Who's really in the kitchen at your favorite chains?

Chain restaurants often get a bad rap in the foodie world for being too processed and too generic. But several big name chains have partnered with big name chefs to liven up menus across America. Read on to learn who's really in the kitchen at your favorite chain.

LORENA GARCIA + TACO BEL

Ever tried anything off the Cantina menu?  Yep, thank Top Chef alum Lorena Garcia for bringing fresh & authentic Mexican flavors to what used to be a menu geared only towards late-night, booze-filled diners.

TYLER FLORENCE + APPLEBEE'S

In what has come to be one of the more controversial partnerships in the foodie world, Tyler Florence was offered $3 million for "10 days & 10 recipes" worth of work back in 2006.  Not bad, right?  While he admits the partnership was headed in the right direction - think roasted chicken instead of fried & organic options - he ultimately ended his deal with Applebee's shortly after all the "sell out" press hit the fan.

EDWARD LEE + KFC

A few years ago someone in the KFC family "discovered" never-before-seen recipes from The Colonel himself, written in his own hand.  Planning to turn this manuscript into a biography about "the original celebrity chef", they hired Top Chef Texas Chef-testant Edward Lee to drum up buzz about the project.  He's been all over YouTube whipping up the recipes with his own "modern twist".  Will any of them appear on the menu?  Probably not, but you can always give the recipes a go in your own kitchen.

Top Chefs Cruise to Ports Near You!

Celebrity Cruises has announced four upcoming Top Chef-themed cruises for the die-hard foodie in you!  With sailings around the Caribbean, Alaska, and Europe with some of your favorite cheftestants, you're sure to enjoy the destination as much as the fabulous food-filled trip.

Think you have what it takes to be a cheftestant?  Test your chops when you face-off against fellow cruisers in a Quickfire challenge.  And eat at the Judge's Table with dishes pulled straight from your favorite episodes!

With the first sailing as early as July 2014 you'll want to book now!  Visit Celebrity Cruises website for all the details!

Top Chef Competitor Stefan Richter Seeking Million Dollar Lover??

Is Top Chef contestant, Stefan Richter, looking for love in all the wrong places? 

Former Top Chef "cheftestant", Stefan Richter, apparently needs some assistance in the romance department and has recruited Millionaire Matchmaker, Patti Stanger, to help him find true love.

Tune in this Thursday night, at 9pm, for Bravo's The Millionaire Matchmaker and see if Ms. Stanger can find this relentless Top Chef his ultimate match!

Top Chef New Orleans Recap Episode 8: "Piggin' Out."

I don't think you know what a "gooch" means.

Sara thinks she’s a gooch. Don’t google that, or do. Either way, I won’t talk about it on here.

Her interpretation of a “gooch” is that she’s bad luck. Because every team she’s been involved in has been mediocre or on the bottom. Um. Maybe the real reason is you’re not a good cook and you pay more attention to your hairdo than your food? Wait. She doesn’t like being on the bottom. Ah. I’ll just leave that one alone.

Wait. Someone just said that Patty, who was kicked off last week, has only been cooking for three years?? C’mon producers, what’s the vetting process here? I swear instead of finding the absolute top contestants, some of these people are literally cast as fodder. #RedShirts

Ensign Patty.

Quickfire time.

Standing next to Padma is none other than New Orleans’ musical icon, Dr. John! 

Talk about having lived a full and fascinating life! During the early days, Dr. John sold drugs, ran a whorehouse, and was been in and out of jail. That’s all before he became a six-time Grammy winner and an inductee to the Rock and Roll hall of fame.

I’m sure some day there will be movies made about him.

What’s this? Someone on the show knows who Dr. John is? Brian recognizes the good Dr. from his recent collaboration with The Black Keys. Of course. He’s also wondering why Dr. John is here. Um. He’s only one of the most famous people from New Orleans?? #FacePalm.

This week’s Quickfire challenge? Make hot sauce.

When Dr. John speak and we need subtitles. You know why? Because he’s just that cool. Us mortals aren’t cool enough to understand him on our own.

Kids. Couple of words to learn this week. 

The man's so cool he's got his own language.

Let’s start with “hip-tang.” What does that mean? According to Dr. John, it has to have a “flavor-nicity of the highest order” mixed in with “tang-a-nicity” to make a killer sauce. 

“Hit it. Can’t quit it,” he preaches.

Amen!

Who wouldn’t want eat something with a little “hip-tang?” Assignment of the week. Use the phrase “hip-tang” at your workplace as much as you can. Instant promotion!

45 minutes. Winner gets immunity. Go.

This is an interesting challenge. Every culture has their own hot sauce. And it’s not, ‘make a dish that does well with hot sauce.’ It’s just the sauce. Like Nina said, “Nowhere to hide.”

Not Hip.

Carlos is pretty psyched. Since he works with hot peppers often, he feels confident about presenting the proper amount of flavor and heat. A lot of other chefs are combining tropical fruits with their peppers. Meanwhile, Justin is adding fermented anchovies. See, that’s super smart. Fermented anchovy means instant umami. And that’s “flavor-nicity” right there!

Although there are no apparently sponsors for this challenge, all of the empty bottles look a lot like they’re from “Louisiana Brand Hot Sauce.” Hopefully the local company, Bruce Foods, got some $$ out of it.

Time’s up.

No Tang.

Both Padma and Dr. John have some accompaniment in front of them so they’re not tasting the sauce as -s. Padma goes with plain white crackers. Dr. John appears to be chasing hot sauce with some cajun rice.

Lesson from this Quickfire. Don’t make hot sauces that are TOO hot. It will bombard the taster’s pallet with too much heat. Balance is key.

Both Sara and Nina’s hot sauces are too hot. They fell to the bottom alongside Nick’s sweet and sour concoction. Don’t blame the guy though. He had his first ulcer at age twenty. So he probably avoided dealing with spicy food. With that said, god knows why he decided to become a chef. Talk about an ulcer-inducing career. Oy.

Now let’s see who’s got the “hip-tang.”

Hip-Tang.

Brian’s green jalapeño with lime and yuzu, Justin’s umami driven anchovy, and Carlos’ habanero mango hot sauce are all pretty “hip.” But there can be only one. And that’s Brian’s hot sauce. He was smart to use jalapeño. It provides just enough heat while the yuzu added the “tang” factor. He gets immunity again. Hope this isn’t a team challenge, cuz whoever is on his team should expect minimal effort.

