Author Topic: Top Chef 9  (Read 6009 times)

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Offline apskip

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Top Chef 9
« on: August 09, 2011, 02:06:05 PM »
"Top Chef," heads to the state that does everything bigger - Texas. Possibly the worst kept locale secret in this moment's culinary universe, the new season of "Top Chef" will heartily embrace the Lone Star State's adage that all things are bigger as, in a series first, the production will head to three cities within the season - Austin, Dallas and San Antonio. Season nine will also showcase many surprising twists and turns and never-before-seen challenges and events. Returning to the judges table is host Padma Lakshmi and head judge, chef Tom Colicchio, alongside judges Gail Simmons and new this season, famed chef and restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson.

Emeril Lagasse is a fun guy with a great sense of humor. I know little about Hugh Acheson but will see what I can find out.


Offline apskip

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Re: Top Chef 9
« Reply #1 on: August 09, 2011, 05:27:12 PM »
HUGH ACHESON

I know him best for his participation on Top Chef Masters 3, where he was eliminated in the first episode, immediately reinstated and lasted until the end of the 8th episode.

Chef/ Partner: Five& Ten, The National, Gosford Wine – in Athens, GA and Empire State South – in Atlanta, GA
Competing for Wholesome Wave Foundation
 
Hugh Acheson is the chef/partner of Five & Ten, The National, Gosford Wine, and Empire State South. Born and raised in Ottawa, Canada Acheson started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant. Taking these experiences, Acheson developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000. Since 2000, Acheson has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino, The National in 2007 with fellow chef Peter Dale and his Atlanta based restaurant Empire State South in 2010. Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Acheson as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs. In addition to running three restaurants and a wine shop, Acheson is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall of 2011.

Offline TexasLady

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Re: Top Chef 9
« Reply #2 on: August 09, 2011, 06:26:41 PM »
Whoa! I need to keep on top of this, Austin is my home town.  :wohoo:
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Offline apskip

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Re: Top Chef 9
« Reply #3 on: September 21, 2011, 01:03:32 PM »
Following are the 29 "Top Chef: Texas" hopefuls, about double the previous number of beginning competitors in any prior Top Chef season (but then again this is in Texas where it's a large landscape):

· Nyesha Arrington, 28 - Los Angeles, Calif., Wilshire Restaurant.

· Lindsay Autry, 29 - West Palm Beach, Fla., Omphoy Ocean Resort &Michelle Bernstein

· Jonathan Baltazar, 36 - Long Beach, Calif., Heights Cuisine.

· Ty-Lor Boring, 34 - Brooklyn, N.Y., Spasso

· Molly Brandt, 30 - Hollywood, Fla., Allure of the Seas for Royal Caribbean

· Chaz Brown, 29 - New York, N.Y., Fatty Crab

· Kimberly Calichio, 27 - New York, N.Y., Fishtail by David Burke

· Beverly Kim, 31 - Chicago, Ill., Aria Restaurant

· Chris Crary, 29 - Los Angeles, Calif., Whist Restaurant in the Viceroy Hotel

· Andrew Curren, 32 - Austin, Texas , 24 Diner

· Berenice deAraujo, 33 - Miami, Fla., Sra. Martinez

· Janine Falvo, 37 - Atlanta, Ga., Briza Restaurant

· Richie Farina, 28 - Chicago, Ill., MOTO

· Sarah Grueneberg, 29 - Chicago, Ill., Spiaggia

· Chris Jones, 30 - Chicago, Ill., MOTO

· Edward Lee, 38 - Louisville, Ky., 610 Magnolia

· Whitney Otawka, 30 - Cumberland Island, Ga., Greyfield Inn

· Simon Pantet, 30 - Seattle, Wash., Twenty-Two Doors

· Colin Patterson, 37 - Seattle, Wash., Sutra

· Laurent Quenioux, 51 - Los Angeles, Calif., Vertical Wine Bistro

· Paul Qui, 30 - Austin, Texas, Uchiko Restaurant

· Keith Rhodes, 39 - Wilmington, N.C., Catch Restaurants

· Grayson Schmitz, 27 - New York, N.Y., Exec. Chef

· Tyler Stone, 22 - Sacramento, Calif., Personal Chef

· Heather Terhune, 39 - Chicago, Ill., Sable Kitchen and Bar

· Chuy Valencia, 25 - Chicago, Ill., Chilam Bilam

· Nina Vicente, 29 - Seattle, Wash., Spur Gastropub

· Ashley Villaluz, 25 - Seattle, Wash., Sous Chef

· Dakota Weiss , 35 - Los Angeles, Calif., 9:30 Restaurant and The Backyard

New this season, eliminated chefs will have a second chance at the "Top Chef" title through a "Top Chef: Last Chance Kitchen" webisode series, hosted by "Top Chef" lead judge and culinary mastermind, Tom Colicchio. Each week, two eliminated chefs face-off to compete for the ultimate prize, a chance to return to the show and compete to qualify for the on-air finale. Fans can follow the "Top Chef: Last Chance Kitchen" challenges and vote in each week's Tweet Battle on BravoTV.com


Offline apskip

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Re: Top Chef 9
« Reply #4 on: September 21, 2011, 01:05:39 PM »
The start of Top Chef 9 (Texas) is dovetailed with the finish of Top Chef-Just Desserts. Top Chef 9 will start on Wed. Nov. 2 at 10pm on BRAVO.


