Hello my little faux-rizo! (Thank you, Chef Cimarusti, for providing me with the inspiration for that greeting.)
Let's get right into it, shall we? No Quickfire this week -- we mean business! And the chefs are presented wit their challenge by Gail and Chef Suzanne Goin. They had to create desserts disguised as other desserts. I'm starting to think our producers are obsessed with the CIA. First a sabotage, then spy food?! This challenge immediately made me think of Carlos -- the "burger and fries" he created for the Top Chef Carnival embodied the spirit of this challenge, if only it had tasted as good as it looked.
So, let's break down the final four:
First we have Matthew's manicotti. I actually don't care for manicotti, as I think it has too much ricotta inside, so, actually, to me, Matthew's overuse of mousse made perfect sense! See, I can't really eat more than three bites of manicotti either. (How amusing was everyone's pronunciation of "manicotti"? Cracked me up.) Anyway, as far as looks go, I think Matthew's really looked like a savory entree. Unfortunately, the flavors were a little flat.