Top Chef – Manhattan Project

It was no circus when the five remaining contestants showed up at the renowned Le Cirque restaurant in New York City to dine with owner Sirio Maccioni and Padma. As they were served a Paupiette of Sea Bass wrapped in a sheet of potatoes over braised leeks, it was mentioned that this was an entrée served only to VIPs. Close attention had to be paid as this became the dish to recreate for the Quickfire Challenge. With only 25 minutes for preparation, it this difficult and quick-thinking challenge that elevates Top Chef above other competition shows.
Hung was first in the kitchen. When he finished and joined the others, Dale asked him whether he used the oven or the stove top. Hung chose not to say, which prompted Dale to comment that though Hung has technical skills, he has no heart. On one side of the ladle, the chef-testants have been unusually close for the most part this season, and much more so than on any other competition program I’ve seen. So, helping one another do his or her best adds to honest gamesmanship and in effect raising the bar for themselves. On the other hand, it is a competition and if you want to leave the others on the chopping block, it should be expected. But as I mentioned last week, karma has reared its head here and there and may do so again when it comes to the finale.
It helps to have knowledge of the tools and techniques required to be successful. Dale not only under-seasoned his dish but got hung up using the mandoline, which is commonly used in most upscale restaurants, not to mention many homes as it’s readily available in many cooking supply stores. But it’s necessary to get the desired effect for these particular potatoes. They have to be thin and pliable to completely wrap around the fish while allowing it to cook. Sara did not allow herself enough time and therefore served her sea bass undercooked. Brian was told his dish tasted well, Casey’s was better than most, but Hung won this round.
Moving to the French Culinary Institute, the Elimination Challenge was to produce greatness by simply using a chicken, russet potatoes and an onion. The taste testers this time included not only the regular judges but dean Andre Soltner and a half dozen other distinguished members of the institute.
Hung did one better than the rest again, winning by preparing his chicken sous-vide, which is throwing all of the ingredients in a plastic bag and slowly cook by submerging it in hot water.
Casey keeps her good karma going by recreating the Coq au Vin her grandmother used to make. The problem she ran into was its name. The panel of classically-trained French chefs demands that the dish should be slow-cooked and made with a rooster and not a chicken. But in the end it was full of flavor and won her second place.
Brian’s Peasant Pie was a little green from using the leafy onion-like ramps but it too was flavorful and kept him in the running.
Dale was sited for having a flawed concept, preparing two petit dishes using a truffle sauce and a rosemary-honey sauce. Clearly feeling the stress, he forgot to plate the second sauce. For the second time in a row, Sara served food that was pink and undercooked. Questioning whether failing with concept or execution was worse, the judges decided that Sara should pack her knives and go, leaving us with four who will be featured in the two-part finale in Aspen.