When I saw the bright green wasabi mash and a stack of fried wontons garnishing the Asian glazed short ribs, I grimaced in fear. But, 48 hours of marinating contributed to the flakiest, most fork-tender short rib I have ever eaten. And the umami-packed glaze caramelized the outside. Combined with the crunchy, raw, fermented kimchee apple slaw and the wonton pieces, every flavor and texture had equal representation.
After the course, Guy lifted a polished plate and yelled, "Raise your plates if you're in this category." Most of the room hollered and showed off their plates, empty save for the saucy remnants. One man did stand up and literally lick the plate clean. He received boisterous cheers and a shot of whiskey from Fieri.
Photo: Anna Monette Roberts