By Rachel Hergett EBS COLUMNIST
I’m a “Top Chef” fan. Each season, the show puts a whole bunch of chefs in a pressure cooker, asking them to create flawless dishes with very little time, often unfamiliar ingredients and unusual constraints. Some fumble, sure, that’s part of the reason watching is so entertaining. But most chefs rise to the challenge and produce mouthwatering food. It’s a testament to their skill and the level it takes to be a part of that cast.
Watching the show makes you wish you were invited to the table, to sit with the judges or attend one of the events catered by the cast. Last weekend’s Big Sky PBR gave me a taste of that dream, when chefs from Season 14 joined Mountain Provisions’ Chef Emily Hahn in Montana to cater to VIP guests. This time, though some are cooking with new ingredients, they have had ample time to conceptualize their dishes.
