Top Chef (season 7)

Top Chef (season 7)
Country of origin	United States
No. of episodes	15
Release
Original network	Bravo
Original release	June 16 – September 22, 2010
Additional information
Host(s)	Padma Lakshmi
Judges	Tom Colicchio Gail Simmons Eric Ripert
No. of contestants	17
Winner	Kevin Sbraga
All-stars	Angelo Sosa Tiffany Derry

Top Chef: D.C. is the seventh season of the American reality television series Top Chef. The season was initially filmed in Washington, D.C. before concluding in Singapore, the series' first international venue.^[1] It premiered on June 16, 2010 and ended on September 22, 2010.

Contestants

17 chefs were selected to compete in Top Chef: D.C.

Name	Hometown	Current Residence	Age
Amanda Baumgarten	Los Angeles, California	Los Angeles, California	27
Tracey Bloom	Rochester, New York	Atlanta, Georgia	33
Ed Cotton	Boston, Massachusetts	Queens, New York	32
Andrea Curto-Randazzo	Vero Beach, Florida	Miami Beach, Florida	39
Timothy "Tim" Dean	Washington, D.C.	Baltimore, Maryland	39
Tiffany Derry	Beaumont, Texas	Dallas, Texas	26
Lynne Gigliotti	Philadelphia, Pennsylvania	Hyde Park, New York	51
Kenny Gilbert	Euclid, Ohio	Telluride, Colorado	36
Stephen Hopcraft	Cleveland, Ohio	Las Vegas, Nevada	40
Kelly Liken	Pittsburgh, Pennsylvania	Vail, Colorado	33
Jacqueline Lombard	Boston, Massachusetts	Brooklyn, New York	33
Arnold Myint	Nashville, Tennessee	Nashville, Tennessee	32
Alex Reznik	Brooklyn, New York	Hollywood, California	33
Kevin Sbraga	Willingboro, New Jersey	Willingboro, New Jersey	30
John Somerville	N/A	West Bloomfield, Michigan	42
Angelo Sosa	Durham, Connecticut	New York, New York	34
Tamesha Warren	Barbados	Washington, D.C.	24

Contestant progress

Contestant	1	2	3	4	5	6	7	8	9	10	11	12	13	14
Quickfire Winner(s)	Angelo^1	Angelo Tracey	Kenny	Kenny^1 Tamesha^1	Ed	Kelly^2	Angelo	Tiffany	Amanda^1 Kelly^1 Kenny^1 Kevin^1	Tiffany^1	Ed^1	Angelo^1	Ed	N/A
Kevin	HIGH	IN	LOW	LOW	HIGH	WIN	LOW	HIGH	LOW	IN	LOW	IN	IN	WINNER
Angelo	WIN	IN	HIGH	IN	IN	IN	IN	IN	HIGH	LOW	LOW	WIN	IN	RUNNER-UP
Ed	IN	LOW	HIGH	IN	IN	IN	HIGH	LOW	WIN	HIGH	WIN	IN	WIN	RUNNER-UP
Kelly	IN	WIN	IN	WIN	HIGH	IN^2	LOW	HIGH	LOW	HIGH	LOW	IN	OUT
Tiffany	IN	HIGH	IN	IN	IN	HIGH	HIGH	WIN	HIGH	WIN	HIGH	OUT
Amanda	IN	LOW	HIGH	IN	LOW	IN	IN	IN	LOW	LOW	OUT
Alex	HIGH	IN	IN	IN	IN	IN	WIN	LOW	HIGH	OUT
Kenny	HIGH	LOW	IN	LOW	WIN	LOW	IN	IN	OUT
Stephen	LOW	IN	LOW	IN	LOW	IN	IN	OUT
Andrea	IN	IN	IN	WIN	HIGH	IN	OUT
Tamesha	IN	IN	IN	IN	IN	OUT
Tim	LOW	IN	LOW	IN	OUT
Arnold	IN	HIGH	WIN	OUT
Lynne	IN	HIGH	IN	OUT
Tracey	IN	IN	OUT
Jacqueline	LOW	OUT
John	OUT

^Note 1 : The chef(s) did not receive immunity.
^Note 2 : As a reward for winning the Quickfire Challenge, Kelly was allowed to sit out the Elimination Challenge.

     (WINNER) The chef won the season and was crowned "Top Chef".

     (RUNNER-UP) The chef was a runner-up for the season.

     (WIN) The chef won the Elimination Challenge.

     (HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.

     (IN) The chef was not selected as one of the top or bottom entries in the Elimination Challenge and was safe.

     (LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.

     (OUT) The chef lost the Elimination Challenge and was out of the competition.

