Closing course of the red team's Tomme cheese flight, paired with merlot. Anthony: "Last up, a sourdough whole wheat just toasted in brown butter. Mushrooms are then roasted in brown butter and just some seared rib eye." A composed open-face plate with brown butter-toasted sourdough as a base, brown butter-roasted mushrooms, and seared rib eye finished with a soubise. Anthony admitted wine pairing was not usually his strength. Judges confirmed the ribeye matched the merlot well.