And sent home.
As Nikki was last night on "Top Chef."
Guest chef Gale Gand is one of the best pastry chefs in Chicago, if not the country, but she hardly had a role this episode. Chalk it up to bad editing. Kind of disappointing.
Dale wins the most annoying chef award due to his pouty face, crybaby, locker slamming antics. Ugh. Gordon Ramsay's at least entertaining when he goes stark raving mad. Dale just looks like he needs a time out.
And doesn't Lisa's mad mug always looked p.o.'ed. Why is she even on this show?
But what's worst?
Andrew making the same dish as he did in an earlier challenge?
His "culinary boner" remark? (Eww. Make that visual go away. Please.)
Or Nikki's overly sweet butternut squash pasta? (Obviously, the answer is Nikki. Good for the judges for '86ing her. Haven't we all had poorly produced butternut squash pasta or soup that tastes more like dessert than dinner?)
The best thing about "Top Chef" is that it always sparks new ideas in the kitchen. Star anise is a fairly potent spice and using it to infuse creamed spinach is certainly a bold and interesting move - Richard's idea, Andrew's execution - but Padma hated it. (I think I'd like to try it; but then I love fennel and anything with an anise or licorice-y flavor.)
Speaking of anise, I just made this dish recently and it's a great pairing with grilled fish:
Slice fresh fennel, red onions, fresh orange segments and black Kalamata olives. (Squeeze any extra orange juice into the bowl.) Then mix together along with drizzles of good, extra virgin olive oil, and a little salt - the olives are already salty - and freshly ground black pepper. (You can use some of the fennel fronds for decoration.) Let it sit at room temperature and serve alongside the fish.
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