QC #3: At Desert Adventures, they had to cook using solar energy.
GJ: Jose Andres
N:
Isaac: Hatch pepper & Manchego cheese cornbread w/ smoked butter & vanilla milk
Jeremy: Seared halibut w/ pickled mushrooms & habanero tomato vinaigrette
Carl: Bacon-wrapped date w/ chorizo & pistachios
Grayson: Skirt steak w/ fresh tomato salsa & goat cheese
Giselle: Mediterranean couscous salad w/ roasted asparagus & bacon
Jason: Insalata Russa w/ scallops, asparagus & potatoes
Marjorie: Halibut Puttanesca
Amar: Achiote-marinated shrimp w/ panzanella salad & Romesco sauce
Wesley: Shrimp w/ coconut broth, lemongrass, sauteed mushrooms & pickled red onion- W (also, $10K will be donated to World Central Kitchen & he got to keep a solar stove)
Phillip: Italian sausage w/ raw oyster & coconut chamomile
EC #4: Two teams would cook a four-course progressive menu at the PGA West golf course.
BT: Karen, Jeremy, Marjorie, Jason, Wesley, Carl & Phillip
OT: Everybody else
C #1:
Jeremy & Karen: Citrus-marinated halibut w/ kumquats, passionfruit caviar & avocado mousse
Kwame & Chad: Marinated swordfish w/ tuna & sweet potato emulsion
C #2:
Grayson & Angelina: Avocado, chorizo, shrimp & corn
Jason & Marjorie: Grilled shrimp w/ Summer squash, roasted eggplant puree & tomato celery salad
C #3:
Wesley & Carl: Roasted pork loin w/ yogurt, green chili, apple & grapes
Giselle & Amar: Spice-rubbed NY Strip w/ bacon asparagus potato salad & salsa verde
C #4:
Isaac: Grapefruit sabayon w/ tequila W.C. & lemon shortbread almond crumble
Phillip: Coconut pudding w/ strawberries, basil & rum lime air
W-Karen & Jeremy
L-Grayson
LCKC #3:
Grayson: Pork tenderloin w/ sweet and sour coconut shrimp, fresh herbs & candied ginko nuts
Garret: Broad bean-crusted branzino w/ melted fennel, chorizo & tomatillo salsa
ELIM.- Garret
GJ: Jose Andres
N:
Isaac: Hatch pepper & Manchego cheese cornbread w/ smoked butter & vanilla milk
Jeremy: Seared halibut w/ pickled mushrooms & habanero tomato vinaigrette
Carl: Bacon-wrapped date w/ chorizo & pistachios
Grayson: Skirt steak w/ fresh tomato salsa & goat cheese
Giselle: Mediterranean couscous salad w/ roasted asparagus & bacon
Jason: Insalata Russa w/ scallops, asparagus & potatoes
Marjorie: Halibut Puttanesca
Amar: Achiote-marinated shrimp w/ panzanella salad & Romesco sauce
Wesley: Shrimp w/ coconut broth, lemongrass, sauteed mushrooms & pickled red onion- W (also, $10K will be donated to World Central Kitchen & he got to keep a solar stove)
Phillip: Italian sausage w/ raw oyster & coconut chamomile
EC #4: Two teams would cook a four-course progressive menu at the PGA West golf course.
BT: Karen, Jeremy, Marjorie, Jason, Wesley, Carl & Phillip
OT: Everybody else
C #1:
Jeremy & Karen: Citrus-marinated halibut w/ kumquats, passionfruit caviar & avocado mousse
Kwame & Chad: Marinated swordfish w/ tuna & sweet potato emulsion
C #2:
Grayson & Angelina: Avocado, chorizo, shrimp & corn
Jason & Marjorie: Grilled shrimp w/ Summer squash, roasted eggplant puree & tomato celery salad
C #3:
Wesley & Carl: Roasted pork loin w/ yogurt, green chili, apple & grapes
Giselle & Amar: Spice-rubbed NY Strip w/ bacon asparagus potato salad & salsa verde
C #4:
Isaac: Grapefruit sabayon w/ tequila W.C. & lemon shortbread almond crumble
Phillip: Coconut pudding w/ strawberries, basil & rum lime air
W-Karen & Jeremy
L-Grayson
LCKC #3:
Grayson: Pork tenderloin w/ sweet and sour coconut shrimp, fresh herbs & candied ginko nuts
Garret: Broad bean-crusted branzino w/ melted fennel, chorizo & tomatillo salsa
ELIM.- Garret