'Top Chef: Las Vegas': d'Or galore
Greetings, Top Chef watchers. Liz and Justine here to chronicle the last week before the competition moves from its cozy home of Las Vegas to the finale in Napa Valley. Most of the fat has been trimmed from the ranks of the cheftestants but one more still has to be cut.
Enough with the cheesy cooking plays on words. On to the cooking!
(Photo of Bryan Voltaggio presenting to the judges from bravotv.com)
The show barely starts before we're faced with two major fashion moments -- Did you see Bryan's sparkly silver rock-star belt? How about Kevin wearing a rosary under his T-shirt? Like all of the chefs, they're missing their families and doing it for them. Eli reveals to the viewers at home something Liz knew all along: that he's friends with past cheftestant and finalist Richard Blais! Eli was even best man at Blais' wedding! (Liz saw them compete together on Iron Chef America a few weeks back, so she was hoping they'd talk about that in this show.)
Quickfire
Today's guest for the quickfire challenge is Gavin Kaysen, noted young chef who has represented America in the ultimate culinary competition, Bocuse d'Or. We learn through some very retro looking stock footage that the Bocuse is like the Olympics of cooking (but they spared us any mentions of the most famous Olympian to date, Michael Phelps) where everything's meticulously prepared and served on giant mirrored platters.
As the quickfire, the chefs must make a protein within a protein within a protein (think turducken ... Justine wanted someone to actually make one, but alas, they're more creative and snobby than that).
During the cooking, it's a chance for the producers to take us inside the heads of the chefs. Bearded Kevin says the Voltaggio brothers take risks with their food (welcome to the competition, Yukon Cornelius. Where have you been?). Michael Volt says there's not a lot for Jen to do left in the competition. But, probably much to his chagrin, when Padma goes to sample Jen's dish, she says "Welcome back."
And Jen wins! That was a huge shock, especially since she's been flaking out a lot in the past few weeks. Is she back on the fast track to winning? For winning, she gets an extra 30 minutes to cook in the elimination challenge.
(The most notable dish for Justine and Liz during the quickfire, though, was Eli's Scotch egg. We had never seen such a dish before going to this year's Maryland Renaissance Festival, where one of our traveling companions ate one. It totally grossed Liz out. She still feels the same way about Scotch eggs, even though dreamy Eli was cooking it this week.)
Elimination
It's time for the Top Chef Bocuse d'Or! This is arguably one of the most challenging tasks posed before cheftestants in any season, not because of what they actually have to cook, but becuase of the high standards they will be held to. They have to prepare one protein (their choice of either salmon or lamb) and two garnishes. You know, a typical garnish like a zucchini woven into a basket with something served in it. Or at least that's what Chef Kaysen wanted us to think about when he mentioned garnihses. They have to serve to a panel of 12 tough judges and members of the American Bocuse d'Or panel and noted chef Thomas Keller. The mention of his name alone was enough to make some of the chefs noticably cringe.
Off to Whole Foods! (Not that anything important or funny happened during the shopping trip. We just haven't been able to say that in what seems like a few weeks)
Back at Casa de Chefs, everyone's busy planning their menus. Everyone, that is, except Michael Voltaggio. He goes to bed instead of watching the painfully retro Bocuse d'Or DVDs. (Justine wonders aloud why they serve their dishes on mirrored platters? Liz thinks it's because they can't rely on a streak of gastrique and call it presentation.) Bearded Kevin asks for Bryan's advice on how to successfully sous-vide lamb. Bryan, as saintly as he is, helps the bearded one out, but mentions that some other chefs (like his brother) may not have been so generous with their knowledge.
While the chefs are busy in the kitchen, they're hit with a plot twist: Chef Tom says the winner will get $30,000 courtesy of the M Resort! A collective panic surges through the kitchen.
During the service, the diners are harsh. They're holding the cheftestants to Bocuse d'Or standards and criticizing every little thing about the dishes. Bearded Kevin's dish was too simple (and what's with his random plug for sustainability? What is this, green week?). Michael's Mediterranean dishes didn't have enough flavor. Bryan's lamb was undercooked. Eli's lamb was also undercooked and carved poorly (at least he let his meat rest unlike Hector earlier in the season). Jen's food wasn't well thought out even though the food tasted good.
