But before we breakdown the entire meal, let's not forget that the two chefs were treated to a meal cooked by none other than host and accomplished chef in his own right, Curtis Stone. I really didn't think this man could get any sexier but watching him cook, well.... He got to finally speak to Chris and Kerry on a chef-to-chef level, and this was a really nice moment.
But don't relax, guys! It's showtime! We already discussed Kerry's first course, but let's talk about Chris' beef heart tartare. My best friend actually traveled to Canada recently where I believe she ate this for the first time, so this dish wasn't too shocking to me, and the concept was literal and lovely. The next course, Kerry created a delicate snap pea flan, while Chris made something with uni. I say it like that because anything with uni will be greeted well by fellow chefs and food critics. They just love uni! (This is of course an overgeneralization, but test it out. See for yourself!) There's a reason Ruth said it was one of the sexiest dishes she's ever had -- that is truly saying a lot.
For the third course, Chris whips out the tripe, an ode to his grandmother. It gets OK reviews, and a large brown streak on a dish is always going to get the side-eye. Kerry "thanks" his parents for taking him clamming on the Cape when he was younger.
And the final dish -- a note to one's self. Chris made a dish that made me think of Wylie Dufresne, a fellow egg-lover. Chris served his diners blood sausage and eggs. As we saw, blood sausage is not easy to make. In fact, it apparently "spooges," a term I never need to hear on Bravo again. Some scoffed at the dish's simplicity, but there was nothing simple about that dish. Making blood sausage and a perfectly-cooked egg for that many people is hard. On the other hand, Kerry finally let himself indulge -- in a perfect piece of steak. He's such a New Yorker.