Chefs MacMillan and Zakarian went with a theme for their Heat and Meat dishes: "Pig in Provence." The judges raved over their Pork Two Ways With Artichoke Barigoule.
Winning Dish: Chef MacMillan and Chef Zakarian
For their second dish, the chefs made Spit-Roasted Hind Quarter With Scalloped Salsify.
Chef Chiarello and Chef Hughes
Chef Hughes and Chef Chiarello took an East-West approach, drawing on their Canadian and Californian flavors. Their first dish, from the East: Chili-Maple Glazed Grilled Pork Chop With Pig Brain Duxelle (pictured). From the West: Salad of Crispy Pig's Ear.
Chef Falkner and Chef Guarnaschelli
Chefs Faulkner and Guarnaschelli tried to use as many parts of the pig as possible in this "Spare Parts in the Wilderness" dish. They used kidney, ear, tongue and jowl.
Chef Falkner and Chef Guarnaschelli
Their second dish, Spiced Maple Glazed Pork Belly and Roasted Pork Loin, didn't fare as well with the judges.
Chef Burrell and Chef Irvine
Chef Burrell and Chef Irvine's Braised Pork Belly and Cheek dish tasted delicious, but the judges wondered if they were playing it too safe.
Chef Burrell and Chef Irvine
Judge Judy Joo was "missing the crispiness" in team Burrell-Irvine's second dish, Pork Leg and Porchetta.
Chef Samuelsson and Chef Spike
Both of Chef Samuelsson and Chef Spike's dishes had flaws which landed this team at the bottom. Their Honey-Orange Glazed Pork Ribs were "anorexic," according to Judy Joo.
Chef Samuelsson and Chef Spike
The chefs tried to be resourceful by using water from the lake in their Pork Stew With Hay Smoked Kidney, but it backfired. "You reached ... and missed," said Alton.
The Secret Ingredient
For the first Secret Ingredient Showdown, Chefs Samuelsson and Spike were lucky enough to pick the "treat": fresh diver scallops.
Chef Samuelsson's Dish
Chef Samuelsson took a risk that paid off with his Duo of Scallop: Seared Scallop With Honey Caramelized Potatoes and Scallop Corn Miso Soup With Poached Roe.
Chef Spike's Dish
Chef Spike hoped to deliver a "knockout punch" with his dish, Seared Scallop With a Scalloped Sofrito and Grated Scallop Roe.
