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Two chefs from two very different restaurants. One challenge: Cook a three-course dinner for two without dropping more than $20. The kicker? They must shop at Whole Foods. Here’s how they fared:

Kyle Ketchum Spiced Pear

Menu: Organic watercress and dandelion salad with shaved red onions and feta cheese. l Grilled breast of chicken with quinoa risotto, caramelized crimini mushrooms, poached artichoke hearts and organic tomatoes. l Vine-ripened Connecticut peaches with balsamic syrup and lemon whipped cream.
Game plan: Originally I thought I’d do an all-vegetable menu, but when I got to the market I realized I could afford protein. They had beautiful boneless, skinless chicken breasts for about $6/pound. I came up with the meal while walking around, with a calculator, seeing what I could afford. I had no preconceived notions.
Challenges: Twenty dollars in Whole Foods! Are you serious? Whole Foods has a reputation like the Spiced Pear, but you just have to be creative and open to trying something new. I would have liked to buy more vegetables; I was over at the register and had to put back radishes and an artichoke.
Verdict: I was proud of what I made. I made a lot more food than I thought I could get for $20 and used a variety of ingredients. The quinoa risotto was my favorite dish—hearty, healthy and comforting.

Derek Wagner Nicks on Broadway

Menu: Green salad with Macintosh apples, French blue cheese, honey and balsamic vinegar. l Pan-roasted boneless pork loin with sweet corn and tomato ragout. l Lemon pudding with fresh raspberries.  
Game plan: I mapped out the style of food I wanted to cook beforehand but left wiggle room to make adjustments in ingredients depending on what was fresh and affordable. I wanted to go with simple, rustic French country cooking because that’s the way I eat and cook.
Challenges: The big thing was figuring out what I needed and what I could get by without. I had scrap paper with an outline that I used to keep track of costs. I wanted almonds for the salad, but it wasn’t in the budget; I could only afford one lemon, and I had to buy a smaller piece of cheese. I also wanted sea scallops or cod but couldn’t afford it. I went with pork because it was on sale that day and I got more bang for my buck.
Verdict: I was actually really happy with it. Once I committed to the dishes, I just had to see them through and make them work. The pork was my favorite; the sweet corn and tomato ragout with onion, garlic and wine was really flavorful.

—LISA E. HARRISON