, I mean to at least scare the kids?

Evan: They have a BLT, but no tongue?

Evan: Oh wait, I just found the chopped liver. Never mind.

Harry: If you are ever in the Bronx, by Yankee Stadium, there used to be the Roxy Deli. And there was one across the street. They were crowded and delicious.

Pastrami Kid: Yeah, now across from Yankee Stadium there is a place called Yankee Stadium.

Evan: I heard nobody goes there anymore, though.

Pastrami Kid: They got two of them, side by side

Harry: Oy. Like a his and hers?

Pastrami Kid: We could have use two Ebbets Fields, I tell you that

Pastrami Kid: OK, lets talk about hot dogs.

Harry: Soriano?

Evan: I was thinking T.O.

Pastrami Kid:  Zinsky shocked me with his hot dog….delicious.

Evan: You liked his weiner (again not a euphemism)?

Harry: I’ll tell you this…Shouldn’t they be called frankfurters or franks?

Pastrami Kid: Great buns, too….and I don’t mean the ones on that cute little waitress.

Harry: We may need to stop I am getting very hungry.

Pastrami Kid: You just ate.

Evan: Yeah, but he’s skin and bones. Skin and bones.

Evan: They are called hot dogs on the menu, but there is a mention of “franks” and “knackwurst” below. But we all know that knocks better as specials.

Harry: Exactly. Why not call a “frank” a “frank?” Who are they afraid of? The goyim?

Evan: The hot dogs are Boar’s Head. I think they were excellent. Just enough spice to the dog and, I know this is going to sound weird, but I like a good casing on my hot dog. Something that makes it go snap or crunch. Boar’s Head can make a casing, I’ll tell you that. I would have liked the dog to be grilled just a little bit more. I like my franks/dogs/weiners Cajun style – a little blackened.

Pastrami Kid: Nathans always had that crunch, a little juice flying. … Just don’t boil them like those idiots at Fenway Park.

Harry: There is no finer hot dog in the world than Nathans. And this is not a Cajun restaurant. It is a DELI!

Pastrami Kid: I think Evan was just trying to be, you know, hip.

Evan: Nathan makes a good dog. And there is no better place to play skee-ball.

Harry: Oh yes, I had the noodle kugel. It was a little too, sweet, no? Did anyone else have the sweet kugel?

Harry: And by the way now that I think of it, where was the kishka?

Pastrami Kid: No, I tried to come on to that sweet girl Kugel, but she shot me down. … But, you know, you are right. WE WANT KISHKA!

Evan: I had some of Harry’s kugel and I’m going to give my mother more worries – like if I told her I was seeing a shiksa – but I thought the kugel was good. There was some cheesy filling – farmers cheese, maybe? Almost like eating a blintze.

Harry: I’m guessing you give your mom tsuris in your every waking hour.

Pastrami Kid: Kishka and knishes; kishka and knishes. We could get some picket signs and stand outside the restaurant.

Pastrami Kid: If it ever gets below 90 degrees. You can get a serious shvitz out there.

Harry: Pastrami you are a mensh. That’s not the Jewish thing to do. Stand outside and picket? Please.

Pastrami Kid: That’s revolutionary in my neighborhood, but I’ve already filled the suggestion box to overflowing.

Evan: And how can they not have an early bird special? What about all of us who want to eat dinner at 4 or 4:30.

Pastrami Kid: yeah, they are open late, though, on Friday and Saturday.

Pastrami Kid: OK, how about the elephant in the room???? B-A-G-E-L-S

Harry: Didn’t taste the bagels. How were they?

Evan: Uh-oh, Harry, you asked the wrong question. Here he goes …

Pastrami Kid: THEY MIGHT MAKE IT IN OMAHA … NOT IN NY OR DALLAS. They are too tough and have very little taste. Look, New Yorkers are the worst snobs in the world. But they are dead on about their bagels. There are no New York bagels in Dallas.

Evan: But let’s be fair: Is there a good bagel in Dallas?

Harry: There are lots of good bagels in Dallas. They are all at the airport passing through in sack lunches.

Pastrami Kid: Cindy’s has tasty bagels but they are not New York bagels. Actually, Einstein’s has the closest thing to a NY bagel. … But the lox was good at Zinsky’s and the vegetable cream cheese shmear was fine.

Harry: Einstein’s, oy vey! Maybe you got hit in the head with a foul ball?

Pastrami Kid: Relatively speaking, Einstein’s are ok.

Evan: Since I’m in New York at the moment, I am planning to go actually pay for a bagel later on. Just as research, you know.

Pastrami Kid: Hell just froze over.

Harry: Early bird special? Do they have an “Early Bird” at Zinsky’s.

Evan: No. No early bird. You want to eat at 4:30? No problem. You are still going to pay full price.

Harry: Just a thought.

Pastrami Kid: Good idea. Early birds, knishes, kishka, fly in some New York bagels.

Harry: Don’t forget Kasha.

Evan: But they do cater Bar Mitzvahs. Says so right on the menu. I, also, am available for Bar Mitvahs. Weddings. And Bris, too.

Evan: So, you two mensches, I take it that for all the lack of the foods that disgusted us in our childhood, you would go back to Zinsky’s?

Harry: Would I go back? Why not? … Actually, I’d go back in a heart beat.

Pastrami Kid: I will go back there regularly if they don’t change the pastrami, the matzoh ball soup, and the hot dog.

Evan: But we gotta have the Ks, right? Knishes, Kreplach, Kasha and Kishka, right?

Harry: And kugel.

Evan: They have kugel, dumkopf, you just didn’t like it.

Harry: Oh, yeah. I didn’t like it. … I’d still go back in a heartbeat.

MP on the Old Monk: “One night a few years ago, I met a redhead at the Old Monk. She was saucy…though I was completely sauced. I invited her to my apartment to watch David Letterman’s monologue…She wasn’t so saucy the next morning. So I took here somewhere I thought was safe. I think it is called the Garden Cafe…”

Amanda on the old  Flip’s on Ross Ave.: “..the food critic from the DMN came in to eat…and review. His waitress, a heroin addict (who later died of an OD), served him a 3 course meal…”

Jay Jerrier on Mi Cocina in Watters Creek: Bartender charged my 6 yr old daughter $1.50 for 5 maraschino cherries. He actually gave her a printed bill.

Great stuff, people. Thanks for sharing.

[UPDATE: The Vault, Jasper's Ruth's Chris Steakhouse.]

[UPDATE: Nobu, Fearing's, Five Sixty, Bijoux, Lonsesome Dove, Bolla, Aurora, Abacus, The French Room,Canary Cafe.]

Top Chef judge-with-the-mostess Tom Colicchio

Top Chef fans, it’s about to be on. Literally. The 6th season of the show starts next Wednesday night, and Bravo released a video of the first QuickFire today.

I’m excited as usual, but there’s no one from around here, so I guess we won’t really be discussing it too much. (And, one of the cheftestants has those earlobe plug thingys, as you’ll see in the clip. I really don’t mean offense to anyone who has them. But you know how we’ve all got our things that make us go, “ohhhhhhh” and cover our mouths and eyes at the same time? Ear plugs are mine.) Anyway, here is the link for the video.

Ferrets are sexually dimorphic predators.

I realize a lot of you love to dine out during KRLD Restaurant Week/Month. You get a three-course meal at these restaurants for $35 and some “proceeds” go to the North Texas Food Bank. Win-win, right?

Over the years, I’ve talked to a many restaurant owners, chefs, and servers who aren’t crazy about the promotion. Perhaps given the current state of business they’ve changed their tune. I’d like to know.

Anywhooo, last year, the finest ferret at PegNews, Teresa “Vicky Christina” Gubbins, wrote the piece I wish I’d written about Restaurant Week. Here is the hot link to her story which officially makes this “Link To Teresa Gubbins Week.”  (Group hug.)

At the risk of going all Eatsblog on you, I would like to know: Why do you like restaurant week? Why do you hate restaurant week?  I will tell you this: it is the worst month of the year to be a dining critic. Okay, let’s rumble like we’re on Las Ramblas.

SideDish, an equal opportunity hot link provider.

ACS 2009 Judging Results
a message from
the 2009 competition
and judging chair
David Grotenstein:
Welcome to Austin, Texas, where the current temperature is 105˚ F. Yeah,
okay … it’s hot. But a little force-ripening never hurt anyone. On behalf of the
Judging and Competition Committee, our staff, our judges, our volunteers
and our cheesemaker members, it’s a pleasure to have you with us at The
American Cheese Society’s 2009 Awards Ceremony.
This is actually the Silver Anniversary of J & C, and you’ve celebrated it by
turning out in record numbers. 197 producers from 32 states, Canada and
Mexico have entered a historic 1,327 cheeses and cultured dairy products,
119 more than our previous record, set in Burlington in 2007. Fantastic work,
everyone!
ACS 2009 Judging Results
2009 ACS Cheese Competition
Official Judges’ Roster
David Grotenstein
Chairman, Judging and Competition
Aesthetic Judges
Ray Bair
Matt Bonanno
David Brawley
Stephen Corradini
Edouard Damez
Olga Dominguez
Helen Duran
Gordon Edgar
Tim Gaddis
Emiliano Lee
Sarah Masoni
Lindsay Schechter
Lee Smith
Laura Werlin
Technical Judges
Kate Arding
Floyd Bodyfelt
MaryAnne Drake
Marc Druart
Todd Druhot
Will Gillis
Mark Johnson
David Lockwood
Gina Mode
Margaret Morris
Ron Richter
Ron Schmidt
Marianne Smukowski
Steve Zeng

ACS 2009 Judging Results
best of show
Rogue Creamery,
OR
Rogue River Blue
Second Place
Cowgirl Creamery, CA
Red Hawk
Third Place
Carr Valley Cheese Co., WI
Cave Aged Mellage
Consider Bardwell Farm, VT
Rupert

A. FRESH UNRIPENED CHEESES
Mascarpone, Cream Cheese, Neufchatel, Ricotta, Impastata
Excluded: fresh goat cheese, Queso Blanco types, and
cottage cheeses
AC: Cheeses Made from Cow’s Milk
1st Place Franklin Foods, Inc., VT
Hahn’s Cultured Cream Cheese
2nd Place Franklin Foods, Inc., VT
Hahn’s Neufchatel
3rd Place Bongrain Cheese USA, PA
Zausner Whipped Spreadable
AG: Cheeses Made from Goat’s Milk
1st Place Marin French Cheese Company, CA
Petit Chevre Dejeuner
2nd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Beyond Traditional
3rd Place Catapano Dairy Farm, NY
Ricotta
AS: Cheeses Made from Sheep’s Milk and/or Mixed
1st Place Old Chatham Sheepherding Company, NY
Ricotta
2nd Place La Moutonnière Inc., Quebec
Le Neige de Brebis
3rd Place Marin French Cheese Company, CA
Melange Dejeuner
AM: Mascarpone – Made from Cow’s Milk
1st Place Cantare Foods, CA
Mascarpone
2nd Place Arthur Schuman Inc., WI
Cello Mascarpone – Thick & Smooth
3rd Place Arthur Schuman Inc., WI
Cello Traditional Italian Style Mascarpone Rich
& Creamy
AR: Ricotta – Made from Cow’s Milk
1st Place No Award Given
2nd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta (Milk Based)
3rd Place Calabro Cheese Corporation, CT
Hand Dipped Ricotta
3rd Place Sorrento Lactalis Inc., NY
Whole Milk Ricotta – Rich Texture

B. SOFT RIPENED CHEESES
White surface mold ripened cheeses – Brie, Camembert,
Coulommiers, etc.
BA: Open Class for All Cheeses Made from Cow’s Milk
1st Place La Maison de Portneuf Inc., Quebec
Le Bonaparte
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Constant Bliss
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Lady Laurier d’Arthabaska
BB: Brie Cheese Made from Cow’s Milk
1st Place Agropur – Fine Cheese Division, Quebec
Brie Normandie
2nd Place La Maison de Portneuf Inc., Quebec
Brie Double Crème de Portneuf
3rd Place Lactalis American Group Inc., WI
1 kg Brie
3rd Place Marin French Cheese Company, CA
Rouge et Noir – Traditional
BC: Camembert Cheese Made from Cow’s Milk
1st Place Old Europe Cheese, Inc., MI
Camembert Fermier
2nd Place Upper Canada Cheese Company, Ontario
Comfort Cream
3rd Place MouCo Cheese Company, Inc., CO
MouCo Camembert
BG: Cheeses Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Haystack Peak
2nd Place Carlisle Farmstead Cheese, MA
Ada’s Honor
3rd Place Coach Farm, NY
Aged Wheel
3rd Place Cypress Grove Chevre, CA
Fog Lights
BS: Cheeses Made from Sheep’s Milk or Mixed Milks
1st Place Old Chatham Sheepherding Company, NY
Hudson Valley Camembert Square
2nd Place Old Chatham Sheepherding Company, NY
Nancy’s Camembert
3rd Place Marin French Cheese Company, CA
Melange Camembert
BF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
1st Place Cypress Grove Chevre, CA
Truffle Tremor
2nd Place Agropur – Fine Cheese Division, Quebec
Brie Chevalier Herbs
3rd Place Marin French Cheese Company, CA
Peppercorn Brie
3rd Place Shy Brothers Farm LLC, MA
Hannahbells Shallot
BT: Triple Crème Soft Ripened – All Milks (cream
added blue cheeses excluded)
1st Place La Fromagerie 1860 Du Village Inc., Quebec
Cendré de Lune
2nd Place Coach Farm, NY
Triple Cream Wheel
3rd Place La Fromagerie 1860 Du Village Inc., Quebec
Le Triple Crème du Village

