Kristen, beautifully but not-paid-attention to in this episode, is making pasta. She can cook. Her boss is friggin’ Babs Lynch who will probably put me in a headlock for calling her Babs, but oh well. 

They cook. Tesar is going to make an ocean dish harkening back to his time with Rick Moonen. Rick is oddly enough about to be judging this circus, and that’s going to put Tesar’s panties in a wad. Danyele realizes that her boar is a shoe and confides this to Josh who, as any good friend would, wishes her good luck with that failure. Guests come in to the party time. 

Rick arrives and Tesar is edgy, which is pretty much the norm. 

Meat-tastical Menu:

Bart Vandaele

Loin of Elk with Cherry Beer Sauce & Mushroom Couscous

Micah Fields

Braised Pork Ribs with Celery Root Puree, Grilled Apples & Celery Leaf Salad

Kristen Kish

Delice de Bourgogne Tortelloni

Sheldon Simeon

Braised Okinawan Pork Belly with Seared Scallop & Rice Congee

Lizzie Binder

Crusted King Salmon with Radish & Beet Salad

Danyele McPherson

Pan-Roasted Wild Boar, Hoppin' John & Tomato-Bacon Marmalade

John Tesar

Seafood Chowder with Cockles, Manila Clams, Crab, Mussles & Sockeye Salmon

Joshua Valentine

Roasted Pork Shoulder & Grilled Corn Puree with Succotash & Fennel Apple Salad

Eliza Gavin

Elk Ribeye with Elk Sausage Polenta, Spiced Carrots & Huckleberry Port Sauce

Josie Smith-Malave

Malbec Braised Short Ribs, Pork Belly, Polenta with Cippolini Onions & Figs

Stefan Richter

German Gulasch with Marjoram Bread Dumplings & Sour Cream

Brooke Williamson

Lamb-Stuffed Squid on Black Rice with Coconut Milk

The tasters seem to be loving it all. Brooke’s squid is killing it. Love it when people don’t recoil with immunity. Sheldon is doing good too. That boy has great palate understanding. He knows when things need lift from acid and when they need balance with oil or whatnot. Bart’s elk looks good and Rick likes it. Stefan’s dish gets pretty OK reviews, but maybe needed seasoning.