Without question Casey's veal and Hung's Chilean sea bass were the standouts for both of those reasons. I'm not a big fan of Chilean sea bass, but in this context, it was the perfect choice; a fish with a moist, oily flesh that is virtually impossible to overcook. The accompanying vegetables were light and flavorful, and worked well with the overall dish.
Casey's veal was also a great choice. Veal is moist and dense, and actually benefits from being cooked to medium, as opposed to medium rare, which gave Casey a more forgiving window. She seared the meat off beautifully ahead of time in the Continental kitchen, and used the cook time onboard to bring the veal to temperature. Casey's decision to prepare a cauliflower gratin alongside was also smart - the gooey, melted cheese made the cauliflower flavorful yet comforting, and kept the dish from drying out.