Elimination Challenge.

In walks another New Orleans icon, Donald Link, wheeling in a whole ginormous pig. Donald Link is the owner of Herb Saint, Cochon, and Cochon Butcher. He was one of the first chefs to return to New Orleans after Hurricane Katrina, cooking and providing free meals for everyone who needed it. Much like John Besh, Chef Link kept his restaurant group in New Orleans to provide jobs and awesome food to the local people. He’s a true champion of all things New Orleans.

The piggy who went to the market...

Alongside Donald is local artist/butcher/chef, Toby Rodriguez. If you’re a Tony Bourdain fan, you might have see Toby in an episode of No Reservations where Toby took Tony to a small hole in the wall and they feasted on stuffed turkey wings and okra smothered shrimps and crabs. Oh and he threw Tony a REAL boucherie. 

A boucherie is a cajun tradition where a community would come together to slaughter and prepare an whole pig. Since there were no refrigeration back then, the community would break down into groups and every part of the pig would be used and preserved. Some would make ham, other would make boudins. The important thing is that every part is cooked and used. 

This is what happens when you get eliminated. (j/k)

Today’s challenge. As a team, break down this 300 lbs hog and throw their own boucherie. Tomorrow they’ll have 5 hours to cook. Though each chef will be responsible for their own dish, as a team they must use every part of the pig.

As a demo of what kind of dishes are served at a boucherie, Toby and his chefs will make some traditional dishes for the cheftestants tonight. Wow. What a treat! This dinner alone is worth surviving 8 episodes in!

The chefs gather around the hog and start divvying up who gets what. Right away Sara tries to be leader and suggests a “cohesive” menu - only to be immediately shut down by Justin who thinks they need a more “diverse” menu so not everyone’s doing the same thing. #womp.

Um...NO.

It’s already a mess. These guys can’t even work as a team to decide who gets what, let alone butcher and portion out this damn thing. So it comes down to experience. Apparently both Justin and Nick have butchered over 10 whole hogs before so they get to take the lead. Usually at this point someone confesses to have “never done this before.” Apparently either they’ve learned to lie, or finally too embarrassed to admit to it at this point.

Good ole Sara’s playing armchair butcher, questioning every move. Nobody likes her. 

Finally, the animal is broken down and portioned off. Surprise! Carlos is doing...you guess it, tacos! You know, just in case you forget where he’s from. Then comes the actual surprise, Justin, the local chef is also going to make tacos. That’s really smart because you know, regardless of expectation, this still is a New Orleans themed season. So maybe you want to use your local experience and appeal to the crowd. 

Travis is making ramen, with store bought noodles. Brian, with the immunity asks, “like spaghetti?” Haha. Nice dig. #EyeRoll #ItsNotRamen

Real Cajun food.

With shopping done, the chefs comes home to find Toby and his team have taken over the house’s kitchen. They’re making some of the most amazing looking dishes we’ve seen on this show so far. Smoked tasso wrapped in goat cheese, backbone stew, boudins, all look super delicious. Let’s just cancel the rest of the season and give the Top Chef title to Toby. This food looks by far better than anything the cheftestants made this season. 

Next morning, it’s time to cook. Let’s head off to The Bayou Barn.

Sara is bitching about this being an outdoor cooking challenge. Hey it’s a boucherie! What did you expect? Cooking demo complete with swap-outs at William Sonoma? Psst.

The Bayou Barn is an outdoor catering/events facility. That means they’ve got lots of nifty outdoor cooking gadgets. A standing smoker, giant charcoal grills, and a “china box” are all ready to go. 

Top Chef

“A minute and forty seven guys!!” shouts Brian the immunity calmly while drinking some iced-tea. Not so fast. There’s actually an hour and forty seven minutes left to go. Yeah. We can tell he’s taking this week seriously.

Every week someone decides to make something they’ve never made before. Even though Stephanie’s got arguably the easiest ingredient, pork belly, she decides to go off the reservation. She’s going to make a pork “brodo” (soup) with crispy pork skin. Good luck. Making something for the first time always works out well on Top Chef.

I'm gonna start a fire!

Louis the Loner tells us he’s not very social and basically has no friends. However, he’s made more friends these few weeks than he has in years. This is making him all warm and fuzzy and he would love to stay longer. That my friends is what the editors call “foreshadowing.” Chances are Louis is in trouble. That and he’s making freaking popcorn. 

Apparently there’s also a boucherie tradition in China. Because Shirley remembers going to grandma’s house where they did the same thing, breaking down and sharing a whole pig. She’s going to make dumplings. 

Gnah!!

Oh oh. Looks like Justin’s going to burn the whole damn place down. His open fire grill is getting a little out of control and with cooking pork breast, low and slow is usually the key. Scorching is usually not the recommended cooking technique. He might be on the hot seat. Get it? Heh.

Time’s up. Here what these guys came up with.

Brian - Porchetta with Oyster Mushrooms.

Yup. Dude has immunity and really wanted to go outside his comfort zone. So he make a pork belly roll with some sautéed mushrooms. Way to go out on a limb dude.

However, even Brian can’t screw this up. Donald Link said this would be something he’d make if he was in this challenge. 

Tom and Hugh Acheson tried to cut in line. Got totally shut down. Ha.

Not exactly Boucherie food.

Sara - Pork Dim Sum with Crab & Shrimp Har Gow (dumpling).

So apparently Sara still thinks her expertise is Asian food. However, seems like she decided to focus on the food this week. Both Tom and Hugh thought it was pretty good. Good thing. I’m tired of her bitching about how bad she is.

Justin - Wood Roasted Pork Breast Taco with Pork Liver Salsa Verde.

I’m not sure where Justin got his taco technique from. Usually the proteins in tacos are cut into small, bite sized pieces so it’s easier to eat. But Justin decides to serve the pork breast in slices. Not a smart move. Oh oh. Perhaps it was the flames, but Donald Link thought the pork was dry. 

Boucherie via Mexico.

Carlos - Pozole Verde with Fried Chorizo Tacos.

Now that’s a smart move. Serve a hearty stew with a size of crispy crunchy taco. You don’t find a land war in Asia, and you don’t try to out cook tacos with a Mexican! Carlos shows Justin how to properly cook/serve a taco. 

Shirley - Jiaozi Dumpling with Pork, Grilled Kidney & Crispy Pork Fat Salad.

