The flavors—and interpersonal dynamics—got spicy on Top Chef this week as contestants flirted, and coordinated dishes for a farm-to-table meal. Kenny impressed the judges with curried eggplant, and Kelly took a risk in making a dessert with her extra time, though it paid off with the panel. To match their dishes, Columbia Room bartender Derek Brown whipped up a Brandy Cobbler. The recipe is simple:
-1.5 ounces brandy or cognac
-.5 ounce simple syrup
-dash of lemon juice
-crushed ice
-mint and seasonal fruit to garnish
Mix the liquid ingredients in the glass over crushed ice, top with more ice, and garnish with the mint and fruit. The resulting flavors balance with the heat in Kenny's curry, but would also make a nice, tangy complement to Kelly's strawberry-rhubarb crisp.
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