(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 that episode's Elimination Challenge.

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

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

(OUT) The chef lost that week's Elimination Challenge and was out of the competition.

(IN) The chef neither won nor lost that week's Elimination Challenge. They also were not up to be eliminated.

Episodes

Episode 1: First Impressions

• Quickfire Challenge: The chefs must create an amuse bouche
  Amuse bouche
  An amuse-bouche or amuse-gueule is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone...
  
   within 10 minutes using only existing appetizer food and the plastic service-ware from their introductory party. The winner gets immunity from elimination.
  • WINNER: Micah ("Tuscan Sushi Revisited": Prosciutto
    Prosciutto
    Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
    
     with Figs and Balsamic
    Balsamic vinegar
    Balsamic vinegar is a condiment originating from Italy.The original traditional product , made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is...
    
     Dressing)
• Elimination Challenge: The chefs are asked to create a "surf and turf
  Surf and turf
  Surf and turf or surf 'n' turf is a main course in American cuisine which combines seafood and meat. It is particularly common in British or Irish pubs in North America and North American steakhouses, and typically includes lobster, Dublin Bay prawn, or shrimp, which may be grilled or breaded and...
  
  " dish within two hours using exotic proteins, such as ostrich
  Ostrich
  The Ostrich is one or two species of large flightless birds native to Africa, the only living member of the genus Struthio. Some analyses indicate that the Somali Ostrich may be better considered a full species apart from the Common Ostrich, but most taxonomists consider it to be a...
  
  , buffalo
  Bison
  Members of the genus Bison are large, even-toed ungulates within the subfamily Bovinae. Two extant and four extinct species are recognized...
  
  , abalone
  Abalone
  Abalone , from aulón, are small to very large-sized edible sea snails, marine gastropod molluscs in the family Haliotidae and the genus Haliotis...
  
  , alligator
  Alligator
  An alligator is a crocodilian in the genus Alligator of the family Alligatoridae. There are two extant alligator species: the American alligator and the Chinese alligator ....
  
  , snake
  Snake
  Snakes are elongate, legless, carnivorous reptiles of the suborder Serpentes that can be distinguished from legless lizards by their lack of eyelids and external ears. Like all squamates, snakes are ectothermic, amniote vertebrates covered in overlapping scales...
  
  , black chicken, geoduck
  Geoduck
  The geoduck , Panopea generosa, is a species of very large saltwater clam, a marine bivalve mollusk in the family Hiatellidae.The shell of this clam is large, about to over in length, but the very long siphons make the clam itself very much longer than this: the "neck" or siphons alone can be ...
  
   and eel
  Eel
  Eels are an order of fish, which consists of four suborders, 20 families, 111 genera and approximately 800 species. Most eels are predators...
  
  .
  • WINNER: Tre (Seared Ostrich Filet with Heirloom Tomato
    Heirloom tomato
    An heirloom tomato is an open-pollinated heirloom cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years...
    
     Risotto
    Risotto
    Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
    
     and Abalone Reduction)
  • ELIMINATED: Clay (Pan-Seared Rack of Wild Boar and Scorpionfish
    Scorpionfish
    Scorpaenidae, the scorpionfish, are a family of mostly marine fish that includes many of the world's most venomous species. As the name suggests, scorpionfish have a type of "sting" in the form of sharp spines coated with venomous mucus. The family is a large one, with hundreds of members. They are...
    
     Cornbread Dressing Cake)
• Elimination Challenge Prize: A collection of books by Anthony Bourdain. Bourdain also promised to take the winner out for yakitori
  Yakitori
  , grilled chicken, is commonly a Japanese type of skewered chicken. The term Yakitori can also refer to skewered food in general. Kushiyaki , is a formal term that encompasses both poultry and non-poultry items, skewered and grilled...
  
   in New York City
  New York City
  New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
  
  .
• Guest Judge: Anthony Bourdain
  Anthony Bourdain
  Anthony Michael "Tony" Bourdain is an American chef, author and television personality. He is well known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations.A...
  
  
• Original Airdate: June 13, 2007

Episode 2: Sunny Delights

• Quickfire Challenge: The chefs must create a dish featuring Florida
  Florida
  Florida is a state in the southeastern United States, located on the nation's Atlantic and Gulf coasts. It is bordered to the west by the Gulf of Mexico, to the north by Alabama and Georgia and to the east by the Atlantic Ocean. With a population of 18,801,310 as measured by the 2010 census, it...
  
   citrus
  Citrus
  Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
  
   within 30 minutes using oranges
  Orange (fruit)
  An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
  
  , lemons, key limes, grapefruit
  Grapefruit
  The grapefruit , is a subtropical citrus tree known for its sour fruit, an 18th-century hybrid first bred in Barbados. When found, it was named the "forbidden fruit"; it has also been misidentified with the pomelo or shaddock , one of the parents of this hybrid, the other being sweet orange The...
  
  , tangelo
  Tangelo
  The tangelo , Citrus × tangelo, is also widely known as the honeybell. Tangelo is a citrus fruit that is a hybrid of a tangerine and either a pomelo or a grapefruit. The fruits are the size of an adult fist and have a tangerine taste, but are very juicy, to the point of not providing much flesh...
  
  es, and/or blood oranges
  Blood Oranges
  The Blood Oranges were an alternative country band that formed in the late 1980s.The founding members were Jim Ryan , Cheri Knight , Mark Spencer , and Ron Ward . Between 1990 and 1994 they released two full albums and one EP...
  
   from the display and any items from the Top Chef pantry. The winner gets immunity from elimination.
  • WINNER: Hung (Slow-Roasted Sea Bass, Citrus Crumble Watercress and Radish Salad)
• Elimination Challenge: The chefs need to create an "upscale barbecue
  Barbecue
  Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
  
