Cast Blog: #TOPCHEF

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I Root For The Bruisers

Gail: Mei's Menu Was Almost Flawless

Make Top Chef Mei Lin's Winning Dessert!

Richard: "Gregory Had the Better Ideas"

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Hugh: Mei's a Chef's Chef

Richard: "Winning Is Overrated"

Make Mei's Sushi Style Guac!

Gail: I Wasn't Surprised Doug Stayed on Top

Get Doug's Masterpiece Brisket Recipe

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Seared Duck Breast Dish

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

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

I Root For The Bruisers

What is Season 1 winner Harold Dieterle up to?

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First of all, I have to say thanks to everybody for reading last season's blogs, and it's good to have you all back for Season three. Things have been good. I got my restaurant, Perilla, up and running, and everyone has been pretty awesome about it. If you're in Manhattan, you should stop by. We're down on Jones Street between Bleecker and West 4th. And I have to say, we're doing some pretty amazing stuff. It's exceeding even my expectations. Come by and we'll feed you. Watching the first episode is like watching the first day of school. I get nervous. And I get a little jealous. We never had such a nice pad. I had to bunk with Stephen and Miguel in that little room. And Miguel -- that guy snores.
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I have to say, that quick fire challenge - I was really impressed with what Micah pulled out. I remember last year watching to see how Marissa would do in the competition. I think that sometimes a really specialized chef can have problems in a competition like this. And Marissa being a pastry chef, we got to see what her limitations and her strengths were. So I really liked the fact that Micah has a background like she does. She really knows her cheese, and I was really impressed with the dish she put out. I liked what Tre put together because it looked to me like something I would make. Ostrich is actually a great meat to use in cooking, and I like playing around with food in a similar way.
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Clay. You know, I have to say about Clay that I feel for the kid. He looks like he's smart, and I'm sure that a lot of great things will happen for him in his future. It was pretty obvious from the start though, that some people don't have the level of experience to pull off the kind of challenge that this show puts you through. It doesn't mean he's not a good chef. It just means that sometimes these competitions really highlight who's prepared for that pressure cooker environment. It's fun to watch these episodes, but it makes me nervous. I think two hours to prepare the dish is tough. Personally, I think I'd rather not serve a dish at all, than serve something that isn't finished.
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It's still too early to give out predictions, but I was impressed with Casey. I was impressed by Micah, definitely. And I like Mike and Joey - I always root for the bruisers. See you guys next week. They tell me that my blog will be going up every Thursday, just about the time you're getting bored and distracted at work, so keep checking back.

Hugh: Mei's a Chef's Chef

Hugh Acheson weighs in on the finale showdown between Mei Lin and Gregory Gourdet.

There is always a Top Chef winner but obviously some seasons have a less experienced assemblage of chefs, while others have veritable US Olympic-caliber culinary practitioners. (Congrats to Team USA in the Bocuse d’Or competition by the way! Silver! Silver!)

This particular season of Top Chef could have been a contest of mediocrity, but it bloomed into something very skilled and mature, which is good for judging, but makes writing a blog with poop jokes and rap humor very difficult. I have to say, I was a little worried at the beginning that the whole chef squadron was a little shaky. But early retreats by chefs with bigger egos than culinary skillsets allowed the true talent to rise without being malevolent fools. And that talent really was there. By mid season we were eating their visions on the plate, while watching them battle it out over the food and just the food.

The two most successful chefs of the season made it to the end, and they are ready to rumble in the most respective way they know how. One will plate most of their food on the side of the plate, incorporating Korean flavors and modern technique into the vittles, while the other will weave a more classic story and put food more in the center of the plate like regular people. Should be a good show no matter what, because at the end of the day, it’s just hard not to be really enamored with both of them. They are good people.

Gregory and Mei start out on a hot air balloon ride, because that’s how I like to start every day in Mexico. The country looks beautiful to me even if you are in a basket hoisted hundreds of feet into the air by hot air. The hotel I stayed in was the Casa di Sierra Nevada, which was AWESOME, so if you are looking for a vacation, go there. It's no party town, but it is plenty fun. Great food scene. And to put safety into perspective, I felt safer wandering around St. Miguel than I do my hometown. Anyway, the balloon ride looks like fun and allows for that finale moment of almost tearful reminiscence and contemplation.

