TOP CHEF – Cooking by Numbers

TELEVISION The chef-testants woke up, got out of bed, and barely had enough time to drag a comb across their head when bam! It’s time for another Quickfire Challenge. The guest judge calling the shots was Global Ambassador to Bombay Sapphire gin Jamie Walker. I would love to have assisted him as a judge tasting the pairings of cool cocktails (made from this gem of a sponsor) with an appetizer accompaniment. Walker stated that many top restaurants now have a master mixologist marrying flavors to present a balanced dining experience.
While many of the cocktails sounded delicious, some of the dishes didn’t cut the mustard. Hung chose a raspberry and mint martini for which he created a Sour Cream and Meyer Lemon Balsamic Sauce with Salmon that sounds good but was told needed stronger flavors was too sweet. Not missing a chance to displace blame, Hung said Walker was confused (and said he called him out – but on what? Did we miss something?) Joey was also on the bottom trying to unite a roasted pineapple and vanilla martini with Caramelized Diver Sea Scallops and Jasmine Rice Risotto that was too heavy and unbalanced.
How convenient was it that Dale’s last consulting job was mixology and food pairing. His experience paid off as he landed in the top three, choosing Foie Gras with Candied Parsnips and Rice Wine Vinegar Gastrique to cut through the intense alcohol in his Sapphire sherry. Tre’s Sumac and Black Pepper Seared Halibut combined with the strawberry and basil martini made my mouth salivate. But Casey, who didn’t know exactly what a strawberry balsamic rickey was, presented a French Toast Baguette with Pecan-crusted Foie Gras and Raspberry Sauce to win the QFC and immunity.
This Elimination Challenge was the first team challenge of the season, and the chefs pulled names out of a hat to divide into four groups of three. They were to serve a tasting menu consisting of a trio of items per course to 10 members of Chaine des Rôtisseurs, an elite culinary group who love to wear sashes, as well as second guest judge of the evening, Barton G. Weiss.
Sensing potential problems, Dale was the first to switch teams, thinking QFC winner Casey (who looks like Jennifer Anniston) wouldn’t try hard and would combust next to explosive Howie. He chose Team Four, which Hung felt had problems wanting to serve dessert so he wisely bailed out going to Team One.
Team One’s Trio of Shrimp was the winner, and it was pretty much downhill afterwards. Brian dished up Pink Shrimp in Ceviche Marinade while Hung evoked the memory of Season 2’s Marcel with his Sauteed Shrimp with Corn Pudding and Shrimp Foam, which didn’t impress Barton G. But Lia took top prize with her Olive Oil Poached Shrimp with Avocado, Cucumber, Lime and Pepper Salad. She was invited to be the guest chef in the Hamptons for a charity event.
Team Two had problems with their Trio of Tuna. Casey was the weakest link and probably would have gone home without her immunity. Upset and crying, she drew the sympathy of bulldogs Howie and Joey and turned them into puppies.
Team Three had many compliments from the judges for CJ’s Cigar Tuile that sat atop Carpaccio with Sherry Viniagrette, Tre’s Seared Tenderloin with Mushroom Risotto, and Sara N’s Butter Braised Beef with White Truffle Sauce.
Since none are pastry chefs, Team Four took the biggest risk, doling out Trio of Pineapple desserts then was criticized for not doing something they could do well. Dale was pleased with the flavors for his Macadamia Pastry with Vanilla Coconut Cream and Roasted Pineapple but because of its appearance would rather have served it to “blind people”! Chef Tom said Sara M should have read the box when she mis-used powered gelatin for a frozen pannacotta that had to be transformed into a Semifreddo, and still didn’t work. (I read that the enzymes in fresh pineapple break down the gelatin.) But Camille, who couldn’t articulate her work, was criticized for using corn meal in her Upside Down Cake with Ginger Sabayon. That ingredient left the pastry dry instead of moist, and therefore was sent packing and went home.
I thoroughly enjoy watching this show (can you tell by this run-on summary?) and like the thoughtfulness of the judges, particularly tonight when Chef Tom said this challenge was about creating harmonies. This also reflects the supportive nature of this group of chefs. Though there is tension at times, they rise above for a collective cheer at the start of the show or a hug for who is leaving. Or could they literally be watching their backs when the loser packs their knives to go?

For more dish, check out Ted and Gail’s blogs at Bravo: http://www.bravotv.com/blog/