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Cooking Dinner with Jonathan Waxman


Jonathan Waxman, the successful owner of Barbuto in New York City, talks about his newly released cookbook. Called Italian, My Way, it’s filled with approachable and delicious recipes to make at home for both weeknight meals and special occasions. Learn how he balances cooking for his kids, wife, and himself, why he decided to have black and white photographs, and more.

Since your cookbook includes many recipes meant to be cooked at home, I think it would be interesting to know how dinner is made at your household. Who shops for the ingredients? Do you plan the meals ahead of time?

My wife and I have a pact. I’m not allowed to clean up, because I do a bad job at it. She’s been relenting lately because I’ve been getting better. She goes to the farmers market twice a week, obviously this time of year doesn’t work, but starting around the middle of April until almost the end of the year, and fills the fridge and the whole counter. And she lets me cook what I want to cook. And that’s how we work it. Sometimes she calls ahead and does what she wants to do. She doesn’t ask me what I want to buy and it’s kind of funny because we don’t really communicate on what she buys. I just cook with what’s there.

How do you balance making meals for yourself and your kids?

We have what we call the à la carte menu at the Waxman house. We have three kids, my wife and I, so there are five different voices screaming something different about what they want to eat, plus the cat. Like this morning, one of my sons had bacon and a buttered English muffin. The other one had a farm fresh green egg fried sunny side up on toast with sausage. It’s a complete toss up on who eats what. Like last night for dinner, the one who never eats anything asked for lamb chops and was nibbling on the bone for 25 minutes.

For the cookbook and many of the dishes served at Barbuto, how do you come up with them? Do you test them out on your friends or family first? Or at the restaurant?

It’s kind of a good combination of both. A lot of the recipes from the book are things that we cook at home, that’s why we thought they’d work well. Barbuto is, let’s face it, an uncomplicated restaurant so a lot of what I do at home translates to the restaurant. We meant for the book to be user-friendly, and we didn’t want to complicate it with too many ingredients or garnishes, and there’s very little cream and butter in the book. It’s the kind of cooking that I call the quasi-Italian style or my way.


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


Potato Gnocchi Recipe

Meet the Chefs:

Graham Elliot Bowles, youngest 4 star chef in America: www.grahamelliot.com

Jonathan Waxman, chef/owner of Barbuto in New York City: www.jonathanwaxman.com

Ludo Lefebvre, chef-owner of LudoBites, a guerilla style pop-up restaurant event: www.ludolefebvre.com

Mark Peel, executive chef and owner of Campanile restaurant: www.campanilerestaurant.com

Rick Moonen, chef/ owner of RM Seafood: www.rickmoonen.com

Wylie Dufresne, chef/ owner of wd-50: www.wd-50.com

This week’s episode of Top Chef Masters brought back the chefs from season one and they did not disappoint. Straight out of the gate we had some old rivalries resurfacing between Graham Elliot Bowles and Wylie Dufrense, and some new ones brewing between Ludo Lefebvre and Rick Moonen, actually with Ludo and everyone else. This could get messy.

The quickfire challenge was an exercise in shameless promotion for The Housewives of Orange County and Stolichnaya Vodka. The chefs had to prepare a dish to compliment different cocktails. They really churned out some nice dishes but sadly, the housewives had no idea what they were talking about. Thankfully, Gael Greene was there to offer a real opinion. The housewives were more concerned with calorie count than the food itself. One of them asked if the dessert contained frozen yogurt because she was on Weight Watchers. Foodies all over America rolled their eyes in unison. The housewives were hard to watch as judges.

Meanwhile, the food was beautiful. The winning dish was Jonathan Waxman’s pork tenderloin and poblano stuffed shrimp with avocado butter which was paired with a Lemongrass mojito. Amazingly, he pulled off the dish in 20 minutes. The other chefs raced around the kitchen while Waxman hung out sipping a mojito. Gotta love it.

Jonathan Waxman may be my new favorite.

In the elimination challenge, the chefs had to reinvent traditional pub food into dishes they’d want to serve in their own restaurants. Once again, with zen-like calmness, Jonathan Waxman pulled off a win with the most beautiful version of shepard’s pie I have ever seen. If you’ve ever had a shepard’s pie in a pub in the UK, it’s normally a solid, dry mass of mashed potatoes atop a sometimes unrecognizable stew. Waxman stewed some vegetables, made amazing lamb chops, and topped it with what looked more like a mashed potato sauce than actual mashed potatoes. It was absolutely sublime.

This so far has been my favorite group of chefs. They all have strong personalities and points of view that are tangible in their cooking. A new favorite may be emerging for me with Jonathan Waxman. I loved how the other chefs referred to him as Chef Obi Wan (but that might be the Star Wars geek in me shining through). Rick Moonen, the other chef who will be moving forward to the Champions Round, is a touch too cocky, but being from Queens, like me, he gets my stamp of approval.

Did you catch this week’s episode? Let me know what you think!

Need to catch up? Read about episode one and episode two.

TOP CHEF: MASTERS -- Pictured: (l-r) Wylie Dufresne, Ludo Lefebvre, Graham Elliot Bowles, Rick Moonen, Jonathan Waxman, Mark Peel -- Bravo Photo: Jaimie Trueblood

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Kelly Choi, Gael Greene, Lynne Curtin, Alexis Bellino, Tamra Barney -- Photo by: Isabella Vosmikova/Bravo

TOP CHEF MASTERS -- "Pub Food" Episode 203 -- Pictured: (l-r) Ludo Lefebvre, Rick Moonen, Jonathan Waxman, Wylie Dufresne, Mark Peel -- Photo by: Isabella Vosmikova/Bravo


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