Top Chef: Big Red Button

Top Chef: Washington D.C.
New York’s Finest

Here is a quick run down on the two challenges:

  • Quickfire Challenge: Mise-En-Place Race & then create a dish
  • Elimination Challenge: Create a dish for one of New York’s finest restaurants

Personal story time: I had to take a picture of the big red button since it reminds me of the time that Jeremy was drunk in Amy’s car and couldn’t believe how big her hazard button was in her car. He kept yelling,”Big red button!” while pushing it. She kept yelling at him to stop it and turned it off. He would yell it again and turn it back on. It went on and off like that for a long time. I was in the back seat. I have no idea how we didn’t crash. I think of them every time I see a big red button.

Quickfire Challenge

The guest judge for the episode was David Chang, chef of Momofuku Group and co-owner of Ma Peche. Padma told the chefs that they would be broken up into groups of four. They walked into the room in a random order and that’s how their teams were going to be divided up. Angelo was closest to Padma so she told him that the three chefs to his right were on his team, which was Mike, Tiffany and Fabio – Green Team. Another team was Dale T., Carla, Tiffani and Marcel – White Team. The third team was Antonia, Jamie, Casey and Dale L. – Red Team. The last team was Stephen, Tre, Richard and Spike – Blue Team.

They were told that as a team they would need to simultaneously prep three ingredients. David would be walking around to make sure the mise-en-place was being prepared properly. After the mise-en-place was finished, the teams would have to create a dish using all the ingredients. The first team that finished their mise-en-place, got to run up and hit a big red button that would start a 15-minute clock. When the time ran out, all the teams had to be finished with their dish. They couldn’t start making their dish until they were done with the mise-en-place prep work. Padma also threw in that there would be no immunity given for the challenge, but each member of the winning team would receive $5,000.

They had to break down a rack of lamb, cut up some artichokes and dice garlic. Angelo and Mike were both cutting up the lamb on their team. Marcel was using some technique where he mashed the meat in between the bones and it is supposed to pull away from the bones really cleanly. Dale talked about how Casey was going to town on the lamb. He said she was probably really glad she didn’t have to cut an onion. Flashback time! In Casey’s season, there was the mise en place relay race and she cut an onion so slow that no one could believe she was a chef.

Over in garlic land, Fabio looked over to see Jamie and Antonia peeling each garlic separately while he was putting them all under a cutting board and smashing them to death. He said he could get 40 garlic cloves at a time. Fabio finished the garlic first and called to have it checked. It was approved. This freaked Spike out since Stephen on his team was slowly going through the garlic. Spike took over, smashed tons of garlic under a cutting board and then turned into a crazy man dicing the garlic with two knives at once. It seemed to do the job. Tiffani appeared to be grating the garlic. Marcel didn’t know what she was doing. He was very concerned that if anyone hit the big red button, they would be screwed since their team seemed to be slow at everything.

Mike called for a check on the lamb that he and Angelo broke it down. It was approved. That meant the Green team was ahead of everyone with garlic and lamb complete. Soon after that, Jamie finished up the garlic for the Red team so they were in second place. Tiffany asked for a check on her artichoke and it was approved. That meant the Green team was done and they could hit the big red button to start the 15-minute countdown. They ran to the pantry to see what they could make with their dish.

Spike got the artichoke approved so the Blue team had finished one component.The White team finally finished something when Marcel’s lamb was checked off. The Blue team got their lamb and garlic approved around the 12 minute mark so they had that much time to make something. Red got their lamb and artichokes approved and they were ready to cook at 10 minutes 40 seconds. The White team was still trudging along. The other teams were making their dishes and the White team got the garlic and artichokes approved finally. They had 8 minutes and 40 seconds to make something.

Losers


Red Team – Antonia, Dale L., Casey, Jamie
Lamb Carpaccio with Capers, Garlic, Reggiano & Salad with Artichoke

David Chang found that the Parmesan and parsley overwhelmed everything on the plate.


Green Team – Angelo, Tiffany, Mike, Fabio
Lamb with Garlic, Tandoori Spiced Yogurt, Slivers of Artichoke, Dill Salad

David thought that the thyme and the dill blew out the yogurt. So the team had that the most time was in the bottom. Angelo thought that was embarrassing.

Winners


White Team – Carla, Dale T., Marcel, Tiffani
Lamb Carpaccio, Artichoke Chips, Artichoke Salad & Garlic Oil

He said the carpaccio was a unique way to serve lamb raw (except another team did it too). He said it looked straight forward, but was deceivingly complex. And the team that had the least amount of time had one of the top two dishes.


