New recipes

'Top Chef Seattle' Announced, Plus the Chef Lineup

'Top Chef Seattle' Announced, Plus the Chef Lineup

Emeril Lagasse and Wolfgang Puck will join the judge's table in the 10th season

As Eater has been consistently pointing out, the new season of Top Chef seemed to be Seattle-oriented, and now Bravo confirms that the show will be based in the Pacific Northwest.

Today, the network announced the chef lineup for the Seattle season, noting that Tom Colicchio, Padma Lakshmi, Hugh Acheson, and Gail Simmons will return as judges in the 10th season of the competitive cooking series, but will be joined by Emeril Lagasse and Wolfgang Puck as well.

The cheftestants list is long, so here are the highlights. There are chefs born in Japan and Brazil; others with experience at high-end restaurants like The French Laundry, Chez Panisse, Alinea, and Bouchon; a personal chef; another who has worked at Disneyworld and comes from Hawaii; and even Tina Bourbeau, the executive chef and senior director of research and development for Fresh Direct (which is actually a genius marketing move, if that's what it is). Check out the full lineup over on Bravo; the season premieres Nov. 7.

10 Black Chefs and Sommeliers Shaping the Culinary World

When calls for diversity in the restaurant industry rang loudly in 2020, a number of talented Black chefs and sommeliers who have been honing their skills and passion for years finally got some well-deserved and overdue recognition. The Black diaspora’s culinary traditions impact nearly every corner of the world, from the jollof rice of West Africa to the fiery pepper sauces of the Caribbean to the collard greens and gumbo of the American south. These recipes represent a story of survival and adaptability, and Black chefs today continue to be at the forefront of a legacy of ingenuity in the kitchen.

With the onset of the pandemic in 2020, many chefs invited people to enjoy their inventive approach to dining through special menu collaborations, outdoor dining, themed fundraisers, and social media — where they shared their stories, recipes, and favorite pours.

Just as food and drink represent every region of the world, so do these chefs and their commitment to their craft. Here are ten outstanding Black chefs and sommeliers to follow.

Anthony Caldwell

Anthony Caldwell’s story is a testimony to perseverance. The chef overcame addiction and incarceration, made a commitment to attend culinary school, and in 2020, opened 50Kitchen , a Southern American and Asian fusion restaurant in Dorchester, MA. Caldwell first learned to cook in prison, and, aft er his release, was offered an opportunity to work in the kitchen as a prep and line cook at Legal Sea Foods in Chestnut Hill, then moved on to work in kitchens at MIT and Harvard, as sous chef and personal caterer. 50Kitchen is a counter-service restaurant serving dishes that include jambalaya-filled egg rolls with a spicy gumbo dipping sauce and a smoked brisket banh mi. The restaurant’s motto is “beautiful food for beautiful people,” and Caldwell aims to give back to the same community that provided the often hard but necessary lessons needed to propel his vision forward in the culinary world.

Douglass Williams

At Boston’s MIDA restaurant , chef Douglass Williams is well-known for his precision in pasta making, so much so that it landed him a spot on Food & Wine ’s 10 Best New Chefs of 2020 list. When he was diagnosed with Crohn’s disease at age 16, Williams’s relationship with food became a journey of curiosity and healing. That drive to redefine his complicated relationship with food led Williams to become the only Black chef -owner in Boston fine dining at MIDA, with a menu that features traditional Italian dishes such as gnocchi cacio e pepe and bucatini amatriciana. Next he’s set to open a new restaurant in Boston’s Newton neighborhood in spring 2021, an open-kitchen concept for diners to see his pasta making skills first-hand.

Edouardo Jordan

Edouardo Jordan is a two-time James Beard Award-winning chef based in Seattle. He credits his Southern upbringing, centered around large family dinners, as the spark that kicked off his culinary career. Jordan graduated from Le Cordon Bleu cooking school in Orlando before apprenticing at famed Napa Valley French fine dining restaurant The French Laundry where working the meat station inspired him to travel to Italy to learn about salumi making. With his newfound knowledge, Jordan opened Seattle’s Salare in 2015, with a menu inspired by his Southern roots and French and Italian training. That same year, he won Eater’s Seattle Chef of the Year title. In 2017, Jordan opened the Southern food-focused Junebaby, which won Best New Restaurant at the 2018 James Beard Awards and earned him three stars from The New York Times .

Gregory Gourdet

Gregory Gourdet | Photo Credit: Nicolle Clemetson/Departure

Portland chef, Top Chef contestant, and James Beard Awards nominee Gregory Gourdet brings the flavors of his beloved Haiti to the Pacific Northwest with his current pop-up Kann Winter Village. The heated yurt experience serves as a preview to his forthcoming brick and mortar restaurant, Kann. Here, diners can indulge in slow- cooked, family-style meals such as a whole duck braised in tomato, habanero, and thyme, then cooked for three hours in duck fat. Kann pays tribute to Gourdet’s memory of merchants in Haiti who sell sugarcane ou tof barrels, and in all of his endeavors, he hopes to introduce the soulful cuisine of Haiti to palat es around the country. This spring, Gourdet’s book Everyone’s Table Cookbook will be released and features recipes such as Haitian spice pineapple upside down cake and fresh takes on produce like charred cabbage.

Kwame Onwuachi

Kwame Onwuachi | Credit: Scott Suchman

Kwame Onwuachi made a lasting impression on taste buds and critics with his D.C. restaurant Kith & Kin, which landed him the James Beard Award for Rising Star Chef in 2019. The Afro-Caribbean menu at Kith & Kin received accolades for its exploration of dishes that highlighted his family’s roots in Nigeria, Jamaica, Trinidad, and New Orleans. Last year, Onwuachi announced that he would be leaving now-closed Kith & Kin to pursue opening a restaurant of his own. His memoir, Notes From a Young Black Chef , recounts his journey from the Bronx apartment where he was raised to restaurant kitchens throughout the world.

Mariya Russell

Mariya Russell made headlines in the culinary world in 2019 as the first Black female chef to receive a Michelin star at Chicago’s Kikkō . At this 10-seat bar in Chicago’s West Loop, Russell served Japanese-inspired dishes such as tofu topped with green almonds and fried bonito flakes to an always-full house. She began her culinary career with technical classes at her high school, then enrolled at the Cooking and Hospitality Institute of Chicago, where she graduated in 2008. Russell recently left her role as chef de cuisine at both Kikkō and the upstairs cocktail den, Kumiko , to pursue her passions and rest with a move to Hawaii. Currently, Russell is working on launching a site that will teach children and adults how to cook.

Mashama Bailey

Mashama Bailey is executive chef and partner at The Grey restaurant in Savannah, where she puts her own spin on the coastal bounty of the region with dishes such as

pickled oysters and rice middlins (grits) with butternut squash and sunchokes. In 2019, the New York native was awarded a James Beard Award as Best Chef: Southeast. She has also been featured on Netflix’s acclaimed documentary series Chef’s Table . Her recently released book, Black, White, and The Grey , is co-authored with The Grey’s managing partner John Morisano and tells the story of their unlikely meeting and commitment to creating environments that would encourage people to talk about race, gender, class, and culture.

Nina Compton

Nina Compton | Photo Credit: Danny Culbert/Nina Compton

Nina Compton is a St. Lucia-born chef who owns two restaurants in New Orleans, Compère Lapin and Bywater American Bistro . The James Beard Award winner became a household name when she won runner-up and fan favorite on Top Chef in 2014. At her restaurants , Compton draws on the cultural harmonies between her Caribbean roots and New Orleans’s diverse cuisine to create dishes such as curry goat, cassava dumplings, and spicy Creole shrimp hush puppies. Compton continues to be a strong advocate of stimulus relief for independent restaurants and bar workers affected by the pandemic. On her Instagram page, she shares her collaborations with chefs and glimpses of what recipes she’s whipping up next in the kitchen.

