I totally forgot about this show and am so happy that it is a Top Chef recap night! It will be a welcome change after RHONY I’m sure. And I haven’t even watched that yet since I am doing setups. And we are going to Parma, Italy! I need to make a cheese plate! Also, I forget how many people are in the finale. I think three right? Then it goes down to two? So there will be one or two more episodes. Right? Hopefully enough to fill the RHONY gap. Though now that I have see the episode and the previews for the rest of RHONY season, I am thankful for the hiatus.
Oh Parma is also famous for it’s ham. I have lots of ham. Maybe I will get some new recipes. I haven’t been particularly inspired to cook lately. So I have been eating a lot of my favorite Trader Joe’s crackers with cream cheese or goat cheese and cherry tomatoes from my garden a thin slice of onion and some crispy jamon or prosciutto on top. It’s delicious.
The Elimination Challenge
Apparently, we are done with the quickfire challenges. We are not even in Parma yet and they are already getting instructions for the elimination challenge. They will make two dishes, a primi and a secondi using parmigiano reggiano and prosciutto di Parma. The primi is an appetizer and they are to make either a rice dish or a pasta dish. The secondi is an entree and they want a meat or fish dish. Their guests will all be highly acclaimed Italian chefs and the restaurant is a Michelin star restaurant. Allegedly. I checked the Michelin restaurant guide for restaurants in Parma. There were nine. This restaurant was not listed.
Click Here For More Top Chef Recaps!
The next morning in Parma they meet up with a tour guide, Chef Lorenzo one of the youngest chefs ever to win a Michelin star. He is going show them around town. First stop, a cheese factory! The cheese looks amazing. It has aged for 15 years and is all crystallized like the best cheese are, in my opinion. The chefs get a HUGE wheel of cheese for their dishes.
The Ham Game
Next, we are off to get some prosciutto di Parma! Everyone is basically in PPE to tour the miles of hanging hams. The Italians warn that prosciutto should never be cooked. I hope the prosciutto police don’t show up at my house. I like it crisped up like bacon and I am just fine with the blasphemy. They get a whole leg of prosciutto.
Click Here For More Top Chef Recaps!
Next, it is off to shop for ingredients. They have 90 minutes and 300€. Stephanie peels off from the group right away. She is doing a dish that celebrates the vegetables of the region. This is risky because this is a town about ham and cheese. AKA my kind of town. But she thinks her vegetable forward dish will make her stand out. I predict she will either win or go home on this dish. There is no in between. Kevin gets Borlotti beans that are apparently like kidney beans only much lighter in color. His primi is going to be pasta and beans.
Antica Corte Pallavicina
Ah! I found the restaurant, Antica Corte Pallavicina and it does have a star. I don’t know why it wasn’t on the Parma list. Here is what the site says about this place, “This property, which resembles a castle, was built as a customs house on the River Po in the 14C. It is now a temple to culatello, with an impressive cellar where these famous hams are seasoned. In addition to the culatello, almost all the produce is grown or raised on the property. The menu pays tribute to the culinary traditions of this river region, including pasta and poultry. The Hosteria del Maiale serves more rustic fare, with a focus on pork products – the house specialty.”
Click Here For More Top Chef Recaps!
It’s really an amazingly beautiful place! It’s nighttime and the head chef takes them down into the cellar where are are miles and miles it seems of hanging hams. It has sort of a creepy feel which prompts Melissa to wonder if this is the part of the competition where they get ax murdered. The hams often have names of the famous chefs across the world they are aging them for. Then they enter a room with candelabras and a charcuterie table of sorts. Bring it to my mouf! Kevin is having an out of body experience with the ham. Melissa doesn’t quite get it but I do. We love us some pork in the ATL.
The group moves on to the dinner table where the chef prepares their tasting menu. The first course is eel. That’s a hard pass for me. Or not. It looks delicious. But is river eel safe to eat? Wait! They didn’t give us nearly enough of the food porn! Why are we wasting airtime of reminiscing about the season instead of hearing about all of these dishes? I’m so disappointed. Oh and Bryan and Melissa are the top two left in fan favorites. I was so rooting for Eric. I guess I’ll vote for Melissa now.
Click Here For More Top Chef Recaps!
