Season 4, episode 3 already! Time flies. Last week we saw the glorious win of Patricia and her mole for sweeping the critics and wedding guests off of their feet and Debbie Gold was shuffled out the door. And Honey Bear Smith dodged a bullet for his caketastrophe.
In case you forgot Art’s dizzzzzaster
Mr. Delicious is already in the kitchen when the Chefs arrive.
It’s best to not look directly AT me…
Curtis asks if they are all recovered from the wedding gig and asks Art if he’s ready to do another cake. Art, wisely, says he’s better to get back on the grill and start cooking. He grilled for Lady GaGa, you know?
For their Quickfire Challenge, Stone Cold Fox presents an ice bar on which rests the finest and most delicate proteins available and all of the Chefs are psyched. Included are: Octopus, Sea Urchin, Tuna, Abalone, Oysters.
Their challenge is to make a masterful dish using 1 of the proteins on display. They will have 20 minutes. But wait Curtis explains, his “Catch of the Day-“ the chefs may not use any form of heat to cook their dish.
May I steam it under my hat?
Mark aptly refers to it as “A Quick NO Fire.”
Immediately, Takashi is called out as having an advantage. Chris calls him a Culinary Ninja.
You dare to challenge me?
Their guest judge is Brian Boitano, Olympic Gold Medalist in Men’s Figure Skating. He has or did have a show called “What would Brian Boitano make?” He’s a foodie. It was a good, fun show. I wonder if it’s still on….
Takashi, in particular is excited. His daughter used to skate and loves Brian Boitano. Takashi says- total Asian stereotype coming- skip ahead if you are easily offended… “She’s going to be BIG BIG ‘jearous.’” He says his l’s like r’s. He’s so cute though. I want to fold him up and put him in my pocket. Then chain him up in my kitchen and make him cook for me.
As usual, the winner will received $5,000 for the charity of their choice as well as immunity for the Elimination Challenge. They will have 20 minutes to not-cook.
They don’t really show everyone’s dishes, but here is what we see these guys make:
• Kerry is making Hamachi (yellowtail tuna) with eucalyptus oil. He wants to honor the quality of the beautiful fish.
• Chris makes Mackerel Fra-Diavolo, he has a little charcoal in his bag so he brushes that on the plate to give the illusion of being cooked.
• Thierry is making Geoduck (very large salt water clam) julienne with seaweed and cucumber salad topped with caviar
John Wayne Bobbit or Geoduck?
Geoduck in its natural state. Looks like a weenus