Exclusive: 'Top Chef Masters' season 2 competing chef lineup

Image Credit: Kelsey McNeal/BravoChicago chef Tony Mantuano, New York’s David Burke, and Los Angeles’ Susan Feniger are among the 22 renowned chefs set to compete on the upcoming second season of Bravo’s Top Chef Masters. The lineup also includes six returning chefs from season 1: Graham Elliot Bowles, Wylie Dufresne, Ludo Lefebvre, Rick Moonen, Mark Peel, and Jonathan Waxman.

Top Chef‘s Gail Simmons will serve as a regular judge along with returning TCM judges Gael Greene, James Oseland, and Jay Rayner, and Kelly Choi (pictured) will return as host. Season 2 guest stars and judges will include Mekhi Phifer, Matt Groening, Hank Azaria, Andrew Zimmerman, Jason Lezak, Lynne Curtin, Alexis Bellino, Tamra Barney, and the cast of Modern Family.

The second season of Top Chef Masters premieres April 7 at 11 p.m. ET/PT before moving to its regular slot at 10 p.m. on April 14.

The complete list of Top Chef Masters season 2’s 22 competing chefs:

Jody Adams – Rialto Restaurant, Cambridge, Mass.

Govind Armstrong – 8 oz Burger Bar, Los Angeles, Calif.

Graham Elliot Bowles – Graham Elliot Restaurant, Chicago, Ill. *

Jimmy Bradley – The Red Cat, New York, N.Y.

David Burke – David Burke Townhouse, New York, N.Y.

Susan Feniger – Street, Los Angeles, Calif.

Debbie Gold – The American Restaurant, Kansas City, Mo.

Carmen Gonzalez – Chef Consultant, New York, N.Y.

Maria Hines – Tilth, Seattle, Wash.

Susur Lee – Madeline’s, Toronto, Canada

Ludo Lefebvre – Ludo Bites, Los Angeles, Calif. *

Tony Mantuano – Spiaggia, Chicago, Ill.

Rick Moonen – Rick Moonen’s RM Seafood at Mandalay Bay, Las Vegas, Nev. *


Top Chef: Charleston features a cast of 16 chefs, consisting of half newcomers and half returnees. [1] [5]

New contestants Edit

Name [1] Hometown Current Residence
Silvia Barban Castronno, Varese, Italy Brooklyn, New York
Emily Hahn Lynchburg, Virginia Charleston, South Carolina
Jamie Lynch Rochester, New York Charlotte, North Carolina
Annie Pettry Asheville, North Carolina Louisville, Kentucky
Sylva Senat Port-au-Prince, Haiti Philadelphia, Pennsylvania
BJ Smith South Bend, Indiana Portland, Oregon
Jim Smith Troy, Alabama Montgomery, Alabama
Gerald Sombright St. Louis, Missouri Marco Island, Florida

Jim Smith returned for Top Chef: Kentucky, competing in the Last Chance Kitchen. [6] Jamie Lynch returned for Top Chef: All-Stars L.A. [7]

Returning contestants Edit

Name [5] Hometown Current Residence Season
Amanda Baumgarten Los Angeles, California Chicago, Illinois Season 7
Shirley Chung Beijing, China Irvine, California Season 11
Sheldon Simeon Hilo, Hawaii Maui, Hawaii Season 10
Sam Talbot Charlotte, North Carolina Brooklyn, New York Season 2
Katsuji Tanabe Mexico City, Mexico Los Angeles, California Season 12
John Tesar New York, New York Dallas, Texas Season 10
Casey Thompson Cedar Hill, Texas Napa Valley, California Season 3, 8
Brooke Williamson Los Angeles, California Los Angeles, California Season 10
Episode # 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Quickfire Challenge
Sheldon Casey Brooke Jamie Jamie N/A Brooke 1 Sheldon 1 Sheldon 1 Brooke 1 Brooke 1 N/A
Contestant Elimination Challenge Results
12 Silvia IN LOW LOW OUT
14 Sam IN OUT
15 Annie OUT
16 Gerald OUT 2

^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge.
^Note 2 : Gerald lost the Sudden Death Quickfire Challenge and was eliminated.
^Note 3 : Jim lost the Sudden Death Quickfire Challenge and was eliminated.
^Note 4 : Feeling that his dish contributed the most to his team's loss, Jamie voluntarily forfeited his immunity, resulting in his elimination.
^Note 5 : Casey lost the Sudden Death Quickfire Challenge and was eliminated.
^Note 6 : Brooke won Last Chance Kitchen and returned to the competition.

Sudden Death Quickfire Challenge: The contestants competed in two different groups. The eight new chefs had to cook as many dishes as possible within one hour using a whole chicken, while the eight returning chefs had to create their own version of shrimp and grits. The winners of each group received immunity from elimination.

  • WINNERS: Brooke (Shrimp Scotch Egg & Grits with Lemon Fennel Salad & Espelette Pepper) and Jim (Fried Chicken Innards with Aioli, Bitter Lettuces & Strawberry Vinaigrette)
    • Sudden Death Cook-Off: Gerald and John, who made the judges' least favorite dishes, competed against each other in an oyster roast-themed cook-off. The loser was immediately eliminated from the competition.
      • WINNER: John (Cream-Poached Oysters with Truffle Butter, Hot Sauce & Shaved Truffle)
      • ELIMINATED: Gerald (Roasted Oysters with Thai-Style Mignonette & Tomato Compote)

      Elimination Challenge: The rookies and veterans were separated into two teams. Each team dined at the home of a local Charleston chef. They then had to create a family-style meal inspired by the home-cooked dishes served to them. The guest judges for the challenge included chefs Carrie Morey, BJ Dennis, Frank Lee, Sean Brock, Robert Stehling, Kevin Johnson, and Michelle Weaver.

      • WINNER: Casey (Collard Greens with Turnips, Coconut, Peanut, Crispy Chicken Skin, Bread Crumb & Smoked Trout Roe)
      • ELIMINATED: Annie (Tomato Tart with Smoked Tomato Vinaigrette, Tomato Salad, Candied Benne & Mint)

      Quickfire Challenge: The contestants, separated into two teams, competed in the traditional mise en place relay race. The tasks involved peeling and mincing garlic, dicing onions, turning artichokes, deveining shrimp, and shucking clams the first team to complete all five tasks could hit the opposing team's "pause button", forcing them to wait out a three-minute penalty. Once finished, each team then had to cook a dish using the prepped ingredients. The MVP from the winning team, designated by guest judge and Top Chef Masters winner Chris Cosentino, received immunity from elimination.

      Elimination Challenge: Working in the same teams, the chefs had to create a seven-course, progressive meal for the judges and a group of select Top Chef fans in addition, every dish had to highlight radishes. Each course was compared by the judges and guest diners in head-to-head battles. If the chef won the match-up, they earned their team one point. The first team to receive four points won the challenge. The chefs on the losing team who lost their head-to-head battles were eligible for elimination.

      • WINNER: Brooke (Purple Daikon Panna Cotta with Sour Pineapple Curd, White Chocolate Pop Rocks & Pineapple Black Radish Juice)
      • ELIMINATED: Sam (Radish Bánh Mì with Brioche & Crispy Chicken Skin)

      Quickfire Challenge: The chefs had to create dishes using a bizarre collection of tools and ingredients packaged within gift boxes, including a pressure cooker, Patrón tequila, pomegranate, chocolate pretzels, cloves, wasabi, squab, and a melon baller the winner received immunity from elimination. The guest judge for the challenge was Food & Wine editor-in-chief Nilou Motamed.