Episodes

No.	Title	Original air date
1	"House of Chef-presentatives"	June 16, 2010
Quickfire Challenge: The 17 chefs competed in a three-round mise en place tournament. The final four chefs were given 30 minutes to make a dish with the ingredients from the first three rounds, plus items from the Top Chef pantry. Instead of immunity, the winner received $20,000. WINNER: Angelo (Roasted Wing & Thigh, Curried Onion Jam, Potato Noodles) Elimination Challenge: Each chef created a dish that represented where they were from for 300 guests at an event during the Cherry Blossom Festival. The chefs were divided into four groups; each chef competed head-to-head with the others in their group. The chef in each group with the best dish was eligible for the win, while the chef with the poorest dish in each group was subject to elimination. The four Quickfire finalists were allowed to choose the chefs whom they would compete against to form the four teams. Team 1: Angelo, John, Kelly, Tiffany Team 2: Ed, Kenny, Lynne, Stephen, Tracey Team 3: Amanda, Arnold, Jacqueline, Kevin Team 4: Alex, Andrea, Tamesha, Tim WINNER: Angelo (Arctic Char with Pickled Shallots, Tapioca & Smoked Bacon Froth) ELIMINATED: John (Maple Mousse Napoleon with Crisp Macadamia Nuts & Vanilla Sauce)
2	"Outside the Lunch Box"	June 23, 2010
Quickfire Challenge: Working in pairs, the chefs made a "bipartisan" sandwich while joined together with a "double-apron", allowing each chef the use of only one hand. WINNER: Angelo and Tracey (Flounder Marinated in Fish Sauce, Spicy Sriracha Mayo, Pickled Red Onions) Elimination Challenge: Inspired by Michelle Obama's Let's Move! campaign, the chefs, working in teams of four, had to create a healthy four-course school lunch for kids consisting of an entrée, two side dishes, and a dessert. Each chef was responsible for one item on the menu. Team 1: Angelo, Ed, Kenny, Tracey Team 2: Amanda, Jacqueline, Stephen, Tamesha Team 3: Alex, Andrea, Kevin, Tim Team 4: Arnold, Kelly, Lynne, Tiffany WINNER: Kelly (Braised Pork Carnitas Tacos with Pickled Onions & Cilantro) ELIMINATED: Jacqueline (Banana Pudding with Skim Milk & Strawberries)
3	"Capitol Grill"	June 30, 2010
Quickfire Challenge: The chefs were tasked with making a pie without a recipe. WINNER: Kenny (Bananas Foster Pie with Currants & Chinese Five-Spice) Elimination Challenge: The chefs catered an American picnic for Capitol Hill interns that included one main dish and two side dishes. WINNER: Arnold (Sesame Lamb Meatball with Tabouli Salad & Gazpacho) ELIMINATED: Tracey (Italian Sausage Slider, Tomato, Cucumber & Red Onion Salad)
4	"Room Service"	July 7, 2010
Quickfire Challenge: The chefs prepared an adult dish and a baby-friendly purée version. Instead of immunity, the winners received $10,000 each. WINNERS: Kenny (Curried Chicken, Mango Salad, Confit of Butternut Squash & Maitake Mushrooms) and Tamesha (Salmon with Vegetable Chowder & Lobster Stock, Thai Basil & Licorice Oil) Elimination Challenge: In a tournament-style elimination, the chefs worked in pairs to prepare breakfast, lunch, and dinner for people on-the-go, to be placed on the Hilton Hotel's menu. Seven pairs prepared breakfast, and the top two teams were declared safe. The remaining five pairs prepared lunch, and two more teams were saved. The last three pairs prepared dinner, where the team with the poorest dish was eliminated. The team with the judges' favorite dish had it placed on the hotel's menu. The two chefs of the winning team were also awarded separate trips, blindly selected, to either Italy or Spain. WINNERS: Andrea and Kelly (Braised Beef Short Rib, Polenta, Shiitake Mushrooms & Citrus Gremolata) ELIMINATED: Arnold and Lynne (Pineapple Red Curry Mussels with Squid Ink Pasta & Focaccia)
5	"Farm Policy"	July 14, 2010
Quickfire Challenge: The chefs created dishes featuring Maryland blue crab. WINNER: Ed (Jumbo Lump Crab with Thai Basil, Mango & Cucumber Salad) Elimination Challenge: The chefs worked as a team to create a family-style farm lunch. WINNER: Kenny (Hot and Sour Curried Eggplant with Peppers & Carrot Tops) ELIMINATED: Tim (Roasted Turnips & Asparagus with Honey)
6	"Cold War"	July 21, 2010
