TC News and Information 10.3.11

Have you been reading the hilarious Just Desserts recaps on Eater this season by the guys from NYC's Big Gay Ice Cream? Tuesday from 2:30 to 4:30, they're welcoming as "interns" TCJD contestants Rebecca Masson and Amanda Rockman! Details here.

Speaking of ice cream, here's a nice piece from Creative Loafing about Season 6 TC contestant Kevin Gillespie's partnership with Morelli's ice cream parlor in Atlanta.

Season 1 winner Harold Dieterle took third place at Meatball Madness, which kicked off the NYC Wine & Food Festival. Click through the slideshow here for a pic of his Goat Meatball with Boiled Peanuts, Tatsoi, and Penang Curry, and some of the other contenders.

We're glad to read Harold also was ranked one of New York City's 17 best chefs by Robert Siestsema of the Village Voice, alongside TC Masters contestants Anita Lo and Marcus Samuelsson, as well as a number of chefs who've appeared as judges on the show.

Season 7's Tiffany Derry (now Derry-Mitchell) recently opened Private Social in Dallas, with her S7 cohorts Angelo Sosa, Kelly Liken, Ed Cotton, and Kevin Sbraga and All-Star Carla Hall in attendance. She talks to Eater about how her new restaurant came into being after her former employer, Go Fish, shut down shortly after she returned from taping her season.

Season 2 winner Ilan Hall has branched out from his LA restaurant The Gorbals to develop pizza specials for Urbano Pizza Bar. Some mouth-watering photos here, and more about how Ilan got involved in the venture from KCET here.

Speaking of pizza, after saying he wasn't going to be a media whore (at least for Bravo), Fabio Viviani is now shilling for Domino's "artisan" pizza (video here) - Fabio himself has a few words to share in the comments). And he's been posting on facebook like crazy that he'll be debuting a new show called Chow Ciao on Yahoo. We'll have to see what that's all about.

Stephanie Izard's new cookbook hits the shelves Wednesday. You can watch the trailer here.

And Megan Ketover, competing on this season of Just Desserts, assisted with a cookbook coming out Tuesday.

Host Gail Simmons talks about the evolution of Just Desserts in an interesting piece here, and credits the increasingly knowledgeable audience of Top Chef as a motivation for upping the challenges.

Bravo has also posted a couple of great behind-the-scenes videos, this one about the culinary production team headed by Season 3 contestant Sandee Birdsong, and this one about the differences between Just Desserts Seasons 1 and 2 - an interesting trip down memory lane that kind of makes you think a lot of the changes this season were a reaction to the crazy cast of characters last time.

This Wednesday's episode of Top Chef is a double elimination. Who do you think will stay, and who do you think will go?

Posted on AllTopChef.com

All Top Chef Interview with "Top Chef Just Desserts" Season 2 Chef Rebecca Masson

Top Chef Just Desserts contestant, Rebecca Masson talks about her experience on the show.

Click here for the podcast.

Click here for the Fluff Bake Bar website.

Thank you Chef Rebecca!

Posted on AllTopChef.com

Bravo Exit Interview - Rebecca Masson

Posted on AllTopChef.com

ATC Love to Rebecca Masson

Chef Masson fractured her arm fairly early in the competition, but she didn't let that handicap her in any way. But then she received the curveball of falafel, savory chickpea fritters usually served with a garlicky yogurt sauce. Unfortunately, the garlic aspect of the dish got in the way of her creation and earned her the invitation to pack her tools and go. The only up side - an autograph from her fave Beastie Boy, Ad Rock.

Chef Rebecca - we've cheered you on the whole way and are sorry to see you go. We wish you much luck in the future.

This post is only for positive comments about Chef Masson. If you have anything negative to say, please do so on our Reactions post.

Posted on AllTopChef.com

Top Recipe - Rebecca Masson's Rhubarb Rose Crisp with Crème Fraiche Sherbet

Lisa Vanderpump called this her favorite dish of the challenge.

Rhubarb Rose Crisp with Crème Fraiche Sherbet

Rose Rhubarb Crisp:
10 cups rhubarb
1/4 cup cornstarch
1 cup sugar
1 tablespoon vanilla bean paste
2 teaspoons rose water, to taste

Topping:
8 1/2 ounces flour
8 ounces brown sugar
1/2 teaspoon salt
8 ounces butter
1 3/4 cups oats

Sherbet:
2 1/2 pounds crème fraiche
2 cups light corn syrup
1/2 cup lemon juice
2/3 cup sugar
1 pinch salt

Rose Rhubarb Crisp:
1. Toss rhubarb, sugar, cornstarch, vanilla, rose water and let macerate for about 30 minutes.
2. Place in ramekins to bake.

Topping:
1. Place flour, sugar, butter and salt in food processor, pulse until it resembles coarse sand.
2. Place in a bowl and with hands blend in oats until large crumbles.
3. Sprinkle over top of crisp filling

Sherbet:
1. Combine all ingredients in a blender or using an immersion blender.
2. Spin in ice cream machine and place over top of crisp.

© 2011 CHEF REBECCA MASSON

Posted on AllTopChef.com

Meet the Pastry Chefs - Rebecca Masson

HOMETOWN: Laramie, WY
RESIDES: Houston, TX
PROFESSION: Pastry Chef/Owner of Fluff Bake Bar
CULINARY EDUCATION: Diplome de Patisserie, Le Cordon Bleu, Paris, France
FAVORITE SIMPLE FALL DESSERT RECIPE: Butterscotch Panna Cotta with Chocolate Banana Fluffernutter Sandwich

Born in Laramie, Wyoming, Rebecca realized at an early age that baking would become more than a hobby. In 1999, she attended Le Cordon Bleu in Paris, France, followed by an internship at Hotel le Bristol. Once her pastry studies were complete, Rebecca left for New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel. In 2003, Rebecca was named Pastry Chef at The Biltmore Room, and the following year she joined The Red Cat. An invitation from Chef Ryan Pera brought Rebecca to Houston in the summer of 2006, when she joined him at *17Restaurant at the Alden Hotel. She was well received by Houstonians and was soon named Best Pastry Chef by Houston’s My Table Magazine and awarded Best Ice Cream by H Texas magazine, both of which were public opinion honors. Now as Owner and Pastry Chef of her own Fluff Bake Bar, Rebecca is affectionately known in Houston as “The Sugar Hooker.” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.

Posted on AllTopChef.com