The chefs turn green trying to showcase a client's sustainable produce in a meal to impress organic buyers; a German financier engages the chefs to cook authentic cuisine for his Indian in-laws; and a repeat client presents the chefs with a challenge to cook a gourmet dinner without any carbs for her waistline-watching friends.
Recipes in This Episode
- No Flour Hazelnut Cake
- Ricotta Gnocchi with Pesto Cream Sauce
- Chilled Tomato Consomme
- Shirred Eggs with Jalapeno Oil
- Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream
- White Asparagus Soup
- Keer Rice Pudding
- Vegetable Samosas
- Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies
- Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter
- Oven Roasted Winter Squash Soup with Goat Milk
- Vegetarian Cuban Black Beans
