T.C. Boils*

In its nine seasons, Top Chef has become infamous for the devilishness of some of the challenges cheftestants have to endure — they must be called cheftestants, for one, and they’ve had to build kitchens inside Target stores, ride bicycles around the Alamo in search of a Pee Wee Herman-friendly restaurant, and even cook off only the body heat of pulchritudinous Padma Lakshmi (okay, I made that one up). Turns out, if you ask head judge Tom Colicchio about having to do things outside of his comfort zone, he replies with a chuckle, “I’ll be doing it in Santa Barbara.”

Want to read the rest then do so at the Indy's site.

For "out-takes" from this story, see this blog entry.

*And I admit, this is the sort of headline you come up with at 1 a.m., but in Santa Barbara, where our most famous author is T.C. Boyle, and TC can equal both Tom Colicchio and Top Chef, well, I couldn't resist.

Bonus Beats: Colicchio on Risotto and Rock and Roll

My feech on Tom Colicchio, who will be presented by UCSB A&L on February 22, is in print today (not yet online, so no link yet, sorry), and even at 700 words, I ran out of space to include all the juicy tidbits he offered. For instance, did you know that the costume designers have a bet with each other as to which one can get Padma in the ugliest outfit? OK, he didn't say that (he didn't have to). But I did ask him, what's more dangerous to prepare on Top Chef, dessert or risotto? And he said: "None of that should be hard. Food often has a tendency to continue to cook off the heat, which is why you let a steak rest before serving it, and I think a lot of contestants know that and count on it. For risotto that doesn't carry over--lentils are like that, sometimes potatoes--and then the contestants undercook it, thinking it will finish cooking. Also since you start tasting it when it's really raw and then keep tasting, it fools you into thinking it's done. I've had times when I made it and it comes up to the line and I taste it again and I realize it's not done enough and I send it back."

And one thing you might not know about Colicchio, especially since he's never taken the opportunity to step onstage with any of the bands that have played at any of the rocking events where the contestants have to each make a meal for 200 all by themselves while blindfolded and dangling over a shark tank (you saw that episode, no?). He plays guitar, calling it a "serious hobby." "I play everyday up with the kids between 6 and 7, and then in the evening watching the news," he says, refusing to say what riffs best block out Mitt Romney or Rick Santorum or New Gingrich (rock and rollers all). "At home I usually play finger-picking blues, but out, that's too difficult," he says, "Fortunately I have friends who are good musicians and they'll let me front the band. We'll do Dylan, Neil Young, stuff like that."

Announcing the SB Sandwich Showdown

In anticipation of the February 22 Campbell Hall appearance of Top Chef head judge Tom Colicchio (who happens to own a chain of ’wichcraft sandwich shops), UCSB Arts & Lectures, Whole Foods Market, and The Santa Barbara Independent are throwing a showdown to see who serves up the best sandwich in Santa Barbara. Two contestants will be professional sandwich slingers, but the third will be an amateur/home cook. Do you think you have what it takes to be that person?

The amateur battle of the S.B. Sandwich Showdown will be held live at Whole Food Market on Friday, February 3, 4-5 p.m., so if you serve up the best thing since sliced bread on sliced bread, enter by sending the following to georgeeats@independent.com by Friday, January 20, 5 p.m.: (1) a recipe for your favorite sandwich; (2) a testimonial from one person (not yourself) as to the tastiness and inventiveness of your creation; and (3) a short bio (remember, you cannot be in the food industry and take part). A panel of judges will then choose one non-pro to take on the pros on February 3 in the live sandwich-off.

The winner of the final contest — whether pro or amateur —will receive a Whole Foods Market shopping spree (value $250), a pair of tickets to see Colicchio at UCSB, the chance to meet him backstage after his talk (please, no “pack your ____ and go” jokes), and a copy of ’wichcraft (Colicchio’s acclaimed book on the art of sandwich-making). Plus a lot of bragging rights.