- Four chefs face a food group they typically avoid for this week's quickfire: they have to re-create a junk food classic. Later, they are pushed to make the perfect three-course mini-meal.
- "Top Chef Masters"- "Minaturize Me" - July 15, 2009
Chefs
Michael Chiarello chef-owner of Bottega in Napa Valley and a famous TV chef. He's playing for Clinic Ole.
Rick Moonen chef-owner RM Seafood in Las Vegas and Oceana in New York among others. He's playing for the Cape Cod Commercial Hook Fisherman's Association.
Nils Noren Vice President of culinary arts at the French Culinary Institute in New York. He's playing for Friends of the FCI.
Lachlan Mackinnon-Patterson Chef-owner Frasca in Boulder, CO. He's playing for the Denver Children's Hospital.
Quickfire Challenge: In a season 1 classic the men must create a fine dining dish out of a junk food base. Chiarello picks fish sticks. Patterson chooses hot dogs. Moonen picks a corn dog. Noren chooses fried shrimp.
Judges: Jeff Lewis and his crew from the Bravo series "Flipping Out" who famously eat a ton of junk food.
Menus:
Noren: Creamed Corn and Pickled Cherry Tomatoes. The judges wonder where the "fried shrimp" is in this pretty refined creation. One likes the buttery croutons. Lewis thinks it would be bland without the tomatoes. 3 stars.
Chiarello: Swordfish Meatballs with Fisherman's Sauce. They give it the thumbs up commenting on the perfectly formed balls, the color, and the taste. 4 1/2 stars
Patterson: Prosciutto Stuferado with Pork Sausage. It's a soup dish which the "FO" crew deems good but weird. 3 stars
Moonen: Wasn't up to the task and didn't finish in time much to his deep chagrin.
Elimination Challenge: Create a 3 course meal for 100 people... in minature. They each have to do cocktail party-sized replications of an appetizer, entree, and dessert. They have three hours to prep today and will have one hour to set up their stations at the party tomorrow. They receive 60 minutes and $1,000 to shop at Whole Foods.
Judges:
100 big "Top Chef" fans
James Oseland Editor-in-Chief Saveur Magazine
Gael Greene longtime New York food critic
Jay Rayner food critic for the Observer in London
Appetizer Menus:
Moonen: Opakapaka Ceviche. The fans seem to enjoy it with one dubbing it "heaven in my mouth." The judges praise the flavor, texture, and presentation.
Noren: Diced Scallop. The fans think the flavor pops and the judges love it, calling it one of the best in terms of cocktail party size and presentation.
Patterson: Pineapple and Speck "Fritta Esotica." The fans find it salty and odd and the judges give it the thumbs down.
Chiarello: Shaved Brussel Sprouts Salad. The people love it but the judges don't think it's the best standing-up party food.
Entree Menus:
Moonen: Brandade of Scallop and Shrimp. The people enjoy the sauce and the judges think it lives up to it's promise.
Noren: Slow-Cooked Salmon. The judges comment on the beautiful colors.
Patterson: Grilled Beef Short Ribs. The judges love it but we don't get any fan feedback.
Chiarello: Spicy Prawns. We get a sense that the people dig him and that he's charming but not much feedback on the taste of the food. Gael is whining that one shouldn't need to use a knife at a cocktail party. The other judges think it's a little too oily but the prawns are well-cooked. Dessert Menus:
Moonen: Preserved Lemon Custard. One of the fans picks Moonen to win the whole thing. The judges are impressed.
Noren: Chocolate and Goat Cheese Ganache. The people no likey. The judges think it tastes bacon-y.
Patterson: Strawberry Frangipane Tart. Some fans compare it, favorably, to something mom would make. The judges think something in it tastes like meat.
Chiarello: Balsamic Marinated Strawberries. He charms some lovely ladies into helping him plate his complicated layered dish. The people love it. The judges think it shouldn't work but it does. Gael sniffs that she doesn't like "lawn cuttings" in her dessert. (It's got basil in it.)
Final Scores
Noren: 17 stars
Moonen: 17 stars
Patterson: 15 1/2 stars
Chiarello: 19 1/2
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