Richard Blais Lives

blais

richardblais.net that is.

It’s still under construction but there are some cool shots of some of his food worth checking out if you too were routeing for him.

It’s got an incredibly odd meloncholly tune playing that doesn’t jive with the food at all which I can only assume is because of the loss.

Plus, just like Spike…

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Top Chef Finale

top chef chicago

You know when you’re watching the Final Four and you feel like you’re going to vomit? With fifteen seconds to go your team–the one you’ve been rooting for all season–is up two points but the opponent has control of the ball, and they’re driving slowly down court hoping to hit a three at the precise moment that leaves your team unable to respond.

For five minutes Wednesday night that’s how I felt.

I thought I was going to puke. My stomach was in a knot and those wily bastards at Bravo had edited their silly show in a way that left me concerned for the fate of my television. Ellie and I were on edge. We were ready to throw things.

Lisa was looking good

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A Bit on Blais

tofu

Tofu Steak Marinated in Beef Fat with Green Curry

I didn’t get a chance to comment on last week’s episode and I wanted to because I’m sorry but that tofu thing actually sounded really good.

Of everything I’ve ever seen made on Top Chef that was the one dish that for me was the most intriguing. Whether or not you get off on the whole weird food world or not, Richard, visually, is putting up some interesting food, and where some people make wacky dishes that come off forced or senseless, his seem to be derived from some Wonka-world he’s built a house in and thrived in a way that somehow does make sense.

As Dan once said though, he’s totally a ringer and was even on starchefs.com three years ago.

Here also is a blog with a tasting menu from his time at the now shuttered Element in Atlanta proving he’s a little more advanced than some of the other cheftestants.