Season 4 Episode 10

Keep on Cook'n On

Aired Tuesday 10:00 PM Jun 22, 2010 on Food Network

Episode Recap

Sachem "Son" Allison is the executive chef at SavorNY in New York, New York.
Carrie Weiss is an instructor and a writer in New York, New York.
Paul "Poppy" Yeaple is the chef and restaurateur of Poppy's Burgers and Fries in Beacon, New York.
Chris Jaeckle is the sous chef to Iron Chef Masaharu Morimoto at Morimoto in New York, New York.
Appetizer Baskets:
Serrano Ham
Fresh Pasta
Half-Sour Pickles
Chef Son - Ravioli with Serrano Ham in Membrillo Sauce
Chef Carrie - Luckshen Ratatouille with Pickle Aioli
Chef Poppy - Rolled Lasagna with Membrillo Sauce
Chef Chris - Pappardelle with Pickle Membrillo Sauce
Chef Carrie Weiss was chopped after the Appetizer round.
The judges noted that she did not use the quince paste at all in her dish.
Entrée Baskets:
Beef Tenderloin
Taro Root
Japanese Eggplant
Cherry Pie Filling 
Chef Poppy - Beef Filet with Taro Purée and Crispy Eggplant
Chef Chris - Pan-Roasted Tenderloin with Cherry Wine Reduction
Chef Son - Madras Tenderloin with Eggplant Compote
Chef Sachem "Son" Allison was chopped after the Entrée round.
The judges thought the beef tenderloin was undercooked and that his use of the taro root was the weakest of the round.
Dessert Baskets:
White Bread
Unsalted Pistachios
Buckwheat Honey
Chef Chris - French Toast with Zucchini Pistachio Salad
Chef Poppy - Zucchini Sorbet with Cinnamon Toast
Chef Chris Jaeckle was chopped after the Dessert round.
The judges cited inconsistency with his plating.
Chef Paul "Poppy" Yeaple won the $10,000 prize.