Corwin: "Grabbing Granny Smith's - whole lot of them - might make a granita, Might make a sorbet. Cold food preparations can be difficult for one main reason. Seasoning. So I'm thinking big, bold flavors. I'd like an Asian Caribbean feel on this plate. I want to get yuzu ponzu, white soy, scotch bonnet."

Later .... Corwin: "I'm feeling good. I'm going for color. Since I'm using Granny Smith, I want this dish to be green. And I'm gonna use Scotch bonnet. The Scotch bonnet is to infuse Caribbean products into the dish. So it's like this is a Chef Corwin dish."

Presenting to Judges

Corwin: "My ingredient was an apple. I decided to make scallop and apple aguachile. And then variations of apples in as many ways as I could possibly think. So you have compressed, pickled, raw, diced, aguachile, apple ponzu. There's also an apple gel on the plate as well." 

Judge: "I like the heat to that. What's the heat in the aguachile?"

Corwin: "Scotch bonnet"

Our version of the Apple Ponzu that Corwin included is here.