Other

Grilled Banana Sundae with Cajeta and Nuts

Grilled Banana Sundae with Cajeta and Nuts

2

bananas, ends trimmed and cut lengthwise

1

cup of bitter-sweet chocolate chips

1/2

cup chopped hazelnuts, roasted and cooled

Hide Images

  • 1

    Heat grill to medium heat.

  • 2

    Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 2 more minutes or until the skin pulls away from the banana. Be careful not to burn the bananas. Peel the bananas and reserve.

  • 3

    Add in half and half to frying pan and whisk until thickened, about 2 to 3 minutes. Remove from heat and add chocolate and whisk until completely melted.

  • 4

    Serve vanilla ice cream between two bananas halves and top with chocolate sauce, hazelnuts and drizzle with cajeta.

Expert Tips

  • Serve extra chocolate sauce on the side if desired.

No nutrition information available for this recipe

More About This Recipe

  • Have you ever tried grilled bananas? They are amazing! If you add crunchy hazelnuts and dulce de leche… it is even better!

Classic Tuiles

Scott Phillips

Yield: Yields about thirty 4- to 4-1/2-inch rounds.

A crisp tuile cookie can be one of the most versatile recipes in your repertoire. Though the classic tuile shape is the curved “roof tile” form, the possibilities are endless: shape the cookie into a cone and fill with lemon curd and fresh berries bake the tuiles flat and layer them with pastry cream and fresh fruit for a napoleon create crisp tuile bowls and fill them with ice cream and hot fudge sauce for a sundae or make a mini tart shell filled with chocolate mousse and chocolate shavings.


A Guide: Epcot International Food and Wine Festival 2017

The Epcot International Food and Wine Festival is back this year with even more food and beverage options to sample!

This experience will allow guests to sample the food and drink offerings from August 31 to November 13, 2017! Here is the list of menu for each kiosk for 2017.

Active Eats – New

  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions
  • Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
  • Sweet Avocado Crema with Strawberries, Yellow Cake and Tortilla Streusel

  • M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
  • Chateau Ste. Michelle Cold Creek Riesling, Washington
  • Evolution by Sokol Blosser Pinot Noir, Willamette Valley

Africa

  • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
  • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa
  • Spinach and Paneer Cheese Pocket with Mint Raita
  • Ernie Els “Big Easy” Chenin Blanc, Western Cape
  • Simonsig Pinotage, Stellenbosch
  • Jam Jar Sweet Shiraz, Western Cape

The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW!

  • Banana Almond Sundae layered with Fresh Berries and topped with Dark Chocolate and Blueberry Almonds
  • Veuve Clicquot Ponsardin “Yellow Label” Brut
  • Dom Pérignon Brut
  • Moët & Chandon Brut Rosé Imperial
  • Cold Brew Coffee with Almond Milk Foam

Australia

  • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)
  • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
  • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut
  • Coopers Brewery Original Pale Ale
  • Robert Oatley McLaren Vale Shiraz
  • Hope Estate “Wollombi Brook” Semillon, Hunter Valley

Belgium

  • Belgian Waffle with Berry Compote and Whipped Cream
  • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream
  • Hoegaarden Witbier
  • Leffe Blonde Belgian Pale Ale
  • Stella Artois Hard Cidre
  • Chilled Coffee featuring Godiva Chocolate Liqueur

Brazil

  • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
  • Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
  • Pão de Queijo: Brazilian Cheese Bread (GF)
  • M.I.A. Beer Company Barbosa Black Beer, Doral, FL
  • Lidio Carraro Chardonnay
  • Frozen Caipirinha featuring LeBlon Cachaça

Brewer’s Collection

  • Radeberger Zwickel Pilsner (Unfiltered)
  • Hacker-Pschorr Hefe Weisse Naturtrüb
  • Schöfferhofer Hefeweizen Pomegranate Beer

Canada

  • Canadian Cheddar Cheese Soup served with a Pretzel Roll
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)
  • Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices
  • Neige Premiere “Apple Ice Wine”, Québec
  • Fielding Estate Red Conception, Niagara Peninsula

The Cheese Studio, Hosted by Boursin® Cheese – NEW!

  • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
  • Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic
  • Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaroon with Boursin Pepper Cheese

China

  • Beijing Roasted Duck Bao Bun with Hoisin Sauce
  • Spicy Chicken Bao Bun
  • Black Pepper Shrimp with Garlic Noodles
  • Chicken Potstickers
  • Tsingtao Lager
  • Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
  • Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
  • BaiJoe Punch with Chinese Bai Jui Spirit, Lychee, Coconut and Pineapple Juice
  • Mango Bubble Tea with Assam Black Tea and Milk (Non-Alcoholic)

The Chocolate Studio

  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust
  • Justin Cabernet Sauvignon, Paso Robles
  • Banfi Rosa Regale, Piedmont
  • Lenotti Recioto della Valpolicella, Italy
  • RL Buller Fine Muscat

Coastal Eats – NEW!

  • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
  • Baked Shrimp Scampi Dip with Sourdough Baguette
  • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce

Craft Beers

Elevate your tastes with cool brews or a refreshing flight of American craft beer from some of the nation’s best breweries!


Epcot Legacy Showplace
Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy (vegetarian)
Bright Horizons: Sprite® with Multi-flavored Boba Pearls (non-alcoholic)
M.I.A Beer Company 305 Golden Ale, Doral, FL
Playalinda Brewing Company Blonde Ale, Titusville, FL
Florida Beer Company Passport 35 Triple Chocolate Milk Stout, Cape Canaveral, FL
JDub’s Passion Wheat, Sarasota, FL
Central 28 Trekkerbier Farmhouse Ale, DeBary, FL
Cigar City Guayabera Citra Pale Ale, Tampa, FL
Eastern Florida Flight

  • M.I.A. Beer Company 305 Golden Ale
  • Playalinda Brewing Company Blonde Ale
  • Florida Beer Company Passport 35 Triple Chocolate Milk Stout
  • JDub’s Passion Wheat
  • Central 28 Trekkerbier Farmhouse Ale
  • Cigar City Guayabera Citra Pale Ale

Flavors from Fire
Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and American Grana Cheeses
Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust
Orlando Brewery Smokin’ Blackwater Porter
Ravenswood Zinfandel, Napa Valley
Swine Brine featuring Evan Williams Bourbon

Light Lab
Beverage

T=C2: Tonic Water and Cotton Candy (non-alcoholic)
RGB: Citrus Apple Freeze (non-alcoholic)
Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
Left Hand Brewing Company Polestar Pilsner, Longmont, CO
Playalinda Brewing Company Robonaut Red Ale, Titusville, FL
Elysian Brewing Space Dust IPA, Seattle, WA
Sixpoint Brewery Mad Scientist Radiant Flux, Brooklyn, NY
Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI
Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY

Space Flight

  • Left Hand Brewing Company Polestar Pilsner
  • Playalinda Brewing Company Robonaut Red Ale
  • Elysian Brewing Space Dust IPA
  • Sixpoint Brewery Mad Scientist Radiant Flux
  • Founders Brewing Company Green Zebra Watermelon Gose Ale
  • Blue Point Brewing Company Hoptical Illusion IPA

Earth Eats Inspired by ABC’s “The Chew”
Ricotta and Zucchini Ravioli with Rustic Tomato Sauce (vegetarian)
Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
Peanut Butter and White Chocolate Mousse with a Caramel Drizzle (gluten friendly)
Kurt Russell’s Gogi Wines Chardonnay “Goldie,” California
Kurt Russell’s Gogi Wines Pinot Noir, California
Redstone Meadery Black Raspberry Mead

Active Eats
Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
Roasted Verlasso® Salmon with Quinoa Salad and Arugula Chimichurri (gluten friendly)
Sweet Avocado Crema with Strawberries, Yellow Cake, and Tortilla Streusel (vegetarian)
M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
Chateau Ste. Michelle Cold Creek Riesling, Washington
Evolution by Sokol Blosser Pinot Noir, Willamette Valley

Coastal Eats
Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
Baked Shrimp Scampi Dip with Sourdough Baguette
Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-chipotle Butter Sauce
Erath Pinot Gris, Oregon
Soter Planet Pinot Noir, Oregon

The Chocolate Studio
Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (gluten friendly)
Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust (vegetarian)
Justin Cabernet Sauvignon, Paso Robles
Banfi Rosa Regale, Piedmont
Lenotti Recioto della Valpolicella, Italy
RL Buller Fine Muscat

The Cheese Studio Hosted by Boursin® Cheese
Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin® Garlic and Fine Herbs Cheese Sauce
Savory Caramelized Onion Boursin® Garlic and Fine Herbs Cheese Tart with cold Arugula Salad and Aged Balsamic (vegetarian)
Cheese Trio: Profiterole topped with Boursin® Garlic and Fine Herbs Cheese and Orange Apricot Jam Smoked Salmon Pinwheel with Boursin® Shallot and Chive Cheese and Everything Seasoning Strawberry Macaroon with Boursin Pepper Cheese
Leth Steinagrund Gruner Veltliner, Austria
Liberated Pinot Noir, California

The Wine & Dine Studio
Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts, and Wild Mushrooms featuring Melissa’s Produce
Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
Trio of Artisan Cheese (vegetarian): Fromager d’Affinois de Excellence with Toasted Baguette Point Reyes Original Blue with Apricot Jam Point Reyes Toma with Honey
Artist Palette of Wine and Cheese: Trio of Artisan Cheese Paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec
Round Pond Estate Sauvignon Blanc, Rutherford
St. Francis Chardonnay, Sonoma County
Recuerdo Malbec, Argentina
Eden Canyon “Jolie” Red Blend, California
Meiomi Rosé, California

Islands of the Caribbean
Jamaican Beef Patty with Mango Salsa
Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (gluten friendly)
Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (vegetarian)
Carib Lager
Caribbean White Sangria
Frozen Mojito

New Zealand
Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
Lamb Meatball with Spicy Tomato Chutney
Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée
Kim Crawford Sauvignon Blanc, Marlborough
Nobilo Icon Pinot Noir, Marlborough
Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

Australia
Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas (gluten friendly)
Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (gluten friendly)
Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut (vegetarian)
Coopers Brewery Original Pale Ale
Robert Oatley McLaren Vale Shiraz
Hope Estate “Wollombi Brook” Semillon, Hunter Valley

The Almond Orchard Hosted by Blue Diamond Almond Breeze®
Cauliflower Risotto with Pulled Chicken, Artichokes, Spinach and Parmesan Cheese with Aged Balsamic
Fire-roasted Tomato Hummus topped with Blue Diamond® Salt & Vinegar Almonds served with Blue Diamond Nut Thins®
Banana Almond Soft-serve Sundae with Fresh Berries and Crunchy Chocolate Oats

Patagonia
Beef Empanada
Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (gluten friendly)
Verum Pinot Noir, Rio Negro
Bodega Noemía de Patagonia “A Lisa” Malbec, Rio Negro

Hawai’i
Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
Grilled Tuna Tataki with Seaweed Salad, Pickled Cucumbers, and Wasabi Cream
Teriyaki-glazed SPAM® Hash with Potatoes, Peppers, Onions, and Spicy Mayonnaise
Passion Fruit Cheesecake with Toasted Macadamia Nuts
Maui Brewing Company Bikini Blonde Lager
Florida Orange Groves Sparkling Pineapple Wine
Mai Tai featuring Sammy’s Beach Bar Rum

Farm Fresh
Crispy Chicken with Griddled Cornbread and Red Eye Gravy
Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette, and Toasted Walnuts (vegetarian and gluten friendly)
Gumption Citrus Freak Hard Cider, Middlebury, VT
Woodchuck Raspberry Hard Cider, Middlebury, VT
Two Henrys Elderberry Cream Hard Cider, Plant City, FL
Florida Orange Groves Mango Mama Wine
Cider flight

Greece
Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki (vegetarian)
Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus and Feta Cheese Dip with Warm Pita
Spanakopita (vegetarian)
Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon (vegetarian)
Domaine Skouras Moscofilero, Peloponnese
Domaine Sigalas Assyrtiko, Santorini
Argyros Atlantis Red Blend, Santorini

Thailand
Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
Seared Shrimp and Scallop Cake with Cold Noodle Salad
Red Hot Spicy Thai Curry Beef with Steamed Rice
Helfrich Gewürztraminer, Alsace
Singha Lager

Mexico
Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce, and Grilled Scallions on a Corn Tortilla
Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco, and Crema Mexicana
Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes
Prickly Pear Margarita
Classic Pomegranate Margarita
Mexican-style Sangria
Pacifico Lager with Floater

China
Beijing Roasted Duck Bao Bun with Hoisin Sauce
Spicy Chicken Bao Bun
Black Pepper Shrimp with Garlic Noodles
Chicken Potstickers
Mango Bubble Tea with Assam Black Tea and Milk (non-alcoholic)
Tsingtao Lager
Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
Kung Fu Punch with Smirnoff Vodka and Bols Triple Sec
BaiJoe Punch: Chinese Bai Jiu Spirit, Lychee, Coconut and Pineapple Juice

India
Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (vegetarian)
Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas, and Basmati Rice (vegetarian and gluten friendly)
Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews, and Warm Naan Bread
Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse (vegetarian)
Mango Lassi (non-alcoholic)
Sula Chenin Blanc, Nashik
Sula Shiraz, Nashik
Kingfisher Lager

Africa
Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato, and Pap (gluten friendly)
Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa (vegetarian)
Spinach and Paneer Cheese Pocket with Mint Raita (vegetarian)
Ernie Els “Big Easy” Chenin Blanc, Western Cape
Simonsig Pinotage, Stellenbosch
Jam Jar Sweet Shiraz, Western Cape
Wine flight

Brewer’s Collection
Lebkuchenherz: Decorated Gingerbread Heart
Radeberger Zwickel Pilsner (Unfiltered)
Hacker-Pschorr Hefe Weisse Naturtrüb
Schöfferhofer Hefeweizen Pomegranate Beer
Beer flight

Germany
Schinkennudeln: Pasta Gratin with Ham and Cheese
Roast Bratwurst in a Pretzel Roll
Apple Strudel with Vanilla Sauce (vegetarian)
Lebkuchenherz: Decorated Gingerbread Heart
Radeberger Zwickel Pilsner (Unfiltered)
Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel
Dr. Heyden Oppenheimer Sacträger Riesling Spätlese, Rheinhessen
Selbach Riesling Classic Dry, Mosel
Wine flight

Spain
Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, and Olives with an Herb Vinaigrette
Traditional Spanish Paella with Shrimp, Mussels, Chicken, and Crispy Chorizo (gluten friendly)
Seafood Salad with Shrimp, Bay Scallops and Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar, and Smoked Paprika (gluten friendly)
Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd
Rafael Palacios Bolo Godello, Valdeorras
Bodegas y Viñedos Artazu Garnacha Rosado, Navarra
Casa Castillo Monastrell, Jumilla
Wine flight

Italy
Crispy Calamari with Spicy Pomodoro Sauce
Absolut Penne: Vodka Sauce with Shrimp
Cannoli al Cioccolato: Chocolate-covered Cannoli Filled with Sweet Ricotta, Chocolate and Candied Fruit
Pinot Grigio
Chianti
Prosecco
Corbinello
Moscato
Frozen Margarita with Limoncello and Tequila
Moretti Lager Beer
Moretti La Rossa Double Malt Beer

For MORE details about Epcot’s Food and Wine Festival, follow this: MORE INFO FOR FOOD AND WINE!

Hops & Barley
New England Lobster Roll
Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
Freshly Baked Carrot Cake and Cream Cheese Icing (vegetarian)
New Belgium Brewing Fat Tire White Ale, Fort Collins, CO
Anchor Brewing Liberty Ale, San Francisco, CA
Orange Blossom Brewing Foxtail Cold Brew Coffee Pilsner, Orlando, FL
Mer Soleil Reserve Chardonnay, Santa Lucia Highlands
Atalon Pauline’s Cuvée Red Blend, Napa Valley
Beer flight

Japan
Wasabi Shumai Steamed Pork Dumpling
Salmon BLT Sushi Roll
Teriyaki Ginger Pork
Pom Pineapple Sake Cocktail
Kara Tamba Tarekuchi Dry Sake
Yukikiage “Snow Shadow” Junmai Sake
Sapporo Lager

Morocco
Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
Spicy Hummus Fries with Cucumber, Tomato, Onions, and Tzatziki Sauce (vegetarian)
Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce (vegetarian)
Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur
Les Trois Domaines Guerrouane White Wine, Meknes
Moroccan Sangria
Casa Pale Lager

Belgium
Beer-braised Beef served with Smoked Gouda Mashed Potatoes
Belgian Waffle with Warm Chocolate Ganache and Whipped Cream (vegetarian)
Belgian Waffle with Berry Compote and Whipped Cream (vegetarian)
Hoegaarden Witbier
Leffe Blonde Belgian Pale Ale
Stella Artois Hard Cidre
Chilled Coffee featuring Godiva Chocolate Liqueur
Beer flight

Brazil
Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (gluten friendly)
Crispy Pork Belly with Black Beans, Tomato, and Onions (gluten friendly)
Pão de Queijo: Brazilian Cheese Bread (vegetarian and gluten friendly)
M.I.A. Beer Company Barbosa Black Beer, Doral, FL
Lidio Carraro Chardonnay
Frozen Caipirinha featuring LeBlon Cachaça

France
Moelleux au Fromage de Chèvre et Épinards: Warm Goat Cheese Pudding with Spinach (vegetarian and gluten friendly)
Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
Boeuf Bourguignon, Purée de Pommes de Terre:Cabernet Sauvignon Braised Beef with Mashed Potatoes
Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Raspberry Jam (vegetarian and gluten friendly)
La Passion Martini Slush: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice
Chardonnay, Bouchard Ainé & Fils
Château les Graves de Barrau Merlot and Cabernet Blend, Bordeaux
St-Germain Sparkling Kir: Sparkling Wine and St-Germain Elderflower Liqueur
Kronenbourg Blanc 1664 Pale Lager

Ireland
Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread (vegetarian)
Warm Chocolate Pudding with Irish Cream Liqueur Custard
Twinings® Pumpkin Chai Tea and Caramel Shake (non-alcoholic)
Bunratty Meade Honey Wine
Guinness Blonde American Lager
Twinings® Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka

Scotland
Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream
Traditional Scottish Lamb Stew with Neeps and Tatties
The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats (vegetarian)
Belhaven Brewery Scottish Ale
Citrus Thistle featuring Hendrick’s Gin

Canada
Canadian Cheddar Cheese Soup served with a Pretzel Roll
“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (gluten friendly)
Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices, New Brunswick Neige Premiere “Apple Ice Wine”, Québec
Fielding Estate Red Conception, Niagara Peninsula

Learn how to make the most out of your Food and Wine Festival experience! Make the most out of this experience by checking out some of the concerts that will be offered! CONCERT SERIES LINEUP.

Stay tuned to Walt Express for more Food and Wine Festival fun, including special events.

Please join us in our Facebook group, DISNEY EXPRESS LANE, for more Disney information and fun!


Guide to Epcot International Food and Wine Festival

In 2017 the Epcot International Food and Wine Festival is expanding to for even more days! You’ll be able to sample the food and drink offerings from August 31 through November 13, 2017. Here’s the full menus for each kiosk from 2016. This post will be fully detailed with more information in 2017

Active Eats – New

  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions
  • Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
  • Sweet Avocado Crema with Strawberries, Yellow Cake and Tortilla Streusel
  • M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
  • Chateau Ste. Michelle Cold Creek Riesling, Washington
  • Evolution by Sokol Blosser Pinot Noir, Willamette Valley

Africa

  • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
  • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa
  • Spinach and Paneer Cheese Pocket with Mint Raita
  • Ernie Els “Big Easy” Chenin Blanc, Western Cape
  • Simonsig Pinotage, Stellenbosch
  • Jam Jar Sweet Shiraz, Western Cape

The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW!

  • Banana Almond Sundae layered with Fresh Berries and topped with Dark Chocolate and Blueberry Almonds
  • Veuve Clicquot Ponsardin “Yellow Label” Brut
  • Dom Pérignon Brut
  • Moët & Chandon Brut Rosé Imperial
  • Cold Brew Coffee with Almond Milk Foam

Australia

  • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)
  • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
  • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut
  • Coopers Brewery Original Pale Ale
  • Robert Oatley McLaren Vale Shiraz
  • Hope Estate “Wollombi Brook” Semillon, Hunter Valley

Belgium

  • Belgian Waffle with Berry Compote and Whipped Cream
  • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream
  • Hoegaarden Witbier
  • Leffe Blonde Belgian Pale Ale
  • Stella Artois Hard Cidre
  • Chilled Coffee featuring Godiva Chocolate Liqueur

Brazil

  • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
  • Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
  • Pão de Queijo: Brazilian Cheese Bread (GF)
  • M.I.A. Beer Company Barbosa Black Beer, Doral, FL
  • Lidio Carraro Chardonnay
  • Frozen Caipirinha featuring LeBlon Cachaça

Brewer’s Collection

  • Radeberger Zwickel Pilsner (Unfiltered)
  • Hacker-Pschorr Hefe Weisse Naturtrüb
  • Schöfferhofer Hefeweizen Pomegranate Beer

Canada

  • Canadian Cheddar Cheese Soup served with a Pretzel Roll
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)
  • Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices
  • Neige Premiere “Apple Ice Wine”, Québec
  • Fielding Estate Red Conception, Niagara Peninsula

The Cheese Studio, Hosted by Boursin® Cheese – NEW!

  • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
  • Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic
  • Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaroon with Boursin Pepper Cheese

China

  • Beijing Roasted Duck Bao Bun with Hoisin Sauce
  • Spicy Chicken Bao Bun
  • Black Pepper Shrimp with Garlic Noodles
  • Chicken Potstickers
  • Tsingtao Lager
  • Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
  • Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
  • BaiJoe Punch with Chinese Bai Jui Spirit, Lychee, Coconut and Pineapple Juice
  • Mango Bubble Tea with Assam Black Tea and Milk (Non-Alcoholic)

The Chocolate Studio

  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust
  • Justin Cabernet Sauvignon, Paso Robles
  • Banfi Rosa Regale, Piedmont
  • Lenotti Recioto della Valpolicella, Italy
  • RL Buller Fine Muscat

Coastal Eats – NEW!

  • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
  • Baked Shrimp Scampi Dip with Sourdough Baguette
  • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce

Craft Beers

Elevate your tastes with cool brews or a refreshing flight of American craft beer from some of the nation’s best breweries!


How to Book Epcot Food & Wine Festival Events

To book all special events and demonstrations, call 407-WDW-FEST (939-3378) starting July 20 at 7:00AM ET. Culinary Demonstrations and Beverage Seminars and general admission for some special events may be bookable online at www.epcotfoodfestival.com as well as by phone.

Tables in Wonderland members, Annual Passholders, Disney Vacation Club Members, and Golden Oak Residents are eligible for a $2 discount (per person, per event) for beverage and seminars and culinary demos taking place Mon-Thurs during the festival. Members of these groups can also book all Special Events early on July 18th beginning at 9:00AM ET. Discounts are by phone only at 407-WDW-FEST (939-3378). Stay tuned to DisneyFoodBlog.com and the Disney Food Blog Newsletter for details.

Chase Disney Visa Cardholders will not have early access to booking.


SeasonEpisodesOriginally aired
First airedLast aired
113January 13, 2009 ( 2009-01-13 ) April 7, 2009 ( 2009-04-07 )
213June 16, 2009 ( 2009-06-16 ) September 29, 2009 ( 2009-09-29 )
313October 13, 2009 ( 2009-10-13 ) March 9, 2010 ( 2010-03-09 )
413April 6, 2010 ( 2010-04-06 ) July 13, 2010 ( 2010-07-13 )
513July 20, 2010 ( 2010-07-20 ) November 28, 2010 ( 2010-11-28 )
612January 4, 2011 ( 2011-01-04 ) April 26, 2011 ( 2011-04-26 )
710May 3, 2011 ( 2011-05-03 ) July 5, 2011 ( 2011-07-05 )
89July 12, 2011 ( 2011-07-12 ) December 6, 2011 ( 2011-12-06 )
913August 30, 2011 ( 2011-08-30 ) December 13, 2011 ( 2011-12-13 )
1013December 20, 2011 ( 2011-12-20 ) May 29, 2012 ( 2012-05-29 )
1113February 7, 2012 ( 2012-02-07 ) November 25, 2012 ( 2012-11-25 )
1213June 5, 2012 ( 2012-06-05 ) November 20, 2012 ( 2012-11-20 )
1312September 4, 2012 ( 2012-09-04 ) February 26, 2013 ( 2013-02-26 )
1413January 6, 2013 ( 2013-01-06 ) May 5, 2013 ( 2013-05-05 )
1513April 2, 2013 ( 2013-04-02 ) July 23, 2013 ( 2013-07-23 )
1613June 2, 2013 ( 2013-06-02 ) November 12, 2013 ( 2013-11-12 )
1713August 13, 2013 ( 2013-08-13 ) December 3, 2013 ( 2013-12-03 )
1813November 26, 2013 ( 2013-11-26 ) May 13, 2014 ( 2014-05-13 )
1913February 4, 2014 ( 2014-02-04 ) June 10, 2014 ( 2014-06-10 )
2013March 18, 2014 ( 2014-03-18 ) November 25, 2014 ( 2014-11-25 )
2113July 15, 2014 ( 2014-07-15 ) January 13, 2015 ( 2015-01-13 )
2213October 14, 2014 ( 2014-10-14 ) June 30, 2015 ( 2015-06-30 )
2313December 16, 2014 ( 2014-12-16 ) June 16, 2015 ( 2015-06-16 )
2413April 28, 2015 ( 2015-04-28 ) December 8, 2015 ( 2015-12-08 )
2513August 25, 2015 ( 2015-08-25 ) December 1, 2015 ( 2015-12-01 )
268October 6, 2015 ( 2015-10-06 ) December 17, 2015 ( 2015-12-17 )
2713January 5, 2016 ( 2016-01-05 ) March 17, 2016 ( 2016-03-17 )
2813March 29, 2016 ( 2016-03-29 ) June 21, 2016 ( 2016-06-21 )
2913August 7, 2016 ( 2016-08-07 ) September 27, 2016 ( 2016-09-27 )
308September 22, 2016 ( 2016-09-22 ) December 20, 2016 ( 2016-12-20 )
3120October 13, 2016 ( 2016-10-13 ) December 29, 2016 ( 2016-12-29 )
3212January 3, 2017 ( 2017-01-03 ) May 2, 2017 ( 2017-05-02 )
338March 21, 2017 ( 2017-03-21 ) May 30, 2017 ( 2017-05-30 )
3413May 9, 2017 ( 2017-05-09 ) November 7, 2017 ( 2017-11-07 )
3520July 18, 2017 ( 2017-07-18 ) March 6, 2018 ( 2018-03-06 )
3613December 12, 2017 ( 2017-12-12 ) June 5, 2018 ( 2018-06-05 )
3713March 13, 2018 ( 2018-03-13 ) June 11, 2019 ( 2019-06-11 )
3813May 15, 2018 ( 2018-05-15 ) May 28, 2019 ( 2019-05-28 )
3913June 26, 2018 ( 2018-06-26 ) May 14, 2019 ( 2019-05-14 )
4013July 17, 2018 ( 2018-07-17 ) July 16, 2019 ( 2019-07-16 )
4113December 11, 2018 ( 2018-12-11 ) March 31, 2020 ( 2020-03-31 )
428November 20, 2018 ( 2018-11-20 ) June 2, 2020 ( 2020-06-02 )
4313July 9, 2019 ( 2019-07-09 ) February 25, 2020 ( 2020-02-25 )
4413September 24, 2019 ( 2019-09-24 ) August 4, 2020 ( 2020-08-04 )
4513January 21, 2020 ( 2020-01-21 ) July 28, 2020 ( 2020-07-28 )
46TBAJuly 14, 2020 ( 2020-07-14 ) TBA
47TBAApril 7, 2020 ( 2020-04-07 ) TBA
  • Appetizer: goat chops, escarole, pickled eggs, beet hummus
  • Entrée: capon, pak choi, michelada mix, raisin bran
  • Dessert: mega cookie sandwich, Brazil nuts, Korean milk soda, wild strawberries in syrup
  • Seis Kamimura, Executive Chef from Seattle, WA (Chopped: Beat Bobby Flay Tournament) (eliminated after the appetizer)
  • Nick Wallace, Executive Chef from Jackson, MS (Alton's Challenge Tournament) (eliminated after the entrée)
  • Lynnae Oxley-Loupe, Chef and Pitmaster from Portland, OR (Gold Medal Games Tournament) (eliminated after the dessert)
  • Stephen Coe, Executive Chef from Plymouth, MA (Grill Masters 2017 Tournament) (winner)

Notes: This episode featured runners-up from various multi-episode Chopped tournaments who didn't win their final rounds.

  • Appetizer: Wagyu beef, norwis potatoes, pickled avocados, nacho cheesecake
  • Entrée: jalapeño jelly shots, red cabbage, chili dog bread, chicken drumsticks
  • Dessert: soft pretzel dough, kumquats, beer sangria, reuben egg rolls
  • Jennifer Bajsel, Owner & Executive Chef from Dallas, TX (eliminated after the appetizer)
  • Aaron Morrisey, Sous Chef from Edgewater, NJ (eliminated after the entrée)
  • Stephen Hayek, Owner & Executive Chef from Highlands, NJ (eliminated after the dessert)
  • John Bedingfield, Executive Chef from Baltimore, MD (winner)

Notes: Each basket had typical sports/football fan food.

