Gavin Kaysen on the set of the ‘Next Iron Chef.’ via Poway News Chieftain
I promise there are lots of real food posts coming. I made some lovely peanut butter oatmeal chocolate chip cookies from Baking: From My Home to Yours (which also illustrate why sometimes Skippy is better than natural peanut butter), I have a super easy tiramisu recipe that doesn’t require raw eggs and has an amazing texture, I made a tomato pie that captures the best parts of fresh tomatoes, and I have a recipe for my mom’s caramel corn puffs (with a secret ingredient) that would put a distributor out of business… if they ever returned her phone calls.
But, today I want to tell you about the first person on a tv reality show that I would sincerely watch and be rooting for. Chef Gavin Kaysen, of Rancho Bernardo’s El Bizcocho, is competing to be on of the next Iron Chefs on Food Network. If you’ve been to his restaurant, you know he can cook spectacular meals, but to be chosen among so many fine chefs throughout the country has got to be an exciting honor. The show was taped over the summer, so he already knows who the next Iron Chef will be, but you can bet I’ll be watching (on the DVR, to skip through commercials) to find out how far he gets.
He’s already been mentioned in Food + Wine magazine as one of the Best New Chefs of 2007 and been on the Today Show. I’m hoping his new bout of fame will quiet down certain snobby people (ahem, Chowhound) who seem to enjoy telling us how bad San Diego food is. Please see here to read about how I feel regarding comparisons between our food and that of NY or wherever. I also feel territorial loyalty towards him, as he is from Thousand Oaks, just a hop away from where I grew up. And he’s pretty cute, too, like my favorite chef at Thee Bungalow.
The Next Iron Chef starts this Sunday, October 7, 2007 at 9:00 pm on the Food Network.
At 8:00 am Saturday (the 6th) on Bravo, however, you can watch a Food + Wine special that also showcases Chef Kaysen.
Three Dog Kitchen 
I’ve always enjoyed my meals at El Bizcocho. Along with Tapenade it is one of my favorite fine dining choices in San Diego.
I hope El Bizcocho doesn’t get ridiculously crowded now… I mean, I do because that means more business for them, but I don’t because that means more hassle for me!
We have a local chef in the competition too. Morou. His restaurant is about 10 minutes away and I hear the food has been getting funkier and funkier (in a good way). He’s probably honing his craft for the competition.