Offline georgiapeach

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Re: Top Chef 9
« Reply #5 on: September 21, 2011, 01:24:08 PM »
Go eat, TL!!
"Our fans are pretty good. They don't give away too much. Sometimes people love dropping spoilers, but our fans are good. They tend to do it in such a way that doesn't ruin it for fans who don't want to know."--Phil Keoghan

Offline apskip

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Re: Top Chef 9
« Reply #6 on: September 21, 2011, 02:00:29 PM »
Peach, I'm sure you are aware that the entirety of Top Chef 9 is already on film. What would be left for TexasLady to eat?

Offline apskip

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Re: Top Chef 9
« Reply #7 on: October 21, 2011, 07:38:25 AM »
Here's a reminder that Top Chef 9 starts Wednesday night Nov. 2 at 10pm EDT. Top Chef-Just-Desserts will finish use of that time slot next week with its finale.
« Last Edit: November 02, 2011, 10:32:23 AM by apskip »

Offline apskip

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Re: Top Chef 9
« Reply #8 on: November 02, 2011, 10:33:29 AM »
‘Texas’ cookoff
‘Top Chef’ comfort food with a Southern kick

Last Updated: 11:20 AM, November 2, 2011

Linda Stasi

Tonight, all the competitors have to cook a different part of a pig. Next week, everyone has to cook with the same main ingredient, and then each chef picks another ingredient they want to add -- and then they find out how many minutes they each get to finish their meal.

The chefs who pass muster get the jacket. A smaller group is told they have to compete again to make it to the top 16, while the rest are told to pack up their knives and hit the road.

Read more: http://www.nypost.com/p/entertainment/tv/texas_cookoff_sufVtZqcb2C1Az3wFBiElO#ixzz1cYvCj9St
« Last Edit: November 02, 2011, 10:45:18 AM by apskip »

Offline apskip

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Re: Top Chef 9
« Reply #9 on: November 03, 2011, 12:17:53 PM »
TC9, Qualifying round, part 1

The site of TC9 is 3 major cities in Texas, but this episode was in San Antonio with the kitchen apparently in or near the Alamo and a dormitory for 16 chefs somewhere in the city. The announced format of this competition was the first 2 episodes will narrow the competitors from 29 to 16 using a Qualifying Challenge. There were 3 groups and each one are doing something different. A chef can be graded Yes (2 of 3 judges say so), No (2 of 3 judges observe something bad during prep or cook time and instantly eliminate or 2 of 3 vote No) or “On the Bubble” meaning those will get the opportunity to cook again before their fate is decided. The judges were Tom Colicchio, Emeril Lagasse and Padma Lakshmi, with Gail Simmons substituting for Emeril as needed.

The 10 chefs in Group 1 got pig parts to plan, prep and cook in 1 hour staggered. They had to first divvy them up to determine who got what. In one case the butchering of a chef impacted the piece of pork tenderloin available to another chef.  Chefs prepping and cooking were observed and any bad practices resulted in instant termination. Tyler, the chef who did a poor job with the piece that included the tenderloin, was eliminated. Some aphorisms that were spoken in this part were:
“If you don’t know how to breakdown then you shouldn’t be here.”
“Don’t trust anyone (to butcher meat for you).

Here were the dishes prepared and presented by the 9 other chefs in Group 1:
Nyesha – Tex-Mex Ravioli
Grayson – Haricot Vert w/ Toasted Hazelnuts Mushroom Stuffed Tenderloin
Sarah – Pig Skin Ravioli
Simon – Ham Roulade Stuffed w/ Fig Confit, Goat Cheese
Heather – Maple and Citrus Glazed Baby Back Ribs w/ Bacon, Corn, Blue Cheese Grits
Chris – Caramel Apple Stuffed w/ Braised Pork Belly Sweet Applesauce
Richie – Onion Soup w/ Braised + Crispy Pig Ears, Pickled Shallots, Frozen Parsley Powder
Molly – Smoked Sweet Potato Soup w/ Pork Cheek, Tequila Cilantro Lime Cream
Colin – Short Rib Zucchini Cake with Mole Roja, Roasted Cauliflower Tarragon Soup

