Top Chef Alumni, Carlos Fernandez from Season 2 and Richard Blais from Season 4 at Tampa.  Dr E and Kelly were front row, as close as sitting across a kitchen counter. These chefs are really fine gentlemen, humorous and great cooks.

Richard used his “molecular gastronomy” technique to make sweet tea ice cream with dry ice. Not exactly ‘lean and green’, however he also told us about his favorite sea bass dish which is totaly lean and green. Just goes to show that excellent cuisine from a Top Chef can be lean and green.