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In the Kitchen With Ryan Scott

partysugar — Mon, 21 Jul 2008 11:15:39 -0700

Last week I had the wonderful opportunity of going into the kitchen at San Francisco's Mission Beach Cafe. Chef Ryan Scott, a competitor on this season's Top Chef, invited me in for a crouton cooking lesson. The friendly, good-looking chef told me about his re-creation of the menu and his hopes to build the restaurant's status. With his TC experience behind him, Scott is busy focusing on cooking and making culinary appearances.
His delicious food is comforting yet sophisticated, familiar yet complex. If you're in the Bay Area, I highly recommend checking out the cafe. His homemade croutons (found in everything from soups to salads) are the best I've ever tasted. If you aren't in the area, bring a little bit of Ryan into your home with this amazing crouton recipe.
Instead of writing out the recipe, Scott, a hands on chef, preferred to teach me personally how to make them. To go behind the scenes and learn how to make Chef Scott's scrumptious croutons, take a look at our exclusive video, and read more.

Homemade Croutons
From Ryan Scott

The key to making these delicious croutons is a large quantity of butter. According to Chef Scott, the bread should be fried in a "Jacuzzi of butter."

Ingredients

1 stick unsalted butter
1 bundle fresh thyme, tied together with cooking string
6-8 garlic cloves, peeled
4 dried arbol chilies
2-4 cups ciabatta bread, torn into bite-sized pieces

Directions

In a large saute pan over medium heat, melt the butter. When the butter is bubbling and melted (do not let it brown) add the thyme, garlic, and chilies. Saute for a couple of minutes, tossing to coat with the butter.
When you hear the thyme start to snap and pop, add the bread pieces.
Toss to coat. Cook, stirring or tossing occasionally for 5-7 minutes.
Meanwhile, preheat the broiler.
Place the bread under the broiler for 3-5 minutes until it is crisped and brown.
If desired, finish on the stove, with 2 more minutes of sautéing.
Remove the pan from the heat and transfer croutons to another dish to cool.
Remove the thyme, garlic, and chilies* from the croutons. Enjoy the croutons immediately or keep stored in an air-tight container for 2 days.

Makes 2-4 cups of croutons.

*Do not simply discard these ingredients. Chef Scott uses the thyme bundles to season stocks and the sautéed garlic adds depth to his appetizing aioli.

Print recipe with images | without images

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Is Ryan Scott Ready for Some Football?

YumSugar — Fri, 18 Apr 2008 07:28:33 -0700

Some of you are lamenting the fact that San Francisco's Ryan Scott had to leave the competition already, while others are glad to see him gone. I was actually bummed to see him leave already, I think he's a really fun guy, and besides, it was tough to see another San Franciscan say farewell. Yet, no matter what you think of the guy, he's quite charming and is a lot of fun. We had a chance to speak with him yesterday afternoon. He chatted about football, future plans and putting himself up for auction. To find out what he had to say, read more.

YumSugar: Hi Ryan, thanks for talking to us again.
Ryan Scott: Of course, this the sixth interview I've done, it's good to end with someone from San Francisco.

YS: Okay, so tell us, what was it like seeing yourself on TV?
RS: It's been interesting. The response has been overwhelming and great. I can't, I'm not... what's it been like? Kinda funny really. It's been a pleasure. The editing was as good as it could get, it wasn't bad and the response has been great.

YS: So do you want to do more TV?
RS: In a heartbeat.

YS: What would it be about?
RS: Tailgating. Totally based on tailgating and chicken piccata. [Laughs] No, it'd be a simple show based around helping people. Just quick, fast, easy, simple healthy meals. I'd have friends come over, I'd want to have an SF based show since we don't really have one. It's my turn to do one, and it would be great to bring in chefs like Gary Danko and find out what they eat on their day off. I think it would be great.

Whatever it is, it won't be reality based. We've pitched around a few ideas. I just want something that's a good experience. We've got a UK based company that's interested. So we'll see.

YS: Alright, let's talk about last night's episode. Really? Poached pears at a tailgate party?
RS: Do I look like a guy that goes to a freaking football game? It's just not me. I wanted to give the whole experience, with an entree and dessert. And the weird part is Padma liked the pear, she thought I should have served it in a dixie cup. So I brought some California flair to a tailgate and they didn't like it.

YS: You should have put it on a stick.
RS: Padma said that too.

YS: So what was going through your mind during judge's panel?
RS: I was blown away. The people [at the tailgate] were so responsive, maybe it was the schmoozing factor. At least I didn't ask fans what Spike did, when the Bears last won the Super Bowl, thank god. You know, I don't even know who was at last year's Super Bowl.

