Wylie Dufresne.

ICA: Cora vs. Stupak

iron chef America, wannabe tv chef

SPOILER ALERT: This is the recap from TV.com:

Battle: Chocolate

Chefs: Iron Chef Cat Cora battles Alex Stupak

Stupak is the pastry chef for Wylie Dufresne’s Clinton Street institution WD~50

Full Recap

Theme: Chocolate

Ted Allen
Domenica Catelli
Jeffrey Steingarten

Challenger Stupak’s Dishes
Marinated Bay Scallops w/ Cocoa Lime Vinaigrette
Chocolate Stuffed Quail
Milk Chocolate Pudding
Soft White Chocolate w/ Strawberries
Chocolate Capsule w/ Chocolate Cake

Iron Chef Cora’s Dishes
Seabass Tartare w/ Caviar Chocolate Ganache
Butternut Squash and Chocolate Anglotti
Cocoa and Vanilla Bean Poached Lobster
Rabbit Mole
Chocolate Passionfruit S’Mores
Chocolate Medley

Iron Chef Cora
Taste: 23
Plating: 12
Originality: 11
Total: 46

Challenger Stupak
Taste: 23
Plating: 12
Originality: 14
Total: 49

Winner: Alex Stupak

Top Chef: Masters

The second season of Top Chef: Masters is taking some flack for the seeming lack of “Masters” in the competition. Tonight’s episode “It’s My Party” is no exception. Of the five contestants I am only familiar with one, the remarkably talented Marcus Samuelsson.  That is not to say that the other contestants are not great chefs.  There are any number of talented chefs who fly under the radar because they do not live in a large media market or have avoided the limelight.

The other four Carmen Gonzalez, David Burke, Monica Pope and Thierry Tautureau I needed to learn more about. Here’s what I found:

Carmen Gonzalez is the owner of Carmen the Restaurant in Miami. A native of Puerto Rico, she opened her namesake restaurant in 2003 and has received a notable amount of fanfare including Wine Spectator’s Award of Excellence from 2004-2006; AAA’s coveted 4 Diamond Award in 2004 and 2005; a 2006 mention in Zagat’s America’s Top Restaurants.

David Burke owns David Burke Townhouse, David Burke at Bloomingdales, Fishtail by David Burke, Burke in the Box, David Burke Prime, David Burke’s Primehouse, David Burke Las Vegas, and Fromagerie, Burke.  With as many restaurants as he has with his name in the title it is a wonder I have never heard of the guy.  He was named the first ever recipient of France’s Meilleurs Ouvriers de France Diplome d’Honneur for excellence in American cuisine.  He has also been inducted into the 2009 James Beard Foundation’s Who’s Who of Food & Beverage in America.

Monica Pope, that name sounds familiar, is the owner of t’afia in Houston, TX.  Pope was the 2009 Best Chef at the Houston Culinary Awards and a James Beard Award Nominee.  She is a sustainable foods advocate and hosts a local food talk show on Houston’s 1560 AM.

Thierry Rautureau is a native of France and is known as the “The Chef in the Hat.”  He is the owner of Rover’s Restaurant in Seattle and the only chef on tonight other than Samuelsson to actually win a James Beard Award in a any category in Rautureau’s case for Best Chef in The Pacific Northwest.  His French pedigree is stout.

Which brings us to Marcus Samuelsson.  Truly one of the most talented young chefs in America, Marcus was born in Ethiopia, raised in Sweden and trained in Europe.  He is the youngest chef to ever receive two three-star ratings from The New York Times and he is a two-time James Beard Award winner.  He is a food activist, TV show host and best selling author.  His restaurant, Aquavit is consistently one of the most popular in the uber-competitive NYC market.

Tonight the chefs throw a birthday party for actor Mehki Phifer.  Please, Bravo, enough with the stupid “challenges.”  Just put a bunch of talented chefs in a well stocked kitchen and let them cook.

Tweeting Top Chef Masters WK 1

I have to admit that I’m not the biggest Top Chef fan. I don’t watch cooking shows for drama; I watch for food. Top Chef Masters is a different story altogether. I loved last season won by Rick Bayless. Top Chef is one of the most Tweeted shows on TV. Often the Tweets are better than the show itself. So each week I’ll share some of the best 140 or less. Let the snarking begin:

@lillyj fair warning: I will be live-tweeting #topchefmasters. It can be annoying & can have spoilers. xo lillyj

JeffHouck: Feels great to be back in the warm bosom of #topchef. Froggy love daddy? :::squeaky squeaky:::

floridagirlindc: If you are a Top Chef fan in any way shape or form, you’re gonna wanna follow  @lillyj and@JeffHouck. Who are your fave #TopChef tweeters?