  • Appetizer: dark chocolate ketchup, lychee, corn chips, dark chocolate blackout cake
  • Entrée: milk chocolate pot de crème, rainier cherries, duck livers, giant milk chocolate treat
  • Dessert: white chocolate truffle tower, apricots, aleppo pepper, white hot chocolate
  • Michelle Poteaux, Pastry Chef & Owner from Alexandria, VA (eliminated after the appetizer)
  • Julian Plyter, Pastry Chef & Owner from New York, NY (eliminated after the entrée)
  • Dan Huynh, Executive Pastry Chef from Cupertino, CA (eliminated after the dessert)
  • Melodie Asseraf, Pastry Chef & Owner from New York, NY (winner)

Notes: This was a special all-desserts episode with all pastry chefs. There was chocolate in every basket the first round was dark chocolate, the second round was milk chocolate, and the third round was white chocolate. The first round was extended to 30 minutes. Chef Dan forgot an ingredient in both the second and third round, leading to him getting chopped.

  • Appetizer: pork belly, cheese curds, purple baby Brussels sprouts, bacon roses
  • Entrée: gourmet burger blend, pickled watermelon rind, iceberg lettuce, french fry coated onion rings
  • Dessert: stout beer chocolate ice cream, nectarines, pub cookies, reaper chili beer
  • Nicole Roarke, Chef Consultant from Long Island, NY (eliminated after the appetizer)
  • Jonathan Shepard, Executive Chef from New York, NY (eliminated after the entrée)
  • Diego Sanchez, Executive Chef from New York, NY (eliminated after the dessert)
  • Brittany Rescigno, Head Chef from Sunnyvale, CA (winner)

Notes: The theme of this episode was bacon in the appetizer round, burger ingredients in the entree round, and beer in the dessert round. The gourmet burger blend was a blend of short rib, brisket, and flat iron.

  • Appetizer: Philly cheesesteak bowl, lemon soda, Italian sausage, herbed goat cheese
  • Entrée: deep dish pizza, Canadian bacon, queen weaver ants, Pico Melero
  • Dessert: mac & cheese grilled cheese, honeycrisp apples, salted caramel, Alpine cheese
  • Zack Davis-Wooldridge, Executive Chef from San Francisco, CA (eliminated after the appetizer)
  • Laura Meyer, Head Pizzaiolo from Sacramento, CA (eliminated after the entrée)
  • Rahaf Amer, Executive Chef from Nashville, TN (eliminated after the dessert)
  • Lanfranco Paliotti, Head Chef from Brooklyn, NY (winner)

Notes: This was a cheese themed episode with cheese in every basket. The lemon soda in the first round was an Italian style "limonata" (despite having the brand name obscured, it seemed to be San Pellegrino). The ants in the second round were dried and flavored with basil.

  • Appetizer: bologna cake, tomato soup, celtuce, Cerignola olives
  • Entrée: beef kidneys, stroopwafels, ramps, snow fungus soup
  • Dessert: kransekake, key limes, green almonds, rose syrup
  • Kat Britt, Lead Line Cook from Nashville, TN (eliminated after the appetizer)
  • Doug Rodrigues, Chef from Boston, MA (eliminated after the entrée)
  • Roe Dileo, Chef & Food Director from Dallas, TX (eliminated after the dessert)
  • Jay Rohlfing, Executive Chef from Towson, MD (winner)

Notes: Chef Dileo has competed on Hell's Kitchen In Season 13

  • Appetizer: kinome, raspberry wasabi mustard, buffalo potato tots, chicken hearts
  • Entrée: guinea hen, mixed oca, nopales, 'O pere e 'o musso
  • Dessert: micro lemongrass, strawberry cream liqueur, sour plums, Dutch baby pancakes
  • Cara Nance, Executive Chef from Barrington, RI (eliminated after the appetizer)
  • Marlee Belmonte, Sous Chef from San Francisco, CA (eliminated after the entrée)
  • Sam Badolato, Estate Winery Chef from Sonoma, CA (eliminated after the dessert)
  • Leo Asaro, Executive Chef from Boston, MA (winner)

Notes: In the second round, "'O pere e 'o musso" is described by the judges as a Naples street food made of boiled pig snout and pig foot.

  • Appetizer: watermelon tequila keg, seafood corn dogs, patriotic deviled eggs, corn on the cob
  • Entrée: cowboy steaks, firecracker mizuna, antipasti kebabs, star spangled spaghetti
  • Dessert: mustard & ketchup cake, raspberries, graham crackers, candy-coated chocolates
  • Ross Scofield, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
  • Kalen Jane, Restaurant Consultant & Chef from Fort Worth, TX (eliminated after the entrée)
  • Ed Evans, Executive Chef from Hanover, MD (eliminated after the dessert)
  • Ben Merritt, Chef & Owner from Fort Worth, TX (winner)

Notes: The baskets in this episode celebrated American summertime food. The patriotic eggs in round 1, the star spangled spaghetti in round 2, and the candy chocolates in round 3 were dyed red, white, and blue.

  • Appetizer: scallops, galangal, marsh snail vinegar, croissant tacos
  • Entrée: soft shell crabs, culantro, turkey eggs, baby bananas
  • Dessert: Swedish princess cake, green strawberries, lavender mints, Basmati rice
  • Josh Cohen, Sous Chef from New York, NY (eliminated after the appetizer)
  • Mona Michael, Chef & Owner from San Francisco, CA (eliminated after the entrée)
  • Juan Rodriguez, Chef & Owner from Fort Worth, TX (eliminated after the dessert)
  • Rashad Armstead, Chef & Owner from Oakland, CA (winner)
  • Appetizer: kibbeh nayeh, lemon meringue tart, Persian cucumbers, roti
  • Entrée: monkfish tails, asparagus, sumac, umeboshi
  • Dessert: dragon fruit, cured egg yolks, piloncillo, butter crackers
  • Al McLean, Executive Chef from Natick, MA (eliminated after the appetizer)
  • Yasi Sapp, Executive Chef from Philadelphia, PA (eliminated after the entrée)
  • Kristina Preka, Culinary Director from New York, NY (eliminated after the dessert)
  • Xavier Santiago, Executive Chef from Manchester, CT (winner)
  • Appetizer: beef tendon, bok choy, fried persimmon, pea milk
  • Entrée: lomo Ibérico, Chinese okra, king oyster mushrooms, pinto beans & cheese
  • Dessert: apple tarte Tatin, mangos, preserved yogurt, graham crackers
  • Tony Camilleri, Executive Chef from West Hartford, CT (eliminated after the appetizer)
  • Desiree Simon, Private Chef & Caterer from New York, NY (eliminated after the entrée)
  • Anoosh Shariat, Executive Chef and Owner from Louisville, KY (eliminated after the dessert)
  • Eliza Martin, Chef & Culinary Instructor from San Francisco, CA (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 4' episode above. Chef Anoosh cut himself in round 2, then Chef Desiree cut herself and was delayed in getting treated because the medic was busy bandaging Chef Anoosh.

  • Appetizer: hot chicken poutine, Argentinian sausage, fava beans, sour bamboo slices
  • Entrée: red grouper, spring garlic, bubble tea, broccoli & cheese calzone
  • Dessert: Chinese bacon, rainbow pretzel, black mission figs, canned custard
  • Neil Syham, Chef and Owner from Flushing, NY (eliminated after the appetizer)
  • Rob Dasalla, Chef de Cuisine from San Jose, CA (eliminated after the entrée)
  • Doreen DeMarco, Executive Chef from Philadelphia, PA (eliminated after the dessert)
  • Aldo Alo, Private Chef from Southampton, NY (winner)

Notes: Chef Rob forgot to plate 2 ingredients in the second round, leading to him being eliminated.

  • Appetizer: tarragon soda, halibut fillets, zucchini, mushroom ravioli
  • Entrée: lamb shoulder, mozzarella sticks, green beans, cricket flour
  • Dessert: chocolate sandwich cookies, plantains, sweet pear mint, french fry sundae
  • Fabiano Baiera, Chef from Harrison, NJ (eliminated after the appetizer)
  • Hans Trabi, Sous Chef from New York, NY (eliminated after the entrée)
  • Patrick Roney, Executive Chef from Louisville, KY (eliminated after the dessert)
  • Sarah Nelson, Executive Chef from New York, NY (winner)

Notes: The chefs had to fry at least one item in each round. To accommodate the theme, a second fryer was put into the Chopped kitchen.

  • Appetizer: red malabar spinach, mashed potato & gravy ice cream, turkey giblets, apple butternut squash soup
  • Entrée: whole turkey, leeks, breakfast sausage, kouign-amann
  • Dessert: turkey skin, cranberries, tawny port, sweet potato spoonbread
  • Meredith Lorencz, Sous Chef from Bethlehem, PA (eliminated after the appetizer)
  • Gregg Brackman, Chef & Owner from Swampscott, MA (eliminated after the entrée)
  • Lee Davidson, Caterer from Oakland, CA (eliminated after the dessert)
  • David Thomas, Chef & Owner from Baltimore, MD (winner)

Notes: This a Thanksgiving themed episode (the second Thanksgiving episode that aired in 2018, following "Thankful Siblings"). The rounds were modified to fit the theme instead of appetizer the first round was "sides", instead of entrée the second round was "turkey", and the dessert round was specified for "pie". The first round had 30 minutes to accommodate multiple side dishes, the second round was extended to 45 minutes to give enough time to butcher and cook the turkey, and the third round was 45 minutes to give enough time to bake a pie. The first chef eliminated had a donation made to No Kid Hungry in their honor.

  • Appetizer: foot soup, buffalo milk pasta, bitter melon leaves, pork uterus
  • Entrée: fuzzy squash, liquid kimchi, dried shrimp, nutria
  • Dessert: banana milk, mangosteen, blood pancakes, unicorn barf
  • CJ Barroso, Executive Chef from New York, NY (eliminated after the appetizer)
  • Greg Stott, Chef de Cuisine from Ramsey, NJ (eliminated after the entrée)
  • Alex Crabb, Chef and Owner from Boston, MA (eliminated after the dessert)
  • Jen Biesty, Chef and Owner from Oakland, CA (winner)

Notes: The theme of this episode was weird ingredients in every basket. The "unicorn barf" in round 3 was a colorful marshmallow treat. Chef Jen cut herself in the third round which slowed her down.

  • Appetizer: bastilla, shishito peppers, candied bacon, feta & watermelon salad
  • Entrée: rabbit saddle, kettle corn, mâche, everything bagel doughnuts
  • Dessert: strawberry pretzel gelatin, cape gooseberries, yogurt-covered almonds, white miso paste
  • Nick Cassidy, Corporate Executive Chef from Philadelphia, PA (eliminated after the appetizer)
  • Koji Kakimoto, Executive Chef from Huntington, NY (eliminated after the entrée)
  • Robin Clark, Chef de Cuisine from Worcester, MA (eliminated after the dessert)
  • Chris Kollar, Owner and Chocolatier from Yountville, CA (winner)

Notes: In this episode, the chefs had to pair together sweet and salty ingredients that were featured in each basket.

  • Appetizer: frozen pizza, baby kale, salsa, ground beef
  • Entrée: lamb chops, baby carrots, bacon-wrapped avocado with egg, espresso drink
  • Dessert: cereal-infused milk, bananas, peanut butter, edible cookie dough
  • Rachel Prokupek (Sophomore), University of Pennsylvania in Philadelphia, PA (eliminated after the appetizer)
  • Leticia de Souza (Sophomore), Stanford University in Stanford, CA (eliminated after the entrée)
  • Donny Enriquez (Junior), University of Wisconsin-Madison in Madison, WI (eliminated after the dessert)
  • Benjamin Dubow (Senior), Columbia University in New York, NY (winner)

Notes: College students compete in this episode.

  • Appetizer: sausage links, heirloom tomatoes, grape jelly, pork roll ice cream
  • Entrée: salt-baked fish, Meyer lemons, sandwich bread, (canned) beef ravioli
  • Dessert: rack of lamb, beet carpaccio, sea beans, frozen dinner
  • Rory Lee, Chef de Cuisine from Cambridge, MA (eliminated after the appetizer)
  • Dawn Tyson, Executive Chef from Newark, NJ (eliminated after the entrée)
  • Eustace Wehner, Executive Chef from Boston, MA (eliminated after the dessert)
  • Samantha Gordon, Chef and Owner from San Francisco, CA (winner)

Notes: In this special episode, the three rounds (appetizer, entrée, and dessert) were replaced by breakfast, lunch, and dinner. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 2' episode above. The fish in the second round was a whole bass. The frozen dinner in the third round was chicken fried rice.

  • Appetizer: sablefish, Chioggia beets, smoked baba ghanoush, marshmallow bouquet
  • Entrée: elk ribeye, ancho chili liqueur, marrow bones, fava beans
  • Dessert: creme brûlée ice cream, pineapple, shredded coconut, smoked salmon candy
  • Alex Garfinkel, Chef and Owner from Philadelphia, PA (eliminated after the appetizer)
  • Juan Rivera, Executive Chef from Washington D.C (eliminated after the entrée)
  • Lance McWhorter, Chef from Dallas, TX (eliminated after the dessert)
  • Denise Shavandy, Executive Chef from Fort Worth, TX (winner)

Notes: The theme of this episode was smoke. The chefs were told to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 3' episode above.

  • Appetizer: blood clams, baby corn on the cob, avocado cocktail, smoked alligator sausage
  • Entrée: razor clams, watermelon gazpacho, freeze-dried potatoes, lobster
  • Dessert: chocolate seashells, blackberries, kelp pickles, pearl sugar
  • Alex MacDonald, Sous Chef and Owner from Boston, MA (eliminated after the appetizer)
  • Nancy Longo, Chef and Owner from Baltimore, MD (eliminated after the entrée)
  • Derrick Marquiss, Chef de Cuisine from Newport, RI (eliminated after the dessert)
  • Erik Kwan, Executive Chef from New York, NY (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Grand Finale' episode above. The theme of this episode was "clambakes" with associated clambake and summery, beach ingredients in every basket.

  • Appetizer: poke pizza, tomatillos, cuttlefish, roasted red peppers
  • Entrée: doubles, purple spinach, pork melts, sweet & sour gummies
  • Dessert: black pepper syrup, strawberries, cottage cheese, honey butter potato chips
  • Sarah Ravitz, Chef from Washington D.C (eliminated after the appetizer)
  • Phil DeMaiolo, Executive Chef from New York, NY (eliminated after the entrée)
  • Cristina Espinosa, Chef from Belmont, CA (eliminated after the dessert)
  • Ethan Speizer, Estate Chef from Napa, CA (winner)

Notes: Chef Ethan cut himself in the first round, forcing him to restart his dish.

  • Appetizer: flame beets, oysters, grilled apple crisp, yak ribeye
  • Entrée: country-style ribs, okra, frozen pizza, Worcestershire sauce
  • Dessert: giant s'more, double-smoked bacon, grapes, BBQ cocktail
  • Andrew Mercado, Chef & Owner from New York, NY (eliminated after the appetizer)
  • Laine Myers, Executive Chef from Richmond, VA (eliminated after the entrée)
  • Corey Cash, Chef & Owner from New York, NY (eliminated after the dessert)
  • Ed Randolph, Owner & Pitmaster from Newburgh, NY (winner)

Notes: This was a grilling episode where the ovens and the fryer could not be used. While Chopped normally obscures brand names, the worcestershire sauce in the entrée basket was Lea & Perrins, a longtime Chopped sponsor.

  • Appetizer: chanterelle mushrooms, cascara soda, red pistachio nuts, beef cake
  • Entrée: fluke, chicken Parmesan tacos, escarole, flying saucer candies
  • Dessert: marshmallow cereal treats, dragon fruit, yucca chips, yuzu mayonnaise
  • Maylin Chavez, Chef & Owner from Portland, OR (eliminated after the appetizer)
  • Carlo Lamagna, Chef & Owner from Portland, OR (eliminated after the entrée)
  • Michael Touranjoe, Sous Chef from West Hartford, CT (eliminated after the dessert)
  • Claudio Cristofoli, Executive Chef from New York, NY (winner)

Notes: The beef cake in round 1 was cooked steak, skewered onto a cake prop, and covered in edible flowers.

  • Appetizer: cheeseburger tower, bananas, peanut butter & jelly in a jar, ground emu
  • Entrée: crab legs, Brussels sprouts, chuck roast, yellow snack cakes
  • Dessert: pineapple, cherry ketchup, edible brownie batter, pretzel buns
  • Heather Fuller, Chef & Owner from Brooklyn, NY (eliminated after the appetizer)
  • Nick Pasco, Executive Chef from Baltimore, MD (eliminated after the entrée)
  • Colten Lemmer, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Kevin Templeton, Executive Chef from San Diego, CA (winner)

Notes: This episode focused on "epic burgers" with a pantry full of burger toppings and every basket containing a burger or burger ingredient.

  • Appetizer: cold hot dog pie, daikon radish, coriander chutney, mini bread loaves
  • Entrée: Denver steaks, potato mille-feuille, kale sprouts, spray cheese
  • Dessert: preserved rice juice, red Anjou pears, cookie butter, honey cake
  • Dave Mallari, Chef and Owner from Portland, ME (eliminated after the appetizer)
  • Matt Harker, Private Chef from Boston, MA (eliminated after the entrée)
  • Bryce Sorem, Executive Chef from New York, NY (eliminated after the dessert)
  • Kristol Bryant, Chef and Owner from Philadelphia, PA (winner)
  • Appetizer: pork chops, apple sauce, frozen mixed vegetables, cheese ball
  • Entrée: deflated cheese soufflé, ground round, rutabaga, bacon-wrapped water chestnuts
  • Dessert: burnt toast, marshmallow spread, cocktail nuts, melon salad
  • Emily Brungo, Writer from Baltimore, MD (eliminated after the appetizer)
  • Katrina Dudley, Stay-At-Home Mom from Ridgewood, NJ (eliminated after the entrée)
  • Kelly Dias, Health Care Service Coordinator from Beaver Meadows, PA (eliminated after the dessert)
  • Luke Marschark, Copywriter from Buffalo, NY (winner)

Notes: This is 1 of 2 special 'Brady Bunch' themed episodes with basket ingredients inspired by Brady Bunch episodes and the 1970s. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three judged next week's episode).

  • Appetizer: edible tiki necklace, Hawaiian sweet crab, hearts of palm, pineapple teriyaki chicken
  • Entrée: tarantula, Hawaiian bigeye ahi belly, bok choy, canned spiced ham
  • Dessert: popcorn, Mai Tai, rambutan, burnt beans
  • Emily Trotochaud, Online Marketer from Boston, MA (eliminated after the appetizer)
  • Joey Camasta, Hair and Makeup Artist from New York, NY (eliminated after the entrée)
  • Stephanie Clinton, Blogger and Youtuber from Norman, OK (eliminated after the dessert)
  • Sang Park, Thermal Systems Engineer from Swampscott, MA (winner)

Notes: This is the 2nd special Brady Bunch episode. This time, the basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three having already judged the previous week's episode). The edible tiki in round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burnt beans in round 3 were French-style candy covered peanuts.

  • Appetizer: cheese fry tower, Swiss chard, sliced rib-eye steak, corn & cheese ice cream
  • Entrée: lobster, fondue, roasted spaghetti squash, deep-fried grilled cheese
  • Dessert: rainbow mozzarella sticks, spray cheese, honeycrisp apples, biscotti
  • Alan J. "AJ" Cohen, Chef and Owner from New Rochelle, NY (eliminated after the appetizer)
  • Althea Grey Potter, Chef from Portland, OR (eliminated after the entrée)
  • Greg Smith, Executive Chef from Portland, OR (eliminated after the dessert)
  • Shachi Mehra, Chef and Owner from Orange County, NY (winner)

Notes: The chefs were required to make melty, "ooey, gooey" cheese dishes, and there was cheese in every basket.

  • Appetizer: bonbon book, Japanese pink strawberries, poblano chile liqueur, stone-ground Mexican chocolate
  • Entrée: giant hot chocolate, banana vinegar, sea grapes, blue cheese
  • Dessert: chocolate high heel, canned ham, dulce leaves, passion fruit
  • Sandra Hakim, Chocolatier and Owner from New York, NY (eliminated after the appetizer)
  • Aurora Wold, Pastry Chef and Owner from Philadelphia, PA (eliminated after the entrée)
  • Robert Gonzalez, Executive Pastry Chef from Concord, MA (eliminated after the dessert)
  • Ivan Marquez, Pastry Chef from Los Angeles, CA (winner)

Notes: This is part 1 of a 5-part sweet focused tournament with a different dessert in every episode of the tournament. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000. This episode centered around chocolate and the pantry was filled with various different chocolates and sweet ingredients. They had 30 minutes for all three dessert rounds the first round had to feature spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.

  • Appetizer: doughnut tower, cipollini onions, rhubarb, chocolate ghee
  • Entrée: lobster, pink variegated lemons, glazed doughnuts, roasted marrow bones
  • Dessert: doughnut cheesecake, grasshoppers, plums, toe jam jelly
  • Jewel Johnson, Consulting Pastry Chef from New York, NY (eliminated after the appetizer)
  • Stephanie Thornton, Pastry Chef from Portland, OR (eliminated after the entrée)
  • Caroline Schiff, Chef and Owner from New York, NY (eliminated after the dessert)
  • Tarran Hatton, Pastry Chef and Owner from New York, NY (winner)

Notes: This is part 2 of a 5-part sweet focused tournament. This episode centered around doughnuts and the pantry was filled with various decorative toppings, as well as preheated pots of oil on each stove and an extra fryer. They had 30 minutes for all three dessert rounds the first round had to feature sweet doughnuts, the second round had to feature savory doughnuts, and the third round had to feature filled doughnuts. The toe jam jelly in round 3 was made of tangerine, orange, and elderberries.

  • Appetizer: naked cake, squid ink, raspberries, honeycomb tripe
  • Entrée: drip cake, figs, tomato soup, Swiss chard
  • Dessert: mirror glazed cake, crunchy cheese curls, blueberries, duck fat
  • Brigitte Oger, Pastry Chef and Owner from Charlotte, NC (eliminated after the appetizer)
  • Asha-Le Davis, Head Baker from Boston, MA (eliminated after the entrée)
  • Ryan Butler, Pastry Chef and Co-Owner from New York, NY (eliminated after the dessert)
  • Rachel Klemek, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 3 of a 5-part sweet focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. They had 30 minutes for the first round, 45 minutes for the second round, and 1 hour for the third round. The first round had cupcakes, the second round had bundt cakes, and the third round had layer cakes.

  • Appetizer: oversized milkshake, salt & pepper, sea buckthorn berries, haggis
  • Entrée: classic ice cream sandwiches, mayonnaise, pomegranates, Cerignola olives
  • Dessert: deluxe banana split, black garlic, port wine, emu egg
  • James DiStefano, Executive Pastry Chef from Woodside, NY (eliminated after the appetizer)
  • Emma Taylor, Chef and Owner from Jersey City, NJ (eliminated after the entrée)
  • Emily Drucker, Pastry Sous Chef and Co-Owner from New York, NY (eliminated after the dessert)
  • Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 4 of a 5-part sweet focused tournament. This episode centered around ice cream and the pantry was filled with various sweet toppings as well as extra ice cream machines. For all three dessert rounds the first round had to feature milkshakes, the second round had to feature ice cream sandwiches, and the third round had to feature ice cream sundaes. Chef Daniela forgot 2 basket ingredients in the first round but her flavors impressed enough to move on.

  • Appetizer: whipped cream, frozen stuffed shells, Buddha's hand, hibiscus flowers in syrup
  • Entrée: giant frozen margarita, corn nuts, marshmallow snowballs, beets
  • Dessert: lemon verbena, elderberries, pâte à choux dough, 'candelabra'
  • Tarran Hatton, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
  • Ivan Marquez, Pastry Chef from Los Angeles, CA (eliminated after the entrée)
  • Rachel Klemek, Pastry Chef and Owner from San Diego, CA (eliminated after the dessert)
  • Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the final part of a 5-part sweet focused tournament and all three rounds were 30 minutes. The pantry had several types of baked goods and sweet toppings, as well as extra ice cream machines and a cotton candy machine. The first round had to feature a whipped element. The second round had to feature an icy element. The third round had to feature a flambé element and the third round's final basket ingredient was a lit "candelabra" made of white chocolate candles filled with vanilla pudding.

  • Appetizer: venison tri-tip, lacy cauliflower, sweet potato, bird's nests
  • Entrée: oyster mushrooms, blueberry vodka, bison tenderloin, stinging nettles
  • Dessert: beer flour, jalapeño peppers, camel milk, crunchy fruit candy
  • Rachael Collins, Executive Sous Chef from Boston, MA (eliminated after the appetizer)
  • Glenroy Brown, Executive Chef from New York, NY (eliminated after the entrée)
  • Khalil Aman, Sous Chef from Boston, MA (eliminated after the dessert)
  • Marla Thurman, Chef de Cuisine from Durham, NC (winner)

Notes: The bird's nests in the first round were chocolate "nests" with candy "eggs" inside.

  • Appetizer: blood sausage, beets, split pea soup, 'maggot' cupcakes
  • Entrée: calf liver, fava beans, Chianti, 'severed fingers'
  • Dessert: witches' brew, chocolate skull, Anjou pears, 'eyeball' dip
  • Jae Lee, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Luis Escorcia, Executive Chef from Portland, OR (eliminated after the entrée)
  • Matt Hummel, Chef de Cuisine from Boston, MA (eliminated after the dessert)
  • Cara Hermanson, Pastry Chef from New York, NY (winner)

Notes: This was a Halloween themed episode. The ingredients in every basket were inspired by horror films. The pea soup in round 1 was meant to evoke 'The Exorcist'. The "maggots" on the round 1 cupcakes were made of fondant. The liver, fava beans and the chianti in round 2 was a reference to 'The Silence of the Lambs'. The "severed fingers" in round 2 were shortbread cookies shaped and colored to look like fingers. The "eyeball dip" in round 3 was a scoop of sweetened cream cheese with a kiwi and blueberry iris and pupil in a pool of raspberry coulis.

  • Appetizer: buffalo cauliflower, portobello mushrooms, basil, meatless burger patties
  • Entrée: spinach lasagna, eggplant, kale chips, beet liqueur
  • Dessert: rhubarb, yogurt, dates, tomato macarons
  • Joya Carlton, Private Chef and Consultant from New York, NY (eliminated after the appetizer)
  • Ian Knauer, Chef and Owner from Titusville, NJ (eliminated after the entrée)
  • Jonathan Dearden, Executive Chef from Washington, DC (eliminated after the dessert)
  • Jeffrey Salazar, Executive Chef from Cambridge, MA (winner)

Notes: This was a vegetarian and vegan-themed episode where the chefs had to make meatless dishes. The tomato macarons in round 3 were actually strawberry flavored, made to look like tomatoes with green icing vines.

  • Appetizer: turkey fries, turnips, duck fat, peanut butter cookie turkeys
  • Entrée: spicy cheese curl crusted turkey, kabocha squash, purple sweet potato pie, liverwurst
  • Dessert: gummy turkey leg, dried persimmon, pumpkin muffin mix, cranberry chutney
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (2018 Grill Masters winner. Charity: Project EATS) (eliminated after the appetizer)
  • Christian Petroni, Chef and Restaurateur from Greenwich, CT ($50,000 Tournament competitor. Charity: Romeo Milio Lynch Syndrome Foundation) (eliminated after the entrée)
  • Adriana Urbina, Chef and Owner from New York, NY (Chopped Champs Throwdown winner. Charity: Cuatro Por Venezuela) (eliminated after the dessert)
  • Chris Holland, Executive Chef from Sparkill, NY (Alton's Challenge winner. Charity: National Multiple Sclerosis Society) (winner)

Notes: Four chefs who won past episodes and competed in Chopped tournaments return to win money for their charity of choice in this Thanksgiving episode. Food Network made a donation to the charities of each eliminated chef.

  • Appetizer: spiral honey ham, buttermilk biscuit dough, mixed beets, pumpkin spice creamer
  • Entrée: turkey cutlets, sweet potato leaves, candy corn mix, bluefoot mushrooms
  • Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini
  • Reid Evans, FoodCorps Service Member from South Orange, NJ (eliminated after the appetizer)
  • Sherry Hughes, Culinary Director from Boston, MA (eliminated after the entrée)
  • Eileen Murphy, Second Grade Teacher from Dover, NH (eliminated after the dessert)
  • Kori Heyward, Police Officer from Washington, DC (winner)

Notes: This was a Thanksgiving episode featuring amateur cooks who serve their communities. This was also the second Thanksgiving themed episode that aired in 2019, following the previous episode, "Thanksgiving Champions". Reid cut his finger in round 1 but was able to finish cooking his food. The Food Network gave a gift certificate to each eliminated contestant.

  • Appetizer: dino beef ribs, cherry coconut meat bars, iceberg wedge, morel mushrooms
  • Entrée: porterhouse steaks, Salisbury steak frozen dinner, beefsteak tomatoes, green chickpeas
  • Dessert: chocolate meat cookies, bresaola, polenta, muscat grapes
  • Adam Schuller, Chef de Cuisine from Portland, OR (eliminated after the appetizer)
  • Tomer Avital, Executive Chef from New York, NY (eliminated after the entrée)
  • James "Mac" Moran, Executive Chef from New York, NY (eliminated after the dessert)
  • Chris Coleman, Executive Chef from Charlotte, NC (winner)

Notes: This episode featured beef in every basket. The iceberg wedge in the first round was a fully dressed salad with bacon, tomatoes, and blue cheese dressing. Chef Chris cut himself in the final minutes of the third round, and couldn't finish plating two dishes because he was getting bandaged, so Chef Mac finished plating for his competitor.

