Curtis Stone

Curtis Stone is in love with the proposal Elimination Challenge.

on May 18, 2011

This week’s Quickfire was so much fun to watch. Chefs know that great food is about more than just taste. When chefs prepare a dish, they have to think about how the food looks, smells and feels in the mouth, too. As a result, their five senses are pretty spot-on. Watching our chefs have to use only one sense at a time to try to identify foods as common as mayonnaise or as unexpected as gummy bears was too funny. They were good sports, as always, and I was truly impressed that Hugh could tell the sound of shucking oysters with his eyes closed.
 
It was hard not to love this week’s Elimination Challenge. I was so excited for the big moment when Chris proposed to Victoria. And our chefs really set the mood with their love-inspired dishes. Floyd’s Karma Sutra shrimp was simply excellent and struck the perfect balance between spicy and refreshing. Naomi continues to impress me one dish after another; she really has a beautiful palate. I can still taste the delicious porcini-braised chicken thighs she served.
 
Now Traci’s tart was a classically-made apple tart. It was delicious, but I really wanted some more saucy texture. In fact I asked for a little more caramel sauce, and to me that was just right. There was nothing wrong with it, just a tiny bit dry for me. Hugh’s dish was fine, but I know he can cook better than this. I felt he wasn’t into this challenge and I could taste it in his rib eye and broccoli dish. Celina’s pretzel and salad tasted good, just not good enough. We’re now at the point in the show where even the weakest dishes are strong, and unfortunately Celina had to go. I recently dined at Julian, Celina's restaurant in Kansas City, and it was great. She is a solid chef and a lovely human being. It will be sad not to have her around.
 
Until next week…
 
Bon Appétit,
Curtis