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Temporada 2
Challenge: The chefs were given a chance to redeem themselves by creating a dish incorporating the same ingredients from the dishes that eliminated them.
Carla: Whole Squab with Baked
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Challenge: The chefs were given a chance to redeem themselves by creating a dish incorporating the same ingredients from the dishes that eliminated them.
Carla: Whole Squab with Baked Tomato & Morels
Chrissy: Canlis' Special Salad
Jeffrey: Pan-Roasted Halibut with Peas & Morels
Kuniko: Lemongrass Cream Potato Chowder
Challenge: The chefs were tasked with making a dessert. Because CJ and Tyler were eliminated from the main competition as a team, the two contestants had to work together to create their
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Challenge: The chefs were tasked with making a dessert. Because CJ and Tyler were eliminated from the main competition as a team, the two contestants had to work together to create their dish.
CJ and Tyler: Hay Ice Cream with Cherry Fritter, Cherries & Arugula
Kuniko: Frozen Bananas with Fruit Compote & Lemon Curd
Challenge: The chefs had to create a well-composed dish highlighting pickles and carrots.
CJ: Pan-Roasted Rainbow Trout, Carrot Purée & Charred Pickles
Eliza: Brown Butter Carrot
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Challenge: The chefs had to create a well-composed dish highlighting pickles and carrots.
CJ: Pan-Roasted Rainbow Trout, Carrot Purée & Charred Pickles
Eliza: Brown Butter Carrot Mash, Crusted Scallops, Corn & Pickle Succotash
Tyler: Deconstructed Ceviche with Pickles & Carrots
Challenge: The chefs were required to make a sandwich using lunch meat.
CJ: Vietnamese-Inspired Ham & Butter Sandwich with Apple & Radicchio
Danyele Oven-Roasted Turkey, Bacon & Avocado Sandwich with Pickled Onions
Challenge: The chefs were required to make a sandwich using lunch meat.
CJ: Vietnamese-Inspired Ham & Butter Sandwich with Apple & Radicchio
Danyele Oven-Roasted Turkey, Bacon & Avocado Sandwich with Pickled Onions
Challenge: The chefs had to use chicken breast to create a flavorful dish.
Bart: Roasted Chicken with Carrots, Greek Yogurt, Tea-Infused Sauce & Speculoos Cookies
CJ: Marinated
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Challenge: The chefs had to use chicken breast to create a flavorful dish.
Bart: Roasted Chicken with Carrots, Greek Yogurt, Tea-Infused Sauce & Speculoos Cookies
CJ: Marinated Chicken Breast with Mushroom Reduction, Greek Yogurt & Roasted Lettuces
Challenge: The chefs were allowed to cook any dish, but were required to use pots and pans bought from a yard sale.
CJ: Seared Diver Scallop, Foie Gras Dashi with Mango &
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Challenge: The chefs were allowed to cook any dish, but were required to use pots and pans bought from a yard sale.
CJ: Seared Diver Scallop, Foie Gras Dashi with Mango & Caviar
John: Corn Velouté & Succotash with Roasted Lobster & Seared Foie Gras
Challenge: The chefs had to prepare their best tartare.
CJ: Beef Heart Tartare with Chili, Pickled Duck Skin & Tomato Water
Micah: Bison Carpaccio & Duck Tartare with Quail Egg Yolk, Pickled Carrots, Chilis & Arugula
Challenge: The chefs had to prepare their best tartare.
CJ: Beef Heart Tartare with Chili, Pickled Duck Skin & Tomato Water
Micah: Bison Carpaccio & Duck Tartare with Quail Egg Yolk, Pickled Carrots, Chilis & Arugula
Challenge: The chefs got to choose an ingredient, a cuisine, and a cooking technique that they had to incorporate into their dishes, as well as a time limit. They decided that they had
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Challenge: The chefs got to choose an ingredient, a cuisine, and a cooking technique that they had to incorporate into their dishes, as well as a time limit. They decided that they had to prepare a French-inspired snapper dish with a smoked element in 30 minutes.
CJ: Brown Butter Snapper with Creamed Morel, Smoked Mashed Potatoes & Ratatouille
Kristen: Bouillabaisse of Snapper, Crème Fraîche, Smoked Butter, Fennel & Radish
Challenge: The chefs had to break down a salmon, portion 10 identical pieces, and create well-composed dishes for Tom and the eliminated contestants.
Josie: Fennel Pollen Dusted
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Challenge: The chefs had to break down a salmon, portion 10 identical pieces, and create well-composed dishes for Tom and the eliminated contestants.
Josie: Fennel Pollen Dusted Salmon with Fennel, Radish & Tarragon Salad
Kristen: Crispy Salmon with Pickled Pineapple, Raisins, Shaved Cauliflower & Crème Fraîche
Challenge: The chefs cooked dishes using offal.
Kristen: Chicken Livers with Garlic and Mustard Caramel, Pickled Fruit & Herb Salad
Stefan: Beuscherl of Innards with Cream Sauce, Bread Galette, Liver & Parsley Salad
Challenge: The chefs cooked dishes using offal.
Kristen: Chicken Livers with Garlic and Mustard Caramel, Pickled Fruit & Herb Salad
Stefan: Beuscherl of Innards with Cream Sauce, Bread Galette, Liver & Parsley Salad
Challenge: The chefs made a dish over a campfire using Alaskan fish.
Kristen: Cod with Coconut Broth, Clam Juice, Lime, Chili-Marinated Tomato, Corn & Petite Herbs
Lizzie: Poached
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Challenge: The chefs made a dish over a campfire using Alaskan fish.
Kristen: Cod with Coconut Broth, Clam Juice, Lime, Chili-Marinated Tomato, Corn & Petite Herbs
Lizzie: Poached Salmon Stew with Fennel, Leek, Hungarian Paprika & Sweet Pepper Flakes
Challenge: The chefs received the simple challenge of creating a great plate of food.
Josh: Venison with Coriander, Brown Sugar and Black Pepper Cure, Kale & Shaved Carrot
Kristen:
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Challenge: The chefs received the simple challenge of creating a great plate of food.
Josh: Venison with Coriander, Brown Sugar and Black Pepper Cure, Kale & Shaved Carrot
Kristen: Semolina Orecchiette with Brown Butter, Pomegranate, Apple & Fresh Herbs
Lizzie: Black Cod in Black Pepper Vinegar, Savoy Cabbage & Spaetzle
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