Challenge: The chefs were allowed to cook any dish, but were required to use pots and pans bought from a yard sale.
CJ: Seared Diver Scallop, Foie Gras Dashi with Mango & Caviar John: Corn Velouté & Succotash with Roasted Lobster & Seared Foie Gras
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Challenge: The chefs were allowed to cook any dish, but were required to use pots and pans bought from a yard sale.
CJ: Seared Diver Scallop, Foie Gras Dashi with Mango & Caviar John: Corn Velouté & Succotash with Roasted Lobster & Seared Foie Gras
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