June 30, 2009 8:59 pm
Episode 3: Offal Tasty of Top Chef Masters was a lot to stomach—literally. For those trying to watch their weight, the only downfall to watching Top Chef is that it usually makes you crave food the whole hour of the show; however episode three of Top Chef Masters shockingly curbed my appetite when first hearing what was in store for these kings and queens of the kitchen. And mind you, royalty was far from the platter this time.
The Top Chef Kitchen of Los Angeles, showcased four polar opposite masters: a charming French competitor who lives to win, a sweet, but nervous wrecked cook who ignited flavor in Napa Valley, a Puerto Rican chef and restaurant owner, and a renown known master of Mexican Cuisine. After much experience of judging other chef's food, these experts finally learned what it's like to now be in the hot seat—or should I say, hot plate.
The Chefs:
Chef Cindy Pawlcyn – Cindy's Backstreet Kitchen, Go Fish and Mustards Grill, Napa, CA
Chef Ludo Lefebvre – L' Orangerie and Bastide, Los Angeles, CA
Chef Wilo Benet – Pikayo, Payã and Varita, Puerto Rico
Chef Rick Bayless – Frontera Grill and Topolobampo, Chicago, IL
Quick Fire Challenge:
"Butterflies anyone?" asked host Kelly Choi, as the masters seemed to look like amateurs in the Top Chef Kitchen. Their first task was to draw knives, one of each color. Whichever color knife the chef chose, was the color that had to be reflected on their dish. Simple right? Wrong. The chefs began to panic as the clock counted down the minutes—evidently not used to following a set of rules other than their own in the kitchen.
From "red forgotten tomatoes" to a "slow celebration in yellow," as some of the dishes were called, expert judges experienced a rainbow of flavor on their palette. The judges consisted of Chris Oliver, Joanne Cianculli and Christina Peters, all culinary authors, stylists and photographers of the food world. Although all four chefs did relatively well for such little time, Wilo's orange salmon tartare won over the judges' stomachs, receiving the highest score of the 4.5 stars.
Elimination challenge:
Wilo's dish may have pleased the judges' palates but little did the masters know there next task would have them winning over some hearts, tongues and ears as well. Gross much?
For the elimination challenge, the masters were required to create a street food dish served at Universal Studios They would need all culinary skills to convince the public to try something more adventurous than normal, much more adventurous. Once again, the chefs drew knives—this time for organs rather than colors. Wilo received beef hearts, Bayless got the tongue, Pawlcyn picked the stomach and Lefevbrea received one of the toughest of all—the pig's ears.
After 45 minutes of shopping at Whole Foods some tension was already brewing outside the kitchen. After both Rick Bayless and Luda Lefevbrea decided to serve their organs Mexican style (Luda through quesadillas and Rick through tacos), the Frenchy was determined to beat the Mexican cuisine superstar, convinced Bayless copied his idea.
Despite any "copy catting" or more so, "copy cooking," that may have occurred, both the diners of Universal and Top Chef Master judges, Gael Greene, James Oseland and Jay Rayner, seemed to prefer some tongue slippage after all. Bayless won the challenge with 22.5 stars, now able to donate $10,000 for his charity, Frontera Farms Foundation and moves on to the champion's ring. I guess our tongues have more uses than I thought.
Stay tuned weekly to Behind the Burner to read more about the experiences on Top Chef Masters.
—Joanna Weinstein
— Written by Joanna Weinstein
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June 29, 2009 6:21 pm
A blockhead usually refers to someone who is stupid or stubborn. So when entering Blockheads on 50th between 8th and 9th, I really felt I was in for a surprise. Maybe the waiters were a headstrong staff I thought, but that would be a real turn off for customers. "Come on this place is great!" said some of my friends, so I gave it a shot.
After only about a 10-minute wait on a Saturday night, I already had my doubts, but I was proven wrong. There was also outdoor seating, but due to the rain, the inside seemed much more appealing. The hostess sat us in a tiny cozy corner for five and served endless chips and salsa—the perks of dining Mexican. The scene was a mix of young adults looking to have a good time on a night out in the city.
