Valerie Bertinelli's dear friend injured himself on a ladder, so she brings him the perfect scratch-made supper he can enjoy at home. The travel-ready care package includes Citrus Marinated Olives, Manicotti stuffed with Ricotta and Italian Sausage, Tuscan Kale Salad with Anchovy Dressing, and an old favorite with a new taste, Strawberry Love Cake.
Ree Drummond packs a kitchen-equipment care package for her daughter, Alex, working in Dallas. There's a delicious Quarter Sheet Pan Supper that's quick to make after a day in the office, Wonton Taco Cups made in a mini-cupcake tin and a nonstick skillet to cook a Cheddar and Apple Grilled Cheese. Plus, an Immersion Blender Smoothie is perfect for breakfast on the go.
Host Jesse Palmer is cruising through the American Southwest in a convertible enjoying the desert vistas and local cuisine when he gets the idea for dessert tacos. He tasks the bakers with crafting sweet tacos that are perfect bites of handheld deliciousness. Then, he takes the bakers on a trip to Sedona, where they make tres leches cakes celebrating local attractions like energy vortexes, desert sunsets and hot air ballooning. Feeling the desert vibes, judges Carla Hall, Duff Goldman and Damaris Phillips bring the dry heat when they decide which baker must make journey home.
Personal chef Carmine Guglielmino is a self-proclaimed "culinary witch" with an uncanny ability to identify food tastes, smells and characteristics as if it were magic! He wastes no time impressing host Kal Penn and chefs Eric Adjepong and Palak Patel. Carmine loves a challenge, but his sixth sense gets a bit blended when asked to taste a mysterious purple smoothie that Kal whips up, and he hopes his powerful palate can hold out long enough to win the grand prize.
Chef Chung Chow has been in the culinary industry for over fifteen years honing his skills and working alongside acclaimed heavy weight chefs including Thomas Keller at Per Se in New York. He also opened Jonathan Benno’s restaurant, Lincoln Ristorante at Lincoln Center, before he opened noreetuh with his partners in 2015. Born in Hong Kong and raised on Oahu in Hawaii, Chef Chung implements perfect French technique and serves a modern fusion Hawaiian menu with influences from Japan and Korea.