Nuwe resepte

Hierdie week in sjef misluk

Hierdie week in sjef misluk


Zakarian, Engels en Ramsay staar die musiek in die gesig

Todd Engels; Die Nasionale; Wikimedia Commons/Dave Pullig

Sjef misluk

Selfs bekende sjefs is geneig om af en toe 'n stamp in die pad te slaan - dit lyk asof Geoffrey Zakarian, Todd English en Gordon Ramsay nou die ongelukkiges is.

Geoffrey Zakarian lêers vir bankrotskap Die sjef-restaurateur en inwonende Food Network-regter het vroeg hierdie week aansoek gedoen om persoonlike bankrotskap Die New York Times. Zakarian het hierdie besluit geneem as gevolg van die koste verbonde aan die verdediging van 'n groepsgeding van werknemers van sy voormalige restaurant.

Todd English Sued Over Back Rent Volgens die New York Post, Is Engels gister vir etlike ure afgesit nadat hy gedagvaar is omdat hy na bewering die verhuurder van sy NoLita -woonstel meer as $ 80 000 aan onbetaalde huur verskuldig was.

Ramsay vasgemaak in seksuele teisteringskandaal Luidens 'n verklaring Gordon Ramsay, wat deur sy kamp aan Eater vrygelaat is, ontken dat hy iets te doen gehad het met die klagtes oor seksuele teistering wat deur 'n kommissier van Gordon Ramsay by The London. Die New York Post beweer dat 'n eis teen Ramsay by die staat ingedien is.

Die Daily Byte is 'n gereelde rubriek wat handel oor interessante voedselnuus en neigings regoor die land. Klik hier vir vorige kolomme.


"Top Chef: Portland," Episode 9 Opsomming: Die een met Fred en Carrie

U het geweet dit kom uiteindelik. /> BEELD: David Moir/Bravo.

Nadat ek Sara Hauman, die laaste van hierdie seisoen se twee Portland-deelnemers, verlede week verloor het en die belofte van gasverskynings deur Fred Armisen en Carrie Brownstein vandeesweek, het ek 'n swaarkoppige druk op episode 9 van Top sjef: Portland.

Gelukkig was dit 'n happie van 'n episode, met 'n lekker Quickfire en 'n eliminasie-uitdaging wat 'n paar All-Stars in die kombuis gebring het, wat my spysvertering uit Restaurant Wars soos 'n glas bruisende Alka Seltzer versag het.

En, 'n vinnige kyk van Laaste kans kombuis toon dat Sara nog steeds hardloop om terug te kom, dus maak seker dat u nie die bonusinhoud misloop nie. Ons het sewe sjefs: Gabe, Maria, Byron, Dawn, Chris, Shota en Jaime, so daar kan binnekort 'n sjef wees.

Die Quickfire: Soos die Cascadia Megaquake, het ons 'n Portlandia-dink daaraan dat iets-of-ander uiteindelik op ons pad is. Sekerlik, Fred en Carrie het by Padma aangesluit vir die Quickfire en die hele pad deurgewerk.

Die kombuis is toegerus met vintage elektriese stowe en toerusting, en die sjefs kry 30 minute om 'n gereg te maak met hipsterbestanddele soos kombucha, hennepolie en amandelmeel. Iemand noem 'n fixie, en ek word na 2009 vervoer.

Dawn merk op dat sy 'n hipster is, aangesien sy baie van die outydse kookgereedskap besit, en Jaime sê dat sy 'n groot fan is van alternatiewe melk-nie omdat sy 'n hipster is nie, maar omdat sy laktose-onverdraagsaam is. (Dieselfde, meisie. Dieselfde.)

Die sjefs vermy grootliks proteïene in die naam van hipsterdom, en Gabe sny 'n pers yam-hasselback-styl om 'n toneelstuk oor wors te skep, terwyl Shota op 'n groen boontjiegereg ingaan. Ek gaan die oomblik neem om na te dink oor wat 'n hipster selfs beteken in 2021. Sommige duisendjariges stoot 40, skinny jeans is uiters onbeskof, en ek is al eeue lank nie deur 'n barista aangeval nie. Dit is nie 'n ding nie.

Dawn gryp 'n gietysterpan met mieliekopvorms en speel 'n toneelstuk op mieliebrood met 'n foniograan en semolina -meelbrood met pancetta -konfyt, peerbotter en bokbotter. Hierdie doen lyk soos iets op 'n brunch -spyskaart in Portland.

Sy wen, met Carrie wat dit 'n plesier noem om te eet. Glad Dawn neem 'n W hier, selfs al is ek 'n bietjie verward dat haar versuim om haar laaste borde met haar spanmaats tydens Restaurant Wars direk te deel, daartoe bygedra het dat Sara haar messe verpak het.

Uitskakelinguitdaging: Richard Blais en Dale Tilde sluit aan by die beoordelaarspaneel, en die sjefs word gevra om 'n gereg en resep te maak vir 'n kookboek wat binne 90 minute voltooi kan word. Dit beteken dat hierdie voordele, wat Salt-Bae kook en met ywer improviseer, stappe en afmetings moet uiteensit wat 'n huiskok kan volg en herhaal.

Die laaste sewe kry net 'n halfuur om te inkopies doen, en drie uur om hul resep te kook en te skryf. Die volgende dag kook hulle hul eie skeppings in die vertrekkombuis, terwyl vier All-Stars dieselfde doen. Hulle sal nie net op die bord self beoordeel word nie, maar ook oor hoe goed hul All-Star dit kan herskep.

Portland-ambassadeur en All-Star Gregory Gourdet is terug op sy tuisveld in die vertrekkombuis, en hy gaan Gabe en Jamie se geregte kook. Kristen Kish kry Maria, Melissa King doen Chris se kos en Kwame Onwuachi maak Byron en Shota se resepte.

By die beoordeling is Gabe eerste, met GG wat 'n byna identiese replika van sy gestoomde swart kabeljou in piesangblaar met 'n knapperige vel en salsa Veracruzana maak. (Kanttekening: ek het pas teruggekom uit Austin, waar ek die kans gehad het om te eet in die voormalige restaurant van Gabe, Comedor. Dit is eerlik gesê, maar beenmurg -taco's en 'n sjokolade -masa tamale was baie goed. Die besonderhede is ook skraal aan niemand nie, maar Gabe is in Desember van Comedor afgedank weens 'herhaalde skendings van ons beleid en gedrag in stryd met ons waardes', volgens een van die eienaars.) Die paneel is verbaas en Blais noem die sous 'sterre'.

Kwame maak Shota se sojabraaivarkvleis met raappuree en peer slaai. Kwame merk op dat Shota nie goeie metings gegee het om die sous te verminder nie, maar in die algemeen lyk almal goed met die uitslag.

