In the most recent episode of the cooking competition show on Bravo, contestants were challenged to cook with solar-powered ovens and stoves, and prepare a four-course meal on a golf snack cart on the PGA West golf course.
The latest episode of “Top Chef” on Bravo featured two La Quinta, Calif., golf courses, the Palm Springs, Calif.-based Desert Sun reported.
Not only did the desert serve as inspiration for many of the chef contestants, but it also became their nemesis as they tried to not lose their cool while cooking underneath the sweltering sun and serve food that wouldn’t melt in the heat, the Sun reported.
For the quick-fire challenge, Desert Adventures jeep tours drove all the chefs through rough desert terrain to the San Andreas Fault. Once there, world renowned Chef Jose Andres had the group harness the suns energy by cooking with either a solar powered oven or stove, the Sun reported.
“None of these chefs had experience cooking on clean cook stoves before this challenge and were pretty hesitant,” said Andres in a prepared statement. That was evidenced by chef Giselle Wellman who caused a solar oven to explode because she poured oil into it, the Sun reported.
“I think when they learned the basic principle of controlling the fire with this unfamiliar tool, they were very successful,” said Andres.
The winner of the quick-fire, Wesley True, won with his shrimp with coconut broth, lemongrass, sautéed mushrooms and pickled red onion, the Sun reported.
The quick-fire was followed up by the elimination challenge which had the contestants divided into two teams to prepare a four course meal from the PGA West golf course. A very daunting task when they have to cook from a golf snack cart in windy and hot conditions.
Contestants also stayed at the La Quinta Resort during their stay, where they took advantage of the pool and hot tub. Sweeping views of PGA West were featured with mountains, palm trees, manicured greens and even Bighorn Sheep, the Sun reported.
Having the chefs cook on a golf course is quite challenging noted judge Richard Blais, who was just in the desert earlier this month for a James Beard Weekend at La Quinta Resort hosted by Morgan’s in the Desert Executive Chef Jimmy Schmidt, the Sun reported.
“I have not cooked on a golf course, evidenced by the way I played golf during the episode. You can tell I probably haven’t done too many things on golf courses, including eating,” Blais joked.
Overall, all the judges were impressed by the caliber of food the chefs were able to whip up from refreshment carts. Jeremy Ford was declared the winner with his citrus-marinated halibut with kumquats, passion fruit caviar and avocado mousse, the Sun reported.
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