Season 8 Episode 4

Chard & True

Aired Tuesday 10:00 PM Aug 02, 2011 on Food Network

Episode Recap

Tina Aleandri is an executive chef in Atlanta, Georgia.
Ben Sargent is a seafood chef who runs an underground lobster operation from his apartment in Brooklyn, New York.
Elisabeth Weinberg is the chef and owner of Miss Elisabeth's Catering in New York, New York.
Jay Jones is the executive chef at Chateau Noir in New York, New York.
Appetizer Baskets:
Lime Pickle
Red Chard
Baby Octopus
Tokyo Scallions
Chef Tina - Sautéed Octopus with Red Chard & Pickle Remoulade
Chef Ben - Octocake with Lime Pickle & Tokyo Scallion
Chef Elisabeth - Lime Pickle Octopus with Chard Scallion Ragu
Chef Jay - Pan-Seared Octopus with Lime Pickle Relish
Chef Ben Sargent was chopped after the Appetizer round.
The judges explained that their decision was based on execution and the lack of octopus on his plates.
Entrée Baskets:
Sweet Potatoes
Chef Elisabeth - Gingersnap Turbot and Sweet Potato Latke
Chef Jay - Gingerbread Turbot and Farina Cake
Chef Tina - Seared Turbot in Broth & Creamy Sweet Potatoes 
Chef Jay Jones was chopped after the Entrée round.
The judges noted a lack of sauce on his plate and that they did not enjoy his use of truffle oil.
Dessert Baskets:
Cactus Pear
Soft Pretzels
Farmhouse Cheddar
Wheat Beer 
Chef Tina - Cactus Pear Sorbet with Beer Battered Pretzels
Chef Elisabeth - Cactus Pear and Cheddar Shortcake
Chef Tina Aleandri was chopped after the Dessert round.
The judges elaborated on their choice, finding that the octopus in her Appetizer was undercooked; and that neither her Entrée nor Dessert worked as composed plates.
Chef Elisabeth Weinberg won the $10,000 prize.

No results found.
No results found.
No results found.