  " dish with two hours to prep and two hours the following day to cook on a barbecue grill on location at a barbecue party.
  • WINNER: Brian (“Chino Latino”: Scallops, Shrimp and Seabass Sausage with Ginger Slaw and Chili Glaze)
  • ELIMINATED: Sandee (Vanilla Lobster and Pancetta-Wrapped Date Skewers with Black Truffle and Walnut Slaw)
• Elimination Challenge Prize: None noted in the broadcast airing.
• Guest Judge: Norman van Aken
• Original Airdate: June 20, 2007

Episode 3: Family Favorites

• Quickfire Challenge: The chefs must “catch and cook” a shellfish dish in 30 minutes after using nets to fish scallops, crawfish, and conch
  Conch
  A conch is a common name which is applied to a number of different species of medium-sized to large sea snails or their shells, generally those which are large and have a high spire and a siphonal canal....
  
   out of tanks. The winner gets immunity from elimination.
  • WINNER: Brian ("Tres Rios" (3 Rivers): Wine, Butter, Garlic, Chives with Clams, Scallops, Mussels and Crawfish; Oyster Mignonette
    Mignonette sauce
    Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The name "mignonette" originally referred to a bundle of peppercorns, cloves, and spices used to flavor dishes, but now simply means cracked pepper. Though...
    
     and Conch Toast)
• Elimination Challenge: The chefs are asked to update traditional “family favorites” such as tuna casserole
  Casserole
  A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
  
  , stuffed cabbage, and chicken and dumplings by creating a healthier, more modern dish with reduced cholesterol
  Cholesterol
  Cholesterol is a complex isoprenoid. Specifically, it is a waxy steroid of fat that is produced in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. It is an essential structural component of mammalian cell membranes...
  
   in one hour for judgment by members of an Elks club.
  • WINNER: Howie (Fennel Crusted Pork Chops with Apple Fennel Salad and Sultana
    Sultana (grape)
    The sultana is a type of white, seedless grape assumed to originate from the Turkish, Greek, or Iranian area...
    
     Raisin Emulsion)
  • ELIMINATED: Micah (Italian-style Meatloaf with Smashed Garlic Potato and Roasted Pepper Sauces)
• Elimination Challenge Prize: Three books from guest judge, Chef Alfred Portale
  Alfred Portale
  Alfred Portale is an American chef, author and restaurateur known as a pioneer in the New American cuisine movement.-Restaurants:...
  
   and an invitation to spend a week at the Gotham Bar and Grill working with Chef Portale and his staff.
• Judges: Alfred Portale
  Alfred Portale
  Alfred Portale is an American chef, author and restaurateur known as a pioneer in the New American cuisine movement.-Restaurants:...
  
  
• Original Airdate: June 27, 2007

Episode 4: Cooking By Numbers

• Quickfire Challenge: The contestants are challenged to create an appetizer to pair with Bombay Sapphire
  Bombay Sapphire
  Bombay Sapphire is a brand of gin distributed by Bacardi that was launched in 1987. Its name originates from the gin's popularity in India in of the days of the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution...
  
   mixed drinks; the specific drink was selected by random draw. The winner gets immunity from elimination.
  • WINNER: Casey (French Toast
    French toast
    French toast or Eggy Bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil.Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other...
    
     Baguette
    Baguette
    A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...
    
     with Pecan-Crusted Foie Gras
    Foie gras
    Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...
    
     and Raspberry Sauce paired with a Strawberry Balsamic Rickey
    Lime Rickey
    The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the Rickey. Originally created with bourbon whiskey in Washington, D.C. at Shoomaker's bar by...
    
    )
• Elimination Challenge: In teams of three, the contestants prepare a tasting menu of four courses, each consisting of trios around a central ingredient. The contestants were to divide themselves up into teams, and select the main ingredient for each course and the order of the courses.
  • First Course: A trio of shrimp (Brian, Hung, Lia)
  • Second Course: A trio of tuna (Casey, Howie, Joey)
  • Third Course: A trio of beef (CJ, Sara N., Tre)
  • Fourth Course: A trio of pineapple (Camille, Dale, Sara M.)
• The meal is served to the judges and members of Confrérie de la Chaîne des Rôtisseurs
  Confrérie de la Chaîne des Rôtisseurs
  La Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. The Chaîne is based on the traditions and practices of the old French royal guild of goose roasters, whose authority gradually expanded to the roasting of all poultry, meat and game...
  
   at Barton G. The Restaurant, owned by one of the diners, Barton G. Weiss.
  • WINNING TEAM: Brian, Hung, and Lia
  • WINNER: Lia (Olive Oil Poached-Key West Pink Shrimp with Avocado, Cucumber, Lime and Grilled Pepper Salad)
  • ELIMINATED: Camille (Pineapple Upside-Down Cake with Ginger Sabayon)
• Guest Judges: Jamie Walker, Barton G. Weiss
• Original Airdate: July 11, 2007

Episode 5: Latin Lunch

• Quickfire Challenge: The contestants are challenged to create a course starting with a pre-made pie crust, using additional ingredients from the Top Chef pantry. The winner gets immunity from elimination.
  • WINNER: Joey ("A Trio of Tarts": Berry Cream with Balsamic Vinegar, Roasted Mango Purée with Rum, Warm Apple Compote with Brandied Whipped Cream and Cardamom
    Cardamom
    Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
    
     Syrup)
• Elimination Challenge: The contestants are asked to prepare a classical Latin lunch course to be served to the cast and crew of the Telemundo
  Telemundo
  Telemundo is an American television network that broadcasts in Spanish. The network is the second-largest Spanish-language content producer in the world, and the second-largest Spanish-language network in the United States, behind Univision....
  
   telenovela
  Telenovela
  A telenovela is a limited-run serial dramatic programming popular in Latin American, Portuguese, and Spanish television programming. The word combines tele, short for televisión or televisão , and novela, a Spanish or Portuguese word for "novel"...
  
   Dame Chocolate
  Dame Chocolate
  Dame Chocolate is a 2007 Spanish-language telenovela, which was produced by the United States-based television network Telemundo and aired from March 5 until October 5, 2007. This limited-run serial stars Génesis Rodríguez as a sweet, simple girl who leaves rural Mexico for Miami to fulfill her...
  