      • WINNER: Casey (Smoked Chili, Tequila & Squab Soup with Squash, Roasted Chili, Peanuts & Compressed Pineapple)

      Elimination Challenge: Split into pairs, the contestants had to create a meal based on the Feast of the Seven Fishes using "trash fish". Each pair was randomly assigned a trash fish through knife draw the types of fish included amberjack, mullet, tunny, blackbelly rosefish, barrel fish, triggerfish, and gray tilefish. As the winner of the Quickfire Challenge, Casey was able to work alone and choose the fish for her dish. The guest judge for the challenge was chef Mike Lata.

      • WINNER: Katsuji (Triggerfish with Chili Sauce, Fennel Purée, Bottarga & Garlic Breadcrumbs, Stewed Tomatoes)
      • ELIMINATED: BJ (Barrel Fish Brodo with Leeks, Kale, Cauliflower & Pane Carasau)

      Quickfire Challenge: The chefs walked into an empty Top Chef kitchen shortly thereafter, the challenge clock began to count down and the doors to the kitchen pantry opened. Without further instructions, the chefs had to surmise the challenge requirements based on the ingredients located in the pantry. Once time expired, Lakshmi returned to inform the contestants that the challenge was to create their own take on a biscuit the winner received immunity from elimination. The guest judge for the challenge was chef John Currence.

      Elimination Challenge: The chefs, split into three teams, had to work through the night to prepare a whole hog barbecue. Each team was required to serve their hog with either a vinegar or mustard-based sauce, as well as create three side dishes for their meal. The guest judges for the challenge were pitmaster Rodney Scott and country singer Darius Rucker.

      Quickfire Challenge: The chefs were tasked with creating vegetarian versions of traditional comfort foods. In addition, following the theme of health and physical activity, the contestants were allowed to grab only one ingredient or cooking utensil at a time, forcing them to run between the kitchen and pantry the winner received immunity from elimination. The guest judge for the challenge was U.S. Surgeon General Vivek Murthy.

      Elimination Challenge: The chefs created dishes paying homage to Edna Lewis, a pioneer of Southern cuisine. The luncheon was served at Middleton Place to a table of guest judges, including Alexander Smalls, Art Smith, BJ Dennis, Glenn Roberts, Irv Miller, Mashama Bailey, Nathalie Dupree, and Toni Tipton-Martin.

      • WINNER: Sylva (Skillet-Fried Snapper with Garden Vegetables & Vegetable Broth)
      • ELIMINATED: Amanda (Roast Duck with Sweet Potatoes, Dandelion Greens, Spiced Pecans & Balsamic Onions)

      Sudden Death Quickfire Challenge: The chefs had to create a dish using ingredients and cooking techniques inspired by the elements (earth, air, fire, or water) corresponding to their zodiac signs the winner received immunity from elimination. The guest judge for the challenge was chef Michael Cimarusti.

      • WINNER: Jamie (Fire: Dusted Lamb Chop with Fire-Roasted Pepper Salad & Toasted Cashew Jus)
        • Sudden Death Cook-Off: Emily, Jim, and Sylva, who made the judges' least favorite dishes, had to cook using the ingredients assigned to the earth element, which had not been used during the initial Quickfire Challenge. Before cooking, the participants had to agree upon a single dish to make for the judges they chose to prepare steak tartare. The loser was immediately eliminated from the competition.
          • ELIMINATED: Jim (Steak Tartare with Arugula Purée, Egg Yolk Purée, Lemon, Olive Oil & Chive)

          Elimination Challenge: The chefs, working in teams of three, hosted a pirate-themed party inspired by Blackbeard's exploits in Charleston. However, in order to collect ingredients, each team was given a map of the city which they had to use to find seven treasure chests, each filled with a choice of three ingredients the ingredients were available on a first-come, first-served basis. The teams were required to collect ingredients from all seven chests before they could return to the Top Chef kitchen and begin cooking.

          • WINNER: Shirley ("Crewman Stew" with Mussels, Roasted Bell Pepper, Farro & Bacon)
          • ELIMINATED: Jamie (Chicken Satay with Pickled Fennel & Orange Salad)
            • Note: Feeling responsible for his team's loss, Jamie opted to forfeit his immunity earned in the Quickfire Challenge. As a result, he was eliminated from the competition, sparing Emily.

            Elimination Challenge: The chefs competed in Top Chef 's traditional Restaurant Wars challenge. The contestants, split into two teams, were responsible for transforming an empty space into a fully functioning pop-up restaurant within 24 hours. Unlike past seasons, the teams took turns transforming the same space, serving their meals on two different days. The guest judges for the challenge were chef Daniel Humm and restaurateur Will Guidara.

            • Latitude: Brooke, Emily, Shirley, Sylva
              • First Course: Cured King Salmon with Pickled Kohlrabi, Marcona Almonds & Tiger Milk (Brooke) or Squid Ink Tagliatelle with Calamari, Lemon Bread Crumbs & Shrimp Butter (Emily)
              • Second Course: Snapper with Bone Broth, Chile de Árbol & Wild Mushrooms (Shirley) or Pan-Roasted Halibut with Fennel Dust, Mushroom Rice & Tomato Chutney (Sylva)
              • Third Course: Poppy Seed Buttermilk Cake with Miso Butterscotch, Pistachios & Blackberries (Emily) or Plum Wine Panna Cotta with Cherries, Toasted Cashews, Tarragon & Freeze-Dried Lychee (Shirley)
              • First Course: Sweet Potato Tamale with Charred Chili Onion Relish (Katsuji) or Crab "Pimento Cheese" with Benne Seed Cracker (John)
              • Second Course: Fried Green Tomato & Almond Gravy Beef Tongue with Green Olives & Tomatoes (Katsuji) or Acorn Squash Stew with Sorghum Cod & Eggplant Crumble (Sheldon)
              • Third Course: Blackberry Cobbler with Patrón Whipped Cream (Katsuji) or Strawberry Lemon Sorbet with Buttermilk Curd, Meringue & Roasted Strawberry (Casey)
                • WINNER: Brooke
                • ELIMINATED: Katsuji

                Quickfire Challenge: The chefs competed in a blindfolded taste test they had 5 minutes to identify as many ingredients as possible, out of a total of 20. Beginning with this episode, immunity was no longer awarded to the winner of the Quickfire Challenge. Instead, the winner received 14 cases of Terlato wine. The guest judge for the challenge was Top Chef: Las Vegas winner Michael Voltaggio.

                Elimination Challenge: The chefs drew inspiration from their favorite childhood memories to create dishes for the MUSC Shawn Jenkins Children's Hospital charity gala.

                • WINNER: Sylva (Island Beef "Lollipop" with Ground Rib Eye, Turmeric Potato & Truffle Jus)
                • ELIMINATED: Emily (Icebox Cake with Orange Bourbon Zabaione, Cherries, Hazelnuts & Cocoa Nib Mascarpone)

                Sudden Death Quickfire Challenge: After going on a shrimping trip with head judge Colicchio, the chefs had to create a dish using their freshly caught shrimp.

                • WINNER: Sheldon (Tomato Water-Poached Roe Shrimp with Smoked Pine, Yuzu, Radish & Sea Beans)
                  • Sudden Death Cook-Off: Casey, Shirley, and Sylva, who made the judges' least favorite dishes, had to create a dish using the bycatch from their shrimping trip. The loser was immediately eliminated from the competition.
                    • ELIMINATED: Casey (Charred Squid with Mushroom Soy Broth, Roasted Fennel, Poached Radish & Mirin)

                    Elimination Challenge: The chefs were tasked with making creative and whimsical breakfast and lunch mash-up dishes for a southern brunch. The guest judge for the challenge was pastry chef Dominique Ansel.

