Top Chef - Season 8 Postmortem

I guess we can dispense with the spoiler warning for this one!

Now THAT'S a finale worthy of Top Chef All-Stars.

Two chefs, toe to toe, both of them bringing their best, making it hard on the judges. How fantastic to see a Top Chef named not because somebody else stumbled, but because both were great and one was just a little bit greater?

For me, the whole thing was made even better because at the risk of actually flying my flag here, while I can think of maybe a couple of people I'd have been as happy to see win the title, there's nobody I would have enjoyed more. Huge, huge congrats to Richard. Now hurry up and open that restaurant!

And big congrats to Mike as well, who absolutely brought it. He maintained the focus and skill that came with him to the finals, but with this dinner, it felt like we were getting him again. He made sure Richard earned every bit of it.

Getting back to the show itself, can I express my hope that the elves will simply adopt this as their regular finale format? Maybe not... maybe they only felt they could do it this season because the rest of the chefs would be strong enough to give the finalists the support they'd need. If the six chefs selected weren't as talented as they are, this just as easily could have been a total train wreck. But on the whole, I love it. This IS what being a chef is about. Or at least it's as close as one could reasonably expect to simulate under the circumstances. It felt like a final exam, and my worry that it might seem too far divorced from the character of the show up until that point turned out to be completely unfounded.

And thank you, Spike, for some of the best comic relief in the history of the show.

It's amazing how the finale can color the whole season. But I was already in the camp that has really enjoyed All-Stars. Sixteen episodes is a long haul, especially when there isn't that lengthy courtship of getting to know everybody. And while there were certainly down moments and lulls, this season brought some pretty phenomenal highs:

• Remake the dish that eliminated you
• Jenn's gone?!?!?!
• Invading some of NYC's top restaurants
• Pulling fish out of the ocean and then cooking it
• Justo and working magic with fish scraps
• Crocadiles [sic] and Koala Bears
• "Too busy eating"
• The Muppets
• The Ellis Island Love-In
• Mike Isabella v2.2
• One bite cook-off to the death
• Maybe, just maybe the best finale in the history of the show

And lots of others I'm forgetting. For me, there has been a season or two that I found more compelling from a food standpoint. And there has been a season or two that I've found more compelling from a personality/television standpoint. But I thought season eight was a pretty freaking excellent balance of the two. I'd just like to make one request for next season:

Please, Bravo, please... give me my recipes back.

And with that, I'm going to close the book on season eight, though this thread will obviously remain open and I'm sure will remain active for at least the next couple of weeks. Plus, I've updated the offseason button on the right menu to start coming here rather than the season seven postmortem. Though I'm not going to do power rankings for Masters (ho, buddy, do I need a break), I'll keep adding postmortem threads every week so everybody has a place to discuss.

Thanks again, all, for making this a fun place to hang out and discuss the show. Thanks to everybody involved with the show who took the time to stop by and jump in. And thanks to the elves as well... as much as we like to beat you up from time to time, there's a reason we're still watching and still talking. Keep it up, guys. As usual, I've already written way too much, so I'll just say it's been a blast as usual, and I'll see you all... well... next week, I guess :-)

Discuss!

Comments

[garik16]

Surprisingly even teams:
One potentially troublesome chef per team (Spike, Jamie)
One very talented chef on their own who may have some occasional team problems (Tiffani, Angelo)
One very effective technical chef (Carla, Antonia)

And Blais puts Spike where he's best (Front of House) and Mike avoids not making something he wants (Dessert). Nice experience working here.

[garik16]

Richard's first course (after the amuse) - isn't that the same dish he did in his season for Rick Tramonto? (The Veal + Hamachi)

[garik16]

And Richard wins! I'm curious how it broke down. It sounds like the amuse + the ice cream switch may have been what swung the judges over.

[mncharm]

Wow. Best episode ever?

Almost got dusty in here! Couldn't be happier for Richard. No one more deserving to play the game.

[Allison]

Yes! That's all for now.

[DF]

Deeply moving and inspiring. Congrats to both contestants and to a gimmick-free episode that was much more suspenseful and exciting than the swerve-filled ones.

[jw]

great episode, restaurant angle was done well - loved the blind tasting for team choice....

[mncharm]

Kudos to the team as well. Great pull for Richard.

Humor, good teamwork, phenomenal looking food - does it get any better?

[Chris Hennes]

Go Richard. Yay! Congratulations to him on his win, and really, to Mike on his amazing run in the finals.

[Independent George]

That was awesome. I can't even process it yet. I'm actually really happy for Mike on this episode - even though he didn't win, he really stepped his game up, even more than he had coming into the Bahamas.

I didn't have rooting interest on this; all I wanted was great food and a clean showing, and we got it. Boy did we ever.

My favorite part was watching the preparation in both kitchens. We don't see enough of it.

[DF]

Hootie Hoo! Well-deserved. This is a good night.

[mncharm]

Carla, fan favorite! Sweet! Double win tonight. Congrats, Matthew!

[Noël Stout]

Fantastic! I love that they did a Restaurant Wars style reprisal for the finale. Mike did such a good job, but Blais' understated brilliance is hard to top!

[mncharm]

Wow, there some drunk chefs at this NYC party.

[Karen B]

a good outcome, Congrats to Richard and to Carla as fan fave!

[KinderJ]

Both teams just killed it. I am so impressed with both these chefs, their hard work has really paid off. I am also extremely curious to know what Mike I. was up to between the regular season and the finale. He showed a level of creativity and sophistication that just blew me away. A couple of quick notes-

Mike I. clearly had that menu in his head from the moment he stepped off the plane. Pepperoni sauce for braised pork shoulder?! Whaaa? And it's delicious? I may have to make a trip down to DC and demand a special order, just to satisfy my curiousity.

