Alex Rodil (Erin's Catering EC in Miami Beach)
Laura Cheng (Sun Wah Bar-B-Q Restaurant EC in CHI)
Rob Hafer (Slurping Turtle SC in CHI)
Rosa Soto (Shaker + Spear pastry chef & Caravan Crepes chef in SEA)
J: Marc, Maneet & Marcus
A: Popcorn, chicken hearts, escarole & persimmons
Rosa: Winter salad w/ breaded chicken hearts, frisee, radicchio & mushrooms
L: Asian marinated chicken hearts- C
A: Spicy chicken hearts
Rob: Popcorn-breaded chicken hearts w/ panko
E: Sea bass, Anjou pears, poblano peppers & saffron
A: Pan-seared bass w/ saffron stock broth, orange/lemon zest & onion- C
Rosa: Pan-seared bass w/ saffron cream sauce, onion & lemon
Rob: Seared bass w/ saffron, poblano plenta, chicken stock & cornmeal
D: Zucchini, chocolate-covered raisins, vanilla liqueur & peanut brittle (Amanda took over for Marcus on After Hrs.)
Rosa: Zucchini fritter w/ vanilla liqueur I.C.
Rob: Peanut brittle & vanilla (bean) liqueur I.C.
W- Rosa
Laura Cheng (Sun Wah Bar-B-Q Restaurant EC in CHI)
Rob Hafer (Slurping Turtle SC in CHI)
Rosa Soto (Shaker + Spear pastry chef & Caravan Crepes chef in SEA)
J: Marc, Maneet & Marcus
A: Popcorn, chicken hearts, escarole & persimmons
Rosa: Winter salad w/ breaded chicken hearts, frisee, radicchio & mushrooms
L: Asian marinated chicken hearts- C
A: Spicy chicken hearts
Rob: Popcorn-breaded chicken hearts w/ panko
E: Sea bass, Anjou pears, poblano peppers & saffron
A: Pan-seared bass w/ saffron stock broth, orange/lemon zest & onion- C
Rosa: Pan-seared bass w/ saffron cream sauce, onion & lemon
Rob: Seared bass w/ saffron, poblano plenta, chicken stock & cornmeal
D: Zucchini, chocolate-covered raisins, vanilla liqueur & peanut brittle (Amanda took over for Marcus on After Hrs.)
Rosa: Zucchini fritter w/ vanilla liqueur I.C.
Rob: Peanut brittle & vanilla (bean) liqueur I.C.
W- Rosa