We started off with some frozen margaritas for just three dollars—a dollar extra for flavor. I decided to splurge and have what is called the Red Bull Nose, a frozen margarita with half sangria and a corona bottle placed in the actual glass. The beer served as a sort of re-filler, keeping the drink constantly filled as I gulped down the sweetness of the sangria mixed in with tequila. My friends ordered kiwi margaritas, strawberry margaritas, and my absolute favorite, raspberry. We decided to steer clear of the banana flavor, but that may be what I tackle next on the menu for a future visit.
I've worked in an upscale Mexican restaurant for about a year now, so when it came time to order, I was already used to having my typical freshly made guacamole and some type of seafood or spicy flavored chicken over Spanish rice. At Blockheads the menu seemed similar to a burger joint gone south of the border. I wasn't thrilled, but I decided to order a low-carb burrito plate. There motto is "Blockheads-Burritos brought to life," so I figured I should try one. Still, we all know at a good Mexican restaurant, Taco Bell style burritos and quesadillas is never a good sign. On a more positive note, you could create your own salad or rice bowl, choosing from a range of rice, salsas, cheeses and meat. The menu also served soy cheese or homemade tofu, a replacement for that thousand-calorie sour cream that usually goes straight to our hips.
Fortunately for my stomach, I was pleasantly satisfied. The portions were surprisingly large for the inexpensive cost, and the taste was just as rewarding. A whole-wheat tortilla (which stated just 5 net carbs on the menu!) overstuffed with grilled chicken, Monterey Jack cheese, salsa and sour cream made my mouth water. The presentation wasn't anything special, but the vibrant colors—reds and greens from the salsa, guac and tasty chopped tomatoes over a bed of fresh greens—definitely caught my eye. The vinaigrette dressing was filled in a corona bottle with a red top that made easy for pouring. At first we thought the waitress was complimenting us with another beer, and then we all shared laughs when we realized its true purpose—another creative perk for this hopping Midtown restaurant.
With five people, a few rounds of drinks, and scrumptious entrees, a bill totaling merely $100 was shocking. I've spent as much as $12 dollars on a margarita before and over $20 for a good meal. Here, I got the same quality of food and maybe even better service for much less. With the economy dwindling these days, its not easy to just go out to dinner in the city without worrying about how much money you'll need—especially from a college student's perspective. What's great about this place is you can have a great time without emptying your wallet.
I left Blockheads with a full stomach and a new passion for flavored margaritas, feeling both healthy for ordering a low-carb meal and practical for not blowing my paycheck on food and alcohol. I still find it ironic the name of this San Francisco style Mexican eatery of New York City is Blockheads. I mean if anything, I guess a few margaritas along with bottomless chips and salsa will take all that "blockheadness" away.
—Joanna Weinstein
Blockheads, Midtown West
Worldwide Plaza
West 50th between 8th and 9th Avenue
212.307.7029
Blockheads, Upper West Side
951 Amsterdam Avenue at 106th Street
212.662.8226
Blockheads, Upper East Side
1563 2nd Avenue, between 81st and 82nd
212.879.1999
Blockheads, Murray Hill
499 3rd Avenue, between 33rd and 34th
212.213.3332
Blockheads, World Financial Center
The Courtyard at 4 World Financial Center
250 Vesey Street
212.619.8226
Blockheads, Greenwich Village
Benny's Burritos
113 Greenwich Avenue, between West 12th and Jane Street
212.633.9210
— Written by Joanna Weinstein
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June 27, 2009 5:43 pm
Friday, June 19th was not only a beautiful day but also a happy beginning for the new Southwest Porch at Bryant Park. To promote Southwest's new service in and out of LaGuardia Airport (beginning June 28th), the country's largest domestic airline and 'wichcraft opened a lounge and al fresco eatery for New Yorkers and tourists alike to enjoy tasty bites and drinks in the middle of a beloved Midtown park. I went for lunch on opening day to take part in the festivities and scope out the new outdoor digs.
