Gail's bridal shower was the most straightforward challenge we'd given them since the first episode. Create a dish based around the chosen theme and then execute it. How hard could it be? They devised their menus and were allowed to prep the night before. During that time I take their rental orders, in terms of plates and silverware they want to serve their course with, so we can put the order in that evening and have the stuff on-site the next day. Gail's bridal shower party included a table full of food enthusiasts and professionals as most of the guests worked with Gail at Food & Wine magazine, so our chefs had to really knock this one out of the park. Besides it being an important event for ANY bride, this was Gail we were talking about.
24 Fifth Ave is a beautiful event space with an ample kitchen for them to cook and plate in. They all entered the kitchen space at the same time, so every now and then we have a challenge where the last team to go has infinitely more time to get their dish ready. Something old, something new, something borrowed, something blue. So when you hear "something blue" and you think last course why on earth would you not think of blueberries? A blueberry tasting or dessert of some kind would've been perfectly appropriate and probably more exciting than the fish dish which followed the meat course (they weren't judged on this factor but somewhere in my mind I held it against them as a non-creative cop-out).
The heirloom tomato trio was fine and made total sense. There wasn't anything terribly exciting on the plate but I agree with the judges that Jeff's tomato sorbet had the most flavor (eat THAT Stefan). And for the record, shot glasses on the plate are never a good idea, especially if you have to serve 40 plates.