'The Next Iron Chef': It's Jehangir vs. Jose

For Chef Jose Garces, it was a curdled flan. For Chef Jehangir Mehta, it was the grape leaves.

The last two chefs standing in the battle to become "The Next Iron Chef" say they are haunted by such flops as they head into Sunday night's finale on the Food Network. The Season 2 winner will join an elite stable of champions including Masaharu Morimoto, Bobby Flay and Cat Cora. These culinary warriors are the ones to beat on the popular Food Network game show "Iron Chef America."

But the title goes beyond a TV game show. The winner gains immediate fame thanks to a singular standing on the Food Network platform, and fortune is not far behind.

That's a chief reason why many of the competitors -- all successful chefs in their own right -- risked all to join the competition.

"It's a huge risk to go on the show and possibly be eliminated early ... or be displayed in a negative light," said Chef Garces. "But [if you win] it brings a lot of prestige, it's an honor and a privilege to be an 'Iron Chef.' ... It's very good for business as well, let's be honest. I have six restaurants, so having that title would be great." Read more here:

Photo: Chef Garces, left, and Chef Mehta. Photo credit: Food Network

Bravo orders 'Top Chef' spin-off 'Just Desserts'

On the heels of news that Bravo has renewed "Top Chef Masters" for a second season comes word that the network has ordered another "Top Chef" spin-off, the sweet-centered "Just Desserts." Read more here.

Photo: The graham cracker chewy bars at Julienne's bakery in San Marino. Here's the recipe. Credit: Gary Friedman / Los Angeles Times

 

What does Andrew Zimmern eat when he's in L.A.? Dare we ask...

As anyone who has watched Andrew Zimmern's Travel Channel show "Bizarre Foods" can attest, the host's wildly adventurous palate knows no bounds. Lamb's eyes, eggs with legs, testicles of all stripes, everything's fair game. And beginning Tuesday, he's expanding his horizons with a new series, "Andrew Zimmern's Bizarre World," in which he explores unusual cultures and unexpected traditions in his own inimitable way. But, gulp, what does he eat when he's in L.A.?  

Photo credit: Travel Channel

'Top Chef: Las Vegas': The Voltaggio brothers bring the charm

Sometimes the gene pool seems unjust (think Brangelina's swoon-worthy progeny). Michael and Bryan Voltaggio are bringing that same you-can't-take-your-eyes-off-us envy to the culinary world in "Top Chef: Las Vegas." Not only are these two wildly talented and creative, but they're total hotties to boot. And if Wednesday night's episode is any indicator, they're going to be top contenders in the game. 

During this week's quickfire, the chefs bellied up to the craps table, where they were given the assignment of creating a dish with the number of ingredients rolled (thankfully, no one rolled snake eyes). Billows of nitrogen surrounded Michael's manly, tatted-up silhouette as he created his gazpacho with compressed cucumbers, which gave him immunity in the next round. Bryan was on the bottom rung during the quickfire, which seemed to ignite his creativity for the elimination challenge. 

For the elimination, the chefs prepared meals for bachelor and bachelorette parties that paired with some pretty nasty-looking shots of alcohol. The contestants were divided up -- with the men cooking for the bachelorettes, and the women cooking for the bachelors. It was a bit shocking when it turned out that both parties were in the same location -- a gambit not exactly conducive to premarital kicks.  

Bryan's macaroon filled with corn nuts, guacamole and corn puree had his fellow contestants poking fun at him during prep, but Todd English, Padma and Tom were completely wowed. Big brother made a mighty comeback.

But while the Voltaggio bros had back-to-back success, Eve pulled a double dingbat move, presenting the judges with the same bland shrimp two weeks in a row. I guess they all can't be as sharp as the Voltaggio boys...

-- Krista Simmons

Photo: At left, Michael Voltaggio. At right, Bryan Voltaggio. Courtesy of NBC Universal

Small Bites: Fuego opens in Long Beach, Sol Cocina opens in Newport Beach, Debbie Lee at Gyenari, the new lunch menu at Water Grill

 

"Latin coastal" in Long Beach: Fuego restaurant is now open in the new Hotel Maya in Long Beach, with a menu that's "coastal Latin American." The executive chef is Jesse Perez. The indoor-outdoor dining room overlooks the waterfront of Long Beach, with 360-degree views. On the menu: shrimp ceviche with chile roja; duck al pastor tacos; chile relleño with pork carnitas; Yucatan-style pork “two ways"; and ancho chile grilled rib eye. Tequila tastings are delivered on a vintage dumb waiter to guests seated in the lower bar area (where there are leather and mohair tequila chairs). Open daily for breakfast, lunch and dinner. Hotel Maya, 700 Queensway Drive, Long Beach, (562) 481-3910, www.fuegolongbeach.com.