Hierna maak Kristen Maria's gallina pinta, 'n tradisionele Sonoraanse vark- en boontjiesop met koriander, uie en limoen. Kristen sukkel regtig met die 5 pond vleis wat Maria in 'n resep van ses porsies vra. ("Ek is Mexikaans," antwoord Maria met 'n skouerophaling.) Dit lyk soos 'n babbelsop van my drome, en die beoordelaars kyk na die teenstrydighede in die resep, maar hou van die smaak.

Melissa pak Chris se sorghum -gnocchi aan met groen romesco, gesmoorde paardebloemgroente en sous sekonde. Dit het my byna 90 minute geneem om die komponente uit te skryf, en die resultate vir Melissa is nie beter nie. Chris slaan 'n dooie perd wat pasta maak in 'n derde uitdaging, want hy verloor daarmee en blykbaar sy lot te verseël. Sy gnocchi is te dig, en Melissa's is skaars eetbaar, omdat Chris nie duidelike instruksies geskryf het wat 'n goeie konsekwentheid van die gnocchi -deeg skep nie.

GG maak Jaime se geskroeide foie gras met brioche Franse roosterbrood, bloubessie -kompote en swart sesam. Dit is 'n getroue aanpassing, maar die beoordelaars noem albei weergawes soggend en te soet.

Byron maak op 'n manier 'n resep van vier bladsye vir Kwame, wat plesier het oor die tientalle bestanddele wat benodig word in 'n gereg van 90 minute. Die gestoomde gestreepte bas met seekosbouillon en boontjies word gebraai, veral omdat dit smaakloos is ondanks die lang inkopielys.

Kristen prys die resep van Dawn vir salm met karringmelk, gai lan en olyfolie as 'baie, baie, baie duidelik', en Richard Blais sê dat 'n huiskok proteïene, groente en sous kan hanteer. Dit is 'n treffer.

Dawn is in die top met Gabe, Shota en Maria. Gabe haal die oorwinning uit, sy eerste sedert die vrugteboorduitdaging in Afdeling 4.

Alhoewel ek dink dat een van die drie onderaan maklik kon weggaan, word Chris, wat deur die hele kompetisie gesukkel het, gevra om te gaan.

Episode MVP: Padma was werklik geïrriteerd deur Fred en Carrie, en het 'n paar ernstige Starsky- en Hutch -vlieëniers as 'n leesbril geskommel tydens die eliminasie -ete. Eintlik is ek op hierdie stadium Padma vir president.

Grootste skande: Hierdie episode was so lig, dat ek nie eens superkwaad kon raak vir Fred en Carrie nie. Maar ek sal dit sedertdien aan hulle gee Portlandia was in 2018 uit die lug, en ons het net begin om kollektief te vergeet dat dit ooit gebeur het.

Richard Blais -haarhorlosie: Op een of ander manier is Blais se karmosynrooi golf (heh) gevorm in 'n hoek van byna 90 grade, gevorm soos 'n hoofletter L met die kort sy op sy voorkop. Ek buig voor sy gel.


"Top Chef: Portland," Aflevering 9 Opsomming: Die een met Fred en Carrie

U het geweet dit kom uiteindelik. /> BEELD: David Moir/Bravo.

Nadat ek Sara Hauman, die laaste van hierdie seisoen se twee Portland-deelnemers, verlede week verloor het, en die belofte van gasverskynings deur Fred Armisen en Carrie Brownstein hierdie week, het ek 'n swaarkoppige druk op episode 9 van Top sjef: Portland.

Gelukkig was dit 'n happie van 'n episode, met 'n lekker Quickfire en 'n eliminasie-uitdaging wat 'n paar All-Stars in die kombuis gebring het, wat my spysvertering uit Restaurant Wars soos 'n glas bruisende Alka Seltzer versag het.

En, 'n vinnige kyk van Laaste kans kombuis toon dat Sara nog steeds hardloop om terug te kom, dus maak seker dat u nie die bonusinhoud misloop nie. Ons het sewe sjefs: Gabe, Maria, Byron, Dawn, Chris, Shota en Jaime, so daar is binnekort 'n sjef wat terugkeer.

Die Quickfire: Soos die Cascadia Megaquake, het ons 'n Portlandia-dink daaraan dat iets-of-ander uiteindelik op ons pad is. Sekerlik, Fred en Carrie het by Padma aangesluit vir die Quickfire en die hele pad deurgewerk.

Die kombuis is toegerus met vintage elektriese stowe en toerusting, en die sjefs kry 30 minute om 'n gereg te maak met hipsterbestanddele soos kombucha, hennepolie en amandelmeel. Iemand noem 'n fixie, en ek word na 2009 vervoer.

Dawn merk op dat sy 'n hipster is, aangesien sy baie van die ou skoolgereedskap besit, en Jaime sê dat sy 'n groot fan is van alternatiewe melk-nie omdat sy 'n hipster is nie, maar omdat sy laktose-onverdraagsaam is. (Dieselfde, meisie. Dieselfde.)

Die sjefs vermy grootliks proteïene in die naam van hipsterdom, en Gabe sny 'n pers yam-hasselback-styl om 'n toneelstuk oor wors te skep, terwyl Shota op 'n groen boontjiegereg ingaan. Ek gaan die oomblik neem om na te dink oor wat 'n hipster selfs beteken in 2021. Sommige duisendjariges stoot 40, skinny jeans is uiters onbeskof, en ek is al eeue lank nie deur 'n barista aangeval nie. Dit is nie 'n ding nie.

Dawn gryp 'n gietysterpan met mieliekopvorms en speel 'n toneelstuk op mieliebrood met 'n foniograan en semolina -meelbrood met pancetta -konfyt, peerbotter en bokbotter. Hierdie doen lyk soos iets op 'n brunch -spyskaart in Portland.

Sy wen, met Carrie wat dit 'n plesier noem om te eet. Glad Dawn neem 'n W hier, selfs al is ek 'n bietjie wanhopig dat haar versuim om haar laaste borde met haar spanmaats tydens Restaurant Wars te deel, daartoe bygedra het dat Sara haar messe verpak het.

Uitskakelinguitdaging: Richard Blais en Dale Tilde sluit aan by die beoordelaarspaneel, en die sjefs word gevra om 'n gereg en resep te maak vir 'n kookboek wat binne 90 minute voltooi kan word. Dit beteken dat hierdie voordele, wat Salt-Bae kook en met ywer improviseer, stappe en afmetings moet uiteensit wat 'n huiskok kan volg en herhaal.

Die laaste sewe kry net 'n halfuur om te inkopies doen, en drie uur om hul resep te kook en te skryf. Die volgende dag kook hulle hul eie skeppings in die vertrekkombuis, terwyl vier All-Stars dieselfde doen. Hulle sal nie net op die bord self beoordeel word nie, maar ook oor hoe goed hul All-Star dit kan herskep.

Portland-ambassadeur en All-Star Gregory Gourdet is terug op sy tuisveld in die vertrekkombuis, en hy gaan Gabe en Jamie se geregte kook. Kristen Kish kry Maria, Melissa King doen Chris se kos en Kwame Onwuachi maak Byron en Shota se resepte.

