It's Thursday, and Food Network has some time to kill, so let's chop some more for $10,000 and glory.
 

Jamie Adams Atlanta executive chef, Veni Vidi Vici

Stephan Bogardus North Fork, NY chef de cuisine, The North Fork Table & Inn

Anne Churchill New Orleans caterer & tour chef

Steve Benjamin Las Vegas executive 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 now.

Jamie: Seared Beef Tongue with Garbanzo Beans
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 & Chorizo Ragout
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 of finesse.

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 be CHOPPED.

To see extras from this episode, or to apply to be a contestant on "Chopped", visit the official website at www.foodnetwork.com/chopped.