AlwaysLegITGirL: #TopChefMasters is back last season

@RealSkipBayless‘ brother was the winner. They’re polar opposites but u can tell they’re brothers

culinarypirate: I want Govind Armstrong on my team <3 #topchefmasters

nSquib: Some of the chefs on #TopChefMasters aren’t exactly masters… *cough*Govind*cough*

lillyj: Susan’s the crazy lesbian-version of Danny DeVito, I’m certain of this. #topchef

tnoe27: Yes! Gas station ingredients on topchefmasters

tifftwin: I would totally eat flaming hot cheeto mac & cheese. But not grilled slim jims. #topchefmasters

friedrice599: #TopChefMasters, Kelly I am glad to have you back in my life again

LanceSturg: I have a problem with #topchefmasters. Why is the $100,000 NOT furnished by the makers of the Glad Family of Products TM ?

JeffHouck: So embarassed. I can’t believe my natual human instinct for sleep got in the way of watching a TV cooking show. #topchefmasters

mlj78: OH Govind Armstrong is H-O-T. #topchefmasters #yummy

vitanga: Cool.

@thebravery are guest judges on #topchefmasters right now.

JeffHouck: :::rubbing eyes:::: What did I miss? Did Kelly Choi swallow a carb?  #topchefmasters

JeffHouck: The Bravery looks unaccustomed to eating food, much less not slouching. #topchefmasters

lillyj: We should drink every time someone says, “I want to win.” Well no crap, Why bother being here otherwise.  topchef

JeffHouck: If I had called for “Obama” mentions in the #topchef Masters drinking game, I’d be drunker than Charlie Sheen by now.

JeffHouck: Math quiz: If #topchefmasters is on at 11. and you sleep through the first 14 minutes, how many Prius commercials did you miss?

culinarypirate: Oooh, Govind knows how to talk some culinary sh*t.  #topchef

JeffHouck: Carpaccio was my favorite Ninja Turtle. #topchef

patrickjd: Gael Greene would break her own hip to ride that stallion aka Govind Armstrong #topchef

thebookpolice: God, am I hoping for a total flameout from Ludo. What a tool. #TopChefMasters

lillyj: I could never be with a vegan. Or vegetarian. It would be too… annoying. #topchef

culinarypirate: Tony, you will NEVER steal Obama’s heart from Rick Bayless! #topchef

arosey: My wife cooked chicken marsala when we first started dating. Last meal she ever cooked for me. 5 years ago. I hope they do better! #topchef

lillyj: “Mac and cheese is an exploration of bland”? OH REALLY? Sit your hipster ass down, who do you think you are? Yelp Elite? (burn!) #topchef

culinarypirate: Wait, who are these guys? #topchef

JeffHouck: I think the gardenia goiter is slowly swallowing Kelly Choi. #topchef

lillyj: What weighs more.. the flower in her hair or her? #topchef

stephmarch: Why is Govind such an ass? #topchefmasters

thesupermikey: what have we learned on tonight’s #topchefmasters – Govind Armstrong is an asshole.

kittenwithawhip: Noting that I’ve been as much looking forward to @jeffhouck‘s #topchefmasters coverage as I have the actual show.

lillyj: Susan’s the crazy lesbian-version of Danny DeVito, I’m certain of this. #topchef

Funfearlessbean: Ana can make her duck dish for me anytime! #topchef

JeffHouck: What a shock. The Obama chef won his first show. Just like last season. We’re gonna run out of Obama chefs at this rate. #topchef

lillyj: Would you rather have dinner with: gourmet hats, pretentious editor, moley critics or the hungry? I vote hats. #topchef

ActsofFaithblog: Aww Govind was bringing the pretty to the table. Bye. #topchefmasters

lillyj: OMGOMGOMGOMG Hank Azaria is gonna be a guest judge?! “C’mon Gloria!” #topchef

@culinarypirate Thx for all the fun #TopChef ppl! Tune in to @JeffHouck‘s & my TopChef Podcast tomorrow! http://afx.cc/d7p

Next Wednesday you can follow for yourself by going HERE or HERE but you’re probably better off letting me do all the grunt work.