By die beoordeling is Gabe eerste, met GG wat 'n byna identiese replika van sy gestoomde swart kabeljou in piesangblaar met 'n knapperige vel en salsa Veracruzana maak. (Kanttekening: ek het pas teruggekom uit Austin, waar ek die kans gehad het om te eet in die voormalige restaurant van Gabe, Comedor. Dit is eerlik gesê, maar beenmurg -taco's en 'n sjokolade -masa tamale was baie goed. Die besonderhede is ook skraal aan niemand, maar Gabe is in Desember van Comedor afgedank weens 'herhaalde skending van ons beleid en gedrag wat in stryd is met ons waardes', volgens een van die eienaars.) Die paneel is verbaas en Blais noem die sous 'sterre'.

Kwame maak Shota se sojabraaivarkvleis met raappuree en peer slaai. Kwame merk op dat Shota nie goeie metings gegee het om die sous te verminder nie, maar in die algemeen lyk almal goed met die uitslag.

Hierna maak Kristen Maria's gallina pinta, 'n tradisionele Sonoraanse vark- en boontjiesop met koriander, uie en limoen. Kristen sukkel regtig met die 5 pond vleis wat Maria in 'n resep van ses porsies vra. ("Ek is Mexikaans," antwoord Maria met 'n skouerophaling.) Dit lyk soos 'n babbelsop van my drome, en die beoordelaars kyk na die teenstrydighede in die resep, maar hou van die smaak.

Melissa pak Chris se sorghum -gnocchi aan met groen romesco, gesmoorde paardebloemgroente en sous sekonde. Dit het my byna 90 minute geneem om die komponente uit te skryf, en die resultate vir Melissa is nie beter nie. Chris slaan 'n dooie perd wat pasta maak in 'n derde uitdaging, want hy verloor daarmee en blykbaar sy lot te verseël. Sy gnocchi is te dig, en Melissa's is skaars eetbaar, omdat Chris nie duidelike instruksies geskryf het wat 'n goeie konsekwentheid van die gnocchi -deeg skep nie.

GG maak Jaime se geskilde foie gras met brioche Franse roosterbrood, bloubessie -kompote en swart sesam. Dit is 'n getroue aanpassing, maar die beoordelaars noem albei weergawes soggend en te soet.

Byron maak op 'n manier 'n resep van vier bladsye vir Kwame, wat plesier het oor die tientalle bestanddele wat benodig word in 'n gereg van 90 minute. Die gestoomde gestreepte bas met seekosbouillon en boontjies word gebraai, veral omdat dit smaakloos is ondanks die lang inkopielys.

Kristen prys die resep van Dawn vir salm met karringmelk, gai lan en olyfolie as 'baie, baie, baie duidelik', en Richard Blais sê dat 'n huiskok proteïene, groente en sous kan hanteer. Dit is 'n treffer.

Dawn is in die top met Gabe, Shota en Maria. Gabe haal die oorwinning uit, sy eerste sedert die vrugteboorduitdaging in Afdeling 4.

Alhoewel ek dink dat een van die drie onderaan maklik kon weggaan, word Chris, wat deur die hele kompetisie gesukkel het, gevra om te gaan.

Episode MVP: Padma was werklik geïrriteerd deur Fred en Carrie, en het 'n paar ernstige Starsky- en Hutch -vlieëniers as 'n leesbril geskommel tydens die eliminasie -ete. Eintlik is ek op hierdie stadium Padma vir president.

Grootste skande: Hierdie episode was so lig, dat ek nie eens superkwaad kon raak vir Fred en Carrie nie. Maar ek sal dit sedertdien aan hulle gee Portlandia was in 2018 uit die lug, en ons het net begin om kollektief te vergeet dat dit ooit gebeur het.

Richard Blais -haarhorlosie: Op een of ander manier is Blais se karmosynrooi golf (heh) gevorm in 'n hoek van byna 90 grade, gevorm in die vorm van 'n hoofletter L met die kort kant op sy voorkop. Ek buig voor sy gel.


"Top Chef: Portland," Aflevering 9 Opsomming: Die een met Fred en Carrie

U het geweet dit kom uiteindelik. /> BEELD: David Moir/Bravo.

Nadat ek Sara Hauman, die laaste van hierdie seisoen se twee Portland-deelnemers, verlede week verloor het, en die belofte van gasverskynings deur Fred Armisen en Carrie Brownstein hierdie week, het ek 'n swaarkoppige druk op episode 9 van Top sjef: Portland.

Gelukkig was dit 'n happie van 'n episode, met 'n lekker Quickfire en 'n eliminasie-uitdaging wat 'n paar All-Stars in die kombuis gebring het, wat my spysvertering van Restaurant Wars soos 'n glas Alka Seltzer bruis.

En, 'n vinnige kyk van Laaste kans kombuis wys dat Sara nog steeds hardloop om terug te kom, dus maak seker dat u nie die bonusinhoud misloop nie. Ons het sewe sjefs: Gabe, Maria, Byron, Dawn, Chris, Shota en Jaime, so daar kan binnekort 'n sjef wees.

Die Quickfire: Soos die Cascadia Megaquake, het ons 'n Portlandia-dink daaraan dat iets-of-ander uiteindelik op ons pad is. Sekerlik, Fred en Carrie het by Padma aangesluit vir die Quickfire en die hele pad deurgewerk.

Die kombuis is toegerus met vintage elektriese stowe en toerusting, en die sjefs kry 30 minute om 'n gereg te maak met hipsterbestanddele soos kombucha, hennepolie en amandelmeel. Iemand noem 'n fixie, en ek word na 2009 vervoer.

Dawn merk op dat sy 'n hipster is, aangesien sy baie van die outydse kookgereedskap besit, en Jaime sê dat sy 'n groot fan is van alternatiewe melk-nie omdat sy 'n hipster is nie, maar omdat sy laktose-onverdraagsaam is. (Dieselfde, meisie. Dieselfde.)

Die sjefs vermy grootliks proteïene in die naam van hipsterdom, en Gabe sny 'n pers yam-hasselback-styl om 'n toneelstuk oor wors te skep, terwyl Shota op 'n groen boontjiegereg ingaan. Ek gaan die oomblik neem om na te dink oor wat 'n hipster selfs beteken in 2021. Sommige duisendjariges stoot 40, skinny jeans is uiters onbeskof, en ek is al eeue lank nie deur 'n barista aangeval nie. Dit is nie 'n ding nie.

Dawn gryp 'n gietysterpan met mieliekopvorms en speel 'n toneelstuk op mieliebrood met 'n foniograan en semolina -meelbrood met pancetta -konfyt, peerbotter en bokbotter. Hierdie doen lyk soos iets op 'n brunch -spyskaart in Portland.

