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Opsomming: Top Chef: Seattle, episode 11

Opsomming: Top Chef: Seattle, episode 11


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Die episode van hierdie week het ons deel twee van Restaurant Wars gebring, want sewe sjefs het twee restaurante gebou met twee konsepte wat heeltemal besef is: van Sheldon se span was Josh en Stefan (sy derde gekose assistent, Micah, is verlede week afgeskop), en Kristen het Brooke, Josie en Lizzie in span twee gelei.

In verlede week se opstel -episode, Sheldon se wenrestaurantkonsep was Filippyns, en Kristen's het lekker geëet. Alhoewel die span van Kristen almal agtergrond gehad het in klassieke Franse kookkuns, het Josh nóg Stefan ervaring gehad om Filippynse kos te kook. Met die vingers gekruis dat dit hulle nie sal terugsit nie, spring hulle vorentoe.

Terwyl hulle deur die ruimte toer, besef hulle dat daar nog 'n ekstra spelwisselaar is: daar is geen kombuis nie! Dit moes van nuuts af gebou word, nog 'n groot verskil met die vorige jaar se Restaurant Wars.

Die sjefs gaan inkopies doen vir bestanddele en voorrade, en begin dan die volgende dag voorberei, terwyl hulle in gedagte hou dat die wenner die sleutels van 'n motor op pad het. Terwyl hulle aan strategie werk terwyl hulle wynketting rook, was dit duidelik dat hulle weet watter uitdagings voorlê.

Die groot dag het met volle gas begin, want voorbereiding het plek gemaak vir volmaakte kookkuns, aangesien hul beplande geregte ten volle besef is. Brooke en Stefan organiseer hul voorkant van die huis, en toe die son sak, kom daar uiteindelik gaste (en beoordelaars, waaronder Danny Meyer en Emeril Lagasse).

Hier was die laaste geregte:

Atelier Kwan:
Lizzie: Charcuterie: konyn, ingelegde raap en geel beet in hoender en konynbouillon
Josie: Bouillabaisse: heilbot, Dungeness -krap, jakobsschelpe met skulpvisbouillon
Kristen: Beef Bourguignon: Gesmoorde kort ribbetjie, knoffelpuree, sampioene en wortels
Brooke: Gougeres, St. Agur -bloukaas, gebraaide radyse- en steenvrugkompote en taai soet dennepitte
Kristen: Amandelkoek gedeconstrueerde macaron met klappervla en karamelbotterroom

'Daar was 'n paar wonderlike oomblikke in wat die span van Kristen vandag gemaak het,' het Gail gesê, 'maar omdat die konsep 'n nuwe uitvinding op Franse geregte was, stel hulle sulke hoë standaarde aan die beoordeling van elke gereg.' Meyer en Lagasse was albei dit eens dat Lizzie se vleissoep die hoogtepunt van die maaltyd was.

Urbano:
Stefan: Kilawen: Geelstert met koriander, pittige chili en wit sojasouse
Josh: Balut: gestroopte eier, eendkonfyt en foie gras mousse
Sheldon: Miki: Garnale, tapioka -rol met achiote
Sheldon: Adobo: Varkpens met mungboontjiepuree en ertjieskiet slaai
Josh: Halo-Halo: Kokosorbet, avokado-mousse, piesang en gerasperde klapper
Stefan: Donker sjokolade met macadamianeute, gemmer en pepermentolie

'Mense sal na restaurante gaan eet, maar hulle sal terugkeer vir die gasvryheid,' het Tom gesê ná 'n ete wat die beoordelaars onder die indruk laat val. 'Ek weet dus nie of ek nou na hierdie restaurant sou terugkeer nie.' Alhoewel die kos goed was, het Meyer agtergekom dat daar groot gebreke in die diens en gasvryheid was. Lagasse noem Stefan se diens 'aaklig'.

Die beoordelingstabel:

Terwyl Gail van Kristen se beesvleis gehou het, was daar baie minder sous as wat verwag is op die bord. Die beoordelaars het ook gedink haar koek is droog en glad nie macaronagtig nie. Brooke het werklik gelei, en die beoordelaars was mal oor Lizzie se sop. Josie se Bouillabaisse ontbreek ook in die sousafdeling, en die messe het uitgekom toe sy en Kristen die skuld gegee het vir wie dit verwoes het, en Kristen het uiteindelik verantwoordelikheid geneem terwyl sy in beheer was.

Tom hou van Urbano se konsep, maar hulle is almal teleurgesteld oor Stefan se diens (geregte is sonder verduideliking aangebied en gaste word laat wag). Gail het gedink dat die garnaalgereg baie smaak het, en Tom het gedink dat die miki heerlik was. Hulle het uiteindelik die oorwinning behaal (alhoewel Josh se balut geen Filippynse invloed gehad het nie), aangesien Sheldon se span en konsep eenvoudig beter gewerk het as die van Kristen. Padma het Stefan laat weet dat hy 'baie gelukkig' is.

Tom het vir Lizzie en Brooke dadelik laat weet dat hulle veilig is, en het toe saam met Kristen en Josie op die koperstene gekom. Die gebrek aan gelatien in die Bouillabaisse was 'n belangrike punt, en Kristen het uiteindelik die skuld daarvoor saam met al haar ander gebreke geneem. Gail noem dit 'val op jou swaard'.

Simmons was daarteen gekant om die mislukking van Josie se gereg op Kristen te blameer, maar Padma het aangevoer dat Kristen uiteindelik nie die gereg kon uitvoer nie. Gail het daarteen geantwoord dat Josie tot op hierdie punt in die seisoen eenvoudig oorgeslaan het, en hoewel Kristen dalk te veel verantwoordelikheid geneem het, was Josie bloot die minderwaardige sjef.

In 'n groot skok het Kristen uiteindelik die skoen gekry toe Josie nog 'n week verbyry.

“Sy het verantwoordelikheid geneem; jy slaap in die bed wat jy maak, ”het Gail gesê nadat alles gesê en gedoen is. 'En daarom het sy huis toe gegaan.'

Dan Myers is die Eat/Dine Editor by The Daily Meal. Volg hom op Twitter @sirmyers.


Opsomming van 'Top Chef Seattle', episode 11, 'Restaurant Wars'

Dis Restaurant Wars: die episode is so groot dat 'n uur dit nie kan bevat nie!

In ons seuns teen meisies battle royale, sal Team Y Chromosome (Josh, Sheldon en Stefan) Sheldon se moderne Filippynse 'Urban' skep, terwyl Team X Chromosome (Kristen, Josie, Brooke en Lizzie) Kristen's Frans opvoer & quotAlterlier Kwan . & quot

Stefan se grootste bekommernis is bloot dat die seuns in die minderheid is. Brooke erken dat sy bekommerd is dat die jeugd van Kristen en die gebrek aan ervaring en die hele program 'n nadeel sal wees.

Die sjefs spring in Toyota Avalons (aangedryf deur Bing!) Na die Georgetown Ballroom om die ruimtes te sien waarmee hulle te doen kry. Hulle is almal beïndruk met die pragtige, wyd oop eetarea, en begin dan ronddwaal om die kombuis te soek.

"Waar is die kombuis?" vra Brooke. Die seuns kyk na 'n bloudruk in hul dossier en sien hoe die kombuis in die binnehof is - terwyl hulle in 'n leë binnehof staan. Ag, daar is die ding: hierdie jaar bou die sjefs nie net 'n restaurant van die grond af nie, maar ook hul kombuise. Goed gespeel, Bravo poppemeesters. Goed gespeel.

Kom ons gaan inkopies doen! Kristen gaan saam met Lizzie inkopies doen vir bestanddele, en pare Josie met Brooke om huur toerusting te gaan haal, want & quot; Josie se persoonlikheid en my persoonlikheid is volkome teenoorgesteldes. & Quot Dit is die mooiste manier om te sê: "Ek hou nie van jou nie."

Terwyl hulle inkopies doen, erken Brooke dat ek 'n heel ander geaardheid het as Josie. & Quot Daar is dit weer. hierdie meisies is vreeslik taktvol. Brooke stuur Josie verstandig weg van die keuse van 'n paar afskuwelike lemoenservette.

Aan die kant van die seun gaan Stefan blomme inkopies doen (dring daarop aan dat dit hom nie gay maak nie) terwyl Sheldon en Josh die Asiatiese mark aandurf. Josh is senuweeagtig, want nóg Stefan het ervaring met die Filippynse kookkuns, en 'n mens kan nie iets na die volgende vlak bring nie, as 'n mens dit nog nooit gedoen het nie.

Kombuise word op die patio afgelewer en opgestel, en die sjefs begin voorberei. Sheldon en Lizzie begin albei hul vleis braai, sodat hulle die volgende oggend alles kan voorberei.