Jiaozi dumplings are essentially Chinese raviolis. They’re savory and always boiled in water. To serve them with something crispy like cracklings is the perfect play on texture. Soft meaty pillows of meat alongside crispy strips of pork skin. We might have a winner here. 

#FacePalm

Louis - Slow Grilled Pork Leg with Spring Onions, Shitake Mushrooms, Melted Corn and Popcorn.

Some whispers to Tom that this is the “best one.” Tom totally disagrees. Hugh found it confusing. Melted corn served with popcorn. I guess calling it “avant garde” would be putting it nicely.

Stephanie - Pork Brodo with Braised Pork Belly & Summer Vegetable Pickle.

Stephanie is not confident about her dish. On paper this dish sounds delicious. However, neither Donald or Padma liked it. Congrats Steph. You just screwed up one of the winningest ingredients on Top Chef.

Travis - Cajun Style Pork Ramen with Pork Bone Broth & Collard Greens.

David Chang would CUT you for this.

Earlier Travis tried to sell this dish as “Asian-Cajun.” To which Donald Link mockingly said, “Ca-sian.” Immediately Hugh asks if the noodles were handmade. Nope. And of course Hugh then shares sarcastically with Tom on the “difficulty” of making ramen noodles. Tom rolls his eyes in disdain. 

Carrie - Crispy Trotters with Snap Peas & Pickled Onions.

Crispy trotters is one of those super delicious things that most people won’t eat because of what it is (pigs feet). You’re missing out. Think of it as the best tasting chicken nuggets ever. Only it’s pork. Crispy on the outside and warm and tasty on the inside. Tom and Hugh agrees that this is going to be a tough one to judge because there are so many good dishes.

It's head, but Tete sounds better.

Nick - Tete De Cochon (pig’s head) with Summer Beans, Lemongrass Vinaigrette & Wheat Berries.

Dude deserves props for pulling off this dish where it take a lot of work. He had to cook down the head, take the meat off, and roll the whole thing into a torchon. Though Donald Link thought it was super heavy, Nick balanced it out with the bright and crunchy veggies.

Nina - Braised Pig’s Head Ragu, Roasted Corn & Mustard Greens.

Though Nina had told Tom earlier that she wasn’t going to use heat, a last minute tasting caused her to reconsider. She add some cayenne peppers at the end to give the dish some pop. Good decision because both Tom and Hugh really liked the dish.

"I'm hopeful this season will get better!"

During the interlude Stephanie tells us what a nervous wreck she is. Nobody cares.

Back in the stew room. The flat screen of doom beckons.

What?! Tom just said that this was the best food he’s had in 11 seasons. The chefs in the stew room can’t believe it, the other judges probably don’t believe it, I certainly don’t believe it. 

The judges all like Shirley’s dumplings, Carlos’ pozole, and even Brian’s porchetta. On the flip side, Justin’s dry taco, Louis’ bizarre popcorn dish, Travis’ poor excuse of ramen, and Stephanie, who couldn’t bring flavor into braised pork belly. 

In a game of “one-upmanship” in front of the Judges, Shirley tells the judges that she and her mom used to travel three days to grandma’s house to make those dumplings.

The thrill of victory.

Carlos says people used to ride the bus for four hours just to have his mom’s pozole. Nina’s dad kicked the British out of Saint Lucia. 

The winner? Carlos with his comforting pozole with the chorizo tacos. Tom tells all three of them to keep cooking like this. Looks like Carlos is starting to find his stride. 

Time for the axis of bad food.

Justin, Louis, and Stephanie are called in. 

Sassy Hip-Tang.

Justin is defiant. He’s surprised that he’s here. Padma, being the pretty “mean girl” she is, immediate strikes back by telling him that his pork was “very bland and very dry.” This is an escalation from her earlier statement, “Justin’s meat was a little dry when we had it…”

Don’t be petulant with Padma or she’ll cut ya! #Protip

Tom quickly steps in and tells Justin that ALL the food was good and his portion of Justin’s meat was well cooked. So maybe this was just an issue of consistency. Ha.

Agony of defeat.

Stephanie’s problem is that her dish tastes unfinished. Tom needed more texture, more flavor, more something. At this level of competition any little mistake could sent you packing. Or better yet, serve the judges some popcorn.

Louis with his overly sweet, nonsensical popcorn dish gets the cut. He just tried to be too “cute” with this challenge. When Donald Link says he “hates” something on your plate, you know it’s time to go. So long Louis. Even though you worked for Thomas Keller, the only thing I’ll remember about you is that Thomas Keller is a great chef. 

Judging by the reaction of the stew room, I think people thought hoped it was going to be Stephanie. No worries folks. Her time will be up soon.

Next up - RESTAURANT WARS!!

Top Chef New Orleans Recap Episode 1 “Swamp Things.”

Top Chef is BACK!

Finally. New Orleans. 

A montage of trombones, streetcars, beignets. Expect a LOT of those.

It only took the good people at Bravo 10 seasons before finally setting the show in one of the greatest food cities on earth. Hey, better late than never right?

Right away we’re introduced to the cheftestants. Although we see them arriving one by one, there’s obviously a pecking order on who gets a little personal profile and who doesn’t. Yes, quirky or beautiful people get to be in the front of the line.

Hipster chef? Check. Sara Johannes has traveled around the world and was a sous chef for Wolfgang Puck. She now works at Shoyu, an airport restaurant in Minnesota. Hey, travelers gotta eat well too!

Wait. Is that Eric Northman doing a cameo appearance? Nope. It’s Jason Cichonski, who tells us he was voted Philly’s Sexiest Chef, “I know that there’s a lot of people who has the first impression that I’m a douchebag...and until I like throw down in the kitchen...”

I'm too sexy for this kitchen.

Hey bro-dawg, if you’re gonna submit shirtless pics of you flexing and a clip of how you check yourself out in the mirror because you want the people out the dining room to “like what they see as well as what they eat,” chances are you’re kinda douchey. #ProTip

Next up. Barbie Chef from Australia! Janine Booth, complete with that killer sexy accent, confesses that because she’s “not so ugly,” that she usually have to get people to respect her for her skills. Perhaps it’ll help if she didn’t shows up wearing a skimpy red halter top with cutoff short shorts and sandals because you know, that’s what people wear to a cooking competition. (shakes head) #ProTip again.

Bene Bartolotta tells us he’s gay. Because’s that really important in cooking.

