It's Thursday, and Food Network has some
time to kill, so let's chop some more for $10,000 and glory.
executive chef, Veni Vidi Vici
North Fork, NY
chef de cuisine, The North Fork Table & Inn
caterer & tour chef
L'Atelier de Joel Robuchon
Tonight on the panel.
- Superstar restauranteur Scott Conant
- Global fusion master Lee Ann Wong
- Landmarc chef Marc Murphy
Round 1: APPETIZER (20 minutes).
First in the mystery baskets are... black radishes, smoked beef tongue, garbanzo
beans, and Italian anchovies.
... and you have 20 minutes... and they start
Jamie: Seared Beef Tongue with Garbanzo
Stephan: Roasted Beef Tongue with Anchovy & Garbanzo Ragout
Anne: Seared Beef Tongue with Anchovy Cream Sauce
Steve: Romaine Salad with Seared Beef Tongue
Jamie's beef tongue feels like lardon,
but it's an uneven cut. The anchovies tie in perfectly with the
vinaigrette. Stephan's dish has nice texture of braised bacon, but it
could use a little more salt, and the radishes needed a little dressing.
Anne's tongue is a perfect size and serving, but the radish is not
pickled enough. Steve's salad was "too much", and the anchovies don't
come into play much.
The first chef... to be chopped... is...
ANNE. The tongue was fine, but the radish was too hard.
Round 2: ENTREE (30 minutes).
It's all about the men now. Let's see what they're
dealing with... Halibut, Aquavit, Chinese spinach, and Mexican chorizo.
Thirty minutes... Get to it!
Jamie: Pan-Roasted Halibut with Braised Spinach &
Stephan: Grilled Halibut with Rice & Sautéed Spinach
Steve: Halibut Stuffed with Chorizo & Roasted Potatoes
Stephan's fish is cooked nicely, but it
needed salt. The rice is also a tad under, but the texture gives a
little nuttiness. The presentation was also clunky. Steve's fish is
perfect. The potato flavor is good too, but we needed more sauce.
Jamie's fish is moist in the middle, but it needed more seasoning. The
Chinese spinach is flawless, but the potato is under.
The next chef... to be chopped... is...
STEPHAN. The fish was overcooked, and the dish was clunky.
Round 3: DESSERT (30 minutes).
Now it's two veterans facing off in the dessert round. On tap... banana chips,
sugar cane, almond butter, and umeboshi.
We're half-an-hour away from a big money moment.
Jamie: Bombolone (Italian doughnut)
Steve: Sable Breton (French shortbread cookie) with Creme Anglaise
The umeboshi are packed with salt. So
it's a sweet fruit, but it's also a salty fruit.
Steve's sable had a bit of a rise. The
cream ties the flavors together. The umeboshi provides balance. Jamie's
doughnuts are ethereal. He's also cracked the umeboshi code. This is
going to be a hard decision. Both chefs nailed dessert, but who nailed
the overall meal?
The final chef... to be chopped... is...
JAMIE. It was a close competition, but the rest of the meal had a lack
So STEVE BENJAMIN is taking the family to
France as a $10,000 Chopped Champion!
Now our attention turns to the next
battle. One player is going to be paid, and the other three are going to
extras from this episode, or to apply to be a contestant on "Chopped", visit the
official website at