As the competitors are whittled down in Bravo’s "Top Chef: Seattle," our favorite cheftestant, Maui’s Sheldon Simeon, is starting to feel the heat.
For a 15-minute Quickfire Challenge before judge Wolfgang Puck that used ginger, Simeon offered up a Wok Fried Ginger Skirt Steak that was deemed "pedestrian."
There was nothing ho-hum about Brooke Williamson’s dish, a Ginger-Caramel Squid that earned her Puck’s ultimate praise: "I could put this on my menu."
The Elimination Challenge constituted preparation for the behemoth of challenges, Restaurant Wars, to air tonight. Contenders were to come up with a restaurant concept and cook a dish that best represented it. The two winners would take home $10,000 and lead a team of fellow cheftestants.
The food was served at a popular Seattle food event and to judges who included 25-time James Beard award winner Danny Meyer.
Simeon landed on top with his Sour Tamarind Soup, based on his grandfather’s sinigang recipe. Judges deemed it "authentic yet elegant," an exact representation of his restaurant concept for modern Filipino fare. Meyer said the flavors "make you sit up straight."
The winners: Simeon and Kristin Kish were appointed generals in Restaurant Wars. At the bottom: Micah Fields packed his knives.
Last Chance Kitchen: In a tartare challenge, Fields delivered a Bison Loin Carpaccio and Duck Breast Tartare topped with Quail Egg. Champ Chris CJ Jacobson countered with Beef Heart Tartare with Chili and Pickled Duck Skin. Judge Tom Colicchio was impressed with both dishes but gave the save to Jacobson, saying it was his best yet.
Save a Chef: Fields attempts to unseat Kuniko Yagi. Cast a vote at www.bravotv.com/top-chef.
Tonight at 8 on Bravo (repeats 9:45 and 11 p.m.): Restaurant Wars.
