Tonight is the season finale of Bravo TV's Top Chef Texas, season 9 of the fantastic Top Chef series. In honor of this historic event, in lieu of my normal "New Product Wednesdays" I instead bring you the third installment of my Top Chef Trilogy.
If you're not a regular reader of Lily on the Lam, allow me to bring you up to speed on the Trilogy. The first installment was my review of dreamy-eyed Top Chef Texas Contestant and Moto Restaurant Chef de Cuisine Chef Richie Farina's (@RichieFarina on Twitter) first ever cooking class at the Rolling Pin in Brandon, Florida.
The second installment was my review of 2011 Top Chef Masters' winner Chef Floyd Cardoz's new restaurant North End Grill in NYC. You can also read my 2011 blog post on Chef Floyd Cardoz's cooking class at Publix Aprons Cooking School in Citrus Park, FL here.
In addition to the trilogy, check out my review of a Top Chef-inspired holiday menu here.
Now that I've brought you up to speed, let's get on with the third and final installment of my Top Chef Trilogy 2012: "Thanks for Breakfast, Chef Bryan Voltaggio."
I attended a Super Bowl party where there was a Top Chef-inspired holiday menu. At the end of the evening, the hosts handed out plastic Chinese food-style take out containers filled with veggie quiches. (See non-food stylist created picture below.) The idea was that not only did you have dinner but you also had breakfast for the next day.
And I did indeed have the fabulous savory quiches for breakfast. I paired them with some freshly cut strawberries. It made an excellent breakfast!
The hosts told me that they took the idea of giving dinner party guests "breakfast to go" from none other than the incredibly "so gorgeous it hurts" Top Chef contestant Chef Bryan Voltaggio, Chef and Owner of Volt Restaurant in Frederick, Maryland. The husband had had a wonderful dinner at Volt Restaurant and at the end of the meal, he was given coffee cake to take home for his next day's breakfast.
More dinner party hosts need to embrace the "breakfast takeaway" concept for their guests. And then these dinner party hosts need to invite me over! Free dinners with free breakfasts to go? COUNT ME IN!
So thank you, Chef Bryan Voltaggio for inspiring people to give their dinner party guests a breakfast takeaway. My stomach thanks you! Hopefully this becomes the new hot trend!
If you're not a regular reader of Lily on the Lam, allow me to bring you up to speed on the Trilogy. The first installment was my review of dreamy-eyed Top Chef Texas Contestant and Moto Restaurant Chef de Cuisine Chef Richie Farina's (@RichieFarina on Twitter) first ever cooking class at the Rolling Pin in Brandon, Florida.
The second installment was my review of 2011 Top Chef Masters' winner Chef Floyd Cardoz's new restaurant North End Grill in NYC. You can also read my 2011 blog post on Chef Floyd Cardoz's cooking class at Publix Aprons Cooking School in Citrus Park, FL here.
In addition to the trilogy, check out my review of a Top Chef-inspired holiday menu here.
Now that I've brought you up to speed, let's get on with the third and final installment of my Top Chef Trilogy 2012: "Thanks for Breakfast, Chef Bryan Voltaggio."
I attended a Super Bowl party where there was a Top Chef-inspired holiday menu. At the end of the evening, the hosts handed out plastic Chinese food-style take out containers filled with veggie quiches. (See non-food stylist created picture below.) The idea was that not only did you have dinner but you also had breakfast for the next day.
And I did indeed have the fabulous savory quiches for breakfast. I paired them with some freshly cut strawberries. It made an excellent breakfast!
The hosts told me that they took the idea of giving dinner party guests "breakfast to go" from none other than the incredibly "so gorgeous it hurts" Top Chef contestant Chef Bryan Voltaggio, Chef and Owner of Volt Restaurant in Frederick, Maryland. The husband had had a wonderful dinner at Volt Restaurant and at the end of the meal, he was given coffee cake to take home for his next day's breakfast.
More dinner party hosts need to embrace the "breakfast takeaway" concept for their guests. And then these dinner party hosts need to invite me over! Free dinners with free breakfasts to go? COUNT ME IN!
So thank you, Chef Bryan Voltaggio for inspiring people to give their dinner party guests a breakfast takeaway. My stomach thanks you! Hopefully this becomes the new hot trend!
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