Kelly Clarkson, Veggies & Trolls, Oh My! – Top Chef Recap
By Brad Cramer
ELIMINATION CHALLENGE
LOCALE: Santa Monica Farmers Market
CHALLENGE: In two teams create a six-course progressive vegetarian menu
GUEST JUDGE: Jeremy Fox, Chef/owner of Birdie G’s
BLUE TEAM: Eric, Gregory, Jen, Karen, Kevin, Melissa
- Heirloom tomato & melon with avocado tofu, fresh dates & “California” togarashi (Kevin)
- Coconut corn soup, pickled garlic chives & puffed grains (Melissa)
- Trofie pasta with mint pistachio pesto, fava greens, pea shoots & asparagus (Karen)
- Grilled carrots, charred scallion coconut yogurt & charred kale oil (Gregory)
- Jerk cauliflower with cashew sauce, broccoli flowers & grapes (Jen)
- Butternut squash & goat milk pudding, chocolate hazelnut “soil” with ginger granita (Eric)
RED TEAM: Brian, Bryan, Lee Anne, Lisa, Nini, Stephanie
- Tomato, burrata with sherry & champagne vinaigrette (Bryan)
- Butternut squash hummus, goat feta & market crudite (Lee Anne)
- Chili soy brussels sprouts with apples & pistachios (Lisa)
- Cauliflower a la plancha with quinoa & spiced piri piri sauce (Stephanie)
- Smoked beet, sprouted legumes & grains, vegetable demi-glace, pea tendrils, watercress (Brian)
- “Peaches & Cream” cream puff with peach sorbet (Nini)
JUDGES’ TABLE: While the judges were quick to universally sing the praises of the blue team’s dishes, Melissa notched her second straight Elimination Challenge win on the strength of a coconut corn soup that Guest Judge Jeremy Fox said “really highlighted the season and the farmers market”.