Brack May is the chef and restaurateur of Cowbell in New Orleans, Louisiana.
Virginia Willis is a chef and author in Atlanta, Georgia.
Tabb Singleton is the sous chef at Nola in New Orleans, Louisiana.
Giancarlo Autenzio is the executive chef at The Astor Room in Queens, New York.
Ethiopian Coffee Beans
Chef Brack - Buttermilk Fried Lamb Fries with Banana Coffee Sauce
Chef Virginia - Cornmeal & Coffee Crusted Lamb Fries with Braised Chicory
Chef Tabb - Crispy Lamb Fries with Bacon Braised Chicory
Chef Giancarlo - Chicory & Apple Salad with Lamb Fries
Chef Giancarlo Autenzio was chopped after the Appetizer round.
The judges did not feel that he transformed the mystery ingredients.
Blueberry Balsamic Vinegar
Chef Virginia - Grilled Cornish Hen with Sautéed Greens
Chef Tabb - Crusted Cornish Hen with Celeriac Purée
Chef Brack - Pan-Rosted Cornish Hen with Celeriac Purée
Chef Brack May was chopped after the Entrée round.
The judges noted undercooked chicken and underwhelming beets.
Rose Water Syrup
Chef Tabb - Sweet Chickpea Grits with Caramel Almonds
Chef Virginia - Socca Pancake with Raspberry Sherbet Disk
Chef Virginia Willis was chopped after the Dessert round.
The judges explained the lamb fry coating in her Appetizer and the lack of sweetness in her Dessert were the basis for their decision.
Chef Tabb Singleton won the $10,000 prize.