For the first dish, Chef Bob takes people out of their comfort zone and prepares pan-seared beef tongue salad in a white wine mustard green peppercorn cream sauce. This exotic dish is paired well with a Spanish Tempranillo wine from the Rioja region. This wine has hints of fresh ripe berry and licorice smoky nuances that work well with beef tongue With the second dish, Chef Bob teaches Mitchell how to prepare sauteed Colorado dry aged lamb chops over wild mushrooms, roasted garlic and orzo pasta, in lemon thyme brown butter. With this dish, Chef Bob pairs a French wine from Bordeaux. It's a blend of cabernet and merlot grapes that has complex flavors of ripe red fruit and soft tannins. It's excellent with the Colorado lamb chops. Poached then seared beef tongue salad and a Spanish Tempranillo wine from Rioja And Sauteed Colorado dry aged lamb chops over wild mushrooms paired with a Cabernet Sauvignon blend from Bordeaux France.