Cast Blog: #TOPCHEF

I Love Las Vegas

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

I Love Las Vegas

Bravotv.com's Editor breaks down the competition.

I Love Las Vegas

No, seriously, I do. I've only been there twice, but I find it so relaxing. I love controlled environments -- you won't see me hiking anywhere anytime soon, but put me in a place with A/C, all you can eat food, and drink at your fingertips and I’m a happy girl. Anyway, enough about me, how have you been my little pick and peel shrimp?! It's been way too long. So, we're back for Season 6. Can you believe we've been on for six seasons? Top Chef is the longest running show on Bravo besides Inside the Actors Studio! Fun fact!!!

OK -- let's get right into this season. Unlike some of the last few seasons, I think we've realized we can't bait the chefs to a meet-and-greet buffet and then pow! hit them with a Quickfire. It's like Punk'd after the first couple seasons -- no one's surprised. So, we do it the old-school way: We bring the chefs to the Top Chef kitchen -- now complete with aquarium! -- and introduce them to Tom and Padma. We don't know much about the chefs yet, but their resumes are IMPRESSIVE. Oh, and there's a set of brothers. One looks like Tony Hawke. I think I'm going to like them. You guys weren't feeling the "couple" casting a couple of seasons ago with Zoe and Jennifer, but this is different. I think you're going to dig the brothers Voltaggio.

Tom tells the chefs that the first challenge will be the mise-en-place relay race. Game on! But wait, what's that you say Padma? First, they will draw chips. The color of the chips determines the teams, except Robin pulls a gold coin. Not only does she not have to compete in the Quickfire, but she automatically gets immunity for the elimination. These are high stakes people! Oh, how could I almost forget the most awesomely awkward moment of the whole night: just as Padma is saying this season will be full of surprises, showgirls from Stardust come out to dance in the kitchen and bop up and down. This was almost as weird as when the choir came into the kitchen last season. I just love it.

Now we can really see who has the basic skills. They were split into four teams and had to work with ingredients commonly used in Las Vegas dining, which means mostly seafood. Honestly, it wasn't even close for the four teams -- it was basically only between the blue and black teams. It was really, really sad. Tom was obviously shocked that Preeti didn't know how to shuck clams. While Mike Isabella was shocked Jen could. I'm just going to go ahead and call him sexist right now because I don't think he was kidding about his disappointment over how fast Jen was going. Um, she works for ERIC RIPERT. If she couldn't shuck clams, well, she would probably be fired. Jen was annoyed that Mike beat her, and I kind of was too. It's OK though because she won the Quickfire. More on that ... now!

After the blue team won, Padma announced the twist -- the four winning chefs would be competing against each other in a Quickfire to see who will win a mysterious $15K chip. Robin had the option to cook in the Quickfire, but opted not to. Mike called her out on this. I mean, honestly, I don' think I would have either. But who knows. I didn't see it as a cop-out, honestly. The four chefs compete against each other, and who wins? Jennifer C. with her clam ceviche (which she pronounces se-veech). She was worried it was too simple, which right away told me she would win. The judges love simple as long as it tastes good.

Next, for the Elimination Challenge, the chefs had to create dishes around their vices. Kinda wish they knew what vices were. According to Dictionary.com, they're "an immoral or evil habit or practice." Kevin Gillespie wins with his arctic char, which I still have never eaten, and Jennifer Z is sent home. I thought Eve was in trouble once she said her seafood was overcooked, but I guess her dish was OK. Wolfgang was a great first guest judge, although I thought him throwing the donuts across the room was a bit much. And I'll say it, I would LOVE to try a bacon donut. I know this is horrible, but I'm happy Jenn Z. went home so I don’t have to look at her ear gauges. Seriously, I can take little gauges like Joey's on Real World: Cancun, but not these. So, yeah, maybe I'm selfish, but I couldn't look at them all season.

Anyway, what did you guys thinks of the season premiere? Who do you think will make it all the way? Anything you want me to try and find out for next week's blog? And why did Jennifer C. think it was appropriate to kiss Tom on the cheek when she won the Quickfire?!

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

 

Ingredients
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)

 

Directions
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