Richard's amuse- while they are not visually similar, and I imagine they taste totally different, did anyone catch what he called it? "Oysters and pearls". That is the name of one of the signature amuses of the French Laundry. I may be wrong about this, but didn't Richard work there? Either way, interesting.

What a great episode, and a great end to the season.

[ally]

Very happy to finally see them allow the chefs to do their best. It really resulted in some damn fine looking food.

How ironic was it that Mike chose 3 favorite dishes that were from female chefs? HA!

That was a great and very satisfying episode. Despite the naysayers, I think this was a well-deserved win. I'm sure cynics won't be, but I was really moved by him, and I"m happy for him.

[Dreamboat]

I am so glad that Blais won! Nothing against Mike, and he was a very worthy opponent. But NOW there is a very good chance that Blais will open a "real" restaurant in ATL!!! :D That means I have a chance of tasting his food! (and not just some burgers and shakes, which are great but still just burgers and shakes) If I was in DC then I would probably have been wanting Mikey to win.

[ND]

Congrats to Richard! Well deserved.

Loved the format of the episode and I think Mike was a bit underrated throughout. While he didn't necessarily blow people away often, he was consistently pretty good and had an amazing finals run.

With that said, I couldn't help but wish this same finale format had been applied to season 6...might have been even more incredible with Kevin and the Voltaggi.

[Bart]

Terrific finale, I'm very satisfied with it. Richard absolutely deserved it, and his humility at the end was endearing and touching, much more like the Richard we've come to love.

Horrible live show, though. Very uncoordinated and stiff; Andy Cohen is being obnoxiously shallow as usual, but that's par for the course. Hooray for Carla being fan favorite! Fabio sure looked pissed, lol.

All in all, very satisfying, great conclusion to an amazing season.

[Independent George]

I won't go as far as BryanD, but I really dislike Andy Cohen as the host of 'Watch What Happens'. He seems to make the mistake a lot of behind the scenes people make, and acts as though he's the star instead of the people he's "interviewing". I use the scare quotes because he keeps jumping in and mugging for the camera instead of just letting the chefs have their moments in the spotlight that they worked so hard to earn.

[garik16]

Kinder, in Tom's blog, he states that the amuse was not the same as Keller's dish, though it had the same name.

(Also, they didn't count it for judging).

[Krazikarl]

Tom's blog is interesting. It looks like the ice cream issue might have been overblown in Richard's menu. The two people who had the "bad" ice cream thought Richard should win, but Gail, who had the "good" ice cream, thought Mike should win.

Also, to address an above point, Tom goes out of his way to mention that Richard's amuse was quite different than Thomas Keller's.

[Anon man]

How drunk is Mike on the Andy Cohen interview?

Otherwise, great episode. I liked the blind tasting.

@kinderJ, Oysters and Pearls is a signature Keller dish, and I noted that as well, but the Keller dish is very different. Both feature Oysters, of course, but the pearl is different. Some may scream Chef Law, but I would say at some point when you reference a guy like Keller it isn't theft, its homage. (aka, the "Jazz Defense")

[Mahalo]

Big Congrats to Richard, and to you, Carla! Hootie Hoo!
Matthew must be very proud! :)

[redpoint]

I'm so happy that Carla is a winner, too. Matthew--when can we order her cookies? The website doesn't seem to be working.

[Joanna]

Loved this so much. SO so much. The setup, the food, the outcome... even the fan favorite, everything about this made me so happy.

I thought the dynamic within the teams was really interesting, especially compared with team challenges from earlier in the season. Once the sous chefs had nothing to lose, it seemed like they all really stepped up and worked hard for their executive chefs. (And how funny is it that Richard ended up with two people from his own season?) I imagine that the relationships we saw in the kitchen today are much closer to what you'd see in an actual kitchen, and it was really refreshing.

[Kenny]

Wonderful episode, and the food was gorgeous and well thought out all around. Victory is always bittersweet yet... still sweet.

[Trillium]

Congratulations to Richard; Top Chef! all-around great win.

Congrats to Carla on fan fav! She was definitely my fav. Carla looked awesome in her gown tonight; certainly understand why she was a fashion model.

I have the impression that Mike's menu was likely what he will be serving at his new restaurant so he was right in his comfort zone with that challenge. Have to admire how seriously he took it; what with working with a personal trainer before the Bahamas.

Agree with others about Andy Cohen. not my favorite tv personality, to say the least.

Looking forward to TC Masters.

[blf]

As many have mentioned, the French Laundry's "Oyster and Pearls" is a very different dish, with oysters floating in a tapioca sayboyon 'soup' with caviar (the 'pearls') as well. Pretty sure it was a shout-out, as "Tongue and Cheek" is the name of another dish at French Laundry.

[mncharm]

Richard was lucky in that he likely knew his sous chef better than Mike, although it appeared Mike deployed his effectively. Spike was hilarious and actually got Richard decent info; Angelo and Antonia's dishes perfectly fit their style of cooking.

[attheapollo]

I really couldn't be happier by the results :) Well deserved. I knew that if both desserts were even, the creativity of Richard's would edge out Mike's.

Love Top Chef, but this season was exhausting! It really was a chore to watch sometimes. I say this now, but in two weeks time, I'll be ready for the next batch of chefs.

[JimD]

Yes! Way to go, Richard.

A really terrific finale. Very little of the personality silliness (aside from a tired 'Second place is first loser' comment from Mike)or contrived drama, just two talented chefs bringing it and upping each other's games. Either one would have been a worthy winner, but I'm very happy that Blais won. Mike is to be commended for cooking at a really high level in the Bahamas, though, and forcing Richard to use every last ounce of his skill to take the prize.

