Top Chef ™: World All-Stars
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Elimination Challenge
The chefs tasted one of Gaggan Anand's creations, "Rainbow World", a paste of jasmine cream shaped into a world map and dusted with assorted dried fruits and edible flowers to create a rainbow of color representing love and unity.
The chefs were then challenged to create their own visually stunning dish that sent a message and could be eaten without utensils.
Padma Lakshi: "For this elimination challenge, we want you to create a dish that sends a message, is visually stunning, and can be eaten without utensils."
Gaggan Anand: "Try to represent your emotions, what you want to present yourself as your beliefs."
Chef Ali: "I'm excited for the challenge because if you come to my restaurant, you would walk just inside, and you will see, like, a very big hashtag that says, I have a story to tell, because I do believe that chefs are storytellers. I'm so excited to see what you come up with."
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Dishes prepared in
Top Chef ™: World All-Stars
Chef Buddha: "This is called from the hands of mother nature. So you're going to be taking vegetables to dip in a caramelized onion and black garlic puree with the Brillat-Savarin. And on top we have a shallot and bread crumble with pickled vegetables."
Labneh with Confit Garlic, Za'atar, Basil and Tomato
Chef Charbel: "So I made here a Lebanese flag because I want to use this platform to send a message to the whole world, because right now, in the history of Lebanon, this is the worst time the Lebanese people go through. I wanted to use flavors inspired from Za'atar man'ouche. This sauce inside, please pour it all over it. The filo, I made it look like a tree because on our flag, it's a tree. So use this filo, please, and scrub the whole place.
Chef Dale: " I never really knew much about Mexican food. And then when I tasted my first mole, I felt so ignorant. So my message is, don't be ignorant. It's a one biter. If you swipe all the way through, then you get corn custard, the mole, pineapple on top of the chicken, pickled jalapeno, and some nuts right at the end there."
Chef Gabri: "I made the most famous taco from Mexico, Taco Al Pastor. But instead of pork, I use fish to make it more elevated. My message is about the corn. In Mexico, we have a lot of varieties of corn. Sadly, it's getting lost. That's why the tortilla has those colors."
Chef Nicole: " It's called three. It's in regards to three generations. My mom, she's a single mother of three, and I'm about to embark on adoption. There's a child in Vietnam right now waiting for me. The food is actually in three ways. A crepe on the outside, green onion pancake and chicken."
Chef Sara: "I have the fried ribs. I made you a pecan pork with cocoa buttermilk. All of these things are really slow cooked processes. This is a message. Just, like, slow down, enjoy all the sweet things in life."
Chef Tom: "The name of the dish is The Mentor, The Pumpkin. It's a very light ginger and turmeric mousse. Inside is a pumpkin and carrot chutney. Eat it with your hands. There's a lot of different flavors on the bottom. When you eat it, your finger should go different layers of mousse."
Chef Victoire: "I made akara roots. So I make a cannoli with the cassava. I use five different texture of the roots. We have a great and amazing continent with an amazing astronomy. And by this food, we can change our continent."
Padma Lakshi: "When this dish is eaten normally, is it sweet or savory?"
Chef Victoire: "In Ghana, savory. In Congo, it's sweet."
Chef Amar; " Travel is the best way to get to know the people's culture. So what I did was a seafood sausage wrapped in green papaya. And then I did all the flavors you got in papaya salad. So you got peanut puree, tomato puree, fish sauce, lime juice. Grab it in one end, kind of slide up, get a little bit of it."
Chef Ali: "Today I have prepared something vegan. Kubbeh is a traditional dish in the middle east. And normally it's eating with lamb. Nowadays, the overproduction of livestock is harming our climate. Basically the water. That's the melting iceberg of the northern pole. I have chosen mushrooms because mushroom is the best substitute for meat."
Culinary Challenges inspired by
Top Chef ™: World All-Stars
Soba Cha (also known as Soba-Cha and Sobacha) is Japanese buckwheat tea. It is drunk hot or cold, and is gluten-free and caffeine-free and apparently tastes nutty and slightly sweet.
It appeared three times in Top Chef: Wisconsin ™. The first showing was in Restaurant Wars when Danny's team, under his leadership, served up cold Soba Cha as a welcome drink. It wasn't well received.
In reparation, Danny re-introduced it in week 12 when he infused mushrooms into Soba Cha for his fish dish. This time, the judges regretted that he had buried the flavor of the buckwheat tea in very powerful mushroom flavors and would have preferred the essence of the tea to shine through.
Danny didn't try again, but Dan used Soba Cha in his Smoked Dashi and this time it went down a storm.
