Critics comments: sensual, “this is the make-up sex,” went a little too far, sexy and “apology accepted.”
COURSE THREE: Thank you
There are some problems. Kerry’s mustard greens are too bitter, so he uses the hand blender on them to give them an attitude adjustment. Chris has cold plates, so he and Manny are blasting them one by one in the oven.
Chris is a “Gut Man” thanks to his grandmother. He has made Trippa Napolitana.
Chris’s Thank you
Critics comments: wow, extraordinary and John Curtas doesn’t like “the skid mark.”
Kerry’s dish is to his family: Branzino with Clam Ragout and Mustard Greens
Kerry’s Thank you
Critics comments: beautifully cooked, but least expressive of all the dishes.
COURSE FOUR: Letter to Yourself
Chris says this about getting “back to basics.” He is proud and hopes the dish is amazing for the critics. He has elements of air, land and sea on one plate. He says it would be “the best way to be put in the ground.” Chris’s dish is all about himself as a person. Chris’s dish is: A sunny side up Egg, Blood Sausage, Poached Oysters, and Herb Salad.
Chris’s Letter To Yourself
Critics comments: Bold. John Curtas said “It is embarassingly bad. He should have brought his A game.”
Bourdain proclaimed “Lazy Eater” John Curtas (sorry, that was the nicest thing Bourdain has to say about this guy)
Francis Lam rebutted “This is the best thing I’ve eaten in 30 years.”
It’s like I’m swimming in the ocean and a pig is giving me a backrub
(As for John Curtas, I know I’m biased and Team Chris, but for him to think a perfectly cooked egg is not “A game,” makes me question his knowledge and whether or not he has any cooking experience. Cooking a sunny side-up egg, perfectly, for 24 people is one of the most difficult things to do (so are GOOD french fries). To cook it without a trace of scorch and to keep that white soft while getting the yolk cooked, but still runny… is a feat. I spent and entire day in Culinary School cooking egg after egg, after egg, after egg. And I still struggle with it. Google “John Curtas Anthony Bourdain” if you want to see what Bourdain thinks of this guy. Get ready for some bad language)
Kerry’s dish is about who he is right now. About having something great and allowing yourself to enjoy it. (Which is something we, as humans, don’t do enough of- enjoying the moment. Allow yourself to bask in the glory of something good without dress rehearsing a tragedy in your mind. Can you tell I’ve thought about this topic?) Kerry has made: Dry Aged “Cote de Boeuf,” Short Ribs with Swiss Chard and Fennel Gratin.
Kerry’s Letter to Yourself