Thursday, January 10, 2013

Reactions to Top Chef Seattle Episode 10

Is it me, or is this show getting unnecessarily more complicated every week?

First is the Quickfire, in which the cheftestants have fifteen minutes to make something tasty using fresh ginger. Wolfgang Puck is on hand to judge the dishes, which may also have included a bit of Canada Dry ginger ale in them. Brooke's caramel ginger squid impressed him the most and she was awarded immunity from elimination.

As for the Elimination Challenge - it was Restaurant Wars, but not. Each of the chefs is responsible for coming up with his or her own restaurant concept and one signature dish. They will present 100 portions of their dish at an event called Bite of Seattle, and two winners will be chosen. Restaurateur extraordinaire Danny Meyer, of the Union Square Restaurant Group and Tom Colicchio's former employer at Gramercy Tavern, is on hand to judge this contest. Guess Wolfgang had other things to do.

The restaurant concepts were all over the place, ranging from corner bistro to Thai/German. Yeah, that was Stefan's. The best of the lot were Sheldon's Filipino restaurant and Kristen's modern French, and they will go on to lead the kitchen in the real Restaurant Wars competition, which will air next week. After going back to the stew room and choosing the rest of their teams (which end up being boys vs girls), Lizzie, Micah, and Josie are sent out to face the judges. Just when it looks like Josie is finally going to be sent home, it turns out that Tom was most displeased with Micah's soulless raw food concept, and he is eliminated, leaving Sheldon with only two team mates for next week's showdown.

What did you think about this episode? Please leave a comment.

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1 comment:

MoHub said...

I don't think it was quite as complex as last week's "reimagine a past TC dish and make it healthier, and the winner will become a green-and-white box of frozen garbage. Especially since some of the dishes weren't really adaptable as Healthy Choice entrées. If nothing else, the chefs with the less marketable dishes should have been given time to rethink the commercial aspects of what they were doing.

This week's was a walk in the park in comparison.