I have to admit, I hadn’t seen any episodes of Bravo’s “Top Chef” until I was researching the two “Chef’testants” who appeared at the farmers market in Greene Square Park in Cedar Rapids today. I know Hulu is an evil plot by aliens to suck out our brains, but it saved my bacon when looking for old episodes of the show.

Jamie Lauren from season five and Richard Blais of season four were charming and funny. It was surprising the two had only met once before, their chemistry on stage was engaging and the crowd loved it.

Jamie Lauren

Jamie is the executive chef at a San Francisco restaurant named Absinthe Brasserie & Bar and Richard is the proprietor of Flip Burger Boutique, in Atlanta and is planning on expanding to 20 cities.

Richard’s thing is molecular gastronomy; meaning, he’s really into the science behind the food. Jamie was a perfect straight man to his jokes, and even slowed him down and asked questions about the process so the audience could follow along and understand the jargon.

The chefs shopped for ingredients the night before at Hy-Vee so their recipes would be Midwestern or Iowa inspired. And, yes, someone did recognize them in the store. During the first session at 11:30 a.m., Richard kept plugging the Iowa-based grocery chain, but mispronounced the store by putting an “s” on the end. (In the 20 seconds I had to speak with them, I told him there was no “s.” Then he hollered jokingly at the crowd lining up to get autographs, “Oh, you were laughing at me, not with me!”) Jamie was so impressed at what she found in Hy-Vee, even purchasing some “baconnaise” (bacon flavored mayonnaise) to take back to San Francisco.

Former Top Chef contestant Richard Blais

The set up of the demonstration was perfect for the crowd to see. The giant orange eighteen-wheeler pulled up next to the curb. An awning covered about 50 people seated, and at the first show, the crowd was standing five-deep around the railing. The chefs cooked on a portable stove that was on a raised stage with a mirror mounted about the counter and stove so the audience could see the food. The questions from the audience were outstanding, ranging from topics about the show to reasons behind resting the meat after cooking.

Karen Kramer of Center Point (who had the day off from US Bank, she made it very clear she was not playing hookie) was glad to learn that meat needs to rest after cooking. Resting allows the juices to redistribute back through the meat.

“I’d probably like to go to their restaurants,” Kramer said. “I’ve been to San Francisco, I’ll look it up next time and since Flip will be in 20 cities, I’m sure I’ll find it.”

The staff of Zins was out en mass supporting Aaron Conway, a chef at the restaurant, who was working as a sous chef for the “Top Chefs.” Amy Wyss, executive chef and owner, says the staff are fans of the show because it showcases what they do. (My theory is, Top Chef is for ACTUAL chefs where as the Food Network is targeting everyday Joes so we can get our families to eat.) Wyss had read about Richard and some of the things whe was doing was cutting edge.

A dish prepared by former Top Chef contestant Richard Blais after a demonstration at Greene Square Park Farmers' Market on Thursday, June 4, 2009.

Oh, and she said that Zins will be opening in the next few weeks. Yay for more flood recovery!

Richard, who cooked at the first session, made a steak with bone marrow, a corn sauce he called “paint,” (but he was also calling corn cobs “corn bones”) as well as a blueberry reduction with lightly pickled blueberries. The broccoli was made with cheese was well as some of the corn milk and pureed oats. (Quaker is a sponsor, and Richard was working it hard to get their products in there. He even used Cap’n Crunch for some texture.) Richard even added some sage he plucked out of the ground at the park.

Jamie made a strawberry and cucumber gazpacho (a cold tomato soup that is originally made in Spain) with olive oil (not extra virgin!) and some basil.

Organizers said they were impressed with turn out, which was one of the best they had seen in the tour.