The chefs pair up for rooms at Antica Corte Pallavicina with breakfast brought to their rooms. #LifeGoals Wow, the rooms are cheap there! 160€ for a standard small room up to 310€ for a suite! It appears that there are only 11 rooms available to book. Compared to Paris, that is a bargain. Sorry, I got lost in their website click here to see why. Is it just me or do they seem to only be open during the late fall and early winter months? I love experiencing this with Stephanie. And, I totally get the overwhelming joy of visiting a beautiful country. I hope I am able to do it again in the future.
It’s Do Or Die Time!
The challenge is ON! They only have three hours in the kitchen to prep and cook two dishes. Wow. Ah this is the final challenge before the finale so someone is going to be devastated. And so will I. I love all four of them. Stephanie’s primi dish is a prosciutto ragu with fresh fettuccine. The second dish braised cabbage with prosciutto. Where is her cheese? And SHE IS COOKING HER prosciutto! She is going home. Oh she is keeping the cabbage quarters intact an placing the prosciutto and cheese in between the leaves. I’m feeling better about it now. But cooking prosciutto (no matter delicious it is cooked) is a cardinal sin. It’s something you must do in the privacy of your own home and never speak of. Like masturbating. Or using A1 sauce on steak.
Click Here For More Top Chef Recaps!
Bryan is making a pasta dish with chitarra pasta. Because, he’s fancy. He’s really focusing on the cheese and making sort of an Italian fondue called Fonduta. For his secondi he is making bass in broth with prosciutto. Sounds like a winner to me. Melissa’s primi is Anolini in brudo and her secondi is scallops with prosciutto xo sauce. Xo sauces is a very spicy Chinese sauce that sounds delicious. But, we’re in Italy. Yeah. I dunno either. Kevin is making Pasta e Fagioli a pasta and bean dish for his primi that uses the Parmesan two ways. For his secondi he is making pork roast with apples and prosciutto. Sound good to me. I think a female chef is going home. Probably Steph. 🙁 But Melissa just totally fucked up her brodo and has to start over. Is there time for that?
I’m Nervous And I’m Not Even On The Show!
I want this season to be a four way tie! Kevin is getting a very cocky edit. Stephanie is getting an edit that says “I’ve come father than I hoped for already.” Hmmm Melissa was able to clarify her broth on the second attempt and is pleased with her dish. YAY! There are sixteen Michelin stars at the table two diners have three stars each. I’d be pooping my pants like Sonja (or was it Ramona) in the bar in Newport. Also it looks like the two females are going head to head and then the two males. Why can’t everyone just do their two dishes at once instead? I do not care for this format.
Click Here For More Top Chef Recaps!
First up, it is Steph and Melissa. Stephanie’s primi is much more delicious than they made it sound previously. Melissa’s Anolini in Brodo looks delicate and amazing. They loved Melissa’s dish. They also liked Steph’s first dish and there was not call to the prosciutto police about the cook. At least not that was saw on camera. Perhaps they will arrive at the judges table. Side
Things Take An Awkward Turn…
Next we have Bryan and Kevin’s primi dishes. Kevin’s table service of the grated Parmesan on his dish is VERY awkward. He could totally go home for this. WOW! Voltaggio is going DOWN HARD. Tom said he probably made the best pasta so far, but it was not the best way to showcase the Parmesan. A female Italian chef didn’t like it. A male chef said, the dish was “devoid of any love or passion.” DAYUM! They liked Kevin’s dish for the most part. But the table side addition of the Parmesan was unnecessary. Bryan, you in danger, girl! Sidenote two full glasses of Merlot have hit the rug during this recap. Both were Banjo’s fault. I replace this rug with one just like it about twice a year. So it is really the loss of Merlot in a pandemic that is concerning. 🙂
Click Here For More Top Chef Recaps!
It’s time for the girls to present their secondi. Melissa looks very…sparse. But perhaps that is expected in Europe at this level of cooking. Steph’s dish is more rustic looking and bigger. AND IT HAS COOKED PROSCIUTTO! HOLY SHIT! One of the judges is Enrico Bartolini! He has EIGHT Michelin Stars across five restaurants and the most Michelin stars in all of Italy. AND HE LOVED MELISSA’S DISH! You go girl! Another chef LOVED Steph’s cabbage dish. Saying it was the best dish so far! YES! Everyone loved it! A guy is definitely going home. This is so exciting!
