This episode of “Chopped” is titled “A Bunny Thing Happened,” hosted by Ted Allen with the judges for this episode, Amanda Freitag, Alex Guarnaschelli, and Marc Murphy, excellent chefs in their own right and who also appear on many other cooking shows on various networks.
The chefs competing in this episode are Zoe Feigenbaum, chef & owner of Zoe Restaurant in New York City; Andrew Scurlock, chef at St. James Cheese Company in New OrlÃ©ans, Louisiana; Miholo Obunai, freelance chef in Atlanta, Georgia; and Chuck Subra, executive chef of the JW Marriott in New OrlÃ©ans.
In the first round, their challenge was to make an appetizer in 20 minutes with the four mystery ingredients: Conchs, Sugared Marshmallow Candies (Peeps), Peas in the Pod, and Prepared Horseradish. Chuck made conch succotash using orange, onion, and white wine. Andrew made sautÃ©ed conch with Italian sausage using lemon, white wine, and hot sauce. Mihoko made rice noodle salad with seared conch using sesame oil, tahini paste, and mirin. Zoe made conch chowder using scallions, bacon, and heavy cream. The first chef to go was Chuck.
For the entrÃ©e round, the ingredients were Chocolate Bunny, Lamb Breast, Aleppo Pepper, and Spring Garlic. Andrew made lamb crepinette using tomatoes, chili powder, and pine nuts. Zoe made lamb patty with spicy shakshouka using bell peppers, canned tomatoes, and cumin. Miholo made sautÃ©ed garlic with purple potatoes using mirin, soy sauce, and ginger. Mihoko was “Chopped” from the competition because her dish did not make the cut.
The last two chefs had Babka, Rhubarb, Baby Bananas, and Beaumes de Venise. Zoe made banana tartlet with rhubarb compote using strawberries, mine, and heavy cream. Andrew made babka bread pudding with rhubarb compote using sugar, eggs, and heavy cream. The winner of the $10,000 prize and bragging rights as “Chopped” champion was Andrew Scurlock, who will put the money to good use towards his children’s college fund.