In this challenge, the randomizer selected the following conditions that had to be met by each chef: 

Protein: Halibut 

Product: Watermelon Radish 

Equipment: Metal Skewers 

Style: Sunday Supper 

Wildcard Ingredients: Canned Nacho Cheese 

Bryan evoked a backyard Sunday kebab supper by skewering halibut marinated in nacho cheese, dijon, miso, shiro dashi, and soy, alternated with maitake mushrooms glazed with nacho cheese. The skewers were cooked on a grill griddle plate and finished under the salamander. A nacho ocean ranch dressing was built from nacho cheese, yogurt, onion powder, garlic powder, and nori, pooled beneath the skewer. Watermelon radish was used two ways: spiralized into a crispy radish salad and made into a watermelon radish vinaigrette with olive oil. A rice paper chip, fried until puffed and crispy, was draped over the top as a chip-and-dip nod to Sunday snacking.