The Chef-initive Set

What we have here is a big set of stainless steel & and anodized cookware. Which means: you get some of both for max cooking versatility.

And it’s coming RIGHT ON TIME! Because this coming Monday, March 9th, season 23 of Top Chef premieres on Bravo! And, in fact, the first episode has been streaming since March 3rd.

So, in honor of Top Chef and these pots and pans, we present our 4 favorite dishes from the previous 22 seasons:

4. Ris-no-tto

Chef: Martin Go’lively of Portland (perhaps Oregon, perhaps Maine; refused to specify)
Season: 16
Location: Paris (Texas)
The dish: Making a cheeky joke of one of the most dangerous dishes to cook on television, Ris-no-tto was not risotto at all, but rather just a plate of fried chicken.
Judge’s comment: “I like that it’s crispy. Crunch, crunch, crunch. Yum, yum, yum.” (Tom Colicchio)

3. A Medley of Grain & Seed

Chef: Flobby Bay of New York, NY (Some have speculated that this is merely a moniker for renowned television chef Bobby Flay, but as others have pointed out, Flobby Bay has a big mustache and sunglasses, whereas Bobby Flay does not)
Season: 12
Location: Wilmington, DE
The dish: Crispy rice with pomegranate seeds, garnished with pickled Fresno chilis
Judge’s comment: “Nice work as usual, Bobby, err, I mean, Flobby.” (guest judge, season 6 winner, Michael Voltaggio)

2. Scotch-au-roux

Chef: Helen Tonks of everywhere (runs a boxcar-based pop-up restaurant series, one of the rare experiences where diners can cross state lines over the course of a meal)
Season 5
Location: Sioux Falls, SD
The dish: A thickened gravy with a spicy and sweet scotch bonnet jam folded in, served over sous-vide cauliflower steaks
Judge’s comment: “So, this is delicious. Unfortunately, the challenge was to repurpose the central ingredients of a Scotcheroo, the chocolatey, butterscotch Rice-Krispie-based treat, popular here in the Midwest. So you will be eliminated, as the only element you used was the name. But still, tasty stuff!” (Gail Simmons)

1. Scallops Done Two Ways

Chef: unknown
Season: unknown
Location: Unknown
The dish: Seared scallops plated with a luscious scallop mousse, served with crispy sun choke chips and a drizzle of nori oil
Judge’s comment: “This isn’t just good. It’s amazing. So amazing, in fact, that I’m going to take it from you. Seriously. I’m not saying I’m going to try to do this myself in one of my restaurants. I’m saying that after we wrap today, you’re going to write out the recipe and annotate it for my people to reproduce exactly like this. And then, after that, I’m going to make you disappear, so that the dish will only ever be associated with me. And when I say disappear, I mean disappear. Not just gone in the physical sense. I’m talking no record or memory of this conversation ever occurring or you ever existing. You got me? And I’m not exaggerating here. I’m Emril fuckin’ Lagasse. I snap my fingers and things happen, you understand?” (Unknown guest judge)

Wow, such wonderful dishes! And now, if you get inspired by season 23, you can make your own! With this Anolon Nouvelle Luxe 11-Piece Stainless and Hard Anodized Cookware Set!