Erik, Spike, my good men, my chefs -- you know I love you, but would you like a little queso with that whine?
Come on, guys. Think outside the bun, already.
This Quickfire was much like the Elks Club challenge in Season 3, when the chefs were asked to reinterpret American comfort-food classics into something more special. Season 4 didn't do much better than their ancestors. And I'm kinda mystified about it.
Reinterpreting a humble classic is something chefs are called upon to do throughout their careers, from culinary school to the grave. The concept should not seem unfamiliar or even daunting (although we might cut them some slack -- ahem -- given the 30-minute deadline). If anything, it should be an impulse that comes naturally. Not to put too fine a point on it, but a great many chefs have made a lot of money selling witty, sophisticated turns on simple foods; Daniel Boulud's famous, $27 hamburger comes to mind.