Culinary Olympics

We’re down to four chefs! Kevin, Jennifer, and the Voltaggio brothers — these chefs have been the strongest contenders from the beginning (and maybe in the history of Top Chef) , so no big surprise really. But over here at S&C, we often like it when things work out like they’re supposed to.

Later today, we’ll be *live blogging* part one of the finale. But first, let’s quickly recap the last episode where the chefs where challenged to create a Bocuse d’Or dish. A few comments:

  • I was so happy to hear Padma say, “Welcome back,” to Jennifer after tasting her seafood turducken-esque Quickfire dish of Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad.
  • What the hell is Michael Voltaggio’s problem? His arrogance is out of control. His comment, “The food Kevin cooks is what I cook on my day off.” What? He sous vides lamb on his day off? Really? What a jerk.
  • Who gets the gold medal this round? It was sweet justice that Kevin won the challenge with his simply-prepared-but perfectly-cooked lamb.

Kevin’s Confit of Lamb Saddle with Baked Asparagus
and Sherry-Glazed Beets

For the drink pairing — I’ll admit, I’m not getting too creative on this one. But I’m not sure anyone would drink anything other than red wine with lamb. Jordan MacKay, over at Chow.com, even says so. Check out his article, “Lamb and Red Wine: They’re perfect together.” His recommendation — Rhône reds (particularly Syrah) often have an earthiness that compliments lamb’s meaty flavor. Yet, Pinot Noir offers a fruity contrast that may be more interesting.

posted by Ms. S&C

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