C.AMERICAN ORIGINALS
Cheeses recognized by the ACS Competition Committee as
uniquely American in their original forms: Monterey Jack, Brick
Muenster, Colby, Brick Cheese, Teleme, Liederkranz, Oka, etc.
Excluded: Brick Mozzarella
CC: Open Category Made from Cow’s Milk
1st Place Roth Kase USA Ltd, WI
Valfino
2nd Place Rumiano Cheese Company, CA
Dry Monterey Jack
3rd Place Agropur – Fine Cheese Division, Quebec
Oka (Regular)
3rd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Crawford Family Farm
Vermont Ayr
3rd Place Edelweiss Creamery, WI
Muenster
CG: Open Category Made from Goat’s Milk
1st Place Carr Valley Cheese Co., WI
Cocoa Cardona
2nd Place MEYENBERG Goat Milk Products, CA
Meyenberg Goat Jack
2nd Place Pasture Pride Cheese, WI
Goat Colby Jack
3rd Place Cypress Grove Chevre, CA
Humboldt Fog Grande
CS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Carr Valley Cheese Co., WI
Cave Aged Mellage
2nd Place Carr Valley Cheese Co., WI
Marisa
3rd Place Carr Valley Cheese Co., WI
Shepherd’s Blend
3rd Place Wisconsin Sheep Dairy Co-op, WI
Mona
CJ: Monterey Jack – Cow’s Milk
1st Place Rumiano Cheese Company, CA
Old Fashioned Monterey Jack
2nd Place Tillamook County Creamery Association, OR
Monterey Jack
3rd Place Cabot Creamery Cooperative, VT
Cabot Monterey Jack Cheese
CP: Monterey Jack with Flavors – Cow’s Milk
1st Place Organic Valley, WI
Organic Pasteurized Pepper Jack Cheese
2nd Place Neighborly Farms, VT
Organic Jalapeno Jack
2nd Place September Farm Cheese, PA
Chives and Dill Jack
3rd Place Maple Leaf Cheese Coop, WI
Pepper Jack
CY: Colby – Made from Cow’s Milk
1st Place Neighborly Farms, VT
Organic Colby
2nd Place Cedar Grove Cheese, WI
Marbled Colby
2nd Place Henning’s Cheese, WI
Colby
3rd Place Widmer’s Cheese Cellars, WI
Traditional Colby
AMERICAN ORIGINALS continued
2009 Awards Brochure.indd 8 8/6/09 4:05 PM
ACS 2009 Judging Results • 9

D. AMERICAN MADE / INTERNATIONAL STYLE
Excluded: all Cheddars (E), all Italian Type (H) cheeses
DD: Dutch Style, All Milks (Gouda, Edam, etc.)
1st Place Edelweiss Creamery, WI
St. Mary’s Grass Fed Gouda
2nd Place Bleu Mont Dairy, WI
Gouda – Cave Aged
2nd Place Edelweiss Creamery, WI
Cave Aged Gouda
2nd Place Holland’s Family Cheese, WI
Marieke Gouda Mature (6-9 months)
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Young (2-3 months)
DF: Flavor Added Dutch Style – Spices, Herbs,
Seasonings, Fruits
1st Place Holland’s Family Cheese, WI
Marieke Gouda Clove
2nd Place Winchester Cheese Company, CA
Habanero Gouda
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Foenegreek
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Mustard Melange
DC: Open Category Made from Cow’s Milk
1st Place Consider Bardwell Farm, VT
Pawlet
2nd Place Cooperstown Cheese Company, NY
Toma Celena
3rd Place Dancing Cow Farmstead Cheese, VT
Menuet
DE: Emmentaler Style Made from Cow’s Milk with
Eyed Formation (Swiss, Baby Swiss, etc.
Excluded: Gruyere, Swiss style and Mountain style
1st Place Agropur – Fine Cheese Division, Quebec
Oka L’Artisan
2nd Place Roth Kase USA Ltd, WI
Petite Swiss
3rd Place Carr Valley Cheese Co., WI
Tom’s Swiss
3rd Place Yancey’s Fancy Inc., NY
Scandinavian Style Swiss
DG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Guusto
2nd Place Firefly Farms, MD
Bella Vita
3rd Place Carlisle Farmstead Cheese, MA
Alys’s Eclipse
DS: Open Category Made from Sheep’s Milk or
Mixed Milks
1st Place Sartori Foods, WI
Sartori Reserve Pastoral Blend
2nd Place Carr Valley Cheese Co., WI
Casa Bolo Mellage
2nd Place Carr Valley Cheese Co., WI
Mellage
3rd Place Nordic Creamery, WI
Capriko

E. CHEDDARS
All Cheddars, all milk sources
EA: Aged Cheddars, All Milks (aged between 12 and
24 months)
1st Place Milton Creamery LLC, IA
Prairie Breeze
2nd Place Beecher’s Handmade Cheese, WA
Flagship
3rd Place Red Rock Specialty Cheese, LLC, UT
Goat White Cheddar
EF: Cheddars with Sweet Flavorings, Fruits,
Seasonings, Herbs, Spices, Alcohol/Spirits
1st Place Beehive Cheese Company LLC, UT
Barely Buzzed
2nd Place Cabot Creamery Cooperative, VT
Cabot Tuscan Cheddar
2nd Place Rogue Creamery, OR
Chocolate Stout Cheddar
3rd Place Rogue Creamery, OR
Lavender Cheddar
EP: Cheddar Flavored with Sweet, Savory, Jalapeno,
Chipotle, Red, Green Peppers; Black, White,
Green Peppercorns; Garlic, Onions
1st Place Grafton Village Cheese Co., VT
Grafton Duet
2nd Place Beecher’s Handmade Cheese, WA
Marco Polo Reserve
3rd Place Henning’s Cheese, WI
Chipotle Cheddar
EC: Cheddar from Cow’s Milk (aged less than 12 months)
1st Place Shelburne Farms, VT
Shelburne Farms Farmhouse 1 Year (Sharp)
2nd Place Tillamook County Creamery Association, OR
White Cheddar Medium
3rd Place Cows Inc., Prince Edward Island
Cows Creamery Extra Old Cheddar – 10 Months
EG: Cheddar from Goat’s Milk (aged less than 12 months)
1st Place Damafro Inc., Quebec
Le Chèvre Noir Tournevent
2nd Place Carr Valley Cheese Co., WI
Goat Cheddar
2nd Place MEYENBERG Goat Milk Products, CA
Valley Goat Cheddar-Aged
3rd Place Fifth Town Artisan Cheese, Ontario
Goat Cheddar
EX: Mature Cheddars (aged between 25 and 48
1st Place Beecher’s Handmade Cheese, WA
Flagship 4 Year Aged
2nd Place Cabot Creamery Cooperative, VT
Cabot 3 Year Old Vermont Cheddar
3rd Place Shelburne Farms, VT
Shelburne Farms Farmhouse 2 Year
(Extra Sharp)
3rd Place Tillamook County Creamery Association, OR
White Cheddar Extra Sharp
EE: Mature Cheddars (aged longer than 48 months)
1st Place Carr Valley Cheese Co., WI
4 Year Cheddar
2nd Place Widmer’s Cheese Cellars, WI
6 Year Aged Cheddar
3rd Place Agropur, Cheese and Functional Products
Division, Quebec
Agropur Grand Cheddar aged 5 years
EW: Cheddars Wrapped in Cloth, Linen
(aged up to 12 months)
1st Place West River Creamery, VT
Cambridge Classic Reserve
2nd Place Cellars at Jasper Hill, VT
Cellars at Jasper Hill Cabot Clothbound
3rd Place Carr Valley Cheese Co., WI
Bandaged Billy
3rd Place Flat Creek Lodge, GA
Cypress Cheddar
EB: Cheddars Wrapped in Cloth, Linen (aged over 12
months)
1st Place Cows Inc., Prince Edward Island
Avonlea Clothbound Cheddar – 14 Months
2nd Place Bleu Mont Dairy, WI
Bandaged Cheddar
3rd Place Carr Valley Cheese Co., WI
Mammoth Cheddar
F. BLUE MOLD CHEESES
All cheeses ripened with Roqueforti or Glaucum Penicillium
Excluded: Colorless Mycelia
FC: Blue-Veined Made from Cow’s Milk
1st Place Rogue Creamery, OR
Rogue River Blue
2nd Place Rogue Creamery, OR
Mini Rogue River Blue
3rd Place Seymour Dairy Products, Inc., WI
Ader Käse
3rd Place Seymour Dairy Products, Inc., WI
Crocker Hills Organic
FG: Blue-Veined Made from Goat’s Milk
1st Place Pure Luck Grade A Goat Dairy, TX
Hopelessly Bleu
2nd Place Sweet Grass Dairy, GA
Kelle’s Blue
3rd Place Carr Valley Cheese Co., WI
Billy Blue
FS: Blue-Veined Made from Sheep’s Milk or Mixed
1st Place La Maison de Portneuf Inc., Quebec
Le Fourmier
2nd Place KS&A Orchards, OK
Tru-Bleu
3rd Place Flat Creek Lodge, GA
Half Ewe Blue Farmhouse
FE: External Blue Molded Cheeses – All Milks
1st Place Westfield Farm, MA
Classic Blue Log
2nd Place Westfield Farm, MA
Bluebonnet
3rd Place Westfield Farm, MA
Hubbardston Blue Cow

G. HISPANIC & PORTUGUESE STYLE CHEESES
Cheeses based on the recipes of the Azorean, Brazilian, Central
American, Colombian, Cuban, Guatemalan, Hispanic, Latino,
Mexican and Portuguese communities
GA: Ripened: Cotija, Flamingo Bolla, Freir, Queso
Prato, Queso Anejo, Chihuahua, etc. – All Milks
1st Place Roth Kase USA Ltd, WI
Gran Queso
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Boyaca
3rd Place Spring Hill Jersey Cheese, CA
Old World Portuguese
GC: Fresh Unripened: Queso Blanco (including Queso
de Puna and Campesino), Queijo Blanco,
Acoreano, Quesadilla, Queso Crema, Queso
1st Place Mozzarella Company, TX
Queso Oaxaca
2nd Place Karoun Dairies Inc, CA
Queso Blanco
3rd Place Karoun Dairies Inc, CA
Panela
GF: Flavor Added: Spices, Herbs, Seasoning, Fruits,
Queso Enchilado, Queso de Apoya, Queso d’Autin
- All Milks
1st Place No Award Given
2nd Place Mozzarella Company, TX
Queso Blanco with Chiles and Epazote
3rd Place Jumpin’ Good Goat Dairy LLC, CO
Queso Fiesta
H. ITALIAN TYPE CHEESES
Excluded: Mascarpone and Ricotta
HP: Pasta Filata Types – Provolone, Caciocavallo -
All Milks
1st Place No Award Given
2nd Place FenceLine LLC, WI
Harvest
3rd Place BelGioioso Cheese Inc., WI
Sharp Provolone Mandarino
HA: Grating Types – Reggianito, Sardo, Domestic
Parmesan, All Milks; Romano (made only from
cow or goat milks and not from sheep milk)
1st Place Sartori Foods, WI
Sartori Reserve SarVecchio Asiago
2nd Place BelGioioso Cheese Inc., WI
Parmesan
3rd Place Arthur Schuman Inc., WI
Roma Cello Traditional Romano

HM: Mozzarella Types – Brick, Scamorza, String
Cheese – All Milks
1st Place Arthur Schuman Inc., CA
Messana String Cheese
2nd Place Arthur Schuman Inc., CA
Messana Mozzarella Balls
3rd Place Sorrento Lactalis Inc., NY
Low Moisture Part Skim Mozzarella – Bulk
3rd Place Sorrento Lactalis Inc., NY
Whole Milk New York Style Mozzarella (High
Moisture)
HY: Fresh Mozzarella Types – Ovolini, Bocconcini,
Ciliegini Sizes – All Milks
1st Place BelGioioso Cheese Inc., WI
Burrata
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Fresh Mozzarella – Ciliegine
2nd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack
3rd Place Sorrento Lactalis, Inc., ID
.3 oz/8oz Cup Ciliegini Fresh Mozzarella in
3rd Place Sorrento Lactalis, Inc., ID
12 oz Sorrento Log Vacuum Pack Fresh
Mozzarella
I. FETA CHEESES
IC: Feta Made from Cow’s Milk
1st Place Pineland Farms, ME
Feta
2nd Place Lactalis American Group Inc., WI
8 oz Plain Feta
3rd Place Karoun Dairies Inc, CA
Feta – Cow’s Milk
IG: Feta Made from Goat’s Milk
1st Place Haystack Mountain Goat Dairy, CO
Feta
2nd Place Asgaard Dairy, NY
FET.A.CCOMPLIS
2nd Place Shepherds Dairy Products, UT
Fine Feta – Traditional
3rd Place Pure Luck Grade A Goat Dairy, TX
Feta

