We had bought four brand new Forschner cleavers with a meat mallet. They were not cheap. When three of the four broke during the butchering time Shannon and I debated on sending the broken ones back to the company with a note that said, "Thanks a lot." So we scored our contestants some machetes, which was kind of hilarious. Going back to the pairing of the contestants with eliminated chefs, Stephanie was very diplomatic in her assigning of partners. Dale almost did her in later on though. Richard impressed me with his butchering skills and preparation of the pig. In reality, he created six dishes in the kitchen, four of which made it to the table. He had our favorite politician Spike to help schmooze the crowd. I tried most of their dishes and the ones that stood out for me were Stephanie's blini with coconut braised pork (fresh blini out of the pan, lesson learned from the zoo challenge), Richard's pork and bean stew, using beans Spike found at the Mercado, and finally Richard's coffee braised pork shoulder. Chef Luis and I had spoken afterwards, as he had attended the party as a guest and he said, "I loved that dish because it was a 'chef's dish'." Meaning it was a dish that simple, yet sophisticated, and downright delicious. I wasn't there to see it but the I'm sure winning the Toyota Highlander was a nice surprise for him. Top Chef does Price is Right.
Sadly, my dear Antonia, and I absolutely adore this lady, was sent home. Her pigeon peas were indeed undercooked, and there was not a lot of texture or color to any of her dishes. I was actually setting up the kitchen for the final challenge when she had to do her exit shot. She sniffled, and I gave her a hug and welcomed her to my team: Numero Cuatro Chef. Other team members include Elia and Malarkey. I had the opportunity to socialize with her last week in NY for the A-list Awards and she reminds me of me in so many ways, meaning we have a very similar sense of humor. I'm out in Los Angeles often enough so I'm psyched to eat at Foxtail next time I'm there.