Top Chef DC: Making Concessions Season 7, Episode 11 Review

In episode 11 of "Top Chef DC" the six remaining chefs take over two baseball concession stands at "Nationals Park" in Washington D.C. and make high-end concession food snacks for hungry fans.

This week's "Quickfire Challenge" theme was food idioms. "The Schwan's Home Service - Quickfire Challenge" was to create a dish based on a food idiom. The winning dish would go into the repertoire of Schwan's, the country's largest home delivery frozen food provider. Based on a knife pull, the chef's drew their inspiration: Ed - "Hot Potato" - Herb and Roasted Garlic Gnocchi, Spring Vegetables and Mushroom Fricassee; Tiffany - "Spill the Beans" - Pan-Seared Cod Over Stewed Beans, Swiss Chard, Carrots and Bacon; Kevin - "Bring Home the Bacon" - Bacon 3 Ways: Bacon Puree, Chopped Bacon and Bacon Froth with a Poached Egg; Kelly - "Sour Grapes" - Pan-Roasted Chicken Breast, Caramelized Brussels Sprouts Leaves and Red Grape Sauce; Angelo - "Bigger Fish to Fry" - Chile-Crusted Tilapia Satay with Asian Tartar Sauce, Sambal and Sriracha; Amanda - "The Big Cheese" - Macaroni and Cheese with Bacon and Jalapenos with Pork Chop Side.

The "Quickfire Challenge" winner, and the chef who had the dish chosen to make the best frozen meal for Schwan's was Ed for his Herb and Roasted Garlic Gnocchi, Spring Vegetables and Mushroom Fricassee. Ed Cotton's food will now be offered through the Schwan home delivery service. 'Top Chef' meals can be delivered directly to your home from Schwan's: Schwan's Top Chef for more information.

For the next challenge, the chef-testants went out to the ball park. "Elimination Challenge": Create Fine Dining Versions of Ballpark Food. Run a concession stand at Nationals Park, working as one team, making at least six dishes. Budget: $2,000 with 3 hours to cook.

The 'Top Chef DC' high-end ballpark concession stand served the following items: Kelly - Open-Faced Crab Cake BLT with Sweet Potato Fries; Tiffany - Italian Meatball Sub with Fennel, Basil Pesto, and Fresh Mozzarella;
Amanda - Yellowfin Tuna Tartare with Fennel, Meyer Lemon and Fava Bean Puree; Angelo - Sweet-Glazed Pork on Lobster Roll with Sweet Sesame Pickles; Kevin - Chicken Kabob with Romesco Sauce, Shoestring Fries and Smoked Paprika Aioli; Ed - Shrimp and Corn Risotto Fritters with Jalapeno Aioli

Guest Judge was Rick Moonen.

The "Elimination Challenge" winner, and the big winner of the episode, was Ed for his Shrimp and Corn Risotto Fritters with Jalapeno Aioli. He also won a signed copy of Fish Without a Doubt: The Cook's Essential Companion and a trip to Australia from Hilton Hotels. Eliminated this time was 27-year-old, Amanda Baumgarten, from Los Angeles, California, for her Yellowfin Tuna Tartare with Fennel, Meyer Lemon & Fava Bean Puree. Watch the Extended Judges Table: Soft Ball Instead of Hardball.

The "Top Chef DC" winning chef will receive $125,000 furnished by Dial Nutriskin, a feature in Food & Wine magazine, a showcase at the Annual Food & Wine Classic in Aspen and the title of "Top Chef."

Be sure to read the "Top Chef" blogs at BravoTV.Com, where the judges write out their thoughts on the current episode and explain why they make the decisions that they make.

The remaining "Top Chef DC" contestants are Angelo Sosa, 34, New York City, New York; Ed Cotton, 32 Queens, New York; Kelly Liken, 33, Vail, Colorado; Kevin Sbraga, 30, Willingboro, New Jersey; Tiffany Derry, 26, Dallas, Texas.

The "Top Chef D.C." finale location is in Singapore! For the first time, the competing chefs will travel internationally for the season finale. The first part of the finale will air Wednesday, September 8th at 10 p.m. ET/PT.

Singapore was chosen, according to Bravo, because it is a "melting pot of all things culinary - with influences of Chinese, Indian, Malay and Eurasian cuisines - their culinary landscape is constantly evolving." They will embark on challenges indigenous to the region, which will encompass both fine dining elements and native street cuisine.

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