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Top Chef Recap: Raising the Bar Snacks
The show becomes a more recognizable version of itself as the Wisconsin season settles into its groove.
In continuing with the hops-and-beer theme of the episode, the chefs will need to elevate seven different bar snacks (popcorn, pickles, pretzels, mixed nuts, potato chips, olives, and toasted corn kernels) into high-end dishes, and work Miller High Life, the Champagne of Beers, into their creations. He hasn’t told everyone yet (he will later in the episode, and they all treat him with compassion), but he’s optimistic about a group challenge, and how it could generate collaboration: “I have to trust my teammates … to be there and support me.” The next day, as the teams cook outside, everyone seems to be taking that sentiment to heart even without Dan having yet shared his news with them. The Red Team’s salt-first progression confuses nearly everyone, especially because it’s erratic (Laura’s badrijani nigvzit, eggplant rolls stuffed with nuts, are too aggressively seasoned as a third course), and Tom and Flamm both criticize Amanda’s pre-dessert course of pretzel beer foam and lime granita — it’s delicious, but how much work did it really require?
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