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Kopsavilkums: labākais šefpavārs: Sietla, 11. sērija

Kopsavilkums: labākais šefpavārs: Sietla, 11. sērija



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Šīs nedēļas epizode mums atnesa restorānu karu otro daļu, jo septiņi šefpavāri no nulles uzcēla divus restorānus ar diviem pilnībā īstenotiem jēdzieniem: Šeldonas komandā bija Džošs un Stefans (viņa trešais izvēlētais palīgs Micah tika aizsākts pagājušajā nedēļā), un Kristena vadīja Brūku, Džosiju un Liziju otrajā komandā.

In pagājušās nedēļas iestatīšanas epizode, Šeldonas uzvarošā restorāna koncepcija bija filipīniešu valoda, un Kristena - izsmalcinātas maltītes. Kamēr Kristenas komandai bija pieredze klasiskajā franču virtuvē, ne Džošam, ne Stefanam nebija pieredzes gatavot filipīniešu ēdienu. Ar sakrustotiem pirkstiem, lai tas viņus neatgrūž, viņi metās uz priekšu.

Apmeklējot telpu, viņi saprata, ka viņiem ir viens papildu spēļu mainītājs: virtuves nebija! Tas bija jāveido no nulles, bet vēl viena būtiska atšķirība no iepriekšējo gadu restorānu kariem.

Pavāri devās iepirkties pēc sastāvdaļām un piederumiem, un pēc tam ķērās pie darba, gatavojoties nākamajai dienai, paturot prātā, ka uzvarētāja rīcībā bija automašīnas atslēgas. Kad viņi strādāja pie stratēģijas, dzerot vīna ķēdes smēķēšanu, bija acīmredzams, ka viņi zina, kādi izaicinājumi mūs sagaida.

Lielā diena sākās ar pilnu gāzi, jo gatavošanās ļāva pilnībā gatavot ēdienu, jo viņu plānotie ēdieni tika pilnībā realizēti. Brūka un Stefans organizēja mājas priekšu, un, saulei pazeminoties, beidzot ieradās viesi (un tiesneši, tostarp Denijs Meijers un Emerils Lagasse).

Šeit bija pēdējie ēdieni:

Atelier Kwan:
Lizija: Garšvielas: truši, marinēti rāceņi un dzeltenās bietes vistas un trušu buljonā
Josie: Bouillabaisse: paltuss, Dungeness krabis, lauru ķemmīšgliemenes ar vēžveidīgo buljonu
Kristens: Liellopu gaļa Bourguignon: sautēta īsa riba, ķiploku biezenis, sēnes un burkāni
Brūka: Gougeres, St Agur zilais siers, grauzdētu redīsu un kauliņu augļu kompots un lipīgs saldais priežu rieksts
Kristens: Mandeļu kūka dekonstrēts makarons ar kokosriekstu krēmu un karameļu sviesta krēmu

"Kristenas komanda šodien radīja pārsteidzošus brīžus," sacīja Gaila, "bet, tā kā šī koncepcija bija franču ēdienu izgudrojums, viņi izvirzīja tik augstus standartus, pēc kā vērtēt katru ēdienu." Meijers un Lagasse abi bija vienisprātis, ka maltītes izcēlums ir Lizijas uzkodu zupa.

Urbano:
Stefans: Kilawen: dzeltenā aste ar koriandru, pikantu un aukstu sojas mērci
Džošs: Baluts: sautēta ola, pīles konfit un foie gras putas
Šeldons: Miki: Garneles, tapiokas rullītis ar achiotu
Šeldons: Adobo: Cūkgaļas vēders ar pupiņu biezeni un zirņu dzinumu salātiem
Džošs: Halo-Halo: kokosriekstu sorbets, avokado putas, banāns un sasmalcināts kokosrieksts
Stefans: Tumšā šokolāde ar makadāmijas riekstiem, ingveru un piparmētru eļļu

"Cilvēki dosies uz restorāniem pēc ēdiena, bet viņi atgriezīsies viesmīlības dēļ," sacīja Toms pēc maltītes, kuras dēļ tiesneši kļuva neapmierināti. "Tāpēc es nezinu, vai šobrīd atgriezīšos šajā restorānā." Lai gan ēdiens bija labs, Meijers atklāja, ka apkalpošanā un viesmīlībā ir būtiski trūkumi. Lagasse Stefana apkalpošanu nodēvēja par “šausmīgu”.

Vērtēšanas tabula:

Kamēr Geilam patika Kristenas liellopu gaļa, šķīvī bija daudz mazāk mērces, nekā gaidīts. Tiesneši arī uzskatīja, ka viņas kūka ir sausa un nepavisam nav līdzīga makaronam. Brūka patiesi vadīja, un tiesneši mīlēja Lizijas zupu. Mērču nodaļā pietrūka arī Džošijas Bulasbaisa, un naži iznāca, kad viņa un Kristena vainoja to, kurš to sabojāja, un galu galā Kristena uzņēmās atbildību par viņu.

