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huiray

Top Chef: Boston

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rotuts   

I would think, not knowing anything about these shows  (   :blink:   )  that they are scripted. 

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huiray   
lindag   

I don't 'get' Hugh Acheson.  I saw him as a contestant on one of the Food Net cooking shows a couple years ago and then all of a sudden he's a judge?   I've obviously missed something here.  And the reason I even care is that I've always thought he was über creepy.


Edited by lindag (log)

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huiray   

Hugh Acheson has been around for a few years and has some experience and some chops, IMO.  Two-time James Beard winner (for a cookbook as well as Best Chef SE; also a Food & Wine Best Chef)  He has 4 restaurants and is opening has just opened a new one in Savannah.  Etc etc.  

 

I also find his blogs on Top Chef to be amongst the best blogs on the show around.  Droll.  Dryly hilarious.  Creepy?  Not in the least, to me anyway.  He is also not afraid to challenge and contradict Tom Colicchio on TC - a definite plus, IMO.

 

:smile:

 

http://en.wikipedia.org/wiki/Hugh_Acheson

http://hughacheson.com/


Edited by huiray (log)

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gfweb   

Yeah, he's a little creepy in an undefinable way at times.  But his food looks good.

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huiray   

Maybe it's his unibrow? 

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It is.  I always want to hold him down and "manscape" his brows.

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gfweb   

He kind of dresses like a middle school girl at times.  And that unibrow...

 

But he is Canadian, so there's that whole thing.

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Just wanted to add a voice in support of Hugh. I'm admittedly biased as I've been a longtime fan since he opened his first restaurant Five and Ten in Athens GA.  I like his offbeat and slightly urbane manner and the fact that he's not all the way up Tom's backside.

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huiray   
IndyRob   

It seems there was a kerfuffle with the Teamsters.

 

 

Impossible.  The Teamsters would never do anything untoward.

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huiray   

Impossible.  The Teamsters would never do anything untoward.

 

Riiiiight.

 

Still, the deadline report also noted complaints about Bravo's failure to deal with the situation properly or at least in a better way.

 

I also note that according to the Boston Globe report the TC production team actually changed some of the locations for the show because of threats from the Teamsters.

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huiray   

As the show gets nearer (Oct 15) I'm starting to look at the bios and backgrounds of the contestants as posted on the Bravo website.  The very first one (Aaron Grissom) I thought curious - the website bio says that he "has a passion for Asian and new American cuisine" but when I look at the menus of the restaurant for which he is the chef I see no identifiably "Asian" dish (Lunch & Dinner) whether E/SE/S/W Asian, although those menus are from June 2012.  Well, OpenTable's listing identifies it as (still) "Latin/Spanish" and lists Grissom as EC.  Perhaps he is compelled by the owners to put out that style of food and his "Asian" cuisine passion is strictly on his own time?  Wouldn't an EC often have some influence on what goes onto a menu of a restaurant even if he is not the owner?  Curious.

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huiray   

The shadow of Mike Isabella falls across TC Boston! :smile:  George Pagonis carries the torch onwards...

 

p.s. Did anyone ever try that (in)famous pepperoni sauce?

 

p.p.s. ...and will be judged by the person who edged out the pepperoni sauce in that particular finale!


Edited by huiray (log)

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gkas   

Top Chef is a joke from the top down.  Padma Lakshmi has absolutely no credibility. She knows zero about food, but spouts off like a pro. Another useless reality celeb.

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huiray   

Well, gkas, feel free to NOT watch the show.  :-)

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Toliver   

Top Chef is a joke from the top down.  Padma Lakshmi has absolutely no credibility. She knows zero about food, but spouts off like a pro. Another useless reality celeb.

She may be a reality celeb now, but she used to be a chef. So to call her a "Pro" could be considered accurate.

In the early days of the Food Network (back when they actually had shows on with chefs who taught you how to cook), she was one of the chefs in rotation on "The Melting Pot" which showcased different cultures and cuisines.

You may not agree with her, which is your prerogative, but more often than not I'd say she knows what she's talking about when it comes to food. 

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Jaymes   

She may be a reality celeb now, but she used to be a chef. So to call her a "Pro" could be considered accurate.

In the early days of the Food Network (back when they actually had shows on with chefs who taught you how to cook), she was one of the chefs in rotation on "The Melting Pot" which showcased different cultures and cuisines.

You may not agree with her, which is your prerogative, but more often than not I'd say she knows what she's talking about when it comes to food.

And, I have, and have used, two of her cookbooks.

So, gkas, you may well not like her. But that particular insult is unfounded.

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gfweb   

I bet her cookbooks were ghostwritten.  ;-)

 

 

 

But, I know people who know her and they say she's a nice person.

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Jaymes   

I bet her cookbooks were ghostwritten.  ;-)

Well, I'd say they're more like 'recipe collections' than comprehensive cooking books. And there aren't hundreds and hundreds of recipes. She says they're from the many countries where she's worked, and India of course, but that they are reduced-fat versions that models eat.

Although do have to add that, even after eating several of the dishes, I still don't look like she does.

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huiray   

Couple of articles in The Boston Globe today.

 

Some behind-the-scenes details (plus a wee, wee bit of vaguely spoiler-y stuff about the first episode and etc).  Info about the Top Chef kitchen.

 

http://www.bostonglobe.com/metro/2014/10/11/showcase-for-excess-and-for-city-chefs/lugbQ3LwbuIpy59KotrKaK/story.html

 

http://www.bostonglobe.com/metro/2014/10/11/bring-boston-leave-baked-beans-bravo-new-season-shows-off-city/7zPKXt60u3VZQjkaGL8uiL/story.html

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huiray   

Regarding the financial arrangements...(I imagine *some* might be passingly interested)...the second article from the post above has this tid-bit in it:

 

(Bravo partnered with the Greater Boston Convention and Visitors Bureau for the season. The details of the arrangement are swaddled in nondisclosure agreements, but CEO and president Patrick B. Moscaritolo spoke with counterparts in past “Top Chef” cities and said: “I know what they had to raise to be on the show, and our partnership was much more heavily structured on the in-kind services than it was on any kind of financial contribution. That’s about all I’m really allowed to say. It was a great business deal for Boston and our visitor industry.”)

 

(From here)

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Shelby   

That petroleum shrimp looked SO unappetizing.  I think the guy needed one more ingredient (I jest, I jest).

 

Katie's broccoli salad....the judges kept saying they didn't think the bacon component fit with it.  Around here someone always brings a broccoli salad to picnics, dinners etc.  It has broccoli, shredded cheddar, crumbled bacon, red onion, red wine vinegar, sugar and mayo.  It's pretty good and the bacon goes well.  I'd be interested to know the rest of her ingredients.

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