Win Dinner for Two at Top Chef Kitchen!

Analon gourmet cookware is offering dinner for two at Top Chef Kitchen on November 10th, 2012 with Richard Blais and Grayson Schmitz scheduled to be in the kitchen. (Anolon is providing the cookware for the restaurant, in case you're wondering the connection.)

All you need to do to enter is to visit Anolon's Facebook page: https://www.facebook.com/Anolon/

The sweepstakes ends October 25th.

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Top Chef Texas Contestant, Grayson Schmitz, Starts New Venture in Chicago

Photo: BravoTV.com

Chef Grayson joins many other Top Chef alums in Chicago.

She is teaming up with her sister and father, looking for an event space and planning to host everything from "Dinner parties to kids' birthday parties."

Click here for more information.

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All Top Chef Interview with Grayson Schmitz

Top Chef Texas Contestant, Grayson Schmitz talks about her experience on the show.

Click here for Grayson's website.

Click below to listen to the podcast.

All Top Chef Interview with Grayson Schmitz

Thank you Chef Grayson!

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ATC Love to Chef Grayson Schmitz

This week's challenge was one of those contests where everybody cooked really good food. Choosing someone to pack knives and leave the competition came down to the details. This week, Grayson decided to mix tomatoes with winter squash, something that Tom says is a no-no. And apparently the other judges agreed with him.



Grayson, you did so well in this competition. Congrats on making it to the final five, and we wish you much success in your future. Oh - and we shouldn't forget Last Chance Kitchen!

This post is only for positive comments about Chef Schmitz. If you have anything negative to say, please do so here.

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Congratulations, Blue Team!

This week's Elimination Challenge was a tough one - make three barbecue classics: pork ribs, beef brisket, and chicken, plus two sides, for 300 people. The Blue Team, creatively changing things up with Asian flavors, rose to the occasion and wowed both the judges and the guests. While it was hot and sweaty work, the bonus $15,000 might have made it worth their while.

The competition is getting tighter, and it looks like these three chefs have what it takes to make it to the top.

This post is only for positive comments about Chefs Schmitz, Qui, and Autry. If you have anything negative to say, please do so on our Reactions post.

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Top Recipe - Grayson Schmitz' Hollandaise- Scallop, Charred Corn Sauce with Paprika, Corn Ravioli, Blueberry Balsamic Reduction

Scallop, Charred Corn Sauce with Paprika, Corn Ravioli, Blueberry Balsamic Reduction

Pasta:
1 cup all purpose flour
1 tablespoon milk
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
4 egg yolks

Ravioli Filling:
4 ears of corn, grilled
1 shallot
1 clove garlic, minced
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup heavy cream
2 teaspoons rosemary, chopped
Salt and pepper, to taste

Blueberry Gastrique:
1 cup blueberries
1 teaspoon sugar
1/2 cup white balsamic vinegar
1/4 cup water

Seared Scallops:
1 pound scallops
2 tablespoons canola oil
2 tablespoons butter
Salt and pepper, to taste

Smokey Corn Hollandaise:
4 ears corn
6 egg yolks
1/4 cup apple cider vinegar
1 teaspoon black peppercorns
1 large shallot, roughly chopped
4 slices bacon
1 1/2 cup butter, melted
1 teaspoon smoked paprika
1 teaspoon lemon juice
Salt and pepper, to taste

Pasta:
1. Mix wet ingredients.
2. Mix flour and salt. Mix milk, 3 egg yolks, and olive oil. Form a well with the flour and pour wet mix in the center. Using a fork incorporate dry into wet. Knead for about 3 to 5 minutes or until dough bounces back when you poke it. Reserve.
3. After letting the dough rest, using a pasta machine, roll out the dough to the last setting.
4. Use a circle cutter to cut out round then using 1 egg yolk and a little bit of water as an egg wash, paint half of the rounds, pipe the filling in the center of the pasta round and take the un-washed pasta round and place on top, to make ravioli.
5. Try to push out any bubbles then us the same circle cutter to clean up the edges.

Ravioli Filling:
1. Grill corn and cut off the cob. Reserve about 1/4 cup for garnish.
2. In a large sauté pan over high heat melt the butter then add shallots and garlic. Cook until translucent then add the corn, cayenne pepper, heavy cream and season with salt and pepper.
3. Reduce until just before the cream starts to break, make sure to keep it loose enough so you’re able to puree it.
4. Puree on chop, chunks are good, you don’t want it smooth.
5. Cool then add the chopped rosemary.

Blueberry Gastrique:
1. Place the blueberries in a medium sauce pan over medium heat. Mash the blueberries with the back of a spoon, then add the rest of the ingredients and simmer until it becomes a syrupy texture.
2. Strain through a chinois and reserve.

Seared Scallops:
1. In a large sauté pan over high heat, heat the oil.
2. Season the scallops with salt and pepper then place the scallops in the hot pan. Don’t move around, you want to create a nice caramelized sear.
3. Flip when the scallop is nice and brown color and baste with butter for a minute. Reserve.

Smokey Corn Hollandaise:
1. First render the bacon over medium low heat, save the fat and discard the bacon bits.
2. Grill the corn, take it off the cob and juice it. Let is hang through the cheese cloth in a chinois with something weighing it down, like a can.
3. Take the corn water and place it in a pan with the apple cider vinegar, 1/8 teaspoon salt, peppercorns and shallot.
4. Reduce until there is about 1 tablespoon of liquid left. Strain that mixture through and chinois into a medium sized bowl.
5. Add the egg yolks and whisk over a double boiler, whisk until you form ribbons.
6. Slowly whisk the bacon fat and butter, season with salt and pepper, lemon juice and smoked paprika.

© 2011 GRAYSON SCHMITZ
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Congratulations, Green Team!

Congrats to the Green Team of Chuy, Edward, Beverly, Paul, Richie, Chris J., Heather, and Grayson! They prepared a successful selection of elegant Mexican dishes for young Blanca Flores' quinceanera celebration and earned another week of competition on Top Chef Texas.

This post is only for positive comments about the chefs on the Green Team . If you have anything negative to say, please do so on our Reactions post.

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Meet the Chefs - Grayson Schmitz

HOMETOWN: New Holstein, WI
RESIDES: New York, NY
AGE: 28
PROFESSION: Olivier Cheng Catering and Events, recipe development
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A

Grayson’s passion for food, people, and the simple joy in life is apparent in everything that she does, from her drive of pleasing people through cooking, to her contagious laughter and the humor she brings with her in every situation. Hailing from the small town of New Holstein, Wisconsin, she has a strong foundation of family and Midwestern values, as well as a healthy affinity for cheese and beer. Grayson migrated to the East Coast to pursue her schooling in the culinary arts. After graduating from the CIA, she spent her formative years training under the best chefs in the city, including Jean Georges Vongerichten, Fabbio Trabocchi, and Kurt Gutenbrunner. She now heads up recipe development for the most celebrated events catering company in the city, Olivier Cheng.

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