eric ripert

Episode Overview: After a month break, the four remaining chefs have to get back on their game as they head back to Aspen for the final elimination before someone is named Top Chef. That's right, it's going to be three people heading into the finale, not the usual two. The past few episodes have made seemed to make it abundantly clear that it was going to be Hung Huynh vs. Casey Thompson, with a lot of talk about his technique and her soul. So will it, in fact be those two? And if so, who's the third person � Brian Malarkey or Dale Levitski � who will be tagging along? Or Top Chef pull off a major twist that sends one of the leading cheftestants home?

The chefs all convene in Aspen, rested and ready for the next stage of competition. They pile into a van and are taken to their first event � a hot air balloon ride. Casey, not a fan of heights, isn't too thrilled, but with a few mimosas in the gondola to toast their making the final four, everyone seems to have a good time.

Dale reflects on the competition. Prior to the show, his restaurant was closed, and he had just been dumped. He was feeling lost, but the show has refocused him on the joy of cooking.

Hung started out this episode yet again talking about how superior his technique was. In other words, he was "on message," Top Chef style. However, he also reflects on what brought him there, his family and their love of cooking and hard work to achieve the American Dream.

What's that I hear? Is that the sounds of the modification of the message? You watch too many reality shows and you start to think you can hear the machinery at work. I could be wrong but Hung's talk of family sounds like groundwork for tempering the whole "Hung's a soulless cooking robot" story they've been creating to set up a good vs. evil conflict at the end. Just like Marcel Vigneron of last season, if the reality show villain makes it to the finale, you have to start allowing some slightly more likable or sympathetic elements into the edit.

The chefs are deposited in a field and there, they find Padma Lakshmi and famed chef Eric Ripert. Their challenge? To cook, stream-side, some fresh-caught trout in a thoroughly rustic kitchen. Just a camp stove, a frying pan and some basic ingredients. They only have twenty minutes to create their dish.

Although Bryan has been the King of Seafood thus far, he's feeling scattered and disoriented this challenge. Seven minutes before time is called, he abandons the fish he had been cooking and starts over.

Dale is definitely not the King of Seafood, and this challenge won't be changing that any time soon. He seems to be just trying to hang on.

Hung coasts through, and ends with minutes to spare, but in his rush, he forgot his lemon juice.

It's a move that might have cost him the win. After criticizing Dale and Bryan for their poor seasoning, Eric says Hung and Casey are the best. Hung is "precise" but Casey's dish has "soul." Eric is ON MESSAGE! Casey wins. She will get an advantage later.

The chefs unpack at the hotel, including their special ingredients from home. Hung brought some ingredients used in the cuisine his family cooks. Casey brought Asian ingredients as well, since her usual style is Pan-Asian.

Neither, however, will most likely be appropriate for this elimination challenge: they're cooking for cowboys. And although Hung first assumes this means "Baked beans and baked beans…and baked beans," this actually means elk. Hung seems like he would have preferred the baked beans, calling elk "heavy and boring" and appearing frustrated to not be cooking something he enjoys.

The chefs get started with the difficult challenge of working with this gamey and lean meat. Brian decides to braise the meat, a risky move since he only has three hours.

The chefs also learn that there will be three of them heading to the finale, which gives them mixed feelings. It's great there are more spots available…but it also will suck even more to be the one singled out to be sent home and then you have two people to still beat in the finale.

But for now, they are focused on this challenge. Dale's having bad luck. He was missing a key ingredient for his goat cheese tart, and so it winds up not being usable. He quickly throws together a potato and cauliflower dish, and hopes the strength of his sauce � something the judges have enjoyed in the past � will be enough to save him.

Hung is not thrilled to be cooking elk. He won't deign to cook cowboy-style so he's going to cook for the judges instead. But he admits his dish lacks soul (ON MESSAGE!) because he's not standing behind it.

Casey is the only one sort of humming along contentedly…a Texas girl, she's cooked elk before and her family has hunted it.

