Let’s take a break from cooking for just one day. I really want to tell you about what I did today, but I will forewarn you — I was invited to this event, a product launch. It’s not something that I generally talk about on this blog, but it was a great event at a great place so I just wanted to share a bit. And to be clear: I wasn’t asked to write about it, nor was I persuaded in any way to say something nice …

So, what was it? Starbucks has just launched Via, an instant coffee. Yea, I know. You are probably smacking your lips in disgust and shaking your head. I have some wonderful memories of traveling in Europe that are dotted with drinking way too much horrific NesCafe instant coffee … blech. It had this burnt, dirty taste that still makes me cringe.

The strange thing was that when I tried the Via, I actually liked it. It won’t replace the brewed coffee that my husband makes me every morning (thanks, honey!) and it won’t stop me from occasionally feeding my nonfat Caramel Macchiato habit. But it’s good and I wouldn’t hesitate to make it when Shawn forgets to brew me coffee once in a while.

Back to the event. It was held at Craftbar – one of Tom Colicchio’s New York spots. Sadly, I didn’t see Tom, but believe me, I looked. I have a huge chef-crush on that man. Seriously. That smile …

I digress.

The food, which came straight from the Craftbar menu, was out of this world. The mixed greens salad might have looked simple, but the shallot vinaigrette was extraordinary. I want that recipe (Tom, dear, would you send it over? If only it were that simple). I don’t even know that I can adequately describe the flavor — it was slightly sweet, full and salty, in a very good way. I could have stopped eating there and been a very happy woman … but I am glad I didn’t.

For my entree, I had Fried Organic Chicken, Collard Greens, Watermelon and Picholine Olive. If you read New York Magazine with any bit of regularity, you probably know that fried chicken is the “it” food of the moment in New York. Well, I can tell you that this chicken was to die for … Every crunch just screamed with flavor. If I was at home, I would have happily picked up the bones and sucked every bit of breading off. It was just so good.

And dessert … oh, dessert. Olive Oil Cake, Black Mission Fig, Rosemary Ice Cream, Pine Nuts … Swoon. First off, I have never had figs before. Heck, I have avoided them. When I think fig, I think Newton’s and they aren’t my fav. So, I just don’t do it … except today. When it arrived, I nervously took a bite. Then another. Then another. Turns out I happen to love figs. Who knew? As if that’s not enough, the rosemary ice cream tasted of fresh rosemary just plucked from the home garden — and I love that flavor. And the pine nuts? Salted and lovely. The cake was lovely too.

I need to get this off my chest: Ariane’s reaction to criticism during the Quick Fire challenge was pitiful. The flicked head and rolled eyes really got under my skin. Fast. She needs to step up or get out.

If last season was the season of gratuitous cursing, this season is the season of bad attitudes. Case in point: Eugene saying Team Cougar’s food was obviously better than Team Sexy Pants. Pathetic. Obviously, that wasn’t the case for the Foo Fighters. And at the end of the day, it doesn’t matter what you think about your food. What matters is what the client thinks aboutIf it was the case, then it would have been Team Cougar rockin’ out at the Foo Fighters concert.

Hollywood Jeff, he who thinks hair checks have a place in the kitchen, needs to worry less about his locks and more about his crocks … bad pun, but you know what I mean. Perhaps he’s good in the kitchen … but his vanity is wearing on me.

Where did the eyeliner on Gail Simmons come from? Might she be smitten with the Foo Fighters enough to break out of her usual makeup routine? I sure would be. Read the rest of this entry…

Wow, where to begin?

A lot of the dishes served this episode seemed to fail. And in some of the cases, the chefs knew the dishes weren’t that good before they served them. Why send a not-so-good dish out? And what’s with all the dated plating and presentation? I would think that as Top Chef competitors, you would know enough to strive for innovation every single time.

Furthermore, if this batch of chefs could have learned anything from last week’s elimination, it’s that you do not make something you’ve never used/made before when your spot in the competition as at stake. Jill, are you listening? You don’t use an egg you’ve never used before, in a dish that won’t be enhanced by it … And worse, you can’t give a convincing, sensible reason why you should be given another chance. It’s no wonder that she was the one to go.

Read the rest of this entry…

It’s baaaacccckkkkkkk!

Top Chef returned on Wednesday night, with a whole new cast of characters. This time the chefs are tackling New York, the city that never sleeps.

Did you watch the episode? If so, read on after the jump.

Read the rest of this entry…

Last night, I live blogged the finale of Top Chef Chicago. I know, I know — should have told you all that I was going to do that! But, it was sort of on a whim.

Once thing I did find with live blogging was that there wasn’t a whole lot of time to insert opinion and reflection. No matter, I am here to give you my final thoughts now.

