The chefs participated in a meat raffle with guest judge Art Smith. Smith randomly drew the contestants' names from a bingo cage, determining their selection order. The available options, which were first-come, first-served, included wagyu ribeye, chateaubriand, luncheon meat, ground chicken, bologna, corned beef, and lamb chops. They then had 30 minutes to create dishes with their chosen protein. The winner received US$10,000.
Kristen Kish: "We've been partaking in a lot of traditions here in Wisconsin, but there are traditions that we're still missing. Maybe it's one even Dan hasn't heard of. Maybe. Maybe it's a meat raffle."
Kristen Kish: "Back in the day, bar patrons would buy a $1 paddle, and it had a number on it. And if your number was drawn, you'd be able to pick whatever meat you wanted in the freezer."
