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They are greeted by Luca Campinotti and Christiano Savini ofwho will be showing them through the forest. With the help of two very cute doggies, they start finding white truffles buried deep in the Tuscan earth.
Considering that truffles go for about $2,987 per kilo, they’re precious cargo. “As a chef, it’s my job to highlight that flavor,” Melissa says thinking about what she’s going to make for the challenge. That evening, the chefs have 45 minutes and 400 euros to shop for ingredients. Gregory is making wild boar and cocoa stew which sounds really interesting. He admits that he’s worked with black truffles way more than white but he’s confident he can pull it off. Melissa is bringing Asian flavors to Italian ingredients which is a smart idea since it’s what got her to the finals. She’s having flashbacks of her time onThe next morning the chefs are up bright and early, gathering their thoughts and getting ready for their cook time. Stephanie has decided to completely change her dish to pasta because that’s one of her strong suits and would be a great way to pay homage to the fact that they’re in Italy. It’s risky but could pay off for her if she nails it. In the L’Imbuto kitchen, the chefs get cooking. Melissa is making congee, a rice porridge which is a great accompaniment to truffles since it will let their flavor shine through. Bryan is making braised veal with truffled pureed potatoes and Kevin is making meatballs with cippolini onions and chestnut honey. Those are all really strong flavors that might clash with white truffles. As Kevin is making his meatballs he realizes that the packages of meat he bought are a mixture of pork, wild boar, and veal which have different consistencies and flavors. He’s going to roll with it anyway and hope for the best. Stephanie is making a brown butter mezzaluna and Gregory is making wild boar and polenta with truffles folded in, a dish that Kevin suggests in his confessional would be hard to taste the truffle in. Stephanie tastes her radicchio component and it’s super bitter so she tries to mask it with a ton of butter. She’s still going to use it and hope the other components of her dish balance it out. As the chefs pack up to head to the festival, Gregory is wincing from his back pain. “This is our first elimination challenge so I just have to tell my body to do what I need it to do,” he says. Padma and Tom arrive with Gail Simmons, chefHere are the final dishes and what the judges thought:Kevin’s plate is very rustic—a browned meatball next to big slices of white truffle. Gail asks why he chose to fry the meatball instead of braising it and he says there’s plenty of fat elsewhere in the dish. The locals disagree saying the flavors are competing with the truffle for attention. Cristiano says the dish would have been better if he left off the meatball entirely.Squash & brown butter mezzaluna, porcini brodo, rosemary, braised radicchio & white truffle Stephanie’s delicate mezzaluna are beautiful and perfectly folded. The judges think she should have left out the radicchio altogether because, as Gail says, “the pasta was lovely.” “This is one of the few times where you don’t want balance, you want the truffle to shine through,” Gail adds.Gregory’s dish looks like a hearty bowl of ragu over creamy polenta with plenty of truffles shaved on top, which he is adding to the bowl very generously. Padma translates that one of the guest judges is not sure Gregory knows how much the truffles cost because he’s putting so much on each plate. Tom thinks the stew is great but the truffle didn’t shine through. Cristiano agrees, saying truffle flavor "isn’t there."Melissa’s dish, a bowl of brownish rice porridge, looks very homey but she’s layered the flavor of truffles throughout and accented with iconic Italian ingredients like salami. Tom seems very pleased, saying the congee acted like risotto which is such an iconic pairing for highlighting truffles. Cristiano says he would remove the salami, but otherwise it’s a really "intelligent" dish.Bryan doesn’t have his tweezers, but he’s got an aerated can of potatoes so he’s sticking to his avant-garde style even in Italy. “It has the right classic flavors… Bryan was coherent with Italian traditions,” Cristiano says. Gail says she got the purest truffle flavor from Bryan’s dish.“White truffle is tricky, it’s not just about making a dish and shaving truffles over it,” Tom says. The judge’s favorite dishes of the day were Bryan’s stew and Melissa’s congee. Gail says Bryan’s potatoes were the perfect vehicle for truffle. Melissa gets praise for meeting the challenge while cooking food she knows. “You have the courage to do the necessary thing a chef must do, which is be themselves,” Cristiano says before begging her to never cook salami again. The winner? Melissa! She and Bryan earn a spot in the next round of the finale. That means Kevin, Stephanie, and Gregory are on the bottom. Tom says Gregory pulled his knack for making “deep, dark stews” out at the wrong time since this challenge was about highlighting truffles above all else. He also made the critical error of cooking white truffles which, Cristiano says, added to the dish being unsuccessful. Kevin’s dish suffered the same fate. Gail says the polpette had so many flavors going on that it overwhelmed the truffle. Padma hails Stephanie’s courageousness for making “beautiful” pasta for Italians but thinks she should have left the radicchio out to focus on truffles. It’s a tough call for the judges because all of the bottom chefs made the same error. In the end, it’s Gregory; a shocking elimination because he’s been a front runner in this competition all season.There are now just four chefs in the running for Top Chef. Who will survive to the finale? Take a sneak peek at next week's episode below:
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