This is an archived article that was published on sltrib.com in 2014, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Utah chef and culinary instructor Katie Weinner redeemed herself on the the second episode of "Top Chef," earning a second-place team finish and a chance to cook next week at Boston's Fenway Park.
Surprisingly, Weinner's comeback dish was another salad — something that almost got her eliminated last week.
During Wednesday's Elimination Challenge, the contestants cooked for firefighters and police officers, a tribute to "Boston's Finest" some 18 months after the Boston Marathon bombings.
The contestants were divided into teams and told to create one cohesive dish. Weinner and Katsuji Tanabe, both of whom were in the bottom three last week, joined Mei Lin, last week's winner, on the red team.
Initially Lin wasn't pleased with her teammates, selected by a random knife draw. She even quarreled a bit with Tanabe over who would make the sauce. However, the team's dish — a sauéed halibut (by Lin) with pea coconut purée (by Tanabe) and a pickled rhubarb, cherry and grilled fennel slaw (by Weinner) — impressed judges.
Judge Padma Lakshmi even praised Weinner for showing "good technique" on the slaw.
Getting the boot was Joy Crump, from the yellow team. She cooked the veal chops poorly and should have gone with her gut feeling to debone the protein so it would cook more evenly. Instead, she listened to her teammates.
The remaining 12 contestants will now get a chance to cook a baseball-themed dish at the home field of Major League Baseball's Boston Red Sox and serve under the famed "Green Monster."
Weinner may get a little more air time during that Oct. 29 episode, as previews show her emotional and wiping away tears.
Season 12 of "Top Chef" airs Wednesday on Bravo-TV. Check local listings for times