For the first Iron Chef Wedgwood event, we assembled two teams. Mike, Chris, and Cindy worked in Cindy's kitchen. Laurie, Peg, and Shira worked next door, in Shira's kitchen. Each team was given three bags of ingredients, with three or four ingredients in each bag. For the appetizer course they were given Italian eggplants, capers. and fresh mint leaves. For the main course, they had pork tenderloins, tofu, tamarind paste, and leeks. Dessert was to be made from goat cheese, apples, and hazelnuts. The teams had three hours to prepare a meal for 20 people (including themselves). They were allowed to add other ingredients not provided in the bags, but not permitted to use cookbooks, the internet, or any other sources of help.