.jpg)
|
|---|
Wednesday, April 21, 2010
The chefs must re-invent traditional pub dishes ranging from bangers and mash to fish ‘n’ chips.
Week 3 brings the chefs to the cramped kitchen of Tom Bergin’s Tavern on Fairfax, the oldest Irish establishment in L.A., where they must re-invent traditional pub dishes ranging from bangers and mash to fish ‘n’ chips. Graham Elliot Bowles (Graham Elliot Restaurant), Jonathan Waxman (Barbuto), Ludo Lefebvre (Ludo Bites), Mark Peel (Campanile), Rick Moonen (Rick Moonen’s RM Seafood at Mandalay Bay), and Wylie Dufresne (wd~50) go head-to-head in a rousing attempt to satisfy the venues clientele with old-school tastes and skeptical attitudes towards "modern" pub food.
Bring on the FOOD !!
QUICKFIRE
Rick - Forest Fruits
Cream Biscuit Berry Shortcake
Jonathan - Lemongrass Mojito
Pork Tenderloin and Poblano Stuffed Shrimp with Avocado Butter
ELIMINATION
Rick
Chicken Fried Sable Fish with Lemon Confit Tartar Sauce, Twice Fried Potatoes and Fennel Slaw
Wylie
Bangers, Smoked Mashed Potatoes, Onion Jus and Snow Peas
Jonathan
Shepherds Pie with Lamb, Mashed Potatoes and Parmesan Cheese
WINNERS Week 3 -
Jonathan Waxman - Quickfire Winner
5,000 for
Meals on Wheels
Jonathan Waxman - Elimination Winner
10,000 for
Meals on Wheels
MOVING ON - JONATHAN & RICK
Check back here on Thursday's after the new episodes ..
BRAVO Wednesday nights @ 10 pm
TOP CHEF MASTERS
0 Comments:
Subscribe to:
Post Comments (Atom)
LinkWithin