The Guys Present Their Secondi’s And They Are Both In Trouble
First up is Bryan’s bass dish with a pumpkin seed pesto and prosciutto. Kevin’s dish is roasted pork with heirloom apples and 36 month prosciutto. Kevin loves pork on pork. And so does Gail. However, Tom and an Italian diner feel like the prosciutto is not the star of the dish. It seems like an afterthought. Another diner/chef says the pork is tough another judge says, “It’s not so good.” If Kevin goes home on a pork dish, that will KILL HIM. And that is looking highly probable.
Click Here For More Top Chef Recaps!
Padma liked Bryan’s dish much better. But an Italian chef said his dish had no soul. OUCH. A female chef says the pesto didn’t go with the dish. Another Italian chef agreed about the pesto. Tom said that Bryan’s dish was just okay but not worthy of the finale. OUCH again. Behind the scenes, Kevin says it’s going to be hard to get this far and not cook at the finale. Foreshadowing? Bryan sort of smirks. It’s going to be kind of fun to see the two guys on the bottom who seem to think they have the whole thing won.
The Judges’ Table
This is so exciting! I love this show! When Padma says the top two chefs were Melissa and Stephanie, Steph gets all choked up. Aw, I really want her to win now. I was slow to warm to her but I love how much she appreciates traveling and does her own thing. Kevin and Bryan look like they want to crawl in a hole and die. Stephanie is so like….I’m just happy to be included in this group of fine chefs. I love her. Melissa gets her third win in a row. And I am okay with that.
Click Here For More Top Chef Recaps!
Now for the bad news. Shit! Kevin is talking his way into elimination. Bryan at least kept his mouth shut and didn’t do any more damage. I think Kevin is done. But as the judges talk it could be either one of them. This is so dramatic! Kevin seems to know he is going. I hope the finale is two parts. I am not ready for this to be over. Kevin gets the most brutal cut of the season. You did good homeboy. Maybe one day I will make it to one of your restaurants if there ever comes a time I feel safe leaving the house. You did the ATL proud.
Sadly, next week is the finale. They have to make the best four course meals of their lives. And of course some chefs are coming back to help them. I am kind of rooting for Steph now. It looks like she has Kevin on her team.
This was such a great episode!!! I’m bummed that Kevin went home but I feel like he kind of sealed his own fate when he said he really liked his dishes and disagreed with the judges. I wonder if he and Bryan are close and he wants Bryan to have a shot at the win? He seems like a nice guy that might do something like that.
Beets – I thought the same thing about Kevin with Bryan. He seemed as affected by the soulless comment the judges made about Bryan’s dish. By no means do I think Kevin was thrilled to be on the bottom, but it seemed his demeanor changed after that comment. His body language seemed to change. Then when he spoke he was sort of indignant. Not a great competitive move, but a move that shows character in a great human. IMO
I am so sad for Kevin, Why do I feel he threw himself under the bus.
Great episode….Great Recap….I so what a female to win and I also want to visit Antica Corte Pallavicina.
Thanks for the link. TT
I love crispy prosciutto.
l don’t want this season to end. I want to spend more time with the chefs in Italy.
I also want to go and sign up for a cooking course at Antica Corte Pallavicina but not on my own.
Hi Tamara, love your website.
I have a comment/question i believe only you can help me with.
I have been trying for the longest time to get the name of the song from the club/dance at the end of Below Deck Season 6 episode 16.
I have used numerous music apps, with no luck.
The song totally captured the essence of the crew and the season.
It is my all time favorite.
Any information on how to get the name of the song , i would really appreciate it.
Thank again.
My best,
Kimberly
I am not a music person, Kimberly. But I am sure someone here can help you out.
Unless it was specifically composed for the show it’s probably from a bravo music library as that’s what us good ol tv makers usually are budgeted/allowed to use, I’ll try to do some research.
Kimberly- if you go to the search window and put any at least 5-7 words from the lyrics of the song you like it will show you all the songs with those lyriics%. Every time I’ve used it I’ve even successful, good luck and let’s us know if you figure it out:
I had to read this before I watched. It was that or fast forward to see who went home. Until a few years ago, I NEVER EVEN ONCE skipped ahead to the end of a book. Or peeked at Santa presents in the upper closet. Then the anxiety morphed into a new type and I feel like I will puke and my heartbeat pounds. And I love and respect all of these chefs. What is odd to me is that Voltaggio, perhaps more than any other chefs, cooks so much with his heart and soul (to the detriment of challenges) and here he is IN ITALY.