Ugh, I wish Bravo gave us a month or so's break before Top Chef Masters - I'm kinda burned out right now.

[rab01]

Great episode. Great ending. Richard's expressions in his post-victory interview were amazing - tears welling in his eyes while saying "I didn't think I could do it" and then th esmile on his face a little later - honestly moving

[doktarr]

@KinderJ: I googled the oyster and pearls dish at the french laundry, it's oysters, caviar, and tapioca pearls. So same name, but very different dish.

[matthew]

Great finale. I'm happy that it came down to subtle differences instead of a clunker dish being the deciding factor.

I'm happy for Richard, proud of Mike. I would have loved for Carla to be competing, but I'm happy that she took Fan Favorite. Thanks for all the support shown here on SD over the season.

[Matt]

Oysters and pearls is a common phrase, way predating French Laundry... since pearls come from oysters! So not at all related to Keller's amazing (but very rich) dish. Personally, I think Richard's looks better (simple and clean).

[Kilgore]

Nice call garik16 on the similarities between Richard's dish that he did in his prior season and the one that he made in this season's finale. Look at how Dom describes it from that season:

"What he's playing on, for those who aren't aware, is an Italian dish called Vitello Tonnato, which I absolutely adore. It's very thin pieces of poached veal that are chilled and topped with a cold sauce made with tuna, mayonnaise and usually capers, among other seasonings. Now, Richard's dish was a VERY loose interpretation, such that despite its theoretical origins, it would have been absolutely ridiculous to call it such. Instead, we get Vitello Tramonto. The guy's corny, but he has fun. Anyway, he starts by flipping the proteins, putting the fish on the bottom and the veal on top. He substitutes pristine, raw hamachi belly (from the guy who also uses frozen scallops? C'mooooon) for the tuna, crispy fried veal sweetbreads for the poached veal, smears it with mayonnaise, to pull everything together, and dresses it with explosive flavors like lime, ginger, apple, avocado, yuzu, jalapeno, bacon and truffle oil. It has everything -- hot, cold, crunch, smoosh, spicy, salty, sweet, sour -- and everybody adores it, across the board"

And then from Tom's blog concerning this dish:

"His hamachi dish was a terrific first course. It was a clever, effective, and elegant riff on vitello tonnato, reworked as a Hamachi and a nugget of sweetbreads. It didn't look like it had a lot going on…and then as you ate it, the complexities of flavor emerged."

From the description in the show, they were not the same dish, but they were quite similar. The dish in the finale was described as hamachi, sweetbreads, garlic mayo and pickled celery, and from what I can see some fennel and cilantro garnish.

[Independent George]

Nitpicking, but is there a difference between garlic mayo, and an aioli?

[Kenny]

@mncharm, I thought that Spike did a great job of keeping Richard focused. Cheers to both of them, and their team. And cheers to Mike's team as well. What a great show.

[Skillet Doux]

Hey, all!

Just finished, watching the post show. Quick link since it's a topic of discussion, I talked about Keller's Oysters and Pearls here:

http://www.skilletdoux.com/2010/03/the-french-laundry-redux.html

[Steve]

Best moment of the evening: Blais' emotional breakdown upon winning. Hands down. Beautiful.

[Kenny]

Beautiful. And a beautiful finish my so many. Cheers to Richard and to the All Stars.

[Erik N]

Just a gorgeous episode that lived up to our expectations of the All Star season. Congratulations to Richard and Carla. And a hell of a showing by Mike. Very few chef in the competition have evolved so impressively.

[TDub]

Just read your extended comments, Dom. I couldn't agree more on just about everything you said about the season. I've been on the Richard train since season 4, so I'm glad he ended up the winner in a very, very close and well-fought battle. Here's to the weight being lifted off his shoulders. And a heart-felt congrats to Carla who so deservingly gets fan favorite. Such a delight to watch.

For me, part of what made this season so challenging was that we were all so emotionally invested from the get-go. The talent level being so uniformly high, many, many of our favorites were going to go before we, the audience, were ready. I was stressed out, elated, devastated -- all during the same episode -- too many times to count.

I've rewatched the end a couple times. I'm really moved each time. Antonia just seems so awesome. She looks like she couldn't be happier for Richard. If I ever bump into her (I'm an Angeleno, too), we're going to split a bottle of wine.

Dom -- thanks for all your hard work. You've made the Top Chef experience so much more meaningful with your insightful posts and this amazing community you've built. Can't wait for the next season.

[Bart]

TDub: You've made the Top Chef experience so much more meaningful with your insightful posts and this amazing community you've built.

Hear, hear! I cannot emphasize enough how much more I've appreciated this show since I've found this blog. Thank you Ted Allen, for giving me the heads up about this place.

And, of course, thank you to Dom, for being the best Top Chef commentator out there, bar none.

[Anon man]

Dom, thanks for the link. I've eaten at TFL a few times as well, and have had Oysters and Pearls before. For those who don't follow Keller's work, many of his dishes are based on common phrases or simple foods. "Chips and Dip" (truffle inside potato chip with truffle dip) "Soup and Sandwich" (grill cheese nugget and a tomato consomme) or "Peas and Carrots" (lobster crepe with carrot ginger emulsion and a pea shoot salad. (Note: all descriptions from memory, not Keller's personal description). Richard has that same bit of whimsey that Kellerr does which is why we like him. Example being his first finale dinner was a play on chicken and the egg, if memory serves. Obviously, he wouldn't want an entire restaurant of dishes with the same name as famous Keller dishes based on common expressions, but if a few overlap, then so be it.

