Tara Thomas (Traxx Restaurant owner/exec. chef at Union Station)
Guillermo Perez (Sushi Samba chef de cuisine in NYC; originally from Argentina)
Jaquy Yngvason (NYC food stylist)
Thomas McKenna (Jean-Georges sous chef near Columbus Circle)
J: Marcus, Elizabeth & Aaron
Appetizer: Gyro meat, piquillo peppers, hearts of palm & oysters
Thomas: Oyster shooters w/ spicy tequila puree, shallots, tequila & sriracha
Tara: Oyster on the half w/ hearts of palm mignonette, shallots, sriracha & vinegar
Guillermo: Panko-crusted fried oyster w/ panko, corn meal & corn starch
Jacquy: Romesco sauce (w/ almonds & honey) to use on spicy & sweet oyster shooters w/ apples & sriracha- CHOPPED
Entree: Sirloin flap, rainbow carrots, formaggio di fossa & chocolate-covered donuts
Thomas: Cumin-roasted sirloin flap w/ carrots & chocolate donut coffee crumble (feat. sugar & instant coffee)(he dropped his cooked cheese w/ about 1:30 to go)
Tara: Cheese-crusted sirloin flap w/ eggs & rosemary- CHOPPED BECAUSE OF HAVING NO SAUCE ON THAT DISH
Guillermo: Grilled sirloin flap w/ potato gratin, potato, herbs & olive oil
FOR $10K: Sorghum molasses, kefir, cactus pear & pigs in a blanket
Thomas: Cactus pear & kefir frozen yogurt w/ eggs, sugar & heavy cream
Guillermo: Cactus pear molasses chocolate cake w/ flour, eggs & cocoa powder- THOMAS WINS
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