Chef superstar John Besh welcomes the contestants to one of his favorite farms and challenges them to create a dish that showcases a prized local crop: The Creole tomato.Chef superstar John Besh welcomes the contestants to one of his favorite farms and challenges them to create a dish that showcases a prized local crop: The Creole tomato.
Grab as I push them off this time. Okay thank you. Carrie can I go right here, one, two, three. Yeah, if you can help me here. Can you get that on. Yeah, it's weird. We're each cooking using farm fresh ingredients, and cream cheese. On you? We're cooking for John Bash, and executive chefs from all nine of his restaurants. I know a lot of these guys. Cuz I need to show up for this one for sure. Looks like grit. Hot, okay hot. Right behind. I have desert course, so I decide to do a really light bean custard with fresh blueberries. Who's burning? Unfortunately I over cook my first batch. Oh [NOISE] One thing I learned from [UNKNOWN] palate challenge [UNKNOWN] If I do make a mistake, I need to keep myself calm. Aah, start over. Coming through, coming through, guys, step, step, come on. Unfortunately, in the kitchen, I can't find any yeast, so, my idea of doing a New Orleans style [UNKNOWN] kind of goes out of my head. Looks like, we're going to do good old Jersey shore funnel cake with carrot cake mousse. There's a fair amount of risk involved. I haven't ever really done funnel cake The first time I put my dough in the fryer it gets really greasy and gross so I scrap it and I have to make a whole new dough.