In Padma Lakshmi's pre-season conference call, she admitted that she gains weight every Top Chef season. Although the portions are small, there were sixteen dishes for the judges to work through in this premiere episode, so that's really no surprise.

We, unfortunately, can only guess how good something might taste based on the feedback from the judges and the pictures of the final product. So which dishes on last night's premiere of Top Chef 5 seemed like they were certain to make your mouth water (Gourmet) and which would get sent back to the kitchen (No Way!)







So the judges didn't call out Hosea as one of the top three, but he still won praise, and personally, I thought his take on Russian cuisine sounded delish. He made a Smoked Fish Trio with Caviar, Creme Fraiche and Apple Chutney, all served on latkes. I like the simple presentation, and the fun of a trio like this is getting to taste each thing in comparison to another. The mix of textures must be nice as well, and the brightness of the crème fraiche and apple chutney would have presented a nice contrast to the rich saltiness of the fish and latkes. I normally anti-beet, but I am pretty pro-everything else that Hosea used, so I'll overlook it this time. Hear that, Hosea? I'll give you a pass for this one, but if you want to stay on this column's good side, let's leave beets out of the equation in the future.


Eugene walked into judging looking like he was going to an execution. And to be honest, when he mentioned he was making a tzatziki (a Greek yogurt-based dip) with his Indian dish, I thought he might have something to worry about. But of course it worked; even if he hadn't, as Padma mentioned, stumbled onto a classic flavor combination, Indian cuisine has its own yogurt-based dish (raita) to help temper the heat of all that spice. The masala rub on the lamb with the basmati mixed with the yogurt must have been hearty and satisfying, and for the judges to put in the top means his palate and seasoning must have been spot on. I have my eye on the scrappy guy from Hawaii and will be interested to see what he does next.



Ariane's issues with her grain are what landed her in the bottom with the judges and with me. Nobody likes undercooked grain; there are few basic mistakes that can render a dish so completely unappealing as that.


Richard had another one of those basic mistakes: overcooking the protein. And with his lamb sliders apparently condiment-free, all I can think is that must have been one dry sandwich.  He seems like a sharp guy who just had a misstep; we'll have to see how is performance is next is on the show.


As the judges noted, Patrick's concepts were underwhelming. Add to that his gummy noodles, and “one-note” flavor profiles, and all I can imagine is that this was one dullsville and unsatisfying meal.

Meet us back here next week for the next serving of Top Chef 5!





- Leslie Seaton, BuddyTV Staff Columnist
(Images courtesy of Bravo)