Tomam patika Urbano koncepcija, taču viņi visi bija vīlušies par Stefana apkalpošanu (ēdieni tika pasniegti bez paskaidrojumiem un viesi tika gaidīti). Gailam šķita, ka garneļu ēdienam ir daudz garšas, un Toms uzskatīja, ka miki bija garšīgs. Viņi beidzot uzvarēja (lai gan Džoša balutam nebija filipīniešu ietekmes), jo Šeldonas komanda un koncepcija vienkārši strādāja labāk nekā Kristena. Padma noteikti paziņoja Stefanam, ka viņam ir “ļoti paveicies”.

Toms uzreiz paziņoja Lizijai un Brūkai, ka viņi ir drošībā, un pēc tam ķērās pie misiņa ar Kristenu un Hosiju. Želatīna trūkums Bouillabaisse bija galvenais pielipšanas punkts, un Kristena galu galā par to vainoja kopā ar visiem citiem savas komandas trūkumiem. Gaila to nosauca par “nokrišanu uz zobena”.

Simmons nebija pret to, ka Kristenu vainotu Hosijas ēdiena neveiksmē, bet Padma iebilda, ka galu galā Kristena nebija tā, kas spēja izpildīt ēdienu. Geils iebilda, ka Hosijs līdz sezonas beigām vienkārši ir slidojis un ka, lai arī Kristena varētu būt uzņēmusies pārāk lielu atbildību, Džosija bija vienkārši zemākā pavāre.

Lielā šokā Kristena beidzot dabūja zābaku, jo Džosija vēl nedēļu slidoja garām.

“Viņa uzņēmās atbildību; tu guli gultā, ko uztaisi, ”sacīja Gaila, kad viss bija pateikts un izdarīts. "Un tāpēc viņa devās mājās."

Dens Maijers ir The Daily Meal Eat/Dine redaktors. Sekojiet viņam Twitter @sirmyers.


"Sietlas labākā šefpavāra" kopsavilkums, 11. sērija, "Restorānu kari"

Tas ir restorānu kari: epizode ir tik liela, ka viena stunda to nespēj saturēt!

Mūsu zēnu un meiteņu kaujas karaliskajā spēlē komanda Y hromosoma (Džošs, Šeldons un Stefans) veidos Šeldonas moderno filipīniešu "Urbano", savukārt X komandas hromosoma (Kristena, Džoisija, Brūka un Lizija) iestudēs Kristenas franču "Alterlier Kwan" . & quot

Stefana galvenās rūpes ir vienkārši tas, ka zēni ir skaitliski lielāki. Brūka atzīst, ka ir noraizējusies par to, ka Kristenas jaunība un pieredzes trūkums, "visu izrādi vadot", kaitēs viņiem.

Pavāri lec Toyota Avalons (darbina Bing!) Uz Džordžtaunas balles zāli, lai apskatītu telpas, ar kurām viņi nodarbosies. Viņi visi ir pārsteigti par skaisto, plaši atvērto ēdamistabu un pēc tam sāk klīst, meklējot virtuvi.

"Kur ir virtuve?" Brūka jautā. Zēni savā dokumentācijā aplūko projektu un redz, ka virtuve atrodas & quotthe pagalmā, jo viņi stāv pilnīgi tukšā pagalmā. Ah, tur ir berzēt: Šogad pavāri ne tikai veidos restorānu no zemes, bet arī savas virtuves. Labi nospēlēts, Bravo leļļu meistari. Labi spēlēts.

Iesim iepirkties! Kristena dodas kopā ar Liziju, lai iepirktos pēc sastāvdaļām, un pārī Hosiju ar Brūku, lai paņemtu nomas aprīkojumu, jo "Džosijas personība un mana personība ir pilnīgi pretēji." Tas ir jaukākais iespējamais veids, kā pateikt "Es drīzāk tev nepatīku."

Kad viņi iepērkas, Brūka atzīst: "Man ir pavisam citāda attieksme nekā Džošijai." "Tas atkal ir. šīs meitenes ir šausmīgi taktiskas. Brūka gudri novirza Džošiju no dažu riebīgu mandarīna oranžu salvešu izvēles.

No zēnu puses Stefans dodas iepirkties ziedos (uzstājot, ka tas nepadara viņu par geju), kamēr Šeldons un Džošs uzņemas Āzijas tirgu. Džošs ir nervozs, jo ne viņam, ne Stefanam nav pieredzes ar filipīniešu virtuvi, un nevar kaut ko pārcelt uz nākamo līmeni, ja cilvēks to nav darījis.

Virtuves tiek piegādātas un uzstādītas uz terases, un šefpavāri sāk gatavoties. Abi Šeldons un Lizija sāk cept savu gaļu, lai viņiem būtu viss gatavs, lai nākamajā rītā sāktu krājumus.

Džošijai vajadzēja grauzdēt kaulus, lai darītu to pašu, un divas reizes teica, ka viņa "pieķeras", bet dienas beigās tas nav izdarīts. Džošijai par to viss ir viegli (es domāju, ka viņa ir Metjū Makkonijs no "Top Chef" & quot;Labi labi labi! & quot), kamēr Kristenas kakla vēnas jau sāk izspiesties.

Atgriežoties dzīvoklī, Brūka saņem vēstuli no sava 4 gadus vecā dēla, noslauka asaras un ar lepnumu parāda to visiem. Viņa ienīst to, ka ir viņu pametusi, bet saka, ka šī konkurence ir par 99 procentiem, lai dotu viņam labākas iespējas. & Quot Brūka par uzvaru!