The hits keep on coming: Chef Keller tells the cheftestants the winner will get a chance to compete on the 2011 Bocuse d'Or American team! (Justine wonders if they were holding out on that gem until they saw everyone didn't completlely screw up their dishes.)
Judges' Table
We're down to the wire, folks, so no top and bottom this time. Everyone's called before the judges. They reiterated the diners' comments and critiques, but no one's dishes really stood out as a clear favorite.
And the winner is ... Bearded Kevin! Kind of a shock, seeing as how they were calling his food simple and he tried a technique he doesn't have that much experience with so late in the competition. But, as we know, simple doesn't always mean bad. Simple food can be good if done well. To gear up for the 2011 Bocuse d'Or, he gets a few cookbooks and chef's jacket from the son of the competition's founder.
The judges then tick down the line of cheftestants, citing the redeeming qualities of the dishes (like how Bryan's would have been much better had he more time to cook). Michael gets a scathing review of his food, but apparently the judges were taking their season performance into account because Eli gets the boot. (Justine said he got Eli-minated, but Liz was too distraught to laugh. The loss is especially hard for Liz to take, since Friday is her birthday and seeing her man make it to the finale would have been the ultimate gift from Bravo. She shrieked in a combination of sadness and horror when he got sent home, and her dog appeared worried at the mournful cry.)
Predictions
Who's going home next: We're down to the final four we've been predicting pretty much all season, so choosing who's going to get kicked out is tough. Justine thinks they'll get rid of Michael because he get distracted by his own arrogance. And, despite Jen's comeback this week, Liz still thinks Jen is a target, unless she's focused herself during their hiatus before the finale.
Who's going to win it all: Justine thinks Kevin has a really good shot but is still rooting for Bryan, probably just because it ticks Liz off that she's rooting against her favorite. Correction: Justine is rooting for Bryan because he's the cutest. (Apparently the show changed to be called "Top Hot Chef" without anyone knowing.)
Discussion
Will you be adding a huge mirrored tray to your holiday wish list so you can stage your own Bocuse d'Or competitions at home? Who of the eliminated cheftestants would you want to come back as your sous chef in the finale? Did you see Padma has bangs in the preview for next week -- are bangs back???
Categories: Maryland reality contestants, Top Chef
Comments
Sorry Liz for the loss of your crush, Eli. I haven't really warmed up to him all throughout the season, but after reading Richard Blais' blog, my heart softened a bit.
He's young, with a lot of room to grow. I'm sure there'll be great things waiting for him in the future.
As for the final four, a big honkin' YES. Top Chef, you finally redeem yourself after Hosea.
Your condolences are much appreciated, DWN. Maybe Eli will compete on Iron Chef America all by himself or have Blais be his sous chef! And yes, this season's so much better than Hosea's season! Yay!
Posted by: DWN | November 19, 2009 3:58 AM
Eli should have been eliminated last week when he made an elimination challenge that all the judges said they would never eat again. But the show had to get rid of Robin and had waited too long to do so. Bravo producers do have a say in eliminations. Even though I've read that judges' tables can last for hours, it does become apparent through interviews and comments who they are trying to winnow out.
I agree that Eli should have probably gone home last week because of his poor performance, but the producers probably thought keeping Robin around would rile up the fan base too much. Eli had a good run, but definitely wasn't Top Chef material. (Sorry, I still have a TV crush on him, tho) --Liz
Leslie, did you see on Tom's blog on Bravo's site that he kinda liked Eli's dish? I wonder if it was Chef Tom's decision to keep Eli around another week. --Justine
Posted by: Leslie | November 19, 2009 6:04 AM
why was padma dressed like a bullfighter during the quickfire?
why did padma cut her bangs...hormonal changes due to her pregnancy?
or course i noticed the rosary!
they have to stop playing that long and painful intro which shows all of the chefs from the season...it's over
i cried for eli
michael v is the next to go
yukon c. will win it all
(hope he knows that's his new name)
I knew you would have noticed the rosary. And you're lying that you cried for Eli. I still say the judges should have revealed whether they were judging the chefs for their performance in THAT challenge or overall all season. If it were just that challenge, then perhaps Michael V. would have been in more danger. I'll have to switch my alliances and root even harder for the other Southerner on the show (Yukon Cornelius) now. --Liz
Posted by: dkh735 | November 19, 2009 7:35 AM
Bryan! Bryan! Bryan!!!
