In my last blog about Top Chef, I complained that the show was a little bland and hoped for something a spicier. Be careful what you wish for. This week’s episode was too spicy for my taste.
The main competition was for the chef contestants to come up with a sexy dessert for the clients of San Francisco’s most famous bondage and fetish shop. It was, pardon me, all in bad taste. The concept of sexy food was OK,( I mean who doesn’t find a good chocolate mousse on the sensual side) but took an ugly turn when the contestants were told they had to “sell” their dessert because presentation was part of the challenge. When Miguel, a large man, came out in his costume, hairy chest and belly and way too many other body parts bared, one of the other chefs said, “Ewwwwww” and everyone lost their appetite. Just as I lost my appetite for this episode.
So let’s focus on the first part of the show, the quickfire challenge, which was quite interesting. The contestants were each given a large basket of fruit and thirty minutes to come up with a fruit plate. The challenge was meant to test their knife skills and their presentation skills.
I was impressed what the contestants could do in such a short time, but was surprised most didn’t show a little more creativity. The guest judge of this challenge, Elizabeth Falkner from Citizen Cake, dismissed most of them as the kind of thing she sees all the time at buffets, even a really good-looking fruit plate with chocolate fondue from Dave.
She chose Stephen’s original presentation as the winner. He lined up white cups on his plate, each filled with a different fruit prepared in an original way. Tarragon and raspberries, anyone? His presentation was fabulous, but I thought it was a clear second to Harold’s presentation of sliced fruit that looked like it had been prepared by a master sushi chef. His beautifully sliced apple defied gravity.
But the person I thought should have won was Miguel (he of the hairy belly) because his cornucopia fruit plate made you want to grab a fork and start eating. It looked reasonably like artwork, but not so much that you wouldn’t mind diving right in. (I wanted to frame Harold’s creation and hang it on my wall.)
And isn’t eating what good food is all about?