Top Chef, Chicago, and a few Updates

Report on Grant Achatz: Via Michael Ruhlman:

"I was able to have breakfast with Grant Achatz on Saturday and was delighted to see him looking strong and fit. You’d scarcely know he was battling anything at all, let alone going through chemo to treat squamous carcinoma of the mouth. He was at ease, confident and determined. As he always is. And he ate one of Nookie’s enormous omelets. Best news of all: doctors say treatment is exceeding expectations."

Top Chef Sightings: Oh, so sad to see Tre go. I've long loved Abacus in Dallas. However local-connection Brian Malarky, Ryan Nelson's counterpart at The Oceanaire in San Diego is still doing well in the competition. But where are they now? Bourdain reports that Tre is trailing with some major restaurants in NYC as he well deserves to be. This professional and creative chef will land somewhere great. Also, Ted Allen reports Dale is currently working at Sola on N. Lincoln in Ravenswood (Chicago) where chef Carol Wollack is reportedly doing a great job with the food.

Where is Gail? Loads of fans are asking where Gail Simmons has been on the show in the past few episodes. On her blog, she reports the show was filmed in April and she was slammed at Food and Wine magazine with the Best New Chefs awards as well as planning for the F/W Food and Wine Classic in Aspen. (Aspen is one of the premier food events in the use with experts, fans, wine makers, chefs, and foodies from across the country eating, drinking, learning, schmoozing, and partying for a week.)

One Year for Foie Gras Ban: And as long as we're touting Chicago, yesterday marked the one year anniversary of the city's ban on foie gras. NPR reports only one restaurant has been cited and the health department (under whose enforcement this falls) has openly stated they have better things to do. It's readily available at many restaurants if you just know who -- and how to ask. And at least one local chef has likened the ban to prohibition calling these restaurants that serve the underground delicacy "duck-easies". Twenty Three Skiddoo!