[Alamos Road]

Congratulations to Richard, and Mike as well. Richard gave his sous chefs the latitude to push his dishes over the top - Angelo and Antonia reworked both the flavor profile and cooking technique of the first two courses in ways that elicited judges' praise, and Spike's well-timed and delivered feedback allowed for mid-course correction. A beautiful team effort.

[Token Omnivore]

Glad for Richard that he pulled off the win. Please, please open your next restaurant soon so we can come visit.

Glad for Mike that he stepped it up again. And I'm glad for him that the first round of funding for his new restaurant is all done.

Glad for Jamie that she finishes the season strong.

Glad for Carla that she won fan favorite. Even if I was rooting for the long-shot Dale.

"Restaurant Wars" without Fabio and Dale didn't seem to be complete. But then again we didn't get to see much of the sous chefs (besides Spike).

Great show.

[BK]

Interesting that Tom says Gail thought Michael should have won, but the other two judges voted for Richard. That means Gail, who got the "good" ice cream, still went with Michael; and Hubert and Padma, who got the "bad" ice cream, still went with Richard. So at the end of the day, the ice cream wound up not mattering.

[Independent George]

I also want to take this opportunity to give Dom a lot of thanks for his hard work here. Like others, I found this blog from Ted Allen (via a blog post I found from the TWoP forums, the less that's said of it, the better). Unlike a lot of the snarkier blogs, it's very obvious how much Dom loves all of the chefs, and wants them to succeed.

Without Dom and this ragtag community he's attracted, I would probably still watch the show, but I wouldn't enjoy it as much, wouldn't learn nearly as much, and I very obviously wouldn't obssess over it the way I have now. It's been educational, occasionally infuriating, and always infuriating.

I also have to thank Dom for introducing me to the LTH Forum in Chicago. I'll be attending my first LTH event in two weeks, where I'm sure he will be a part of the conversation.

Thank you, Matthew, for taking the time to join us here in our little sandbox. We love having you here, and I think I speak for everyone when I say that I hope you continue to come play with us in the future. Are you in Chicago with Carla for the TC party? I hope you enjoy our city as much as I do.

[Independent George]

Ack! 'Preview' first, George! I meant to say 'occasionally infuriating, and always entertaining'. Sorry, everybody - you're not actually that annoying!

[ND]

Great end to an "all-star" season that was struggling through a major lull just a handful of episodes ago. Can't wait to see if Richard decides to open up his own restaurant other than his burger place.

On that note, great article in LA Magazine about Michael Voltaggio's upcoming restaurant (opening next month):
http://www.lamag.com/article.aspx?id=29593

In it Tom is quoted as saying, "Out of all the cooks that have come through the show, Michael is the most talented—both from a sensibility and technical standpoint. He has the chops to pull off what he’s trying to do".

[nomnomnom]

Good format for a finale. Even though it was probably clear these dishes were hammered out over a month or more. The lack of any twists at all was both good/bad. I tend to think twists would have just made it easier on Blais.

Nobody got "Preeti-ed" in the spoon draw which was the best part of that twist.

I'm a little surprised nobody has mentioned that Blais' Oyster/Pearl thing was a call back to his original finale dish that he had to toss because of time constraints. In fact, I think there were more than a few elements that he brought back from that finale.

That being said it was pretty damn obvious about halfway in with the interviews who had won. This was one huge detraction of this whole season. Not sure what can really be done about it.

[Independent George]

Back to the food - I'm very intrigued by the Fois Gras Ice Cream. I would imagine the fois playing a role similar to eggs in a custard-style ice cream - the fat emulsified in the cream to add richness, the proteins lending structure. The difference, I think, is that the proteins are solid instead of liquid, which may be why the first batch was so gritty. The solids probably needed to be liquified in a blender before being frozen, but I wonder what effect that would have on that wonderful fat.

All in all, though, I think the end result would be delicious once Richard works the kinks out; the richness of the fois gras sounds like a great match for the ice cream.

[lisa]

Very glad to see a blind taste test to pick their help. I wish more of the elimination challenges were blind taste tested.

Glad Richard can finally call himself Top Chef and be proud. At the same time I think his attitude about it all partially puts down Stephanie.

[attheapollo]

Things from the finally that I want to find at a food market: pepperoni sauce and foie gras ice cream. Like, REALLY? Were they saving those specifically for the finale?

[BK]

RE: foie gras ice cream. Back pre-Season 4, Richard for a brief time has his own upscale restaurant in Atlanta. That's the place that Alton Brown frequented and that got Blais on Iron Chef. And that's where he served foie gras milkshakes (which are now on the Flip menu). I remember reading about the foie gras milkshakes back in 2004 or so -- they blew people away (at least, based on what I read).

So both times Richard has been in the final, I've been in front of the TV thinking, "but out that foie gras milkshake dude!"

And here he goes and makes foie gras ice cream and it's his worst dish.

I suppose I should just be happy he didn't make banana scallops.

[Skillet Doux]

Re: Foie Gras Ice Cream, a friend of mine, Josh Hebert, who is the chef at Posh restaurant here in Scottsdale, started playing around with foie ice cream about a year ago. His is very smooth, very creamy, very subtle. I expect to be over there late tonight, and will ask about his method, if he's willIng to share :-)

[BK]

By the way, here's the Amateur Gourmet's review of Blais' 2004 restaurant and the 31-course tasting menu:
http://www.amateurgourmet.com/2004/02/birthday_at_bla.html

[Independent George]

ND, that was a very informative article, but it makes me wish Kevin G had won his season even more. It's really irritating for the reporter to dismiss him as 'the other guy'. It reminds me of the worst kind of sports, where people are either heroes or goats, and reporters inflate everything in order to maintain their 'access'.