But at judge's panel, I just couldn't believe it. I really felt any of us three could have gone home. I think they knocked Mark too much. They knocked him and his chowder. Top Chef is about your own interpretation. I did mine of a tailgate and he did his. I went home, so what are you gonna do?

YS: Did you cry?
RS: [Laughs] No, but you know, you're wound up and then suddenly they ask if I missed my family or my then girlfriend. And then you think oh god you're going to get a tear out of me. It's really an emotional roller coaster. And you get close to people. How can you not? It's only five weeks, but you're cooking nonstop.

YS: So who are you rooting for?
RS: I'm rooting for a couple of people. I'm a fan of Rich and think he has a good chance, and I'm a huge fan of Steph and Antonia. I ate at her place in LA. But I think Steph is just really hitting the mark. Her flavor profile is really what people want right now.

YS: Going back to judge's panel for a minute, what were you thinking during it all?
RS: Well here's the play-by-play. I'm looking at Paul Kahan, who I respect. I'm looking at Tom and I'm listening to what they're saying, and they're going to town and they're brutal. And really all I'm thinking is that I'm really going home because of tailgate. And then I thought of all my friends who watch sports and they're going to rip me apart. I've been invited to more football games this morning then I have in my entire life.

YS: At the end of the episode you said the experience wasn't going to change you, but it would change the way you cook. What did you mean?
RS: Well it broadened my horizon to new techniques. I mean you put a bell pepper in front of 16 people and everyone's going to do something different. What I got from this is how to look at things differently. I mean I cook stupid simple, and it opened my eyes to new techniques.

YS: So now that you're not at Myth, do you have much free time?
RS: I really thought I would, but I've been busier than I have ever been. I've been able to get my business license together, and I'm working actively with my business partners. We've been together 18 months and we put two offers yesterday on two different restaurants. It just doesn't happen that easily. Any restauranteur knows you can't just do that. We want longevity. I want the next move to be a really good move and we'll hold out until we can be the next Nopa or Zuni Cafe. I want to be open forever, the kind of restaurant where you can come back to all the time.

YS: Sounds good, we can't wait to hear more about this. But now we have just one last question, have you been reading the blogs?
RS: No. Why what do you want to know? Is there something one of them says?

YS: Oh nothing in particular, we were just wondering if you've been reading what people have to say about you.
RS: No, Sam recommended that I don't read them, so I haven't been. Why is there something negative I should know about?

YS: Oh no, just some people hate you and are glad to see you leave, and others thought you were kicked out too early. I was just wondering how you felt about it.
RS: Well people need to understand that we're people and we have lives and you can come on down and see me at my restaurant. And there's always going to be positive and negative. I guess that just comes down to their opinion. I mean I can't even go to Whole Foods without people taking photos. It's such an honor and it's so cool. I'll just say that San Francisco really seems to be into the show. The fact that I can't go anywhere without people blogging about it. For example, I was at Safeway buying instant coffee for a tiramisu - I don't have an espresso machine at home - and this woman stopped me and asked me what the challenge was. It's been great. You just have to take the positive and the negative.

Also note that Ryan is going to be part of an upcoming Bachelor Auction for Charity. He said he did it last year and agreed to do it again this year. He says if his celebrity can help raise more money for a charity he believes in, then it's all been worth it.

Photos courtesy of Bravo

Ryan Scott Is Much More Than Botched Chicken Piccata

YumSugar — Mon, 17 Mar 2008 10:15:19 -0700

At this point, all you Top Chef fans probably know him as the guy who can't make Chicken Piccata. However you'd be wrong to dismiss him so quickly; Chef Ryan Scott is much more than that. We recently had a chance to talk to Ryan about his time on Top Chef, his departure from the popular Myth Cafe, and what life after Top Chef is like. To view our interview with Ryan, just read more.

YumSugar: You were almost a contestant last season, what made you come back for season four?
Ryan Scott: A telephone call. They actually asked me to try out for season four. You put a lot into trying out, it's a lot of work and takes a lot of time.

YS: So what did you do differently this year?
RS: Nothing, I think they just really wanted me. I pursued them as much as I did before, and I told them, "Hey, I want this really badly."

YS: Why did you want it so badly?
RS: It's an opportunity of a lifetime. Once you get into the game and you get close to getting on, you're so close, why wouldn't you do it? There are tens of thousands of people trying out, why wouldn't you go?

