My husband likes to cook. Not just grilling burgers like most guys. He'll actually go on line, research recipes- and come up with a menu. Tonight, it's chicken stuffed with some sort of gourmet italian meat and cheese. The whole house smells like an Italian restaurant. It's fantastic.

So of course we are both addicted to Top Chef. This season, it takes place in Chicago. I wish someone could please explain to me why there are only two chefs in the lineup from Chicago? (only one remains-) The guest judge last week was from New York? What a bunch of crap!

I hosted a food and wine show in Chicago for 7 seasons. There is so much culinary talent here it is mind boggling. Do these guys just not audition for it? Maybe they're above it? Do the casting agents spend any time here at all? Bravo should be ashamed of themselves.

While the season isn't over yet- I'm still hoping that Bravo included a couple of my favorite chefs for future episodes to be guest judges:

1. Paul Wildermuth from "Opera" restaurant. Paul is such a genius in the kitchen. One of the best meals my husband and I ever had was cooked by Paul. I also had to judge a celebrity "cook off" for charity in which Paul was one of the chefs told to make a unique three course meal with very few ingredients to win round trip tickets to Europe. He blew everyone else away.
2. Graham Elliot Bowles from "Avenues" at the Peninsula. This guy is not only advanced, but he treats every piece of food he handles with respect. I watched him make a foam when we shot a segment for my show at his restaurant and couldn't believe how much detail went into a topping!

All that aside- I'm still rooting for Stephanie to take it all. She ran a great restaurant called Scylla in Chicago that didn't make it. Not sure why because it was absolutely incredible.

Time to eat my stuffed chicken now.... Not sure if it will be as great as Graham's foam, but I know it will be a whole lot less expensive!