Final Challenge. First of all, can I say how mind blowing it was to see Eric Ripert, Dan Barber, and April Bloomfield all cooking in the same kitchen together. I divided the selected proteins in a manner that each contestant would have an ample choice of shellfish, seafood, poultry, and meats, with accompanying specialty proteins that would showcase or highlight that particular protein. (For example: quail eggs with the quail, foie gras and duck fat with the duck, and sweetbreads, kobe oxtails, and beef tongue to pair with the strip steak.) However, the contestants were not allowed to share proteins so I had to be sure that each list would be a list any chef would be psyched to work with. Ariane Daguin from D'Artagnan generously donated our meat proteins and the Chef's Garden also supplied us with some killer microgreens and vegetables. (I made a beautiful food display in the kitchen, which you never get to see.) Here's a run-down of the protein selection each chef had. Eric Ripert's list consisted of: caviar, clams, sea urchin, lobster, hamachi, snapper, poussins (baby chickens) quail, quail eggs, chorizo, bacon, veal tenderloin, and rack of lamb. Dan Barber's table had abalone, calamari, scallops, tuna, halibut, guinea hen, duck, duck fat, foie gras, prosciutto, pork belly, rabbit, and venison. April Bloomfield's table had oysters, octopus, head on prawns, jumbo lump crab, mahi mahi, organic chicken, squab, pancetta, sweetbreads, oxtails, beef tongue, wagyu strip, and ostrich steaks.
From a culinary producer's point of view, it's a little frustrating to see our chefs go for the same old proteins again and again, even with such a selection. (Scallops: Official Sponsor of Top Chef.) And Lisa and the damn prawns. Leave the shrimp alone already and show me that you can cook something else. It drove me bonkers because getting all of those beautiful proteins to the island of Puerto Rico almost shaved ten years off my life in stress alone. (My fish arrived two hours before we began the final challenge.) Obviously there was quite a bit of repetition, especially from Richard, so I was puzzled by some of their protein choices.