Top Chef Recap: Brunch with a Side of Sabotage

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When the TV show “Top Chef” chooses a filming location for a season, it fully immerses itself in that place – from the competition tasks to the judging panel, and even the grand kitchen set. This series isn’t shy about going overboard with themed elements, even if it means veering towards tackiness. If “Top Chef” were invited to a themed party, it would go all out by commissioning a custom-made masterpiece, while casually dismissing your makeshift decorations from Party City.

This week’s episode showcases Canada so strongly that it seems like an unintentional response to those promoting illogical anti-Canada viewpoints. While I leave it to Canadians themselves to evaluate the accuracy of the portrayal, from my perspective, it certainly presents Canada in a positive light.

Following Massimo initiating the day with a rooftop yoga class (Montreal Fabio’s intricacies are gradually unfolding, isn’t it?), the chefs encounter Gail Simmons, Official Ambassador of Top Chef Canada, Kristen, and Sarah Levy, known as “Twyla from Schitt’s Creek” and daughter of Eugene, sister of Dan. The Quickfire challenge is about poutine – make it delicious, make it captivating, make it Top Chef quality. Essentially, just prepare a fantastic poutine dish.

In 30 minutes, the 14 chefs gather various types of potatoes to create unique potato dishes for their poutines. We have sweet potatoes (Lana), yucca (Tristen and Henry), and plantains (Paula). There’s a potato dish with “tomato gravy” (Vinny), one inspired by stroganoff (Anya), and another that pays tribute to the squeaky cheese (Massimo, of course). We have a diverse selection, and I desire each one – except Bailey’s “Korean shrimp arrabbiata,” which falls into the Quickfire trap of being more like a [Miranda Priestly voice] chaotic mix of ingredients than a harmonious dish on a plate.

While Corwin admits he’s never attempted making poutine and seems puzzled about the sauce, given his reputation as a thorough researcher, this revelation comes as a surprise. Certainly, once these chefs learned they were headed to Canada, they ought to have anticipated a poutine test!

Shuai carried out his meticulous preparation, resulting in the flawless creamy fondant potato during the competition. Although it was unfortunate he had to showcase it in a quick challenge, winning him $5,000 and a valuable confidence boost. Joining him at the top were Massimo and Kat with their traditional takes on poutine, both hailing from Montreal and Wisconsin respectively. In contrast, Henry struggled with his scallion pancake, Paula faced texture problems, and Bailey’s dish, as previously mentioned, lacked organization. The displeasure evident on Bailey’s face upon being called out reflects her growing frustration; she seems to be off her game this season and unsure of how to improve. Unlike previous seasons where contestants had more time to find their rhythm, this year’s cast is referred to as “the Quickfire kings,” leaving no room for delays.

Moving forward to the Elimination Challenge, which becomes even more Canadian in character. Kristen decides not to introduce Daniel Boulud, assuming he’s already well-known. She then shares some fascinating facts about maple syrup “sugar shacks,” where they will serve their meals during the challenge. Divided into two teams of seven chefs each, they must create a seven-course meal that incorporates maple in every dish, and since this show enjoys pushing limits, they also have to prepare brunch! To add to the pressure, Boulud playfully asks someone to make him a soufflé. The chefs remain calm on the outside, but their minds might be racing with anxiety, much like the characters in the movie “Inside Out.” Fear would likely be heading towards the fire alarm if we could see their thoughts.

The Brown Squad, consisting of Lana, Shuai, César, Zubair, Tristen, Paula, and Corwin, brainstorms various culinary options including toad in the hole, French toast, and a Japanese dish called chawanmushi. Although it makes Tristen apprehensive, Corwin is certain he can successfully prepare this steamed egg dish. Meanwhile, the Green Team, featuring Kat, Katianna, Henry, Anya, Massimo, Vinny, and Bailey, proposes simpler dishes but Vinny accepts Boulud’s challenge to create a soufflé. With Massimo acknowledging Boulud as his primary mentor, he is content for “Mr. Immunity” to take on the potential risk of making a soufflé, expressing that he will instead focus on preparing steak and eggs.

Certainly, Top Chef wouldn’t be Top Chef without introducing an unexpected challenge, often tailored to a sponsor’s requirements. In this case, Kristen must create a nerve-wracking scene in the Whole Foods parking lot to announce that, in celebration of their Wells Fargo Active Cash Cards, they’ll receive 2% of their budget back. This means they can buy a few extra ingredients, but the other team must incorporate those elements into at least one dish. To add another layer of complexity, the winning team will split a $35,000 prize, with each chef receiving an additional $5,000.

This band of chefs appears to genuinely enjoy the show and interact with each other, which is wonderful to observe, and often leads to superior dishes. However, if given $50 for their competition, it’s clear they’re ready to compete ruthlessly. Initially, the Brown Team seems reluctant to upset their opponents, but Paula’s observation that the Green Team has Massimo, who thrives on causing chaos, changes their minds. Indeed, Massimo eagerly embraces the chance to disrupt them, chuckling at the prospect of procuring exotic items like live eels, tripe, and even a whole pizza – all inspired by Vinny’s cunning suggestion. Essentially, they’re playing dirty!