How could you possibly root against someone so talented yet so NICE???
(And having tasted his food in Atlanta and having tasted Michael V's in California there is just no contestant. Bryan's was one of the best meals I've ever eaten. Michael V's was pretty but not nearly as satisfying.)
It's not that I'm rooting against him; I'm just rooting for someone else. And you tasted Bryan's food in Atlanta? Was he there for a special event? It'll be a tough finale...someone's going to have to screw up big time in order to have a clear winner. I'm glad I'm not one of the judges. --Liz
Posted by: Jill B | November 19, 2009 8:31 AM
Bangs aren't back, bangs just cause frustration and forehead acne, which is why only famous people with personal hair stylists and money for facials can have them.
Liz, I know you loved him, but Eli was living on borrowed time. I have a suspicion that there was as much wrong with Eli's as Michael's, but Michael aimed too high and Eli couldn't cut a piece of meat. Plus they knew Michael was staying and wanted to light a fire under him by being harsh. If there is one thing I learned from watching every season of Top Chef with OCD attention, Tom doesn't like it when you can't do the simple things. He gets upset if you don't show the basic skills of a chef. I think Eli gets too excited and forgets the basics. But how cute was Tom when he kept saying he was proud of them all? I just wanted to hug him and tell him that I was proud of his cheftestants too. Okay, maybe I just wanted to hug Tom.
I am kind of at a loss, I liked them all this episode and will continue to like them all. Not a single cheftestant doesn't deserve to be there, and none annoy me, I'm going to have to start picking on Padma (I'm sure I'll have a lot of material with her bangs). I guess this is why I like Top Chef, sure they cast some characters but they really cast people who can cook, and don't try to force a story.
Hey Liz - now that Eli is gone how about joining Team Yukon? Sure Bryan and Mike are hot, but Kevin is just so jolly and can cook pork like he was born to. I don't even eat pork and I think I would if he cooked it. Yes, I would compromise my morals for Kevin.
As for sous chefs I would of course pick Blais even though he isn't a choice. I always pick Blais, he is the best chef to ever appear on the show. And he tells amusing puns. I just hope Mike V. gets placed with Robin . . .
FMK, I fully understand Eli shouldn't have been there any longer, certainly not in the finale. He even made the point that he's one of the youngest chefs there so he's got a lot of room to grow and improve. And you're so right about Tom's distain when cheftestants can't perform simple tasks. I knew as soon as Eli was fumbling whilst cutting his meat that Tom would have something scathing to say about it. Tom probably was just trying to light a fire under Michael V. because he knows he's capable of so much.
I think I will have to defect to Team Yukon. Maybe we can score some tickets to see him in the 2011 Bocuse d'Or! We can wear Team Yukon T-shirts and see if he even knows what we mean. It's my secret hope (and fear) that the cheftestants find this blog somehow and chuckle at our musings on them. --Liz
Posted by: FoulMouthedKitten | November 19, 2009 8:34 AM
Even though Eli had an easy to like personality I was surprised that he made it this far. I thought for sure that Jerkface Mike would have been in at least the top 5 or 6 (anyway, I thought he would be eliminated after Eli) But I have to say, these are the top 4 cheftestants I have been envisioning all season. I really think Bearded Kevin is going to take it all. His food might be simple but it's always delicious (so they tell us anyway)
Is it next Wednesday yet???
We don't like to think about Jerkface Mike much anymore, now that he's gone, but it seemed like Eli was floating under the radar in the comfortable middle for a lot longer than JFM did. JFM got called on the carpet a few times for really bad dishes, and it seems like Eli got most of his criticism toward the end of his tenure on TC. All of their food makes me wish there was such a thing as taste-o-vision on TVs, or at least smell-o-vision. --Liz
Posted by: Emily | November 19, 2009 9:08 AM
Michael V. is arrogant, but there is no one in the final 4 that I truly detest this time around. I thought it was very ncie all the support they were giving each other - Jen helping Bryan plate, Kevin giving Jen a wink when Padma said she was back.
