“If you can mock a leek, you can eat a leek” –William Shakespeare, Henry V

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Tom Colicchio
“If you can mock a leek, you can eat a leek” –William Shakespeare, Henry V: Tom Colicchio wishes he had as much great produce as the chefs had to work with.

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Top Chef

Tom Colicchio

You saw the gorgeous proteins that our cheftestants were falling all over themselves to nab when they first arrived at my restaurant for the Elimination Challenge. At Craftsteak we have every kind of beef imaginable (not to mention, of course, the cuts of lamb, pork, veal…) and I don’t doubt that at least some of the chefs are familiar with our menu and were thinking of what they could do, given free reign with those ingredients in that kitchen … until we switched it up on them, that is.

But no meat should not have meant no inspiration. I don’t know if you noticed, but the walk-in at Craftsteak was filled with the most amazing produce. We ran a truck in from the Santa Monica Green Market the night before filled with just the most incredible stuff. I was itching to get at some of it myself. I personally love walking through the Green Market in Union Square and seeing what the farmers are offering that day — it’s the produce that so often is the inspiration for my dishes, not the meat. Further, while Craft and Craftsteak serve plenty of meat dishes, we have a huge roster of vegetables and, in fact, many people come just to eat those offerings, knowing that they’ll have a great culinary experience. With this challenge we were giving the chefs the opportunity to be inspired as I so often am, by having brought the green market right to them. I just wish the chefs had allowed themselves to get really excited by what they found in the walk-in, despite having to do a 180-degree turn at 90 MPH.

I wish I could remember the comedian who said, “Sure, hunting’s a sport … it’s just that one side doesn’t know it’s playing.” (The first person who comes up with the name gets an autographed copy of my book Think Like a Chef. Other people have ripped him off since). We can debate the merits of eating meat versus eating vegetables. There are certain acids in our stomach that are present solely to break down meat, that wouldn’t be there were we not supposed to eat the stuff. But along with those acids, we also have freedom of choice, and while I personally like being at the top of the food chain, I fully respect the choice to abstain from eating meat, whether for reasons of health or conviction. I thought this was a great challenge.

For the most part, the chefs did well.

I know that Mike V. was furious that Kevin won this challenge — as we all saw in the episode, he felt that Kevin’s techniques were more rudimentary than his and didn’t merit the win. He said something to the effect that he could have made Kevin’s dish in culinary school, that he cooks that way when whipping things up at home on his weekends off. In general, please do not be snowed by the techniques employed by the Voltaggio brothers. Yes, they’re employing advanced techniques versus Kevin’s more basic methods, but at the end of the day unless you can pull off those elevated elements and actually make the food taste great, I don’t care how many blowtorches it took to create the dish — Kevin’s food not only is consistently well executed but also tastes really incredibly good. Young chefs are often keen to use technological wizardry and forget how to just roast something and make it really delicious, and perhaps Michael would do well to use the “weekend technique” he’s disparaging in order to make his food soulful and flavorful. In general, when Kevin has won challenges, the Voltaggio brothers’ methods might have been more advanced and out there but were weaker on seasoning. So I usually agree with the results when Kevin wins.

That said in response to Michael’s comments, I will also say that as regards this challenge, I was a huge fan of Michael’s dish and was talked out of my position by my fellow judges. That combination of banana and asparagus was so out of left field, and yet it worked. It gave us an interesting combination of the grassy asparagus with the rich banana. And yet there wasn’t the overwhelming banana flavor you’re probably imagining: if you were blindfolded and given a bite, it would take you a moment to realize you were tasting banana. It was an interesting background flavor — subtle, not caramelized and sweet — and it made sense in the dish. Mike showed great foresight and took an enormous risk: the dish could have been utterly disgusting and could have gotten him sent home. And yet it was great.

As for the bottom three dishes, while Jennifer gave us what amounted to a side dish or an appetizer, it was very well crafted and an overall competent dish. In light of what her colleagues in the bottom three gave us, Jennifer wasn’t going to be sent home for that dish.   Robin’s dish was a poor dish. It was what we might get from an accomplished home cook who says, “Oh, I like this … and I like that … and this would look pretty with them, too….” The elements were not in harmony, there was no cohesive vision, and it missed the mark. It wasn’t very good, but Michael Isabella’s was terrible.

Before we even discuss the leeks, let me confirm for those of you who weren’t there to taste the dish that while the leeks may have been the primary problem, they were not the only problem. Natalie was right to say that the rest of the dish underwhelmed. As for the leeks themselves, they were butchered; they were horribly cooked. Certain ingredients can withstand imperfect preparation; please never serve me a badly cooked leek. Mike had time to correct what was happening and didn’t. But even had he done so, I still can’t quite grasp what Mike was striving for, conceptually. Why did he think it was in any way inventive to make leeks look like scallops? That’s just silly — there’s no reason for it. A leek is not a scallop — it’s not even a protein — and there’s no reason to make it look like one. This was a challenge about vegetables and was an opportunity to honor them, rather than turn them into faux-finishes of proteins. Furthermore, even were I to accept the premise that making a leek look like a scallop was a cooking innovation, I’d think it would have made more sense then for Mike to have roasted it as one would roast a scallop, which would have yielded a far more satisfying taste and texture than the one he was striving for and failed to attain. I don’t get it.

Mike I. knew his dish was bad — he even acknowledged as much to while we were shooting the reunion episode — but seemed to count on Robin’s dish being worse, so he never seemed to actually consider that he might be packing his knives. I really think he believed that as long as Robin was still there, he was safe, that there was no chance she’d outlast him. Jennifer, on the other hand, was wholly focused on her own performance, without giving a thought to those of her competitors. She understood that a mistake could get any one of them sent home.

As it can. We’re down to six chefs. Stay tuned.

Comments

399 Comments

11/12/2009 - 10:10am

Elaine Koogler

I study Medieval and Renaissance cuisines as a hobby and must agree with Syd, with a few additional thoughts. We have been working to dispel the myth about heaving spicing masking rotten meat for some years now. I have studied cuisines from most European countries as well as the Middle East, China and Japan and can tell you that this is definitely a myth. As Syd pointed out, the only people who used spices other than herbs that could be grown in the garden were wealthy households. Spices were imported at great expense from the Indies, mostly. Even pepper was rare. On the other hand, acquiring fresh meat was relatively easy. There are many recipes for beef, pork, veal, lamb, mutton, game of all sorts, fish of all sorts, etc. The meat might be aged, but we do that today and don't think we're eating rotten meat.