Josie sou haar bene gebraai het om dieselfde te doen, en het by twee geleenthede gesê dat sy dit sou regkry, maar aan die einde van die dag is dit nie gedoen nie. Josie is baie maklik daaroor (ek dink sy is die Matthew McConaughey van & quot; Top Chef, & quot & quotGoed, goed! & quot) terwyl Kristen se nekare al begin bult.

Terug by die woonstel ontvang Brooke 'n brief van haar 4-jarige seun en vee trane af en wys dit trots aan almal. Sy haat dat sy hom verlaat het, maar sê dat hierdie kompetisie '99 persent 'is om hom beter geleenthede te gee.' Brooke vir die oorwinning!

Elke span verwar oor die kragmeting van môre. Josie smeek Kristen om daaraan te dink om 'n paar disse voor te sit, maar Kristen sit die kibosh daarop en dring daarop aan dat hulle elke bord op bestelling kan hanteer.

Josie storm na die patio om te rook, waar die seuns bymekaarkom, en vertel Stefan en Josh haar bekommernisse. Nadat sy wegstap, mompel Josh, en as hulle die vis kook op bestelling, gaan hulle af. So hard. & Quot

Speeldag: Voorbereiding begin en die sjefs laat hul werk regtig afsny. Brooke neem die huis van die meisiespan aan, terwyl sy en haar man vier restaurante oopgemaak het. & Quot enige van hulle is steeds oopmaak.

Stefan neem die huis voor die seuns en binne 'n paar oomblikke help een van hul skottelgoedwassers Sheldon om in die kombuis voor te berei. Slim stap, want die seuns is onderbeman soos dit is.

Soos die tyd afneem, besef Kristen dit omdat Josie so lank geneem het om haar bouillabaisse -voorraad voor te berei dat daar nie tyd is om gelatien by te voeg soos sy wou nie. Sy neem 'n vinnige besluit om dit eerder met room en sojamelk te verdik, maar is baie ontsteld dat Josie se stadige pas haar gedwing het om haar resep aan te pas.

Die swellende bongomusiek vertel ons dat dit amper tyd is vir diens. Brooke en Stefan verander in hul spoggerige uitrustings. Stefan vra sy bedieningspersoneel of hulle die kerse gereed het vir seks, en besef skielik dat hy geen idee het hoe om een ​​van die Filippynse woorde op die spyskaart behoorlik uit te spreek nie. Tyd is verby! Deure is oop.

Die beoordelaars stap in, en Brooke se gesig sê wat die hele Amerika dink: Holy Cow wat 'n kort romp is, Padma! Sy en haar myl lange bene word saam met Tom, Emeril, Gail Simmons en Danny Meyer. Hulle is onmiddellik beïndruk met Alterlier Kwan se atmosfeer en spyskaart.

Lizzie se eerste gang is 'n draai in die vleiswortel - konyn, ingelegde raap en geel beet in hoender- en konynbouillon. Die beoordelaars is verheug dat dit nie was wat hulle verwag het nie en glimlag almal terwyl hulle haar sous afskeur. In die kombuis is Kristen ontsteld dat Josie nog nie die sifon op die bouillabaisse -sous, wat onaanvaarbaar plat is, getoets het nie en Kristen verklaar dat sy op hierdie stadium 'n skottelgoedwasser oor Josie sou verkies. Ai.

Na 'n veel te lang wag, ontvang die beoordelaars Josie se gereg: heilbot, krap van die kerker, jakobsschelpe met die voormelde, skuimlose skulpvisbouillon. Die gereg word nie goed ontvang nie - alhoewel Tom se krap heerlik is, is die kammossel van Emeril nie gaar nie en leun Gail om te sien dat Tom 'n skuimagtige stof op u skottel het wat ek nie gekry het nie. & Quot Die ander restaurantgaste is ewe verward .

Die gebrek aan ervaring van Kristen met 'n groot restaurant begin wys, terwyl haar kaartjies stapel raak en die bedieners verward raak oor wat waarheen gaan.

Die volgende gereg van Kristen is 'n bees -bourguignon met gesnyde kort rib, knoffelpuree, sampioene en wortels. Die beoordelaars is mal daaroor, maar dink daar is meer sous en die diep wynsmaak wat die gereg so spesiaal maak.

Brooke stel haar eie gereg voor: gebakte gouers, St. Agur -bloukaas, gebraaide radyse en steenvrugkompote. Hulle dink dit is goed, maar sukkel met die kou van die dennepitte. Danny is bekommerd dat iemand 'n kroon daaraan verloor as hy kou.

Kristen se nagereg sluit die aanbieding van die meisies af: Amandelkoek -macaron met klappervla en karamelbotterroom. Gail is ontsteld dat daar nie 'n werklike macaron betrokke was nie, want dit is haar gunsteling kositem. En weereens is ander gaste ook verbaas.

Die beoordelaars is dit eens dat Lizzie's die beste gereg by Alterlier Kwan was, en gaan verder na Sheldon's Urbano.

Aan die kant van die seun staar Stefan die benydenswaardige probleem in die gesig dat nie een van hul gaste in die restaurant vertrek nie, en hy het talle gaste wat wag vir hul tweede sitplek. Hy vlieg van tafel na tafel en vra: "Gereed?" In 'n ongemaklike poging om sy versadigde eetgaste aan die gang te kry. Natuurlik loop die beoordelaars in terwyl hy nog steeds sonder oop tafels is. Stefan kry hulle sit terwyl hy baie ander eters ignoreer.

Urbano se eerste gereg is Stefan's kilawen - 'n rou geelstert met koriander, pittige chili en wit sojasouse. Dit is een van die lekkerste geregte wat ek die hele seisoen gehoor het, en ek weerhou my daarvan om my televisieskerm af te lek terwyl ek hierna kyk.

Daarna is Josh se balut - hierdie gereg is tradisioneel 'n gekookte eendembrio wat in die eierdop bedien word. Gelukkig het Josh die resep 'n bietjie aangepas en bedien hy 'n gestroopte eier, eendkonfyt en foie gras -mousse in die dop. Stefan neem nie die tyd om aan die beoordelaars te verduidelik wat balut is nie, en hoewel hulle almal die tradisionele voorbereiding ken, word hulle koud gelaat deur sy benarde tafelmaniere.

Om die saak erger te maak, word hul derde gang bedien terwyl Stefan vooraf afgelei word, en hy kom nie om die gereg aan die beoordelaars voor te stel nie. Hulle het geen idee wat hulle eet nie. Almal kyk stomgeslaan na mekaar en begin eet.

Stefan het selfs verbygeloop terwyl hulle aan die skottel gewerk het en dit nie agtergekom nie. My kakebeen is agape, veral omdat Stefan al voorheen Restaurant Wars gedoen het.

Nadat die skottelgoed skoongemaak is, kom hy uiteindelik verby en vra of alles reg is, en Padma vra oor die gereg. Stefan is onbesonne dat hulle nie behoorlik geleer is nie. & quotMiki is 'n tapioka -noedel met 'n Filippynse paprika & quot Stefan spoeg uit, draai dan om en loop weg. Die beoordelaars is ernstig geskok oor sy onbeskoftheid. Die manier waarop hy ons laat voel het, is baie erger as [Josie se] bouillabaisse. & quot Emeril spreek uit. Yeee-ouch.

Die volgende gereg is ook deur Sheldon - Adobo, 'n varkpens met mungboontjiepuree en ertjieslaai. Die beoordelaars is almal opgewonde daaroor. Tom verklaar dit as die beste gereg wat hy die hele dag gehad het.

Laastens, Josh se halo-halo, 'n klappersorbet, avokado-mousse-piesang en gekapte klapper. Dit word gekombineer met Stefan se gemmertee en donker sjokolade, macadamia, gemmer en pepermentolie -nagereg.

Tom sê die tee en quothelps spoel die smaak van slegte diens uit jou mond. & Quot Hy merk op dat hy by Danny verneem het dat mense na restaurante gaan eet, maar terugkeer vir die gasvryheid. En ek weet nie of ek nou weer na hierdie restaurant sou terugkeer nie. & Quot

Terwyl hulle na die beoordelaars se tafel gaan, is dit duidelik dat Josie's & quotawful - just awful & quot bouillabaisse en Stefan se offensiewe diens die twee grootste sondes van die aand is - en dat hulle waarskynlik uit die weg geruim sal word.

Aan die beoordelaars se tafel word die span van Kristen geloof vir hul geregte en veral Brooke vir haar buitengewone hantering van die huis. Josie se bouillabaisse word deur die beoordelaars uitgebrei, en sy lê die skuld slegs op Kristen en sê dat sy meer sous in die bak sou gesit het en gelatien bygevoeg het, maar dat sy net opdragte gevolg het. Josie is duidelik - dit was Kristen wat die gereg bedek en uitgestuur het.

Die beoordelaars wend hulle tot Sheldon se span en Tom laat weet dat sy kos baie suksesvol was en dat veral Sheldon se geregte modern was, maar steeds die Filippynse geur dra. Hulle vra Stefan toe oor die swak diens, wat hy erken, maar sê omdat ek 'n sjef is, nie 'n bediener nie.

