Team Top Chef

Bravotv.com's Editor shares her love for Rochester and wonders why the chefs didn't make garbage plates.

Nov 26, 2008

Hi Top Chef fans! First, I just want to say Happy Thanksgiving and hopefully you're not all going nuts with your holiday preparations.

OK, now onto the fake Thanksgiving meal we had the pleasure of "attending," on tonight's episode. I have been waiting for this episode forever. I get the episode guide well in advance of the season airing, and I gotta say I got more excited than usual for two reasons: One? I love the Foo Fighters. Let's just say that the acoustic version of "Everlong" WILL be my wedding song (yes -- that's a dealbreaker for me.) Secondly, the episode is set in Rochester, NY. (I'm just going to give THIS BLOG a shout out because the writer lives in Rochester and watches Top Chef.) I have a special fondness for Rochester as I lived there for four years during college. It was no surprise to me at all that it started to rain, and if it had been just a few months later, the chefs would probably have had to contend with a blizzard! I gotta say, though, that Rochester (and much of Upstate New York -- excuse me -- Western New York) is absolutely gorgeous in the Summer and I urge you all to visit.

Before we dive into the Foo Fight, let's start with the Quickfire. The chefs had to make a recipe from Top Chef: The Cookbook (Get your copy now!) and recreate it. I got a little nostalgic during this part remembering all the amazing dishes we've seen in past seasons. The fact that I remembered who made all them made me realize I need to get out more! But, I digress ... The chefs were thrown their first curveball when they learned they would have to make a soup using the ingredients from their original dish. Most of them looked horrified. Making a good soup is not easy. And I know that because I've had some pretty bad soups in my day. Leah really pulled it out with her white asparagus soup, even though she admitted that she hates white asparagus. I really wanted to try Danny's soup. It just sounded so hearty, and salty, and delicious.