Forget spending all day in the kitchen. In just five hours, four top chefs make their version of this classic meal. For a shot at $10,000, they put their own creative spin on classic ingredients like sweet potatoes, cranberries and butternut squash. When time's up, each chef must present his or her signature turkey plus five side dishes to a panel of tough judges.
Competitors:
Joey Campanaro
The Little Owl
New York, N.Y.
Kevin Crawley
Coriander Bistro
Sharon, Mass.
www.corianderbistro.com
Alex Guarnaschelli
Butter Restaurant
New York, N.Y.
Jennifer Jasinski
Rioja
Denver, Colo.
www.riojadenver.com
Judges:
Jill Davie
Josie Restaurant
Santa Monica, Calif.
www.josierestaurant.com
Mark Miller
Restaurateur, Author, Teacher
Coyote Café
Santa Fe, N.M.
www.coyotecafe.com
John Besh
Executive Chef/Owner
Restaurant August & Besh Steakhouse
New Orleans, La.
www.rest-august.com
Recipes in This Episode
- Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette
- Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan
- Riesling Roast Turkey with Fig and Root Vegetable Dressing
- Brussels Sprouts with Maple Candied Pecans
- Pear and Pistachio Cake with Belle de Brillet and Vanilla Custard