Blykbaar was Stefan se gebrekkige maniere nie genoeg om hom huis toe te stuur nie, aangesien Urbano as die wenrestaurant verklaar word. Die seuns lyk baie verlig en Sheldon se trots is tasbaar. Sheldon word as die wenner verklaar, en Tom sê dat hy sy grootvader trots was. Hy sal 'n Toyota Avalon huis toe neem vir sy moeite.

Die beoordelaars vra Kristen en Josie om duideliker te verduidelik hoe die bouillabaisse misluk het. Kristen erken dat sy 'n oproep gemaak het om nie die gelatien by te voeg nie, maar verduidelik nie regtig dat dit was omdat Josie te lank geneem het nie. & quotByt my tong, byt my tong. & quot fluister sy terwyl sy heen en weer wieg.

Gail eiers haar aan en vertel haar dat sy op haar swaard val, maar sy neem steeds die groot pad. Tydens die privaat sessie van die beoordelaars is Padma en Gail in die teenoorgestelde hoeke van die ring, en Padma blameer Kristen vierkantig en Gail is keelvol vir Josie's & quotskating by. & Quot Tom en Emeril is verskeur.

Die goeie sjef eindig laaste: Padma vra Kristen om haar messe te pak en te gaan. U kan dit aan haar stem hoor dat selfs sy geskok is oor hierdie besluit. Brooke bedek haar mond in ongeloof.

Terwyl die sjefs vir Kristen afskeid neem, fluister Stefan dat hy van haar hou (wat haar gelukkig laat lag). Sy sê dat sy ten minste met haar integriteit ongeskonde vertrek, terwyl sy niemand langs die pad gesteek het nie. Ek is nie net stomgeslaan oor haar ontslag nie, maar oor die absolute genade en klas waarmee sy haar exit -onderhoud gevoer het. Jy is 'n inspirasie, sjef Kish.

Kom volgende week: Sushi en gebakte hoender! En hopelik 'n paar teensuurmiddels.


Opsomming van 'Top Chef': All-Stars het klassieke resepte opgedaag by Michael's Santa Monica ’

Verlede week het die “Top Chef ” All-Stars hul Olimpiese Spele begin deur 'n sesgang-Kaiseki-maaltyd te kook en Karen Akunowicz is vir die tweede keer uitgeskakel. Sy het te staan ​​gekom voor Kevin Gillespie in & ldquoLast Chance Kitchen & rdquo en verlore. Kevin moes toe twee uit drie sjefs wat nog oor was, verslaan om terug te keer, en hy het dit ook reggekry. Brian Malarkey& rsquos reaksie op die kwaai mededinger wat terugkom? & ldquoGoeie god! & rdquo Lees verder vir ons minuut-vir-minuut opnames van die 11de episode van Seisoen 17.

22:02 'N Kulinêre legende sit langs die gasheer Padma Lakshmi in die kombuis. Dit & rsquos Jonathan Waxman. Soos Padma ons vertel, word & ldquoHe beskou as 'n pionier van die Kaliforniese kombuis en 'n wenner van die James Beard -toekenning. Hy & rsquos ook my vriend, wat ek dink sy grootste prestasie is. & Rdquo Hulle klink wynglase en drink sjampanje. Stephanie Cmar sê, & ldquoChampagne Padma is my gunsteling van al die Padmas. & rdquo Praat hiervan, vra die gasheer, & ldquoHet ons enige ys? Dit is regtig warm. & Rdquo

DIE VINNIGE UITDAGING

22:03 Padma sê, & ldquoDie finale is amper op ons. Voordat ons vlug, is daar 'n laaste blitsvuur hier in Los Angeles. & Rdquo Sy verduidelik, & ldquoAirline -voedsel het vroeër 'n stigma van minder kwaliteit. Maar nie meer nie. Lugrederye het uitstekende werk gedoen om sjefkonsultante te werf om die eetervaring na nuwe hoogtes te dryf. Alice Waters en Wolfgang Puck. & rdquo As jy name gaan laat val, is dit twee goeie kosse.

22:06 Die sjefs word vertel dat hulle van Padma en Jonathan 'n onvergeetlike maaltyd moet maak. Hulle sal hul kos bedien terwyl hulle op sitplekke in die lugdiens sit. Die maaltyd moet 'n voorgereg of 'n slaai sowel as 'n hoofgereg bevat, en so sê sy wat gehoorsaam moet word. 'N Vangplek: hulle moet op die lugdiensbordjies sit. Jonathan sê vir hulle: Die hoogtebeperking is belangrik, want dit kan net bo -op die bord kom. Anders sou dit nie in die oond pas nie. Nog 'n voorbehoud: hulle kan slegs bestanddele gebruik wat die hele jaar deur beskikbaar is. Ek verwag 'n mate van onstuimigheid sodra die sjefs opstyg en hul kos bymekaarmaak.

22:09 uur. Padma voeg by, en die sjef wat na die geleentheid styg, sal 'n groot voordeel in die uitskakelinguitdaging behaal. ” Bryan Voltaggio dink iets is eenvoudig, iets vars en helder groen. & rdquo Hy voel dat hy uiteindelik 'n vinnige uitdaging moet wen voordat hy L.A. & ldquo verlaat. Dit is een ding wat ek kan bereik. Ek verstaan ​​nie hoekom nie. ” Kevin onthul dat hy die grootste deel van sy lewe in die eerste klas vlieg het sedert sy pa 'n lugredery was. Ek is 'n totale vliegtuigdiva, en erken hy. Hy maak lamfrikkadelle en wortelslaai.

22:10. Brian bashing sy varkvleis en — in sy woorde — maak 'n gemors. Hy maak 'n warm sampioenslaai en salsa verde op sy vleis. Melissa King vra Steph of sy baie vlieg en sy doen, aangesien haar ma 'n afgetrede stewardess is. Sy doen 'n rockfish en papillote, 'n metode om 'n papieromhulsel te gebruik om vog in die lug te behou. Melissa kies kerrie en koue tofu slaai. Die honger passasiers staan ​​op om te kyk wat kook.

22:12. Bryan sê hy maak 'n hoenderboudis met groen lensies en dadels. Vir sy eerste gang doen hy 'n slaai met 'n groen godin dressing. Champagne Padma sê: & ldquoNice & rdquo en “very & lsquo70s. & Rdquo Gregory Gourdet berei hoender voor met 'n sampioensous en 'n bietjie broccolini. Hy merk op dat ldquobroccolini die hele jaar deur verbou word. Dit is knapperig, dit is helder en helder.

10:14 nm. Vyftien minute oor. Kevin besluit om sy frikkadelle diep te braai deur dit direk in die braaier te sit. U kry 'n baie egalige, donker karamelisering aan die buitekant. ” Hulle is miskien 'n bietjie te lank, maar hy is nie bekommerd oor die hoogtebeperkings nie: & ldquoIt & rsquos 'n gehaktbal. U kan 'n gehaktballetjie smeer. & Rdquo

10:15 nm. Padma besluit dat dit tyd is vir nog 'n vlugspel en vertel die sjefs, & ldquoIt & rsquos vyf minute voor aanraak. & Melissa haas haar om haar tofu -voorgereg te maak. Stephanie sien, en almal is in volle paniek. Dit is tans totale chaos. & Rdquo Intussen vra Champagne Padma vir Jonathan, & ldquoWat is jou gunsteling moer? & Rdquo

22:16 Brian moet sy varkvleis afsny om die hoogtevereiste te maak, wat ongelukkig die vog en geur van die vleis sal beïnvloed, maar jy moet doen wat jy moet doen. Terwyl sy roep, bly 'n minuut oor, en Champagne Padma verlaag haar bubbels in 'n laaste sluk. Dit is wanneer Bryan besef dat sy lensies nie genoeg gaar is nie. Te laat om dit reg te stel. En die tyd is verby!

22:19 Die eerste bedien aan die beoordelaars is Gregory met sy hoender en broccolini. Die volgende is Kevin & rsquos Marokkaanse gekruide lamsfrikkadelle, wat Champagne Padma laat sê, en ruik lekker! & Rdquo Sy merk op dat hulle langer is as sy bord, maar Jonathan druk sy hand af. Bryan is die volgende met sy gesmoorde hoenderdye en groen godin slaai. Jonathan spyker hom op sy nie heeltemal gekookte lensies nie, terwyl 'n gotcha & ldquoding & rdquo afgaan. Stephanie bedien haar rotsvis met warm aartappelslaai. Helaas, die perkamentpapier wek nie vreugde in Champagne Padma nie, veral omdat u op 'n beknopte vliegtuig daarmee moet worstel.

