Good job, Chef - you're the best at plating, despite ...

Just so you all know, Chef Todd and crew will feature the Iron Chef Menu on this Thursday evening (our regular dinner menu will be available as well for those who don't like/are allergic to carrots). The five course ICA menu is $60 per person and will include those items you saw on the show!
At this point, we are full between 6:45 and 8:00 but still have availability before and after.

Reservations can be made by calling 807-3463 or by making reservations online. Our website is: http://www.theoakroom.seelbachhilton.com

Thank you all for your support--Chefs Todd, Duane and Blake are feeling the love, as well they should!

Robin equated ICA to pro-wrestling and I do not kow if he is that off.

In all honesty we had a very good time. It was a very humbling yet rewarding experience that I will never forget. My dad had a great line that I would like to share. "You know son your show was like general custer. It is not all the victories he is famous for. It is how well he did in defeat."

Thanks for the ton of emails and calls I received. I will forward them to the food network (just joking).

Thanks again
Todd

Wow, you guys are fantastic!! I sure wish I could be there on Thursday but my health goes up and down on a daily basis. I agree beyond any doubt that you won! I can't speak for the taste but I loved your plating and the judges loved the taste. You bring, and brought, much honor to Louisville and the Oakroom!

Me and the lady caught the show last night and we perplexed by the outcome. It appeared that Chef Richards easily won each category. Great job representing Louisville Chef Richards. We plan on eating at the Oakroom for a second time early January and it cannot come soon enough.

Chef Todd desrved to win. But please don't do a carrots reprise. Carrots suck as a focal ingredient.

I watched it a second time and heard Alton say something that caught my attention. I'm pretty sure the comment was added in during editing and not part of his live commentary; while they were showing Cat plating, he mentioned what an expert she was at that (or something like that). Just a little comment but after seeing that chef lost because of that part I thought it was interesting.

Anyway, it was fun to watch and very exciting. Great job by the Seelbach crew!!!

I would love it if Chef Richards could take a minute to tell us a bit more aobut the process of being involved in the show. What is the preperation and shooting like. I am sure everyone here would be extremely interested.

Like everyone else on the site, I thought there was no doubt that Chef Richards had one from all comments. I thoroughly enjoyed the episode and want to congratulate the Oak Room for their efforts. I wish I had been in town to sit in Thursday.

Kevin