IS: Feta Made from Sheep’s Milk
1st Place Hidden Springs Creamery, WI
Farmstead Feta
2nd Place Flat Creek Lodge, GA
Agrippina Feta
3rd Place Black Sheep Creamery, WA
Feta
IF: Flavor Added: Spices, Herbs, Seasoning, Fruits -
All Milks
1st Place Latte Da Dairy, TX
Latte Da Feta with Kalamata Olives
2nd Place Reichert’s Dairy Air, IA
Dairy Air Basil Feta
3rd Place Split Creek Farm, LLC, SC
Split Creek Farmstead Feta In Oil With Sundried
Tomatoes
J. LOW FAT / LOW SALT CHEESES
JC: Open to Goat, Sheep and Water Buffalo
Milk Cheeses
1st Place No Award Given
2nd Place Marin French Cheese Company, CA
Chevre Quark
3rd Place Mt. Sterling Creamery, WI
Pasteurized No-Salt Cheddar
JL: Fat Free and Low Fat Cheeses (Limited to
cheeses with 3 grams or less total fat per serving
1st Place Klondike Cheese Co, WI
Lowfat Feta
2nd Place Damafro Inc., Quebec
&Lite
3rd Place Cabot Creamery Cooperative, VT
Cabot 75% Reduced Fat Cheddar
JR: Light/Lite and Reduced Fat Cheeses (Limited to
cheeses with 25 – 50% reduction of fat per serving
size, when 50% of calories in the serving size
come from fat)
1st Place Roth Kase USA Ltd, WI
St. Otho
2nd Place Lactalis American Group Inc., WI
3 kg Light Brie
3rd Place Agropur – Fine Cheese Division, Quebec
Anco Gouda Light

JF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
1st Place Cabot Creamery Cooperative, VT
Cabot Jalapeno 50% Reduced Fat Cheddar
2nd Place Coach Farm, NY
Reduced Fat Stick – Herb
2nd Place Franklin Foods, Inc., VT
Hahn’s Yogurt & Cream Cheese Strawberry
3rd Place Coach Farm, NY
Reduced Fat Stick – Dill
K. FLAVORED CHEESES
Entries are limited to cheeses not included in categories with
“Flavor Added” subcategories
KC: Cheeses Flavored with Peppers (Chipotle,
Jalapeno, Chiles, etc.) – All Milks
1st Place Meister Cheese Company, WI
Roasted Red Pepper Mozzarella
2nd Place Beecher’s Handmade Cheese, WA
No Woman
3rd Place Pasture Pride Cheese, WI
Jalapeno Juusto
KF: Cheeses Flavored with Herbs, Fruits, Vegetables,
Flowers, Syrups – All Milks
1st Place La Fromagerie 1860 Du Village Inc., Quebec
Tomme des Canton
2nd Place BelGioioso Cheese Inc., WI
Fresh Mozzarella Prosciutto Basil
3rd Place Brunkow Cheese Company, WI
Brun-uusto with Garlic
KP: Cheeses Flavored with Crushed or Whole
Peppercorns or Savory Spices – All Milks
1st Place Sartori Foods, WI
Sartori Reserve Black Pepper BellaVitano
2nd Place Tumalo Farms, OR
Antigo
3rd Place Tumalo Farms, OR
Capricorns
KG: Open Category Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg Jalapeno Goat Jack
2nd Place Tumalo Farms, OR
Fenacho
3rd Place Carr Valley Cheese Co., WI
Black Goat Truffle
KS: Open Category Made from Sheep’s Milk
1st Place Bellwether Farms, CA
Pepato
2nd Place Flat Creek Lodge, GA
ColBaa w/ Black Truffle
3rd Place Flat Creek Lodge, GA
ColBaa w/ Scallion + Ginger
KH: Flavor Added Havarti – Spices, Herbs,
Seasonings, Fruits
1st Place Klondike Cheese Co, WI
Dill Havarti
2nd Place Willamette Valley Cheese, OR
Herb de Provence Havarti
3rd Place Roth Kase USA Ltd, WI
Havarti Peppadew
L. SMOKED CHEESES
LC: Open Category Made from Cow’s Milk
1st Place Rogue Creamery, OR
Smokey Blue
2nd Place Chalet Cheese Co-op, WI
Braun Swisse Kase Smoked Baby Swiss
2nd Place Fromagerie Bergeron inc., Quebec
Calumet
3rd Place Taylor Farm Cheese, VT
Maple Smoked Gouda
LG: Open Category Made from Goat’s Milk
1st Place Westfield Farm, MA
Smoked Capri
2nd Place Carr Valley Cheese Co., WI
Smoked Goat Cheddar
3rd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Up in Smoke
LS: Open Category Made from Sheep’s Milk
1st Place No Award Given
2nd Place Carr Valley Cheese Co., WI
Smoked Sheep Cheddar
3rd Place No Award Given
LM: Smoked Italian Styles (Mozzarella, Scamorza,
Bocconcini, Ovolini, etc.)
1st Place Estrella Family Creamery, WA
Weebles
2nd Place Maplebrook Farm, VT
Maplebrook Farm Smoked Mozzarella
3rd Place Mozzarella Fresca, CA
Fresh Mozzarella 8oz Ball-Vacuum Pack -
Smoked

LD: Smoked Cheddars
1st Place Shelburne Farms, VT
Shelburne Farms Smoked Farmhouse Cheese
2nd Place Carr Valley Cheese Co., WI
Apple Smoked Cheddar
2nd Place Cedar Grove Cheese, WI
Salmon and Dill
3rd Place Beecher’s Handmade Cheese, WA
Smoked Flagship
M. FARMSTEAD CHEESES
Limited to cheeses and fermented milk products made with milk
from herds on the farm where the cheeses are produced
MA: Open Category for Cheeses Aged Less than 60
Days – All Milks
1st Place Crave Brothers Farmstead Cheese, LLC, WI
Les Frères Reserve
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Petit Frère Reserve
3rd Place Longfellow’s Creamery LLC, ME
Kenabago Camembert
MC: Open Category Cow’s Milk Cheeses (aged 60 days
or more)
1st Place Farms for City Kids Foundation, VT
Spring Brook Farm Tarentaise
2nd Place Thistle Hill Farm, VT
Thistle Hill Farm Tarentaise
3rd Place Uplands Cheese Co., WI
Pleasant Ridge Reserve
3rd Place Willamette Valley Cheese, OR
Boerenkaas
MG: Open Category Goat’s Milk Cheeses (aged 60 days
or more)
1st Place Tumalo Farms, OR
Classico
2nd Place Rivers Edge Chevre, OR
Rivers Edge Chevre Astraca
3rd Place Carlisle Farmstead Cheese, MA
Greta’s Fair Haven

MS: Open Category Sheep’s Milk and Mixed Milk
Cheeses (aged 60 days or more)
1st Place Willamette Valley Cheese, OR
Perrydale
2nd Place Ancient Heritage Dairy, OR
Scio Heritage
3rd Place Flat Creek Lodge, GA
ColBaa
MF: Open Category for All Cheeses with Flavorings
Added – All Milks
1st Place Flat Creek Lodge, GA
Leiden
2nd Place Tumalo Farms, OR
Pondhopper
3rd Place Holland’s Family Cheese, WI
Marieke Gouda Honey Clover
N. FRESH GOAT’S MILK CHEESES
NO: Fresh Goat Rindless (Black ash coating permitted.
Extruded shape, logs, cylinders, buche style, etc.,
fresh goat cheese in containers, cups, tubs,
cryovac bags.)
1st Place Harley Farms Goat Dairy, CA
Chevre
2nd Place Asgaard Dairy, NY
Fresh Chevre
3rd Place Vermont Butter & Cheese Company, VT
Vermont Creamy Goat Cheese Classic
NS: Fresh Goat Cheese – Hand Shaped, Formed or
Molded into Pyramid, Disc, Drum, Crottin, Basket
or other shape
1st Place Pure Luck Grade A Goat Dairy, TX
Basket Molded Chevre
2nd Place Rainbeau Ridge, NY
ChevreLait
3rd Place Mackenzie Creamery, OH
Chevre
NF: Fresh Goat Cheese – Flavor Added (Cheeses
flavored with floral, fruits, liquors, citrus, berries,
cacao.)
1st Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Flavored with Honey
2nd Place Fromagerie Belle Chevre, AL
Belle & the Bees Breakfast Cheese
3rd Place Baetje Farms LLC, MO
Coeur de la Crème Cranberry & Orange
2009 Awards Brochure.indd 19 8/6/09 4:05 PM
20 • ACS 2009 Judging Results
NH: Cheeses Flavored with Herbs, Extracts, Truffles
and Truffle Oil
1st Place Cypress Grove Chevre, CA
Fresh Chevre, Herb
2nd Place Jumpin’ Good Goat Dairy LLC, CO
Rocky Mountain Dawn Lemon Dill Chevre
3rd Place Cypress Grove Chevre, CA
Fresh Chevre, Dill
3rd Place MEYENBERG Goat Milk Products, CA
Crème de Chevre – Garlic & Chive
NP: Cheeses Flavored with Peppers (sweet, savory,
jalapenos, chipotles, etc.), Mustards, Olives,
Wasabi, Onion, Garlic, Spices
1st Place Westfield Farm, MA
Herb Garlic Capri
2nd Place Woolwich Dairy Inc., Ontario
Woolwich Dairy Elite Roasted Red Pepper
3rd Place Haystack Mountain Goat Dairy, CO
Dill and Garlic Chevre
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log Rolled in 4 Peppers
3rd Place MONTCHEVRE – Betin, Inc, WI
Montchevre Mini Log with Sweet Peppadew
O. FRESH SHEEP’S MILK CHEESES
Open to all shapes and styles of rindless, unaged,
fresh sheepmilk cheeses
OO: Open Category
1st Place La Moutonnière Inc., Quebec
Cabanon
2nd Place Hidden Springs Creamery, WI
Driftless Natural
3rd Place Green Dirt Farm, LLC, MO
Fresh – Plain
OF: Flavor Added: Spices, Herbs, Seasonings, Fruits
1st Place Hidden Springs Creamery, WI
Driftless Honey Lavender
2nd Place Hidden Springs Creamery, WI
Driftless Basil
2nd Place Hidden Springs Creamery, WI
Driftless Maple
3rd Place Green Dirt Farm, LLC, MO
Fresh – Nettle
3rd Place Hidden Springs Creamery, WI
Driftless Cranberry

P. MARINATED CHEESES
Entries include cheeses marinated in olive oil, safflower oil,
vinegar, wine, etc.
PC: Open Category Made from Cow’s Milk
1st Place No Award Given
2nd Place Crave Brothers Farmstead Cheese, LLC, WI
Marinated Fresh Mozzarella – Ciliegine
3rd Place Fiscalini Cheese Company, CA
Purple Moon
PG: Open Category Made from Goat’s Milk
1st Place Capriole, IN
O’Banon
2nd Place Fagundes Old-World Cheese, CA
Sierra Cabernet
3rd Place Carr Valley Cheese Co., WI
Sweet Vanilla Cardona
PS: Open Category Made from Sheep’s Milk
No Entries
PF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
1st Place Sartori Foods, WI
Sartori Reserve Merlot BellaVitano
2nd Place Belle Ècorce Farms, LA
Tuscan Party Disc
3rd Place Surfing Goat Dairy, HI
Maui Secret Sicily

Q. CULTURED MILK PRODUCTS
Limited to Plain Yogurt, Crème Fraiche, Fromage Blanc, Kefir,
Labne, Quark, etc.
QC: Cultured Products Made from Cow’s Milk
1st Place Karoun Dairies Inc, CA
Labne
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Yogurt Cheese
3rd Place Traders Point Creamery, IN
Cottage Cheese
QG: Cultured Products Made from Goat’s Milk
1st Place Redwood Hill Farm and Creamery, CA
Traditional Plain Kefir
2nd Place Harley Farms Goat Dairy, CA
Fromage Blanc
3rd Place Cypress Grove Chevre, CA
Fromage Blanc
QS: Cultured Products Made from Sheep’s Milk
No Entries
QF: Limited to Crème Fraiche Made from Cow’s Milk
1st Place Cabot Creamery Cooperative, VT
Cabot Crème Fraiche
2nd Place Bongrain Cheese USA, PA
Alouette Crème Fraiche
3rd Place Bellwether Farms, CA
Crème Fraiche
QQ: Limited to Fromage Blanc and Quark Made from
Cow’s Milk
1st Place No Award Given
2nd Place Vermont Butter & Cheese Company, VT
Vermont Fromage Blanc
3rd Place Traders Point Creamery, IN
Fromage Blanc
QY: Yogurts (made from all milk sources)
1st Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Natural Plain Drinkable Yogurt
2nd Place Karoun Dairies Inc, CA
Yogurt
3rd Place La Moutonnière Inc., Quebec
Royogurt

