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Oyster with Jalapeno Granita
Kumamoto Oyster with Cucumber and Green Jalapeno Mignonette Granita.
Sieger opened the green team's progressive spice dinner with a single kumamoto oyster, a cucumber and green jalapeno mignonette frozen into a granita, and a small amount of Carolina Reaper salsa as a finishing touch. Sieger told the team the reaper element was there only to get the diner going rather than to establish the heat level of the course. The combination of a cold granita with a live oyster was designed to deliver an oceanic opening with a mild-to-moderate spice hit that dissipates quickly, leaving the palate ready for course two. During team tasting,
Sieger's course was flagged as hotter than Brandon's competing red team opener, which prompted a recalibration discussion about progression.
{Judge}: Not gonna lie, Sieger. Your dish was way hotter than Brandon's. You got the jalapeno. You got that heat from the reaper, but then it was, like, gone. And you were ready for course number two.
Described by tasting panel as delicious but aggressive -- the heat arrived fast and dissipated quickly.
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