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Top Chef Recap: The Meat Sweats
The chefs honor Calgary’s rodeo tradition with pancakes and a beef-and-berry pairing.
Shopping goes fine for everyone, and then Kristen takes the chefs out for burgers and tells them to “keep standing on your soapbox and your platforms,” a nice message that’s a little undercut by the immediate Wells Fargo product placement when she goes to pay for their meal. The judges’ favorites are Massimo’s tenderloin with umeboshi-style elderberries, pickled elderberries, smoked kohlrabi, and elderberry-soup purée (Gail calls it a “showstopper”); Tristen’s Alberta flat iron with kohlrabi, gooseberries, and bone-marrow pemmican, a First Nations dish that Tristen creates by using nitrous oxide to set a mixture of beef fat, gooseberries, and meat; and Shuai’s stuffed cabbage with braised short rib, wild rice congee, and black-currant black-pepper sauce, a spin on a dish his mother “Mama Wang” makes. • Good-bye to Lana; the writing was on the wall when early in the episode, she said of her recurring time in the bottom, “I’ve been giving them some really nice food, in my opinion,” and even more so when she got to reminisce about staging for Kristen (who didn’t seem to remember her very well?)
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