D Magazine’s Loren Means loves to watch Top Chef. Therefore, she volunteered to watch all of the episodes this season and write a recap. She’s a Texan and she’s on Texan stereotype alert. Go, Loren.
Top Chef is back and according to Bravo’s tagline for the show, “Everything is Bigger in Texas!” Wow, I wonder where they got that idea. Note to producers: We are bigger than France. And our buildings are NOT bigger than those in New York. So there’s one strike. I suggest you change your promotion from bigger to better. On to the show.
After meeting most of the cheftestants last night–not all 29 of them, but most–I think it’s safe to say we have some very talented people on this season. Tom Colicchio appears more aggressive this season and he kicked them off Simon Cowell-style. Grrr. I like this Tom.
Oh, it gets better. Continue reading "Top Chef: Texas Episode One Recap"10 Comments »
Anthony Bourdain will be at The Majestic tonight. Tickets are still available. I understand there will be a Q&A segment in the show. Can’t go? Send me your questions. I’ll try to get them answered.
Oh, and Tony. Tonight is the sixth game of the World Series. Our Texas Rangers could be champions before your show is over. You’ve will have hard core Rangers fans in the audience with DVRs recording the game. Please do not give game updates. That goes for you fans in the audience. If I see one of you on your cell phone getting game results, I WILL CUT YOU.8 Comments »
Whenever I get grumpy, I go to my DVR and watch a rerun of Posh Nosh. The show is a 2003 BBC show parodying TV chef. I think it may be ten minutes long. The program stars Arabella Weir and Richard E. Grant as the chefs Simon and Minty Marchmont and is telecast from their make believe restaurant The Quill and Tassel. One of my favorite shows is below. Search for the episodes online or KERA and us them like Xanax.11 Comments »
I almost sent this email straight to Steven Doyle because I think he should audition. Then I thought maybe somebody else might like a chance. This call comes from Nick Corporon, Casting Associate with Pilgrim Studios.
We’re currently casting a TV show to appear on a major cable network. Any way you can help us get the word out, would be greatly appreciated. And if you personally know anyone who would be great, please pass this along!
Go long. I’m throwing.
Are you a chef, restaurateur, foodie or gourmet who is ready to find the love of his life? Pilgrim Studios is looking for a single, attractive and charming culinary enthusiast to be our featured bachelor on a new, unscripted show for a major cable network.
Jump for it.(Doyle, I get 20 percent)7 Comments »
Buddy Valastro of TLC’s hit show, Cake Boss, takes ten minutes to talk to D Magazine intern, Carol Shih, about his upcoming event on November 13 in Dallas. Sure, Buddy’s usually barking out orders in his New Joisey accent when he’s got to make a toilet bowl cake that actually flushes, but he’s really just a guy who loves his wife and four kids. Tell Buddy what cake you want, and he’ll whip it right up.
Here is a transcript of our recent phone conversation:
CS: Since you’re going to be in Texas on November 13, I have to ask: what’s your favorite thing about Dallas?
BV: Honestly, it’s my first time going to Dallas, so I’m excited to see the sites. There are so many great people who come to the bakery from Texas, I thought it was a place I owed it to the fans to go to and have a good time.
CS: What’s a talent or skill that not even your viewers know about?
Jump for it.1 Comment »
Last night, Bronwen Weber of Frosted Art Bakery and Studio in Dallas made the cake you see above. For her efforts, she was crowned the winner of Food Network Challenge: Lion King Cakes. The win marked her 14th medal from the Food Network Challenges (more than any other contestant), as well as her eighth gold (first place) medal, which is three more than the second best challenger. She is the queen of Lion King cakes for sure.
Do you follow The Casey on Twitter. I do. She’s a busy gal. In the last two weeks she has “had dinner with good friends,” filmed a commercial for Healthy Choice, cheffed at a fundraiser in St. Helena , admitted she “hearts Justin Bieber,”and made an appearance at Sam’s Club in Plano. Oh, I buried my lede. Yesterday she tweeted: “At the new la Condessa in Napa! So tasty! I live in napa!” Brownstone still lists her as executive chef. I’m just curious. Tweeting her now…
UPPITY DATE: This just in: @DSideDish: of course I am!
DOUBLEUPPITY DATE: And another!@DSideDish: between Napa and endorsements and cooking for events… I am pretty elusive!12 Comments »
Tony’s gotta brand new bag: “The Layover” starts November 21 at 8PM Dallas (CST) on the Travel Channel.
