Each week we bring you a recap of Top Chef: Boston, where our hometown heroes, Gregory Gourdet and Doug Adams, are facing off against 14 other challengers from around the country. (Click here for a quick primer.)
This week was Restaurant Wars: each team has 24 hours to concept and open a restaurant from front to back, a task that normally takes a year. Top Chef judges Padma Lakshmi and Tom Colicchio are joined by Barbara Lynch (No. 9 Park et al.), Boston restaurateur tycoon.
Gregory Gourdet and Doug Adams are chosen for opposite teams. Lightening-quick Gourdet is elected line cook powerhouse at his team’s restaurant concept, “Magellan” (loosely translated: food from all over the place). Meanwhile, Adams is vaunted to Executive Chef at his restaurant-for-a-day, “Four Pigs.”
Magellan and Four Pigs are night and day. The former enters as tailspin of disorganized service and discombobulated execution; the latter is a tightly run ship, captained by Portland’s very own Adams. Gourdet does his best amidst the chaos, flying through his plates of seared haddock with spiced tomato garam masala and hoisin pork tenderloin with bay scallops and broccolini.
“After I was unable to pick my team for Restaurant Wars I felt I had already lost control,” recalls Gourdet. “I was so busy that I didn't see much of anything outside my food. Watching it last night, I saw the truth of what happened.”
Meanwhile, at the Judges' Table, Adam’s girlfriend, Food & Wine’s Gail Simmons, falls for his dish of braised pork shoulder, baked beans, and pickled mustard seeds, later telling him: “We couldn’t get enough.”
Adams is a rock, a Napolean of the kitchen. Steadfast and cunning, he leads his team to victory and wins the challenge overall. For the second episode in a row, frontrunner Gourdet is shafted to the bottom, by no fault of his own. No matter how the show shakes out, odds are high that at least one of our hometown boys will bring home the gold.