April 3, 2008
Many foodies on Chowhound are complaining that the show doesn’t focus enough on the food and I think that this episode in particular proves them right. The picture above may seem to indicate otherwise but it’s fastly becoming harder and harder to obtain a Top Chef picture of food than it is, say, a face or an expression of drama. While the quickfire’s focus on technique had redeeming potential, that all ‘quickly’ faded when the film-inspired elimination challenge came into play.
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March 20, 2008
Top Chef always finds the best of the best. Highlighting Chicago with some of its finest offerings this episode, we got to peer into the likes of Chicago’s own Green City Market, and the Lincoln Park Zoo.
Wylie Dufresne, owner of WD-50 and a highly renowned molecular gastronomist, guest judged both the quickfire and elimination challenges.
For the quickfire, chefs were brought to Green City market, a highly sustainable farmer’s market in downtown Chicago. They were asked to make an entree out of five ingredients total that they could either find at the market or in the Top Chef pantry (salt, pepper, oil and sugar omitted).
Warning: Spoilers below!
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