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Photo of the Day, November 24, 2009: Hook, Line, and Sinker
Photo of the Day, November 25, 2009: Boston as seen from the harbor
Cheap Eats: Burtons Grill
Sports Redux: Nobody Puts Bergey In the Corner
Homeboy Patrick went home early, Team Rainbow fell apart into individual rays (of which only Jamie remains), and now Top Chef is in the home stretch. Restaurant Wars came and went uneventfully. Only a handful of cheftestants remain. This season takes place in multi-cultural New York City, making the challenges a bit more creative than last year's foray into the Midwest. Challenge number one: cook a dish inspired by a neighborhood in the city. Most recent challenge: cook a dish inspired by an NFL team. Dildo Beach Club Jeff went home, tears were shed, Team Europe soldiers on.
With this season drawing to a close, it’s time to consider the big question: Where will next season’s GE kitchen rest its Gladware-bloated ass? This Bostonist would like to make a case for our fair city.
Post contributed by Anna Edwards.
Outsiders usually associate Boston with clam chowdah, lobstah, and lobstah rolls. These are important food groups for most New Englanders, and no trip to the city is complete without a Barking Crab pit stop. However. A new batch of talented chefs might be able to break the stereotype and combine local, organic ingredients in new ways. Top Chef has devolved from a cooking show to a vehicle for product placement and gimmicks. Only one challenge this season dealt with an important issue for chefs, foodies, and local farmers: sustainable food. The cheftestants visited Blue Hill Farm in upstate New York to learn about high-quality produce and livestock. Sloppy butchering and over-working the ingredients ultimately made Chef Tom Colicchio blanch. Top Chef Boston would put the focus back on where the food comes from and what it tastes like.
At the very least, can we get a no-nonsense Southie chef mouthing his way to the top?
Top Chef New York airs Wednesdays at 10/9C on Bravo. Follow Spike and Andrew’s live Twitter @BravoTopChef, where you can read gems like "submit you QUAKER OATS RECIPES please this is going to be sooo much fun." No one ever said chefs could write. We're also pretty partial to the Gawker liveblogs, which may be a little lacking in dildo now that Jeff is gone.
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Good call! And if not Top Chef: Boston, at least a chef from Boston! They have NEVER had anyone have they? And Boston has so many good potential people!
I second that! I've thought the same thing several times before. Perhaps we could get an official campaign for Top Chef Boston started?
I have to agree that Top Chef Boston would be a great idea. Sign me up as a contestant and I'll make Boston proud.
I vote for Adam Gendreau! His food at Circle was awesome (while it lasted), he trained under Jody Adams (which means his stock in trade would be similar: local food and lots of oysters!) and he is very much a Southie chef.