One more thing, Gregory’s back injury was much more serious and painful than shown. (Surprise not.) He was getting medical treatment. So I ask again — WHY IN HELL did production make him carry his hot and heavy dish to the serving area last episode? Why did ANY OF THE CHEFS have to do that? THAT IS EXACTLY all it takes to mess up your body (and career) forever. There are carts and Zambonis for just such occasions.
Speaking of back injuries, this not Top Chef related but I mentioned I had a second back surgery
Kyphoplasty) on May 27th. Today I had another MRI for a possible third compression fracture. I speechless and can’t believe this is happening again.ill update you all when I get the results. Fingers crossed.🤞
BTW: Eel is DELICIOUS! Tastes like chicken — only better. More umami. Tender. To my surprise, I like sea eel better than river eel. If you just want to try a bit, most sushi restaurants serve it, most often grilled with a semi-sweetish sesame glaze. Some have it stewed or grillEd with vegs in a bowl.
Instead of crisping expensive prosciutto, one of the best deals at Trader Joe’s is the pancetta bits. I think they are $3.99 for 4oz. — about half the price of the sliced slabs of pancetta. Already diced, it’s a steal. (Delicious slowly crisped in olive oil with fresh garlic, then add sliced Brussel sprouts. Top with — SHAVED Parmigiano-Reggiano, or the TJ shaved mixed Italian cheeses, only $2.99.) I should work at Trader Joe’s.
Someone who gets my love of pork(and is rich) sent me a Jamon from La Tienda I scarfed it up so fast and then went to buy some more. IT IS REALLY EXPENSIVE! LIKE REALLY REALLY expensive! But it was also like crack, and I was into the Merlot and just went for it and bought more. Because it is so good. Then, same said friend sent me THE PORK CHOPS (again) that I may have drunkenly begged for AN A HUGE HUGE HUGE amount of prosciutto. I divided it up and froze it in small amounts and I am plowing through that stuff like crazy.
Whenever I see anything about an “embarrassment” of pork, I think of Vincent Vega (Pulp Fiction), “But bacon tastes gooood. Pork chops taste goooood.”
That is one of my Xmas side dishes… Deliziosa !!
Seeing this beautiful episode made my week! I would absolutely love to see that cheese factory. Beautiful! I have loved this season and am going to be sad when it’s over. Such a great escape during these times. What a blessing that they were able to finish the season in Italy before covid really took over. Side note – Melissa and Bryan final 2 for fan favorite? What happened to my boy Eric??
I know. I was sad too. I wanted Eric or Gregory to win fan favorite. I need to go vote for Melissa because I have a (mostly) straight girl crush on her. She’s just so hot!
I’m glad you said that about Melissa, because damn she’s hot. I’m still kind of pulling for Stephanie because she was the underdog everyone thought would fail.
Tamara- I agree about a Melissa, I find her very attractive. She is naturally gorgeous but her inner grace , strength and being so gratefully humble is so appealing.
I’m in it for Melissa! I am also glad Stephanie is in the final; she is so delighted to be there! I think Melissa for the win, then Brian . But Stephanie is surprising me these last couple of episodes. She is in the zone.
Eric fell off after the first round. I cast all my votes for him in the first round. In the second and final round, I cast all of my votes for Voltaggio because I think Melissa will win the $250k. Stephanie got her prize — her FIRST trip to Italy. It was fun to see her enjoy it so much
It made me sad that they thought Voltaggio’s had no soul. Watching him in the kitchen showed differently, too bad it was lost in translation.
One thing that struck me about these four chefs is how WE have been able to see so much of their personal and professional journeys. We’ve seen Bryan lose to his brother Michael. We’ve learned about Kevin’s life-or-death health battle. Melissa struggled with confidence and family issues in her regular season; we have seen her confidence soar and just saw the reconciliation with her father. 💕
But I think Stephanie has had the most dramatic transformation this season. I did not expect her to make it to the finals. I’ve not tasted her food — it was based on HER lack of confidence. Seeing her confidence bloom has been a joy. I think her brother might be with her, urging her on, restoring her faith. Seeing how a lack of confidence leads to others seeing you as “less than” was a good lesson for me. As I prepare to get a job for the first time in 10 years.
