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Top Chef Kentucky Recap: Hot Browns and Carne!

by:Mrs. Tyler Thompson01/18/19


Finally, a Top Chef Kentucky with some more Kentucky! This week, the chefs try their hand at an iconic Kentucky dish and celebrate the state’s bountiful produce and livestock. Well, some of them do, at least. To the recap!

Quickfire Challenge: Reimagine the Hot Brown

The hot brown is one of Kentucky’s most famous dishes, and after hearing about its history, the chefs are tasked with putting their own spin on it. Lena Waithe, an insanely talented actor, screenwriter, and producer, serves as guest judge, and if you haven’t seen the Thanksgiving episode of “Master of None” for which she won an Emmy, consider it your homework.

Justin and Kentucky girl Sara are the early favorites for the Quickfire Challenge since both serve hot browns in their restaurants. Unfortunately, Sara’s take on the dish, a Scotch Egg, doesn’t get on the plate in time and she’s disqualified, not the first time she’ll struggle in this episode. Of the other hot browns, Padma and Lena give low marks to Brian’s “Nashville Hot Turkey,” which was too dry, and Kelsey’s “Croque Madame Hot Brown,” which had a vinaigrette sauce instead of mornay and was therefore wayyyy too healthy to be considered a Hot Brown. Eddie and Adrienne’s hot browns draw praise from Padma and Lena, but it’s Justin’s “Kentucky Fried Breakfast Brown” that gets the win. As someone who isn’t a fan of hot browns (which I’m sure is because I’ve never tried the one you’ll recommend), even I will admit that it looks delicious:

Elimination Challenge: Carne, Carne, Carne!

The show finally shines a spotlight on Kentucky’s bountiful produce and livestock in this episode, featuring Kentucky Proud products, locally grown ingredients, and locally raised livestock, specifically, beef. Famous chef Nancy Silverton comes in to help Padma present the challenge, which is to prepare a cut of Foxhollow Farm beef assigned to them. All of the chefs are starstruck by Nancy, which I’m sure if totally justified, but I save my fangirling for Dario Cecchini, aka the Mad Butcher of Panzano, who will break down the beef into cuts for the chefs. My husband and I went to Dario’s butcher shop when we went to Italy a few years ago, so this is a huge treat for me. As I wrote on the site afterwards, Dario is a true character and a master of his craft, so good on Top Chef for bringing him in. (That reminds me, we need to use some of that delicious herb salt we bought.)

Anyways, the chefs draw knives to see which cut of meat they’ll be working with. They’ll have 10 minutes to choose local Kentucky ingredients from the pantry, 30 minutes and $100 to spend at Whole Foods, and two hours the next day to prepare a dish for a group of local Kentucky farmers, and, of course, the judges. Brian, who works at a butcher shop on the side, is particularly stoked for this challenge, which Top Chef has taught us is either a really good or a really bad sign for his chances.

The next day, the chefs meet Dario at Decca, a restaurant in Louisville, and my man lives up to his reputation, sharpening his knives while growling “Carne!” and smiling maniacally as he breaks down the cow with ease. From there, the chefs take their cuts of meat and head to the kitchen to get to work.

I won’t bore you with the specifics of each dish, but it’s clear early on who’s in trouble. Kentucky girl Sara drew beef plate as her cut, which she admitted she’s not familiar with. She made it into a sausage, but the casings were too thick, resulting in a soft texture. As a last ditch effort, she throws the pieces in a pan in hopes of adding some crunch, but knows it’s not enough to save her dish. She says she’s “100 percent sure” she’s going home.

Meanwhile, Brandon and David both make steak tartare, which Tom rightfully calls them out on when he visits the kitchen. Brandon’s cut is a loin, so a delicious grilled NY Strip is an obvious choice, but he’s sticking with the tartare because his other attempts at steak so far this season haven’t landed him in the top three. As he’s making his vinaigrette, the top to the grape seed oil bottle falls off and ruins it, forcing him to add xanthan gum to thicken it. You can tell this isn’t going to turn out well.

Brian’s cut is the rib so he makes a charred ribeye, which sounds great, but he cuts off all the good parts. What should be a celebration of meat looks sad, and Tom tells the others after he samples it, “I don’t know how you could cook a piece of meat this poorly.” Ouch.

Most of the chefs struggle with this challenge but a few manage to do justice to the ingredients. Even though he has immunity, Justin nails his flank steak by keeping it simple with a marinade, some polenta and mustard greens. Similarly, Adrienne’s “Black and Bleu” NY Strip with bleu cheese and collard greens is full of flavor. Eddie draws praise for trying something different: ground brisket stuffed in local romaine, a spin on the Polish dish “Golumpki” to honor his Polish heritage.

Judges Table

After scolding the chefs for having “collective amnesia on how to deal with beef” (an awesome burn), Tom praises the three who actually did well: Justin, Adrienne, and Eddie. Eddie gets the win, his first solo victory of the competition, and ditches his resting bitch face for a smile! His prize is an apron signed by Dario and a trip to Tuscany to visit his butcher shop. I’m incredibly jealous. GET THE HERB SALT, EDDIE.

Sara, Brandon, and Brian end up in the bottom three. Tom tells Brian to “stop cooking scared,” aka, don’t torture a piece of meat that’s great all on its own, and lights into Brandon when Brandon reveals he used the xanthan gum as a thickener. Sara is moved to tears when Padma tells her how disappointed she is that a Kentucky girl struggled so much on a Kentucky challenge, but the judges are so pissed about Brandon’s thickener that he’s the one to go home instead. Get it together, Sara!

My Old Kentucky Home Takes

— Some of the Kentucky Proud products featured on the show:

  • Kenny’s Farmhouse Cheeses (shoutout to Barren River Lake!)
  • Evans Orchard produce (Georgetown)
  • Weisenberger Grits (Midway)
  • Elmwood Stock Farm Corn Meal (Georgetown)
  • Townsends Sorghum Mill Pure Cane Sorghum (Jeffersonville)
  • Gilkison Farm Black Raspberry Jam and cheese (Winchester)
  • Foxhollow Farm beef (Crestwood)

— Did you know Kentucky is the largest beef-raising state east of the Mississippi? Me neither, but soon, all of my friends will.

Next week: Lake Cumberland with Below Deck‘s Captain Lee and Below Deck Med‘s Captain Sandy! Now we’re talking!


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