QA: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Cultured Milk Products
1st Place Emmi USA, NY
Emmi Swiss Premium Lowfat Yogurt-Black
Cherry
2nd Place Moo Cheeses L.P. dba Lucky Layla Farms, TX
Tropical Passion Fruit Drinkable Yogurt
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Green Olives, Garlic & Herbs
3rd Place Karoun Dairies Inc, CA
Flavored Labne – Tomato, Garlic & Herbs
3rd Place Redwood Hill Farm and Creamery, CA
Blueberry Yogurt
R. BUTTERS
Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.
RC: Salted Butter Made from Cow’s Milk with or
without Cultures
1st Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Lightly Salted
2nd Place Cabot Creamery Cooperative, VT
Cabot Whey Cream Butter
2nd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Salted
Summer Gold Butter
3rd Place Organic Valley, WI
Organic Pasture (Salted and Cultured) Butter
RO: Unsalted Butter Made from Cow’s Milk with or
without Cultures
1st Place Organic Valley, WI
Organic European Style Cultured Butter
2nd Place Vermont Butter & Cheese Company, VT
Vermont Cultured Butter – Unsalted
3rd Place PastureLand Cooperative, MN
PastureLand Cooperative Cultured, Unsalted
Summer Gold Butter
RG: Butter Made from Goat’s Milk
1st Place MEYENBERG Goat Milk Products, CA
Meyenberg European Style Goat Butter
2nd Place No Award Given
3rd Place No Award Given
RS: Butter Made from Sheep’s Milk
No Entries
RF: Flavor Added: Spices, Herbs, Seasonings, Fruits -
All Milks
No Entries

S. CHEESE SPREADS
Spreads produced by grinding and mixing, without the aid of
heat and/or emulsifying salts, one or more natural cheeses
SC: Open Category Made from Cow’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place Shelburne Farms, VT
Shelburne Farms Cheddar Cheese Spread
2nd Place Carr Valley Cheese Co., WI
Sharp Cheddar Spread
3rd Place DCI Cheese Company, WI
Black Diamond Ex. Sharp Cold Pack Cheese
Food
SG: Open Category Made From Goat’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
1st Place No Award Given
2nd Place Coach Farm, NY
Reduced Fat Natural Cheese Spread
3rd Place No Award Given
SS: Open Category Made from Sheep’s Milk, Cold Pack
Cheese and Cheese Food, Unflavored – Maximum
Moisture 44%
No Entries
SF: Cream Cheese and Other Natural Cheese Spreads
- Flavor added – Spices, Herbs, Seasonings, Fruits
- All Milks – Maximum Moisture 60%.
1st Place Rising Sun Farms, OR
Gorgonzola Cheese Torta
2nd Place Belle Ècorce Farms, LA
Sweet Home Jalapeno Spread
3rd Place Rising Sun Farms, OR
Chili Lime Cilantro Cheese Torta

T. AGED SHEEP’S MILK CHEESES
Caciotta, Romano, Manchego, Table Cheeses, etc.
TO: Open Category
1st Place Bellwether Farms, CA
San Andreas
2nd Place Carr Valley Cheese Co., WI
Cave Aged Marisa
3rd Place Blackberry Farm, TN
Singing Brook
U. AGED GOAT’S MILK CHEESES
Taupinières, Rinded Logs, Pyramid Types, etc.
UG: Open Category
1st Place Fifth Town Artisan Cheese, Ontario
Lighthall Tomme
2nd Place Appleton Creamery, ME
Chevre in Grape Leaf
3rd Place Baetje Farms LLC, MO
Bloomsdale
V. WASHED RIND CHEESES
Liederkranz, Limburger, Brick Types and Styles, etc. Cheeses
with a rind or crust washed in salted brine, whey, beer, wine,
other alcohol, or grape lees, that exhibit an obvious, smeared
or sticky rind and/or crust Excluded: All washed curd cheeses
VC: Open Category Made from Cow’s Milk
1st Place Cowgirl Creamery, CA
Red Hawk
2nd Place Meadow Creek Dairy, VA
Grayson
2nd Place MouCo Cheese Company, Inc., CO
MouCo ColoRouge
3rd Place Agropur – Fine Cheese Division, Quebec
Champ Fleury
3rd Place Marin French Cheese Company, CA
Schloss
VG: Open Category Made from Goat’s Milk
1st Place Pasture Pride Cheese, WI
Redstone
2nd Place Fifth Town Artisan Cheese, Ontario
Cape Vessey
3rd Place Haystack Mountain Goat Dairy, CO
Red Cloud

VS: Open Category Made from Sheep’s Milk
1st Place Green Dirt Farm, LLC, MO
Bossa
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain
3rd Place Fromagerie Le Détour, Quebec
Le Clandestin
VA: Cheeses aged more than 90 days with less than
42% moisture, all milks
1st Place Consider Bardwell Farm, VT
Rupert
2nd Place Hidden Springs Creamery, WI
Ocooch Mountain Reserve
3rd Place Bleu Mont Dairy, WI
Vermont Valley Tomme

