Hook, Line and Sinker
The two teams go cruising on Lake Erie to catch enough fish to prepare a fancy dinner for locals at a yacht club. Richard charges the chefs to cook a variety of fish dishes with different techniques. One American chef takes the prize for best dish with his ceviche. Later, at Detroit's historic Eastern Market, teams work furiously to sell their food against the ticking clock of the looming Finish Line. The winning team is the one with the biggest profit.
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