TOP CHEF – Second Helping

TELEVISION Someone came up with a good recipe for entertainment when it was decided that this episode would be a continuation of the Restaurant Wars because the non-stop excitement was served speedier than burgers at a fast food joint. Beginning with the appropriately titled Quickfire Challenge, swiftness was essential when creating mise en place, the prep work done to make the kitchen or dining room of a restaurant run more smoothly. Keeping the same teams as before, the first to finish shucking oysters, dicing onions, breaking down chickens and whisking egg whites would have the benefit of spending an extra $200 plus the assistance of a sommelier. With Brian’s experience working with seafood, Team April started off fine but failed dismally when Casey took dicing onions to a creative instead of practical level, (in other words she’s slooow), and never giving CJ and Tre a chance to compete before The Garage team won the challenge.
Before diving into day two, the chefs were able to reassess what failed the first time and were offered critiques by the surprise blogger, Andrea Strong, and assistance from interior designer, Christopher Ciccone. Though he actually helped to fine tune the décor, everyone was reluctant to meet up with the smug Ciccone, who later disagreed with The Garage’s name change to Quatre, saying the word for four in French was not pretty. It’s a good thing Ciccone is not on every week or this show would become the nasty dish-fest like Simon Cowell promotes on American Idol.
Familiar faces appeared as service began. Past season three chef-testants like Sara N, Lia and Joey were guest diners, and season one’s Stephen was the wine steward for restaurant Quatre. I don’t know if it helped, but Dale politely asked him to tone down his intrusively talkative style.
As both teams suck it up and make changes, Quatre takes a bigger gulp with their more extreme makeover. It helped that there were two offerings per course this time instead of one. Dale contributed a dish of Mint Gnocchi and Poussin with Split Pea Puree but was totally dissed by Ted Allen for wearing a polo shirt and jeans to greet and serve the guests. Quatre also got rid of Howie’s disastrous risotto and substituted Halibut with Braised Leeks and Grapes. Sticking with the previously successful Tuna Tartare, guest judge Geoffrey Zakarian, chef and author of "Town/Country," called the dish clichéd. So does that mean one should never serve it again?
The criticisms for restaurant Quatre were minimal and it won the war. As executive chef, Sara held it together and was voted the winner on the team. Quite the opposite happened with restaurant April. CJ, who assembled “the dream team,” was sited for not keeping them focused and for spending too much time making only one dish – an overly-salted Lobster Salad. Padma called Casey’s Seared Monkfish with Buerre Blanc overcooked, though her Chilled Carrot and Ginger Soup worked. But poor executive chef Tre was grilled for re-serving the Seared Tenderloin with Gorgonzola, combining too many flavors in a beet-marinated Salmon over Macadamia Pesto with Grapefruit, and not smoothing out a chunky Apple Brioche Bread Pudding. Though I thought he would make it as a finalist, Tre was asked to pack his knives and go.