Because we’re determined to stay on top of all things while the Bravo show is in our own backyard, we’re offering recaps of all episodes. Here’s the rundown on the finale, which took place in Aspen.
Local places highlighted in this episode: It’s the final challenge. The Chicago showdown has South Side natives Adrienne Cheatham — the perfectionist who keeps a notebook chronicling every negative thing the judges say about her cooking — squaring off against happy-go-lucky, everyone’s favorite, back from the “Top Chef” dead Joe Flamm. (He won Last Chance Kitchen to re-enter the competition).
For their final challenge, they had four courses to cook the best meal of their life. They did just that at the .
Local ingredients featured in this episode: Joe used Colorado-grown asparagus and mushrooms. At the table, Gail Simmons described his asparagus as being “magic.”
Local people highlighted in this episode: Adrienne chose Denver chef Carrie Baird (Bar Dough) as one of her two sous chefs. (Chris was the other.) She picked Carrie because she’s “creative and fun to work with.” Adrienne had Carrie made grits for her second course, even though Carrie had never made the dish before. She seemed to do alright; the judges said they wished there were more of them.
Memorable line: “This is insane. This is the best food we’ve ever had in a finale,” said head judge Tom Colicchio. This is especially noteworthy since he berated the chefs for the bad food they were making earlier in the season.
Your “Top Chef” Colorado season winner is: Joe Flamm! But the race was tight. The judges were seriously impressed by Adrienne’s southern soul menu, but Joe’s original take on Italian food was just a little bit better.
See our full coverage from this
