March 20th, 2008 12:09 am |
Today they are at the Farmer’s Market – Green City Market. Create a delicious entree using ingredients from the market. The catch is they can only use 5 ingredients for their dish, 5 total plus salt, pepper, sugar and oil.Budget of $25 and 30 minutes.Everyone is shopping and Mark is having a hard time.Â He left a bag behind and got someone else’s bag.
Today’s Wylie DuFresne from WD50 in New York is the guest judge. He is in the genre of being a Molecular Gastronomist.
So what will the cooks bring to the table in this quickfire?
Richard: “Chicken Soup” withChicken, Apples, Apple Cider Eucalyptus and Butter. The idea was to infuse the essence of the eucalyptus into the chicken. Not too strong, it was chicken wings braised in the infused sauce.
Ryan (cutie from last week): Lettuce, Radishes, Potatoes, Sirloin Steak and Dijon Mustard.Basically a salad topped with the steak
Dale: Mushrooms (Hen of the Woods), Shallots, Radishes, Eggs and Butter. A little sparse on the presentation
Valerie: Rib Eye Steak with Peaches, Sweet Potatoes, Tomatoes and Arugula.
Spike: Tenderloin Tips with Apples, Bread, Apple Cider and Rosemary. He complained that his “tips” weren’t in fact tips and more chopped chunks.
Erik: Lamb Chop with Baby Carrots, POtatoes, Mint and Garlic.
Mark: Dispite the mishap with the bag he managed to get out a Sirloin Steak with a Turnip puree, Hen of the Woods Mushrooms witha Peach/Butter topping on the steak.
Andrew: Lamp Chops as well, Peaches, ONions, MInt Potatoes and Balsamic Vinegar (isn’t that six?) He was disqualified! Poor Andrew.
So this was a sampling from the Quickfire challenge. Chef DuFresne chose Ryan, Mark and Valerie as his top three. The winner of the quickfire is Mark!! The underdog wins! Mark cannot be eliminated from the upcoming challenge.
So what is the challenge? Â All these animals on knives. They are broken up into teams of 3 each based on each animal: Bear, Lion, Gorilla, Penguin and Vulture. They are catering a staff party for 200 people of the local zoo. Must base your dish on the food of the animal in your group. Interesting.
Team Vulture: Mark, Manuel, Antonia (Braised Chicken on Tostada Chp, Moroccan Lamb Meatballs, Anchoy on Quinoa Croquettes)
Team Gorilla: Stephanie, Zoi, Valerie (Banana Bread, Black Olive Blini with Fennel Mascarpone, Rutabaga and Beets, Roasted Pear and Crab Salad with Celery Root, Minced Lamb and Edamame in Lettuce Cups)
Term Lion: Erik, Ryan and Richard (Beet salad with Yuzu, Ras Al Hanout and Goat Cheese Foam, Bison Tartare with Tarragon Coulis, )
Team Penguin: Andrew, Jennifer, Lisa (Thai Shrimp and Crab Salad, Roasted Zucchini, Squid Ceviche and a Yuzu/Mint Glacier)
Team Bear: Dale, Spike, Nikki (Venison Loin with Squash, Salmon a La Palncha on Letuce Cups with Pickled Vegetables and Peanuts, Stuffed Mushrooms with Blueberries, Walnuts and Pecorino Cheese, Chimay Cheese and Honeycomb on Cranberry/Pecan Bread)
So we are at Judges Table. Gail Simmons from Food and Wine magazine joins Guest Chef DuFresne and Tom Collichio along with Padma.The judges want to see the Vulture and Penguin teams. The top two teams. The winning chef? Andrew with his Roasted Squid Ceviche.
Click on Photo for Recipe
Losing teams: Gorillas and the Bears. The Gorilla team had the worse dishes in my opinion. First off, the gorilla is vegetarian. They decided to add meat to the menu.Â One guest at the party said the Black Olive Blini tasted like dirt.Â On the Bear teams, the judges really didn’t like the mushrooms – which weren’t even served at the party becuase they were cold.Â They also didn’t like the Crab Salad.
So the judges questioned the cheese being added to the mushrooms. Dale added the cheese, but no one tasted it after they did that. Tom said the cheese really overwhelmed the taste. Dale tried to put blame on Nikki as it was her dish to begin with.
Next comes the Crab Salad. it was really watery. They premixed the dressing with the greens, so they got watery and limp.
The decision to make the blinis before was a concern (blinis should always be made onsite), but they said the real problem was the vegetables on top.
So who is going home?Â Will it be the limp salad, the cheesey mushrooms or the dirty blinis?
The chef going home is Valerie with her dirty blinis.