Bravotv.com: Now we are in Vancouver.
Gail Simmons: The Quickfire was at Bao Bei. We ate there away from the cameras as well, and it was one was one of my favorite meals of the trip. That’s a great place.
Bravotv.com: The chefs seemed to think the “fire and ice” theme was really open to interpretation.
GS: We said they could leave it open to interpretation, which was fine. Fire can come in many forms -- heat from temperature, heat from spice -- we were totally fine with that. And the cold? It didn’t need to be frozen. We were happy with interpretation. We just wanted to see that there was an effort and an idea behind the two in some way. Did I think that they knocked it out of the park in terms of the fire and ice component? No. But some of the food was really good.
Bravotv.com: Paul won with his king crab and sunchoke dish. That Paul loves a sunchoke!
GS: The cocktail was great, and it had a little bit of heat in it too. I love chili in a cocktail, and I think it just cuts the alcohol so well and it has such a great, fun flavor. This was also his second time cooking with crab, King crab. He did King crab in that ice block challenge, and he did sunchokes in the mentor challenge, but that’s OK because it was delicious. I mean, the dish was really aromatic as it should be, that lemon snow had a lot of flavor, and it was really smart. That was his ice component.