Top Chef ™
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Chilled Seafood Chowder
Chilled Seafood Chowder with Lemongrass Fresno Chilies and Fresno Lime Granita.
Sherry took the red team's second course and made a chilled seafood chowder infused with lemongrass and Fresno chilies, served with a Fresno lime granita on top. During team tasting, Sherry's course was initially identified as too mild relative to Brandon's opener - she was asked to increase the heat - but she resisted re-seasoning at a late stage, describing the flavor as already well balanced. Her stated goal was a fresh, elegant dish that felt right on a hot day.
The judges ultimately praised the chowder's lightness and elegance, and its heat level was judged correctly positioned after Brandon's opening.
{Judge}: Sherry's dish, I think, is incredibly elegant, beautifully plated. I thought the broth was rich. It wasn't heavy at all. And on such a nice, hot day, hit the spot perfectly. Following Brandon's dish, it was the right amount of heat. Fantastic dish.
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