It was noted that 4 of these are from Chicago and in particular Chris and Richie from Moto have worked together a lot. The results were:

Earned TC9 Jackets – Nyesha, Sarah, Heather, Chris, Richie
On the Bubble – Grayson, Molly
Eliminated – Colin (whose piping bag broke creating a mess with soup all over the plate too late for him to fix), Simon (who did not finish in time)

The 9 chefs in Group 2 were asked to pick a protein from a huge table, then all the chefs would cook using that as the main ingredient in 1 hour staggered. The chosen one was rabbit (I think that’s a fine choice). The dishes prepared and presented were:
Janine – Rabbit Nugget, Rabbit Rack, Rabbit Loin Saltimbocca w/ Mushroom Hash
Edward – Butter Poached Rabbit w/ Butternut Squash Puree
Ty-Lor - Confit Rabbit Legs w/ Pickled Cucumber, Tomatoes in Fish Sauce
Nina – Rabbit Loins + Thighs, Brussels Sprouts, Corn, Apples
Chris – Duo of Rabbit: Confit Leg, Butter Seared Tenderloin w/ Carrot Polenta
Chuy – Rabbit Loin w/ Cashew Pipian Grilled Zucchini
Whitney – Rabbit Sugo w/ Tomatoes, Shallots, Asparagus, Bacon
Keith – Seared Tenderloin, Chicken Fried Rabbit, Yukon Potato Hash, Braised Rabbit Confit
Dakota – Roast Rabbit Crepinettes w/ Bulgur Wheat and Vanilla Jus

The results were:
Earned TC9 Jackets – Ty-Lor, Chris, Chuy, Whitney, Keith, Dakota
On the Bubble – Janine, Edward
Eliminated – Nina (protein did not get onto plate)

So, that leaves 4 chefs On the Bubble and another 10 chefs waiting to compete in Group 3. The chances of any chef On the Bubble getting in are quite poor, as there are only 5 places left and some from Group 3 will also be On the Bubble.

By subtraction of those who were in Group 1 or Group 2 from the total list of 29, I get these chefs in Group 3 to compete next week:
Lindsay
Jonathan
Chaz
Kimberly
Beverly
Andrew
Berenice
Laurent
Paul
Ashley
« Last Edit: November 10, 2011, 04:51:16 PM by apskip »


Offline kiki

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Re: Top Chef 9
« Reply #10 on: November 03, 2011, 12:35:35 PM »
OMG, apskip I can't believe that you could keep track of all those names. I was quite lost with all the faces. A great recap as always.

As a whole I liked the episode. I think that there are some good chefs among them. I would definitely eat a lot of the dishes presented.

Just one observation: Hugh Atchinson will be one of the judges this season and one of the contestants, Whitney, who was in the 2nd group and qualified for the top16, said that she is his protege. How objective is that?
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Offline ZBC Company

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Re: Top Chef 9
« Reply #11 on: November 03, 2011, 12:46:32 PM »
keith it my favorite i think he form my mom birth place

Offline apskip

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Re: Top Chef 9
« Reply #12 on: November 03, 2011, 10:22:04 PM »
ZBC,

You might be surprised to learn that Keith with his North Carolina coastal roots and broad experience is my favorite too based on group 1 and Group 2! I don't know what chef talent Group 3 will have.

I am not fond of Hugh Acheson from his Top Chef Masters 3 stint. I want to see plenty of Emeril and little of Hugh, but it will probably be the reverse.
« Last Edit: November 10, 2011, 04:51:44 PM by apskip »

Offline apskip

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Re: Top Chef 9
« Reply #13 on: November 10, 2011, 04:50:09 PM »
TC9, Qualifying Round, part 2

Hugh Acheson joined the judging team. There were 10 chefs left to be evaluated. The challenge was one of the most interesting ever on top Chef. Each chef had to pick one of 10 ingredients on a large table. Attached to the tray holding each item was something they could not see. It proved to be a clock with the minutes ticking down. 3 chefs had an ingredient with a 20 time limit, 4 had an ingredient with a 40 minute time limit and 4 had 60 minute time limit ingredients. The choices were:

20 Minutes
Paul – trout
Andrew – mushrooms
Kim – lamb

40 Minutes
Jonathan – Brussels Sprouts
Chaz – rice
Laurent – duck
Berenice – short ribs

60 Minutes
Ashley - oxtails
Lindsay – veal
Beverly – octopus

Each sub-group was judged immediately after cooking, except that Chaz had failed to plate any risotto so he could not be evaluated and was eliminated on the spot. Edward cut himself badly and lost time while the medic almost immobilized it. The dishes created and presented were:

