America's Culinary Cup
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Citrus Cured Hamachi with Nardello Kosho
Philip Tessier: "My goal as the first cook was not to do anything too ambitious. For me, that's California ingredients. It's raw fish, doing a little citrus-cured hamachi, bringing a little flavor — California with us."
Philip Tessier: "This is a little fermented nardello kosho."
Emily Yuen (observing): "I look over at Philip's dish and it is banging. I am absolutely freaking out."
Michael Cimarusti (observing): "It's beautiful." To judges: "So on your left, you have a citrus cured hamachi loin. And then on the right-hand side is the belly that's been cured also, and then charred."
Wiley Dufresne: "Stunning dish. All of the different sauces were fantastic."
Michael Cimarusti: "It's beautiful. It's elegant. It's well executed."
Padma Lakshmi: "I think just a few grains of salt, but it's a high-art plate."
Result: Score 47. Lost head-to-head to Emily Yuen (49) by 2 points. Proceeded to elimination round.
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