One of the highlights of being on the Big Island of Hawaii was discovering its incredible produce. The farmer's market where Ilan and Marcel chose their ingredients was made up of some of the state's spectacular meat, fish, fruit and vegetable purveyors. While the two teams shopped for our dinners, Padma and I perused the stalls, tasting fresh hearts of palm, pristine wild mushrooms, spicy macadamia nuts, rich chocolate, fuchsia carrots and at least a half dozen tropical fruits we had never seen before in our lives. Many of these specialties made it onto our plates in unexpected ways. As one of the farmers told me that day, Hawaii's complex microclimates allow for year-round harvesting of foods that we on the Mainland associate only with summer. For example, Ilan's first course of Pan con Tomate with Angulas -- baby eels -- and Osetra Caviar may have been clever and pretty, but I was more excited to taste the ripe, sweetness of fresh tomato in the dish.