Derek Gigliotti (The Mirage executive chef)
Tasheena Butler (works for a catering company)
Cam Boudreaux (Green Goddess sous chef)
Ria Pell (RIA'S Bluebird chef/owner)
Judges: Chris Santos, Amanda Freitag & Marc Murphy
Appetizer: Ostrich tenderloin, anzac biscuits, cauliflower & pork rinds
Cam: Spiced rubbed grilled ostrich tenderloin w/ bourbon, molasses & frisee
Derek: Bourbon-braised ostrich tenderloin w/ bourbon, cream & herbs
Ria: Aznac biscuit pork rind-crusted ostrich tenderloin w/ lemon, cream & butter
Tasheena: Anzac-crusted ostrich w/ thyme-infused cauliflower (not revealed while she was cooking because she had trouble)
CAM CHOPPED
Entree: Sablefish, pomegranates, sake & graffiti eggplant
Tasheena: Marinated sablefish over sake ratatouille & rice noodles w/ soy sauce & sesame oil
Derek: Sake sous vide sablefish w/ cornmeal, bacon & lemon oil
Ria: Pan-seared sablefish w/ bread crumbs, frisee & soy sauce
TASHEENA CHOPPED THIS TIME
DESSERT: Lime curd, cactus pear, candied orange slices & hot dog buns
Derek: Hot dog bun sushi roll w/ heavy cream, tequila & mint leaf
Ria: Shortbread cookie w/ sugar, lemon & heavy cream- WIN