Her dish, though, is not as successful as you would expect, with the judges finding her elk very rare. She redeems herself with an excellent sauce. Dale's dish is exceedingly complex but the judges actually find it all works together well. Brian's dish is also complex � it takes him twenty minutes to explain it with his usual salesman patter, complains Gail Simmons � and he also added the odd touch of providing two optional cheese for the guest to choose. Hung's dish seems well-done overall, but there wasn't a good harmonious balance of seasonality in the dish.

The judges call the chefs back, deliver their critiques, and ask the chefs to make their case for their spot in the final three. Dale talks about his journey back from a difficult year to being a chef again. Casey gives a picture of herself as a dedicated and hard worker. Hung veers away from the message � again, groundwork for the finale � by talking about how he's actually all about soul, haven't you heard? Soul soul soul. Brian makes a speech that both Tom Colicchio and I agree is kind of a copout, claiming that he hasn't yet made "his" food so they should keep him until the end so they can see it.

No such luck. After Dale receives his very first win � and a great prize of working with Eric Ripert � Brian is asked to pack his knives and go.

So we have Hung the Robot, Casey, who is kind of the earnest Good Girl, and now Dale, the scrappy underdog. Who do you think will come out on top on next week's finale? Leave your thoughts in the comments below!


Casey Thompson, executive chef at Dallas restaurant Shinsei, is one challenge away from potentially winning Bravo TV's third season of Top Chef.

Despite leaving her elk chops a little too rare, and serving a cauliflower side dish criticized by lead judge Tom Colicchio, Ms. Thompson made it to the final round of the competition during Wednesday night's episode. She will be cooking against two other finalists, Hung Huynh of Las Vegas and Dale Levitski of Chicago.

"I feel really confident," Ms. Thompson said by phone Wednesday night. She was at Shinsei, having just finished watching the show at the restaurant's weekly viewing party.

Wednesday night's show began in her favor. She won the episode's kickoff "Quickfire Challenge," cooking trout by a stream in Colorado. Guest judge Eric Ripert, the chef at New York's world-renowned seafood restaurant Le Bernadin, pointedly complimented Ms. Thompson on the soulfulness of her sautéed trout with grapes and corn.

"I remember Dale and Hung stealing suspicious glances at me after he said that," said Ms. Thompson. "And I was, like, 'Honest to God, I don't know this guy.' "

The "Elimination Challenge" made the Texas native feel right at home: The contestants were charged with catering a meal for 45 cowboys and cowgirls at Snowmass Rodeo outside Aspen, Colo.

The next episode's crowning challenges have already been taped; this year's Top Chef winner will be announced live at 9 p.m. next Wednesday on Bravo.

In the beautiful, snowy mountains of Colorado, this week's lucky four remaining chefs hardly had time to vacation. They were here to win, not to ski.

Without fail, Hung's typical arrogance came out immediately. He let everyone know that "compared to the other three contestants [his] skills and techniques are much more advanced. [He is] definitely qualified to win."



Before they were told this week's Quickfire Challenge, the chefs were introduced to the executive chef of one of New York's best restaurants, Le Bernardin. Eric Ripert, who flew all the way out to the Rocky Mountains to judge these cheftestants, is a highly acclaimed and respected chef, and was prepared for anything.

Their Quickfire Challenge this week took place on the Frying Pan River Valley, Aspen's trout fishing mecca. Brian, the seafood expert, was excited. They were given 20 minutes and a tree stump to prepare trout in any which way that would satisfy the judges' feisty taste buds.

"It's do or die, you have to do it right the first time," Brian's nerves were creeping up on him.

Casey's trout was Ripert's favorite, and she was acclaimed winner. She was also told that although at this point in the game she could not receive immunity, she was going to get a "very significant advantage in the elimination challenge," according to Lakshmi.

After they were given time to relax at the hotel and enjoy some personal time, before they knew it the chefs were back in action awaiting their Elimination Challenge.