  • Appetizer: Hanukkah pasta, lamb shanks, silver platter of sweets, figs
  • Entrée: pork crown roast, Swiss chard, chestnuts, bûche de Noël
  • Dessert: gingerbread mansion, cherries, Colombian hot chocolate, olive Christmas tree
  • Chris Santos and Natalie McKenna (charity: Rett Syndrome Research Trust) (eliminated after the appetizer)
  • Marc Murphy and Pamela Murphy (charity: Joyful Heart Foundation) (eliminated after the entrée)
  • Geoffrey Zakarian and Margaret Williams (charity: City Harvest) (eliminated after the dessert)
  • Maneet Chauhan and Vivek Deora (charity: March of Dimes) (winner)

Notes: This was a holiday episode where Chopped judges competed in teams with their significant others for their charities of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes. Chris Santos cut his finger in round 1.

  • Appetizer: gingerbread wreath, nutmeg with mace, advocaat, pomegranate
  • Entrée: marshmallow treat snowman, Hanukkah gelt, red Anjou pears, cloves
  • Dessert: snow globe cake, cinnamon tree leaves, blood oranges, clam-flavored candy canes
  • Mathew Rice, Executive Pastry Chef from Nashville Tennessee (Chopped Desserts! winner. Charity: Second Harvest Food Bank) (eliminated after the appetizer)
  • Ashley Holt, Pastry Chef & Owner from Brooklyn, NY (Chopped Catwalk winner. Charity: Lower Eastside Girls Club) (eliminated after the entrée)
  • Thiago Silva, Executive Pastry Chef from New York, NY (Fabulous Baker Boys winner. Charity: A Place To Turn) (eliminated after the dessert)
  • Melodie Asseraf, Pastry Chef & Owner from New York, NY (Three Cheers for Chocolate! winner. Charity: Save The Whales) (winner)

Notes: This was the second holiday episode of the season. Returning Chopped champions competed in an all desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. All rounds were 30 minutes (the usual time limit for dessert rounds).

  • Appetizer: waffle caviar bites, shrimp cocktail, baby spinach, mignonette sauce
  • Entrée: A5 Wagyu beef, stone crab claws, asparagus with Hollandaise sauce, truffle pasta
  • Dessert: long stem strawberries, champagne jelly flutes, bundt cake, 24 karat gold candy bar
  • Katy Smith, Executive Chef from San Diego, CA (eliminated after the appetizer)
  • Gustavo Gutierrez, Executive Chef from Airmont, NY (eliminated after the entrée)
  • Amanda Colello, Specialty Chef from Valley Center, CA (eliminated after the dessert)
  • Chris Carriker, Executive Chef from San Diego, CA (winner)

Notes: This was a New Year's themed episode with festive basket ingredients that had a luxurious slant. The caviar waffle bites in the first round were waffle sticks topped with caviar, creme fraiche, and chives. The Wagyu beef in the second round appeared to be a thick-cut ribeye steak.

  • Appetizer: fish sticks, barbecue sauce, (canned) mandarin oranges, edamame
  • Entrée: imperfect okra, brown lentils, canned tomatoes, chicken feet
  • Dessert: vanilla cake mix, black beans, plantains, $2.00 Cabernet Sauvignon
  • Andrew De Lello, Private Chef from New York, NY (eliminated after the appetizer)
  • Jeremy "Rock" Smith, Executive Chef from Stockbridge, MA (eliminated after the entrée)
  • Drew Bent, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Fernanda Tapia, Chef and Co-Owner from Boston, MA (winner)

Notes: The basket ingredients in this episode were inexpensive and budget-friendly. In addition, Chris Santos stated that some of the more expensive ingredients normally found in the pantry were removed. This originally aired as a second new episode immediately following the 'New Year's Party' episode above. Guest judge Giorgio Rapicavoli has competed several times on Chopped before.

  • Appetizer: vegan pork, pecan kringle, mixed beet blush, moringa powder
  • Entrée: lamb shoulder, spaghetti sushi, burrata, baby artichokes
  • Dessert: frog eye salad, papaya, Negroni, dried mulberries
  • Humberto Guallpa, Executive Chef from New York, NY (eliminated after the appetizer)
  • Michael Serpa, Owner & Executive Chef from Boston, MA (eliminated after the entrée)
  • Christian Speero, Executive Sous Chef from Bensalem, PA (eliminated after the dessert)
  • Michele Hunter, Executive Chef from Saratoga Springs, NY (winner)
  • Appetizer: tuna loin, asparagus, red quinoa, pickle pizza
  • Entrée: duck breast, snow peas, sweet pepper relish, egg flavored potato chips
  • Dessert: rose latte, Asian pears, Uzbek naan, peanut brittle
  • Deborah Schneider, Chef and Owner from Newport Beach, CA (eliminated after the appetizer)
  • Saransh Oberoi, Chef and Owner from San Diego, CA (eliminated after the entrée)
  • Xzherieh Norris, Sous Chef from Brooklyn, NY (eliminated after the dessert)
  • Javier Canteras, Chef and Owner from Portland, OR (winner)

Notes: In round 2, Chef Saransh only got duck on one of his plates, and he and Chef Xzherieh forgot to plate the same ingredient (potato chips). In round 3, Chef Javier cut himself.

  • Appetizer: cod fillets, spinach, oyster mushroom chips, almond coconut bites
  • Entrée: grass-fed beef tenderloin, parsnips, green pea guacamole, sprouted watermelon seeds
  • Dessert: low-cal brownie batter, ginger, cantaloupe cake, dill pickle almonds
  • Camillo Sabella, Research & Development Chef from New York, NY (eliminated after the appetizer)
  • Melissa Parks, Private Chef from New York, NY (eliminated after the entrée)
  • Frank Camey, Co-Executive Chef from Wappingers Falls, NY (eliminated after the dessert)
  • Julia Chebotar, Chef & Owner from New York, NY (winner)

Notes: The theme of the episode was light, low-calorie dishes with healthy ingredients in each basket.

  • Appetizer: game day subs, tri-color peppers, potato tot skewers, coconut hot sauce
  • Entrée: chicken wings, spinach artichoke dip, tomatillos, edible beef shooters
  • Dessert: watermelon helmet, game day cookies, strawberry daiquiri, spiced cereal mix
  • Greg Coccio, Executive Chef from Cranston, RI (eliminated after the appetizer)
  • Matt Safarowic, Chef Partner from Katonah, NY (eliminated after the entrée)
  • Melissa McMillan, Chef and Owner from Portland, OR (eliminated after the dessert)
  • Jackie Rothong, Chef and Food Stylist from New York, NY (winner)

Notes: This episode was originally scheduled to first air on June 9, 2020, but was preempted by programming aired in response to the murder of George Floyd the episode was rescheduled to premiere two months later. The theme of this episode was gameday, with sports themed foods in every basket. Guest judge Nick Mangold is a retired American football player. The edible beef shooters were little ground beef "cups" filled with a Bloody Mary based sauce. Melissa has won on Guy's Grocery Games before.

  • Appetizer: chicken-stuffed watermelon, mushroom ketchup, egg roll wrappers, bok choy
  • Entrée: lamb neck, natto, white nectarines, street corn nachos
  • Dessert: longan fruit, matcha cream puffs, chocolate coconut almonds, chow mein noodles
  • Cory Oppold (winner of episode 42.01 – "Eat Your Veggies") (eliminated after the appetizer)
  • Gregory Headen (winner of episode 41.13 – "Brunch Brilliance") (eliminated after the entrée)
  • Brittany Rescigno (winner of episode 42.02 – "Bacon, Burgers and Beer!") (eliminated after the dessert)
  • Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (advances to final round) (winner)

Notes: Sixteen past Chopped Champions compete in this 5-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission') and competed in the season 9 Champions Tournament.

  • Appetizer: cotenne, red frilly mustard greens, cookie butter, zito lungo
  • Entrée: tilefish, pickled sausage, corn on the cob, freeze-dried ice cream
  • Dessert: Caesar salad cake, strawberry gochujang, quince, instant coffee powder
  • Megan Day (winner of "Grill Masters Tournament 2017: Battle 1") (eliminated after the appetizer)
  • Nick LaRosa (winner of episode 41.10 – "Squab Goals") (eliminated after the entrée)
  • Kevin Templeton (winner of episode 42.13 – "Epic Burgers!") (eliminated after the dessert)
  • David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (advances to final round) (winner)

Notes: This was part 2 of a 5-part tournament. Angie Mar has been a guest judge a few times before and has won the second Chopped: Grill Masters tournament. The salad cake in the third round was made up of green sugar wafer paper "lettuce" and shaved white chocolate "parmesan" with vanilla cake croutons.

  • Appetizer: chicken hearts, spaghetti ring ice pops, black summer truffles, avocado fries
  • Entrée: fried chicken bao, turkey breast, horseradish leaves, instant lemon pudding mix
  • Dessert: babka cheesecake, pickled cherry blossoms, canary melon, bacon brittle
  • Rashad Armstead (winner of episode 42.11 – "Take the Cake") (eliminated after the appetizer)
  • Matt Migliore (winner of episode 41.12 "Belly of the Beast") (eliminated after the entrée)
  • Kristol Bryant (winner of episode 43.02 – "Hot Dog Hot Shots") (eliminated after the dessert)
  • Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (winner)

Notes: This was part 3 of a 5-part tournament. Guest judge Ayesha Nurdjaja had previously competed all the way back in season 3, episode 3 ("Judge Knows Best").

  • Appetizer: geoduck, cucumber kimchi, spring onion, biscuits & sausage gravy
  • Entrée: squab, chocolate fish, poblano peppers, canned jackfruit
  • Dessert: dessert pizza, sun-dried bell peppers, huckleberries, purple sweet potatoes
  • Erin Smith (winner of episode 28.10 – "Deadliest Baskets") (eliminated after the appetizer)
  • Joshua Moore (winner of episode 40.10 – "Deadly Catch") (eliminated after the entrée)
  • Laura Gonzales (winner of episode 39.01 – "Wellington Woes") (eliminated after the dessert)
  • Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (winner)

Notes: This was part 4 of a 5-part tournament. Christian Petroni has been a competitor and a guest judge a few times before.

  • Appetizer: mixed oca, seaweed salad, paw paw brandy, cod milt
  • Entrée: octopus corn dogs, pink variegated lemons, tomahawk steaks, potluck potato casserole
  • Dessert: yogurt soda, carved melons, Serrano ham, ice cream tacos
  • Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (eliminated after the appetizer)
  • Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (eliminated after the entrée)
  • Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (eliminated after the dessert)
  • David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (winner)

Notes: This was the last part of a 5-part tournament. Guest judge Giorgio Rapicavoli has competed several times before including in the season 21 'Ultimate Champions' tournament.

  • Appetizer: milk & chocolate chip cookies, chocolate-covered shrimp chips, fermented honey, tamarillos
  • Entrée: kumquats, miso, chocolate ganache tart, spicy chocolate chicken wings
  • Dessert: white chocolate banana pudding, freeze dried raspberries, sweet beef jerky, ruby chocolate candy bars
  • Sequoya Anderson, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
  • Penny Stankiewicz, Pastry Chef and Owner from Brooklyn, NY (eliminated after the entrée)
  • Jessica Craig, Executive Pastry Chef from New York, NY (eliminated after the dessert)
  • James Foran, Pastry Chef and Instructor from San Diego, CA (winner)

Notes: Pastry chefs competed in this special all-desserts episode with chocolate in every round. In the first round they had to make "crunchy" desserts, in the second round they had to make "gooey" desserts, and in the third round they had to make "fruity" desserts. Guest judge Thiago Silva won his own special Chopped baking episode in season 22, Fabulous Baker Boys.

  • Appetizer: Ibérico secreto, Ibérico lagrimas, half sour pickles, pork blood ice cream
  • Entrée: Berkshire pork rib chops, Berkshire pork bistro ham, green plantains, pig ear bloody Mary
  • Dessert: pig snouts, boar lonza, red apricots, melon cream soda
  • Jose Soto, Executive Chef from Brooklyn, NY (eliminated after the appetizer)
  • Joey Chavez, Executive Chef from Baltimore, MD (eliminated after the entrée)
  • Emily Mingrone, Chef and Owner from New Haven, CT (eliminated after the dessert)
  • Arthur Dulin, Sous Chef from Portland, OR (winner)

Notes: The theme of this episode was pork in every basket. In round 1, chef Joey forgot an ingredient but moved on based on how good his dish was.

  • Appetizer: fish heads, pea shoots, white asparagus, chicken pot pie
  • Entrée: baked cacio e pepe, rock shrimp, mustard greens, butter-flavored soda
  • Dessert: peaches, rosemary, pretzel shortbread, chicken & waffles taffy
  • Jason Hanelt, Executive Chef from Boston, MA (eliminated after the appetizer)
  • David Sierra, Executive Chef from Washington D.C. (eliminated after the entrée)
  • Matt McPherson, Chef and Owner from Boston, MA (eliminated after the dessert)
  • Maame Boakye, Private Chef from New York, NY (winner)

Notes: David Burtka was a celebrity guest judge for this episode. The fish heads in the first basket were from salmon.

  • Appetizer: rabbit terrine, guanciale, spring garlic, burger meal mix
  • Entrée: beer ramen, sablefish, corn on the cob, lemon cake mix
  • Dessert: feta ice cream, pears, blueberry ketchup, chocolate-covered espresso beans
  • Jose Luis Chavez, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Matt Greiner, Executive Chef from Raleigh, NC (eliminated after the entrée)
  • Mimi Weissenborn, Executive Chef from Harlem, NY (eliminated after the dessert)
  • Nemo Bolin, Chef and Owner from Providence, RI (winner)

Notes: Chef Jose Luis cut himself in the first round and contaminated his dishes, leading to him being immediately eliminated (the first time an elimination was done without a break for the judges to deliberate). The burger meal mix in round 1 was Salisbury flavored. The beer ramen in round 2 was actually ramen in a glass with a "beer" broth and egg whites "foam".

  • Appetizer: hash brown patties, Manila clams, escarole, blooming quesadilla
  • Entrée: dried cuttlefish, sweetbreads, kohlrabi, beet hummus
  • Dessert: boozy cranberry gelatin, cherry scones, nectarines, seaweed coated peanuts
  • Lindsay Smith-Rosales, Chef and Owner from Laguna Beach, CA (eliminated after the appetizer)
  • Arden Lewis, Executive Chef from New York, NY (eliminated after the entrée)
  • Lina Zarcaro, Private Chef from Bradley Beach, NJ (eliminated after the dessert)
  • Luca Annunziata, Executive Chef from Charlotte, NC (winner)

Notes: Chef Arden forgot an ingredient in the first round.

  • Appetizer: sea beans, dehydrated carrot sticks, egg coffee, beef heart
  • Entrée: lo mein cupcakes, monkfish tails, squash blossoms, cowboy candy
  • Dessert: guava, kefir, honeycomb, pickled pig lips
  • May Siricharoen, Executive Chef from Los Angeles, CA (eliminated after the appetizer)
  • Chris Day, Executive Sous Chef from Boston, MA (eliminated after the entrée)
  • Patrick McKee, Executive Chef from Portland, OR (eliminated after the dessert)
  • Phillip Esteban, Research & Development Chef from San Diego, CA (winner)

Notes: The guest judge in this episode was Chef Ray Garcia. Chef May works at Beauty & Essex, which is run by Chopped judge Chris Santos. The cupcake in the second round was a vanilla cupcake with fondant on top shaped to look like lo mein noodles. At the end of round 2, Chef Chris discovered he cut himself, and potentially contaminated his dishes, which led to his elimination.

  • Appetizer: cauliflower avocado toast, cauliflower rice, watercress, huitlacoche
  • Entrée: kung pao cauliflower, cauliflower gnocchi, blue foot mushrooms, snap peas
  • Dessert: cauliflower oatmeal, halo-halo fruit mix, red dragon fruit, cauliflower frozen hot chocolate
  • Manjit Manohar, Executive Sous Chef from New York, NY (eliminated after the appetizer)
  • Edy Massih, Private Chef and Caterer from Brooklyn, NY (eliminated after the entrée)
  • Megan Marlow, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
  • Kei Ohdera, Chef and Owner from Portland, OR (winner)

Notes: In this unofficially vegetarian themed episode, cauliflower is featured in each basket. Chef Manjit cut his hand in round 1, resulting in his dishes being contaminated and him being eliminated immediately.

  • Appetizer: gopchang, ghost pepper aioli, nopales, hominy
  • Entrée: quail, figs in a blanket, artichokes, anchovies
  • Dessert: chicken salt, syrniki, passion fruit, cajeta
  • Bryant Kryck, Executive Chef from Portland, OR (eliminated after the appetizer)
  • Caroline Hough, Chef de Cuisine from Philadelphia, PA (eliminated after the entrée)
  • Marco Maestoso, Chef and Owner from San Diego, CA (eliminated after the dessert)
  • Calin Sauvron, Executive Chef from Bethel, CT (winner)
  • Appetizer: pineapple upside-down pancakes, mizuna, old fashioned, rack of wild boar
  • Entrée: bison ribeye, high rye bourbon, collard greens, chitlins
  • Dessert: elk jerky, wheated bourbon, plums, chunky blue cheese dressing
  • Rob Roy, Sous Chef and Butcher from Portland, OR (eliminated after the appetizer)
  • Ricky Dolinsky, Chef and Owner from New York, NY (eliminated after the entrée)
  • Facundo Kairuz, Sous Chef from New York, NY (eliminated after the dessert)
  • Josephine Proul, Chef and Owner from Philmont, NY (winner)

Notes: In this themed episode, each basket contained a different type of bourbon and wild game meat.

  • Appetizer: sausage-stuffed pancakes on sticks, cocktail fruit slices, ramps, canned clam sauce
  • Entrée: cherry moonshine, catfish fillets, roasted chickpeas, green tomatoes
  • Dessert: chè ba màu, strawberry milk powder, cape gooseberries, poor man's toffee
  • Sasha Ariel, Executive Chef from Miami, FL (eliminated after the appetizer)
  • Kayzer Castro, Executive Chef from New York, NY (eliminated after the entrée)
  • Dan Bagnall, Executive Chef from New York, NY (eliminated after the dessert) , Executive Chef from Manhattan, NY (winner)
  • Appetizer: scallops, vanilla bean, kumquats, spider crab pâté
  • Entrée: pickled eggs, skilfish, petite vegetable medley, palm tree pasta noodles
  • Dessert: lychee, chocolate doughnuts, candy sticks, coconut macaroon nut butter
  • Julio Cancho, Chef and Owner from Norwich, CT (eliminated after the appetizer)
  • Josh Carroll, Private Chef from New York, NY (eliminated after the entrée)
  • Fernanda Peimbert, Banquet Chef from San Diego, CA (eliminated after the dessert)
  • Melanie Shurka, Chef and Owner from New York, NY (winner)

Notes: Fernanda made a churro to go with her dessert but forgot to plate it. The judges were not pleased with Fernanda's dessert. As cited by Scott Conant she had a leg up to Melanie until the final round however her dessert got her chopped, and if she cooked like she did in the 1st two rounds she would've won the competition.

  • Appetizer: deviled ham spread, shrimp, fennel, yellow hot pepper paste
  • Entrée: key lime booza ice cream, Cornish hens, fava beans, cola rice
  • Dessert: pineapple cakes, strawberry cream liqueur, kiwi, sumac
  • Iman Khondker, Sous Chef from Brooklyn, NY (eliminated after the appetizer)
  • Cathy Pavlos, Chef and Owner from Newport Beach, CA (eliminated after the entrée)
  • John Miller, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Zivko Radojcic, Executive Chef from New York, NY (winner)

Notes: Chef Iman did not cook her shrimp, rather she made it ceviche style, marinating it in citrus to "cook" it. The judges deemed it unsafe to eat as shrimp need more time to "cook" in citric acid than the time given, so they immediately eliminated her.

  • Appetizer: Vietnamese sour soup, pork rib chops, acorn squash, pickled ginger
  • Entrée: caponata agrodolce, branzino, mangos, puntarelle
  • Dessert: pineapple vinegar, crema, red currants, pralines
  • Kyo Pang, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Chris Pores, Executive Chef & Caterer from Manhattan, NY (eliminated after the entrée)
  • Brandon Walker, Chef and Owner from Poughkeepsie, NY (eliminated after the dessert)
  • Graeme Gilchrist, Chef de Cuisine from Newburyport, MA (winner)

Notes: The theme of this episode was to make sweet and sour dishes in every round. Chef Kyo forgot an ingredient in the first round contributing to her elimination. Chef Brandon forgot to make a fourth serving of branzino in the second round and managed to cook and plate an extra serving in the final two minutes.

  • Appetizer: egg salad sandwiches, Denver steaks, king oyster mushrooms, puttanesca sauce
  • Entrée: rabbit legs, dried cod roe, cinnamon sugar pretzels, popcorn shoots
  • Dessert: bouncy ube cheesecake, chocolate-covered sunflower seeds, Granny Smith apples, lychee wine
  • Gianluca Demontis, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
  • Cornelia Suhr, Chef de Cuisine from New York, NY (eliminated after the entrée)
  • Nirva Israel, Personal Chef from New York, NY (eliminated after the dessert)
  • Denzell Washington, Freelance Chef from New York, NY (winner)

Notes: In round 1, Chef Denzell cut himself, contaminating a basket ingredient in his dish but the flavors of his other ingredients carried him through the round. This marks the first episode where somebody contaminated their dish had moved on and won. Egg salad sandwiches provided by local NYC Japanese Restaurant Otaku Katsu.

  • Appetizer: loco moco, habanero peppers, fish jerky, chocolate-covered potato chips
  • Entrée: turbot, amaranth leaves, pom pom mushrooms, squeezable bacon-flavored cheese
  • Dessert: matzo cake, freeze-dried cacao, grapes, broccoli latte
  • CJ Bivona, Chef de Cuisine from New York, NY (eliminated after the appetizer)
  • Holly Rogers, Sous Chef from Los Angeles, CA (eliminated after the entrée)
  • Taylor Knapp, Chef & Owner from Long Island, NY (eliminated after the dessert)
  • Kyo Koo, Chef & Owner from Portland, OR (winner)
  • Appetizer: huevos haminados, orzo, broccoli rabe, lamb bacon
  • Entrée: chicken breast fillets, limoncello, duck bones, runner beans
  • Dessert: mayonnaise, blueberry bagels, mangos, baby food pouches
  • Carolina Gomez, Executive Chef from Hyattsville, MD (eliminated after the appetizer)
  • Jamilah Jean-Louis, Private Chef from New York, NY (eliminated after the entrée)
  • Shalom Yehudiel, Chef & Owner from Teaneck, NJ (eliminated after the dessert)
  • Paul Cao, Chef & Owner from Orange County, CA (winner)

Notes: The theme of this episode was to make a version of soup and sandwiches in every round. The first round was extended to 30 minutes. Chef Carolina failed to plate a sandwich portion on one of the plates, which also had a basket ingredient (huevos haminados) in it, resulting in her elimination. Chef Jamilah forgot to plate an ingredient both in the first round (broccoli rabe) and the second round (duck bones), plus failed to plate a soup portion in round 2 on one plate with two ingredients in it (limoncello and runner beans), resulting in her elimination.

  • Appetizer: fish skin chips, skirt steak, dandelion greens, cream of beans with coconut
  • Entrée: swordfish, long hot red peppers, graffiti eggplant, gnocchi sandwich
  • Dessert: balsamic pearls, honey pudding, mangosteen, cheese pierogi
  • Mimi Huynh, Chef & Owner from Alexandria, VA (eliminated after the appetizer)
  • Kyronn Cordner, Sous Chef from Tenafly, NJ (eliminated after the entrée)
  • Christina Pancheri, Executive Sous Chef from San Diego, CA (eliminated after the dessert)
  • Chris Edwards, Executive Chef from Washington, D.C. (winner)

Notes: Chef Mimi cut herself in the final minute of the first round, causing her to miss plating her dishes. This is the third time in the show's history that a competitor did not plate anything, as well as happening in the appetizer round and all instances so far had the chef it happened to still being chopped, even after bringing up the components from their station to the judges. The gnocchi sandwich in round 2 consisted of a gnocchi tossed in a cheese sauce stuffed inside a mozzarella lined pizza dough. In round 3, a cheese wrapper was found in one of Chef Chris' dishes. Despite this, he still won based on the criteria of taste, creativity, and presentation with the errors his competitor had made.

  • Appetizer: liver and onions, chef's salad, Idaho potatoes, lemon meringue pie
  • Entrée: chicken cutlets, carrots, corned beef hash, pancake bread
  • Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich
  • Kerri Horgan, Executive Chef from Nanuet, NY (eliminated after the appetizer)
  • Elise Walker, Chef de Cuisine from Portland, OR (eliminated after the entrée)
  • Brian McKnight, Executive Chef from Portland, OR (eliminated after the dessert)
  • Marty Freda, Sous Chef from Brooklyn, NY (winner)

Notes: This episode featured diner food in every basket with the requirement to plate it in an upscale manner. Neil Patrick Harris was a celebrity guest judge for this episode (husband David Burtka had previously guest judged the episode, 'Soda Flop'). Chef Kerri previously worked with regular Chopped judge Alex Guarnaschelli and Chopped grand champion Chris Holland. Chef Kerri had to have an ingredient (potatoes) removed from one of the judge's plates because she plated it after time was called.

  • Appetizer: blowfish tails, cookie dough pancakes, key limes, squash blossoms
  • Entrée: seven layer dip, tiramisu liqueur, buffalo tenderloin, ugly vegetable mix
  • Dessert: white chocolate hazelnut spread, plantain chips, loquats, rainbow sherbet roll
  • Autumn Moultrie, Private Chef from New York, NY (eliminated after the appetizer)
  • Risa Lichtman, Chef & Owner from Portland, OR (eliminated after the entrée)
  • Oz Blackaller, Chef & Owner from San Diego, CA (eliminated after the dessert)
  • Kiel Andersen, Chef de Cuisine from Laguna Beach, CA (winner)

Notes: Chef Oz was also on Cutthroat Kitchen. The ugly veggie mix in the entree round contained: beets, kohlrabi, rhubarb, turnips, and carrots.

  • Appetizer: long fries, baby cauliflower, Korean taco sauce, frog legs
  • Entrée: tornado fries, chicken thighs, okra, bubble tea
  • Dessert: cookie fries, duck leg confit, rainier cherries, string cheese
  • Shane Roberts, Chef & Owner from Richmond, VA (eliminated after the appetizer)
  • Anthony Pino, Executive Chef from East Boston, MA (eliminated after the entrée)
  • Rebecca Foxman, Chef & Owner from Philadelphia, PA (eliminated after the dessert)
  • Yunha Moh, Chef & Owner from Brooklyn, NY (winner)

Notes: Every basket in this episode had a thigh meat protein and a version of french fries. The chefs had to fry something in every round. To accommodate the frying requirement, a second fryer was brought into the Chopped kitchen. The long fries in round 1 were potatoes puréed and piped into oil to look like a long french fry. The tornado fries in round 2 were spiralized potatoes fried on a skewer, resembling a continuous curly fry. The cookie fries in round 3 were actually shortbread cookies shaped like french fries.

  • Appetizer: canned spinach, lamb t-bone steaks, linzer cookies, dressed beer
  • Entrée: yuzu kosho, veal chops, cordyceps, pizza pot pie
  • Dessert: piggy custard dumplings, lemon balm, white melon, cream-filled rainbow licorice
  • Fabian Gallardo, Chef & Owner from Larchmont, NY (eliminated after the appetizer)
  • Dustin Clark, Executive Chef from Portland, OR (eliminated after the entrée)
  • Penelope Grace, Private Chef from New York, NY (eliminated after the dessert)
  • Yousef Ghalaini, Culinary Director from Boston, MA (winner)

Notes: The dressed beer in round 1 had a spice stuck onto the beer bottle and a candy strip wrapped on the outside. Chef Fabian forgot a basket ingredient in the first round leading to him getting eliminated.

  • Appetizer: rainbow soup dumplings, snow crab legs, mizuna, cheddar cheese sauce
  • Entrée: avocado latte, squab, baby bananas in syrup, cured egg yolks
  • Dessert: vienna sausages, rainbow carrots, pomelos, gooey butter cake
  • Nick Testa, winner of Episode 35.14 - "Weird Twist" (eliminated after the appetizer)
  • Jamaal Taherzadeh, winner of Episode 35.01 - "Better Duck Next Time" (eliminated after the entrée)
  • Jen Biesty, winner of Episode 43.06 - "Weird, Wacky, and Wild!" (eliminated after the dessert) (winner)

Notes: This is the first part of an unconnected series of special episodes where three past Chopped Champions competed over the course of two rounds for a chance to cook against a Chopped judge in the final round. This episode featured Alex Guarnaschelli as the Chopped judge to beat. In the third round, Chef Alex dropped her sorbet with a basket ingredient (pomelos) but was able to get all four ingredients on the plate.

  • Appetizer: canned shrimp, popcorn gelato, fennel, mortadella
  • Entrée: alligator tenderloin, coquito, watermelon radish, pea greens
  • Dessert: giant can of spaghetti sauce, sunchokes, beef tenderloin, ranch dressing (packets)
  • Noam Bilitzer, winner of Episode 36.13 - "Wild Game Plan" (eliminated after the appetizer)
  • Figgy DiBenedetto, winner of Episode 41.07 - "Dollar Dishes" (eliminated after the entrée)
  • Michael Castellon, winner of Episode 35.13 - "Espresso Express" (eliminated after the dessert) (winner)

Notes: This is the second of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Scott Conant as the Chopped judge to beat. In the first round, Chef Figgy accidentally cut herself. In the third round, they made savory courses instead of the usual dessert. Chef Scott cut his hand but was still able to finish his dish.