Contributor Brooklynne Peters attended chef Nick Stellino’s cooking class at Abacus yesterday and files this report:
According to chef Nick Stellino, star of Nick Stellino Cooking with Friends, Cucina Amore I, II and III, Nick Stellino’s Family Kitchen I, II, III, IV and V, and the PBS specials Nick Stellino’s Dinner Party, Nick Stellino: Food, Love & Family, and Nick Stellino Cooking With Friends, the art of cooking is likened to knowing “what it’s like to stop the hands of time the moment your lips touch hers.” Catch phrases like this, in addition to his cooking, are what captivated Stellino’s Dallas audience Saturday morning at the cooking class he hosted at Abacus.
Stellino, a native Sicilian, led the class through some of his signature recipes, including garlic and oil pasta and clams with sausage and tomatoes. When Stellino wasn’t impressing the crowd with his dishes, he was entertaining them with anecdotes, jokes, and his theories about food.
Wednesday night, Travel Channel show Man V. Food Nation aired the episode they shot in Dallas. Our ace reality TV food reporter, Harrison Smith, dutifully watched the show and turned his report on time. I, however, failed to post it in a timely manner. My apology to Harrison. Below he recaps the show and incorporate lots of pho-ny puns in the process. And yes, that’s pronounced “fuh,” not “foe.”
Adam Richman lives the life I dream of: traveling the country, eating lots of food, acting silly, and getting paid. Richman hosts Man V. Food Nation, which, if the show doesn’t sound familiar, is to Man V. Food as tomato bisque is to the tomato. It’s the next step, naturally.
After traveling the country, eating lots of food, acting silly, and getting paid to do Man V. Food for three seasons, Richman now does the same thing—but invites seemingly normal eaters (like Pete McGillis of our own Dallas, Texas) to do it with him. Adam coached Pete to take down the Super Pho Challenge at Sprout’s Springroll & Pho. Pete had to consume five pounds of the Vietnamese noodle soup in 30 minutes.
Jump.14 Comments »
In the early 1970s, Julia Child, that awkward, unlikely figurehead from the front of the mid-century culinary ship, had me at bonjour. Like many of you, I spent many formative (pre-cable) hours following Julia on PBS, enchanted by her stilted speech, her soap-and-water directness, and her unapologetic rapture in the kitchen.
Years later, in 1988, my college boyfriend and I drove to Virginia so that I could meet his grandmother, Maimie, for the first time. During our visit, she flooded me with stories of her college roommate at Smith, who just happened to be Julia McWilliams (pre-Child). According to the birdlike Maimie, they called each other by the nicknames “Skinny” and “Fatty.” Maimie was the latter. And Julia—or Skinny—was a domestic lost-cause.
But I digress.
Julia would have been 99 this week, and in honor of her royal rightness, HuffPost compiled nine of their favorite episodes of The French Chef, Julia Child & Company and Julia & Jacques: Cooking at Home. The omelette episode, especially, takes me back to that vinyl couch in our sunroom, where I spent many a Saturday afternoon glued to the set (and the vinyl) as Julia stumbled through sentences and tried to find something to do with her hands when they weren’t actively engaged in pinching dough and swinging a cleaver. Revisiting those clips today feels like opening a window on a breezy fall day. Join me in enjoying them.
jump for more Julia nostalgia… Continue reading "Julia Child Would Have Been 99 This Week. That Gets Me Thinking…"
Contributor Brooklynne Peters landed a one-on-one interview with NOSH line cook and Hell’s Kitchen, Season Nine contestant, Carrie Keep. The two sat down at Coal Vines Pizza and Wine Bar in Uptown last week, during which time Keep dished about the show’s behind-the-scenes drama and how she only has eyes for “cheffy.” Take it away, Brooklynne…
“I did not sleep with Brendan,” Dallas chef and Hell’s Kitchen, Season Nine contestant Carrie Keep clarified over calamari and bruschetta as she cleared the air about her (non) relationship with Brendan, girl drama on the show, and why she ultimately felt like she let chef Gordon Ramsay down.
Keep, who has a little over two years of cooking experience and a brand new degree from Le Cordon Bleu, beat out 20,000 applicants to become one of 18 final contestants on Hell’s Kitchen, the reality cooking show that banks on aspiring chefs’ ambition (and vulnerabilities) and chef Gordon Ramsay’s volatility. As of this week, she’s worked her way into to the final 10 and has a lot to say about how she got there.
Harrison Smith brings us the report on this week’s Master Chef. Unfortunately for me, I don’t have cable, thus watch it a day late, thus didn’t know Ben Starr was kicked off.
Well folks, I guess all good things must come to an end. Ben Starr, Lewisville’s lovable baker of all things pumpkin and creator of all things tasty, was eliminated from Master Chef after making the show’s top five. Give the guy a hand, everyone, give the guy a hand—he’s made it through the Gordon Ramsay gauntlet.
