Richard Blais and leads into the Top Chef Mike Isabella: All-Stars with the final burning grills and blenders buzzing, knowing that $ 200,000 and a name that had eluded the two previous seasons he was on the line.
Their mission, if they chose to accept: Create a four-course tasting menu of a restaurant of their dreams.
So, Richard is not to find the sweet redemption of foie gras ice cream after having a short period of four? Period of six or a loser Mike and his pepper sauce, finally, ends with the real reason for the praise?
PLUS: Who thinks that it belonged in the Top Chef: All-Stars finish?
In fact, Richard serves foie gras was not really anyone's cup of tea, but man of the Atlanta family was appointed High Chief anyway.
And yes, the tears began to flow immediately from all sides.
"I do not think I could do it," Richard said later, still stunned by the victory. "You do not know. I do not want to be a cliché, but if there's a will, there's no way. I wanted this."
Well, there's nothing cliché in the field of raw hamachi with crispy sweetbreads, where he worked for his first course of its ad hoc "restaurant", the language and Cheek. The judges were hands down the best path appetizer.
Tom Colicchio, Padma Lakshmi, Gail Simmons and guest judge Hubert Keller finally has been impressed with both finalists, but Richard has prevailed over the other before refining his dessert in the second position-meaning Tom and Gail got a cream, ice less strange texture. Mike could not offer the same over cooked cream with caramel rosemary for two (although Gail sauce pepperoni "bright").
"It hurts, 32 challenges to come in second. It 's hard," says Mike, who during the season winning four challenges by Richard Otto.
"I feel like I beat him. I just do not have the money."
Indeed, Richard Blais winner $ 200,000, plus a showcase at the Aspen Food & Wine Classic and an article in Food & Wine magazine.
Their mission, if they chose to accept: Create a four-course tasting menu of a restaurant of their dreams.
So, Richard is not to find the sweet redemption of foie gras ice cream after having a short period of four? Period of six or a loser Mike and his pepper sauce, finally, ends with the real reason for the praise?
PLUS: Who thinks that it belonged in the Top Chef: All-Stars finish?
In fact, Richard serves foie gras was not really anyone's cup of tea, but man of the Atlanta family was appointed High Chief anyway.
And yes, the tears began to flow immediately from all sides.
"I do not think I could do it," Richard said later, still stunned by the victory. "You do not know. I do not want to be a cliché, but if there's a will, there's no way. I wanted this."
Well, there's nothing cliché in the field of raw hamachi with crispy sweetbreads, where he worked for his first course of its ad hoc "restaurant", the language and Cheek. The judges were hands down the best path appetizer.
Tom Colicchio, Padma Lakshmi, Gail Simmons and guest judge Hubert Keller finally has been impressed with both finalists, but Richard has prevailed over the other before refining his dessert in the second position-meaning Tom and Gail got a cream, ice less strange texture. Mike could not offer the same over cooked cream with caramel rosemary for two (although Gail sauce pepperoni "bright").
"It hurts, 32 challenges to come in second. It 's hard," says Mike, who during the season winning four challenges by Richard Otto.
"I feel like I beat him. I just do not have the money."
Indeed, Richard Blais winner $ 200,000, plus a showcase at the Aspen Food & Wine Classic and an article in Food & Wine magazine.
