My friend Rob lost in the final.
i used to watch "chopped" all the time, but i got sick of it after awhile.
too bad for your friend. i'm sure he's a great chef just to get that far!
No, not Dr. Rob...ha.
Rob Evans..James Beard Award winner
Just sold a primo restaraunt (Hugo's) in Portland last year. Kept this place across the street.
He's kinda winding down in the country..Bought some land, growing veggies..setting up the farm to table thing, which is pretty popular up here.
No, contrary to pop belief, not all the restaraunts have lobster. LOL.
We've been spoiled the last couple years...overabundance of lob harvest..it's cheaper than red meat per pound.
Your best bet is to avoid lobster "dinners" in restaraunts up here as they have held the same market high prices for years now, even as lobster was as cheap as 2.99/lb. last summer.
Cook out on your own if you can, or find a good lobster roll if you have to eat out. Many chefs incorporate the meat into lots of dishes now, but you basically get ripped off ordering steamed lobster out at a restaraunt.
Better yet, just look me up if you ever come up.
If you go to that spot, just get some fries and one of their shakes. Plenty of other foodie options in town.
Of course. Get up here man...good times.
Last night consisted of Lobster Crossiant sandwich, Lobster Stew, a half dozen oysters, and about 4 goose rocks.