TIme to meet some local chefs. Justin Devillier and Michael Sichel got here by winning “Padma’s Picks,” an online prequel if you will, where 10 chefs from New Orleans compete for 2 spots to play with the big boys on the main stage. 

All the pretty people.

We’ve got two chefs from Chicago who doesn’t know each other. Carlos Gaytan has a Michelin star, Aaron Cuschieri doesn’t. From the look on Aaron’s face he probably should just go ahead and pack his knives. Talk about being intimidated. (To Aaron’s defense, Slurping Turtle, the restaurant where he’s the executive chef did win a “Bib Gourmand,” the “Cheap Eats” award from Michelin Guide.) So chin up Aaron!

Finally! It’s Papa Bear Colicchio and our princess hostess Padma!

Unlike the past few seasons, there’s no “amuse” challenge where chefs do some mundane basic tasks. Hell, there isn’t even a Quickfire! It’s straight into elimination mode. 

It totally makes sense. At this stage of the series, we’ve got Michelin star winners, multiple James Beard Award nominees, and cooks who’ve worked for legendary master chefs. Asking them to make an omelette to get on the show would seem silly. Sorry, too soon? #Season9

The challenge? Turtles and gators and frogs oh my!

Wow. I thought they’d hold gators til at least 5 episodes in. Nope. This really sets the tone. It’s gonna be a tough season.

Hey, it’s not New Orleans without beads right? Padma and Tom randomly throw beads at the cooks. Each one is marked with one of the three proteins.

Want beads? You know what to do.

Our cheftestants have 2 hours to cook in the Top Chef Kitchen then, the following day, another 2 hours to set up, finish, and serve a 100 guests...in a swamp. That’s right. Right off the bat they’re to prep for service outdoors, where conditions will be unknown and full of variables. 

Off they go to shop for their exotic meats. In the car ride we find out that an overwhelmingly amount of chefs have never worked with these proteins before. Honestly people? You didn’t expect something like alligator to show up in a cooking competition in New Orleans? (Shakes head) C’mon! #ProTip Do your research.

Uncomfortable moment of the episode: Travis Masar decides to share some intimidate details about his cooking and dating preference. He not only cooks Asian food, he also only dates Asians. Awkward. 

Ok. Ingredients gathered. Let’s get to cooking.

19 chefs working in a kitchen they’ve never worked before. It’s a madhouse. They’re cramped, tools are limited, chaos ensues.

You know what two phrases you don’t want to hear yourself say on Top Chef? “I don’t have a plan,” and “I’m just not going to worry about it.”  Aaron Cuschieri’s going to make pasta and he’s not sure about the execution tomorrow. Good luck buddy. I’ll leave the cellar door open for you.

Apparently we’ve got royalty in the house! Nina Compton’s father was the Prime Minister of Saint Lucia and he led them to independence from the Brits in the 70’s. More importantly, for our purposes, she’s making curried turtle meatballs. Now that’s thinking. Take a tough cut of meat, grind it down so you can mix it with some other fat and flavor for a meatball. 

Meanwhile, everybody’s ogling and flirting with Barbie Chef (Janine Booth). I a have feeling her weekly outfit is going to be something we’ll be monitoring very carefully.

Cook 'n Chat

Here comes Tom for the cook ‘n chat. For you newbies out there, each week Chef Tom Colicchio checks on the cheftestants’ progress midway through cooking. Not so much to give pointers as to see what’s going on. It makes for great television because Tom is terrifying and it’s always fun to see the cooks unnerved.

Speaking of unnerved. Right away Tom spots some blood on True Blood Chef’s (Jason Cichonski) coat. Yup. The handsome devil manages to cut himself right before Tom’s visit. Dubious first impression. “Good luck,” Tom says as he walks away. Exactly.

You know who else needs luck? Patty Vega, a sous chef working under Top Chef Master David Burke at Fishtail in New York. She tells us that while she very used to receiving Chef Burke’s instructions, now she feels like she’s working on her own. Um yeah. You do know there’s another Bravo show called “Battle of the Sous Chefs” right? Perhaps that’s more your speed? Because that thing you’re calling a roulade ain’t looking so hot. 

Ramon Bojorquez, who specializes in Thai flavors because he spent time in Thailand beating people up competitively, is making turtle soup. With time running out and not wanting to stick really hot broth in a cold fridge, he decides to throw some ice into it. Way to go Einstein. Now you're sticking watered-down lukewarm soup into the fridge. Let me introduce you to Patty. You two will probably spend some time in the bottom tomorrow.

Two hours fly by. Time to use all the Saran Wrap in the world and get ready for tomorrow. 

Next morning the chefs get a surprise visitor - New Orleans’ own Emeril Legasse! Poor Emeril, each season the producers downgrade his status, from “Legend,” to “Superstar,” and now just a “Chef/Restauranteur.” Give the man some respect in his hometown Bravo!

Happy Emeril. Finally props for his hometown.

Emeril brought the chefs boxes of beignets as a breakfast treat. We’re not sure if they’re from that certain famous “Cafe” (du Monde) or not. Either way, expect a challenge to take place there at some point.

Emeril’s doling out advice on the ingredients and chatting away. The rest of the subdued chefs are just kinda taking it in. Actually, I’m not sure if everyone’s really starstruck or just shocked that Emeril’s having a what appears to be a glass of wine that early in the morning! Hey, that’s New Orleans for ya! #ProTip

Ok. Time to head to the swamp. Hope everyone brought their bug spray.

When the chefs arrive on location, they find out that the kitchen hasn’t even been built.  

Burners and prep tables are all just piled up in the corner. It was as if the production team was playing a prank. The chefs have two hours to assemble them and finish cooking. Yes. Their entire schedule has just been turned upside down because nobody accounted for “construction of kitchen” as part of the two hours.

Meanwhile, on board the “Swamp Queen,” a pontoon boat, we meet our judges for the week. There’s of course Head Judge Tom Colicchio, “how-many-different-ways-can-we-describe-her-as-beautiful” Padma Lakshmi, Emeril Legasse, and Curtis Stone, Host of Top Chef Masters. They’re mingling with the chosen few from the private dining society, The Dinner Lab. For the membership price of $100 a year and around $50 per event, you too can attend private dinners such as this. They’ve expanded to 10 cities around the country so check their website if you wanna be a elite diner. 

Who loves ya, baby!

Back at the camp, everyone else is still scrambling. Everyone except “I’m-too-sexy-for-this-competition” Jason Cichonski. “I thought this was supposed to be f*#king hard?” Right. Not douchey at all. 

