The chefs are puzzled by the presence of a Middle Eastern ingredient in the appetizer round — is it a noodle or a pastry? The entree round won't be a snap as they must pair monkfish with cocktail onions and a sweet treat. In the dessert round, it's a trip to Catalina as the chefs must figure out how to incorporate this dressing and tofu skin into a winning dessert.
Some chefs draw a boudin blanc in the appetizer round, while calmer fish heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.