IF YOU ARE STILL WITH ME, HERE IS INFO ON THE JUDGES:
David Grotenstein, Garden of Eden Marketplace,
Competition and Judging Chair
David Grotenstein is the Director of Operations and Purchasing for
Garden of Eden Marketplace in New York. He has been a consultant to
the specialty food industry under the banner Food and Image, working
in management and staff training, merchandising, store design, layout
and budgeting, publications and sign making for new and developing
retailers, as well as product development for manufacturers and
wholesalers. His clients include Fallon & Byrne Food Hall in Dublin,
Ireland, Fox & Obel Food Market in Chicago, Liberty Heights Fresh in
Salt Lake City, Sickles’ Farm Market of Little Silver, NJ, Wild Edibles
Seafood and Oppenheimer Prime Meats, both in New York.
He’s been in the food business for 28 years, having been a manager
at Pasta & Cheese, DDL Foodshow and Mangia, a general manager
and buyer for Fairway Market , Gourmet Garage and Union Market. In
2002, he co-founded Molto Sugo LLC, who produced specialty food
products under the Mario Batali label. He served on the ACS Board of
Directors from 1998-2001 and rejoined the Board In 2004 to chair the
Judging and Competition Committee.
John Greeley, Sheila Marie Imports, Ltd., Co-Chair Competition
American Cheese Society Competition Committee
John Greeley was born on the Isle of Jersey (home of the Jersey cow
breed) and came to America when very young. He was educated at
the University of Massachusetts-Amherst and says that his career
choice of professional radio announcer slowly ended when he first
tasted real, hand-made cheese. For ten years, he operated the
Cheese Division of John Dewar Meat Company, and in 1990 became
the founder and president of Sheila Marie Imports, Ltd.
Atlanta Foods International purchased Sheila Marie Imports In 2007
and John now serves as President of SMI and a Vice President
of AFI. John holds degrees in cheese grading from the University
of Wisconsin – Madison and in cheese making, from Washington
State University, at Pullman and was inducted into the Guilde des
Fromagers in 2002. He has been an ACS Board of Directors member
for 12 years and chairman of the Cheese Competition Committee for
15 years between 1987 and 2007. During that time he expanded the
categories from 8 to 102 and continually redefines categories for
Competition Committee approval.
John co-chaired the ACS Annual Conference in 1996 and 1999 with
Ruth Flore. He was Master Judge of the New Zealand’s National
Cuisine Champion of Cheese Competition from 2003 – 2007 , developed
their categories and rules and trained judges . He resides in Reading,
MA with his wife and twin sons.
2009 Awards Brochure.indd 28 8/6/09 4:05 PM
ACS 2009 Judging Results • 29
Kate Arding
Kate Arding is an independent dairy consultant specializing in smallscale
cheese production. She is also a co-founder of culture, the
acclaimed first national consumer cheese magazine launched in
December 2008. A native of Britain, Kate has worked in the farmhouse
cheese industry for 18 years. First as wholesale manager for Neal’s
Yard Dairy in London, where she developed extensive knowledge –
and love – of the farmhouse cheese industry followed in 1997, when
Kate moved to California to help establish Cowgirl Creamery and
Tomales Bay Foods.
Since 2003 Kate has worked as an independent consultant
focusing on affinage, sales and marketing, and helping small-scale
cheesemakers adapt to changing market demands. Kate lives in rural,
upstate New York.
Ray Bair
Ray Bair is the owner of Cheese Plus, San Francisco’s premier
cheese and specialty food store. Ray’s love for food began in his
childhood as he foraged for fresh foods on his great-grandmother’s
farm learning to make fresh pasta, preserves and pastry for the
family. Those formative years on the farm and in the kitchen made
a marked impression upon his palate and imagination, fueling his
quest for traditional foods and classic flavors. A 25 year veteran
of the restaurant and specialty grocery industry; Ray has traveled
extensively throughout the United States and Europe visiting retail
shops, wineries, dairies and food manufacturing facilities to expand
his knowledge and appreciation of our collective culinary heritage.
Floyd Bodyfelt
Floyd Bodyfelt was raised on a dairy farm in Tillamook County, Oregon
and worked in his local Tillamook County Creamery Association
cheese factory before he could legally drive. Two Jersey cows put
him through Oregon State University, where he received the last
issued B.S. degree in Dairy Technology. He was a student contestant
in the Collegiate Dairy Products Evaluation Contest in 1957, where he
placed 3rd in the competition for Cheddar cheese. After a three-year
stint in the U.S. Army as a medical technologist, Floyd returned to
OSU’s Dept. of Food Science and Technology where he completed
his M.S. thesis on the “fruity flavor defect of Cheddar cheese”.
Simultaneously, Floyd was appointed as the OSU Extension Dairy
Processing Specialist and taught the laboratory portion of a Dairy
Processing course. Within a year he also became the manager for
the OSU Creamery. During this time, he was the superintendent of the
Oregon Dairy Industries Association annual dairy products quality
contest and recalls judging a class of 46 samples of medium aged
Cheddar, just before evaluating a set of 38 aged cheese contenders.
Floyd Bodyfelt’s 35 year career at OSU involved serving as the
Extension Dairy Processing Specialist for the states of Oregon
and Washington, and teaching two courses for 30+ years (Dairy
Processing and Dairy Products Sensory Evaluation). Floyd’s OSU
teams competed in the International Collegiate Dairy Products
Evaluation Contest from 1967 through 1996; his teams placed first in
1984 and 1985. He has served as a cheese judge in the U.S. and World
Cheese Championship contests on six occasions, the ACS Judging
and Competition in 2006 and as the instructor for sensory evaluation
of cheese at short courses in the states of Oregon, Washington, Utah,
California, New York and Minnesota. Floyd, since his OSU retirement
in 1997, has undertaken technical consultation in dairy technology
and/or food safety in North Yemen, Sri Lanka, Thailand, Ukraine, Chile,
Japan, and China, while serving as a senior consultant/auditor for
NSF, Cook and Thurber, Ann Arbor, Michigan.
2009 Awards Brochure.indd 29 8/6/09 4:05 PM
30 • ACS 2009 Judging Results
David Brawley
David Brawley began his pastry career at Dallas’ Hotel Adolphus
training under master pastry chef Jean-Pierre Piallier. He helped open
the Hotel Crescent Court, and was pastry chef at Baby Routh during its
first two years. A move to Manhattan allowed him the opportunity to
display his skills at Ristorante Felidia, 21 Club and Tavern on the Green.
During his time in New York City he worked with Michael Lomonaco,
Lidia Bastianich and Nick Malgieri.
Returning to Dallas, he joined forces with Kevin Ascolese at Mi Piaci,
and collaborated with Sharon Hage at the acclaimed Salve! David won
first place honors in The Dallas News’ Rising Star Chef competition. D
Magazine declared him “Best Baker”; the Dallas Observer proclaimed
his tartufo “Best Dessert in Dallas”. His recipes have been included in
artist R.C. Gorman’s Nudes and Foods and Paula Lambert’s The Cheese
Lover’s Cookbook and Guide.
David originated and produced the artisan bread and pizza dough at
Fireside Pies. The Dallas Observer proclaimed it the “best pizza in
Dallas, and possibly the Southwest”. He was opening Executive Pastry
Chef at N9NE Group venues, where his “Make-Your-Own Cannoli”
was recognized by D Magazine as one of the “10 Best New Desserts in
Dallas.” He served on the Advisory Board of the DMN Wine and Food
Festival, and was certified as a Pizzaiolo by Verace Pizza Napoletana
USA. Currently, David is a Chef-Instructor at the Art Institute of Dallas.
Matthew Bonano
Born and raised in Pennsylvania in a busy family with plenty of food
around, Matt learned about cooking for large groups of people from his
mother and grandfather, who always had mounds of fresh pasta and
cheeses waiting on the table at any time. In 1996 he graduated from
the Art Institute of Fort Lauderdale with a Culinary Arts degree and
started his career at the 1996 Summer Olympics in Atlanta, GA. After
learning all of the jobs and skills of the kitchen, he worked as a pastry
chef for two years before cheese came calling. In 2000 in Atlanta, he
created and thrived in a cheese community where he eventually started
a cheese following at places such as Alon’s Bakery and Market One.
He also produced his own television show for PTV Atlanta titled, “cOOl
fOOds with Matt B.”, where he shared his passion for cheese and good
food. Matt is proud to be a part of the ACS and to be involved with the
very special people who helped him achieve his success, including
Raymond Hook, Vince Maniaci, Vajra Stratigos, Steve Jenkins, Avanelle
Rivera and David Grotenstein.
Stephen Corradini
Stephen Corradini has been the Regional Coordinator of the Specialty
category for the Southwest region of Whole Foods Market for the past
three years. A native of Wisconsin, cheese is in his blood (sadly in more
ways than one!), and he enjoys exposing Austin and the rest of the
Southwest to the joys of great curd as well as various adult beverages.
Edouard Damez
Born in Brittany, France, he started baking at 15 and studied the trade
for three years. He finished Best Apprentice des Côtes d’ Armor
(French Province). After his military service he worked in Marseilles,
South of France for a French Milling company that also operated many
retail outlets. That company transferred him to Las Vegas, Nevada in
December 1985 to run their Bakery Production plant. In 1988 he moved
to Houston and opened the Bakery dept for a French retail Grocery store
“Auchan Hypermarket” (9th largest food retailer in the world). In 1991
became responsible in addition to the Bakery for the Deli & Cheese dept.
This is when he really got his first experience as a cheese buyer.
In 1993, he was hired by H-E-B Central Market to run the Bakery dept
for their first store in Austin. He also was a part in opening HEB first two
stores Bakery Dept in Monterey, Mexico in 1977. Since 2000 he has been
2009 Awards Brochure.indd 30 8/6/09 4:05 PM
ACS 2009 Judging Results • 31
responsible for the Bakery Deli & Cheese category mgt for the eight
store chain who has received acclaims worldwide for being some of
the best stores in the U.S. Central Market carries an average over 650
cheeses from all over the world in a self service setting and will top
over 800 during the Holidays. For the last nine years he has assesse
100’s of cheeses from around the world as they are evaluated to
become part of the extensive Central Market product mix.
Olga Dominguez
Olga Dominguez has been manager and buyer for Zabar’s Cheese
Department for 30 years.
With a combination of hard work, energy, and a love for great food,
Olga worked her way up to the position of managing the newly
created Cheese Department – one of the first of its type in New
York City (and the United States) – during Zabar’s major expansion
in 1979. She built the department from scratch with the support of
Stanley Zabar and his European cheese export contacts, making into
the institution it is one cheese at a time by continuously tasting and
learning and responding to the increasingly sophisticated palates of
her customers.
Even after three decades, Olga Dominguez is still excited to discover
new cheeses for her department – especially American artisan-made
varieties. Because of her passion, dedication and energy, Zabar’s
Cheese Department continues to be the destination for high-quality
cheeses at fair prices, luring cheese-savvy New Yorkers and visitors
alike. Olga Dominguez is a member of The American Cheese Society,
Slow Food, Guilde des Fromagers (Garde et Juré) and participates in
Cheese Importers Association of America events.
Todd Druhot
As the gourmet cheese specialist and Director of the Cheese
Importing Program for Atlanta Foods International, Todd Druhot has
been driving his vision for specialty cheeses since 1999. During the
past 10 years he has dramatically increased the selection of American
artisanal cheeses available to Atlanta Foods International customers.
He continues to train and educate sales and customers on new
American artisanal cheeses.
With his background in foodservice, including a degree in Hotel and
Restaurant Management Todd has felt compelled to continuously see
out new and interesting American and European artisan cheeses.
Todd’s quest has taken him around the world every year, attending
multiple shows and competitions both as an exhibitor and ardent
student. In 2008 Todd attended a short course for cheese grading and
evaluation at the University of Wisconsin. Todd has been a member
of the American Cheese Society and Cheese Importers Association
since 1999. This year Atlanta Foods International and Todd will be
showing American Cheeses in Bra, Italy at Slow Foods Cheese
2009. He currently lives in Marietta, GA with his wife Ferrell and two
children Kalyn and Max, who both love cheese.
MaryAnne Drake
Dr. MaryAnne Drake is a Professor at the Southeast Dairy Foods
Research Center, North Carolina State University where she
conducts research on the flavor and flavor chemistry of dairy
products. She is credited with developing universal sensory
languages to describe and document flavor and texture of cheeses
and other dairy products. MaryAnne conducts research and contract
(confidential) studies with several industry and academic partners.
She has published more than 120 peer-reviewed manuscripts,
given over 160 professional presentations, and teaches dairy flavor
workshops nationally and internationally every year. MaryAnne is the
current President of the American Dairy Science Association.
2009 Awards Brochure.indd 31 8/6/09 4:05 PM
32 • ACS 2009 Judging Results
Marc Druart
Marc Druart is the master cheese-maker at the Vermont Institute for
Artisan Cheese (VIAC), one of the leading cheese institutes in the
country for artisan cheese producers. Marc received his “Brevet
de Technicien Superieur” from the National Dairy School of Poligny
(France) in 2000. After graduation, Marc traveled the world working
for various cheese and dairy companies in the U.K, New Zealand, and
the USA. In 2004, Marc joined the VIAC as an instructor and technical
consultant. Additionally Marc serves as cheese-maker and technology
advisor on raw milk research projects.
Helen Duran
When Helen Duran graduated from the University of Texas at Austin
with a degree in British History she did what many overeducated and
undertrained students do, she got a job in the food industry. Several
years and kitchens later she became an Executive Chef at the Crescent
Club in Dallas. Chef Duran has since taught culinary students and
worked at Central Market. She is a confirmed cheese addict
Gordon Edgar
Gordon Edgar has been the cheese buyer for Rainbow Grocery
Cooperative in San Francisco, since 1994. Rainbow (www.rainbow.
coop) is San Francisco’s biggest independent grocery store and the
country’s largest retail worker cooperative. He has been a panelist at
numerous cheese events, has been elected to the Board of Directors of
the California Artisan Cheese Guild, and has eaten way too much cheese
as an aesthetic judge at more than one cheese competition. Gordon’s
cheese memoir, Cheesemonger: A Life on the Wedge, will be published
by Chelsea Green in early 2010.
Tim Gaddis
“Atlanta’s Cheesemonger”. Since graduating from the French Culinary
Institute in New York City in 2003, Tim Gaddis has been at the helm
of the Star Provisions’ cheese shop. At Star Provisions, he works
directly with chef-owner Anne Quatrano to create cheese plates for
Bacchanalia, Quinones at Bacchanalia, Floataway Café and Abattoir,
as well as buying the cheeses for the upscale provender’s cheese
shop. Though he worked with some of the nation’s most celebrated
chefs while in New York, it was his stint as cheesemonger at Murray’s
Cheese in Manhattan where he discovered his calling. Tim says “I look
for things that are made by traditional farming methods, where the
animals are eating fresh grass or grains, where the cheese maker has
control of the milk in one form or another from the time that it comes out
of the animal.” Tim also pays attention to seasonality and locality when
making his cheese selections.
Will Gillis
Will Gillis received his Ph.D. in Food Science at Mississippi State
University in 1979. He has taught courses in Dairy Products Processing
with an emphasis on Product Quality Control and Sensory evaluation
for the last 30 years as a professor at Mississippi State and California
Polytechnic State University. During his tenure at these universities, he
also coached National Dairy Products Judging teams. He has served as
a judge for the American Cheese Society, United States Cheese Contest
and the World Cheese Championships. He has also served as a product
judge for the National Ice Cream Retailers Product Evaluation Clinic.
In addition he has worked as a consultant within the area of product
quality and sensory characteristics.
2009 Awards Brochure.indd 32 8/6/09 4:05 PM
ACS 2009 Judging Results • 33
Mark Johnson
Mark Johnson graduated from South Dakota State University with
a degree in dairy manufacturing and from North Carolina State
University with a degree in food science. In 1980, he became the
program coordinator for the Wisconsin Center for Dairy Research at
the University of Wisconsin and now serves as senior scientist at the
Center. Mark’s main areas of interest are developing manufacturing and
ripening protocols for unique cheeses and the study of cheese defects.
He has served as a technical judge for the American Cheese Society, as
well as the U.S. and World Championship Cheese Contests. He loves to
talk cheese with cheesemakers and share their experiences, insights
and cheeses.
Emiliano Lee
Emiliano Lee, relative newcomer on the professional cheese circuit,
is no stranger to the wonderful worlds of cheese and fine food. A San
Francisco Bay Area resident most of his life, this native Oaklander grew
up cooking with Chinese, Mexican, and Greek heritages. Growing up in
San Francisco, culinary expeditions were frequent and often included
blowing his allowance at local cheese shops. A ways down the road
now transplanted in Salt Lake City, Emiliano finds himself a pioneer in
the “last Western frontier” promoting full-flavored food finds as Cheese
& Charcuterie Manager for Liberty Heights Fresh.
David Lockwood
David Lockwood began selling cheese at Zingerman’s Deli in 1986.
Since 1991 he has primarily worked with Neal’s Yard Dairy: managing
the shops, opening up the US market, taking care of the cheese, buying
cheese and overseeing finances. Currently he is the managing director
of the business.
Sarah Masoni
Sarah Masoni is the Product and Process Development Manager for
Oregon State University Food Innovation Center located in Portland,
Oregon. Sarah has worked in the food industry for 20 + years. While
attending Oregon State University she trained under Floyd Bodyfelt and
competed in the 1985 International Dairy Products Judging Competition
in Atlanta. Sarah was the number 3 judge over-all competing with 28
different Universities. Sarah worked in a cheese shop in the 1980’s that
had over 200 cheeses, she also made semi-soft surface ripened cheeses
while working at a small cheese factory in Tillamook, Oregon. Sarah
has been an executive board member for the Oregon Dairy Industries,
and continues to participate in the ODI. Sarah Masoni traveled with
her father and family through Europe in 1974 visiting farmstead cheese
facilities and learning a great deal from her dad, Edmund A. Zottola,
Professor Emeritus, U of M, who started the Minnesota Farmstead
Cheese program in 1975.
Gina Mode
Gina was raised on a fifth generation family dairy farm and has been
making cheese as a licensed Wisconsin cheesemaker for over a
decade. She has a Bachelor of Science Degree in Food Science and a
Master of Business Administration. Gina has been working with cheese
since an internship with the Wisconsin Center for Dairy Research in
1990. She worked for the Swiss Colony in Monroe, Wisconsin and the
Babcock Hall Dairy Plant at the University of Wisconsin – Madison
before returning to the CDR in 2005. As a member of the Cheese
Industry and Applications Group, Gina works with cheese brokers,
retailers, ingredient suppliers, and manufacturers – from farmstead to
commercial.
2009 Awards Brochure.indd 33 8/6/09 4:05 PM
34 • ACS 2009 Judging Results
Margaret Morris
Margaret is the managing director of Glengarry Cheesemaking &
Dairy Supply, which has been in operation for 12 years as a supplier of
ingredients, packaging materials, small scale processing equipment,
imported cheese moulds and technical support services to hobbyist
and commercial specialty cheesemakers in North America, and an
export component to Europe for ingredients used in the production of
cheesemaking ingredients. Along with a staff of eight the company
services clientele to develop, manufacture and enhance fine cheese.
Glengarry Cheesemaking is now into commercial production of fine
cheese to supply an anxious market in Ontario for washed rind and
specialty cheeses.
Margaret has been involved in judging specialty cheese at the Warwick
Cheese Competition in Quebec in year 2005, 2006, 2007 and at the
American Cheese Society conference in Portland, July 2006.
Margaret has a B.Sc. in Agriculture and Food Science from McGill
University. Margaret and her staff have taken technical training in
cheesemaking in the UK, Holland and France obtaining short course
certificates in these various countries as well as the short course at
the Guelph Food Technology Center, and various certificates from the
Ontario Dairy Council, and is a graduate of Glengarry High School and is
so pleased to have former graduates on her staff as well.
Margaret was raised on a dairy farm in eastern Ontario; her cheese
factory is situated on a piece of land which was farmed by her family for
the past 25 years. The factory borders several dairy farms and is located
approximately one mile north of Highway 401, at Lancaster, Ontario. A
retail store, Cheesemaking education and interpretation center are also
included in the new location. This business is a separate company under
the name Glengarry Fine Cheese producing a variety of washed rind,
bloomy rind, blue and pressed cow’s milk cheeses.
Ron Richter
Ron Richter is a Professor Emeritus at Texas A&M University. He
worked at the University of Minnesota and the University of Florida prior
to his employment at Texas A&M. Dr. Richter has dedicated his life to
working with the dairy industry. He has conducted numerous research
projects, taught several dairy technology classes and has been an active
participant in industry activities. He has served as the Editor of the
Journal of Dairy Science, the President of the American Dairy Science
Association, and he has been elected as a Fellow by the Institute of
Food Technologists.
Lindsey Schecter
Cheese entrepreneur Lindsey Schechter is the owner of Houston
Dairymaids, a retail and distribution company specializing in handmade
Texas cheeses. Originally from Miami, Florida, Lindsey graduated from
Rice University in Houston, and has been a chef and food writer in New
York City and co-owner of an acclaimed restaurant in Maine. After
realizing that cheese was her true passion, Lindsey spent five weeks
as a “monger” at Neal’s Yard Dairy in London. The experience was the
inspiration for the Houston Dairymaids, an endeavor to introduce the
world to the growing ranks of fine cheesemakers in Texas.
Ron Schmidt
Dr. Ronald H. Schmidt, Professor, Food Science and Human Nutrition,
University of Florida was educated at the University of Minnesota,
and has regulatory experience with the USPHS/FDA. In addition
to teaching, research and extension, Schmidt is the coach of the
intercollegiate dairy products judging team, the IFT College Bowl
Team and is active in numerous professional societies. He is currently
on the board of directors for both 3-A Sanitary Standards and the
National Conference on Interstate Milk Shipments (NCIMS). Schmidt
has received numerous awards, and has authored more than 300
publications and presentations in dairy/food science.
2009 Awards Brochure.indd 34 8/6/09 4:05 PM
ACS 2009 Judging Results • 35
Lee Smith
Ms. Lee Smith is the senior vice president of Phoenix Media Network
and publisher/ editorial director for Deli Business and Cheese
Connoisseur magazines. She began her career with Kings Super
Markets in New Jersey over 30 years ago. Her love of specialty cheeses
began with her promotion to deli supervisor and assistant cheese
buyer. Her career includes over 20 years in the retail industry as a
cheese buyer, deli director, senior marketing/purchasing director, and
consultant. Ms. Smith is also an avid traveler and award-winning writer,
having written the acclaimed Specialty Cheese Guide, an annual feature
in both magazines.
Marianne Smukowski
Marianne Smukowski is the Dairy Safety/Quality Applications
Coordinator at the Center for Dairy Research and has worked with
cheese and butter products for over 20 years. She judged at the 2000
and 2008 World Championship Cheese Contest. She has been the head
judge for the World Dairy Expo Championship Product Dairy Product
Contest for the past five years. She also served as a judge at other
industry contests.
Laura Werlin Biography
Laura Werlin is one of the country’s foremost authorities on cheese
and is the award-winning author of four books on the subject. Her most
recent book, James Beard award-nominated Laura Werlin’s Cheese
Essentials (Stewart, Tabori & Chang, 2007), is the go-to guide for almost
any cheese question. Whether you’re a cheese novice or an expert,
this book answers basic to advanced questions about cheese as well
as provides cheese and wine pairing tips (Laura’s passion as well as
expertise) and 50 delectable recipes. Werlin’s other books have all been
recognized with prestigious honors including the James Beard award
for The All American Cheese and Wine Book, the IACP Best American
Cookbook award for The New American Cheese, and the World
Gourmand Award for Best Cheese Book for her classic, Great Grilled
Cheese.
Laura is a sought-after speaker across the country including at the
annual Food & Wine Magazine’s Classic at Aspen and the Santa Fe
Wine & Chile Fiesta. She has appeared on several national and local
television shows and writes for several magazines including Food &
Wine, Culture, Aspen Magazine, Fine Cooking, and Saveur.
Steve Zeng
Dr. Steve Zeng is an Associate Professor/Dairy Product Specialist
at Langston University, Oklahoma. His expertise is in dairy product
processing, particularly in goat milk and cheese. His research interest
has been in sub-clinical mastitis and its effect on composition of
goat milk, sensory quality and yield of cheese. With his industrial and
academic experiences, he has conducted more than 40 cheesemaking
workshops in many states in the US as well as in China, Argentina,

