Interviewed by Colicchio while cooking, both Psilakis and Guarnaschelli spoke about the temperature control and functions of the stoves. In the style of a cooking show, the chefs also explained their process—throwing out phrases like "flavor profile" as well as promotional quips like "the cooktop can make your dinner for you."
As the challenge ended, waiters lined up to serve samples of the dishes prepared—spring rolls filled with pear and dark chocolate from Guarnaschelli and chocolate sabayon and halva from Psilakis—and Thermador opened up a second section of the space set up with tables, food stations, and a bar. New Jersey-based caterer In Thyme prepared the food here, including Chilean sea bass with a miso glaze for the lunchtime session and smoked duck breast crêpes in the evening. —Anna Sekula
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