Ribeye with corn chermoula and harissa red wine reduction
Moroccan-spiced New York strip steak with orange and Fresno chili sauce
Korean BBQ bulgogi bowl with sushi rice and brussels sprout kimchi
“Club Cut” New York strip steak with wood-roasted potatoes and spinach salad with blueberry, yuzu vinaigrette
Za’atar crusted filet mignon with tomato emulsion and blistered tomatoes
Grilled skirt steak with housemade harissa, arugula salad and lime ginger slaw
Beef tonkatsu with spicy Asian slaw
Country ham with strawberry, ginger, jalapeno sauce and fried prosciutto
Beef and pork meatball with white curry sauce
Strip steak marinated in gouchujang miso and sesame oil with farro salad
Vietnamese braised pork with arugula, grapefruit and mint salad
Curried beets with chermoula couscous and charred beet greens
Cornmeal fried catfish with Vietnamese red cabbage salad and ginger pepper jelly
Roasted garlic confit chicken wing, spring vegetables and biscuit dumpling
Worcestershire sweet and sour glazed lamb with old fashioned Swiss chard
Chicken and pork boudin blanc with biscuit dough dumplings in brodo
Bourbon-cured lamb with sweet potato puree, Kentucky-style black BBQ sauce and crispy corn
Bruleed bananas gabon with Meyer lemon and blood orange marmalade
Roasted corn hoecakes with Bourbon bacon gastrique and smoked chili butter
Country ham with strawberry, ginger, jalapeño sauce, and fried prosciutto
Deep fried banana with candied pecans and peanut butter mayonnaise
Ham and cheese tartine with truffled honey
Meyer lemon curd pie with mascarpone and bourbon glaze
Argentinian locro burgoo with ham hocks, short ribs, seared sausage, and chili drizzle
Spoonbread with shrimp etouffee sauce
Burnt cabbage with soup beans and country ham chow chow
Raw Sweet Bay scallops with Ghanaian shito honey glaze, pickled shallots, and celery garnish
Spicy Thai country ribs with bourbon and mint
Roasted prime New York with smoked gouda polenta, charred broccoli, and chimichurri
Tomato cobbler with salt-and-pepper biscuits and homemade ricotta
Potato porcini soup with bok choy pesto, pickled morels, and fried leeks
Hand-cut fettuccine with snap peas, mortadella, arugula pesto, and mint puree
Scallop crudo with haricot vert puree, apple slaw, and puffed wild rice
Coconut shrimp and grits with pink peppercorns and spiced, candied orange zest
Roasted and pickled beets with homemade ricotta, olive oil, and arugula salad
Halibut ceviche with pickled bell peppers, confit potatoes, and laksa curry
Ale 8 and bourbon braised pork belly, BBQ spiced carrots, and pickled pecans
Carrot top tagliatelle with braised chicken, oranges, yogurt, sumac, and berbere spice
Pimento cheese deviled egg and spring salad
Blackened catfish and Vietnamese cabbage salad with nuoc mam
Tilapia crudo with green apple vinaigrette, sweet potato bourbon puree, and togarashi chips
Pan-seared rabbit over basil corn cakes
Cornmeal-crusted fried oyster, corn sauce, curry sautéed lima beans, peppers, and tomatoes
Coriander and turmeric corn broth, poached tilefish, herb salad with fresh corn
Beet-pickled poached egg, beef-fat-roasted carrots, roasted corn, mint, and carrot top
Pulled pork tenderloin with sweet pepper relish, corn cake, and gravy
David Viana’s episode 2 quickfire challenge dish
Ribeye with corn chermoula and harissa red wine reduction
Adrienne Wright’s episode 2 quickfire challenge dish
Moroccan-spiced New York strip steak with orange and Fresno chili sauce
Brandon Rosen’s episode 2 quickfire challenge dish
Korean BBQ bulgogi bowl with sushi rice and brussels sprout kimchi
Brian Young’s episode 2 quickfire challenge dish
“Club Cut” New York strip steak with wood-roasted potatoes and spinach salad with blueberry, yuzu vinaigrette
Eddie Konrad’s episode 2 quickfire challenge dish
Za’atar crusted filet mignon with tomato emulsion and blistered tomatoes
Eric Adjepong’s episode 2 quickfire challenge dish
Grilled skirt steak with housemade harissa, arugula salad and lime ginger slaw
Kelsey Barnard Clark’s episode 2 quickfire challenge dish
Country ham with strawberry, ginger, jalapeno sauce and fried prosciutto