Sy wen, met Carrie wat dit 'n plesier noem om te eet. Glad Dawn neem 'n W hier, selfs al is ek 'n bietjie wanhopig dat haar versuim om haar laaste borde met haar spanmaats tydens Restaurant Wars te deel, daartoe bygedra het dat Sara haar messe verpak het.

Uitskakelinguitdaging: Richard Blais en Dale Tilde sluit aan by die beoordelaarspaneel, en die sjefs word gevra om 'n gereg en resep te maak vir 'n kookboek wat binne 90 minute voltooi kan word. Dit beteken dat hierdie voordele, wat Salt-Bae kook en met ywer improviseer, stappe en afmetings moet uiteensit wat 'n huiskok kan volg en herhaal.

Die laaste sewe kry net 'n halfuur om te inkopies doen, en drie uur om hul resep te kook en te skryf. Die volgende dag kook hulle hul eie skeppings in die vertrekkombuis, terwyl vier All-Stars dieselfde doen. Hulle sal nie net op die bord self beoordeel word nie, maar ook oor hoe goed hul All-Star dit kan herskep.

Portland-ambassadeur en All-Star Gregory Gourdet is terug op sy tuisveld in die vertrekkombuis, en hy gaan Gabe en Jamie se geregte kook. Kristen Kish kry Maria, Melissa King doen Chris se kos en Kwame Onwuachi maak Byron en Shota se resepte.

By die beoordeling is Gabe eerste, met GG wat 'n byna identiese replika van sy gestoomde swart kabeljou in piesangblaar met 'n knapperige vel en salsa Veracruzana maak. (Kanttekening: ek het pas teruggekom uit Austin, waar ek die kans gehad het om te eet in die voormalige restaurant van Gabe, Comedor. Dit is eerlik gesê, maar beenmurg -taco's en 'n sjokolade -masa tamale was baie goed. Die besonderhede is ook skraal aan niemand nie, maar Gabe is in Desember van Comedor afgedank weens 'herhaalde skendings van ons beleid en gedrag in stryd met ons waardes', volgens een van die eienaars.) Die paneel is verbaas en Blais noem die sous 'sterre'.

Kwame maak Shota se sojabraaivarkvleis met raappuree en peer slaai. Kwame merk op dat Shota nie goeie metings gegee het om die sous te verminder nie, maar in die algemeen lyk almal goed met die uitslag.

Hierna maak Kristen Maria's gallina pinta, 'n tradisionele Sonoraanse vark- en boontjiesop met koriander, uie en limoen. Kristen sukkel regtig met die 5 pond vleis wat Maria in 'n resep van ses porsies vra. ("Ek is Mexikaans," antwoord Maria met 'n skouerophaling.) Dit lyk soos 'n babbelsop van my drome, en die beoordelaars kyk na die teenstrydighede in die resep, maar hou van die smaak.

Melissa pak Chris se sorghum -gnocchi aan met groen romesco, gesmoorde paardebloemgroente en sous sekonde. Dit het my byna 90 minute geneem om die komponente uit te skryf, en die resultate vir Melissa is nie beter nie. Chris slaan 'n dooie perd wat pasta maak in 'n derde uitdaging, want hy verloor daarmee en blykbaar sy lot te verseël. Sy gnocchi is te dig, en Melissa's is skaars eetbaar, want Chris het nie duidelike instruksies geskryf om 'n goeie konsekwentheid van die gnocchi -deeg te skep nie.

GG maak Jaime se geskroeide foie gras met brioche Franse roosterbrood, bloubessie -kompote en swart sesam. Dit is 'n getroue aanpassing, maar die beoordelaars noem albei weergawes sag en te soet.

Byron maak een of ander manier 'n resep van vier bladsye vir Kwame, wat plesier het oor die dosyne bestanddele wat benodig word in 'n gereg van 90 minute. Die gestoomde gestreepte bas met seekosbouillon en boontjies word gebraai, veral omdat dit smaakloos is ondanks die lang inkopielys.

Kristen prys Dawn se resep vir salm met karringmelk, gai lan en olyfolie as 'baie, baie, baie duidelik', en Richard Blais sê dat 'n huiskok proteïene, groente en sous kan hanteer. Dit is 'n treffer.

Dawn is in die top met Gabe, Shota en Maria. Gabe haal die oorwinning uit, sy eerste sedert die vrugteboord -uitdaging in episode 4.

Alhoewel ek dink dat een van die drie onderaan maklik kon weggaan, word Chris, wat deur die hele kompetisie gesukkel het, gevra om te gaan.

Episode MVP: Padma was werklik geïrriteerd deur Fred en Carrie, en hy het Starsky en Hutch se vlieëniers ernstig as 'n leesbril geskommel tydens die uitskakeling. Eintlik is ek op hierdie stadium Padma vir president.

Grootste skande: Hierdie episode was so lig in die algemeen dat ek nie eens super gek kan raak oor Fred en Carrie nie. Maar ek sal dit sedertdien aan hulle gee Portlandia was in 2018 uit die lug, en ons het net begin om saam te vergeet dat dit ooit gebeur het.

Richard Blais -haarhorlosie: Op een of ander manier is Blais se karmosynrooi golf (heh) gevorm in 'n hoek van byna 90 grade, gevorm soos 'n hoofletter L met die kort sy op sy voorkop. Ek buig voor sy gel.


"Top Chef: Portland," Aflevering 9 Opsomming: Die een met Fred en Carrie

U het geweet dit kom uiteindelik. /> BEELD: David Moir/Bravo.

Nadat ek Sara Hauman, die laaste van hierdie seisoen se twee Portland-deelnemers, verlede week verloor het, en die belofte van gasverskynings deur Fred Armisen en Carrie Brownstein hierdie week, het ek 'n swaarkoppige druk op episode 9 van Top sjef: Portland.

Gelukkig was dit 'n happie van 'n episode, met 'n lekker Quickfire en 'n eliminasie-uitdaging wat 'n paar All-Stars in die kombuis gebring het, wat my spysvertering uit Restaurant Wars soos 'n glas bruisende Alka Seltzer versag het.

En, 'n vinnige kyk van Laaste kans kombuis wys dat Sara nog steeds hardloop om terug te kom, dus maak seker dat u nie die bonusinhoud misloop nie. Ons het sewe sjefs: Gabe, Maria, Byron, Dawn, Chris, Shota en Jaime, so daar kan binnekort 'n sjef wees.

Die Quickfire: Soos die Cascadia Megaquake, het ons 'n Portlandia-dink daaraan dat iets-of-ander uiteindelik op ons pad is. Sekerlik, Fred en Carrie het by Padma aangesluit vir die Quickfire en die hele pad deurgewerk.

Die kombuis is toegerus met vintage elektriese stowe en toerusting, en die sjefs kry 30 minute om 'n gereg te maak met hipsterbestanddele soos kombucha, hennepolie en amandelmeel. Iemand noem 'n fixie, en ek word na 2009 vervoer.

