This week’s episode of Top Chef DC had the cheftestants baking pies and grilling picnic food for Capital Hill interns, while they played badminton, croquet, and lounged on George Washington’s Mount Vernon estate. (I want to picnic and play lawn games at Mt. Vernon! Right now. It’s gorgeous outside!)
I also want to see more of pastry chef Johnny Iuzzini, who was guest judge for the Quickfire Pie-Baking Challenge. Not sure I was all that excited about the upcoming Top Chef: Just Desserts until this dark haired, tattooed chef (who has a book titled “Dessert Fourplay”) came into my life. Um, yeah, he is super hot. He was also a good judge. I particularly appreciated his comment to Amanda when she said she was not a pastry chef. He responded, “I think it’s kind of a cop-out to say you’re not a pastry chef. My grandmother’s not a pastry chef either, and she can make a pie.” (In the end, it was Kenny who finally came through with a win with his bananas foster pie. I like Kenny.)
For the Elimination Challenge, the chefs prepared picnic food. It was interesting that most of their menus did not go in the direction of the Great American Picnic. A lot of the dishes were heavily Asian-influenced. And, the winning dish was Arnold‘s Lebanese-inspired lamb with lemongrass.
Arnold’s winning dish: Sesame Lamb Meatball, Tabouli Salad, Gazpacho
For the Top Chef Drink Pairing: given the picnic-y setting, lawn games and warm climate, it is hard to choose something other than beer. (Except that the distillery at Mount Vernon is now making a Rye Whiskey!) Considering the Mediterranean flavors of Arnold’s dish, Goldstar Beer from Israel could be an option (remember this funny advertisement?). Or, you could have the Great American Lager to go with the Great-but-not-so-American-Picnic.
posted by Ms. S&C