Photo: Danny Kim
How it worked: The chefs were given $50 each, sent to one of three predetermined shopping destinations (Union Square Greenmarket, Eataly, and a Mexican bodega), and told to prepare a picnic using only the ingredients they purchased there, plus pantry staples like salt, pepper, and oil. The picnic spreads were then packed up and whisked off to New York food critic Adam Platt and family for a blind taste test.
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