Recipes I followed: garlic butter pork tenderloin and caprese gazpacho.
How it came out: Sooo good. The soup was an acid bomb, which I love. I blended the cucumbers as opposed to putting them in whole. I also used more broth than pictured here, but I wanted to show the mozzarella and avocado in the photo. The pork was good, albeit a little basic, and I used a quarter of the butter the recipe called for. The dinner roll and savory sweet potato were made by my friend Max. A successful Thanksgiving plate, I'd say!
Original
Challenge: Make a dish wish demonstrates a city's cuisine
Chefs: Stephen Asprinio and Tiffani Faison (gazpacho), Casey Thompson, Tre Wilcox, and Richard Blais (pork)
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