Elimination Challenge: The chefs must create a breakfast for the children and their parents that is inspired by a specific dinosaur's diet, either the Tyrannosaurus Rex, which will include meat, eggs, and dairy, or the Brontosaurus, which will include fruits, vegetables, and grains.
WINNER: Tiffani (Rice Crispy Treat Snowball with Malted Milk and Graham Crackers).
The chefs are split into teams to help create the dishes, and these teams will continue to compete during the Elimination Challenge. Because guest judge Joe Jonas could not decide on a Quickfire winner, the top two chefs, Spike and Tiffani, must each create their midnight snacks for 150 children at the museum, and the children will decide who the winner of the Quickfire Challenge is. However, the snack must be eaten without using utensils and the snack must be served inside of a brown paper bag.
Quickfire Challenge: The chefs must create a midnight snack for children spending the night at the American Museum of Natural History.
meet guest judge Brooke Williamson and dig for clams for their Quickfire Challenge. The real letdown of the episode was Eve’s overcooked shrimp and all-wrong curry cream sauce, which, beyond being risk-averse, seemed to lack a distinct connection to the vice theme.The chefs cook breakfast inspired by a dinosaur's diet for kids and their parents at the American Museum of Natural History. Fatima Ali, the Season 15 Fan Favorite winner of Bravos Top Chef. I think seitan was an appropriately ballsy move. They also took notice, for the wrong reasons, of Jennifer Z.’s seitan-stuffed chile relleno, which, according to the judges, was a clunky, flavorless dish that was ultimately the wrong choice for the self-taught cook. It was playful, tasty and to the point, and the judges, including guest judge Wolfgang Puck, took notice and crowned Kevin the winner. THE QUICKFIRE CHALLENGEWITH ITS CURVEBALL INGREDIENTS AND SADISTIC TIME LIMITSIS NOT ONLY THE MOST AUDACIOUS AND HAIR-RAISING PART OF THE SHOW, IT IS ALSO THE. Also representing procrastination, his meal quickly cooked foods that are traditionally made slowly, and vice versa. By far, though, Kevin’s arctic char with turnip salsa verde took the cake for creativity and taste. beer powder garnish) but we got some clever interpretations like Mike V.’s rack of lamb to symbolize plastic surgery and procrastinator Ash’s intentional half spread of parsley coulis (because he didn’t have time to spread it all the way around – har har). Most of the chefs chose alcohol as their bad habit (i.e. But hey, maybe that’s just me.īut I’m not going to get ahead of myself it’s just episode 1! For their first elimination challenge, the chefs had to create a meal based on their vices, since Vegas is all about bad behavior, get it? I feel like we’re going to have one too many corny tie-ins this season. Her team should’ve known not to put her on that task when she asked if clams were just like oysters. In one corner you had Jennifer Z., struggling to open the clams as she bled profusely and on the other, Preeti, just plain struggling. As for the challenge, the ingredients weren’t pretty and neither were the results. The odd person out was Robin, who didn’t have to play since she picked the immunity poker chip when everyone drew from a hat. That fancy French term basically means setting up, and this race had four teams of four shuck 15 clams, peel 30 prawns, clean five lobsters and butcher two chops of prime rib. Once that little jig was over, Padma and Tom described the quickfire, which was a mise en place relay race. After learning about Padma, Tom Colicchio, and Gail Simmons' favorite flavor combinations from Chipotle, the chefs used. Padma told them that because it’s Vegas, there will be plenty of ”twists and turns.” How’s that for Vegas style? The Stardust showgirls kicked off the quickfire challenge, and even though they don’t serve a direct purpose, I suppose it was a way to get the contestants excited about their new home. 7 Chipotle Quickfire (Top Chef: Portland) Chipotle's sponsored challenge did not necessarily focus on the specific meals offered by the burrito chain, but instead, the 53 fresh ingredients used regularly by Chipotle daily. The chefs descended upon Las Vegas excited, nervous and curious to see what sort of action they’re in for.
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