Katra komanda satraucas par rītdienas atklāšanu. Džosija lūdz Kristenu padomāt par to, lai daži ēdieni būtu iepriekš pārklāti, bet Kristena uzliek kibosh uz to, uzstājot, ka viņi var rīkoties ar katru šķīvi pēc pasūtījuma.

Džošijs vētrā dodas uz terasi smēķēt, kur puiši tiekas un satrauc Stefanu un Džošu. Pēc tam, kad viņa atkāpjas, Džošs nomurmina: "Ja viņi pavāra zivis pēc pasūtījuma, viņi gatavojas nolaisties." Tik grūti. & Quot

Spēles diena: Sākas sagatavošanās darbi, un šefpavāriem patiešām ir paveikts darbs. Brūka uzņems meiteņu komandas māju, jo viņa un viņas vīrs ir atvēruši četrus restorānus. kāds no tiem ir joprojām atvērts.

Stefans ierodas zēnu priekšā un brīžiem viena no viņu trauku mazgājamām mašīnām palīdz Šeldonai gatavoties virtuvē. Gudrs gājiens, jo zēniem trūkst darbinieku.

Laikam ritot, Kristena saprot, ka, tā kā Džošija tik ilgi ir sagatavojusi savu buljona krājumu, ka nav laika pievienot želatīnu, kā viņa gribēja. Viņa ātri pieņem lēmumu sabiezēt to ar krējumu un sojas pienu, bet ir ļoti satraukta, ka Džozijas lēnais temps lika viņai pielāgot savu recepti.

Pieaugošā bongo mūzika mums saka, ka ir gandrīz pienācis laiks kalpot. Brūka un Stefans pārģērbjas savos saimnieku tērpos. Stefans jautā apkalpojošajam personālam, vai viņiem ir gatavas sveces seksam un & quot; un pēkšņi saprot, ka viņam nav ne jausmas, kā pareizi izrunāt kādu no filipīniešu vārdiem izvēlnē. Laiki augšā! Durvis ir vaļā.

Tiesneši ieiet, un Brūkas seja saka, ko domā visa Amerika: Svētā GOVA, kas ir īsi svārki, Padma! Viņai un viņas jūdzēm garajām kājām pievienojas Toms, Emerils, Geils Simmons un Denijs Meijers. Viņus uzreiz pārsteidz Alterlier Kwan atmosfēra un ēdienkarte.

Lizijas pirmais ēdiens ir uzkodas - truši, marinēti rāceņi un dzeltenās bietes vistas gaļā un trušu buljonā. Tiesneši ir gandarīti, ka tas nav tas, ko viņi gaidīja, un visi smaida, šļācot viņas buljonu. Virtuvē Kristena ir sašutusi, ka Džošija nav pārbaudījusi sifonu uz buljona buljona, kas ir nepieņemami plakans, un Kristena paziņo, ka šajā brīdī viņa "priekšroku dotu trauku mazgājamajai mašīnai". Ak!

Pēc pārāk ilgas gaidīšanas tiesneši saņem Hosijas ēdienu: paltusu, dungeoness krabju, lauru ķemmīšgliemenes ar iepriekš minēto, bezputu vēžveidīgo buljonu. Ēdiens nav labi uztverts - lai gan Toma krabis ir garšīgs, Emerilas ķemmīšgliemene ir nepietiekami vārīta, un Geils noliecas, lai atzīmētu, ka Toms uz jūsu ēdiena ieliek putojošas vielas, kuras es nesaņēmu. .

Kristenas pieredzes trūkums lielajā restorānā sāk parādīties, jo viņas biļetes sakrājas un serveri sajaucas, kas kur iet.

Nākamais ir Kristensas ēdiens, liellopa burguignons ar sautētu īsu ribiņu, ķiploku biezeni, sēnēm un burkāniem. Tiesneši to mīl, bet uzskata, ka trūkst vairāk mērces un dziļas vīna garšas, kas padara šo ēdienu tik īpašu.

Brūka iepazīstina ar savu ēdienu: ceptiem gougeres, St Agur zilo sieru, grauzdētiem redīsiem un kauleņu augļu kompotu. Viņi domā, ka tas ir labi, bet viņiem ir problēmas ar priežu riekstu košļājamību. Denijs ir noraizējies, ka kāds košļājot zaudēs vainagu.

Meiteņu prezentāciju nobeidz Kristensas deserts: Mandeļu kūkas makarons ar kokosriekstu krēmu un karameļu sviesta krēmu. Gaila ir satraukta, ka tajā nebija iesaistīts īsts makarons, jo tas ir viņas iecienītākais ēdiens. Un atkal citi viesi ir līdzīgi neizpratnē.

Tiesneši ir vienisprātis, ka Lizzie's bija labākais ēdiens Alterlier Kwan, un pāriet uz Šeldona Urbano.

No zēnu puses Stefans saskaras ar apskaužamo problēmu, ka neviens no viņu restorāna viesiem neatstāj, un viņam ir viesu krājumi, kas gaida otro vietu. Viņš mētājas no galda uz galdu un jautā: "Pabeigts?", Neveiklā mēģinājumā panākt, lai sātīgie pusdienotāji kustētos. Protams, tiesneši ieiet, kamēr viņš vēl nav atvērts. Stefans viņus apsēdina, ignorējot daudzus citus pusdienotājus.