"Baja-inspired" in Newport Beach: SOL Cocina restaurant and bar has opened on Pacific Coast Highway in Newport Beach. Executive chef Deborah Schneider is serving "Baja-inspired" dishes such as sauteed tangerine shrimp, mango-lobster tostadas, and ceviches, as well kurobuta pork carnitas and buttered tequila-steamed clams. The bar stocks more than 50 varieties of tequilas and mezcals. 251 Pacific Coast Highway, Newport Beach, www.solcocina.com.

Debbie does Gyenari: The judges on "The Next Food Network Star" raved about Debbie Lee's cooking. If you want to find out what the fuss was all about, you might want to try Gyenari in Culver City, which bills itself as an "upscale Korean BBQ destination." Lee, a Los Angeles-based restaurant consultant who made it to the final three of the Food Network competition, has revamped Gyenari's menu. Lee calls her style "Seoul to Soul," in homage to her unconventional upbringing: Her parents were Korean immigrants who settled in the South. Lee was raised on collard greens and fried chicken, and wasn't introduced to Korean food until she was well into her teens. Now, she puts a Korean spin on traditional Southern fare. On the menu at Gyenari: a SeoulTown Po' Boy made with sesame shrimp tempura, cilantro slaw and chile tomatoes; a crispy chile-crusted snapper with soy bean succotash and twice-fried pork belly; and pan-seared pork chops with Fuji apple gravy and kimchee smashed potatoes. 9540 Culver Blvd., Culver City, (310) 838-3131, www.gyenari.com.

New lunch menu at Water Grill: Chef David Lefevre has unveiled a new lunch menu, with salads such as Sea of Cortez white shrimp Caesar salad and sandwiches such as albacore tuna confit and lobster roll. Entrees include Cedar Key clam and sweet corn orechiette with Niman Ranch bacon and sweet basil and Alaskan halibut sauteed and basted with lavender, Meyer lemon and Madagascar vanilla bean oil. The current oyster selection: Malaspina, Fanny Bay, Evening Cove, Kumamoto, Bagaduce and Beausoleil. 544 S. Grand Ave., Los Angeles, (213) 891-0900, www.watergrill.com.

-- Betty Hallock and Rene Lynch

Photo: Gyenari. Credit: Glenn Koenig/Los Angeles Times.

 

Tune in: Back-to-back 'Top Chef' series

Between the soon-to-be-released board game, a second cookbook, a wine label, specialty knife sets, finales, premiers and spinoffs, what far reaches of the culinary world hasn't the "Top Chef" empire infiltrated?

One thing is for sure: It's not your living room. On Wednesday, "Top Chef" will take over the airwaves for two hours with back-to-back series: the premier of "Top Chef Season 6" and the season finale of "Top Chef Masters."

At 9 p.m., "Top Chef Season 6" contestants take the stage in Las Vegas. Michael Voltaggio (formerly of the Bazaar and now at the Dining Room at the Langham) and his brother Bryan might deliver some drama in the form of sibling rivalry, making up for the lack of chef-vs.-chef tension in the "Masters" series.

At 10 p.m., Rick Bayless, Michael Chiarello and Hubert Keller  will compete for the grand prize of a $100,000 donation to their charity of choice. The debut season of "Masters" garnered high ratings, despite the buddy-buddy nature of the seasoned chefs.

Next thing you know they'll be launching a children's line. Oh, wait. There's "Top Chef Juniors," rumored to air later this year ...

-- Krista Simmons

Photo: Tom Colicchio and Padma Lakshmi. Credit: Bravo TV

Updated Aug. 18, 11:43 a.m.: A previous version of this post stated that "Top Chef Juniors" will air later this year. This has not been confirmed by the network.

Via Twitter: "Top Chef Masters" gets top rating

televisionary RT @BravoPR: Bravo's "Top Chef Masters" Posts Highest Rated Wednesday 10 PM Series Premiere In Network History.

