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Restaurant Jezebel's Pan-Seared Foie Gras with Fenugreek, Honey, and PecanPesto. -
Lenoir's Fuyu Persimmon Salad with Pecan Butter.
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TRACE's Chocolate Pecan Tart. -
Rebecca Rather's, owner of The Pink Pig, Maple-Pecan Butter Thins. -
Springdale Farm's Green Pecan.
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Photo by Jody Horton -
Jesse GriffithsPhoto by Jody Horton -
Photo by Jody Horton -
Photo by Jody Horton -
Photo by Jody Horton -
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by JesseGriffiths.
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The East 12th trailers -
Osmos -
Hoover's Soular Food -
Hoover's back garden -
EAT menu -
EAT sandwich -
El Naranjo
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Salad from Turf n Surf, stay flexible and to try to source locally whenpossible.Photo by Stefani Spandau -
Turf n Surf trailerPhoto by Stefani Spandau -
Their egg-sandwich based menu and purchase eggs from Farm to Table, with anaspiration to one day have their own chickens.Photo by Stefani Spandau -
The Local YolkPhoto by Stefani Spandau
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Tiffany at Trailer Park EateryPhoto by Stefani Spandau -
Sausage SammyPhoto by Bill Lanier
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Central Market Cooking SchoolPhoto by Shelley Seale -
Virginia Willis is the author of Basic to Brilliant Ya'll, and the formerKitchen Director for Martha Stewart Living Television. -
Virginia Willis's cookbook Basic to Brilliant Ya'll. -
Christina Lee of the Central Market Cooking School. -
The author, Shelley Seale (middle) with Christina Lee (left) and Virginia Willis(right)Photo by Shelley Seale -
The author's finished dishPhoto by Shelley Seale
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The third group of contestants including Austin's Paul Qui and Andrew Curren. -
The judges table. -
Tom, Padma and Hugh meet the third group of contestants.