Urbano pirmais ēdiens ir Stefana kilavens - neapstrādāta dzeltenā aste ar koriandru, pikantu čili un amp sojas baltām mērcēm. Šis ir viens no vislabāk skanīgajiem ēdieniem, ko esmu dzirdējis visu sezonu, un, skatoties šo, es atturos no laizīšanas televizora ekrānā.

Nākamais ir Džoša baluts - šis ēdiens tradicionāli ir vārīta pīles embrijs, kas tiek pasniegts olu čaumalā. Par laimi, Džošs ir nedaudz pielāgojis recepti un čaumalā pasniedz sautētu olu, pīles konfitu un ampēnes putas. Stefans netērē laiku, lai tiesnešiem izskaidrotu, kas ir baluts, un, lai gan viņi visi zina tradicionālo gatavošanos, viņus atstāj auksti viņa pieklājīgā galda izturēšanās.

Pasliktinot situāciju, viņu trešais ēdiens tiek pasniegts, kamēr Stefans ir izklaidīgs, un viņam neizdodas iepazīstināt tiesnešus ar ēdienu. Viņiem nav ne jausmas, ko viņi ēd. Viņi visi skatās viens uz otru, apmulsuši un sāk ēst.

Stefans pat gāja garām, kad viņi strādāja pie trauka, un nemanīja. Mans žoklis ir agape, jo īpaši tāpēc, ka Stefans jau iepriekš ir darījis restorānu karus.

Kad trauki ir iztīrīti, viņš beidzot nāk klāt un jautā, vai viss ir kārtībā, un Padma jautā par ēdienu. Stefans nav noraizējies par to, ka viņi nebija pareizi mācīti. & quot; Miki ir tapiokas nūdeles ar filipīniešu papriku & quot; Stefans izspļauj, tad pagriežas un iet prom. Tiesneši ir nopietni šokēti par viņa rupjību. & quot; Veids, kā viņš tikko lika mums justies, ir daudz sliktāks nekā [Hosijas] bouillabaisse. & quot; Emerils izrunā. Yeee-au.

Nākamais ēdiens ir arī Šeldona - Adobo, cūkgaļas vēders ar mung pupiņu biezeni un amp zirņu dzinumu salātiem. Visi tiesneši ir sajūsmā par to. Toms to pasludina par labāko ēdienu, kāds viņam bijis visu dienu.

Visbeidzot, Džoša halo-halo, kokosriekstu sorbets, avokado putu banāns un sasmalcināts kokosrieksts. Tas ir savienots pārī ar Stefana ingvera tēju un tumšās šokolādes, makadāmijas, ingvera un piparmētru eļļas desertu.

Toms saka, ka tēja „palīdz izskalot sliktas apkalpošanas garšu no mutes.” Viņš atzīmē, ka no Denija uzzināja, ka „cilvēki iet uz restorāniem pēc ēdiena, bet atgriežas viesmīlības dēļ. Un es nezinu, vai šobrīd atgriezīšos šajā restorānā. & Quot

Kad viņi dodas pie tiesnešu galda, ir skaidrs, ka Džošijas un kvantitatīvais - vienkārši šausmīgais & quot; bouillabaisse un Stefana ofensīvais dienests ir divi lielākie vakara grēki - un, visticamāk, viņi tiks izslēgti.

Pie tiesnešu galda Kristena komanda tiek slavēta par ēdieniem, bet Brūka - īpaši par izcilo izturēšanos pret māju. Tiesneši pārbauda Hosijas bouillabaisse, un viņa vainu uzliek tikai Kristenai, sakot, ka bļodā būtu iebērusi vairāk buljona un pievienojusi želatīnu, bet viņa tikai pilda rīkojumus. Džosija ir skaidra - tā bija Kristena, kas uzklāja trauku un izsūtīja.

Tiesneši vēršas pie Šeldona komandas, un Toms ļauj viņam zināt, ka viņa ēdiens bija ļoti veiksmīgs un ka jo īpaši Šeldona ēdieni bija mūsdienīgi, taču tiem joprojām bija filipīniešu aromāts. Pēc tam viņi jautā Stefanam par slikto apkalpošanu, ko viņš atzīst, bet saka, ka "es esmu pavārs, nevis serveris." "Priekšā ir daudz acu.

Acīmredzot ar Stefana neskaidrajām manierēm nebija pietiekami, lai viņu nosūtītu mājās, jo Urbano tiek pasludināts par uzvarētāju restorānu. Zēni šķiet ļoti atviegloti, un Šeldona lepnums ir jūtams. Šeldons tiek pasludināts par uzvarētāju, un Toms saka, ka vectēvu ir darījis lepni. Par saviem centieniem viņš vedīs mājās automašīnu Toyota Avalon.

Tiesneši lūdz Kristenu un Džošiju skaidrāk paskaidrot, kā gāja bojā bouillabaisse. Kristena atzīst, ka viņa ir aicinājusi nepievienot želatīnu, taču īsti nepaskaidro, ka tas notika tāpēc, ka Džozija lieto pārāk ilgi. & quot Iekost manu mēli, iekost manu mēli. & quot; viņa čukst, šūpojoties šurpu turpu.

