QC #3: Curry dishes w/ Goose Island beers.
GJ: Jason Bentley (KCRW music director)
Notables:
Franklin: Malaysian-curried mussels w/ okra & scallions (Sofie)
Jennifer: Harissa mussels w/ eggplant, chickpeas, chili papadam chips & Matilda beer broth
Douglas: Coconut water consommé w/ petrale sole & mango (Sofie)
Lynn: Vegetable curry w/ green apples & cashews (Sofie)
Sang: Thai yellow curry w/ Kaffir lime & chicken thighs (Sofie)- W ($20K)
Neal: Grilled chicken leg w/ basmati rice & coconut curry sauce (Sofie)
Bryan: Wood oven-roasted shrimp w/ peanut, coconut & orange cells (Sofie)
EC #4: The food for this had to be cooked for a global tasting held by James Oseland as part of a surprise engagement party for Curtis (his fiancée's Lindsay Price).
BT: Lynn, Bryan & Sang (because their sous chefs lost the previous Battle of the Sous Chefs)
RT: Douglas, David & Sue
GT: Franklin, Jennifer & Neal
MENUS:
BT:
1. Bay scallops w/ grapefruit & maple vinegar (Bryan)
2. Curried crab cakes w/ mango-ginger relish (Lynn)
3. Deconstructed Korean BBQ rare beef w/ Ssamjang vinaigrette-smoked salmon & black sesame (Sang)
4. Yellow corn cake w/ bourbon ice cream & Sorghum caramel
GT:
1. Lamb kafka w/ peanut coconut curry (Neal)
2. Lobster, lentil & coconut ravioli w/ macadamia & red curry (Jennifer)
3. Salmon w/ citrus, avocado, cucumber & pink sake guava coconut cocktail (Franklin)
4. Ricotta chocolate donuts (Franklin)
RT:
1. Korean BBQ surf & turf w/ steak & lobster
2. Curried crab beignet w/ cilantro aioli (Sue)
3. Shiitake umami broth (Douglas)
4. Chocolate cheesecake pops w/ peppermint whipped cream (David)
W- RT (each member received $5K for their charity & Sue's charity bank doubled)
L- Franklin
BotSC #5: In four separate battles, two sous chefs went head-to-head. The winners were eligible to win immunity, but the losers would NOT be able to assist their Masters at all in the next EC.
Chris: Chicken w/ a compound butter of pine nuts, chicken liver & sardines
Jason: Sardines & liver wrapped in chicken skin w/ plantain pine nut butter- W
Nick: Pork chop w/ chocolate tamarind BBQ sauce & Asian slaw
Jorel: Shiitake & bonito broth, grilled pork & chocolate tamarind sauce- W
Lora: Coffee-crusted beef carpaccio w/ tofu French Fry salad & sweet & sour tomatoes- W
Drew: Coffee-seared beef w/ agedashi tofu & veal stock sauce
Graeme: Snapper ceviche w/ crispy prosciutto & candied ginger- W
Ted: Snapper tartare w/ creme fraiche & warm snapper w/ ginger peanut oil
IMMUNITY- Jason
Thursday, 15 August 2013
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