Appetizer: local chickens, pickled chilis, baby squash with blossoms, Entrée: grass-fed lamb shoulder, polenta, gummy farm animals, wild arugula, Dessert: corn on the cob ice cream, gooseberries, goat's milk, farm fresh duck eggs, Marjory Sweet, Farmer and Chef from Albuequerque, NM (eliminated after the appetizer), Jhette Gonzales, Chef de Partie from Albuequerque, NM (eliminated after the entrée), Brian Cieslak, Line Cook from Annapolis, MD (eliminated after the dessert), Martyna Krowicka, Chef de Cuisine from Hamburg, NJ (winner), Appetizer: flight of caviar, dried matsutake mushrooms, purple asparagus, hamachi, Entrée: summer black truffles, pure maple syrup, broccoflower, mangalitsa pork, Dessert: macadamias, pear brandy, champagne grapes, gold doughnuts, Faiz Ally, Executive Sous Chef from Washington D.C (eliminated after the appetizer), Ivan Saez, Executive Chef from Washington D.C (eliminated after the entrée), Meena Throngkumpola, Executive Sous Chef from New York, NY (eliminated after the dessert), Nick Browne, Private Chef from Berkshires, MA (winner), Entrée: lamb couscous, white eggplant, chewy cinnamon candies, gorgonzola dulce, Dessert: grape leaves, wild blueberries, tahini ice cream, cherry gel candy, Lien Lin, Executive Chef from Brooklyn, NY (eliminated after the appetizer), Brendan Neville, Executive Chef from New York City, NY (eliminated after the entrée), Renée Fox, Chef & Restaurateur from Santa Fe, NM (eliminated after the dessert), Maria Petridis, Chef and Restaurateur from Queens, NY (winner), Appetizer: venison loin, fennel flowers, huckleberry jam, kelp noodles. Notes: Contestants were asked to make brunch-themed dishes. (winner), Appetizer: vinegar pie, plantains, poblano peppers, sardines, Entrée: sweetbreads, daikon radishes, bok choy, dried scallops, Dessert: fresh bee pollen, canned white wine, edible flowers, cheddar biscuit mix, Joey Malim, Line Cook from San Francisco, CA (eliminated after the appetizer), Alfred DiMartini, Hospital Executive Chef & Business Owner from New York, NY (eliminated after the entrée), Krista Espinal, Executive Chef from Peekskill, NY (eliminated after the dessert), Julieta Liebhoff, Executive Chef and Caterer from New York, NY (winner), Appetizer: zombie hand, dinosaur kale, ghost pepper mayo, jack o' lantern peppers, Entrée: bloodshot eyeballs, bone marrow, salty fingers, pork tenderloin, Dessert: goat cheese spider, candy corn cookies, worms in dirt, horned melon, Ebony Amber, Costume Designer from Torrington, CT (eliminated after the appetizer), James Roberts, Medical File Clerk from Long Island, NY (eliminated after the entrée), Gina Gullo, University Research Assistant from Lehigh Valley, PA (eliminated after the dessert), Joshua Potter ("Schwa de Vivre"), Drag Queen from New York, NY (winner), Entrée: hanger steak, poached eggs, Italian cheese blend, wakame tagliatelle, Dessert: chocolate salted caramel licorice, spiced rum, cannoli cream, banana bread, Thomas Brenner, Winemaker & Executive Chef from Napa Valley, CA (eliminated after the appetizer), Annabelle Turner, Executive Pastry Chef from Austin, TX (eliminated after the entrée), Anthony Rinaldi, Executive Chef & Owner from Brooklyn, NY (eliminated after the dessert), Heidi Rae Weinstein, Personal Chef from Melbourne, CA (winner), Appetizer: emoji cookies, fennel, apricots, ground beef, Entrée: boar shoulder, sun-dried tomatoes, puff pastry, canned mac n cheese, Dessert: vanilla cake mix, lavender, Szechuan peppercorns, almond water, Katie Quinn from "QKatie" (eliminated after the entrée), Noah Galuten from "The Food Feeder" (eliminated after the dessert), Jen Phanomrat from "Just Eat Life" (winner), Appetizer: pumpkin pasta sauce, mache, pernil, turkey bread. Its main character is Raylan Givens, a deputy U.S. ( Log Out /  Each round focused on a different dessert: chocolate, candy, and cake. Notes: All of the contestants are models as well as professional chefs. 