Even in wealthy households, spices were kept under lock and key and often there was an officer who was responsible for the dispensing of spices for the day's cooking. Often food would be heavily spiced as that was a way that a host could show his guests just how wealthy he was!

Another reason why some of the recipes appear to use enormous quantities of spice is because the spices at that time were substantially less potent than they are today. Shipping from the East took months or years...and by the time a spice reached its destination, much of the strength of the spice would have faded. Consider how much strength a spice loses in your own cupboard if it is more than a year old.

I doubt you'll do it, but those of us who study Medieval and Renaissance cookery would really appreciate it if you would correct the misinformation you have passed on. I enjoy watching Top Chef and have learned a great deal not only from watching the contestants meet the challenges, but from your and the other judges' commentary. That's why it is so important that you make this correction...I am far from the only person who has and is learning from you!

Thanks!

11/12/2009 - 12:33am

Syd

I'm a medievalist by trade but admittedly, not a food expert. However, I am in possession of a medieval cookbook made by scholars, not cooks.

I would say that "medieval food is heavily spiced" is pretty inaccurate. Maybe banquet food? I am certain that peasant food is bread, polenta, ale, cabbage, etc. One tactic would have been to do very simple grains and vegetables.

As for meats, game meats are popular, particularly aged ones (this is where the term "well hung" comes from). If I had been doing a "medieval" dish, rabbit, pheasant, and venison come to mind as appropriate. The use of game meat would most likely code for nobility due to the practice of forbidding vassals to hunt on the lord's land (which was pretty much all land in some areas).

In a collective eating setting, a banquet, your "table" might be a slab of hard bread. So I could see a bruschetta-type construction actually looking like medieval dinner. Stews and gravies did much to break down trenchers (your edible tables).

A banquet trick immortalized in a children's rhyme involved the placement of live birds in a pie crust (yes, it happened). Another popular technique would have been cooking a fowl, saving the feathers, and then reattaching them to the roasted bird to give the impression that the food is "alive." Food, for official occasions anyway, in the Middle Ages is more about spectacle--the display of wealth and artistic prowess--than taste.

My favorite medieval story about food comes from the Decameron. A Genoese lady is keen to deflect the attentions of a rather unpleasant suitor, who despite the fact that she is married, just won't stop bothering her. She invites him to dinner and serves a full banquet of dishes, but each one is made of chicken and only chicken. He comments that it would have been nicer to have some variety. Her reply? "No matter what they look like, all chicks taste the same." Now, that's probably misogynist, but also hilarious. And very much to the point.

So if I'm ever tasked with cooking medieval food? Maybe I'll do an all-chicken banquet. At the very least, I'd make sure I didn't cook anything with New World foods like tomato, chocolate, or potato, or Asian foods like pasta or rice.

Or failing creativity, I'll just take something and douse it in black pepper, which for many was the only available spice (and so expensive, that in parts of Europe you could pay your taxes with it instead of coin).

To be quite fair, nothing at Excalibur looked particularly medieval to me, except maybe the ale. And that chicken.

11/12/2009 - 12:32am

Syd

I'm a medievalist by trade but admittedly, not a food expert. However, I am in possession of a medieval cookbook made by scholars, not cooks.

To be quite fair, nothing at Excalibur looked particularly medieval to me, except maybe the ale. And that chicken.

: 11/12/2009 - 12:05am; kerrie; Hey,
Is it just me or is this season missing something? I find it to be lackluster and uninteresting. I'm not suggesting that anyone needs to shave their head or threaten to shave anyone else's but I find almost all of the chefs to be devoid of any real personality. It's all so serious. No one is even compelling enough to dislike. I "sort of" root of for all of them in the hopes that someone will do something or say something that will amuse or entertain me. No luck, so far. Any thoughts?

: 11/12/2009 - 12:01am; Addie; There is a difference between a vegetarian and a vegan. A large portobello cleaned of the gills, stuffed with a melee' of veggies would have provided all the needs of a vegetarian. Protein and a non-meat meal. In fact it would have even met the needs of a vegan. Vegetarians will eat eggs, milk, cheese and other by-products of an animal without sacrificing the life of the animal. Vegans are more extreme. The guest judge did say she was a vegetarian, not a vegan. So it left open a whole slew of foods available to use. All it required was a bit of imagination and the skills to provide a tasteful and pleasant dish.

11/11/2009 - 3:24pm

Alex K

Tom,

Thank you for acknowledging that crafting a vegetarian meal isn't about serving a substitute for meat or tossing together some unimaginatively prepared veggies. A chef should approach a vegetarian meal the same way she or he approaches an omnivorous meal: you take the highest quality ingredients you can get your hands on and you elevate them. And as Mike V. learned the hard way, elevation is not about complication. Sometimes a pinch of salt and a splash of olive oil is the best way to honor your produce.

11/10/2009 - 9:53pm

Steven H

"A leek is not a scallop — it's not even a protein — and there's no reason to make it look like one."

The recent referencing of meat as "the protein" on cookery related programs brings rise to such inaccuracies as Tom's quote. Beef has about 16 grams protein in 134 calories; leeks have around 3.4 grams in 138 calories. So on a caloric basis, leeks have in the neighbourhood of 21.25% the protein of beef. Not too shabby.

Spinach is even more of a protein king than leeks. For 130 calories of spinach you get the same 16 grams of protein that you get in dead cow.

So, let us ban the association of protein as a synonym for meat.

Tom is right, though, a leek is not a scallop although it does have just over a quarter of the protein as a scallop.

11/10/2009 - 8:15am

Dallas, GA Michelle

And Kevin McCaffrey took aim at those who consider hunting to be a sport. “It’s not a sport if both teams don’t know they’re playing.”

LOVE the show!

11/10/2009 - 4:49am

HRB

Hunting is not a sport. In a sport, both sides should know they're in the game.
~Paul Rodriguez

Close but not exactly what you quoted!