22:22 Malarkey bedien sy roosmaryn -varkvleis met boerenkool en pancetta met sjerrie sampioene. Champagne Padma sukkel om haar vleis te sny. Brian sê dan: Ek moet dadelik met die stewardesspan praat. Dit moes met 'n steakmes bedien word. & Rdquo Ha, ha! Laastens, maar nie die minste nie, is Melissa & rsquos beeskerrie en tofu slaai.

22:23 Jonathan vertel die sjefs: 'Ek dink dit is baie moeilik vir 'n vliegtuig op 35.000 voet en jy moet die kos baie vinnig uitkry.' Hy voeg by: 'Ek dink dat julle almal 'n baie goeie werk gedoen het. Stephanie en haar perkamentpapier: & ldquoDie vis was moeilik om te maneuver en eet in 'n vliegtuig, & het Jonathan verduidelik. Hy roep toe, en ldquoMnr. Malarkey! Jy vertel 'n wonderlike storie. U gereg het egter nie dieselfde gedoen nie. & Padma voeg by, en ek het selfs gesukkel om daardie vark te sny. & Rdquo

22:25. Nou die goeie nuus. Danksy Jonathan het Kevin 'n nuwe bynaam: & ldquoMr. Frikkadelle. & Rdquo Hy erken, & ldquoHulle kon 'n bietjie kleiner gewees het. Hulle het wel die hoogte -reël oortree. Maar ons het hulle vir jou platgeslaan. Maar die wortels het die gereg laat sing. ” Ook in die goeie kolom is Melissa & rsquos kerrie. Jonathan & rsquos kritiek? Dit was eenvoudig, die geur het met die rys getrou, en die tofu was iets wat ek op 'n vliegtuig wou eet. & rdquo

22:28 Soos Padma dit stel, & ldquo Wie is gereed om vandag hul vlerke te dra? & Rdquo En die wenner is & hellip Melissa! Dit is haar tweede vinnige agtereenvolgende oorwinning. Sy sal 'n voordeel in die volgende ronde behaal. Padma herinner die sjefs daaraan dat slegs vyf van hulle na die finale sal gaan. Ons gasheer onthul dat & ldquoTop Chef & rdquo vir die eerste keer ooit na Europa vertrek. & ldquo Toskane, om presies te wees. & rdquo

DIE UITSLUITING UITDAGING

22:30. Daar is nog net 'n uitdaging om uit te skakel voordat hulle kan sê: & ldquoCiao! & Rdquo Dit behels geregte geïnspireer deur Michael & rsquos Santa Monica, 'n restaurant wat deur sjef besit word Michael McCarty, die legendariese pionier van die Kaliforniese kombuis. Elke deelnemer moet een van die ikoniese geregte van die dekades heroorweeg en dit bedien aan 'n tafel van alums wat in die Michael & rsquos -kombuis gewerk het, waaronder Jonathan, Roy Yamaguchie, Sang Yoon, Mark Peel en verlede “Top Chef ” kampioen Brooke Williamson.

22:33 uur Jonathan sê: & ldquoIn 1979 beland ek op hierdie grondveld in Santa Monica saam met hierdie wonderlike Michael McCarty. McCarty het 'n restaurant met die naam Michael & rsquos oopgemaak. Toe ons Michael & rsquos oopmaak, het ons probeer om bestanddele in Kalifornië te vind wat spesifiek ooreenstem met Franse bestanddele.

22:36. Padma notas, & ldquoDie restaurant vier sy 40ste bestaansjaar, en sedert Jonathan het 'n baie indrukwekkende lys sjefs daar hul merk gemaak. Die sjefs sal McCarty ontmoet om 'n paar van sy kenmerkende geregte deur die jare te proe. & Rdquo Die geregte sal as inspirasie dien. Hulle sal saam met hulle Hunter Lewis van Food and Wine Magazine.

22:38 Die sjefs vertrek in hul motor en visioene van Italië dans beslis in hul koppe. Hulle kom by Michael & rsquos aan waar die eienaar hulle self groet. Hulle proe verskillende geregte en kies dan een om hul eie te maak. Ons is om 'n rede Kalifornië -kombuis genoem, en Michael vertel die sjefs. & ldquoLokale bestanddele, dit is die kwessies waar alles begin. & rdquo

22:40 Uitvoerende sjef Brian Bornemann lewer die skottelgoed af. Gregory sê: & ldquo Dit was destyds ikoniese kos uit die 70's. Werk met plaaslike bestanddele. Ek is so opgewonde oor hierdie ete. & Ldquo Die eerste gereg is die engelhare-pasta in die 80s-styl met chardonnay-roomsous, geroosterde duiker-kammossels en kaviaar en grasuie. Michael sê: & ldquoSous is vir my baie belangrik. & Rdquo Volgende is die meer onlangse geroosterde kwartel met gebraaide jalapeno en limoen salsa. Michael verduidelik, en ons doen altyd kwartels. Dit is 'n skare -plesier. U sien nêrens kwartels nie. & Rdquo Dan kom daar 'n bord heirloom rooibietrisotto bedek met aasvis toegedraai in knapperige prosciutto uit die & lsquo90's, met vergunning van Brooke Williamson.

22:42 Uit die 80's is 'n bord soetkoekies, kalfsvleis, kantarelliesampioene en wit truffel. Uit die 80's is ook 'n geroosterde lamsaal met aartappelgalette en 'n rooibessie -kajuit. Dit is 'n skepping gemaak deur Roy Yamaguchie. Dan is daar eend op twee maniere, 'n gebraaide bors en 'n konfyt dy met wilde rys en bloed lemoensous toegeskryf aan Mark Peel. Skielik word die gevreesde meshouer op die tafel neergesit. Dit lyk asof die sjefs hul lot in die wind sal moet gooi en messe moet trek. Die voordeel van Melissa & rsquos is dat sy eers haar gereg kan kies. Haar keuse? Die kwartels. Kevin is nommer twee en eis die eend. Stephanie is die volgende en pluk die kammossels. Bryan vat die lam. Gregory kry die monkfish. En Brian sit met die kalfsvleis agter, alhoewel hy heeltemal tevrede daarmee lyk.

22:44 Die sjefs gaan nog 'n laaste keer na Whole Foods. Hulle het 30 minute en $ 400 om te spandeer. Gregory sê, & ldquo Die moeilike deel van die uitdaging is om 'n skottel te herskep en dit dan te moderniseer, jouself daarin te steek en werklik hulde te bring aan wat dit vir sy tyd verteenwoordig het. & Rdquo Sy benadering is om dinge so eenvoudig as moontlik te hou.

22:46 Bryan het lamsvleis gekies omdat hy dink dit is iets wat hy beslis op 'n hoë vlak kan bywerk en uitvoer. Hy was ook aangetrokke tot die souswerk. Hy vertel ons, en toe ek 'n jong kok in New York was, was ek 'n lekkerder. En ek het 16 souse op my spyskaart gehad. Dit is vir my belangrik om dit perfek uit te voer. & Rdquo Intussen oorlaai Brian weer eens met ewekansige bestanddele, insluitend vrugte, alhoewel hy weet dat dit nie met die truffels sal waai nie.

22:47 Die sjefs jaag in na 'n taamlik beperkte kombuis in Michael & rsquos. Kevin sê dit lyk net soos 'n kombuis uit die 1980's. Stephanie sê & ldquoWat 'n groot uitdaging om op uit te gaan. En as ek uitgaan, bedoel ek na Italië. & Rdquo Sy is vasberade dat & ldquoI & rsquom nie toelaat dat selfvertroue my en Italië in die pad kom nie. & Rdquo Brian sê onheilspellend: & ldquo 'n Duo was nog altyd 'n selfmoordloop op & lsquoTop Chef. & rsquo Ek sien dus geen rede waarom ek dit nie moet probeer nie. & rdquo Hy voeg by, en ek het gedink hoe kan ek al die wonderlike goed wat ek op die mark gekry het, en truffels gebruik. Dit val my op dat ek dalk die gevreesde duo moet maak. & Rdquo

22:49 uur Bryan bou geure vir sy lam. Intussen moet Kevin 'n klomp eende slag. Hy gaan die eend braai en meng met die wilde rys wat in 'n eend -ryskroket gemaak is. Hy sê, & rdquoDit voel baie Kevin Gillespie. & Rdquo Intussen arriveer die beoordelaars en gaste in die eetarea. Dit is nogal 'n bemanning van kookkuns. Die plaatgebied is styf en — oh nee! Gregory laat per ongeluk sy prosciutto skerp agter in die beknopte chaos van al die sjefs wat hul geregte probeer kry.

