After a competition that saw contestants using items like oxtail, pig blood and bull testicles, Libertyville chef Paul Caravelli and six other contestants have now made it through to the semifinals on ABC's "The Taste."
The Feb. 26 episode was titled "Nose to Tail." For both the team and solo rounds, contestants had to use what their mentors referred to as "off-cut" ingredients—basically any part of an animal.
In the team round, Caravelli chose to make beef bourgignon, or beef burgundy. Though his dish wasn't selected to be presented to the special judges for the team round, Caravelli's team won the chance to work with the special judges for the solo round.
During the solo round, Caravelli made sweetbreads with oxtail broth and celery root purée. Caravelli once again landed in the middle of the pack.
Three contestants were sent home: Adam, NinaMarie and Uno.
Caravelli and the other six remaining contestants will compete in the semifinals March 5 to earn a chance to compete in the finale, which will be held the following week.
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