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Top Chef Masters: We've had our fill of geoduck, thank you very much

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Indeed, Spiaggia's Tony Mantuano is still in the running on "Top Chef Masters," though it wasn't necessarily a masterful night for him or the other cheftestants.

A trying-too-hard quickfire challenge -- create a dish for the characters on "The Simpsons" -- was followed up by the "Exotic Surf and Turf" elimination challenge involving black chicken, monkfish liver, sea cucumber and one too many geoducks.

Try as we might, we're still can't get the images of geoduck and undercooked goat leg out of our head, so we'll spare you all the details. (But just for fun, here's a shot of Andrew Zimmern, host of "Bizarre Foods" on the Travel Channel, with the giant clams; Zimmern, as it happens, was the featured judge on last night's episode.)

Dos Equis Most Interesting .jpg

Anyway, Mantuano scored the lowest on the quickfire with his fried bacon-honey dough, but scored in the top half for the elimination round with a luscious goat ravioli, one of the few appealing dishes of the night.

Crazy Susur won with an impressive 19 stars, and lovely Jody Adams, alas, was sent home.

2 Comments

How could you consider eating goat leg a challenge? Wusses! Goat is the most widely eaten meat in the world, and also one of the healthiest. Now if you'd had boiled goat head boiled whole, chopped into big chunks and served on a platter, and you had to eat it without silverware or sauce or anything, THAT would be a challenge.

I always enjoy people's initial reactions to geoducks! In a past life I worked in a shellfish hatchery that grew geoduck from spawn to seed and we'd give tours of the hatchery, which included the "broodstock," that is the geoduck breeding stock. A perk of the job was getting free geoduck after each spawn and my wife and I quickly became fascinated with the culinary possibilities of these guys. Love it when the pop up in mainstream media! I thought both contestants using geoduck did a great job improvising and would have loved to taste their concoctions!

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on May 13, 2010 3:16 PM.

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