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The Knives Come Out: “Top Chef Masters”

If you missed last night’s finale from Top Chef Masters (season 3) on Bravo, here’s our re-cap! Even for non-foodies, the show is an addictive habit.

Featuring Top Chefs Roy Yamaguchi (Roy’s Restaurants), Art Smith (Table Fifty-Two), Michael Cimarusti (Providence) and Jonathan Waxman (Barbuto) this weeks classic “Quickfire Challenge” takes place in a grocery store where they  are faced with a mystery box from which they must concoct their “Elimination Challenge” meal. Since they only get one aisle to shop from, it makes for a challenging episode.

Michael Cimarusti of Providence Restaurant in L.A, the youngest of all the chefs, is a legend in the food world and renowned for his seafood but unfortunately draws Jonathan Waxman’s pork chops and a bunch of miscellaneous produce. He concocts a “retro 80’s dish” – pork sausage and chop with cauliflower celery root puree and black truffle. All the judges love it. Art, whose specialty is fried chicken gets to make – you got it – his signature dish. In what universe is this fair?

And if you’ve ever tasted one of Cimarusti’s ethereal creations at his LA-based restaurant, which Gourmet magazine named “One of America’s Top 50 Restaurants”, you would seriously doubt that a plate of fried chicken could bring him down.

Our consolation prize: a dinner at Cimarusti’s Providence