Hummingbird cake is a Jamaican banana and pineapple spiced cake which has been eaten in the southern United States since the 1970s. It is a leavened cake with a salty cake and often contains pecans.
Mofongo is a Caribbean dish originating in Puerto Rico and the Dominican Republic. Made by mashing ripe plantains with fat, garlic, spices, and (optionally) pork crackling, it is then shaped into a ball. The dish is famous for its complex and contrasting textures, with fried plantains that are crispy on the outside and soft on the inside. It is often found topped with melted cheese and served with a clear garlic broth.
Danny, in the 'spoiler' for the Top Chef Wisconsin Finale, was heard to say that he wanted to get fresh scallops for his first course and treat them in the style of "Leche de Tigre".
Leche de tigre, (translates to tiger's milk), is the Peruvian term for a citrus marinade that cures fish or seafood. Also known as leche de pantera, this marinade usually contains lime juice, onion, chile, and fish sauce.
In the semi-finals of Top Chef Wisconsin ™ we saw Chef Danny out shopping in the Curacao markets and finding 'quenepas' which we heard he had eaten as a child.
Quenepa, also known as Spanish lime, mamoncillo, or limoncillo, is a tropical fruit native to the Caribbean, Central America, and parts of South America. It is a small, green fruit with a thin, leathery skin and a tart, juicy pulp surrounding a large seed. It isn't so tart that it is inedible and children often suck the juice and pulp, but it needs careful balancing in cooking.
Kewpie Mayonnaise is known for its richness, and has a tangy, savory "umami" character which sets it well above traditional store-bought. It is made using only the yolks of egg and typically uses rice wine vinegar. It has a rich creamy texture. We saw Chef Dan using it in his lionfish dish on the semi-final episode of Top Chef Wisconsin.
Frico is an Italian preparation which originates in times of hardship when cheese rinds could not be wasted. It is basically melted cheese which can be combined with seeds, spices, herbs, potato or grains and then cooked to any required degree of crispness.
Five spice (5-spice) powder is used really heavily in almost all branches of Chinese cuisine and reflects the five elements - fire, water, earth, wood, and metal. These elements are mirrored in 5
tastes (sweet, sour, salty, savory and bitter). There is a wider spice mix (13 spice) which is less frequently seen but equally magnificent.
There is some small variation in the exact five spices but most often we see fennel, cinnamon, star anise, Szechuan pepper and cloves. A fabulous version of this spice is available here.
The lionfish, an invasive species in many parts of the world, is gaining popularity in the culinary scene. Recognized for its striking appearance with vibrant stripes and venomous spines, the lionfish is surprisingly delicious and sustainable.
Its white, flaky meat is mild and tender, making it versatile for various cooking methods. Chefs often prepare lionfish as ceviche, grilled, or pan-seared, accentuating its delicate flavor with citrus, herbs, and spices. By incorporating lionfish into dishes, chefs contribute to controlling its population, which threatens marine ecosystems.
Paliamento is one of three languages spoken in Curacao. The others are English and Dutch. Keshi Yená is a Paliamento term for 'melting pot' and the dish is usually served as a parcel of rich Gouda (or Edam) cheese which, when cut open, reveals any combination of meat (usually chicken), vegetables and seasoning. Capers are often used, and soy sauce, curry and dried fruits feature heavily, too.
In the semi-finals of Top Chef Wisconsin, the four remaining chefs were asked to make a "Keshi Yena" out of lionfish and Gouda.
Increasingly, we see chefs deliberately burning food because, when handled well, the impact on the flavor can be positive, not negative.
In Top Chef: Wisconsin ™, in the last round before moving to the Caribbean Cruise for the finals, Savannah won the Elimination round with a dish that used a jam/chutney of burnt onions and cherries.
Onions can be eaten raw, or gently cooked, or deeply caramelized, and now burned black. The onions should be treated with respect and removed from the heat as soon as they are 'beyond caramelized' but before they turn to miserable ash. Catch them at the right time and they really do bring a beautiful flavor to a dish. Try it out sometime. It's my belief that the burnt onions need combining with a strong accessory like anchovies, or eggplant, which is why Savannah's jam was so remarkably good.
Escabeche is the name for a food treatment, found in Southern Europe and Latin America, that involves fish or chicken (and occasionally other meats and vegetables). The fish (etc.) is fried then cooled and pickled in an acidic sauce, and flavored, typically with paprika and/or garlic. Chefs work to balance the acid with the other elements of the dish.
Like its distant relative ceviche, escabeche often involves seafood and an acid, but the similarities end there. Escabeche is served cold.
In Top Chef Wisconsin ™, Laura was praised for the balance of her Mussel Escabeche.
