And then there were four, the wrong four, but still four. This past episode was really good. Marred only by the fact that pinched face Lisa is still there.
Quickfire-They have to change into AWESOME meat packer uniforms and break down a humongous rack of beef into several frenched tomahawk chops. Spike, the progeny of butchers kicks everyone’s behind. The chops are beautiful. I have to give him props. After butchering, they have to return to the Top Chef kitchen and prepare a perfect medium rare chop for the guest chef, Chicago chef Rick Tramonto. Next we are treated to some lovely food porn. Seriously, there is nothing better than a good, steak. Just watching them grill, broil, and sear those steaks made me so hungry. MMMMM. In the end, Spike reigns supreme. No surprise there.
Elimination challenge: Prepare an appetizer and entree using what they find in the guest chefs restaurant. Cool! I actually love these challenges every year. It forces them to be creative, without imposing ridiculous obstacles. Due to his quick fire win, Spike was able to pick his proteins first. Why, oh why did that knucklehead pick frozen scallops? EYE don't use frozen scallops. For me, the texture is just never right after freezing.
Highlights: Harold and Hung! I love them and it was nice to see them again. Richard's sweetbreads and hamachi dish. Yum! Antonia's steak. Mmmm. Ribeye is the most deliciously marbled cut. I wanted that steak! Antonia's quip - Antonia: (explaining why the stove needs to remain partially open) It needs air or it will die. Lisa: What if I die? Antonia: Well, I guess you aren't going to Puerto Rico. Tee hee!
Lowpoints-Ilan. Ugh. Lisa moving forward to PR. Me rooting for Spike to stay.
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