Top Chef Texas Contestant, Dakota Weiss Offers Cooking Classes in L.A.

The W Hotel in Los Angeles is offering cooking classes with Chef Dakota.



Click here for more information.


Posted on AllTopChef.com

All Top Chef Interview with Dakota Weiss

Top Chef contestant, Dakota Weiss talks about her experience on the Bravo show.


Click here to learn more about Ninethirty at the W Hotel in Westwood, CA.

Click below to listen to the interview.

Thank you Chef Dakota!

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Posted on AllTopChef.com

Bravo Exit Interview - Dakota Weiss

Watch the interview here.

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ATC Love to Chefs Nyesha Arrington and Dakota Weiss

This week's Elimination Challenge involved cooking game, and Chefs Arrington and Weiss were assigned venison. While their plate had good flavors, including a great squash and beet gratin, the venison was severely undercooked. These two chefs had been doing so well in the competition so far, Chef Weiss especially, and we're very sorry to see both of them go so soon. Best of luck in Last Chance Kitchen, and in the future!

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

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Top Recipe - Dakota Weiss' Banana Bread Pudding, Banana Mousse and Banana Date Milkshake

For some reason, Paul Qui's brussels sprouts dish is not posted on the Bravo site, so I've substituted the dish I think came in second - Dakota's Bread Pudding.

Banana Bread Pudding, Banana Mousse and Banana Date Milkshake

Banana Mousse:
4 bananas
1 tablespoon butter
1 cup brown sugar
1 teaspoon vanilla extract
1 1/2 pint heavy cream
1 package gelatin, bloomed in warm water
1 cup powder sugar

Banana-Date Shake:
10 dates
3 bananas
1 can coconut milk
1/4 cup honey
1 teaspoon vanilla extract
1 cup ice
1/2 cup milk

Banana Bread Pudding:
6 bananas, sliced
2 loafs French bread, torn
2 pints heavy cream
2 cups brown sugar
6 eggs
4 egg yolks
1 tablespoon vanilla extract
6 peanut butter cups, chopped
1 cup peanut butter chips

Caramel Sauce:
2 cups sugar
4 tablespoons water
1 cup heavy cream

Candied Salted Peanuts:
2 cups peanuts, roasted and salted
2 cups sugar
1 tablespoon water

Banana Mousse:
1. Sauté bananas in butter, brown sugar and vanilla until soft and caramelized. Puree until smooth. Whip heavy cream to soft peaks and add powder sugar. Add gelatin and banana’s and with to medium peak. Chill until set.

Banana-Date Shake:
1. Add all ingredients into blender. Puree well.

Banana Bread Pudding:
1. Whip cream, eggs, vanilla and sugar together. Add bananas, yolks, peanut butter cups, and peanut butter chips and soak for bread in mixture 1 hour. Put entire mixture into cupcake papers and until golden brown.

Caramel Sauce:
1. Caramelize sugar with water, once it’s a deep amber color. Slowly whisk in cream.

Candied Salted Peanuts:
1. Caramelize sugar with water. Once it’s a deep amber color add peanuts. Once all peanuts are coated, cool on tray.

© 2011 DAKOTA WEISS

Posted on AllTopChef.com

Meet the Chefs - Dakota Weiss

HOMETOWN: Quartz Hill, CA
RESIDES: Los Angeles, CA
AGE: 35
PROFESSION: Executive Chef for Choice Hospitality and W Los Angeles
CULINARY EDUCATION: A.O.S Culinary Arts, S.C.I
FAVORITE SIMPLE FALL DESSERT RECIPE: Maple Syrup Baked Apples stuffed with Bread Pudding and Vanilla Gelato

Born and raised in Lancaster, California, Weiss’ love for cooking began at a young age and she credits her mother, suspense novelist Charmaine Coimbria, for introducing her to the kitchen. She would spend her mornings picking fresh products from her mother’s organic orchard and enjoyed quality time with her in the kitchen before moving to Santa Fe, New Mexico when she was 12. While taking classes at New Mexico State University, Weiss realized she had no passion for the subjects she was taking and decided to pursue what she loves most -- cooking. She went on to work and hone her craft in Atlanta, Southern California, Philadelphia and currently serves as Executive Chef for Choice Hospitality and W Los Angeles. She believes in bold tastes, but is committed to unique, yet simple and light dishes. During her time off, Weiss spends time along the Central Coast with her parents enjoying the local vineyards. If she’s not out perusing the farmer’s market, she enjoys being outdoors, taking long hikes or escaping with books. She uses her unique and diverse culinary background to create good food combined with a memorable social and sensual experience.

Posted on AllTopChef.com