As sous chef at Café Sebastienne, Janet Ross prepares ruby trout with a root vegetable hash. As a contestant on Cutthroat Kitchen: Tournament of Terror, she uses murder weapons to prepare Halloween-themed meals like liver and brains. How does she transition between the two?
Plus, a local fashion prodigy who had a luxury label before he even graduated from high school, and the tale of a long-lost film featuring an all Native American cast and the man who found it.
- Janet Ross, local chef
- Wuz Smith, clothing designer, ASID Luxury
- Brian Hearn, art collector, curator