{"id":47364,"date":"2024-04-02T05:27:00","date_gmt":"2024-04-02T09:27:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47364"},"modified":"2024-04-02T13:02:52","modified_gmt":"2024-04-02T17:02:52","slug":"a-behind-the-scenes-look-at-top-chefs-cheese-festival","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-behind-the-scenes-look-at-top-chefs-cheese-festival\/","title":{"rendered":"A Behind-the-Scenes Look at Top Chef\u2019s Cheese Festival"},"content":{"rendered":"\n

America\u2019s Dairyland hosts Season 21 of Bravo\u2019s cooking competition show, and in episode 2103, cheese takes center stage<\/strong><\/p>\n\n\n\n

\"\"<\/a>
TOP CHEF – Episode 2103 – Pictured (left to right): Top Chef host Kristen Kish, cheesemaker Pam Hodgson, cheesemaker Andy Hatch, and Top Chef judge Carla Hall \u2014 (Photo by: David Moir\/Bravo)<\/em><\/figcaption><\/figure>\n\n\n\n

\u201cWe\u2019re on the cheesemakers\u2019 bus,\u201d I quip to my seat companion, another local food writer, as we embark from a church near Milwaukee to a top-secret filming location for an episode taping of Top Chef<\/em>, Season 21. It\u2019s a weekday morning in late August and we\u2019re already roasting. But we\u2019re also giddy with excitement.<\/p>\n\n\n\n

Sure enough, behind us are Sid Cook of Carr Valley Cheese<\/a>, who has won so many awards for his cheese he\u2019s lost count (and so have we\u2014the number is in the hundreds); Joe Widmer of Widmer\u2019s Cheese Cellars<\/a> (his brick cheese will convert any skeptical fan); and Andy Hatch of Uplands Cheese<\/a> (when his two limited-offering cheeses\u2014Pleasant Ridge Reserve and Rush Creek Reserve\u2014are released each year, it\u2019s akin to the new iPhone dropping).<\/p>\n\n\n\n

There are a few rules we must follow as extras on this episode, which creates a faux<\/em> cheese festival on a local farm with us as attendees. Number one: we must wear filming-approved clothing, which means no solid white or neon-colored shirts, no small print or super-fine stripes, and no logos. Number two: stickers are placed over smartphone cameras so we don\u2019t snap shots that could be leaked on social media.<\/p>\n\n\n\n

After a behind-the-scenes peek inside a red barn at the pastoral farm (where production crew are fixated on computers as they edit away), journalists, cheesemakers, and other special guests are led by a member of the media-relations team into the cheese festival. For this episode, each contestant is tasked with making a dish using Wisconsin cheese. Speaking to contestants, I\u2019ve learned their cheese variety was selected by drawing knives, and not all were clued in about the creamery they drew.<\/p>\n\n\n\n

\"\"<\/a>
A selection of Wisconsin cheeses the contestants drew from — (Photo by: David Moir\/Bravo)<\/em><\/figcaption><\/figure>\n\n\n\n

Each attendee is handed a ballot and tasked with voting for contestants we feel serve up the most delicious bite-sized, cheese-infused dish. Next, we\u2019re told to stay away from a large bar-height table in the middle of the festival shaded by resort-style umbrellas. This is where the judges will evaluate.<\/p>\n\n\n\n

Cameramen are everywhere and I\u2019m pretty sure I\u2019ll be on TV, which is why I\u2019m wearing a bright blue dress so I can easily be spotted when I watch the episode this spring.<\/p>\n\n\n\n

There\u2019s a collective ooh<\/em> and aaah<\/em> as judge Gail Simmons and former Top Chef<\/em> contestant Carla Hall saunter down the steps of the farm\u2019s indoor event space. Simmons is dressed in a crisp white sundress and tan platform sandals. (Later, I stifle a giggle when an assistant takes the world\u2019s tiniest comb and pats down her part just before being interviewed on camera.) Hall, always the fashionista, is sporting red pants. As new host Kristen Kish walks through the festival, she exudes calm as she asks contestants about what they\u2019ve prepared for this challenge. She seems supportive, not mean\u2014not the case for all reality-TV judges. Later, I recognize James Beard Award-winning chef Dane Baldwin (chef-owner of The Diplomat<\/a> in Milwaukee) walking around and learn he\u2019s a guest judge.<\/p>\n\n\n\n

After being coaxed to the bar, where a glass of Ros\u00e9<\/em> sounds parfait<\/em> on a hot day like this, I check out the contestants\u2019 stations, starting with Michelle Wallace, of b\u2019tween sandwich co<\/a>, a Houston, Texas, pop-up. \u201cYou have cheese three ways,\u201d she announces to those clustered around her station, and begins handing out her dish with a smile and good energy. Next up is Kenny Nguyen\u2019s (executive chef at The Expat<\/a> in Athens, Georgia) ode to his Vietnamese grandmother highlighting Carr Valley Glacier Gorgonzola Cheese<\/a>.<\/p>\n\n\n\n

\"\"<\/a>
A selection of Wisconsin cheese (Photo by: David Moir\/Bravo)<\/em><\/figcaption><\/figure>\n\n\n\n

\u201cProbably one of Wisconsin\u2019s most famous cheeses,\u201d says Rasika Venkatesa (formerly of Mourad<\/a>, a Michelin-star Moroccan restaurant in San Francisco), pointing to her dish featuring Roelli Cheese\u2019s Dunbarton Blue<\/a>. \u201cYou get the cheddar notes in it. It\u2019s like cheese on cheese but you get all these flavors.\u201d<\/p>\n\n\n\n