Service time.

The guests arrive on their party boat, ready to eat. Each guests will give their beads to their favorite dishes. The three chefs with the most beads are on top, the least on the bottom. Flashing for beads is not allowed. Ok maybe if you’re the Sexiest Chef in Philadelphia.

Maybe it’s the first episode or perhaps it’s just the magic of New Orleans, because Tom and Emeril are having a great time. They’re both loose and for once Tom isn’t that terrifying when he walks up to a table.  

Here are the highlighted dishes:

Bene Bartolotta

Turtle Croquette with Cauliflower Puree & Shiitake Mushrooms

Nina Compton

Curried Turtle Meatball, Chayote Slaw & Chutney with Raisins

Janine Booth

Bacon & Alligator Confit with Tomato Jam & Lemon Frisee

When in doubt, add bacon.

Aaron Cuschieri

Pickled Eggplant with Turtle Confit & Turtle Ragout with Tagliatelle

Shirley Chung

Turtle Soup with Goji Berry & Chinese Broth

Carrie Mashaney

Poached Frog Legs with Oyster Emulsion & Cold Zucchini Salad

"General Tso's Gator." Didn't know there were gators in China.

Carlos Gaytan

Alligator Rillettes with Fennel & Pickled Red Onion Relish

Michael Sichel

Fried Alligator with Sauce Piquant & Slaw

Sara Johannes

Deep Fried Alligator with Smoked Chilis, Sweet & Sour Sauce & Pickled Vegetables

Ramon Bojorquez

Braised Turtle with Thai Dashi

Cold Frog. Hm. Who'd thunk?

Patty Vega

Cajun Style Alligator with Yuca Puree

Jason Cichonski

Frog Leg Croquette with Roasted Eggplant, Fennel Salad & Pickled Cherry Puree

Stephanie Cmar

Frog Leg Confit with Spinach & Watercress Puree

This is what the winners see - smiles.

Service is winding down and it’s pretty apparent who’s got the beads and who doesn’t. Nina Compton with her curried meat balls looks like Mrs. T, while you can count the beads on people like Ramon and Patty with one hand. The writing’s pretty much on the wall.

Hey they’ve upgraded the stew room! There are actual seats and a bar with rows of lovely beverages. There’s even a TV! What happened to the tiny supply closets with those metal folding chairs? 

For the first time, the chefs actually get to see a clip of the judges’ overall critique. In a way it’s good too get some instant feedback before walking before the judges’ table blind. On the other hand, it’s kinda embarrassing for people who didn’t do so well. Everyone knows you’ve screwed up. I’m sure the TV on the wall will provide further surprises down the line.

The consensus. Judges loved the big flavors brought by Nina’s curried meat balls and Sara’s spicy “General Tso’s” gator. They were also impressed by Shirley’s intensely flavored turtle soup and Australian Janine’s ability to adapt to southern tastes. 

Meanwhile, here are the children of lesser beads: Aaron with his pasta that sat around too long, Patty’s mess of a alligator dish, Carlos’ soggy toast, Ramon’s watered down dashi, and lastly Bene who failed to cook mushrooms properly.

Winning dish. Curried turtle meat ball.

The winner? Nina! From the get go it was obvious she had a plan and executed it perfectly. The judges and the guests are on the same page here. It’s no surprised she had the most beads. Hey wait. What’s this? No prize for the first win? I guess that’s why we didn’t see any big product placement this episode huh? 

Loser time.

Some of the best moments of this series happens right here, where fallen chefs plead for their Top Chef lives at all cost. Some will give all the excuses in the world, some will throw others under the bus, and some will be honorable and own up to their mistakes.

Looks like Fluffy had an accident...

Today’s hall of shame? Aaron, Patty, and Ramon. Throughout the episode it was pretty clear that this trio will end up here in this particular circle of culinary hell. 

Aaron’s pretty contrite. He realizes that making pasta was a big mistake and he utters those famous words that everyone has said at one time or another, “I didn’t think…”

Tom agrees, “These are the things you have to think about in this competition.”

Then the unthinkable happened. Curtis Stone disagreed with Tom Colicchio.

Yes. You read that correctly. Curtis says that (unlike Tom) he would never make homemade pasta in a swamp for 150 people. 

Not surprisingly, Tom Colicchio, James Beard Award winner, gave Curtis the stink eye. That’s right Curtis. Let’s not forget who put you here. It wasn’t but a few years ago you were stalking lonely housewives in groceries stores, asking to cook their dinner for them! (Take Home Chef on TLC.) Seesh.

It's so watered down, I don't even see soup.

Luckily, any annoyance Tom might have had with Curtis will be completely wiped away, replaced by what Ramon just confessed to, “I was worried about cooling down my dashi in time, so I actually added ice to my dashi, from my original base…”

Let’s put it this way. In 10 seasons I have never seen Tom display such a look of shock. Who can blame him? He literally served watered down soup. Ramon concedes failure.

Speaking of failure, Patty can’t even really get through her “process,” before breaking down into tears.  She admits that she basically just “put food on a plate.” Right. I don’t even think that’s the motto for Battle of the Sous Chefs, let alone Top Chef.

Upon seeing the tears, Curtis tried to console the damned, “You all put out, you know, really quite decent dishes. In another competition yours would have sail through right there in the middle there...so don’t be too hard on yourselves.” 

That’s the equivalent of an awkward hug after a break up. #ItsNotYouItsYourFood

In the end, you just cannot serve watered down dashi. It’s a simple choice. Ramon drowns in his watered down soup. Pack your knives and see you in Last Chance Kitchen, where you’ll likely see Patty next week. 

It's going to be a great season! 

And with that, Top Chef kicks off its season in New Orleans!

This season, expect a lot of jazz, a gumbo competition, celebrity guest judges, and of course, David Chang. It’s not Top Chef without a David Chang appearance.

Thanks for joining us and we’ll see you next week!

[Written by: Mykl Wu]

Top Chef Seattle Recap Episode 12: "Wolfgang Cluck."

On week 12 of Top Chef Season 10 in Seattle...

I don’t know about you guys, but it’s taken me a week to get over Kristen’s shocking departure. 

***SPoiler Alert***

Luckily, she prevailed against CJ in Last Chance Kitchen and we’ll be seeing more of her. 

Apparently, I’m not the only one since Brooke is also pretty shook up about it. “Had I ever in a million years thought that it would have gone that way, I would have said something.”

