Chef Daniel Boulud. Wow. I know exactly how these chefs felt walking in and seeing him. When I saw Chef Eric Ripert it was a mix of awe, excitement, adrenaline, competitiveness, and respect. Not only was Daniel Boulud the guest judge, but they got to make a burger for him--the guy who serves a burger consisting of ground sirloin filled with boned short ribs braised in red wine, foie gras, black truffle, and a mirepoix of root vegetable, horseradish mayo, tomato confit, fresh tomato, and frisee lettuce on a homemade bun with toasted parmesan. Yee-haw!
Hung. Finally! Yeah, man. That's what I'm talkin' about! You can cook! I want to eat Hung's burger now! I liked CJ's confidence and his food---congrats, man. But enough about CJ, back to Hung's burger.... Ah ,yes, good ol' Restaurant Wars. I'm glad these chefs were familiar with the challenge. I wasn't. (La La Lame-o.) This challenge is hard to say the least. To get four people competing against each other to agree on a restaurant name, concept, decor, menu and execute it in 24 hours?