America's Culinary Cup
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Lamb Saddle, Bitter Endive Salad
Roasted Lamb Saddle with Braised Endive in Date Molasses and a Castelfranco Salad with Goat Curd, Hazelnut and Honey
Buddha: "I got bitter. Not really my choice of the five flavor profiles, but if I make it through to the end, it won't be bitter about that."
Buddha: "For my bitter hot dish, I'm doing lamb with some bitter leaves. I want to go more for, like, a Sunday roast vibes. Beautiful bitter leaf salad with roasted lamb."
Buddha (presenting): "So my hot dish is a lamb saddle. It's been roasted [transcript unclear: 'razzle. Noodles' — likely a spice or rub], with a braised endive that's been cooked in date molasses, served with a light salad of Castelfranco with goat's curd, hazelnut [transcript unclear: 'havil, nymph'] and honey."
Wiley: "I like that you used some bitter greens, but unfortunately, I had two pieces of bone on my plate. I think I would have liked to have had it be just a little bit more bitter."
Michael: "I like the lamb, Buddha. I think I probably got better cuts than what you got, Wiley. I love braised endive, and I thought what you gave us was a really good example of a properly prepared braised endive."
Padma: "I did get the bitter not only in those beautiful leaves, but I got it also in the hazelnut. I just wish my lamb was treated a little bit better."
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