Some eat to live, but it's a fair assumption that most chefs live to eat, so it's hardly surprising that most have given some thought to what their last meal on Earth would be. Or, at the very least, they can come up with an answer on the fly. We caught up with the likes of Giada De Laurentiis, Thomas Keller, Michael Chiarello, and Masaharu Morimoto to find out their answers to this crucial question — watch the video to hear their (often surprising) answers!
Who better to cover the finale of Top Chef All-Stars than former cheftestant (and contender from this season!) Fabio Viviani? Fabio, take it away!
Here we go. We're getting close to knowing who the Top Chef will be. I mean, these people are all Top Chefs in my book already, and honestly I believe that everyone but me was truly at a certain point thinking that they were actually going to win.
Now, let's get to the juice: three last standing! Richard is worried already, Mike is on a roll, and the Black Hammer is doing some voodoo in order to bring the kiss of death on the neck of the other two chefs! You guys know how much I love Antonia. We are friends, so please stop giving me crap about the fact that I always side with the boys, 'cause no one make the ladies happy like I already try to do. I'm just having fun with her.
The rest of Fabio's humorous recap is after the jump.
- Gail Simmons opens up about her role as hostess of Top Chef: Just Desserts. — Feast
- Tips for making homemade sausage. — Huffington Post Food
- Everything you need to know about Morimoto's new Napa restaurant. — Inside Scoop
- Be like Thomas Keller and make your own cured lemons. — Food Wishes
- How to refuse dessert politely. — Chow
- On a hot night, serve chilled cucumber soup for dinner. — The Epi-Log
- Anthony Bourdain is hosting a food writing contest. — Eater
- Catching up with the Food Network's Adam Gertler. — Serious Eats
- Find out how President Obama prefers his pizza slices. — Grub Street CHI
The Iron Chef began by making a fried fish cake noodle soup, first puréeing white fish with egg whites, potato starch, and soy, then piping the tacky, moist mousse into simmering fish broth to form udon-like noodles, which were finished with a flash-fry in vegetable oil.
But the real show began when Morimoto pulled out his mad Japanese knife techniques to create the most stunning sashimi platter that I've ever seen. Read more about it after the jump.
- A first look at Anthony Bourdain's soon-to-be-released book, Medium Raw. — Grub Street NY
- Announcing the winner of the Food52 and Cook's Illustrated recipe-off. — Slate
- How to date a chef without getting fat. — iVillage
- An all-encompassing guide to paprika. — Serious Eats
- Iron Chef Masaharu Morimoto is launching a Summer booze cruise in New York City. — Eater NY
- Rick Bayless's menu for the recent state dinner at the White House sounds amazing. — Huffington Post Food
- Learn how to make pad Thai at home. — Chow
- Entertaining pros provide their advice for the perfect party invitations. — The Epi-Log
- Find out why the
Last Sunday night's Super Chef Battle: An Iron Chef America event starring Michelle Obama and White House chef Cris Comerford turned out to be the Food Network's highest-rated, most-watched show ever — attracting 7.6 million viewers. Since so many people tuned in, I put together a quiz that tests your knowledge of the culinary competition. Find out how well you know your Iron Chef fun facts now! Take the Quiz
Although no sushi will be on the menu, the concept will offer travelers easily portable meals like soups and salads, as well as a variety of skewered meats and vegetables.
Known as yakitori in Japan, skewers are an incredibly popular street food and Morimoto hopes to introduce the world to his interpretation of it. "Yakitori is the next big wave, I think," Morimoto said, adding confidently, "It will be very popular."
While the rollout dates and details concerning the locations have not been released, I think the idea sounds interesting. I've yet to experience yakitori and am curious to see how Morimoto translates it to the masses. How about you? Have you had yakitori? Will Morimoto's latest endeavor be a success?
This season will purportedly "take the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives." Alton Brown hosts once again, with the competitors facing the wrath of three judges: returning panelist and restaurateur Donatella Arpaia, Vogue food writer Jeffrey Steingarten, and sustainable advisor (and Slow Food Nation director) Anya Fernald.
Who will be next to join the likes of Bobby Flay, Cat Cora, Mario Batali, Michael Symon, and Masaharu Morimoto (who just confirmed plans to open his first West Coast restaurant)? I've got my speculations — and I'd love to hear yours below. Find out who the 10 contenders are.
As I mentioned yesterday, Party and I are headed to Aspen this weekend for what is considered the food industry's biggest gathering of the year. Before we report back with inspiring moments and witty words from this year's gustatory fest, I wanted to take a look back at the best that Aspen had to offer last year.
Masaharu Morimoto isn't the only celebrity chef to be serving stepped-up stadium food at future Yankees games. As part of the stadium's new Legends Culinary Series, at select games, famous New York chefs will serve up signature dishes at the stadium's Legends Suite Club.
In addition to Iron Chef Morimoto, the star-studded lineup of chefs will include Alex Guarnaschelli of The Cooking Loft and Butter restaurant, April Bloomfield of The Spotted Pig, and Sirio Maccioni of Le Cirque. Chocolatier Godiva will also be on hand to create signature chocolate desserts.
Food Network has announced that it, too, will be rolling out its first-ever food stands. The stands will feature "quality takes on classic" foods that incorporate "the ethnic cuisines of New York City, Food Network's hometown," according to a statement from the network. Hot dogs, burgers, and fries will be in the mix — but so will Puerto Rican pork sandwiches and Chinese cold noodles.
Since variety is the spice of life, and because dining options at sports events do seem to be trending toward the upscale, I suppose premium dining at the stadium makes business sense. PartySugar and I both agree, however, that canapés can never take the place of chili dogs at the ballpark. What do you think? Would you want to eat gourmet cuisine at a sporting event?