The sandwiches were inspired by the great cities Southwest serves from NYC, menu choices include Meatball Parm (NYC), Bratwurst (Chicago), and Soft Shell Crab (Baltimore) among others. A lover of all types of fried seafood, I opted for the Soft Shell Crab with Watercress and Lemon Tartar Sauce. It was satisfying and well cooked (not over or under done) but the small portion size left me wanting more. I craved bigger seafood and citrus flavors than this sandwich offered. My friend offered me a bite of his Southwestern Pork with Chilies, Avocado and Creamy Pickled Onions. It had just the right balance between mouth-watering meat, creamy avocado and a tart pickled onion punch, showing us that chef Sisha Ortuzar has managed to maintain premium quality as the 'wichcraft empire grows. Since quality cuisine and service go hand in hand it was not a surprise that partner Jeffrey Zurofsky was buzzing around the premises to make sure everything was going smoothly.
Next time, I'll be back for a wet lunch where I can indulge in a specially brewed beer or specialty summer cocktail. Or at least I'll order the cookie plate and take some sweet treats for the road.
—Divya Gugnani
Southwest Porch at Bryant Park's Southwest Corner
(Bryant Park is situated behind the New York Public Library in midtown Manhattan, between 40th and 42nd Streets & Fifth and Sixth Avenues)
Open Mondays through Thursdays from 5 p.m. to 9 p.m. and Fridays from 12 p.m. - 4 p.m. through mid September
— Written by Divya Gugnani
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June 26, 2009 9:39 pm
My husband is a religious viewer of the popular cooking show Top Chef on Bravo, in turn making me a weekly watcher as well. This summer the network has put a bit of a spin on the show by putting 24 of the world's top class chefs up to many of the challenges that past competitors have endured. Since they are all already "Top Chefs," the series is appropriately named, Top Chef Masters.
As regular Top Chef followers know, each episode ends with an elimination. The premise for Masters is that each episode airs four chefs at a time, each competing for the one chance to advance to the next round. After the six individual winners are selected, it is then that the eliminations begin dwindling down to the title of "Top Chef Master." "The prize?" as they like to say in the opening credits, is $100,000 to the charity of the chef's choice.
There are some new faces at the Judge's Table, but unlike during the regular season, these judges are a mainstay during the first episodes. Kelly Choi, the face of Eat Out New York enters the world of prime television as the hostess of the show. Along side of her are acclaimed New York restaurant critic, Gael Greene, Saveur magazine, James Oseland and British restaurant reviewer, Jay Rayner.
With the basis of the show laid out, here is a slight recap of the first two episodes (for those who may just begin to join the Top Chef fan club, or for those awaiting to see a recognizable chef who has already been let go).
Episode 1: The Masters Get Schooled
The Chefs:
Chef Tim Love – Lonesome Dove, Fort Worth, TX
Chef Christopher Lee – Aureole, New York, NY
Chef Michael Schlow – Radius, Boston, MA
Chef Hubert Keller – Fleur de Lys, San Francisco, CA
Quickfire Challenge: Dessert
Each of the chefs have 60 minutes to produce a dessert plate to be critiqued by the toughest dessert critics around, Girl Scouts. Picked apart by the petite selection committee (especially the red head), Hubert Keller came out on top earning five out of five stars.
Elimination Challenge:
The Quickfire Challenge was mere child's play as the next challenge graduated to college. With a limited budget, and limited space the chefs were to create a meal in a dorm room with the use of a microwave, a hot plate and a toaster oven.
Bump in the road: Even though Chef Tim Love unknowingly stored his menu items in the freezer overnight, he managed to keep his cool (after a few choice words), and pushed through quite admirably.
However, Hubert Keller took the title of this challenge as well and thought outside of the box.
Episode 2: The Lost Supper
The Chefs:
Chef Elizabeth Faulkner – Citizen Cake, San Francisco, CA
Chef Wylie Dufrense – WD-50, New York, NY
Chef Graham Elliot Bowles – Graham Elliot Restaurant, Chicago, IL
Chef Susan Tracht – Jar, Los Angeles, CA
Quickfire Challenge:
Create an amuse-bouche using only the items found inside of a vending machine. These chefs took "processed" ingredients to a whole new level (Dr. Pepper aoli anyone?) creating little dishes to "tickle the palate,"while Wylie Dufrense took the use of the "f" word in one minute off the charts. Susan Tracht was the winner of this challenge creating a simple fried shallot and micro green salad.
Elimination Challenge:
The writers and producers of the hit TV show Lost are on the same bandwagon as my husband, religious followers of Top Chef. A few sat at the Judge's Table to review the Masters challenged of creating a plate inspired by the show.