Quickfire Challenge: The chefs attempted to create a dish using strange or exotic proteins, including yak, Cayman crocodile, ostrich, frog legs, emu egg, duck white kidneys (testicles), duck tongue, and foie gras. Partway through the challenge, host Lakshmi ordered the contestants to trade their proteins with a neighboring chef. The winning chef was exempt from the Elimination Challenge. WINNER: Kelly (Emu Egg Omelet with Goat Cheese & Harissa Vinaigrette) Elimination Challenge: The chefs were divided into two groups to prepare individual dishes best served cold. The opposing group of chefs joined the panel of judges and the Quickfire winner to examine their competitors' dishes. A top dish and a bottom dish were nominated from each team. The winner received a six-night trip to the Hilton Hawaiian Village. Group A: Amanda, Alex, Ed, Kenny, Kevin Group B: Andrea, Angelo, Tamesha, Tiffany, Stephen WINNER: Kevin (Tuna & Veal with Romaine Leaves, Pine Nuts & Mediterranean Condiments) ELIMINATED: Tamesha (Scallops with Pickled Rhubarb, Cilantro, Basil & Long Pepper in Rhubarb Jus)
7	"Power Lunch"	July 28, 2010
Quickfire Challenge: The chefs were required to create a dish served on a toothpick, mirroring the "toothpick rule", which states that congressmen cannot accept meals from lobbyists not eaten with a toothpick. The winner received $20,000. WINNER: Angelo (Cucumber Cup with Spiced Shrimp & Cashew) Elimination Challenge: The chefs took over the kitchen at the Washington branch of The Palm steakhouse for a lunch service. Each chef was randomly assigned one of five classic proteins served at The Palm: salmon, porterhouse steak, swordfish, lamb chops, and lobster. The winner had their dish put on The Palm's menu and their portrait on the wall. WINNER: Alex (Applewood Smoked Salmon with Black Forbidden Rice & English Pea Purée) ELIMINATED: Andrea (Pan-Seared Swordfish with "Risotto-Style" Couscous, Asparagus & Beurre Blanc)
8	"Foreign Affairs"	August 4, 2010
Quickfire Challenge: The chefs were asked to create an Ethiopian-inspired dish. WINNER: Tiffany (Beef Goulash with Poached Egg, Currants, Peppers & Yogurt) Elimination Challenge: The chefs had to make a dish inspired by a foreign country they selected to serve at the Meridian Center for thousands of diplomats. The winner received $10,000. WINNER: Tiffany (Mexico: Chicken Tamales with Queso Fresco & Tomatillo Sauce) ELIMINATED: Stephen (Brazil: Flank Steak in Chimichurri Sauce with Black Peas & Rice)
9	"Restaurant Wars"	August 11, 2010
Quickfire Challenge: The contestants separated into two teams for the Quickfire Challenge. Each team created one dish and competed in a tag-team cook-off. Each chef from each team had 10 minutes to cook (40 minutes total), while the remaining chefs wore blindfolds and could not communicate with the cooking chef. The winning team split $10,000. From this point forward, the winners of the Quickfire no longer received immunity from elimination. Blue Team: Amanda, Kelly, Kenny, Kevin Red Team: Alex, Angelo, Ed, Tiffany WINNERS: Blue Team (Sautéed Shrimp, Angel Hair Pasta, Mustard Sauce & Crispy Basil) Elimination Challenge: Following the Restaurant Wars tradition, the teams from the Quickfire Challenge each created a pop-up restaurant name, concept, and menu. The winner received a trip to Terlato Vineyards in Napa. EVOO: Alex, Angelo, Ed, Tiffany First Course: Confit of Tomato Soup, Squash & Olive Crouton (Angelo); Crudo of Black Bass & Yellowtail Snapper with Meyer Lemon-Caper Relish (Tiffany) Second Course: Striped Bass, Stewed Spinach, Chorizo & Clams (Tiffany); Slow-Baked Turbot, Eggplant Caviar & Black Olive Jus (Ed) Third Course: Pan-Seared Lamb Chop, English Pea Pureé, Smoked Bacon & Parmesan Foam (Alex); Seared Rib Eye Steak, Crushed Walnut Potatoes & Balsamic Fig Reduction (Angelo & Ed) Twenty One 21: Amanda, Kelly, Kenny, Kevin First Course: Chilled Sweet Corn Soup with Maryland Blue Crab Salad (Kelly); Beet Salad with Warm Chorizo-Citrus Vinaigrette (Kenny) Second Course: Oakwood Grilled Strip Steak with Roasted Sunchoke & Maitake Mushrooms (Amanda); Pan-Roasted Halibut, Fennel Marmalade & Tomato-Fennel Emulsion (Kevin) Third Course: Crispy Aged Goat Cheese & Strawberry-Rhubarb Relish (Kenny); Dark Chocolate Ganache Tart and Blackberry-Chocolate Chunk Ice Cream (Kelly) WINNER: Ed ELIMINATED: Kenny
