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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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Rattle and Roll
April 6

New season, new chefs... same game. Three rounds of mystery baskets and ten large on the line.

Mackenzie Hilton
executive chef, Mercato
Eric Paraskevas
executive chef, Terra
Siggy Sollitto
Brooklyn Heights, NY
chef/owner, Siggy's Good Food
Chris Coombs
executive chef, DBar

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

- Master of American cuisine Geoffrey Zakarian
- Executive chef secret holder Alex Guarnaschelli
- Manhattan chef Chris Santos

Round 1: APPETIZER (20 minutes). Our first course must feature... Asian pears, croissants, haricots verts, and rattlesnake meat.

Your 20 starts now.

Mackenzie: Bean Salad with Rattlesnake
Eric: Rattlesnake Salsa Sandwich with an Aioli of Rattlesnake Jus
Siggy: Sicilian-Style Rattlesnake
Chris: Pan-Seared Rattlesnake over Pear and Bean Salad

Eric and Mackenzie work half a block from each other. They don't want to lose to each other.

Cooking rattlesnake through is VERY important, because otherwise, it's poisonous. An Asian pear is very sweet.

Eric tries to make his aioli... and it shoots everywhere. At least it worked a little. Mackenzie's croutons are burning. Chris' snakes came uncoiled. And Siggy... is just hopeless. She hopes to go with one plate and make it worth four.

... and TIME! Whatever's on the plate is going to the Chopping Block.

Mackenzie added balsamic. Her snake was overcooked, but the combination of flavors made sense.

Eric's sandwich is delectable, but it's a little big for a first course.

Siggy will only serve Alex due to her one plating. The combination of flavors work well, but the fact that she only made one plate is hard to overlook.

Chris' flavors and shapes come together well. The beans need to be a little more glazed.

Siggy has a HUGE disadvantage to overcome. Can she do it with the depths of flavor and with Chris' lack of finesse? The first chef to be chopped in season 4... is... SIGGY. Goes without saying, a competition is a competition. Rules are rules.

Round 2: ENTREE (30 minutes). Next up for our surviving chefs are ... tapioca pearls, carrots, fruit leather, and rabbit.

... and time starts now.

Mackenzie: Roasted Rabbit with Red Wine Fruit Sauce
Eric: Roasted Rabbit Two Ways
Chris: Rabbit Trio with Tapioca Risotto

Doesn't take a lot of time to cook rabbit, but it does take a lot of skill. Chris says that it's all about respect. He incorporates the carrots into the risotto.

Mackenzie's a quiet riot, who is very composed. She has no idea about what to do with the tapioca. Eric is hoping to puree the fruit leather into something. There's a real competition spirit going on through here...

... and this is going to go all the way.

... and TIME! Chris forgot a rack, Mackenzie is going to be done in by tapioca... and Eric's just "hoppy" with his dish.

Eric has a roasted loin and a roasted thigh. The dish is very rustic and homey, but there needed to be some attention to detail. The thigh was either overcooked or under.

Chris has a trio with loin, rack, and seared liver. It was very ambitious, but only one person - Alex - gets the trio. A little bit of an odd flavor.

Mackenzie's carrots were risky... and they have much deeper flavors. The Chianti braise was a really good counterpoint. But the tapioca doesn't win any fans.

There were some flaws all over the place and some high points all over the place. Creativity goes to Mackenzie, as her flavors go together, save for the tapioca. Chris' rabbit was nice. Eric's rabbit was inconsistent. And Chris got a lot of technique, but not a lot of soul.

The next chef... to be chopped... is... ERIC. He has a love of food and a dedication, but there were too many procedural flaws.

Round 3: DESSERT (30 minutes). It's heads-up on Chopped. Mackenzie and Chris will have to turn yucca, Calimyrna figs, hoisin sauce, and red jalapenos into $10,000.

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

Mackenzie: Zeppole with Spicy Yucca Fig Sauce
Chris: Fig Biscuit with Candied Yucca

Mackenzie and Chris come from different cuts. Chris likes connections and integration. Mackenzie likes things that make her happy. Chris is going to make a caramel out of his ingredients, while Mackenzie wants to make a creme anglaise.

Chris wants to give it his all, while Mackenzie incorporates everything into her chocolate sauce. She's in her happy place right now.  This one is going to come down to the wire...

... and... TIME!

Chris has a nice presentation. All in all, it's spectacular, but Geoff is missing some peppers, while Chris is missing some yucca in his dish.

Mackenzie was very clever in mixing the flavor of the zeppole with the hoisin-chocolate sauce. It's a continuation of her style.

Now we have two different approaches to the competition. Chris was very methodical, very ambitious. Mackenzie grew over the course of the competition. She had a great dessert and was creative. Chris had a few missteps.

So which chef is going home happy? The final chef... to be chopped... is...  CHRIS! He has a lot of skill, but some major technical flaws.

But today, Mackenzie is one step closer to her dream, as she wins $10,000 and the title of Chopped Champion.

But who's next? Find out next week as this season is just getting started. Another four chefs. One is getting paid. The other three are getting 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