  • Appetizer: carrot cake soda, mussels, water spinach, crispy chicken snacks
  • Entrée: shakshuka doughnuts, venison tenderloin, celeriac, ginko nut vinegar
  • Dessert: 10 pack of tacos, dover sole fillets, canned green beans, chocolate champagne truffles
  • Chris Coleman, winner of Episode 44.03 - "Meat Fight" (eliminated after the appetizer)
  • Kathleen O'Brien-Price, winner of Episode 36.10 - "Luck of the Irish" (eliminated after the entrée)
  • Demetrio Zavala, winner of Episode 31.01 - "Smorgastarta Your Engines" (eliminated after the dessert) (winner)

Notes: This is the third of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Tiffani Faison as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: chicken gizzards, mangos, zhoug sauce, fish heads
  • Entrée: rueben nachos, duck breast, broccoli rabe, black truffle peelings
  • Dessert: omurice, double cut pork chops, rutabaga, champurrado
  • Justin Turner, winner of Episode 27.13 - "The Bold and the Baconful" (eliminated after the appetizer)
  • Rachael Polhill, winner of Episode 38.07 - "Beach Bites" (eliminated after the entrée)
  • Tristen Epps, winner of Episode 35.18 - "Amped for Ramps" (eliminated after the dessert) (winner)

Notes: This is the fourth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Amanda Freitag as the Chopped judge to beat. The fish heads in round 1 were from cod. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: escargot, beet & cashew butter, peas, pecorino cheese
  • Entrée: super spicy Mexican corn, octopus, pears, black bean garlic sauce
  • Dessert: roasted lamb intestines, Denver steaks, okra, mint chocolate chip cookie dough
  • Eric Felitto, winner of Episode 39.04 - "Breakfast Battle" (eliminated after the appetizer)
  • Shacafrica Simmons, winner of Episode 34.03 - "Greater Tater" (eliminated after the entrée)
  • Jillian Moskites, winner of Episode 36.09 - "Epic Eats" (eliminated after the dessert) (winner)

Notes: This is the fifth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Marc Murphy as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: beef tendon balls, grapes, Italian long hots, toaster pastry cereal
  • Entrée: red snapper, zucchini blossoms, antipasto tree, date syrup
  • Dessert: hummus ice cream, cherries, turmeric, chocolate snack cakes
  • Dave Martin, winner of Episode 35.17 - "Cocktail Party" (eliminated after the appetizer)
  • Anna Vocaturo, winner of Episode 34.09 - "You've Got Snail" (eliminated after the entrée)
  • Tara Khattar, winner of Episode 37.07 - "Rocky Mountain Masters" (eliminated after the dessert) (winner)

Notes: This is the sixth and final special episode where three past Chopped Champions competed for a chance to cook against a Chopped judge. This episode featured Maneet Chauhan as the Chopped judge to beat. Chef Dave Martin and judge Tiffani Faison previously competed in season 1 of Top Chef.

  • Appetizer: Japanese fruit sandwich, red shrimp, black radishes, white truffle hot sauce
  • Entrée: beef liver bites, cuttlefish, shiso leaves, cauliflower hummus
  • Dessert: confetti cake banana pudding, smoked duck bacon, baby corn, toffee chips
  • Joe Johnson, winner of Grill Masters 2017 (eliminated after the appetizer)
  • Chris Holland, winner of Alton’s Challenge and Thanksgiving Champions (eliminated after the entrée)
  • Adriana Urbina, winner of Latin Cuisine Dream and Chopped Champs Throwdown, runner-up of Thanksgiving Champions (eliminated after the dessert)
  • Stephen Coe, winner of Grill Masters 2017 Battle 3 and Ultimate Redemption, runner-up of Grill Masters 2017 finale (advances to final round) (winner)

Notes: Part one of a five-part tournament featuring 16 past winners. The winner of each heat advances to the finals for a chance to cook against Bobby Flay and win $50,000. This heat featured 4 repeat winners who were in the final 2 of past tournaments, with chef Stephen being the only past tournament runner-up. Chefs Joe and Stephen previously competed against one another in the Grill Masters 2017 finale, as did Chris and Adriana in Thanksgiving Champions.

  • Appetizer: sushi burgers, sea cress, lotus root, ras el hanout
  • Entrée: frozen chili cheese dogs, antelope rib rack, oka, blackberry syrup
  • Dessert: gummy bear tart, cocoa nibs, guava, popcorn shoots
  • Yuri Szarzewski (winner of Episode 38.3 – "Bowled Over") (eliminated after the appetizer)
  • Sophina Uong (winner of Grill Masters Napa) (eliminated after the entrée)
  • Lee Knoeppel (winner of Episode 31.4 – "Midnight Snack Attack") (eliminated after the dessert)
  • Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm", runner-up of Episode 28.5 – "Chopped Champions: Conclusion, $50,000 Pay Day") (advances to final round) (winner)

Notes: Part two of a five-part tournament. This heat had 2 repeat winners who were in the final 2 of past tournaments, and 2 past winners who have only previously competed in their debut episodes. Chef Lee previously battled Bobby Flay on Beat Bobby Flay, but lost. In round 1, Chef Andre caused a fire in his oven by forgetting to take his lotus root chips off of the paper towels he had put them on, when removing them from the fryer and putting them in the oven after. In round 3, Chef Andre burned his caramel with a basket ingredient (guava) on the stove, but managed to redo it in the last few minutes left, as in round 1.

  • Appetizer: yak burgers, rainbow cookie cake, huckleberry potatoes, comté cheese
  • Entrée: canned stuffed jalapeños, royale dorade, citrus coriander, lemon dessert
  • Dessert: Watergate salad, coconut sugar, Asian long beans, kombucha
  • Emily Chapman (winner of Episode 21.13 – "Money Saver", Episode 35.12 – "An Iron Chef Thanksgiving", and Chopped: Impossible) (eliminated after the appetizer)
  • Tatiana Rosana (winner of Episode 37.8 - "Under the Cuban Sun" and Episode 40.6 – "Chopped Champs Throwdown: Battle 3") (eliminated after the entrée)
  • Meny Vaknin (winner of Episode 22.11 - "Hot Stuff" and Episode 28.1 - "Chopped Champions: Battle 1, Best of the Best") (eliminated after the dessert)
  • Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") (advances to final round) (winner)

Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Emily being the only past grand champion. Chefs Evan and Tatiana previously competed against one another in (Episode 40.8 - "Chopped Champs Throwdown: Finale"). The rainbow cookie cake in round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The ‘lemon dessert’ in round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass and green cardamom.

  • Appetizer: pizza bites, chicken confit, graffiti eggplant, caviar
  • Entrée: dirty fries, boar tenderloin, watermelon, haricot verts
  • Dessert: head cheese, sweet & sour cereal, figs, queso fresco
  • Aarthi Sampath (winner of Episode 29.2 – "Snail Snafus") (eliminated after the appetizer)
  • Seis Kamimura (winner of Episode 24.11 – "Tailgate Fate") (eliminated after the entrée)
  • Bradley Stellings (winner of Episode 23.3 – "Chopped Again!") (eliminated after the dessert)
  • Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (advances to final round) (winner)

Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament in each part: Chefs Bradley and Jay both competed in Part 1, but both were eliminated by the end Chef Seis competed in Part 2 and was the finalist in the finale, but he lost to Bobby Flay Chef Aarthi competed in Part 3, but she was eliminated after the entreé round. Aarthi also previously competed against Bobby Flay in Beat Bobby Flay and won. The "dirty fries" in round 2 included tortilla chips, chili, beans, sour cream, and jalapeños. The "head cheese" in round 3 was made from the head of a pig.

  • Appetizer: stuffed doughnuts, pig kidneys, upland cress, dried mangosteen
  • Entrée: tilefish, lacy cauliflower, potted meat, rhubarb liqueur
  • Dessert: ("Beat Bobby" round) lobster, dried duck, salty fingers, deep-fried milk
  • Christian Petroni
  • Tiffani Faison
  • Chris Santos
  • Marcus Samuelsson, Maneet Chauhan, Scott Conant**
  • Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (eliminated after the appetizer)
  • Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") ("chopped 1st in entreé")* and Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm") ("chopped 2nd in entreé")* (eliminated after the entrée) (eliminated after the dessert)
  • Stephen Coe (winner of Episode 41.1 - "Ultimate Redemption" and runner-up of Grill Masters 2017) (winner)

Notes: Part five of a five-part tournament. *Since the episode was 60 minutes like normal and had four chefs versus three as in prior tournaments with the final round as a face-off against a professional chef for a chance at the prize, two chefs were eliminated in the entreé round, and only the entreé round factored into the judges' decision. The stuffed doughnuts in round 1 were stuffed with vanilla ice cream that was covered in rainbow sprinkles. The potted meat in round 2 was made with chicken and pork in a can. The deep-fried milk in round 3 was sweet custard thickened with corn starch, then breaded and deep-fried. Lobster ravioli was Stephen's choice in round 3, as in Beat Bobby Flay with both chefs cooking the winning chef's signature dish and was 45 minutes instead of the usual 30 to accommodate the crossover format. **At the end of round 3, the judges in rounds 1 and 2 were replaced with new judges for a blind taste test, similar to the end of round 2 in "Beat Bobby Flay" with judging who made a better version of the dish and the winner receiving $50,000. And as a result of the chefs not being able to describe their own dishes, Ted did so instead.

  • Appetizer: pickle bouquet, beer battered shrimp, broccolini, sour trahana
  • Entrée: chocolate peanut butter french toast, Limburger cheese, acorn squash, culotte steaks
  • Dessert: rainbow crepes, passion fruit, giant candy sticks, salted egg yolk cookies
  • Drew Hiatt, Executive Chef from Riverhead, NY (eliminated after the appetizer)
  • Nina Singto, Chef and Owner from Nashville, TN (eliminated after the entrée)
  • Emily Ridgway, Research & Development Chef from San Francisco, CA (eliminated after the dessert)
  • Joe Gramaglia, Chef and Owner from Warren, NJ (winner)

Notes: While Chopped normally obscures brand names, the shrimp in the first round was SeaPak brand. Chef Joe cut himself in the second round.

  • Appetizer: peanut butter & jelly hotdogs, peanuts, steak bites, poblano peppers
  • Entrée: giant peanut butter cup, jelly packets, chicken thighs, bok choy
  • Dessert: PB&J ice cream sandwiches, basil, raisins on the vine, PB&J moonshine
  • Bo Byrne, Executive Chef from Freeport, ME (eliminated after the appetizer)
  • Rama Ginde, Chef and Owner from Cresskill, NJ (eliminated after the entrée)
  • Grady Kaighn, Chef and Entrepreneur from Raleigh, NC (eliminated after the dessert)
  • Jesse Kuykendall, Executive Chef from San Antonio, TX (winner)

Notes: The basket ingredients were inspired by the classic American sandwich: peanut butter and jelly (PB&J).

  • Appetizer: pizza burger, escarole, cipollini onions, pickled beets
  • Entrée: parsley cake, halibut fillets, purple cauliflower, rösti
  • Dessert: gin mayonnaise, turquoise candy wafers, cara cara oranges, bitters
  • Ralpheal Abrahante, Executive Chef from New York, NY (eliminated after the appetizer)
  • Ariane Duarte, Chef and Owner from Verona, NJ (eliminated after the entrée)
  • Dana Cohen-Mayer, Corporate Marketing Chef from New York, NY (eliminated after the dessert)
  • Thomas Youell, Executive Chef from New York, NY (winner)
  • Appetizer: lemon meringue croissants, black garlic, scallops, grape soda
  • Entrée: New York strip steaks, piccalilli, Chinese broccoli, tuna-flavored sandwich crackers
  • Dessert: baked egg ring, pomegranates, shortbread cookies, chaat masala
  • Noam Bilitzer, Executive Chef who competed in 'Beat the Judge: Scott' (eliminated after the appetizer)
  • Jillian Moskites, Chef and Owner who competed in 'Beat the Judge: Marc' (eliminated after the entrée)
  • Justin Turner, Director of Hospitality who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
  • Tara Khattar, Private Chef and Consultant who competed in 'Beat the Judge: Maneet' (winner)

Notes: This is the first part of a 5-part champs vs. judges tournament featuring eight chefs and eight Chopped judges (all 16 of whom were past winners) who all competed in the Beat the Judge. Two chefs and two judges would compete in the finale for the largest prize offered in the show thus far: $100,000, which would be donated to “Turn Up! Fight Hunger” if a judge won. This episode had four chef competitors from “Beat The Judge”, two of whom won their episodes. Chef Tara cut herself in the first round and contaminated her raw scallops which were thrown away. She managed to get extra scallops from Chefs Jillian and Noam.

  • Appetizer: herring under a fur coat, ham steaks, injera, cucamelons
  • Entrée: rattlesnake pizza, nopales, beef shank, red curry paste
  • Dessert: carrot bacon, gala apples, lo mein cake, white chocolate liqueur

Notes: This is the second part of a 5-part tournament. This episode featured four Chopped judges from past Beat the Judge episodes as contestants. Although she competed in a “Beat The Judge” episode, this is Chef Tiffani’s first time competing in a regulation episode.

  • Appetizer: sauerkraut soup, breakfast radishes, sardines, pork rind bread crumbs
  • Entrée: mustard gelatin mold, wild boar, quince, smoked soy sauce
  • Dessert: unicorn milkshake, raspberries, concha, lap cheong
  • Nick Testa, Executive Chef who competed in 'Beat the Judge: Alex' (eliminated after the appetizer)
  • Jen Biesty, Chef & Owner who competed in 'Beat the Judge: Alex' (eliminated after the entrée)
  • Tristan Epps, Executive Chef who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
  • Demetrio Zavala, Executive Corporate Chef who competed in 'Beat the Judge: Tiffani' (winner)

Notes: This is the third part of a 5-part tournament. This episode had four 'Beat the Judge' competitors, with Chef Nick being the only past competitor who lost his episode (Chef Jen won his episode, but lost against Alex in the “Beat The Judge” bonus round). Chef Tristan had previously been mentored by Marcus Samuelsson (winner of the previous grudge match episode).

  • Appetizer: mock turtle soup, chicory, abalone, hootenanny
  • Entrée: crab rangoon tacos, sablefish, tomato veggie juice, baby corn
  • Dessert: zen garden, cranberries, confetti cheesecake, black beans
  • Stephen Coe (eliminated after the appetizer) (eliminated after the entrée) (eliminated after the dessert) (winner)

Notes: This is the fourth part of a 5-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and an "outsider". Stephen Coe was the winner of the 'Beat Bobby Flay' Chopped tournament (as well as competitor in several previous Chopped episodes). The "hootenanny" dish in round 1 is a baked dessert similar to a German pancake. The "zen garden" in round 3 was edible rocks (candy) on sugar "sand". Despite previously winning his “Beat The Judge” episode, this is Chef Marc’s first win in a regulation episode.

  • Appetizer: cod throats, galangal, crème brûlée, hot chicken (appetizer - Tara Khattar vs. Demetrio Zavala)
  • Entrée: cod throats, galangal, crème brûlée, hot chicken (appetizer - Marc Murphy vs. Marcus Samuelsson)
  • Dessert: loaded nachos, butternut squash, avocado milk, suckling pig (entree - Marc Murphy vs. Demetrio Zavala)
  • Tara Khattar (eliminated after the appetizer)
  • Marcus Samuelsson (eliminated after the entrée)
  • Marc Murphy (eliminated after the dessert)
  • Demetrio Zavala (winner)

Notes: This is the last part of the champs vs. judges tournament with 2 appetizer knockout rounds and a final entree round. The chefs competed head to head in the first round and the judges competed head to head in the second round with both rounds featuring the same ingredients that guaranteed a judge and a chef champion in the third entree round. A coin toss decided which group chose the order for the first two rounds the judges won the toss and chose to go second. All rounds lasted 30 minutes. Despite the judges losing, a smaller donation was made to ‘Turn Up! Fight Hunger’ in honor of Chef Marc’s performance. Because he technically won his “Beat The Judge” episode, Chef Demetrio becomes Chopped’s first 5-time winner by winning this episode.

  • Appetizer: goat forequarter, goat sausage, bolo de rolo, shishito peppers
  • Entrée: leg of goat, goat milk baby formula, turnips, fiery cheese puffs
  • Dessert: goat salami, goat cheese croquettes, lemon verbena, dragon fruit chips
  • Greg Lipman, Chef and Owner from Atlanta, GA (eliminated after the appetizer)
  • Alain Lemaire, Chef and Co-Owner from Miami, FL (eliminated after the entrée)
  • Deepa Shridhar, Chef from Austin, TX (eliminated after the dessert)
  • Ed Crochet, Chef and Owner from Philadelphia, PA (winner)

Notes: This is the first in a series of meat-themed episodes. Goat was the featured protein in every round. Chef Deepa cut herself in the first round.

  • Appetizer: barbecue spare ribs, pork butt, Brussels sprouts, Calvados
  • Entrée: pork belly fried rice, pork tomahawk, pom pom mushrooms, pickled okra
  • Dessert: guanciale, bacon & potato chip candy bars, muscadine grapes, dehydrated marshmallows
  • Nick Leahy, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
  • Sarah Heard, Co-Chef & Owner from Austin, TX (eliminated after the entrée)
  • Jason Zygmont, Chef & Owner from Nashville, TN (eliminated after the dessert)
  • Denevin Miranda, Chef de Cuisine from New York, NY (winner)

Notes: This is the second in a series of meat-themed episodes. Pork was the featured protein in every round. Chef Sarah cut herself in the first round.

  • Appetizer: Wagyu tri-tip steak, steak tartare, upland cress, ube ice cream
  • Entrée: rib roast, bone marrow shots, salsify, blooming onion
  • Dessert: calf's foot jelly, beef fudge, cape gooseberries, labneh
  • Scott Jones, Chef & Owner from Dallas, TX (eliminated after the appetizer)
  • Billy Ngo, Chef & Owner from Sacramento, CA (eliminated after the entrée)
  • Shorne Benjamin, Private Chef from New York, NY (eliminated after the dessert)
  • Jordan Arcuri, Executive Chef from Nashville, TN (winner)

Notes: This is the third in a series of meat-themed episodes. Beef was the featured protein in every round. The tri-tip in the first round was given to the chefs as a whole piece. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.

  • Appetizer: bison short ribs, deviled eggs, fresh wasabi, beer jelly beans
  • Entrée: bison strip loin, haricots verts, onigiri, cheese tea
  • Dessert: bison jerky, bison tallow, mincemeat pie, blood oranges
  • Kristine Kittrell, Sous Chef from Austin, TX (eliminated after the appetizer)
  • Desmond Robinson, Chef & Owner from Memphis, TN (eliminated after the entrée)
  • Chetan Shetty, Executive Chef from New York, NY (eliminated after the dessert)
  • Dan Billo, Executive Chef from Boston, MA (winner)

Notes: This is the last of the meat-themed episodes. Bison was the featured protein in every round.

  • Appetizer: fettucine alfredo with chicken, red onions, Cabarnet, chocolate
  • Entrée: vanilla ice cream, yellow snack cakes, beef heart, artichokes
  • Dessert: divorce cake, cinnamon bun spread, pineapple, dates
  • Malik Ali, Private Chef & Caterer from Philadelphia, PA (eliminated after the appetizer)
  • Michael Morales, Executive Chef from Chicago, IL (eliminated after the entrée)
  • Josh Sutcliff, Executive Chef from Dallas, TX (eliminated after the dessert)
  • Leksi Bunnell, Sous Chef from New York, NY (winner)

Notes: This is the first of four unconnected, emotionally themed episodes (spanning seasons 48 and 49) featuring things you eat when you're "hangry" (hungry & angry). The baskets in this episode had ingredients that represented getting dumped/heartbreak.

  • Appetizer: big burgers, avocados, ramen noodles, mimosa
  • Entrée: Philly cheesesteak, chicken tenders, pickles, Bloody Mary potato chips
  • Dessert: eggs benedict, watermelon, soda crackers, coconut water
  • Shaina Juliana, Chef and Owner from Bronx, NY (eliminated after the appetizer)
  • Hux Jones, Executive Chef from Knoxville, TN (eliminated after the entrée)
  • Taylor Hester, Chef de Cuisine from New York, NY (eliminated after the dessert)
  • Joe Cooke, Executive Chef from Boston, MA (winner)

Notes: This is the second of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had fast food, alcohol themed ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.

  • Appetizer: ghost peppers, Carolina reaper cheese, pork secreto, grits
  • Entrée: phaal curry, pineapple habñero shrub, t-bone steak, rainbow chard
  • Dessert: super spicy jawbreakers, hot sauce, camel milk, guava
  • Caroline Gutierrez, Private Chef from Atlanta, GA (eliminated after the appetizer)
  • Garrett Wheeler, Executive Chef from Atlanta, GA (eliminated after the entrée)
  • Brandon Silva, Executive Chef from Houston, TX (eliminated after the dessert)
  • Tesia Bunton, Chef Consultant from Atlanta, GA (winner)

Notes: This is the third of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode featured hot and spicy ingredients.

  • Appetizer: bacon beer cheese, romanesco cauliflower, uncured bacon, yuzu kosho
  • Entrée: bacon & eggs gelatin shots, sweet corn on the cob, pork belly, biscuit dough
  • Dessert: pig tails, bacon bananas foster, chocolate chips, avocados
  • Ashley DeSilva, Executive Chef from Brunswick, ME (eliminated after the appetizer)
  • Jessica Kotula, Chef and Charcutier from New York, NY (eliminated after the entrée)
  • Nick Wilson, Chef and Owner from Pembroke, MA (eliminated after the dessert)
  • Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the first part of a five-part outdoor tournament in Maine, centered around comfort foods. The winner of each episode advanced to the finale for a chance at $25,000. Each episode had a different theme this one is bacon-focused dishes with bacon in every basket. The gelatin shots on the second round had vodka, caramel, and bacon bits inside with a gummy candy egg on top. A rainstorm interrupted the final round judging, shutting off power and limiting filming of the judge's discussion to vertical phone cameras.

  • Appetizer: deep fried burger, scotch bonnet peppers, peaches, sloppy Joe mix
  • Entrée: burger in a can, summer squash, short ribs, glazed doughnuts
  • Dessert: mustard ice cream, green apples, honeycomb, burger cupcakes
  • Johan Jensen, Chef and Owner from Stonington, CT (eliminated after the appetizer)
  • D'Andre Miller, Executive Chef from New York, NY (eliminated after the entrée)
  • Mitzi Jackson-Robinson, Personal Chef from Philadelphia, PA (eliminated after the dessert)
  • Danny Rassi, Chef and Owner from North Conway, NH (winner)

Notes: This is the second part of a five-part outdoor tournament. The theme of this episode is some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to be rich, comforting, burger-inspired dishes. In round 1, Chef D'Andre cut himself. The canned burger in round 2 was a cheeseburger with ketchup, mayonnaise, and pickles.

  • Appetizer: mactini, turnips, mini brie bites, corndog sushi
  • Entrée: mac and quiche, baby spinach, truffle pecorino, pot roast
  • Dessert: mac and cheese lava cake, figs, honey goat gouda, pancake mix
  • Melissa Chaiken, Chef & Co-Owner from Bangor, ME (eliminated after the appetizer)
  • Jason Whipland, Chef & Owner from Middletown, NY (eliminated after the entrée)
  • Christopher Hensel, Private Chef from New York, NY (eliminated after the dessert)
  • Sarita Ekya, Chef & Owner from New York, NY (winner)

Notes: This is the third part of a five-part outdoor tournament. The theme of this episode is some form of macaroni and cheese in every basket. In the first round, the "mactini" was just mac and cheese inside a large martini glass. The corndog sushi was a sushi roll (with salmon, cucumber, and avocado) that was battered and shoved onto a stick. In round 1, Chef Jason cut himself and forgot a basket ingredient from one plate.

  • Appetizer: chocolate fudge cake, four meat pizza, plumcots, anchovies
  • Entrée: spaghetti & meatball pizza, watercress, pink pineapple, pork collar
  • Dessert: cereal pizza, cherries, pepper flakes, burrata cheese
  • Austin Baker, Head Chef from Brooklyn, NY (eliminated after the appetizer)
  • Pietro Mazzella, Chef & Owner from Wayne, NJ (eliminated after the entrée)
  • Steve Welch, Chef & Owner from Cambridge, MA (eliminated after the dessert)
  • Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (winner)

Notes: This is the fourth part of a five-part outdoor tournament. The theme of this episode is pizza in every round, both as a basket ingredient and as a dish. The four meat pizza in round one consisted of pepperoni, ham, sausage and bacon. The spaghetti pizza in round 2 was meatballs, cheese, and sauce on top of a baked spaghetti crust. The cereal pizza in round 3 was a pizza crust topped with cream cheese icing and colorful cereal.

  • Appetizer: pizza pot pie, red sorrel, grape jelly, hot butt cappy
  • Entrée: mac & cheese stuffed turkey, collard greens, pizza cocktail, wild boar bacon
  • Dessert: cinnaburger, wild blueberries, mango ketchup, mac & cheese candy canes
  • Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (eliminated after the appetizer)
  • Sarita Ekya, Chef & Owner from New York, NY (eliminated after the entrée)
  • Danny Rassi, Chef and Owner from North Conway, NH (eliminated after the dessert)
  • Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the final part of a five-part outdoor tournament and each past themed ingredient (pizza, bacon, burger, mac & cheese) was featured in the baskets. The "hot butt cappy" in round 1 was a capicola meat presented in a long Italian-style sub sandwich. While Chopped normally obscures brand names,the grape jelly appeared to be Welch’s brand. The "pizza cocktail" in round 2 was a version of a Bloody Mary with tomato and mozzarella garnish. The cinna burger in round 3 was a quadruple bacon cheeseburger with cinnamon rolls instead of burger buns.

  • Appetizer: canned bacon, mahi mahi fillets, kohlrabi, life preserver candies
  • Entrée: shrimp chips, beef tenderloin, kale, onion juice
  • Dessert: rambutan, nurse cake pops, cream cheese, strawberry gelatin cups
  • Brandon Burr, Psychiatric Nurse Practitioner from Richmond, VA (eliminated after the appetizer)
  • Rosanna Martinelli, Pediatric ICU Nurse from Brooklyn, NY (eliminated after the entrée)
  • Krissie Scott, Geriatric Care Nurse from Memphis, TN (eliminated after the dessert)
  • Lorraine Wheeler, ICU Nurse from New York, NY (winner)

Notes: This episode featured amateur cooks and paid tribute to nurses on the front lines during the Covid-19 pandemic. Nurse Brandon cut himself in the first round.

  • Appetizer: frozen pizza, french fries, maitake mushrooms, meatballs
  • Entrée: bowl of cereal, mac and cheese, arugula, pork belly
  • Dessert: toaster pastry sandwiches, persimmons, whipped cream, popcorn
  • Keith Batts, Chef & Caterer from Nashville, TN (eliminated after the appetizer)
  • Hilda Ysusi, Executive Chef & Owner from The Woodlands, TX (eliminated after the entrée)
  • Brian Poe, Chef & Owner from Boston, MA (eliminated after the dessert)
  • Jamarr Massey, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the last of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had typical late night food staples.

  • Appetizer: blueberry pie, tarragon, lobster mushrooms, oysters
  • Entrée: clam chowder, purple ninja radishes, leg of lamb, finger limes
  • Dessert: brown bread in a can, dried chamomile, plums, gorgonzola dulce
  • Woldy Reyes, Catering Chef from Brooklyn, NY (eliminated after the appetizer)
  • Brittney Williams, Private Chef from New York, NY (eliminated after the entrée)
  • Kristen Harlach, Executive Chef from Boston, MA (eliminated after the dessert)
  • Eric Marshall, Private Chef from New York, NY (winner)

Notes: This is the first of a special five part, outdoor tournament in Maine for $50,000. Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.

  • Appetizer: hasty pudding, garlic chives with blossoms, mussels, whole grain mustard
  • Entrée: cornish hens, kale, walnuts, lobster roe, "Martharita"
  • Dessert: potato candy, white nectarines, spruce tips, whipped coffee
  • Emshika Alberini, Chef & Owner from Littleton, NH (eliminated after the appetizer)
  • Paul Garberson, Executive Chef from Philadelphia, PA (eliminated after the entrée)
  • Julie Cutting, Chef & Owner from Portsmouth, NH (eliminated after the dessert)
  • Vladimir Lebrun, Executive Chef from Sangus, MA (winner)

Notes: This is the second part of the Martha Rules tournament. In this episode, Martha changed the amount of cook time partway into each round. The appetizer round was reduced to 15 minutes. The entrée round had an extra 5 minutes (35 minutes total) but there was also an extra ingredient in the form of a margarita made by Martha. The dessert round lasted for however long it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes). In the first round, Chef Vladimir cut himself.

  • Appetizer: sea urchin, fresno peppers, peanut brittle, kombu
  • Entrée: lobster rolls, romano beans, veal ribeyes, pickled watermelon rind
  • Dessert: apple brandy, currants, sauerkraut, artichoke cake
  • John DaSilva, Chef & Owner from Boston, MA (eliminated after the appetizer)
  • Courtnee Futch, Private Chef from New York, NY (eliminated after the entrée)
  • David Israelow, Chef & Owner from New York, NY (eliminated after the dessert)
  • Jennifer Normant, Executive Chef from Newburyport, MA (winner)

Notes: This is the third part of the Martha Rules tournament. In this episode, Martha made contestants switch stations in the middle of every round. In round 1, she had David switch with Jennifer and made Courtnee switch with John. Then she made them switch back to their original stations. In round 2 she moved Jennifer to Courtnee's station, Courtnee went to David's station, and David moved to Jennifer's station. Then she made them go to a station they hadn't been to before: David on Courtnee's station, Jennifer on David's station, and Courtnee on Jennifer's station. In round 3 David and Jennifer switched three times, finishing at each others' station.