The French Culinary Institute’s New York Culinary Experience

The New York Culinary Experience offers food-lovers a once-in-a-lifetime opportunity to work alongside, learn from, and eat with the most renowned chefs in the city. Students of the culinary arts are welcome, but no prior experience is necessary for this event—the only requirement is a desire to learn from and interact with the best in the business.For two days, you’ll participate in hands-on master classes with acclaimed chefs, restaurateurs, and industry insiders. You’ll learn techniques and creative approaches to preparing dishes, then create and eat the dishes you have learned. In addition, you will enjoy in-depth, intimate tasting workshops featuring limited-edition and rare wines, as well as specialty, hard-to-find foods.Breakfast, lunch, and a Champagne toast at the conclusion of each day will be provided to all attendees.


dan barber Donatella Arpaia
Anthos, David Burke & Donatella and Mia Dona

An influential force in the NYC dining scene, Donatella Arpaia is the co-owner of Davidburke & Donatella with Chef David Burke. She is also the co-owner with Chef Michael Psilakis of Mia Dona and Anthos Restaurant which was awarded a coveted Michelin® star and which Esquire magazine named best new restaurant. Named “40 under 40? by Crain’s she will star in a new reality show for Bravo this fall.
dan barber Dan Barber
Blue Hill and Blue Hill at Stone Barns

Dan Barber is Executive Chef and Co-Owner of Blue Hill at Stone Barns and Blue Hill, and a James Beard Award recipient, among other honors. Focusing on pleasure, taste, and regional bounty, Barber is an activist in bringing consciousness to everyday food choices. He is featured frequently in Gourmet, Food & Wine, New York magazine, and other publications.
dan barber Joe Bastianich
Award-winning restaurateur and winemaker

Joe Bastianich is a prominent restaurateur and winemaker who co-owns numerous restaurants across the country with Chef Mario Batali, including the legendary Babbo Ristorante, as well as several more with his mother, Chef Lidia Bastianich. The author of Vino Italiano and a frequent contributor on the TODAY Show, Bastianich co-owns wineries in Italy and Argentina, and has received a James Beard Award for Outstanding Wine and Spirits Professional.
ron ben-israel Ron Ben-Israel
Ron Ben-Israel Cakes

