Cast Blog: #TOPCHEF

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Harold Answers Your Questions

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

Harold Answers Your Questions

You asked. Top Chef Harold Dieterle answers.


In light of this week's encore presentation of the Thanksgiving episode, we culled the comment board for Harold's blog and found a few questions. He answers them for you here:

As a New Yorker, I've been waiting, waiting, WAITING to hear news about your new restaurant -- Where? When? I'll be there. And will any of your Top Chef buddies be there to work with you? Roger

First of all, Roger, thanks for all of your support. Hopefully we're securing the lease by the new year and opening by mid-March. That's what we're shooting for. As for location, we'll just say "West Village location." There have been some other questions about whether or not any of the contestants from Season 1 will be helping out in the kitchen. Everybody's too high profile for little old me. I can't afford anybody. But you know, a friend in need -- I'm sure they'll come bail me out.

Why do you have that scar in your head? Actually, it's like a little nick. Did Tiffany wack you in the head with a frying pan? Are you okay? John Sanchez

It's on the back of my head. It's an old teen Halloween incident where during my delinquent days. I was being chased and I ran into a telephone pole, there were stitches.

Hey Harold! First, congratulations on your win. Do you still talk to Dave and Miguel? Gina

Yes. I still talk to most of the Season 1 contestants. With the exception of the few.

Way to be an awesome Guest Judge! And Congrats on winning 1st Season! Who are your top three favorite Chefs for this season? Chelsie

There's a bunch I actually like. I have a top six. All for different reasons. I really like Mike, becuase he totally -- I see a lot of Miguel in him. I just want to help him. I gotta soft spot for the underdog. And the way things are transpiring. There are a lot of comments that he's out of his league. But he's the guy I'm pulling for. I like Cliff's sensibility in food. I think he approaches a lot of challenges prety intelligently. I really like Sam. Sam and Marcel. As far as creativity, those guys definitely bring the wow factor. And Ilan. His dishes just look freakin' delicious. It's very clear he has a great grasp on spanish cooking. And I can't wait for him to break away and show a little bit more range.

Where is the host from last year? She was really good. And you, Harold, are just adorable! But where is last year's host? Mary Brown

I talk to Katie Lee every once in awhile. I'm not really sure what she's doing. But I'm a very big Katie Lee Joel fan.

Are you dating anyone? Many Many Readers

That's nice, but I'm locked up right now. I have a serious girlfriend. I'll be back next week with another blog. In the meantime, thanks for all the support everyone. I appreciate you reading the blog.

Make George's Cravable Breakfast Sausage

George decided the best way to satisfy New England Patriot tight end Rob Gronkowski  was with a hearty breakfast. Make it for yourself at home.

Pork and Veal Sausage Patty With Sunny-Side Up Egg and Potato Hash


3 lbs pork butt
1 lbs veal
4 garlic cloves
1 Tbsp cumin
1 Tbsp coriander
2 Tbsp smoked paprika
1 bunch chives
1 bunch parsley
1 Tbsp fennel seed
Pepper (to taste)


1. Grind prok and veal using medium dye, reserve and keep cold

2. Toast cumin, coriander, and fennel seed in a sauté pan until aroma is released. Grind in spice grinder, reserve

3. Chop parsley and chives fine, reserved

4. Chop garlic super fine, reserve

5. Mix meat with spices, smoked paprika, herbs, garlic, salt, and pepper

6. Test a small batch in fryer. Taste and adjust seasoning

7. Form into patties, place on grill, then finish in oven