Meanwhile, Josie’s feeling like the stinky kid in class. And poor Lizzie had to listen to her talk away her guilty conscience, “I don’t care what anyone thinks. I know I didn’t get here the pretty way...I’m not here to lose, you know.*tears*”  

Zen Master

I concur Lizzie. Awkward indeed.

Quickfire time.

This week our Quickfire guest judge is Master Sushi Chef Katsuya Uechi. Chef Uechi owns 5 restaurants in the L.A. area and he is the head of the Sushi Institute of America. So yeah, he’s a bad ass in the sushi world.

So that can only mean one thing. Sushi challenge!

It’s simple. Just come up with a sushi dish and impress a sushi master.  (yea.. it’s just that easy...)

30 minutes. No immunity. Winner gets 5 grand.

Chef Uechi gives everyone this advice:

“Sushi is very simple. Rice. Fish. I don’t want you guys to touch too much. Don’t mix up too much ingredients. Always think how to make people who eat, happy. That is most important.” #ProTip

My god. Even his words are like poetry. I can only imagine what his food must taste like.  

Also, if you are at all interested in the art of sushi, do yourself a favor and check out “Jiro Dreams of Sushi,” a documentary about the greatest sushi chef in the world. It’s out on Netflix. 

Let’s cook.

Living in L.A. Brooke eats a lot of sushi. Not surprisingly, Oklahoma Josh does not. 

Sushi rice McMuffin. No thanks.

He’s making “sushi” with tempura bacon, egg omelette, salmon belly, yuzu kosho aioli. 

Um. What is your major malfunction?? DID YOU NOT JUST HEAR WHAT THE MASTER SUSHI CHEF SAID?!?!  *Deep breath*

Talk about crime against food.

Stefan agrees. He suggests yubitsume. I agree.

Everyone assumes Sheldon knows sushi because he’s Asian, he does not. However, he is making this lemon charcoal powder by grilling a lemon rind then pulverizing it in a blender. Very interesting technique. A smokey citrusy powder.

Of course Josie’s catered sushi parties and served sushi on naked bodies. It’s all about the show with her.

I gotta say. For a Top Chef competition there is certainly a lot of bitching and moaning about, “I don’t DO that” when it comes to different types of cuisine this season. 

Lizzie recognizes that sushi is an art but it’s not “her” art. Josh prefers bacon over sushi. What the hell people? You guys are supposed to be the best of the best, adept in all aspects of cooking, and here you are telling me you don’t “do” that? 

You think Michael Voltaggio ever even contemplated not being able to do something cooking wise? C’mon now! (Michael if you ever wanna hang, call me. I’m buying) #ProTipoftheHat 

Time’s up. Let’s see who managed impressed the master sushi chef.

Stefan.

Aliens 5: Josie's Revenge

Yellowtail with Grilled Shitake & Raw Lobster with Seaweed & Unagi

Josie.

Halibut with Yuzu & Bacon Aioli

Lizzie.

Lobster, Micro Greens & Pickled Ginger with Yuzu-Sake Broth

Brooke.

Octopus with Yuzu & Grated Wasabi

Josh.

Tempura Bacon, Omelette, Salmon Belly & Yuzu Kosho Aioli

Sheldon.

Hamachi Sashmi with Fresh Ponzu, Mitsuba & Lemon Charcoal

Judging by the way these dishes looked. You’d think some of the chefs have never had sushi. Josie’s dish literally was a giant log of rice with flimsy slices of halibut on top. Josh’s “pressed” sushi was a sushi rice sandwich with two slabs of rice. Lizzie, for some reason, made soup.

They should have passed out them Kindle Fires again so these guys can google “sushi.” Oy.

I think Chef Uechi agrees with me. When Padma asked how did the chefs do? The reply from the master was a wry, “You guys worked very hard. Thank you.”

I don’t know about you, but I read that as “You’ve brought dishonor to my art. You should all leave in shame.”

Lizzie’s soup is on the bottom. Note to self. Don’t pour hot soup onto cold fish. It’ll make the fish more “fishy.” #ProTip

To no one’s surprise, Josh’s dish was a dud. I think Chef Uechi was embarrassed for him. Greasy bacon has no place in sushi.

On a brighter note. Brooke’s octopus dish was nice. Clean flavors. 

Stefan’s yellowtail also landed on top. Good combination with yellowtail and shitake mushrooms.

The winner? Stefan. 

Yeah! 1 for 27! That's a dismal winning %!!

It’s his FIRST win of any kind this season. Apparently it took him 27 challenges. How the mighty have fallen. By episode 11 of season 5, his original season, he’d won 7 challenges. 

Time for Elimination Challenge.

We have a very special guest this week. One of my personal heroes and daily inspiration, Mr. David Chang!!! #ProTipoftheHat

Alongside David is our head judge, Tom Colicchio. (Did you know that David once worked for Tom at Craft? However, apparently David wasn’t allowed to be on the line because he was too slow. Hehe) 

Ok. Tom has rented a house here in Seattle and has invited a few friends over for dinner, the cheftestants will have to do the cooking.

What Tom in the mood for? That’s right. Fried Chicken. 

David explains that fried chicken is “deliciously simple but deceivingly complex.” He would know. His fried chicken drumstick is coated with a "127-spice Momofuku concoction of dredge.” The secret?  “Just regular flour, some seasoning, and a bunch of don't-worry-about-it." #ProTip

Wanna know who’s coming to dinner? 

In Chang We Trust

Jon Shook and Vinny Dotolo from Animal and Son of Gun.

James Beard Award winner Michelle Bernstein of Michy’s.

Some guy name Wolfgang Puck.

Oh and a little cook from New Orleans that goes by the name Emeril.

Don’t forget about David Chang!

Ok, THIS is a scary group to cook for, especially if you’re talking fried chicken. 

It’s great watching Tom list this Pantheon of Fried Chicken Gods. Because clearly he knows with this group judging, it's going to be a fun night. 

Much like sushi. Just keep it simple and delicious. 

Winner gets a year’s worth of Terlato wines. 

Ha. Stefan says 365 bottle will only last him 3 months. I agree.

30 minutes to prep. Go.

Josh is getting all flustered and chubby over this challenge. Finally it's something in his wheelhouse. He’s going to draw inspiration from his grandfather’s fried chicken. He’s brought out a syringe and injecting the brine directly into the chicken. 