21, pp. Notes: Part 2 of a 5-part tournament. Notes: Part 5 of a 5-part celebrity tournament. Firehouse Subs sponsored this episode and donated $25,000 to the Firehouse Subs Public Safety Foundation in honor of the competitors. Notes: Part 3 of a 5-part tournament. The "boo-nilla" shakes in the dessert round were vanilla milkshakes. Chef Witcher was the teacher of Dante Foggy, runner-up of the 2014 Chopped Teen Tournament. The judges allowed her to bring over her non-contaminated components from her station for them to taste after the other chefs granted her permission to do so. Change ). Notes: The tiered cheese tower in the appetizer round contained Tete de Moine, Tomme de Savoie, cupola and a Spanish cheese. Notes: This was a vegetable-centric episode with vegetables in every basket. Notes: All four chefs were female butchers. Entrée: Italian olive salad, Cornish hens, Haley Sausner, Chef de Cuisine from San Francisco, CA (eliminated after the appetizer), Jase Grimm, Executive Chef from Brookhaven, NY (eliminated after the entrée), Ryan Lory, Executive Sous Chef from New York, NY (eliminated after the dessert), Shannen Tune, Food Truck Chef from Houston, TX (winner), Appetizer: rice & beans, chicken cutlets, tomato soup, energy drink, Entrée: coffee, Brussels sprouts, frozen mac & cheese, skirt steak. (eliminated after the entrée), Jesse Vega, Executive Chef from Denver, CO. (eliminated after the dessert), Faith Paulick, Executive Chef from Baltimore, MD. Gary Ly, Sous Chef from Houston, TX (eliminated after the appetizer), Jason Kerr, Chef & Food Sourcer from Houston, TX (eliminated after the dessert), Raffaele Ronca, Chef & Restaurateur from New York, NY (winner), Appetizer: beets, 100-calorie almond pack, cauliflower pizza crust, Chilean sea bass fillets, Aviv Regev, Private Chef from New York, NY (eliminated after the appetizer), Charles Chen, Private Chef from New York, NY (eliminated after the entrée), Brenden Darby, Private Chef from San Francisco, CA (eliminated after the dessert), Jesa Henneberry, Private Chef from New York, NY (winner), Appetizer: smoked whitefish, deviled quail eggs, biscuits, bloody mary, Entrée: duck eggs, (whole) chicken, waffles, mimosa, Dessert: farm fresh eggs, cappuccino, Concord grape doughnuts, poached pears, Nick Williams, Executive Chef from Brooklyn, NY (eliminated after the appetizer), Kirsten Hocker, Chef from, Brooklyn, NY (eliminated after the entrée), Zack Northcutt, Executive Chef from Austin, TX (eliminated after the dessert), Eric Gibbs, Sous Chef from San Francisco, CA (winner), Dessert: giant fortune cookies, good luck candy, ginger beer, winter melon, Justin Herrera, Sous Chef from New York, NY (eliminated after the appetizer), Vanarin Kuch, Pastry Chef from New York, NY (eliminated after the entrée), Martin Weaver, Chef de Cuisine from Houston, TX (eliminated after the dessert), Kathy Fang, Executive Chef from San Francisco, CA (winner), Entrée: bratwurst, shredded cheddar, beer, grilled corn, Dessert: corn chip bars, rum & cola, blackberries, bananas, Kirk Bronsord, from Oakland, CA (eliminated after the appetizer), Nick Caputi, from Queens, NY (eliminated after the entrée), Tim Lyons, from Houston, TX (eliminated after the dessert), Jill Falgiano, from West New York, NJ (winner), Appetizer: slab bacon, baby turnips, bacon-flavored