One thing you can say about NBC’s “The Biggest Loser,” they do like to shake things up and keep viewers interested. Last night’s Season 10 premiere was no exception, as they changed the way that they choose contestants. The theme this season is “pay it forward,” so they had various contestants from past seasons involved as host Alison Sweeney and trainers Jillian Michaels and Bob Harper traveled to seven different cities to choose their players this season.
Last night was the season finale of “Top Chef: DC,” and the outcome was a bit of a surprise, maybe shocking to many of you. The three finalists–Kevin, Ed and Angelo–had to create a four-course meal for a bunch of celebrity diners that included Dana Cowin from Food & Wine Magazine and David Chang. There had to be a vegetable dish, a fish dish, a meat dish and a dessert. Each chef would have a sous chef–a winner from a previous season. Ed was paired with Ilan Hall from Season 2, Hung Huynh from Season 3 with Angelo, and Kevin with Michael Voltaggio from last season (the two have worked together before).
It’s hard to believe we’re already at the season’s end of “Top Chef DC,” but we are. The final four squared off last night in Singapore and went from four down to three.
(Please note in photo above that “Top Chef” won a well-deserved Emmy a few weeks back for best reality show, beating out “The Amazing Race.”)
After the four chef-testants–Angelo, Kelly, Kevin and Ed–arrived in the “market” area of Singapore, they were enjoying the different foods and then of course came across host Padma Lakshmi, who introduced them to food authority Seetoh. They had to cook a street food dish that kept in mind the flavors of Singapore for Seethoh and Padma and this was a high stakes quick fire challenge–the winner would have immunity, therefore securing a spot in the finale automatically. Wow.
We have secured another interview with a judge from Food Network’s hit show, “Chopped.” Amanda Freitag, who is a frequent judge on the show, is one of the judges for the current round of “Chopped Champions,” which began last Tuesday. The show, which pits winners of the regular show from the past few seasons, continues tonight and the five-week event concludes September 28 with a finale of the previous four winners. Anyway, here is our chat with Amanda Freitag:
Premium Hollywood: So what did you notice about the level of skill from the chefs in the “Chopped Champions” round as opposed to just the show “Chopped?”
Amanda Freitag: I noticed that the food was much more complex and the flavors were at a higher level.
“Top Chef DC” is rolling right along, and last night the remaining five chef-testants became the Final Four. But they’re not going to finish this thing in DC, they are crossing the Atlantic (or Pacific) to Singapore, a country that has become a mecca for foodies.
But first, there would be an elimination, and before that, a quick fire. This week’s quick fire was a wine pairing challenge, with Dana Lovin from Food & Wine Magazine being the guest judge. Tiffany paired a Shiraz with beef tenderloin and a risotto; Kevin was going to make braised pork belly, but it wasn’t cooking fast enough in the pressure cooker, so he changed it up to quail–not exactly something that goes with red wine; Angelo made a foie gras; Kelly a wild boar tenderloin with blue cheese foam; and Ed a grilled ribeye with mushroom ragu to go with a deep red wine.
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