  • Appetizer: bittersweet soda, pea tendrils, peekytoe crabmeat, garden party orange cake
  • Entrée: red snapper dogs, heirloom tomatoes, flounder, pearled black barley
  • Dessert: matcha terrarium, maple syrup, carrots, salty sweet cream ice cream
  • James Kelly, Executive Chef from Brooklyn, NY (eliminated mid-round 1) & William Lawrence, Executive Private Chef from New York, NY (eliminated after round 1) (eliminated after the appetizer)
  • Anthony Caldwell, Executive Chef & Owner from Boston, MA (eliminated after the entrée)
  • Julie Cutting, Chef & Owner from Portsmouth, NH (introduced in round 3) (eliminated after the dessert)
  • Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the fourth part of the Martha Rules tournament. In this episode, the chefs were told they could be eliminated mid-round. Martha taste-tested components from everyone's stations and eliminated James Kelly in the middle of round 1. A chef was also eliminated normally after the first round. In the third round, Martha brought in a runner-up chef (Julie Cutting) from a previous Martha Rules round (Tick Tock!)

  • Appetizer: haddock fillets, pear & cornbread skillet cake, sour beer, gloves (to forage for garden ingredient of their choice)
  • Entrée: lobster bake: lobster, clams, corn, potatoes, kielbasa (at least 3 must be used)
  • Dessert: giant whoopie pie, divergent melon, pork & liver terrine, fresh (cow's) milk
  • Eric Marshall, Private Chef from New York, NY (chopped 1st in entrée) (eliminated after the appetizer)
  • Vladimir Lebrun, Executive Chef from Sangus, MA (chopped 2nd in entrée) (eliminated after the entrée)
  • Jennifer Normant, Executive Chef from Newburyport, MA (eliminated after the dessert)
  • Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the final part of the Martha Rules tournament where the winner receives $50,000. There was a different challenge every round. In the first round Martha let each contestant pick a fourth ingredient from Maine's Earth Farm garden (Eric got mustard greens, Vlad got celery, Saba got kale, and Jennifer got lettuce). In the second round, they were directed to a separate table where Martha and the judges presented five cooked ingredients in a lobster bake and the contestants had to use at least 3 of them in their dish. In the third round, the finalists had to milk cows to get their fresh milk. This was the second time in Chopped history where contestants were not chopped (the first being "Alton's Challenge, Grand Finale") and the first time where the non-elimination happened in round 1 with a double elimination in round 2 .

  • Appetizer: pepinos locos, squash blossoms, pork tenderloin, masa dough
  • Entrée: taco salad, red snapper, jicama, ancho chiles
  • Dessert: cheesecake chimichangas, mangos, dried hibiscus flowers, margarita
  • Andrew Savoie, Chef and Owner from Dallas, TX (eliminated after the appetizer)
  • Geronimo Lopez, Chef and Owner from San Antonio, TX (eliminated after the entrée)
  • Chando Madrigal, Executive Chef and Owner from Sacramento, CA (eliminated after the dessert)
  • Kiersten Gormeley, Executive Chef and Owner from New York, NY (winner)

Notes: In this episode the chefs had to make tacos in every round. Chef Andrew cut himself in round 1 and when the judges reviewed the footage, they determined the food was contaminated leading to him getting eliminated.

  • Appetizer: 60's themed cookies, meatballs with grape jelly, frozen peas, grapefruit soda
  • Entrée: wieneroni casserole, button mushrooms, fondue, side of salmon
  • Dessert: melon balls, tunnel of fudge cake, rocket lollipops, stacked chips
  • Ara Malekian, Chef and Pitmaster from Richmond, TX (eliminated after the appetizer)
  • Chris Valdez, Chef and Owner from Miami, FL (eliminated after the entrée)
  • Margeaux Alcorta, Culinary Director from San Antonio, TX (eliminated after the dessert)
  • Jonathan Beatty, Executive Chef from Atlanta, GA (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period. This episode highlighted foods from the 1960s.

  • Appetizer: lunch kit, sun-dried tomatoes, Chinese chicken salad, appletini
  • Entrée: pasta in a can, strawberry fruit leather, portobello mushrooms, flank steak
  • Dessert: mini cookies with frosting, chocolate-covered strawberries, drinkable cereal yogurt, corn dogs
  • Lee Frank, Chef and Owner from Exeter, NH (eliminated after the appetizer)
  • Cyndi Stanimirov, Chef and General Manager from Brooklyn, NY (eliminated after the entrée)
  • Michelle Tribble, Head Chef from Dallas, TX (eliminated after the dessert)
  • Kenyatta Ashford, Chef and Owner from Chattanooga, TN (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period this episode highlighted foods from the 1990s. Cyndi Staminirov and Michelle Tribble knew each other and previously competed on different seasons of Hell's Kitchen (seasons 11 and 14, respectively). The lunch kit in the appetizer round contained crackers, mozzarella, and pepperoni. The canned pasta in the entree round was macaroni in a tomato sauce (despite having the brand obscured, it seemed to be Chef Boyardee).

  • Appetizer: sustainable squash, Little Neck clams, algae oil, black ants
  • Entrée: sunflowers, ostrich fillet, fonio, solar farm honey
  • Dessert: meatless breakfast sausage, pea protein milk, astronaut peaches, organic cacao powder
  • Rodrigo Ochoa, Executive Chef from Miami, FL (eliminated after the appetizer)
  • Taylor Hurt, Chef from Hattiesburg, MS (eliminated after the entrée)
  • Joe Schafer, Executive Chef from Kennebunkport, ME (eliminated after the dessert)
  • Dan Jackson, Executive Chef from Chapel Hill, NC (winner)

Notes: This was part of a series of non-connected themed episodes where chefs cooked with foods popular during a certain time period. This episode featured food hypothesized to become popular in the year 3000. The end of this episode had a dedication to Chef Taylor Hurt who passed away in November 2020.

  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)

Food Networks Stars! (2012) Edit

  • Appetizer: smoked kippers, hard boiled eggs, treviso, sparkling cider
  • Entrée: black chicken, escarole, cream of coconut, guava
  • Dessert: fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
    (TNFNS season 7 winner) (Sandwich King) (Charity: Opportunity Knocks – River Forest, IL) (eliminated after the appetizer) (TNFNS season 3 winner) (The Gourmet Next Door) (Charity: The Lois Merrill Foundation – San Diego, CA) (eliminated after the entrée) (TNFNS season 5 winner) (Ten Dollar Dinners) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert) (TNFNS season 6 winner) (Aarti Party) (Charity: Central City Community Outreach – Los Angeles, CA) (winner)

Notes: This episode featured four contestants that were previous winners of Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of Food Network Star

Grill Masters Tournament (2012) Edit

  • Appetizer: yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
  • Entrée: California halibut, sauerkraut, frozen french fries, Mexican chorizo
  • Dessert: oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
  • Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ (eliminated after the appetizer)
  • Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ (eliminated after the entrée)
  • Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY (eliminated after the dessert)
  • Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (advances to final round) (winner)

Notes: This was the first Chopped Grill Masters tournament ever. This is part 1 of a 5 episode series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ. Jennifer and Tommy Duncan are husband and wife. The yak steaks in the first basket appeared to be top sirloin steaks.

  • Appetizer: Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
  • Entrée: rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
  • Dessert: cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
  • Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN (eliminated after the appetizer)
  • Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ (eliminated after the entrée)
  • Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX (eliminated after the dessert) , Chef and Restaurateur, Kawaii, HI (advances to final round) (winner)

Notes: This is part 2 of 5.

  • Appetizer: oysters, hearts of palm, creamed spinach, duck bacon
  • Entrée: rabbit, eggplant, pineapple, puff pastry dough
  • Dessert: Meyer lemons, marshmallows, charcoal biscuits, zucchini
  • Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL (eliminated after the appetizer)
  • Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC (eliminated after the entrée)
  • Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ (eliminated after the dessert)
  • Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (advances to final round) (winner)

Notes: This is part 3 of 5.

  • Appetizer: short ribs, watermelon, speculoos, fennel
  • Entrée: pork butt, baked beans, clams, strawberry fruit leather
  • Dessert: tofu, green plantains, maple-bacon ale, mangoes
  • Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL (eliminated after the appetizer) , Chef and Educator, Westport, CT (eliminated after the entrée)
  • Rick Browne, Chef and Author, Seattle, WA (eliminated after the dessert)
  • Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (advances to final round) (winner)

Notes: This is part 4 of 5.

  • Appetizer: sardines, corn on the cob, xtabentun, canned sloppy joe filling
  • Entrée: standing rib roast, guava paste, smoked mozzarella, bok choy
  • Dessert: quail eggs, pound cake, whole coconut, strawberry cream tequila
  • Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (eliminated after the appetizer)
  • Sam Choy, Chef and Restaurateur, Kawaii, HI (eliminated after the entrée)
  • Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (eliminated after the dessert)
  • Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (winner)

Notes: This is the final part of the tournament. The 4 preliminary round winners competed for the $50,000 grand prize.

Grill Masters Tournament (2015) Edit

  • Appetizer: double cut pork chops, margarita, avocados, merguez sausage
  • Entrée: artichokes, cherry pie, rye whiskey, cowboy steaks
  • Dessert: ham steaks, mangos, corn bread, ricotta cheese
  • Staci Graves Jett, Caterer & BBQ Pit Master, Hog Heaven, Brooksville, KY (eliminated after the appetizer)
  • Randy Pauly, Firefighter & BBQ Pit Champ, Holy Cow Cookers, Pearland, TX (eliminated after the entrée)
  • Danielle Dimovski, Competitive BBQ Champ, Diva Q BBQ, Barrie, Ontario, Canada (eliminated after the dessert)
  • Chris Hart, Competitive BBQ Champ & Author, Wicked Good Barbecue, Boston, MA (winner)

Notes: This is the second grill masters tournament, taking place a few years after the first one, and in a different location: Queens County Farm in Queens, New York. This tournament would kick start an annual, summer competition special for every year after this one. Just like the first tournament, there are 5 episodes, with 4 episodes being preliminary rounds and the winners of all four rounds competing in the finale for a $50,000 prize. Chef Chris forgot the ricotta in round 3, but was given the win based on the performance of his entire meal.

  • Appetizer: hamburger patties, salsa con queso, zucchini, hot dogs
  • Entrée: rack of elk, Worcestershire sauce, deviled eggs, collard greens
  • Dessert: acorn squash, chocolate cupcakes, bananas, ras el hanout
  • Candy Sue Weaver, Competitive BBQ Champ, BBQ Delight, Pine Bluff, AR (eliminated after the appetizer)
  • Matty Melehes, Chef de Cuisine, Q Roadhouse Brewing Co., Jackson, WY (eliminated after the entrée)
  • Mary Brent "M.B." Galyean, Expedition Chef, Charleston, WV (eliminated after the dessert)
  • Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (winner)

Notes: Part 2 of a 5 part series. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.

  • Appetizer: Spanish red shrimp, feta cheese, asparagus, brisket ice cream
  • Entrée: lobsters, carrot ketchup, dandelion greens, cheese and jalapeño sausage
  • Dessert: fruit skewers, quick pan popcorn, amaretto, panatone
  • Donna Fong, Competitive BBQ Champ, Butcher's Daughter BBQ, Alameda, CA (eliminated after the appetizer)
  • Tom Spaulding, Live Fire Catering, 1843 Live Fire Catering, Austin, TX (eliminated after the entrée)
  • Harry Soo, Competitive BBQ Champ, Slap Yo' Daddy BBQ, Los Angeles, CA (eliminated after the dessert)
  • Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (winner)

Notes: Part 3 of a 5 part series. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe. Donna and Harry were engaged at the time of filming.

  • Appetizer: spare ribs, rhubarb, fava beans, black-eyed pea cakes
  • Entrée: monchong, ramps, macadamia nuts, Galia melon
  • Dessert: plums, halloumi cheese, poor man’s toffee, white BBQ sauce
  • Phil Johnson, Food Truck Owner, Sammitch's, Phoenix, AZ (eliminated after the appetizer)
  • Ash Fulk, Chef & Culinary Director, Hill Country Barbecue Market, New York, NY (eliminated after the entrée)
  • Mike Davis, BBQ Pit Master, Delight, AR (eliminated after the dessert)
  • Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: Part 4 of a 5 part series.

  • Appetizer: rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
  • Entrée: goat, rainbow carrots, watermelon, kokoretsi
  • Dessert: dragonfruit, pancakes, lemon meringue pie, jalapeños
  • Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (eliminated after the appetizer)
  • Chris Hart, Competitive BBQ Champ & Author, Boston, MA (eliminated after the entrée)
  • Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (eliminated after the dessert)
  • Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: The final part of a 5 part series, in which the winner earned $50,000. The contestants were given 40 minutes in the entree round rather than the usual 30 to allow proper time to prep the goat.

Chopped: Impossible (2015) Edit

  • Appetizer: hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
  • Entrée: mackerel, edible flowers, durian cookies, pork stomach in soy
  • Dessert: Welsh rarebit, apple teeth, nacho cheese tortilla chips, gumdrops
  • Barry Frish (Episode 15.11 – "Take Heart") (eliminated after the appetizer)
  • Diane Dimeo (Episode 2.9 – "Buckwheat Blunders and Twists of Fate") and (Episode 2.13 – "Chopped Champions, Round Four: Bring It!") (eliminated after the entrée)
  • Roxanne Spruance (Episode 18.10 – "Bacon Baskets!") (eliminated after the dessert)
  • Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (advances to final round) (winner)

Notes: Part one of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale for a chance to win a grand prize of up to $40,000. Diane Dimeo was also in the first Chopped Champions event in season 2, and Marc Anthony Bynum was a finalist in the second Chopped Champions event in season 5. The edible flowers in the entree round included pansies, snapdragons, and nasturtiums. The apple teeth in the dessert round were made from apple slices, peanut butter, and marshmallows.

  • Appetizer: salted duck, dried olives, green gelatin, prosciutto
  • Entrée: chicken in a can, corn cob jelly, crayfish, sweet lemons
  • Dessert: ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar
  • Robyn Almodovar (Episode 24.6 – "Tendon Intentions") (eliminated after the appetizer)
  • Timothy Peterson (Episode 22.6 – "Bizarre Baskets") (eliminated after the entrée)
  • Nong Poonsukwattana (Episode 21.6 – "Food Truck Fight") (eliminated after the dessert)
  • James Major (Episode 15.8 – "Big Hitters") (advances to final round) (winner)

Notes: Part two of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. A hammer and screwdriver was provided in the dessert basket to help the chefs crack open the ostrich egg.

  • Appetizer: alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
  • Entrée: skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks
  • Dessert: dessert sushi plate, vanilla ice cream, black garlic, brown bananas
  • Leslie Roark Scott (Episode 24.16 – "Grill Masters: Episode Three") and (Episode 24.18 – "Grill Masters: Episode Five") (eliminated after the appetizer)
  • Jonathan Kavourakis (Episode 23.9 – "Let's Do Lunch") (eliminated after the entrée)
  • Antonio Mure (Episode 17.10 – "Competition Italiano") (eliminated after the dessert)
  • Emily Chapman (Episode 21.13 – "Money Saver") (advances to final round) (winner)

Notes: Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. Leslie Roark Scott was a finalist in the 2015 Chopped Grill Masters Tournament.

  • Appetizer: geoduck, spring garlic, purple artichokes, fish fillet sandwich
  • Entrée: fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
  • Dessert: (second entrée round) cow tongue, cow feet, beef jerky soda, chateaubriand
  • Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (eliminated after the appetizer)
  • James Major (Episode 15.8 – "Big Hitters") (eliminated after the entrée)
  • Robert Irvine (eliminated after the dessert)
  • Emily Chapman (Episode 21.13 – "Money Saver") (winner)

Notes: Part four of a four-part tournament. Winners of the three previous episodes faced off for $15,000 in two rounds: appetizer and entree. Judging after the second round held both the first and second rounds in consideration to determine the tournament winner. In the third round, the winner faced celebrity chef Robert Irvine in an additional entrée round for a chance to increase the winnings from $15,000 to $40,000. This is the first episode where three chefs compete in the Appetizer round and the two chefs compete in the Entree round.

Secrets of Winning (2015) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from the first 26 seasons (and the Chopped: After Hours web series), along with tips on competing in the Chopped kitchen.

Grill Masters Napa (2016) Edit

  • Appetizer: octopus, fruit pops, purple cauliflower, Italian sausage
  • Entrée: veal chops, pickled smoked okra, watermelon radish, nachos
  • Dessert: honey gelato cones, petimezi, pineapple, Anaheim chiles
  • Bryan Moscatello, Executive Chef, Calistoga Ranch, Saint Helena, CA (eliminated after the appetizer)
  • Ashley Pado, Corporate Chef, Certified Angus Beef® Brand, Wooster, OH (eliminated after the entrée)
  • Chad Rosenthal, Chef & Restaurateur, The Lucky Well, Ambler, PA (eliminated after the dessert) , Chef & Restaurateur, The Greenhouse Tavern, Trentina and Noodlecat, Cleveland, OH (winner)

Notes: This is the third summer grilling tournament. This time around, the winner of the first episode received $10,000 and a spot in the $50,000 grand finale. The tournament was held at Beringer Vineyards in Napa Valley, California. Instead of an oven and stove, contestants were provided with a gas grill, charcoal grill, and smoker. In addition, some other equipment such as a blast chiller and ice cream machine were not available.

  • Appetizer: lamb belly, baked beans, flatbread dough, grilled grapefruit
  • Entrée: sea urchin, reginelle, leeks, side of halibut
  • Dessert: cinnamon rolls, spicy tamarind candies, marshmallows, strawberries
  • Nate Berrigan-Dunlop, Executive Chef, Penrose Restaurant, Oakland, CA (eliminated after the appetizer)
  • Karen Mitchell, Executive Chef, Palm Restaurant, Boston, MA (eliminated after the entrée)
  • Christopher Schobel, Chef & Restaurateur, Fat Daddy's Smokehouse, Kihei, HI (eliminated after the dessert)
  • Sophina Uong, Executive Chef, Revival Bar & Kitchen, Berkeley, CA (winner)

Notes: Part 2 of a 5 part tournament. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the baked beans in the first basket were Bush's Smokehouse Tradition Grillin' Beans - a product of a Chopped sponsor.

  • Appetizer: abalone, rainbow chard, spa water, raisins on-the-vine
  • Entrée: bone-in natural cut ribeye steak, toybox eggplant, Padrón peppers, polenta log
  • Dessert: chocolate trifle, poached pears, slab bacon, pistachios in the shell
  • Charles Grund, Corporate Chef, Hill Country Barbecue Market, New York, NY (eliminated after the appetizer)
  • Brian Bruns, Executive Sous Chef, Spiaggia Restaurant & Café, Chicago, IL (eliminated after the entrée)
  • Jason Bergeron, Executive Chef, Tavistock Restaurant Collection, San Francisco, CA (eliminated after the dessert)
  • Daniel Gomez Sanchez, Executive Sous Chef, La Toque, Napa, CA (winner)

Notes: Part 3 of a 5 part tournament. Due to the extensive time required to prepare abalone, the abalone in the first basket was cleaned ahead of time. To save time in the third round, both chefs agreed to use pre-shelled pistachios from the pantry instead of ones from the basket the judges permitted this since both chefs had the same advantage.

  • Appetizer: tri-tip, hen of the woods mushrooms, avocados, rose petal confit
  • Entrée: red snapper, grape leaves, Meyer lemonade, beets
  • Dessert: olive oil cake, cheddar cheese, gala apples, salted caramel
  • Ken Hess, Chef & Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, AL (eliminated after the appetizer)
  • Tracy Anderson, Pitmaster & Owner, Woodhouse BBQ, Napa, CA (eliminated after the entrée)
  • Chrissy Camba, Chef & Owner, Maddy's Dumpling House, Chicago, IL (eliminated after the dessert) , Chef & Restaurateur, Craigie on Main/Kirkland Tap and Trotter, Cambridge/Somerville, MA (winner)

Notes: Part 4 of a 5 part tournament. While Chopped normally obscures brand names, the cheddar cheese in the third basket was Sargento 4 State Cheddar - a product of a Chopped sponsor.

  • Appetizer: pig head, smoked chocolate chips, home-made blue corn tortillas, escarole
  • Entrée: porterhouse, candied garlic, artichoke, razor clams
  • Dessert: chocolate babka, aged goat cheese, Cabernet Sauvignon, bananas
  • Tony Maws, Chef & Restaurateur, Craigie on Main/Kirkland Tap and Trotter, Cambridge/Somerville, MA (eliminated after the appetizer)
  • Jonathon Sawyer, Chef & Restaurateur, The Greenhouse Tavern, Trentina and Noodlecat, Cleveland, OH (eliminated after the entrée)
  • Daniel Gomez Sanchez, Executive Sous Chef, La Toque, Napa, CA (eliminated after the dessert)
  • Sophina Uong, Executive Chef, Revival Bar & Kitchen, Berkeley, CA (winner)

Notes: Last part of the 5 part tournament. The winners of the four previous episodes competed for an additional $50,000. The tortillas in the first basket were given to the chefs as uncooked masa. While Chopped normally obscures brand names, the Cabernet Sauvignon in the third basket was a product of tournament sponsor and host Beringer Vineyards.

Grill Masters Tournament (2017) Edit

  • Appetizer: Pork shoulder, rainbow chard, Cabernet Sauvignon, watermelon pie
  • Entrée: Bloody Mary ice pops, beef ribs, vegan lobster, petit vegetable crudites
  • Dessert: Brownie batter, sweet plantains, strawberries, uni
  • Lori Frazee (eliminated after the appetizer)
  • Craig Verhage (eliminated after the entrée)
  • Andy Husbands (eliminated after the dessert)
  • Megan Day (winner)

Notes: Part 1 of a 5 part grilling tournament featuring 16 pro grillers. The winner of each preliminary round advanced to the finals to compete for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, California. Like past grilling tournaments, this was an outdoor competition where the chefs had to grill. Filming returned to Queens County Farm for this year's tournament. While Chopped normally obscures brand names, the Cabernet Sauvignon in the first basket was a product of tournament sponsor Beringer Vineyards. Chef Husbands was a contestant on Season 6 of Hell's Kitchen.

  • Appetizer: Stuffed trotters, fennel, smoked water, razor clams
  • Entrée: Rabbit saddle, celery snowflake leaves, purple artichokes, pork belly
  • Dessert: Bush’s Honey Chipotle Grillin’ Beans, red velvet whoopie pies, cape gooseberries, pig’s ear pastries
  • Richard Fergola (eliminated after the appetizer)
  • Jeff Bannister (eliminated after the entrée)
  • Ro Daniel (eliminated after the dessert)
  • Joe Johnson (winner)

Notes: Part 2 of 5. Chopped normally obscures brand names but the third basket specifically identified Bush's baked beans, a sponsor of the tournament.

  • Appetizer: Bison t-bone steaks, Sargento provolone, blue masa dough, frozen daiquiri
  • Entrée: Duck breast, haricot verts, sushi, ash ice cream
  • Dessert: Birthday cake, lardo, Meyer lemons, candy fruit kabobs
    (eliminated after the appetizer)
  • Moe “Big Moe” Cason (eliminated after the entrée)
  • Flip Wise (eliminated after the dessert)
  • Stephen Coe (winner)

Notes: Part 3 of 5. Chopped normally obscures brand names but the first basket features Sargento cheese, a longtime sponsor of Chopped.

  • Appetizer: Lamb loin chops, habaneros, Okinawa sweet potatoes, mezcal
  • Entrée: Boneless rib-eye roast, Romanesco cauliflower steaks, morel mushrooms, onion candy
  • Dessert: Churros, mesquite powder, Scamorza cheese, dragon fruit
  • Marco Niccoli (eliminated after the appetizer)
  • Nikki Martin (eliminated after the entrée)
  • Joanna Dunn (eliminated after the dessert)
  • Jim “Big Jim” Stancil (winner)

Notes: Part 4 of 5. While Chopped normally obscures brand names, the lamb loin chops in the first basket were provided by tournament sponsor Walmart. Chef Dunn was a contestant on Season 3 of Hell's Kitchen.

  • Appetizer: Rack of wild boar, grilled French toast packets, pickled carrots, cerveza pequena
  • Entrée: Venison leg, fiddlehead ferns, heirloom tomatoes, s’mores skillet
  • Dessert: Deep-fried margaritas, starfruit, giant gummy bear, corn chips
  • Jim “Big Jim” Stancil (eliminated after the appetizer)
  • Megan Day (eliminated after the entrée)
  • Stephen Coe (eliminated after the dessert)
  • Joe Johnson (winner)

Notes: Part 5 of 5 the finale. The qualifying chefs competed for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, CA.

Just Desserts (2018) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

Grill Masters Tournament (2018) Edit

  • Appetizer: burnt ends, nettles, double-cut pork chops, gingerbread cookie sandwiches
  • Entrée: Kansas City strip steak, green tomatoes, soda pop, spicy black beans
  • Dessert: pig ears, banana pudding, pineapple, pound cake
  • Jeremy Williams, Pit Master & Co-Owner from Kansas City, MO (eliminated after the appetizer)
  • Craig Carter, Pit Master from Kansas City, MO (eliminated after the entrée)
  • Katey Magee, Chef from Kansas City, MO (eliminated after the dessert)
  • Stephanie Wilson, Pit Master & BBQ team Co-Owner from Kansas City, MO (winner)

Notes: For the first time, the 5 part grilling tournament was hosted indoors on the Chopped set (redecorated to suit the grill theme, though it's not the first time the show has had all-grilling episodes). Each episode features four chefs from a region known for their barbecue this episode featured Kansas City, MO. The winner of this episode would go on to the finale to compete for $50,000. Guest judge Moe Cason was a contestant in the 2017 Chopped Grill Masters Tournament. The entree round obscured the soda pop brand (which appeared to be ‘’Dr. Pepper’’) but featured Bush's spicy black beans (a long-time sponsor of Chopped).

  • Appetizer: pork cracklins, brook trout, cone cabbage, white vinegar powder
  • Entrée: pork butt, collard greens, applesauce, liver pudding
  • Dessert: strawberry sonker with milk dip, sweet tea, Moravian cookies, sweet potatoes
  • Jerry Stephenson Jr., Pit Master and Owner from Johnston County, NC (eliminated after the appetizer)
  • Christopher Prieto, Pit Master and Owner from Knightdale, NC (eliminated after the entrée)
  • Melanie Dunia, Executive Chef from Raleigh, NC (eliminated after the dessert)
  • Adam Hughes, Pit Master from Edenton, NC (winner)

Notes: This is part 2 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue this episode featured North Carolina. The "sonker" in the third round is a type of deep-dish cobbler with a lattice pie crust on top, with a "milk dip" on the side that mimics crème anglaise.

  • Appetizer: BBQ nachos, eggplant, Tennessee whiskey, pork tenderloin
  • Entrée: chicken legs, string beans, fool’s gold loaf, quick cook grits
  • Dessert: blueberry buckle, peaches, honeycomb candy, Memphis BBQ sauce ice cream
  • Claire Campbell, Pitmaster from Memphis, TN (eliminated after the appetizer)
  • Walter Crutchfield, Jr., Chef and Owner from Memphis, TN (eliminated after the entrée)
  • Ernie Mellor, Pitmaster and Restaurant Owner from Memphis, TN (eliminated after the dessert)
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (winner)

Notes: This is part 3 of a 5 part grilling competition. Each episode features four chefs who specialize in a specific region's barbecue this episode featured Memphis, TN. Chef Campbell is the sister of former Chopped contestant Erin Campbell. A basket item in the appetizer round (BBQ nachos) was originated by chef Mellor. The winner, despite currently working in New York, grew up with ‒ and cooks ‒ Memphis style barbecue.

  • Appetizer: short ribs, spicy mealworms, Texas toast, okra
  • Entrée: chile con queso, rainbow carrots, deep-fried barbecue sauce, beef brisket
  • Dessert: beef sausage, ruby red grapefruit, Texas pecan cake, Belgian-style wheat ale
  • Sloan Rinaldi, Pit Master and Owner from Houston, TX (eliminated after the appetizer)
  • Carlo Casanova, Pit Master from San Antonio, TX (eliminated after the entrée)
  • Esaul Ramos, Pit Master and Owner from San Antonio, TX (eliminated after the dessert)
  • Leonard Botello, Pit Master and Owner from Brenham, TX (winner)

Notes: This is part 4 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue this episode featured Texas. The third judge in this episode, Ernest Servantes, is a Texas native and winner of the first Chopped Grill Masters Tournament. Chopped normally obscures brand names, but the third basket featured Blue Moon wheat ale (a sponsor of the tournament).

  • Appetizer: bacon-wrapped smoked doughnuts, pork porterhouse, corn shoots, pimento cheese
  • Entrée: charcoal cocktail, baby turnips, mashed potato sundae, standing rib roast
  • Dessert: tiered cornbread cake, marshmallow spread, figs, candy filled piñata
  • Leonard Botello, Pit Master and Owner from Brenham, TX (eliminated after the appetizer)
  • Adam Hughes, Pit Master from Edenton, NC (eliminated after the entrée)
  • Stephanie Wilson, Pit Master & Co-Owner from Kansas City, MO (eliminated after the dessert)
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (winner)

Notes: This is the finale of 2018's grilling competition. The finalists represented Missouri, North Carolina, Tennessee, and Texas, all competing for a chance at $50,000. The piñata in the dessert basket was shaped like a red chili pepper and filled with caramel squares, malt balls, strawberry hard candies, and taffy.

Just Desserts (2020) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

A Very Chopped Holiday (2020) Edit

  • Appetizer: gin, rosemary simple syrup, ginger beer, cranberry juice, sugared cranberries, copper cup
  • Entrée: a bowl of ice cream, espresso, judge's note
  • Dessert: cleaver, champagne, champagne flute
  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Ted Allen hosted this special Holiday themed compilation episode featuring highlights from previously-aired episodes, both holiday and non-holiday. Throughout the episode, Ted opened baskets featuring tongue-in-cheek ingredients for simple holiday treats: the first basket was for a holiday variant on the Moscow Mule cocktail, the second basket was for a simple affogato, and the third basket allowed for Ted to simply use the cleaver to chop off the top of the champagne bottle.


