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Top Chef: Wisconsin Recap: The Great Croquette Confluence
Some of the same faces are already popping up in the top and the bottom, as the chefs most willing to take risks begin to pull away.
Manny and Alisha and Kevin, Charly and Laura and Michelle: Their carts are stacked high with starch, their workstations bubble over with cheese sauce, and their descriptions of their dishes are combined into a repetitive “croquette” supercut. But the chefs with sweet ingredients (Charly with chocolate, Kenny with marshmallows, Laura with condensed milk) seem more upset about it, and their attempts to counter all that sugar ends up mostly backfiring. Michelle’s coconut curry collard green saag with a Pleasant Ridge Reserve potato fritter is the rare croquette they love, with Kristen calling it “fucking fantastic.” Overall, though, it seems like the judges prefer the non-deep-fried items, like Kaleena’s Merlot BellaVitano mac and cheese with merlot mushrooms, Savannah’s Oaxaca cheese quesadilla with whipped avocado and hatch chili and roasted corn salsa, Dan’s Sancho Cruz Manchego gnocchi dumplings with cheese foam and olive tapenade, and Rasika’s Dunbarton Blue paniyaram (a rice flour dumpling) with braised chicken korma that Gail calls “beautifully balanced” and is most visibly excited about.
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