We’re still tracking Gregory Gourdet, the gluten-free cheftestant on Season 12 of Top Chef. Yes, we’re a little behind on covering this show but the DVR makes it possible and there’s been so much else going on with the craziness of the holiday season.
The theme for Week 3’s Quickfire was The Boston Tea Party and the challenge was to incorporate tea flavors into a savory dish. Ming Tsai was the guest judge.
Our man Gregory wins this one with a simple tuna crudo with strawberry white tea and young coconut. It’s simple and composed, and even though it’s not the best-looking plate, it’s enough to earn him immunity.
The second part of the episode takes the cheftestants to Fenway Park. There judge Richard Blaise praises Gregory for “moneyball,” a baseball strategy that emphasizes exploiting efficiencies to make the best of what you were given. In this case, the balance, brightness and precision of Gregory’s roasted duck, Thai chili jam, peanut brittle, crispy shallots, and fresh herb salad impress everyone.