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Top Chef ™
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Mushroom Sauvignon Blanc Mochi
First course of the mochi flight, paired with sauvignon blanc. Rhoda conceived the mochi flight concept and made all the dough herself. Rhoda: "I got the sauvignon blanc and I did sauteed mushrooms deglazed with the wine." The mushroom filling leaned into the sauvignon blanc's grassy, mineral character. Rhoda: "The mochi's a blank slate. The filling is going to carry that wine flight." Time pressure forced the team to fry the dough raw rather than pre-cooking it, leaving the mochi undercooked across all three courses despite strong filling concepts.
{Judge}: "The mochi dough was a little undercooked. It was the dough that fell short, which made it really hard to eat the dish how I'm sure you intended it to be."
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