Comments from the Judges

"Kenny, did you immediately choose Crab Rangoon, or did you filter through several ideas?"

Chef Kenny: "I felt really familiar with it. The creaminess of it, the umami. That's definitely where one of my first thoughts were."

Tom Colicchio: "It was nice to have a cold dish for today. I did forget were at a cheese festival. When I tried your dish, I felt it was more about the crab. Even though, you know, blue cheese is fairly assertive, it just kind of got lost in there. Did you mean for it to be that wet? I know that as we pulled up, you were ladling some kind of liquid over it."

Chef Kenny: "I kind of ran out of the relish I made right towards the end, and I was trying to get that flavor on."

Kristen Kish: "Not only was I not getting the cheese, but I was just getting sort of this, like, wet mush."