  . They had $150 in grocery money to spend and initially had three hours to prep but were told, on the day of the lunch, that they only had 90 minutes to complete their meals and pack them for service.
  • WINNER: Howie (Braised Pork Shoulder with Yucca
    Yucca
    Yucca is a genus of perennial shrubs and trees in the family Asparagaceae, subfamily Agavoideae. Its 40-50 species are notable for their rosettes of evergreen, tough, sword-shaped leaves and large terminal panicles of white or whitish flowers. They are native to the hot and dry parts of North...
    
     and Sour Orange Mojo
    Mojo (sauce)
    Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red , green or orange sauce....
    
    )
  • ELIMINATED: Lia (Smoked Rainbow Trout
    Rainbow trout
    The rainbow trout is a species of salmonid native to tributaries of the Pacific Ocean in Asia and North America. The steelhead is a sea run rainbow trout usually returning to freshwater to spawn after 2 to 3 years at sea. In other words, rainbow trout and steelhead trout are the same species....
    
     with Poblano
    Poblano
    The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho . The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they...
    
    -Charred Corn Polenta
    Polenta
    Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
    
     Cake and Pico de Gallo
    Pico de gallo
    In Mexican cuisine, pico de gallo , also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis...
    
    )
• Elimination Challenge Prize: A bottle of Argentine wine from guest judge Maria Frumkin (which Howie gave to Joey).
• Guest Judge: Maria Frumkin
• Original Airdate: July 18, 2007

Episode 6: Watch What Happens

• Various chefs from all three seasons are reunited to discuss the series. Hosted by Bravo vice president and bravotv.com blogger Andy Cohen
  Andy Cohen (television personality)
  Andy Cohen is an American television executive and host. He is currently the Executive Vice-President Original Programming and Development at the Bravo cable television network, a subsidiary of NBC Universal...
  
  , the episode includes Padma Lakshmi
  Padma Lakshmi
  Padma Parvati Lakshmi also Padma, Lady Rushdie is an American cookbook author, actress, model and television host. She has been the host of the US reality television program Top Chef since season two in 2006, for which she received a nomination for the Primetime Emmy Award for Outstanding Host for...
  
  , Tom Colicchio
  Tom Colicchio
  Thomas Patrick "Tom" Colicchio is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants...
  
  , Gail Simmons
  Gail Simmons
  Gail Simmons is a trained culinary expert, food writer and television personality, and is the Special Projects Director with Food & Wine magazine...
  
  , and guest judge Ted Allen
  Ted Allen
  Ted Allen is an American writer and television personality. He was the food and wine connoisseur on the American Bravo network's Emmy-winning television program Queer Eye. He now is the host of the prime-time series on Food Network Chopped, a culinary competition in which four chefs per episode...
  
  , along with Season 1 chefs Harold
  Harold Dieterle
  Harold Dieterle III is an American chef, best known as the winner of the first season of the Bravo television network's reality television series Top Chef. His signature dish is spicy duck meatballs....
  
  , Lee Anne
  Lee Anne Wong
  Lee Anne Wong is an American chef and was one of the last four contestants on the first season of Bravo's reality show, Top Chef. She was the culinary producer for the next four seasons of Top Chef, where her duties included sourcing and styling the ingredients for the various challenges, as well...
  
  , and Dave; Season 2 chefs Ilan
  Ilan Hall
  Ilan D. Hall is an American chef, best known as the winner of the second season of the Bravo television network's reality series Top Chef.Hall is a native of Great Neck, New York...
  
  , Michael, Cliff, and Sam; and Season 3 chefs Clay, Camille, Lia, Micah and Sandee. Participants were asked questions drawn from viewer emails, and were shown video segments highlighting footage from all three seasons. Questions included what Cliff thought when he saw himself wrestling with Marcel; whether Lee Anne and Harold are dating (Lee Anne says "no"); and what Micah really thought about American comfort food. Clips include Harold introducing his restaurant, Perilla, and Ilan competing in a cook-off against Jacques Pepin
  Jacques Pépin
  Jacques Pépin is an internationally recognized French chef, television personality, and author working in the United States. Born in Bourg-en-Bresse, Lyon in France, Pepin was raised by a father and mother who jointly owned a restaurant, where he later credited the start of his love for food. He...
  
   at the Food & Wine
  Food & Wine Magazine
  Food & Wine is a monthly magazine published by American Express Publishing. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York...
  
   Classic.
• Original Airdate: July 25, 2007

Episode 7: Freezer Burn

• Quickfire Challenge: The contestants are challenged to the culinary equivalent of a spelling bee
  Spelling bee
  A spelling bee is a competition where contestants, usually children, are asked to spell English words. The concept is thought to have originated in the United States....
  
  , and have to identify foods by either taste or appearance. The winner gets immunity from elimination.
  • WINNER: Casey (Correctly Identified: Fish Paste
    Fish paste
    -Fermented products:* Ngapi: a fish paste used in the Cuisine of Burma* Petis Ikan: a salty dark fish paste used in the Cuisine of Indonesia, mostly Madurese....
    
    , Bowtie Pasta
    Farfalle
    Farfalle are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla . The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."...
    
    , Chinese Five Spice
    Five-spice powder
    Five-spice powder is a mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well.-Formulae:The formulae are based on the Chinese philosophy of balancing the yin and yang in food. There are many variants. The most common is bajiao , cloves, cinnamon, huajiao ...
    
    , Chayote
    Chayote
    The chayote , also known as christophene, vegetable pear, mirliton, pear squash, christophine , chouchoute , choko , starprecianté, citrayota, citrayote , chuchu , chow chow , cho cho , sayote ,...
    
    , and Roasted Red Bell Pepper
    Bell pepper
    Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
    
    )
• Elimination Challenge: The contestants are randomly paired up and challenged to create Bertolli
  Bertolli
  Bertolli is an international brand of Italian and Mediterranean food. The company was founded in 1865, in Lucca, Tuscany, by Francesco Bertolli, and was then bought by Unilever....
  
