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Top Chef New York Season 5
marigold:
Melissa's new restaurant:
The Happy Noodle House
Happiness is a full bowl.
When Happy Noodle House opens its doors in early February it will be a unique restaurant whose inspiration is unmistakably Asian. Executive Chef / Partner James Van Dyk will be creating wholesome, innovative and delicious Asian inspired noodle dishes based on authenticity.
In the Bitter Bar mixologist and bar manager James Lee will be handcrafting ‘classic old school’ cocktails infused with fresh Asian ingredients. Each cocktail has been formulated with the goal of finding the perfect balance between your first sip to your last bite.
Fresh, unique and affordable cuisine paired with attentive and friendly service and unforgettable cocktails create the Happy experience.
Link to the site: http://happynoodlehouse.com/Home/tabid/366/Default.aspx
marigold:
An interesting article:
'Top Chef' judge: Make me ice cream
Tom Colicchio can't wait to get down here for the South Beach Wine & Food Festival. And it's not because of all the grub.
''It's a great time of year to get out of the cold and do some fishing in Key West,'' says Colicchio from New York, where he owns New American restaurant Craft (a new location just opened in Atlanta).
The head judge of Bravo's Top Chef got a taste of the fishing scene when the show was filmed down here in 2007.
''Tarpon season had just started and it was great because I only worked every other day,'' he says. (Tough gig: Fellow judge, Padma Lakshmi worked every day.)
Colicchio says it will be good to bond with fellow foodies when he hosts the Perrier-Jouet BubbleQ at the Delano Feb. 20 ( Bobby Flay bowed out this year to do an Oscar party).
''It's neat to see chefs all together,'' he says, adding, ``We talk about anything but food.''
Don't bother asking him about his odds-on favorite on Top Chef: New York, 10 p.m. Wednesday nights.
''The only way to win is to make great food,'' says the 46-year-old New Jersey native. ``A lot of the contestants think they have to act a certain way. It has nothing to do with attitude. We don't care about that.''
Is there anything they could do to get an edge?
Someone has to figure out how to make a dessert.''
Hint: Colicchio's favorite dish is ice cream.
It could be a sorbet, any flavor. Just make sure it's cold.''
Link to the article: http://www.miamiherald.com/entertainment/people/story/847458.html
marigold:
.... more on the South Beach Food & Wine Festival
Perrier-Jouët BubbleQ hosted by Tom Colicchio & Friends
Date: Friday , February 20, 2009
Time: 7:00 PM- 11:00 PM (VIP Reception) 7:30 PM - 11:00 PM (General Admission)
Price: $450 VIP Reception (SOLD OUT) / $350 General Admission [not including tax and service fee]
Loc: Delano Beachside, 1685 Collins Avenue, Miami Beach
Unlike any other culinary event of its kind on the planet, set beneath the stars alongside the Delano's private beach,the annual BubbleQ transcends the ordinary right down to the granules of soft white sand that lovingly caress your toes as you amble from one serving station to another. Chef Tom Colicchio of Top Chef fame promises guests a night of pure bliss as he presides over an atmosphere that’s one part friendly neighborhood barbecue and two parts South Beach glam. The party launches with a warm SoBe welcome from Jeffrey and Linda Chodorow of China Grill Management and publisher Christina Grdovic and editor-in-chief Dana Cowin, both of Food & Wine. Capitalizing on the talents of some of the country’s greatest grilling gurus and taking advantage of a breath-taking oceanside venue, the BubbleQ invites sophisticated diners to enjoy a bit of starlight with their perfectly seared meats and seafood, compliments of Allen Brothers. And that’s just the beginning. Wash it all down with the one beverage nearly everyone can agree goes best with it all: Champagne Perrier-Jouët, offering a vision of excellence and extravagance. In between courses, let your imagination run wild as you peruse the exquisite wine lots, dinners and weekend getaways offered up for bids in the Silent Auction Pavilion. Finally, cap your night in the Godiva Lounge where you’ll treat your sweet tooth to Godiva’s finest offerings.
If visions of glorious barbecue and heavenly Champagne are already dancing in your head, the Perrier-Jouët BubbleQ VIP Reception ($450 not including tax and service fee) should make you positively dizzy! A limited number of lucky BubbleQ patrons can enjoy early access to the festivities (7:00 p.m. instead of 7:30 p.m.) and totally indulge themselves on delicious barbecue and Perrier-Jouët Fleur before the night really begins. Mingle with host Tom Colicchio, take your first soothing sips, breathe in the ocean air and get into the mood before everyone else even gets in!
