I grew up in New York, but I have spent all of my adult life in Atlanta.

I am from the Southeast region and I live in Atlanta, Georgia.

I am making chicken and red velvet waffles, taking you all the way to the south.

I'm coming with all the deliciousness that makes me love Atlanta.

I want to make sure it's not just fried chicken.

It is good fried chicken.

I seasoned the chicken in lime, paprika and cayenne.

I want to bring some of that southern desert scene into the waffle.

Red velvet cake in Atlanta is like what cheesecake is in New York.

All all of a sudden, there's, like, molten lava, red velvet waffle batter pouring out of this waffle maker.

We are not panicking.

Leanna what's going on over there?

I've got red velvet coming all out of my waffle maker, but it's fine.

Its fine, nobody panic.

You know, and this is how I make waffles, too, i'm just, like, way too much batter in.

I want it to be crispier.

Probably didn't help that I overfilled it, though.

Lets try this again.

Act right.

All that extra casing off that's going to make everything chewy.

We don't want that.

I have a lot to live up to.

I did well in the first round, so I want to make sure the next dish I put up is just as good.

I'm going to be making some Polish boys, but we're also going to do something that is important to Cleveland, which are pierogis.

I'm from the Midwest and I was born and raised in Cleveland, Ohio.

A Polish boy sandwich consists of a Polish sausage, French fries, coleslaw and barbecue sauce.

I'm taking all the ingredients from the Polish boy and using it for the filling for the pierogi.

The biggest challenge of this cook is the dough.

I need to make sure that the dough is at the right consistency and texture so that the pierogis turn out the way they're supposed to.

Yes, sir.

I'm from the Pacific Northwest.

I currently live in Seattle, Washington, but I grew up in Idaho with my tribe, and I want to really show the judges what Coeur dAlene cooking looks like.

I'm making bison short ribs with Idaho mashed potatoes with another huckleberry wojapi sauce.

I'm from Idaho, so obviously I'm making some Idaho mashed potatoes.

I've got 5 minutes left.

What?

On the potato.

Oh, my God, Maria!

How much time left?

My heart.

Girl, maam.