  -inspired Mediterranean entrees that will be frozen overnight. The food will be served to shoppers the next day in the style of pre-packaged frozen dinners. They are given $100 to shop at Fresh Market to buy enough food to make 15 full courses and sampling dishes, two hours to prepare prior to freezing, and another hour after freezing before serving their meals.
  • Team 1: Hung & Joey (Tri-Color Fusilli
    Fusilli
    Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fusile, archaic or dialectal word for "rifle" , referring to the spiral-grooved barrel of the latter...
    
     with Garlic and Sun-Dried Tomato Sauce and Chicken)
  • Team 2: Howie & Sara M. (Mediterranean Shrimp Pasta with Fennel
    Fennel
    Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
    
     and Sun-Dried Tomato Vinaigrette)
  • Team 3: Brian & Sara N. (Chicken Rigatoni
    Rigatoni
    Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne....
    
     with Kalamata Olives, Peppers, Sun-Dried Tomatoes and Rosemary)
  • Team 4: Tre & CJ (Black Truffle and Parmesan Linguini, Kale
    Kale
    Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,...
    
    , Tomato Confit
    Confit
    Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months...
    
     and Grilled Chicken)
  • Team 5: Casey & Dale (Turkey and Pork Meatball
    Meatball
    A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs...
    
    s with Orecchiette
    Orecchiette
    Orecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
    
     and Pesto
    Pesto
    Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
    
    )
  • WINNERS: Tre and CJ
  • ELIMINATED: Joey
• Elimination Challenge Prize: Two tickets to Italy for each member of the team.
• Guest Judge: Rocco DiSpirito
  Rocco DiSpirito
  Rocco DiSpirito is an Italian American chef based in New York City.-Life and career:DiSpirito was born in Queens, New York City, New York. He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor's degree in business...
  
  
• Original Airdate: August 1, 2007

Episode 8: Guilty Pleasures

• Quickfire Challenge: The chefs are given 45 minutes to prepare ingredients to be mixed into Cold Stone Creamery
  Cold Stone Creamery
  Cold Stone Creamery is an American-based ice cream parlor chain. The company, based in Scottsdale, Arizona, is owned and operated by Kahala Franchising, L.L.C. The company's main product is premium ice cream, or ice cream made with approximately 12-14% butterfat, that is made on location and...
  
   ice cream
  Ice cream
  Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners...
  
   just prior to serving. The winner gets immunity from elimination and gets to have dinner with restaurateur Govind Armstrong
  Govind Armstrong
  Govind Armstrong is an American chef who specializes in California Cuisine. He has appeared on the Bravo series Top Chef as a guest judge as well as the Food Network series Iron Chef America as a contestant...
  
   at Table 8.
  • WINNER: Dale (Cobbler Topping: Flambéed Peaches with Candied Pecans)
• Elimination Challenge: The chefs initially are told they were to have the night off to enjoy Miami nightlife. They discover later that they would be cooking outdoors for patrons at the Nikki Beach night club. The eight chefs drew knives to divide into two groups: Black Team (Brian, Hung, Sara M., and Tre) and Orange Team (Casey, CJ, Howie, and Sara N.). Each team was given a catering truck to use as a mobile kitchen; thirty minutes and $300 to shop; and two hours to prepare a number of "late-night" bar food dishes. The menus were:
  • Black Team
    • Oysters in a Half Shell with Watermelon and Spicy Ceviche
      Ceviche
      Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt,...
      
       Taco (Brian)
    • Onion Rings and Teriyaki
      Teriyaki
      Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade...
      
       Chicken Wings (Hung)
    • Jerk
      Jamaican jerk spice
      Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage,...
      
       Flank Steak
      Flank steak
      The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas...
      
       Soft Taco with Cilantro Cream and Pico de Gallo (Sara M.)
    • Bacon-Wrapped Shrimp, Cheese Grits
      Grits
      Grits are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes alkali-treated corn . They are also sometimes called sofkee or sofkey from the Muskogee language word...
      
       with Tomato Chipotle
      Chipotle
      A chipotle , or chilpotle, which comes from the Nahuatl word chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeño that tends to be brown and shriveled. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.Varieties of jalapeño...
      
       Butter (Tre)
  • Orange Team
    • Four Cheese Quesadilla
      Quesadilla
      A quesadilla is a flour or corn tortilla filled with a savoury mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from the Spanish word queso ....
      
       with Roasted Tomatillo
      Tomatillo
      The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos are a staple in Mexican cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere...
      
       Salsa (Casey)
    • Ceviche Taco with Shrimp, Scallops, Chili, Green Onions and Cilantro (CJ)
    • "Media Noche": Cuban Pork Sandwich with Plantain
      Plantain
      Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
      
       Chips (Howie)
    • Beef Sliders
      Hamburger
      A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
      
       with Caramelized Onions and Plantain Chips (Sara N.)
  • WINNING TEAM: Black Team
  • WINNER: Tre
  • ELIMINATED: Sara N.
• Elimination Challenge Prize: A first-edition copy of Armstrong's book and a platinum card good for entry into all Club Nikki locations.
• Guest Judge: Govind Armstrong
  Govind Armstrong
  Govind Armstrong is an American chef who specializes in California Cuisine. He has appeared on the Bravo series Top Chef as a guest judge as well as the Food Network series Iron Chef America as a contestant...
  
