Nate Allen and the Knife and Fork team won again in the quarterfinal of the WNC Chef Challenge. Thanks to brilliant dessert, they took it by a slightly wider margin than their first round, but, in the opinion of this eater, the competition was a bit tougher this time. Highlights? A quail dish that included an piece of parmesan crust and a bit of olive creme brulee (K&F), perfectly grilled octopus on an arugula salad (the competition), and the almost indescribable K&F dessert, which was described like this: Picholine olive and Marcona almond croissant with olive pit custard, almond honey, thyme blossoms, and deep-fried castelvetrano olives.
The semifinal is on June 6. More info here.