Cast Blog: #TOPCHEF

Savannah Guthrie: In the Spirit

Gail: I Wasn't Surprised Doug Stayed on Top

Get Doug's Masterpiece Brisket Recipe

Make Melissa's Seared Duck Breast Dish

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

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

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

Savannah Guthrie: In the Spirit

NBC's Savannah Guthrie talks about the dynamic at the power lunch table.


Guthrie_-Savannah-07.jpg What were you expecting when you sat down at the table?
Well, it's what I WASN'T expecting: all that food! Yes, I know it's a cooking show. Yes, I knew we'd try a lot of different courses. But I thought we'd get just a bite or two of each. Instead, they served us huge, full-sized plates. Since we knew we had 10 courses coming, the biggest challenge was to pace ourselves! When you think of a successful “power lunch” dish, what comes to mind?
I definitely think of the cliche: a heavy protein like steak. But I suppose what puts the "power" in power lunch is the company, not the food. What do you usually eat for lunch? Both power and otherwise?
I usually grab a salad on the go. Not exactly a power lunch! Or gourmet! What are you favorite “power lunch” hotspots in NY, D.C., etc.?
Beyond the aforementioned tasteless salad place, I like The Source, and The Bombay Club (near the White House, great Indian). How was the overall experience?
It was a great meal with great company. Gail and Art made all of us non-foodies feel welcome and really encouraged our input -- and then they couldn't get us to stop talking!
I think everyone got into the spirit of really thinking about the food, the flavors, what worked and what didn't — a nice way of saying we probably were too critical. But the bottom line is: all of the dishes were really tasty, thoughtful, and enjoyable to eat. I'm a huge fan of the show, and it was great to see how they put together an episode. It's a really impressive production, and the chefs are talented to cook under that pressure cooker environment.