Details after the jump.3 Comments »
This just in from the press-release mill:
Fans hungering for a taste of Season 9 have some new information to satiate them until Top Chef returns—the ninth season of the Emmy-Award winning (and recently nominated once again) show will head south, to the great state of Texas.
Whether Padma Lakshmi will be donning a cowboy hat remains to be seen, but we know she’ll be saddling up with the regular judges chef Tom Colicchio, Gail Simmons, and new two new faces—famed chef and restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson. Emeril is known for bringing the heat, and Hugh’s certainly not known for holding back (just relive some of his best zings from his run on Top Chef Masters for a refresh), so it seems like they’ll fit right in.
And since everything’s bigger and such the competition will be in not one, but three cities—Austin, Dallas and San Antonio. We hope the cheftestants cowboy boots are made for walking (sorry, had to!)
What other Texas-style beans are there to spill? Season 9 also promises many surprising twists and turns and never-before-seen challenges and events when it returns in the fall.4 Comments »
Last night John Tesar played a 53-year old geezer chef on a thrilling episode of Food Network’s Extreme Chef. He faced two younger chefs: Joe, a douchey New York dude who was once a private chef for Donald Trump; and Greg, a Portland chef who couldn’t cut it in medical school so he quit and went to the CIA.
Tesar was confident from the start. “I run 10 miles a day,” Tesar gloated. After that, he works all day and night. The competition took place on a 60-acre farm in Malibu Canyon and the premise had the chefs running all over the place to source ingredients.
HEARTY BREAKFAST was the segment. To obtain eggs, the chefs had to conquer a “crop-stical course” made of bales of hay formed into various tunnels and towers. Tesar, a virtual Jack LaLane, was first to the eggs (he picked duck!) and he won the first competition soundly with his ginger and duck egg French toast. (I think there was a fruit salad and some whiskey involved, but I can’t read my notes, and I refuse to rerun the show.) It only matters that when the Simon Cowell wannabe (and lookalike) host announced Tesar as the winner, Tesar took a modest Zen-like bow. Tesar is now the master of “the unconventional use of an egg.”
No, it’s not over. There are still 45 minutes left in the show. Here we go.11 Comments »
OK, so technically he just recounted doing so on The Colbert Report, but his description of biting into a fatted, endangered bird is one for the vault:
|The Colbert Report||Mon – Thurs 11:30pm / 10:30c|
The Tesar is on The TV tonight. He will appear on The Food Network’s EXtreme Chef at 9PM. I believe The Tesar is hosting The Watching Party with specials on wine. Tonight’s episode “Survive The Farm” sounds exciting. Listen:
Three chefs travel to a farm to dig for their own ingredients, but a powerful dust storm stops them in their tracks. And one chef almost quits after a cow he’s milking goes mad.
Tune in to see which chef goes mad with the cow. Spoiler alert: It couldn’t be The Tesar. He’s already mad.
I just watched the trailer for Top Chef Just Desserts and learned about “poo orgasms” and “sugar hookers.” Show looks, well, interesting? Shocker! Dallas has a chef in the competition: Lina Biancamano, the executive pastry chef at Stephan Pyles. The show season-premier is August 24 on Bravo at 9PM.2 Comments »
This season’s MasterChef, on Monday and Tuesday nights on Fox, featured two local heroes: Jennie Kelley, a singer with Polyphonic Spree, and travel writer Ben Starr. Kelley was bumped off last week. Now we’re down to Ben. Intrepid intern, Harrison Smith, is all over the show like hot on fries. Here’s his recap of last night’s show.
Gordon Ramsay is starting to grow on me. Maybe this is because after ten episodes of MasterChef I’ve become anesthetized to his shouts and rants. Maybe it’s the happy, cheerful work environment here at <i>D Magazine</i> that’s influencing my opinion of him. I don’t know what it is, but the Scottish chef just doesn’t annoy me like he used to.
Last night’s episode began with a team competition at Ramsay’s restaurant at The London West Hollywood, one of three of his restaurants in the U.S. Two teams of contestants, one led by Dallas’ own Ben Starr and the other by Gloucester fisherman Christian Collins, were given 90 minutes to make hors d’oeuvres for a Hollywood party of 300 people. Both teams were required to cook three courses: vegetable, beef, and dessert. Strangely enough both teams decided to cook just about the same thing. Ben’s team turned out a chilled tomato-mint gazpacho for their vegetable entry, beef Wellington, and chocolate profiteroles (a French way of saying “chocolate cream puffs”).