On Top Chef this week, the competing chefs tackle a historically temperamental ingredient in 'Rice, Rice Baby'
In real-time, Padma and Santiago judged the heats, pulling off to the side to discuss their front-runners. Nicole’s grilled bavette with goat cheese and horseradish black-garlic jam wowed due to its “umami and balanced intensity.” Tom’s “very yummy” shrimp cocktail with avocado roulade and bottarga persillade took top marks in the second round. In the third heat, Dale overcame his plantain panic with his plantain-fried cod and wasabi-caper aioli.
And it was a good week to have it, as the Elimination Challenge was a doozy: The chefs had to cook rice-focused plates across two days for 100 diners plus the judges—including a guest judge,host Lorna Maseko—in outdoor tents at London’s Alexandra Palace. The application was of their choosing; their plates could be sweet like a pudding, savory like a paella, or risotto if they dared.
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