Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Chicken Impossible
Tristen (at deli counter): "Please, I need chicken wings. I would appreciate if they were just the flat ones."
Tristen: "I'm having a hard time kind conceptualizing this. I just know I want to do some sort of stuffed chicken wing with sausage. But I'm really trying to think through my stunt and the best way of delivering it. It's a cool challenge. If there was a touch more time to conceptualize it."
Tristen: "I'm in the middle of the very meticulous task of deboning chicken wings. I finally come up with an idea for this stunt based on an episode of Mission Impossible, when someone pumped their arm full of a virus to transport it. I'm stuffing the chicken wings with a "virus" of chicken mousse. The judges only have 30 seconds to go through an obstacle to get the antidote, which is the sauce, before it becomes too cold."
"I don't always like to use prime cuts of things. I grew up on chicken wings and other parts, so I like to kind of show that part of it. Also, I'm doing a seafood boil style sauce. Gonna represent the South."
Presenting to Judges
"So this is chicken impossible. The chicken wing stuffed with a virus of crab, andouille sausage and a chicken mousse. You need to pour the antidote on it. You have 30 seconds to get the stuff out or else your sauce will get too cold. It's like a Viet-Cajun seafood boil."
Judges
"It was tasty, textural, well seasoned."
"The dish had a point of view. It was delicious. I thought the sauce was the best thing we ate today. It was like, restaurant ready."
"There's, like, a lot of smokiness. There's a lot of Vietnamese herbaceous notes."
"Flavor wise, I thought it was the best dish. But then his trick, he couldn't pull it off."
" I think if we gave him a take two, he would have done better."
"Yeah, my sauce froze in my little presentation."
