Top Chef: Seattle Recap

By David Mumpower

February 20, 2013

At least he can say he knew how to make fried chicken.

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Josh’s defining moment was the first moment he sampled foie gras. He needed to make weight in his wrestling competitions. Because of this, he researched healthier meal choices and discovered that duck was perfect for his needs.

Moments later, Josh continues the unluckiest streak in Top Chef history. Tom Colicchio wanders over to him and asks what the meal will be. Josh answers that he is crafting a foie gras torchon. He notes that he is trying to create a dish that ordinarily takes multiple days in a four-hour timeframe. This aspect alone is a strong indication that Josh is not thinking clearly.

The situation worsens when Josh informs Tom of his plan. He describes his internship for a chef named Alex Roberts. As fate would have it, Roberts worked for Colicchio. Tom replies, “That torchon recipe he made for you? I’m sure it was my recipe.” Yes, Josh is now cooking Tom Colicchio’s recipe for Tom Colicchio. Also, the head judge of the show is well aware of the fact that Josh does not have the appropriate amount of time to prepare it. Josh is in a lot of trouble.




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After the daily preparations are completed, the chefs retire to their home. Late at night, Josh’s wife calls. She is crying and largely incoherent. The gist of it is that she is freaking out over his absence during the process of child birth. On top of everything else, Josh now feels guilty and he doesn’t get any sleep. His evening (well, morning) brightens when he gets a voice chat message. This proves to be his first conversation with Georgia Valentine, the presumptive winner of Top Chef 2040. Congratulations, Josh!

Dinner is served at the Governor’s Mansion. In attendance are the Governor and the First Lady of Alaska. Roy Choi and his inspiration, Emeril Lagasse, are also in attendance as are Wolfgang Puck and Gail Simmons. Sheldon is the first to present his dish, which is pan-roasted rockfish (eyes no longer following me) with spot prawns, baby vegetables & dashi. Sheldon is worried about the dish because in waiting until the last minute to plate, he accidentally allowed the flavor to be overwhelmed by the salt. The judges are impressed by the cooking of the fish as well as the presentation of the dish, but they notice the “one mistake” that could cripple his candidacy. Following Tom’s advice may in fact lead to Sheldon’s elimination.

Brooke announces that her inspiration was her mother’s cooking, who crafted homey dishes. Brooke’s plate of comfort food is braised chicken, grilled quail with carrot barley & pickled vegetables. The judges love the flavors the way that Patriots fans love Tom Brady. The devotion borders on religious. Brooke’s buddy Roy Choi points out the complexity of the components. Wolfgang Puck notes that the quail is slightly overcooked. He then adds, “But you know what, if her mother cooks like that, I would come to her house.” Choi adds that Brooke had been a prodigy in Los Angeles. He considers the meal to be “Brooke on the plate.” So, I guess I picked the wrong cheftestant in my earlier Alive analysis.


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