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A Look at the Food & Wine Classic Quickfire

partysugar — Fri, 26 Jun 2009 08:00:39 -0700

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading

Top Chef 5.5: Gail's Bridal Shower

partysugar — Thu, 11 Dec 2008 09:30:18 -0800

Last night on Top Chef, the contestants catered Gail's bridal shower. Food and Wine's Editor in Chief Dana Cowin was the guest judge. To discuss the episode, read more.

Cute or creepy: Stefan being in love with Jamie?
What did you think of the ingredient identification challenge?
Wasn't it interesting how they all mentioned salt as the first ingredient?
Which theme was the easiest?
Can you name any blue foods?
Whose dish would you want at your bridal shower?
While watching the episode, can you tell who will win and lose?
Were you surprised by Ariane's win?

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Yummy Links: From Chocolate and Espresso to Cracked Crab

partysugar — Tue, 25 Nov 2008 07:45:55 -0800

Adding espresso to chocolate will enrich its flavor. - Epicurious
Ten pumpkin ales perfect for sipping now. - Chow
Meet Cookstr, the Internet's newest recipe resource. - The Kitchn
Talking turkey with Food and Wine editor Dana Cowin. - Serious Eats
Learn how to properly crack fresh crab. - 7x7

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Top Chef 3.10 Chef Overboard Recap

YumSugar — Thu, 06 Sep 2007 11:13:19 -0700

After last episode's shocking elimination - I really thought Tre was going all the way - and a week hiatus, Top Chef lost a little luster in my book. However, I knew I couldn't let you down, so I ponied up and forced myself to turn on the tv... oh who am I kidding? You know I was going to watch it anyway!

This week's episode - entitled "Chef Overboard" - begins with the "Aisle Trial" quickfire challenge. The cheftestants are greeted by Padma and guest judge Michael Schwartz and asked to draw knives. Each knife has a number on it and that number corresponds to an aisle in the grocery store. Once numbers are chosen, the chefs head to their aisles with a $10 budget. So who won? Who bombed and who went home? To find out read more

The contestants really get creative for the quickfire. However, the most intriguing item definitely came from Hung. His crushed cereal river and candyland mountain "diorama" was totally fascinating, or as Schwartz said, "What the f**k is that? That is some crazy s**t!" Sadly, the crazy s did not win him the elimination challenge. The winner ended up being Brian with a surprisingly beautiful Spam and eggs. Meanwhile, Howie, who didn't even submit a dish due to his "integrity", was declared loser, along with CJ who over-salted his.

After the quickfire, the cheftestants join up as one team with Brian as the leader - his prize for winning the quickfire was to pick a team leader. They are given $350 and are asked to cater a party for 60 people. Everyone does an individual dish, and some folks join up for a second one (Casey and Sara take on dessert, and Hung and Dale opt for a chicken salad). Howie also decides to do two. Their dishes consist of generic party fare like chicken salad on crostinis, salmon mousse on cucumbers, ahi tartare, etc. Even judge Tom is disappointed by how boring, mundane and "budget" the food is. He believes they should've gone with fewer dishes and a bigger wow.

One of the most visually unappetizing dishes comes from Howie - who opted to do two dishes on his own. His Mushroom Duxelle, if I can borrow a phrase from Hung, "looked like dog diarrhea." I actually couldn't believe how many close ups they showed of it.

The party goes off well, they are almost always out of food, but at the least the folks are eating it. Back at judge's panel, the judges - including guest judge Dana Cowin - question why the menu was so budget, whether or not they have better recipes up their sleeve, and why Brian wasn't a better leader. It becomes pretty clear that the two bottom contestants are Howie and Brian, and in a gesture of chivalry - or perhaps arrogance - Howie asks to withdraw himself from the competition, causing Padma to say "It's the judge's decision Howie, not yours." And perhaps this gesture had something to do with it, or perhaps it was just his time, but when all was said and done, Howie was asked to pack his knives and go.

Now for some things for you to discuss...

Did Michael Schwartz have a potty mouth or what?
What did you think of Hung's cereal creation?
Were you surprised when Brian decided not to use seafood?
Why do you think Howie asked them to eliminate him?
Who is this guy with Padma? Did anyone see him in the episode?