Paul – Trout with Southeast Asian Tomato Salad
Andrew – Roasted Mushrooms with Brown Butter Vinaigrette, Crispy Spinach, and Poached Egg
Kim – Lamb Chop with Kalamata Olives and Arugula
Jonathan – Brussels Sprouts with Tomato Sofrito and Hazelnut Gremolata
Chaz – risotto
Laurent – duck with lemon yuzu curd and arugula
Berenice – Asian Style Short Rib with Cabbage Slaw

Ashley – Braised Oxtail "Kare Kare"
Lindsay – Braised Veal, Creamy Polenta, Warm Salad, Charred Pickled Carrots
Beverly - Korean Style Octopus "Nakji Bokum

The judges’ results for each dish were:
Paul – OUT
Andrew – On the Bubble
Kim – OUT
Jonathan – IN
Chaz – not scored and OUT
Laurent – On the Bubble
Berenice – OUT
Ashley – OUT
Lindsay – IN
Beverly - IN

Simple counting reveals that 14 of the 16 places were not filled, with 2 left for the On the Bubble chefs to compete for. A cook-off ensued with 45 minutes to “take any ingredients in the kitchen and cook anything you want.” Each one had a 1/3 chance of making it into the final grouping.

Here were the primary ingredients chosen for this:
Molly – shrimp
Laurent – scallops
Edward – duck
Grayson – shrimp and polenta
Janine – scallop and shrimp
Andrew – mussels

The dishes created and presented were:
Molly – Jumbo Stuffed Prawn, Mousseline of Shrimp w/ Soy Glazed Watermelon + Rice
Laurent – Scallop Two Ways: Tartare, Seared on a Bed of Fennel w/ Saffron
Edward – Duck w/ BBQ Sauce, Sweet Asian Custard
Grayson – Polenta with Bacon Wrapped Shrimp, Port Wine Fig Sauce
Janine – Seared Scallop w/ Baby Clams, Bacon, Corn, Watermelon Garnish
Andrew – Mussels w/ Sherry, Fregula, Charred Corn Panna Cotta, Shrimp

The feedback from the judges was sometimes brutal, but the heavyweights were leading it with Hugh and Padma being mostly silent. Tom stated that Molly’s shrimp were overcooked. Emeril loved Grayson’s dish, although he found the inclusion of pannacotta strange. Emeril also loved Edward’s dish. Tom stated that Andrew had extraordinary mussels but should have stopped there; the rest of his dish was negative in its impact. Janine did not tie her components together well. Tom’s said that Laurent’s scallop dish was gray and unappetizing.

After an apparently long caucus, the judges came back with the decisions. Edward, based mostly on the success of his moo shu pork, was IN. Molly, Laurent and Andrew were OUT. It was down to Grayson vs. Janine for the 16th spot and Grayson was IN.
« Last Edit: November 10, 2011, 05:47:46 PM by apskip »

Offline apskip

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Re: Top Chef 9
« Reply #14 on: November 10, 2011, 05:12:10 PM »
“Last Chance Kitchen”, round 1

This is a new Top Chef innovation that takes what Survivor has been doing with its Redemption Island and applying it to the chefs eliminated each round. The first implementation of Last chance Kitchen was with the 2 highest rated chefs eliminated from the “On the Bubble” cookoff. That was Janine and Andrew. They went into an empty kitchen with Tom Colicchio to respond to this challenge: crate a delicious pizza in 30 minutes. The ingredients used were:
Andrew’ Mediterranean Pizza – salsa verde, anchovies, capers, fried calamari, arugula, grilled calamari
Janine’s Fig Pizza – figs, parmesan, asiago, sopressata, black garlic, balsamic vinaigrette drizzle, arugula

Andrew was judged the winner and stays alive despite tom’s preference for some olive oil drizzle on his Mediterranean pizza. Janine has lost 3 times and there is no further recourse for her. The winner of Last Chance Kitchen from the prior episode will get to compete against the newly eliminated chef. Whoever emerges alive from 13 episodes of this competition will be allowed into the finals.
 
Last chance Kitchen is available only on-line through www.bravotv.com. I recommend it.

Offline apskip

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Re: Top Chef 9
« Reply #15 on: November 19, 2011, 08:13:53 AM »
TC9, Ep. 1

The Quickfire was to take the contents of a box and create a dish from it. The TC9 competitors knew that somehow rattlesnake was inside, but they were relieved to find out that it had been skinned and was dead. The winner would get immunity in the Elimination Challenge and $5,000. The competitors were introduced to Guest Judge Johnny Hernandez, chef/owner of La Gloria. They were given 1 hour to create their best rattlesnake dish.