Gaila viņu iesit olas, sakot, ka viņa krīt uz zobena, bet viņa tomēr iet pa lielo ceļu. Tiesnešu privātās hash out sesijas laikā Padma un Gaila atrodas pretējos gredzena stūros, Padma nepārprotami pārmet Kristenam un Geilam, ka viņiem ir apnikuši Hosijas "skate by". Toms un Emerils ir saplēsti.

Jauks šefpavārs finišē pēdējais: Padma lūdz Kristenu sakravāt nažus un doties ceļā. Viņas balsī ir dzirdams, ka pat viņa ir šokēta par šo lēmumu. Brūka neticīgi aizklāj muti.

Šefpavāri atvadoties no Kristenas, Stefans pačukst, ka viņš viņu mīl (kas, par laimi, liek viņai smieties). Viņa saka, ka vismaz viņa dodas prom ar savu integritāti, nesagādājot nevienam backstabbt. Mani satrauc ne tikai viņas atlaišana, bet arī absolūtā žēlastība un klase, ar kādu viņa veica iziešanas interviju. Jūs esat iedvesma, šefpavārs Kiš.

Nākamnedēļ: suši un cepta vista! Un, cerams, daži antacīdi.


Kopsavilkums par labāko šefpavāru: All-Stars iepazīstināja ar klasiskajām receptēm ‘Mikela Santa Monikā un#8217

Pagājušajā nedēļā “Top Chef ” All-Stars piedalījās olimpiskajās spēlēs, gatavojot sešu ēdienu Kaiseki maltīti un Kārena Akunoviča tika izslēgta otro reizi. Viņa saskārās ar Kevin Gillespie in & ldquoPēdējās iespējas virtuve & rdquo un zaudējis. Pēc tam Kevinam bija jāuzvar divi no trim vēl palikušajiem pavāriem, lai sarīkotu atgriešanos, un viņam arī tas izdevās. Braiens Malarkijs& rsquos reakcija uz nikno konkurentu atgriešanos? & ldquoLabs dievs! & rdquo Lasiet tālāk, lai mūsu minūti pa minūtēm uzņemtu 17. sezonas 11. sēriju.

22:02 Blakus saimniekam sēž kulinārijas leģenda Padma Lakšmi virtuvē. Tas & rsquos Džonatans Vaksmens. Kā stāsta Padma, & ldquoHe tiek uzskatīts par Kalifornijas virtuves pionieri un Džeimsa Bārdas balvas ieguvēju. Viņš ir arī mans draugs, kas, manuprāt, ir viņa lielākais sasniegums. & Rdquo Viņi čīkst vīna glāzes un dzer šampanieti. Stefānija Kārma saka: & ldquoŠampanieša Padma ir mana mīļākā no visām Padmām. & rdquo Runājot par to, saimnieks jautā: & ldquoVai mums ir ledus? Tas & rsquos patiešām silts. & Rdquo

ĀTRĀ UZDEVUMS

22:03 Padma saka: & ldquoFināls ir gandrīz klāt. Pirms lidojuma, šeit un Losandželosā notiek pēdējais ātrais ugunsgrēks. & Rdquo Viņa skaidro, & ldquoAirline pārtikai agrāk bija zemākas kvalitātes stigma. Bet vairs ne. Aviosabiedrības ir paveikušas fantastisku darbu, pieņemot darbā šefpavāru konsultantus, lai virzītu ēdināšanas pieredzi uz jaunām virsotnēm. ” Džonatans piebilst, & ldquoEs sāku 1988. gadā ar American Airlines šefpavāra konklāvu ar Alise Ūdeņi un Volfgangs Pūks. & rdquo Ja jūs nometīsit vārdus, tie ir divi labi ēdiena ziņā.

22:06 Pavāriem tiek teikts, ka viņiem Padmai un Džonatanam jāpagatavo neaizmirstama maltīte. Viņiem tiks pasniegts ēdiens, kamēr viņi sēž aviokompānijas stila sēdekļos. & ldquoMaltītē jāiekļauj uzkoda vai salāti, kā arī pamatēdiens, & rdquo tā saka viņa, kurai jāpaklausa. Nozveja: viņiem būs jāliek uz aviokompāniju paplātēm. Džonatans viņiem saka: & ldquoAugstuma ierobežojums ir svarīgs, jo tas var iet tikai līdz plāksnes augšai. & Rdquo Pretējā gadījumā tas neietilpst krāsnī. Vēl viens brīdinājums: viņi var izmantot tikai sastāvdaļas, kas ir pieejamas visu gadu. Es sagaidu zināmu satricinājumu, kad pavāri pacelsies un savāks ēdienu.

22:09. Padma piebilst, & ldquo Pavārs, kurš grasās gūt panākumus, iegūs lielu priekšrocību izslēgšanas izaicinājumā. ” Braiens Voltaggio domā par vienkāršu lietu, kaut ko svaigu un spilgti zaļu. Es nesaprotu, kāpēc. ” Kevins atklāj, ka lielāko dzīves daļu viņš pavadīja, lidojot pirmajā klasē, kopš viņa tētis bija aviokompānijas vadītājs. & ldquoEs esmu totāla lidmašīnas dīva, & rdquo viņš atzīst. Viņš gatavo jēra kotletes un burkānu salātus.

