Last week on "The Bachelor," Sheena-From-Walnut-Creek was granted a coveted one-on-one date with Brad-the-Bachelor, and it turned out to be the Pretty Woman date in which Sheena got to choose her evening gown from a roomful of mannequins, ate dinner amongst balloons and a string symphony, and was given a pair of diamond earrings (which she got to keep). But the highlight of the evening, for us, was when Sheena walked down the stairs in her new gown, and proceeded to fall on her ass. Not that we have anything against her; she's one of the least annoying of the girls, although she does have a tendency to go into a high baby talk when she's around Brad. (Uh-oh. Shades of Trista there!) In the end, she was given one of the final roses, which means this week she will be taking Brad to meet her family (presumably in Walnut Creek).

On "The Next Iron Chef" the chefs flew to Munich but didn't get to see the city as their challenge was at the airport where they'd have to create first class in-flight meals to be served on some super-fancy Lufthansa jet. Hmmm. Much like they did on this last season of "Top Chef." Problems of preparing food that could be cooked, chilled, reheated, and still remain edible, let alone tasty, were aplenty, though when it came down to cooking, it didn't seem like those factors were really put into consideration.

Chris Cosentino seemed to forget for a while that the only reason he was cooking at that place at that time was because he's on a TV SHOW and kept giving the cameramen gruff for getting in his way. Sheesh. He was also kind of a dick to the stewardesses flight attendants who helped serve up his dishes. His first course was "a Sicilian play on vitello tonnato" with seared tuna on top of a loin of veal topped with tomato, chili, basil, and a fennel sprig. It was a very tiny dish, although probably not small enough to call an amuse bouche. Next was a salad of white asparagus blanched in lobster stock, with a lobster gribiche that included boiled egg, lemon zest, olive oil, and chives. The judges didn't like the chives. Third course was a roasted loin of venison with cauliflower and romanesco dressed with a warm chive mustard vinaigrette. One of the judges commented on the cauliflower and whether it was cooked the way Chris liked it...

Further criticisms: the sprig of fennel on the tuna and veal was limp and dead; the cauliflower was basically crudites; the overall presentation was terrible; Chris always seems to have one course that's totally off. All of that wasn't enough to send him home, though, and he survives to cook another day...in Paris!