I decided Eli should go when he mis-quoted Princess Bride - it's Inigo Montoya, not "Indigo" Montoya, buddy!
Yes, it is nice when the chefs are helping each other instead of overtly sabotaging one another.
And did Eli really say Indigo Montoya? Good gravy. Princess Bride's one of my all-time favorite movies. You're making me second-guess my TV crush now...--Liz
Posted by: Baltofoodie | November 19, 2009 9:24 AM
re mirrored platters
The mirrored platters make it so you can hide less -- no turning the ugly side to the wall.
According to my wife, they're also a pain to use. They show every fingerprint and smudge, so if you don't plate everything perfectly on first placement, you have to take it all off, clean the platter, and start over again.
First thing I thought of was the smudges. I'd never be able to use mirrored platters if I were to have company come over. I am a super messy cook. For me, it's more about the taste than the presentation (I know, that's so un-Top Chef of me.) --Liz
Posted by: b | November 19, 2009 9:33 AM
Silver and gold... Silver and gold
Go Team Yukon. How could the bearded one not win a gold competition.
(I don't suggest visiting you tube for Yukon Cornelieus clips. Some people out there are just a little sick.)
I was a little surprised by YC winning,(what happened to his hair in the post game interviews) I thought that the table discussion about Brian being teachable mean't they would take him for the "D'or".
I want to call BS but I can't prove it yet, but I swear they told the cheftestants in the snail episode that only three people would be going to the finals. Unfortunately, the episode is already erased from ondemand so I haven't confirmed this. Did they change the rules just to keep both brothers and the only remaining woman after being blasted at the beginning of the season for throwing off all the women?
Also, the folks at Volt have done a good job of misinformation, telling people for months that the finals had not been taped that they were going to be live. Nice fakeout.
Yes, Yukon's hair in the talking head interviews was pretty flat, but the even bigger travesty is his hair in the finale! So plastered down onto his head and looked like he had ringlets in his beard. Did he go on some kind of Yukon expedition during the break before the finale to cook elk and bison?
And on how many people are in the finals -- they call the finale the last challenge with just 3 chefs. They've traditionally brought 4 chefs when they travel to the finale destination.
Lastly, are Justine and I the only people who haven't been to Volt yet? Did you go, Trip Klaus? And why haven't you posted a mini-review for us yet!?! --Liz
Posted by: Trip Klaus | November 19, 2009 10:15 AM
I may be the only one on your blog to say this, but the Show is starting to bore me. The problem for me is that the TC producers are progressively floating away from the actual cooking and putting even more emphasis on theirs and the Cheftestants personal schticks. We get to see a lot of movement, personal commentaries which are rarely interesting but very repetitive (except of course the Great Stefan Richter), but where’s the footage of the Food? It’s like a sideline to the show now.
Overall, I was disappointed but the Cheftestants’ performance. Or at least what the damn TC editors let me have a glimpse of! None of the dishes seemed to be particularly great. Universally, American Chefs today seem to believe that barely cooked proteins are de rigueur. They are misunderstanding the whole seared protein thing. When you leave the protein almost raw, you are not imparting flavor: what you are doing is subconsciously flaunting the might of your society to be able to provide – en masse - the freshest, most decadent ingredients, that are EVEN able to be consumed nearly raw. That’s not prowess! That’s just pretention!
Anyway, I know I’m ranting. Please TC Producers, if you’re reading this, make your way back to the Food (with a capital ‘F’). That’s why we’re watching.
Interesting argument, Christian. Come to think of it, I can barely remember anything about the cheftestants' dishes aside from what protein they used. It's hard for me to keep an accounting of their dishes beacuse they have so many darn ingredients. And it seems too that quickfires are relying more and more on product placement and gimmicks than on just making good food. But, then again, it tests the chef's creative skills. I'm torn. What say ye, blog audience? Do you agree with Christian or not? --Liz
Posted by: Christian | November 19, 2009 11:18 AM
I hate to put a damper on the celebration, but Tom clarified on his Bravo Blog that Kevin did not win a spot on the Bocuse team. He won a chance to compete for a spot on the Bocuse team.
I've been rooting for Brian V. all season, though Kevin is definitely my number 2 guy. Both seem like nice people in addition to being great chefs.
