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Wednesday, October 14, 2009
In the eighth episode of Top Chef: Las Vegas, the chefs arrive at guest judge Charlie Palmer’s Aureole restaurant at Mandalay Bay Resort and Casino, where the wine supply is never-ending. They must work in conjunction with Food & Wine magazine to host one of Palmer’s famous Pigs and Pinot events.
Ash, Quickfire
Chilled Cucumber Soup with Creme Fraiche, Crab and Red Pepper
Bryan, Quickfire
Seared Rib Eye with Pickled Onion, Sauteed Mushrooms and Chile Peppers
Eli, Quickfire Winner
Potato Clam Salad with Fennel, Celery, and White Truffle Sauce
Michael V.
Root Beer Braised Pork Cheek, 2006 Gunvalson Pinot Noir
Kevin - Elimination Winner
Pork Leg Pate, 2006 Sokol Blosser Dundee Hills Pinot Noir
Pack your Knives & GO !!
Ash
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