Tag: Mark Peel

Hell’s Kitchen: one crazy left

“Hell’s Kitchen” is barreling toward the finale already, but wait….now there will be a 2-3 week break for playoff baseball. Anyway, when they resume in early November there will be 8 contestants left and they will probably keep up with the two-episodes-in-one thing until just after Thanksgiving. Either way, here is our rapid-fire recap of last night’s doubleheader:

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Top Chef Las Vegas: women dropping like flies

We’re three episodes into Bravo’s “Top Chef: Las Vegas,” and already it’s looking like this is going to be a race between Jennifer and like half a dozen guys. So far, everyone that’s been eliminated has been female, and a few of the next chefs to be cut are likely to be women as well, judging by recent history.

Last night the episode (which was a too-long 75 minutes) began with a quick fire challenge, as the contestants were greeted by host Padma Lakshmi and chef Mark Peel (who was recently on “Top Chef Masters”). The theme of the challenge was potatoes, and they were asked to create an “out of this world” potato dish in 45 minutes time.

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Top Chef Masters: Cooking for Doogie and his buddies

Last night was the fourth preliminary round of “Top Chef Masters” on Bravo, and the challenges are surely not getting any easier. For this one, the four contestants were Mark Peel from Los Angeles; Douglas Rodriguez, who owns several restaurants nationwide; John Besh from New Orleans; and Anita Lo from New York City.

Host Kelly Choi announced the quickfire challenge, and as they have been using some of the more interesting challenges from past seasons of “Top Chef,” they continued that by asking the chefs to create a dish with eggs, but with one hand tied behind their back. The judges were “Top Chef” regular Gail Simmons, as well as two other experts in eggs including a diner owner. Douglas went first and made a corn cake with eggs and ham. Mark, who said his dad was born with one arm, knew a little something about this particular “disability,” was a bit more ambitious, making a duck egg pasta with an olive oil cream sauce. Anita cooked the egg in its shell with shiitake mushrooms and truffle oil. And John made simple slow-cooked eggs, but he cooked them too slowly, because they weren’t done in the 25-minute alotted time.

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