Probability, you fickle law. Here we are to think more Chicago chefs competing means a greater chance a Chicagoan would be crowned Top Chef, and we forget its inverse, that Chicagoans also have a greater chance of being eliminated.
Four weeks ago, the show premiered with such promise. Cooking was one field of competition where the Second City didn't have an inferiority complex. Sure, it's just a television show, but six-for-six Chicagoans advancing into the finalists round of 16? Sign us up for the pep squad.
But last week, we saw Moto’s
Nevermind Valencia's smoked trout with rice was among the favorites in this week's quickfire challenge, in which chefs cooked with non-perishable canned goods and powdered drinks on the side of a road. It was when the group arrived at a progressive dinner party in a posh suburb that Valencia and Co. felt out-of-place. (Was this a Bravo cross-promotion with the Real Housewives of Dallas?)
Teams were split into three groups for the elimination challenge: appetizers, entrees and desserts. Each contestant would be judged for their own dish, not a group effort like previous weeks.
For a while, it looked like Moto’s
In the end, Valencia's sockeye salmon with goat-cheese stuffing, a take on lox-and-cream cheese, did him in. Colicchio seemed positively offended that Valencia insisted the salmon be overdone for the goat cheese to melt to its desired effect. Said Besh: "In the end, it was the overcooked salmon in a dish that wasn't thought through that sent Chuy home."
Eleven episodes remain. Two Chicagoans gone, four left. The odds still look good.