top chef texas 'Top Chef' recap: ProgressThe cheftestants head to Dallas, and halfway there, they stop by the side of the road for their Quickfire: make a dish using survival kits from their trunks. The food inside is all packaged and canned and terrible and most of the dishes are pretty scary. The winner is Lindsay, who made a French onion soup with Vienna sausages and a “sandwich” out of saltines and tuna. Guest judge John Besh liked her inventiveness.

Elimination Challenge: Create a dish for a progressive dinner party in three neighboring houses in an exclusive Dallas neighborhood. They get randomly assigned to make an appetizer (Sarah, Whitney, Chris Moto, Lindsay, and Paul), entr�e (Beverly, Nyesha, Chuy, Ty-Lor, and Heather), or dessert (Chris Hollywood, Edward, Dakota, and Grayson). After talking to the three couples (who are super conservative, food-wise), the cheftestants shop and get to cooking in the couples’ home kitchens. As they cook, the entr�e group all get annoyed with Beverly, because they feel like she’s hogging the space and moving their things around.

Appetizers:

Chris Moto: roasted chicken cigar with sweet corn, collard greens, and cumin ash. Basically, it looks like a lit, half-burned cigar. I don’t know that I’d want to eat a cigar. The judges and diners find it difficult to eat and a bit dry.

Sarah: Roman-style grilled artichoke with date puree. The judges think it’s grilled well and tastes good.

Lindsay: roasted and raw beet salad with chickpeas and Greek vinaigrette. The diners like it but the judges think its boring.

Whitney (who?): seared scallop over sweet corn puree. The diners think it’s boring, because Whitney is boring.

Paul: fried Brussels sprouts with grilled prosciutto. The diners really like it.

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