Team Top Chef's Editor shares why this episode made her cry.

Feb 11, 2009

Well this new site has made a liar outta me. I promised my blog from two weeks ago on that weekend, but I was unaware of the fact that I would not be allowed to publish anything on that weekend while our site updated. Um, and then, yeah, I just got lazy last week. I'm home sick today (blurgh!), but I couldn't not comment on this week's episode — which was amazing!

When I found out Jacques Pepin was going to be on tonight's episode, I lost it. I used to watch Jacques with my father on PBS … with Julia, with his daughter Claudine, whatever. He taught me that you should always whisk rather than beat your eggs to make the best omelet, and for that I will always be grateful. Anyway, my life as a culinary groupie continued when I e-mailed his contact to secure an interview for our Guest Judges' Blog. i was sure no one would respond, or they'd politely decline via e-mail. But as I waited outside Bond St. last week for dinner (Get the yellowtail appetizer and the tempura lobster roll if you go), I got an e-mail. Not from his contact, but from Jacques himself! And then when I got into my office the next work day, he had left a voice message (which I have yet to delete.) I mean, come on! I've interviewed a lot of great people, but I rarely get star-struck. He was super-nice, and I hope you all enjoy my interview with him as much as I enjoyed doing it.

Don't even get me started on Lidia Bastianich. Not only have I also been watching Lidia's Italy since I was younger too, but every time she comes on screen, my father tells the same story (obviously forgetting I've already heard it), about how he and my mother used to go to her old restaurant in Queens. And now all he does is complain about how much oil she uses — go figure!

Anyway, needless to say, I was disturbingly excited for this episode, and it didn't disappoint. First, Wylie Dufresne challenged the chefs to create a dish from incredible, edible eggs. Having one of the most memorable dishes, let alone egg dishes, I've ever tasted on Wylie's tasting menu, I knew the dish would have to be clever and delicious. I was really impressed with Stefan's egg duo. I was worried the two parts wouldn't necessarily go together, but like Wylie, I thought the panna cotta was just plain cool. Fabio really thought he would win, and if you read my interview this week with him for our Burning Questions blog, you'll see he was, well, pissed at Wylie's reaction to his dish. Fabio obviously has a sweet tooth, as this isn't the first time he's opted for sweet when the guest judge (Rocco, Wylie) kinda wants savory. But, alas, my girl Carla rocked it out. Whether you thought her play on words was played out, you really can't beat (pun intended) a perfectly-cooked egg. And again we see that simple is better.