When in Rome (or at a Yankee Game…)

Yesterday (Friday) I enjoyed a day off to hang with my sister, who is visiting for the weekend. I also took advantage of the beautiful weather and got my long run of

13.25 miles in before the actual weekend started. It was gorgeous and my legs felt great – I love throwing in some miles through Riverside Park to mix things up. I was out of Gatorade the night before and grabbed something different to use on the run while at Whole FoodsRecharge – an “all natural” thirst quencher.

Nutrition is similar to Gatorade – 8 oz. has:

  • 70 calories
  • 25 mg sodium
  • 80 mg potassium
  • 18g carbohydrates

I choose the Green Apple flavor, and it actually worked really well. It tasted like apple juice and didn’t leave the weird aftertaste that Gatorade does. A little pricier – my bottle was $2.49 – but I definitely will use this stuff for long runs again in the future!

My refuelling was pretty standard – Nature’s Path Optimum Power/Oatbran Flakes, organic raspberries and blueberries.

After a great day in the sun and watching “football” (my sister is obsessed with football/soccer and all things World Cup), we readied ourselves to take in the Yankee/Mets game at the new Yankee Stadium.

We got there early to check out Monument Park.

we are a bit squinty here, but.

Then we set out to survey the food options in the park. First of all, I will just say that the calorie counts next to all food items (a law in NYC for certain food establishments that I fully support) kind of deflated my excitement of eating ballpark food. I mean…let’s just say there were many things in the thousands. Yikes! That’s why I refused to look at the calorie postings when I ordered an Italian Sausage with peppers and onions.

We couldn’t resist the smell of the Garlic French Fries, so my sister and I ordered some to share.

Normally I would not get within five feet of these types of foods, but for some reason, when I attend sporting events all bets are off. Everything was delicious (except for the fact that I’m still tasting garlic 12 hours later) and obnoxiously expensive ($9 for french fries. ) Too bad the Yanks didn’t actually show up to play (boo!).

Today is looking lovely – good weekends to all!

Question: Do the calorie postings at some NYC restaurants effect what you order?

Question: Yankees or Mets? (YANKEES!)


Mother’s Day Cometh, Dallas!

Has it escaped anyone’s attention that Mother’s Day is next THIS Sunday TOMORROW?

Mom may be around constantly, but Mothers’ Day comes but once a year. Treat her right by taking her out to brunch. Ladies’ choice.

jump for the menus…

Fire Oak Grill

On Sunday, May 8th, we will be hosting our 4th annual Mother’s Day Brunch. The brunch will be from 11:00 p.m. to 3:00 p.m. At $40 per person, this brunch will provide you with an array of tastes that will pleasantly surprise your palette and keep all of your loved ones happy at the table. (children’s menus available)

Here are the delicious plates you can begin looking forward to:

1st Course
Shrimp Cocktail
Smoked Salmon with Traditional Garnish
Bagel with Herbed Boursin Cheese with Fresh Fruit

2nd Course
Fire Oak Salad
Caesar
Spinach Salad with Fresh Strawberries, Queso Fresco, & Bacon Sherry Vinaigrette

3rd Course
Roasted Leg of Lamb Benedict with Minted Hollandaise
Pan Seared Trout with Fresh Spinach Frittata & Crispy Onions
Chargrilled Beef Tenderloin with Poached Eggs, Grilled Asparagus & Chili Hollandaise

4th Course
Strawberry Shortcake
Chocolate Caramel Tart

Crème Brûlée
_____________________

Stephan Pyles
CELEBRATE SPRING WITH MOTHER’S DAY BRUNCH AT STEPHAN PYLES

Restaurant Open for Brunch on Sunday, May 8
Celebrate Spring this year with special Mother’s Day brunch at Stephan Pyles. Chef Stephan Pyles has created a special three-course brunch menu with options especially for adults and children 12 and under.

Guests can choose from starters including Cinnamon Sticky Buns and Freshly Baked Breads, Chilled Shrimp and Jicama Soup, Peeky-Toe Crab Louis with Hearts of Palm to the heartier Seared Sea Scallops with Sous Vide Farm Egg and Apricot Atole or a variety of salads, including the Stephan’s Original Southwestern Caesar.

Entrées include Banana-Coconut Waffles with Pecan-Rum Butter and Smoked Duck Bacon, and Cast-Iron Chicken Fried Venison Steak with Shallot-Sage Mashers and Chorizo Cream Gravy. Also available is Roast Texas Pheasant with Homestead Vanilla Grits and a number of egg dishes such as “Nuevo Huevos Rancheros”.

Decadent desserts such as Flourless Xoxopili Cake and Almond Milk Flan will share the bill with lighter sweets such as Tropical Fruit Sorbets with Cava.

There will also be a children’s menu available including favorites such as Fried Chicken with Mac & Cheese, “Plain Old” French Toast, Cheese Pizza and Warm Devil’s Food Sundae.

Stephan Pyles Mother’s Day Brunch
Sunday, May 8, 11 a.m. – 3 p.m.
3-course adult menu with choices: $50 per person, plus tax and gratuity.
3-course children’s menu with choices: $20 per child (12 and under), plus tax and gratuity.
The restaurant will offer $5 signature Blood Marys and $8 Mimosas on Mother’s Day.
*The restaurant will be closed for dinner on Sunday, May 8.

Reservations are recommended – 214-580-7000.
_______________________________________

Eden
Mother’s Day at Eden, May 8, 2011
11:30 am to 10:30 pm
Two glasses of wine free with all meals served to those over 21!
(or BYOB if you prefer)

This Mother’s Day Buffet Menu is being served in addition to our regular Brunch Menu items of :
Eggs Benedict
Eggs Sardou
Eggs Oscar
If you can think of it, and we have it,
you can put it in your Omelets

Carving Station : Roast Prime Ribb of Beef (MR)
With Creamy Horseradish and Au jus
Smoked Pit Ham with Bourbon Glaze

Soup : Roasted Corn Chowder

Salads : Pasta Prima Vera with Basil
Tossed Baby Greens with Artichoke Dressing
Marinated Mushroom Salad
Roasted Vegetable Salad with Feta
Cucumber and Tomato Vinaigrette
Carrot Raisin Salad
Other Salads of the Chef’s Choice

Trays of : Assorted Breads and Muffins
Imported Cheeses and Fruits
Crudités and Dip
Sliced Fresh fruits and Berries
Poached Salmon Medallions with Basil

Hot Food : Assorted Steamed Vegetables in Season
Rice Pilaf
Roasted Hen in Plum Sauce
Shrimp Creole

Desserts : Assorted Desserts and Chocolates
Of the Chef’s Choice

$30.00 per adult For Reservations please call : 972-267-3336
$15.00 for children Address : 4416 West Lovers Lane, Dallas, Tx 75209

__________________________________________
Allen Brothers Steaks

MOTHER’S DAY BREAKFAST IN BED
Allen Brothers Steak Offers Easy, Elegant (and Fool-Proof) Dishes

Wake at 6am get kids dressed, fed and ready for school by 7:15am out the door by 8am in the office by 9am. Sound exhausting? Welcome to the life of a working mom. This Mother’s Day, forgo the traditional chocolates-and-flowers routine and surprise her with a unique gift she rarely sees: breakfast in bed.

Allen Brothers Steaks – the country’s leading purveyor of USDA Prime meat since 1893 – makes cooking the perfect breakfast-in-bed menu easy with its tender, juicy and flavorful meats, ready-to-eat side dishes and prepared desserts delivered right to your door, bringing an element of convenience and quality to the table.

Some of the most popular Mother’s Day breakfast-in-bed options include:

Wagyu Corned Beef Hash. Make Mother’s Day an epicurean delight with Allen Brothers’ Wagyu Corned Beef Hash. Extraordinary made with hand-chopped Wagyu brisket, this flavorful beef is mixed with tasty potatoes, onions and more. Prepare hash in a large skillet on your stovetop, cook eggs to your mom’s preference, scoop out with a spatula and serve. One 14oz package serves 1-2 $74.95.

Sirloin Strip Slices. Classic steak and eggs has never been easier. These slices are cut from the ends of Allen Brothers’ Prime strip loins and are the ultimate in convenience for an indulgent breakfast. Leftovers? The slices make delicious steak sandwiches. Each individually wrapped portion contains two 2-4 oz slices $49.95.

Petite Breakfast Steak Sampler. Great for the red-meat-loving mama, Allen Brothers’ Petite Breakfast Steak Sampler includes two 4oz USDA Prime Filets Mignon, two 6oz USDA Prime Sirloin Strips and two 8oz USDA Prime Ribeyes. Take traditional breakfast dishes to the next level with Prime cuts – the highest grade beef available – and create a gourmet version of family favorites like steak-and-eggs. Sampler includes six total steaks $89.95.

White Chocolate Heart Cake. End Mother’s Day on her sweet side with this mouth-watering dessert – no baking required! This beautiful moist vanilla cake is layered with fluffy white chocolate mousse and covered in white chocolate shavings. Serves 6-8 $29.95.

Warwick Melrose
Let mom enjoy someone else’s cooking for change – and we promise she will approve! The Landmark Restaurant inside Warwick Melrose Hotel has a brunch spread to make her feel like a queen! Enjoy Tomato, Basil, & Fresh Mozzarella Salad, Pan Seared Salmon with Citrus Couscous & Pesto Butter Sauce, Roast Baron of Beef with Creamy Horseradish, and assorted desserts, to name a few. There are also children’s selections to keep the little ones happy!

Seating is from 11 a.m. to 3 p.m. on May 8. Adults are $55 per person, children 5 – 12 years are $24 and children under 5 are free. Tax and gratuity are not included. For reservations call 214.224.3152 or go online at www.landmarkrestodallas.com

And for every brunch served, the Warwick Melrose Dallas Hotel will donate $1 to the North Texas Food Bank.

Assorted Breads, Muffins & Breakfast Pastries
Cashew-Herb Chicken Salad Fruit & Cheese Display
Mixed Greens with Balsamic, Ranch & Bleu Cheese Dressing
Grilled Vegetable Crudite Caesar Salad with White Anchovy Dressing & Garlic Croutons
Balsamic Asparagus with Cipollini Onions Tomato, Basil, & Fresh Mozzarella Salad
Smoked Salmon with Traditional Garnishes Artichoke, Red Onion, Fennel & Fresh Dill Salad

Seafood Station
Chilled Cocktail Shrimp Assorted Sushi & California Rolls

Hot Items
Chicken Milanesa with Fennel & Tomato Pan Seared Salmon with Citrus Couscous & Pesto Butter Sauce Mint Glazed Lamb T-Bones with White Bean Ragut Roasted-Garlic Mashed Potatoes Fresh Green Beans with Caramelized Onions Steamed Vegetables
Broccoli Cheese Casserole Spring Medley Wild Rice Eggs Benedict Sausage & Applewood Smoked Bacon

Action Stations
Roast Fresh Pork Steamship with Pineapple-Orange Chutney Roast Baron of Beef with Creamy Horseradish Made to order Omelet & Waffle Griddle
Children Selections
Fried Chicken Fingers, Macaroni and Cheese Spaghetti & Meatballs Peanut Butter & Jelly Assorted Cookies & Brownies

Desserts
Chocolate Covered Strawberries Red Velvet Cake, Raspberry Cheese Cake, Buttermilk Pie Fruit & Berry Tart, Apple Tart Key Lime Pie White Chocolate Bread Pudding

Seating From: 11am to 3pm. May 8, 2011 Adults: $55 per person, Children 5yrs – 12 yrs $24, Children under 5 yrs free Tax & Gratuity are Not Included. For Reservations call: 214.224.3152 Or online at www.landmarkrestodallas.com
____________________________________

Bailey’s Prime Plus
CELEBRATE MOM OVER A MEMORABLE MEAL AT BAILEY’S PRIME PLUS

Dallas, Texas (April 18, 2011) – Make this Mother’s Day a memorable one by treating mom to an elegant four-course menu on Sunday, May 8 from 11 a.m. to 8 p.m. priced at $39.95 per person. A special menu for children 12 and under is available for $10. Family-friendly Mother’s Day activities include face painting and balloon art with a clown. Regular menu is available. Reservations are recommended.
Mother’s Day Menu
First Course:

“That Salad”, The Slice Salad, and Caesar Salad

Texas Diane Filet, a 7oz beef filet with Texas Diane sauce served on Yukon gold whipped potatoes and steamed asparagus Pan Roasted Salmon served on basmati rice pilaf and green bean compote with a mustard essence and Herb Broiled Chicken Breast served on Yukon gold whipped potatoes and honey thyme glazed carrots with a pan au jus

New York Cheesecake served with raspberry and vanilla sauces and fresh berries Seasonal Fresh Berries and Chocolate Mousse Cake served with chocolate sauce, vanilla ice cream and strawberries

Macaroni and Cheese Grilled Chicken with Fries or Mashed Potatoes Beef Tips and Mashed Potatoes and Spaghetti

Dallas – The Shops at Park Lane – 214-750-8100

Fairview/Allen – The Village at Fairview – 972-363-2200

Fort Worth – West 7th – 817-870-1120

For additional information visit www.baileysprimeplus.com
___________________________________

The Grape
The Grape Restaurant celebrates Mother’s Day (May 8) with a special Sunday brunch 10:30am-2pm. Executive Chef/Owner Brian C. Luscher will feature the weekly a la carte brunch menu in addition to some favorites for Mom’s special day including items for kids.

The Grape is located at 2808 Greenville Avenue. Reservations are recommended for this event, 214-828-1981 or visit the website at www.thegraperestaurant.com Complimentary valet parking always provided.
__________________________________

MOTHER’S DAY WEEKEND AT BLUE MESA GRILL
The famous Sunday brunch on May 8 will be an all day buffet with extended hours from 8:00am-8:00pm (all locations).

A special Saturday brunch on May 7 will be offered at 3 Blue Mesa locations from 10:00am-3:00pm (Dallas/Northwest Hwy, Plano and Southlake).

The buffets include a huge variety of items, many which are featured in made-to-order chef stations. Price includes champagne, Mimosas, coffee, tea or soft drinks.

Menu
Rainbow Chips, Fire Roasted Salsa, fresh made Guacamole
Enchiladas including Chicken-Mushroom with Chipotle Cream and Blue Corn Cheese
Grilled Chicken & Steak Fajitas
Adobe Pie® stuffed with Chicken, Cheese and Roasted Peppers
Carving Station – Glazed Ham / Roast BBQ Ranchera Brisket / Roast Turkey
Taco Bar – Tomatillo Chicken, Almond Shredded Pork, Carnitas and more – with homemade tortillas
Grilled Fish – Red Chile Salmon
Omelet Bar – large assortment of fillings
Salads – Southwestern Caesar, Spinach, Pasta Salad and others
Belgian Waffles with Fresh Fruit
Huevos Rancheros, Eggs Benedict, Migas, Grilled Sausage
Desserts – Homemade Chocolate Chip-Pecan Cookies, Assorted Flans, Churros, Fruit Cobbler, Guajillo Apple Pandowdy
Agua Fresca, Juices, Coffee & Tea

Mother’s Day weekend buffet hours:

Saturday, May 7 – 10am-3pm at these 3 locations only:
Lincoln Park, 7700 W. Northwest Hwy. at Central Expwy., Dallas (214) 378-8686
Granite Park, 8200 Dallas Parkway at Hwy. 121, Plano, TX 75024 (214) 387-4407
Southlake Town Square E., 1586 E. Southlake Blvd., Southlake (817) 416-0055

Sunday, May 8 – 8:00am-8:00pm at all 5 locations:
Lincoln Park, 7700 W. Northwest Hwy. at Central Expwy., Dallas (214) 378-8686
Village on the Parkway, 5100 Beltline at the Tollway, Addison (972) 934-0165
Granite Park, 8200 Dallas Parkway at Hwy. 121, Plano, TX 75024 (214) 387-4407
University Park Village, 1600 S. University Dr., Fort Worth (817) 332-MESA
Southlake Town Square E., 1586 E. Southlake Blvd., Southlake (817) 416-0055

Price: Buffet is $17.95 per person (includes champagne, Mimosas, coffee, tea or soft drinks). Children 6-10 years are $6.95, and children 5 and under are free.

Limited reservations available. Please call the location you are interested in to inquire.

For more information please visit www.bluemesagrill.com
_______________________________________

Texas de Brazil
OPEN AT 11:00 AM ON MOTHER’S DAY SUNDAY

Seasonal Brazilian Mimosas & More

Texas de Brazil’s seventeen domestic locations will open at 11:00 AM on Mother’s Day and are the perfect setting for a family Mother’s Day celebration. Families can enjoy traditional cuts of lamb, along with beef, pork, chicken and Brazilian sausage for which Texas de Brazil is famous, carved tableside in true Brazilian Churrascaria fashion.

Diners can complete their Brazilian Steakhouse experience with items from the bountiful 50-60 item salad bar, a decadent dessert, after dinner drink, steaming espresso or hand-rolled cigar.

Also special for Mother’s Day Sunday are refreshing Brazilian Mimosas, a frozen cocktail made with house Champagne, blended with a choice of fruit purée and a touch of orange juice. Mango, papaya, wild berry, strawberry, pomegranate, passion fruit, and guava flavors are available. Prices vary by location.

Sunday, May 8, all domestic locations open at 11:00 AM

Prices vary by location, call local Texas de Brazil for more information.
Drinks, dessert, alcoholic beverages, tax and gratuity are additional.

Mother’s Day Champagne Brunch at Nana

Give mom what she really wants this year – an unforgettable dining experience at Nana at the Hilton Anatole. On Sunday, May 8th from 11:00 a.m. to 2:00 p.m., treat her to an elegant four-course brunch menu with such options as Mushroom Bisque, Seared Sea Scallops, and Spiced Chocolate Ganache as she indulges in stunning restaurant décor and Dallas skyline view. Nana’s famous “Mother’s Day Champagne Brunch” is priced at $79 per person including bottomless mimosas or champagne. A three-course menu for children under 12 is also available for $24. With top-rated service, internationally-acclaimed cuisine and impeccable views from the 27th floor, Nana provides only the best for Mother’s Day. Reservations are highly recommended by calling 214.761.7470 or visit www.nanarestaurant.com for complete details.

The legendary Hilton Anatole is offering Mother’s Day room specials starting at $79 for reservations on either Saturday, May 7 or Sunday, May 8. Mom will be thrilled with the Hilton Serenity Bed and luxury linen that she will not have to make in the morning and the Crabtree & Evelyn La Source bath amenities. Room rate specials are only available with dinner or brunch purchase and can be made by calling Nana at 214.761.7470.
_______________________________________________
Chamberlain’s Fish Market Grill

Mother’s Day Brunch
Sunday, May 8, 2011
10:30am – 2:30pm

Specialty Drinks
Mother’s Day StrawPeari- Tini $8.95
Pearl Vodka infused with Fresh Strawberries and Fresh Pears with Strawberry Liqueur and Pear Nectar.

Mimosa Royal $8.95
Kenwood Brut Sparkling Wine, Fresh Orange Juice, and Raspberry Liqueur
Mother’s Day Mocktail (non-alcoholic) $3.95
Fresh blended Strawberries, Mango Puree, Orange Juice a hint of Lemon topped with Ginger Ale

Lobster, Shrimp and Crab Bisque

Crunchy California Roll
Ginger Asian Slaw

Caesar Salad
With Roasted Tomato Basil Bruschetta

Spring Vegetable Salad
With Candied Walnuts, Goat Cheese & Raspberry Vinaigrette

Chilled Shrimp over Butter Lettuce
With Grape Tomatoes & Louis Dressing

A Choice of Entrées
All entrees are served with Yukon Gold Potatoes and Roasted Asparagus

Portabello Beef Wellington
Port Wine Sauce

Baked Rainbow Trout with Shrimp Stuffing
With Lemon Basil Sauce

Rosemary Pecan Chicken
Honey, Truffle and Dijon Sauce

Broiled Texas Flounder
Crabmeat, Shrimp, Lemon and Basil

Oak Planked King Salmon
Honey Balsamic Glaze

A Choice of Desserts
New York Style Cheesecake
Topped with a Warm Apple Amaretto Sauce

Warm Chocolate Gateau
A Soft Centered Chocolate Cake
With Raspberry Sauce and Vanilla Bean Ice Cream

Chamberlain’s Homemade Carrot Cake
With Vanilla Sauce

Meyer Lemon Pie
With fresh berries and Raspberry Sauce

$38.00 per person plus tax and gratuity
$17.50 for children under 12 years of age

Chamberlain’s Fish Market Grill
4525 Beltline Road

Please call 972-503-3474 to make reservations
_________________________________

Specialty Drinks
Mother’s Day-Tini $8.95
Sobieski Vodka, Strawberry Puree, Peach Schnapps,
And a splash of Pineapple Juice.

Mother’s Day Pear Bellini $8.95
Kenwood Brut Sparkling Wine, Pear Puree and Pear Schnapps

Mother’s Day Mocktail (non-alcoholic) $3.95
Fresh blended Strawberries, Mango Puree, Orange Juice
And a hint of Lemon topped with Ginger Ale

Choice of Starters
Sweet Corn, Shrimp and Crabmeat Bisque
With Basil

Pecan Wood Smoked Salmon, Baby Iceburg Wedge
Peppercorn Dill Dressing

Caesar Salad with Crab and Tortilla Stuffed Shrimp
Roasted Sweet Pepper Dressing and Queso Fresco

Bocconcinni Mozzerella and Roasted Baby Tomatoes
Basil Oil and Balsamic Syrup

Choice of Entrées
Traditional Slow Roasted Prime Rib
With Horseradish Cream and House Made Au jus

Petite Filet Mignon
Texas Blue Cheese, Applewood Bacon and Port Wine Sauce

Texas Flounder
Stuffed with Spinach, Marscapone and Artichokes

Steelhead Trout
Parmesan Omelet Crust and Sherry Lobster Sauce

Hand Cut Pasta and Roasted Chicken
Grilled Artichokes, Fresh Herbs, Truffle Cream

Entrées are served with
Skin-On Yukon Mashed Potatoes and Roasted Asparagus

Choice of Desserts
Lavender Crème Brûlée

Strawberry Cheesecake with Minted Strawberry Compote

Warm Double Chocolate Cake with Chocolate Sauce

Walnut and Toffee Chocolate Tart with Salted Caramel Sauce

$38.00 per person plus tax and gratuity
$17.50 for children under 12 years of age

Chamberlain’s Steak and Chop House
5330 Belt Line Road

Dallas, TX 75254
Please call for reservations

Del Frisco’s
Treat Mom to a Special Mother’s Day Brunch at Del Frisco’s
Iconic Dallas Steak House Adds Culinary Flair to Traditional Brunch

This Mother’s Day, head to Del Frisco’s Double Eagle Steak House for a memorable Sunday brunch with friends and family. In honor of all of the wonderful moms in our lives, Chef David Holben and his culinary team have created a special Mother’s Day menu that is available only on Sunday, May 8. The menu is filled with a savory selection of brunch dishes that reflect the landmark steakhouse’s commitment to impeccable, chef-driven cuisine. The three-course menu includes a choice of starter, entrée and a dessert for $43.95.

Guests will begin their brunch experience with a tempting array of starters such as piping hot Chicken Gumbo, Smoked Salmon Crostini, or a Spring Salad with Blue Cheese Vinaigrette. The selection of entrées features prime beef, fresh seafood and steakhouse twists on classic brunch faire. Entrées include Slow-Roasted Prime Rib, Filet Mignon Benedict and Lobster and Tasso Ham Omelets, amongst others. All entrees are served with Chateau Potatoes and Honey Glazed Carrots. Guests can finish their brunch with a choice of house made desserts, including the world-famous Lemon Doberge Cake.

The Mother’s Day Brunch menu also features a la carte King and Queen Cut Prime Rib. Children will be treated to a choice of Mac & Cheese, Chicken Fingers or Beef Tips with Angel Hair Pasta, each served with Honey Glazed Carrots, a Fruit Cup and a choice of dessert.

Sunday, May 8, 11 a.m. until 4 p.m.

Three-course meal with starter, entrée and dessert is $43.95. A la carte 12 oz. and 16oz prime rib is $32 and $38, respectively. The Children’s menu is $14.95.
Prices do not include tax and gratuity.

Del Frisco’s Double Eagle Steak House
5251 Spring Valley Road
Dallas, Texas 75254

For reservations, please call (972) 490-9000.
________________________________

We will serve Mother’s Day Brunch from 11 until 2 at our new restaurant, BISTRO Watel’s (in the former York St space, near Lakewood at Live Oak and Skillman, 6047 Lewis Street.
Reservations are required at 214 720 0323 or by email: [email protected]
We will offer our full menu plus egg dishes at the special price of
3 courses for $29, or
4 courses for $34
Menu at www.watels.com
Please note PARKING:
The Texaco auto repair just next door allows us use of parking lot when they are closed.
Also, we are part of the shopping center behind us, so any of those spots are good as well.
________________________________

Enjoy Brunch at NOSH
10:30 – 3:30
3 Courses with a Variety of Choices $49
Menu
Easter Brunch

garlic spinach, tarragon cream & sherry vinegar
Kobe Meatballs

béarnaise sauce
Potato Latke

beet cured salmon, crème fraiche & sturgeon caviar
Gilled Heart of Romaine

jonah crab, blistered tomatoes & creamy roasted shallot dressing
Slice of Baby Ice

creamy blue, apple wood bacon, tomatoes & candied pecans
Cool Gazpacho

avocado, tomato & marcona almonds

tomato, spanish chorizo & fontina cheese
Mac and Cheese

ham & cheddar gratinee
Seared Diver Scallops

creamy pearl cous cous & blistered tomatoes
Flounder Milanese

Spanish chorizo, white corn & marble potatoes
Maple Grilled Quail

hearts of palm, fava beans & baby arugula
Baised Pork Shoulder

white corn succotash, pan fried egg & country gravy
Beef Short Rib Hash

soft poached egg, peppers, & smoked paprika aioli
Beef Tenderloin Benedict

soft poached eggs, melted onions, bacon & béarnaise

Banana Croissant Bread Pudding

roasted banana ice cream & rum caramel
Apple Tarte Tatin

Tahitian vanilla bean ice cream
Warm Chocolate Souffle Cake

CALL FOR RESERVATIONS 214.528.9400

__________________________________________
Central 214
CENTRAL 214 ANNOUNCES MOTHER’S DAY BRUNCH

Treat Mom to a special Mother’s Day Brunch at Central 214. Chef Blythe Beck’s menu features a variety of favorites for the whole family, ranging from smoked brisket, beef tenderloin and herb roasted chicken to a custom omelet station. Indulge in pink chocolate mousse, strawberry cheesecake and housemade chocolate truffles. Price is $52.00 per person or $23.00 for children, complimentary for children 5 and under. Price includes fresh squeezed juices, coffee, tea and sodas.
Bottomless Mimosas or Bloody Marys are just $15.00 per person.
For your reservation, please call 214.443.9339.

MENU FEATURES
Smoked Brisket
Braised Pork Loin
Whole Beef Tenderloin
Herb Roasted Chicken
Butter Whipped Mashed Potatoes
Broccoli Cheese Casserole
Mixed Green Salad with Green Goddess Dressing
Homemade Corn Bread
Chorizo and Egg Hash
Scrambled Eggs
Omelet Station
Applewood Smoked Bacon
French Toast
Pink Chocolate Mousse
Strawberry Cheesecake
Chocolate Truffles

Fresh Squeezed Juices, Coffee, Iced Tea, and Soda included

Mother’s Day – May 8, 2011
11:00am – 3:00pm

5680 North Central Expy. at Mockingbird Lane Dallas, TX 75206
_________________________________________________
Meddlesome Moth
Meddlesome Moth Mother’s Day Brunch – Sunday, May 8th – 11 a.m. to 3 p.m.

Standard brunch menu and prices, with several special selections from the kitchen as well as specialty brunch cocktails.

The Moth will feature their full Sunday Brunch menu for Mother’s Day, with several special dishes and cocktails available for this holiday. A delightful Dungeness Crab Benedict will be one specially created selection for this Mother’s Day Brunch. They will also be featuring their Mother and Child Reunion selection(a fried chicken breast tenderloin, peppered grits with poached eggs and jalapeno gravy) and Neuske’s “Badass” Bacon Waffles as well. The Moth will also have $3 mimosas for guests to enjoy, along with pitchers of homemade sangria and a selection of specialty Mother’s Day cocktails from the bar. Reservations can be made online at www.mothinthe.net or by calling 214-628-7900.

__________________________________________
Five Sixty by Wolfgang Puck
CELEBRATE MOM WITH A SPECIAL BRUNCH HIGH IN THE SKY

Five Sixty by Wolfgang Puck will be opening its doors on Mother’s Day to celebrate and honor family matriarchs. On Sunday, May 8th, the iconic restaurant in the sky will be serving a special prix fixe menu from 11:30 a.m. – 4:30 p.m.

Five Sixty’s Executive Chef, Pat Robertson, has designed a three-course meal offered at $49 per person, $19 for children under 12, consisting of traditionally inspired brunch items with Wolfgang’s signature, modern Asian flair.

The menu will offer an alluring array of both breakfast bites and scrumptious lunch fare and will feature items such as Heirloom Tomato Salad with Avocado, Cucumber, and White Soy Vinaigrette “Bacon and Eggs” Seared Diver Scallops with Crispy Bacon Confit and Fried Quail Eggs “Five Sixty Benedict” Grilled Beef Tenderloin with Soft Poached Egg, Yuzu-Wasabi Hollandaise, and Mala Sweet Potato Hash Crispy Shrimp and Lobster Springrolls with Ten Spice-Honey Dipping Sauce and Steamed Wild King Salmon “Hong Kong Style” with Bok Choy, Ginger and Soy. Dessert options will include inspired sweet treats like Lemon Cheesecake Crumble Pie with Sautéed Red Berries and Chocolate Trio featuring Fudge Cake with Chocolate Filling, Chocolate Malted Ice Cream, and 10 Year Chocolate Sauce.

