'Top Chef Masters' finale redux

"Top Chef Masters" competitors might not be as cutthroat as those on the original "Top Chef," but the established chefs on the show certainly do convey an important message about food: It's so much more than competition, pleasure and artistry -- it's an integral part of what defines us as people.

As it did last year, the finale challenged the chefs to make three dishes based on their culinary history -- the first to represent their first food memory, the second to represent what inspired them to cook, and the last course to exemplify where they currently are in their careers.

Marcus Sameulsson stuck true to his roots, refusing to stray from his African/Scandinavian background even though he knew that some of the plates at the table might not be ready. Textural elements of his African hamachi dish had judges confused, but ultimately his luxurious foie gras flan catapulted him toward the title (and onto PETA'S most-wanted list).

Rick Moonen and Susur Lee illustrated their lives with equal passion and precision, but there were a few bumps for the two: Moonen made some undercooked pork belly and chewy gnocchi, while Lee prepared a pincushion of a tuna dish that had judges underwhelmed. Judge Jay Rayner even went as far as to question Moonen's dedication to sustainability because of his decision to use New Zealand venison. That being said, Lee had the dish that I'd most like to taste: lamb Thailandese, Chiang Mai sausage and green curry sauce with polenta.

One thing that did strike me as odd about the finale (aside from the Lee upset, that is) was that while Sameulsson was playing to support the UNICEF Tap Project, the contestants were drinking ever-so-controversial Fiji water. Viewers can look forward to more of that shameless product placement in next week's premiere of "Top Chef."

So how do you feel about the finale? Are you still liking the "Masters" series? And on a personal level, what are some dishes you make that embody your life story?

-- Krista Simmons
twitter.com/kristasimmons

Photo courtesy of Bravo TV

Comments

[dave]

Thanks Krista! I just saw that Virgin has mood-lit cabins ... $199 is pretty damn cheap! thanks for the tip. I may just head up during the film festival ... BTW: I just checked Susur's website -- it says something about "Chef Susur Lee's newest Toronto concept"?? Any idea what that's about?

[krista simmons]

Dave, it looks like Susur is within reach! I just got an email that Virgin America has a LAX Toronto promo for $199. If you go let me know what you think, and be sure to tell the kitchen ninja I said hi :-)

[dave]

Even though Marcus won, I think it was Susur who displayed true culinary genius. I think if you were to tally the cumulative scores (not just from the final episode), Susur would have more points than the other two. Regardless, I think Susur is in a class of his own ... if only I could scrounge up enough money to dine at one of his restaurants. I guess I better plan a trip to Toronto...

Also, Susur just made the show hilarious, albeit unintentionally!

[Jason]

Really love Top Chef Masters.

I still think Susur Lee should have won. His dishes were amazing and full of passion.

Not to say Samuelsson's weren't full of heart, but that African hamachi dish was beyond confusing and I think the judges let it slide because they just didn't get it.

In any case, congratulations to Samuellson, but I'd much rather have Lee's food.

[Aaron]

grilled cheese and tomato soup, its the dish that embodies my youth, it warms my soul and reminds me that its the simplier things in life that make all the difference.

[Lee]

love love love top chef masters - look forward to a season 3.