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Sezon 3
Challenge: The chefs were allowed to cook any dish. Aaron: Balsamic Marinated Rabbit Leg with Corn Fricasee & Creole Tomatoes. Bret: Seared Bass with Ratatouille & Mascarpone Polenta.
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Challenge: The chefs were allowed to cook any dish. Aaron: Balsamic Marinated Rabbit Leg with Corn Fricasee & Creole Tomatoes. Bret: Seared Bass with Ratatouille & Mascarpone Polenta. Janine: Fried Oysters with Southern Vegetables & Creole Mustard Aioli. Jason: Suzuki Crudo with Corn, White Chocolate & Yuzu Nectarine. Ramon: Grilled Lemongrass Prawns with Kale, Nori & Peach Salad.
Challenge: The chefs were challenged to make risotto. Janine: Mushroom Risotto with Mascarpone & Rosemary. Michael: Pine Nut & Thyme Risotto with Parmesan Crisp.
Challenge: The chefs were challenged to make risotto. Janine: Mushroom Risotto with Mascarpone & Rosemary. Michael: Pine Nut & Thyme Risotto with Parmesan Crisp.
Challenge: The chefs made dishes using frozen and canned vegetables.
Bene: Duo of Swordfish with Sweet Pea Asparagus Purée, Pine Nuts & Raisins
Janine: Seared Scallop with Pancetta, Minted Pea & Corn Purées
Challenge: The chefs made dishes using frozen and canned vegetables.
Bene: Duo of Swordfish with Sweet Pea Asparagus Purée, Pine Nuts & Raisins
Janine: Seared Scallop with Pancetta, Minted Pea & Corn Purées
Challenge: The chefs created dishes highlighting onions. They were required to chop up a tub of onions before they could start on the challenge itself. In addition, they could not do any
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Challenge: The chefs created dishes highlighting onions. They were required to chop up a tub of onions before they could start on the challenge itself. In addition, they could not do any additional prep work once they started cooking.
Janine: Pork Loin with Apple Rolls, Goat Cheese, Bacon & Caramelized Onion
Patty: Grilled Pork Loin with Confit Potatoes, Andouille Sausage & Onions
Challenge: The chefs were given $25 to spend at a farmers' market. They were allowed to keep only three of their purchased ingredients, and given only 20 minutes to prepare a
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Challenge: The chefs were given $25 to spend at a farmers' market. They were allowed to keep only three of their purchased ingredients, and given only 20 minutes to prepare a dish.
Janine: Catfish with Potato, Asparagus & Saffron Sauce
Louis: Olive Oil Poached Prawns with Tomato & Fennel Bi
Challenge: The chefs made savory dishes featuring mascarpone. They were blindfolded for 10 minutes in the middle of the challenge and had to instruct a sous-chef (Jason for Louis, Janine
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Challenge: The chefs made savory dishes featuring mascarpone. They were blindfolded for 10 minutes in the middle of the challenge and had to instruct a sous-chef (Jason for Louis, Janine for Sara) on how to continue preparing their dishes.
Louis: Mascarpone Poached Snapper with Beech Mushrooms, Snap Peas & Potato
Sara: Mascarpone Polenta with Agrodolce Mushrooms & Swiss Chard
Challenge: The chefs made dishes highlighting Asian ingredients, including three out of the following: tripe, sea cucumber, Humboldt squid, chicken feet, duck feet, pork tongue, dried
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Challenge: The chefs made dishes highlighting Asian ingredients, including three out of the following: tripe, sea cucumber, Humboldt squid, chicken feet, duck feet, pork tongue, dried shrimp, and Chinese sausage. They were given 45 minutes for the challenge.
Louis: Braised Tripe, Dried Shrimp & Chinese Sausage with Bamboo Shoots & Bok Choy
Travis: Bitter Melon Soup with Squid Cakes
Challenge: The chefs made dishes highlighting ingredients from their opponent's home region; Louis used ingredients from Louisiana, while Justin used ingredients from Northern
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Challenge: The chefs made dishes highlighting ingredients from their opponent's home region; Louis used ingredients from Louisiana, while Justin used ingredients from Northern California.
Justin: Grilled Sardine with Roasted Corn & Sherry Vinaigrette
Louis: Redfish Almondine with Corn Puree & Crawfish Sauce
Challenge: The chefs prepared dishes using broccoli.
Carrie: Roasted Broccoli Raviolini with Bagna Cauda
Louis: Scottish Salmon, Anchovy Vierge with Broccoli Three Ways
Challenge: The chefs prepared dishes using broccoli.
Carrie: Roasted Broccoli Raviolini with Bagna Cauda
Louis: Scottish Salmon, Anchovy Vierge with Broccoli Three Ways
Challenge: The chefs each prepared a savory and a sweet beignet.
Louis: Crab & Black Garlic Beignet; Persimmon & Pine Nut Beignet
Stephanie: Andouille & Corn Beignet; White Chocolate & Cherry Beignet
Challenge: The chefs each prepared a savory and a sweet beignet.
Louis: Crab & Black Garlic Beignet; Persimmon & Pine Nut Beignet
Stephanie: Andouille & Corn Beignet; White Chocolate & Cherry Beignet
Challenge: The chefs made dishes using the skin and bones from various animals. They had 45 minutes to prepare their dishes.
Brian: Seared Eggplant with Chicken Broth, Oyster
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Challenge: The chefs made dishes using the skin and bones from various animals. They had 45 minutes to prepare their dishes.
Brian: Seared Eggplant with Chicken Broth, Oyster Mushrooms & Chicken Skin
Louis: Bouillon, Crispy Chicken Skin, Roasted Vegetables & Olive Oil Poached Egg Yolk
Challenge: The chefs made dishes showcasing a fresh Hawaiian fish. They had an hour to prepare their dishes, which were tasted blind by Tom Colicchio, Emeril Lagasse, and the three
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Challenge: The chefs made dishes showcasing a fresh Hawaiian fish. They had an hour to prepare their dishes, which were tasted blind by Tom Colicchio, Emeril Lagasse, and the three finalists (Nicholas, Nina, Shirley).
Carlos: Mahi Mahi with Mole Manchamanteles & Taro Root
Louis: Braised Yellowfin Tuna with Mushrooms, Kale & Cabbage
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