Thursday, April 3, 2008
Food media Blais continues to kick 'Top Chef' ass
Posted by Besha Rodell @BeshaRodell on Thu, Apr 3, 2008 at 1:09 PM
Richard Blais extended his guy-to-beat status on last night's episode of "Top Chef", winning the elimination challenge with a nasty sounding white chocolate wasabi sauce. I'm intrigued! I can't imagine that tasting good! I hope he wins so he can buy a restaurant and serve that dish so I can taste it!
At this point it seems as though Dale may be Blais' only serious competition. If I had money at stake though I'd put it on Blais, despite the fact that the teaser for next week made it seem as though he might go up for the chop.
Is it just me, or is that dude Ryan a complete idiot? I would love to have seen how he actually left Daniel's kitchen.
Comments (9)
Showing 1-9 of 9
I'm glad to see him doing so well. Wasabi Mayo from Trader Joes is one of my favorite condiments, but adding white chocolate to it? blecch.
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Hey Cliffy, how about burying spoilery type posts for those of us who haven't caught up with our Tivos yet? Thanks.
Hi Ben, I have to take responsibility for this; Cliff hates reality TV. I sympathize, being a big DVR fan myself (I still haven't watched the last few episodes of the Sopranos because I don't want to say goodbye, and I can't tell you how hard it was in the weeks after the final episode - I had to slap my hands over my eyes constantly while on the web or watching TV). But I can't promise not to post about this in a timely manner, aka right after it airs. I'll try to keep spoilers out of the headlines though so you can decide whether to avert your eyes or not.
I have a strong feeling that kiwi Mark did the heavy lifting on that quail spring roll. That Spike ... he rubs me the wrong way.
While I'm all for supporting a "local boy," I'm over the smoker and saran wrap. OVER IT. After week one it's no longer ferosh...I do, however, hope Blais pulls out the foie gras milkshake, for old time's sake...hmmmm, nutty. Bill Kaelin's pulling for Blais, too, I'm sure...
Oh, and I've had a chocolate covered foie gras "kit kat" with caviar on it before. As well as curry/chipotle chocolate bars. If you like M&M's in your popcorn, you'll like that. I'm all for wasabi in my white chocolate. Makes me think of the British seaside. Salty and sweet, it's the best combination -- in so many walks of life.
Foie is banned in Chicago. Wouldn't want to offend the locals. Curry in chocolate is WAY different than wasabi in chocolate. Wasabi itself has become the ultimate fusion cliche, mainly because it is so unsuited for anything other than Japanese food, and yet chefs continue to try to force it into other cuisines. But I'm willing to be convinced otherwise by Blais.
Didn't think about the Windy City rules. Here's hoping, however, that they have to do some kind of crazy gourmet Chicago dawg, sous vide some house-made buffalo kielbasa, smother it with lavender mustard and sriracha, oaxacan cheese and free-range micro watercress, then freeze dry it, serve it as a popsicle and call it the "Dog Daze," a culinary fusion for the (all) ages...
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