On a recent episode of "Chopped" offered four more chefs an opportunity to compete for the $10,000 and the very elusive title of a champion in this episode where the chefs were given items in the three mystery boxes in this episode titled, “Fig Out.”
The judges for this episode were: Marc Murphy, Aaron Sanchez and special guest judge, Edi Frauneder with host, as always is Ted Allen.
Competing in this episode are: executive chef at Upstairs 2 in Los Angeles, Todd Barrie, Emily Frith, co-owner of the Corner Market Catering Co. in Nashville, Tom Gloster, executive chef at Lula Trattoria in Mineola, N.Y., and Tamar Robinson, private chef in N.Y.C.
The first round appetizer mystery box contained: Sweet Whitefish, Pastis, Cinnamon Candies and Oysters. Todd made raw oyster with whitefish pate using bell peppers, asparagus and basil. Tom made stuffed oysters using bread crumbs, butter and olive oil. Tamar made oysters topped with sweet whitefish using Dijon mustard, shallots and lemon. Emily made sweet whitefish cakes using red onion, tomato and lemon. The chef eliminated in this round was Emily because she did not put her sauce on the food and ran out of time.
The entree round contained: French Onion Soup Mix, Beef Kidneys, Parsnips and Pickled Caper Leaves. Todd made fried kidneys using eggs, oregano and carrots. Tom made rustic vegetable kidney stew using beef broth, onions and tomatoes. Tamar made kidney ragu using tomato paste, coriander and paprika. The chef who was "Chopped" in this round was Todd because he overcooked the kidneys.
The dessert round included: Cane Flavor Syrup, Vanilla Wafers, Figs and Lemon Verbena. Tom made lemon verbena ice cream using sugar, vanilla extract and butter. Tamar made verbena pudding using vanilla bean, cream and sugar.
The winner of the $10,000 and "Chopped" champion was Tom Gloster, who will use the money to help open a farm-to-table restaurant in Upstate New York.