Blue Team – Stephen, Tre, Richard, Spike
Crispy Lamb Chop with Artichoke 3 Ways

David really liked the bold flavors. He found it very tasty.

Quickfire Winner: Blue – Stephen, Tre, Richard, Spike

He said it was the team that displayed the best skill and culinary knowledge was the Blue team. They each won $5,000!

Elimination Challenge


Padma said many people consider New York City the dining capital of the world. Each group would dine at one of New York’s finest restaurants and experience the food of an award-winning chef. The next night, each chef will prepare a dish that the chef would be proud to put on their menu. They were going to draw knives to find out which restaurant they would be dining at that evening. After they drew knives, Padma told them that they would be working as individuals, but their teammates would be their competition. She also told them that two chefs would be going home at the end of the evening.

  • Ma Peche, French/Vietnamese cuisine, Chef David Chang – Green Team – Angelo, Mike, Tiffany, Fabio
  • Townhouse, Contemporary American cuisine, Chef David Burke – Red Team – Dale L., Casey, Jamie, Antonia
  • Marea, Coastal Italian cuisine, Chef Michael White Blue Team – Stephen, Richard, Tre, Spike
  • wd-50, Molecular Gastronomy cuisine, Chef Wylie Dufresne – White Team – Carla, Marcel, Dale T., Tiffani

The Green team were trying different dishes at Ma Peche. Angelo was pretty much talking out loud what he could taste in each dish and how it worked really well. Tiffany was annoyed since he just wouldn’t shut up. He wasn’t having a conversation with anyone, but it was more like he was thinking out loud.

When the Blue team was eating at Marea, Tre did not want to try the sea urchin on a crostini. He said that sea urchin was not his thing. Stephen told him he should try this one though and it would change his mind. He eats at Marea quite often. He proceeded to then blab about the restaurant to everyone else at the table, even though they didn’t ask to hear it. It was like when he blabbed non-stop about wines in season one! That is why Stephen is hilarious. Richard loved how simple and clean the dishes were. He knew he had a problem with restraint so he was going to have to work on that for this challenge.

At wd-50, the White team were trying all the weird looking food. Carla was very intimated by it since it was so different than her style of cooking. Marcel was very inspired. Dale had read somewhere that Wylie loves eggs and after they had an egg course, he decided he was going to do something with eggs.

The Red team found out quickly at Townhouse that David Burke’s food was very whimsical and playful. They were served cocktails with a fish at the bottom of the glass just swimming around. They were also served a lobster dish that looked like it came from Alice in Wonderland called Angry Lobster. Dale felt very confident while the other chefs were freaked out a bit. Antonia did realize that David Burke started out with something pretty basic and then just let it grow and grow and grow until it became something huge and out of control.

The next day, they went to each of the restaurants they ate in the night before. They had two hours to make their dish.

Blue Team – Marea

The judges showed up to Marea restaurant first to sample the dishes.  The judges were Tom, Padma, Kate Krader–restaurant editor of Food & Wine magazine, and Anthony Bourdain. Michael White was also there to provide his input.


Spike
Seared Branzino with Caponata & Spicy Prosciutto Vinaigrette

Padma said the skin was nice and crispy on Spike’s fish. Michael said texture was very important to him.  He said Spike did a very loose interpretation of caponata. Anthony agreed saying he didn’t do himself any favors calling it a caponata.


Richard
Crudo of Spanish Mackerel, Braised Veal Shank, Fennel Mostarda

Kate found his dish very elegant and tasty. Michael said that when they make shards of bread, they do it like Richard did it. They don’t dice it, but they pull it out and tear it. He was impressed that he did that.  Tom thought it was good. Anthony said it was beautiful and really flavorful.


Stephen
Coho Salmon, Black Mission Figs, Broccoli Rapini, Fennel Pollen

Tom said the garnish was nice. Kate found it a bit too aggressive. Anthony said it tasted like a head shop.


Tre
Grilled Swordfish, Braised Artichoke, Mushroom Panna Cotta, Basil Oil

Michael said that aesthetically, Tre was on the money. He said the hallmark of Italian food is simplicity. Anthony said it was nicely cooked. Kate said the panna cotta was delicious.

Green Team – Ma Peche

While the judges headed to Ma Peche, Anthony said he wouldn’t want to be thrown into any of the kitchens they were visiting that day. At the restaurant, David Chang joined the judges.