The dishes created and presented were:

Kim - Rattlesnake Nigiri
Chris C. - Rattlesnake Nicoise w/ Olive Oil Pudding and Olive Panko
Chris J. - Cumin Breaded Rattlesnake w/ Bacon
Chuy - Adobo Seasoned Rattlesnake w/ Pasilla Balsamic BBQ Sauce
Dakota - Beer Battered Tempura Rattlesnake
Edward - Rattlesnake Gumbo w/ Habanero Orange Sauce
Grayson - Rattlesnake w/ Lime Zest, Fried Plantain w/ Avocado, Tequila Lime Sauce
Heather – not shown as best as I could tell
Keith - Sweet Corn Rattlesnake Griddle Cake, Beer Battered Rattlesnake Crudité
Lindsay - Grilled Rattlesnake w/ Spanish Chorizo, Avocado and Crispy Farro
Nyesha - Rattlesnake Braised w/ Tequila, Citrus, and Jalapeno
Paul - BBQ Rattlesnake w/ Peaches, Fried Peanuts, Southeast Asian Spices
Richie - Grilled Jerk Seasoned Rattlesnake w/ Roasted Corn
Sarah - Flash Fried Rattlesnake in a Brown Butter Sauce
Ty-Lor - Chicken Fried Rattlesnake, Slaw, Pickled Vegetables and Salsa
Whitney - Pan Seared Rattlesnake, Fennel, Avocado and Pomegranate Seeds

The least favorite dishes of the Guest Judge were Paul (BBQ snake with peaches, peanuts and Southeast Asian spices were not a harmonious combination), Richie and Nyesha (overcooked rattlesnake). The best dishes were Beverly, Dakota and Sarah. The winner was Dakota.

Elimination Challenge
2 teams were then formed by knife draw:
Team Green – Heather, Chris J., Richie, Paul, Grayson, Edward, Beverly and Chuy. 
Team Pink – Keith, Lindsay, Sarah, TyLor, Nyesha, Dakota, Whitney, Chris C.
Each team was given the mission of planning the food for 100 guests at a quinceanera party for a Mexican/American girl turning 15 years old. The teams were allowed to briefly question her, then they had to menu plan for 30 minutes and go shop at a Mexican store and Whole Foods with a $1500 budget. Several important decisions were made at those stores. Keith decided to forgo the work associated with fresh shrimp, so he bought them cooked and flash frozen. Both teams decided to go with purchased tortillas. The person on the Pink team
Who needed them was Keith; he was only familiar with flour tortillas, so that is what he bought.

The teams had 3 hours to cook that evening and then moved to the Adalco Restaurant, site of the party the next day. There was no formal leadership of either team except that Chuy helped his teammates as the “resident Mexican.”  Each competitor was on his/her own except for those that teamed up with someone else for a specific dish, typically a second one for them.

The dishes created and presented at the party were:
Beverly- Beef Short Rib Asada w/ Pina Kimchi
Chris C. - Choclo Con Chile
Chris J. - Green Chile, Mushroom, and Oaxaca Cheese Empanadas
Chuy - Braised Goat Birria, Cabbage, Red Peanut Salsa, and Handmade Queso Fresco
Dakota - Pineapple Strawberry Cake
Edward – Tomatillo Gazpacho w/ Watermelon, Jicama, and Pork Rinds
Grayson - Chicken in Ancho Pepita Mole w/ Pickled Red Onion, Crema, Lime
Heather - Vanilla Tres Leches Cake
Keith - Enchiladas en Salsa Verde
Lindsay and Keith - Pork Tenderloin Huarache w/ Pineapple Salsa
Nyesha - Ceviche w/ Crispy Plantain Chips and Spiced Popcorn
Paul - Shrimp Yuzu Ceviche w/ Corn Salsa and Yucca Chips
Richie - Grilled Jerk Seasoned Rattlesnake w/ Roasted Corn
Richie - Tapioca Chicharron with Pork Carnitas
Sarah and Lindsay - Cochinita Pibil
Ty-Lor - Fire Roasted Summer Fritter with Avocado Mousse
TyLor and Nyesha - Carne Asada with Pinto Beans
Whitney - Green Chili Pozole
Specific judges’ comments were:
Beverly – did a good job
Grayson – dish not exhibit much skill
Dakota’s cake – too much icing
Heather’c cake – very good taste but sloppy (leaning tower of Pisa effect)

The judges decided that the Green team won, so they were exempt.  The Pink team would be the one losing a member. The judges focused in on 4 individuals, although they also stated that Dakota would be there in the losers’ group if she did not have immunity. The 4 were TyLor, Lindsay, Sarah and Keith. The major sins of each one were:

TyLor – large, dry fritter tasted awful; he bought flour tortillas for Keith (who did not know any better)
Lindsay – cochinta pibil should have been easy for someone with experience cooking in Mexico, which Lindsay did
Sarah – cochinta pibil dish not good
Keith – used flour tortilla when Mexican cuisine demands corn tortilla; wasted shrimp by buying pre-cooked, which was rightly criticized by Hugh. Hugh had the best line of the episode in “like it or not, Keith made a burrito (not an enchilada)”.