It's an interesting point about him being a part of the generation where MG has already been integrated as a part of the scene when they learned to cook. I hadn't thought of that before, but it makes perfect sense to me.

[dave_p]

Brilliant episode. Maybe the best ever.

I loved, LOVED the sous selection process--no favoritism allowed here! Of course, that also meant no Dale T. or Jen C. on board, but considering the results, I'd say the format works. Too bad there was no time to linger on who cooked what.

Congratulations to Richard for a hard fought, and well deserved win. I'm very happy for him. Congratulations to Mikey for an amazingly well fought performance. I'd love to eat at either of their upcoming restaurants.

Finally, a great thanks to Dom for providing this forum. I'm likely done w/TC (maybe... I've said this before), but during my run with this show, you and your blog has made my viewing experience infinitely better.

--
Dave

[nomnomnom]

I'm not sure about the no favoritism. To me I think that they got a hit rate of 66% of exactly who they wanted.

Jamie was taken while shooting for Dale by Mike
Spike was taken while shooting for Fabio by Blais

There was never a "pick the best spoon" to it at all. It would have actually been more dramatic had they not even told them who made the spoons thinking perhaps Bayless, Volts, whomever was perhaps behind the curtain.

I think the other 4 chefs were hand picked just as if they could have pointed at them. The drama of this was somewhat manufactured I would bet.

[Independent George]

This discussion of ice cream may have just inspired me to try my own experiment: Duck Fat Ice Cream.

I'm thinking I can replace the egg yolk with duck fat, but I probably need some more protein in there to get it to set properly. Maybe some egg white? Or would I still need some yolks in there - use a couple whole eggs then? I think the duck fat would pair well with sweet corn (I had a sweet corn gelato last year which just blew my mind) - a more subtle sweetness from the corn, combined with the savory duck fat.

Dom, please let us know what you learn from chef Hebert. It's almost summer, and I think it's time to break out the ice cream maker.

[Polybus]

I pretty much agree with the group on everything.

And I also thought it fascinating that Mike in the blind tasting picked three women and that Richard picked two of his competitors from Season 4.

I think Andy Cohen is trying to morph into Jim Carrey.

And I'm once again in the position of serious envy for everyone who was actually able to taste the dishes.

Even though on some levels Mike irks me, I have to give him credit for the changes that took him toe to toe with Richard to the end and almost winning - I mean coming very close to winning. Congratuations to both of them. It was an amazing conclusion to a long and ultimately satisfying season.

And I add my thanks to Dom. He puts in a great deal of work to keep this site vibrant and exciting. It is easily the best blog of it's kind anywhere and it has attracted this great community of followers.

[BK]

Jen Carroll tweeted that the 4 of the 5 "girls" at her table thought Mike should have won. Can't recall from the show if Jen was seated with four other female cheftestants, but assume that's what she means.

[rab01]

IG -- I found this website the exact same way and would like to add to the chorus thanking Dom.

As for foie gras ice cream, Tom has an interesting discussion of the equipment issues necessary to make it work better - but it went right over my head so I can't summarize it here.

[Independent George]

I, too, might be a little too burned out for Masters. I might just keep it on the DVR until I'm ready. Chicago should possibly warm up sometime in the next 3-6 months - I think it's time to go outside, play with the dog, and get away from the TV for a while.

[nomnomnom]

I think the FG ice cream mess was caused when Blais said that the first batch needed to be colder. He cranked the chill on it too much and it crystallized. At least that was my read on the situation.

[Independent George]

Nom - wouldn't a colder setting result in smaller ice crystals? That's the whole rationale behind using liquid nitrogen - the instafreeze creates a really smooth texture.

[doktarr]

The only finale in franchise history that I would put up against this one was the finale of the first Top Chef Masters. Hearing the stories of Keller's home town in France, Bayless's Oaxacan black mole, et al, made for an amazing episode.

[rf]

Anyone know why chicago Dale was the only one not present at the finale? I would have thought Elia would have been the one to bail, and by the looks of next weeks reunion show, she should have bailed. Can you dig a deeper grave for your career than she has already done?

Great episode with great food by both chefs, it is a pleasure to watch this show when the food is put first. I was a little surprised that neither chef had a "wow" dessert ready and waiting to go knowing that they would need one in the finals. Also, i have had one of Blais foie gras milkshakes and to be perfectly honest it tasted just like a vanilla shake. No one at the table with me would have guessed foie was in it, so the comments about how it was subtle seem to be right on target.

[mncharm]

One of the most memorable dishes I've ever had was foie gras creme brulee at Tallevaint. Wow, that was good.

My thanks also to Dom for another fun season on Skillet Doux!

[pepperjack]

Didn't Spike do a Squid Ceviche? I'm not sure Richard was thinking Fabio on that one.

[Skoolie]

Way to go Blais and Mikey. Both did such an outstanding job and both should be very proud.

+ Awesome that Mike made Richard work for the title.
+ Loved how close the finale was.
+ I'm really glad Carla and Antonia got to sous.
+ Spike is hilarious.
+ Yes! Carla Wins Fan Favorite.

- No Bourdain for the finale?

I was thinking about taking a trip from my home here in Orlando up to ATL to visit Kevin G's restaurant and Flip Burger, but should I wait now until Richard gets his restaurant together and should I include a trip up to DC to check out Mike I's new place?

oh and a shout out to Dom for all his hardw ork here on his blog and for giving all of us Top Chef Crack Heads a place to come and express opinions.