  
• Original Airdate: August 8, 2007

Episode 9: Restaurant Wars

• Quickfire Challenge: The chefs are given 30 minutes to prepare a burger
  Hamburger
  A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
  
  , as inspired by Red Robin's
  Red Robin
  Red Robin Gourmet Burgers is a chain of casual dining restaurants founded in 1969 in Seattle, Washington, and now headquartered in Greenwood Village, Colorado.-History:...
  
   line of "Adventuresome" Burgers. The winner gets the first choice of three teammates for the upcoming Elimination Challenge.
• WINNER: CJ (Scallop Mousse & Shrimp Burger with Tangerine)
  • From this point on, immunity is no longer awarded to the winner of a Quickfire Challenge.
• Elimination Challenge: The chefs divide into two teams, and each one will be responsible for taking an empty space and opening an operating restaurant out of it in 24 hours; teams have $2,500 and 45 minutes to purchase decor items, and $500 and 30 minutes to shop for food items at The Fresh Market. Each restaurant is connected to the Top Chef kitchens and thus teams would share the kitchen space. As CJ won the Quickfire, he will select all 3 members of his team. The teams are unaware prior to the challenge that Andrea Strong, author of the food blog "The Strong Buzz", would also be dining in each restaurant and commenting on decor, service, and food, with her comments partially influencing the judging decisions.

Restaurant April: Brian, Casey, CJ, Tre

• Amuse bouche: Bluepoint Oyster with Ginger and Watermelon Granita
  Granita
  Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy , it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture...
  
  
• First course: Seared Sea Scallop on Corn and Black Truffle Custard
• Second course: Seared Grouper
  Grouper
  Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes.Not all serranids are called groupers; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera: Epinephelus...
  
   with Shellfish, Basil Pistou
  Pistou
  Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle,...
  
   and Artichoke Hearts
• Third course: Wild Mushroom and Gorgonzola-Crusted Beef Tenderloin on Smoked Fingerling Potatoes
• Desserts: Mango Lemongrass and Sake Sorbet, Tarte Tatin
  Tarte tatin
  Tarte Tatin is an upside-down tart in which the fruit are caramelized in butter and sugar before the tart is baked.- History :...
  
   with Brandy Sauce and Creme Anglaise
  Crème anglaise
  Crème anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla....
  
  

The Garage: Dale, Howie, Hung, Sara M.

• First course: Tuna Tartare with Egg Vinaigrette, Niҫoise Olive Purée and Herb Salad
• Second course: Wild Mushroom Risotto with Foie Gras and Black Truffles
• Third course: Braised Lamb Shank with Sunchoke
  Jerusalem artichoke
  The Jerusalem artichoke , also called the sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from Eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas...
  
   Potatoes and Baby Vegetables
• Dessert: Sweet Crêpe
  Crêpe
  A crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
  
  s with Dark Chocolate and Orange Grand Marnier
  Grand Marnier
  Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol . It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in...
  
   Sauce

• WINNER: None
  • No team won the Elimination Challenge, since the judges felt both teams' respective successes in their restaurants were canceled out by the relative mis-steps. However, the judges decided not to send anyone home this round, rather opting for a re-do of the challenge the next day, where someone will be going home afterwards.
• ELIMINATED: None
• Elimination Challenge Prize: Each chef received a copy of Guest Judge Daniel Boulud's Letters to a Young Chef.
• Guest Judge: Daniel Boulud
  Daniel Boulud
  Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore...
  
  
• Original Airdate: August 15, 2007
• One unusually vocal diner, who complained about food tasting like metal and protested the scented candle on his table by putting it out with his napkin and setting it on the floor, was later identified by Bravo staff as Christopher Ciccone
  Christopher Ciccone
  Christopher G. Ciccone is an American artist, film director, artistic director, dancer, best selling author, and interior and furniture designer. He is the younger brother of Madonna, and began his career working as Madonna's assistant, dresser, backup dancer, stylist, and artistic director...
  
  , brother of Madonna
  Madonna (entertainer)
  Madonna is an American singer-songwriter, actress and entrepreneur. Born in Bay City, Michigan, she moved to New York City in 1977 to pursue a career in modern dance. After performing in the music groups Breakfast Club and Emmy, she released her debut album in 1983...
  
  . Bravo executive Andy Cohen
  Andy Cohen (television personality)
  Andy Cohen is an American television executive and host. He is currently the Executive Vice-President Original Programming and Development at the Bravo cable television network, a subsidiary of NBC Universal...
  
   also mentioned at that time that Ciccone would be appearing in the following week's episode in an unnamed capacity. Ciccone would reappear in Episode 10 to assist with interior decoration for both restaurants.

Episode 10: Second Helping

• Quickfire Challenge: Continuing with the same teams from the previous week, both teams compete to be the first to complete the following mise en place
  Mise en place
  Mise en place is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients that a cook will require for the menu items that he or she expects...
  
   tasks, in relay:

1. Shucking 15 oysters (Howie v. Brian)
2. Finely chopping 5 large onions (Sara M. v. Casey)
3. Breaking down 4 whole chickens (Hung v. Tre)
4. Separating 3 egg whites and beating them until the peaks stand in an upside-down bowl for at least five seconds without falling out. (Dale v. CJ)
   • WINNING TEAM: Team Garage
     • The winning team receives the help of Season 1
       Top Chef (season 1)
       Top Chef: San Francisco is the first season of American reality television series Top Chef and was based first in San Francisco, California, filmed at Paulding & Company, A Creative Kitchen, in Emeryville, and concluded in Las Vegas, Nevada. The season premiered on Bravo on March 8, 2006 and ended...
       
        contestant and sommelier
       Sommelier
       A sommelier , or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching...
       
        Stephen Asprinio for pairing wine with their courses, along with an extra $200 to spend on wine.
   • Elimination Challenge: Each team reopens its restaurant, using input from the previous challenge, along with the assistance of Christopher Ciccone
     Christopher Ciccone
     Christopher G. Ciccone is an American artist, film director, artistic director, dancer, best selling author, and interior and furniture designer. He is the younger brother of Madonna, and began his career working as Madonna's assistant, dresser, backup dancer, stylist, and artistic director...
     
     , who appeared as a diner in the previous episode, for interior decoration. The teams are allowed to change anything else they wanted with their restaurant, including its name. Each team must prepare two different options for three of the four courses. They are given four hours of preparation time before both restaurants opens. Head judge Tom Colicchio
     Tom Colicchio
     Thomas Patrick "Tom" Colicchio is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants...
     
      is present in the kitchen during the preparation time and into the serving period.

