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Top Chef: Wisconsin Recap: Join the Club
Laura must be stopped.
But perhaps the most significant thing that happens in “Supper Club” is that Rasika is somewhat mid in the Quickfire, despite getting a sauce that pairs quite well with her planned dish, and falters quite badly in the Elimination challenge by severely oversalting two out of three elements on her plate. Dan’s relish tray of raw vegetables in soil, steak tartare, chicken liver mousse, pickled shallots, and seed toast is exceptional (Tom calls it “lively,” which is fun), but everyone thinks Rasika’s semolina fried fish with smoked sturgeon herb sauce and peanut and jaggery dip is garishly salty. Opinions vary on whether Savannah’s chicken tonkatsu with white sturgeon caviar emulsion and sweet pickled cabbage needed the roe at all, and Kévin’s beef tenderloin with sherry jus and confit potatoes is criticized as too undercooked.
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