What a tough Quickfire. Pairing gin with food is difficult (that Juniper berry dominates the palate). And may I say, what a pantry -- foie gras and Meyer lemons -- I LOVE YOU LEE ANNE! Hung is starting to get on my nerves a bit. "Mr. Know-It-All" actually confronts the guest judge about the combination of sweet and sour. Perhaps if he actually used more sauce with his protein, the yin and yang of flavors he was trying to achieve might have come through. Instead he merely decorates his plate with the sauce and the effect is lost. At first I thought the "C.P.A." thing was an act because you cannot keep a good crew with that attitude. What do you folks think? Personally, I want to see his monkey work for a while. LOL!
I was happy to see Casey win this challenge. You were truly inspired and the French toast idea really seemed to work well. If I am ever inclined to have a gin Ricky, I will give that combo a try! I became a member of the Chaine des Rotisseurs in the late nineties and Hi-Life Cafe is an officially designated Chaine restaurant. They are a well-versed group, on both food and wine, and they probably dine out more than most. I really felt for the chefs, as I know first hand what a demanding group these folks can be -- especially as the evening (and the wines) wear on. Sarah N. tells us she's really stressed. Sorry Sarah, but how am I supposed to tell? Your pulse seems to be hovering somewhere around 52!