They were taken to Moon Run Ranch, which was hosting the Snowmass Rodeo Riders annual get together, and the cheftestants were going to cater it.

Because she won the Quickfire Challenge Casey had the advantage of being the only one allowed to use her ingredients that she brought from home. They were also told that instead of two chefs being sent home, there would only be one eliminated, due to the incredible amount of talent this season has brought.

The chefs had to create an entrée enough for at least 45 cowboys and cowgirls, which would be interesting because, let's get real here, who knows what rodeo riders eat?

As they entered the kitchen, the cheftestants found out they'd be serving elk for the riders.

"It's just so boring," said Hung, disappointed with the rodeo riders' food preference.

With three hours to cook elk, which, according to Dale, takes about 10-12 hours to normally cook, the chefs were on the roll, cooking to win.

While some of the chefs were confident and knowledgeable about the Midwest meat, others found themselves lost on just how to turn elk into something delicious.

Though Dale's original plan didn't work out, his back up plan pulled through. He was declared winner of the Elimination Challenge this week.

Brian's dishes in both challenges were simply sub-par, and the finale is just not the time for mess-ups. He was asked to pack his knives and go home.

A few last words from Brian brought tears to Casey and Hung's eyes, or were they just happy to be moving on?

"I've enjoyed the entire ride," Brian reminisced. "I've cooked great dishes, I've made friends, maybe I'll be celebrated when I get back."

PEBBLE BEACH, Calif., Sept. 12 /PRNewswire/ -- Pebble Beach, the iconic coastal resort and home to legendary golf, equestrian and classic-car events, is poised to play host to another world-class experience: Pebble Beach Food & Wine, making its debut March 27 - 30, 2008.
Envisioned as the premier epicurean event on the West Coast, the four-day celebration will bring together 35 of today's most prominent chefs and 200 acclaimed wineries from around the world to entertain guests with an array of activities. Events will include once-in-a-lifetime wine-pairing dinners, cooking demonstrations, vertical tastings from some of the world's top producers, a sommelier challenge with blind tastings by master sommeliers, and a rare-wine auction and dinner. Activities will take place at venues throughout the award-winning Pebble Beach Resorts, located along scenic 17-Mile Drive overlooking the Pacific Ocean.
The event is a collaboration between Pebble Beach Resorts and the team of David Bernahl, a California luxury retail entrepreneur and food and wine enthusiast, and Robert Weakley, former food and beverage director at the Highlands Inn Park Hyatt Carmel and the former director of the Masters of Food & Wine.
"Pebble Beach Food & Wine will raise the concept of a culinary event to an entirely new level," said Cody Plott, President and Chief Operating Officer, Pebble Beach Company. "The combination of world-class culinary talent, range of activities and the unparalleled coastal setting of Pebble Beach will make this event unique in the culinary world."
"This will be an event of many 'firsts,'" said David Bernahl, Co-Founder and Vice President, Coastal Luxury Management. "No other culinary event of this scale offers the dining opportunities, tasting experiences and interaction that will be available at Pebble Beach Food & Wine. We are delighted to partner with Pebble Beach to create what will be an annual event drawing food and wine lovers from around the world to this very special place."
The Chefs
Pebble Beach Food & Wine will bring together some of the most important names in the culinary world to not only lead cooking demonstrations all weekend long, but also to join together in presenting an array of exquisite meals. Culinary "dream teams" will create multi-course lunches and dinners, such as an exclusive, rare wine auction dinner prepared by Michelin-starred chefs Thomas Keller, Eric Ripert, Alain Passard, David Kinch and Claire Clark, pastry chef at The French Laundry. Chefs participating in Pebble Beach Food & Wine include:
-- Ted Allen, "Queer Eye for the Straight Guy"
-- Mark Ayers, Pacific's Edge
-- Andrew Carmellini, A Voce
-- Claire Clark, The French Laundry
-- Tom Colicchio, Craft, "Top Chef"
-- Cat Cora, "Iron Chef"
-- Gary Danko, Gary Danko
-- Gina DePalma, BaBBo
-- Patrick DuRant, Stillwater Bar & Grill
-- Todd English, Olives
-- Mark Frasier, Arrows
-- George Fritzsche, Pacific's Edge
-- Clark Gaier, Arrows
-- Michael Ginor, Hudson Valley Foie Gras
-- Joel Huff, Silks
-- John Hui, Pebble Beach Resorts
-- Daniel Humm, Eleven Madison Park
-- Jean Joho, Everest
-- Hubert Keller, Fleur de Lys
-- Thomas Keller, The French Laundry, Bouchon, Per Se
-- David Kinch, Manresa
-- Belinda Leong, Gary Danko
-- Walter Manzke, Bastide
-- Mark Miller, Coyote Cafe
-- Michael Mina, Michael Mina Group
-- Arturo Moscoso, Peppoli
-- Alain Passard, L'Arpege
-- Claudine Pepin, Jacques Pepin, Inc
-- Jacques Pepin, Jacques Pepin, Inc
-- Charles Phan, The Slanted Door
-- Ressul Rassallat, Club XIX
-- Michel Richard, Citronelle
-- Eric Ripert, Le Bernardin
-- Yoichi Saito, Roy's at Pebble Beach
-- Susan Spicer, Bayona, HerbSaint
-- Ben Spungin, Marinus
-- Cal Stamenov, Marinus
-- R. Kent Torrey, Carmel Cheese Shop
-- Charlie Trotter, Charlie Trotter's
-- Rick Tramonto, TRU
-- Ming Tsai, Blue Ginger
-- Roy Yamaguchi, Roy's

