Marrowly We Roll Along | |
Season 6, Episode 3 | |
Air date | January 18, 2011 |
Winner | Laura Henry-Zoubir |
Episode Guide | |
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next Doughs and Don'ts |
Got to get it done! But will the chefs know what to do to marry marrow bones with the other ingredients in the appetizer basket? Then in a challenging entrée round, one chef uses avant-garde cooking techniques to try to prove a point, and everyone wrestles with a very labor-intensive mystery ingredient. And with a frozen ingredient in the dessert basket, the finalists might be headed for a meltdown before this competition is over.
Contestants[]
- Sean Telo, Chef de cuisine, Atlanta, GA
- Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
- Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
- Andrew Markert, Executive Sous chef, PS7, Washington DC
Judges[]
Meal[]
Appetizer[]
Ingredients: Speck, Toybox Squash, Fontina Cheese, Marrow Bones
Entrée[]
Ingredients: Yuzu Marmalade, Chicory, Dried Blueberries, Dungeness Crab
Dessert[]
Ingredients: Pineapple, Sunflower Seeds, Red Curry Paste, Neapolitan Ice Cream
Gallery[]
Notes[]
- Laura later returned for the Champions Tournament.
- This is the first episode where all of the chefs come from different states.