Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
Michelin-trained Executive Chef crafting bold, refined dishes that keep guests coming back for more.
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Foie Gras and Bosc Pair Duo Ravioli Delicate ravioli filled with silky foie gras mousse and slow-poached Bosc pear compote, finished with champagne cream, aged saba, and fine herbs. The richness of the foie gras is balanced by subtle sweetness and acidity, creating a dish that is both deeply luxurious and refined.
Who is your culinary inspiration?Massimo Bottura
What would you do with the $25,000?Use it to start my own restaurant
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