Curtis Stone

Curtis Stone explains why Takashi Yagihashi and Thierry Rautureau's dish was tops.

on Aug 15, 2012

I always find it tough to describe one of those once-in-a-lifetime meals. Everything just resonates on a higher level. The food is amazing, of course. But it’s the spirit of the meal, played out in all five senses that collides to make for a truly extraordinary—and indescribable!—experience. I had one of those meals on this week’s episode. 

But before we get into that, another legendary experience—having the B52s Kate Pierson and Fred Schneider as guest judges in the salad bar Quickfire Challenge. Being veggies, these two had high standards for a satisfying salad. What our chefs pulled together in just eight minutes was truly amazing. Lorena took a huge risk firing up the grill, but her smoky Grilled Cauliflower with Lemon Vinaigrette elevated the salad bar to a whole new level.

One word our chefs used over and over during the Elimination Challenge was “honored.” It’s easy to understand why. Flying in a helicopter over the Grand Canyon, you’re struck by the vastness of this breathtaking ancient land. It’s awesome in the true sense of that word. The Hualapai Tribe has such a gorgeous relationship with the land, seeing it not only as something of great beauty but as the source of materials they need for food, medicine and crafts. To have the chance to break bread with them on the reservation on the edge of the Grand Canyon was truly a privilege.