Clark’s Diner in Evanston, Ill., is still my favorite dessert of all time. And though its culinary cred may be suspect to some, I’m a firm believer in Applebee’s motto that “Happiness begins with dessert.”I am, what you may call, a dessert fiend. I’ve had sweets at some of the finest foodie spots, like wd~50, Georges at the Cove, and Jean Georges’ now-closed Vong’s Thai Kitchen. At the same time, I appreciate the beauty of a big sloppy sundae, and the Charlie Brown brownie a la mode at
Oh, and I also had two root canals by the time I was 12, so there.
But I still wasn’t sure how I’d feel about a Top Chef spin-off that focused on the pastry world. Spin-offs almost always pale in comparison to the shows that spawn them, and in the worst cases, can come off as cheesy copies. Thankfully for my sweet tooth and me, Top Chef Just Desserts had all the fun, creativity and crazy characters you’d see on (a good season of) Top Chef, without feeling like a stale knockoff.
This time around, the cheftestants are vying for a feature in Food & Wine, a showcase at the Pebble Beach Food & Wine Festival, a Buick Regal, and $100,000 courtesy of Godiva. But something struck me about this group of bakers. The cheftestants here reminded me more of Project Runway‘s colorful casts, and that’s not just because of disco glitter. Let’s see exactly who we’re dealing with: READ FULL STORY