of lime. “I would de?nitely like to try this dish to see how all the ?avors work together,” he decided. Benson Littman concurred, because he simply loves tacos and was drawn to the taco recipe straight away. Chef Suzy Singh thought Imburgia hit a home run with the perfectly balanced ?avors of spicy Cajun chicken, sour pickled parsnip and sweet apricot chili. Highlighting three intense ?avors that marry well gave Imburgia’s “International Tacos” the “W” in this round. Singh suggests he tighten up the plating in future rounds “because this dish is a party of a plate!”

Hazel Oreluk won praise from Singh for good use of the ingredients in an easy-to-prepare recipe that the whole family can enjoy. Pennisi thought it was a grown-up-kid’s meal and one adults should be able to appreciate with its indulgent, comforting elements. He found the sweet apricot sauce pairing well with fried chicken but thought the sauce was begging for zip like vinegar, mustard or heat from chili peppers. “Proving again that presentation is a key element, he thought another ingredient should have added more color on the plate. Singh suggests Oreluk free her inner chef to think more outside the box if she submits a “redemption recipe” because she has so much potential.