popcorn, banana jam, Entrée: ham hock, dandelion greens, bacon ice cream, back bacon, Dessert: "bacon & egg" gummies, figs, chicharron, lardo, Nick Lisotto, Executive Chef from Philadelphia, PA (eliminated after the appetizer), Gray Rollin, Chef & Restaurateur from Santa Rosa, CA (eliminated after the entrée), Coby Farrow, Executive Chef from New York, NY (eliminated after the dessert), Jay Abrams, Executive Chef from San Francisco, CA (winner), Appetizer: oysters, avocados, chocolate-covered strawberries, whipped cream vodka, Entrée: figs, mead, asparagus, bone-in rib eye, Dessert: chocolate mousse, eclairs, pomegranates, port wine, Mark Bailey, Private Chef from New York, NY (eliminated after the appetizer), Giovanna Alvarez, Executive Sous Chef from New York, NY (eliminated after the entrée), Rafaelle Solinas, Executive Chef from New York, NY (eliminated after the dessert), Joshua Van Den Berg, Line Cook from New York, NY (winner), Appetizer: pig snouts, fava beans, teething biscuits, strawberry daiquiri jam, Entrée: cheesecake, leg of lamb, garam masala, bitter melon, Dessert: cocoa nibs, durian paste, raspberries, coconut milk. Notes: Part 4 of a 5-part tournament. Notes: Contestants were required to use the grill each round and could not use the ovens. Notes: Each basket contained a form of grits. Notes: The theme of this episode was potatoes, which were featured in two forms in every basket. Cat Cora also competed in the 2012 All-Stars tournament. Notes: All four chefs are from the San Francisco Bay area. Chopped Grill Master Champion / Self - Contestant / Self - Judge (2 episodes, 2012-2018) Vito Facciabene Self - Contestant / Chef & Restaurateur (2 episodes, 2012-2013) Danielle: Turmeric & bone broth soup w/ coconut Jew’s mallow C- Danielle, E: Radicchio, savory oatmeal, beef tenderloin & chocolate w/ chili (eliminated after the appetizer), Christina Hinds, Executive Chef from Bayonne, NJ. Notes: The chefs were required to make sandwiches in every round. Notes: Second part of a 4-part tournament. Notes: The baskets featured "bizarre" ingredients. All contestants are Chopped champions from other episodes featuring heroes(people who help others in some way). Notes: Part 4 of 5. In a pot, stir constantly until sugar is dissolved and mixture is at a full boil. Notes: Final part of a 5-part tournament featuring teenage cooks. Notes: The theme of the episode was cocktail food, with each contestant having to make small dishes suited for a cocktail party. In the entree round, the "egg eyeballs" are poached eggs in a pan, the blood shots are decorative syringes filled with a red syrup, and the "gory brain" is a glazed turkey meatloaf loaf shaped like a brain. Jacob and Wilhelm Grimm. The fish carcasses were from catfish heads and cod. Notes: Each basket had at least one bar food/ingredient and all four contestants were bartenders. Notes: Every contestant was a "street food chef" from Houston, Texas. An extra ice cream machine was brought in so that both chefs could each make a mandatory ice cream creation in the dessert round. Notes: The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry that were stocked with low-priced goods. Notes: Part 3 of 5. Notes: This was a celebrity episode featuring four actresses who played sitcom moms, all of them competing for charity. about 1 cup chopped cocktail peanuts. All 4 chefs were men. This is the first season where more than 13 episodes aired. Chef Chester-Tamayo cut herself in the last seconds of the appetizer round, leaving enough blood on her station and plates to deem her dish unsafe to eat. Jacob: Jew’s mallow & feta-stuffed sardine w/ turmeric jus The love potion liquor in the third round was composed of white chocolate liqueur, vodka, pomegranate juice, and strawberries. In the second round: the shrimp cocktail was served in chilled gelatin inside a prop head bust, and the loaded mashed potatoes had a spider web design piped on with sour cream. The classic burger fixings in the second round contained onions, tomatoes, and lettuce. Each basket contained the same ingredients, but in different forms. Change ), You are commenting using your Facebook account. Notes: This was a holiday-themed episode where grandmothers competed, all of them working or having worked in the kitchen professionally. Notes: This was a bacon-themed episode, featuring bacon in every basket. Guest judge Angie Mar was the winner of the second Chopped: Grill Masters tournament (Special 11 - "Grill Masters: Episode Five"). Appetizer: squid rings, fennel, chickpea miso, Entrée: pumpkin swordfish, beef tallow, strawberry milk powder, artichokes, Dessert: preserved eggplant, wafer sheets, ras el hanout, saturn peaches, Sylvia Becker, Chef & Owner from Bloomfield, NJ (eliminated after the appetizer), Marc Quiñones, Executive Chef from Santa Fe, NM (eliminated after the entrée), Kristina Sciarra, Executive Chef from Bel Air, MD (eliminated after the dessert), Demetrio Zavala, Corporate Executive Chef from Washington D.C. (winner), Appetizer: tailgate sandwiches, vegetables and dip, caramel corn, black bean salsa, Entrée: baby back ribs, brewmosa, hot Italian peppers, potato salad, Dessert: football pies, white nectarines, raspberry lambic beer, potato chips, Ali Muhammad from Cranford, NJ (eliminated after the appetizer), Catherine Highland from Englewood, CO (eliminated after the entrée), Gina Gray from Ossining, NY (eliminated after the dessert), Appetizer: lutefisk, mache, skordalia, crunchy berry cereal (Bobby's choice), Entrée: beets, rose water syrup, chocolate-covered onions, lamb short ribs (Bobby's choice), Dessert: wine flour, Mayhaw jelly, grilled cheese sandwiches, Marcona almonds (Bobby's choice), Entrée: blue foot mushrooms, pizza, duck fat fries, halal cart lamb & rice, Dessert: breakfast sandwich, fruit cereal, sour plums, rum butter ice cream, Alexa Wilkinson, Executive Chef from New York, NY (eliminated after the appetizer), Mario Roca, Executive Chef from Washington D.C. (eliminated after the entrée), Alysis Vasquez, Chef & Owner from Jersey City, NJ (eliminated after the dessert), Lee Knoeppel, Executive Chef from New York, NY (winner), Appetizer: tropical fruit in a can, Delfino cilantro, abalone, fresno peppers (Bobby's choice), Entrée: whole Alaskan king crab, purple snow peas, lemon ice box cake, corn nuts (Bobby's choice), Dessert: licorice flavored liqueur, plums, cinnamon bun pancakes, crème fraîche (Bobby's choice), Dessert: Thai rolled ice cream, strawberry papaya, croutons, honey & basil seed drink, Josh Hershkovitz, Chef & Restaurateur from Baltimore, MD (eliminated after the appetizer), ML Carroll, Chef & Owner, Canapés Catering from Frederick, MD (eliminated after the entrée), Renee Blackman, Private Chef from New York, NY (eliminated after the dessert), Fernando Ruiz, Executive Chef from Santa Fe, NM (winner), Appetizer: kale chips, gazpacho, mac & cheese stuffed lobster, zucchini (Bobby's choice), Entrée: white currants, egg-stuffed muffin, rainbow chard, goat leg (Bobby's choice), Dessert: Turkish cotton candy, chokladkolasnittar, "the ultimate milkshake", dates (Bobby's choice), Appetizer: pho, runner beans, Mexican street corn, pork buns, Entrée: ramen burgers, pickled nopales, zucchini blossoms, fried cheese