Dawn merk op dat sy 'n hipster is, aangesien sy baie van die outydse kookgereedskap besit, en Jaime sê dat sy 'n groot fan is van alternatiewe melk-nie omdat sy 'n hipster is nie, maar omdat sy laktose-onverdraagsaam is. (Dieselfde, meisie. Dieselfde.)

Die sjefs vermy grootliks proteïene in die naam van hipsterdom, en Gabe sny 'n pers yam-hasselback-styl om 'n toneelstuk oor wors te skep, terwyl Shota op 'n groen boontjiegereg ingaan. Ek gaan die oomblik neem om na te dink oor wat 'n hipster selfs beteken in 2021. Sommige duisendjariges stoot 40, skinny jeans is uiters onbeskof, en ek is al eeue lank nie deur 'n barista aangeval nie. Dit is nie 'n ding nie.

Dawn gryp 'n gietysterpan met mieliekopvorms en speel 'n toneelstuk op mieliebrood met 'n foniograan en semolina -meelbrood met pancetta -konfyt, peerbotter en bokbotter. Hierdie doen lyk soos iets op 'n brunch -spyskaart in Portland.

Sy wen, met Carrie wat dit 'n plesier noem om te eet. Glad Dawn neem 'n W hier, selfs al is ek 'n bietjie wanhopig dat haar versuim om haar laaste borde met haar spanmaats tydens Restaurant Wars te deel, daartoe bygedra het dat Sara haar messe verpak het.

Uitskakelinguitdaging: Richard Blais en Dale Tilde sluit aan by die beoordelaarspaneel, en die sjefs word gevra om 'n gereg en resep te maak vir 'n kookboek wat binne 90 minute voltooi kan word. Dit beteken dat hierdie voordele, wat Salt-Bae kook en met ywer improviseer, stappe en afmetings moet uiteensit wat 'n huiskok kan volg en herhaal.

Die laaste sewe kry net 'n halfuur om te inkopies doen, en drie uur om hul resep te kook en te skryf. Die volgende dag kook hulle hul eie skeppings in die vertrekkombuis, terwyl vier All-Stars dieselfde doen. Hulle word nie net op die bord self beoordeel nie, maar ook oor hoe goed hul All-Star dit kan herskep.

Portland-ambassadeur en All-Star Gregory Gourdet is terug op sy tuisveld in die vertrekkombuis, en hy gaan Gabe en Jamie se geregte kook. Kristen Kish kry Maria, Melissa King doen Chris se kos en Kwame Onwuachi maak Byron en Shota se resepte.

By die beoordeling is Gabe eerste, met GG wat 'n byna identiese replika van sy gestoomde swart kabeljou in piesangblaar met 'n knapperige vel en salsa Veracruzana maak. (Kanttekening: ek het pas teruggekom uit Austin, waar ek die kans gehad het om te eet in die voormalige restaurant van Gabe, Comedor. Dit is eerlik gesê, maar beenmurg -taco's en 'n sjokolade -masa tamale was baie goed. Die besonderhede is ook skraal aan niemand nie, maar Gabe is in Desember van Comedor afgedank weens 'herhaalde skending van ons beleid en vir gedrag wat in stryd is met ons waardes', volgens een van die eienaars.) Die paneel is verbaas en Blais noem die sous 'sterre'.

Kwame maak Shota se sojabraaivarkvleis met raappuree en paarslaai. Kwame merk op dat Shota nie goeie metings gegee het om die sous te verminder nie, maar in die algemeen lyk almal goed met die uitslag.

Hierna maak Kristen Maria's gallina pinta, 'n tradisionele Sonoraanse vark- en boontjiesop met koriander, uie en limoen. Kristen sukkel regtig met die 5 pond vleis wat Maria in 'n sesresep-resep vra. ("Ek is Mexikaans," antwoord Maria met 'n skouerophaling.) Dit lyk soos 'n babbelsop van my drome, en die beoordelaars kyk na die teenstrydighede in die resep, maar hou van die smaak.

Melissa pak Chris se sorghum -gnocchi aan met groen romesco, gesmoorde paardebloemgroente en sous sekonde. Dit het my byna 90 minute geneem om die komponente uit te skryf, en die resultate vir Melissa is nie beter nie. Chris slaan 'n dooie perd wat pasta maak in 'n derde uitdaging omdat hy daarmee verloor, en dit lyk asof hy sy lot verseël. Sy gnocchi is te dig, en Melissa's is skaars eetbaar, omdat Chris nie duidelike instruksies geskryf het wat 'n goeie konsekwentheid van die gnocchi -deeg skep nie.

GG maak Jaime se geskroeide foie gras met brioche Franse roosterbrood, bloubessie -kompote en swart sesam. Dit is 'n getroue aanpassing, maar die beoordelaars noem albei weergawes sag en te soet.

Byron maak een of ander manier 'n resep van vier bladsye vir Kwame, wat plesier het oor die dosyne bestanddele wat benodig word in 'n gereg van 90 minute. Die gestoomde gestreepte bas met seekosbouillon en boontjies word gebraai, veral omdat dit smaakloos is ondanks die lang inkopielys.

Kristen prys Dawn se resep vir salm met karringmelk, gai lan en olyfolie as 'baie, baie, baie duidelik', en Richard Blais sê dat 'n huiskok proteïene, groente en sous kan hanteer. Dit is 'n treffer.

Dawn is in die top met Gabe, Shota en Maria. Gabe haal die oorwinning uit, sy eerste sedert die vrugteboord -uitdaging in Afdeling 4.

Alhoewel ek dink dat een van die drie onderaan maklik kon weggaan, word Chris, wat deur die hele kompetisie gesukkel het, gevra om te gaan.

Episode MVP: Padma was werklik geïrriteerd deur Fred en Carrie, en het 'n paar ernstige Starsky- en Hutch -vlieëniers as 'n leesbril geskommel tydens die eliminasie -ete. Eintlik is ek op hierdie stadium Padma vir president.

Grootste skande: Hierdie episode was so lig, dat ek nie eens superkwaad kon raak vir Fred en Carrie nie. Maar ek sal dit sedertdien aan hulle gee Portlandia was in 2018 uit die lug, en ons het net begin om kollektief te vergeet dat dit ooit gebeur het.

Richard Blais -haarhorlosie: Op een of ander manier is Blais se karmosynrooi golf (heh) gevorm in 'n hoek van byna 90 grade, gevorm soos 'n hoofletter L met die kort sy op sy voorkop. Ek buig voor sy gel.


"Top Chef: Portland," Aflevering 9 Opsomming: Die een met Fred en Carrie

U het geweet dit kom uiteindelik. /> BEELD: David Moir/Bravo.

Nadat ek Sara Hauman, die laaste van hierdie seisoen se twee Portland-deelnemers, verlede week verloor het, en die belofte van gasverskynings deur Fred Armisen en Carrie Brownstein hierdie week, het ek 'n swaarkoppige druk op episode 9 van Top sjef: Portland.

