June 24, 2009 09:40 PM by Britteny Elrick
Tonight on Top Chef Masters, things get rather disgusting. First,during the quickfire challenge,the chefs must make an entire meal around one color. I know you’re thinking that wasn’t very disgusting. It wasn’t. In the final challenge, however, the chefs must make an appetizing street vendor dish out of either pig ears, heart, stomach, or tongue. Keep reading for all the gorey details…
Once again we are introduced to all of the master chefs. Chefs include Cindy Pawlcyn, the Queen of Napa Valley cooking; Ludo Lefebvre chef owner of Ludo Bites in L.A.; Rick Bayless, owner and chef of Frontera Grill and Topolobampo in Chicago; and Wilo Benet, owner of Pikayo (now located at the Puerto Rico Museum of Art in San Juan), PayÃƒ, and Varita.
The quickfire challenge goes back to season 2, where the chefs will have to make an entire meal based on one color. They draw knives and meet the critics, some of which are also food photographers. Presentation is key in this challenge.
Ludo is freaking out because he forgot to put the beet juice on over his steak. His dish is up first and he yells at the waiters and tells them to pour the sauce on, however, when asked if it was more appetizing after the sauce was added, they said no. I believe they likened it to the look of blood. Cindy creates a yellow vegetable curry and they love the presentation. Rick makes roasted vegetables on a banana leaf, and Wilo created a smoked salmon tartare. In the end, Wilo wins the most points.
In the next challenge, the chefs are supposed to make street food and convince people to eat something that is unusual. They roll out the silver platters beneath which is the protein they must use. Wilo is given a heart, Rich has tongue, Cindy has tripe (pig stomach), and pigs ears. They are given $300 to shop for additional ingredients, which doesn’t seem like nearly enough money for all the spices they will need to cover up the taste of those organs.
Ludo isn’t sweating at all because supposedly in French culinary school they were very hard on him and he knows how to cook everything. The other chefs find it a bit odd that he chooses a quesadilla. I believe Rick said, “What does a French guy know about quesadillas?” And Rick he decided to make tacos. That’ll show him.
It’s show time and the chefs are set up as street vendors outside. The critics and judges come around to test their food. Rick serves up his tongue tacos, and the judges are impressed. Wilo serves up chicken, beef, and heart tripletas in a pita pocket. Ludo is freaking out again – he’s been one giant spaz attack the entire competition.
People arrive at his station and his pig ear quesadillas aren’t quite ready. He bullcraps them for awhile, and admits he’s trying to charm the judges by rambling in his French accent. Cindy made a tripe menudo (Mexican soup), which is famously known as “hangover chili.”There’s a bit of tension among Ludo and Rick. Rick is famous for Mexican cooking, and Ludo thinks that he copied his theme after he chose quesadillas. So now Ludo feels alot of pressure doing mexican and basically, he wants to kick his butt.
At the judging, the chefs discuss the details of their ingredients and cooking process. This is where the critics say all sorts of lofty things regarding pallets, unpronounceable cheeses, and flavor combinations. Of course, the chef’s quickfire scores will be added to their challenge scores.
Ludo is first up, and he gets a total of 16.5 stars, but Cindy only scores 15 so she is immediately eliminated. Rick receives 22.5 stars and Ludo is asked to leave. Ouch. Salt in the wound guys, salt in the wound. Can Wilo pull it off?! Nope. He only gets a measly 19.5, and Rick moves on to the champions round.
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Photo Credit: Bravo