Team Top Chef

The chefs have a Survivor moment while catching their own protein and cooking on the beach.

Mar 16, 20110

Richard made, what he considered, a boring dish. Thank G-d for Antonia who gave him some perspective saying that "sweet potato pasta" is anything but ordinary. Can we all just agree that Richard is "Piggie" in this week's little Lord of the Flies scenario? All he was missing was the glasses. Richard's "pasta" was apparently so well-executed that Gail had to tell Tom it wasn't really pasta! Although Richard was worried the dish was inappropriate for the venue, I thought it was fairly genius. Like Gail said, he took the ingredients and inspiration of the Bahamian location but married it with his Long Island roots. I actually forgot that Richard is from Long Island -- he's actually from a nearby town.

Antonia produced a solid dish -- the only criticism being that her dish was the same thing they always see from her -- four ingredients, simple food. I think Antonia's defense, turning around what was a valid point about playing it safe into a positive about her signature style of cooking, was sort of brilliant. I've always loved Antonia, but I think this season really showcases just what a smart competitor she is.

And finally we have Tiffany, who went home. Judging from many of your comments over the season, I don't think anyone's too sad to see her leave. Cold chowder -- that was meant to be hot -- doesn't sound like something I'd want to eat. And unfortunately it sent her packing. Tiffany's an absolute doll in real life, so I wish her all the success in the world. And, as she said, she has a lot to be proud of.

Next week's episode is also insane and difficult, but in a less physical way.

I've been eating out a lot the past couple weeks, and went to Dos Caminos Third Avenue twice in a week! Season 4's Lisa Fernandes heads up the kitchen there, and is doing great. I eat there fairly often anyway, but having her in the kitchen is an added bonus. My one tip would be to go there for brunch. I don't know if most people think to go there for brunch, but it's fantastic. Specifically, I recommend the Smoked Salmon and Avocado Benedict. It's served on cornbread, a delicious twist on the classic preparation. I'm so in a seafood state of mind with this Spring-like weather rolling through the city. It's getting so warm that I'm already thinking about my August birthday, and whether or not I should make my friends shlep to Maryland to eat at VOLT. What do you guys think?!

Anywaaay, as always tell me where you've been eating, and until next week, Have a Nosh!

6 comments
Anne P
Anne P

Missed episode but will watch tonight. Had the pleasure of eating in Angelo Sosa's restaurant last night and it was wonderful. Food was very good, service was young, but attentive, and Angelo himself was amazingly gracious. He checked on us twice during our meal. We both ordered tacos - which were delicious - but the tortillas were out of this world. Angelo said they are made fresh daily. Check it out. Social Eatz - 232 E 53rd Street.

CLH
CLH

Monica-Birthdays are the perfect excuse to go to Volt! I am in Maryland, so it's easy for me & I have all (of 3, haha) of my employees b-day lunches there as well as our company Christmas lunch. Always excellent! Bryan Voltaggio is single handedly responsible for turning me from a hater of beets into a beet enthusiast! Sorry to say that the same effect was not in evidence however when it came to tuna tartare, but at least I swallowed instead of spit! Last week we skipped Volt to try "Carribean Soul", also in Frederick MD & I had my first ever taste of goat (curried) which I enjoyed & found quite similar to venison. Thank you so much for your blogs this season, they have been delightful.

Great.Lakes.Gal
Great.Lakes.Gal

Tiffany was a joy! She had some beautiful dishes and it was fun watching her gain momentum! We will have fun trying out her recipes! Wishing her all the best.

This was another crazy challenge... what's next??!!

Blonde Gator
Blonde Gator

A few comments on the conch. First, it was a mean trick. Good, but mean. Secondly, it was very obvious the conch had been placed there for the competitors, as they were all upside down, with the pretty side pointing up. It was pretty mean not to have someone there to show them how to clean the conch, which isn't hard, if you know how to do it.

Using the pointy hammer end, make a little hole on the pointy and coiled end of the shell (with the pretty side down), about 1" from the end of the coil. A mere inch or two long, and stick in a knife, Voila! The animal is released. The conch itself also has different textures, the "thumb" which is chewey, best used for fritters and such, and the "hand" which is the tender and delicous part, although it is usually pounded.

It's too bad the chef's all did basically the same thing, chop it up, spice it up. Fried, "cracked" conch (or scorched conch as one of the guests mentioned) is one of the most delicious dishes ever, my favorite seafood in the world, and I grew up in Florida. Better than stone crabs!

A challenging episode, but the right three chefs made it through. I'm beginning to loathe the insufferably arrogant Mike Isabella. I wouldn't put him out if he was on fire. Antonio & Richard all the way to the finals, I hope.

chemogirl
chemogirl

I love your recaps..they are fun and insightful. Every year I've gone to NY with my cousin, but missed this year and may miss next year as well. What will I miss most? The Brooklyn Diner! It was such a kick to hear you talk about it. I love their conch fritters.

keep up the good work. I am such a fan!

octaviab
octaviab

I am very upset that tiffany go eliminated and thats all i want to say, would u rather have a dish that is cold and gud over a dish that is hot and awful.