~HRB

11/10/2009 - 12:52am

Cindy T.

Dear Tom,

I really enjoyed this episode. It really inspired me to cook more vegetarian dishes, especially since my meat guy Kevin, who is my all-time favorite TC contestant, made such a delicious and satisfying dish!

I am also really glad that you mentioned Michael Voltaggio's extremely petty and unsportsmanlike comment about Kevin's win. I was shocked that he would say something like that about Kevin's food, when his own "inventive" banana polenta was something he learned from a chef he worked for!

11/09/2009 - 2:20pm

FoodieJ

Hi Chef,

Is it just me, or is this season a little lack luster on big personalities? Where are the Fabios, Mikes, and C.J.'s? Come on TC, that is half the fun of watching this show!!!
Also, is Anthony B. coming back as a judge this season? Would be a gas watching him with the V brothers!!
Have a nice day, and congratulations on your new baby!!!

11/09/2009 - 12:23am

MichelleinLaguna

Right in the nose TOM!

Without tasting a thing (other than the Schwan's dish from Kevin - YUM!!!!) . . .

It was the same guy from Saturday night Live, who said:

I'm A MAN . . . I SHOT A BIG DOG!!!!

Sadly I was watching it and in elementary school still - so couldn't quote who said it!

Although I used the lines more than once on my family during ELK SEASON IN COLORADO!

THANKS FOR THE MEMORIES ANYWAY!

11/08/2009 - 8:03pm

JPfossum

Hi Chef,

Really love what you offer ...love your insights and expertise. ONly sorry that I haven't had the opportunity to dine at one of your establishments yet.
May I ask a question? My family of 4 ..husband and two young adults --21 and 19, are planning to escape some our our holiday habits and head to Chicago for Thanksgiving this year. I just printed out a list of a bazillion restaurants that will be open. YAY! Options, but now ...oye, options. I was wondering if you have a suggetion? Ok, this is what I have narrowed it down to: (in no particular order) 1) Lawrys ; 2) Bistrot Margot ; 3) Pump Room or 4) Vermillion. Any input?

Thanks!
JPF

: 11/08/2009 - 12:51pm; Are you kidding me?; What is Robin still in the running?

: 11/08/2009 - 11:19am; E-Town; Someone named Marlon Gray thanked Mike Colicchio for Top Chef. Does Tom's brother Mike have anything to do with the show? Is there something to come? Possibly the Volt brothers making the finals to be judged by the Colicchio brothers? They look and sound alike, it would be fun to watch. Thanks for representing Elizabeth Tom! Hoping to see your brother too.

: 11/07/2009 - 4:34pm; Viewer123; Please tell me that the it doesn't come down to the 2 brothers, I am really trying to believe this show is somewhat "real".

11/06/2009 - 7:02pm

mjb

Hey Tom,

With regard to the quote:“Sure, hunting’s a sport … it’s just that one side doesn’t know it’s playing," I wonder if it came from the chilling short story "The Most Dangerous Game," by Richard Connell, which was first published in 1924.

-mj

11/06/2009 - 7:39am

VegginOut

Hey Tom,

Great blog, and thanks for all your insights every week! First off, let me start by saying that I was really disappointed (as a vegetarian) by the abundance of "rabbit food" thrown on a dish. I'm sure it all tasted fantastic, but really? No pasta, no other ethnic cuisines?

My other beef with this episode was that it seemed that Jen got chewed out for presenting something that was very similar in size to what Bryan V. presented. Can you elaborate on why she was in the bottom, yet Bryan wasn't? Thanks!

11/05/2009 - 10:20pm

tc fan

I guess I am the only one not overly inspired by this season. It seems last season the contestants were underqualified and this season they are overqualified. I thought the main purpose behind Top Chef (0f course other than ratings), was to give an up and coming chef the opportunity to open his/her own restaurant. The top dogs in this competition have already proven themselves. They already have achieved this dream.

While last season nothing seemed to be good enough; this season, the comments are, "incredible, fantastic", etc... There is little room for growth. The top 4 seem to learn very little from this competition.

: 11/05/2009 - 5:39pm; AG; I live in DC and have been to Mike Isabella's restaurant many times - it's fantastic. I was so mad at him about the leeks because Zaytinya's menu - which is comprised of mezze plates - has so many delicious vegetarian offerings. He does vegetarian food incredibly well. I don't know what was going through his head with that awful leek thing!

11/05/2009 - 2:15pm

C Andreas

Chef Colicchio, I am in complete agreement with you about Kevin winning this challenge. While his dish was not the best looking plate produced, it was the only one that looked like a real dish. As a chef, I have to prepare food for vegetarians quite often, and am happy to do so. I feel it is my job to honor their wishes, and their food.

The real difference between Kevin, Mike, and Brian is that Kevin has a real desire to produce a great tasting dish with the ingredients he has to work with, while the Voltaggio brothers think that ingredients are to be manipulated by their techniques. Kevin honors the food, while the brothers work with food.

: 11/05/2009 - 1:09pm; disappointed in WA; Am I the only one responding to the Top Chef Reunion, shown last night? We watch it the next morning (today) and we were very disappointed to see the reunion instead of a real Top Chef competition. Let me praise Fabio that had a thankless job - the previous chefs got together and each one wanted to be "all grown up and perfect now" but Fabio had to bring up the conflicts and oddities of the past years. Unfortunately, praise ends with Fabio. The show was boring boring boring. Looking forward to next week when the real Top Chef is back. Love the show, the real show!!!

: 11/05/2009 - 3:33am; DeeG; Sure sounds like it was an interesting episode. It would be GREAT if Bravo Updated their website with the episode. :( Seems all there is that overrated housewives show.. UGH!!

: 11/04/2009 - 10:22pm; B; Having just read this blog for the 1st time, I now have even more respect for Tom and the rest of the judges. I LOVE this show, have since the beginning and have to say that this is absolutely the best season ever. It seems that even some of the chefs in the bottom this season could give some of the better chefs from previous seasons a real run for their money.

: 11/04/2009 - 10:12pm; Tracy in the Adirondacks; I rewatched last weeks episode tonite. Did it seem to anyone that there might have been something between Jen and Mike I? Pretty serious kisses goodbye I thought????

