Autumn Maddox
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EPISODE SIX
PAIRNG FOOD AND WINE
Our final eight get a crash course during a guided tour of Vegas hotspot Rio's extensive wine cellar from sommelier Ryan Voss, who teaches them how to taste and pair wines. As a wine expert, Voss educates the thirsty finalists on a simple and proven principle: balance either the equal or the opposite flavors of a wine to complement a dish and bring out the best in both. In keeping with Vegas glamour, Voss' selection of wines includes a 1982 bottle of Chateau Latour — a tremendous $1,000 treat for everyone sipping. …
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Episode 6 Journal
What did you think of today's challenge?
Very difficult — I wasn't sure if I was going to be able to pull it off! But I did!
What did you prepare today?
Prawn civiche with flavors of fennel frond and orange. Roquefort cheese pastry with reduced balsamic. Crab with creamed leeks and celery on endive with pear compote.
How do you think you did? Is there anything you wish you'd done better?
I feel I did pretty well. I wish I would have nailed the wine pairings with the endive — DAMN CHARDONNAY!
What was the highlight of the day's events?
Learning about wine. There is so much to know — I am just at the beginning. Not to mention testing that Burgundy at the end!
Are there any lessons you took away from today?
Creamy buttery foods and seafoods work well with Chardonnay.
What was the most constructive or interesting piece of feedback you heard from the judges?
The Chardonnay ordeal. I really don't drink it — so therefore it has in the past been a hard sell for me — but I know I need to open up and give it another shot.
How do you think you are doing in relation to your fellow competitors?
Pretty strong. It is an overall good group.
Who do you think is faring the best and why (we recognize this changes from day-to-day)?
As of yesterday — Katie kicked ass! I was very happy to see her nail that one!
What do you think your fellow competitors think of you (we recognize this changes from day-to-day)?
Please refer to yesterday's journal!!