                    • WINNER: Shirley (Beef & Cheddar Dumpling with Bacon Tomato Jam)
                    • ELIMINATED: Sylva (Arctic Char Frittata with Morel Mushrooms, Beet Sabayon & Pancetta)

                    Quickfire Challenge: The chefs had to cook a dish while simultaneously giving instructions to a mystery partner, hidden behind a partition, on how to cook the same exact dish. The mystery partners were Brooke's sister Jessica, John's wife Tracy, Sheldon's wife Janice, and Shirley's husband Jimmy. The contestants were judged based on how closely both dishes resembled each other in terms of taste and presentation. The winner received $10,000 and a new sous-vide machine. The guest judge for the challenge was chef Michael Solomonov.

                    • WINNER: Sheldon (6-Minute Egg with Sautéed Mushrooms, Charred Onion & Brown Butter Grapefruit Sauce)

                    Elimination Challenge: The chefs prepared dishes that represented their journeys through Charleston. The winner received the honor of serving their dish and an accompanying menu at the James Beard House in New York City. The guest judges for the challenge included Top Chef Masters alumna Mary Sue Milliken and James Beard Award winners Michael Solomonov, Sean Brock, Ken Oringer, and Renee Erickson.

                    • WINNER: Sheldon (Carolina Gold Rice Chow Fun Noodle with Pork Belly, Okra, Annatto Seed & Turkey Broth)
                    • ELIMINATED: Brooke (Braised Pork Shoulder & Tenderloin with Smoked Island Sweets, Radish & Egg Yolk)

                    Quickfire Challenge: The three remaining chefs arrived at the Estadio Chivas in Guadalajara, Mexico for the final rounds of the competition. There, the winner of Last Chance Kitchen, Brooke, was reinstated. The four competitors had to cook dishes featuring goat, the team mascot for C.D. Guadalajara. The winner received $10,000 and an advantage in the Elimination Challenge. The guest judge for the challenge was chef Francisco Ruano.

                    Elimination Challenge: At the Patrón Hacienda, the chefs created dishes to pair with their own original margaritas using Patrón tequila. The dishes were expected to incorporate the sweet, salty, sour, and bitter notes of a margarita. To assist them with cooking and serving, the chefs were paired up with the four most recently eliminated contestants. As the winner of the Quickfire Challenge, Brooke was able to choose her own sous chef and assign her opponents' sous chefs. She chose to work with Casey, and picked Emily for Sheldon, Sylva for Shirley, and Katsuji for John. The winner received a limited edition bottle of tequila, Patrón En Lalique, worth approximately $7,500. The guest judge for the challenge was chef Ray Garcia.

                    • WINNER: Brooke (Chilled Avocado Soup, Watermelon & Coconut Salad, Spicy Watermelon & Hibiscus Margarita)
                    • ELIMINATED: John (Caldo Verde Con Polo with Patrón Silver Margarita)

                    Quickfire Challenge: After arriving in the Yucatán Peninsula, the chefs were challenged to create a dish featuring habaneros and ingredients from the local market. The winner received a seven-night trip with a guest to any Secrets Resorts & Spas location of their choice. The guest judge for the challenge was chef Ricardo Muñoz Zurita.

                    Elimination Challenge: In honor of traditional Mayan cooking, which laid the foundation for modern Mexican cuisine, the chefs had to create dishes using only ancient Mayan ingredients and tools. While they were allowed to keep their knives, the contestants were unable to use electrical kitchen equipment and were forced to rely on an open flame as a heat source. The guest judges for the challenge were Top Chef México head judge Guillermo González Beristáin and chefs Jeremiah Tower, Roberto Solís, and Carlo Cardenas.

                    • WINNER: Shirley (Hoja Santa Leaf-Grilled Grouper with Crustacean Habanero Tomato Sauce & Dragon Fruit Corn Salad)
                    • ELIMINATED: Sheldon (Grilled Snapper with Annatto Crab Sauce, Yucatan Vegetables & Habanero Salsa)

                    Elimination Challenge: The finalists had to create a four-course progressive meal for a full dining room of guests. Each finalist received help from three sous chefs, consisting of two previously eliminated contestants and one chef from their restaurants back home. Brooke was assisted by Sheldon, Sam, and her chef de cuisine Chris, while Shirley was assisted by Casey, Katsuji, and her chef de cuisine Jay. The guest judges for the challenge were Top Chef Masters alum Jonathan Waxman, Food & Wine editor-in-chief Nilou Motamed, and chefs Martha Ortiz, Joachim Splichal, Jonathon Sawyer, and Daniel Boulud.

                    • Brooke:
                      • First Course: Warm Oyster with Grilled Swiss Chard & Bacon
                      • Second Course: Charred Octopus with Orange Annatto Seafood Broth, Radish, Garlic Purée & Garlic Chips
                      • Third Course: Braised Pork Belly & Beans with Charred Onion & Purslane
                      • Fourth Course: Aged Rum & Chamomile Flan with Candied Cashews
                      • First Course: "Let Me Take You To Lijiang" - Snapper Crudo with Chili Soy Vinegar & Crispy Shallots
                      • Second Course: "When I Was Eight" - Ramen with Egg, Kimchi, Purslane & Rendered Pork Fat
                      • Third Course: "Dear Baba" - Braised Piglet Shank with Lentils, Wild Rice, Blanched Spinach & Habanero Onions
                      • Fourth Course: "Mama Said, Always Finish Your Rice" - Rice Pudding with Tropical Fruit & Lemon-Lime Snow
                        • WINNER: Brooke
                        • RUNNER-UP: Shirley

                        Episodes Edit

                        Challenge: The first two eliminated chefs competed in a challenge designed to test their time management skills. The contestants had two minutes to shop for ingredients from the Top Chef pantry. Each section of the pantry was labeled with a specific amount of time for example, spices were worth +1 minute, while pork and ground beef were worth +4 minutes. Every ingredient the chefs chose would add to their total cook time, and they were required to incorporate these ingredients into their final dish.

                        • Annie: Lamb Tartare with Romanesco & Harissa
                        • Gerald: Shellfish Broth with Turnip & Fennel
                          • WINNER: Gerald

                          Challenge: The chefs had 30 minutes to create a dish featuring celery.

                          • Gerald: Celery Salad with Alabama BBQ Sauce & Celery Juice Sorbet
                          • Sam: Cream of Celery Soup Topped with Apple & Fried Capers
                            • WINNER: Sam

                            Challenge: The chefs had 20 minutes to create a dish using holiday leftovers.

                            • BJ: Deep Fried Turkey Leg with Goat Cheese Mashed Potatoes, Miso Gravy & Fried Egg
                            • Sam: Reconstructed Green Bean Casserole, Creamed Spinach, Swiss Chard Vinaigrette & Sweet Potato Crisps
                              • WINNER: Sam

                              Challenge: The chefs had 20 minutes to create a dish incorporating at least seven "lucky" ingredients, such as pork, sage, garlic, kale, onions, fish, and black-eyed peas.

                              • Sam: Chicken-Fried Pork Chop, Crunchy Kale, Brown Butter, Sage & Pomegranate Vinaigrette
                              • Silvia: Pan-Seared Branzino with Kale, Red Onion & Light Vinaigrette
                                • WINNER: Silvia

                                Challenge: The chefs had 30 minutes to cook a soulful dish "from the heart" using the ingredients from Amanda's dish that got her eliminated, including duck, red onion, pecans, dandelion greens, sweet potato, and balsamic vinegar.

                                • Amanda: Duck with Sweet Potato & Brown Butter Purée, Dandelion Salad with Sherry Gastrique & Balsamic Duck Jus
                                • Silvia: Duck with Spicy Red Onion & Balsamic Purée, Dandelion Greens & Sweet Potato Chips
                                  • WINNER: Silvia

                                  Challenge: The chefs had 25 minutes to create a steak and potatoes dish.

                                  • Jim: Seared Porterhouse Steak with Arugula Basil Sauce, Charred Onions & Fingerling Potatoes
                                  • Silvia: Grilled New York Ribeye with Roasted Fingerlings, Salsa Verde & Blue Potato Chips
                                    • WINNER: Jim

                                    Challenge: The chefs had 30 minutes to cook a dish using the ingredients assigned to Jamie's team during the pirate-themed Elimination Challenge.