In addition, the Pink team showed no teamwork, as Sarah and Lindsay both knew that corn tortillas should have been used and other were there when Keith bought the pre-cooked shrimp and failed to comment.

Keith was the first one to be eliminated. He went over to the “Last Chance Kitchen.”


« Last Edit: November 20, 2011, 05:31:36 PM by apskip »

Offline apskip

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Re: Top Chef 9
« Reply #16 on: November 19, 2011, 08:15:07 AM »
“Last Chance Kitchen”, episode 2 (if you are confused by the different numbering systems for the  regular show and Last chance Kitchen, I understand)

This is Andrew vs. Keith. First is a Mise en Place race, then those ingredients must be cooked in combination with clams to highlight the flavors of the clams. Andrew had Clams with Grilled Radicchio with Peperonata in Lemon Juice and Olive Oil. Keith had ceviche with one raw and raw cooked clam with lemon zest and pancetta. Tom Colicchio made the decision and declared Keith’s dish superior based on perfect ceviche and subtlety of flavors.




Offline franxaverian

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Re: Top Chef 9
« Reply #17 on: November 19, 2011, 09:28:56 PM »
Just to help clarifying Apskip's perfect recap, Beverly and Kim are the same person. Her full name is Beverly Kim.

Consider this post to 'subscribe' to your recap, Apskip.  :tup:

Offline kiki

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Re: Top Chef 9
« Reply #18 on: November 20, 2011, 12:22:45 AM »
I was surprised that there was no individual winner from the Green Team. In all the previous seasons, even in the team tasks, there was always an individual winner who received a prize, if only a recipe book. But in this episode the winning team was not called in the judges table. I hope that they will not continue like this. I enjoyed seeing the winners at the judges' table and find out if those I considered the best were also the judges' favourites.
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Offline apskip

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Re: Top Chef 9
« Reply #19 on: November 20, 2011, 05:36:07 PM »
kiki, I too was surprised at no individual winner. I am guessing that the Judges only get so much behinds-the-scenes time at Judges Table (in this case it was where at the party they ate) and the producers elected to not spend that time on an individual winner. Remember that it gets a bit hectic with 16 competitors. Once there is a more manageable number due to eliminations, I expect we will see a return of individual rewards to complement the group reward (of being safe from elimination).

Offline franxaverian

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Re: Top Chef 9
« Reply #20 on: November 21, 2011, 08:16:56 AM »
It wasn't that surprising for me considering Top Chef JD 2 did all that. At least, until the 3rd episode, they didn't give a single winning chef from a winning group. So, I don't expect this to happen until the 5th episode(hopefully not).

I'm so bummed that I can't watch the last chance kitchen. I couldn't watch it from my country

Offline apskip

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Re: Top Chef 9
« Reply #21 on: November 25, 2011, 07:22:45 AM »
TC9, Ep. 2
The Quickfire brought in Susan Feniger and Mary Sue Milliken, both Top Chef Masters competitors who run the Border Grill, as Guest Judges. The challenge was to utilize one of several types of chili in whatever dish the chefs wanted to cook. Each one had a different amount of money they would win associated with it. The choices were:

Ghost Chili $20k – Paul
Habanero Chili $12.5K – Grayson, Dakota, Nyesha, Beverly, Lindsay
Jalapeno Chili $10k – Chuy
Thai Chili $10K, Chris C. , Heather, TyLor, Whitney
Manzano Chili $7.5K – Chris J.
Fresno Chili $3K – Richie, Sarah
Anaheim Chili $500 - Beverly


The dishes selected were:
Paul – Chilled Coconut Soup w/ Kaffir Lime, Ghost Pepper Relish
Grayson – Habañero Popper w/ Cream Lime Sauce
Heather – Date & Pistachio Cous Cous, Pickled Cucumbers, Red Onions & Thai Chili
Dakota – Oyster Shooter with Fire roasted Habañero Mignonette
Nyesha – Baby Fennel w/ Rock Shrimp Salad, Habanero vinaigrette
Beverly - Anaheim Chili Crudite w/ Ssamsiang Paste
Lindsay - Picked Herb Salad w/ Charred Sugar Snaps, Oranges, Avocado, Blackened Habañero Vinaigrette
Chuy – Sautéed Scallop with Achiote
Beverly - Anaheim Chili Crudite w/ Samjang Paste
Chris C. - Coconut Soup with Thai Chili
Heather – Date & Pistachio Cous Cous, Pickled Cucumbers, Red Onions & Thai Chili
TyLor - Prawns in the Shell w/ Roasted Chili Caramel Sauce, Raw Chili Crudite, Lime Leaves,  Fish Sauce
Whitney - Beef Tenderloin with Napa Cabbage and Thai Chili Slaw
Chris J. - Seared Chicken w/ Manzano Vinaigrette 
Edward – HabaLi
Richie – Fresno Slaw with Pineapple Curd & Seared Bay Scallops
Sarah – Salmon Belly Seared with Fresno Chili Relish
Lindsay - Picked Herb Salad w/ Charred Sugar Snaps, Oranges, Avocado, Blackened Habañero Vinaigrette

