Paisley Johnson (chef de partie in MEM)
Fernando Ruiz (bistro EC in Santa Fe)
Laura "Lala" Diaz (caterer, entrepreneur & author)
Jeffrey Quasha (Sr. EC)
J: Richard, Duskie & Troy
GiftBasket:
J: Pork chop w/ sweet tea glaze
L: Holiday turkey sandwich w/ caramelized carrots & stuffing
F: Fried quail w/ vegetable stuffing
P: Cherry mint-glazed lamb chops w/ okra- C-O
EL:7
Later, they chose an extra ingredient from underneath the Christmas tree.
F: Chorizo pasta enchilada w/ poached egg
J: Thai sweet chili shrimp & grits
L: Green eggs & ham w/ handmade tortillas- C-O
MC:
J: Filet Mignon w/ blue cheese, butter & potatoes
F: Filet w/ serrano mashed potatoes, mushroom, onion & blue cheese glaze- W
GSS:
#1: Fresh mint- $
#2: Red palm oil- $
#3: Eight-in. skillet- X
#4: Green chili enchilada sauce- $
#5: Pinquito beans- $
#6: 8pk tissues- $
#7: Sugar cookie mix- $
#8: Peppermint tea for $4.99- X
#9: Frozen maple sausage- $
#10: Whole cured ham
Fernando Ruiz (bistro EC in Santa Fe)
Laura "Lala" Diaz (caterer, entrepreneur & author)
Jeffrey Quasha (Sr. EC)
J: Richard, Duskie & Troy
GiftBasket:
J: Pork chop w/ sweet tea glaze
L: Holiday turkey sandwich w/ caramelized carrots & stuffing
F: Fried quail w/ vegetable stuffing
P: Cherry mint-glazed lamb chops w/ okra- C-O
EL:7
Later, they chose an extra ingredient from underneath the Christmas tree.
F: Chorizo pasta enchilada w/ poached egg
J: Thai sweet chili shrimp & grits
L: Green eggs & ham w/ handmade tortillas- C-O
MC:
J: Filet Mignon w/ blue cheese, butter & potatoes
F: Filet w/ serrano mashed potatoes, mushroom, onion & blue cheese glaze- W
GSS:
#1: Fresh mint- $
#2: Red palm oil- $
#3: Eight-in. skillet- X
#4: Green chili enchilada sauce- $
#5: Pinquito beans- $
#6: 8pk tissues- $
#7: Sugar cookie mix- $
#8: Peppermint tea for $4.99- X
#9: Frozen maple sausage- $
#10: Whole cured ham