Top Chef All-Stars: now it’s a final four

Okay, so last week we were fired up that “Top Chef All-Stars” would have a final five instead of a final four, but that would change last night. When they got to the Bahamas for the finale, I wondered if this was it, if this was the episode they would name the Top Chef. But it didn’t feel like a finale. So what it wound up being is a competition that would bring them down to four.

It started last night at Fort Charlotte, where the chef-testants would compete against the chefs that won their season–Stephanie, Hosea, Michael, and Kevin. The quick fire challenge would be to compete against the chef that won their respective season, using a secret ingredient chosen for them ahead of time. Mike was up against Michael Voltaggio, maybe the best chef in the history of the show, and they had duck; Antonia and Richard would square off against Stephanie using veal; Carla was up against Hosea using lamb; and Tiffany squared off vs. Kevin using pork. The winners would each take home $10K.

Read the rest of this entry »

  

You can follow us on Twitter @moviebuffs and on Facebook as well.

Related Posts

Top Chef All-Stars: restaurant wars return

Last night was the part of the “Top Chef” season that everyone looks forward to–contestants, judges and viewers. But it was especially cool for “Top Chef All-Stars,” and the show began last night with Antonia mentioning how she seems to be bad luck to fellow teammates, who kept getting eliminated around her. Anthony Bourdain hosted the quick fire challenge at Eric Ripert’s Le Bernardin restaurant, and this dude, Justo Thomas, was butchering fish like a madman. This guy is amazing…he can cut perfect portions of fish while leaving a carcass and skin, and do it in like 8 minutes. The challenge was to do this in 10 minutes, butchering portions of cod and fluke. The top four would compete for immunity by making a dish or dishes using all parts of the discarded fish–head, bones, skin, etc. (BLECH!!!!!) in the elimination challenge. In the bottom were Fabio, Tiffany, Carla and Antonia, and the best were Dale, Richard, Mike and Marcel. Dale won with his Fluke backfin sashimi with fluke liver sauce, and he had immunity for the main challenge.

Read the rest of this entry »

  

Related Posts

Top Chef DC: Surprise?

Last night was the season finale of “Top Chef: DC,” and the outcome was a bit of a surprise, maybe shocking to many of you. The three finalists–Kevin, Ed and Angelo–had to create a four-course meal for a bunch of celebrity diners that included Dana Cowin from Food & Wine Magazine and David Chang. There had to be a vegetable dish, a fish dish, a meat dish and a dessert. Each chef would have a sous chef–a winner from a previous season. Ed was paired with Ilan Hall from Season 2, Hung Huynh from Season 3 with Angelo, and Kevin with Michael Voltaggio from last season (the two have worked together before).

Read the rest of this entry »

  

Related Posts

Top Chef DC, errr Singapore

“Top Chef DC” is rolling right along, and last night the remaining five chef-testants became the Final Four. But they’re not going to finish this thing in DC, they are crossing the Atlantic (or Pacific) to Singapore, a country that has become a mecca for foodies.

But first, there would be an elimination, and before that, a quick fire. This week’s quick fire was a wine pairing challenge, with Dana Lovin from Food & Wine Magazine being the guest judge. Tiffany paired a Shiraz with beef tenderloin and a risotto; Kevin was going to make braised pork belly, but it wasn’t cooking fast enough in the pressure cooker, so he changed it up to quail–not exactly something that goes with red wine; Angelo made a foie gras; Kelly a wild boar tenderloin with blue cheese foam; and Ed a grilled ribeye with mushroom ragu to go with a deep red wine.

Read the rest of this entry »

  

Related Posts

Top Chef DC: finishing strong

“Top Chef DC” is already winding down, as we’re now down to the final five chef-testants. It really seems like yesterday that the season began, but when they show each of the chefs during the intro, you realize that we’re pretty far in and almost to the finish line.

Last night’s episode began with host Padma Lakshmi introducing guest judge and Top Chef Master Rick Moonen. Padma started rattling off some dumb cliches like “top banana” and “the big cheese.” She then announced the quick fire challenge, which was to create a dish using idioms like those she was rattling off. Others included “sour grapes” and “hot potato.” The winner of the challenge would receive a unique prize–having their dish become a staple on Schwan’s trucks nationwide. Moonen’s least favorite dishes were Kelly’s chicken with grape puree and Amanda’s mac & cheese, which Moonen said was just too heavy. His favorite dishes were Ed’s potato gnocchi and Kevin’s bacon three ways. The winner was Ed, probably because his could more easily be frozen than Kevin’s, which had a poached egg in it.

Read the rest of this entry »

  

Related Posts