Armenia, and the Republic of Georgia. He has judged the United StatesCheese Championship Contest and the World Cheese ChampionshipContest in the last three years

IF YOU ARE STILL WITH ME, YOU ARE AN OFFICIAL SIDEDISH CHEESEHEAD AND IF YOU SEND ME AN EMAIL YOU WILL BE INVITED TO A VERY SPECIAL CHEESE EVENT.

I was shocked to open the door of the location in Preston Forest–the room was full of women. The only men in the space were behind the counter. The menu consists of soups, salads, sandwiches, a quiche of the day, and baked goods. (The Richardson location serves afternoon tea from 3:30-5:30 p.m.) The Chocolate Angel feels a lot like Celebrity Bakery except when you are stand over the cookie case waiting to order, you don’t faint from sticker shock: lemon bars are $1.00, Neiman-Marcus recipe chocolate chip cookies are 85 cents, and cupcakes are $2.75.

JC and I were jonsing for cheese and cheese we did find. She went for the four-cheese sandwich sprinkled with garlic salt and grilled between two thin slices of sourdough. We were so hungry we forgot to ask which four cheeses were melted together. I went for the “Some Like it Hot” sandwich—a thick layer of pimento cheese tossed with toasted pecans, chopped jalapenos, and chunks of applewood-smoked bacon served with a side of thick homemade strawberry jam and a tossed green salad and a ramekin of pasta salad. It was too much for one to eat, but I managed. The whole plate is only $7.29. I was disappointed to find the cheese still cold and the jalapeno slices too few and far between. If you order it, ask for extra peppers and make sure they grill it until the cheese bubbles over the side.

Stuffed, we didn’t eat dessert, but we brought a thick slice of strawberry cake and a thicker slice of dark chocolate cake back to the office. I took a bite of each one and spit both of them back into my napkin. The texture of the cake is spongy and felt rubbery against the roof of my mouth. The thin layer of chocolate icing was almost pure confectioners’ sugar flavored with a hint of bitter chocolate. One office mate described it as tasting like “the inside of an old lady’s house.” Being an old lady, I strongly disagree with her.

The dining room was packed with young, old, big, and little ladies. They all seemed wildly happy. I looked at some of the other sandwiches and the smoked turkey on orange-cranberry bread caught my eye. I’d go back if only to get that pimento cheese sandwich grilled properly.

Chicken is what our next Food Network Star chose to prepare in last night's ep.

I won’t spoil the surprise for those of you who haven’t seen it. Jump for the winner.

It’s Melissa. What a bittersweet win it is. I wanted to be whole heartedly excited, I really, really did. I mean, how many Sunday nights have I been forced to hang alone because neither the dog nor the boyfriend nor the Dominoes delivery guy would watch this fine hour of television with me? (Answer: 9). But with last week’s reveal from TG that Dallas/Keller Mel is actually Dallas/Keller/Washington State/Mel, the bloom is off the rose. Maybe if she called me I would be happier. Okay, I’m not going to do an entire recap, because there wasn’t much to it. But I wanted to touch on a couple of points:

1) How cool was Jeffrey Saad’s house? I want to move in right now. Of course his beautiful wife and smart and funny children probably wouldn’t appreciate it. And they probably wouldn’t invite me to eat crepes, either.

2) Sad, sad, sad moment when they showed Mel “at home” in Keller. She was even volunteering for the city! Blerg.Grr.

3) Alton Brown didn’t like Jeffrey’s “cooking without borders” theme as a title. What he did like? “Ingredient Smuggler.” For some reason this title brings the McDonald’s Hamburglar to mind for me. No wonder he lost.

4) Loved when the editor of the Food Network magazine “interviewed” Jeff and Mel. First of all, doubtful the EIC would be doing the interviewing. This would be left to the lowly assistants. Secondly, she had no tape recorder or notepad, but probably just a photographic memory though, you’re right.

5) The pilots were so generic and smiley to me that it would have been very hard to pick a winner. However, two different friends of mine texted me last night saying, “U watching FN? Where can I get some harissa???” So I guess people dug Jeffrey’s harissa steak sandwich. It did look pretty good. And Mel’s “4 step chicken” was actually more like five…I mean she combined “dredge and saute” as step one…but why not just make it “5 step chicken” and call it a day?

6) The return of the finalists was just so…unnecessary. I know they needed to stretch for more time. But I will never see these people again and I don’t care about the “bromance” between faux-hawk Eddie and Teddy or the wonderful friendship between Mash-Up Mike and Healthy Katie. I mean, if they wanted to dish some drama, or talk about how much they all can’t stand “I’m Korean, ya’ll” Debbie, or who is sleeping with who, then I would have been interested, but happiness and friendship? No thanks. Somebody send an intern to steal a page of notes from Bravo’s “Reunion” notebooks, please. Thanks.

7) One page of notes FN got their hands on: the Bachelor/Bachelorette switcharoo. They really had me thinking Jeff was going to win. Also, they had me thinking that because he seemed to be more confident and better qualified. Then, they picked Mel, and I was kinda like…huh? I mean, even Jeff, her bff in house, let it slide that she should have been kicked off in the first week (meow, right?). So FN did their job a little too well, in my opinion.

I’m probably not going to watch either show, anyway. Will you?

Several Dishers attended, and I await their reviews below. I am not a movie reviewer, but the following is my Sybil-esque recap. (I say Sybil-esque because I had two strong and separate reactions to the film.)

Full disclosure: I have not read Julie Powell’s book or blog. I am extremely jealous of her rags-to-riches-by-blogging success. Also, other than Lions for Lambs, the movie she did with Tom Cruise, I have enjoyed watching every film Meryl Streep has ever made. (“I haaad a faaaarm in Aaaafricaaa…..” slays me every time.) Okay, here goes:
Overall observation: Julie & Julia is the ultimate chick flick for middle-aged chicks with stylish short haircuts and funky jewelry who wish they were married to either one of the perfect husbands portrayed in the film.

Thumbs-Up Sybil: Meryl Streep pulled it off. Julia Child was a larger-than-life personality, and acting the part must have been a huge challenge. The only other actor who has successfully pulled off a Julia Child was Dan Aykrod when he spoofed Child on Saturday Night Live. BTW, the clip is in the movie and is the funniest scene.

Stanley Tucci, who played Child’s devoted husband Paul, was buff, tan, and kissable. I would like to be married to Paul—he loved Julia’s big sassy body and brain. Not to mention her obnoxious voice. (Note: I am middle-aged with short hair and funky jewelry.) The grainy photography of Paris in the 40s and the set designs were delicious. I laughed effortlessly a couple of times, but I can’t remember why. Actress Linda Emone, who played Child’s bitchy co-author, Simone Beck, was brilliant.

I wish the movie would have just been about the life of Julia Child and not interwoven with the present blog/book, but that is probably just me. However, one redeeming value to this juxtaposition is that it illustrates Child’s unbending devotion to conventional cooking and shines a light on her culinary force. She was earnest and not a slave to fads. Current day reality TV chefs look stupid and shallow in her shadow.

Thumbs-down Sybil: Yes, Julie Powell was writing a food blog in 2003. Yes, she was ahead of the curve and got a break. So, cynical me has to not like her. That said, Amy Adams, who played Julie, didn’t have a chance. The relationship with her husband is sickeningly sweet. A couple of the scenes made me wish I could be a film editor. TOO LONG with the fake crying (she needs acting lessons) and the kitchen melt downs. If Meryl Streep is criticized for overacting, then Amy Adams should be called out for under acting. (When you see the movie, watch for her pathetic attempt to yawn convincingly.)

Men are not like either of the husbands portrayed in this movie. (Yes, I wish I were married to Paul.)

The use of the word “yum” must cease immediately. It is insulting to food.

Questions:

(1) How did Julie and her perfect—and poor—husband afford the ingredients for this project? In the beginning, Julie is cooking on hand-me-down cookware. A few scenes and recipes later, she is tossing about $200 of live lobster into a copper stock pot. (Maybe that is in the book.)

(2) How did Julie and her perfect—and poor—husband not gain 50 pounds eating Julia Child’s butter-laden recipes? In one scene late in the movie, Julie is lying across the marital bed fake sobbing into a pillow while dressed in her perfect-and-poor husband’s dress shirt that conveniently cups her tight little butt. She had been cooking for over a half a year and complaining about weight gain. She did not weigh 100 pounds. (Note: I weigh more than 100.)

(3) The scene with Julie and her perfect-and-poor husband making love while the answering machine plays back 65 messages of offers to make her famous made me sick at my stomach. Jealous? Me? Yes. Gross.

And speaking of sex, I had a hard time watching Julia Child, excuse me, Meryl Streep playing Julia Child, in a sex scene. But that’s just me wishing I was having a sex with Stanley Tucci in Paris.

Washington State, where Dallas/Keller Mel actually lives.

Well friends, we have almost reached the end of The Next Food Network Star. We are this close to finding out who will be the next Bobby/Giada/Rachael/Sandra/Paula. Last night, we got down to two. Dallas Mel is still bringing it. But wait! WTF is this? Oh, man!! I’ve already written my entire recap, so even though I feel quite deflated, here it is anyway. Sad face.

Well here we are again, in Miami, watching “I’m Korean, ya’ll” Debbie blow-dry her hair. “I’ve had some lapses in judgment,” she admits. Um, yep. After they get ready, she and Dallas/Keller/Kirkland Mel and dreamy Jeffrey are greeted by Emeril. There was some commotion in my house at this moment, so I missed the details, but I gleaned that Em tells them they will be making three courses in three hours, and there will be a demo during the dinner. Also, they are to be “inspired” by a new film called Julie & Julia. The contestants watch a free screening (read: ENORMOUS movie plug) and get all wide-eyed about Julia Child and what she means to them. They laugh, they cry. Then, it’s off to shop at some Whole Foods market knockoff. Mel decides her menu will be: ratatouille, chicken and potato tart, and salad and cheese. Deb mentions “Seoul to Soul” about 600 times. She is making Korean shortribs for her second course, BBQ shrimp for first, and a fried egg roll for dessert. Jeff is making seared scallops, seafood risotto, and mousse. He gets to the register, and the total pops up: $317. They had $1000 to spend. At this point, I think I’d be grabbing some extras or something, but Jeff is his usual calm self.