It\u2019s a major juggling act for chefs to not only create their dish but work with a mobile cooking station and serve it up by the hundreds\u2014all in the summer heat, with the hot air from the burners not helping. In fact, when I see Dan Jacobs of DanDan<\/a> and EsterEv<\/a>, a Milwaukee chef I\u2019ve met in person many times as we live in the same neighborhood, he\u2019s so consumed with his task I don\u2019t think he really sees me. \u201cI\u2019m a little hot. I\u2019m not going to lie. I\u2019m staving off heat exhaustion,\u201d he says, while serving up his challenge.<\/p>\n\n\n\n

I\u2019m bursting with pride that my Midwestern city has been selected for the 21st<\/sup> season and comments from these chefs affirm this region was a good choice. \u201cYou guys are so lucky and not too many people know how good it is,\u201d says Acapulco-born, San Francisco-based chef Laura Ozyilmaz (Dalida<\/a>, a Mediterranean concept) about Wisconsin cheese. Her cheese for this challenge was a Reserve Gouda.<\/p>\n\n\n\n

\u201cThe cheese, the beer culture, the food culture is really emerging here,\u201d says Venkatesa about Wisconsin.<\/p>\n\n\n\n

Despite this being Manny Barella\u2019s first time cooking with cheese curds, he\u2019s eaten them many times and enjoys how they squeak. The Denver-based chef was born in Monterrey, Mexico, and as culinary director is opening Camp Pickle<\/a> in Tulsa, Oklahoma (2025), and Jaguar Bolera<\/a> in Raleigh, North Carolina (April 2024), and Atlanta Georgia (2025).<\/p>\n\n\n\n

\"\"<\/a>
Top Chef judges tasting Wisconsin cheese – Pictured (left to right): Dane Baldwin, Gail Simmons, Kristen Kish, Tom Colicchio, Carla Hall (Photo by: David Moir\/Bravo)<\/em><\/figcaption><\/figure>\n\n\n\n

\u201cPlease vote for me,\u201d Kaleena Bliss, the executive chef of Cindy\u2019s<\/a> at Chicago Athletic Association Hotel, announces gleefully as a group of us approach her station. Her weapon of hope is Sartori Cheese\u2019s Merlot BellaVitano\u00ae<\/a>. Sartori Cheese cheesemaker Pam Hodgson, one of only two female Master Cheesemakers in the world, is here today. \u201cIt has the flavor components of Parmesan\u2014the aging, the nuttiness\u2014and the brightness and fruitiness of the Merlot,\u201d she says.<\/p>\n\n\n\n

As I\u2019m tasting what Charly Pierre (who runs a Haitian street-food concept in New Orleans called Fritai<\/a>) has whipped up using Roth Cheese\u2019s Canela<\/a>, a Spanish-inspired aged cow\u2019s-milk cheese rubbed with cinnamon and paprika, I overhear a Master Cheesemaker in Wisconsin offer up his verdict: \u201cHe did a nice job.\u201d<\/p>\n\n\n\n

Danny Garcia of Brooklyn, New York, and executive chef at Saga Hospitality Group<\/a>, was thrilled to cook with a legendary Wisconsin aged cheddar brand. \u201cI\u2019m hyped that I have it. People tell me this is their favorite cheese,\u201d he says, and he\u2019s developed a dish that\u2019s chock-full of the stuff. \u201cCheese four ways,\u201d he declares, sliding the dish across the table. \u201cIt\u2019s a cheese festival.\u201d<\/p>\n\n\n\n

Near the end of the day, I overhear an organizer ask Hall, \u201cUnder the umbrella?\u201d and she promptly answers \u201cyes,\u201d the two heading to the judging table. I watch from a distance as she shifts the components of a dish and nods while scrutinizing a croquette.<\/p>\n\n\n\n

As we\u2019re ushered away so we can\u2019t hear what the judges have decided, I sadly realize I\u2019ll have to wait seven, maybe even eight, months to find out who won. I\u2019ll learn along with everyone else once the episode airs. But at least I\u2019ll have the memory of this day, my belly filled with Wisconsin cheese.<\/p>\n\n\n\n

Tune in to Bravo on Wednesday, April 3 at 9 pm EST to watch the episode.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Wisconsin hosts Season 21 of Bravo\u2019s cooking competition show, and in episode 2103, cheese takes center stage<\/p>\n","protected":false},"author":114,"featured_media":47365,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[10],"tags":[],"coauthors":[28008],"class_list":["post-47364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nA Behind-the-Scenes Look at Top Chef\u2019s Cheese Festival - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-behind-the-scenes-look-at-top-chefs-cheese-festival\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Behind-the-Scenes Look at Top Chef\u2019s Cheese Festival\" \/>\n<meta property=\"og:description\" content=\"Wisconsin hosts Season 21 of Bravo\u2019s cooking competition show, and in episode 2103, cheese takes center stage\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-behind-the-scenes-look-at-top-chefs-cheese-festival\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-02T09:27:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-02T17:02:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2024\/04\/NUP_202185_01257-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kristine Hansen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristine Hansen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-behind-the-scenes-look-at-top-chefs-cheese-festival\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-behind-the-scenes-look-at-top-chefs-cheese-festival\/\",\"name\":\"A Behind-the-Scenes Look at Top Chef\u2019s Cheese Festival - 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