They arrive at the Fairmont in Vancouver. I am “hiding” at the hotel bar. “Hiding” is drinking, but I “hide” in plain sight. The chefs go to a Quickfire at the Bao Bei Chinese Brasserie. Badass restaurant. We ate like kings there one night and then the manager approached me as we were leaving to tell me he had just cooked the collard greens from my book for their holiday party, to awesome accolades. Made my year.
Masters level sous-chefs with Asian food backgrounds come out of the kitchen. They have been living there at Bao Bei for the whole season, so they are happy to finally see the chefs. Anita. Floyd. Takashi. Yes, Paul you are expected to win. If it was a grits battle I would be the favorite too. It has little to do with lineage and more to do with what you cook everyday.
$20,000 on the line. The Masters start for 10 minutes and then the three Musketeers cook for 10 minutes and then Masters and then the Musketeers finish. Floyd fondly remembers never winning a Quickfire on Masters. Don’t be saddened Floyd -- you won the whole season!
Paul: Mirugai (Giant clam) with yuzu dashi and a lot of thai chile. “Emeril and I both happen to like a lot of chile, but that’s a lot of chile.”