YS: So was it what you expected?
RS: The pressure is absolutely intense. Right off the bat you're going up against 15 other people. You're just blown away. The 100-k [prize money] is nothing after the first 10 minutes. You're there to compete because it's just an all-out war. It's an insane and intense atmosphere.

YS: OK, I have to ask, have you since perfected chicken piccata?
RS: [Laughs] You know, I can't stand the dish. Honestly though, it's the basics. I had the choice, but I went with piccata, and like Rocco [Dispirito] says, it's flour and egg. Top Chef is about applying your own version of things and it wasn't to their liking. You're feeding four palates who've eaten the best food all over the world, it's going to be difficult to please them.

YS: Are you worried about how you're going to be perceived?
RS: Wow. Good question. How'd Andrew answer that? [Laughs] I guess I don't care. I was myself. I'm trying not to read all the freaking blogs. People critiquing you who don't know you, or they know you and worked with you in the past. . . . I went in there and knew I was truly myself all the way through. Editing is a beautiful thing. One of the blogs said I was the bad guy. How in the hell did I come off as the bad guy?

YS: So what's next, we heard you're leaving Myth Cafe [Myth Cafe actually closed on Mar. 14] and will be opening up RyanScott 2Go.
RS: Right now I'm doing some consulting and speaking engagements. I'm visiting different high schools all next week.

I really love simple food and I have business partners here in [San Francisco]. We would love to do a little chain of Ryan Scott 2Go. Just quick easy meals, lunch type places.

YS: Would they be a bit like Myth Cafe?
RS: No. No seats, just a to-go window, out the door. Small places. We know what we want to do, it's just finding the right spot. Rent in the city is out of the world. It's all about numbers. The financial district is ideal, but we'll see what happens. We don't want to tie ourselves to a brand or location that we can't afford. We're still searching.

Top photo by Chris Andre
Bottom photo courtesy of Bravo

Introducing Top Chef the Wine

partysugar — Wed, 05 Aug 2009 16:15:31 -0700

Today at the Television Critics Association's convention in Los Angeles, the people behind Top Chef revealed a new TC branded product, wine. The collection, which was created in partnership with Rutherford Hill winery, is expected to be released soon, but won't make its debut on the show this season. Molly and BuzzSugar were lucky enough to taste the wine last night. According to Molly, the Cabernet Sauvignon is smooth, very easy to drink, and slightly spicy. Padma Lakshmi hosted the Vegas season launch luncheon and the quickfire that followed the meal earlier today.

The challenge pitted three of the upcoming Top Chef Las Vegas cheftestants against accomplished competitors Fabio Viviani, Antonia Lofaso, and Ryan Scott. With so many Top Chef products - from knives to t-shirts to a cookbook - the introduction of a wine is not surprising. After all, if the Food Network's Iron Chef can have its own wine label, why not market one for TC? Are you interested in tasting this wine?

Checking In With San Francisco's Mission Beach Cafe

partysugar — Fri, 24 Apr 2009 08:00:36 -0700

The last time I went to Mission Beach Cafe, Ryan Scott of Top Chef season 4, taught me how to make his amazing croutons. Since then, Scott has moved on (to work as a private chef) leaving the cafe in the capable hands of chef Thomas Martinez. At 22, Martinez is quite possibly San Francisco's youngest head chef. His food, however, tastes like something only a seasoned professional could make. While his dishes are classic, they're not without surprising flavors or interesting ingredients.

A mixed green salad expertly combines creamy avocado, sweet mango, and tangy feta cheese - components that I would never think to put together in the same dish. Instead of chicken, Martinez elevates his pot pie to the next level with rabbit. The oozing rich sauce is entirely encased in a flaky melt in your mouth pastry that's so flavorful I'm still dreaming about it. A burger is beyond gourmet with aged gouda and truffle dusted, thick-cut fries. With its laid back elegance, relaxed atmosphere, and intensely divine food, the cafe has quickly become one of my favorite spots in the city. Has anyone else dined there? What's your favorite cafe like?

To take a closer look at Martinez's food, click on one of the images below.

View 14 Photos ›

Rick Camargo Photography

The Best of Top Chef

partysugar — Fri, 19 Dec 2008 08:00:35 -0800

No contestant was eliminated on this week's episode of Top Chef, so I didn't get to interview the losing chef. Thus, I've decided it's a great time to take a look back at what happened on the show this year.

2008 was an exciting time for the reality competition: viewers got to indulge in two exciting seasons in two important cities - Chicago and New York.

