The Daily Dish

Sandy Talk With Richard Blais, Grayson Schmitz

BravOMG: The Miami Girl Surfaces on 'Vanderpump Rules'

How Bravo Is Celebrating the Super Bowl

Is Porsha Williams Dating Anyone?

Which Bravolebs Are Guest Starring on ‘Rupaul's Drag Race’?

Padma Opens Up About Her Childhood in India

Padma Lakshmi's Salacious Carl's Jr. Ad

'Top Chef' Will Return for Season 13

Richard Blais' Three Tips for Winning 'Top Chef'

Caroline Manzo: I’ve Lost Almost 20 Pounds!

Tiffani Faison Shares Her Essential Entertaining Tips

Bravolebs Heat Up Sundance 2015

Neil Patrick Harris Is Coming to 'Actors Studio'

Are Ramona Singer and Bethenny Frankel Getting Along?

Gigi Hadid Reveals Her Body Image Philosophy

'Top Chef' Stars Sign On for Amazing Food Experience

Lisa Rinna: Brandi Glanville Inspired My Latest Role

Fabio Viviani Shows Off His Old (and New!) Kitchens

Jacqueline Laurita: Nicholas Is Reading and Writing!

Cynthia Bailey Shares Update on Her Eyewear Line

Kyle Richards Hits Sundance—With Gretchen Rossi!

Peter Thomas Shares an Update on His Coffeeshop

Watch Gia Giudice's Emotional 'Just 13' Video

Gigi Hadid on Yolanda: She's Going Through a Lot

Which Bravo Show Is Rihanna Obsessed With?

Watch Kim Richards' 'Revenge' Cameo

Gia Giudice: My Dad Is Our Rock

Kim Kardashian's Selfies: The Fashion Queens Weigh In

BravOMG: Brandi and Kyle's Feud Hits Twitter

Claudia or NeNe: Who Won the 'RHOA' Read-Off?

Reza Farahan Reveals His Hardcore Workout Plan

Gag Award Poll: Beckham, Michelle O. or J. Lo?

Gigi Hadid: 7 Times the Model Proved She's Flawless

Demetria McKinney Sounds Off on Other Housewives' Music

Gia Speaks Out on Visiting Teresa: She Looked So Good!

Just Like Glam-ma! See NeNe's Granddaughter in Heels

Alanna Ubach's Kookiest Comedy Roles

Bravo Invades Sundance 2015

Yolanda Steps Out to Support Husband David

Cynthia Bailey's Fool Proof Tips for Entertaining

Tom Colicchio Reveals His Worst Cooking Accident

Sandy Talk With Richard Blais, Grayson Schmitz

The 'Top Chef Kitchen' crew talk about their storm experience.


It's been a trying couple of weeks for everyone in the path of Hurricane Sandy, and with the flooding in downtown Manhattan during the devastating storm, our very own Top Chef Kitchen took on more than a foot of water, shuttering the venue for about 2 weeks. This past weekend, it opened back up for the first time since the storm with Grayson Schmitz and Richard Blais at the helm, and The Dish caught up with them to talk about their experience.

Richard was in town to run the New York City Marathon and then for his stint at TCK, but then Sandy hit and everyone knows what happened then. "As native New Yorker, Long Islander, it’s been pretty crazy, especially Top Chef Kitchen," Richard told us during our chat. "One of the things I’m asking everyone who shows up for dinner is just how they fared, and it’s varied, you know? People have lost homes and cars and it’s a crazy situation and I personally decided to donate and match my marathon funds to Red Cross last weekend when the storm hit. Everyone’s gotta do their part and everyone should do something to help out because it’s still going on; there’s still thousands and thousands of people without power and homes."

But now that TCK is back in business, what are the two firing up on the line? Read below and click the photo for a gallery of pics!

Richard Blais' Bone Marrow

"I've been cooking up a storm," Schmitz happily bragged, continuing: "So my first course is a persimmon salad, with pear, arugula -- there’s so much on this salad; goat cheese, pickled shallot, candied pistachio, a warm bacon vinaigrette, and I think that’s it… it’s delicious. It’s been really well received, everybody loves it; I do too. And then my second course is a homemade mushroom ravioli -- and I love making pasta, it’s like my shtick -- it’s with fresh ricotta, some toasted walnuts, a little bit of peach balsamic and micro herbs. And then I’m doing a veal cheek with toasted hazelnuts and some potato puree on the bottom.  Then I have a sticky toffee pudding with sour cream whipped cream and nut streusel, and some vanilla ice-cream." Um, yum!

And Mr. Blais?

"Well, I mean my inspiration was, again, as a native New Yorker, I wanted to have some fun with some ingredients and express myself as an artist.  So, “New York City Pigeon” was a joke, but obviously, it didn’t go over very well. I was NOT going to forage and harvest pigeon downtown or anything like that.  But I was going to serve it with bread crumbs and bring out a park bench. (I wasn’t going to bring out a park bench) [laughs]. But I like my food to be somewhat experiential, but that didn’t work, so we’re doing “Long Island Duck” which is obviously a similar taste to pigeon or squab."

Get in on the last week of Top Chef Kitchen -- try scoring a last-minute reservation on TopChefKitchenNYC.com!

Read more about: