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Team Top Toques: Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction
Team Thistletown: Pan fried Striplion Steak With Pemmican Compound Butter and Three Sister Vegetable Medley
Team SAIT: Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction
Team George Brown: Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction
Team Fleming College: Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw
Team Fanshawe College: “LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice
Team Durham College: Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri
Team Centennial College: Beef Cheek Barbacoa with Pickled Local Vegetable, Celeriac Crema, Field Mushroom and Herb Salsa