[mncharm]

My take on Richard's dish choices was this: I think he thought he was getting Jen C with the first pick -- perfect for his fish entrees. With the second, I think he was confident he was getting either Dale or Angelo. With the third, I think he was expecting Dale or Antonia.

[bryanD]

It was a good finale. I almost---but just almost---could tell what was going on with food preparation. The ice cream follies, I guess, deserved the extra time given them in the cause of suspense. Lidia Bastianich always classes up the joint and I assume the southern bear fellow is beloved by somebody because he shows up regularly and says the generalized stuff.

The results were no surprise from the 3rd course review of Richard's meal by the second relay. I was actually gratified that the table opinions jibed with the final opinions, as I am much more anti-twist than anti-Richard.

Speaking of Richard (Congrats!), Eli's blog entry is a must read. The shellac-free Richard drawn by his admirer is a good antidote to the Top Chef-aided mystifications and puffing that had transmogrified young and earnest Chef Richard Blais into a horn-tooting P.R.-driven maniac invented on paper. The real Chef Blais is cool. Ups, downs, still finding his way even now. NOT a brand yet. And what's so bad about that? I wish Richard luck with his restaurant. OR his consultancy. What ever he wants to do.

"Anyone know why chicago Dale was the only one not present at the finale?"---rf

He wasn't? Perhaps a certain third hand rumor was true: that Dale Levitski tweeted(?) that Tom Colicchio and Eric Rippert don't like each other; maybe even hate each other from some past falling out. I investigated this---(hey! I gotta be me!)----even in google Ngrams!---looking for some hint, any hint, ie. perhaps Rippert made fun of the fugazy James Beard Awards racket, or Tom's losing a star here or there: Nada.

Sooo. Maybe Tom confronted Dale and the fairy flew away for dear life? Certainly, Dale's very recent news presence (regarding his new restaurant, Sprout) reveals a very sour fellow going gonzo on the kiddies in a most counterintuitive way. This vinegar could just be due to "nerves", too. I don't know but thanks for asking!. :0)

[nomnomnom]

I am way too lazy to search all the old threads, but the no Dale in the finals thing came out about 3 weeks ago. Someone had the story. It was so memorable that I completely vanquished it from my memory.

[Genevieve]

"And the fairy flew away"? Really, bryanD? Anti-gay epithets? Not acceptable at all.

[Sweet Sue]

Hurray and hootie-hoo for Carla's fan fave and ten thousand dollar win.
Carla, fan fave for life.

[garik16]

Yep, Squid Ceviche sounds very much like Jen C., who made both fish and ceviches quite frequently in Season 6.

Certainly was a surprise to find that was Spike's.

[BK]

Anyone else wonder if something happened with Bourdain, if there was some kind of problem or fallout? He disappeared, wasn't involved at all in the finale episodes, and even stopped blogging on the Bravo site. As someone who can't stand Bourdain as a judge, that made me happy. But also curious.

[berz]

I thought Spike should have removed his hat before entering the dining room. I know I didn't taste any of the dishes, but looking at the menus and the plates, I would prefer Mike's food, so I'm with Gail. Mike should have put on a clean Chef's jacket before approaching the diners' tables though, don't you think? Antonia rocked it and I only wish there had been a tie for "Fan Favorite" so that both she and Carla could have won.

[Independent George]

I'm assuming it was just a simple scheduling conflict. He was apparently filming in Austria around Christmas, and if the finals were filmed in January, I would guess he was unavailable at the time.

[bryanD]

"And the fairy flew away"? Really, bryanD? Anti-gay epithets? Not acceptable at all."---Genevieve

I guess you're right. But the main reason I'm piping back in (for the last time until next time**) is to correct my story above. Apparently Dale has owned Sprout for some time and the weird national news (HuffPo) that he's discouraging kids in his establishment is a ploy to publicize Sprout's extending its hours to cover brunch. Dale L. is going so far---if No Kids Menu is not strong enough, which it's not----as to encourage his clientele to use "f-bombs" in the dining room. (That might do it!)

BTW I like Dale L. His exit interview still stands as the most illuminating in my book.

**I will confine myself to lurking stations for Top Chef Masters. Unless somebody throws a pan at somebody's head on set. And those bugs in the highlights look kosher, anyway.

[bill.]

I can add some additional on the "oyster and pearls." Blais has served a version of this in at least 3 of his kitchens. See this post from 2007 with the amazing meyer lemon dippin dots.

And he's also mentioned in this 2006 NY Times article about how others are remixing Thomas Keller's dish. Here's the Blais quote:

"As a Laundry cook from 1996 to 1997, Blais embraced Keller's humor and love of double entendre. Here, Blais purées fresh oysters, freezes them with liquid nitrogen into tiny pearls and serves them on the half shell. ''That wit, that spirit, all comes from Thomas,'' he says. "

[Zyfsv]

bryan D - Not cool at all!!!! This is a forum that should be above comments like this. Keep these kind of opinions to yourself. You only lower yourself and this board with comments such as this. Seriously, shame on you!

[Karl]

Someone owes me ten bucks.

http://www.skilletdoux.com/2010/09/top-chef-season-7-postmortem.html#comment-6a00d83451c5b769e2013487bcb441970c

Dom, thanks again for your hard work on this site. Much appreciated.

[Independent George]

So I flip to TWoP, and of course I'm immediately drawn to their TC blurb:

Kind of a blah finale as there are no real glitches and everyone's food is good, so very little drama, but in the end, a winner is crowned.

Man, I am so glad I found this place. Thank you, Dom, once again. And thank you, commentators, for the intelligent discussions. It'd be a lonely place without you all.