Gelukkig was dit 'n happie van 'n episode, met 'n lekker Quickfire en 'n eliminasie-uitdaging wat 'n paar All-Stars in die kombuis gebring het, wat my spysvertering uit Restaurant Wars soos 'n glas bruisende Alka Seltzer versag het.

En, 'n vinnige kyk van Laaste kans kombuis toon dat Sara nog steeds hardloop om terug te kom, dus maak seker dat u nie die bonusinhoud misloop nie. Ons het sewe sjefs: Gabe, Maria, Byron, Dawn, Chris, Shota en Jaime, so daar is binnekort 'n sjef wat terugkeer.

Die Quickfire: Soos die Cascadia Megaquake, het ons 'n Portlandia-dink daaraan dat iets-of-ander uiteindelik op ons pad is. Sekerlik, Fred en Carrie het by Padma aangesluit vir die Quickfire en die hele pad deurgewerk.

Die kombuis is toegerus met vintage elektriese stowe en toerusting, en die sjefs kry 30 minute om 'n gereg te maak met hipsterbestanddele soos kombucha, hennepolie en amandelmeel. Iemand noem 'n fixie, en ek word na 2009 vervoer.

Dawn merk op dat sy 'n hipster is, aangesien sy baie van die ou skoolgereedskap besit, en Jaime sê dat sy 'n groot fan is van alternatiewe melk-nie omdat sy 'n hipster is nie, maar omdat sy laktose-onverdraagsaam is. (Dieselfde, meisie. Dieselfde.)

Die sjefs vermy grootliks proteïene in die naam van hipsterdom, en Gabe sny 'n pers yam-hasselback-styl om 'n toneelstuk oor wors te skep, terwyl Shota op 'n groen boontjiegereg ingaan. Ek gaan die oomblik neem om na te dink wat 'n hipster selfs beteken in 2021. Sommige duisendjariges stoot 40, skinny jeans is uiters onbeskof, en ek is al eeue lank nie deur 'n barista aangeval nie. Dit is nie 'n ding nie.

Dawn gryp 'n gietysterpan met mieliekopvorms en maak 'n toneelstuk op mieliebrood met 'n foniograan en semolina -meelbrood met pancetta -konfyt, peerbotter en bokbotter. Hierdie doen lyk soos iets op 'n brunch -spyskaart in Portland.

Sy wen, met Carrie wat dit 'n plesier noem om te eet. Glad Dawn neem 'n W hier, selfs al is ek 'n bietjie verward dat haar versuim om haar laaste borde met haar spanmaats tydens Restaurant Wars te deel, direk daartoe bygedra het dat Sara haar messe pak.

Uitskakelinguitdaging: Richard Blais en Dale Tilde sluit aan by die beoordelaarspaneel, en die sjefs word gevra om 'n gereg en resep te maak vir 'n kookboek wat binne 90 minute voltooi kan word. Dit beteken dat hierdie voordele, wat Salt-Bae kook en met ywer improviseer, stappe en metings moet uiteensit wat 'n huiskok kan volg en herhaal.

Die laaste sewe kry net 'n halfuur om te inkopies doen, en drie uur om hul resep te kook en te skryf. Die volgende dag kook hulle hul eie skeppings in die vertrekkombuis, terwyl vier All-Stars dieselfde doen. Hulle word nie net op die bord self beoordeel nie, maar ook oor hoe goed hul All-Star dit kan herskep.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.


“Top Chef: Portland,” Episode 9 Recap: The One With Fred and Carrie

You knew it was coming eventually. />IMAGE: David Moir/Bravo.

After losing Sara Hauman, the last of this season’s two Portland contestants, last week, and the promise of guest appearances by Fred Armisen and Carrie Brownstein this week, I was feeling heavy-headed pressing play on Episode 9 of Top Chef: Portland.

Fortunately, it was a snack of an episode, with a fun li’l Quickfire and an elimination challenge that brought some All-Stars into the kitchen, soothing my indigestion from Restaurant Wars like a glass of fizzy Alka Seltzer.

And, a quick watch of Last Chance Kitchen shows that Sara is still in the running to come back, so make sure you don’t miss that bonus content. We’re down to seven chefs: Gabe, Maria, Byron, Dawn, Chris, Shota and Jaime, so there may be a returning chef soon.

The Quickfire: Like the Cascadia Megaquake, we knew a Portlandia-themed something-or-other was headed our way eventually. Sure enough, Fred and Carrie joined Padma for the Quickfire, doing a schtick the whole way through.

The kitchen is set up with vintage electric stoves and equipment, and the chefs are given 30 minutes to make a dish with hipster ingredients like kombucha, hemp oil and almond flour. Someone mentions a fixie, and I am transported to 2009.

Dawn notes that she is a hipster, as she owns many of the old-school cooking implements featured, and Jaime says she’s a big fan of alternative milks—not because she’s a hipster, but because she’s lactose intolerant. (Same, girl. Same.)

The chefs largely eschew proteins in the name of hipsterdom, and Gabe cuts a purple yam hasselback-style to create a play on sausage, while Shota goes in on a green bean dish. I’m going to take this moment to ponder what a hipster even means in 2021. Some millennials are pushing 40, skinny jeans are supremely uncool, and I haven’t been snarked at by a barista in ages. It’s not a thing.

Dawn grabs a cast iron pan with corn cob shapes and makes a play on cornbread with a fonio grain and semolina flour quickbread with pancetta jam, pear butter and goat butter. Hierdie does seem like something on a Portland brunch menu.

She wins, with Carrie calling it a joy to eat. Glad Dawn takes a W here, even if I’m a bit miffed that her failure to share her final plates with her teammates during Restaurant Wars directly contributed to Sara packing her knives.

Elimination Challenge: Richard Blais and Dale Tilde join the judges’ panel, and the chefs are asked to create a dish and recipe for a cookbook that can be completed in 90 minutes. That means these pros, who Salt-Bae dishes and improvise with gusto, must articulate steps and measurements that a home cook can follow and replicate.

The final seven are given just a half-hour to shop, and three hours to cook and write their recipe. The next day, they’ll cook their own creations in the Departure kitchen, while four All-Stars do the same. They’ll be judged not only on the plate itself, but also on how well their All-Star can re-create it.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.


“Top Chef: Portland,” Episode 9 Recap: The One With Fred and Carrie

You knew it was coming eventually. />IMAGE: David Moir/Bravo.

After losing Sara Hauman, the last of this season’s two Portland contestants, last week, and the promise of guest appearances by Fred Armisen and Carrie Brownstein this week, I was feeling heavy-headed pressing play on Episode 9 of Top Chef: Portland.

Fortunately, it was a snack of an episode, with a fun li’l Quickfire and an elimination challenge that brought some All-Stars into the kitchen, soothing my indigestion from Restaurant Wars like a glass of fizzy Alka Seltzer.

And, a quick watch of Last Chance Kitchen shows that Sara is still in the running to come back, so make sure you don’t miss that bonus content. We’re down to seven chefs: Gabe, Maria, Byron, Dawn, Chris, Shota and Jaime, so there may be a returning chef soon.

