Top Chef Las Vegas - Back In The Saddle Again
The Cheftestants Rustle Up Some Vittles During This Hot Challenge
Sep 17, 2009
Tim Love, well-known chef and restaurateur of The Lonesome Dove Western Bistro (Fort Worth, Texas), appeared as this episode's guest judge. Among his credentials, Love defeated Iron Chef Masaharu Morimoto in a chile pepper battle on the Food Network's Iron Chef America in 2006. This year, Love also competed against many esteemed chefs on Bravo TV's Top Chef Masters. Watching this fifth episode, it was clear early on that as Chef Love presided, he was neither a pushover nor did he intend to mince words.
Cactus? Snake? Kangaroo?
Top Chef Las Vegas Season 6 Episode 5 revealed yet another first. The audience members were given the opportunity to vote on the Quickfire Challenge ingredient of choice. Whether considered good or bad news to the chefs, cactus was the winner.
Working With The Ingredient
Some of the cheftestants clearly struggled with the mucilaginous texture of this succulent plant. Several of the contestants struggled with the item, provoking comments from Love on slimy consistency, or that the ingredient flavor was lost in the dish. Ultimately, Mike Isabella had the most impressive entry, according to Chef Love, presenting his Cactus and Tuna Ceviche as the winning Quickfire Challenge dish. This round being one of the High Stakes Challenges, Isabella pocketed a coveted $15,000 chip, courtesy of M Resort Spa and Casino.
If You Can't Stand The Heat, Get Out Of The Desert
The Elimination Challenge presented more obstacles to this season's cheftestants than ever before. Directed to a location far from Elvis and Rat Pack memorabilia, the challengers prepared to spend the night at a ranch camp in the Nevada desert, sleeping in teepees and vulnerable to the unknown night of the desert world. The next day's challenge loomed overhead: preparation of a meal for 20 hot and hungry ranch hands. Warning was given to the contestants that the kitchen was quite rustic and contained simple items for use. Given this information, the chefs had the opportunity to take advantage of the appetites of working men, open flame, and more simple ingredients that would be amenable to high temperatures and lack of refrigeration.
Oddly enough, none of the chefs opted to create a steak or barbecue dish. Even more oddly, there were a number of (once again) ceviches making an appearance. Ceviche, a raw seafood dish where the protein is actually "cooked" by the acids that are introduced during preparation, is required to be kept cold. Mike V. prepared Dashi with Miso Cured Black Cod; Ashley presented a Seared Halibut with Avocado Mousse that pleasantly and surprisingly mimicked the flavors of a club sandwich. Eli featured a Tuna Sandwich with Sundried Tomato Mayonnaise, Jennifer made a snapper dish, and Laurine did a Sauteed Arctic Char with Tomatillo Salsa and Grilled Potato - much to the liking of the judges. There were a few pork and poultry dishes, yet strangely, no one brought beef to the campfire. To many at the judges table, this was a quizzical thing.
It Was Just Too Bad
Most noteworthy were the worst two dishes of the challenge, courtesy of Robin and Mattin. Along with Ron, a non-drinker who created The Worst Cocktail On Earth, these cheftestants stood in front of the judges table as the bottom three. It was suspected that in addition to the desert heat and lack of proper refrigeration, Robin's prawns were of poor quality and were additionally suspected to have turned sour overnight. Her Grilled Romaine Salad with Drunken Prawns and Spicy Chicken Sausage simply did not taste good to the judges. When questioned at judges' table, she admitted to not having tasted the dish prior to serving. French chef Mattin did Ceviche Three Ways, featuring cod, tuna and salmon. Chef Love took a bit of cod that was not cooked through, and Judge Colicchio actually found it necessary to spit his out; unable to swallow. After dining and cleanup, the judges and contestants returned to the air-conditioned environment of the judges' table, where Bryan V. won them over with his Roasted Pork Loin with Corn Polenta, Dandelion Greens, and Glazed Rutabega.
Please Pack Your Red Scarf And Go
Robin and Ron certainly did not escape chastisement from Tim Love and the judges panel, but it was ultimately Mattin who received the worst criticisms for his sloppy and unsafe presentation of a trio of ceviches. Perhaps more disappointing to the judges was the fact that during judges table, Mattin appeared surprised by the evaluation and somehow still proud of his dish.
Ashley had high remarks during both the Quickfire and Elimination Challenges, and both she and the judges were relieved to see impressive food that produced kudos, in contrast to her bottom standings in the previous episodes.
Top Chef Las Vegas can be seen on Bravo TV on Wednesdays, 10/9 Central time.
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