Team Top Chef

Bravotv.com's Senior Editor didn't cry once this episode.

Mar 3, 2011

Hello my little Statues of Liberty! Thank you for all of your comments on last week's episode. I fear I may have incited somewhat of a comment riot against Mike Isabella, but I guess there's no going back. I will see him at the reunion taping, and I'm just hoping that he doesn't read this! I can just see it now. "So, um, Monica, you think I'm grimey?" And I'll be all "Whatever, whatever." But I'll cross that bridge when I come to it.

For now, let's focus on this week's challenge: the one where I didn't cry. Not one bit. At all. And where I learned that I have no soul.

For the Quickfire Challenge, the chefs get on a boat traveling towards... Ellis Island (!), and are tasked in creating a dish out of the concession items laying around. They were cooking for none other than Dan Barber, one of the most recognizable figures in the world of sustainable cooking (and you know how much I enjoyed Blue Hill when I went.) The irony of Chef Barber having to eat basically nothing but preserved food was not lost on me, so, yeah, it was funny. While Tiffany and Antonia sorta stuck to thinking inside the box, Mike Isabella went for the disgusting with his bread soup. It literally looked like something you'd see at a camp lunch table. Like, at the end of the meal -- when little kids mix together all the leftovers with whatever bug juice is laying around and make the grossest mixture ever. Richard innovated the common hot dog, but Carla's orange salad prevailed. Probably should've figured it would since it seemed to be the only fresh dish offered. Richard "Debbie Downer" Blais didn't look too pleased with the defeat. He never does.