Natalie Maronski’s episode 2 quickfire challenge dish
Strip steak marinated in gouchujang miso and sesame oil with farro salad
Nini Nguyen’s episode 2 quickfire challenge dish
Vietnamese braised pork with arugula, grapefruit and mint salad
Pablo Lamon’s episode 2 quickfire challenge dish
Curried beets with chermoula couscous and charred beet greens
Adrienne Wright’s episode 2 elimination challenge dish
Cornmeal fried catfish with Vietnamese red cabbage salad and ginger pepper jelly
Brandon Rosen’s episode 2 elimination challenge dish
Roasted garlic confit chicken wing, spring vegetables and biscuit dumpling
David Viana’s episode 2 elimination challenge dish
Worcestershire sweet and sour glazed lamb with old fashioned Swiss chard
Brian Young’s episode 2 elimination challenge dish
Chicken and pork boudin blanc with biscuit dough dumplings in brodo
Edmund “Eddie” Konrad’s episode 2 elimination challenge dish
Bourbon-cured lamb with sweet potato puree, Kentucky-style black BBQ sauce and crispy corn
Eric Adjepong’s episode 2 elimination challenge dish
Bruleed bananas gabon with Meyer lemon and blood orange marmalade
Justin Sutherland’s episode 2 elimination challenge dish
Roasted corn hoecakes with Bourbon bacon gastrique and smoked chili butter
Kelsey Barnard Clark’s episode 2 quickfire challenge dish
Country ham with strawberry, ginger, jalapeño sauce, and fried prosciutto
Kevin Scharpf’s episode 2 elimination challenge dish
Deep fried banana with candied pecans and peanut butter mayonnaise
Natalie Maronski’s episode 2 elimination challenge dish
Meyer lemon curd pie with mascarpone and bourbon glaze
Pablo Lamon’s episode 2 elimination challenge dish
Argentinian locro burgoo with ham hocks, short ribs, seared sausage, and chili drizzle
Sara Bradley’s episode 2 elimination challenge dish
Burnt cabbage with soup beans and country ham chow chow
Eric Adjepong's episode 1 elimination challenge dish
Raw Sweet Bay scallops with Ghanaian shito honey glaze, pickled shallots, and celery garnish
Brandon Rosen's episode 1 elimination challenge dish
Roasted prime New York with smoked gouda polenta, charred broccoli, and chimichurri
Caitlin Steininger's episode 1 elimination challenge dish
Tomato cobbler with salt-and-pepper biscuits and homemade ricotta
David Viana's episode 1 elimination challenge dish
Potato porcini soup with bok choy pesto, pickled morels, and fried leeks
Adrienne Wright's episode 1 elimination challenge dish
Hand-cut fettuccine with snap peas, mortadella, arugula pesto, and mint puree
Eddie Konrad's episode 1 elimination challenge dish
Scallop crudo with haricot vert puree, apple slaw, and puffed wild rice
Justin Sutherland's episode 1 elimination challenge dish
Coconut shrimp and grits with pink peppercorns and spiced, candied orange zest
Kevin Scharpf's episode 1 elimination challenge dish
Roasted and pickled beets with homemade ricotta, olive oil, and arugula salad
Natalie Maronski's episode 1 elimination challenge dish
Halibut ceviche with pickled bell peppers, confit potatoes, and laksa curry
Sara Bradley's episode 1 elimination challenge dish
Ale 8 and bourbon braised pork belly, BBQ spiced carrots, and pickled pecans
Michelle Minori's episode 1 elimination challenge dish
Carrot top tagliatelle with braised chicken, oranges, yogurt, sumac, and berbere spice
Kelsey Barnard Clark's episode 1 elimination challenge dish
Pimento cheese deviled egg and spring salad
Ninin Guyen's episode 1 elimination challenge dish
Blackened catfish and Vietnamese cabbage salad with nuoc mam
Pablo Lamon's episode 1 elimination challenge dish
Tilapia crudo with green apple vinaigrette, sweet potato bourbon puree, and togarashi chips
Red Team's quickfire challenge dish
Cornmeal-crusted fried oyster, corn sauce, curry sautéed lima beans, peppers, and tomatoes
White Team's quickfire challenge dish
Coriander and turmeric corn broth, poached tilefish, herb salad with fresh corn
Green Team's quickfire challenge dish
Beet-pickled poached egg, beef-fat-roasted carrots, roasted corn, mint, and carrot top
