Green Apps and Lamb | |
Season 4, Episode 11 | |
Air date | June 29, 2010 |
Winner | Joshua Stokes |
Episode Guide | |
previous Keep On Cook'n On |
next Crunch Time |
With mint liqueur and canned fish in the appetizer basket, the judges have concerns about how the first course will taste. Then in the Entrée Round, after raiding the pantry for a plethora of ingredients to complement lamb, one chef endeavors to prepare a very complicated sauce. And when the finalists find an unfamiliar grain in the dessert basket, they boldly present it as the main component in their desserts.
Contestants[]
- Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
- Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
- Joshua Stokes, Private Chef, Grill a Chef, New York, NY
- Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
Judges[]
Meal[]
Appetizer[]
Ingredients: Rainer Cherries, Walnuts, Crème de Menthe, Canned Salmon
Guillaume made a Salmon Salad with Creme de Menthe Chutney. The Judges like his presentation and his incorporation of the basket ingredients. The one complaint they have is that they feel like there something not pulling the dish together.
Melissa made a Salmon Loaf with Creme de Menthe salad. The presentation looked rushed and her salmon loaf while had good flavor didn't come out.
Joshua made a Citrus Salmon Salad with Candied Walnuts. Josh had the best and most restaurant quality presentation of the round and it was a very well composed appetizer. The only complaint they had was the walnuts being too caramelized.
Adam made a Salmon Tower with Cherry Salsa. While they admired his creativity of the round, however the execution could have been a little better and he left a shallot on Chris's plate.
After deliberation the Judges ultimately decided to chop Melissa for her presentation and execution errors.
Entrée[]
Ingredients: Lamb Top Round, Golden Raisins, Stilton Cheese, Edamame
Joshua made a Seared Lamb with Stilton Gratin. Once again his presentation is spot-on, his lamb is cooked perfectly although it's under seasoned and too small, and the potatoes and raisin sauce are good. However, they thought it lacked in creativity.
Adam made a Stilton Crusted Lamb with Edamame Puree. He put way too many ingredients in his dish and his puree is heavy, however the lamb is the best of the round.
Guillaume made a Lamb Tagine with Yogurt Stilton Edamame. The meat is tough, the flavors are very good, the use of the yogurt was clever however the blue cheese didn't go with the dish.
The Judges decided to not give Adam a pass to the dessert due to the overuse of ingredients.
Dessert[]
Ingredients: Buttermilk, Braeburn Apples, Kiwis, Amaranth Grains
Guillaume made a Amaranth Risotto with Candied Kiwi. The Judges like his kiwis and the addition of rosemary to his dessert. It felt more like a breakfast than a dessert. But it was his strongest course.
Joshua made a Buttermilk Custard with Apple Brulee. The presentation and custard are fantastic however the grain to fruit ratio was off and he had issues with handling the blowtorch with became dangerous.
After a strong dessert round, when it came down to it, they ultimately decided to chop Guillaume for the errors throughout his meal. Joshua is then made the Chopped Champion.
Gallery[]
Notes[]
- This is the 50th episode of chopped
Chopped Season 4 | |
<< Season 3 • Season 5 >> | |
#01 Rattle & Roll | #08 Quahog Quandaries and Pickle Puzzles |
#02 My Froggy Clementine | #09 Turbot Powered |
#03 Jitters & Giant Eggs | #10 Keep On Cook'n On |
#04 Dr. Deckle & Mr. Fried | #11 Green Apps and Lamb |
#05 Mussels Mastery & Cotton Candy Can-Do | #12 Crunch Time |
#06 First Things Worst | #13 Rowdy With a Chance of Meatballs |
#07 Fired Up! | |