This week on Top Chef, the remaining contestants dove deeper into the Canadian culinary scene. Both challenges saw them recreate a dish and utilize an ingredient the country is known for. As usual, another chef packed their knives and left affecting our Power Rankings.
During the quickfire challenge, the competitors had to do their own take on the Canadian classic, poutine. They were given considerable leeway to create their versions of French fries and cheese curds topped with gravy. The dishes needed to use a starchy vegetable for a base and include cheese and any sauce. There were some creative interpretations, with some a far cry from the traditional comfort food.
For the elimination challenge, they were split into two teams of seven. Each team needed to create a seven course brunch menu where all the dishes needed to incorporate and highlight a maple component. After shopping for ingredients, host Kristen Kish showed up throwing a curveball into their plans.
In a tie-in with sponsor Wells Fargo, the credit cards they used earned 2% cash back; in their case an additional $50. The teams used that money at St. Lawrence Market to purchase additional ingredients for their rivals that must be used somewhere in the brunch feast. One team received cooked lasagna and white truffle oil while the other received pizza and an assortment of candy including red hots, candy corn, and gummy peaches.
Not to be outdone, Top Chef: Last Chance Kitchen had the contestants compose an elevated entree using Canadian bacon in 30 minutes. After it was all said and done, here’s where everyone stands after week two.
Episodes of Top Chef air Thursdays on Bravo.
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