Link to the site: http://www.sobewineandfoodfest.com/2009/view_events.php?event=38
marigold:
Top Chef Burning Questions:
Gene: Something Fishy
Bravotv.com: What did you think of the Quickfire challenge? How much experience do you have making desserts?
I thought the Quickfire Challenge was a little difficult being that I don't have much experience working in pastries, but I did what I could do best with what we had to work with.
Bravotv.com: Did you know who the guest judge was? What did you think of his critiques?
Honestly no. Well at first I couldn't understand him (haha) because of his thick French accent, but I thought his critique was fair. He wasn't trying to be a TV personality, just giving an honest opinion about my food.
Bravotv.com: What was your inspiration for your fish dish?
When I think of family style dishes, being of Asian culture we always had some type of fish at our table. So that is what I went with.
Bravotv.com: Were you worried at all about the daikon? Have you ever used that flavor combination before?
No I wasn't worried about it because I have worked with that flavor combination before. I think the judges may have been turned off by it because most people use daikon cold. They don't really have experience working with daikon period. They're only used to eating it in a mainstream way like for sushi. One of my favorate chefs, Chef Morimoto uses it in one of his cookbooks. It was also meant to be eaten right away. I didn't know it'd sit out for awhile.
Bravotv.com: What were you thinking when you saw who the "culinary experts" were?
I knew right away that they were going to tear our food apart. But it is what it is.
Bravotv.com: Were you worried at all that they would purposely lie to knock your dishes down?
No -- I wasn't worried. If they lied, then that goes to show how much confidence they lack. But I think they're all pretty honest.
Bravotv.com: The new judge, Toby Young, had some fairly harsh comments for everyone, what did you think of his comments?
It was like watching American Idol.
Bravotv.com: Do you think you deserved to go home?
No, but I'm happy I made it as far as I did being that I beat out half the competition in the show. A lot of people thought I'd probably be out the first few episodes, but I'm happy overall.
Bravotv.com: What did you think of the other chefs' dishes?
Nothing -- they do what they do and I do what I do.
Bravotv.com: Where can your fans follow you and get more info on your food?
Well they can check me out at www.genevilliatora.com for any updates or events I have coming up. I really appreciate all the support my fans have given me. Thank you.
Link: http://www.bravotv.com/Top_Chef/season/5/blogs/index.php?blog=burning_questions_2&article=2009/01/gene_something_fishy#breadcrumbs
marigold:
An interesting article:
Villiatora makes most of time on TV's 'Top Chef'
Gene Villiatora's third child was born seven months ago. A few weeks later he took off for New York, to be part of the fast-cooking fury of "Top Chef."
Being bumped from the Bravo TV cooking competition meant Villiatora could go home to Las Vegas and his young family. Still, "nobody likes to lose," he says.
Villiatora is the first Hawaii-born chef to gain entry to the Bravo competition in its five seasons. He grew up in Whitmore Village, leaving for Vegas in 1993 after graduating from Leilehua High School.
He said he was first approached by a "Top Chef" producer while he was cooking at a culinary event two years ago. "When it came to this season, I pursued it."
His run came to an end in the episode that aired last week.
His final dish was a whole fried snapper on a bed of daikon "pasta" with tomato and basil sauce. The judges praised it for creativity and good looks, but gave it low marks for taste.
Villiatora says it was a risky choice -- cooked daikon may be familiar in Asian cuisine, but mainstream diners know it only as a relish in sushi bars. But he says the other chefs seemed to be relying on comfort foods, and his style is to reach beyond. "If you stick inside the box it tends to get boring."
Villiatora started as a dishwasher and has no formal culinary training, a fact that he wears as a badge of honor, along with the tattoos covering his arms and his heavy gold chain. "I think I may have opened the doors to others who weren't fortunate enough to go to culinary school."
Back in Vegas, he's just completed a development concept for a new casino restaurant, where he'll be executive chef.
So there is life after "Top Chef." He laughs: "Thank God."
"Top Chef" continues with nine chefs remaining. New episodes air on Wednesdays at 8 p.m.
Link to the article: http://www.starbulletin.com/features/20090114_Villiatora_makes_most_of_time_on_TVs_Top_Chef.html
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