23×10: Hook, Line & Dinner
The seven remaining chefs head lakeside to Lake Hartwell’s legendary Green Pond Landing to face the fan favorite mise en place Quickfire Challenge with Kristen, Tom and Gail, and then head out on the water to compete in a Top Chef Fishing Derby. For the Elimination Challenge, they must create their best dish featuring the fish from the lake to impress the judges and guest judges Oscar-nominated actress Danielle Brooks and James Beard-nominated chef James London
quickfire challenge: mise en place capture the flag (peel & seed 1 pint of scuppernong grapes, peel & devein 12 shrimp, crack & pick 1 ounce of pecans, shuck & kernel 5 ears of corn). The members of the winning team compete for a cash prize by making a dish using all four ingredients.
blue team: Anthony, Jonathan, Sherry
red team: Duyen, Rhoda, Sieger
* as last week’s elimination challenge winner, Laurence got to sit out the team rounds of the quickfire and compete in the final round *
winning team: [Spoiler (click to open)] red team
top: [Spoiler (click to open)] Duyen, Rhoda
bottom: [Spoiler (click to open)] Sieger, Laurence
winner: [Spoiler (click to open)] Rhoda
prize: $10k
elimination challenge: after fishing at Lake Hartwell for bonuses (awarded to the chefs who caught the smallest fish, the largest fish, and most fish), make a dish using the fish caught at the lake or provided spotted bass
smallest fish: Duyen ($5 extra for ingredients)
largest fish: Jonathan (extra 30 minutes of cook time)
most fish caught: Duyen ($50 extra for ingredients)
guest judges: James London, Danielle Brooks
top: [Spoiler (click to open)] Anthony, Jonathan, Laurence, Rhoda
winner: [Spoiler (click to open)] Laurence
safe: [Spoiler (click to open)] Sherry
bottom: [Spoiler (click to open)] Duyen, Sieger
eliminated: [Spoiler (click to open)] Duyen