                                    • Jamie: Butter Poached Lobster & Pea Emulsion with Fennel, Radish & Black Truffle Salad
                                    • Jim: Butter Poached Lobster in Fennel Ginger Broth with Shiitake Mushrooms & Truffles
                                      • WINNER: Jamie

                                      Challenge: The chefs had 30 minutes to create a dish using five ingredients selected by Jamie he chose sweet potatoes, onions, shishito peppers, sorghum, and limes.

                                      • Jamie: Sorghum Sweet Potatoes, Charred Shishito & Grilled Onion Salad with Shishito Vinaigrette & Lime Sorghum Gastrique
                                      • Katsuji: Sautéed Onions and Sweet Potatoes with Sorghum & Charred Shishito Salsa with Lime
                                        • WINNER: Jamie

                                        Challenge: To test their confidence and decision-making, the chefs had only 45 seconds to shop for ingredients. They then had 20 minutes to cook their dish.

                                        • Emily: Heirloom Tomato Salad with Charred Tomato & Corn Vinaigrette with Fresh Corn & Radish
                                        • Jamie: Watermelon & Heirloom Tomato Salad with Arugula Purée & Fresh Radish
                                          • WINNER: Jamie

                                          Challenge: The chefs had 30 minutes to create an original snack concept. The dishes were required to incorporate at least one variety of Hidden Valley ranch dressing, and the chefs had to serve enough portions to feed the gallery of eliminated contestants. Instead of one winner, two chefs would move on to the next challenge.

                                          • Casey: Cheese Puff Chicken Tender Lettuce Cups with Aerated Original Ranch
                                          • Jamie: Pretzel Nachos with Pimento Cheese, Fire-Roasted Pepper & Sriracha Ranch
                                          • Sylva: Cilantro-Lime Pork Belly on Honey Graham Crackers with Cheese Sauce & Kimchi Strawberry Jam
                                            • WINNERS: Casey and Jamie

                                            Challenge: The chefs had 30 minutes to create a dish featuring a protein prepared using two different cooking techniques: braising and sautéing. The contestants with the two best dishes advanced to the final challenge.

                                            • Brooke: Braised Pork Belly & Bacon with Farro, Sautéed Bacon with Cabbage & Asian Flavors
                                            • Casey: Braised Pork Belly with Fish Sauce & Soy, Sautéed Ground Pork with Cabbage & Swiss Chard
                                            • Jamie: Braised Scallop over Potato Risotto & Sautéed Scallop over Pickled Tomatoes and Cucumber
                                              • WINNERS: Brooke and Casey

                                              Challenge: To test their consistency, the chefs had 45 minutes to cook two separate dishes. Once finished, the dishes were concealed under cloches. Colicchio then randomly selected one dish from each contestant for judging.

                                              Seattle’s Shota Nakajima Will Be a Contestant on the Upcoming Season of ‘Top Chef: Portland’

                                              Seattle will have some solid representation on the next season of Bravo’s ‘Top Chef.’ On Monday, February 8, the network announced the slate of contestants for ‘Top Chef: Portland,’ the show’s 18th season, and local culinary star Shota Nakajima is among them. New episodes begin airing April 1.

                                              Born in Japan and raised in the U.S., Nakajima earned the title of Eater Young Gun in 2018 on the heels of his successful multi course Japanese restaurant Adana on Capitol Hill. In early 2020, he followed that up with a new street food spot called Taku, influenced by his time spent cooking in Osaka. But the pandemic took its toll on the businesses. Last May, Nakajima announced that Adana would be closing permanently, and — after shifting to takeout — Taku closed temporarily (the future of the small spot on E Pike Street remains unclear).

                                              “This last year has been such an emotional roller coaster,” Nakajima said in a statement on Instagram. “My spirit was lifted when I got the call from Top Chef that I was selected for this year as a contestant… My first emotion was that I was scared… then humbled, thrilled, and excited to get back to it! And spread happy vibes in the process — it’s when I’m happiest!”

                                              After filming during COVID in 2020, the new episodes on Bravo will feature challenges that include feeding frontline health care workers, celebrating Portland’s Pan-African cuisine, and crabbing on the Oregon Coast, as well as visits to the Hood River Fruit Loop and Tillamook Creamery. In a first, a collection of past “Top Chef” all-stars, such as Richard Blais, Carrie Baird, Nina Compton, Kristen Kish, Kwame Onwuachi, and Brooke Williamson, will join the main judges panel.

                                              Seattle hosted “Top Chef” back in 2012, with Kish as the winner. Although no local contestants were featured on that season, there have been several contestants representing Seattle’s food scene in the past, such as Lia Bardeen (Bramble House), Carrie Mashanay (Mamnoon), and Jason Stratton (Spinasse, MBar).

                                              KAABOO Announces Culinary Lineup of Chefs and Restaurants

                                              Returning September 15 to 17 for its third year at Del Mar Racetrack + Fairgrounds, KAABOO music festival has announced the chefs and restaurants that will share billing with band headliners including the Red Hot Chili Peppers, Muse, and Tom Petty and the Heartbreakers. Known for its next-level culinary offerings, KAABOO’s Palate programming will include almost 100 food and beverage vendors, chef demos, and more.

                                              Some of the marquee names who are scheduled for demos on the main culinary stage are Juniper & Ivy’s Richard Blais, Los Angeles star chef duo Jon Shook and Vinny Dotolo, standout Top Chef alums Michael Voltaggio and Kevin Gillespie plus singer/chef Kelis. The food vendors who will be cooking for festival-goers include Crab Hut, Puesto, Searsucker, STK, Mariposa Ice Cream and The Oceanaire Seafood Room. And the KAABOO Rock ‘N Chef Competition, presented in partnership with Chef’s Roll, is back the final round of the cooking contest will be featured live on the Palate stage.

                                              Tell Us Something Good, Shota Nakajima

                                              For the latest installment of our " Tell Us Something Good " celebrity recommendation series, we talked with three-time James Beard Award semifinalist Chef Shota Nakajima, who announced today that his beloved Capitol Hill restaurant, Taku , will reopen on May 5 with a new karaage concept after being closed for nearly a year. He told us about the reopening, his upcoming Cooking with Friends auction event this weekend , and, of course, his appearance on Top Chef Season 18. Plus, he shared some of his favorite Seattle restaurants and cafes, tips on how to forage mushrooms, and even a recipe for horsetails.

                                              This interview has been edited for clarity and concision.

                                              On Top Chef: Portland

                                              What was it like being thrown in with this group of talented people after months in quarantine and this very tumultuous year ?

                                              Number one, I&rsquom very grateful. I was at the stage where I needed to figure out what I wanted to do. I was trying to find where my ambition was. I was starting to get lost, and this was a very good wake-up call, a good way to get myself back into it and challenge myself.

                                              It was a crazy year, but I'm very happy with 2020&mdashnot really financially, but mentally. It's been one of the best years, because I've been able to stop and come up with a game plan for the company I&rsquove always told my employees I&rsquove wanted to run. I feel like having that stop helped me clarify the direction I want to take.

                                              Watching the show, it seems that the contestants have amazing rapport, for example when you and Avishar [Barua] work together [in Episode 2]. Did you make any lasting friendships?

                                              Within the last 24 hours, I've talked to Roscoe [Hall], Sasha [Grumman], Brittanny [Anderson], Gabe [Erales], Avishar&hellip Within a week I talked to everyone.

                                              Are you planning a big tour to eat at each other's restaurants after restrictions lift?

                                              I'm trying to invite people out here to have fun. The biggest way that I try to give back to the community is bringing positive, fun things for people to look forward to. I&rsquoll try to bring the new friends that I made and introduce them to the beauty of Seattle. Maybe they'll open a restaurant here someday, if they fall in love.

