Final Season 3 Challenge
Eleven thousand feet elevation. Oh ... my ... goodness. I wonder how many of the three remaining chefs did research on cooking in such an elevated climate and the effects it would have on moisture and boiling points? Our intrepid chefs have 35 minutes to put together a three-course menu of their lives. (They may say they have given it no thought, but every chef I know has their dream menu, and it is no secret that is what the chefs are always asked to for the finale of Top Chef.) That having been said, the surprise is always the ingredients they have to work with, and it is quite a challenge to put together a menu in such a short amount of time. I would like to have known the number of guest judges I would be cooking for at the onset as that is an important factor in determining what and how many dishes you will serve. Just in time alone, eight is easier than twenty. And can the chefs deviate from their menus? I would guess that they aren't supposed to as Tom is holding the menus in his hands like a prosecution lawyer!
I loved Casey's choice of pork belly. Belly always gets my attention. Ha! And Dale has really proven himself the game king. His choice of Colorado lamb was spot on for its "seasonal and regional" appeal. Todd English really hit it on the head when he said this was the way to go. When I saw those celebrity sous-chefs, I found myself picking Rocco. (Don't forget my application to be your sidekick!) However I would have been thrilled to cook with any of these pros. The following day Tom announced the surprise addition of a fourth course, as well as ushering in the return of Howie, CJ, and Sara. Again, I would have chosen Sara for her technical skills as well as her work ethic. Hung really made out with both of his assistants.