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• Takashi jokes that he is going to roast it, then grill it, then braise it. Just kidding, he says. He is making Aji Sashimi with sea urchin, heirloom tomato and daikon, apple salad.
• Art makes a pineapple upside down cake for Lady Gaga…whoops, that was last week- he is making a yellow tomato and avocado soup topped with chopped clam and prawn salad
• Clark makes beautiful oysters topped with watermelon and lemon relish
• Mark made a Lobster Salad with heirloom tomato, lemon and basil.
Patricia’s Mole notes that Brian Boitano speaks very thoughtfully about food- he knows what he’s talking about. Stone Cold Fox asks Brian how, as an athlete he got so into food. Brian responds that when he was training he could never eat what he wanted… now he has to skate to keep off the food he loves eating.
Between Sweet Cheeks Stone and Brian, the chef’s dishes receive the following feedback
• Kerry’s dish lacks acidity.
• Chris’s dish has a lot of amazing, different flavors
• Thierry’s geoduck is brine-y and the peppers and caviar make an odd combination
• Takashi’s dish is amazing, but the sauce makes it a little messy.
• Art’s soup has good crunch…which seems like an odd statement, for soup. But the presentation isn’t that great. Hey, at least it’s in the bowl and not on top of a pile of cake on the floor.
• Clark’s oyster was wonderful- the perfect combination
• Mark’s dish was beautiful. And Brian notes that the heirloom tomato make the perfect bed for the lobster or for Curtis.
Overall, Brian thought the dishes were great. He did think there were two clunkers. Kerry’s Hamachi and Thierry’s Geoduck.
He awards the following medals:
Bronze- Mark’s Maine Lobster Salad
Silver- Chris’s perfect Mackerel Bite
Gold- Takashi!!!! He wins $5,000 for Red Cross Japan and immunity from elimination.
Thierry said “Takashi, of course! We should have just given it to him and not wasted the 20 minutes.”
Onto the Elimination Challenge! In this Challenge, SCF says, “You will be bringing the kitchen to the diner.” The chefs will be grouped into 3 teams and each person on the team will be responsible for one dish. As team they will have 30 minutes to cook and present their dishes, table-side using a Teppanyaki, so, in theory, each chef has 10 minutes to cook and present.