“Top Chef” 6/12/24

Finale destination: Curacao (Savannah got engaged shortly after they arrived)

Final QC: Lionfish & cheese were to be used in their dishes.
Wells Fargo Challenge Value: $10K
GJ: Helmi Smeulders (chef, cookbook author & lionfish hunter)

Dan: Lionfish tartare, orange/Fresno aguachile & gouda Frico
Laura: Lionfish crudo, guava sauce & gouda crunch
Danny: Lionfish croquette, gouda sauce & red cabbage slaw
Savannah: Lionfish crudo, Kesh Yena-inspired sauce, gouda Frico & chili oil
W- Dan

EC #13: They created an 8-course fish tasting menu on Holland America Line’s Eurodam. The winner would win $10K & a 10d cruise.
GJ: Ed Lee (610 Magnolia chef & author)

Savannah: Sake-cured salmon roll, salmon tartare, twice-fried plantain & ginger dressing
Laura: Black bass recado negro, squash & fried plantain
Danny: Seabream mousse, fines herbes salad, scotch bonnet & green garlic spheres
Dan: Poached dorade + coconut/turmeric, yucca fritter, grilled pumpkin & chili-garlic crisp
Savannah: Fried striped bass baguette, pepper kosho & aji Amarillo aioli
Laura: Grouper + guajillo pepper glaze, guajillo-XO emulsion & pineapple broth
Danny: Smoked rainbow trout, plantain pumpkin puree & hazelnut lemon relish
Dan: Blackened snapper, butter-poached potatoes, mandarin butter sauce & dill oil

W- Danny (Also on top: Dan)
L- Laura