After watching last week’s season premiere episode of Top Chef, I think there was probably a consensus among fans that this was going to be a fun season full of talented contestants.
But then last night happened…
What the hell was that? My train of thought while watching that gastro-disaster unfold on the television was not on the different techniques and ingredients being used, but how can I possibly pick a top 3.
Last night was a three course meal: an appitizer, entree, and dessert. I’ll play along, and pick one one from each to comprise my top and bottom three for the week. Remember, the criteria is simply what this blogger would choose to eat.
The Top 3:
Chilled Sweet Corn Soup with Mint and Chili Oil – Not big on cold soup, but I dig the ingredients.
Southern Chicken and Sides – Call be boring, whatever. I would order this off of any menu. Jeff is 2 for 2 in my top 3.
Rustic Apple Pie tart – To be honest, it was the only desert that looked edible to me, so it wins by default.
The Bottom 3:
Grilled Avocado and Stone Fruit Salad – Grilled avocado. I repeat, grilled avocado. Baltimore chef disappointment #1 for the week.
Ostrich Egg Quiche – You know what would be cool? Lets use this big-ass egg in a quiche for no good reason, and not play on the fact that its a big-ass egg. Baltimore chef disappointment #2, and she’s gone.
Avacado Mousse with Chocolate Wontons – Enough with the avocado! Don’t grill it, and please, please, please don’t make it into a dessert. You are not an Iron Chef.