Every year, Top Chef does a Quickfire challenge where they blindfold the chefs and have them identify or distinguish between ingredients. We love it, we wait for it, and we occasionally dream of having a game night at home where we do the same thing.
This season's edition had the contestants tasting ingredients like soy sauce, maple syrup, olive oil, and caviar to determine which of two is high end and which is less expensive.
After the jump, we reveal the winners (and loser) — plus confirm our belief that bacon makes everything better.
We think the good folks at Bravo might be reading our minds. Just when we are enjoying some great kitchen tours and thinking it's time to bring back the cupboard challenge, Top Chef sends its contestants into a neighborhood in Chicago to poke around people's kitchens (we wish we could have seen more of one charming, all-white kitchen filled with fresh fruit) and cook a block party buffet using what they find.
Note: We reveal the winner and loser after the jump.
Watching Top Chef last night, we were reminded that you can't judge a book by its cover. Or its language. Andrew, the contestant who seemed like a freewheeling time bomb during Episode 1, actually turned out some impressive dishes, including a yuzu gelee "glacier" and a squid ceviche with tapioca. Wonders never cease.
Note: We reveal the winner and loser after the jump...
Do you live in Chicago? Or perhaps you'll be visiting this weekend for the Home and Housewares Show? Would you like to meet up for a drink with Chris, Faith, Janel, and the other Chicago AT editors? Come meet us for informal drinks at The Motel Bar on Saturday night!
Where:The Motel Bar, 600 W Chicago Ave. When: 6:30-8:30pm Saturday, March 15 What: Hang out with AT:Chicago and The Kitchn editors, talk about food and design, and have a drink or two before dinner. How will you know it's us? Well, we will clearly be marked as Apartment Therapy, some way or another! Also, Chris is very tall, Faith is very short...
We are really hoping that some of The Kitchn community comes out; it would be so fun to meet each other. If you think you can make it leave a comment here and RSVP. Or just show up at the last minute - we hope to meet a bunch of you.
OK, here's what we learned last night while watching the first episode of Top Chef Chicago: The contestants are still cocky, faux hawks are apparently still a popular hair style, and Bravo is not afraid of a little foul language. There were more bleeps than gratuitous sponsor plugs (Whole Foods is the purveyor of choice this season).
We also discovered that kohlrabi was not the oddest ingredient used in the deep dish pizza challenge...
Note: We reveal who was eliminated below the jump. If you are catching up on Tivo, stop reading here.
These days, whenever we mention the Midwest, it seems like all we talk about are the politics of corn, CAFOs, or other unpleasant realities of our current food culture. So it's nice when a small business like La Quercia comes along to remind us that there's more going on in the Midwest than we might first think.
Faith, Janel, and I are gearing up for The Kitchn's annual trip to the Home & Housewares Show in Chicago. We're looking forward to three whole days to geek out on pressure cookers, copper pots, new time saving gadgets, and all the rest. We'll test a lot of products, ask questions and blog it all for you here.
What should we look for while we're there? What questions do you have for OXO, Cuisinart, Kitchen Aid, Wilton, Le Creuset and the rest of the top cookware brands? Let us know and we'll try to get answers for you. And will you be at the show too? Let us know and we'll look for you.
Check out the site on March 16, 17 and 18 for special coverage live from the show.