Noelle Myers recaps the 2nd episode of Top Chef New Orleans!

There was no time wasted on Top Chef New Orleans this week.  The chefs were still in the stew room after elimination when Padma came in with their first Quickfire Challenge.  The chefs had to take on an iconic New Orleans dish – gumbo.

Their gumbo had to tell a story about each chef.  The chefs had to start cooking right away back at the house.  They had all night to make their gumbo in crock pots, and then 15 minutes before service.  They served guest judge – Leah Chance, the Creole Queen of New Orleans food.  The winner received immunity.  In the end, Carrie won the first Quickfire with her Iowa/Trinidad take on gumbo.

The chefs rolled straight from the Quickfire into the Elimination Challenge.  Susan Spicer arrived and told the chefs that their challenge this week was Food Trucks.  The chefs were split into teams by Padma.  They had to cook for volunteers for Habitat for Humanity.  These volunteers worked rebuilding homes damaged and destroyed by Hurricane Katrina.  They had 30 minutes to shop at Whole Foods and a budget of $1500.

The Yellow Team – Aaron, Carlos, Carrie, Travis and Brian decided to do a taco truck.  They served up: (1) a dorado and shrimp ceviche with tomato, (2) beef and pork curry empanadas with watercress and mango, and (3) tilapia tacos with chipotle aoli and cabbage.

The Red Team – Justin, Bene, Nina, Janine and Michael kept their truck themed to South Florida and the Southern US.  They made: (1) a green gazpacho with pickled shrimp,  (2) a lobster and crab fritter with corn puree and bacon jam, (3) a jerk chicken sandwich with mango and plantain chips. They also served a dessert – ricotta with burnt honey, stone fruit and toasted cococnut.

The Blue Team – Jason, Patti, Bret and Nicholas wanted to do a surf truck.  They served: (1) a salmon hand roll with quinoa, honey mustard miso, (2) cucumber and spiced grilled shrimp with melon-sungold salad and crushed wasabi peas, (3) coconut ceviche with red snapper and bay scallops, and (4) a tuna slider with crispy pancetta, avocado and tomato.

The Green Team – Louis, Sara, Shirley and Stephanie stuck to Mediterranean flavors for their truck.  They made: (1) crispy chickpeas with watercress and radish salad, (2) an ahi tuna burger with sprouts, avocado and watermelon rind pickles (3) spicy grilled lamb salad with cucumber and Asian pear, and a chilled watermelon amuse bouche.

This year as the chefs assembled in the Stew Room, they got to hear some of the initial impressions of the judges.  It created a very interesting dynamic as they learned what the judges thought of their food.  This week Tom, Gail, Padme and Susan Spicer were the judges at the critics table.   The Yellow and Green Teams were the favorites this week, and the Yellow team won the challenge.  Carrie was the Top Chef this week for her pastry dough in the empanadas.  The judges were very impressed.  The Blue Team was on the bottom, and Jason’s soggy salmon hand roll sent him to Last Chance Kitchen.

Next week – an Elimination Quickfire!