We start with Isaac just heaping praise on Kwame as a super-talented, very promising chef. Again, Isaac is just the freaking best. Maybe he could do video blogs next season.
* Quickfire: Traci des Jardins, who always looks pained even when she’s smiling, is the guest. The challenge is to make artisanal toast. Artisanal toast is very San Francisco, in that it’s pretty good, wildly overpriced, and borderline annoying about itself. Also, Italians have been doing this forever and calling it bruschetta (among other names), so shut the fuck up already about your “toast program.”
* Oh, joy, a sudden death quickfire – the bottom two chefs are up for elimination and will face each other, with the loser going home. Let’s definitely eliminate one of the best chefs of the season because of something my daughter eats for breakfast before school.
* Marjorie is making hers the way I make lots of “toast” dishes – rubbing olive oil with her fingers on sliced country bread. This is the ideal way to make grilled or broiled toast to as part of fett’unta con fagioli, which is the Italian version of beans on toast, usually white beans cooked with rosemary and garlic. It’s highly flavorful and very filling even as a main course, although it’s traditionally a starter.
* The dishes – er, the toasts: Jeremy did chicken liver mousse, pickled cherries, white raspberries, jalapeño, and arugula on ciabatta … Marjorie used a sourdough baguette and made dungeness crab salad with a pancetta fennel marmalade … Amar made a duck breast with foie gras, fig marmalde, crispy prosciutto, and a balsamic and truffle reduction on sourdough … Carl did grilled sourdough with burrata, blistered cherry tomatoes, and shrimp … Isaac made a butter-fried ciabbata, percorino, prosciutto, red pepper spread like romesco.
* Winner is Jeremy, and he gets a Rational oven as a prize. Carl and Amar have to face off; Amar’s was “heavy-handed,” while Carl ended up on the bottom because he put fish and cheese together – and I agree that those things do not go together, ever. In Italian Catholicism, it’s taught that you’ll go to hell for that.
* For the elimination, Tom is there as a third judge – as he should be – and the two chefs have 30 minutes to cook anything they want.
* Amar says, “I do not wanna make a crudo, I came here to cook!” I respect this. Crudo – the Italian word just means “raw,” although now it primarily refers to raw fish – has become such a Top Chef crutch that it’s gotten ridiculous, but as some of you have pointed out, it’s become a crutch because the judges keep rewarding it.
* Just from how he speaks, I think Amar snores.
* Amar did a pan-roasted sea bream, watermelon radish cooked in dashi, pickled mushrooms, plums, and brown butter. Carl made a salad of raw thai snapper, corn, nectarines, and chiles. Padma sneers, “Another crudo, huh?” but then votes for him. Tom votes for Amar, but Amar is eliminated when Traci votes for Carl.
* Elimination challenge: Hubert Keller cooks dinner for the final four. He hosted the first ever quickfire – and did anyone else notice how young Gail looked in that clip? Or Harold, who ended up winning the season, getting the boot? The actual challenge is to make a tribute dish to Fleur de Lys, Keller’s just-closed restaurant in SF. Keller cooks them an Alsatian stew called a bacheofe, with pork, lamb, and beef marinated overnight, with a rope of dough used to seal the lid to the pot.
* Carl wants to make a torchon of foie gras, a process that requires three days, when he only has three hours. The foie gras must be dry-cured or marinated so that it doesn’t have the texture of putty, and the fat used has to be melted and then given time to set up. Marjorie points out the folly of this idea.
* Tom can’t get over the risks Isaac and Carl are taking, making dishes that should require much more time than the chefs have for prep and cooking.
* Where do these chefs get the foie they always seem to use on the show? I don’t think Whole Foods sells it but we never see them buying it anywhere else.
* Isaac serves first. He made a duck ballotine (a type of terrine) with chicken liver forcemeat, lentils with porcini, figs, cherry and aged balsamic gastrique. Padma says, “That’ll be all,” as if he should return to the servants’ quarters.
* The flavors in Isaac’s were good, but the dish needed more sauce. He also cooked it too fast at too high a temperature, so the duck meat was overcooked and the skin wasn’t crispy. We’re off to a roaring start.
