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?"