The contestants are taken to a private house in Miami where they will cook. The heavens open up and the angels sing when the walk in. The place is like a huge white box with a long table in the middle. Our three walk around the room and look at the nametags: Rick Bayless, Morimoto, Tyler Florence, Marcus Sammuelson, the Neelys, they’re all there. They walk in to the kitchen, and then, OMG! Michael, Katie, and Jam/Tam are there to be sous chefs! What a surprise! Or not, because this happens on every stinkin reality cooking show! Anyway, they start cooking, and Deb is very concerrrrrrned about Jeff’s risotto. Yeah, I’ll bet she is. Jam/Tam is helping Mel and whoopsie, the orzo she’s making is waaaay too salty. Luckily she has a backup, but then with six minutes to go (or so they make it seem), she pulls what appears to be a raw tart out of the oven. So this is where we are all supposed to think she is crashing and burning. Meanwhile Katie keeps asking Jeff about the risotto. “Um, are you SURE you want this much liquid? Really, like this? Are you sure? Absolutely sure? Double-dog sure?” He says yes and we all know where this is going…

Our (former) girl Mel comes out first. She’s smiley and talking pretty slowly about her.entire.life. There’s some tough stuff in there, for sure, but the speech went a little long IMO. And for some reason, the Neely woman was crying, but maybe Morimoto had just spit his straw wrapper at her from across the table. Bobby calls her poetic. Then she serves the rat-a-touille and the Neely man likes it. Next up is the brick chicken, which she also demos. It was kinda weird to see them demo’ing to these chefs and treating them like they are just Food Network viewers (now, make sure the pan is hot and place the chicken skin-side down, etc). But, that’s the way they had to do it. Everyone loves the brick chicken and surprise! The potato tart is not raw but perfectly cooked. She does a salad and cheese dessert (what they have for dessert every night at her house, grumble), but the hit is really the little pastry she also serves on the plate. Even Francois Payard loves it. So, she does well. Really, really well.

Next up is Debbie. She literally runs out to the table. She tells some story I don’t pay much attention to, and then serves her BBQ shrimp on a savory corn salad (would corn salad be sweet?). Tyler calls her out by telling her it’s not very “Seoul to Soul.” Ha, hahahhahaha. Alex-the-chef-from-Butter told her “we want you to bleed culture.” Ew. The shortribs got mixed reviews due to the relative toughness of the meat compared to “usual” preparations of shortribs (”we Koreans like to gnaw on our meat,” Deb said). Bayless liked it, but then again, he hadn’t said much lately and maybe just needed some face time (facetime!). Deb demos her fried egg roll dessert, and Neely man loved it, but Marcus Samuelsson’s dough was raw. However, Deb was undeterred. “I feel like yeah, I rocked it,” she said when it was finished. Next up is Jeff, and I gotta say, I really noticed Susie perking up when he came out today. She kinda fluttered. He demos his scallop and does it pretty much flawlessly, though he didn’t plate it that I saw, which struck me as weird but no one else thought so. Tyler loved it, everyone loved it. BUT. The risotto is up next. And we all already know where this is going–in fact, sous-chef Katie probably caught the first cab out of there after plating it up. He’s explaining how the dish represents his “wife on a plate,” (!), and the chefs faces are going are slowly going snarly and sour as they chew. Jeff pauses to breathe, and he really, really shouldn’t have done that. “This is the worst risotto I’ve ever had,” Payard spouts off. “This is a DISRESPECT TO ITALY!!” yells Marcus S. They all seemed really, really offended…but they didn’t really explain why…it was undercooked? Too soupy? Was the fish bad? Who knows. Anyway, they hate it, and Jeff crawls out from under the table long enough to talk about his mousse and biscotti. Thank G it’s not a disrespect to eggs or something. That part is over, and now it’s time for judging.

So, we head back into the brightly-lit judging room, and someone says, “this is arguably the most difficult challenge of the season.” What’s to argue about? Cooking for those chefs would be tough for anyone, any day. Bob says Mel keeps surprising him, and the pastry was the best thing he ate all day. Then he says Jeff had a “magical moment” in the demo, but they are all stuck on the fact that he only spent $300 of his $1000. Bobby F. wanted more flavor out of Deb. They all get a chance to talk. Mel says the same thing she did last week, about being a voice for housewives, and Deb decides that she “understands the whole population of America!!” Barf. The judges deliberate. Bobby does NOT like Deb, thank goodness, because everyone else does. Bob says Jeff “has the goods.” The contestants come back in. Mel is safe! Then…omgomgomg…Jeff stays. Deb is ouuuutttta heeeeere! Finally. But she handles it pretty well. Mel and Jeff chat on the balcony and they are pretty cute. Nothing bad to say about either one of them (ed note: obvs this was written before the Washington info). Next week: Their own pilots.  Until then…

Two of my Deep Goats in the food biz are telling me that the ink in drying on a deal between Next Food Network Star runner-up Lisa Garza and CBS. My niece is going to her cooking camp next month. Perhaps she’ll get the poop on the scoop. Way to go, Lisa.

I’m not sure if any of you have ever missed the first three minutes of TNFNS. If you have, then you realize how quickly this show moves. Before I have the chance to switch over from VH-1 or whatever other educational program I was watching, almost the entire plot line has developed. This show moves quick. Anyway, they show the establishing shot of the house where the contestants live, and then whoosh! It’s off to the airport. Goin’ to Miami (bienvenedos a Miami, yep, you’re welcome for the Will Smith afternoon you will now endure). Our little group of five hop-skips it to JFK, where–gasp of unsurprise–there’s a challenge. Ted Allen is there, and he tells them about Jet Blue’s new T5 Terminal at JFK, and how the restaurants are totally awesome and better than Chili’s. TA tells us that each chef gets a restaurant and they have to create a dish that would fit with the theme. If they win, their dish will (probably) appear on the menu at that restaurant. And of course, they only get 30 minutes to do it. (I really don’t see how they do things so quickly. I would still be scratching my forehead with my pencil eraser and scribbling the word “chicken?” when the timer ran out.)

So, Jeff gets the Italian restaurant and he makes a poached egg bruschetta that everyone loves. His presentation includes a tidbit about his Lebanese heritage and his wife’s Iranian heritage and his wild-and-out lifestyle, which everyone loves (judges are Ted Allen, Bob, Suse, and a Jet Blue pilot and flight attendant). Mash-up Michael gets the French restaurant and wants to do oysters but can’t shuck them with the knives provided so switches to clams and shrimp and calls it “surf and surf.” Ted Allen finds a vein in his and does his best icky-poo face. Bob thought his presentation was dull. Next up is Dallas/Keller Mel. She has a little story waiting for us, too. Turns out she was raised by a Spanish nanny and only spoke Spanish until age 3 (!). So she is very comfy with the tapas restaurant she’s assigned and makes chicken a la plancha with one hand tied around her back. She even throws in a time-saving tip (slice up the chicken breast when it’s still frozen and it’s much easier to cut) just to make everyone else look bad. Jam/Tam comes out swinging after the previous ep’s Imitation of a Mute Person on the Rachael Ray Show. She gets the Japanese restaurant and makes a seared tuna salad, which is fine, until she makes a joke about the airplane bathroom not being anyone’s friend. True, people, this is TRUE! And Susie gets all huffy puffy and grossed out, I mean, come awn. Lastly, Deb gets a steakhouse and punts with a spinach salad for the “ladies who might be watching their weight.” Susie’s head just about pops off here as she SCREAMS THAT MEN ARE WATCHING THEIR WEIGHT TOOO!!! Which is actually a good point.

Finally it’s over and Jeff is awarded the winner. They “run” to catch their flight. Miami awaits. Mel sees palm trees and realizes she’s close to the beach (brilliant, guhl!). The Eden Roc hotel is the destination, and the contestants run upstairs to check out their suite like the cast of the Real World’s 20 year  reunion. But there’s no free time, not even a second. Ted is there and he tells them that they will be cooking for a cocktail party that very evening, as a team (dun dun dun). They will each make two appetizers each and the group will be in charge of a specialty cocktail. Since Jeff won the airport challenge he will make assignments for everyone. He decides that Deb will be in charge of the people in the kitchen, since she’s a caterer with plenty of experience (as she is quick to remind us). Mike will do the bartending, Jeff will host, and Mel and Jam/Tam will cook. They throw a few ideas around and no one says boo about any of it, except Mel who decides to make three apps after she realizes there isn’t a vegetarian option.

So. They run off to Whole Foods to grab ingredients, and then head to Nikki Beach to start cooking. For the next two hours, everyone scrambles to get their cooking done, except Jeff, who is cool-as-a-cuc as usual. You see, he has chosen appetizers that are easy to assemble, because he is smart. They might not be the yummiest ones, but they are pretty and easy to put together and he’s got hosting duties to do. Dallas Mel is in the weeds the entire time, as is Jam/Tam and Deb. Michael keeps trying to grab Deb so he can tell her how to make his food but she’s not really listening so he tells Jam. Ever so wisely, Jeff gives Mel his instructions.

Bobby, Susie, Bob, and TA show up in their Miami finest to judge this one. Jeff does a little bilingual intro and the crowd swoons. Everyone runs back to the kitchen, and Jeff grabs his trays to take out to the judges. He made a crab nacho thingy and a little cuban “bite,” and Ted says he didn’t put enough effort it. Bobby says they are “flat.” Jam/Tam comes out with hers, drops them on the table and runs off. Everyone is all up in arms about this. Also, her jerk chicken is missing it’s jerk, and I didn’t have time to write down the other appetizer she made. At this point, we go back in the kitchen and see that everyone is working double-time, except Deb, who is still just doing her own thing. Also, she’s not helping plate, or making sure there is any order in the back, as she was tasked to do. Okay, back to the party. Mash-up Michael is working the crowd, screaming “who loves you?” at the top of his lungs and serving shots. The owner of Nikki Beach pretty much hates his guts. Then, Mel comes out with her trays. She’s got roasted veggies on a tortilla, something with chicken and raw onion, and one other dish they moved too fast for me to write down. Bob says she’s “bubbly and fun,” but Bobby doesn’t want a raw onion on his food. Out come the drinks, and the hot chili margarita fizzles like Jessica Simpson and Tony Romo’s relationship. Now, Bobby has had it. He heads back to the kitchen to kick some booty. “Oh, hello Jam/Tam,” he says, grabbing an app of her tray. “LET’S HURRY UP BACK HERE!”‘ he screams. Not really. But in his head, he did. Michael’s wimpy pieces of salmon marinated in a “margarita” have everyone wincing. It’s only Deb’s Korean torta and jicama/shrimp that save the day. Everyone says hers is the best so far. But! She was a selfy-selfish girl and didn’t help out, so it’s no wonder her’s tasted great, she spent, what, four hours on them?

Time for judging. “I was starving,” says Bobby, with furrowed brow. Mike was not the crowd favorite, and they hated his salmon. Jam/Tam was a crowd pleaser but her jerk needed work (ohhhhhh!). They liked Mel’s veg dish and appreicated the fact that she wanted to do three apps, but next time, just stick to two and make ‘em good, m’kay? Next, Deb tells the judges she was working in the kitchen alone and “being selfless.” Whaaaa? Susie calls her out COLD and tells her she’s a martyr (oohhhhhh snap!). And then Mel’s like, um, EXCUSE ME? I was doing three, plus Jeff’s two, and Jam/Tam was doing two, plus Mike’s.” And then Bob starts to put the pieces together…and he’s like…”so….Deb, you were only doing two? Your own? JUST GETTING THE MATH RIGHT.” Oh ya, take that Deb! The contestants go away and Deb starts crying immediately saying, “it’s me, it’s meeeee!” Yeah, you’re darn right, is what Mel is thinking. They bring them back in. The judges love love love Mel. She, Jeff, and Jam/Tam are safe. It’s down to “Who loves you?” Mike and “I was doing everyone’s work/whoops I was only doing my own” Deb. Bob says what she did was “shameful,” but they still send Mike home. I was expecting waterworks, but he surprised me by really handling the situation well. But man, I wish they both would have just gone. Unfortunately it seems like the producers/judges really like Deb, but she just grates on my nerves more and more. Hopefully she’ll get the Miami heat and be out next week.

Van Hurd: He’s got the devil in his heart.

Who loves, loves, loves Hell’s Kitchen? Guess what? Dallas cook Van Hurd of the French Room will be in Gordon Ramsay’s kitchen starting July 21st!

Angela Yeung of Dallas wins $10,000.

Full disclosure: Angela Yeung of Dallas won the food styling competition on Food Network Challenge: Food Magicians last night but I didn’t watch the show. I meant to—I love food styling, but I just plain forgot. The show will be repeated (and repeated) and I’ve now got it scheduled. Meanwhile, congratulations to Angela. Spend your $10,000 prize carefully. You might want to wait on opening your own restaurant.