22:10 Braiens gāž savu cūkgaļu un — ar saviem vārdiem — rada putru. Viņš uz savas gaļas izgatavo siltus sēņu salātus un salsa verde. Melisa Kinga jautā Stefam, vai viņa daudz lido, un viņa to dara, ņemot vērā, ka viņas mamma ir pensionēta stjuarte. Viņa dara akmeņzivi un papilotu - metodi, kas izmanto papīra iesaiņojumu, lai saglabātu mitrumu debesīs. Melisa izvēlas pagatavot kādu kariju un aukstos tofu salātus. Izsalkušie pasažieri pieceļas, lai redzētu, ko gatavo.

22:12 Braiens saka, ka gatavo vistas ciskas ēdienu ar zaļajām lēcām un dateles. Pirmajā kursā viņš gatavo salātus ar zaļās dievietes mērci. Šampanieša Padma saka: & ldquoNice & rdquo un “ ļoti & lsquo70s. & Rdquo Gregorijs Gurdē gatavo vistu ar sēņu mērci un dažiem brokoļiem. Viņš atzīmē, ka & ldquobroccolini tiek audzēts visu gadu. Tas ir kraukšķīgs, tas & rsquos spilgts.

22:14 Atlikušas piecpadsmit minūtes. Kevins nolemj cept savas kotletes, ievietojot tās tieši cepeškrāsnī. & ldquo Jūs iegūstat ļoti vienmērīgu, tumšu karamelizāciju no ārpuses. Jūs varat nogriezt kotleti. & Rdquo

22:15 Padma izlemj, ka ir pienācis laiks kārtējam lidojumam, un pavāriem pavēstīja: & ldquoIt & rsquos piecas minūtes pirms piezemēšanās. & Rdquo Melissa steidzas pagatavot savu tofu uzkodu. Stefānija pamana, un visi ir pilnīgā panikas režīmā. Šobrīd ir pilnīgs haoss. & Rdquo Tikmēr Šampanieša Padma jautā Džonatanam: & ldquoKas & rsquos ir tavs mīļākais rieksts? & Rdquo

22:16 Braienam ir jāsamazina cūkgaļa, lai tā atbilstu augstuma prasībām, kas diemžēl ietekmēs gaļas un rsquos mitrumu un garšu, bet jums ir jādara tas, kas jums jādara. Kad viņa sauc, & ldquo Vēl viena minūte, & rdquo Champagne Padma vienā burzmā nomierina viņas burbuļojošo. Tas ir, kad Braiens saprot, ka viņa lēcas nav pietiekami vārītas. Par vēlu to labot. Un laiks ir beidzies!

22:19 Vispirms tiesnešiem pasniedza Gregoriju ar savu vistu un brokoļiem. Nākamais ir Kevina un rsquos Marokas garšvielu jēra kotletes, liekot Šampanieša Padmai teikt: & ldquoSmells good! & Rdquo Viņa atzīmē, ka ir garāki par viņa šķīvi, bet Džonatans izpalīdzīgi nospiež viņu. Braiens ir nākamais ar sautētiem vistas stilbiem un zaļās dievietes salātiem. Džonatans viņam naglās uz ne pilnībā vārītām lēcām, kad izslēdzas gotcha & ldquoding & rdquo. Stefānija pasniedz rokzivis ar siltiem kartupeļu salātiem. Diemžēl pergamenta papīrs neizraisa prieku šampanieša padmā, jo īpaši tāpēc, ka jums ar to jācīnās šaurā lidmašīnā.

22:22 Malarkey pasniedz savu rozmarīna cūkgaļas karbonādi ar kāpostiem un pancetta ar šerija sēnēm. Šampanieša Padma piedzīvo laiku, mēģinot sagriezt gaļu. Braiens tad saka: & ldquoMan tūlīt jārunā ar stjuartes komandu. To vajadzēja pasniegt ar steika nazi. & Rdquo Ha, ha! Pēdējais, bet ne mazāk svarīgais ir Melissa & rsquos liellopa karijs un tofu salāti.

22:23 Džonatans pavāriem saka: & ldquo, manuprāt, lidmašīnai 35 000 pēdu augstumā ir ļoti grūti, un jums ir ļoti ātri jāizņem ēdiens. & Rdquo Viņš piebilst: & ldquo, es domāju, ka jūs visi esat paveikuši ļoti labu darbu. & Rdquo Kas ir apakšā? Stefānija un viņas pergamenta papīrs: & ldquoZivis bija grūti manevrēt un ēst lidmašīnā, & rdquo Jonathan paskaidroja. Pēc tam viņš izsaucas, & ldquoMr. Malārij! Tu stāsti lielisku stāstu. Tomēr jūsu ēdiens nedarīja to pašu. & Rdquo Padma piebilst, & ldquoEs pat centos sagriezt šo cūkgaļu. & Rdquo

22:25 Tagad labās ziņas. Pateicoties Džonatanam, Kevinam ir jauns segvārds: & ldquoMr. Gaļas bumba. & Rdquo Viņš atzīst, & ldquoTie varēja būt nedaudz mazāki. Viņi pārkāpa augstuma noteikumu. Bet mēs tos jūsu dēļ sadragājām. Bet burkāni lika šim ēdienam dziedāt. ” Arī labajā slejā ir Melisa un rsquos karijs. Džonatana un RSKO kritika? & ldquo Tas bija vienkārši, garša apvienojās ar rīsiem, un tofu bija kaut kas tāds, ko es gribu ēst lidmašīnā. & rdquo