VOEDSELDIENS

22:50 Gregory en Stephanie is eerste op. Padma vra Jonathan wat hy dink van Stephanie en rsquos wat sy pasta -kammossels herontdek het. Hy sê, & ldquoDit is regtig heerlik. Dit is my gereg 40 jaar na vore. Wat ek dink regtig skouspelagtig is. & Mark Peel voeg by, en ek onthou dat ek in die kombuis was en dit is hoe dit smaak het. & Rdquo Michael prys haar omdat sy vars groente op die bord gesit het. Wat Gregory betref, Roy Yamaguchi dink sy weergawe van sy resep is wonderlik, maar noem dit eintlik eendimensioneel. & Rdquo

22:52 nm. Bryan en Kevin is die volgende, en Kevin gee 'n uitroep aan sjef Peel: & ldquoHy het gesê dat hy daarvan hou om eend en ander diere op te sny. & Rdquo Mark grappe, & ldquo As eende 'n poskantoor gehad het, sou my prentjie op die muur wees. & Rdquo Chef Roy sê dat Bryan & rsquos -gereg die riglyne volg van Michael & rsquos kook: & ldquoDit is eenvoudig, dit is verfyn en dit vertoon die bestanddeel. & Rdquo Padma het die verskillende souse op sy bord goedgekeur. Maar sjef Roy dink Bryan & rsquos -gereg ontbreek aan die wow -faktor. Mark sê sy eendbors was perfek gaar. Jonathan hou baie van die wilde rys konfyt binne -in die bolletjie en dan die oranje noot bo -op. Maar vir 'n Brian & rsquos -ete het een van sy geregte heeltemal verbygegaan.

10:54 nm. Brian bespied sy ontbrekende gereg by 'n ander tafel, maar dit lyk asof hy weer te veel aan die gang het. Melissa&rsquos quail dish looks beautiful with her ninja radishes and plum glaze. Chef Brian Bornemann says of Melissa&rsquos take on his recipe, &ldquoIt really just highlighted the bird itself. I honestly love this.&rdquo Chef Roy&rsquos thoughts? &ldquoIt was outrageous.&rdquo Guest Hunter Lewis really liked her dish as well &ndash &ldquonot too sticky, not too sweet.&rdquo As for Malarkey&rsquos dual creations, Michael laments that his dish &ldquois so far past what we prepare. It went from four or five ingredients to 45 ingredients.&rdquo

JUDGES&rsquo TABLE

10:55 p.m. Tom praises the chefs overall: &ldquoThere&rsquos so much history in that kitchen. I thought you guys did a great job. Taking the dishes and finding inspiration and still make it your own. It was great to see the reaction of the chefs at the table seeing their dish re-imagined.” Padma says, &ldquoWell there was one winner today.&rdquo She allows Jonathan to deliver the news. &ldquoIt was really a beautiful meal and I don&rsquot say that often. But it comes down to one person &hellip and that person is Melissa!

10:56 p.m. Jonathan also brings a smile to Stephanie&rsquos face when he tells her, &ldquoYou were right there. The race was very close. You really channeled me in a spectacular fashion.&rdquo Padma also assures Bryan and Kevin that they are going to Italy as well. Jonathan loved Bryan’s presentation and he loved the size of the potato and the size of the medallion of lamb: “They really worked well together.&rdquo Tom says he really enjoyed Kevin’s duck dish and thought it was well-rounded.

10:57 p.m. Brian and Gregory are the bottom two, so one of them will be going home. Padma tells Gregory, &ldquoWhen you were thinking about how to interpret that dish, what part of yourself did you want to put in it?&rdquo He answers, &ldquoI love fresh vegetables. Adding the beet juice.&rdquo But Tom says that his fish got lost on the plate. His main flaw was leaving off the prosciutto for salty flavor and texture.

10:58 p.m. Padma asks, &ldquoHow was it for you, Malarkey?&rdquo He says with the utmost sarcasm, &ldquoOh, I just had the best time ever.&rdquo He then adds, &ldquoThis is exhausting. I forgot how exhausting this is. And I had a few little issues today that corked me in the wrong direction.&rdquo Sensing the writing on the wall, Brian surprises the judges by telling them, &ldquoI am cooked. I had a great ride my friends.&rdquo Padma asks if he is quitting. A frustrated Gregory suggests Brian let the judges judge because he doesn’t want to go to Italy by default. Tom thought his veal and sweetbreads were actually perfectly cooked. But his so-called duo just didn&rsquot talk to each other.

10:59 p.m. Jonathan gets right down to the nitty gritty of Brian&rsquos confused dish and says it didn&rsquot invoke what Chef Michael&rsquos approach to food is all about. They also note that Gregory did not meet the standard either. But the chef packing his knives and going &hellip is Brian .

Next week: The five finalists arrive in Italy and are greeted by Padma saying, &ldquoYou&rsquore going hunting &hellip for white truffles.&rdquo They also will cook pasta dishes for passionate Italians. Meanwhile, we hear some rather harsh take-downs at judges&rsquo table, but we don’t know yet whose dishes they’re talking about.

Be sure to make your predictions so that the contestants can see how they&rsquore faring in our racetrack odds. You can keep changing your predictions until just before the next episode airs every Thursday on Bravo. You&rsquoll compete to win a spot on our leaderboard and eternal bragging rights. See our contest rules and sound off with other fans in our reality TV forum. Read more Gold Derby entertainment news.


Recap: Top Chef Season 11 – Episode 13

Welcome back, Food Spectators! We’ve got six chefs and a lot of cooking to do before the hour is out. Zjswurd zprpin, or, if I move my hands over just a squinch, Jaques Pépin. He’s like the Jacques Cousteau of French cuisine.

The Quickfire Challenge is all about technique. The chefs have thirty-five minutes (so specific!) to prepare Jacques Pépin’s favorite dish—Dover sole, artichokes, and asparagus. But first, a demonstration. Zip bang boom, he prepares the delicious meal in no time flat. And now, it’s their turn. Ready, go!

So who screwed up? Well Nina forgot to turn her burners on, but she salvaged it pretty well, Carlos is missing the tomatoes and the sauce is…questionable, Shirley done good, as usual, Brian never finished a sauce, Stephanie put everything on the plate and Nicholas gets a “very good.” The winner of the coveted pride and immunity is Nicholas.

For the Elimination Challenge, it’s all about French and Spanish cuisine. Padma introduces Julian Serrano for Spain, and Dominique Crenn for France, who will act as mentors. The chefs will work in two teams to prepare a five-course meal in one of the two styles, using ingredients that feature in both. The team with the best overall meal will win, and someone from the losing team will be going home.

The French Team is Shirley, Nicholas, and Stephanie. The Spanish Team Nina, Brian, and Carlos. For the French Team, Dominique suggests an extraordinarily modern chocolate, duck, and a nest. So…good luck with that? Julian is talking about potato salad, which doesn’t sound very exciting at all.

Nicholas and Shirley are all over the French cuisine, but Stephanie is all sorts of confused. Over in Spain, Chef Serrano is micromanaging the three chefs in the menu and their prep. When the mentor chefs leave, the scurrying and scrambling kicks into high gear. Shirley busts out the liquid nitrogen for some ice cream, tarragon is flying on the Spanish side, and Nina fusses over her simple potato salad. As Brian says, “it’s old school versus new school.”

The first dish from France is Shirley’s snapper with dehydrated olives and ice cream, which seems odd for a first coarse. For Spain, it’s Nina’s ensaladilla rusa with green olives, shrimp, and potatoes. Tom doesn’t like the ice cream with the fish, but everyone enjoys Nina’s potatoes.

The second French dish is Stephanie’s pickled and poached mussels with gelée, and for Spain it’s Nina’s ajo blanco with almonds and cherries. Again, Nina receives high praise. Stephanie’s mussels had good flavor, but there was also some grit which is not a good thing.

The third dishes are Carlos’s mejillones a la romesco with crispy leeks, and Shirley and Stephanie’s chicken liver mouse with roasted chicken bouillon. The mousse gets mixed reviews but apparently the consummé is to die for, and Carlos’s dish is called one-note.

The fourth course is getting very hearty on the Spanish side, and very…weird…on the French side. There’s Carlos’s polo con arroz, and Nicholas and Stephanie’s Cornish game hen with spiced chocolate and corn silk nest. Carlos’s chicken is beautifully cooked and sounds delicious. And then, the French dish. Nobody other than Dominique want to eat the French dish, and Tom says it looks like what he used to pull out of the drain before he went completely bald.

Finally, dessert. There’s Brian’s flan de chocolate and strawberries that is overall too sweet, and Nicholas’s almond flan with plum and coconut crumble which is too…flanny?

The Spanish team gets called to Judge’s Table first, which means they are the chefs with the favorite dishes. And the winning chef is Nina with her perfectly executed potato salad. Huh.

And now, the French team. Since they cooked avant garde cuisine, they should all show up in avant garde headgear. Maar hulle doen dit nie. Instead, they take their punishment with dignity. Except for Nicholas. He has immunity, so it’s between Shirley and Stephanie. Yet it is clear that Nicholas had the least favorite dishes with his chocolate chicken and his miserable dessert. Julian even suggests that Nicholas resign. But he doesn’t, so the judges are now comparing dishes they very much enjoyed. Tom hopes that Nicholas rethinks his decision and falls on his sword, but no dice. Stephanie, pack your knives and go home. The look Shirley gave Nicholas, wow. Dit sê alles.