Five Sixty’s scenic Mother’s Day brunch, complete with fabulous food and unforgettable views, promises to be a memory-making occasion!

May 8th, 2011
11:30am-4:30 pm

Five Sixty by Wolfgang Puck
Reunion Tower
300 Reunion Boulevard
214.741.5560
www.wolfgangpuck.com
____________________________________________________________
Nick & Sam’s
NICK & SAM’S MOTHER’S DAY BRUNCH
May 8th 2011 10:30am – 2:30 pm $65 adults/ $25 children 12& under

BREAKFAST SELECTIONS
Assorted Breakfast Breads Banana Bread, Coffee Crumb Cake, Croissants, Muffins & Sticky Buns

Omelet Station Honey Smoked Ham, Italian Sausage, Smoked Bacon, Smoked Salmon, Cheddar Cheese, Pepperjack Cheese, Mozzarella Cheese. Asparagus, Bell Peppers, Onions, Mushrooms, Whole Eggs & Egg Whites

Pancake Station Chocolate Chips, Blueberries, Strawberries, Caramelized Bananas, Applesauce, Fresh Fruit, Pecans, Macadamias, Peanut Butter, M&M’s & Nutella
Crab Cake Benedict with Lobster Hollandaise Belgian Waffles with Strawberry Sauce & Vanilla Whipped Cream Vanilla French Toast with Warm Maple Syrup & Caramelized Bananas Scrambled Eggs with Smoked Salmon & Chives Chillaquillas with Fried Eggs & Ranchero Sauce Caramelized Onion, Gruyere Cheese & Asparagus Quiche Applewood Smoked Bacon & Pork Sausage Links Breakfast Potatoes

CARVING STATION
Roasted Beef Tenderloin with Horseradish Sour Cream & Cabernet Sauce Cajun Fried Turkey Breast with Natural Gravy

SALAD BAR & COLD BAR
Field Greens with Assorted Dressings Caesar Salad Tomato & Fresh Mozzarella with Basil Pesto Five Bean & Farro Salad Asian Chicken with Sesame Dressing Crisp Fried Goat Cheese Jumbo Shrimp Cocktail & Alaskan Crab Claws with Tartar & Cocktail Sauce Fruit Salad with Saffron Simple Syrup Miniature Bagels & Lox

HOT BUFFET
Tandoori Style Lamb Chops with Cilantro Pesto Grilled Chicken Breast with Lemon, Thyme, Artichokes & Garlic Teriyaki Glazed Salmon Crab & Lobster Stuffed Lemon Sole with Lemon Butter ‘Kung Pao’ Pork Loin Cheese Tortellini with Roasted Garlic, Sweet Peas & Alfredo Sauce Baked Ziti with Homemade Meatballs, Mozzarella & Parmesan Creamed Corn Garlic Mashed Potatoes Sautéed Haricot Vert with Mushrooms & Tomatoes Maple Glazed Carrots & Peas

KIDS STATION
Chicken Fritters with BBQ Sauce Grilled Cheese Mozzarella Sticks with Pepperoni Sauce Three Cheese Ravioli with Tomato Basil Sauce Macaroni & Cheese

DESSERT STATION
White Chocolate & Blueberry Bread Pudding Old Fashioned Banana Pudding Assortment of Chocolate Cakes Pecan Caramel Pies Assortment of Miniature Pastries & Cheesecakes Cupcakes Chocolate Cream Pie Pumpkin Pie
_______________________________________________________________
Asador
TREAT MOM TO A BOUNTIFUL BRUNCH BUFFET AT ASADOR
THIS MOTHER’S DAY

Asador welcomes the whole family to celebrate Mother’s Day with an extensive brunch buffet on Sunday, May 8 prepared by Restaurant Chef David Trubenbach. The buffet will be offered from 10:30 a.m. to 3 p.m. at $40 per person, which includes a complimentary wine bar and $18 for children ages three to nine.

Guests will enjoy a made-to-order omelet station, waffle station, carving station, composed salads, house-made soups and a delicious dessert station. The restaurant specializes in local, seasonal ingredients – offering families an ideal opportunity to treat mom to the best local fare this Mother’s Day.

Reservations are recommended and can be made by visiting www.opentable.com or calling the restaurant at 214-267-4815.

Asador
Renaissance Dallas Hotel
2222 Stemmons Freeway
Dallas, TX 75207
____________________________________________________________________________________
RISTORANTE NICOLA CELEBRATES MOTHER’S DAY WITH ITALIAN FLAIR

Holiday Brunch Menu Includes Delicacies Such as Torta Salata and Frittelle Ricotta Pancakes

While breakfast in bed is a nice touch, soggy eggs and burnt toast can really disappoint. This year, treat mom to a memorable brunch on the town for her big day. Ristorante Nicola’s Executive Chef Luigi Iannuario has created a special Mother’s Day brunch menu filled with dishes sure to please the palate of any parent. This menu will be available from 10:30 a.m. to 4 p.m. on Sunday, May 8 (Mother’s Day). The restaurant’s most treasured items from its daily menu of house-made pastas and other items will also be available during this time and a full menu will be served until 9 p.m. Ristorante Nicola is located at 8111 Preston Road in Dallas and reservations can be made by calling (214) 379-1111 or visiting www.nicoladallas.com .

Menu samplings for the Mother’s Day Brunch begin with a signature Caprese Salad ($9) with fresh mozzarella, sliced tomato, olive oil and basil. Or try Italian twists on traditional breakfast foods such as the Uova Al Forno ($15), baked eggs, Italian bacon and spicy tomato sauce served with breakfast potatoes or Torta Salata ($14), asparagus, spinach and broccoli quiche with arugula salad, breakfast potatoes and fruit. Moms with a sweet tooth will savor the Frittelle Ricotta Pancakes ($12) made with an Italian fritter topped with blueberry compote and maple syrup. Other offerings include Crespelle ($12), Italian crepes stuffed with prosciutto cotto, mushrooms, ricotta, spinach and béchamel sauce, or Uova E Salmone ($16), two poached eggs served over smoked salmon and focaccia with Parmigiano-Reggiano sauce, Italian rope sausage and skillet potatoes. Beverages including the Pomellini, Italian Prosecco with fresh grapefruit juice and a cube of sugar Nicola Spritzer, Italian Prosecco Aperol soda with a sugar rim and Bellini Nicola, Italian Prosecco with white peach nectar will also be available for $7 per glass.
______________________________
Mi Piaci
Mother’s Day Sunday Brunch Menu 10am-3pm

Antipasti Selections
Insalata Tricolore
Assorted greens with house made pancetta, gorgonzola cheese pine nuts, extra olive oil and balsamic vinegar
Insalata di Cesare
Heart of Romaine salad with classic Caesar dressing, garlic croutons and spiced pumpkin seeds
Caprese Classica
Imported Bufala mozzarella with sweet ripened tomatoes and basil pesto
Smoked Salmon
With traditional garnishments
Affettati Misti
Assorted house cured meats, cheeses, olives, and dried fruit
Verdure Griglia
Grilled seasonal vegetables

Zuppa
Selection of house made soups

Entrée Selections
Omelet Station
Mashed Potato Bar
Selection of Pastas
Salmon Florentina
Meat Carving Station
Roasted Prime Rib, Whole roasted leg of lamb, Spiral Ham, and house smoked turkey breasts

Dolce Platters
Tiramisu, Torta di Limone, and Torta di Cioccolata
_____________________________________________________
Lavendou Bostro Provencal
MOTHER’S DAY BRUNCH IS A FRENCH CLASSIC AT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal will provide guests with a wonderful Mother’s Day Brunch full of classic French recipes on Sunday, May 8.

Chef Owner Pascal Cayet and Executive Chef François Soyez will serve the following menu on Sunday, May 8, from 11 a.m. to 3 p.m.

First Course
Vichyssoise—Traditional Cold Leek and Potato Soup
ou
Flamiche aux Poireaux—Leek, Onion and Bacon Tart
ou
La Salade des Pyrénées—Baby Arugula, Mesclun, and Frisée Salad, White Wine Poached Pear, Roquefort Cheese, Candied Pecans and Balsamic Vinaigrette
ou
Strudel aux Fruits de Mer Nantua—Shrimp, Scallops, Mussels and Mushrooms in a Strudel Pastry with a Lobster Cream Sauce

Main Course
Oeufs Poché Oscar-Poached Eggs on an English Muffin with Crab Meat, Asparagus and Hollandaise Sauce
ou
Filet de Saumon Dijonnaise-Filet of Salmon with Mustard Cream Sauce
ou
Steak Grillé au Poivre Vert de Madagascar-Grilled Beef Tenderloin with Green Peppercorn Sauce,
Gratin Dauphinois and French Green Beans
ou
Poitrine de Volaille Fleur des Alpes-Breast of Chicken with Mushroom, Pearl Onions and Cabernet Sauce, Linguini

Bavarois aux Framboise-Raspberry Mousse Cake
ou
Marquise au Chocolat-Chocolate Fondant with Sauce Anglaise au Mocha
ou
Gâteau de Fromage au Citron Vert-Key Lime Cheesecake with Meyer Lemon Coulis
ou
Les Cerises Jubilée-Cherries Jubilee with Vanilla Ice Cream

The Lavendou Mother’s Day Brunch is $34.95 per person. To make plans for brunch on May 8, call 972-248-1911 or email [email protected]
_________________________________________
Victory Tavern City Grille
Sunday, May 8th From 11am – 3pm
Join us on Sunday May 8th from 11am – 3pm for a special Mother’s Day Brunch Menu featuring a selection of Chef Jim’s comfort style menu items, such as Roasted Niman Ranch Pork Loin, Aged Cheddar & Broccoli Frittata, Herb Crusted Salmon with Citrus Sauce, Grand Marnier French Toast, Coconut Creme Pie, and lots more. Don’t forget our great wine list, Spicy Bloody Mary, or craft-made draft beer selection.

The Victory Tavern Easter Brunch is only $25/guest. Bring the whole family – Kids 12 and under eat for half off!

Brunch Buffet Menu
Sunday, May 8th, 2011 10:30 am – 3:00 pm

Cold Station
Baby Arugula, Hearts of Palm & Crab Salad with Citrus Vinaigrette Smoked Salmon with Toast Points & Remoulade Spring Fruit Display Mixed Artisan Lettuces with Feta, English Cucs & Campari Tomatoes Tavern Hummus with Fresh Herb Pita Crisps

Breads & Pastries
Old Fashioned Dinner Rolls Zucchini Currant Bread Mini Cinnamon Rolls Key Lime Tartlets Coconut Cream Tartlets Really Good Brownies

Hot Station
Herb Crusted Bay of Fundy Salmon with Citrus Basil Sauce Slow Roasted Niman Ranch Pork Loin Chicken Primavera with Bowtie Pasta Baked French Toast with Grand Marnier Sauce
Aged Cheddar & Broccoli Frittata with Roasted Tomato Crema Scrambled Eggs with Fresh Chives
Market Vegetables Hash Brown Casserole Buttermilk Mashed Potatoes

Call now for reservations and make it a special day with us!
_________________________________________________________________
Charlie Palmer at the Joule

Reserve your seat at Charlie Palmer at the Joule and treat your mom to either our special Brunch (11am-3pm $55pp) or Dinner (5-9pm $75) 3-course prixe fixe menus. Prices are listed per person and include a sunflower for all mothers. Reservations: 214.261.4600
Mother’s Day Brunch
Sunday May 8, 2011
served 11:00am to 3:00pm
Amuse
LOBSTER CORNDOG

First Course
BIBB SALAD
SHERRY MACERATED STRAWBERRIES / PECORINO
GRILLED WHITE ANCHOVIES
SQUASH / BASIL / GARLIC / TOMATO WATER
HOUSE CURED PROSCIUTTO
GRILLED MELON / WARM POLENTA / FRISÉE
TOMATO SOUP
LUMP CRAB CROQUETTE
MIXED GREEN SALAD
PICKLED RAMPS / SAUTÉED CHANTERELLES / HERB VINAIGRETTE
TOAD IN A HOLE
BRIOCHE / SUNNY SIDE UP EGG / PORK SAUSAGE / BLACK PEPPER EGG CRÈME FRAÎCHE

Main Course
EGGS BENEDICT
GRILLED KUROBUTA PORK LOIN / POACHED EGG / HOLLANDAISE
ROASTED GARLIC AND CELERY ENGLISH MUFFIN
BRAISED LAMB
FAVA BEAN / GNUNDI / OPAL BASIL
GRILLED MACKEREL
FIDDLEHEAD FERN / THYME ROASTED CHERRY TOMATOES / PANCETTA
PAIN PERDU
PAN FRIED CHERRIES / WHIPPED CREAM
FILET MIGNON
FOIE GRAS BUTTER / FIDDLE HEAD FERNS
OMELET
GOUDA / FENNEL CONFIT / ROASTED CIPOLLINI / MIZUNA / REGGIANO

Sides
MORELS
FRESH PEAS / PEARL ONION / ROASTED GARLIC
SAUTÉED FIDDLEHEAD FERNS
PARSLEY / CHERVIL / ROASTED GARLIC
YUKON GOLD
POMME PURÉE
STEAK FRIES
KETCHUP / BÉARNAISE
CREAMY GRITS
PORK BELLY / WILD MUSHROOMS
HOME FRIES
ROASTED PEPPERS / CARAMELIZED ONIONS
BRUSSELS SPROUTS
RISSOLÉ
SCRAMBLED EGGS
FRESH HERBS / BLACK PEPPER / PECORINO CHEESE

Dessert
TOASTED CHERRY PANNA COTTA
TOASTED MERINGUE / MACERATED CHERRIES / OATMEAL CRISP
ROASTED APRICOT WARM CHOCOLATE CAKE
HAZELNUT CRÈME FRAÎCHE / CRISPY TUILE
PIÑA COLADA
PINEAPPLE UPSIDE DOWN CAKE / TOASTED COCONUT CREAM / PINEAPPLE SORBET
RUBEN’S TARTS
DAILY INSPIRATION

Celebrate Mother’s Day at Crú
Join us for a scrumptious Wine Country inspired
Three Course Brunch for only $24.95.
Bring the whole family – kids 12 and under eat for half off.
Enjoy our extensive bottle wine selection and our special wine country cuisine, with an emphasis on incorporating fresh, seasonal ingredients to pair perfectly with wine. Our knowledgable servers are always ready to suggest a wine pairing from our bottle wine or by-the-glass list.

Menu
May 8th, 2011 3 course choice menu for $24.95

STARTERS
Heirloom Tomato Salad micro basil + aged balsamic + hawaiian salt
Wild Arugula & Pear Salad toasted hazelnuts + champagne vinaigrette
Ricotta & Spring Pea Ravioli lemony ricotta filling + fresh English peas
Marinated Lobster Cocktail fresh mango + vanilla-avocado puree
Seared Ahi Tuna fresh asparagus + olive & roasted pepper salad

MAIN
Pan Roasted Halibut creamed corn + peas & carrots
Steak & Eggs niman ranch tender + poached egg + thyme roasted fingerlings
Crú Benedict toasted sourdough + prosciutto + soft poached eggs + hollandaise
Buttermilk Pancakes warm berry compote + maple butter + vanilla honey cream
Grilled Salmon basil scented couscous + roasted asparagus

SWEET
Molten Chocolate Lava Cake fresh macerated berries + whipped vanilla cream
Raspberry Mousse white chocolate chunk + lady fingers
Roasted Peach Cake brown butter cake + port roasted peaches

Reservations available on Sunday from 10am – 3pm
Please call today for best availability
______________________________________________________
Hotel St. Germain

MOTHER’S DAY BRUNCH
Sunday, May 8th

Doesn’t your mother deserve the very best? Celebrate Mother’s Day with a
New Orleans style Brunch at Hotel St Germain. Enjoy your traditional
Brunch favorites in our beautiful main dining room overlooking the
beauty of our walled garden courtyard.
Seatings from 11:00am to 2:00pm
$55 per person
For reservations, please call our Concierge at 214.871.2516.
_____________________________________________________________________
Sullivan’s Steak House

Spoil Mom with a Special Mother’s Day Brunch at Sullivan’s
Special Sunday Menu Combines Signature Classics and Brunch Favorites
Take a moment this Sunday, May 8 to show Moms how much you care by treating them to a special Mother’s Day brunch at Sullivan’s Steakhouse. Executive Chef Jerry Trevino and his culinary team at the popular Dallas Steakhouse have crafted a craveable fixed-price brunch menu for the special holiday. Known for its perfectly-prepared aged steaks and fresh seafood, Sullivan’s has become a destination for special occasion and holiday dining and this Mother’s Day is no exception. The brunch menu features signature Sullivan’s items like Filet Mignon and Roasted Chicken Picatta, but also adds tempting new brunch items with a steakhouse twist, including Steak and Eggs Benedict, Bacon and Cheddar Cheese Frittata and Slow-Roasted Prime Rib.

The $35.95 three-course brunch menu offer guests a choice of a starter, an entrée, one side dish and a selection of Sullivan’s house-made desserts. There are also kid-friendly items on Sullivan’s children’s menu including Chicken Strips, Cheeseburgers and Grilled Cheese, each served with French Fries or homemade chips.

Sunday, May 8
Brunch from 11 a.m. until 3 p.m.
Dinner from 5 p.m. until 9 p.m. off of the regular dinner menu.

$35.95 for adults $10.95 for children.
Prices do not include tax and gratuity.

Sullivan’s Steakhouse
17795 North Dallas Parkway
Dallas, Texas 75287
For reservations, please call (972) 267-9393.

Sullivan’s Steakhouse, owned and operated by the Del Frisco’s Restaurant Group, puts an energetic twist on the traditional American steakhouse. Sullivan’s prides itself on serving the finest aged meats and the freshest seafood, hand-shaken martinis and fine wines, and flavorful side dishes. Sullivan’s Steakhouse is open for dinner Monday through Saturday from 5 to 11 p.m. and on Sundays from 5 to 10 p.m. The bar opens daily at 4:30 p.m. For more information or to make a reservation, please call (972) 267-9393 or visit www.sullivansteakhouse.com
__________________________________________________
Mignon
Mother’s Day menu (listed below)
Sunday, May 8, 2011
10:30 a.m. – 3 p.m.
$39.95 per person
$17.95 per child ten and under
Reservations: 972-943-3372

Mother’s Day
Sunday May 8, 2011
10:30 am – 3:30 pm
$39.95 per person

1st
Please select one of the following
Petit Boston Bibb Salad-Granny Smith Apples, Candied Walnuts, Blue Cheese & Grain Mustard Vinaigrette
Hearts of Romaine Caesar Salad-Brioche Croutons & Shaved Parmesan
Lentil Soup With Ham

2nd
Please select one of the following
Steak & Eggs-Tenderloin Medallions, Poached Eggs & Béarnaise
Jumbo Lump Crab Cake & Eggs Benedict-Potato Hash & Chive Hollandaise
Grilled Atlantic Salmon-Creamed White Corn, Spinach, Bacon & Balsamic Reduction
Prime Steak Frites-Roasted Garlic & Demi Glace
Lamb Shank-Saffron, Forest Mushroom and Spinach Risotto, Lamb au Jus
Pan Crisped Chicken-Fingerling Potatoes, Roasted Onions, Corn & Sweet Sherry au Jus

3rd
Please select one of the following
White Chocolate and Cinnamon Crème Brulée (A Must with Cappuccino!)
Molten Chocolate Cake-Strawberry Ice Cream
White Chocolate & Grand Marnier Bread Pudding-Butter Pecan Ice Cream

Children’s Menu $17.95
Ten and under

1st
Please select one of the following
Petit Boston Bibb Salad-Granny Smith Apples, Candied Walnuts, Blue Cheese & Grain Mustard Vinaigrette
Hearts of Romaine Caesar Salad-Brioche Croutons & Shaved Parmesan

2nd
Please select one of the following
Mac n’ Cheese
Chicken Tenders and French Fries
__________________________________________________________
Highland Park Cafeteria
HIGHLAND PARK CAFETERIA CELEBRATES MOTHER’S DAY WITH SPECIAL MENU AND GIFT
Celebrate Mother’s Day at Highland Park Cafeteria on Sunday, May 8 from 11am-3pm. In addition to the a-la-carte offerings, Highland Park Cafeteria features a special Prime Rib or Carved Ham plate with two vegetables and homemade bread for $10.99, excluding tax and beverage. In keeping with the HPC tradition, all Moms receive a special Mother’s Day corsage. 11-year old piano prodigy William Lord will be “tickling the ivories” and taking requests.
214-324-5000.
_____________________________________________
Bolla in The Stonleigh Hotel
Mother’s Day, May 8, 2011

Chef Stations
Oven Roasted New York Strip . Horseradish Cream . Assorted Rolls
Made-to-Order Omelets . Assorted Meats . Assorted Cheeses . Assorted Vegetables

Fruits & Salads
Stoneleigh House Salad . Assorted Dressings & Toppings
Bolla Caesar Salad . Grilled Ciabatta . Parmesan Cheese . Caesar Dressing
English Cucumber Bouquets . Smoked Tomato Remoulade . Feta . Carrots . Toasted Pine Nuts
Cheese Display . Imported & Domestic Cheese . Toasted Baguettes . Seedless Grapes . Berries
Fruit Display . Mixed Berries
Red Bliss Potato Salad . Whole Grain Mustard . Scallions . Celery . Red Onions
Fruit Salad . Honeydew . Cantaloupe . Pineapple . Watermelon . Coconut . Yogurt
Currant-Raisin Chicken Salad. Caramelized Onions . Pecans . Honey Mayo
Grilled Asparagus. Shaved Prosciutto . Lemon Compote

Breakfast Buffet
Scrambled Eggs
Applewood Smoked Bacon
Country Sausage
Eggs Benedict . Hollandaise . Chives . Canadian Bacon . English Muffin
Breakfast Potatoes . Peppers . Onions . Herbs
Waffles . Berries . Whipped Cream . Maple Syrup

Lunch Buffet
Herb Marinated Chicken Breast . Spinach Sautee . Kalamata Olive . Caper Ragout
Lemon-Parsley Crusted Salmon Filet . Parmesan Risotto . Buttered Carrots . Lemon Butter
Oven-Roasted Pork Tenderloin . Smoked Cheddar Scallop Potatoes . Tomato Demi . Haricot Verts

Seafood Display
Smoked Salmon & Miniature Bagels . Capers . Red Onions . Sour Cream . Boiled Eggs
Boiled Shrimp . Cocktail Sauce . Lemon Wedges

Pastries
Breakfast Pastries & Sugared Croissants . Honey Butter . Cinnamon Butter
Assorted Miniature Desserts
Assorted Cookies & Brownies

For reservations, call 214.871.7111 . Adults $45 . Children $22 . Served 11am-2:30pm
______________________________________________________
Natalie’s
3 Course Pre Fix Mother’s Day Brunch
$24.95 per person
First Course choice of Sour or Salad
Second Course choice of Fish, Lamb, Chicken, Pasta, etc
Third Course Dessert

5940 Royal Lane
Dallas, TX
214-739-0632
_____________________________________
Steel
STEEL Restaurant & Lounge
Happy Mother’s Day!
Sunday, May 8, 2011 Brunch, 11am–3pm

Appetizers
Yum Fruit Salad
a savory, mildly spicy Thai salad of mixed seasonal fruit
Crab & Mango Spring Roll
with a spicy peanut dipping sauce
Thai Spiced Beef Tenderloin Satay
with a spicy peanut dipping sauce
Sea Salt & Chili Pepper Style Calamari
with a trio of chili dipping sauces
Hot & Sour Soup
white tofu, chicken, black mushroom, egg & vegetables in a tangy, spicy broth

Entrees
Son-in-Law Eggs
a sweet-sour-spicy salad with twice cooked eggs
Grilled Scottish Salmon
with vegetables and red curry coconut cream
Cherry Stone Clams and Scallops with Zaru Soba
Japanese noodles with seafood stir fried with Thai basil sauce
Vietnamese “Shaken” Beef
wok sautéed fillet of beef, onion and traditional sauce
Teriyaki Chicken
chicken breast marinated and glazed with sweet and shiny sauce, served with Asian vegetables

Desserts
Chocolate Volcano Cake
with cinnamon ice cream
Brandy Fruit Foster
bananas, pineapple & strawberries sautéed with brandy, cinnamon sauce & vanilla bean ice cream
$28
___________________________________________________
Hibashi Teppan Grill and Sushi Bar
Hibashi is bringing everyone wonderful ways to celebrate Mother’s Day 2011 with special menus from the restaurant’s culinary teams in the kitchen, at the sushi bar and at 14 entertaining teppan grills.

The following special menus will be available at Hibashi on Mother’s Day, Sunday, May 8, from 11 a.m. to 10 p.m.

Mom’s Sushi Celebration
· House signature miso soup
· Wakame ika salad
· Sushi assortment: Super white tuna, Atlantic salmon, Yellowtail tuna, tuna, Atlantic shrimp, red snapper.
· Mother’s Heart Roll (spicy tuna, crab, avocado, tamago)
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$35 per person

Mom’s Sushi and Sashimi Celebration
· House signature miso soup
· Wakame ika salad
· Sushi: Super white tuna, Atlantic salmon, tuna, Yellowtail tuna.
· Sashimi: Atlantic salmon, Yellowtail tuna, tuna, super white tuna, red snapper.
· Mother’s Heart Roll (spicy tuna, crab, avocado, tamago)
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$55 per person

Mom’s Teppan Celebration
· House signature Onion Soup and House Salad with ginger dressing
· Stuffed Mushrooms
· Ribeye and Shrimp, or Filet Mignon and Chicken
· Fried Rice or Steamed Rice
· California Rolls or Spicy Tuna Rolls
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea

Mom’s Teppan Triumph
· House signature Onion Soup and House Salad with ginger dressing
· Stuffed Mushrooms
· Lobster, Filet Mignon and Shrimp, or Lobster, Filet Mignon and Scallops
· Fried Rice or Steamed Rice
· California Rolls or Spicy Tuna Rolls
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$80 per person

Mom’s Center-Table Celebration
· House signature Miso Soup and House Salad with ginger dressing
· Stuffed Avocado
· Tori Teishoku – Breast of chicken, filled with cheese and rice with spicy sauce
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea or green tea
$30 per person

Mom’s Center-Table Filet Celebration
· House signature Miso soup and House Salad with ginger dressing
· Stuffed Avocado
· Dragon Tail – Filet mignon rolled with asparagus, red and green bell pepper, and onion and marinated in soy sauce
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$50 per person

For reservations, contact the restaurant at 972-620-3474 or [email protected]
_______________________________________
i Fratelli
Mother’s Day Buffet
In our family, Mother’s Day was never our usual Sunday, so our Mother’s Day Brunch Buffet is not our usual Sunday Buffet. We are upgrading for Mom with more choices and more to enjoy. Celebrate with half-price bottles of select wine all day!
Join us from 11 am until 3 pm Sunday May 8.
$24.99 per person. Children 11 and under, $9.99.
Contact a manager at 972-501-9700 for details.
__________________________________________
Sevy’s
Join us for our Mother’s Day Brunch from 10 am – 2 pm. Three delicious courses, adults $31.99, children (8 and under) $16.99.
We take reservations for any sized group, make yours today by email at [email protected] or phone (214) 265-7389.

SEVY’S GRILL MOTHER’S DAY MENU

FIRST COURSE
CHOICE OF:
Goat Cheese Crostini – Marinated roma tomatoes with fresh basil and roasted garlic.
Grilled Portabella Mushrooms – Marinated in fresh herbs and roasted garlic, then grilled to order and served with baby greens.
Crispy Calamari Rings – Coated in a beer batter then crispy fried, served with spicy tartar sauce and tangy cocktail sauce.
Fresh Field Greens Salad – Mixed greens with roma tomatoes, crisp jicama, sliced cucumbers and a minted basil vinaigrette.
Maine Lobster Bisque – Flavorful rich bisque topped with fresh tarragon.
Caesar Salad – Crisp romaine lettuce, herbed croutons and parmesan reggiano.
Melon & Proscuitto Plate – Fresh cantaloupe and honeydew with shaved proscuitto, parmesan crackers and basil oil.

SECOND COURSE
CHOICE OF:
Texas French Toast – Two pieces of Texas toast griddled to a golden brown with warm maple syrup and powdered sugar.
Migas!Migas! – Eggs scrambled with chorizo sausage, tomatoes, cilantro, crispy tortillas and green chile sauce.
Eggs Benedict – Traditional toasted English muffin topped with Canadian bacon, poached eggs and a delicate hollandaise sauce.
Hickory Grilled Chicken Salad – Warm chicken breast, mixed greens with apple, red onions, buttermilk bleu cheese crumbles, toasted pecans and cider honey vinaigrette.
The Sevy Burger – Grilled to your order and served with smoked bacon and sharp cheddar on a Kaiser roll.
Almond Crusted Trout – Pan seared and served with skillet potatoes, fresh asparagus and lemon chive butter.
Grilled Rosemary Chicken – Creamy polenta, fresh vegetable medley and wild mushroom au jus.
Smoked Beef Tenderloin Filet – Grilled mushrooms, fresh vegetables and new potatoes with sauce béarnaise.
Grilled Atlantic Salmon Fillet – Corn-whipped potatoes, lemon chive butter sauce and crispy onions.
Shrimp Scampi Linguini – Plump gulf shrimp sautéed with white wine, fresh garlic, butter, asparagus tips and roma tomatoes.