10	"Covert Cuisine"	August 18, 2010
Quickfire Challenge: The chefs created dishes using the contents of a "mystery box", with more and more boxes arriving throughout their designated cooking time. The winner received $10,000. WINNER: Tiffany (Fish Stew with Hominy, Fava Beans, Saffron & Black Garlic) Elimination Challenge: The chefs took a classic dish and created a "new identity" for it. The winner received a trip to Paris, France. WINNER: Tiffany ("Gyro": Roasted Leg of Lamb with Smoky Eggplant, Tomatoes & Pickled Onions) ELIMINATED: Alex ("Veal Parmesan": Veal & Parmigiano Cheese Tortelloni with Tomato Sauce & Tempura Cheese)
11	"Making Concessions"	August 25, 2010
Quickfire Challenge: The chefs created dishes based on a common food-based idiom. WINNER: Ed ("Hot Potato": Herb & Roasted Garlic Gnocchi, Spring Vegetables & Mushroom Fricassee) Elimination Challenge: The chefs worked as a team to operate a concession stand, with a minimum of six dishes, for a baseball game at Nationals Park. The winner received a trip to Australia. WINNER: Ed (Shrimp & Corn Risotto Fritters with Jalapeño Aioli) ELIMINATED: Amanda (Yellowfish Tuna Tartare with Fennel, Meyer Lemon & Fava Bean Purée)
12	"Gastro-nauts"	September 1, 2010
Quickfire Challenge: The chefs had to choose a wine and create a dish to pair it with. The winner received a trip to London. WINNER: Angelo (Evolution White Wine: Sautéed Foie Gras with Black Salt & Fennel Salad) Elimination Challenge: At NASA, the chefs were asked to create a dish that could be served in zero gravity. The winner received a brand new Toyota Avalon. WINNER: Angelo (Ginger-Lacquered Short Ribs & Horseradish Créme Fraîche) ELIMINATED: Tiffany (Pan-Seared Alaskan Halibut with Coconut Curry, Snow Pea Shoots & Jasmine Rice)
13	"Season Finale, Part I"	September 8, 2010
Quickfire Challenge: The chefs created traditional Singapore street food using a wok. For the first time in the history of Top Chef, the winner of the final Quickfire Challenge won a guaranteed spot in the finals. WINNER: Ed (Stir-Fry Noodles with Black Pepper Sauce, Lobster & Gai Lan) Elimination Challenge: Working as one team, all four chefs created a cohesive menu celebrating Singaporean cuisine for an event hosted by Food & Wine magazine. WINNER: Ed (Sweet & Sour Pork with Crispy Rice & Potato Cakes, Gai Lan; Banana Fritter with Red Chili Paste) ELIMINATED: Kelly (Chilled Cucumber-Yogurt Soup, Bitter Melon Salad; Seared Prawns, Spicy Red Coconut Curry, Crispy Prawn Heads)
14	"Season Finale, Part II"	September 15, 2010
Elimination Challenge: The final three chefs were told to cook the best four-course meal of their lives, incorporating a vegetable, red mullet, duck, and dessert. The finalists were assisted by previous Top Chef winners, chosen via knife pull. Ed drew Ilan Hall, Angelo drew Hung Huynh, and Kevin drew Michael Voltaggio. Angelo: First Course: Pickled Royale Mushrooms, Char Siu Bao Pork Belly & Watermelon Tea Second Course: Sautéed Rouget & Poached Cuttlefish with Asian Style Bouillabaisse Third Course: Sautéed Duck Breast & Foie Gras with Marshmallow & Tart Cherry Shooter Fourth Course: "Thai Jewel": Coconut-Vanilla Cream & Crushed Ice with Exotic Fruits Ed: First Course: Chilled Summer Corn Velouté with Fried Black Cockles Second Course: Stuffed Rouget, Glazed Slipper Lobster & Cuttlefish with Zucchini Pesto Third Course: Duck Two Ways: Roasted Breast & Braised Stuffed Neck with Baby Spinach Fourth Course: Sticky Toffee Date Pudding with Fleur de Sel Crème Chantilly Kevin: First Course: Eggplant, Zucchini & Pepper Terrine, Tomatoes, Jalapeños & Black Garlic Purée Second Course: Rouget, Cuttlefish "Noodles", Pork Belly, Cockles, Slipper Lobster & Cigala Third Course: Roasted Duck Breast with Duck Dumpling, Caramelized Bok Choy & Coriander Sauce Fourth Course: Frozen "Singapore Sling" with Tropical Fruits WINNER: Kevin RUNNERS-UP: Angelo and Ed
15	"Reunion"	September 22, 2010

References

1. Reyhani, Monica A. (August 26, 2010). "The 'Top Chef D.C.' Finale Location is...". Bravo. Retrieved August 26, 2010.

External links

• Official website