Interview with Michelle Bernstein - now why can't I ever remember her ACTUAL last name? Beard is a totally different chef. . .

We'll have to see how it goes, but I think I'd have a similar reaction to Dave. At least, I've been having them in my living room.

You might have. I might have. I've done so myself in my living room, too. But as a black woman, I get my hackles up when I see it on a reality TV show because it is such a pervasive image. The Cirie's are few and far between while the Alicia's and Omorosa's and Tiffani's(ANTM) and so on and so forth are multitude. It is a shame. And perhaps Sherea shouldn't have to shoulder the burden of "All black women are not neck poppers." But that's the way it is. Her going off on Dave may be satisfying on some level, but on another level it reinforces every preconceived notion of some jackass who's watched too many episodes where Marla Gibbs went off on Sherman Helmsley on The Jeffersons.

Also, I had the sense that she was gonna be a neck poppin' mama before last night. She already went left on Dave at the last tribal council and she's had stank attitude since she got to camp in her inappropriate heels. I know a part of it is just what they chose to show, but there it is all the same.

OK, I realize - after a moment - that you're talking about a chef, but when I read "Todd - can't stand him" it bothers me. sniff

How could I not stand Toddson? It's unpossible.

Not the place, I know, but I'm watching Pushing Daisies and it is the most adorablest thing I've ever seen. I want a piemaker of my own.

I wonder if I can make this crossover with something on Food Network so that I can be almost on topic.

There's pie involved! It's already on topic! I think we should start a secret campaign to post, relevantly, about Pushing Daisies in every thread. (Kidding! Really! Please don't!) But hee.

Caught up on Survivor and Top Chef!

Man, poor Casey. I wonder how much of that was the altitude and how much was just nerves. At least she was gracious about it at judges' table - so many contestants in her position would have gotten angry and defensive, but she held up her head and didn't make excuses. Good for her.

And good for Hung, you know? The molten chocolate cake thing was so him. I wonder if he understands how funny it is to the judges when he pulls out his Best of the 80's mix tape o' last minute recipes? I mean...molten chocolate cake! Awesome.

One thing this group did learn from past seasons - nobody attempted any duos of anything. Whew!

As for Survivor, I'm liking this season a lot. Was kind of shocked to see Leslie go over Courtney, but it's kind of cool to see people thinking "We should keep her because she's weak and annoying" this early in the game. (Cool in a strategy sense. Not cool in a "Courtney is still on my TV" sense.)

Todd shouldn't worry about the big brawny guys after the merge. That much muscle needs protein to sustain itself, and they're not going to be eating enough of it to keep up that bulk. If he makes it that far, Todd will be the healthiest guy on the beach by day 30.

Fleur de Lys report:

I am currently on a foie gras high, particularly since there was a Hubert Keller sighting (in that, I almost ran into him coming out of the bathroom.) Sadly, I processed that fact only after moving by him to get back to my table. Doh!! Although I have to agree with my friend, who said he looked more liked a homeless man than a "Top Chef".

The restaurant is a beautiful space. Very warm and cozy. The whole room is enveloped in fabric and the ceiling is a tent of fabric. The service was stellar, if a bit overwhelming since a different server/sommelier came to explain every dish and wine.

I started with a duo of Hudson Valley foie gras. I loved the seared duck burger with foie gras on a brioche bun. I was not really a fan of the baked dish of fois gras, truffles, and potatoes. Why? Because, for some reason, they added shitake mushrooms—to truffles and foie gras! Wrong wrong wrong. (Wine: a lovely Ste Croix du Mont).

My main course was quail stuffed with ris de veau, spinach, pine nuts and served with roasted parsnips, baby leeks, and foie gras. Heaven! (Wine: a light Sonoma syrah).

My sort-of final course was a selection of five artisanal cheeses including a great chevre and roquefort (Wine: porto). After we were finished, they learned it was my birthday and brought what can only be described as a deconstructed canoli, with a candle inside of the thin wafer shell. So I also had dessert. One of my friends had the vegetarian tasting, which he was very impressed with.

On top of the fabulous meal, we began the evening with amazing drinks (I had cucumber gimlets) in the Library at Bourbon and Branch aka Buffista bar heaven. The bar is unmarked. You buzz at the door and give the password “books” (i.e., I don’t have a dinner reservation but please let me go back into the bar). Someone then leads you through the restaurant to a swival bookcase/door and into a dark book-lined room.

So much fun. And now, off to bed.

X-posted with Natter.

Alton Brown talks about Next Iron Chef - I totally missed the premiere.

Did you guys watch? I heard from a friend that it was good.

I'm watching as we speak -- it's lots of fun, and they've got some serious talent. (Although that makes me more bitter than ever about how little Food Network programming involves actual skill with food.)

eta: They're doing a rebroadcast Thursday at 9 and midnight ET, if those times work for you.

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Michelin has just announced its third annual New York City restaurant ratings. Jean Georges, Le Bernardin and Per Se remained the city’s only restaurants with three Michelin stars. (Alain Ducasse at the Essex House was among them the first year, before it closed.)

Gordon Ramsay at the London joined Bouley, Daniel, Del Posto and Masa among the two stars restaurants, along with Picholine, which had previously had one star.