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In the eighth episode of Top Chef: Las Vegas, the chefs arrive at guest judge Charlie Palmer’s Aureole restaurant at Mandalay Bay Resort and Casino, where the wine supply is never-ending. They must work in conjunction with Food & Wine magazine to host one of Palmer’s famous Pigs and Pinot events.
Recap
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Happier than a Pig in Mud
Bravotv.com's Editor talks about this week's challenge and her meal at Ash's restaurant.
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Blogs
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Did You Taste It?
Read BlogHarold explains why the "did you taste your dish?" question should be banned from the show.
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All Hail the Pig!
Read BlogJamie Lauren talks about her affinity for pork, and how even she might be outmatched this season.
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C'est La Vie
Read BlogToby Young explains why mispronouncing "paella," maybe isn't such a bad thing.
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Dances with Pigs
Read BlogBrian Malarkey explains how to enjoy pork ... responsibly.
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Notes on Notes
Read BlogTom talks about pairing Pinot with pig, and where Ash went wrong.
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Happier than a Pig in Mud
Read BlogBravotv.com's Editor talks about this week's challenge and her meal at Ash's restaurant.
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Michael Voltaggio: Here to Compete
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