Curtis Stone

Food evolves.

on Jun 28, 2012

But brilliant innovation isn’t in the nitrogen container. It’s understanding the food you’re working with enough that you can turn it on its head. I loved John’s enthusiasm for making lime snow, but in his excitement, he forgot that the whole plate needed to hang together. And more importantly, that snow melts when it hits a hot plate. Nicole had the opposite problem. Too insecure to try something new, her Smoked Duck with Green Tea and Squid Noodles was tasty but too boring and safe by comparison. Congratulations to Avery for striking the right balance of flavors and truly surprising presentation in the Mango Coulis, Ginger Cookie with Lemongrass-Coconut Sphere.

 

Best of luck, Nicole.  For the rest of us, let’s go to South America!