Photo by Cordero Studios
Photo by Cordero Studios
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Image Credit: Nick Badovinus prepares his second course -
Photo by Cordero Studios
Image Credit: Pan-fried quail-leg salad with bacon, tomato, buttermilk ranch dressing, and “angry pecans.” Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Badovinus and his mentor, Dean Fearing, share a love of bold flavors and Texas ingredients Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Ritz-Carlton, Rancho Mirage Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: One of the rapturous competition judges, Robert Barrett, was moved to illustrate his scoring booklet. Photo by Cordero Studios
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Photo by Cordero Studios
Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Tortilla Soup Tribute: chicken, avocado, cheddar Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Pan-fried Quail-Leg salad: bacon, tomato, buttermilk ranch dressing Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Scallops and Chile-Cheddar Grits: barbecue spice, Spanish chorizo, dressed chicory hearts Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: The Steak: Rosewood wagyu tenderloin, Yukon Gold hash, upland cress, original Voodoo Sauce Photo by Cordero Studios
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Photo by Cordero Studios
Image Credit: Balcones Butterscotch Pot de Créme with sugar wafers Photo by Cordero Studios