Brilliant plan. With limited time allowed, injecting the brine will bring out the flavor and keep the bird moist. 

Josie thinks she’s got this in the bag, “Down South, we eat fried chicken all the time!”

Um. I don’t think Miami is considered “the South.” Apparently Josh agrees. Wait. Did he just bust out the ole Arsenio Hall “Things that makes you go hmmmm” bit??

Way to reference a 23-year-old show dude. *golf clap*

You wanna see somebody digging a hole? Watch Brooke as she describes her plan of attack for this challenge.

She’s going to debone the breast, remove the skin, fried the skin and include the fried skin into the breading, then fry the whole thing together. Basically a fancy chicken cutlet. 

Girl. You’re serving fancy chicken cutlet to the likes of David Chang and Emeril Legasse? What are you thinking?!

Time to go to Tom’s house.

Is this Iowa? No. It's Tom's house.

Once there, they’ll have one hour to fry up them chickens. Note: Judges did not asked for a side dish or salad. They just wanted fried chicken. #ProTipoftheHat

Not to pick on her, but Josie’s gonna do a daikon slaw with chicken wings in an asian style, then her southern fried chicken with a biscuit. Ok. Good luck with that.

Sheldon’s watched one too many gangster movies. He’s pouring the oil double-fisted like a couple’a 40s saying, it’s “for his homies...” Ok this brave soul is also doing two kinds, an umami fried chicken and a “Momofuku” style chicken. Talk about gutsy. You’re gonna serve David Chang a chicken named for David Chang's own restaurant? G-U-T-S

Lizzie’s also going rogue by doing a version of chicken cutlet. She’s crusting it with brown sugar, black pepper and coriander with a side of peach cabbage slaw. 

Here comes another head scratcher. Stefan is going with a chicken stuffed with french cheese and german ham. A chicken cordon blue, if you will. 

You know, sometimes you just have to trust Tom. You can tell when he’s asking you to “put a spin” on something and this is not one of those occasions. He said, “However you do it, just make it crispy and make it delicious.” Sounds pretty straight forward to me.

Seems like some of the chefs totally misread the memo.

Not Josh though. Dude is (finally) cooking like Michael Phelps swimming. He’s giving his already brined drumsticks a smoke treatment. Talk about layering on the flavors.

Almost time to eat. Judges arrive and gather around a beautiful outdoor dining area ready to feast on some chicken.

Fried Chicken Sandwich at Son of A Gun.

Wolfgang feeling particularly Puckish tonight. Offering Emeril a seat first with a “Hey Ladies first!”  Oh oh. Think it’s gonna be one of those zinger-filled nights!

Then there’s a debate amongst the judges on the preference between dark/white meat. I’m a dark meat man myself. But I can totally see the finesse it requires to make breast meat juicy and crispy. Hell, I just like fried chicken. Ha. David is right. “If you don’t like fried chicken, I don’t know if I can trust you!” #ProTip

Here we go. You can just tell that everyone’s having a great time hanging out. The atmosphere’s loose. Tom just suggested Wolfgang to open up a chain of chicken joints called “Wolfgang Cluck.” Ha. Look out KooKooRoos!

Tom tells us that growing up, his mom made salt and pepper fried chicken with only the legs and the wings. And since his dad hated chicken, Tom knew his dad was working late when mom was frying up chicken. 

I don’t know why but I love it when Tom shares tidbits of his past with us. I guess because I always see him as such a authoritative figure that knowing things which are more personal makes me a little less scared of him. (Just kidding! Um...wanna play catch? - Field of Dreams people!!)

Baseball Tom. Baseball.

Back in the kitchen. Brooke doesn’t have time to fry up her chicken skin. Now she’s going to serve up plain ole pedestrian chicken cutlet, made up of skinless breast meat. God help her.

At the risk of sounding like a broken record...

Guess what. Josie’s in trouble again. One of her fryers went down so she’s down to one. Lizzie’s a sweetheart and offers Josie her fryers. Regardless, once again, time is not on her side. There will be no Asian chicken wings. And um, what happened to the biscuits? 

Sheldon’s also hit a snag. His oil was too hot so the first batch got scorched on the outside but still raw on the inside. Those gotta go, so he’s not sure if everyone will get a piece. 

Chicken time.

Ok. When he’s presenting to the judges Sheldon looks like he’s about to hyperventilate. He actually had a brain freeze for second trying to remember which style the drumsticks are. I don’t blame you buddy. I’d probably pass out if I had to serve fried chicken to this group.

Can you tell which is which? Neither can Sheldon.

Sheldon.

Umami Drumsticks & Thighs, Wings with Usukuchi (Momofuku style) & Grapeseed Oil. 

Lizzie.

Chicken with Coriander, Black Pepper & Brown Sugar Rub with Peach-Cabbage Slaw.

Josie.

Chicken with Black Garlic, Cayenne, Thyme & Hot Sauce with Daikon Salad.

Right away Jon Shook from Son of A Gun refers to Lizzie’s dish as “Shake and Bake.” Though delicious, Tom thought Lizzie doesn’t quite understand “fried chicken” because given a whole chicken, she only used boneless chicken breast.

"Gut bomb. Not in a good way." - David Chang

Vinny Votolo is appalled, “Come now. People were given a whole chicken?! And you only gave us the breast? That’s just wrong!’ Everyone’s cracking up. #ProTip

Still though. Tom thought her salad was really good and David thought the chicken itself was delicious. I think despite serving a cutlet, she’s going to be safe.

Josie’s confused people by serving “Southern” style chicken on a banana leaf with daikon salad. On top of that, everyone found it greasy, Michelle Bernstein couldn’t even finish her piece. Ironically, Michelle was the guest judge that send Josie home last time around. And they’re both Miami chefs. Awkward.

Sheldon’s chicken was loved by all. However, one problem. Not everybody got a piece. Wolfgang’s blaming Tom and Emeril for taking too many pieces. Still. The flavor’s there and that’s the important thing. Funny though, not once did we see David talk about his resto's namesake wings. Wonder if he gave Sheldon his personal stamp of approval.

Just in time for the Superbowl!

Stefan.

Chicken Cordon Bleu with Garlic Aioli & Lemon.

Josh.

Smoked Fried Chicken with Hot Sauce & Blue Cheese.

Brooke.

Dukkah-Crusted Chicken Breast with Wilted Escarole & Tomato Salad.

Here comes the bombshell of the day.