We witnessed the crowning of the first female chef and watched what happened when Europeans were thrown into the mix. Here, I've rounded up my favorite moments from season four and the first half of season five.

My crouton cooking lesson with Ryan Scott.
Spike showing off his mad butchering skills.
The return of Sam Talbot as a guest judge.
Andrew's introduction of the phrase "culinary boner" to the food industry.
Padma and Rocco together again: eating 16 deep-dish pizzas.
The first competing couple.
The ongoing, entertaining feud between Dale and Lisa.
Gail's bridal shower!
The contestants putting the competition aside to help Radhika and Hosea get their dishes done.

Did I forget something? What were your favorite Top Chef moments?

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What Does Jen Biesty Have to Say About Top Chef?

YumSugar — Fri, 25 Apr 2008 06:28:31 -0700

This week we bid farewell to the final San Francisco-based Top Chef candidate, and while it was a bit of a shock - many of you thought Jen's recent departure from Top Chef was a bit untimely - it was definitely a fun episode. The stakes are high, and there's no room for error. Yesterday I got to sit down and chat with Jen Biesty and found out what she thought of her elimination, her fellow contestants, and her new upcoming restaurant. To see what she had to say, read more.

YumSugar: We've been rooting for you this season and were bummed to see you go. So tell us, how was your experience there? Other than having to leave, is there anything you'd do differently?
Jennifer Biesty: I kinda wish, okay, this is going to sound totally vain, but I wish I didn't wear my glasses.

YS: Really? I liked your glasses.
JB: Thanks.

YS: Well, what was it like watching yourself on TV?
JB: It was fun you know. You tend to criticize yourself a lot. I think I was okay with it. It's really more about the response from other people. My friends said I looked good on camera, and I think the camera likes me. I felt okay, but you do over criticize, like I hate that angle sort of thing. But I wouldn't mind seeing myself on TV more.

YS: Are you looking into doing another show?
JB: It's something in the back of my head. I think it would be fun. If I had a cooking show, or something local it would be fun. My personality would be more like in the Jamie Oliver realm, goofy but interesting and fun to watch. Whereas Food Network is a bit stale right now, although it's getting better with other kinds of shows. I think it would be fun to do something someday.

YS: At the end of last night's episode you said, "I really don't think there was any reason for me to be sent home." If that's the case, then who do you think should have been sent home?
JB: Out of the two teams on the chopping block, one of the other team's members should have gone home. I was completely shocked. I thought the judges would have sent home Lisa. I only say this because I know that, in my head, they probably really like Antonia, and since their dish didn't represent what their comedy skit was . . .

YS: Why do you say this about Antonia?
JB: In my opinion, I thought the producers really liked Antonia. And well, Lisa had a bit of a bad attitude. I mean I don't have anything against anyone on the show. I just thought if anyone was going home, it wasn't going to be me.

YS: What were you thinking during judge's panel?
JB: I was confident. I was totally shocked. Steph was more nervous than I was. She said she'd been on the block a few times and that she was going home. I told her no way, we had big flavors and represented what we were supposed to do and they didn't. Chilean Sea Bass? Come on.

YS: So, what was it like being there after Zoi left?
JB: In a way, it was, [pause] I was really upset about it obviously, because I'm so proud of her and she's such a great chef and natural talent. But you know it's a competition. I said I was doing this for Zoi, and that was clipped in there. I really wanted to get down to the final three and show my stuff. I just took it on as a competition that I was going to win and I didn't. I just kept my game on.

YS: How long were you there without her?
JB: Well there was Zoi, then Ryan and me. About a week. They really kicked off the SF folks.

YS: Our office has been joking about an SF-ousting conspiracy, and that's why they wanted you out.
JB: Well you know, I wonder since they placed this lesbian couple on the show, and with Zoi gone, maybe I wasn't needed? [Laughs]

YS: Did the producers interact with you guys much?
JB: No, only when they had to read the rules to things. But no, not really, they definitely kept their distance.

YS: Have you kept in touch with the other chefs?
JB: Dinner from Ryan, Erik, Zoi and I was recently auctioned off at Taste of the Nation. We raised over $24,000. But we're not really supposed to see each other. Though through the internet, and myspace and all that, I've kept in touch with the other chefs.

YS: You can see Zoi though, right? Are you two still together?
JB: Yeah, we're still together and we can see each other. You're not supposed to discuss what was shown on the show, although I'm sure other folks talk to their wives, boyfriends, girlfriends, but you're not supposed to.

