This week, the chefs set sail for Alaska and are faced with two cruise-themed challenges: Turn iceberg lettuce into a flavorful amuse bouche and reinvent classic surf and turf.This week, the chefs set sail for Alaska and are faced with two cruise-themed challenges: Turn iceberg lettuce into a flavorful amuse bouche and reinvent classic surf and turf.

Food & Wine
March 10, 2015

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