This was such a great episode but NEXT WEEK… WOW! Looks like Lee Anne is trying to push Melissa like she did Malarkey and Kevin. Bryan and Kevin are perfect partners. (Voltaggio got his wish to be in the final with Kevin, but in a different way.) I hope Stephanie absorbs some of Malarkey’s confidence.
The Italy episodes are made so much better by Stephanie’s wonder. It literally makes me cry happy tears and I miss that feeling. A lot of people think I am crazy or brave for traveling alone. Others wonder how I have panic attacks going to the grocery store or just being at home alone in a pandemic, yet I can get on a plane and fly to Romania by myself because I saw a painting in Paris by a Romanian artist and wanted to see more. I know it is weird. But I’ve been flying and traveling since I was six and it is for the most part very comforting. I did have a major anxiety attack on my last trip to Paris because I got a bit too daring and made a bad choices about how to get to the city and where I stayed. But once I got home to the K+K AKA the best hotel in Paris, I was with my people. Apparently, I am quite memorable lol. These people that work there remember me even though it has been years since my last visit and treat me like a queen. Especially the snotty French guy at the front desk who was my NYE date one year. Let me tell you, he is SO MUCH FUN and SO KIND in the gay bars and we had quite the hilarious adventure trying to get my fat drunk ass home at three or four am. And on days that I don’t leave my room (sometimes I just like to watch TV and look out from my balconey) they call and check on me and send me snacks and drinks. I love that hotel.
I can’t wait to get back to Paris! May 2021 for the Formula 1 in Nice for Monte Carlo!
YAY how are you getting to Nice?
I just love my hotel there. It ain’t cheap but they keep an eye on me and if I got axe murdered they would probably shut down the whole hotel to go look for me. At least that is how they make me feel. There is a tiny little bar down there that is often empty. They give me snacks for my room (they are not supposed to do that, lol) and just generally make me feel like I am with friends. And sometimes I go out with the employees and they take me to the local places.
Yes, you could see Brian’s face fall with the judges feedback. Rather harsh. Kevin was offended for him.
I’m here daily and have been a long time reader of Tamara’s site. I don’t comment all that often. Nanette, I really love reading your comments. You have beautiful insight and are generous enough to share it. Your talk about confidence and your lesson learned really hit me today. I needed to hear it. I wish you the best of luck on your career path. I wanted to say thank you to you. And thank you Tamara!
I believe we don’t think Stephanie is a great chef because she is so negative about herself. Just like Eyeore comes across sad, but at times he is very happy in Winnie the Pooh cartoons. We don’t see it because he reflects sadness. Stephanie reflects not good enough, but she has been my favorite since episode 1. If she came across with confidence then we would be confident for her. Obviously her food is good. Yes, she has really, really bad lows, but don’t we all? My 14 year old ate my burnt chocolate chip cookies last night, and I mean burnt. God love him for telling me it was ok, and still ate them. lol If I remember correctly, she wasn’t sent home for bad food. She was sent home because her partner had immunity (his dish sucked) and she didn’t. She didn’t leave for bad food.
I totally agree about Steph. Her talking heads and side remarks are really funny sometimes. She doesn’t take herself real serious and can be self deprecating. I liked Kevin at first but I started to feel like his talking heads were a lecture. Toward the end it was very annoying to me. Any of these 3 winning will be fine with me.
Same. I will be so happy for whoever wins. And so sad for the other too getting so close. But a little piece of me is rooting for Stephanie.
Even the ones who don’t win have MARVELOUS things to remember. Hunting for white truffles with those cute dogs. Visiting the cheese maker and the prosciutto place in PARMA, ITALY. Cooking for 16 Michelin-starred chefs. Next week may hold new wonders. Stephanie is getting the best trip for her first trip to Italy.
Speaking of Italy. I LOVE Italian and Italian-American men, of ALL AGES. From little boys to old grandpas. Love them. In my “unofficial International survey,” Italians come out on top. (Maybe Denise Richards’ husband is Italian.)
I felt that way about Kevin too. He has overcome so much, but he got very cocky in his talking head and a little condescending to some of his competitors at times.
I thought it was just me because I really wanted one of my other faves to win. But it seems others, possibly including the judges, felt the same way.
