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25 ounces of Sirloin Beef
25 Shrimp
5 Quail, whole, boned
1/2 red pepper
1/2 yellow pepper
5 jalapeño peppers or chipotle peppers
2 lbs Spinach
1 lb Texas goat cheese
5 large white or sweet potatoes
1 lb Yellow Corn Grits
1 butternut or 2 acorn squash
5 Peaches
5 Vine Ripened Tomatoes
Any Texas Wine that is distributed in the statewide area (or provided by you, the contestant)
In the pantry at all times:
• All spices
• Demi Glace _ cup minimum
• AP, bread and pastry flour, corn starch, corn meal
• Eggs
• Milk, heavy whipping cream
• Butter
• Brown veal stock, Chicken stock, Beef stock, Fish fume, vegetable stock
• Onions, yellow, white, red, green
• Shallots
• Lemons
• Leeks
• Limes
• Scallions
• Carrots
• Garlic
• Sherry wine, rice wine, sake, Madeira, port
• Canola oil, Olive oil
• Red wine vinegar, white wine vinegar, balsamic vinegar, rice vinegar
• Sugar: white, brown, colored, maple syrup, honey, molasses
• Fresh herbs (thyme, oregano, parsley, cilantro, basil, rosemary, ginger, chives)
• Tomato paste
• Frozen Puff pastry
• Filo pastry
• Texas nuts: pecans and pumpkin seeds
• Vanilla beans & vanilla
Basket for Pastry:
• Strawberries, Blueberries, Blackberries
• El Rey Chocolate Discos 61%
• Apples
You will have access to any equipment available in a normal restaurant kitchen. Any special equipment
you will need to bring.
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