We stocked the boat with an ample amount of equipment, tools, display platters, and small serving pieces. The yacht had really great appliances on board, including a braiser, a four-burner French top range, a double basket deep fryer, two Aalto-Shams, a convection oven, and a steam oven. Again, their challenge was budget and space.
We had a limited amount of crew on the boat once it sailed, though Shannon and our Culinary PA, Bianca, managed to make it on board as extras, which meant they got to party with the judges, guests, and Pure girls. No cocktails for me, though I put them to work on clean up once we docked. During the party I managed to taste all of the hors d'oeuvres. I cannot remember all of them, but I distinctly recall the smoked salmon on cucumber as very standard and unremarkable (maybe it was Hung's?). Even though Howie was eliminated, I found the fact that his mushroom tart and asparagus in puff pastry were hot and flaky as very appealing. I think Dale had created something nice like a little slider. I really did love Casey's beef tenderloin on a spoon. The flavors and textures were sophisticated and subtle, and the presentation was fitting for the sunset party.