: 11/04/2009 - 8:37pm; Susan Smith; WOW! Who cares about leeks or mushrooms. I believe anything Tom Colicchio cooks is fine. He makes the show. I only hope I can meet him one day. He is so handsome and makes everything sound delicious.

: 11/04/2009 - 3:34pm; Laura P; Love the blog! 1st time I have visited a blog and I found it eye opening. I like that you have shared some of the reasons for not being veg. I am also glad to hear you respect the vegs loving public. To eat is a true pleasure and joy. To celebrate eating the way Top Chef does makes me inspired to think about what I put in my mouth. It is so easy to buy frozen foods and junk. Thanks for celebrating food and keep on blogging. Also please keep on giving the reciepes for those of us who want to play in the kitchen.

11/04/2009 - 3:20pm

B-Man

I agree with most that Kevin, Mike and Bryan are leading the pack. But, I can't help but think of an important quote about cooking. "Never trust a skinny chef"

Although I think the "V" brothers will make it to the end, Kevin will end up the final "V"ictor!

ps: I don't agree with previous seasons that Marcel was the Top Chef. His side shows, temper tantroms were nearly enough to stop me from watching the show. Let's focus on the cooking and not the drama, please!

11/04/2009 - 3:00pm

Vagitarian

Tom, As a long time vegetarian, I respect everyone's choice to eat whatever the like. Without getting into a moral argument about meat eating, how about an episode that says something about meat's environmental impact?
Like Rick Moonen's episode on sustainable seafood? I'm guessing that Craft sources most of it's meats from environmentally friendlier ranchers, Organic, grass fed etc. How about using top chef to educate Americans a bit more about where their food comes from and some of the better choices that can be made?

Thanks, love the show, keep up the good work.

: 11/04/2009 - 12:53pm; ThatsIt; Did I miss the part where ya'll said they could only use veggies? Vegetarian doesn't mean graze on all things green and leafy. What disappointing, unimaginative fare from these chefs!! I compare their entrees with what the TC Masters put out for vegan Zooey (they weren't excited either) and I continue to be impressed with what really great chefs are inspired to do....

: 11/04/2009 - 7:25am; mmc; Hooray for Kevin! his dishes have been so consistantly good and in this instance he really deserved to win. I like most of the dishes he made, even the undercooked lamb. in a real situation it could have been sent back and cooked a few more minutes.He cooks with a lot of skill and he also cooks from the heart.As well as having a good personality.I like Jen but she seems so worn out it's sad to see. Bryan is great to watch and unlike his brother he cooks some great dishes but not with a lot of arrogance.Michael might be an innovative chef but his attitude turns me off!

: 11/03/2009 - 7:09pm; TC fan Neil; Mike V. has displayed a lot of talent and ability throughout this competition. And while he does employ very modern techniques to cooking, he has also shown that he is rooted in fundamentals, for instance his butchering of the rabbit earlier in the season. He also has noted many times that his food pushes the boundaries but still remains rooted in classic flavor combination. He seems to just be expressing frustration at being in the top the most number of times (7/9), but not having as many wins as Kevin to show for it. I think Kevin and Mike V. have risen to the top, and would make a fascinating finale-they both have contrasting styles, yet are both very good at what they do.

11/03/2009 - 3:23pm

Sherri L.

Kevin is not only a great chef but he is a very smart chef. He cooks to the situation and does a fantastic job. He also cooks from the heart and not to prove something (Mike V. who may even be a better chef should take a lesson).

Kevin has a great support group (great family) etc and it really shows. We all should be so lucky I guess.

: 11/03/2009 - 2:24pm; Dee Dee; Will the producers of top chef ever release a collection on what has gone on during the judging? I think I can speak for most viewers by saying it would be great to see some uncut footage of tasting and judging.

11/03/2009 - 12:44pm

FL Cook

Love you blog Tom. I agree with some of these posts in that - most of these dishes looked like a quick fire challenge and not a meal. It can be done and I think you all made the correct choice in the clear winner. What happened to a vegetable pasta, etc. I clearly don't understand the lack of creativity when so many good things were there for them.

The comments on having too much fun to judge - you must be kidding!!! I guess you are not suppose to have fun at a dinner. It was great to see everyone laughing and enjoying themselves.

Again Tom I need to ask; where is the elemination house this year?????????

11/02/2009 - 6:28pm

Geekgirl717

Tom:

I was very disappointed with most of the dishes presented as well. It seemed as though when they heard no meat, they just gave up.

As for the quote (because I would be honored to get a copy of your book) I believe that it was Paul Rodriguez with: “Hunting is not a sport. In a sport, both sides should know they're in the game.”

Also, kudos on sending the right Mike home. Gah, he just irritated the heck out of me.

11/02/2009 - 5:00pm

Meat-eater

First of all, TC is a great show. I have been also watching the Next Iron Chef and that show just cannot compare to TC.

Tom, great blog as usual. Do both of the V bros, use the techniques? I thought Brian was a little more traditional than Mike V. I like watching them, but thought his commentary was out of line. If I were to go to a restaurent, it would be Kevin's because his food looks like it really tastes good.

Meaty Goodness - haha, brilliant comment. I will have to use that one. The is nothing worse than dining out with a high maintenance vegetarian or vegan. I am sure you can all agree, there is always one in the group.

: 11/02/2009 - 4:01pm; Viewer from GA; As a person who grew up totally vegetarian, I would like to say Mike Isabella's dish was just plain insulting. We don't need our food to look like meat. We need it to taste good and be nutionally balanced. Come on!

: 11/02/2009 - 12:26pm; Todd; Kevin appears to be a chef, and he appears to be a contestant that the V Brothers don't seem to respect...which is too bad, because he appears to really be a chef...the others are magic and mirrors (wasn't that one of the of the challenges in past a past Top Chef?) All I can say is that respect needs to be given, to Kevin ---

11/02/2009 - 7:01am

Amalia

I was also really disappointed by the dishes in this episode. I am medically incapable of going vegetarian permenantly, but for religious reasons I am encouraged to go vegetarian for a full month each year, plus a few days each month. That's a good amount of vegetarian cooking!

