As if the air up there wasn't challenge enough, on Day Two we informed the chefs they would be responsible for a fourth, spur-of-the moment course. Now the chefs were clearly in need of a second pair of hands, and they got them when Howie, C.J., and Sara returned to serve as sous-chefs. I was gratified to see all three of the runners-up (as I'll call them) dive in with grace and energy. One thing that has distinguished this season's chefs is their overall professionalism and character. Despite the occasional friction between personalities, these chefs have shown themselves to take food and cooking seriously. They weren't willing to blow it -- and demean themselves -- with shenanigans like heavy drinking or late night hazing, and I was grateful for it.
On to the food: Since we tasted each dish side by side, I'll break it down that way for you. Hung began with a sophisticated twist on "fish and chips" -- a thin slice of raw hamachi with fingerling potatoes and tomato olive oil vinaigrette. The flavors were clean and harmonious, and the dish beautifully plated. A minor quibble was that it could have used a touch of acid to balance the rich, buttery fish, but overall its absence didn't seriously compromise the dish. Dale gave us a foie gras mousse with raw beets and peaches, in a grastrique of ras el hanout (a Moroccan spice mixture rumored to contain Spanish fly). The flavors on the dish were good, but the mousse was heavy and there was a lot of it, without a textural component to eat it with -- even simple toast points would have worked. Casey's first course, a scallop and foie gras duet, was plated beautifully, but the strong, fishy flavor of the salmon roe overpowered the delicate sweetness of the cinnamon-scented scallop, and did absolutely nothing for the foie gras. First round: Hung.
Hung's second course was shrimp with palm sugar and cucumber salad, finished with coconut foam. I found it imaginative and well-prepared, and the coconut lent the dish a jolt of quirky personality. Dale's second dish was a perfectly seared scallop with purslane, grapes, and a playful sprinkling of freeze-dried sweet corn. It was lick-the-plate delicious -- the best dish in the meal to that point, and all the more impressive for being Dale's unplanned, pull-it-from-thin-air surprise course. Casey's second course was a sake-poached jumbo prawn on a crispy rice cake with a yuzu and lobster mushroom broth. The dish felt busy -- it was hard to know where to focus our attention -- and once again Casey topped the dish with a daub of caviar. This surprised me -- sure, she used a different type of roe than in the previous course, but by "finishing" both dishes with a dollop of fish eggs, she was repeating herself, and not to good effect. Round two: Dale.
I love your show and will always continue to watch it I do have some ideas on cooking challeges you have not shown yet and that are important to improve the taste of food. Such as why not take the chefs to a hospital and try to improve the food there for the patients. You can always e-mail me if you like this idea and want more. Thank you for a good time and God bless you all.
man eloquent epilogue. I agree that Hung was the man in season 3. I rooted for the short wirey guy with the confidence and self-measure to not bend to peer pressure. Casey and Dale were a-holes for asking Hung how he reproduced a dish and called him a bad person for not giving up his method. A lot of chefs on Top Chef forget that it is a competition. It's not good sportsmanship to give someone their method of success. IT's a chump move. It's actually poor sportsmanship to put someone on the spot to sell out their own position in the game for the sake of others to catch up. IF you're playing to win it. You have every right to keep your method for success a secret. MAybe after the competition, if they still want to know, go ahead and tell them. But untill that time, please act accordingly.