America's Culinary Cup
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Uni Toast, Sea Beans & Caviar
Uni Toast with Roasted Shishito-Avocado Purée, Yuzu Kosho, Sea Beans and Caviar
Matt: "For my cold dish, I'm using naturally salted ingredients. Sea urchin, caviar, sea beans. So I'm going to take toasted brioche, kind of do an uni toast. This is going to be a little bit of this shishito-and-avocado purée that I'm going to use for the uni and the caviar. The salty element doesn't really bother me. It really comes down to time."
Matt: "Will the judges deduct points for the simplicity of my toast? I'm not sure, but hopefully the balance of those flavors, they can understand where my approach is."
Matt (presenting): "That's our uni toast. For salty, I really wanted to use ingredients that were already salted. Roasted shishito and avocado purée, salted yuzu kosho, and then some salted sea beans glazed over top of the uni with some caviar."
Wiley: "Is there anything we should know about the toast, or is it just toast? To me?"
Padma: "You didn't make the bread. You had it whole."
Matt: "If I was able to do that in an hour, I mean, give me the check now."
Michael: "I really like this dish, and I thought it was very smart of you to just highlight three ingredients which were naturally salty. The only thing I would say is maybe I would have also put a couple drops of lime juice over the top of the whole thing just to set off, like, the natural salinity in those ingredients."
Padma: "I really like your cold dish, and I think you have a nice amount of salinity, so it didn't feel like you tried to over-salt something, and it tastes of the ocean, which is beautiful."
Wiley: "I think I would have loved to have maybe had it smaller and more of that delicious green purée, but very clever."
Wiley (deliberation): "All in all, given an hour, an impressive amount of work." [Result: Matt finished the round in 1st place with 105/120, advancing directly to the finals.]
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