Restaurant April

• First course: Seared Sea Scallop on Corn and Black Truffle Custard or Beet
  Beet
  The beet is a plant in the Chenopodiaceae family which is now included in Amaranthaceae family. It is best known in its numerous cultivated varieties, the most well known of which is the purple root vegetable known as the beetroot or garden beet...
  
  -Cured Wild King Salmon
  Chinook salmon
  The Chinook salmon, Oncorhynchus tshawytscha, is the largest species in the pacific salmon family. Other commonly used names for the species include King salmon, Quinnat salmon, Spring salmon and Tyee salmon...
  
   with Macadamia Nut Pesto
  Pesto
  Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
  
   and Grapefruit
• Second course: Chilled Carrot and Ginger Soup or Lobster Salad with Arugula
  Arugula
  Eruca sativa , is an edible annual plant, commonly known as rocket, roquette, rucola or arugula, not to be confused with Wild rocket. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey...
  
   and Caramelized Cauliflower
• Third course: Wild Mushroom and Gorgonzola
  Gorgonzola
  Gorgonzola is a comune in the province of Milan, part of Lombardy, northern Italy. Once a rural community, and famous for the cheese which bears its name, today it forms part of the Milanese conurbation and has three stops on the Milan Metro.- History :...
  
   Crusted Beef Tenderloin on Smoked Fingerling Potatoes or Monkfish with Mascarpone
  Mascarpone
  Mascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
  
   Potatoes
• Dessert: Apple and Brioche
  Brioche
  Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs" It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied...
  
   Bread Pudding
  Bread pudding
  Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States...
  
   with Cinnamon and Brandy Anglaise
  Crème anglaise
  Crème anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla....
  
  

Quatre (formerly The Garage)

• First course: Tuna Tartare
  Tartare
  Tartare is a preparation of finely chopped raw meat or fish optionally with seasonings and sauces.Examples include:* Steak tartare* Venison tartare* Salmon tartare* Tuna tartareCommonly a tartare is served as a spread for toast...
  
   with Egg Vinaigrette, Nicoise Olive Purée and Herb Salad or Poussin
  Poussin (chicken)
  In Commonwealth countries, poussin is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400-450 grammes but not above 750g...
  
   with Mint Gnocchi
  Gnocchi
  Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
  
  , Sweet Pea Purée, Carrots and Hazelnuts
• Second course: Halibut with Grapes and Braised
  Braising
  Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
  
   Leeks or Lamb with White Beans and Haricots Vert
  Green bean
  Green beans , also known as French beans , are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean , whose pods are also usually called string beans in the northeastern and western United States, but can also be...
  
  
• Dessert: Panna Cotta
  Panna cotta
  Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate...
  
   with Fresh Berries or Sweet Crêpe
  Crêpe
  A crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
  
  s with Dark Chocolate and Orange Grand Marnier
  Grand Marnier
  Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol . It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in...
  
   Sauce
  • WINNING TEAM: Quatre
  • WINNER: Sara M.
  • ELIMINATED: Tre
    • Elimination Challenge Prize: A fully stocked pantry from Town & Country (not shown on the aired episode but revealed by Sara M. on "Watch What Happens" following her elimination).
  • Guest Judge: Geoffrey Zakarian
    Geoffrey Zakarian
    Geoffrey Zakarian is a chef, restaurateur and author.Zakarian began his culinary career at the Culinary Institute of America in Hyde Park, New York...
    
    
  • Original Airdate: August 22, 2007
  • Eliminated chefs were among the diners. Joey and Sara N. dined at Quatre, while Camille and Lia dined at April.

Episode 11: Chef Overboard

• Quickfire Challenge: The chefs draw numbered knives corresponding to an aisle in a supermarket. Each chef has 20 minutes to create a dish using only $10 worth of products from that aisle, in addition to a limited selection of items from the Top Chef pantry. The winner receives the ability to choose the team leader for the Elimination Challenge.
• WINNER: Brian (Spam
  Spam (food)
  Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative...
  
  , Corned Beef Hash and Fried Egg with Onions and Balsamic Reduction)
• NOTE: Howie failed to present any dish for judging.
• Elimination Challenge: Working as a team, the chefs are to cater a party for fashion designer Esteban Cortazar and 60 guests aboard the yacht Venetian Lady chartered by the Pure nightclub. The entire team has a total of $350 to spend for supplies, and has two hours of preparation time on board the yacht prior to service.
  • WINNER: Casey (Beef Carpaccio
    Carpaccio
    Carpaccio is a dish of raw meat or fish , thinly sliced or pounded thin and served as an appetizer.- History :...
    
     with Watercress
    Watercress
    Watercresses are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings...
    
     and Fried Caper
    Caper
    Capparis spinosa, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. A caper is also the pickled bud of this plant...
    
    , Shiitake
    Shiitake
    The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
    
     Broth)
  • ELIMINATED: Howie (Asparagus and Prosciutto
    Prosciutto
    Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
    
     "Cigars" with Parmesan Cheese; Mushroom Duxelle on Puff Pastry)
• Elimination Challenge Prize: A 17-inch Apple
  Apple Computer
  Apple Inc. is an American multinational corporation that designs and markets consumer electronics, computer software, and personal computers. The company's best-known hardware products include the Macintosh line of computers, the iPod, the iPhone and the iPad...
  
   MacBook Pro
  MacBook Pro
  The MacBook Pro is a line of Macintosh portable computers introduced in January 2006 by Apple. It replaced the PowerBook G4 and was the second model, after the iMac, to be announced in the Apple–Intel transition...
  
   laptop computer.
• Guest Judges: Dana Cowin, Michael Schwartz
• Original Airdate: September 5, 2007
• During Judges' Table, Howie initially tried to withdraw from the competition and his request was denied by the judges. They then said that his two dishes were the worst and eliminated him anyway.

