Tom Colicchio

Miami restauranteur and caterer Barton G sheds some light on the latest episode.

on Jul 13, 2007

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All of which brings me to the cream that rose to the top that night. Interesting that it was the beginning and the end of the four courses that captured the judges' collective attention. I think that's often the case with a meal.

In any case, the shrimp course was outstanding. While Brian told us they had decided on scallops and then had to switch to shrimp, I had no idea just how set on scallops they had been. It seemed like scallops were the first ingredient anyone mentioned. They adjusted really well on the fly. That sort of thing speaks to me, because I'm the king of "on the fly"!

Now it's time for me to confess that I am not a religious follower of the show, nor of any show because I don't have much spare time for television. So I didn't know much about any of the contestants. I had no idea Lia works with Jean-Georges Vongerichten until I visited Bravotv.com yesterday. Now that I was reminded that she'll be the guest chef at the benefit Barton G. -- the events and catering part of my business -- is doing next month in the Hamptons for the Diabetes Research Institute (featuring a private concert by Diana Ross!), I wanted to know more about her.