The Julia Child Challenge judges Stephanie Boswell and Sherry Yard talk about the ways that Julia shared her professional culinary techniques and her generous heart.
Brooke Williamson marinates beets in sherry vinegar, whole-grain mustard and pickled shallots. She layers the beet salad with onion crema and harissa-spiced breadcrumbs.
One chef has to get their dim sum ingredients by solving pictographs, then one chef has to boil their penne pasta in flaming vodka. Finally, one chef must make sugar cookies while carrying around a "sugar baby." Sherry Yard serves as special guest judge.