On Tuesday's episode of Chopped, four chefs once again competed for the title of Chopped Champion & a $10,000 cash prize.
Chopped competitors: Drew Jackson, private chef in CA; Greg Ling, Consulting Chef in DE; Kristin Bering, Exec. Chef with the Holland House Bar & Refuge in TN; Garrett Pittler, Exec. Chef at Chelsea Bistro in TN.
For Appetizer Round, the mystery baskets contained Kelp Noodles, Mustard Seeds, Vegan Hot Dogs, & Minestrone Soup.
Kristin made Vegan Hot Dog Minestrone Ceviche w/ Asian Style Broth
Drew made Asian-Inspired Vegetable Soup with Kelp Noodles & Mustard Seed Oil
Greg made a Play on a "Chicago Style" Hot Dog
Garrett made Cornless "Corn Dog" w/ Minestrone Chipotle Ketchup
Chopped: Chef Greg. His bacon undercooked and he failed to put the minestrone soup on the plate.
In the Entrée Round, the chefs were faced with Fire Roasted Peppers, Branzino, Antipasto Salad, & Cornmeal.
Kristin made Crispy Branzino with Polenta & Romesco Sauce
Garrett made Branzino w/ Antipasto Hash & Red Pepper Beurre Blanc
Drew made Branzino with Arugula Antipasto Puree with Beurre Rouge
Chopped: Chef Drew. The judges thought his antipasto puree was too strong.
The Dessert Round called for the chefs to use the following ingredients: Tarragon Soda, Vanilla Pastilla, Cashews, & Cranberries.
Garrett made Pastilla & Cranberry Ravioli w/ Dulce de Leche
Kristin made Cranberry & Tarragon Clafoutis with Candied Glass
Chopped: Chef Garrett. In the Entrée Round, his fish skin was not crispy and in the Dessert Round, his spun sugar melted.
Chopped Champion: Chef Kristin. She won $10,000.
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