“Top Chef” 5/29/24

QC #8: They asked Tom Q’s on the dish he made & would then attempt to replicate it.
Wells Fargo Challenge Value: $10K
A: Stir-fry of lobster, ginger, Bok choy, red onion, fennel, candied ginger, fish sauce, lime juice, Thai basil, basil, parsley, cilantro & curry leaves

Michelle: Marinated & poached lobster + herb salad
Manny: Poached lobster, Bok choy, lime juice, cilantro, parsley, ginger & seafood stock
Savannah: Lobster stir-fry + red Fresno chilis, Bok choy, garlic & fish & soy sauces
Laura: Blanched lobster + curry, Fresno chilis, garlic, parsley & fish sauce
Dan: Lobster stir-fry + lemongrass, onions, ginger, Bok choy & cilantro
Danny: Poached lobster & fennel curry + salad of Bok choy, cilantro & parsley

W- Savannah (Also on top: Michelle & Dan)

EC #11: These dishes were to be plated on & eaten from a tabletop. Danny’s advantage for winning the prev. EC was an additional half-hr of cooking time on day 2.
GJ: Curtis Duffy (Ever chef/owner)
Whole Foods Budget: $300

Danny: Paella + black rice, piquillo pepper puree, frame of black garlic, zucchini & creme fraiche purees
Dan: Beet tartare w/ beet puree, fried kale & pumpkin seed puree w/ fried kale salad & candied pumpkin seeds, scallion powder, black garlic labneh w/ harissa oil, horseradish emulsion & “puffin”
Manny: Squid ink risotto, crab, scallops, shrimp, Calabrian chili oil, sundried tomato puree & pesto Trapanese 
Michelle: Cured salmon, salmon mousse, beet biscuits, pickled beets w/ capers, eggs w/ caviar/fig/bacon jam & seasoned potato chips
Savannah: Kombu cured salmon nigiri w/ mustard green wasabi, shrimp tempura w/ yuzu salt & yuzu ponzu daikon Gane, boiled/grilled octopus w/ wasabi, seared tuna w/ fennel pollen, coriander, white pepper & black garlic soy glaze & oyster w/ aji amarillo sauce, champagne gelee & caviar
Laura: Rose, sour cherry, pistachio & honey sauces w/ clotted cream, sour cherry & honey maras, meringue & baklava

W- Laura (Also on top: Dan & Danny)
HAD TO PACK EVERYTHING & GO- Michelle