Cast Blog: #TOPCHEF

What is Fondue?

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

What is Fondue?

Eli Kirshtein explains why he thinks his good friend, Richard Blais', fondue was so original.

Fondue is a total culinary conundrum. There are many definitions and concepts associated with the term, but they all make their way back to the literal French definition to the word melted. Some applications are to cook a vegetable, like a tomato, very slowly till it is “melting.” Other applications are more the iteration that were intended in this challenge with melted cheese, chocolate, molten oil, or heated broth. 

All of the chefs were able to be creative with the concept while not deviating too far. Now, while my relationship with Richard is well-documented, I do have to say, as unbiased as I can be, his was the most exciting to hear as a viewer because it wasn’t quiet so literal. He didn’t just make “fondue." Now it may or may not have been the most delicious based on the voting, but as an outsider looking in I dug the concept.

One of the most dangerous things a chef can do is to attempt to re-create peoples most loved foods.  People have sensory recollection of food, they have memories associated with the times, places, and people they enjoyed food with.  When you add the dimension of it being a significant day (i.e. your birthday) as well as your family at the table constantly talking about all of those associated memories, it really stacks the cards against the chefs.  There is also the added challenge of cooking for a true superstar.  Jimmy Fallon is an iconoclast level celebrity, he is the kind of idol that helps define as well as transcend a cultural generation.  Wanting to impress him, while attempting to maintain your culinary creativity, and attempt to interpret a culinary classic can be very daunting. 

There are very few of these dishes that I would want to have to cook in this challenge. They all have their individual challenges and issues associated with them; people’s preconceptions aren’t the least of them.  Most if not all of these dishes are volatile places for gastronomic argument already. What is more hotly argued to modern foodies than the discussions of barbecue pork, hamburgers, French fries, even ramen? So, no matter your culinary diligence and research, people have their opinions of all of these dishes, and will stick to them come hell or high water. These are dishes I wouldn’t want to have to go toe-to-toe with anyone about explaining my perspective. It didn’t appear that this angle came to a head for any of the chefs, but it is a concern to say the least.All of the chefs did a tremendous job of following their culinary vision to create the dishes. When you look at the compositions, no one strayed too far from the initial dishes. Antonia went the deli sandwich route; Fabio gave us his interpretation of a classic burger, and so on. No one was way out-of-the-box. At the end of the challenge I really feel like it was more about being the worst of the best. I will have to say, I don’t totally disagree with Fabio’s approach to the burger. He focused on seasoning as well as texture; it just so happened that what he was looking for was not what the typical American palate expects in a burger, that issue combined with the burger being dry, it just didn’t work out for him. Sad to see him go, now we are down to just seven.

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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