
Is it any wonder that considering my career, I embrace the reality show Top Chef. It all started after a far too filling dinner of BBQ. It left me feeling that a two day fast would be in order. My friend Tami, the Food Stylist was working all week and we wanted to cook something in honor of the show. I decided to go vegetarian with braised Red Cabbage with a little goat cheese and roasted Acorn Squash brushed with brown sugar. The meal was a hit and we continued the meal all season.
As you can see, the guest list has grown and I have met some very nice people. A couple weeks ago, the party moved to Clint's home for the Jamie Oliver recipe of Lobster BLT's which so conveniently fell on my birthday. Trust me, the candles on that cake could have been used to boil the water for our crustacean. The fire department was not needed and only the lobster was harmed.
Now we find ourselves at the season finale and the theme of the meal is comfort food. In honor of our favorite contestant, Richard Blais of the restaurant Home. I try my hand at a spicy fried chicken, I bring back the braised Red Cabbage and a spicy Cornbread. Tami creates the Mac and Cheese with an added layer of Bleu Cheese, a Black Berry Cobbler and the spike in my Spiked Arnold Palmer cocktail. The twist is the ice cubes are made with sweet iced tea.
Unfortunately, our favorite did not win but I think he won people over with his constant display of talent, imagination and most of all his generosity to his competitors. I can't wait to dine at his restaurant and show him some support.