Top Chef 10: Seattle, Episode 4

This week’s Quickfire challenges the chefs to butcher their own meat.

This week’s Quickfire challenges the chefs to butcher their own meat.

Read the transcript of this video
All aps are out. Second course, Stefan, ordering liver, ordering squab medium. Kebab times two medium rare both. Baked potatoes. Please, quiet please, so many people talking all at once. [FOREIGN] I can't hear anything. This sponge is definitely edible. Write that down. Nah, I'll come back swap It's come back, re-fry her squab. I really, I don't care, I'm going to start [SOUND] to everybody. Carla, that last squab was a little rare. Squab medium. 274 another rare squab, she doesn't want it, we're gonna re-fry a mahi. [INAUDIBLE] At this point, I'm just going like, Carla, you really need to go out to the grill, give some instruction to whoever is cooking the squab because it's going down in flames. [FOREIGN] Charlotte, refire the squab. They look pretty good. The squab keep coming back. It's supposed to be medium rare. People like that bird a little bit more cooked. The last squab, it is too rare, okay, so be careful. Needs to cook a little bit more. We have the judges' table. It's important to make sure that it's really crispy. I think it's going to be ok. I have three restaurants and they've all come out.
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Top Chef 10: Seattle, Episode 4