“Top Chef” 5/22/24

QC #7: They drew balls w/ names on ’em to determine the order in which they would choose the meat they would have to use in their dish.
Wells Fargo Challenge Value: $10K
GJ: Art Smith

Danny: Za’atar spiced lamb rack, Jimmy Nardello harissa relish, labneh & mint
Dan: Sichuan chateaubriand noodle dumpling
Michelle: Jerk chicken nugget, black bean puree & pickled mango salsa
Soo: Dosirak + luncheon meat, marinated egg, jasmine rice & brussels sprouts 
Savannah: Crispy corned beef & beet salad, creme fraiche & pickled celery
Manny: Wagyu ribeye aguachile, serrano chiles toreados, onion & cilantro relish

W- Savannah (Also on top: Soo)

EC #10: A fish boil was done on Grant Park Beach in Door County; each chef also needed to make 2 sides. They each chose an all-star to shop for ’em.
Savannah (only she got to voluntarily choose an all-star because she won the last EC): Shota 
Soo: Gregory
Manny: Mei
Michelle: Sarah
Danny: Justin
Dan: Jeremy
Whole Foods Budget: $500

Danny: Sofrito boil w/ salsa Verde + carrot slaw & French bean/bonito salad
Savannah: Kimchi gochujang boil + baby potatoes & smashed tofu salad
Soo: Pineapple curry fish boil w/ fish sauce buerre blanc + twice-cooked potatoes & crispy corn miso slaw
Dan: Red curry boil + coconut/herb slaw w/ peanuts & fingerlings w/ duck fat & Shiro dashi oil
Michelle: Cajun boil + charred corn/kale salad & potatoes w/ sausage, peach & garlic butter sauce
Manny: Mexican boil + tostadas w/ guacamole & Mexican white rice w/ corn & chipotle lime butter

W- Danny (Also on top: Michelle & Dan)
“PLEASE PACK YOUR KNIVES & GO”- Soo

LCKC #9: They used ingredients from all of this season’s QCs in these dishes.
Amanda: Hops smoked wagyu ribeye + potato puree sauce & flambeed cherry/cranberry relish
Soo: Chateaubriand + sourdough hop puree, cranberry/cherry sauce & compressed carrot & celery
Laura: Wagyu kebabs + babaganoush, cranberry/pepper relish, Hop Schuo sauce & flambeed cherry sauce- SOO OUT

Final LCKC: 
Amanda: Gnocchi + scallops, corn, charred onion & shrimp boil sauce
Laura: Zeytinyagli vegetables, celery root, artichoke & mushroom + crab salad
W- Laura