Angela Yeung competes on the Food Network.

Dallas-based food stylist Angela Yeung has cooked in Paris, New Orleans, and the South Pole. She has worked for James Beard award winners Susan Spicer and Donald Link and graduated culinary school in Paris at Ecole Gregoire Ferrandi. Angela staged at Le Violon d’Ingres under Chef Christian Constant. Before moving to Dallas to become a food stylist two years ago, she was the pastry chef at Luca D’Italia in Denver . Watch her compete tonight at 7:00p.m. on the “Food Magicians” episode of the Food Network Challenge. Tomorrow she could be $10,000 richer.

What are the main factors you take into consideration when starting a wine list?
The main factor is always food. Does the wine (which always comes second to the food) match the weight of the food, method of preparation, style(s) of cuisine, and regions of specified cuisine? Secondly, the type of restaurant; is it fine dining, semi fine, casual, or a lounge atmosphere? Then, where is the location and what are the demographics? You can’t write a killer wine list for a fancy place in the middle of Kaufman! Nor can you have a casual wine list for a three-Michelin joint in the heart of a metropolis.

Do you have a certain number in mind, price range, budget?
There is always a number I shoot for. My idea was to have a list with minimum 300 labels. The labels show our guests and consumers that we pay enough attention to detail to pretty much include all styles, regions, sub-regions and producers. Guests want to feel like they have more than their eyeful of producers they are familiar with. Then you have to include the geeky producers and geeky regions and grapes. This takes the guests on a vacation they have never been on before or gives them something to try that they have only heard of or read about in articles.

Pricing always needs to be competitive for your area because you don’t want your neighboring restaurant stealing the business! And it is never comfortable when a guest tells you they saw John Doe Cabernet Sauvignon at the spot next door for $60 cheaper on their wine list. But at the same time, ambience, service, and venue come into play with a wine list, so certain wines based on availability, allocation, and name can garner a higher price on the list.

Budget is not really a factor, because these days there are great wines in all categories of pricing and vintners and winemakers are making such balanced and harmonious wines at all price ranges.

Where do you start? What was your budget at Five Sixty? How big was the wine list?
At Five Sixty, I started with Wolf, because he is Austrian. I picked every Riesling, Gruner Veltliner, Sylvaner, Furmint, Kerner,  Blaufrankisch, and Zweigelt I could find. Think cuisine! Then I went to Germany, Alsace, Loire, Burgundy, and then Oregon. Why? All of these wines are feminine, light, elegant, and compliment the food exceptionally well. Then I rounded off with the heavy hitters of Bordeaux, Napa, Italy, Washington, and Australia. The wine list was pretty big, with $160,000 in wine inventory only.

Did you have specific regions you focused on? How did you choose those?
Since the cuisine was mostly Asian, you have to think about spices, herbs, types of protein, weight of protein. So I focused on regions that are synonymous with the given style of food and went straight to Burgundy, Germany, and Austria. Pinot, Chard, Riesling, and Gruner have different tiers of crispness and acidity per given vineyard, so knowing their styles I paired based on the given menus style.

How do you price the wines? Is it an across-the-board markup or do you price them differently?
Most wines receive an across-the-board markup, but wines that are rare, highly sought after and highly allocated, or Puck Restaurant only, receive a different and slightly higher markup. The markup on the wines varied from bottle to bottle. [In reference to the Belle Glos Taylor Lane Pinot Noir, priced at $127] I did have Taylor Lane on the list at a 34% markup, which is very average and comparable to what other fine venues would offer. Normal markups were anywhere from 25% to 40%. You never want to price yourself out of the game, but you always have to take into consideration the service element, as well as ambiance, staff, name, and knowledge of sommelier on staff. All of these roll into pricing factor.Single vineyard stuff is always more expensive, and if you are the only place in a city or the state that got the allocation, you can charge what you want!

How did you tailor your wine list to Dallas’s clientele, specifically? Were there certain wines you felt you had to include?
Dallas diners love to spend big so I surely gave them those hitters that they could depend on. But on the flip side, the masses need to be able to pick a $70 Cab and a $50 Pinot. Dallas diners want diversity. I was able to corner every style and profile for that level of comfort.

How do you educate a staff on a wine list that large?
Daily tastings and seminars for servers, bartenders, and the like. The staff needs to have every wine by the glass hit their palate, and even wines from the menu. Then there are weekly and sometimes daily tests to keep all information fresh as well as geography lessons on grape variety and type, because one needs to know there is difference in Cabernet coming from four different regions based on climate and that affects food greatly. There is nothing worse than an uneducated server not knowing how to pair and suggest different wines with different foods.

What do you think is the best way to organize a list? By varietal, country, flavor, etc?

Always organize country first, then region, then varietal (and vineyard where applicable). The wine list must have flow and starting at the country then dwindling down is the only way that makes sense for me.

What were some of your favorites that went on the list?
Servin Chablis, Lopez de Heredia Rioja Tondonia, Matrot Meursault, Mikulski Volnay, Fontodi Flaccianello, Gobelsburg Riesling Gobelsburger, Chiquet Brut Rose Champagne… just to name a few!

This week, everyone is nervous from the get, because Bobby tells our potential Stars that this will be their mid-term evaluation (Insert shots of contestants making obvious observations to camera here. “I could go home this week,” etc.). Rachael-with-an-extra-a-Ray comes on the flat screen to scare everyone away. Kidding. She is there to tell them about their challenge, which is to make grown-up food kid friendly. Oh-this will also be their first demo in front of the camera. Yes, the moment we’ve been waiting for, when disaster is sure to ensue. The contestants will be teamed up because the FN interns could only wrestle up 3 “grown up” foods, and there are six of them. So, Jeffrey and Jamika get tofu, Michael and Dallas Mel get Brussels sprouts, and Katie and “I’m Korean, ya’ll” Debbie get squid. No surprise here–the judges are children. Dallas Mel smartly says she wants to attach the sprouts to a texture kids like, so she purees the veg, adds cream cheese, and stirs the whole thing into a bunch of mashed potatoes. Her presentation goes okay but she runs out of time in the end. Jeffrey makes a strange chicken-nugget-tofu-spaghetti recipe, and he’s so pretty darn cute describing how to make it. The kids love him and so does RR. Jam/Tam cuts her tofu into tiny pieces and mixes it with corn and puts it in a wrap. She spends way too much time using corn silk as earrings and not enough time cooking. Mash-up Michael puts the Brussels sprouts in grilled cheese (?) and makes a sprout puppet. Katie makes a squid salad that seems like the opposite of kid-friendly, but the kiddos like it and her demo seems good to BF and RR. Deb puts soy sauce on her yams and fries her squid, but only gets to the breading portion of her demo before time runs out (kids like the yams though).

So, everyone gets props except Jam/Tam. The judges tell her she needs to learn to talk and cook at the same time. She starts to cry and doubt herself.

Next, Rachael is back to tell them they are going to be on her show (gulp) making kid food into something an adult would like. They will be paired up in the same teams as earlier. They will be presenting their dishes on LIVE TELEVISION. Well, really, live-to-tape, but whatevs. Everyone is cool with this except the J group (Jeffrey and Jamika). They are assigned hot dogs and baked beans. M&M (Michael and Mel) get tomato soup and grilled cheese, and K&D (Katie and Deb) get chicken nuggets and mac and cheese. Everyone comes together and makes a plan except J&J who just stand there and argue. Shopping happens. The M group is making tomato basil soup and grilled cheese skewers. Katie and Deb are making healthy mac and cheese and baked chicken nugget thingys. The J group decides on…well…I’m not even sure what they made. It had regular hot dogs, and chorizo, and beans, and rice. As they are cooking, they are both hating what they’ve made, but both are too nice or too chicken to say anything (stupid? yes).

So the big moment arrives! It’s time to appear on the Rachael Ray Show. Yes, she still has a show, for those who were wondering. The M group is up first. Mel is working it. She takes control. She’s confident. Michael, meanwhile, just stands there pretty much until the end, when he stands on his tippie-toes and gets fed a bite of grilled cheese skewer. Way to give it, man. Next up is K&D. They have choreographed a little routine and things are going well, although Katie is not looking up while she’s cooking. The judges are way impressed with Deb, who of course manages to squeeze in her signature phrase, “I’m Korean.” She also steals a few notes from Paula Deen’s playlist by insisting on adding real cream and saying, “don’t forget the bacon,” har har. Listen, we’ve already got one Paula Deen, and that is waaaaaaaaayyyyy more than enough.

Last up is J&J. Don’t we all know this is just going to be a trainwreck? Jeffrey is doing his thing, telling stories, making food, being charming. Jam/Tam is literally standing there. Watching him. Not.Saying.A.Word. It’s like she’s just watching his demo. Meanwhile, Jeffrey is nervously telling a story about how much his wife hates him because sometimes they have to eat two lunches! (Nervous laughter from the crowd.) Jam/Tam puts in about 50 cents at the end and pushes a spoon through a pot of beans. Worth noting–after their demo, which was clearly awful, Jeffrey tells Jamika she was “beautiful and bright.” Loving him more every ep.

Judging time! Jam is going home, I’m thinking. She was clearly the worst all day long. Although M&M “bummed out” Bobby Flay, Mel is still in the top three. Susie and Bob were scared by Katie’s demo for the kids (uh oh). J&J were “uncomfortable” for Bob to watch. But the judges jump on Jeff for not letting Jam say more at the RR show. (Whaaaa? It seemed like he was clearly just trying to keep momentum when his partner was so obviously freaked out.) Jeff and Deb are safe along with Mel. Final three are Michael, Katie, and Jamika. Katie goes. I thought she was cute and really positive, unlike downer Jamika who just complained the entire episode. She was good in the beginning, but now? Oh, well, Katie couldn’t cook I guess, and that’s important. Michael is surely not going to win either. Mel is still looking good. Next stop: Miami.

Here is the official information from the family:

There will be a visitation Sunday, July 5th from 7 to 9 pm at Turrentine Jackson & Morrow (2525 Central Expressway. Allen, TX  75013. 972-542-2601) Funeral mass will take place Monday, July 6 at 10:00 am at Holy Cross Catholic Church (7000 Morningstar
The Colony, TX  75056. 972-625-5252.

Services will be followed by a reception at the church. If you like to participate in the preparation of the reception, please call 214-217-2818.

If you attend and are a chef, please wear your “chef’s best” to honor François and to reaffirm our commitment and friendship to the great profession that we have chosen.

Please keep Catherine, Antoine and Julia in your prayers.

So, I just sat down and read Jennifer’s interview with Craft Dallas’ Tom Colicchio in which he says that last year I printed “some gossip that wasn’t accurate at all.”

This is a long story and  it goes back to last spring when rumors were swirling around Dallas that N9NE and Craft were in trouble. I was in Aspen for the Food and Wine Festival. At the opening night soiree, a lot of Dallas folks in attendance and several big names in the Dallas restaurant biz came up to me and said, “Craft is changing to Craftbar.”

The next morning, I went straight to Tom Colicchio and asked him point blank. I printed his reply verbatim. Two weeks later, my cell phone rings and it is TC. He calls me a rumormonger because I speculated that something might change. Read the old report. What? I can’t voice an opinion? I don’t think I printed “some gossip that wasn’t accurate at all.”

What. Ever. So, we talked about an hour–specifically about blogging and how it differs from print product and how things on the Internet can get out of hand so fast–and ended on nice terms. He said if I ever needed to ask him a question, fire away. He is a man of his word.

Fast forward to a month or so ago. I get an e-mail from Craft’s local PR firm. They are interested in holding the SideDish Supper Club at Craft. I wrote (paraphrasing) “I called you folks before to get TC to do a SDSC and nobody called me back.” PR gal says lemme get back to you. She e-mails back and says TC is coming to town to do a wine dinner. Do I wanna talk to him? I say, sure.

Then a SideDish reader leaves a comment under the announcement of said wine dinner intimating that TC is no longer the owner of Craft Dallas. It reads, “Now that he [Colicchio] no longer owns the place, and signed a licensing agreement with the owners of the hotel, he is contractually obligated to be at the restaurant X times per year. What a shame.”

SO, as a recovering rumormonger and a woman of my word, I e-mailed the PR gal and asked her to verify or deny what the commenter said. I copy and pasted the comment and wrote: “Someone left this comment on the blog. Could you confirm or deny. I don’t want to leave comment out there if it isn’t true. Thanks, Nancy.”

The next day I get this reply from local PR gal: “I want to be sure to clarify that Tom is not doing a series of dinners at Craft. He’ll be part of the wine dinner next week, but each time he’s in Dallas, we expect his agenda to be different. In fact, with the filming of “Top Chef,” we’re not even sure when he’ll be able to make it back to Dallas again this year. Also, Tom’s name is still on the restaurant, and he is very much involved with the concept and menu. We would love to talk more about hosting SideDish’s Supper Club at Craft!”

I took a pass on talking to Colicchio because I originally (January) wanted to explore the idea of doing a Supper Club and that wasn’t going to happen  because he would have just thrown his own wine dinner. And frankly, I didn’t appreciate getting such a flabby answer from the  TC folks.

And that’s the facts.