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In honor of North Carolina's textile industry, the chefs were asked to create multi-colored dishes incorporating at least two natural food dyes, such as activated charcoal, blueberries, liquid chlorophyll, matcha, saffron, and squid ink.
The dishes were served at the restaurant Supperland. The winner received immunity for the next Elimination Challenge. The guest judges were Lagasse, baker Amirah Kassem, and Supperland owners Jamie Brown and Jeff Tonidandel.
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