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Top Chef, Top Drinks: Week 4
Inappropriate romances, hotel food, and cocktails from Cairo
This week, a local contestant finally showed the rest of the cast what she was worth as Tamesha aced … a baby-food challenge? Even for those of us without newborns on the brain like Tom and Padma, this episode had a lot to offer. Angelo, despite having a young son, declared himself to have the hots for Tamesha, with whom he partnered on the show's three-stage main challenge—creating breakfast, lunch, and dinner for Hilton hotels. We learned that Kenny's a widower, making him even more of an adorable lumberjack than he was before. To compliment the winning dish, the Columbia Room's Derek Brown mixed up a Suffering Bastard, a creation invented in a Cairo, Egypt, hotel. Its name is a perfect fit for Washington's heat wave.
1 ounce bourbon
1 ounce gin (Derek uses Plymouth gin)
½ ounce Velvet Falernum
¼ ounce simple syrum
Juice from 1 lime
Dash Angostura bitters
1½ ounces gingerale, or more to taste
1 orange slice
1 brandied cherry
Powdered sugar for garnish
In a cocktail shaker, combine the first six ingredients, and shake. Strain over crushed ice. Top with gingerale. Garnish with orange wheel, cherry, and mint. Dust with powdered sugar.
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