Ron Ben-Israel’s elegant cakes are a favorite with celebrities and socialites. This award-winning “King of Cakes” makes regular appearances on The Martha Stewart Show, Food Network, and in national magazines. Ben-Israel’s masterpiece replica of The Plaza Hotel served 1,500 guests. Since 1999, he has been imparting his techniques at The French Culinary Institute.
Karen Bornarth & Roger Gural
of The French Culinary Institute (The FCI)Karen Bornarth is an instructor and instructional coordinator at The FCI. She has studied, practiced, and taught the craft of bread baking for 10 years. Roger Gural, an FCI alumni and instructor, has baked professionally for almost ten years, at renowned bakeries such as Bouchon Bakery, Bouley Bakery, and Amy’s Bread.
David Bouley
Bouley Bakery and DanubeTrained at Sorbonne and by some of Europe’s most acclaimed chefs including Roger Verge and Fredy Giradet, David Bouley is the Chef-Owner of Bouley, Bouley Bakery and Danube. He has twice received a James Beard Foundation award for Best Chef; his restaurants, Bouley and Danube, have both received Best Restaurant awards by the James Beard Foundation. Bouley is also the owner of Bouley Cooking Demonstrations and Bouley Test Kitchens.
Terrance Brennan
Picholine and ArtisanalTerrance Brennan is Chef-Proprietor of Artisanal Fromagerie, Bistro and Wine Bar, and Picholine Restaurant, which was awarded two stars by the esteemed Michelin® Guide in 2008. A five-time James Beard Award nominee, Brennan is a familiar face on national television appearing on The Today Show, The Martha Stewart Show, and more.
cesare casella Cesare Casella
Dean of The Italian Culinary AcademyCesare Casella is the Dean of The Italian Culinary Academy (sister school of The French Culinary Institute). A frequent traveler between NYC and Italy, Casella has authored three books and designed a comprehensive training program on Italian cuisine for The Italian Culinary Academy. He appears frequently on national television including Food Network and Molto Mario.
karen demasco Karen DeMasco
Craft and CraftbarPastry Chef at Craft and Craftbar since 2001, Karen DeMasco’s refined yet simple creations reflect years of classical training. Recipient of the James Beard Outstanding Pastry Chef Award, DeMasco has appeared in publications including New York magazine, The New York Times, Chocolatier, and Pastry Art and Design.
wylie dufresne Wylie Dufresne
wd~50Wylie Dufresne is the Owner and Chef of wd~50. The James Beard Foundation has nominated Dufresne as Rising Star Chef and Best Chef: NYC, and nominated wd~50 as Best New Restaurant. wd~50 has also been recognized by Restaurant Magazine (UK), New York magazine, the Michelin® Guide’s inaugural American edition, and The New York Times.
Peter Endriss
Per Se and Bouchon BakeryPeter Endriss is the Head Baker of Per Se Restaurant and Bouchon Bakery New York, where he manages a 24-hour baking operation producing breads for both the restaurant and bakery. Endriss gained his experience in retail pastry production at Payard Patisserie and in large-scale bread production and management at Amy’s Bread.
Johnny Iuzzini
Jean GeorgesExecutive Pastry Chef of Jean Georges, Nougatine, and Perry Street, Johnny Iuzzini is a recipient of the James Beard Foundation Award for Outstanding Pastry Chef of the Year and winner of New York magazines Best New Pastry Chef Award. Iuzzini has appeared on the Food Network, The Martha Stewart Show, The Today Show, and more.
Daniel Johnnes
Wine Director for Daniel Boulud’s Dinex GroupConsidered one of the top sommeliers in the country, Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, and Café Boulud. He was recently awarded the James Beard Foundation Wine and Spirit Professional of the Year, among many other honors.
Elizabeth Karmel
Hill CountryElizabeth Karmel is a nationally known grilling expert, creator of GirlsattheGrill.com, and the Grill Friends™ and Kitchen Friends™ outdoor cooking and kitchen tools.  She is the Executive Chef of Hill Country, a Texas barbeque restaurant in New York City and the author of several cookbooks.
Jim Lahey
Sullivan Street BakeryJim Lahey is the Owner and Executive Baker of Sullivan Street Bakery. Lahey incorporates his passion for art and study of Italian techniques into his craft. Committed to redefining and elevating the standard for artisan bread, Lahey was the subject of a piece in The New York Times that sparked a worldwide home-baking revolution.
Anita Lo
Annisa and Bar QAnita Lo is Chef-Owner of Annisa and Bar Q, and Chef Consultant at Rickshaw Dumpling Bar.  Food & Wine Magazine voted Lo one of the Best New Chefs and Crain’s New York Business lists her as one of the 100 Most Influential Women in NYC Business. In 2004 she defeated Mario Batali in Iron Chef America.
Jean-Luc Le Dû
Le Dû’s WinesJean-Luc Le Dû is the Owner of Le Dû’s Wines, and recipient of the James Beard Foundation Award for Outstanding Wine Service.  Le Dû served as the Head Sommelier at Restaurant Daniel for 10 years, establishing a 2,000-longbottle wine list that was awarded Wine Spectator magazine’s Grand Award.
daisy marinez Daisy Martinez
Daisy Cooks!Daisy Martinez is the host of the popular PBS series, Daisy Cooks! and a regular contributor to Every Day with Rachael Ray, Siempre Mujer, and Reader’s Digest’s Selecciones (May 2008) magazines. Martinez is currently working on her second book and a new show.
mac mccalman Max McCalman, Mâitre Fromager
Picholine and ArtisanalMax McCalman is the Mâitre Fromager at Picholine and Artisanal, known for their critically acclaimed cheese programs. Renowned as one of the cheese world’s living legends, McCalman serves as a consultant, lecturer, and teacher. His second book won the 2006 James Beard Award and he is frequently featured on television.