22:28 Kā norāda Padma, & ldquoKas šodien ir gatavs valkāt savus spārnus? & Rdquo Un uzvarētājs ir & hellip Melissa! Šī viņai ir otrā ātrā uzvara pēc kārtas. Nākamajā kārtā viņa iegūs priekšrocības. Padma atgādina pavāriem, ka tikai pieci no viņiem dosies uz finālu. Mūsu saimnieks atklāj, ka & ldquoTop Chef & rdquo pirmo reizi dosies uz Eiropu. & ldquo, Toskāna, precīzi. & rdquo

ELIMINĀCIJAS IZAICINĀJUMS

22:30 Ir tikai vēl viens izaicinājums, kas jāpārvar, pirms viņi var pateikt, & ldquoCiao! & Rdquo Tas ietver ēdienus, ko iedvesmojis šefpavāra restorāns Michael & rsquos Santa Monica Maikls Makartijs, leģendārais Kalifornijas virtuves pionieris. Katram konkursa dalībniekam ir jāizdomā viens no ēstuvju un rsquos ikonu ēdieniem gadu desmitos un jāpasniedz tas galdam ar alumīniem, kuri strādāja Mihaela un rsquos virtuvē, ieskaitot Džonatanu, Rojs Jamaguči, Dziedāja Yoon, Marks Pīls un pagātnes šefpavārs un#8221 čemp Brūka Viljamsone.

22:33 Džonatans saka: & ldquo 1979. gadā es nokļuvu šajā netīrumu laukā Santa Monikā kopā ar šo apbrīnojamo Maiklu Makartiju. Makartijs atvēra restorānu ar nosaukumu Michael & rsquos. Atverot Michael & rsquos, mēs Kalifornijā centāmies atrast sastāvdaļas, kas varētu atbilst franču sastāvdaļām.

22:36. Padma atzīmē, & ldquo Restorāns svin savu 40. gadadienu, un kopš Džonatana kopš tā laika ļoti iespaidīgs pavāru saraksts ir atstājis savu zīmi. Pavāri visu gadu tiksies ar Makartiju, lai nobaudītu dažus viņa paraksta ēdienus. & Rdquo Šie ēdieni kalpos par iedvesmu. Viņiem pievienosies#8217 Mednieks Lūiss no žurnāla Pārtika un vīns.

22:38 Pavāri paceļas savā automašīnā, un viņu galvās noteikti dejo vīzijas par Itāliju. Viņi ierodas Michael & rsquos, kur pats īpašnieks viņus sveicina. Viņi nobaudīs dažādus ēdienus un pēc tam izvēlēsies vienu, lai pagatavotu paši. & ldquoMe nez kāpēc tika saukti par Kalifornijas virtuvi, & rdquo Michael stāsta pavāriem. & ldquoVietējās sastāvdaļas, ar kurām viss sākas. & rdquo

22:40 Izpilddirektors Braiens Bornemans piegādā traukus. Gregorijs saka: & ldquoTas bija tā laika ikonu un rsquo 70. gadu ēdiens. Darbs ar vietējām sastāvdaļām. Esmu tik satraukti par šo maltīti. & Ldquo Pirmais ēdiens ir & lsquo80-to gadu stila eņģeļu matu makaroni ar chardonnay krējuma mērci, grilētām ūdenslīdēju ķemmītēm, kā arī ikriem un maurlokiem. Maikls saka: & ldquoSauce man ir ļoti svarīga. & Rdquo Nākamā ir jaunākā grilētā paipala ar grauzdētu jalapeno un laima salsu. Maikls skaidro: & ldquoMēs vienmēr darām paipalas. Tas & rsquos pūļa pleaser. Jūs nekad nekur neredzat paipalas.

22:42 No & lsquo80s ir šķīvis ar saldmaizēm, teļa fileju, gaileņu sēnēm un balto trifeli. Arī no & lsquo80s ir grilētas jēra segli ar kartupeļu galeti un sarkano jāņogu kabīnes kasi. Tā ir Roja Yamaguchie radīšana. Tad ir pīle divos veidos, grilēta krūtiņa un konfits augšstilbs ar savvaļas rīsiem un asiņu apelsīnu mērci, kas piedēvēta Markam Mizam. Pēkšņi uz galda tiek nolikts baidāmais naža turētājs. Izskatās, ka pavāriem būs jāmet likteņi pret vēju un jāzīmē naži. Melissa & rsquos priekšrocība ir tā, ka viņa vispirms var izvēlēties savu ēdienu. Viņas izvēle? Paipalas. Kevins ir otrais numurs un pretendē uz pīli. Stefānija ir blakus un paņem ķemmīšgliemenes. Braiens paņem jēru. Gregorijs iegūst jūras velti. Un Braienam paliek teļa gaļa, lai gan šķiet, ka viņš ar to ir pilnīgi apmierināts.

