From the link above in Oregonlive on April 22nd;
““I’m actually trying to finish my book,” Gourdet says, in a phone conversation. His cookbook, “Everyone’s Table: Global Recipes for Modern Health,” is scheduled to publish next year. Gourdet had also been looking forward to opening his own restaurant sometime in 2020, but those plans are on hold, as well."
Wish we could vote to have him include some of these Top Chef show recipes (or hopefully, he’s already planning on it).
On a separate TC note – I was also curious but Nini’s description of her technique used in LCK the last episode. So it sounds like she did a partial fillet of the fish to keep it more moist? Did anyone else catch any more info on what exactly she did?
I really miss when Bravo-TV used to put up recipes for most of the top recipes.
Which is apparently not the same as fried GREEN plantain, or fried green plantains bannann peze.
Spoilers!
https://www.yahoo.com/lifestyle/top-chef-recap-restaurant-editor-110001656.html
Is this a good reflection of the life of a server? Sheesh! Can folks be that abusive and not realize it? I sure hope I don’t act like that.
One of the very first dates I remember with husband was maybe 35 years ago, at a Hatitan restaurant on Linden Blvd in Queens, and I’ve been trying to make what I now know was pikliz ever since.
I know…I need to get a life.
More spoilers, care of Food and Wine.
I need clarity on “dilly beans”. I thought they were green beans, but the last recap mentions “pickled field peas (Bryan V.)”, which I think of as dried beans or peas.
I must say I’m intrigued by the idea of pickled dried peas/beans.
B.B.'s Pickled Black-Eyed Peas - The Crown of Southern Cooking
I was very surprised about how Restaurant Wars ended. Not at all as I expected.
"…Big Red Ripper, Zipper, Rucker, Stick Up, Old Timer, Turkey Craw, Whippoorwill, Purple Hull, Pinkeye, Crowder, Wash Day, Rattlesnake, Iron Clay, Bird, Cow, Colossus, Hercules, Mississippi Silver, Shanty, Polecat: they may sound like aliases in a rouges gallery, but these are just some of the names for various field peas, the most Southern of legumes. "
“Jeff Ross, head gardener at the legendary Blackberry Farm in eastern Tennessee, describes black-eyed peas as the red delicious apple of the pea world: the most popular is not the same as the best.”
I believe she fillet-ed it except for leaving one little bit attached then put it back together and cooked it as if it was a whole fish with the flesh against the bone.
I think the Editing Elves were steering us in one direction, but once I heard 12 dishes, I knew Kevin was a goner. Combined with the confusion at the FOH at Country Captain, it was a foregone conclusion.
Gregory’s dishes were cohesive and in keeping with his theme for his restaurant. While I admittedly dont know a lot about Southern family style meals, some on the dishes just seemed like a “throw it in and see what sticks” upe of add ins. The canapes, shrimp and grits, and he mushrooms all seem like odd men out in that service.
Hopefully Kevin does well in LCK. Haven’t watched yet.
P.S. Oh…and WTF was up with the floral design of his walls? Definitely not the feel I got from his presentation board last week.
P.P.S. I’m glad that Kevin didn’t throw his teammates under the bus. He took the hit for his restaurant’s failure.
Indeed! One recap called his speech Oscar worthy. I think it was better than Kristin’s.
Absolutely on Kevin. Really a class act on that move.
Despite his speech, I kind of hoped the judges found a way to keep Kevin. His food is always interesting and he seems like a truly nice person. I hope he’s strong enough to make it back from LCK.
Not even a pause to discuss! Just a PYKAG.
Spoiler alert!
“I hope he’s strong enough to make it back from LCK”
Can’t wait until we talk about LCK!
Well that just stinks. But Kevin was amazing - what integrity. I hope,he comes back.
Yes, Kevin was amazing. ( I wanted to use a semicolon but my editor daughter is schooling me on this).
I think it’s worth keeping in mind, that depending on what you measure, the winner of Top Chef is not always the most successful.
I think Padma recently said Malarkey was probably “richer” than all of them.
That Guy Fieri can open multiple restaurants, is a testament to that! And all those big chains…
Restaurant business is a funny thing. You do have to appeal to the masses if you want to be ‘rich’, or perhaps to appeal to the super rich somehow who can exclusively fund your food (be a personal chef?).
I watched LCK last night – tough choice, as I really like both chefs. I do think the winner made sense (won’t spoil for any of you), but a bit sad for the departing chef.
I hope they rerun it!
