Top Chef ™

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Sherry

Top Chef, Carolinas

Challenge Type:

Pan-Seared Sea Bass Cassoulet

Pan-Seared Sea Bass Summertime Cassoulet with Olive Crumble and Tomato-Potato Chip

Sherry during prep: 'So this is my dehydrated tomato tuile - going to be a garnish. I'm just adding a little basil purée to my summertime cassoulet. I think I suffer from second-guessing sometimes - less is more. It's like what Coco Chanel used to say: it's not what you put on, it's what you take off that makes the outfit.' She also noted: 'I got pomegranate molasses. What I'm going to do is try and dehydrate this into a glass, break it up, and put it on top of, like, a salad.' (This element may have been modified.)

At presentation: 'In front of you I have a pan-seared sea bass with a summertime cassoulet. I finished the fish - I used a smoked kalamata olive crumble. I dehydrated the tomato skins. Then on the very top of it, you have a potato and tomato chip.'

TOP 3. Kristen: 'Sherry's dish is very good to me. It tastes delicious. And the fish is cooked beautifully. I love the olives that were spread on the skin.' Savannah: 'I really love the olive, like, sea salt on top.' Kristen: 'And I like the tomato potato chip.' Joe (guest judge): 'That was a dish that I would go into a restaurant and order time and time again.' Kristen (top 3 conversation): 'Sher, your dish — everything about it was working together. You pack so much into your plates, but everything just, like, comes together. When it's working, it's really working.' Sherry: 'I knew that the flavours were there. My dehydrated items worked out the way I wanted them to.'

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