Round 3
Rudolph's Snowballs With Santa's Sleigh Bruschetta
When asked what inspired his choice of ingredient for "Rudolph the Red-Nosed Reindeer", Greg said, "The rosy glow of Rudolph's nose reminded me of the freshness of vine-ripened tomatoes."
The chef says, "It was reindeer antler-shaped pasta adorned with fresh mozzarella, fresh basil, roasted garlic, and cherry tomatoes (which were tossed with olive oil, balsamic vinegar, and Frosted Cheerios™). The bruschetta was a cherry tomato medley marinated in cider vinegar, olive oil, Frosted Cheerio™ powder, fresh parsley, sea salt, and pepper with an avocado runner on Santa's sleigh."
Since this particular chef already spilled the beans about her dish, an obvious photo hint is included in this round.
Christmas. Ruined.
Christmas. Ruined.
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