But instead of capturing the essence, Melissa gave her interpretation of the painting. She did her best to replicate his pop-arty painting of a gray house floating on top of a cloud of pink and yellow graffiti, using smoked eggplant ravioli, chorizo and shrimps to give the plate that pop of pink. I get the feeling Leonardo's kind of a one-man-wolfpack. Melissa, unfortunately, did not have that kind of bond with her artist. "Tomatillo here, a tortilla there…" The fact that they got along so well and formed a connection totally translated both into the food and onto the painting. At one point, you see Merry describing her painting in Dougie's ingredient terms. The colors and composition on both canvases match perfectly. Right away Tom says it's "super strong."ĭoug's brisket with Texas red and tomatillo is a literal reflection of Merry's painting. Not to mention it's also super delicious.
The strip steak that represents the man, the earthiness of the beets and tamarind sauce and the backdrop of the valencia orange sky is all brilliantly represented on the plate. Gregory's dish perfectly captures the color palette and the essence of Sepulveda's work. He's going to do a Texas chili red sauce with brisket. Merry Calderoni draws her inspiration for this collaboration from the layers of green, brown and red that are often found in central American pyramids. And he just happens to be matched with possibly the only Texas woman artist in all of San Miguel de Allende. That sounds just as weird as Arronson's wacky masks.ĭougie's mom is an art teacher from Texas. She's making a raw-fish dish with chicken elements. Mei sees a painting with a fish that's also a chicken and that's going to be her inspiration. She's got enough technical skills to just make her food and make it work. She's dancing around with her wild-looking masks.īut it doesn't matter who Mei's paired with. Mei's artist, Bea Aaronson, is one of those multimedia artists whose personality is just as colorful and out-there as her work. So that leaves Melissa in great shape (sarcasm). Diaz says he's basically gonna improvise tomorrow. You know, the kind of color palette that doesn't really exist in the world unless you're a pastry chef. Melissa gets Leonardo Diaz, an edgy graffiti-style artist who loves pink and blue pastels. Gregory draws a connection between the role of a sustenance-providing peasant with that of a chef. For this project, Sepulveda is going to paint a peasant planting seeds in the ground. Gregory immediately relates to the light-in-darkness theme from his battle with addiction. But instead of depicting darkness, he gives them hope. He is an expressionist painter whose work often focuses on the toils of the working class. Gregory's artist, Artemio Sepulveda, is a zen-looking older dude with longish shaggy white hair. Nobody picks Aaron, but you could have guessed that already.Īs if out of central casting, each artist is distinctive in his or her style, somehow seeming to match their respective chefs perfectly. None of them have been particularly memorable all season long, and that's not going to change now. It doesn't really matter who the rest of the chefs pick as sous chefs. He wastes no time in picking up Adam and his BFF Katsuji. Dougie's advantage is that he gets to pick both of his sous chefs before anyone else. Tomorrow, they'll have four hours to cook for 150 people while the artist finishes their work.Īnd of course, since this is the finale, it's time to bring back all the eliminated chefs. Padma randomly assigns each chef an artist from whom they will have to draw inspiration and then come up with a dish that visually represents the artist's new painting. Last week it was innovation, now they need to be inspired? If $125,000 and the fame and glory of being Top Chef doesn't inspire you, what will? Well, apparently paintings. This week's Elimination challenge theme is "inspiration." Oy. I guess that aphrodisiac bit didn't work, because Dougie takes the win and grabs the advantage in the Elimination challenge. It comes down to Melissa's ceviche and Dougie's stew.
I need someone to explain to me how the hell he made a stew in 30 minutes. He stews the xoconostle with some roasted peppers and tomatillo. He has the worst dish in this challenge.ĭougie, high off his Last Chance Kitchen win, takes the daring route and makes a vegetarian dish. He's basically throwing stuff into the Vitamix and blending them into sauces add some sautéed shrimp and he's ready to go. Gregory's not familiar with this product and it shows.
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