Angelo
Turmeric Marinated Fish, Dill, Cilantro, Salmon Roe, Chorizo & White Chocolate

Anthony found it really creative and very flavorful. Kate said putting white chocolate on fish sounds crazy, but she thought it added an exciting flavor to it. David loved the salmon roe. He found all the flavors really well balanced. He found that Angelo’s style led to a very innovative dish.


Mike
Warm Sockeye Salmon, Eggplant, Marinated Tomatoes & Pickled Peach

Anthony liked Mike’s dish a lot. He found it flavorful, but not over the top. David said everything on the plate except for the salmon were components he had at dinner. He thought he made a very solid dish.  Tom loved the eggplant.


Fabio
Roasted Lamb, Hoisin Plum BBQ Sauce, Corn Tomato Salad, Lemongrass Chevre Ricotta

Tom was having a very hard time trying to figure out Fabio’s dish. David said it was definitely heavier than the other dishes. It also combined a lot of ingredients that he would never put together. I think that Fabio can’t make anything besides pasta! Anthony said he sensed a very intelligent cook that got hopelessly lost in the forest.


Tiffany
Crudo of Summer Flounder, Pickled Radish & Peach Puree

Kate found her dish to be pretty good, but thought it was missing one ingredient to really raise it up to an excellent dish. David said it was a crudo dish that you might see at another restaurant that wasn’t his.

Red Team – Townhouse

While the team was finishing up, Casey said Dale wanted her to taste every component of his dish, which is usually fine, but she felt he had put everything but the kitchen sink in his dish. She was a bit concerned for him and his dish. The judges were joined by David Burke at Townhouse.


Jamie
Smoked Tomato & Bacon Soup with Heirloom Tomato Salad

Anthony asked if the addition of smoking the tomato make it better. David said it could have been better and more creative. There could have been more of a “Wow” factor to make it like his style.


Dale L.
Roasted Veal Loin, Peanut, Popcorn, French Toast, Corn & Thyme Caramel

Padma said it seemed like Dale had a sweet dish with veal on it. David really liked what he was thinking about when he conceptualized the dish, but the french toast was too sweet.


Casey
Coconut Halibut “Scallop,” Tapioca “Caviar” & Ginger-Carrot Emulsion

Kate thought Casey had a brilliant idea with her dish. David found it whimsical. Kate was calling it scallibut. David said it had a look to it that he would put it on his menu. Padma said it was beautifully cooked. David said it was delicious.


Antonia
Pea Puree, Carrot Puree, Seared Scallop & Pickled Carrot

Tom said Antonia wasn’t frightened with the salt shaker. David said he liked assertive seasoning. David really liked the peas and carrots. He found it playful and he could see himself fitting it on his menu. He really liked the dish a lot.

White Team – wd-50

While finishing up, Dale wanted to not imitate Wylie’s style of cooking, but instead make his own dish that was inspired by Wylie. Marcel saw Tiffani doing something and he said she was making something for the sole purpose of displaying technique and not thinking about the diners having to eat it. The judges were joined by Wylie Dufresne.


Tiffani
Broken Summer Heirloom Melons with Powdered Ham & Taleggio

Anthony said Tiffani lost control of the mission on the launch pad. He found the melon to be a major intrusion on the plate. Wylie would have liked if she would have taken a few components off the plate. He found it murky.


Dale T.
Sunny Side Up Egg Dumpling, Braised Pork Belly, Milk Ramen with Bacon, Beef & Pork

When Dale presented it, he said it was his version of breakfast. Wylie said it had a nice, runny yolk. Anthony loved Dale’s dish. He thought he took a lot of chances. Tom said the broth tasted like breakfast. He thought it was pretty cool. Wylie agreed saying it tasted like buttered toast almost.


Carla
Poached Shrimp, Grits, Okra Chips

Tom said Carla did a nice job with her dish. Wylie found it a little safe, but very well prepared. He thought it was technically good. Kate said that given Carla’s background, it was a smart way to go.


Marcel
Vadouvan Lamb, Tzatziki, Pickled Red Onion & Anti Flatbread

Anthony said Marcel’s dish was a lot more restrained and more timid that he expected. Tom found that his cucumber was bland. Wylie said he knows how to use the equipment in the kitchen, but he doesn’t think he used those techniques to improve the dish.

Judges’ Table

Winners

Padma asked to see Dale T., Antonia, Tre and Angelo. Padma told them all that they had the four dishes that were the favorite for the chefs they cooked for that day. Padma said the winner of the challenge would get a six-night trip to New Zealand.