I DO BELIEVE that Kevin will be humble enough to follow Voltaggio’s lead next week. Unlike Lee Anne. Melissa put it so charmingly in the previews, “Lee Anne definitely has an opinion.” That’s about as harsh as I’ve seen it from Melissa. She has REAL class.
I would like to se Stephanie or Bryan win, but we know it will be Melissa. They obviously decided that several weeks ago. No need to really watch the rest of the finale.
I was scared! That was too close for my boy!!
TT, we get out cheese in the big wheel and our Proscuitto Di Parma!
When things go back to normal, you can have a Voltaggio Party! MAYBE to celebrate his win! Belatedly.
If he doesn’t take the big prize, I hope he wins Fan Favorite. Stephanie may have picked up some dark horse votes in the Fan Favorite Contest. I wish Bryan and Melissa would tie and Stephanie would win Fan Favorite. That would be perfect.
I’ve been loving this season! I wish all these four could win.
Just a couple comments ..
My husband is Italian American and Always adds Parmesan cheese to any pasta dish. Even before he tastes it. It’s like a thing for his family and common (I think?) for Italian Americans.
Even though he continues to do it, he told me that when he was studying in Italy they told him that was an insult… it’s as if the dish is not tasty on its own. So when I saw Kevin adding the Parmesan I kind of knew that couldn’t be good for him.
Bryan- I was a little disappointed. He didn’t seem to embrace (his Own?) culture. I think his techniques are obviously modern but also very French? …. which has always rivaled the Italian. Italian is rustic and real and old school.
And after being in Italy for as long as they have… sitting down being served a wonderful meal… Bryan says ‘Gracias’. Yikes.
I would like to defend Bryan here. I took French in HS and College and and eleventy billion miles from fluent even though I got passing grades. I’ve never taken Spanish but have had tons of conferences with Mexican parents through an interpreter, Suddenly, I find myself in Paris saying Si an using a few Arabic words Iearned when I was six. IT JUST HAPPENS. You try to speak the language and Arabid, French, Spanish may come out. It’s weird when you are not fluent. Your brain just sort of picks the word,
I agree TT! When Bryan said Gracias, my first thought was – he is tired!
I speak a tiny bit of Italian, studied just enough French to be confuse me, but I can actually converse (slowly) in Spanish. But when I’m tired and jetlagged, Lord only knows what is coming out of my mouth. It’s a mixture of all 3 with a touch of German sometimes, for flavor. Also, I bet Bryan speaks some Spanish at his restaurant in his kitchens.
When I first started speaking Spanish it was with a French accent for at least 2/3 months.
Also one of two regrets in my life was when one of my female drinking buddies IN PARIS wanted me to be her kid’homeschol teacher. BIG MISTAKE. HUGE!
That was some harsh feedback from the judges about Bryan’s dish both at the dining table and judges’ table. But it’s not unexpected. All season Bryan has been making pretty food and quickfire dishes that did not highlight the required ingredient. His food is appealing and restrained, just like he is. If he has passion, it is buttoned up. He says that he wants to put a modern twist on his dishes. But look what happened, he aerated the parm and it fell flat. That was a gimmick and it almost got him eliminated. Kevin’s face as he was eating the prosciutto (it took me 5 times to type that word correctly) was hilarious. He was in heaven. Kevin cooks for himself more than for others. He needs to keep in mind his eating audience. And they’re not Americans who wants a supersized blob of grated cheese on their secondi. Melissa is creative and artistic and bold and humble and talented. Stephanie is relatable and is cooking great food. She has had some big fails this season but is making her presence known. She seems to excel when the challenge is narrowly defined and not when she has to conceptualize a meal without boundaries. Looking forward to the finale and seeing Melissa take the win.
Thank you for that recap TT and the link to the website-totally got lost again in that beautiful country and the food. I’ll never be able to go there but that half hour of perusing the website was a great escape.
I found it interesting how the Italian judges did not hold back their criticism of the dishes’ flaws, while the American judges kept trying to soften the blow. It felt like coddling to me. I am biased, as I felt Kevin was arrogant and I just feel irritated by Voltaggio for no reason, really. Anyway, wouldn’t it be great if the chefs could just accept the feedback, however harsh, and appreciate it, as opposed to acting indignant?