Follow Top Chef season 11 on Twitter: @BravoTopChef / #TopChef


Top Chef Seattle Episode 11: Restaurant Wars

Previously, on Top sjef: Painful Canada Dry promotion! Brian Canlis’s one-man wet T-shirt contest! Sheldon talks dirty about Uwajimaya!

No quickfire today, folks. Back at the Olive 8 Penthouse of Healthy Choice Steamers, the chefs drink Redhook and discuss the art of restaurant war. Brooke notes that all the girls have some sort of classical French training, but laments that Kristen has never actually run her own kitchen.

The guys' team only has three people, two of whom have never, ever cooked Filipino food before. “What kind of herbs?” Josh asks Sheldon, conferring about his prawn dish. Sheldon gently admonishes, “Not even herbs, bro. We don’t do herbs.” But it’s totally legal here now, guys.

“We hop in the Toyota Avalon and head to the Georgetown Ballroom” is totally a normal sentence people say in conversation. The chefs marvel at the event space. They are especially psyched about the patio…until they figure out that the patio is actually the empty space where they must build a kitchen. Twisty!

Pedersen’s Event Rentals makes a delivery while Brooke and Josie pick out linens. Brooke gives the side eye to Josie’s suggestions and tells the camera “that the type of restaurant that we’re opening takes maybe a little more…class?” Sheldon’s back to his favorite underpants-soiling grocery store, Uwajimaya, to shop for mung bean paste.

The skyline. Pike Street. Westlake. These things are very close to Georgetown Ballroom. Reg? Sheldon is smart he browns his meat for broth the night before. And look, here’s Lizzie, roasting her bones in advance so she can get a jump on stock the next morning. Josie also plans to roast her bones, then just stands around adjusting her “Chef Josie” headband instead.

Later that night at the Olive 8 Penthouse of Josie Is Lame, the women strategize. Kristen insists they cook each dish a la minute, despite Josie’s plea to just halfass it, already. Then for some reason Josie saunters over to the boys’ team to spill a few state secrets about Atelier Kwan’s plans. Woman, you couldn’t be more wrath-inducing if a team of professionals edited you to look that way.

Nighttime. Sunrise. Buses. The day of restaurant warfare has arrived. Kristen’s dessert is “a cross between an American macaroon and a French macaron.” Ha! That’s hilarious. Wait…seriously?

Josh is making balut, a Filipino dish that consists of “an unhatched chicken egg it’s got feathers and beaks and everything like that.” Let’s hope Josh isn’t writing the menu descriptions.

Brooke and Stefan assume the oft-cursed front-of-house roles. Since the boys’ team is a chef short, Stefan immediately sends a dishwasher named Pedro back to help prep. Go, Pedro. Top sjef should make him a contestant right now, just for twists and grins. Stefan gives servers the most skeletal of explanations of the food and instructs them to “have candles here for sexytime” at the bar. He glances at the blackboard up front to remind himself of the restaurant’s name, Urbano, as he greets incoming guests.

Red alert: gelatin crisis at Atelier Kwan. Josie is way behind schedule, so Kristen tells her to omit the gelatin from her bouillabaisse broth. It was supposed to impart a light, foamy texture, but Josie’s chaos is ruining Kristen’s precise vision. Kristen generally freaks out all over the place and says she would prefer a dishwasher instead of Josie.

Lots of the Seattle chefs we’ve seen so far reappear at restaurant wars, including T-Doug, Thierry Rautureau, Jason Franey, and Ethan Stowell. Methinks I spy Renee Erickson and Mark Canlis in the background, too. The judges arrive, and oh no! Padma forgot her dress. Oh wait, if I peer closely, I guess she is wearing some sort of backless scrap of cloth. The perfect ensemble for a day in Georgetown.

While the name is sort of stomach-curdling, the judges dig Lizzie’s charcuterie soup of pulled rabbit in a chicken and rabbit broth. The drama-inducing bouillabaisse, not so much. Some stuff is overcooked, some is under, and all the chefs lament the postage stamp of broth in the bowl.

Meanwhile, back at Urbano, Tom Douglas is thirsty and tired of waiting around for his table. Stefan encourages one lady to hurry up and leave her table already, but she tells him she hasn’t even had dessert yet. “Really, bitch?” he fumes to the camera. I want to track this woman down and put her in our Perfect Party section.

Stefan does everything short of hauling out an old-timey vaudeville cane to get people to leave. What he does not do is stop by the judges’ table to explain the Filipino dishes being served. They call him over to explain Josh’s miki dish, he responds, “Miki is afmaldkfn with asmafnkdnf.” Say what now? It takes the judges a minute to realize he just totally blew them off. “He made us feel worse than the bouillabaisse,” laments Emeril.

Clearly meaningful discourse on Filipino food is not Stefan’s strong suit. He ducks back into the kitchen to help serve Sheldon’s “adobe pork.” “It’s adobo pork,” Sheldon yells after him, looking as put upon as little Sheldon could possibly look. Good thing Tom and Danny Meyer interrupt their festival of mutual admiration to proclaim this dish the best thing they’ve eaten all day.

Sheldon says he “couldn’t feel more prouder” about their showing today, and he’s so sweet that we instantly forgive any and all grammatical errors. Meanwhile Kristen continues to fume over Josie’s comically bad time management skills. The judges fume over how rude Stefan was in his front-of-house role. They debate what was suckier, Urbano’s service or the sauceless bouillabaisse at Atelier Kwan.

All the chefs are summoned to the Table of Judgment, lining up with military-level precision. The judges immediately start nitpicking Kristen’s dishes: the lack of wine in her beef bourgignon the heaviness of her macaroon macaron. Kristen is unaccustomed to being on the bottom she usually wins gracefully, but her face is all shades of pissy here.

Brooke’s curse-breaking front-of-house skillz and Lizzie’s horrifyingly named, yet very tasty charcuterie soup earn praise. Then Tom, Padma, Emeril, and Gail turn their attention to the bouillabaisse. Josie blah blahs about how she thought it was dumb to use so little sauce, but she was just doing what Kristen wanted. What Kristen wants at this moment, I imagine, is to murder Josie, or perhaps waterboard her with her own broth.

Now it’s time to shower praise on Urbano. Tom tells Sheldon, “You don’t see too much Filipino cuisine out there, probably because we’re waiting for a chef like you to do that.” Josh had hardly even eaten Filipino food before this, so Tom’s praise—“It didn’t read Filipino, but it did read good”—must have been a huge relief.

Urbano wins! Unanimously! Sheldon wins! Stefan is very, very lucky that he’s on the winning team and won’t be bounced for his awful service.

Time to scrutinize the ladies once again. Tom declares Lizzie and Brooke safe, setting up a tension worthy of a Breaking Bad season finale. They have to send Josie home, right? They would never boot superstar/superchef/supermodel Kristen…reg?

Tom says that tonight’s decision hinges on the sauce on the bouillabaisse. And to his credit, he delivers this statement in a way that doesn’t make it sound ridiculous. Kristin makes veiled references to Josie’s time management, but otherwise takes responsibility as the leader. She mutters “bite my tongue bite my tongue” (which the show helpfully subtitles) while Josie finds the nearest bus and promptly throws Kristen under it: “You didn’t get enough sauce, and she sauced your plate.”

Finally, it’s time for Padma to send Josie packing. Cheers must be erupting across America at this moment. The camera closes in on her face. “Josie…” she purrs. “You’re safe.” OH, COME ON. This episode had so many overt signs pointing to Josie’s dismissal that I did fear Kristen’s departure, but that’s laying on the bait-and-switch a little thick. Kristen is headed for that big Last Chance Kitchen in the sky.

“I think Josie is more surprised than Kristen,” says Tom. Viewers, there’s a valuable lesson to be learned here: Tis better to take no responsibility at all than too much.

Stefan responds to the news by hugging, kissing, caressing, and rubbing Kristen vigorously. She’s proud to leave “with integrity intact” and laments, “I’m really irritated everything couldn’t have been perfect.”

The remaining contestants turn their baleful gaze to Josie, who’s all, “Last time I checked, we were all here to win.” We fade out with Seattle’s nighttime skyline, and the knowledge that this season’s most annoying contestant will live to irritate us another week.

Next week: Josh and his mustache struggle to make sushi and OMFG DAVID CHANG. And fried chicken! And hopefully the answers to pressing questions like: Will Josie get shanked in her sleep? Wat regtig happens when you cross a macaroon with a macaron? And how will Stefan occupy his hands now that Kristen is gone?

Coolest Seattle moment: Going to Georgetown was an unexpected, and cool, move on the show’s part.

Lamest Seattle moment: Too bad all the great local chefs in this ep didn’t get to do much beyond stand awkwardly in line. And nobody got sprayed with lobster bisque.