                                              Can you tell me a little bit about the Cooking with Friends auction event that&rsquos coming up with fellow contestants Byron Gomez and Sara Hauman?

                                              Byron hit me up. He's like, &ldquoI'm going to come to Seattle.&rdquo I said, &ldquoCool, I'll set an event up. Let's do something simple, fun.&rdquo Sara lives in Portland. So I was like, &ldquoHey, you want to do something?&rdquo So we're just going to do dinner and have fun cooking with friends.

                                              Obviously, it's a reality show with big surprises, and sometimes you get the rug pulled out from under you during challenges. But you always seem calm in the kitchen, even if you all have to sprint back and forth and everyone&rsquos getting really sweaty.

                                              I was having such a blast. I think it was special for me this year because I hadn't had the opportunity to have fun cooking like that in such a long time. So for me, just being in that kitchen, cooking with amazing chefs, I was like, &ldquoWhatever comes, I'm gonna have fun.&rdquo

                                              What was it like shooting in such weird circumstances&mdashin a group, but also in quarantine?

                                              I was just going with the flow. I have this mentality&mdashthe production people could tell you&mdashI'm great at taking naps. It's probably one of my strengths. Anyway.

                                              I felt like I was in a pandemic movie. Portland was going through tragic times&mdashthe smoke was going on&hellip.

                                              Were you actually shooting during the smoke event?

                                              Yeah. We [the contestants] all stop once in a while and we're like, &ldquoThat was so crazy.&rdquo

                                              Portland got really bad&mdashdid you ever think you would have to leave the city?

                                              The biggest thing about Bravo! is they make sure we all feel safe and they check with us to make sure. I felt fine the entire time. It was rough when I&rsquod go outside for a second. It was like Stranger Things , the upside-down world. I was like, &ldquoThis is creepy! We're going to go into a Quickfire [ Top Chef challenge] and things are going to attack us!&rdquo

                                              Closer to Home

                                              What have you got going on locally? What's going on with Taku?

                                              Next week I'm doing the pop-up with Byron, and then the following week, I'm planning to soft-open. The first few days will be to test it out. I want us to be able to focus on opening correctly, so we're going to do a shorter week. Then, the following week on Cinco de Mayo, it&rsquos our grand opening.

                                              I have two concepts that I really, really like. I think by this Friday [April 16], I'll have an answer of which direction I go. [ Ed.'s note: According to the restaurant's April 16 press release, Taku will feature karaage (Japanese fried chicken) with sides like furikake fries and cabbage salad.] But it'll be a straightforward, super-fun concept, something that I grew up eating. My mom used to put it in my bento box all the time. I was thinking, what would I want to eat every single day?

                                              Over the past year, what has it been like being a restaurant owner and executive chef?

                                              I don't think I was a restaurant owner or executive chef for this last year. I closed Adana in May, because I got in a car crash and I got shingles, and I just took it as a sign. I was going to the chiropractor five times a week. So, I didn't really work or cook besides on Top Che f last year. I started working more full-time again in December, pre-planning.

                                              There's a big part of me that felt bad because I could have done a lot for the community. I have all the praises for the people that kept going: Eduardo [Jordan] , Tamara Murphy, Melissa [Miranda] . But I had to take a break for myself.

                                              Tell Us Something Good

                                              Do you have any particularly awesome restaurants to recommend in Seattle right now?

                                              Anything in the International District: Gan Bei , Maneki , all the old-school ones&hellipI miss dim sum . Dim sum is probably the biggest thing I miss in Seattle. Before COVID, I was going to dim sum like twice a week. That's where I did my meetings.

                                              What's your favorite dim sum dish?

                                              Either the sticky rice or the chive dumplings. So crispy on the bottom&hellipI&rsquom going to get hungry.

                                              I've been going to Taurus Ox a lot. I love the chocolate shop that&rsquos also on Capitol Hill&mdash Rey Amargo . It&rsquos pretty new. Good old Honeyhole &hellip Salt and Straw &hellip That Thai place across the street, Ayutthaya , that place is amazing. It&rsquos been there for like 30 years. So if you get the owner and ask him about things he's seen in Capitol Hill, you can hear some crazy stories.

                                              What&rsquos gotten you through the pandemic, TV-wise or movie-wise?

                                              I watched a lot of Naked and Afraid . But I didn't actually watch a lot of TV. I was out in the woods for the most part, hanging with my dog . I'm a big camper, big forager.

                                              I have an antsy personality. I don't like sitting down and not doing anything. I like walking around, seeing something crazy, picking mushrooms. And if I sit down and watch a movie, I will fall asleep like that . [pretends to sleep for a second]

                                              So you're mainly foraging mushrooms?

                                              Whatever I find. Nettles are in right now. Sometimes I'll find weird moss stuff that's good for tea. I just go be a weirdo in the woods with my doggo and my car.

                                              I just found out that horsetails are edible&hellip

                                              They&rsquore bitter, so you want to pick them when they're small. How Japan does it is you get hay ash, or baking soda, and then you want to cook it through with a little bit of water, then strain it and then run it through water to get the bitterness out. It&rsquos delicious, it has this richness. In a little puree, or even in a dip, it&rsquos really, really nice.

                                              Do you have a go-to dish that you make with the mushrooms?

                                              Different every single time. It depends on what I have. I'll catch fish out there, too. I've stuffed trout with a mushroom-nettle puree. I got the fish a few feet away from the nettles and mushrooms and then smoked it for three hours, super low and slow. And it came out delicious.

                                              I don't want to give away your prime foraging spots, but can you give us an idea of where you like to go?

                                              Go out to the mountains anywhere. Just make sure you study the basics of safety in the woods. What do you do when you see a bear? When you see a mountain lion? Are you carrying pepper spray? Just be safe. I don't want anyone who doesn't know what they're doing to be lost in the middle of nowhere.

                                              Even in the city, things grow.

                                              Now I&rsquom curious. Can you give us an idea of where you can forage in the city?

                                              I've seen chanterelles in Seattle. I've seen morels in Renton. Walk around and look for them and stop looking at your phone. Just enjoy mother nature. Go on Google and look up big parks, and just go to those big parks and walk through the woods. Down south has better mycelia.

                                              You've got to stop me. I can keep talking about mushroom stuff forever.

                                              What do you like to listen to?

                                              I listen to a lot of inspiring stuff. I wake up at five a.m., six a.m. Actually, my dog wakes me up and we walk. Then I listen to motivating stuff, whatever I find on YouTube. I&rsquoll look up &ldquomotivation speech&rdquo or &ldquohow to keep pushing yourself.&rdquo Start moving my body and then get my day going. Think about what I want to do.

                                              Then when I come back, I usually write everything in my notebook. I have a three-notebook system&mdashone&rsquos for ideas, one&rsquos more project-based, and then there&rsquos the completely organized one.

                                              It sounds like you have a strict routine, but there are areas for chaos.

                                              A lot of chaos. You could ask the people who work with me.

                                              Do you like to follow people online?

                                              I have friends and people that I follow up with all the time. I&rsquom the type of person that's probably on 30 calls, 40 calls a day. Even for two minutes, just to say hi when I have time. Some people might think it's weird, but you know, some people might not.

                                              Have you bought anything during quarantine that has made your life better?

                                              I got a planter box in 2020. That was a lot of fun, because I never really had time to garden. I have my next year&rsquos crops rooted right now. They're sprouting, little tiny things.

                                              What are you growing?

                                              Leeks, yomogi which is a Japanese herb, I have some kale, shishitos, edamame&hellipand a bunch of herbs downstairs. I set up this self-watering thing, so I don't even have to check it.

                                              What do you miss most about Seattle from before the pandemic?

