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Four chefs will create a three course dinner... with one chef eliminated after each course.

Recaps by Chico Alexander, GSNN

Host Ted Allen
Creators Linda Lea
Michael Krupat
Dave Noll
EP Linda Lea
Dave Noll
Packager City Lights TV for Food Network
Origins Food Network Studios, New York City
Web foodnetwork.com/chopped
Airs 10p Tues, Food
Available In High-Definition Where AvailableStreaming Online

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Raw Enthusiasm
February 16

Four chefs... One will convert mystery ingredients into the taste of victory. The other three will get the chop. Let's say hey to the players...

Arvin Dhansew
New York City
executive chef, Relish Caterers
Martin Brock
New York City (orig. Germany)
executive chef, Atria
Deborah Gorman
parts unknown
catering company owner
Mark Twersky
New York City
chef instructor, French Culinary Institute

You know the rules, and you know the lifelines. Let's meet the judges...

- Latin cuisine authority Aaron Sanchez
- Acclaimed executive chef Alex Guarnaschelli
- Italian maestro Scott Conant

Round 1: APPETIZER (20 minutes). Our first course must feature... apricots, macadamia nuts, and oysters

Your 20 starts now.

Arvin: Oysters with Apricot Chutney
Martin: Oysters with Apricot Chutney
Deborah: Marinated Oysters with Arugula Salad
Mark: Oysters with Mignonette Sauce

Here's a little trivia... Martin actually was once Deborah's boss.... AND it's his birthday.

Apricots are tart with a little sweetness. They can incorporate well with the oysters. The macadamia nuts will add texture if they're properly toasted.

Martin AND Arvin are going the chutney route. Five minutes left, and no one has started shucking oysters... Then EVERYONE starts shucking. Will it all come together on the plate?

... and TIME... If it's on the dish, it's in play.

Arvin's oysters are well-dressed. Well, one of them is. The cardamom works well, as does the macadamia nut.

Martin's presentation is nice. His rock salt gets into a little of the oysters.

Deborah's salad is coming together, but it is overdressed. Alex loves the cayenne.

Mark's use of color earns raves, as does his shucked oysters. Technically the dish is flawless, but the apricots and macadamia nuts are masked.

So Mark's dish was flawless. Deborah's dish was different, but a little shortcoming. Arvin and Martin... basically did the same thing. The dishes are fairly even, but the first person to be chopped... is... MARK. Wow. The overuse of the bell peppers outshadowed the flavors.

Round 2: ENTREE (30 minutes). Time for celebration is over. Time for cucumber, buttermilk, pork loin, and canned jackfruit is nigh...

... and time starts now.

Arvin: Roasted Pork with Pickles
Martin: Pan-Seared Pork Loin with Roasted Vegetables
Deborah: Seared Pork & Jackfruit Puree

Deborah and Arvin have very little experience with pork, as Arvin is Hindu and Deborah is Jewish.

The jackfruit is native to southeast Asia. Arvin decides to use it in a sauce.

Deborah decides to sear filets of pork loin, then finish it in the oven. Arvin has a similar problem, as his roast isn't roasting. Martin has not worked with jackfruit, but he's going to make it sweet & sour by caramelizing it and then adding vinegar.

There's a lot of fire in Arvin's tank... but he drops his blender. He gives it up to Deborah. Arvin is very frazzled.

With two on the clock, nothing's been plated. And everything is plated... but Arvin's parsley!

... and TIME... DRAMA!

Martin added a cucumber raita to the dish. The pork is simple and juicy. It has a lot of red peppers (again). At this point, everything becomes very similar.

Deborah's puree of jackfruit... is flavorful, but it doesn't look good on the plate AT ALL. Alex's pork was not cut very well. But the way it was cooked is very well done.

Arvin cooked his pork very well for having not eaten it. The potatoes are overcooked just so, but Alex doesn't like drizzling olive oil.

Did Deborah take too much of a risk, and if so, will it hurt her? Was Arvin's dish too drab? And what about red peppers with Martin's dish? The next person to be chopped... is... DEBORAH. It wasn't a matter of creativity, but of the overkill of the jackfruit.

Round 3: DESSERT (30 minutes). It's heads-up on Chopped. Between Martin and Arvin are... sugar cookie dough, bittersweet chocolate, figs, and yellow miso paste.

We're 30 from a champion... Let's go!

Arvin: Cookie Napoleon
Martin: Miso Cookie with Glazed Figs and Chocolate Mousse

Miso is fermented soybean. Yellow is mild in flavor. Martin is working on making a tuile out of the miso-cookie dough. Arvin's going big with the miso.

Ten minutes on the clock. Chocolate and figs don't go well together. Five minutes, and no one feels like they're done.

This is going to be close for both chefs... ... and TIME... Let's serve up a verdict.

Arvin's sandwich could have benefited from cutting up the cookie a little more uniform. The ricotta's nice, but the miso molasses is really overbearing.

Martin went safe. But his figs and cookies are greatly executed. He wishes that he had more time.

And now, let's go across the board. Martin and Arvin drew the first round. Martin went with colors to take the second... It's a culmination, this dessert, of what we've seen throughout the board. So who gets paid, and who gets chopped?

The final person... to be chopped... is... ARVIN! His appetizer missed the mark, but the dessert didn't interpret well. He's going to do amazing things as he continues to cook from the heart.

Martin too cooked from the heart, and now he's taking it to the bank with $10,000 and the title of Chopped Champion.

He can rest, but four more chefs are waiting in the wings for their shot at 10 large, little knowing that three of them will... be... chopped.

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