Last week’s Top Chef episode was all about vegging out, in one way or another.
For the Quickfire Challenge, the cheftestants created a TV dinner, inspired by an iconic television show. Kevin won the challenge with his Soprano’s meatballs with polenta.
For the Elimination Challenge, the chefs created vegetarian dishes for guest judge Natalie Portman. Kevin, Michael Voltaggio and Eli were the faves. (Mike Isabella was not.) Kevin won again. And, Micheal Voltaggio came off looking like an ungracious jerk. Even Tom Colicchio thought so. Read his blog for great behind-the-scenes insights.
Kevin’s Vegetarian Dish: Duo of Mushrooms, Smoked Kale,
Candied Garlic and Turnip Purée
Kevin’s vegetarian dish reminded me a lot of Moosewood Cookbook‘s Warm Salad, which I make at least once or twice every winter — and, I drink red wine with it every time. True, I drink red wine with most dinners, but I particularly love it with hearty kale and mushrooms. Since eco-friendly Natalie Portman was guest judge for this episode, and since October was Fair Trade Month, I’m going with the Fairhills Bus Stop Red for the drink pairing. I picked up a bottle at Whole Foods for less than $10. It was also highlighted on the Whole Foods blog, telling us that the wine is a product of one of the world’s largest Fair Trade projects, a joint venture between exporter, Origin Wine, Mendoza Vineyards in Argentina and Du Toitskloof Winery in South Africa.
The Fairhills Bus Stop Red is a dryish, medium bodied wine, with aromas of berry fruit and chocolate and hints of plum. Meatballs or kale, it should go great with either of Kevin’s dishes.
And, what makes the wine taste even better? Proceeds are dedicated to purchasing a school bus for the children of the over 800 farm employees and communities of San Martin, Lavalle and Medrano in Mendoza, Argentina.
posted by Ms. S&C