In the end, The Brown Team only manages to pick up two things: a bottle of white truffle oil and a ready-made lasagna. On the other hand, The Green Team opted for variety, taking some dense pizza slices first, then venturing into the candy section for candy corn, red hots, and caramel corn. With each evil laugh that Massimo lets out, I find myself growing fonder of him.

Among the teams, there’s some similarity in their dishes; for instance, Tristen and Massimo both opt for steak and eggs, while Lana and Katianna choose maple-cured salmon, and Henry and Zubair prepare their versions of fried chicken. However, with a cooking time limit of just 2 hours, the kitchen tension primarily revolves around timing. For instance, Bailey’s mixer malfunctions, causing her to start over on her tarts from scratch. Cooking challenges also arise for Corwin, as his chawanmushi dish proves hard to cook thoroughly, leading to some plastic wrap remaining stuck to the bowl. This unfortunate incident may leave him with an enduring memory of Chef Boulud struggling to remove plastic wrap, even if he wins Top Chef.

All in all, everyone performed admirably well! This indicates that we have an impressive ensemble ready to think outside the box when tackling challenges, which is truly encouraging. I was particularly pleased to notice that production steered clear of a common irritant from previous seasons of Top Chef, such as the Miller High Life™ challenge where both teams served their courses simultaneously. It’s challenging to fairly assess individual progression menus when you’re tasting two different menus concurrently! It was, therefore, reassuring to see this episode present each team’s dishes sequentially in the traditional style of a progression meal, allowing the judges to fully comprehend their decisions.

First off, The Brown Team starts by swiftly presenting a dish they’ve quickly adapted following the sabotage incident. Shuai blends pizza elements into his toad-in-the-hole creation, adding a maple togarashi-cured yolk. While the judges find it an interesting combination that “somehow works,” Lara’s maple-cured salmon with everything bagel seasoning receives generally positive feedback. Similarly, César’s poached lobster earns praise, but his curry biscuit is criticized for being too dense. Tristen’s maple jerk steak and dukkah grits are skillfully seasoned with red hots, and despite Paula’s French Toast being exceptionally sweet due to the necessity of creating “candy corn creme anglaise,” the judges still appreciate it.

As a movie reviewer, let me tell you, Zubair’s tandoori maple-fried chicken was the undeniable star of this culinary masterpiece. It earned him immunity and won the coveted title of #1 Dish I Can’t Wait to Sink My Teeth Into (™ a nod to previous Top Chef recapper Roxana Hadadi). One glance at it, and you’ll understand why Zubair attributes this sandwich to his culinary success. Bursting with vibrant colors, crispy texture, and an explosion of flavors, I can feel my taste buds tingling just thinking about it. If I don’t get a bite of that fried chicken right now, I might just have to take legal action against myself for culinary negligence.

Although they didn’t win in the end, the Green Team still had some impressive culinary triumphs. For instance, Kat’s congee with maple bacon chili crisp, Anya’s Siberian-inspired syrnitki, and Vinny’s bold soufflé were standout dishes. While Katianna’s maple-cured salmon tartare with whipped silken tofu and Massimo’s steak and eggs with “maple lasagna bordelaise” were well-received, the judges felt they lacked enough maple flavor to truly delight them.

Despite the gods of ‘Top Chef’ favoring chaos over efficiency, they still require a sacrifice. Though Corwin’s culinary catastrophe momentarily jeopardized his team, it was the undercooked maple dishes from the other menu that ultimately led to their downfall. Henry’s fried chicken, cooked in Zubair’s winning oil, lacked punch, and Bailey’s maple tart was so raw that all Kristen could discern was flour. Worse still, her decision to incorporate honey into the dish further muddled the maple flavor, leaving the judges with a disappointing, pale dough disk and pineapple. Given that she has yet to find her groove in ‘Top Chef’, Bailey prepares to depart, hoping for better fortune in ‘Last Chance Kitchen’.

Stray Crumbs

• “I hate brunch.” — Tom Colicchio, reminding us he’s a chef’s chef first and always.

• Kristen Kish’s Suit for Brunch: Her suit with white, blue, and khaki stripes was suitable for brunch, but I only give it a 7 because I’m a winter who doesn’t flatter those colors. (Fortunately, she steered clear of tie-dye, which we don’t have the luxury to delve into right now.)

As a movie connoisseur, let me share my chuckles when the music abruptly halted during the tense moment where Vinny and Henry were fixedly gazing at the soufflés. A cleverly executed editing decision that added a touch of humor to an otherwise nerve-wracking scene.

I’d be delighted if Henry could stay longer, not only because he’s such a charming individual, but also to appreciate his stunning watercolor artworks further.

It’s great to catch up with Evelyn Garcia from Top Chef: Portland once more! It doesn’t come as a shock that Henry finds it entertaining to work alongside her in their restaurant – she certainly is a treasure, bringing joy and laughter each and every day.

During the tumultuous times of the 2008 economic downturn, I found myself captivated by the inspiring tale of Zubair. Faced with unemployment in the finance sector, he courageously chose a new path and transformed himself into a talented chef. This career shift is nothing short of commendable, and I can’t help but express my enthusiasm for anyone fortunate enough to savor his delectable sandwiches!

Anya’s unique pinecone preserve earned her second place in the Dish I Can’t Wait to Taste Right Now Award™. None of the judges had sampled anything similar before, making me eager to try it as well.

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2025-03-21 06:59