"Top Chef All Stars" Season 8, Finale: Ladies and gentlemen, the cigarette and blindfold goes to......

We are down to the proverbial wire with our final two standing tall. Mike Isabella and Richard Blais engage in a quick recap of Antonia Lofaso’s demise. Mike played to every advantage the game gave him. He wanted her to pack her knives and go because as already admitted, he wants to go head to head with Richard. Mr. Blais on the other hand, hoped Mike would be gone. Interesting dynamic here. Lightheartedly, they each wish the other falls off a cliff. Padma and Tom show up to give the cheftestants the ultimate challenge. Create the restaurant of your dreams. The criteria for the final task - a four course menu.

Later in the day, the two finalists chat briefly about who won what and who is the favorite. Richard doesn’t see himself as the frontrunner, regardless of his eight wins to Mike’s four. As Fabio has said in his own writings, “Richard is worry.” Don’t fret Rich, you will never hear those six ominous words, “Please pack your knives and go.” Mikey continues to mess with his opponent’s head, happy to keep him off balance. There is a method to his haughtiness. Mike is determined that second place is akin to first loser and he’s not one to settle.

Back in the kitchen, the remaining cast members are given the job of creating a quick ceviche dish whereby Richard and Mike will choose their sous chefs by way of a blind taste test. ZING!!!! Pass out the blindfolds. 

Richard gets Spike, Angelo and Antonia. Mike lands Tiffani, Jamie and Carla. The teams get one hour to plan, five hours to cook and a lifetime to regret. Mike heads the Italian route. Richard gives his horses their heads, but Mike doesn’t want to allow his ponies to run free. Is this a level of confidence for Richard or “worry?” Is Mike’s Bravodo bravado going to come back to bite him? Once again, Jennifer is left out in the cold. That has to hurt.

This challenge is clearly the ultimate in Top Chef history. Restaurant wars meets create your quintessential menu. Mike is confidant his way of setting up the cooking stations smacks of smart. After all he has a stronger pre Top Chef pedigree than his opponent. Richard is equally focused, but his concerns rise to the top once again, sans a meltdown.

Tom arrives to interfere chat and taps into the pressure cooker that is the two finalists. Mike with his infinite cockiness blows off any “worry” and Richard, the consummate “Oh crap this could fall apart,” guy holds his own. Tom recognizes the true test is not just the food, but being a boss. Organization is key.

At Richard’s “Tongue & Cheek,” we are joined by Top Chef judges, Hubert Keller (who will join the final panel), Lidia Bastianich, Alfred Portale and Bill Terlato, all masters in their own right.

Not all Richard’s appetizer platings of Amuse Bouche (Oysters with crème fraiche pearls and salsa verde) are perfect in his eyes. Knowing Spike is the crafty sort, he sends him into the dining room for feedback. Spike returns with stories that the judges were so gleefully overcome they fainted. Ok, ok, just assurances of accolades. Next up is raw hamachi with fried veal sweetbreads, garlic mayonnaise and pickled celery. Lidia finds the flavors harmonious. Bill enjoys the textures. Tre and Tiffany can only say, Yummmmmm.

Mike plans to showcase 100% Isabella via “Restaurant Iz” and with no surprise, he’s feeling on top of the world. Gail introduces him to his judges, Art Smith, Tom Colicchio and Curtis Stone, the new host of Top Chef Masters. The opening dish consists of American style with a twist of Italian flavors. A salad of spiced beets with mozzarella, truffle and chocolate vinaigrette is delivered. The judges enjoy the dish very much, particularly his adventurous use of chocolate. However, as head chef, the smears on his jacket were not cool. Oh well, that’s life in the kitchen. Halibut with kumquat marmalade, cauliflower puree and pancetta crumbs follow. All the judges are enamored. Tom’s only complaint is how long it took to get the second dish out to the table.

Richard delivers his next dish, pork belly, black cod cutlet, bone marrow, beets with brussels sprouts and kumquat. So far it’s a winning recipe. Next to arrive is a short rib of beef, mushrooms, red cabbage marmalade and celery root horseradish puree. Alfred isn’t impressed with the creativity. He still gives the dish an A for taste. The Top Chef wannabe’s final presentation, cornbread with foie gras ice cream and whipped mango hits the tables. The kitchen via CIA Spike receives mixed reviews. Before the next set of judges taste dessert, the staff tweaks the recipe and cross their fingers.

