This week's episode of Chopped featured the following four chefs:
Sean Quinn, Executive Chef from NY
Emilie Friedman, Private Chef from NYC
Josh Greenfield, Caterer and Internet Chef
Mike Greenfield, Caterer and Internet Chef
For the Appetizer Round the chefs were given 20 minutes to create a meal using Kimchi, Applesauce, Gefilte Fish and Lavash.
Chef Sean prepared A Gefilte Fish Cake with Kimchi Salad
Chef Emilie prepared Lavash Toast with Kimchi Compound Butter & Gefilte Fish Mousse
Chef Josh prepared Bacon Matzo Pizza with Gefilte Burger
Chef Mike prepared Kimchi and Gefilte Fish Taco
Chopped: Chef Josh. The judges felt that the pizza and the burger did not belong on the same plate.
For the Entree Round the chefs utilized Brook Trout, Cream Corn, Kale Chips, and Bacon Flavored Vodka. They were allotted 30 minutes to create a meal for the judges.
Chef Emilie made Seared Brook Trout with Cream Corn & Bacon Risotto
Chef Mike made Kale Encrusted Brook Trout with Coconut Chili Cream Corn
Chef Sean made Pan Seared Brook Trout with Parsley and Kale Chip Crust
Chopped: Chef Mike. The judges did not like the strawberries and peppers he put on top of the fish. They felt he put too many ingredients on the plate.
The Dessert Round featured a mystery basket with Opal Basil, Orange Blossom Water, Dried Apricots, and Marshmallow Snack Cakes.
Chef Emilie prepared Orange Blossom Apricot Ice Cream
Chef Sean made Maple Bacon Ice cream with Dried Apricot Cake & Opal Basil Brittle
Chopped: Chef Emilie. The judges said her ice cream was over churned and her salad in the Appetizer Round was soggy and overdressed.
Chopped Champion: Chef Sean Quinn
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