Hugh Jackman's not in the show.
Hugh , welcome.
Hugh is the nation's favorite food hero at the moment.
Hugh 's current mission is to increase consumption to expand our veg horizons, fueled by his passion and belief that plant foods should
Hugh Jackman has to be free.
Hugh -- Yeah, ask him the same question.
Hugh Jackman-- I like him.
Hugh Jackman saw the show, and afterwards he seemed kind of like stunned.
Hugh Acheson is the chef and partner of four restaurants in Georgia, 5 & 10, The National, Empire State South, and The Florence.
Hugh won the James Beard award for Best Chef Southeast in 2012, and most recently he released his third cookbook, "The Broad Fork" which he'll be showing us a couple of recipes
Hugh ?
Hugh Gaitskell, who is leader of the Labour Party, put it rather well.
Hugh 's stayed in some of the worst hotels on the planet, eaten some of the worst food on the planet, including the
Hugh will be glad to take your questions.
: Hugh Atchison, um : Okay, okay...
Hugh Johnson, a big, blustery, often drunk, profane ex-West pointer who
Hugh Acheson is a chef and partner of the Athens, Georgia, restaurants Five and Ten, The National, and Gosford Wine and the Atlanta restaurant, Empire State South.
Hugh : Thank you.
Hugh : Lost in the south.
Hugh : Sounds right.
Hugh : I'm a really big believer, regardless of what your community is, in being immersed in it.
Hugh : It was probably more Northern dishes at that point because when I was pretty young in Canada I was really into the food there at that time.
Hugh : Most famously poutine and then tourtière; things like that, which is a pork pie, essentially ground meat pork pie, heavily seasoned.
Hugh : Before artisan and organic was really a term that was co-opted by the Wal-Marts of the world.
Hugh : We spent our fair share of time not wanting to leave the bars because it was just so cold outside.
Hugh : Good.
Hugh : Right, Right Anjali: and that trend which it seems like it's more here to stay not a trend anymore.
Hugh : It's not longer a trend.
Hugh : We do as much as we can and we always have but, you know, I'm really wary about sort of the badge of green restaurants and stuff like that because I think it's been
Hugh : But it shouldn't be.
Hugh : It shouldn't be because when we think about local ideas and seasonality.
Hugh : And that's such an age old topic of saying how can I get my family to sit around the table and have dinner.
Hugh : You know.
Hugh : You know, there's lots of favorite recipes in the book because the recipes are all so different.
Hugh : I think the key in season or even in winter.
Hugh : I worked in Athens, Georgia for two years while Mary, my wife, did graduate work in art history there.
Hugh : So the second restaurant I did in Athens was called the National.
Hugh : OK.
Hugh : You know Top Chef Masters is the spin off of Top Chef where you're invited to be on the show if you're some household name chef.
Hugh : Pig?
Hugh : And that's the new show on Top Chef Nine, which is Texas.
Hugh : That's two parts.
Hugh : I'll answer that.
Hugh : Okay.
Hugh : She's awesome.
Hugh : No.
Hugh : Have though got any?
Hugh : I think that, you know, it's everything in moderation as Julia used to say.
Hugh : Mmm it depends on the day.
Hugh : Awesome.