Chef Lauren Gulyas makes chicken with a nutty, buttery crust, crushing up some cashews into a powder; she puts a twist on the classic carrot cake by making rich carrot cupcakes complete with homemade cream cheese frosting.
Seafood lover Chef Spencer Watts soaks sablefish in a root beer and fennel marinade and serves it with creamy, grilled bok choy; Spencer dresses sablefish in a mole sauce that has a hint of maple and chocolate; lobster has its sweet side.