I used to live in Tibet, a very meat heavy country. We like our meat (Favorite dish: Hyarku! Boil meat in water, add meat to water, garnish with meat. Mmm). But on holidays we go veg and these days a lot of people are going veg for religious reasons. For me, part of the challenge and joy is reinventing these delicious, filling dishes for the vegetarian palate! i'm not a chef (although my friends want me to open an authentic Tibetan restaurant stateside), but I love experimenting with food and seeing what the chefs do! So I was really sad not to get my weekly dose of food for the eyes. I'm sure they could have done better.

: 11/02/2009 - 4:27am; Unique name I guess; That entire table seemed like they were having so much fun. I found myself wondering about your ability to judge objectively since you were all so obviously drunk, hehe. It's great that we're finally getting some vegetarian challenges thrown to the chefs between this episode and Masters. It's just seemed like such an obvious restriction the whole time; it's amazing we went five seasons without a vegetarian challenge.

11/02/2009 - 1:39am

Meaty Goodness

In response to Vegan in vegas:

"2.Why do you eat a cow or pig rather than a dog or cat? Aren't all 4 living beings with muscle "meat"?"

Because they dogs and cats don't taste nearly as good, nor do they pair well with wine.

: 11/01/2009 - 11:06pm; Heather Hearsey; I like to make an inspired meal and watch Top Chef while I eat it. My menu was better and more colorful than anything that was presented. I too was shocked at the lack of grains and dairy. I had made a tandoori chicken thigh but it was the side of curry rice with veggies, apples and nuts accompanied by raita that was really the favorite of the meal. Where was the portabella or sweet potato steak? Vegetable/bean stew, lasagna, falafel? I don't get it.

11/01/2009 - 3:02pm

Great season! Tee contestants are very exciting to watch and learn from.

Chef, have you considered a Top "stay at home mom/dad" Chef season, to see what middle america is capable of? Might serve up some interesting competition.

For those of you criticizing the Chef for blasting Mike I's leek "scallops", given their praise for Richard B's banana "scallop". . . Richard's dish actually resembled scallops. Mike's resembled nothing of the sort.

Excited to view the remaining episodes.

: 11/01/2009 - 11:22am; excuse me; Veggie challenge...why not . Quite a few people choose to abstain from consuming meat or meat by products...God bless them for I do not have their courage . My only complaint with vegetarians and vegans is that many who subscribe to their choice of eating become combative to those who choose a different path of dining , to me there is nothing like a nice piece of meat sitting in the middle of my plate . I am sorry Mike I. was eliminated for he was entertaining with a great personality...Robin should have been sent home awhile ago...as far as Robin goes I feel this fits her personality "Robin does not have something to say....she just has to say something ! "

: 11/01/2009 - 10:37am; Viewer5676; RICE, GRAINS, ZUCCHINI, PASTA, RAVIOLI, BREAD??? WHAT HAPPENED TO THOSE ITEMS CHEFS?

11/01/2009 - 9:27am

E J A - Ohio

In response to Vegan in Vegas:

"Why do you eat a cow or pig rather than a dog or cat? Aren't all 4 living beings with muscle "meat"?"

In some countries, they do eat dog and cat, even rat. It all depends on the animals native to the land you are living on. You would also need to consider that a cow or pig will feed many more people than a dog or cat. In the US, we have domesticated dogs and cats - people even dress them in outfits...so we would not eat them here. But in other countries, they will eat them without batting an eye. In India, they hold the cow as sacred and would never eat one. So they think we are barbaric for eating the meat of a cow. I eat vegetarian quite often, but I do still eat meat. I think people should learn to respect others choices and rights and realize we are all different and that's what makes the world go round. If everyone was the same, how boring that would be.

: 11/01/2009 - 5:31am; Kenn; Regarding the "hunting is not a sport" comment ,, I don't think you'll ever find out who originated it. Many people (as other bloggers have indicated) have quoted it, or paraphrased it. Although I don't know who originated it, I first heard it in the early 1950's -- which precludes Carlin, Rodriguez, and Madden as originators. Maybe a better question would be: "who popularized it?"
I'm not a chef, but I am the "house cook" at home; since I'm retired and my wife isn't, I have the pleasure of that duty. Prior to Top Chef (Season 1) I would decide on my menu for the week, then run to the store and purchase the ingredients. Top Chef has induced me to "self-challenge." I often restrict myself to what's in the pantry or freezer ,, no shopping allowed (great way to ensure that left-overs get used up).
I'm not a vegetarian but my wife formerly was ,, until she discovered that nature gave her canine teeth for a reason. Still, I do now and then conjure a vegetarian meal ,, if for no other reason than that's the "self-challenge" I assigned myself for the day (sometimes meaning that if I don't use the veggies in the fridge today ,, they'll have to be thrown out).
Season Six is now rolling toward its finale - Tom, you're the "anchor" of the show and you do a wonderful job of it; Padma, same can be said of you. Gail, the show just isn't the same when you are missing from the judge's table. Toby, your first episode left me quite turned-off ,, but you've since grown on me, and I bloody love your humorous comments.
Till next week ,,,,

11/01/2009 - 5:17am

David in Phoenix

DJ...

Your comment is totally off-base. Top Chef is like the NFL playoffs, in which any team can lose at any time and get sent home. This is single elimination, not some "we should take into account their overall greatness" situation. If your scenario was the true method of determining a Super Bowl winner, the New England Patriots would have simply outclassed the New York Giants two years ago, being undefeated and clearly the class of the field for the entire season. Instead, they played the game on the field and the Patriots lost. It's the same on Top Chef...cook the worst dish and you go home.

: 10/31/2009 - 11:12pm; Aud; Jenyblu at the time of filming Ms Portman was still a vegetarian, she has made the switch to vegan pretty recently. tbk, I think Mike V.'s wife will have to no go top chef marriage. I do think it's weird that top chef edits the fact that both the Volts are married but not Kevin.

: 10/31/2009 - 9:28pm; momsjb; The answer to your question is Comic Paul Rodgriguez.

10/31/2009 - 7:11pm

Vegan in vegas

Response to Lungodrum:
"...one of the vitamins humans needs to live healthy lives is B12 and the only naturally-occuring (as opposed to food products fortified thru science) way to acquire this vitamin, in sufficient quantity, is thru eating meat, it would suggest that we are, in fact, meant to eat it."

