Langoustine Moqueca
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Langoustine Moqueca with Chayote, Zucchini and Shiitake
A toast to Le Cirque, Sherry's first kitchen job.
While prepping: "I was born in New York. I grew up in Brazil. This is an ode to New York and restaurants that were formative in my younger years as a line cook, but with a South American approach. For my first course I want to make a moqueca, an Afro-Brazilian dish, with a luxurious ingredient I first encountered at Le Cirque. Langoustine is a very delicate shellfish. It shows a lot of technique when you can cook a piece of langoustine properly."
At service: "My first toast is to the legendary Le Cirque, my first kitchen job. That's when I was introduced to French langoustines and frog legs. I transformed the langoustine into a moqueca with chayote, zucchini and shiitake mushrooms."
Final table: "Langoustine moqueca. The idea was to highlight that broth."
{Judge}: "I really enjoyed Sherry's dish. I thought it was incredibly unique and delicious."
{Guest}: "I love the frog leg. Spicy, delicious." {Judge}: "It gives me French, but it also takes me a little bit southern."
Final table: {Judge}: "Quite frankly, one of the better dishes you've cooked all season long. It told the story really well."
{Guest}: "I was surprised at first by the level of heat, but it was really nice once I got into it."
{Guest}: "That sauce is really the star of the dish." In deliberation the host called it her single favorite dish of the night: "beautiful and creative and well executed."
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