Cast Blog: #TOPCHEF

Flashpoint

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Fin, Found, Floundering

What Danny Meyer Taught Gail Simmons

'Top Chef' Goes to Hog Heaven

Gris Gris Boucherie Ya Ya

Brian and Travis' Dud Spuds

And Don't Call Me Shirley

Gloopy, Soupy, and Radish Dresses!

Flashpoint

Richard Blais shares what dishes he might have created with the strip hotels as his inspiration.

Inspiration is a word I use often. It’s the backbone of my cuisine. And to any creative, it really means, “tell us about yourself.” It can come from anywhere, literally. But being too literal can undermine the beauty of being inspired.

By request today, (see, I read your comments!) I’ll give you a glimpse into how I may have handled each of our chefs flash point for inspiration.

Kevin gets the Mirage. He jokingly stumbles upon where my mind would have gone, a wordplay on mirage. It’s an oasis that in reality may be just a sandy wasteland. Using modern techniques, it’s quite simple to recreate an edible beach landscape, one that appears dry and desolate, yet underneath yields moisture and life. I would have “buried” a slow cooked protein in the sand of a fatty liquid made powdery with tapioca maltodextrin. The dish would look like a pile of sand, yet disappear in the taster’s mouth and reveal the dishes hidden treasures.

Jen, Excalibur. I actually liked her idea of the Sword and the Stone, as well as the choice of using the skewer to make the connection obvious and fun.  Swordfish would have been an interesting choice if available. And stone quickly conjures up the idea of stone ground, or stone fruit to me. Maybe swordfish cooked on hot stones, with stone ground polenta and stone fruit.

Bryan, Mandalay Bay. I’ve stayed there recently, so I’m aware of the vibe. And you can’t ignore the inspiration of a giant aquarium in a cooking challenge. I’d go with a similar “Life Aquatic” theme here, incorporating an immersion circulator (after all, there’s a circulator in your fish tank at home) to reel in the theme of the big fish tank. Sorry for the pun! (No I’m not!)  And, although I agree with Padma about the term fluid gel, it’s certainly more than appropriate for a pool of sauce on an all-things seafood dish. I suppose I wouldn’t be surprised to see an airy foam bubble on my dish as well. 

Michael V, New York New York. Haven’t been to the hotel, but I’m a born and bred New Yorker. And Michael goes to a place where most creative do ... left field. The connection between NYC and firefighters sends his thought process to chicken wings. It’s a roundabout idea, but that is the thing with inspiration, sometimes you can’t control where it takes you. Explain it, as he did, and it’s valid. Without the visual cues of the hotel, I would have went to the Lower East side. The Jewish delicatessen Katz’ or Barney Greengrass, the same place Eli went during the Quickfire—aggressive flavors and acid.  Corned beef, mustard, pickles, smoked fish, hot dogs, matzoh. That food, to me at least, is essential New York.

Ron Duprat. Sorry, but did anyone else really want to know what Ron Duprat would have done for this challenge?

Robin, Bellagio. This would have been my favorite. Like Robin, I am a huge Chihuly fan. She saw colors, I see shape and texture. She literally attempts to recreate glass. I would have simply used vegetables in all their glory. The roots, tips, stems and pigtail tops would symbolize the organic, fluid nature of Chihuly’s work. Using Isomalt, a less-sweet sugar substitute, to bring in the blown glass effect, perhaps to encapsulate some of the roasted vegetables. And I would have had to incorporate a nod towards the film Oceans 11, or 12, or 13. But I watch a movie here and there. Robin’s never seen Sesame Street.

Eli, Circus Circus. As most of his colleagues attested, this was a relative softball, because you eat at a circus, popcorn and peanuts amongst other things. Both seasonal ingredients during their filming, and ones in Eli’s wheelhouse, being from the South. I would have played the theme a bit darker here. There’s a certain smell to both a circus and a casino. Cheese comes to mind. Well, the first thing that comes to mind is elephant shit, but cheese is more palatable.  A smoky, barnyard-y cheese, to serve with the sweet, salty ingredients that are common circus fare, a lamb dish, with sheeps’ cheese, popcorn, caramel, even cotton candy. Knowing Eli’s affection for caramel, I’m surprised that his dish didn’t come together.

But in all honesty, we are in a safe zone. The chefs who think they will make it to the finals are pulling the ball closer, making sure they don’t fumble. The ones doubting their chances are lunging forward, hoping to make an impression that will catapult them into the final rounds.

We will know shortly which tactic will work.

Follow me @richardblais on Twitter

And keep an eye on www.trailblais.com and www.richardblais.net for my product line launching in early December. Food Grade will feature proprietary spice blends, molecular additives, and a few of my must-have tools!