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June 24, 2010

'Top Chef,' episode two

school lunchFor those of you keeping tabs on Baltimore chef Timothy Dean on "Top Chef," The Sun's Sarah Kelber has the blow-by-blow on her Reality Check blog.

The Dean-related highlights:

Still no mention of Baltimore, home of Dean's Prime Steakhouse.

Dean earns quote-of-the-episode honors. He's reacting to a challenge that forces competitors to pair up to make sandwiches -- wearing aprons that have been sewn together,  leaving each chef with just one free hand.

"Who got high and came up with this idea?" Dean says in a clip played over and over in promos.

Dean's knife skills, which helped him shine early in the first episode, have his apron-mate worried, as Sarah writes on the blog.

"Every time I grab the knife, he's like, 'Tim, Tim, don't cut me, please don't cut me,'"  Dean says. "I'm like, 'I'm not going to cut you -- at least not yet!'"

Later in the episode, the contestants split into teams to make a healthful but inexpensive school lunch, which is eventually sampled by D.C. schoolkids. Tim's team works well together, Sarah writes.

"The judges stop by Alex, Tim, Kevin and Andrea's station, and they explain they've gone with a picnic theme, making healthier versions of coleslaw (with yogurt subbing for some of the mayo), barbecued chicken (no skin, and apple cider in the sauce instead of sugar), mac and cheese (whole wheat crust) and melon skewers with yogurt foam that looks like whipped cream," Sarah writes. "They love everything, but Tom says that Tim's mac and cheese is 'the weak link.'"

In the end, Dean lives to cook another day.

The school lunch produced by Dean's team. Bravo photo

Posted by Laura Vozzella at 2:41 PM | | Comments (1)


He should have broken out the truffle oil.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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