Watching everyone's recovery from the cheating incident, I find Betty's "poor me" attitude to be a little thin, especially when she can't help but take a dig at Marcel in interview. Both her and Frank's dishes are a little bizarre to me, as they opted to use two different varieties of offal, fish and meat. The pastry chef manages to pull off a little Greek Bolognese (probably the best dish she's done in competition so far). Miss Elia decided to brave kidneys, which usually need a little bit of soaking time to rid themselves of that uric acid taste, especially if they are veal kidneys.
When she actually argues about Chef Bernstein's decision to call her out in the bottom three, I was incredulous. First of all, Michelle Bernstein knows what she's talking about. It's ridiculous that any contestant should second-guess a professional who's been cooking twice as long as you. Secondly, most kidney dishes need a little sauce to make them palatable. Traditional sauces involve maybe some caramelized onions, or some sort of vinegar, with the acid and sweetness to cut through the richness of the kidneys. The rest of them seem to make most their dishes quite well. I think one of the solutions to the meats that required longer cooking time was cutting them off the bone into smaller pieces.
I absolutely love sweetbreads, so Sam's, Marcel's, Cliff's, and Ilan's dishes looked scrumptious to me, and I would have ordered them off a restaurant menu any day. Even Mr. Midgely pulled it out for Chef Bernstein. In the end Sam's beignets won. (Sweet, sweet deep-fried immunity.) If any of you ever get the chance to stop by any of Tom Colicchio's restaurants, order the sweetbreads. I think it were the sweetbreads at Gramercy Tavern (when he was the chef there) that first won me over years ago. His preparations are always spot-on.