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Heffernan presents the letter to himself as a "picture of who I am right now, and maybe a bit excessive." His dry aged 21-day cote de boeuf is served with braised short ribs, swiss chard, and a garlic and fennel potato gratin. "It's okay to have something great and it's okay to revel in that joy." His lack of thinking his letters through is really showing.
Cosentino comes out to serve his last supper, explaining that he's made a fried egg and blood sausage and poached his oysters in pork stock.
"The best way to be put in the ground," he declares of the dish. "I have air, land, and sea all in one plate."
Curtas, who loved the tripe so dearly, turns super grumpy. "I thought it was embarrassingly bad," he announces, and James Oseland gives him a crazy look. "I mean, to put this out at the finale of Top Chef Masters? It's blood sausage, which I've had much better many other places. Chris shoulda brought his A-game and to me this is a D-game."
Francis Lam counters with what's later declared the line of the night: "That poached oyster is like if you took a swim in the ocean, you're doing the backstroke, the sun is hitting you, you're feeling good, and all of a sudden a pig comes and gives you a back rub. it's the best thing I've eaten in maybe the last 30 years of my life." (It should be noted that Lam is not much over 30-years-old.)