The Wineries

Wine aficionados will recognize the wineries pouring at Pebble Beach Food & Wine as among the very best Old and New World producers. Two hundred
jury-selected winemakers will interact with guests in a variety of settings that will include 20 different tastings of rare vintages; two Grand Tasting events offering more than 300 wines paired with hors d'oeuvres prepared by leading chefs; wine-pairing luncheons and five-course wine-pairing dinners, one of which will feature a live auction of rare wines. Guests also will be able to learn tasting techniques at an interactive "Sommelier Challenge," where a panel of master sommeliers will blind-taste wines along with the audience. A sample list of participating wineries includes:
-- Marchesi Antinori
-- Barbour Vineyards
-- Bergstrom Winery
-- Bernardus Winery
-- Chappellet Winery
-- Dr. Loosen
-- Far Niente Winery
-- Jones Family Vineyards
-- Jorge Ordonez Wines
-- Kosta Browne Winery
-- Marston Family Vineyard
-- Morgan Winery
-- Paradigm Winery
-- Peter Michael
-- Pisoni Estate
-- Pride Mountain Vineyards
-- Revana Family Vineyards
-- Roar Wines
-- Robert Biale Vineyards
-- Schweiger Vineyards
-- Screaming Eagle
-- Shea Family Vineyards
-- Sherwin Family Vineyards
-- Silver Oak Cellars
-- Spring Mountain Vineyard
-- Talbott Vineyards
-- Veuve Clicquot Ponsardin


About Pebble Beach Company:
Pebble Beach Company, headquartered in Pebble Beach, Calif., owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero. The company also operates four renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay and Del Monte Golf Course. Its other famed properties include the scenic 17-Mile Drive and The Spa at Pebble Beach, and it annually hosts premier events such as the Pebble Beach Concours d'Elegance, the AT&T Pebble Beach National Pro-Am, the Callaway Golf Pebble Beach Invitational and the Walmart First Tee Open at Pebble Beach. Site of the 2010 U.S. Open, Pebble Beach Golf Links has hosted four U.S. Opens, four U.S. Amateurs, one PGA Championship, and numerous other tournaments.
**Photography available upon request.
Pebble Beach Resorts