The least favorite dishes were Beverly (tried to be risk-free with a safe chili pepper), Richie (too much sweetness) and Chuy (use of canned tomatoes overwhelmed other flavors). The most favorite dishes were Paul, Grayson and Heather. Paul took the most risk with the 1 million Scoville unit Ghost Chili and he was rewarded with $20,000 for the win and immunity for the Elimination Challenge.

Elimination Challenge
This was to make a very large pot of chili to feed 200 Texas Rodeo cowboys and workers and their families. The 200 would vote to determine their favorite and least dishes. The cooking was a bit cut-throat, as people were hoarding critical resources.

There was a typical apron draw from inside a pot and the results were these teams:
Blue – Edward, Heather, Paul
White – TyLor, Lindsay, Grayson
Green – Chuy, Chris C., Sarah
Red – Chris J., Whitney, Dakota
Black – Nyesha, Beverly, Richie
The chilis prepared and served were:
Blue - Smoked Brisket Chili with Summer Pickles
Black - "Chili Mole" with Cornbread
Green – beer-infused chili con carne (no beans, which is authentic Texas style)
Red – braised brisket chili
White - Three Bean & Three Beef Chili & Poblano Corn Bread

The Green Team was voted as the winner and the Black team the loser. This meant that one of Nyesha, Beverly and Richie would be eliminated. Padma announced that there would be another opportunity for those 3 to demonstrate their cooking skills. They had to take some of the Black Team’s chili and fix its flaws. The dishes that resulted were:
Beverly - Seared Tuna with Habañero Creamed Corn
Nyesha - Frito-Encrusted Black Tiger Shrimp with Roasted Corn Salsa
Richie - Frito-Encrusted Pork Tenderloin, Potato Hash & Ricotta Cheese Chili Puree

Beverly got high marks for an excellent dish, Nyesha got OK marks for a mediocre dish
and Richie got low marks for being one-note in flavor and lacking seasoning. As a result, Richie was eliminated.
« Last Edit: November 26, 2011, 09:41:11 AM by apskip »

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Re: Top Chef 9
« Reply #22 on: November 25, 2011, 02:33:32 PM »
Last Chance Kitchen, Ep. 2

This one was between Richie and Keith, using a minimum of 3 Thanksgiving meal leftovers. The dishes prepared were:
Keith – turkey & sweet corn hash, ham fritter, sweet potatoes, pumpkin pie smear
Richie – turkey, green bean casserole, cranberry, macaroni and cheese fritter, cornbread puree

However, Richie had a heavy hand with the salt in the macaroni and cheese. That resulted in Tom Colicchio giving Keith the win.

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Re: Top Chef 9
« Reply #23 on: December 01, 2011, 01:34:08 PM »
TC9, Ep. 3

The Quickfire has an unusual (some like me would say absurd) twist. The chefs were told by Padma that they must pack their knives, get in Toyota Sienna SUVs and drive to Dallas where Top Chef 9 would continue. On the way they are shown detouring on a country road . Now if I was driving from San Antonio to Dallas I would stay on Interstate 35/35E    all the way. Why detour on a country road? The answer becomes clearer when a state trooper directs them into a field, where picnic tables, Padma and Top Chef Master 1 competitor John Besh awaited with Padma. John is the owner of Luke in San Antonio and New Orleans, August in New Orleans and 4 other restaurants. The chefs were given a basket of odd canned and non-perishable goods plus some bowls and 2 burners with no utensils and no cutting board. They had 45 minutes to cook their best dish. Here were the dishes presented:

Beverly – Beef Satay with Peanut Noodles, Mango Chili Relish + Pepitas
Chris C. - Spicy Garbanzo Beans w/ Tofu and Crab
Chris J. – Fried Chicken on Lemongrass Noodles
Chuy – Basmati Rice w/ Smoked Trout
Dakota - Sweet and Spicy Noodles w/ Crab Meat + Pineapple Juice
Edward – Thai Peanut Soup w/ Salmon, Tofu + Fried Hominy
Grayson – Pickled Herring with Hearts of Palm, Dates + Herring Juice
Heather – Asian Coconut Soup w/ Mackerel + Dill Pickle Juice
Lindsay – Triple Club w/ Tuna + Sardines in French Onion Soup w/ Vienna Sausage
Nyesha – Seared Spam w/ Chutney
Paul - Pork and Beans w/ Coffee + Basmati Rice
Sarah – Dried Beef + Pineapple Rice, Apple Sauce + Hearts of Palm
TyLor – Black Pepper Chicken Stew w/ Garbanzo Beans + Rice
Whitney - Beer + Peach Glazed Chicken w/ Green Bean Casserole

