Cast Blog: #TOPCHEF

Michael Voltaggio: Here to Compete

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

Michael Voltaggio: Here to Compete

Michael Voltaggio elaborates on his feelings about Charlie Palmer ... and has some harsh words for Tyler Florence.

Bravotv.com: Charlie Palmer as Guest Judge: What was that like for you?
I have a lot of respect for Charlie so I was happy to hear his critique. He is a real cook at heart unlike past judges like Tyler Florence, who just plays one on TV.

Bravotv.com: Your brother said he thinks you think Charlie doesn’t like you. Is that true? What makes you think that?
I never said that. I only said that Bryan is his favorite. Kind of like kids jealous of a parent, I guess.

Bravotv.com: Pigs and pinot — how comfortable are you with pairing? Why did you choose the pinot you did? (For those viewers who might not understand why Charlie said he was surprised it didn’t go earlier.) Why did you shake your head when you saw your brother’s choice?
I love this concept. I hosted the first ever Pigs and Pinot event with Charlie. I was happy with my Pinot. It also showed that some of the others didn't know too much about Pinot. Bryan chose Rocchioli, which happens to be one of Charlie's favorite Pinots. Obvious selection if you know Chef Palmer.

Bravotv.com: Everyone is just sooo anti-Robin at this point, and there is even some tension between you two. What was your relationship like with her?
I don't really get caught up in the relationships. I do feel that some come to compete to win, and some come for TV. She can't actually be serious as a competitor, which means another great cook out there may have lost his or her shot at the TC title.

Bravotv.com: You say that your food is a little more risky than your brother’s — do you think his food suffers for it?
Food is an expression of a cook's soul. Every person here has a distinct style that resembles his or her personality in some way. At the end it just has to taste good and Bryan's food always does.

Bravotv.com: You said you know exactly what buttons to push with Bryan and Kevin thinks you manipulate him — do you think you did this in this competition?
No, it's a cooking competition not a mental game. I think none of the serious competitors have time or interests to play games.

Bravotv.com: Would it have meant more to you to win this challenge behind judged by Charlie?
It is an honor to win any challenge. The cooks are good here and much better than I expected. Winning with Charlie could be fun just to have some fun with Bryan, as Charlie is his biggest mentor. Also Charlie is an amazing chef with a very respected opinion.

Bravotv.com: How upset were you to see that the chefs did not make “the right decision,” as you guys put it?
I don't remember the context of the conversation. If it refers to Robin, then perhaps we were thinking that it was just time for her to go.

Bravotv.com: Who do you think your biggest competition is at this point?
Myself. I know that I'm the most rounded cook here, so sometimes I try to do too much and I lose to simplicity. 

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