Episode 12: Snacks on a Plane

• Quickfire Challenge: The chefs are awakened in their penthouse by Padma Lakshmi and have 20 minutes to serve her breakfast using only a butane burner, a Breville
  Breville
  Breville is a maker of small kitchen appliances, founded in Sydney, Australia, in 1932. They created the original sandwich toaster, a small household appliance that makes toasted sandwiches. The product was a huge success upon its launch in Australia in 1974, selling 400,000 units in its first year...
  
   blender, and a selection of ingredients brought over from the Top Chef pantry. The winner receives an early copy of Padma's new cookbook Tangy, Tart, Hot and Sweet and is first to choose a protein for the Elimination Challenge.
• WINNER: Hung (Steak and Eggs with Papaya, Banana and Grand Marnier
  Grand Marnier
  Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol . It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in...
  
   Shake)
• Elimination Challenge: The contestants fly to Newark Liberty International Airport
  Newark Liberty International Airport
  Newark Liberty International Airport , first named Newark Metropolitan Airport and later Newark International Airport, is an international airport within the city limits of both Newark and Elizabeth, New Jersey, United States...
  
   and, using the Continental Airlines
  Continental Airlines
  Continental Airlines was a major American airline now merged with United Airlines. On May 3, 2010, Continental Airlines, Inc. and UAL, Inc. announced a merger via a stock swap, and on October 1, 2010, the merger closed and UAL changed its name to United Continental Holdings, Inc...
  
   kitchen at Newark Airport, prepare a meal for first class
  First class travel
  First class is the most luxurious class of accommodation on a train, passenger ship, airplane, or other conveyance. It is usually much more expensive than business class and economy class, and offers the best amenities.-Aviation:...
  
  . The meal must be reheated and served aboard a Boeing 777
  Boeing 777
  The Boeing 777 is a long-range, wide-body twin-engine jet airliner manufactured by Boeing Commercial Airplanes. It is the world's largest twinjet and is commonly referred to as the "Triple Seven". The aircraft has seating for over 300 passengers and has a range from , depending on model...
  
   in a hangar to 14 Continental flight attendants plus the judges.
• WINNER: Casey (Veal Medallions with Crimini Mushrooms and Apple Brandy, Cauliflower Gratin
  Gratin
  Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind...
  
   with Gruyère
  Gruyère
  Gruyère may refer to:*Gruyère , a district of the canton of Fribourg in Switzerland,*Gruyère , a hard yellow cheese made from cow's milk, named after the town of Gruyères...
  
  )
• ELIMINATED: CJ (Pan-Seared Halibut and Toasted Farro
  Farro
  Farro is a food product consisting of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy . It may be eaten plain, though it is often used as an ingredient in dishes such as salads and...
  
   with Mint Oil, Roasted Broccolini
  Broccolini
  Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli...
  
   with Breadcrumbs)
• Elimination Challenge Prize: Two Continental Business First tickets to any Continental destination worldwide.
• Guest Judges: Anthony Bourdain
  Anthony Bourdain
  Anthony Michael "Tony" Bourdain is an American chef, author and television personality. He is well known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations.A...
  
  , Jimmy Canora
• First aired September 12, 2007
• Beginning with this Elimination Challenge, no further part of the competition was held in Miami.

Episode 13: Manhattan Project

• Quickfire Challenge: The chefs dine at Le Cirque
  Le Cirque
  Le Cirque is a French restaurant in Manhattan owned and operated by Sirio Maccioni. It first opened at the Mayfair Hotel in 1974. It closed and reopened as Le Cirque 2000 at the Palace Hotel in 1997. The latest installation of Le Cirque opened in 2006 in the Bloomberg Tower building at One Beacon...
  
   on a classic dish of sea bass wrapped in thinly sliced Russet potatoes
  Russet Burbank potato
  The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, U.S., in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California...
  
   over leeks. They then have 25 minutes to recreate the dish as close as possible to the original. This challenge is judged by Sirio Maccioni
  Sirio Maccioni
  Sirio Maccioni is a restaurateur and author.He was awarded the Impresario del’ Anno award at Affreschi Toscani...
  
  , owner of Le Cirque and the co-creator of the dish. The winner earns an extra 30 minutes of cooking time for the Elimination Challenge and the opportunity to serve the elimination judges first.
• WINNER: Hung
• Elimination Challenge: At the French Culinary Institute
  French Culinary Institute
  The French Culinary Institute , also known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California....
  
  , the chefs must create a dish highlighting what are said to be the three hardest French cuisine
  French cuisine
  French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
  
   ingredients to be creative with: onion
  Onion
  The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
  
  , chicken
  Chicken (food)
  Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
  
  , and potato
  Potato
  The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
  
  . The chefs have a $200 budget to shop at the Union Square Greenmarket
  Union Square Greenmarket
  The Union Square Greenmarket is a farmers' market in Union Square in Manhattan, New York. It is held every Monday, Wednesday, Friday and Saturday from 8 AM to 6 PM. Saturdays are the busiest day of the four. The market is served by a number of local farmers...
  
   and two hours to cook (except Hung, who has an extra 30 minutes). The dishes are served to a panel of FCI deans consisting of André Soltner
  André Soltner
  André Soltner is an internationally recognized French chef and author working in the United States.- Background :...
  
  , Nils Norén
  Nils Norén
  Nils Norén, born circa 1967, is a chef and culinary educator based out of New York City where he holds the position of Vice President of Culinary and Pastry Arts at The French Culinary Institute. He also writes for the blog Cooking Issues, and he is a Contributing Authority for Food Arts magazine...
  
  , Jacques Torres
  Jacques Torres
  Jacques Torres, known as “Mr. Chocolate,” is a master pastry chef. Torres is a prominent member of the FCI community, leading the Pastry Arts as well as holding pastry demonstrations.- Biography :...
  
  , Alain Sailhac
  Alain Sailhac
  Alain Sailhac, born in Millau, France is an internationally recognized French chef working in New York City where he holds the position of Executive Vice President and Dean Emeritus at The French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le...
  
  , Cesare Casella
  Cesare Casella
  Cesare Casella is a Italian chef, restaurateur, writer, consultant and educator. He is the owner and executive chef of Salumeria Rosi a salami shop and restaurant located in New York City's Upper West Side....
  