1.Vegans know to take a B-12 vitamin or eat fortified foods.
2.Why do you eat a cow or pig rather than a dog or cat? Aren't all 4 living beings with muscle "meat"?

: 10/31/2009 - 7:09pm; tbk; Next year can we have a Jen and Mike V. "Top Chef Marraige"? Really.

10/31/2009 - 1:00pm

lungodrom

Okay, so I don't think I've ever commented before, but I must say I feel inclined to comment this time. And the funny thing is, not so much because of the show (while I think Robin is, by far, the weaker Chef, it was Mike I.'s cocky confidence that sent him home and deservedly so - no matter how poor your other competitors may be, you still have to make the best dish you can, and he didn't) but because of some comments here.

Let me preface this by saying that I have, in the past, been a vegetarian and, because of the nature of the meat industry in this country, I completely understand the desire to abstain from eating meat or meat by-products. However, the fact remains that, on a chemical basis one of the vitamins humans needs to live healthy lives is B12 and the only naturally-occuring (as opposed to food products fortified thru science) way to acquire this vitamin, in sufficient quantity, is thru eating meat, it would suggest that we are, in fact, meant to eat it.

Now an argument can be made as to the way the meat we eat is raised and acquired is equally untenable in terms of our species and planet, and that, thanks to modern technology, we can acquire necessary nutrients other (and more complicated) ways, however, realistically speaking, we are meant to consume meat (as our the majority of the animal-kind, like our pets....)...we just need to do it in a more environmentally-friendly and humane way...

otherwise we're like cats with super-powers...

: 10/31/2009 - 12:50pm; darin; what is soooo hard about vegetarian dinners? a mushroom and rice stuffed cabbage roll with a toon of potatoes on the side BIG, BIG salad of greens and cucumber and a finish oF melon and berries.. what about minestrone, beet (borscht), onion, potato leek soups coupled with bread, stir-fry AND spring rolls, stuffed eggplant and blaklava for DESSERT.. they did have 2 hours.. i am not a VEGE-HEAD.. but i could have come up with many, many good and filling dishes...pierogi: potato/onion..plum....vegetable ravioli...i could go on..and on..AND ON.....

: 10/31/2009 - 8:14am; George S; Tom, I was glad to see your comments about the differences between the cooking styles of Mike V and Kevin. Ever since Marcel appeared on TC it seems that every season we have chefs overly enamored of making food that is inaccessible for home chefs to prepare, due to the specialized equipment required. Kevin keeps in mind that food should first be flavorful, properly seasoned and well executed. When you have wonderful ingredients let them speak for themselves without interference. While molecular gastronomy techniques are fascinating, in most cases they give us the flavor of the ingredient in an unexpected form but don't actually enhance the flavor that comes through in a well executed dish made using conventional cooking methods.

: 10/31/2009 - 3:16am; flavorfool; Can I ask when and how do we find out who won the 'hunting' contest?

10/31/2009 - 3:09am

flavorfool

Was it Richard Pryor?

BTW Love the show...only reality tv I watch.

: 10/31/2009 - 2:07am; DJ; I thought Mike I. was totally entertaining. I will miss him. I did not know Top Chef was their to bring humility to the chef's.
Tom keeps saying that Top Chef is like the super bowl but even to get to the super bowl most of the teams do not have a perfect winning season. They get there because overall they were best of the best. They just win more than the other teams during the season to get there. Having said that, I think that it should be taken into consideration when one chef has been consistently on the bottom in all challenges. Robin has been in the bottom not only in the quick fires but also in the elimination challenges. Yet she stays because she has had the second to the last worst dish. Seems totally unfair.

: 10/30/2009 - 7:31pm; Syd; I am so glad there was a veggie challenge! I am a meat-eater myself but I love to cook and invite my friends...and my best friend is vegan. She's been educating me about what I can do, and I think I'm going to make a version of Kevin's dish! While I was watching I wanted to be eating it (though to be fair, I would have scooped up Mike V's, Eli's, and Jen's too in a second). Maybe it's editing, but what I saw of Jen's food looked really good. Sure, there wasn't much of it, but I wanted to gobble it anyway. There was something about the sauce that was really appealing--I have faith in her sauces. That's one of the things that's hard for me to get right. There is a reason I hold off eating dinner until Top Chef comes on. Otherwise I just couldn't take it! Though my paella wasn't nearly as good as the top veggie dishes . . . hmm, kale next week.

: 10/30/2009 - 7:00pm; Ohio Gal; I was happy to see Mike go........ I understand this is a competition however it seems like some of the chefs have to put down others to hide their own insecurities.......I'd like to see Eli go next....... Robin may not be the best cook.... at least she is respectful of the others in the house....... I don't see Eli hitting any home runs......and neither did Mike....so they have no room to downplay Robin's efforts.

: 10/30/2009 - 6:48pm; Shari V.; I watched the Vegetarian episode and thought it was great. The thing I wonder is why are these cheftestants (many of whom have restaurants of their own) making such bad mistakes? It seems they try to do something out of their specialty to please the judges, and end up cooking something they never have made, and the result is disastrous. I also don't like it at all when the chefs swear their heads off, or say mean things about one of the other contestant's meals. But I also understand Robin's need to stake out her place with her dish, and not let that other guy (guess he was kicked off now)... but just to cuss up a storm, I think some of these contestants think that sets them apart in a good way. In my opinion, it's a negative, and takes away from and overshadows their cooking skills.

10/30/2009 - 5:22pm

Mommy3

I agree that Michael V showed some bad sportmanship, and also had this thought - shouldn't the food be something you WANT to eat? If you saw asparagus and polenta with bananas on a menu, would you order it? Sure it might taste great, but if the first reaction of a diner is 'ewwww' when they see it on the menu, it's all for naught....

Tom - had dinner at Craft in Dallas! Yum!

10/30/2009 - 4:52pm

MARLON

first off thanks MikeColicchio for a wonderful spin on reality, the art of cooking .. i hated IRON CHEF AMERICA FOR SOME REASON ANYWAY.. i think the show is great for a upcoming chef like myself. this season gets better in the sence of the kind of chef thats out thier cooking for the public., the different personalities are clashing just fine the food are coming out unique in thier own merets..at times i might differ with the people that get booted off but the ones that do stay prove themself worthy under the pressure ill keep watching and hoping to stir up some trouble on ur show one day .

