Bravotv.com: Let’s jump to Kristen’s winning dish.
GS: Hers was opposite of Josh’s in a way, not in terms of concept, but in terms of execution. She did something that was VERY sophisticated. Very modern, but also clearly French. I liked that she had the gumption, the chutzpah to say, “I want this to be a fine-dining restaurant.” She cooks in a fine dining restaurant in Boston now, and she wanted it to be a really elevated dish; an example of French technique, clearly French food, French flavors, but using modern technique, like the way she cooked that egg sous-vide. Her dish was really polished, so you felt formal eating it.
The only thing we were sad about was that we had to eat it in a paper cup, which obviously couldn’t be helped. That dish deserved to be in a beautiful porcelain dish atop a fine linen tablecloth ,and I should have been in a cocktail dress! And that is the other reason people go to restaurants: to celebrate, to feel special, to have a night on the town and get dressed up. That little dish, even though it was in a paper cup, made me feel celebratory. The egg was so creamy and carefully-cooked and the mustard tamarind sauce was so savory, paired with her radishes poached in butter… there was a lot of creamy richness and the mustard just broke through it all. It was an interesting, delicate little dish.
Bravotv.com: Sheldon’s dish won as well!
GS: Sheldon blew us all away that day. He showed us a bit of this style of cooking in the Anna Faris-Chris Pratt challenge, but it really came to light in this tamarind soup. It was based on a very classic Filipino soup, but it was so refined, so clean, so delicious. It had so much acid in it, such tartness, but was rounded out by the shrimp and the fattiness of the pork belly, the crunch of the vegetables. Vegetable cookery is not an easy thing to nail. He cooked each element separately, I have to assume, because they were all so different in terms of done-ness. SO many different textures that you need to get right to make that soup work. The execution of the dish was immaculate—we all adored it. It was different, it woke us up, it got us thinking. It had so much flavor, and we had never had anything like it before, which is impressive as we can be a grumpy bunch of food snobs sometimes! I was so excited about it too because as a member of the food media I am always looking for the next trend, the next cuisine, and Filipino food is one of the most under-represented cuisines out there. I think there are so many people of Filipino descent in this country, but there’s such a minimal understanding of their food. I know a handful of dishes from friends and that’s about it.
Bravotv.com: Stefan was kind of in the middle.
GS: The reason he was in the middle -- and people might wonder why -- is because his food tasted good, but the concept completely missed the mark. Not because I don’t think that concept could work, but because he just didn’t show it to us enough. His whole story about it having a German influence didn’t really make sense—just because you put a potato in a soup that wouldn’t normally have a potato in it doesn’t make it German. The Bavarian cream I get, but it just tasted like mango and mango ice cream. He didn’t follow through— but his food tasted totally fine.
Can't believe two weeks in a row Josie was chosen, this week over Kristen...are you crazy. That was the defining moment for me I'm done with top chef forever!
I expected to read more about Brooke's dish. Was something edited out? I wasn't offended by anything Gail said, I never am, but then I wasn't offended by using a matzoh ball with a pork product. I believe one of the more popular dishes in Ilan Hall's restaurant is bacon wrapped matzoh balls. Since they are akin to dumplings from so many other cuisines, I don't feel mixing the two disparate ingredients is the shondah Gail does. But I'd really like to know what Gail said here. Call me. We'll do lunch, Nate 'n Al's, on me.
TondalayoSchwartz Gail's issue wasn't with the "unkosher" aspect; it was with the poor texture of the product. What was offensive to Gail was Brooke presenting a "take" on Jewish food that was badly made.
And as a matter of fact, Brooke used duck, not pork, which is a perfectly acceptable meat under Kashrut.
Gail: arbitrary dietary prohibitions based on the belief that your deity disapproves of, or even cares about such things, has absolutely zero to do with morality. Those of us who reject elaborate superstition have kind of an issue with that from a reality standpoint.
Speaking of sushi, Micah might be unfamiliar with a Japanese dish called chirashi. It's a beautiful assortment of different types of fish, each sliced thinly, all arranged atop sushi rice. A squeeze of lemon and the acidity of the rice complement the very subtle flavors of the fish. Not sure if Micah was going for a Mediterranean spin on his dish, but whatever his take, he could have based it on chirashi. Maybe substitute pilaf or couscous for the sushi rice. A salad of peppers, spinach, and sliced artichoke could accompany the fish. Simple, clean, beautiful. Like chirashi.
Watching you scarf down pork every week on National TV is much more offensive to your people than a dry matza ball.
koshermom "YOUR PEOPLE"? I think that folks would find THIS as more offensive than all of the others..........
coocoo64 koshermom I Jewish but not kosher by choice. Besides, a Jew invented the Reuben sandwich, a true example of Jewish food gone awry. When Gail said Brooke had offended her people, she was speaking from a purely cultural standpoint. We expect something from our matzahballs, and Brooke didn't deliver.
koshermom I guess I'm one of "your" /Gail's people, and I am NOT offended that Gail chooses to eat as she does. But I assure you that your comment about "your" people is offensive on many levels.
I don't know why he said that about women in Beverly Hills. I think he thinks that it would sound better as a concept if he made up this story. In the episode though he talks about how he had been on a raw diet before coming on Top Chef, and lost weight and all that stuff. i don't know why he didn't share that with the judges, especially when Meyer said that the concept should come from the heart. That being said I thought the concept was terrible (one that would be difficult to win restaurant wars with much less create a restaurant with) and thus he deserved to go home.
parker85 So agree. Other chefs have failed to "cook" dishes and have lost or gone home. When will they ever learn? Contestants: do your homework before you go on the show!
Beesbad Agreed! Josie is so bad, and this is her SECOND chance, and you guys keep letting her slide through, with a pork chop that you could use as a hammer. I would at least think, after being in the bottom this many times, and contiually having issues with her timing, which IS part of the challenge not to have a line out to kingdom come, that you guys would have told her to pack her knives and go. Josie has literally no shot to win -- Micah did. Wrong person sent home.
Yeah, I"m sick of Josie. She has added nothing this season and I agree, better chefs are being sent on. Besides, I find her personality offensive. I cringe everytime she opens her mouth. Perhaps she can't help it, but Tom seems as offended by her presence as others. I thiink CJ and Stephon both realize the level of chefs is very high and they have a LOT of competition, she seems to still feel 'better than the other chefs. She really needs to go.