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Top Chef: Wisconsin Recap: A Blank Canvas
The chefs play with their food in one of this season’s rare conceptually successful episodes.
A few chefs quickly grasp the design aspect of the challenge; Laura excitedly describes the table as “a blank canvas, and a really big one,” while Savannah starts envisioning a multi-course Japanese meal, or zensai, of little dishes. The judges crack the phyllo into pieces and then smear it through the sauces to achieve the flavor of baklava, and Tom can’t stop praising everything about it — the slightly chewy texture of the ice cream, how imaginative it is. Manny’s flavors all sound great — pesto, sundried tomatoes, Calabrian chilis, squid ink — and Gail loves how his risotto tastes, although the texture is wrong and all of his seafood is overcooked.
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