YOURS TRULY
Marlon Gray

: 10/30/2009 - 3:41pm; Bean13; I understand that Mike I.'s leek dish was disgusting, but I find it interesting that the idea of making a leek resemble a scallop was ludicrous to you, yet when Richard Blais fashioned a scallop "lookalike" out of bananas not once, but twice, it was deemed to be charming. Is it the actual concept that you find silly, or just the fact that Richard is more accomplished than Mike I. and therefore his faux scallop dish was cute while Mike was just being ridiculous.

: 10/30/2009 - 2:48pm; Tracyishungry; It's so nice to read this and get more information. The show is edited for time and sometimes as a viewer it's hard to comprehend the thinking behind the choices. Obviously, holding out on information heightens the suspense during the show, but it's great to get your insight afterward. Personally, I always try to root for the food as opposed to the personalities of the contestants. Kevin's food always looks scrumptious and this challenge forced him out of his habit of falling back on pork. And, yes, he has a great personality. Michael V. also makes consistently interesting (and delicious looking) food. His "unsportsmanlike" comment is part of his intense character and while not laudable, is part of the drive that keeps him from crumbling during the competition. He doesn't want to survive to the next episode, he wants to WIN. If only Jennifer had more of that drive and spirit to keep her focused! When the eggplant "coin toss" didn't work out for her, she should've changed tracks. Mike I.'s food, despite his own inflated opinion of it, has seemed mediocre for the whole season; it's a relief to see him go. Tom, your knowledge and analysis contribute so much to Top Chef. Thanks!

: 10/30/2009 - 2:28pm; Bear Fan Zeke; Elayne Boosler is quoted as saying: "Can you call hunting a sport when only one side has a chance of winning?" Not exactly your quote in the blog but close enough for government work. Love your show insights and look forward to dining at Craftsteak during Super Bowl weekend!

10/30/2009 - 2:16pm

Matthewabel

I was so excited to see Kevin sweep this episode - he's just so cool. Is he really that nice in real life? I love that he has this quiet confidence - he just knows what he is doing and does it, no nonesense.

As for Volt's comment: I could have made that in school - I could only reply: "But you didn't." Kevin did, and he won. I agree with Tom's thoughts on flavor and taste taking over complex techniques and whatnot - sometimes all you need is a well-roasted chicken and potatoes.

I found myself thinking about this challenge the next day - I cannot believe no one threw down some beans and rice or some sort of grain/protein combo. WTF?

: 10/30/2009 - 2:02pm; TCFan55; I wonder, did it seem odd to anyone that no one used Tofu in their dishes for their protein? Was it not available, or is that not considered "upscale" enough for this particular challenge? Just curious.

10/30/2009 - 1:32pm

Robin McGuire

I'm still confused as to why Michael V didn't win. It appeared Natalie and by your account in this blog, really felt his dish not only tasted well, and was an outstanding presentation.

The fact that Kevin is "homey" in his cooking shouldn't identify his as a Top Chef. The whole premise is to be inventive. That alone should be a win for Michael V.

: 10/30/2009 - 12:51pm; Lauren; why was jennifer's food considered a side dish and brian's was an entree? that seemed a little off to me. she definitely didn't deserve to be in the bottom.

10/30/2009 - 11:50am

simcha

as a vegetarian, i am thrilled that top chef has finally included a vegetarian challenge. and tom, you said it so much better than i ever could about mike i's dish missing the mark. most vegetarians have no interest in their beloved vegetables being a "substitute" for a dead thing. although many of the dishes lacked creativity, i am also pleased that they did not take the easy way out by including eggs or cheese in their dishes. i don't eat eggs, but i enjoy dairy in moderation.

anyway, thank you for the vegetarian challenge and i hope that vegetarian dishes are included more on top chef and in general as a legitimate epicurean choice.

10/30/2009 - 11:43am

Jayesh

“Hunting is not a sport. In a sport, both sides should know they're in the game.”

Paul Rodriguez

10/30/2009 - 11:40am

Adam.smsg

You know what, I really dont think Michael understood what 'protein' even means. The way he was responding to those comments made it clear.

I believe he thought that having a protein on the plate just meant having something on the plate that looked like protein. Tom is confused as to why he was trying to make the leek look like a scallop and thats why. He thought it would replace the look of a scallop without actually being a scallop and that would be the "protein" on the plate.

The man was confused. Thats basically why he was sent home. Im surprised none of the judges picked up on this.

: 10/30/2009 - 11:32am; Jayesh; I am a veggy..so I enjoyed the show. Is there any chance that we may see some Indian food contest in Top Chef? Indian Cusine is quite wide....Both in Non vegies and Vegies too....

10/30/2009 - 11:31am

Vegan in Vegas

Totally uninspired dishes. And that's the simple reason why vegans don't eat out much.

Vegan cooking is much, much more than simply throwing a bunch of veggies together on a plate. And until "culinary" schools start learning and teaching this, we will alway get uninspired cooking like this.

10/30/2009 - 11:26am

ene...

Elayne Boosler was the originator of the hunting quotation, and I am 100% certain of that.

Also, Gail Simmons is my new hero. Her pearl-clutching when Jen went in for the full post-elimination make-out session with Mike? Brilliant. Gail? You. Are. Awesome.

: 10/30/2009 - 11:03am; kdp360; I was really hoping that the judges took into account the whole competition thus far and saw that Mike I. is overall a much better cook and cheftestant than Robin. However, since this is TV, I'm sure that the drama of keeping Robin in the competition played into the decision.

