Deep-fried Monkfish, Viennese-style on a Creamy Potato Mash Salad by Romeo Morocutti of Do & Do - Stephanplatz in Vienna, Austria. Sole and Crispy Eggplant by Dolli Irigoyen of Restaurant Dolli in Buenos Aires, Argentina. Coconut Creme Brulee by Ed Morris of Hawaiian Prince Hotel Waikiki in Honolulu, Oahu HI.