Tuesday night's episode of "Chopped" offered four more chefs an opportunity to compete for the $10,000 and the very elusive title of a champion.
The judges for this episode are: Aaron Sanchez, Alex Guarnaschelli and Marc Murphy. The host, as always is Ted Allen.
Competing in this episode are: Neil Fuentes, a personal chef in New Haven, Conn. Shannon Olvera, the executive chef at Red Restaurant & Bar in the City of Industry, Calif. Nick Di Bona, executive chef at Peter Pratt’s Inn in Yorktown Heights, N.Y. and Joyce Brandes the chef de cuisine at Du Mont Burger in Williamsburg, Brooklyn, N.Y. Before they opened their first boxes, Ted told them about the twist in this episode; the boxes included items they might find on a sophisticated brunch menu.
The first round appetizer mystery box contained: Quail Eggs, Kale, Champagne and Caviar. Joyce made an appetizer style eggs Benedict with Hollandaise sauce using shallots, thyme and butter. Neil made Venezuelan perico taco using bell peppers, onion and garlic. Shannon made kale salad with warm pancetta vinaigrette using pancetta, mustard and honey. Nick made warm kale salad with champagne poached quail eggs using garlic and olive oil. The chef who was eliminated was Neil, who used too much spice in his sauce.
The entree round contained: Emu Egg, Pancake Mix, Bloody Mary Mix and Lobster. Shannon made lobster pancake with bloody Mary syrup using lemon grass, ginger and cilantro. Joyce made tempura fried lobster tails and bloody Mary sauce using vodka, seltzer and butter. Nick made lobster sauce and pancake mix battered lobster using white wine, tarragon and celery. The chef who was "Chopped" in this round was Shannon, who made too sweet a dish for the liking of the judges.
The dessert round included: Araucana Eggs, Waffles, Maple Syrup and Canadian Bacon. Nick made maple gelato with Canadian bacon sabayon using vodka, milk and cream. Joyce made Italian meringue using sugar, lemon and cinnamon.
The winner of the $10,000 and "Chopped" champion was Nick, who won the $10,000 to use towards his new restaurant where he will continue to hone his culinary skills.
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