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Deconstructed Ceviche with Pickles & Carrots
Challenge: Last Chance Kitchen - Create a Well-Composed Dish Highlighting Both Pickles and Carrots
Chef: Tyler Wiard
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Hay Ice Cream
Challenge: Last Chance Kitchen - Make a Dessert
Chef: Chris 'CJ' Jacboson, Tyler Wiard
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Pork Crumpet Burger with Spicy Dill Pickles
Challenge: Use an Artisanal Ingredient from Pike Place Market
Chef: Chris 'CJ' Jacboson, Tyler Wiard
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Salmon & Cream Cheese Crepe with Avocado, Arugula & Tarragon
Challenge: Make Breakfast on a Stick for the Vendors of Pike Place Market
Chef: Chris 'CJ' Jacboson, Tyler Wiard
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Fresh Crab Leg Cocktail
Challenge: Revive Original Canlis 1950 Menu
Chef: Tyler Wiard
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Hispanic Crudo with Charred Tomato Sauce & Cilantro Radish Slaw
Challenge: Butcher a Cut of Beef and Create a Dish in One Hour
Chef: Tyler Wiard
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Team Emeril
Challenge: Create a Thanksgiving Meal Inspired by Chef Tom & Chef Emeril
Chef: Gray Team
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Challenge: Create an Authentic International Dumpling
Chef: Tyler Wiard
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Crispy Seared Salmon, Local Vegetables & Spot Prawn Butter Sauce
Challenge: Make a Dish Using Regional Ingredients for Legendary Seattle Chef, Tom Douglas
Chef: Green Team (Micah Fields, Kristen Kish, Tyler Wiard)
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Fried & Sashimi Geoduck, Radish & Bok Choy Salad, Yuzu Chili Vinaigrette
Challenge: Each Team Must Create a Dish that Highlights Local Shellfish
Chef: Green Team (Micah Fields, Kristen Kish, Tyler Wiard)
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Bacon, Shallot, Asparagus, and Roasted Red Pepper Omelet
Challenge: Make an Omelet for Wolfgang Puck
Chef: Tyler Wiard
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Chef Roble and Co
Give Roblé More Blood
Wednesdays
10/9c