The Quickfire: Like the Cascadia Megaquake, we knew a Portlandia-themed something-or-other was headed our way eventually. Sure enough, Fred and Carrie joined Padma for the Quickfire, doing a schtick the whole way through.

The kitchen is set up with vintage electric stoves and equipment, and the chefs are given 30 minutes to make a dish with hipster ingredients like kombucha, hemp oil and almond flour. Someone mentions a fixie, and I am transported to 2009.

Dawn notes that she is a hipster, as she owns many of the old-school cooking implements featured, and Jaime says she’s a big fan of alternative milks—not because she’s a hipster, but because she’s lactose intolerant. (Same, girl. Same.)

The chefs largely eschew proteins in the name of hipsterdom, and Gabe cuts a purple yam hasselback-style to create a play on sausage, while Shota goes in on a green bean dish. I’m going to take this moment to ponder what a hipster even means in 2021. Some millennials are pushing 40, skinny jeans are supremely uncool, and I haven’t been snarked at by a barista in ages. It’s not a thing.

Dawn grabs a cast iron pan with corn cob shapes and makes a play on cornbread with a fonio grain and semolina flour quickbread with pancetta jam, pear butter and goat butter. Hierdie does seem like something on a Portland brunch menu.

She wins, with Carrie calling it a joy to eat. Glad Dawn takes a W here, even if I’m a bit miffed that her failure to share her final plates with her teammates during Restaurant Wars directly contributed to Sara packing her knives.

Elimination Challenge: Richard Blais and Dale Tilde join the judges’ panel, and the chefs are asked to create a dish and recipe for a cookbook that can be completed in 90 minutes. That means these pros, who Salt-Bae dishes and improvise with gusto, must articulate steps and measurements that a home cook can follow and replicate.

The final seven are given just a half-hour to shop, and three hours to cook and write their recipe. The next day, they’ll cook their own creations in the Departure kitchen, while four All-Stars do the same. They’ll be judged not only on the plate itself, but also on how well their All-Star can re-create it.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.


“Top Chef: Portland,” Episode 9 Recap: The One With Fred and Carrie

You knew it was coming eventually. />IMAGE: David Moir/Bravo.

After losing Sara Hauman, the last of this season’s two Portland contestants, last week, and the promise of guest appearances by Fred Armisen and Carrie Brownstein this week, I was feeling heavy-headed pressing play on Episode 9 of Top Chef: Portland.

Fortunately, it was a snack of an episode, with a fun li’l Quickfire and an elimination challenge that brought some All-Stars into the kitchen, soothing my indigestion from Restaurant Wars like a glass of fizzy Alka Seltzer.

And, a quick watch of Last Chance Kitchen shows that Sara is still in the running to come back, so make sure you don’t miss that bonus content. We’re down to seven chefs: Gabe, Maria, Byron, Dawn, Chris, Shota and Jaime, so there may be a returning chef soon.

The Quickfire: Like the Cascadia Megaquake, we knew a Portlandia-themed something-or-other was headed our way eventually. Sure enough, Fred and Carrie joined Padma for the Quickfire, doing a schtick the whole way through.

The kitchen is set up with vintage electric stoves and equipment, and the chefs are given 30 minutes to make a dish with hipster ingredients like kombucha, hemp oil and almond flour. Someone mentions a fixie, and I am transported to 2009.

Dawn notes that she is a hipster, as she owns many of the old-school cooking implements featured, and Jaime says she’s a big fan of alternative milks—not because she’s a hipster, but because she’s lactose intolerant. (Same, girl. Same.)

The chefs largely eschew proteins in the name of hipsterdom, and Gabe cuts a purple yam hasselback-style to create a play on sausage, while Shota goes in on a green bean dish. I’m going to take this moment to ponder what a hipster even means in 2021. Some millennials are pushing 40, skinny jeans are supremely uncool, and I haven’t been snarked at by a barista in ages. It’s not a thing.

Dawn grabs a cast iron pan with corn cob shapes and makes a play on cornbread with a fonio grain and semolina flour quickbread with pancetta jam, pear butter and goat butter. Hierdie does seem like something on a Portland brunch menu.

She wins, with Carrie calling it a joy to eat. Glad Dawn takes a W here, even if I’m a bit miffed that her failure to share her final plates with her teammates during Restaurant Wars directly contributed to Sara packing her knives.

Elimination Challenge: Richard Blais and Dale Tilde join the judges’ panel, and the chefs are asked to create a dish and recipe for a cookbook that can be completed in 90 minutes. That means these pros, who Salt-Bae dishes and improvise with gusto, must articulate steps and measurements that a home cook can follow and replicate.

The final seven are given just a half-hour to shop, and three hours to cook and write their recipe. The next day, they’ll cook their own creations in the Departure kitchen, while four All-Stars do the same. They’ll be judged not only on the plate itself, but also on how well their All-Star can re-create it.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.


“Top Chef: Portland,” Episode 9 Recap: The One With Fred and Carrie

You knew it was coming eventually. />IMAGE: David Moir/Bravo.

After losing Sara Hauman, the last of this season’s two Portland contestants, last week, and the promise of guest appearances by Fred Armisen and Carrie Brownstein this week, I was feeling heavy-headed pressing play on Episode 9 of Top Chef: Portland.

Fortunately, it was a snack of an episode, with a fun li’l Quickfire and an elimination challenge that brought some All-Stars into the kitchen, soothing my indigestion from Restaurant Wars like a glass of fizzy Alka Seltzer.

And, a quick watch of Last Chance Kitchen shows that Sara is still in the running to come back, so make sure you don’t miss that bonus content. We’re down to seven chefs: Gabe, Maria, Byron, Dawn, Chris, Shota and Jaime, so there may be a returning chef soon.

The Quickfire: Like the Cascadia Megaquake, we knew a Portlandia-themed something-or-other was headed our way eventually. Sure enough, Fred and Carrie joined Padma for the Quickfire, doing a schtick the whole way through.

The kitchen is set up with vintage electric stoves and equipment, and the chefs are given 30 minutes to make a dish with hipster ingredients like kombucha, hemp oil and almond flour. Someone mentions a fixie, and I am transported to 2009.

Dawn notes that she is a hipster, as she owns many of the old-school cooking implements featured, and Jaime says she’s a big fan of alternative milks—not because she’s a hipster, but because she’s lactose intolerant. (Same, girl. Same.)

The chefs largely eschew proteins in the name of hipsterdom, and Gabe cuts a purple yam hasselback-style to create a play on sausage, while Shota goes in on a green bean dish. I’m going to take this moment to ponder what a hipster even means in 2021. Some millennials are pushing 40, skinny jeans are supremely uncool, and I haven’t been snarked at by a barista in ages. It’s not a thing.

Dawn grabs a cast iron pan with corn cob shapes and makes a play on cornbread with a fonio grain and semolina flour quickbread with pancetta jam, pear butter and goat butter. Hierdie does seem like something on a Portland brunch menu.