                                              Working in a full restaurant. Very, very much. That's my happy place. That's my adrenaline rush.

                                              What are you looking forward to most when things get back to normal?

                                              I'm looking back into re-creating the company. I just hired my team back. I'm focusing on creating the company that I promised some of these guys eight years ago. We had great conversations when I called them. I think I have that energy and that force behind me I understand it better from taking that break. I'm really excited to see how this is going to work out. It's so different from how I used to run a company pre-pandemic.

                                              I think the biggest problem that a lot of chefs get is, &ldquoOh, hey, you're a chef. Do you want to do an event for us? It'll put your name out there. You can do it for free, or I'll give you a shot.&rdquo That shouldn't be a thing anymore, right? If you're going to hire a consultant, a lawyer, you're walking into that conversation assuming that you're going to pay money, because they're professionals and they do it for a living.

                                              If any of my chefs helps me with events, hey, it's a bonus fee. You already get paid on salary, but every single time you do an event, this is your cash. Then there's a conversation every three months of how much you're going to get paid.

                                              I have profit shares going for my salary, and for the company and for Taku. If Taku makes money, [the employees] make money. I make money too, but they actually get a fat chunk on top of their paycheck.

                                              I'm still very wary about people's health. I have some health issues in my family as well that I need to be conscious about. So when I open Taku, I'm only gonna open for to-go until all my employees are completely vaccinated. I&rsquom not planning to open the inside, because if I don't want to risk it, I don't want to ask anyone else to risk it. I just don't think that's fair.

                                              I&rsquove got to do my best. I don't want to do midnight shots. I don't want to turn 21-, 22-year-old kids into alcoholics. I've seen enough of that in our industry. That&rsquos another thing we&rsquove been talking about: building a normal, good company that takes care of people in a safe, smart way that financially makes sense for everyone, too. You get health insurance when you work 25 hours.

                                              I think the biggest thing that I realized in 2020 was, for my number twos and threes and fours that have worked for me for years, I was sick of convincing them to stay with me. I want people to stay with me because I genuinely have a good company.

                                              Is there anything you'd like to add? Anything you want to plug?

                                              Please, please, do please tune in Thursdays [to Top Chef ]. I hope I make you guys proud. I tried my best and it was such a blast. It's so fun. I want people to enjoy and be part of it with me.

                                              Bravo Announces 'Top Chef' Season 17 Location

                                              Plus a hint at the upcoming season&rsquos cast and premiere date.

                                              This time last year, we were just weeks away from the premiere of season 16 of Top Chef in Kentucky. So if you feel like we&aposre due for some details about the next season, you&aposre correct, and today the Bravo network delivered. At this weekend&aposs BravoCon in New York City, we finally got an official announcement about the location and concept for the upcoming 17th season of the culinary competition.

                                              During a panel and cooking demonstration featuring season 14 winner Brooke Williamson and a special guest appearance by season 15 winner Joe Flamm (and moderated by yours truly), a video message from Padma Lakshmi, Tom Colicchio, and Gail Simmons revealed that filming has already been underway on the upcoming 17th season in Los Angeles. It&aposs a bit of a reunion for the trio of longtime judges, as Simmons took the majority of season 16 off for maternity leave. And the L.A. location is a homecoming of sorts, as the culinary competition&aposs second season was also set in Southern California.

                                              While I&aposm told more details about the new cheftestants will be revealed in the coming weeks, what is known is that season 17 will be an all-star cast of 15 previous Top Chef contestants, similar to season eight. However, some past contestants have returned recent seasons, including Williamson who was a runner-up in season 10 before taking the title in season 14. At the BravoCon panel, Williamson also revealed that she will make an appearance on the upcoming season, seated at the judges&apos table.

                                              The same day, Top Chef host and judge Lakshmi also posted an Instagram video further confirming the news about the location and all-star lineup announcement:

                                              As for when we&aposll get to see the premiere of season 17, no specific airdate has been set just yet but the announcement does promise it will be hitting our screens in the spring of 2020.

                                              Pulumi Announces All Star Lineup For First Annual Cloud Engineering Summit -- October 7 - 8, 2020

                                              SEATTLE--( BUSINESS WIRE )--Cloud engineering leader Pulumi today announced the full lineup of speakers for the first annual Cloud Engineering Summit, slated to take place online on October 7 - 8, 2020. Abby Kearns, CTO of Puppet, Charity Majors, CTO and co-founder of Honeycomb, and Yevgeniy (Jim) Brikman, co-founder of Gruntwork join an agenda packed with luminaries in the cloud infrastructure space. Previously-announced speakers include Adam Jacob of The System Initiative, Jonathan Sullivan of NS1, GitHub’s Jason Warner, Corey Scobie of Chef, DigitalOcean’s Al Sene, and Joe Beda of VMware. This virtual event highlights the growing role of cloud-native technologies in modern organizations and provides a forum for top cloud industry experts to share best practices with developers and infrastructure teams looking to deliver innovative solutions.

                                              “In the new cloud era, all applications are cloud applications, all developers are cloud developers, and infrastructure teams hold the keys to unlocking organization-wide collaboration,” said Joe Duffy, founder and CEO of Pulumi. "Industry leaders are adopting Cloud Engineering—a new approach to cloud native architectures, workflows, and teams—to disrupt and innovate faster than ever before. We’re excited to bring together this growing community to learn from cloud engineering leaders and practitioners about how they are building products and technologies that fully leverage what the modern cloud has to offer.”

                                              The 2020 Cloud Engineering Summit spotlights the way modern IT and DevOps teams are taking advantage of cloud environments to innovate faster in periods of market uncertainty and disruption. The summit provides an opportunity to hear from experts building solutions to some of the biggest problems in enterprise IT. Attendees will be able to see sessions that explore topics such as cloud native architectures, modern cloud infrastructure platforms, the evolution of DevOps, how infrastructure and application development teams can work together, site-reliability engineering and security and policy.

                                              Who: Alongside the speakers announced in September, the Cloud Engineering Summit will include solo presentations and panels featuring:

                                              • Abby Kearns, CTO of Puppet
                                              • Charity Majors, CTO and co-founder of Honeycomb
                                              • Adam Jacob, CEO and co-founder of The System Initiative co-founder and former CTO of Chef
                                              • Jonathan Sullivan, founder and CTO, NS1
                                              • Jason Warner, CTO, GitHub
                                              • Yevgeniy (Jim) Brikman, co-founder of Gruntwork
                                              • Corey Scobie, CTO, Chef Software
                                              • Al Sene, vice president, engineering, DigitalOcean
                                              • Joe Beda, principal engineer, VMware
                                              • Christie Lenneville, VP of UX at GitLab
                                              • Avi Cavale, VP of engineering, JFrog
                                              • Amanda Silver, CVP of product for developer tools at Microsoft
                                              • Gareth Rushgrove, director of product management, Snyk
                                              • James Bland, sr. solutions architect at AWS
                                              • Niamh Cahill, solutions architect manager at Chef
                                              • Yaniv Bossem, partner solutions architect at AWS
                                              • Kief Morris, author and global director of cloud engineering, ThoughtWorks
                                              • Johnathan Hunt, VP of information security at GitLab
                                              • Amit Gupta, VP of business development and product management at Tigera
                                              • Alex Head, OPTICS manager, global & strategic accounts, AWS
                                              • Maya Kaczorowski, senior director, product management, software supply chain security at GitHub
                                              • Scott Lowe, staff architect at VMware
                                              • Nenne Adaora (Adora) Nwodo, software engineer, Microsoft
                                              • Raman Hariharan, director, cloud platform engineering, Snowflake
                                              • Luke Mundy, senior site reliability engineer of Virtual Gaming Worlds
                                              • Heather Peyton, product marketing director, application delivery at Chef
                                              • Jacob Plicque, sr. solutions architect at Gremlin
                                              • Michael Goode, Platform Operations Engineer at Pinpoint
                                              • Andrew Kunzel, Director of Backend Engineering at Pinpoint
                                              • William Chia, sr. product marketing manager at GitLab
                                              • Joe Randazzo, solutions architect at GitLab
                                              • Sasha Rosenbaum, product manager at GitHub
                                              • Jake Sanders, software engineer, Jetstack
                                              • Jonas-Taha El Sesiy, senior software engineer at Snowflake
                                              • Jason (Jay) Smith, app modernization specialist at Google
                                              • Duffie Cooley, cloud native solutions architect

                                              What: The Cloud Engineering Summit provides a forum for DevOps teams, infrastructure and cloud engineers, and security leaders to share strategies, best practices, and end-user case studies in adopting infrastructure-as-code architecture in the cloud.

