Wednesday, October 14, 2009

The chefs work in conjunction with Food & Wine magazine to host one of Palmer’s famous Pigs and Pinot events.
In the eighth episode of Top Chef: Las Vegas, the chefs arrive at guest judge Charlie Palmer’s Aureole restaurant at Mandalay Bay Resort and Casino, where the wine supply is never-ending. They must work in conjunction with Food & Wine magazine to host one of Palmer’s famous Pigs and Pinot events.








Ash, Quickfire
Chilled Cucumber Soup with Creme Fraiche, Crab and Red Pepper


Bryan, Quickfire
Seared Rib Eye with Pickled Onion, Sauteed Mushrooms and Chile Peppers


Eli, Quickfire Winner
Potato Clam Salad with Fennel, Celery, and White Truffle Sauce



Michael V.
Root Beer Braised Pork Cheek, 2006 Gunvalson Pinot Noir


Kevin - Elimination Winner
Pork Leg Pate, 2006 Sokol Blosser Dundee Hills Pinot Noir



Pack your Knives & GO !!
Ash

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TOP CHEF
Bravo's TOP CHEF website

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