I love to live vicariously through TV chefs. My palette is limited and probably always will be, however, I wish I could be Giada DeLaurentiis or Gail Simmons and eat complicated dishes and look great doing so.
Season 7 of Bravo's Top Chef debuted last night in the nation's capital. I'm a little extra excited this season because one of the contestants hails from Durham, Connecticut, a place where I have spent a lot of time. Angelo Sosa, 35, grew up in Durham, a 'cow tipping' town as he described it, but he's now owner of Xie Xie and Asian inspired sandwich shop in Manhattan.
The ego's seem exceptionally strong this season including Sosa and Kelly Liken who hails from fancy Vail, CO (another spot I've visited) and Kenny Gilbert another well-established chef out of Colorado(Telluride).
The judges wasted no time getting to the first Quickfire Challenge asking the chefs (and cooks) to peel potatoes (One contestant sliced her palm open and kept going. Gross!), diced the crap out of onions and chop apart a ton of chickens and then make a meal out of it. Kenny took this one.
The big challenge asked the contestants to create a meal that represented where they came from. Our homeboy made some fancy fish dish because he used to fish in Durham. I could see it. The chef's were impressed. He won the challenge.
The not so lucky contestant used store-bought pastry dough as a delivery mechanism for his protein. Tisk tisk! You're out (spoiler alert...) John Somerville.
Anyway, I'm hungry for more. Also, stay tuned for some big guests including Nancy Pelosi.
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