[Anon man]

George, yeah, that's weak. I like TwoP for their merciless reviews of stuff, and a drama free episode during the regular season might get dull. But the finale needs to be about food, food and food.

Regarding the sous and their dishes, what did they tell them? If Spike really wanted not to be in it, why not make a salt bomb or something? Maybe those who got picked got some extra coin or something. My one nit on the episode would be that I would have liked to have seen a little of them cooking and a rundown of the dishes, just for giggles.

[Skillet Doux]

Got the skinny from Josh on his foie "ice cream."

And that isn't improper quotation mark usage. He said the trick to his foie ice cream is that it isn't ice cream. It's sorbet. He cooks up a 1:1 simple syrup with lemongrass, strains out the lemongrass, and then blends one part syrup to two parts foie together in a blender at room temp, and then sends that through the ice cream maker.

All of the creaminess, all of the richness... all of the fat is from the foie. There's no dairy of any kind. And it works beautifully. Had me fooled. Smooth, and dense and creamy, almost gelato-like. Killer stuff.

[dave_p]

Just an FYI, the LA Time blog didn't think it was even close. Not fair comparisons since the actual chefs and their sous didn't make the dishes they sampled, but FWIW...

http://latimesblogs.latimes.com/showtracker/2011/03/was-the-top-chef-final-showdown-less-close-than-it-seemed-on-tv.html

--
Dave

[saluki]

Fabio on his blog seems to think both Mike and Richard recognized his dish from his use of parchment paper.
http://fabioviviani.com/blog/top-chef-finaly-carlas-favorite/

Also echoing appreciation to Dom for all his hard work on this blog.

[Erik N]

bill,

Got a little thrill out of '06 Times article since as a Portland, Me resident Hugo's is a favorite of my wife and I.

[Megan H.]

I go to bed pretty early, so I Tivo Top Chef and watch it on Thursday nights. When operating this way, one always runs the risk of getting spoiled, but I've had pretty good luck. I know which sites to avoid, and my Facebook friends are all kind in that regard.

So, Thursday morning, (having not yet watched the episode), I'm checking Facebook. One of the side bar ads says, "See what this 'Top Chef' is up to now!" and is showing a picture of Mike I. I was totally devastated, not only because I was sure it was a spoiler, but because I was rooting for Richard to win.

It was with great trepidation that I sat down to watch the episode last night. It's amazing what expectations can do to a viewing experience! When they announced the winner at the end, I was probably 10x happier than I would have normally been. It was like someone had altered the universe just for me. ;-) I actually made my husband save the episode so I can re-watch it and actually ENJOY it, instead of just dreading the end.

Congrats to Richard, Carla and Mike I.

Thank you again to Dom. I have no idea how you have time to do this, but I sure am grateful that you do.

[bryanD]

Interesting Richard Blais podcast interview at alltopchef dot com.
Vague as ever. Apparently "he" is going to compete with the righteous Kevin Gillespie (and a *Cast of 1000s*)in the eastern Pig Zone, Atlanta sector. (I don't know if that's Safe or Risky or Boring or too Not on the Hot/Not food trend line.)

BTW Speaking of Kevin: I appreciate the crystal clarity of Kevin's operation compared to some. I would actually pay too much money to try it, since he's actually in the kitchen cooking and stuff. That would be worth it for its novelty value.

http://www.woodfiregrill.com/about_us.php

[Narshkite]

Just dropping in re the foie gras ice cream: I had my first foie gras shake back in 2005 when Richard was cooking at Blais. There was a strong vanilla flavor, but an odd richness and depth that even the best vanilla shakes lack. He served the shakes with "Cristal Burgers" (a play on the ubiquitous extra greasy sliders made at Krystal, a fast-food joint we have here in the Southeast.) The burgers also contained foie in addition to beef. But while these shakes were good, the Captain Crunch shakes he now serves at Flip are life alteringly wonderful. I was so disappointed when he chose not to do the Captain Crunch ice cream. I am glad he still won, but if the Captain Crunch ice cream had been the last impression he left with the judges it would have been a more decisive victory for sure.

[Skoolie]

Narshkite - I kept screaming at my T.V. Go for the Captian Crunch! It seemed more original than the Fois Gras Shake I've heard others doing it before too.

I wonder what both taste like. I might just have to drive from Orlando to Atlanta for a shake. lmao.

[bryanD]

"Narshkite - I kept screaming at my T.V. Go for the Captian Crunch! It seemed more original than the Fois Gras Shake I've heard others doing it before too."---Skoolie

Cap'n Crunch ice cream goes back to the late 1970s, a time when pop culture first began eating itself. (Ah! I remember it well!...Battle of the Network Stars anyone?) But I get your point and it's a good one: Cap'n Crunch is better dessert than goose liver 8 days a week. That Blais pulled off foie gras ice cream is a tribute to his all-round performance and marks him an uncontroversial winner.

There: Ending on a Positive Note. Good bye. For now.

[Skillet Doux]

bryanD... I frequently have this foie for dessert, and would pick it over Cap'n Crunch almost every time.

Don't knock sweet foie for dessert unless you've tried it (have you?).

[mncharm]

I don't doubt Blais, but Cap'n Crunch pretty much sucks. Can ice cream really improve it?

[bryanD]

I have to admit you pander a hot hot hyperlink there, Signor Skilletdoux.

Mission accomplished. (Jesuits!)

[bill.]

why not a foie gras ice cream sprinkled with crushed Cap'n Crunch?

Btw, the Flip foie gras shake is not the same (nor nearly as good) as what was served at Blais or One Midtown.

[vizoroo]

Thanks Dom for ther best post viewing party around!

