<http://schema.org/articleBody>
"Top Chef Masters premieres tomorrow night! The first four chefs to compete are Hubert Keller (Fleur De Lys, San Francisco), Christopher Lee (Aureole, New York), Michael Schlow (Radius Restaurant, Boston), and Tim Love (The Lonesome Dove Western Bistro, Fort Worth). Tomorrow night&amp;#039;s challenge: create the most creative and most delicious dessert. TC Masters is structured differently than the original (which, btw, we just heard wrapped the first part of filming for the sixth season in Las Vegas) \u2013 one winner from each of the first six weeks of competition will move onto the finals, which Bravo refers to as the Championship Round. While I don&amp;#039;t think this isn&amp;#039;t quite as exciting as the weekly head-to-head challenges that allow friendships and rifts to form, given the caliber of the cheftestants this time around, it&amp;#039;s a far more sensible format. Each weekly challenge is supposed to be a recreation of a classic Top Chef quickfire challenge, not an elimination challenge. (My vote is most certainly for a recreation of season five&amp;#039;s hot dog challenge -- remember that? -- given its seasonal relevance and just because hot dogs are delicious.) Also: interesting that they&amp;#039;re starting with dessert. With five weeks of preliminary competition to go, perhaps they&amp;#039;re planning to progress backward through the day&amp;#039;s meals? Dessert, main course, appetizer, lunch, breakfast... and...? Because looking at restaurant menus is seriously one of my favorite things to do, I&amp;#039;ve chosen what I think is the most delicious and creative dessert on each chef&amp;#039;s menu: Fleur de Lys is referred to as the most romantic restaurant in San Francisco, but the most creative dessert on the menu? The Fleur Burger, described as &amp;quot;Lightly spiced dark chocolate ganache, home-made Beignet/ Cherry flavored milk shake and frozen fellen ice cream &amp;#039;Pommes Frites.&amp;#039;&amp;quot;Curious, right? Check out a photo here, on Yelp.   The most interesting dessert on the menu at Aureole in New York is the Chilled Pineapple Soup with Frozen Yogurt, Slow Roasted Pineapple, and Black Pepper Lace Tuile. The restaurant is closed until later this month [UPDATE! New York restaurant blog Eater gives a sneak peek into the new Aureole!] but I&amp;#039;d definitely like to try one of those desserts! Slow roasted pineapple sounds delicious. At Radius: the signature Boston Cream Donuts, of course, with dark chocolate ganache and vanilla cr\u00E8me. I flickr-stalked them, and you can see what they look like here. I&amp;#039;m also intrigued by the fresh-baked cookie plate \u2013 though I&amp;#039;m not sure it&amp;#039;s creative enough to win over the judges in such a high-level competition. And, finally, at The Lonesome Dove, I&amp;#039;d definitely choose the Warm Ancho Chile Chocolate Cake with Tomatillo Anglaise. It&amp;#039;s intriguing, unique, and I&amp;#039;ve never seen anything like it. Plus, I love tomatillos. I&amp;#039;m most curious to watch see if they stick to the roots of their particular restaurant or if they&amp;#039;ll branch out, seeing this as a professional challenge and less of a representation of where they work. Tune in tomorrow night to find out! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a23707/bravo-top-chef-masters/?src=shelter_footer>