Anthony told Antonia that she did a really nice riff on peas and carrots. He said it was very much in the vein of David Burke and it was delicious.  Kate told Angelo that she is a big fan of David Chang and she eats in his restaurants a lot. She said his dish was exciting and adding the white chocolate to it was ingenious. Tre said about his own dish that he put the focus on the fish being the star and he thought the kitchen he was cooking in was fabulous. Tom told him that the fish was the star and it was perfectly done. Anthony asked Dale if he knew that Wylie was an egg slut. Nice term! Dale said he knew that and he also knew Wylie was restrained so he brought that restraint to the dish by not trying to imitate his techniques. Tom agreed that saying a chef could have every trick on the plate, but at the end of the day, if it doesn’t taste good, it doesn’t mater. He told Dale he did a nice job.

Elimination Challenge Winner: Dale T.

Losers

The four chefs sent in were Stephen, Tiffani, Fabio, and Dale L. Padma told them that the chefs at each of their restaurants felt that they had their least favorite dishes. Fabio said that Asian and French food were not his expertise area. I don’t think he has much of an expertise area. Anthony said that sometimes when a painter loses his way, he over paints. Fabio agreed that he overdid it. Tom said texturally, there was too much fat on the lamb and the oil was overreduced. He found it sticky. He wanted it to be more of a sauce and not be completely dry. Fabio said he didn’t see a lot of sauce in Chang’s dishes. Tom said that if he was making a dish that called for that, then it had to have it.

Stephen said he was feeling a lot of different emotions. One was frustration. He considered himself to be an expert in Italian food and wine and he completely blew it. Tom asked him what he thought he did wrong with the dish. He thought he put too much on the plate. He said he could have had an amazing dish. Anthony said there was an overwhelming scent of sandalwood. It was almost a perfume flavor that was really unpleasant for him. Kate said it was a shame since it was a beautiful piece of salmon. It was really nicely cooked and it could have been a really beautiful dish.

Tom asked Tiffani, by going into Wylie’s kitchen, was it easy to get seduced by the equipment and try to do too much? She answered, “Clearly.” Tiffani said that was most disappointing for her since her food tends to be very stripped down. Tom said texturally the entire dish fell apart since it was watery and mushy.

Dale said Townhouse was food with jazz hands. He said he tried to embrace a sense of humor and kitsch of the restaurant. That’s why he had the whole popcorn and peanuts thing going on. Tom said what he didn’t understand was that David usually started with a classic point of view and then riffs on it. Tom said he had peanuts, popcorn, and french toast. He didn’t know what the inspiration was in the dish. He said it came from one of his own french toast dishes. Kate asked if his dish was a breakfast dish. Dale said yes. Tom said that was the problem that he gave them a breakfast dish with veal on it.

The chefs were sent out. Anthony said the problem with Dale’s dish was that it didn’t taste good. Tom said he cooked the veal properly. It was well seasoned. The entire dish was way too sweet. Kate said she thought Stephen got way too excited. Tom said he did a nice job cooking his fish. It was poached in olive oil and it was perfectly done. The pesto was well made. He said parts of the dish were very good. Anthony said that it was unpleasant to eat. Tom agreed. Anthony said what was missing from Fabio’s dish was confidence. Padma said he had all the Asian ingredients, but they didn’t come through in the dish. Tom said there was too much fat on the lamb. There was too much going on with the cheese, nut cassolet, lamb, tomatoes, and corn. It was too much. Anthony said sometimes it is a fine line between homage and parody and what Tiffani did crossed the line into a parody. Tom said it was one technique too much. He said using liquid nitrogen to freeze the melons was her downfall.

The chefs were called back in. Tom recapped saying the challenge took them to four exciting New York City restaurants with four exciting chefs to create a dish that they would put on their menus. Tom told Stephen that he may have great knowledge of Italian food, but Tom himself has great knowledge of Led Zeppelin and that doesn’t make him Jimmy Page. Tom told Dale that he didn’t really see his starting off point, but if it was the circus, they ended up with caramel popcorn and not much of a surprise. Tom told Tiffani that she gave them a poor facsimile of a Wylie dish. Tom told Fabio that he was very heavy handed with the dish. He had a lot of combinations with nothing really hitting the mark.

Eliminated Chefs: Stephen and Dale L.

Questions

  1. What do you think about the double elimination? They did start out with more chefs than normal this season, but we actually knew them from before so it didn’t seem as unruly as past seasons where I wouldn’t have minded a trim to the cast.
  2. Would you have picked Stephen and Dale to go home or possibly Fabio and Tiffani?
  3. What do you think about how they interpreted the chef’s style of cooking into their own dish?

Images: Bravo

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