                                              When: The Cloud Engineering Summit will take place virtually on October 7 - 8, 2020, with the first day devoted to hands-on labs and how-to’s that help engineers get started setting up AWS resources with Pulumi. Office hours and virtual sessions begin at 8:00 a.m. PT on October 8 with an opening keynote on the emerging Cloud Engineering landscape by Pulumi Founder and CEO, Joe Duffy.

                                              Where: The event is virtual and free registration is available here.

                                              Chef Todd English Reveals His Food Hall at Area15 With Dishes From His Global Empire

                                              Chef Todd English gets ready to open his 6,500 square-foot food hall at Area15 on January 28. The Beast Food Hall originally opened at the 200,000-square-foot entertainment venue with interactive artwork as a pop-up in September, showcasing some of the food he plans to serve.

                                              Unlike a food court that generally offers a variety fast-food national chains, a food hall mixes smaller artisan restaurants, much like Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas offers Hattie B’s Hot Chicken out of Nashville, Lardo from Portland, Oregon, and more.

                                              English set up the food hall as a test kitchen for his restaurants around the globe. Different stations focus on specific cuisines. Diners can find a wok station, burning station for Roman-style flatbreads, barbecue station, and even a vegan menu as well. English plans to rotate the menu, and chefs will bring different recipes that, if successful, will roll out to English’s restaurants worldwide.

                                              Some of the teased dishes include tuna tartare wonton tacos, chile-lime watermelon salad, chilled shrimp, loaded fries with short rib ragu, Buffalo wings, and Korean chicken wings. One of the specialties, sliders, stuffs the smaller sandwiches with crispy chicken, cheeseburger, eggplant Parmesan, and barbecue short rib. The Beast Food Hall also offers a communal dining area complete with two bars.

                                              This Week in Seattle Event News: The Seattle Asian Art Museum Will Reopen, Sounders Fans Can Return to Lumen Field, and More

                                              Seattle's arts, culture, and entertainment spheres aren't back to their pre-COVID ways just yet, but a few major players have exciting announcements lined up this week regarding their virtual or otherwise socially distanced returns. Read on for details on ticket sales and other important info for the Seattle Asian Art Museum reopening, May cooking classes with the Pantry, and more.

                                              Anyone over 16 can pre-register for a COVID vaccine. While the shot won't be available to King County residents until next week, everyone can sign up now to get notified of appointments at one of the four city-affiliated vaccination clinics, which should hopefully prevent the vaccine locator from crashing come April 15.

                                              The Seattle Asian Art Museum will reopen. As Jasmyne Keimig reported last week, the Volunteer Park institution will return after a year of closure due to COVID, which is all the more exciting for those who didn't see the museum's impressive renovations during its brief blue-sky period before lockdown. You can book a timed visit (GA tickets go on sale Thursday, April 29, or Thursday, April 16 for SAM members) from 10 am-5 pm on Friday-Sunday starting Friday, May 28, or as early as Friday, May 7 if you're a member.

                                              Queer Bar will resume its brunch program starting next Sunday, April 19, promising mimosas and hangover-quelling noshes from 11 am-1:30 pm. Reservations are encouraged. On Friday, April 16, they'll also host a RuPaul's Drag Race viewing party hosted by resident queen Kristie Champagne, just like the old days&mdashbut with a limited capacity of masked viewers on a first-come, first-served basis this time.

                                              Registration is open for a free SassyBlack and Ilana Glazer livestream. On April 20, the holiest of stoner holidays, cosmic electronic soul artist SassyBlack will bring your spirits way up with a special disco livestream with special guest Ilana Glazer (!) of Broad City, in collaboration with Heylo & Hashtag Cannabis. Save yourself a spot at the free event.

                                              Tickets for the Seattle Black Film Festival are on sale. Presented virtually for the second time, Langston Seattle's always-excellent program of films from across the Black American diaspora will run from April 16-26. Passes are available now and single tickets will be available soon.

                                              The Sounders will return to Lumen Field this month. Starting with a match against Minnesota United on Friday, April 16 with additional matches through November, Seattle's MLS team will resume home games after a yearlong hiatus, welcoming fans at 25% capacity in compliance with Phase 3 guidelines, as the Seattle Mariners have already done at T-Mobile Park. Tickets go on sale Wednesday, April 14.

                                              Preorders are open for a witchy Cafe Nordo home experience. The Witching Hour is the latest interactive parcel from the wild and witchy minds of Cafe Nordo. Those who order a package for pickup or local delivery are cast as new initiates of the Society of Nocturnal Mysteries&mdasha journey that begins with lighting a candle and choosing a powerful crystal from an embossed velvet satchel and ends with making an executive decision as to whether or not to "put the army of fears you have unleashed back in the bottle or recruit them to be your allies in this astral plane." Each box comes with two to four servings of "Fairy Mine Pie" and a cocktail kit.

                                              Tickets are on sale for the Translations Film Festival. Did you know Seattle is home to the world's largest trans film festival? Launched in 2006 by Three Dollar Bill Cinema, the fest will be presented in an online format this year from May 6-9. Tickets just went on sale, so claim your passes!

                                              Tickets are on sale for a beer-filled bike ride. The annual Seattle Bike-n-Brews (May 1-31) invites you to pedal along the Duwamish and Green River trails from Georgetown to Tukwila, taking pit stops at Airways Brewing, Two Beers Brewing, and Georgetown Brewing along the way, knowing that proceeds will benefit Cascade Bicycle Club. Tickets are $60 for the public and $50 for members.

                                              An auction for a Top Chef dinner starts this week. Seattle chef Shota Nakajima, fresh off competing in season 18 of the Bravo series Top Chef in Portland, is auctioning off a private dinner on Saturday, April 23, with two of his Top Chef pals: chef Sara Hauman of Soter Vineyards in Portland, Oregon, and chef Byron Gomez of 7908 in Aspen, Colorado. All of the proceeds from the meal will go towards the distribution of meals to low-income residents in the Chinatown-International District, prepared from restaurants in the neighborhood. Place your bids from April 9-16.

                                              The Pantry announced its May cooking classes. On the itinerary: a two-day croissant workshop (May 15-16, May 29-30), New York bagels (May 16), smash burgers (May 1 and 15), plus much more. If you want to register, don't hesitate: the events are known to sell out quicker than the time it takes to fry an egg. (Should you not be swift enough for the event of your choice, wait lists are available.)

                                              A luncheon with a local restaurateur has one more table available. Chef Renee Erickson is releasing her highly anticipated new cookbook Getaway: Food and Drink to Transport You, which contains recipes inspired by Rome, Paris, Normandy, London, Baja California, and Seattle. To celebrate, she's hosting a book release luncheon at her waterfront restaurant Westward on Tuesday, April 27, with a three-course meal of dishes like rockfish ceviche, wood oven-roasted chicken with salsa roja and lime, and vanilla soft serve. To ensure social distancing, tickets will only be sold by individual table. There's only one left, so act fast.

                                              Watch the video: Top Chef Season 3 Intro (November 2021).