I'd like to stress I don't watch the show or any other Chef competition type show. I did watch the last episode replayed later last night. (There was nothing else on)
Earlier in the evening I noticed a ton of traffic on this site from people googleing "Ballentine". Now I've always been amazed how many from the UK google "ballentine" but last night it was from the U.S. I figured people must be researching for Thanksgiving or something. Then I saw the Top Chef episode with the Ballentine. It had been broadcast earlier. Ahhhh, interesting how that works. Saltyskitchen is always high on the list when you google ballentine or gallentine. I did a post on them a ways back. I also have a youtube video cutting a bird in preparation for the dish.
BTW, I'm not a Fan of that Bocuse Door, D'ore, d'or or however the hell you spell it. I appreciate the talent and discipline it takes to do it but to me, that's not real food.
Also the dishes they prepared for that contest weren't much different than what they normally would prepare. They just just gussied up the preparation. And half of them still screwed it up. I'm sorry, four hours? You can't cook lamb properly in four hours?
I've said it again and again. You have to execute! The recipes and menus are like tactics in a war. They're all sexy and wonderful but it's logistics that wins wars. Logistics = execution.