Lisa. For all her attitude, rudeness, and disrespect, she did come through tonight. The cutting of the show as undeniably positive towards her, showing that she does indeed have an iota of kitchen proficiency after all. It does make you wonder if we were duped into thinking otherwise all season. Read the rest of this entry…

Here we go, folks. I decided that in honor of the final episode, I would try something I have never done before: live blogging . . . Warning, if you haven’t seen the episode, this will be a spoiler. Read the rest of this entry…

I am so disappointed.

This elimination was a nail biter. Antonia undercooked those beans (couldn’t you just read the subtext of “how long did you soak these beans for?”). Lisa has been a bottom two dweller since . . . well for the whole run. Could Lisa actually make it through another week?

Yes. Yes, she could. I am aghast. I am shocked. Lisa is going to the finale. Antonia is not.

Seriously. How could Lisa make it through? Why don’t the judges notice — or acknowledge — that she’s at the judge’s table week after week. Problem? Definitely. Something is just not right here. And her little gripe-session about Richard and Stephanie not congratulating her? Pathetic. Why hadn’t she just gone home?

Meanwhile, one of my favs, Antonia, packs her knives. The injustice.

Regarding the episode: I loved how Stephanie thought on her feet after the pork belly problem. She really pulled out three good looking plates. And Richard (who’s a new dad!) brought his best game too.

Lisa’s reaction when Padma announced that Stephanie would be choosing the sous chefs (prize for winning the Quickfire) was absolutely priceless. We were laughing out loud . . .

Butchering the pig . . . ehh. That would be the breaking point for me. Not sure I could hack it (no pun intended) in the competition with that challenge.

Onto the finale.

EDITED TO ADD: Check out pics of Richard’s adorable baby girl here. No wonder he’s been waxing poetic about “little Blais” babies this season . . . Her name is Riley.

To quote Dirty Dancing, when I am wrong, I say I am wrong. Last week I indicated that I didn’t think Lisa could find her way around a steak but Richard could . . . um, what a shock that was. Richard’s was undercooked and improperly butchered . . . and Lisa’s wasn’t.

So, Spike and Lisa can do something right: butcher and cook a steak.

Lisa wouldn’t want the responsibility of choosing a protein? I would! Fortunately, that was the reward for Quick Fire winner Spike, who once again squandered it. Frozen scallops? That’s the special protein you choose? Seriously.

Stephanie clinched the win, showing that she is indeed a contender. I am worried about Richard though – he hasn’t been doing as well lately. I think it’s high time to step it up again.

My husband brought up an interesting point: Lisa has been in the bottom three for countless weeks. How has she managed to survive? And all the time at the Judges’ Table she wears such a puss . . . I think she will be next to go.

Final two: Richard and Antonia. What do you think?

EDITED TO NOTE: I originally said that Antonia had won — fortunately Virtual Frolic caught my gaffe and corrected me. My sincere apologies for the error.

Alright, alright. I am really late on this. I did watch on Wednesday, but a combination of factors (laptop at service center, really busy, needing to – gasp – sleep) prevented me from finishing in a timely manner.

Regardless, here’s what I thought. As always, I cannot wait to hear what you all thought too. We are coming down to the wire on the competition. Looks like my prediction of a Dale, Richard, Antonia finale missed the mark . . . I still think Richard and Antonia will be in the finale, but who else? Stephanie perhaps? She excelled this week, but hasn’t been memorable in past weeks. She’s probably the strongest of the other remaining chefs.

Anyway, onto the episode. The Quick Fire was really interesting, albeit unusual. To see these Top Chef contenders stumble through eggs over easy and fret about egg white filled pots of poaching eggs was a trip . . . There is nothing highbrow about that. It was no surprise — to me at least — that Antonia did well at the challenge. She has proved throughout the series that she is not only a great chef, but a regular home cook too. Good to know that she can handle both sides of the cooking equation. Read the rest of this entry…

**Spoiler Alert**

If you didn’t watch the show, back away from the computer quickly. Come back when you have.

**End**

Just when I decided that maybe Andrew wasn’t that bad . . . just when I decided that maybe I could tolerate him, this happens. The guy did bring a healthy dose of comic relief to the show with his great one-liners. And the how-many-cuss-words-can-I-say-in-one-episode died away too . . . But alas, his bizarre interpretation of sushi got him sent home. Should have used used brown rice inside . . .

The heavy tension with the contestants and the judges at judges table was almost uncomfortable to watch. Even Shawn said, “I can’t believe they (the contestants) are talking to them (the judges) like that.” It seemed like Andrew, Spike and Lisa were incredibly hostile. Now granted, that could have been just how the scene was cut . . . Read the rest of this entry…