THIRD COURSE
A Platter of Desserts for the Table! Mini Three Citrus Pie, Texas Pecan Tartlets, Dark Chocolate Mousse Cup, Fresh Berries and Mint.

______________________________________________________
Canary by Gorji
chef-owner Gorji prepares and serves a three-course Mother’s Day dinner, May 8, from 5-9:30 p.m.
$29 for adults and $15 for children 12 and under (tax & gratuity not included).
Reservations are recommended by calling 972.503.7080. In addition to the special Mother’s Day menu, guests may order off the a la carte menu.
Canary By Gorji chef-owner Gorji prepares and serves a three-course Mother’s Day dinner from 5-9:30 p.m. for $29 for adults and $15 for children 12 and under (tax & gratuity not included). Reservations are recommended by calling 972.503.7080. In addition to the special Mother’s Day menu, guests may order off the a la carte menu.

FIRST COURSE: CHOICE OF SALAD
• Small Caesar salad & cup of tomato basil bisque prepared traditionally with fresh egg yolk
• Verde salad mixed field greens, pomegranate champagne vinaigrette & pine nuts

SECOND COURSE: CHOICE OF ENTREE
• Prime bone-In pork chop with gorgonzola garlic mashed potatoes and grilled vegetables
• Beef Anar – prime beef tenderloin tips pan-seared with red onion, mushroom & pomegranate creme sauce served with grilled vegetables
• Salmon Lemon – grilled with white wine, lemon & caper sauce served with grilled vegetables
• Chicken Crème – grilled with Valdeon crème sauce & mushrooms served with pasta and vegetables
• Spinach lasagna & baked eggplant – with pomodoro sauce

THIRD COURSE: DESSERT
• Four-berry sorbet

Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers and dressings for purchase at Canary by Gorji Mediterranean Steak & Seafood, metroplex Whole Foods Market®, Jimmy’s Food Store and www.gorjigourmet.com. The 11-table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday,
5-10:30 p.m. For more information call 972 503 7080 or visit www.canarybyGorji.com
_________________________________________________
La Duni
La Duni Northpark Mother’s Day Brunch Buffet
$21.95 for adults $15.95 10 and under
Seating from 10 am to 3 pm.
Northpark location only.
Call for reservations: 214-987-2260
_______________________________________________
Bijoux
CELEBRATE MOTHER’S DAY WITH A DECADENT MEAL AT BIJOUX
Bijoux is paying thoughtful tribute to Mom with an unforgettable three-course meal
Executive Chef Scott Gottlich will be dedicating a day to the matriarch of the family by offering an elegant three-course dinner menu this Mother’s Day. The menu, which boasts favorite seasonal items such as Corn Carbonara, Watercress Risotto and Strawberry “Shortcake,” will be offered in three courses of selections, allowing guests to customize each course. Wine pairings will also be offered by sommelier Gina Gottlich to complement each dish.
$65 per adult/$30 with wine pairings
$25 per child
Mother’s Day, May 8, 5 p.m. – 9 p.m.
214.350.6100

Heirloom Tomato Salad
melon sorbet, fines herbs, black garlic
2007 Château de Parenchère, Sauvignon Blanc, Bordeaux

Corn Carbonara
duck confit, english peas, parmigiano-reggiano
2007 S.A. Sprüm “Essence” Riesling, Mosel-Saar-Ruwer, Germany

Crispy Pork Belly
avocado, pickled cucumbers, cilantro-lime vinaigrette
2007 Easton Sauvignon Blanc, Sierra Foothills

Pan Seared Scallops
spring beans, pickled ramps, pancetta
2007 Hess “Su’Skol Vineyard” Chardonnay, Napa Valley

Filet of Beef
sautéed asparagus, garlic pomme puree, red wine jus
2006 David Bruce Petite Sirah, Central Coast

Watercress Risotto
carnaroli rice, parmigiano-reggiano, truffles
2008 Château Bonnet Sauvignon Blanc/Sémillon, Entre-Deux-Mers, France

Vahlrona Chocolate Dome
summer berries, raspberry coulis, chambourd
NV Croft “Distinction” Ruby Port

Strawberry Shortcake
lemon meringue, basil coulis, 8 year balsamic vinegar
2008 Michele Chiarlo “Nivole” Moscato d’Asti

Coulommiers
rewarewa honey, almond tuille, sweet red onion jam
2008 Château de Valmer Chenin Blanc, Vouvray

Reservations can be made by calling 214-350-6100.

The Second Floor
SPOIL MOM THIS YEAR AT THE SECOND FLOOR
Executive Chef J Chastain has thoughtfully prepared a way to always be in Mom’s good graces
Executive Chef J Chastain has come up with the perfect way to pay tribute to Mom with a beautiful meal at The Second Floor Bistro in the Westin Galleria Dallas, by offering splendid seasonal offerings in addition to the regular spring menu. The celebration is fit for families and friends alike, with a variety of choices sure to please the whole party. Reservations are recommended.

Mother’s Day, May 8
11AM – 11PM

MENU:
Cinnamon Banana Crepes—orange caramel, mascarpone 11

Prawn Cocktail—bloody mary sorbet, mustard panna cotta 16

English Pea Soup—truffles, crab meat, crème fraîche 9

Short Rib Benedict—tomato hollandaise, grilled asparagus 15

Strawberry Malt Parfait—lemon pound cake, chantilly cream 9

972-450-2978
________________________________________________
Craft Dallas
craft | DALLAS Offering Specially Crafted Prix Fixe Menu in Honor of Mother’s Day
Seated Brunch Available Sunday, May 8 from 11 AM to 2 PM
Mother’s Day Brunch – Treat mom to a special brunch at craft | DALLAS and surprise her with complimentary truffles and a tulip as you enjoy some quality time over a seated three-course meal. Cost is $45/pp plus a complimentary tangerine mimosa (additional beverages not included). Specially crafted prix fixe menu includes:

First course – (Shared by Table)
Begins with a selection of pastries and the following starters to whet your appetite:
Deviled farm eggs, Benton’s ham & smoked paprika
Pimento cheese, pickled sweet peppers & grilled sourdough
Maine lobster, avocado & breakfast radish

Main course – (Choose One)
Hazelnut waffle, Texas strawberries & maple cream
Croque madame, fried duck egg & pecorino
Texas asparagus frittata, spring onions & Benton’s ham
Crab & Meyer lemon risotto, sorrel & pink peppercorn
Ricotta mezzaluna, spring peas & preserved truffle butter
Halibut, fava beans & gold potato fondue
Shrimp and grits, poached farm egg & smoked tomato
Windy meadows chicken, creamed swiss chard & morels
Lamb loin, artichokes, Sicilian pistachio & olive OR
Filet of beef, Benton’s bacon, farm egg & tomato jam

Dessert – (For the Table)
Sopapillas, Texas strawberries, Lavender Honey & Vanilla Ice Cream
Warm Chocolate Tart, cajeta & pistachio

Reservations required to guarantee seating. Please call: 214-397-4111 to book a table.
Sunday, May 8
Available from 11:00 a.m. to 2:00 p.m.
_____________________________________________
Eddie V’s

Louisiana Oysters*
Market Oysters*
Colossal Shrimp
Shellfish Tower*
Jumbo Lump Crab
Tartare of Ahi Tuna*
Jumbo Lump Crab Cake
Point Judith Calamari
Maine Lobster Tacos
Bacon-Wrapped Shrimp
Maine Lobster Bisque
Chowder
BLT Wedge Salad
Caesar Salad
Heirloom Tomato Salad

Main Dishes
Smoked Salmon Benedict
Seafood Chopped Salad
Georges Bank Haddock*
Louisiana Red Fish*
Scottish Salmon*
Pacific Ahi Tuna*
North Atlantic Lemon Sole*
Hawaiian Sea Bass*
Jumbo Gulf Shrimp
Filet Mignon
8 oz New York Strip
16 oz Roasted Chicken

Side Dishes
Sautéed Steak Mushrooms
Sautéed Spinach with Parmigiano-Reggiano
Asparagus, Steamed or Grilled
Heirloom Tomato Greek Salad
Sautéed Monterey Style Sweet Corn
Broccolini with Lemon & Garlic
Spicy Crab Fried Rice with Scallions & Mushrooms

Kids
Petite Filet 4 oz
Crispy Gulf Shrimp
Gemelli Pasta
Chicken Tenders

All items on this menu are cooked to order or raw.

Update: Hot Smoked Salmon Eggs Benedict with Green Chiles and Chipotle-Cilantro Hollandaise – 16
Fresh Jonah Crab Eggs Benedict with Sauteed Spinach and Creole Hollandaise – 16
Maine Lobster Eggs Benedict with Sauteed Shiitake Mushrooms and Fines Herbs Hollandaise – 20
Oscar Style Omelette with Sauteed Asparagus, Shallots and Fresh Jonah Crab – 15
Filet Mignon Steak and Eggs with Bearnaise, Roasted Potatoes and Asparagus – 24

* Items not available: Georges Bank Haddock, Ahi Tuna Entree and Hawaiian Sea Bass

Brunch service also features Bloody Mary Bar and tableside Bottomless Mimosas with live music from Melanie Skybell Vocal Jazz Trio
_________________________________________

Soup of the Day 7
Gulf Crab Cake 14
Chop House Steak Tartare 10
Jumbo Shrimp Cocktail 15

Entrée Salads
Sliced tenderloin—Mixed greens, tomatoes, cucumbers, sourdough croutons, blue cheese vinaigrette sliced tenderloin Classic Caesar 11 Classic romaine salad with Caesar dressing and sourdough croutons $13

Chop house Big Blue—Round of iceberg, creamy blue cheese dressing, Roquefort crumbles, apple wood bacon, marinated tomatoes and toasted pecans Spinach Salad 11 Aged goat cheese, apple wood bacon, $12

STEAKS
Porterhouse 40
24 ounce mid‐west corn fed beef

Bone in “Cowboy” Rib Eye 40
24 ounce grass‐fed certified angus beef

Bone in New York Strip 46
22 ounce certified prime angus beef

Rib Eye 39
18 ounce dry aged grass‐fed certified angus

Filet 42
8 ounce prime angus beef

Filet 30
8 ounce all natural angus

Filet 44
12 ounce all natural angus

Brunch Selections
Grilled Ribeye and Eggs 29
8oz Prime Steak, 2 eggs, Andouille sausage béarnaise sauce
Gulf Crab Cake Benedict 16
Root vegetable hash, roasted tomatoes hollandaise
Filet Tournedos Benedict 15
Toasted sourdough, Fava bean succotashsauce choron
Frittata Florentine 13
Baby spinach, Swiss mornay sauce wild mushroom sauté
Chop House Omelette 13
Aged Cheddar, braised tenderloin, tomatoes, green onions, sour cream with rosemary potatoes

CHOPS and SEAFOOD
Lamb Chops 42
English Cut, bordelaise and blue cheese
Lemon, Rosemary & Black Pepper Chicken 28
Green onion mashed potatoes
Asian BBQ Salmon 32
Braised bok choy, green curry and coconut milk
Pan Seared Chilean Sea Bass 39
Black truffle beurre blanc, crimini risotto, sugar snap peas

SIDE DISHES
Creamed Spinach 8
Bechamel, garlic, goat cheese
Marsala Mushrooms 10
Sautéed with sweet marsala wine
Green Onion Mashed Potatoes 8
Chive oil, bordelaise sauce
Grilled Asparagus 8
Crawfish Maque Choux 10
Sautéed corn, red bell and poblano peppers, cream, garlic, butter and topped with crawfish tails
__________________________________________________________
Eden
Mother’s Day at Eden, May 8, 2011
11:30 am to 10:30 pm

Two glasses of wine free with each entrée (must be over 21)
Or BYOB if you prefer!

This Mother’s Day Buffet Menu is being served in addition to our regular Brunch Menu items of :
Eggs Benedict
Eggs Sardou
Eggs Oscar
If you can think of it, and we have it, you can put it in your Omelets

Carving Station :
Roast Prime Rib of Beef (MR) With Creamy Horseradish and Au jus
Smoked Pit Ham with Bourbon Glaze

Soup :
Roasted Corn Chowder

Salads :
Pasta Prima Vera with Basil
Tossed Baby Greens with Artichoke Dressing
Marinated Mushroom Salad
Roasted Vegetable Salad with Feta
Cucumber and Tomato Vinaigrette
Carrot Raisin Salad
Other Salads of the Chef’s Choice

Trays of :
Assorted Breads and Muffins
Imported Cheeses and Fruits
Crudités and Dip
Sliced Fresh fruits and Berries
Poached Salmon Medallions with Basil

Hot Food :
Assorted Steamed Vegetables in Season
Rice Pilaf
Roasted Hen in Plum Sauce
Shrimp Creole

Desserts :
Assorted Desserts and Chocolates Of the Chef’s Choice

$30 per adult
$15 for children
Call 972-267-3336 for reservations
__________________________________________________
THE INTERCONTINENTAL DALLAS HOSTS MOM AND THE WHOLE FAMILY FOR A MOTHER’S DAY BRUNCH
Treat mom to a luxurious feast in the InterContinental’s Crystal Ballroom
This Mother’s Day, leave the work to us. The InterContinental Dallas is preparing an elaborate feast in our gorgeous Crystal Ballroom, offering mom a much-deserved day off. Relax in the cozy, elegant space and indulge in an all-you-can-eat spread that ranges from breakfast favorites to roasted meats, seafood and desserts. Menu items include:

Breakfast
Vanilla French toast
Smoked pork tenderloin eggs Benedict with Hollandaise sauce
Cheese blintzes with fruit compote
Salads and Seafood
Romaine hearts with Caesar dressing
Spring salad mix with assorted dressings and toppings
Curried chicken salad with raisins and apples
Sliced gourmet deli meats and imported cheese display
House marinated smoked salmon with condiments
Shrimp and crab claws on ice with cocktail sauce
Assorted sushi display
Hot Entrees and Carving Stations
Rosemary crusted prime rib, horseradish cream and au jus
Sage rubbed whole roasted turkey, country gravy and cranberry chutney
Apricot and pistachio stuffed pork loin topped with apple demi
Tarragon salmon with tropical fruit relish
Pecan crusted chicken breast with creole mustard sauce
Desserts
Candied carrot cake, strawberry cheesecake, tres leches cake and Italian cream cake
Chocolate fountain, mini fruit tarts, chocolate mousse and crème brulee
Pecan pie, apple pie and Bailey’s bread pudding

There’s no need to leave the kids at home, as the InterContinental Dallas has the little ones covered too. Our children’s buffet includes mini pizzas, chicken tenders, silver dollar pancakes and desserts.

Centrally located in the heart of North Dallas, The InterContinental Dallas is the city’s favorite business and leisure hotel. It features more than 500 guestrooms and suites and more than 100,000 square feet of total meeting space, plus Q de Cheval, a beautifully-designed restaurant serving world-class cuisine. The hotel anchors the area’s bustling dining and entertainment scene with dozens of restaurants, bars and shops within walking distance, plus hundreds more located just a short drive away.
Sunday, May 8, 2011
10:30 a.m. – 3 p.m.
Adults – $65
Children – $27 kids under five eat free
50% discount to active military with military ID
All prices include tax and gratuity
Reservations: Reservations required by calling 972-386-6000
__________________________________________
Jasper’s Plano
JASPER’S BRUNCH
MOTHER’S DAY 2011
$35.00 Per Person Plus Tax and Gratuity 11 am to 3 pm

JASPER’S FAVORITES
Jasper’s Three Cheese Focaccia 10.
Caramelized Shallots and Portobellos “A Must”
Maytag Blue Cheese Potato Chips 11.
FIRST COURSE
White Truffle-Gulf Crab Deviled Eggs
Wood Grilled Shrimp Leek Pancakes, Orange-Ginger Marmalade
Grilled Chicken Masa Soup
French Onion Soup
Jasper’s Caesar Salad
Focaccia Croutons, Roasted Peppers
Jasper’s Greens
Caramelized Shallots, Candied Pecans, Blue Cheese
“Chopped Wedge”
Applewood Bacon, Maytag Blue Cheese, Goat Cheese Ranch

SECOND COURSE
Crabcake “Benedict”
Cured Ham, Thyme Hollandaise
Banana-Malt Pancakes
Black Currant Conserve, Vanilla Whipped Cream
White Truffle-Aged Gouda Omelette
Cured Ham, Home Fries
Vanilla French Toast
Caramelized Honey-Banana Syrup
Pan Seared Salmon
Creamy Mascarpone Polenta, Grilled Asparagus
Gramma Minnie’s Fried Chicken
Chunky Garlic Whippers, Cream Gravy
Lemon Rotisserie Free Range Chicken
Olive Oil Whipped Potatoes, Broccolini, Pan Gravy
Texas Peach Barbecued Pork Tenderloin
White Cheddar-Corn Grits
Wood Grilled Flat Iron “Steak and Eggs”
Chile-Lime Biscuits, Smoked Bacon Gravy
Prime Rib Enchiladas
Shiner Boch-Pasilla Chile Mole

THIRD COURSE
Cherry Limeade Pie
Swiss Meringue
Dark Chocolate Torte
Spiced Orange Marmalade
Butterfinger Crème Brulee
Homemade Butterfinger
Rocky Road Ice Cream Sandwich
Chocolate and Caramel Sauces, Marshmallow Crème

CAST IRON SIDES
Bourbon Creamed Corn 7.
Hickory Grilled Asparagus 9.
Wilted Spinach, Fried Shallots 7.
Herb Roasted Mushrooms 9.
Creamy Baked Potato Salad 8.
Aged Gouda-Ham Mac and Cheese 9.
Hand Cut French Fries 5.
Hand Battered Onion Rings 5.
Chile-Lime Biscuits and Gravy 6.
Potato-Leek Hash Brown 6.
Applewood Smoked Bacon 7.
Wood Grilled Sausage 6.

Portabella Mushroom Woodfire Cheesy Bread . . .11.
Oven Dried Tomato Pesto, Basil
Garlic Hummus, Wood Roasted Flatbread . . . . . . 11.
Feta Cheese, Kalamata Olives, Diced Tomatoes
Polenta Crusted Fried Green Tomatoes…… . . . . . 14.
Goat Cheese, Round Rock Ancho Honey
Texas Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Creamy Avocado Lime Sauce
Chicken Masa Soup . . . . . . . . . . . . . . . . . . . . . . . . 8.
Grilled Chicken, Charred Corn, Cotija Cheese

Salads
Farm Field Green Salad . . . . . . . . . . . . . . . . . . . 7./9.
Toasted Pecans, Champagne Sherry Vinaigrette
South of the Border Caesar . . . . . . . . . . . . . . . . 7./9.
Pueblo Corn, Toasted Pepitas, Cotija Cheese
Young’s Farm “Butter Wedge” . . . . . . . . . . . . . . . 11.
“Basil Green Goddess Dressing”
Curly Spinach-Bacon Salad, “Oyster Croutons” . . . . 13.
Creamy Sherry Vinaigrette, Blue Cheese Crumbles Add Grilled Chicken Breast or Grilled Salmon . . 6./7.

Sides
Brazos Valley Cheddar Mac ‘n Cheese . . . . . . . . . . 9.
Grilled or Battered Asparagus, Garlic Aioli . . . . . . . 8.
Smoky Cheddar Homestead Mills Grits . . . . . . . . . . 7.
Applewood Bacon Braised Brussels Sprouts . . . . . . 6.
Creole Black Eyed Peas, Andouille Sausage . . . . . . 8.
Steamed Broccoli & Cauliflower, Herb Hollandaise. 8.
Baked Sweet Potato, Maple Butter . . . . . . . . . . . . . 5.

Entrees
Fresh Fish Selection of the Day . . . . . . . . . . . . . . MKT
Parsley Potatoes, Vegetable of the Day
Hickory Grilled 8 oz Beef Tenderloin . . . . . . . . . . . 36.
Whipped Potatoes, Vegetable of the Day
Gramma Minnie’s Country Fried Chicken . . . . . . . 18.
Chunky Redskin Potatoes, Black Pepper-Maple Gravy
Smoked Ham Omlette . . . . . . . . . . . . . . . . . . . . . . 18.
Spinach, Smoked Cheddar, Cherry Tomatoes
Smoked Brisket Eggs Benedicts . . . . . . . . . . . . . .18.
Rathbun’s Hash Browns, Thyme Hollandaise
Vanilla French Toast . . . . . . . . . . . . . . . . . . . . . . . 12.
Challah Bread, Applewood Smoked Bacon
Grilled Hanger Steak and Eggs . . . . . . . . . . . . . . . 26.
Homemade Biscuits, “Mama’s” Gravy
Blackberry Buttermilk Pancakes . . . . . . . . . . . . . .14.
Blue Plate Cedar Smoked Salmon . . . . . . . . . . . . .24.
Crispy Hashbrowns, Sunny Side Up Egg, Chive Butter
Big Daddy XXL Burger . . . . . . . . . . . . . . . . . . . . . . 13.
You Tell Us How You Want It
Shrimp, Crab and Lobster Coleslaw . . . . . . . . . . . 20.
Cotija Cheese, Cilantro-Lime Dressing

Desserts
MawMaw’s Buttermilk Pie . . . . . . . . . . . . . . . . . . . .7.
Served with Rathbun’s Grapefruit Marmalade
Mazelle’s Vanilla Cheesecake . . . . . . . . . . . . . . . . 7.
Chocolate Almond Caramel Sauce
LemonBars ………………………….7.
Blood Orange Sauce, Vanilla Whipped Cream
ChocolateLavaCake …………………..7.
Chocolate White Mint Gelato and Hot Fudge

$3.00 charge on all side dish sustitutions
20% gratuity added for parties of 8 or more.
__________________________________________________
Garden Cafe
Mother’s Day Brunch!

$17 for Adults
$8 for Children

Unlimited Buffet
Pancakes
French Toast
Sausage and Bacon
Fruit
Homemade Desserts and Bread

Made to Order Dishes
(brunch price includes the buffet plus
one main course and a couple sides)
Sausage and Egg Casserole
Garden Quiche
Eggs Benedict
Pot Roast
Half Herb Roasted Chicken
Chicken & Dumplings

and your choice of Daily Veggies

Fountain Drinks, Coffee, and Tea Included

Orange Juice and Milk $1.75 small $3 large

The regular menu will not be available.

Also, we do not accept reservations, but we’ve got the space so don’t worry!
________________________________________
Cafe Pacific
MOTHER’S DAY SUNDAY BRUNCH MAY 8, 2011

APPETIZERS, SOUPS, & SALADS
CAFÉ PACIFIC CEVICHE SMOKED BAR HARBOR MUSSEL TIAN Jalapeno Soy
CALAMARI Crispy Fried with Cocktail & Tartar Sauce
SAN FRANCISCO STYLE CRAB CAKES Cocktail Sauce
CAESAR SALAD Crisp Romaine Lettuce, Garlic Crostini & Caesar Dressing
MIXED GREEN SALAD Toasted Pecans, Feta, Cherry Tomatoes & Sherry Vinaigrette
CLAM CHOWDER NEW ENGLAND STYLE SPLIT PEA SOUP

ENTREES
EGGS BENEDICT Served with Canadian Bacon, Asparagus & Red Bliss Potatoes
ORIENTAL CHICKEN SALAD Rice Noodles, Toasted Almonds, Iceberg Lettuce, Cilantro & Creamy Ginger Vinaigrette
PETITE PEPPER STEAK Baby Vegetables, French Fries and Cognac Sauce
SOLE ALMONDINE Red Bliss Potatoes, Green Beans & Beurre Blanc CREOLE B.B.Q. SHRIMP Jasmine Rice, Blue Cheese Wilted Spinach & Creole BBQ Sauce
SHORT SMOKED SALMON Shoestring Potatoes, Sesame Scented Spinach & Pommery Aioli
BEEF SHORT RIB Caramelized Onion Whipped Potatoes, Broccoli & Cabernet Demi Glace

DESSERTS
KEY LIME TART Served with Raspberry Sauce
FRENCH VANILLA CRÈME BRULEE With Coconut Shortbread Cookies
PECAN BALL Vanilla Ice Cream, Rolled in Toasted Pecans & Fudge Sauce
FRESH BERRIES Served in a Crisp Almond Cookie Cup with Raspberry & Caramel Sauce
DEVIL’S CHOCOLATE GATEAU Two Layer Gateau with a Milk Chocolate Mousse Filling and Dark Chocolate Ganache
MANGO SORBET With Coconut Shortbread Cookies


2017 Food and Wine Festival Menus

Get ready food lovers, the Epcot International Food and Wine Festival is quickly approaching!

Epcot Legacy Showplace

Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy(vegetarian)
Bright Horizons: Sprite® with Multi-flavored Boba Pearls(non-alcoholic)
M.I.A Beer Company 305 Golden AleDoral, FL
Playalinda Brewing Company Blonde AleTitusville, FL
Florida Beer Company Passport 35 Triple Chocolate Milk StoutCape Canaveral, FL
JDub’s Passion WheatSarasota, FL
Central 28 Trekkerbier Farmhouse AleDeBary, FL
Cigar City Guayabera Citra Pale AleTampa, FL
Eastern Florida FlightM.I.A. Beer Company 305 Golden Ale, Playalinda Brewing Company Blonde Ale, Florida Beer Company Passport 35 Triple Chocolate Milk Stout
Western Florida FlightJDub’s Passion Wheat, Central 28 Trekkerbier Farmhouse Ale, Cigar City Guayabera Citra Pale Ale

Flavors from Fire

Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and American Grana Cheeses
Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust
Orlando Brewery Smokin’ Blackwater Porter
Ravenswood ZinfandelNapa Valley
Swine Brine featuring Evan Williams Bourbon

T=C2: Tonic Water and Cotton Candy(non-alcoholic)
RGB: Citrus Apple Freeze(non-alcoholic)
Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
Left Hand Brewing Company Polestar PilsnerLongmont, CO
Playalinda Brewing Company Robonaut Red AleTitusville, FL
Elysian Brewing Space Dust IPASeattle, WA
Sixpoint Brewery Mad Scientist Radiant FluxBrooklyn, NY
Founders Brewing Company Green Zebra Watermelon Gose AleGrand Rapids, MI
Blue Point Brewing Company Hoptical Illusion IPAPatchogue, NY
Space FlightLeft Hand Brewing Company Polestar Pilsner, Playalinda Brewing Company Robonaut Red Ale, Elysian Brewing Space Dust IPA
Light FlightSixpoint Brewery Mad Scientist Radiant Flux, Founders Brewing Company Green Zebra Watermelon Gose Ale, Blue Point Brewing Company Hoptical Illusion IPA

Earth Eats Inspired by ABC’s “The Chew”

Ricotta and Zucchini Ravioli with Rustic Tomato Sauce(vegetarian)
Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
Peanut Butter and White Chocolate Mousse with a Caramel Drizzle(gluten friendly)
Kurt Russell’s Gogi Wines Chardonnay “Goldie”California
Kurt Russell’s Gogi Wines Pinot NoirCalifornia
Redstone Meadery Black Raspberry Mead

Active Eats

Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
Roasted Verlasso® Salmon with Quinoa Salad and Arugula Chimichurri(gluten friendly)
Sweet Avocado Crema with Strawberries, Yellow Cake, and Tortilla Streusel(vegetarian)
M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling WaterDoral, FL
Chateau Ste. Michelle Cold Creek RieslingWashington
Evolution by Sokol Blosser Pinot NoirWillamette Valley

Coastal Eats

Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
Baked Shrimp Scampi Dip with Sourdough Baguette
Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-chipotle Butter Sauce
Erath Pinot GrisOregon
Soter Planet Pinot NoirOregon

The Chocolate Studio

Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel(gluten friendly)
Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust(vegetarian)
Justin Cabernet SauvignonPaso Robles
Banfi Rosa RegalePiedmont
Lenotti Recioto della ValpolicellaItaly
RL Buller Fine Muscat

The Cheese Studio Hosted by Boursin® Cheese

Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin® Garlic and Fine Herbs Cheese Sauce
Savory Caramelized Onion Boursin® Garlic and Fine Herbs Cheese Tart with cold Arugula Salad and Aged Balsamic(vegetarian)
Cheese Trio: Profiterole topped with Boursin® Garlic and Fine Herbs Cheese and Orange Apricot Jam Smoked Salmon Pinwheel with Boursin® Shallot and Chive Cheese and Everything Seasoning Strawberry Macaroon with Boursin Pepper Cheese
Leth Steinagrund Gruner VeltlinerAustria
Liberated Pinot NoirCalifornia

The Wine & Dine Studio

Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts, and Wild Mushrooms featuring Melissa’s Produce
Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
Trio of Artisan Cheese: Fromager d’Affinois de Excellence with Toasted Baguette Point Reyes Original Blue with Apricot Jam Point Reyes Toma with Honey(vegetarian)
Artist Palette of Wine and Cheese: Trio of Artisan Cheese Paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec
Round Pond Estate Sauvignon BlancRutherford
St. Francis ChardonnaySonoma County
Recuerdo MalbecArgentina
Eden Canyon “Jolie” Red BlendCalifornia
Meiomi RoséCalifornia

Islands of the Caribbean

Jamaican Beef Patty with Mango Salsa
Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions(gluten friendly)
Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce(vegetarian)
Carib Lager
Caribbean White Sangria
Frozen Mojito

New Zealand

Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
Lamb Meatball with Spicy Tomato Chutney
Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée
Kim Crawford Sauvignon BlancMarlborough
Nobilo Icon Pinot NoirMarlborough
Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas(gluten friendly)
Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies(gluten friendly)
Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut(vegetarian)
Coopers Brewery Original Pale Ale
Robert Oatley McLaren Vale Shiraz
Hope Estate “Wollombi Brook” SemillonHunter Valley

The Almond Orchard Hosted by Blue Diamond Almond Breeze®