: 10/30/2009 - 10:21am; Veggie lover; Tom,
Your comment about the produce was not how I as a viewer saw it. THe way the episode was edited it completely downplayed the choices of vegetables the chefs had. It made it seem like there was not enough choice which is why Jennifer ended up doing a smaller, less impressive dish.
Even Kevin's dish, though "meatier" from a viewer's standpoint played into vegan stero types, that a real vegan dish is ugly looking.
I was disappointed by this whole episode and thought it was one of the worst of all the episodes of Top Chef. The editing did not highlight the vegetables, played into vegan stereotypes and RObin quite frankly, the way she is edited and I realize it is on purpose to create tension and drama but she is hideous. t has been so obvious all along the producers made the decision and told the judges to keep RObin in as long as possible to keep the dramatic arc going. I realize that is the Top Chef formula now, much like Survivor, the Producers know the roles they need to create drama and then they choose the people they want to keep no matter what their cooking is like.
As a viewer I had no idea that so many vegetables were flown in, Leanne, as I understand it is in charge of things like that and she usually does a stellar job. But this episode was weak, terrible and is another reason why I don't want to go to LV, as much as there are so many incredible chefs, everything is flown in and LV is really about the proteins and not about anything local......
Your commentary is always worthwhile to read and you are one of the credible things about the program.

10/30/2009 - 9:58am

crudeco

Probably the first season where men are openly disrespectful to women. True the women can take the abuse, but why should they.

With the exception of Kevin (who I think will win this years TC) the Robin bashing has to stop.

PS
Enough of the flowery fancy bird portions on the plates....can we see some real food? Two hours and you give us Swallow salads? Brother's Grim you two, too.

: 10/30/2009 - 9:55am; Phyllis Ginsburg; Tom, We picked Kevin & the brothers in the top three after the first episode...We like Robin, she is always positive..Yes, we know she may be the next to go. Not disappointed to see Mike I. go, his snide remarks were annoying. Love the show.

10/30/2009 - 9:52am

Jenjak

Love the show and the blog Tom!

I agree with you wholeheartedly about Robin v. Mike I. Frankly, even though until you watched the show, you wouldn't have been able to see how condescending and how he seemed to have delusions of self grandeur about his cooking--always seemed very defensive and sure that he was a "Top Chef" without competing...I guess for us viewers since we can't taste the food, the attitude of each chef is our tool for judging and in Mike I's case, humility would have gone a looooong way...can't wait for the finale...

: 10/30/2009 - 9:12am; sbh1cats; i was just so shocked that robin said this was her style of cooking, then she chose to cook 2 competely new dishes...wasn't this the time to pull out that old stand by that you are a pro at? her thought process and judgement is why i think she needs to go now

: 10/30/2009 - 5:33am; DOLLY; AND WHAT A WASTE TO BE AT TOMS GREAT STEAK RESTAURANT AND NOT GET ALL THE GOOD STUFF!WAYGU BEEF AND ALL THE DRIED AGED STEAKS
I AM SURE TOM IS HAPPY HE ONLY HAD TO SPRING FOR THOSE VEGETABLES THOUGH!!
I HATE THESE VEGETARIAN COOK OFF'S I AM SURE AS MUCH AS THE CHEFS DO
THE ZOOEY DUCASCHENL ONE WAS REALY ROUGH WITH NO DAIRY OR WHEAT,BUT THE MASTER CHEFS DID A GREAT JOB
MOST OF THE GROUP LAST NIGHT COOKED LIKE THEY COULDNT USE DAIRY, WHEAT

: 10/30/2009 - 5:25am; DOLLY; I AM WONDERING IF YOU HAVE EVER GOTTEN THIS MANY COMMENTS ON AN EPISODE!
THE FOOD WAS SO BAD IT WAS HARD TO BELIEVE THESE GUYS CALL THEM SELVES EXECUTIVE CHEFS
2 HOURS THEY HAD TO MAKE THOSE TINY PORTIONS OF WHAT?
I AM NOT, NOR EVER WILL BE A VEGETARIAN, BUT WHERE WAS THE FRESH PASTA,FRESH TOMATO BASIL,PESTO, GNOCCHI, BREAD, SOUP, EGGPLANT PARMESEAN, STUFFED MUSHROOMS, GRILLED PORTABELLA,RAVIOLI WITH SQUASH AND SAGE BUTTER
ARTICHOKE LASAGNA WITH BECHEMAL
GOAT CHEESE SOUFFLE, GREAT BREAD, PIZZA!!
IT WAS LIKE THEY JUST PUT A FEW VEGETABLES ON THE PLATE THAT THEY GRILLED,HOW UNSASTIFYING
I STILL THINK ROBIN SHOULD HAVE GONE,SHES THE WORST

10/30/2009 - 5:02am

Grace Y

The origins of the Hunting joke Tom is referring to:

"Deer hunting would be fine sport, if only the deer had guns"--George Grossmith quoting W.S. Gilbert (died in 1911) of Gilbert & Sullivan.

"The fascination of shooting as a sport depends almost wholly on whether you are at the right or wrong end of a gun"--P.G.Wodehouse,writer (died 1975)

"Whether hunting is right or wrong, a spiritual experience, or an outlet for the killer instinct, one thing it it not a sport. Sport is when individuals or teams compete against each other under equal circumstances to determine who is better at a given game or endeavor. Hunting will be a sport when deer, elk, bears, and ducks are given 12-gauge shotguns..."--R.Lerner,in a letter to Sierra,March-April 1991.

: 10/30/2009 - 3:11am; Viewer in France; Will TC seasons be issued on DVD anytime soon? I moved to France 2 years ago and can't watch any of the videos online, probably due to distribution rights. Argh!

: 10/30/2009 - 12:29am; Sarah Farmer Earll; I was really shocked at the lack of creativity. They had two hours.. plenty of time to make a fantastic risotto, roasted vegetables for a lovely ravioli, a rich savory soup. I feel pretty certain that Fabio would have made some great pasta. Bland, blah, blech... the only one I would want to eat was Kevin's luscious morels and smoky greens... sign me up!

: 10/30/2009 - 12:26am; T.L.; Zooey Deschanel was on Top Chef MASTERS. And there's a reason those guys are masters. Their food was far more inspired. I was shocked that so many of the contestants claimed to eat veg on occasion or have someone close to them and yet they came up so short. I'm no chef by any stretch of the imagination but I cook up some quite tasty meatless meals. That was ridiculous!

10/29/2009 - 11:57pm

Kathy Cushman

How many times did Richard Blais serve BANANA SCALLOPS? And they were commented by the judges as being AWESOME!

When I first heard LEEK SCALLOPS, that was the reference I drew from.

No banana, leek or anything else apparently should mimic the lovely scallop.

Love ya TOM!~

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