22:44 Pavāri pēdējo reizi dodas uz Whole Foods. Viņiem ir jātērē 30 minūtes un 400 USD. Grigorijs saka: & ldquo Izaicinājuma grūtā daļa ir no jauna izveidot ēdienu un pēc tam to modernizēt, iekļauties tajā un patiesi izrādīt cieņu tam, ko tas pārstāvēja savā laikā. & Rdquo Viņa pieeja ir padarīt lietas pēc iespējas vienkāršākas.

22:46 Braiens izvēlējās jēru, jo uzskata, ka tas ir kaut kas, ko viņš noteikti var atjaunināt un izpildīt augstā līmenī. Viņu piesaistīja arī mērces darbs. Viņš mums saka: & ldquoKad biju jauns pavārs Ņujorkā, es biju šķīvītis. Un manā ēdienkartē bija 16 mērces. Man tas būs svarīgi, lai to izpildītu perfekti.

22:47 Pavāri steidzas Michael & rsquos diezgan ierobežotā virtuvē. Kevins saka, ka tā izskatās gluži kā 1980. gadu virtuve. Stefānija saka: & ldquoKāds liels izaicinājums iet tālāk. Un, izejot ārā, es domāju uz Itāliju. & Rdquo Viņa ir pārliecināta, ka & ldquoI & rsquom neļaus šaubīties par sevi un mani Itālijai. & Rdquo Braiens draudīgi saka, & ldquoA duets vienmēr ir bijis pašnāvnieks uz & lsquoTop Chef. & rsquo Tāpēc es neredzu iemeslu, kāpēc man nevajadzētu & rsquot to izmēģināt. & rdquo Viņš piebilst, & ldquoI & rsquove domāju, kā es varu izmantot visu apbrīnojamo, ko tikko saņēmu tirgū, un trifeles. Man liekas, ka man, iespējams, būs jāveido dreaded duets. & Rdquo

22:49 Braiens veido jēra gaļu. Tikmēr Kevinam jānokauj pīļu ķekars. Viņš gatavojas sautēt pīli un sajaukt to ar savvaļas rīsiem, kas pagatavoti pīles rīsu kroketē. Viņš saka: & rdquoTas liekas ļoti Kevins Gillespie. & Rdquo Tikmēr tiesneši un viesi ierodas ēdamistabas zonā. Tā ir diezgan kulinārijas talantu komanda. Galvanizācijas laukums ir saspringts un — ak, nē! — Gregorijs nejauši atstāj savu prosciutto kraukšķīgo, šaurā haosā, kurā valda visi šefpavāri, kuri cenšas ieklāt ēdienus.

PĀRTIKAS PAKALPOJUMS

22:50 Gregorijs un Stefānija ir pirmie. Padma jautā Džonatanam, ko viņš domā par Stephanie & rsquos viņa makaronu ķemmīšgliemeņu izgudrošanu. Viņš saka: & ldquoTas tiešām ir garšīgi. Tas un rsquos mans ēdiens nāk uz priekšu 40 gadus. Kas, manuprāt, ir patiešām iespaidīgi. & Rdquo piebilst Marks Pīls, & ldquoEs atceros, ka biju tajā virtuvē, un tā arī garšoja. & Rdquo Maikls slavē viņu par to, ka šķīvī ielika svaigus zaļumus. Runājot par Gregoriju, Rojs Jamaguči uzskata, ka viņa receptes versija ir lieliska, taču to sauc par gandrīz viendimensiju. & Rdquo

22:52 Braiens un Kevins ir blakus, un Kevins uzsauc šefpavāram Pīlam: & ldquoViņš teica, ka viņam patīk sagriezt pīli un citus dzīvniekus. Rojs saka, ka Bryan & rsquos ēdiens atbilst Michael & rsquos ēdiena gatavošanas vadlīnijām: & ldquoTas ir vienkāršs, tas & rsquos ir izsmalcināts, un tas parāda sastāvdaļu. & Rdquo Padma apstiprināja dažādas mērces uz viņa šķīvja. Taču šefpavārs Rojs uzskata, ka Bryan & rsquos ēdienam trūkst šī wow faktora. Marks saka, ka viņa pīles krūtiņa bija izcepta perfekti. Džonatanam ļoti patika savvaļas rīsu konfit mazās bumbiņas iekšpusē un pēc tam oranžā nots augšpusē. Bet Braiena un rsquos maltītē viens no viņa ēdieniem ir kļuvis AWOL.

22:54 Braiens izspiego savu trūkstošo ēdienu pie cita galda, taču šķiet, ka viņam atkal ir par daudz. Melissa & rsquos paipalu ēdiens izskatās skaisti ar saviem nindzju redīsiem un plūmju glazūru. 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. Bet viņi to nedara. 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. That says it all.

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


Top Chef Seattle Episode 11: Restaurant Wars

Previously, on Labākais šefpavārs: 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. Taisnība? 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. Labākais šefpavārs 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…taisnība?

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.”

Visbeidzot, 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? Kas tiešām 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. Labākais šefpavārs: Sietla 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 Dzīve ūdens.


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.

Labākais šefpavārs 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?
Nē, nepavisam. 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?
Pilnīgi noteikti! 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. Tagad!

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 Labākais šefpavārs, 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


Skatīties video: 50 labākie restorāni Latvijā: 3 Pavāri - Paldies