This week on Top Chef, Wolfgang Puck joins Padma to host the Quickfire Challenge. The chefs are given ginger as their main ingredient to work with for their dishes. Some chefs even used ginger ale in their dishes! They will have 15 minutes to complete this challenge and the winner will receive immunity in the next Elimination challenge. Here’s what they made:
Brooke's Winning Dish
Josh – White Chocolate & Ginger Soup with Peaches & Tarragon
Josie – Seared Scallop with Ginger-Honey Yogurt & Miso-Ginger
Brooke – Ginger-Caramel Squid with Fresh Lime & Chili Powder
Kristen – Fennel-Ginger Salad with Brie & Tomatoes
Sheldon – Wok-Fried Ginger Skirt Steak with Ginger & Oranges
Stefan – Ahi Tuna with Lemongrass & Ginger Vinaigrette
The winner of this challenge was Brooke!
Using ginger ale is an innovative way to bring out the flavor of ginger in your dish without being extremely overpowering. One delicious recipe that we’ve incorporated ginger ale in is a spiced pear cake with honeyed whipped cream and walnuts.
Danny Meyer, CEO of Union Square Hospitality Group arrived in the Top Chef Kitchen with Padma to announce it’s time for the Restaurant Wars Elimination Challenge. Each chef will have 4 sous chefs and must come up with a complete restaurant concept and a dish to go along with that concept. All dishes will be presented and judged at The Bite of Seattle. The two winners chosen will serve as Executive Chefs and create their restaurant from the ground up in the second part of Restaurant Wars!
Josh- “Bistro George” – Seared Eye of Rib Eye with Cauliflower Puree & Mushroom Red Wine Sauce.
Lizzie- “Mia Filino” – Mustard Green Canederli with Fonduta & Crispy Speck.
The two winners for this challenge were Kristen and Sheldon! Both chefs must now prepare to face off in the next 48 hours for Restaurant Wars.
For all of the recipes from last night’s episode you can go here. Remember, for a healthier dish you can always swap out butter or other oils for coconut oil in a simple 1:1 ratio.
Top Chef Seattle: Battle Before the War
This week on Top Chef, Wolfgang Puck joins Padma to host the Quickfire Challenge. The chefs are given ginger as their main ingredient to work with for their dishes. Some chefs even used ginger ale in their dishes! They will have 15 minutes to complete this challenge and the winner will receive immunity in the next Elimination challenge. Here’s what they made:
Brooke's Winning Dish
Josh – White Chocolate & Ginger Soup with Peaches & Tarragon
Josie – Seared Scallop with Ginger-Honey Yogurt & Miso-Ginger
Brooke – Ginger-Caramel Squid with Fresh Lime & Chili Powder
Lizzie – Watermelon & Ginger Soup with Fresh Mint
Micah – Ginger Shrimp Salad with Radish, Plum, Ponzu Vinaigrette & Fried Crispy
Kristen – Fennel-Ginger Salad with Brie & Tomatoes
Sheldon – Wok-Fried Ginger Skirt Steak with Ginger & Oranges
Stefan – Ahi Tuna with Lemongrass & Ginger Vinaigrette
The winner of this challenge was Brooke!
Using ginger ale is an innovative way to bring out the flavor of ginger in your dish without being extremely overpowering. One delicious recipe that we’ve incorporated ginger ale in is a spiced pear cake with honeyed whipped cream and walnuts.
Danny Meyer, CEO of Union Square Hospitality Group arrived in the Top Chef Kitchen with Padma to announce it’s time for the Restaurant Wars Elimination Challenge. Each chef will have 4 sous chefs and must come up with a complete restaurant concept and a dish to go along with that concept. All dishes will be presented and judged at The Bite of Seattle. The two winners chosen will serve as Executive Chefs and create their restaurant from the ground up in the second part of Restaurant Wars!
Josh- “Bistro George” – Seared Eye of Rib Eye with Cauliflower Puree & Mushroom Red Wine Sauce.
Lizzie- “Mia Filino” – Mustard Green Canederli with Fonduta & Crispy Speck.
Sheldon- “Urbano” – Sour Tamarind Soup with Pork Belly, Shrimp & Snapper
Stefan- “Bangkok via Munich” – Thai Lobster Bisque with Shrimp Dumplings, Potatoes & Radishes and another dish – Bavarian Cream Mango Lollipop.
Micah- “Raw” – Salmon, Snapper, Himachi, Squid, Scallop & Mackerel with Raw Vegetables.
Kristen- “Atelier Kwan” – Onsen Egg with Camembert-Mustard Sauce & Buttered Radishes.
Brooke- “Unkosher” – Matzo Ball Soup with Duck Confit & Toasted Black Rye Bread.
Josie- “Home 305” – Puerco Asado, Black Bean Chorizo Croquette, Pickles & Mojo Sauce.
The two winners for this challenge were Kristen and Sheldon! Both chefs must now prepare to face off in the next 48 hours for Restaurant Wars.
For all of the recipes from last night’s episode you can go here. Remember, for a healthier dish you can always swap out butter or other oils for coconut oil in a simple 1:1 ratio.
-Kayla
Tags: bravo, coconut oil, Top Chef, Top chef seattle