Top Chef ™
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Quickfire Challenge
The chefs first had 30 seconds to grab one ingredient from the Top Chef pantry. They were then split into groups of three. In honor of Toronto's nickname "The Six", referring to the number of municipalities that form the Greater Toronto Area, each team had 30 minutes to create a dish featuring six ingredients — the three ingredients chosen by the group members, and three ingredients selected by host Kristen Kish, head judge Tom Colicchio, and judge Gail Simmons. Kristen picked tomatoes, Gail picked chives, and Tom picked clams. The winning team received US$15,000.
How the Top Chef ™ competitors teamed up
What the Top Chef ™ contestants prepared
Culinary Learnings from this challenge
What is Nage?
Nage, pronounced "nahj," is a fragrant, aromatic broth used in French cuisine primarily for poaching seafood and vegetables. This delicate liquid is typically created by simmering wine, water, or fish stock with aromatic vegetables (onions, celery, fennel) and herbs. After cooking, the ingredients may be strained out, and the remaining liquid can be reduced and enriched with butter to create a "beurre monté" sauce.
The term 'nage' is also used to describe dishes cooked in this liquid—referred to as "à la nage"—resulting in light, flavorful preparations that highlight the natural taste of the main ingredient while infusing it with subtle complexity.
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