After a nice episode set in Galveston and at Bludorn in Houston, the finals are going to...
I wish you could have seen my jaw drop at the tail end of Top Chef Houston last night, when Padma announced the show would be leaving our city to stage the two finale episodes in…Tucson?And yeah, Tucson is one of only two American burgs with the grand Unesco designation of “Creative City of Gastronomy,” but the other one is San Antonio, for pity’s sake. Couldn’t they have at least stayed in Texas?
Tom looked right at home shepherding the five remaining chefs, with their varying levels of fishing experience. Damarr confessed that the closest he’d come in Chicago was “cracking open a fire hydrant.” Mississippian Nick talked like a man who knew his fish. Evelyn seemed nervous, Sarah downright miserable, and Buddha bragged a little, as Buddha will, about the fishing he had done Down Under.
Our crew limped into their fancy Houston condo digs that night. I could almost feel their aches and pains and general exhaustion from being out on the water all day. “Dad took us out,” observed Buddha, the day’s funniest insight. “I feel dead inside,” quipped Sarah. “Every time I touch something, I’m like, Daniel effing Boulud.” I was intrigued by her idea for a “pseudo crudo” of Gulf snapper she’d bought at Katie’s, with silken tofu and kraut broth. But I thought her second dish, in which she aimed to turn smoked redfish into a pastrami sandwich homage, sounded terrible. Everything in me silently screamed, “Don’t do it!”
Damarr decided to go Asianesque, outside his comfort zone, to show some range. Uh-oh, I thought, as he fiddled with peanut and coconut vinaigrettes for his two dishes. Next came Sarah’s pseudo crudo and the smoked redfish “pastrami” number with Parisian caraway gnocchi and carrot butter. The judges went wild in the way that happens every couple of episodes. They couldn’t stop complimenting the deliciousness of that fermented kraut broth for the crudo, and the way slices of silken tofu played against the soft fish. “The combination of warm and cold, every little element is perfectly executed,” said Boulud.
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