The third installment of our Team cook-offs hosted by Nick & Tolalf took an Italian-inspired theme and hit it out of the park with the Staff feasting on locally produced sausage smothered in a rich tomato sauce with sautéed peppers and onions and toasted on fresh baguette, turkey meatballs, melon wrapped with prosciutto and a fresh garden salad with candied walnuts. These delicious items were carefully paired with red wine and craft beers. Chefs Nick and Tolalf get 10 out of 10 for preparation and timing delivering Lunch promptly on cue, a 10 for effort and gracious hosting and a 9 for menu deducting 1 point for the lack of a dessert and the obvious choice of tiramisu.
Going into Round 4 hosted by Dan and Mark we have a 3 way tie. What will it take for a Team to get a perfect 10?