'Top Chef' recap: Food With Jazz Hands
Quickfire Challenge: The cheftestant are split randomly into teams of four for the mise en place race, and then they must cook a dish with those ingredients in 15 minutes, judged by David Chang of Momofuku. The twist is that the first team to finish the race starts the timer, and the remaining teams' clock starts then also, so they don't have 15 full minutes.Fabio, Angela, Tiffany and Mike: Their team finishes first and makes lamb with garlic, tandoori-spiced yogurt, slivers of artichoke and dill salad. This lands them in the bottom two due to the imbalanced seasonings.
Stephen, Tre, Blais and Spike: Their team finishes second and makes crispy lamb chop with artichoke three ways. They are in the top two because their dish had bold flavors, and they win it, earning $5,000 each, but no immunity.
Antonia, Jamie, Casey, and Dale L.: Their team finishes third and makes lamb Carpaccio with capers, garlic, Reggiano and salad with artichoke. This lands them in the bottom two due to some overpowering flavors.
Dale T., Carla, Tiffani, and Marcel: Their team finishes last and makes lamb Carpaccio, artichoke chips, artichoke salad and garlic oil. They are in the top two because their dish is "deceivingly complex."
Elimination Challenge: Each group dines at one of New York's elite restaurants, and then has to individually create a dish that would fit on that restaurant's menu. They'll compete against the others in their group, and two cheftestants will go home. So here are the teams, by restaurant, and what each cheftestant made:
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