Cast Blog: #ROBL

Shots, Shots, Shots, Shots, Shots

Roble: There Will Be Problems

Artie: "Roble is My Client, Not My Boss"

Che 'Gravy': Badderies Not Included

Adam Banks Won't Be Rushed

Roble: What's the Rush?

Kiku: On Fighting with Roble

Roble: Nothing is Going on with Dan

Dan: My Music is NOT About Roble!

Go, Team!

Artie Weighs in on Jasmine's Performance

Jasmine Ali: No One Will Work Harder for You Than Family

Roble Apologizes to Jasmine

Laughter and Love


Tapas Anxiety

Here's Why

Many Hats

And I'm a Fusspot


In the Mix

Pay for Play

Medieval Madness and Doggie I Dos

Dog: The Justice of the Peace

All Dogs Go to Heaven

You Are Correct Sir


Turn the Lightbulb and Pet the Dog

The Sweet Spot

Throw Some Glitter

All Cried Out

The Burlesque Debacle

Wino Forever

Fun With Sorbet

I'm Not Mean

Cheers and Jeers

Circus Freak

Shots, Shots, Shots, Shots, Shots

Episode 6:'s Associate Editor doesn't cry for spilled key limes, but she does weep for ice luges.

Hola Robleezy fans. We're back and getting bigger and bigger this week, with a Jersey bachelorette party and a dinner party for none other than the Ms. Bevy Smith. No pressure. No tequila-soaked pressure at all. Let's recap shall we?

Tore Down Drunk
After making what looks to be the most delicious banana nut waffles I've ever seen, Jasmine informs Roblé that she's already booked the next client -- a Jersey bachelorette who wants to bring Vegas gambling and carousing to the Garden State.

And those girls aren't kidding. When Roblé and Jazz get to the consult the ladies are already drinking and begging for an ice luge. Foodwise, they're thinking of fancy grilled cheese and brussel sprouts (which are actually my two favorite foods, which either makes me a lush or a small child), so Roble ponders foods that have maximum alcohol soaking up potential. Meanwhile Jazz and Shawn soak up the sexy vibe at a sex toy shop, assembling some delightfully good goodie bags for the guests (making it the second party of the season with vibrators! One more and it's a trend).

After Che doesn't make it (the baby was sick), Kiku steps up and helps with the savory, which is good because there was lots to be done -- asparagus flan! Razor clams casino! Jello Shots with Pop Rocks in them. It's pretty stressful. Roblé even micromanages a bit, until Adam finally slips on Che's glasses to calm everyone down.

And despite the luge not being an actual luge, everything works out. The ladies get "tore down drunk" and eat as much food as Roble gives them. The sailor stripe does not disappoint -- even if he grinds on a dog. This made me wonder if last week's wedded pooches got a lapdance before walking down the aisle. It seems sad that they would have begun married life without getting on more chance to get frisky.

A Bevy of Requests
Roblé's next event is a biggie. He's catering an event for dinner party impresario Bevy Smith. This is no goobery dog wedding, these are legit hardcore foodies who want five-courses of delicious and ridiculous food. All of the dishes need to be delicious. Bevy does not want "white lady" gazpacho. She must have lobster. She loves key lime -- but not a key lime pie. Everything must be sexy. I love when people describe food as sexy. It makes total sense, of course, food can be super sensual, but it just seems like such a vague notion. What kind of sexy? Do you want sexy and aloof? Sexy and sophisticated? Sexy and unavailable (which is personally how I like all my food, sexy and not open).

I have to really commend Jazz for the decor of this party. It was really, really beautiful. I'm a sucker for natural green flowers and dark purples, and the horse lamp also really added something (Hello Kelly Killoren Bensimon!). Also, of course, the food looked ri-donk-ulous. That lobster! Even the farmer's market salad looked insane. Of course, things didn't make it to the plate without a few mishaps (Rob will probably never look at a lime without a twinge of sadness again), but thank god there were enough limes in the world to create the amazing semi-fredo. Dear G-d, did that look amazing. It's definitely the sophisticated twist on Cherry Limeade I've been waiting my whole life for.

