Dushyant Singh (executive sous chef at Wild Horse Pass Resort & Spa in Phoenix)
Carey Bringle (Peg Leg Porker owner/pit master in Nashville)
Nicole Davenport (sugar & SMOKE chef/restauranteur in Fredericksburg, TX)
Sam Choy (a chef/restauranteur/cookbook author who's won the James Beard Award)
Appetizer R: Hawaiian blue prawns, tomatillos, chayote & hatch chile taffy
Nicole: Hawaiian prawn tostada w/ garlic powder & tomatillas
Sam: Island BBQ prawns w/ soy sauce & ginger
Dushyant: Chile glazed prawns w/ garlic & peppers
Carey: Low country shrimp & grits w/ cornmeal, cream & rum- CHOPPED
Entree R: Rack of wild boar, cactus flower buds, spoon fruit & Portabella mushrooms
Nicole: Smoked wild boar w/ ginger & cinnamon (one of her chops falls into the grill, though)
Sam: Island-rubbed wild boar chop w/ fennel & coriander
Dushyant: Grilled boar w/ spoon fruit compote, soy sauce & mustard- CHOPPED
DESSERT R: Cactus pears, Italian wafer cookies, goat milk ricotta & single malt whiskey (the graphics folks left out the E in "whiskey")
Nicole: Upside down crumble w/ yogurt & butter
Sam: Goat Cheese Cannelloni w/ cinnamon & honey
SECOND FINALIST- Sam