Small Bites: Petrossian has officially reopened; Silverlake Wine at Barnsdall Art Park; Melisse hosts Krug dinner

Caviar is back: The newly renovated and expanded Petrossian in West Hollywood has been quietly open since last month, but this week was its official grand re-opening, with founding family members Armen Petrossian (always dapper with bowtie and waxed moustache) and his son Alexandre stopping by to personally anoint the Robertson Boulevard location. Chef Benjamin Bailly, most recently of L'Atelier de Joel Robuchon in Las Vegas, has just finalized the menu, strewn with caviar (borscht, risotto with "Kamchaticus" crab royal, steak tartare with a layer of caviar...). 321 N. Robertson Blvd., West Hollywood, (310) 271-6300.

SLW + FLW = Barnsdall Friday wine tastings: Silverlake Wine is launching a new tasting series at Barnsdall Art Park at Frank Lloyd Wright-designed Hollyhock House. The premiere Barnsdall Friday Wine Tasting from the Silver Lake wine shop that loves to party is tonight, 5:30 to 7:30 p.m., West Lawn. Silverlake Wine will present four selections of small-production wines from around the globe. Tickets are $15 up to six hours before the event, and $25 at the door (or less than six hours prior), available online at www.barnsdall.org. Fittingly, Coolhaus, the  ice cream truck with an architectural bent, will be there, serving ice cream sandwiches with a special flavor, Honeyhock ice cream. Hollyhock House, 4800 Hollywood Blvd., Los Angeles.

Krug dinner: On June 8, Melisse offers a four-course dinner featuring Krug Champagne: Krug Grand Cuvee as well as vintages 1982, 1985 and 1998, with owner Oliver Krug in attendance to talk about each wine. Hors d'oeuvres such as duck confit croquette and smoked salmon blini with creme fraiche and caviar to be followed by Santa Barbara prawn ravioli, John Dory braised in Champagne and spring veal loin. $150 per person. 1104 Wilshire Blvd., Santa Monica, (310) 395-0881.

MTV after party: John DeLucie, of New York's Waverly Inn, alights on L.A. to cook for the post-MTV Movie Awards crowd on Sunday, and surely to promote his new book, "The Hunger."

-- Betty Hallock

Photo courtesy of Petrossian

Neptune's battle in the north

This Saturday and Sunday, Alton Brown (who you could call the Bill Nye of the culinary world), Michelin darling Thomas Keller and Hawaiian food guru Sam Choy will appear at the Monterey Bay Aquarium for a food-fueled event called Cooking for Solutions. The festivities, which celebrate sustainable wine and seafood, will include demos, dinners and a sustainable-foods fair.

Cooking for Solutions happens to coincide with San Francisco’s 10th Annual Oyster Festival (Saturday), which takes place at Fort Mason. There will be a “shuck and suck competition,” as well as musical performances by Michael Franti and Spearhead.

Which seafood fest will emerge king?

Only the ocean-loving eaters who venture north this weekend will find out.

-- Krista Simmons

Photo: Alton Brown. Credit: Food Network.

Cake making turns to combat duty on 'Last Cake Standing'

A producer with the Food Network was on the line, pitching cake designer James Rosselle on its biggest, baddest cake challenge yet, "The Last Cake Standing," which starts Sunday. Competitors vie for $50,000 and the title of the "Best Cake Artist in America."

In other words, it was a golden opportunity for the 28-year-old from Whittier (at right) who is looking to open an appointment-only designer cake shop for his fledging business, Elle Cakes. Orders start at $600 and go skyward from there. You can check out a photo gallery of some of his cakes here.

So what did he tell the Food Network? "I told them I had to think about it."

Absolutely nothing against Food Network, said Rosselle, who had already competed in three similar contests for the network and emerged undefeated. But the challenges are so physically and emotionally grueling, he said -- "the audience just sees the tip of the iceberg" -- that he had to do some soul searching and determine whether he was ready to do it again.

Now wait a second. Are we still talking about baking cakes?

If Rosselle sounds like a battle-weary soldier, it's not by coincidence. The melding of two of the most successful genres in TV history -- reality competition and food programming -- have been an unbridled success.

But they get their traction from driving contestants in ways that the regal and genteel Julia Child  would never have imagined.