Top Chef Seattle, Wednesday 12/19 @10/9c: In this week’s Quickfire, the chefs find their entire pantry wrapped in aluminum foil and realize they must create a winning dish from ingredients chosen blindly.Top Chef Seattle, Wednesday 12/19 @10/9c: In this week’s Quickfire, the chefs find their entire pantry wrapped in aluminum foil and realize they must create a winning dish from ingredients chosen blindly.
[MUSIC] [LAUGH] Really? [MUSIC] What's my protein? Goat's balls. [LAUGH] That salmon. Chicken starch. What are the chances that this is a lemon? All you can really do is hope for the best, unless you're Superman and can see through aluminum foil. What the hell is this? I've got some corn. I've got some belle pepper. Chicken. Pineapple? Oh Jeez. I thought I had a pot of herbs. What am I going to do with a pineapple? I'm going for certain things because my idea is to make a sponge-cake. Now it's just all about trying to remember and channel like that photographic memory. [NOISES] I'm excited To show people what I can do. Could be risky but I don't want to do something that people are expecting. I mean are you kidding? She's making a cake, that's a ballsiest **** I've ever heard of. They have nice fish. I'm making a beer poached cod with butter beer sauce. They said be creative with Reynolds wrap so i'm taking it literally. I'm having a blast. Awesome, awesome. Where's the [UNKNOWN]. I want fish, so I'm feeling around, but the first thing I unravel is scallops. Potato? For me the only way to. Cook scallops. It's seared on a super hot pan. Unfortunately, they got no frying pan so I gotta figure out a way to cook my scallops. [LAUGH] [MUSIC]