She wins, with Carrie calling it a joy to eat. Glad Dawn takes a W here, even if I’m a bit miffed that her failure to share her final plates with her teammates during Restaurant Wars directly contributed to Sara packing her knives.

Elimination Challenge: Richard Blais and Dale Tilde join the judges’ panel, and the chefs are asked to create a dish and recipe for a cookbook that can be completed in 90 minutes. That means these pros, who Salt-Bae dishes and improvise with gusto, must articulate steps and measurements that a home cook can follow and replicate.

The final seven are given just a half-hour to shop, and three hours to cook and write their recipe. The next day, they’ll cook their own creations in the Departure kitchen, while four All-Stars do the same. They’ll be judged not only on the plate itself, but also on how well their All-Star can re-create it.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.


“Top Chef: Portland,” Episode 9 Recap: The One With Fred and Carrie

You knew it was coming eventually. />IMAGE: David Moir/Bravo.

After losing Sara Hauman, the last of this season’s two Portland contestants, last week, and the promise of guest appearances by Fred Armisen and Carrie Brownstein this week, I was feeling heavy-headed pressing play on Episode 9 of Top Chef: Portland.

Fortunately, it was a snack of an episode, with a fun li’l Quickfire and an elimination challenge that brought some All-Stars into the kitchen, soothing my indigestion from Restaurant Wars like a glass of fizzy Alka Seltzer.

And, a quick watch of Last Chance Kitchen shows that Sara is still in the running to come back, so make sure you don’t miss that bonus content. We’re down to seven chefs: Gabe, Maria, Byron, Dawn, Chris, Shota and Jaime, so there may be a returning chef soon.

The Quickfire: Like the Cascadia Megaquake, we knew a Portlandia-themed something-or-other was headed our way eventually. Sure enough, Fred and Carrie joined Padma for the Quickfire, doing a schtick the whole way through.

The kitchen is set up with vintage electric stoves and equipment, and the chefs are given 30 minutes to make a dish with hipster ingredients like kombucha, hemp oil and almond flour. Someone mentions a fixie, and I am transported to 2009.

Dawn notes that she is a hipster, as she owns many of the old-school cooking implements featured, and Jaime says she’s a big fan of alternative milks—not because she’s a hipster, but because she’s lactose intolerant. (Same, girl. Same.)

The chefs largely eschew proteins in the name of hipsterdom, and Gabe cuts a purple yam hasselback-style to create a play on sausage, while Shota goes in on a green bean dish. I’m going to take this moment to ponder what a hipster even means in 2021. Some millennials are pushing 40, skinny jeans are supremely uncool, and I haven’t been snarked at by a barista in ages. It’s not a thing.

Dawn grabs a cast iron pan with corn cob shapes and makes a play on cornbread with a fonio grain and semolina flour quickbread with pancetta jam, pear butter and goat butter. Hierdie does seem like something on a Portland brunch menu.

She wins, with Carrie calling it a joy to eat. Glad Dawn takes a W here, even if I’m a bit miffed that her failure to share her final plates with her teammates during Restaurant Wars directly contributed to Sara packing her knives.

Elimination Challenge: Richard Blais and Dale Tilde join the judges’ panel, and the chefs are asked to create a dish and recipe for a cookbook that can be completed in 90 minutes. That means these pros, who Salt-Bae dishes and improvise with gusto, must articulate steps and measurements that a home cook can follow and replicate.

The final seven are given just a half-hour to shop, and three hours to cook and write their recipe. The next day, they’ll cook their own creations in the Departure kitchen, while four All-Stars do the same. They’ll be judged not only on the plate itself, but also on how well their All-Star can re-create it.

Portland ambassador and All-Star Gregory Gourdet is back on his home turf in the Departure kitchen, and he’s going to cook Gabe and Jamie’s dishes. Kristen Kish gets Maria, Melissa King is doing Chris’ food, and Kwame Onwuachi is making Byron and Shota’s recipes.

At judging, Gabe is up first, with GG making an almost identical replica of his steamed black cod in banana leaf with crispy skin and salsa Veracruzana. (Side note: I just got back from Austin, where I had a chance to eat at Gabe’s former restaurant, Comedor. It was frankly hit or miss, but bone marrow tacos and a chocolate masa tamale were real great. Also, details are slim to none, but Gabe got fired from Comedor in December for “repeated violations of our policies and for behavior in conflict with our values,” according to one of the owners.) The panel is wowed, and Blais calls the sauce “stellar.”

Kwame makes Shota’s soy-braised pork belly with turnip puree and pear salad. Kwame notes that Shota didn’t give good measurements for reducing the broth, but overall everyone seems fine with the outcome.

Up next, Kristen makes Maria’s gallina pinta, a traditional Sonoran pork and bean soup with cilantro, onions and lime. Kristen was really struggling with the 5 pounds of meat Maria calls for in a six-serving recipe. (“I’m Mexican,” Maria responds with a shrug.) It looks like a hangover soup of my dreams, and the judges clock the inconsistencies in the recipe but love the flavor.

Melissa tackles Chris’ sorghum gnocchi with green romesco, braised dandelion greens and saucisson sec. It took me almost 90 minutes to write out those components, and the results for Melissa aren’t any better. Chris is beating a dead horse making pasta in a third challenge because he keeps losing with it, and seems to seal his fate. His gnocchi are too dense, and Melissa’s are barely edible, because Chris failed to write clear instructions creating a good gnocchi dough consistency.

GG makes Jaime’s seared foie gras with brioche French toast, blueberry compote and black sesame. It’s a faithful adaptation, but the judges call both versions soggy and too sweet.

Byron somehow makes a four-page recipe for Kwame, who gripes about the dozens of ingredients called for in a 90-minute dish. The steamed striped bass with seafood broth and beans is panned, particularly for being flavorless despite the lengthy shopping list.

Kristen praises Dawn’s recipe for salmon with buttermilk, gai lan and olive puree as “very, very, very clear,” and Richard Blais notes that a home cook can handle protein, veg and sauce. It’s a hit.

Dawn is in the top with Gabe, Shota and Maria. Gabe pulls out the win, his first since the fruit orchard challenge in Episode 4.

While I think any of the three at the bottom could have easily gone, Chris, who has struggled throughout the competition, is asked to go.

Episode MVP: Padma seemed genuinely annoyed by Fred and Carrie, and rocked some seriously Starsky and Hutch aviators as reading glasses during the elimination dinner. Basically, I’m Padma for President at this point.

Biggest bummer: This episode was so light tonally that I can’t even get super-mad at Fred and Carrie. But I’ll give it to them since Portlandia has been off the air in 2018, and we were just starting to collectively forget it ever happened.

Richard Blais hair watch: Somehow, Blais’ crimson wave (heh) has been molded into a nearly 90-degree angle, shaped like a capital L with the short side resting upon his forehead. I bow to his gel.