Hot Plate

Whew!
Ok- let's just healthily skirt the protesting for a moment and get back to some basics:

Can we just talk about the new bear meat on this season of Top Chef?

Just so you know his name is Richard and yes, I'm totally bananas for him. He's sweet and fun and funny as well. Is he killing you, too? Shall I get the coffin ready?

According to his Bravo bio:
"Richard is the Executive Sous Chef at Confidential Restaurant & Loft in the Gaslamp District of downtown San Diego. Richard grew up in food service. His father has served as a restaurant manager for years and his mother and stepfather have owned several bagel businesses in Long Island where Richard spent many summers during his youth. He's been trained by world traveled chefs in classic French techniques and their modern applications. His motto in the kitchen is, "Keep it simple (stupid)" - and he likes to do just that by keeping his plates simple and infused with natural harmony versus chaotic noise. At Confidential, Richard likes to "play" with his food through the small plates style of dining, which allows him to create many new dishes for his guests to combine. On the side, he also works at the San Diego bar, Pecs."

Well Richard, consider this an open invite for you to come over, take your shirt off and cook dinner for me any time.
Grrrrruf!