It started with hamburgers, then ramped up to a short order breakfast, then crescendo’ed in a full-on, slam-down, cook-off.
That was the natural progression when Sarah rented a house with a professional kitchen in Mendocino. Seven of us duked it out over a griddle, grill, professional wok, four convection ovens and six burners.
Amazingly I throttled the competition with my dark horse entry: honey-roasted pears and grilled pork served on garlic-rubbed toasts with yellow peppers, parsley, and a dollop of greek yogurt. But when it came to light the next morning that my pork came pre-marinated, there was hell to pay.
See some of the action here.