I have to say, my ultimate pairing for the finale would be Brian V. getting to cook with his brother as his sous...and, of course, winning.
Thanks for the clarification, GrayGirl. I figured the Bocuse d'Or folks who ate the chefs' meals wouldn't let any of them walk onto the team. Just like the real Olympics, everyone has to earn their spot. --Liz
Posted by: GrayGirl | November 19, 2009 12:18 PM
ahh i love top chef. this episode actually had me on the edge of my seat. i knew eli would probably go, i think they like mike v too much. they say its only based on that episode, but obviously not true. it seemed like they hated mike v's dish and loved eli's concept...maybe it was weird editing for shock value. did you catch mike v talking about how him and jen had gotten close? i got so nervous...but then he came back with his trashtalk saying she is done. so i was happy again. does any of this food look satisfying to anyone?
also...im totally on board with bryan. he is so nice and he has a dorky laugh. SOLD. team volt has my heart.
everyone looks like a hot mess on the finale, between kevins plastered hair, padmas bangs and jens crimping.
YIKES
Yay Team Bryan!
I caught the Jen and Michael V. getting close bit and was nervous, too. I mean, sure, they're welcome to be happy and all ... but ick. --Justine
Posted by: lore | November 19, 2009 12:57 PM
Re: Christian, the rare lamb issue has come up TWICE now in this season - previously in Restaurant wars, with YK cooking Laurine's dish. It seems to me that this go around the cheftestants just made the crucial mistake of undercooking the protein, even Bryan stated that he was shooting for medium rare, but served rare on accident. They were all trying to do too many intricate things and not focusing on their primary objective - serve a well cooked, well seasoned meal. I think they tried to cover up the cooking mistake when asked about it, and if given another go would have ensured serving the lamb medium rare and not jello-center rare.
The typical Top chef phrase fits here - did you taste it? Evidently not Eli/Jenn/Bryan. YK & Mike are off the hook, their proteins were cooked fine (disregard the bone found in Mike's salmon, he is perfect, repeat the jedi phrase "there is no bone").
While YK's dish was ahem, rather pedestrian, it was cooked perfectly, seasoned well, and the plate as a whole "worked."
So THAT'S how Michael kept from being eliminated: Jedi mind tricks! I knew there was another reason than Bravo wanting us to be right in our Final Four predictions.
Did you catch Tom asking if Bryan was "coachable" for the competition? I wonder if he asked that about all the cheftestants and whether that was one of the criteria for judging. Did you notice how Keller didn't mention the spot for the competition until after the cheftestants had served their dishes? I wonder they were waiting to make sure the chosen one wouldn't embarrass the Americans. --Justine
Posted by: Kevin | November 19, 2009 1:01 PM
According to a commenter on my recap, the mirrors are used "to see the food on the plate in "three dimensions," so that they can tell whether the chef is trying to finesse imperfections or hide some flaw or other. It's an old custom in culinary competitions."
Sorry about Eli, Liz. As for Scotch eggs: never been to tea at Bertha's, eh?
Bryan. Yum.
And...I have worn bangs for most of my life and do not suffer from forehead acne. hmpfh.
I'm not an egg fan, so the idea of covering hardboiled eggs in meat is repulsive to me. --Liz
Posted by: Kathy | November 19, 2009 3:24 PM
I was on the edge of my seat for this one. I was afraid Mike V. was going home, destroying the sibling rivalry I've looked forward to in the finale. I'm happy Jen redeemed herself. I'm totally happy for the adorable Bearded Kevin.
And, I actually did tear up for Eli when he took his glasses off to wipe his eyes. But, I tend to cry whenever anyone else cries- even if it's man tears.
We didn't mention yet that the angelic Bryan actually gave the winning information to Kevin, that is, what temperature to cook the winning dish!
I was also convinced Michael V. was going home. For the last few weeks, I've found myself shouting when the eliminated cheftestant is announced -- whether out of excitement (Jerkface MIke) or shockedness (Eli). Sorry you cry when someone cries. I know I typically only cry at terrible sappy movies or when Justine makes me laugh so hard I cry. --Liz
Posted by: Jenny from NJ | November 19, 2009 4:24 PM
i really did cry for eli last night. he was so sad, but it was inevitable that he would be gone. by rights, it should have been michael v since his salmon had a bone in it. i didn't think anybody really did any good....they should have thrown them all off. it was too esoteric a challenge for them
Posted by: dkh735 | November 19, 2009 4:56 PM
Liz - Happy Birthday to my most ardent supporter!
