Jacqueline landed herself in the bottom by attempting to make a low-fat mousse. Um. This seemed like an oxymoron to me and to Eric Ripert (we'll get to him in a sec) and, well, all the judges. She might have been able to pull it off, but her mousse was grainy. Timothy also found himself in the bottom, which shocked him. Apparently his sauces were bland and the skin on his fish shoudn't have been there. Timothy and Chef Ripert have actually worked together before a long, long time ago, and Timothy does a fairly amusing Ripert impression. Stephen Hopcraft also landed himself in the bottom with his potato-crusted ribeye. I love potatoes. I love ribeye — it's probably my favorite cut. But this didn't look too appetizing. Eric compared the presentation to a chicken nugget. As much as I love a good 10-piecer, this wasn't a compliment. One word on Stephen: he is HILARIOUS. We shot another Slice and Dice Showdown video series this season (will be up on the website later this week), and he had me cracking up. I wonder how much of that side of him we'll get to see on the show.
OK -- now on to the good stuff: Kevin's lamb dish sounded tasty. Although I tend to steer clear of meyer lemon anything because I find it cloying, I think the pistachio in his marmalade might have swayed me. Kenny's trout dish got criticism for being complex, but I probably would have ordered it. I tend to order dishes more for what they come with than the protein itself, and I'm all about a good polenta. Then there was Alex with his borscht. I honestly don't ever think I've had borscht. I've been around it since before I can remember -- my parents would order it at every meal at Kutschers up in the Catskills on family vacations (where my Long Island Jews at?), and my mom would keep a bottle of it in the fridge. It just never appealed to me. But, I've recently developed an affinity for beets, so I'll let you know when I finally try it. The judges seemed worried about Alex attempting deconstruction, but he pulled it off. I think he had the best idea of the bunch. And, if you haven't noticed, I base a lot of my judgment on whether or not I would order the chefs' dishes at a restaurant; I am a paying customer in the end. Finally, we had Angelo's artic char. Being from Connecticut I had no idea what would inspire him. Nothing instantly comes to mind when I think of Connecticut, but Angelo talked about stream fishing and went for it. He wowed with his artic char which seemed to have tapioca caviar similar to the one we saw from Andrew quite often on Top Chef: Chicago. Angelo probably would have won me over with the bacon froth. Even though he wasn't in the top because of how the teams worked out, according to both Gail and Eric, Arnold's Kaffir Lime dessert was a hit too. I'm a big fan of Kaffir lime anything. Just a couple weeks ago, I had the Kaffir Lime Margarita at Top Chef Master Anita Lo's newly re-opened Annisa. You must go eat there, and you must get that drink!