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“Like Shopping with Monkeys on Crack”: Top Chef All Stars LA Recap

By Brad Cramer

TOP CHEF -- "Get your Phil" Episode 1706 -- Pictured: (l-r) Lee Anne Wong, Brian Malarkey -- (Photo by: Nicole Weingart/Bravo)
TOP CHEF -- "Get your Phil" Episode 1706 -- Pictured: (l-r) Lee Anne Wong, Brian Malarkey -- (Photo by: Nicole Weingart/Bravo) /
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Top Chef All Stars LA
TOP CHEF — “Pitch Perfect” Episode 1707 — Pictured: Brian Malarkey — (Photo by: Nicole Weingart/Bravo) /

Harmony and peril were the prevailing themes of this week’s Top Chef All Stars LA, with a music-inspired competition leading to a double elimination.

In a city that definitely doesn’t lack for scenic backdrops, Top Chef All Stars LA episode 6 took us to one of Los Angeles’ great architectural gems, the Frank Gehry-designed Walt Disney Concert Hall. Welcomed by LA Phil’s Music & Artistic Director Gustavo Dudamel, the All Stars were tasked with creating harmonious dishes.

QUICKFIRE CHALLENGE

Before heading downtown to the concert hall, the chefs welcomed Phoenix chef Chris Bianco to the Top Chef Kitchen. His Pizzeria Bianco has been named the best pizza in the country by the likes of Andrew Zimmern and Bon Appetit magazine. And we’re here to confirm those lofty accolades.

Befitting a flour-based product like pizza, cheftestants were challenged to create dishes using non-wheat flours of their choice from a wide array of options available to them. With no immunity at stake, $5,000 would go to the winner.

  • Buckwheat polpette with brussel sprouts, kimchi, apples & fennel (Lee Anne)
  • Roasted cassava & cornmeal porridge with black cod, pancetta (Eric)
  • Nutty tapioca pancakes, blueberry compote & maple syrup (Gregory)
  • Blue corn Parisian gnocchi, chipotle peas, cabbage & tomatoes (Stephanie)
  • Roasted sole with hazelnut kalamata olive crumble (Bryan)
  • Spinach falafel with carrot mint tzatziki (Karen)
  • “Banh Xeo” Vietnamese rice flour crepe, soy sauce glazed mushrooms, delicata squash & shrimp (Nini)
  • Duck fat almond flour financier, smoked shoyu whipped butter & pink peppercorns (Melissa)
  • Cornbread with Umbrian style beans & greens, pancetta, fennel, olive oil (Kevin)
  • Coconut ice cream with coconut craquelin (Brian)

OUTCOME: Chef Bianco loved Melissa’s financier, Gregory’s tapioca pancakes, and Nini’s Vietnamese crepe, but it was Gregory who took home the five-grand, which he plans to put towards his restaurant-in-planning.

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