Of course the bigger drama was Shawn's issues with the waitstaff. At the end of the day, Bevy didn't say anything -- but that doesn't mean he couldn't have handled the evening a little better. Next week will tell what the fallout of his fight with Artie was.

In the Mix
Speaking of good looking, seal-trained men (or at least Bevy is), Will the mixologist took Jazz out on a date. Can we talk about how ridiculously handsome he is? Also, he has some sort of hot accent and loves art. Keep this going Jasmine.


Dang girl.

Next week Bleezy and Co. deal with a vegetarian disaster and a kooky old lady -- who are surprisingly to separate people. Don't miss it.

Artie: "Roble is My Client, Not My Boss"

Artie Thompson reflects on his relationships with Roble and Jasmine. Chrissy Teigen and John Legend! What were you thinking when you heard they were the clients?
Artie Thompson: I am a big fan of John Legend. I have been following for years. Chrissy, not so much. Lovely girl! You seemed a bit checked out during the first meeting with Chrissy and John. What happened?
AT: I was still waiting to speak to Roble after he walked out on me from the last event, Deuces. I was trying to remain professional, yet concerned since we had not spoken. You and Roble had a talk where you realized you had to make the decision not to be the boss this time. What was that like for you?
AT: I had a Come to Jesus moment when I realized I do not have to fight this battle with Roble as I do have my own company, Artie's Events Inc., and I am the boss there. Ultimately, I am still running the show whether Roble agrees with me or not. I don't like it when Roble tries to rub it to my face that the company is called Roble & Co. I don't work for Roble -- I work with Roble. Roble is my client, not my boss. That's the difference! Things really came to a head when Roble told you how to arrange the tables in the room. Were you ready to give up at that point?
AT: Whether Roble wants the tables to the right or to the left, it does not make a difference. I am still pulling all the parties together. Bottom line: it is Roble & Co., not Artie's Events. At the end of the day, you try to tolerate your client as much as you can without jeopardizing the event. And truly, it did not matter to me how the tables were arranged. You really didn't seem to want Shawn dressed up as a crab. Did you have a different vision for the party?
AT: No -- I think that Shawn has been labeled the party favor a little too much, and he needs to find a different position in the company -- as a waiter, as a Captain, or whatever. I think it's time for Shawn to grow out of it and hold a more responsible role in the company. Jasmine seemed to be a peacekeeper this week, even though you two have had your problems this season. Was that helpful for you?
AT: Jasmine understood the communication problems I had with Roble as she has also gone through it. That was helpful to be able to get my frustrations out with her. I want everybody to know I have a very good relationship with Jasmine. We have difference of opinions, but I really do like her as a person. But, at the end of the day Jasmine is still Roble's sister, and she is going to side with him. You and Roble ultimately make up and you seem to decide to stay on. How did you make your ultimate decision?
AT: The decision really hasn't been made, but I do feel that I am part of the team at Roble & Co. Roble gives me my space to run the front of the house -- pull things together at events. Ultimately, I do want to see Roble & Co. grow as a major catering company in New York. There is a lot to do different and better as a young company with so much potential. And I am here to support. How do you think the party went?
AT: Overall, I thought it was a wonderful party. We had a little drama. The staff was attentive and Chrissy and John really enjoyed themselves. Anything you'd like to add about the whole season? 
AT: What do I say to that? Ah, where do I start? I am going to have to say that I am glad that our fans got to see the growing pains of the company, the interaction between front of the house and the back of the house. After being in the business for so many years, you think you have seen it all, but Chef Roble & Co. have left me speechless in many ways, in a good way... I think. Any updates you'd like to give post season-wrap?
AT: I am working a lot with Roble, locally in New York and out-of-state. I also manage to devote my time to A2 Collections, my new bow tie line and Artie's Events Inc. Things are going well!