John Besh rated the dishes of these chefs as his least favorite: Whitney, Dakota, Chris C. He rated those of Edward, Lindsay and Chris J. as the best. Lindsay was the winner. Sour grapes from another chef focused on the apparent dryness of Lindsay’s dish, but how could that be if soup was part of it? Lindsay commented on how her father used a lot of Vienna sausage and it was in order of him that she made that the centerpoint of her dish. She won $5,000 and immunity for the Elimination Challenge. 

Elimination Challenge
This started after arrival in a hotel in Dallas and a night’s rest. The chefs had been assigned to Appetizers, Entrees or Deserts somewhat randomly by Padma back in the field. They were to shop for 30 minutes with $250/person for a dish of their assigned type for a progressive dinner for 3 couples who are neighbors in Dallas plus 4 judges, one plate for the camera and one unknown (I like to speculate on who this one might go to, perhaps the other chefs. First was spending some time with the hosts for their assigned type to find out what they liked and disliked. This was generally simpleton stuff except for cooking for the woman who is a vegetarian. Beverly won no friends from her fellow chefs with her style of hogging all the burners and the bowls and colanders. Here was what they cooked in 2 hours and presented at the dinner:

Beverly – Seared Scallop w/ Creamy Polenta
Chris C. - Strawberry Cupcake w/ Banana Custard and Chocolate Icing
Chris J. – Roasted Chicken Cigar w/ Sweet Corn, Collard Greens, Cumin Ash
Chuy – Sockeye Salmon Filet Stuffed w/ Goat Cheese
Dakota - Banana Bread Pudding, Banana Mousse and Banana Date Milkshake 
Edward – Panna Cotta, Cantaloupe Consommé, Raspberries Stuffed w/ Basil Pudding
Grayson – Chocolate Sponge Cake, Caramelized Bananas, Semifreddo
Heather – Garlic+ Rosemary Grilled Lamb Chops w/ Garbanzo Beans & Mint Chimichurri
Lindsay – Roasted + Raw Beet Salad w/ Chickpeas & Greek Vinaigrette
Nyesha – Roasted Filet of Beef with Vegetable Mélange
Paul - Fried Brussels Sprouts w/ Grilled Prosciutto
Sarah – Grilled Roman-Style Artichokes w/ Date Purée
TyLor – Grilled Pork Tenderloin w/ Summer Slaw
Whitney - Seared Scallop over Sweet Corn Puree

Some chefs were immediately in trouble in the commentary from the progressive dinner diners and the judges.  Chuy had overcooked salmon which then affected his goat cheese stuffing. Chris C., who was afraid of getting a dessert from the beginning, tried to cover all the bases with 20 components and wound up doing nothing right. Chris J. had this crazy concept of a cigar shape for this roasted chicken with cumin for the ash and it was not well received by anyone. Dakota was self-critical of the texture of her dessert.

The judges were John Besh, Padma, Gail and Tom. They called in these 4 individuals and then told them they had created their most favorite dishes:
Sarah
Grayson
Paul
Dakota
Paul got the victory

Then they called in these 4 individuals with the message that they were the least favorite and why:
Chris J. – stringy collard green exposed too many ribs; horrible to look at, ill-advised, and difficult to eat
Chris C. – too many ingredients; a big mess
Chuy – overcooked salmon; goat cheese also tasted wrong as a result
TyLor – slabs of pork were far too large and out of balance to the slaw

So, who would it be for elimination? It could have been any of them, but Chuy’s mistakes were judged to be the most compelling and he was sent to Last Chance Kitchen.

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Re: Top Chef 9
« Reply #24 on: December 01, 2011, 01:35:19 PM »
Last Chance Kitchen, Ep. 3

The combatants were Chuy versus Keith. Tom announced that they first had to go to Bolnger’s Meat Market in Dallas and come back with something to further instructions. A side of beef weighing 778 pounds was processed to give them each a large beef rib rack. Tom then told them they had 45 minutes to cut 5 ribs off, trim the ribs, cook one rib to a perfect medium rare and serve it. It looked pretty even to me from the cutting and trimming and they both had a really nice sear on the top side. Keith had learned an unusual technique of cooking with the bottom side of the skillet flipped upside down. Keith seasoned his meat with a more complex blend of spices, but Chuy seasoned only with salt and pepper. Tom selected Chuy’s steak as the winner due to slightly better searing on the bottom side of the steak. Chuy remains in the competition and Keith went home (or more likely to sequester).   
 


 

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