QC #2: Dishes had to be made using the sausage left over from the most recent Battle of the Sous Chefs.
GJ: Amelia Posada & Erika Nakamura (Lindy & Grundy owners)
Notables:
Neal: Ricotta Cavatelli w/ pork & duck sausage
Douglas: Duck breast w/ sweet corn, roasted daikon & ponzu
Lynn: Carbonara w/ arugula, leeks & mushrooms
Sue: Charred pork w/ cannellini beans & salsa verde
Bryan: Venison w/ granola & coffee
David: Pressed prawns w/ orecchiette, burrata & asparagus
Sang: Spicy pork larb w/ cabbage & Thai chilies- W ($15K)
EC #3: The dishes had to be made based on themes from "Days of Our Lives". The penalty for the bottom three from the third BotSC was a half-hr. off their prep/cooking time in the kitchen. The worst dish in each theme was automatically up for elimination.
MURDER:
Jennifer: Seared duck breast & citrus-chili duck sausage w/ fregola & celery salad
Odette: Mushroom & soft egg yolk-filled ravioli
Sang: Chicken liver, thigh & meatball w/ forbidden black rice & crispy chicken skin
SEX:
Franklin: Salmon w/ crab, yuzu & green apple, scallop w/ fennel & chilies & tuna w/ avocado
Neal: Scallop ceviche w/ Tai Snapper & yuzu kosho and uni & cauliflower egg w/ crème fraiche & caviar
Lynn: Bacon-wrapped duck breast w/ carrot puree, grapes & chocolate port sauce
GREED:
Bryan: Turbot w/ mussels, clams, crab broth & smoked potato
Sue: Alaskan Jumbo & Dungeness crab w/ caviar avocado, carrots & coconut-lime broth
Douglas: Salem sweet shrimp w/ DiMera bitter crab
W- Jennifer (Also on Top: Franklin & Sue)
L- Odette (she left w/ $10K)(Also on Bottom: Douglas & Lynn)
BotSC #4: They could only cook using the ingredients their Masters bought at Whole Foods Market.
Notables:
Drew: Maine lobster w/ Thai vinaigrette, mango & avocado
Lora: Honey butter-basted scallops w/ ginger carrot puree & vegetable bhaji
Ted: Eggplant w/ panch phoron, tomato gambal, fennel raita & eggplant frites
Jason: Pickled watermelon & jalapenos w/ grilled calamari & herb salad
Graeme: Seared scallop w/ seaweed oatmeal, Shiitakes & beer yeast emulsion
Vinson: Black garlic farfalle w/ pine nut cream, grilled shrimp & crispy kale
W- Drew
L- Graeme, Lora & Ted
Thursday, 8 August 2013
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