Top Chef ™

Baker:

Season:

Week:

Sherry

Top Chef, Carolinas

3

Challenge Type:

Charcoal Pork Chop with Spaetzle

Activated Charcoal Brined Pork Chop with Tricolor Spaetzle, Kumquat Marmalade and Elderberry Red Braised Cabbage

{Sherry}: "Activated charcoal brine pork chop served with levain, tricolor spaetzle, a little farofina kumquat marmalade, and then red braised cabbage with elderberry. The pork was sous vide and then I just kissed it on the grill." During prep: "I'm gonna make a tricolor spaetzle. One is the carrot juice one. I had the privilege of working at Braise for four years. One of the first dishes I learned how to make was a buckwheat petal. And this is the final one, the beef beet. Because I haven't won any challenges yet, I'm hoping that if I over deliver in technique, the judges will see my potential. Black pork - have you ever heard of that?"

Judges: "My pork is really hard to chew. I'm still chewing my first bite. I don't enjoy the texture of the spaetzle. There is a lot of flavors going on and it doesn't feel very cohesive." Tom: "She took pains to color the spaetzle, then she covered it up in a very pale sauce which tampers down the color. When the color is the challenge, you have to account for that." Dish received largely negative feedback on both texture and colour cohesion.

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