Danny Meyer
Union Square Hospitality Group Danny Meyer is the CEO of Union Square Hospitality Group. His restaurants including Union Square Cafe and Gramercy Tavern, and their chefs have earned an unprecedented seventeen James Beard Awards. He has received numerous awards including the James Beard Humanitarian of the Year Award and is the coauthor of The Union Square Cafe Cookbook and Second Helpings from Union Square Cafe.
Drew Nieporent
Myriad Restaurant GroupFounder of the Myriad Restaurant Group, Drew Nieporent is one of America’s most respected restaurateurs. Among the international restaurants Myriad operates are the multiple-award winning Nobu and Tribeca Grill. Nieporent has been inducted into “Who’s Who in Food & Beverage in America” and awarded the Humanitarian of the Year by the James Beard Foundation.
Masaharu Morimoto
MorimotoMasaharu Morimoto is renowned worldwide as star of Iron Chef and Iron Chef America. He is Chef-Owner of restaurants around the world, including Morimoto in NYC. The restaurant is a James Beard Award nominee and has appeared on “best of” lists from publications such as Condé Nast Traveler, Travel + Leisure, and New York magazine.
Nils Norén and Dave Arnold
of The French Culinary Institute (The FCI)Nils Norén is the VP of Culinary Arts at The FCI and The Italian Culinary Academy. Previously he served as Executive Chef for Aquavit, where he combined his classic sensibilities and immense creativity. Dave Arnold is the Director of Culinary Technology at The FCI where he explores and teaches about the future of cooking. He and his work are frequently featured in national publications such as Food & Wine.
jim peterson James Peterson
Award-Winning Cookbook AuthorJames Peterson is an award-winning cookbook author and teacher of the culinary arts.  Has been nominated and awarded several times by the James Beard Foundation and International Association of Culinary Professionals for his books. His most recent books include What’s a Cook to Do?, a collection of kitchen tips and a full-color general cookbook.
François Payard
Payard Patisserie & BistroFrançois Payard is a third-generation Pastry Chef who honed his skills in France before moving to New York City where he opened Payard Patisserie & Bistro in NYC, now also open in Brazil, Japan, and Las Vegas. A recipient of the James Beard Foundation Pastry Chef of the Year Award, Payard is also an author of several popular cookbooks.
michael psilakis Michael Psilakis
Anthos, Kefi, and Mia DonaMichael Psilakis is the Chef and Co-Owner of Anthos, Kefi, and Mia Dona, restaurants known for their inspired reinterpretation of traditional Greek menus. Each restaurant has been recognized in national publications such as Food & Wine and The New York Times, and Anthos was awarded a coveted Michelin® Star, one of only two Greek restaurants in the world to be honored.
eric ripert Eric Ripert
Le BernardinEric Ripert is Executive Chef and Co-Owner of Le Bernardin, a three-star Michelin® restaurant. Among numerous accolades, Ripert and Le Bernardin have been awarded Outstanding Restaurant and Outstanding Chef in the U.S. by the James Beard Foundation and voted Best Food in New York City for the last seven years in The Zagat® Guide.
marcus samuelsson Marcus Samuelsson
Aquavit and Merkato 55Marcus Samuelsson is Co-Founder and Chief Creative Director of New York City’s Aquavit and Merkato 55. Samuelsson received the James Beard Foundation Awards for Rising Star Chef and Best Chef: New York City and placed on Crain’s New York Business annual 40 under 40. Author of several cookbooks, Samuelsson also hosts The Discovery Home program Inner Chef with Marcus Samuelsson.
andre soltner André Soltner
Former Chef/Owner of Lutèce André Soltner shares his artistry with students of The French Culinary Institute as Dean of Classic Studies. Recognized as America’s “first superstar chef,” Soltner is best known as the former Chef-Owner of the four-star Lutèce, considered the paragon of classic French cuisine. He has received dozens of distinctions including the Officier du Mérite National and the Légion d’Honneur from the French government.
jacque torres Jacques Torres
Jacques Torres ChocolateKnown as “Mr. Chocolate,” Jacques Torres spent eleven years as Executive Pastry Chef at Le Cirque 2000 before creating his world-renowned chocolate company, Jacques Torres Chocolate. The Dean of Pastry Arts at The French Culinary Institute, Torres has received several distinctions including the James Beard Foundation Best Pastry Chef of the Year.
Tom Valenti
OuestTom Valenti is the Chef and Co-Owner of Ouest. Recognized as “The Flavor King of New York” in New York Eats, and one of 10 Best New Chefs by Food & Wine, Valenti is the author of three cookbooks. In 2001, he established Windows of Hope, raising over $23 million to benefit 9/11 families.
Kevin Zraly
Windows on the World Wine SchoolKevin Zraly is the founder of Windows on the World Wine School. His book, Windows on the World Complete Wine Course, is the largest selling wine book in the U.S. His distinctions include a Lifetime Achievement Award from the European Wine Council and Society of Wine Educators, and a James Beard Award for Wine and Spirits Professional of the Year.

Participate in your choice of four exciting classes throughout the two-day event. You’ll cook,
eat and learn alongside acclaimed chefs, restaurateurs, and industry insiders in The FCI’s
professional facilities, the same kitchens that train the school’s career students. You will pick
up new techniques, skills, and recipes that you will be able to apply and recreate at home.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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