Bailey: "Right now, I'm thinking that my beef dish will be roasted beets with ricotta schmear."

Bailey: "I have some pears. Pears are so good. I deglaze with the Amarone wine, so it has this really lovely spice note."

Bailey: "I'm making a salad, which I think is, like, a little different than what everyone else is doing. I have the idea of what I want to do, but I'm still figuring out this dish."

Bailey: "Grilling is taking longer than I anticipated. I don't think my mushrooms are going to be ready in time. This is starting to feel a little incomplete. I'm going to start with just a little bit of this ricotta schmear. That's sort of the fat."

Presenting to Judges

 

Bailey: "I did grilled beets dressed with a little bit of balsamic and sherry brown butter caper vinaigrette. I made a little whipped ricotta with robiola and pecorino.

Judge: "How did you cook your beets?"

Bailey: "I roasted them, and then I grilled them."