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The Classic Quickfire Between Stephanie and Hosea

partysugar — Thu, 25 Jun 2009 16:48:09 -0700

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Top Chef Quiz: Pigs and Pinot

partysugar — Thu, 15 Oct 2009 10:15:13 -0700

Last night's Top Chef highlighted the love story between a chef and a pig. The contestants had to create dishes using a specific piece of pork, and then pair their creations with wine. I enjoyed seeing Dana Cowin, the editor of Food & Wine, compare Laurine's dish to cat food. Want to find out how well you were watching? Take my quiz now!

Photo courtesy of Bravo

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Live From the Food & Wine Classic in Aspen!

partysugar — Sat, 20 Jun 2009 09:30:27 -0700

Since arriving roughly 48 hours ago, here on location in sunny Aspen, CO, YumSugar and I have had an incredibly busy and exciting time. First there was a series of entertaining opening parties: one catered by four of the five Top Chef winners and another hosted at a gorgeous house by Spaniard Jose Andrés. Then there was a day filled with seminars; we've learned tips from master chefs Michael Symon, Mario Batali, and Michael Chiarello (to name a few), and of course, the tastings (wine, wine, and more wine). The highlight however, was when we met Food & Wine editor in chief Dana Cowin and inspired her latest Twitter contest! For all the delicious details, come back next week!

And to get a glimpse of all the festivities now, check out a gallery of images when you read more.

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Biggest Headline of 2008: The Bocuse d'Or Gains Momentum

YumSugar — Tue, 16 Dec 2008 14:00:41 -0800

This year has been a momentous one for the Olympics - not just in sports, but in the culinary arena as well. The Bocuse d'Or - considered the Olympics of food and the world's most prestigious award for French cuisine - is scheduled for Jan. 28 and 29, 2009 in Lyon, France. The rigorous selection process, however, gained plenty of attention in 2008.

It all began this Summer, when we caught up with Hung Huynh at the Aspen Food and Wine Classic, and the Top Chef Season 3 winner revealed his wish to be a semifinalist - which he was. In July, the American Bocuse d'Or advisory board, which includes Daniel Boulud, Thomas Keller, and Tom Colicchio, selected eight semifinalists to compete for the coveted chance to represent the US. The judges appointed were even more prestigious, with highly respected chefs such as Jean-Georges Vongerichten involved in choosing a winner. On September 26 and 27, the semifinalists faced off in a culinary challenge hosted by Al Roker, Food and Wine editor Dana Cowin, and John Besh at the Epcot Center.

After two full days of competition, Timothy Hollingsworth, a sous chef at The French Laundry, was selected as the US representative. Currently, Hollingsworth is training directly under Keller as he prepares to represent America in next month's championships, where Paul Bocuse, the French founder of the competition, will be on hand to observe and officiate. No American chef has ever won the final competition and the closest one has come to seeing gold was sixth place in 2003. Could Hollingsworth be the first?

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Yummy Links: From Amazon Wine to the Bocuse d'Or Hosts

partysugar — Fri, 12 Sep 2008 06:45:32 -0700

Amazon.com is set to debut a wine superstore at the beginning of next month. - Serious Eats
Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. - Cookthink
Learn the difference between toffee and caramel. - Chow
Leftover pickling brine makes a wonderful, simple vinaigrette.- The Kitchn
Intensive thinking may make you feel hungrier. - Slashfood
How to get a better restaurant table.- The Epi-Log
Make a cake that resembles a pizza! - Baking Bites
Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Sept. 27.- Eater SF

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Aspen Part Two: What Did We Learn?

YumSugar — Mon, 16 Jun 2008 03:03:33 -0700

Yesterday the Food & Wine Classic continued. Partysugar and I learned a lot more about some of our favorite chefs. To discover what we learned, take our quiz now! And be sure to stay tuned all week while we bring you more details from this fabulous event.

Oh and if you're wondering, that's famed chef Jacques Pepin and Food & Wine magazine editor Dana Cowin.

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