Thank you, Eli!!! I wish you were making my birthday cake, only if you promise not to use peanuts, carmel apple stuff, raspberry foam or pulverized popcorn. --Liz
Posted by: eli | November 19, 2009 8:14 PM
Cher Liz-
Bonne Anniversaire to mon amie in the jaunty red scarf.
I'll don my jaunty red scarf just for you, mon petite ami. --Liz
Posted by: Mattin | November 19, 2009 8:15 PM
Liz - Hope all of your scallops are perfectly cooked.
Happy Birthday.
Posted by: Jesse | November 19, 2009 8:16 PM
Birthday schmirthday...I'm the greatest volt of all...
And the snarkiest Volt, buddy! Thank you --Liz
Posted by: Michael | November 19, 2009 8:17 PM
> Bearded Kevin's dish was too simple (and what's with his random plug for sustainability? What is this, green week?).
For the record, Kevin's reference to the Colorado ranch where his lamb came from was a response to Thomas Keller's question, so it's not like he brought it up on his own. That being said, I'm thrilled at the final four. Like Emily, these are the four that I expected and wanted to see in the finals. But I also thought that JFM would be in the final five, so Eli was a surprise. Good for him - he was a good personality.
I'm rooting for Bryan or Jennifer to win it all, as I like both of 'em. Heck, I like all four, and would be satisfied with any as this season's chamption. I think Michael is too erratic, though creative, and Kevin is solid but unspectacular. I was glad to see Jennifer get her groove back last night, and *very* happy that Bryan wasn't voted off since I'm going to Volt on Sunday evening! I thought that was very generous of him to share his sous-vide insights with Kevin, which helped him to win the night's competition, and a spot in bocuse d'or. Classy.
Ok, ColumbiaBill, maybe I didn't mean "random" sustainability comment. It just seems like they've mentioned sustainable farming/fishing/cooking a lot more this season than ever before.
As much as I want to be all-in (ha, Vegas reference) for Bearded Kevin/Yukon Cornelius/David the Gnome, I also fear that his food isn't as extravagant and "foodie" as what the others, especially Bryan and Michael, put out. Maybe the judges will prove the point that there's a place for simple food in the culinary world and pick Kevin. Who knows.
Also, I'm totally jealous you'll be at Volt. Write back and tell us what you had and how it is! --Liz
Posted by: ColumbiaBill | November 19, 2009 10:38 PM
I thought that they said Mike V's food looked great, was presented really well, but not as flavorful as they expect from him. To me that means that he had the technique down, but they expected more from him. I totally thought Mike V. was going home, why would you go right to bed? I like Mike V, but man I keep cringing for him. I'm assuming his mom taught him if you don't have anything nice don't say anything rule. Wow, I think Eli was the only person there wasn't a snide comment about. I'm hoping that they edited many interviews together to make you look like jerker then you really are.
I think I would be disappointed if the Volts haven't found this blog. Your paper did a restaurant review of Volt and it links back to this review. If I were Bryan I would be goggling my restaurant. If not I would assume at least one person from Baltimore would mention the review and then he would find it. I would so share it with everyone, especially JFM.
Liz didn't last week you say you don't really like eggs, so I would think meat wrapped eggs would repulse you. I may not be remembering correctly.
I've been kind of hoping that Jen's hair has been so bad because she ran out of product or something. To see it actually worse after having time home is a tragedy. I think some Macy's have salons, wonder if her gift card is good there?
I have not eaten at Volt. I was born in Maryland and have moved. Hopefully the next time I go home I can convince my parents that a trip to Frederick is in order
I, too, thought Michael V. was done when he went home and went to bed instead of partaking in Bocuse d'Or movie night. That's just the confident, cocky side I love coming out. No one left now is much of a villian (now that JFM's gone) so maybe they're just trying to edit in drama. Or maybe Michael V. just turned off his niceness filter. It is a competition, after all; they're not there to make friends. (Or at least that's the classic line used by all reality TV villians.