Line of the night: Stefan’s “Really, bitch!” might be the new “Bitch, please!”


Top Chef Season 10: Seattle, Episode 2 Recap

BRAVO really needs to consider renaming this episode. Top Chef: Seattle is starting to become The John Tesar Show. Don’t get me wrong, I’m not complaining. Tesar makes for excellent television. Hopefully, Tesar will keep calling himself “the most hated chef in Dallas” in the rest of the episodes, just to keep the trend going. (“Let’s make him a shirt or something,” said Desiree, my gchat partner last night.) If we do, Des, he’s going to wear that shirt every single day. And it’ll smell like fish.

Round 1: QUICKFIRE CHALLENGE

The 15 contestants are finally in Seattle, and Tesar’s glasses are back on his forehead, right where they belong. All is right in Tesar Land. But, wait, why is Padma with three old Top Chef alums (Josie from Season 2, CJ from Season 3, and Stefan from Season 5)? These oldies are going to judge the newbies, who’ve split up into five groups of three. Tesar, the smartypants, pairs up with the AZNs: Quiet Asian (Kuniko) and Maui Asian (Simeon). He assumes Quiet Asian, because she is Japanese, has good knife skills. Lucky for John, stereotyping works in his favor. The three of them make sweet music together and create a geoduck sashimi with ponzu, apple, and cucumber. Meanwhile, the all ladies group (Lizzie, Carla, and Chrissy) are yackin’ each other’s ears off. Crazy Italian Carla, who shall henceforth be known as “Big MAMA,” needs go back to the Real Housewives of Italy. Desiree is not a fan.

The blue team wows the judges’ pants off, and JTesar wins immunity. A goofy smile is plastered all over his face. Two seconds later, I swear his lips quiver when Padma tells the contestants that the three alums are going to join the fray and compete alongside them. Josh Valentine unleashes his anger. “None of them were able to seal the deal. I hate them all.” Ouch, watch that fire, Josh.

Round 2: SPACE NEEDLE TIME

The 18 contestants are now inside the Seattle Space Needle, which Desiree observes is “just like our Reunion Tower.” The teams have to make a dish using regional ingredients for the judges and legendary chef Tom Douglas in the time it takes for the Space Needle to go around once.

The blue team kicks sass again, even though Kuniko burns the first batch of chili oil. Her chili oil-poached cod makes her the winner of episode 2, despite Simeon’s fine dashi and Tesar nailing those vegetables. Red team (or “Team Failure,” as Desiree likes to call them) tried to make a roasted quail with confit spot prawn, but Stefan the Scary One failed. “It’s the only breast I’m going to be touching in six weeks,” he said. If that’s the case, Stefan, why’d you overcook them? Gray team also ends up in the bottom two with the red team, but cute Jeffrey gets the boot. Now he has to go and tell his fiancé why he’s back so early.

Des and I are sad. I was just about about to become a Jeffrey Jew fan until they kicked him off.

Best line(s): “When I’m cooking, I like to look good.” “I want to be a James Beard, and I want to have a nice ass.” -Carla

Best red hat: Maui Asian (Simeon)’s. Desiree says it looks like the ones from Die Life Aquatic.


Top Chef All-Stars Goes South

Last night's Top Chef All-Stars took things down South, and the butter and the drama were a-flying! The queen of butter herself, Paula Deen, guest judged and presented the cheftestants with the quickfire challenge: deep fry something, y'all! And Paula being Paula, she meant business: "I've deep fried mac and cheese, lasagna, chunks of butter," she told them. "No calamari sprinkled on top of a salad!"

Some of the chefs totally got the concept of Southern cooking, and some clearly didn't (how many times did Dale tell us he cooks Chinese food, not Southern?). Antonia made me nervous with her decision to do a fried shrimp salad (didn't you listen to Paula, Antonia?), but the end result was a decidedly un-salad-like combination of crispy fried shrimp and deep-fried avocado. Unfortunately, she totally spaced and only plated one dish, which prompted my favorite line of the night from Paula: "I could come over there, put you over my knee, and whip your cute little ass!"

Meanwhile, Mike and Richard were working on some chef drama of their own. Mike's fun and creative idea to fry up chicken oysters and serve them in oyster shells was apparently "inspired" by an idea in Richard's notebook. Richard was peeved, Mike was unapologetic, and it only got worse when Mike won the quickfire challenge for his dish! The house was totally abuzz with Mike's disregard for chef law, and Mike reacted by playing the jerk card for the rest of the episode.

More about this episode and the elimination challenge after the break!

John Besh joined the judges for the elimination challenge as much as I love Paula Deen, Besh's calm, cool, and collected style was kind of a breath of fresh air in this drama-filled episode! The cheftestants were challenged to prepare a meal for 300 people to be served at a benefit for the Greater New Orleans Foundation. And the menu? Gulf seafood, of course! The catch: each chef had to choose a type of seafood — which came along with a recently eliminated contestant as a sous chef.

Carla chooses Tre because she thinks he'll understand Southern food, but is dismayed (and threatens to take his "NAACP card") when she finds out he's a city boy and usually buys his collards in a can. Dale goes with Angelo, which comes in somewhat handy when Dale loses it while they're serving and Angelo calms him down. Richard chooses Fabio, which Fabio loves because he says Richard reminds him of his ex-wife. It must've worked out for them, because their risky combo of fried fish, citrus polenta, and pulled pork ends up winning Richard the challenge! Poor Dale, on the other hand, wraps up a generally unsuccessful episode by packing up his knives and going home.

Do you agree with the decision to send Dale home? Weigh in with your thoughts and anything I missed in the comments!


‘Top Chef: Seattle’ Episode 10 Recap—A Post-Show Chat with Kristen Kish

This year, Bravo has split their most popular part of any season, Restaurant Wars, into two episodes—with the winners responsible for choosing their own teammates. In episode 10, the first part of this, Kristen Kish won yet again, pocketing another ten grand in the process.

How do you stay on everyone’s good side when you keep winning all the challenges? I feel like everyone would start to resent the fact that you’re slowly getting rich.
KK: I guess because I’m not gloating about it. There are definitely some comments here and there, but nothing malicious. I think everyone has their mind in other places, so I don’t think it’s really on their radar.

Episode 10’s Quickfire Challenge was to create an original dish utilizing ginger all within fifteen minutes.

I think last night’s Quickfire Challenge was the fastest in the history of Top Chef.
It was for sure. It felt like ten seconds.

Fifteen minutes is such a short amount of time to conceive a dish, execute, and then plate it. Did you immediately have something in mind?
My first reaction was to use the iSi canister. You can make a quick marinade or you can infuse something really fast by putting it in there and charging it a couple of times. It’ll really speed up the process. So, that was my idea and that’s really all I had. Then I just went into the pantry and just grabbed stuff. Honestly, it was a pretty thrown together dish and I wasn’t exactly happy with it.

Infusing fennel in a CO2 cartridge seemed like an extremely inventive idea. Wolfgang Puck was so impressed I thought you might win on the concept alone. Have you used that technique before?
I’ve never used it for that particular purpose before. Quite frankly, it’s probably the least proud of something I’ve been, only because I got caught up in the method over the flavor of the dish.

Hey, at least you didn’t do a stir-fry, right? During the episode you admitted it had been a rough couple of years for you before you landed on Top Chef.
A year and a half ago I was in a five-year relationship, which ended right around the same time I started at Stir. I had to move out and find my own apartment. That being said, my ex-boyfriend, whose name is Scott, was wonderful. We broke up and I lived in his house for a little bit, but it was obviously time to move out. But we’re very good friends, so no hard feelings. There were just a lot of things changing in my life at that point. In between my last job and Stir I was thinking about moving to either London or Dubai, of all places. I don’t know what I was thinking. I was just trying to run away I think.

You almost moved to Dubai?
God, I don’t know! I was just looking for something far away. I have to give credit to Stephanie (Cmar). She told me to come to Stir since it was just about to open. She said if I didn’t like it, then I could move. She saved me in that way.

Were you already familiar Barbara Lynch?
Oh, absolutely! I knew I wanted to work with her at some point, I just didn’t know when and in what capacity. It all worked out the way it was supposed to.

Top sjef changed up Restaurant Wars this year. All the contestants were forced to give a preliminary idea and one signature dish. Based on that, two final restaurants were chosen. How did you come up with your restaurant name and concept?
The name I gave my restaurant is Atelier Kwan. Atelier is like a craftsmanship workshop for artists and chefs and Kwan is my given last name my Korean last name. The dish that I prepared was a take on a classic French bistro salad with egg and cheese and mustard vinaigrette. I’m not trying to reinvent the wheel or do anything completely out of the box. I like to use the nice familiar flavors of my favorite things to eat. I just like to take traditional items and tip them upside down a little bit.