So their balloon ride lands in a vineyard, and Tom and Padma are waiting to put a halt to this sentimentality. The task is put forward and the challenge, this final culinary joust, is to create a meal that is the meal of their lives. They pick their two sous chefs per person; Gregory picks Doug and George, while Mei picks Melissa and Rebecca.

They prep their menus after a good night’s sleep. The prep I will not talk about too much, but suffice it to say that each team seems very pro and super on top of things.

Traci des Jardins, Sean Brock, Michael Cimarusti, Gavin Kaysen, and Donnie Masterton are dining with us, all of them amazing chefs. Like amazing amazing. The kid’s table, at which I am the head, is made up of Sean, Traci, Gavin, and Gail. It is a super table. At the table I decide to hold true to the tourist warning of not drinking the water. I thus only drink wine and the phenomenal beauty of Casa Dragones tequila, a concoction that will make me sleep soundly (but probably by dessert) on the table.

Mei hits us with an octopus that I really, really like. It resounds with flavors of coconut, avocado, and fish sauce. It is deep. The only flaw is that maybe it is a bit over done. The over cooking made it kind of crunchy and she could easily have been cooking it to that point on purpose. Second course from her is a congee, with peanuts, carnitas, egg yolk, and hot sauce. It is so f----ing delicious. Like stylized comfort food that you just want to eat all the time. Comfort food, when perfect, is perhaps the hardest food to cook, because it is by definition food you are very familiar with, resulting in people having a lot of preconceived notions about it. This congee would have silenced all critics on congee. It was that good.

Mei is gliding through this meal. She has palpable confidence, but is still a nicely soft-spoken leader. In my years of watching people lead kitchens, I have always been more taken with the allegiance that soft-spoken leaders cultivate in their staffs. Her third course is a duck course, and like the congee, she has cooked duck at least twice this season, but in entirely different ways. This duck has kimchi, braised lettuce, and huitlacoche on the plate. Huitlacoche is corn smut, a term I just yelled in a coffee shop, making everyone uncomfortable. It is a good plate, but my refrain about duck skin continues. It was a bit chewy. All in all, the dish just was texturally challenged. It needed a crunchy texture. But it was good still. Her last is her version of yogurt dippin’ dots with strawberry-lime curd, milk crumble, and stuff. It was blow-you-away amazing. Very complex, but very successful. Tom says it is the best dessert on Top Chef he has ever had, and I definitely concur, though he has tasted many more than I have. The toasted yogurt base was amazing.

Gregory steps up with a brothy octopus with cashew milk, fresh prickly pear, and also xoconostle, which is the dried version of prickly pear, kind of like a prickly pear fruit roll up. It is a strong dish, and may be the winner in the Octopus Olympiad. His second was a strange soup that was redolent with flavor until you choked with a shrimp head lodged in your gullet. Strange and a little unrefined for me, and pretty much everyone else. It was a wanted textural element, but made a rustic soup weird. The whole dish needs to be compared to the comfort food of Mei’s congee, and in that context it is no contest.

Third course from Gregory is a bass with carrot sauce, tomatillo, vegetables, and pineapple. It is a strange dish. I am worried for Gregory at this point. It is not like the dish was bad, but the dish was just not a winner winner. Well, let’s not rest on that notion, because his next and final course is a stone cold stunner. Simple short ribs in mole with sweet potato. It is purity on the plate and equal to the idea of Mei’s congee in nailing comfort food. Kudos. He’s back on track. This is a close contest.

Judges' Table comes and we deliberate. I am not going to mince words and hold off on this: It is really close, but this season’s winner is definitely Mei. Well deserved. Gregory is the consummate pro in placing second and is going to be a force to be reckoned with in this restaurant world. His win versus addiction and his success in cooking shows one tough person with oodles of talent.

Mei. Mei. You rock. You are a chef’s chef. You make food that excites and makes us ponder. You are a leader and a super cool person. You are the winner and will always be a winner. Onwards.

Until next season. I loved this season. Thanks BOSTON. And thanks San Miguel di Allende. You are awesome places to work.

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