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Season 2

Chef Michelle Lunde, Delicate Decadence, Barre, Vermont - "Let Them Eat Cake"

Chocolate Cherry Inferno, Chantilly Cream, Pear Almond Napoleon, Puff Pastry Hearts

"Game On" Jim Romanoff & Jessie Price, Eating Well Magazine

Boneless Buffalo Wings, Spicy Blue Cheese Dip & Southwestern Layered Bean Dip

Curtiss Hemm, Pink Ribbon Cookbook, Peru, New York

Egg Drop Soup, Curry Carrot Soup & 20-Minute Vegetable Soup

Bob Hildebrand, Three Stallion Inn, Randolph, Vermont

Pan-Roasted Cod & Sole with Two Souffles & Lemon-Chive Buerre Blanc

"Feel the Heat, Baby..." Firefighter Bill Maddalena

Deep Fried Macaroni & Cheese & Twisted Brownie Sundae

Start Here-Eat Anywhere - Blue Latitudes

Seared Sea Scallops with Seafood Risotto and Lemon & Sambuca Marinated Shrimp with Rosemary

Chef Jeffrey Lang, The Alchemist

Field Greens Salad with Roasted Garlic Vinaigrette, Belgian Steamed Mussels & Garlic Aioli & Lamb Shepherds Pie

Season 3

Josh Nylin, Red Jacket Mountain View Resort, North Conway, New Hampshire 2

Salmon Burger & Chocolate Espresso Crème Brulee

Jean-Luc Matecat, Cinco, Nantucket, Massachussets

Spanish Potato, Spinach, Chorizo and Cheese Tortil& Poached Salmon Quenelles with Sorrel Sauce

Juergen Spagolla, Trapp Family Lodge, Stowe, Vermont

Cream Soup of White Asparagus “Spargelcremesuppe”, White Asparagus and Crab Salad & Quark Dumplings with Strawberry Cream

Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vermont

Peking Duck Quesadilla & Leek and Mushroom Goat Cheese Brulée

Trina Beaulier and Meggen Beaulier, Simply Divine, Brunswick, Maine

Crab Cakes with Dipping Sauce & Mud Pie with "Simply Divine Brownies"

Paul Lucas, Jessie's, Hanover, New Hampshire

Baked Stuffed Zucchini, Peppercorn Steak & Key Lime Dessert Shot

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