We gave the win to Team Penguin. In addition to creating three delicious dishes, the Penguins nailed the challenge from a few angles; the food was intelligent and tasted good, and they carried the black and white visual "penguin" theme throughout the presentation, which was a nice touch. Andrew was named the winner because of his interesting contribution to the ceviche and his surprising and fun yuzu "glacier." It took some guts to play with thickening agents and tapioca while cooking for Wylie -- it's not easy to impress people on their own turf -- but this time around, Andrew pulled it off.
P.S. My apologies to Paul Kahan, whose wonderful restaurant Blackbird I accidentally called "Bluebird" in last week's blog. Blame it on the jet lag. I had an amazing lunch there on Monday (sea scallops with truffle and banana puree, and an entree of duck pastrami for those of you who are curious). It was a memorable meal -- one of many I've enjoyed there over the years.