Four amateur chefs who have been yearning to compete in the Chopped Kitchen get their chance! Yet, will they be sorry when they open up the first basket and find a daunting sea creature? Then in the entree round, an unfamiliar tuber challenges the competitors as the energy level peaks. The two amateurs remaining in the final round must create desserts using crackers and red wine.
- Rique Uresti, Spin Instructor/Amateur Chef, New York City, NY
- Melissa Campbell, Training Admin/Amateur Chef, Los Angeles, CA
- Nate Echelberger, Pastor/Amateur Chef, Austin, TX
- Marisa Biaggi, Public Relations/Amateur Chef, New York City, NY
Ingredients: Dragon Fruit, Guanciale, Sunflower Sprouts, Scallops
Rique made a Guanciale Seared Sun-Dragon Scallop.
Melissa made a Guanciale Seared Scallop with Sunflower Sprouts.
Nate made Scallops en Fuego with Guanciale Crispies.
Marisa made Scallop and Dragon Fruit Crudo with Asian Vinaigrette.
Eliminated: Chef Nate
Ingredients: Pork Chops, Yacón, Broccoli Rabe, Burgundy Truffles
Rique made a Plain Seared Pork Chop with Burgundy Truffle Yacón.
Melissa made a Drunken Pork Chop with Burgundy Truffle BBQ Sauce.
Marisa made Pork Chop Braciole with Yacón, Apple, and Truffle Puree.
Eliminated: Chef Melissa
Ingredients: Honey Soaked Nuts, Organic Red Wine, Calamansi Limes, Salted Butter Crackers
Rique made Honey Nut Fried Ball with Red Wine Mascarpone.
Marisa made Salted Butter Cracker and Honey Soaked Nut Bread Pudding.
Eliminated: Chef Rique