We next pick up with Mike’s secret “Tom is gonna love this dish.” If Mike is nothing else, he’s great at strategizing, proving it over and over again throughout the season. A braised pork shoulder with pepperoni sauce, roasted cabbage and turnips is delivered. Both Tom and Curtis love it. This is followed with rosemary caramel custard and pine nuts with citrus, celery and apple. Tom is less than impressed. Art enjoys the flavor, but not the texture. Rut roh.

Now all the judges switch restaurants and the second seating begins. During the break, the sous chefs toss flowers and sugar plums at the two finalists. No surprise there. Each is a great chef and leader. This episode is really beginning to feel like a love fest. I hope I can survive it. Once again, the judges continue to be impressed with Mike. Tom plays king of cuisine with his astute opinions. Richard makes an equally good showing and as the fab four judges head back to the rock’em sock’em table, Mike tells Richard, whatever happens, Mike cooked his heart out. Then he tosses a dig as only he can, “I’m sure it will be splitting hairs.” For all his Mr. Big routine, his voice gives him away. Mike “worry.” Richard “worry,” too. If neither needed their fingers, both might have bitten them down to their wrists by now.

Gail tells Mike his food was understated and almost feminine, in a good way. Tom gives a light slap to his dessert, but continues to drool. He also applauds Richard for his first dish, strong flavors to be savored. Padma loved Rich’s black cod dish. The beef dish is passable in Tom’s eyes.

The question we are all expect comes up. What makes you worthy of being Top Chef? Mike hits the judges with his homage to his wife as a major factor to his personal culinary aspirations. He’s grown and pushed himself as a chef and believes he’s proved himself. Richard answers that he’s learned it’s all about cooking for his audience, whimsy being one of his major components. Breaking out in whimsy isn’t something I’d expect from Rich. Up until now I would more envision Disney’s Haunted Mansion. Still he has learned this season to understand the pleasure principle, although I hope he didn’t really mean to reference Sigmund Freud directly.  

The men head back stage and Mike admits he’s going to feel like a chit chef if he loses. What is interesting is Mike feels he has given up a lot to be here, including job, honeymoon, etc. I half expect to see him playing Oliver in the next local community play. Each and every chef walked away from jobs, relationships and what not; all for the opportunity to prove they could make the cut, take the title and be rewarded with $200K. This calculated risk remained each and every cheftestant’s choice, so please don’t whine. As they quietly wait, their families enter the scene. Sweet moments. Richard wishes to see his wife, but she is mega pregnant and more than likely completely exhausted. He’s happy to have his Uncle Scott in his family corner. Mike’s wife, mom and sister are there to support him. Although both chefs seem happy to have a cheering section, neither can ignore the storms brewing within. 

Once again, the judges’ table is filled with viewer enticements to ride along on the next segment of Top Chef, coming to your TV soon. Oh so good. The best I ever had, etc. I can’t help but wonder what is going to happen if they actually run out of worthy contestants? Next up….. Top Chefs International? By the way, no mention of how the restaurants were run is brought into the discussion. Nor did the episode highlight the importance of the front of house staff beyond one of Mike’s dishes taking too long to present. So much for the ultimate challenge alluded to earlier in the episode. Was this merely a ruse? Meanwhile, the judges bat the dishes about like a fish trying to escape from a rowboat. They bring the two men into the do or die room, a guillotine sitting silently in the background.

After the final break, we are treated to the standard Tom lecture of you both deserve the trophy. Meanwhile the audience is chomping at the bit. Who the hell won, dammit? With the entire cast present, holding their collective breaths, the announcement is made.

Congratulations RICHARD, you are Top Chef! You are also an All Star! Ok, I added that in. Rich takes in the moment with tears and appreciation. For all the over the top worrying and wide-eyed expressions of what the hell am I doing?, Richie pulls it off. Mike looks like he was hit by an 18 wheeler. Losing is going to cost his family financially it seems, but it was a risk well worth taking. As Mike himself said, he battled it out for 32 challenges and got down to the finals. Pat yourself on the back.  Oh crikey…. then he opens his mouth and spews, “It’s the finale and I competed with the number one seed who was considered to be the best chef to never win a competition and I feel like I beat him. I just didn’t get the prize.”

Pardon me Mike, but you didn’t win your season either and I highly doubt you will end up pan handling in some subway station. Still, I must argue they are both winners…. to varying degrees. The difference lies in Mike’s portrayed arrogance v Rich’s portrayed class (with a dash of neuroticism.) Very well done Mr. Blais. Congratulations. Will you ever, if given the opportunity in a Top Chef Master’s challenge, risk those six words again? Let me know after you get back from Barbados. 

As for Chef Fabio, Richard need “worry” no more.