* Marjorie made roasted lamb saddle with artichoke puree, artichoke barigoules (braised in a wine/water broth), squash, tomatoes, and niçoise olives. She cooked the lamb boneless, and Tom seems very unimpressed by this decision.
* Keller said she nailed the flavors of Provençal cuisine. But the artichokes were underseasoned and the lamb was improperly cooked, so it sounds like her dish wasn’t really any better than Isaac’s.
* Jeremy made branzino (filet de loup) with potato puree, heirloom tomato, vin blanc, and pommes souffles. This was the only dish of the four that the judges actually seemed to like. He also shaved truffle over the potatoes, because of course he did. The dish tasted good and was technically strong.
* Carl’s foie gras torchon en gelée with black pepper, strawberries, and fines herbes. He confited the foie first, then wrapped it as a torchon. It … did not work.
* Keller says Carl set himself up to fail. Harold says it’s not doable in three hours. The center was almost raw, which makes it pretty clear where we’re going from here.
* Keller and Tom both think the chefs all tried too hard to impress because it was the last-ever meal to be served at the site of Fleur de Lys. I doubt the setting was what intimidated them so much as the part about not getting eliminated from the show.
* Judges’ table: The winner was Jeremy, of course. No one else made anything even edible, if we read between the lines of the judges’ comments.
* The other three chefs all have to wear it in front of the judges. Gail’s comment afterwards, that she’d rather eat overcooked duck than undercooked foie gras, seems like the tell on the elimination – and I have to agree, especially since I don’t care for any meat cooked only to rare. Raw liver sounds all kinds of disgusting.
* Padma does that cruel thing where she says someone’s name – Marjorie – and then announces that that chef is going to the finals, not going home. I would always assume this was at the producers’ direction, but maybe Padma just enjoys putting the chefs through a little emotional torture.
* Carl is eliminated. It’s kind of a shocker to have him and Kwame get bounced before the finals.
* LCK: First, the three chefs have to make one sourdough dish in 30 minutes. Carl makes apple and tomatillo gazpacho with shrimp, only using the ready-made bread; Amar makes beef wellington, starting with the raw bread dough, enough to impress Tom given the time constraints; Jason makes smoked salmon bruschetta with lots of stuff on top, which leads Tom to criticize the lack of seasoning on the turnips and radishes. Tom keeps praising Amar for a “ballsy move” in trying to make something so complex in a half hour. His favorite was Carl’s; second was Amar, so Jason’s big winning streak comes to naught. His eggs were a little overdone, apparently.
* Second, Tom implies it’s a raw challenge. Carl has a good line, saying his foie gras was “sort of a crudo.” The chefs have 12 minutes to prepare a fish dish, starting from a whole fish. Amar grabs the loup de mer because he’s familiar with it, while Carl grabs the snapper because it looks the freshest. Amar decides to make an onion soubise – like a béchamel with onion purée – to which Tom says “good luck with that!” I thought that took about half an hour to make sure you don’t brown the onions. Amar made a crispy loup de mer with onion soubise and yuzu caper brown butter. Carl made grilled red snapper with apricot and ginger marmalade. The real message here is that when the chefs have only 12 minutes to cook but all manner of ingredients, they make dishes you’d eat – food that sounds great, but that you might make at home or order at a restaurant that isn’t $100 a head.
* Rankings: Marjorie, Carl, Isaac, Amar, Jeremy. Obviously one of Carl/Amar won’t be there, but regardless of who comes out of LCK, I think this should be Marjorie’s to lose.
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. (For those of you rolling your eyes because you think of Coldplay as the atrocious pop band they are now, I promise, they weren’t always like this.) I love the new arrangement, but can’t fathom Claire Wilkinson’s bizarre pronunciation of the long ‘o’ sound throughout the track.
and 
, won the Pulitzer Prize for Fiction. I read both books this month, skipping the second book in the series (Rabbit Redux), as part of my effort to read all the Pulitzer winners, and now, after reading over 1000 pages of Updike’s writing about Rabbit, I can say with great confidence that Harry Angstrom is an asshole.
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