A few of the chefs seemed a little "lost" themselves having never seen the show, but Susan Tracht humbly navigated her way to the winner's circle by creating a dish chock full of secluded island food. A plate of Risotto with Uni, Clams and Prawns, Wild Boar Strip with Oyster Beer Sauce, Mango Corn Salad would be among my list of items that I would take.
Through the first two of the episodes , it is interesting to watch each of the chef's level of intimidation rise when presented in front of each of the judges. As a professional cook myself, I am aware of this feeling, and find it kind of relaxing in a way to see these top dogs humbled by others.
Stay tuned weekly to Behind the Burner to read more about the experiences on Top Chef Masters.
—Hailee Moore
— Written by Hailee Moore
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June 25, 2009 6:25 pm
With all the rain in New York the past few weeks, it's easy to forget that the summer seafood season is upon us. However, if you go past the city limits, travel to the last exit on the Long Island Expressway, make a right in Riverhead and go straight for about 45 minutes down a two lane road, summer is in full swing.
Claudio's of Greenport, New York is the oldest family-owned restaurant in the country (and seemingly furthest during rush hour on the Jitney), having been maintained by the Claudio's clan for more than a century. Aside from being one of the hottest dining destinations on the North Fork, it also happens to be the family eatery of my dear friend, Jamie Claudio. Having known Jamie for several years, I have had the pleasure of devouring Claudio's award wining lobster bisque on a number of occasions, but this past weekend I had the pleasure of oh so much more. In honor of Jamie's birthday, Mr. and Mrs. Claudio opened up their kitchen (and their bar!) for a special seaside fête.
The first thing I did after plopping my napkin into my lap was order a glass of the Kendall Jackson Chardonnay that I absolutely love. It's light, crisp and generally hard to find by the glass, but at Claudio's, there is always plenty to go around.
Resisting the urge to order the lobster bisque, I actually looked at the menu and decided to go with one of the night's specials for my appetizer, a panko-crusted shrimp and lobster ravioli. Friends and family that were gathered around the table all giggled, as we had each eaten at least one meal at the restaurant before, but few of us had ever closely considered each menu option before. We each grew excited as the option of three pound lobsters and slabs of prime aged beef became even more mouth watering with every sip of wine.
Dining in a family owned restaurant with "the family" has its perks--our food came out of the kitchen with lightening speed. My ravioli were amazing; crunchy on the outside and creamy on the inside. The golden panko crumbs provided perfect texture and complemented shrimp and lobster meat, which oozed a velvety sauce that left hints of mushroom and tomato flavors lingering in my mouth. The birthday girl was presented with a plate of raw striped bass that left some diners a little apprehensive. While I do not eat sushi, I will try new things, so braved the first bite. At first the raw texture was a turn-off, but the flavor was pleasantly mild and smooth (a dab of soy sauce helped).
In the spirit of celebration and indulgence, I ordered more wine to go with my calorie-heavy dinner. My panko-fried soft shell crab arrived with a side of truffled macaroni and cheese, leaving me smiling before I even took a bite. Truffles and cheese? Oh my! The thin crust atop my mac and cheese infused each bite with a wonderful texture. After two bites and quite a bit of praise from my end, I began to notice forks flying at me as everyone wanted a taste. I shared with the birthday girl and one or two others, but the only-child in me surfaces really quickly when it comes to sharing my cheese.
The soft shell crab was deep fried with panko breadcrumbs and served with a tangy, rich sauce. Need I say more? The crab was served whole with all its little claws still attached and a breaded, creating a cute, almost comical presentation. As with the ravioli, the bread crumbs were golden brown and crunchy around the tender crabmeat. The crunchy shell was a tad unpleasant, but that is to be expected.
Too full for dessert, we all opted for another round of cocktails instead. We must've been a fun crowd, as Mr. and Mrs. Claudio joined us at the Claudio's Clam Bar, another part of the Claudio dining conglomerate, where the celebration continued until us youngsters departed for another local hotspot. The night continued long into the morning, and I must say that repeatedly getting on and off a swaying boat with a belly full of food and a little too much wine is not something that I recommend.
—Alexis Popov
Claudio's
111 Main Street
Greenport, NY 11944
631-477-0627
— Written by Alexis Popov
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