[LaLaura]

Great episode. I'm so glad Blais won, and I'm thrilled that Carla is fan favorite!!! Thanks, Dom, for all of the work you do to keep us Top Chef fanatics happy.

[paula]

I finally watched the finale last night, but only because I came here first and found out Mike lost. Congrats, Richard! You deserve it.

That was a great setup and two outstanding-looking meals. I'm pretty sure I'm done with TC now, but I, too, have very much enjoyed watching it the past several years knowing you guys were here to talk about it with afterward.

Sniff.

Ok, maybe I'll watch Masters... :D

[redpoint]

All these people, done with Top Chef? God, no, keep it coming!!!!

[bryanD]

"I'm pretty sure I'm done with TC now"...paula

Do mean to tell us that you will refuse to even peek at the slapstick and bathos and jailhouse knowledge that is always the pleasant feature set of episodes 1 through 3?

I find these episodes best, across all seasons. I have only thought Eject at around eps 6 and 7: the Clique Episodes.

[ally]

bryanD sez: "But the main reason I'm piping back in (for the last time until next time**) is to correct my story above."

...4 comments by bryanD later: "Do mean to tell us that you will refuse to even peek at the slapstick and bathos and jailhouse knowledge that is always the pleasant feature set of episodes 1 through 3?"

@bryanD: Clearly you won't be able to stay away... :)

[mncharm]

After this season, I'm as excited about Top Chef as ever. I have no doubt that I'll pay more attention to some seasons than ever, as I have since I started watching; but watching All Stars reminds me there are some damn talented chefs on this show that make it worth watching.

[Independent George]

One of the things I love about the show is the fact that for these chefs, winning the competition is meant to be just the beginning. The prize isn't an early retirement on a villa in Spain. It's an extra 4-6 months of operating capital in a business with a 90% failure rate.

Even if you don't invest your own winnings (which is really the wisest decision, just from a risk management perspective), winning Top Chef just gets your foot in the door. It's a head start, a marketing boost, some early buzz, a little push to get you going. At the end of the day, what the winners have to look forward to are more 100-hour work weeks and a prayer that they'll break even.

At JT, I remember Richard in tears as he talked about how sometimes as a chef, you have to make compromises for financial reasons, and how glad he was for the opportunity to put out something more personal. Remember, his old restaurant closed after less than a year during a good economy, and he's approaching 40 with two babies to provide for. This is usually the point where most chefs either step back from the 100-hour work weeks, and take that regular paycheck from a hotel chain or country club. No matter how successful he is as a consultant, or as a partner in Flip, I have to believe what he really wants is his own restaurant, where he has creative control - without possibly bankrupting his family in the process.

When he talks about redemption, I wonder how much he really means about losing in the finale, versus a second chance to open & run Blais. It's an opportunity to run a kitchen without risking his children's financial future, and I hope he succeeds.

[bryanD]

"Clearly you won't be able to stay away... :)"---ally

It's like me trying to leave San Diego without a map in the 1980s. Young, dumb, new used car low on gas, needing to get back to Camp Pendleton before xxxxhrs.

I would finally think I was un-lost, but THERE!---there's that same damn "Sea World Drive" sign laughing at me!

Wait. Bad analogy. That sucked.

@Independent George: Interesting, and true: the prize money-as-capital is small beer for all but the true hardcore old-state-highway mephistos, God bless 'em.

(Top Chef is more a search for the ruby slippers than for the money IMO)

[Trillium]

might be kind of late to post these thoughts. but I'm going to do so anyway since I haven't seen anyone ponder this same thing.

as many have noted, it was a very worthy finale with Richard & Mike bringing their best. I agree with that.

what I'm wondering is why they made it only a 2 person finale. I wish that Antonia would have been given the chance to participate. I would have liked to have seen what her concept for a restaurant and menu and how the food would have turned out would have been. there certainly would have been enough talented chefs that could have been sous chefs for her.

[HF]

From last week, that Mozart was fantastic! Thanks for the link, bryan.

For those burning out, DVRing or watching online and commenting at your own leisure is your ticket to Only by Bravo! */megaphone* freedom.

@berz, I was thinking the same thing... everyone's in formal wear, what is he doing front of house dressed in Charlie Sheen pimp-casual?

I've hung out with gays for over 25 years... which ones give you crap for calling them fairies? Seriously?!? You're not just getting all P.C. on me? Fine, I'll do Jersey instead...

Yo', Izzy! I'm a bit of a' underdog too! But wouldn't second place be, like, the last losah'?

Freaking Tom C.... "This is the best fish I've ever eaten..." "I said that before I ate Richard's fish." I love you, Tom. I said that before I hated you.

Great posts all season, Dom. Thanks!

[HF]

re: women and Top Chef, I'll link this for the Tiffani F. quotes(!) and the executive chef statistic link...
http://shine.yahoo.com/channel/food/why-cant-women-win-top-chef-female-contestants-weigh-in-2469966/

[HF]

Hmm, should've held off and posted my links together. Thought some might be interested in Blais answering fan questions...
http://live.washingtonpost.com/top-chef-season-eight-winner.html

[Independent George]

Wildly off-topic, but... I'm watching a re-run of last season's 'After the Catch' (the 'Deadliest Catch' reunion show), captured by my TiVo. Edgar Hansen of the Northwestern is talking about missing out on his children's lives while he's at sea, and the possibility of retiring from the only life he's ever known. His brother, Sig, is trying talk him out of it without overplaying his hand.

Mike Rowe, the host, does something absolutely amazing.

He let's them talk.

Andy Cohen, THAT is how you conduct an interview.

Here's my attempt to bring this back somewhat on-topic.