You are right, Aud, about my hatred of eggs. I think it's something about the texture...I don't know. And yes, meat wrapped eggs is even more gross.
Now that I've built it up so much, Volt better be amazing. And Bryan had better be there. I really hope he doesn't get so big that he turns into one of those executive chefs who doesn't actually work in the kitchen anymore. It seems like he's passionate enough about food to not let that happen, but you never can tell. Must add "Make Volt reservation" to my to-do list. --Liz
Posted by: Aud | November 20, 2009 12:33 AM
no, I'm the greatest (and most humble) volt of all
Posted by: Bryan | November 20, 2009 9:24 AM
Liz - despite all of the cheesy nicknames you have stuck me with this season, I will still wish you a Happy Birthday. After all, I will be the "winner winner chicken dinner" (not to be confused with "don't worry...beef curry).
Thank you, Yukon! And I didn't know you were a Jon & Kate fan, too! You're growing cooler and cooler to every day, my gnomie. --Liz
Posted by: Kevin Beard | November 20, 2009 9:26 AM
Je doute que tu sois Français, “Mattin”, puisque tu ne connais même pas the genre du mot “anniversaire”…
Bon anniversaire chère Liz !
Alors, c'est l'intention qui compte. Merci beaucoups, Christian! --Liz
Posted by: Christian | November 20, 2009 10:27 AM
See they totally found you. When you make your reservation at Volt just remind them that you are the author of the cute and quirky review of top chief for the Baltimore Sun. They should be able to tell you if Bryan works that night or not. Hope you had a great birthday
Posted by: Aud | November 21, 2009 8:12 PM
Colicchio blinks a lot.
Posted by: shell | November 25, 2009 6:30 PM
> Also, I'm totally jealous you'll be at Volt. Write back and tell us what you had and how it is!
Well since you asked, Liz... My wife and I enjoyed a fantastic dinner at Volt this past Sunday. Every element of the evening was a delight, from delicious drinks at the bar (where you can watch Bryan and kitchen staff at work on closed circuit TV), to several complimentary treats (amuse, carbonated water, biscuits, mini-desserts, cranberry muffins to go), to the highly attentive service, to the amazing 4-course meal. My dinner consisted of duck liver, pork belly, lamb (similar to the dish Bryan made in the this episode's quickfire), and peanut butter mousse. Each course was exceptional, but the duck liver and lamb were the highlights. After our meal, we briefly watched food being prepared for others from just outside the kitchen, and Bryan was nice enough to say a quick hello!
Like Elizabeth Large, I highly recommend a visit to Volt, and I'm sure it will provide a memorable experience. Unfortunately, you'll have a hard time getting a table as we were told they are booked through the end of 2009. After this dinner, I can understand why!
That's so clever of them that you can watch Bryan and crew on TV while you eat! When our party went to Abacrombie, you could watch Jesse cook through a big window where the food came out. That's nice to see Bryan's taking his new found celebrity in stride. Just the mention of pork belly is making my mouth water. Must. Make. Reservations. Now. Thanks for the review, ColumbiaBill!!! --Liz
Posted by: ColumbiaBill | November 25, 2009 10:59 PM
what do you mean, are bangs back? they never left! ok, so they left in the late 90's, but bangs have been going strong for at least the last six years!
I grew out my bangs in fourth grade and haven't turned back. I may have an anti-bangs bias which infiltrates my blogging. Apologies to those still rockin' the bang. --Liz
Posted by: Jessica | December 1, 2009 9:45 PM
This season's challenges have been harder than any other, especially with the Culinary Olympics. All along I have thought the Volt bros, Jen and Kevin would be in the final 4. I wish they would make both parts of the finales 2 hours long and get up close and personal with the chefs as they prepare each dish. Maybe have captions at the bottom that explain different terms, like confit, etc. Love the show, it is the best of its kind! Whoever wins will be fine with me, they all rock. Love your blog!
I, too, would like to see a longer finale where the chefs explain their dishes. Not that I'll be making a deconstructed bernaise sauce for my next neighborhood potluck, but it would be nice to see more of how they do what they do and what goes into their creative process. Again, another reason I wish smell-o-vision had been invented. --Liz
Posted by: Mighty Mouse | December 2, 2009 7:55 PM