Food lovers unite! The fourth season of Bravo's Emmy-nominated reality TV show, Top Chef, debuts tonight at 9 P.M. Unlike most college students, my normal TV viewing is limited to the news and reruns of Full House on ABC Family. Dramas, comedies, whatever--none of them appeal to me. Top Chef, meanwhile, is the only show I haven't missed since it debuted in 2005, and I'm warming up for another weekly adventure this spring.
Last season was particularly exciting. Dale Levitski, a former UI student, finished second in the 16-chef competition. While there isn't any local color this time around, Bravo has announced the release of a Top Chef cookbook later this month. It should make an excellent compliment to the already-inspiring cooking show.
Sure, none of us are probably too comfortable with many of the products used on the show. Growing up in a major metro area, I haven't even seen many of the animals they cook on this show. Still, you can't help wanting to learn how to cook after watching this program. (It doesn't help that I work in a kitchen either; I find myself humming the theme while I make mashed potatoes. It's sad.)
I plan to pick up the cookbook when it's released next week; that, combined with my dedication (or, rather, addiction) to Top Chef, I hope to "recreate" some of these dishes at home--in a simpler style, of course. Check back for a side-by-side comparison of my meal compared to theirs. It should be an interesting experiment.
What: Top Chef: Season 4, Chicago
Where: Bravo Network, Channel 46 on Mediacom
When: 9:00 P.M. every Wednesday (with reruns almost daily!)
Who's it for: Anyone who likes reality TV; for those that don't (like myself), it's less about personality (though that's important, too) and more about skill, talent, and what somebody can do with $5 from a vending machine.
No comments:
Post a Comment