Shellfish was the name of the game this week on Top Chef. With Portland so close to the ocean, the contestants got to work with some of the freshest seafood that they helped gather themselves. For the quickfire, they went out to the beach bright and early to meet guest judge, Brooke Williamson, and dug up different types of clams that they would then use.
The elimination challenge was a nice ode to the esteemed chef, James Beard, who was born in Portland. One of his favorite ingredients was Dungeness crab so the competitors had to make two dishes that featured its flavors. One hot and one cold. To help prep them for the challenge, the late chef’s good friend, Alice Waters, teleconferenced in to talk about Beard and his love of Dungeness crab.
For the first time all season, there was no movement in our Power Rankings but the reality competition still managed a pleasant surprise for the cheftestants.
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