by Frank Schroth

Yesterday we stopped by to chat with some of the TV crew who were on location at Steel & Rye and they were not very chatty. One said they were there for a commercial, another said it was a TV program and that was all they had to say. But in today’s Globe there is an article on the reality show “Top Chef” which is in Boston. In fact, Chef Parsons of Milton’s Steel & Rye is mentioned in the article.

The Globe reports:

Local chef Chris Parsons, an admirer of Colicchio’s, says that if the judge were to visit his Milton restaurant Steel & Rye, he would make pan-roasted New Bedford sea scallops, with parsnip puree, poached rhubarb, and sauteed mousseron mushrooms. “It’s straightforward cooking,” he says of the seasonal dish.

Sounds pretty straightforward to me. I am sure I have some mousseron mushrooms around here somewhere.

So, was that Top Chef at Steel & Rye yesterday? Did judge Tom Colicchio get his scallops? We’ll have to tune in this fall to find out. In the meantime you can find the full Globe article here.