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Catchin Up on My Top Chef Masters Episodes |
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Wednesday, 01 July 2009 |
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Catchin up on my Top Chef Masters episodes this week as they air repeats of the first three shows. The judges are getting more heated, the drama ratcheting up, and I’m wondering what I’m in for … did you catch me yelling in the kitchen on the previews? Never know what will make it on the cutting room floor and what stays in! Watching Suzanne Tracht hand her competitors an easy win, and Rick Bayless’ surefire luck (like asking me to cook for an Italian men’s club!), was getting a street food challenge of all things! Despite the hype, it was great fun to watch my peers do their thing against one another. Congrats to Hubert, Suzanne and Rick so far. But as I always say, on any given Wednesday, anyone is good enough to win, and we never know. Tune in on July 8th to see round four and July 15th when I compete. I’m sharing juicy back stories of my experiences making Top Chef Masters on my personal facebook page as well, so don’t miss em! |
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Last Updated ( Wednesday, 01 July 2009 )
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Top Chef Premier – Episode 1 |
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Thursday, 11 June 2009 |
Having done a couple of hundred TV shows I know how important the editing, graphics, music, promos and web back end are. Bravo did an amazing job cutting together a wonderful show. They were respectful to the Chefs…..the Chefs were respectful to each other (which I did expect). There was a huge risk we all took, as professional Chefs, putting our cooking careers in someone else’s hands. I will sleep better tonight knowing that the good will we have all worked hard for is preserved.
Now as far as the competion goes…all I have to say is Dang little girls as the first judges! It isn’t tough enough that dessert was chosen (the bain of most of our existence) as the first Quick Fire but add Girl Scouts to the judging….WOW. Having been friends with Hubert for a number of years and knowing he had serious pastry chef experience (before he crossed over to the dark side of savory) I knew he would knock that one out of the park. Christopher’s dish looked really tasty…to bad the girls didn’t understand the Brulee’ piece. May have been a 30 yard throw for a 20 yard receiver. Tim Love took a smart and safe move with strawberries, an ingredient all kids love. Michael Schlow, another friend and one of the most talented, funniest Chefs I know, simply ran out of time and banged his head on the fancy ice cream freezer technique but again had he had the time the chocolate and peanut butter angle a good one.
Bravo to Bravo for a wonderful new hit! I am proud to be a contestant. Keep posted as things heat up in the next couple of weeks. And email us some questions you may have and each week I can post a few responses
“On any given Wednesday….”
-Michael
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Mothers Day Favorite at the Chiarello's |
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Monday, 11 May 2009 |
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And the Mother’s day favorite I cooked at our house … cedar plank salmon with egg sauce. - Michael |
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Last Updated ( Tuesday, 12 May 2009 )
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Most Lusted After Dessert at Bottega |
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Monday, 11 May 2009 |
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Most lusted after dessert at Bottega on mom’s day yesterday? Chocolate chocolate chocolate…with a bit of cocoa nibs, anglaise and bambino cabernet to push it over the edge. -Michael |
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Last Updated ( Tuesday, 12 May 2009 )
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April came through like a spring thunderstorm. |
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Thursday, 07 May 2009 |
The new restaurant (Bottega ) kept me hopping with more than our share of business, especially now that the outdoor dining is in full swing and a fireplace centered outdoor lounge is in use. On top of that I finished taping a new series for Bravo, Top Chef Masters (no I can’t tell you who won…your going have to watch starting June 10th) where I am up against some stiff competition as we try to win $100,000 for our preferred charity. I picked Clinic Ole (http://www.clinicole.org ), the incredible non profit health clinic serving the Napa Valley community. Tune in and root for me and for Clinic Ole!
What I’m cooking now: The Spring menu at Bottega has me jazzed! It includes Green Eggs and Ham (olive oil poached Delta asparagus with crispy soft cooked egg, cambazola fonduta and prosciutto bits), Raw Fish Crudo served AQ on a cold pink salt brick, Pacific halibut with grilled artichokes and fishermans sauce baked in a parchment bag. Berry crostata with basil gelato, Sand Cake with balsamic marinated strawberries!
In the vineyards: After a slow start to spring and a cold spell, the buds let loose and the shoots are almost 12” high on the Giana Zinfandel already! We are celebrating on May 16th at our annual Chiarello Vineyards Budbreak party (http://www.chiarellovineyards.com/pressevents/index.html ), much to do, including lots of tractor time, and getting stuck in the mud, which my son loves!
Until next time.
- Michael |
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Last Updated ( Friday, 08 May 2009 )
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How a New Napa Restaurant Tackled Wine Prices - by James Laube |
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Tuesday, 17 February 2009 |
In the ongoing experiment of wine list pricing at Bottega, I’ll let James Laube weigh in with his readers for me. It’s a hot topic and an interesting challenge for restaurants. What do you think?
- Michael |
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Last Updated ( Friday, 20 February 2009 )
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Does anything sound more fun than... |
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Wednesday, 11 February 2009 |
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Does anything sound more fun than a pint of polenta poured out on a toasted board like steaming lava, with old world pork meatballs cooked tender in a tomato sauce and a fist-full of sauteed vineyard mustard greens floating on top? The answer is no! And doubly so when the polenta is ancient grain red polenta, rediscovered and given to me by my vineyard organic farming friend, Amigo Bob. The idea of taking something we love (creamy polenta) and presenting it in a totally new fashion with killer ingrediants is what gets me truly excited about being back in the restaurant business at my new place, Bottega Napa Valley. Watching heads turn in the dining room as the cedar boards are wielded around the room is just unbeatable, and terribly fun! Second to the fun of surprising people with the food is my own discovery of new wines in creating our wine list and pairings. What I have been pouring lately with the antipasti course is a fabulous white wine, normally from the Alto Adige region of Northern Italy (an Alpine region also famous for Grappa), brought here by George Vare and planted in Napa Valley. Both the Ribolla Gialla and the Bianco are personal favorites. Uber lovely food wine that you will remember for a lifetime.
The above polenta with the Elyse Nero Misto (mixed black) wine is a perfect complement in your left hand to your soup spoon or oversized fork of polenta in your right hand. And I’ve rekindled my love of sparkling Lambrusco, a big spring time winner to enjoy in a latte bowl (parmigiano style) with a plate of paper thin prosciutto wrapped around crispy focaccia dough (pasta fritta), shown here. Buon appetito!
-Michael |
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Last Updated ( Wednesday, 11 February 2009 )
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