Apparently Jon Shook and Vinny Votolo once interviewed for a job to work for Brooke. And guess what? She didn’t hire them. Now they’re bad asses in the culinary world and are here to decide her fate. Talk about a Jerry Springer “guess who we’ve got backstage” moment.

Well, the embarrassment didn’t stop there. Wolfgang picks up her chicken and asks, “What is this show called here? (Padma: Top Chef) I wouldn’t even call it The Apprentice.” OUCH.

Yeah. She cooked her chicken too early. About 15 minutes too early. By the time of service her chicken albeit juicy, will no longer had any crunch. So she kept it warm in the oven then refried it to get the crisp back. The result was dry chicken cutlet. Not looking good...

Josh knocked it out of the park. The whole smoked and buffaloed concept totally came across. Tom said it was the tastiest chicken on the table. Josh might get himself a chicken dinner here.

See. Sometimes chefs are like comedians. When you get a bunch of them together and feed them lots of wine, the one-upmanship sets in and the jokes start to fly, often at the expense of others.

When asked about Stefan’s chicken cordon bleu, Emeril says, “I have the blues. *pause* the chicken cordon blues...” *rimshot*

“Wasn’t he already on Top Chef?” Vinny asks mockingly, “You get another chance and you do cordon f*cking blue?” Brutal Stefan. Brutal.

Jon’s embarrassed that all of the L.A. chefs just rolled out the breasts and Wolfgang, without missing a beat, “It’s L.A.! Plastic surgery's everywhere.”*rimshot*

Ah a good time was had by all...of the judges.

Not so much some of the chefs.

Judging isn’t till the NEXT day. So the chefs also have a whole night to stew about how their dishes were received.

In the evening Sheldon plays a ukulele. They hand them out in Hawaii when you turn 13. (ok, they don’t) #ProTip

Everyone’s nervous. Josie’s going around looking for validation by asking if people liked her chicken. Even calm collected Brooke is fidgety. 

Morning comes. Let’s do this.

In walks Padma. I’ll tell you one thing. I wouldn’t want to play poker against her. She NEVER gives anything away. 

Judges want to see Josh, Lizzie, and Sheldon.

Wow. 5 judges at the table today. Don’t recall the last time that’s ever happened! 

Imagine having David Chang, Wolfgang Puck, Padma Lakshmi, Tom Colicchio, and Emeril Legasse all staring at you. Can’t even. I think I would just stare solely at Padma and try to zen out. 

The good news is, these guys are the judges' favorites. 

All three delivered a good dish, but Josh’s traditional Buffalo fried chicken came out on top. He gave what the judges wanted. A crispy, delicious, lip smacking goodness piece of fried chicken. Grandpa would be proud.

You can see how this was Josh’s challenge from the get go. The problem will come for him, in the end when judges start to look for a bit more of a range in the repertoire. But we’ll see. I’m sure Josh looks at Kevin Gillespie as his idol. Newsflash Josh, we've watched Kevin saute. We watched Kevin simmer. You, sir, are no Kevin Gillespie. 

Here comes the sadness.

Keep it simple stupid!

Brooke, Josie, and Stefan face the chopping block.

There will be no throwing people under the bus, no one else to blame but themselves, so let’s see what they have to say.

Brooke knew she screwed up. She got into her own head and over-thought the whole process. Instead of impressing, she disappointed the judges.

Here we go back into the Josie show. It’s the same absurd excuses with Josie. Her fryer was down, she didn’t have enough time...blah blah blah.

Tom’s having a migraine. You know that look the principal has after she gives you detention for the umpteenth time? Yeah that’s Tom right now. 

“This seems to be happening a lot now, you running out of time. You ran out of time on the last challenge with bouillabaisse...an hour for fried chicken is plenty of time, so I don’t understand how you could even say I ran out time and I couldn’t put it on paper towel.”

When Josie tried to reply back Tom stopped her abruptly. 

“Exactly. You’re wasting time.”

Wow. Pulled the words out of our collective mouths huh? She’s been wasting EVERYONE’s time all season long. Can’t help feel like Tom’s finally had enough.

The nail in the coffin though? 

Josie tries to validate to Tom that she “(ate) had a piece and it was delicious and Lizzie and everyone else thought it was delicious."

Yeah good luck with that.

Tom, sarcastically,  “So I guess Dave and Wolf and you know Emeril and Jonny and Vinny and Michelle, Padma and um me um we don’t know um we have no idea what we’re talking about?”

The most terrify thing about this exchange is that NO OTHER JUDGES chimed in. Silence is golden. #ProTip

Moving on to Stefan.

Stefan’s excuse, he grew up in Europe and there isn’t fried chicken there like in America. Heh. Drive that one out and you can fertilize the lawn.

Unfortunately Stefan failed to do his research. Wolfgang himself has a traditional recipe for “wiener backhendl,” Viennese-style fried chicken. 

DOH!

Well, after getting pummeled about making the damn chicken cordon blue, Emeril really drops the hammer by letting him know that it wasn’t even a good chicken cordon blue. 

Yeah. Serving the judges bad banquet food is asking for it. 

Padma is furious. “Such a bullsh*tter!”

During the deliberation it’s pretty clear that Brooke is safe. I don’t care what they say about past dishes doesn’t take into account and there are no prejudices, unless you’re gonna start tasting the dishes blind like that “other” new show...it will come into play.

But much like last week, for some reason Padma’s defending Josie again, stating that at least Josie gave them an actual fried chicken.

There’s no arguing this week. I think Tom’s finally had enough. I think he had enough last week but Kristen’s insistence on taking all of the blame was something he couldn’t just outright veto and not come across biased.

This week Josie once again presented a poor dish and cited time as a problem. AND she tried to chat her way out of it. Now, she’s finally out of excuses.

To the collective cheer of Top Chef viewers who’re not relatives or close personal friends of Josie, she is told to pack her knives and go. *Crowd roars*

Bitter to the end. Josie thought it was stupid to get send home for her fried chicken. 

Here comes the hugs and kisses...between the chefs AFTER Josie leaves. Man. I feel their pain. Last time I waited this long for someone to leave was Thanksgiving.

Well. There is it. Josie’s finally gone. Off to Last Chance Kitchen you go where you will face Kristen. I highly recommend everyone to go watch it right now. 

With the albatross off our shoulders. We can focus and concentrate more on the food!

Thanks stopping by and I’ll see you next week!

As always any feedback and a follow @ChezWu would be highly appreciated!