Ruth Reichl

What makes Ruth Reichl nervous? Apparently meeting Christina Hendricks!

on Apr 13, 2011

And as far as I was concerned, Sue lost more points for failing to create a contrast between her dishes than for her inability to finish in time. She was offered a fine opportunity to contrast an old warhorse of a dish with an entirely modern one. The beloved duck a l’orange is traditionally cooked for a long time until its skin is crisp and the meat well-cooked beneath its sweetly sour sauce. That would have really stood apart from a rare slice of sautéed breast; she blew it.

Suvir’s veal Oscar was truly awful, but even at its best, veal Oscar is not a dish any sensible person would want to eat. Floyd had a similar challenge; ambrosia is a fine reminder that food could be really awful back in the '60s. But both of them, very intelligently, concentrated on the elements of the dish, and each came up with an exciting reinterpretation.

Too bad nobody was asked to recreate a cocktail. Just think what these chefs might have come up with if they’d had the opportunity to recreate a Rusty Nail or a White Spider!