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Coconut, Calamari and Donuts
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
1 - 1Pilot: Octopus, Duck, Animal Crackers Jan. 13, 2009
1 - 2Tofu, Blueberries, Oysters Jan. 20, 2009
1 - 3Avocado, Tahini, Bran Flakes Jan. 27, 2009
1 - 4Banana, Collard Greens, Grits Feb. 03, 2009
1 - 5Yucca, Watermelon, Tortillas Feb. 10, 2009
1 - 6Canned Peaches, Rice Cakes, Beets Feb. 17, 2009
1 - 7Quail, Arctic Char, Beer Feb. 24, 2009
1 - 8Coconut, Calamari and Donuts Mar. 03, 2009
1 - 9Mac & Cheese, Cola, Bacon Mar. 10, 2009
1 - 10String Cheese, Jicama, Gingersnaps Mar. 17, 2009
1 - 11Jumbo Shrimp, Pepperoncini, Cereal Mar. 24, 2009
1 - 12Chocolate, Mussels and Figs Mar. 31, 2009
1 - 13Strawberries, Turkey and Gummi Bears Apr. 07, 2009