Brack May (Cowbell chef/owner)
Virginia Willis (a cookbook author & cooking teacher who was formerly the kitchen director for Bobby Flay & Martha Stewart)
Tabb Singleton (Nola sous chef)
Giancarlo Autenzio (The Astor Room executive chef)
Judges: Scott Conant, Marco Canora & Marcus Samuelsson
Appetizer: Chicory, Ethiopian coffee beans, petite bananas & lamb fries
Tabb: Deep-fried lamb fries w/ flour, cumin, garlic & paprika
Giancarlo: Coffee-dusted lamb fries w/ curry, cumin & Dijon mustard
Brack: Buttermilk-fried lamb fries w/ banana rum sauce, buttermilk & rum
Virginia: Cornmeal & coffee-crusted lamb fries w/ cornmeal
GIANCARLO GONE
Entree: Cornish hens, baby beets, celeriac & blueberry balasmic vinegar
Virginia: Cornish hen w/ rice, butter, garlic & onion
Brack: Pan-seared cornish hen w/ white wine, carrots & lemon
Tabb: Herb-crusted cornish hen w/ celeriac puree, rosemary & thyme
BRACK OUT
DESSERT: Chickpea flour w/ raspberries, Ricotta salate & rosewater syrup
Virginia: Chickpea flour socca w/ olive oil, water & flour
Tabb: Chickpea flour sweet grits w/ cornmeal, heavy cream & butter- WIN