Top Chef: All Stars, Dale Talde
With three elimination wins and four Quickfire wins — the most of anyone on Top Chef: All-Stars so far — Dale Talde seemed like a shoo-in for the finale. Unfortunately, the Season 4 alum came up short yet again, this time getting the boot for his amberjack stew with undercooked potatoes and mustard-y croutons. See what the New York-based chef, who works at Buddakan, has to say about his "ill-conceived" dish, taking anger management classes, and if Mike really "stole" Richard's chicken oyster idea.
A late-night endurance challenge at Target was not what the doctor ordered for Top Chef: All-Stars' Angelo Sosa. Exhausted and suffering from "palate fatigue," the New York-based chef — who was sick in last season's finale and joined All-Stars two weeks later — got the boot this week for over-salting his baked potato soup.
Find out why the Season 7 runner-up added salt and bacon to his dish, if he too made a weepy speech at Judges' Table, and why he is not a saboteur.
Top Chef's Fabio: "Everybody's a sore loser"
The judges said your soup was inedible, which is the kiss of death. Were you aware that it was so over-salted?
Angelo Sosa: No, to be honest, cooking ...
On this week's long-awaited Top Chef Restaurant Wars challenge, two teams were tasked with conceiving and operating an eatery with a compelling theme. But as important as it is for teammates to form a united front in order to successfully pull off the challenge, Marcel Vigneron's team "Etch" wasn't very open to following his direction. Ultimately, the Top Chef villain was sent packing, but was he sabotaged? See why the foam fanatic thinks Mike Isabella played a role in his elimination and what he really thought about the team that he hand-selected. ...
Looking for a way to spice up your holiday feast? Who better to offer cooking advice than the contestants of Top Chef All-Stars. Add an Asian twist to your Turkey Day with Angelo Sosa's Peking Turkey recipe. Or maybe Mike Isabella's 40-minute, deep-fried turkey is more your style. Then there's Carla Hall's sriracha sweet potatoes, which as she says, really pump up the heat and make the dish more savory than sweet. But Dale Talde's is probably the easiest of them all: White Castle Stuffing. "Just chop up the burgers and put them into the bird," he says. "'Cuz that's how I roll."
Check it all out in the video after the jump.