"Top Chef: Texas" 1/11

BATTLE OF THE SEXES RESTAURANT WARS AT THE PALM DOOR:

Since they won the coin toss, the men cooked for five hours first the next night. However, both teams will be dining in their opponents' restaurants.

Design Budget (at Sur La Table & Garden Ridge): $7.5K in one hour & 45 minutes
Whole Foods Budget of the Week: $4K in an hour

MENUS:

canteen (Men):

First Course:
A: Thai-style shrimp & crab salad w/ Kaffir lime w/ caramel fish sauce & grilled peanuts (Ty-Lor)
B: Ham & eggs pate w/ pork, braised mushrooms, nectarine, fried egg puree & duck fast crostini (Paul)

Second Course:
A: Poached salmon in warm tomato water w/ onions, clams, mushrooms, salmon skin & tomatillo jam (Paul & Ty-Lor)
B: Crispy skin pork belly w/ green apple & sweet potato puree (Paul)

Final Course:
A: Almond Joy Cake w/ malted chocolate mousse & banana coconut puree (Edward)
B: Homemade Cracker Jack w/ cherries & peanut butter ice cream (Chris J.)

half BUSHEL (Women):

First Course:
A: Peach salad w/ pickled shallots, bacon vinaigrette & candied pistachios (Grayson)
B: Buffalo Mozzarella-filled Arancino w/ sweet & sour eggplant & celery salad (Sarah)

Second Course:
A: Braised short ribs w/ Thai basil potato puree, apple slaw & Kimchi (Beverly)
B: Grilled Halibut w/ Spanish chorizo, fennel & sherry salad (Lindsay)

Final Course:
A: Schaum torte w/ vanilla meringue & champagne berries (Grayson)
B: Hazelnut cream Italian doughnuts w/ banana sugar glaze (Sarah)

WINNER- Beverly (Napa Valley wine getaway w/ a three-liter bottle of Episode wine)
LOSER- Ty-Lor

LAST CHANCE KITCHEN CHALLENGE #9: Using a sous chef, cook a pastry within a half-hour.

Nyesha (Heather): Coconut & lime tart w/ coconut creme fraiche mousse & caramel sauce
Ty-Lor (Chris C.): Puff pastry w/ dark chocolate mascarpone cream, vanilla bean rum cherries & caramel sauce

HAVING TO TAKE A SEAT- Ty-Lor

He leaves w/ $5K & some books.