Prove it on the Plate
Jan 11, 2011 on food network at 9:00 PM
Summary
The chefs must use mussels and waffles in their appetizers; a lean meat and a delicate flower in their entrées; and a nostalgic candy in their desserts.
The chefs must use mussels and waffles in their appetizers; a lean meat and a delicate flower in their entrées; and a nostalgic candy in their desserts.
