Gail Simmons: "I will admit, when the plates came to the table, I did not think that you had really understood bangers and mash.  And I discovered, although it took me a minute, that every flavor was replicated, especially when you drizzled that gravy on top."

Chef Begona: "For me, it's nice when you eat a dish if every single bite that you take, have all the ingredients, and then you can taste in once everything."

Tom Colicchio: "2 hours time, to make a sauce that intense, it took a lot of skill, and I thought the dish was really successful." 

Brett Graham: "A classic dish is also about transporting you back to maybe a childhood memory. And when I ate the potato with the sausage gravy, which I thought was a genius idea, the sausage gravy, it tasted really familiar. Well done. Great job.