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

Protein: Black cod 

Produce: Sunchokes 

Equipment: Smoking gun 

Style: High end lunch 

Wild card: Canned sardines

Voiceover: "This is a sunchoke and black cod chowder. The sardines were used as the base of the chowder. A cream was crafted with some ham hock, thyme and the sunchokes. The use of the smoking gun was entirely with walnut smoke. There was a chervil, chive, and bay oil. Finally, the sunchokes appear in a brunoise with celery, walnuts, Meyer lemon zest, and sardine paste." 

Joe Sasto: "I think high end lunch is really going to come down to presentation and portion size. I'm making a sunchoke and black cod chowder." 

Joe Sasto: "I'm building my chowder in two parts. One pot with all of my mirepoix and veg. But first, another one with a heavily infused smoked cream. I just let that come up to a simmer before covering it with the smoking gun." 

Joe Sasto: "The sardines are not as fishy as I thought, and there's a whole lot of infused oil in the can. So I'm going to get that oil going in the aromatic base for my chowder." 

Joe Sasto: "I want to cook these sunchokes in a few different applications. Sunchoke chips for texture, and then raw. I also want to do a fresh sunchoke salad. Apples and sunchokes make a perfect pairing." 

Joe Sasto: "Black cod can be a bit tricky. We have whole fillets with the pin bone right down the centre. I'm going to cut right around that and get little blocks of cod loin going into a pan of clarified butter. Then I take the blended chowder, get it into a hot pan, and I'm going to finish cooking my cod belly in the chowder." 

Joe Sasto: "The belly of the cod is very thin and extra fatty. By cooking it as a slow poach in the chowder, there's going to be less of a chance of overcooking it and it becoming dry and flaky." 

Joe Sasto: "I need to build my plate in layers. I have my brunoise shallots, apple, and sunchoke down at the bottom. Finished with the sunchoke chips and the fresh sunchoke salad. A beautifully cooked black cod with crispy skin. And then last, the beaker with the cod belly chowder and the bay leaf oil. Nothing reads more high end than a fine dining soup pour table side."