If I didn't have Zoi, it would be really hard to explain what it's really like. She was there, she knows. It's like when someone goes to Iraq, they can't explain what it was like. Okay, that's really overdramatic, but you know what I mean. I feel for us, we have the ability to process the whole thing with each other.

YS: So who are you rooting for right now?
JB: I want one of the girls to win. Of course, and I dunno, Dale and I pretty much bonded, so I want the best for him. Antonia and Steph, I got along really well with those two and they're both really talented I want a girl to win, and one of those two girls would be great.

YS: In your exit interview on Bravo's website, you mention a new restaurant concept. Could you expand on that at all?
JB: Scott, who's the bartender at Coco 500, and I are working on a project together, and it might happen really soon. I'm leaving Coco at the end of May. And the new project will be sort of a Cesar style place, tapas style with a casual atmosphere and great mixology. We have a location here in San Francisco that might work out soon. If that doesn't, then we'll have to wait.

YS: Do you have a name for the place yet?
JB: [Laughs] We're kind of both opinionated. I have an idea and he has one. We're hoping to figure it all out soon. It should be soon, within a few months.

Photos courtesy of Bravo

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 26 Jul 2008 09:30:10 -0700

PartySugar sneaks into the kitchen to make croutons with Top Chef competitor Ryan Scott.
How to request a separate bill when you're out to eat with a group.
Learn to make delicious dill pickles in under three hours.
Make a mean drink with these tips from our exclusive interview with top mixologist Tony Abou-Ganim.
Take advantage of fig season by whipping up some fig and goat cheese scones.
You may be a sport at drinking it, but how much do you know about tequila?
Don't worry about planning your kid's birthday party; we've taken care of it.
For those who can't get enough of Top Chef, Bravo launches Top Chef: Masters.

Let's Dish: Top Chef 4.10 - Light n' Healthy

YumSugar — Thu, 15 May 2008 03:01:33 -0700

This week's Top Chef took another turn towards the catering when the cheftestants had to cook for the folks at the Chicago Policy Academy. In the end we traded in last week's wedding wars for lunchbox wars. We also got a nice dose of against the grain drama. Did you watch? What did you think? Check out my thoughts and tell me yours when you read more.

Once the episode started I got three emails from pals declaring their love for guest judge Sam Talbot. Are you on the same page as them?
Did you like the salad challenge? I thought Antonia's poached egg salad was total food porn. Even Sam said it was sexy!
I groaned a bit when I found out the elimination challenge was another catering-type challenge.
Do you think Spike spent more time trying to mess with his opponents than he did planning his meal?
You know, I couldn't help but think of former cheftestant Ryan Scott. He headed up Myth Cafe, which was known for their great boxed lunches. Too bad he didn't make it this far.
Okay the big drama came from Lisa's camp. Do you think someone really sabotaged her rice?
I thought it was interesting that Stephanie and Dale were the best in this challenge. They're both from the Chicago area and I wondered if that helped them at all.
Do you think Dale deserved to win? Who had your vote?
It was tense at judge's panel. Do you think it was bad of Lisa to call out the fact that Andrew didn't follow the rules to a T?
And finally, who are you rooting for now? Got any votes for the top four?

View 12 Photos ›

Photos courtesy of Bravo

Putting on the Ritz!

YumSugar — Thu, 20 Dec 2007 03:13:39 -0800

If you're looking for a nice splurge for your foodie, then send them to the Ritz-Carlton in Half Moon Bay - 40 minutes south of San Francisco - for their Inside the Kitchen series. The series brings a top chef from the Bay Area and beyond into an intimate classroom environment. Meet and learn from renowned chefs like Traci Des Jardins, Ryan Scott, and Top Chef Season 3 winner Hung Huynh. All classes are demonstration-style cooking classes that include step-by-step instructions, beverage pairings and a recipe booklet to take home. The best part is that their sous-chefs are in the back creating large amounts for the entire class to taste!

Most of the courses are set up as full menus, and the chance to interact so closely with these chefs is phenomenal. The cost of the class is $90 - a portion of the proceeds goes towards Meals On Wheels of San Francisco - but they also have deluxe overnight packages starting at $529. It's definitely a tall cost to juggle -especially once you consider airfare and travel arrangements - but when else will you be able to work so closely with these phenomenal artists?

Classes begin Jan. 6; be sure to check out the full schedule of classes and instructors. In addition to the class, each chef will step into Navio - the restaurant in the Ritz-Carlton currently helmed by Aaron Zimmer - for a one-night-only chef's tasting menu. So if you're not interested in cooking, you could always sit back and eat instead.

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