Last night was the final episode of Top Chef Tex-Anada, and it played out like a culinary version of the walk-off scene in Zoolander set to symphony music -- a fierce and almost perfectly orchestrated parade of dishes, as we have come to expect from the two remaining chefs.
|... just a little competition between friends.|
Paul Qui, executive chef at Uchiko in Austin, and Sarah Grueneberg, executive chef of Spiaggia in Chicago, brought their best games as they faced the challenge of cooking a four-course meal aided by very familiar sous chefs chosen through a tasting competition.
Previously eliminated chefs filed into the kitchen, along with two heavy-hitters: Barbara Lynch of No. 9 Park in Boston and Marco Canora of Hearth in New York. All 11 had to cook a dish, and the two competitors each chose four.
"I made an Asian-inspired dish to try and lure Paul into choosing me," eliminated heartthrob cheftestant Chris Crary said. Proving anyone would buy anything that guy is selling, Paul chose him as part of his dream team, along with Barbara Lynch, Ty-Lor Boring and Keith Rhodes. Sarah chose Nyesha Arrington, Tyler Stone (the former cheftestant who didn't make it into the original 16 because of his horrific butchering skills), Heather Terhune and Grayson Schmitz.
Then it was onto the meat (or fish and eggs, in Paul's case) of the competition as the two chefs banged out some seriously mind-expanding dishes, pushing the boundaries of their personal styles -- Sarah's innovative homey dishes of comfort and Paul's simple and delicately executed plates of precision.
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