The egg in your dish really seemed to wow the judges. It was prepared in an “Onsen” style. Can you describe that technique?
It’s essentially a sous vide egg. You can do a number of different temperatures or times, depending on what you’re looking for. I was looking for a barely set white with a really creamy yolk. From the last chef that I worked for before Barbara Lynch (Guy Martin), he taught me this method. After a lot of experimentation he settled on 149 degrees for an hour and a half.

At Judges Table, Tom Colicchio and Gail Simmons were saying that it was a huge gamble to prepare eggs that way since there could be a lack of consistency. Were you worried about that at all?
Yeah, but I set myself up to make sure that didn’t happen. I was moving the eggs around quite a bit and I also cooked sixty or seventy more eggs than I needed, so if one didn’t turn out the way I wanted, I just grabbed another one.

One of the perks or consequences (depending on how you look at it) of winning was that you got to choose the other chefs who would work with you at Atelier Kwan. All season they’ve built up storylines around your friendships with Stefan and Micah and yet you didn’t choose them. How difficult was that and how did you approach the decision-making process?
I knew that I wanted to pick Brooke (Williamson) because I really enjoy her and she’s been doing very, very well. I know people were expecting me to choose Stefan. We were actually joking the other day, and he texted me saying, “We just don’t like to mix business with pleasure.” So, I’ll stick with that.

Obviously, one of the pratfalls of choosing your team was that you didn’t know who was going to get sent home. It wasn’t your intention to choose an all female team, was it?
Nee glad nie. Once I got Brooke, I took Lizzy because, quite frankly, I didn’t think she’d get sent home. Then it came down to Micah or Josie. I hadn’t tasted Josie’s dish, nor did I hear any feedback, but I did taste Micah’s. It was good, but I wasn’t a huge fan of the concept (raw food). It was a hard decision, for sure.

After your initial excitement of being announced as the co-winner with Sheldon, were you nervous at the thought of then having to lead a team and execute your restaurant vision?
Absoluut! I was completely nervous. It’s a big challenge to take on. If you ask a lot of the chefs in the season, everyone wants to make it to this point. It’s one of the milestones and it’s super fun regardless of the outcome.

With Boston being a focal point in the national media’s coverage of the flu outbreak, I’d like to know what you eat when you’re sick.
A shot of whiskey (laughing)!

Stay tuned for more post-chow chat with Kristen Kish. For more online food coverage, find us on Twitter at @ChowderBoston.


Seattle’s Shota Nakajima Nabs His First (Co)Win on ‘Top Chef: Portland’

Seattle’s lone representative on “Top Chef: Portland” is off to a hot start. A week after a top four showing in the new season’s first elimination challenge, Shota Nakajima cooked the judges’ favorite dish alongside fellow contestant Avishar Barua in the second episode. The two teamed up on a lobster sunomono with double cream coffee and stout reduction, carbonated grapes, and furikake.

Nakajima really impressed buzzer to buzzer throughout the show. In the diner-themed quickfire challenge, the chef — who owns Capitol Hill’s Taku — had to show off his short-order skills, and chose to make dim sum. He served up a shrimp dumpling mochi with sweet soy green onion sauce, which won a face-off with Barua, an executive chef based out of Columbus, Ohio.

Later, the elimination challenge required the contestants to come up with dishes based on either coffee or beer, two Portland specialties. Nakajima drew the latter ingredient to highlight, then went about planning a dish to cook on his own, only to find out along with everyone else that this would be a team-based contest instead. All the chefs had to scrap their initial recipes, and work with another contestant on a collaborative plate with the ingredients they already collected.

Nakajima paired up with his quickfire foe, and the two seemed to bond a bit, with Barua giving the more diminutive chef a ribbing on camera. “No one wants Avishar I look left and right, no one wants to look at me, then I look down and I see Shota,” said Barua. The chemistry clearly paid off in the twist on sunomono they prepared (Nakajima was responsible for the double cream and apple pickles components), which earned heaps of praise for its innovation. Judge Tom Colicchio gushed, “This was totally original this was out of left field, but it worked together because of the balance of the dish.”

So far, Nakajima is one of the contestants to watch among stiff competition, and is gradually starting to reveal more of his background on the show. In the second episode, he opened up a bit more about the devastation he felt when closing his acclaimed restaurant Adana in May 2020, and placing his new venture Taku on indefinite hold due to the pandemic. “I put so much love and effort into it. And then I kind of went a little downhill and I started drinking a lot,” he said. “I do need to focus. I need to kind of put myself back together, and I think that’s another reason why I got onto this competition.”

Now, Nakajima is starting to hit his stride, and is embracing the “Top Chef” life in full. Fans can find a recipe for the lobster dish he co-created on YouTube. And on April 24, he is doing a one-night-only pop-up dinner at Taku with fellow contestants Sara Hauman and Byron Gomez. The event has six seats up for auction, with 100 percent of proceeds going to fund a meal program to help low-income residents in the International District. The menu for the pop-up includes salmon tartare, fried plantain ice cream, and sea urchin doughnuts, with bids opening Friday, April 9, at noon the link will be in Nakajima’s Instagram bio.


Recap: Top Chef Season 11 Episode 2

The second episode of Top Chef started out something like this:

Padma : I know you’re all tired from the elimination challenge that ended about four minutes ago and still reeling from seeing me, the Great Goddess Padma, in person, but we’re in New Orleans and I’ve got the munchies, so go make me some gumbo. Nou!

Chef #4 : I think it’s like Asian fusion, but with crawfish.

Chef #6 : It’s easy, you just chop up a bunch of meat and toss it in a slow cooker. [Yawns] I’ll see you guys tomorrow.

Chef #11 : Well I’m, like, from New Orleans, so whatever I cook is automatically a gumbo.

Chef #4 : Exactly. Asian fusion, man! Asian fusion!

The exhausted chefs went back to their house to cook Padma her gumbo. Magically, their kitchen was equipped with all of the ingredients their little hearts desired and about a dozen or so slow cookers. Chopping, stirring, simmering, and the chefs were ready to serve their gumbo or, more accurately, “gumbo” to their famished queen and her guest, local chef and legend Leah Chase.

Here’s a list of things that are not gumbo that chefs tried to pass off as gumbo:

  • Drunken chicken
  • Braised pork belly
  • Australian curry
  • Hot and sour prawns
  • Pork rib with okra
  • Puerto Rican mofongo with sofrita
  • New England and Miami fried clam chowder
  • Iownan Trinidadian corn crumble
  • Chipole something
  • Polish stewed cabbage and dried beets
  • Plantain and yuca
  • Moroccan lamb shank
  • Crab and silken tofu

For some strange reason, Leah really enjoyed Carrie’s corn crumble, so that is the winning gumbo.

Unfortunately for the chefs, Padma is still hungry and commands them to cook in food trucks for herself and the volunteers from Habitat For Humanity who are still working hard to rebuild New Orleans. There are lots of fish ideas being tossed around which, I don’t know. They call it “street meat” for a reason. The Yellow Team is making a taco truck, the Green Team is slicing up watermelon, the Red Team has a south Florida/Southern United States thing going, and the Blue Team has a beach theme with grilled fish.

Tom, Gail, Padma, and some woman in a striped shirt show up for some lunch. They start with the Yellow Team’s beef and pork empanadas and ceviche and them move on to tilapia tacos. The empanadas are a huge hit, and the cold ceviche was refreshing. It’s time for the Blue Team who serves up a salmon roll, grilled shrimp with melon, coconut ceviche and a tun a slider. The cold ceviche was ruined by hot plantains, the slider was under-seasoned, and the salmon roll was premade and soggy.

The Red Team has a green gazpacho with pickled shrimp, lobster and crab fritters, jerk chicken sandwiches, and ricotta with burnt honey and stone fruit. The judges are saying words like “love” and “delicious.” Lastly, the Green Team with their ahi tuna burger, crispy chickpea salad, tuna burger, spicy grilled lamb salad, and an amuse bouche of chilled watermelon. Padma licked her fingers after eating the lamb dish, which I think means whomever made it is her new pet.

The judges give the win to the Yellow Team, with the big prize going to Carrie’s efforts in making the empanada. And the losing team is the Blue Team with their surfside lunch truck. The coconut ceviche wasn’t cold enough and Jason’s salmon hand roll was rolled ahead of time so that he could be a handsome host. Then there’s something about the tomato on Patti’s tuna slider, and Nicholas’s garnish was all wrong.

Since you can’t send someone home for garnish or tomatoes, it’s between Brett and Jason. Because not making a dish to order is unforgivable on Top sjef, Jason packs his knives and leaves with an eyeroll. “I’m not the worst, I know that for a fact.” Keep reaching for the stars, Jason.

Next week, an elimination Quickfire and some chefs get underminey.

Follow Top Chef season 11 on Twitter: @BravoTopChef / #TopChef


Kyk die video: 3 Cook-Offs in the Last Chance Kitchen FINAL. Top Chef: Last Chance Kitchen S18 E10. Part 22