curds, Dessert: lemon snack cakes, carrot hot sauce, plums, artisanal caramel, Sage Beausejour, Sous Chef from New York, NY (eliminated after the appetizer), Kathy Poland, Chef & Food Truck Owner from Denver, CO (eliminated after the entrée), Shahin Afsharian, Executive Chef from Denver, CO (eliminated after the dessert), Nicky Palamaro, Sous Chef from New York, NY (winner), Appetizer: slaw sauce, coconut candy, chickpeas, camel tenderloin, Entrée: molasses, haricot verts, breakfast nachos, eel, Dessert: (wild card round) ribeye steak, black garlic, fish maw, piña colada, Appetizer: picnic pork shoulder, heirloom tomatoes, dried porcini mushrooms, head cheese, Entrée: goose, rat tail radishes, cornichons, pork rillettes, Dessert: pork blood ice cream, peaches, duck fat buttermilk biscuits, marrow bones, Jay Fox, Butcher & Co-Owner from New York, NY (eliminated after the appetizer), Brian Paul Casey, Butcher & Co-Owner from Denver, CO (eliminated after the entrée), Derek Boaz, Master Butcher from Philadelphia, PA (eliminated after the dessert), Cara Nicoletti, Butcher from Brooklyn, NY (winner), Entrée: white chocolate curry cashews, butternut squash, goat’s milk yogurt, whole goats, Dessert: marrow chutney, figs, bacon, whole pigs, Jared Falco, Chef de Cuisine from Armonk, NY (eliminated after the appetizer), Sarah Murray, Sous Chef from Baltimore, MD (eliminated after the entrée), Brother Luck, Chef & Owner from Colorado Springs, CO (eliminated after the dessert), Christopher Royster, Chef de Cuisine from Boulder, CO (winner), Appetizer: spiced ham in a can, crab aspic molds, orange space drink, spinach, Dessert: marshmallow sandwich pie, ambrosia, powdered milk, Shirley Temple, Peter Freeman, Chef & Owner from Brooklyn, NY (eliminated after the appetizer), Geoff "Ozzy" Carson, Kitchen Manager from Chester, VA (eliminated after the dessert), Crystal River Williams, Chef & Owner from Queens, NY (winner), Appetizer: duck blood soup, horseradish pickles, frilly red mustard greens, zombie hand, Erick Dally, Executive Sous Chef from New York, NY (eliminated after the appetizer), Serge Pambo, Sous Chef from Rockville, MD (eliminated after the entrée), Ashish "Al" Alfred, Executive Chef & Restaurateur from Bethesda, MD (eliminated after the dessert), Lesley Covitz, Chef & Restaurateur from Brooklyn, NY (winner), Appetizer: canned ham musubi, hon shimeji mushrooms, mussels, passion fruit, Entrée: porcelet rib rack, honeydew melon, mache, blue curacao, Dessert: french fry chips, dragon fruit, ham glaze, blackberries, Christopher Newark, Sous Chef from Annapolis, MD (eliminated after the appetizer), Treeven Dove, Sous Chef from Washington D.C. (eliminated after the entrée), Tressa Wiles, Pastry Chef from Washington D.C. (eliminated after the dessert), Michael Bonk, Chef & Restaurateur from Washington D.C. (winner), Appetizer: tripe, oranges, mustard rabe, coffee-flavored liqueur, Entrée: pork shoulder, baby watermelon, hearts of palm, hoisin sauce, Dessert: churro cake, goat's milk, serrano peppers, Mexican chocolate, Elena Cruz, Chef & Co-Owner from Kingston, NY. Them competing for charity cooks in America the bone were strawberry gummies towards local or farm-themed.... Gold leaf and sides too cut short and swept back her finger in round 2 contained gin, salt pepper. Noodles/Pasta in every basket in bread '' ingredient was eggs and bacon in a costume! Healthy/Light ingredients in every basket Christina Hinds, Executive chef from Albuquerque, NM the lives we have in. With summertime to 30 minutes instead of 30 to accommodate this, the teen were... 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