Bravotv.com: Kristen's dish seemed to really surprise everyone too.
GS: Kristen’s was beautiful, too. She made these just, melt-in-your-mouth, gorgeous tortelloni. They were just pillowy and super-rich with this triple-cream that just sort of exploded, kind of like a cheesy soup dumpling, in this lovely rich broth that she made with apricots, which gave it a sweet and savory-ness that was really unusual. And it was a great dish for that evening, too; easy to eat despite it being in a broth. She served it really elegantly. We loved that dish. There were a lot of dishes that we loved. We loved John’s seafood chowder, it was really carefully crafted and excellent.
Bravotv.com: Sheldon was on top too.
GS: Sheldon! This also was the first time that we really saw Sheldon’s ability to cook because he was able to cook in his style, and it wasn’t a team challenge. This was the first time that they were all really on their own, and because of that, could do their own food, and some of them succeeded, and some of them didn’t. We really for the first time got a sense of their own personal styles, and Brooke was a great example of that, John was a great example, and Sheldon’s plating was beautiful.
All of a sudden, this guy who had been very quiet, and sort of in the wings until now, presented a dish that was very modern, very technically precise, and really delicious. It was a really interesting braised pork belly with seared scallop and rice congee, so there was really a big shout-out to his heritage: the Philippines, Hawaii, the congee was a south-east Asian element, the pork belly was beautiful. It was all really a small, really feminine plate of food, compared to something like Josh’s, for example, that was this giant monster of a piece of meat—sort of clunky and heavy-handed. Sheldon’s was completely the opposite—it was delicate and really refined. And it tasted great! There was so much balance on that plate. So, that was a great dish too.
There were a few that were kind of in the middle that didn’t go either way, and then there were a few real clunkers. I would say Josh’s, as I’ve mentioned, there was no balance between the pork shoulder and the other elements in the dish. He should have known better—all we need is two bites. We're tasting 11 other dishes -- you want it to be a tasting portion. Josh was out of whack—the meat was dry and not very flavorful.
Danyele also, she knew from the beginning that her boar chops were going to be really thin, so she should have been able to adapt to that, and ensure that they would still be really moist. They would still have some flavor to them, and they didn’t. Her Hoppin’ John was totally fine, but those boar chops were kind of measly and dry and over-cooked.