  , and Dorothy Hamilton. The four judged as the best will advance to the Top Chef finale in Aspen, Colorado
  Aspen, Colorado
  The City of Aspen is a Home Rule Municipality that is the county seat and the most populous city of Pitkin County, Colorado, United States. The United States Census Bureau estimates that the city population was 5,804 in 2005...
  
  .
• WINNER: Hung (Butter Poached Chicken, Pommes Dauphine
  Pommes dauphine
  Pommes dauphine are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep-frying them at 170° to 180°C....
  
  , Petit Greens, Natural Jus)
• ELIMINATED: Sara M. (Fricassee
  Fricassee
  Fricassee or Fricassée is a catch-all term used to describe a stewed dish typically made with poultry, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk . It often includes other ingredients and...
  
   Chicken with Seared Breast, Couscous
  Couscous
  Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
  
   and Potato Risotto
  Risotto
  Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
  
  , Confit
  Confit
  Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months...
  
   Onions)
• Guest Judges: Sirio Maccioni
  Sirio Maccioni
  Sirio Maccioni is a restaurateur and author.He was awarded the Impresario del’ Anno award at Affreschi Toscani...
  
  , André Soltner
  André Soltner
  André Soltner is an internationally recognized French chef and author working in the United States.- Background :...
  
  
• Original Airdate: September 19, 2007

Episode 14: Aspen Finale, Part 1

• Quickfire Challenge: The chefs are each given a fresh trout
  Trout
  Trout is the name for a number of species of freshwater and saltwater fish belonging to the Salmoninae subfamily of the family Salmonidae. Salmon belong to the same family as trout. Most salmon species spend almost all their lives in salt water...
  
   from the Fryingpan River
  Fryingpan River
  The Fryingpan River is a tributary of the Roaring Fork River, approximately long, in west central Colorado in the United States.It rises in northeastern Pitkin County, in the White River National Forest in the Sawatch Mountains along the western side of the continental divide. It flows westward...
  
   Valley area of Aspen, Colorado
  Aspen, Colorado
  The City of Aspen is a Home Rule Municipality that is the county seat and the most populous city of Pitkin County, Colorado, United States. The United States Census Bureau estimates that the city population was 5,804 in 2005...
  
  , along with a frying pan, camping stove, and several basic pantry ingredients. They then have 20 minutes to create an original dish to impress guest judge Eric Ripert
  Eric Ripert
  Eric Ripert is a chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. His flagship restaurant, Le Bernardin, located in New York City, is routinely ranked among the best restaurants in the world by Restaurant magazine's and S...
  
  , executive chef of Le Bernardin
  Le Bernardin
  Le Bernardin is a Michelin Guide three star, Zagat-rated restaurant in New York City. It was started in 1972 in Paris by Gilbert and Maguy le Coze and moved to New York in 1986....
  
   restaurant in New York City
  New York City
  New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
  
  .
• Winner: Casey (Trout Filet with Crisped Skin, Grapes and Summer Corn)
• Elimination Challenge: At the Moon Run Ranch, the chefs will cater the annual dinner for the Snowmass
  Snowmass
  Snowmass may refer to:*Snowmass Village, Colorado, USA, a town in Pitkin County**Snowmass , part of the Aspen/Snowmass ski resort complex*Snowmass, Colorado, USA, an unincorporated town in Pitkin County, known locally as "Old Snowmass"...
  
   Rodeo Riders, using supplies already in place for the event's original caterers. Once the chefs arrive in the kitchens, the protein is revealed: elk
  Elk
  The Elk is the large deer, also called Cervus canadensis or wapiti, of North America and eastern Asia.Elk may also refer to:Other antlered mammals:...
  
  . Each chef has three hours to create his or her own menu of dishes, and an hour for service. As the winner of the Quickfire Challenge, Casey is the only one who will be able to use the items she brought from home in the Elimination Challenge. All others must use what is provided. Casey, however, told Colicchio before judging that she had chosen not to use the advantage which she won in this episode's Quickfire in order to save those items for the finale.
• Brian: Whiskey-Braised Elk Shank, Horseradish and Sour Cream Potato Purée, Pancetta
  Pancetta
  Pancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be...
  
   Corn Asparagus Relish, Blackberry Balsamic and Sage Brown Butter
• Casey: Mushroom-Crusted Elk Loin with a Cauliflower Duo and Tomato Butter
• Dale: Spiced Elk Loin, Huckleberry
  Huckleberry
  Huckleberry is a common name used in North America for several species of plants in two closely related genera in the family Ericaceae:* Vaccinium* GaylussaciaHuckleberry may also refer to:-Plants:...
  
   and Blackberry Sauce, Cauliflower and Fingerling Potatoes
• Hung: Seared Elk Loin, Pommes Boulangére, Chocolate Red Wine Sauce
• Note: Chief Judge Tom Colicchio
  Tom Colicchio
  Thomas Patrick "Tom" Colicchio is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants...
  
   announced that, for the first time in the show's history, three of the four chefs would advance to the finale.
• WINNER: Dale
• ELIMINATED: Brian
• Guest Judge: Eric Ripert
  Eric Ripert
  Eric Ripert is a chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. His flagship restaurant, Le Bernardin, located in New York City, is routinely ranked among the best restaurants in the world by Restaurant magazine's and S...
  
  
• Original Airdate: September 26, 2007
• The events in this episode took place approximately one month after the last elimination challenge in New York.

Episode 15: Aspen Finale, Part 2

• Final Challenge: The chefs take a ski lift to the Aspen Mountain
  Aspen Mountain (ski area)
  Aspen Mountain is a ski area located in Pitkin County, Colorado, just outside and above the city of Aspen. It is situated on the north flank of Aspen Mountain and the higher Bell Mountain at an elevation of 11,212 ft just to the south of Aspen Mountain...
  
   Club, elevation 11,200 feet. Their instructions for the final challenge are simple: "Cook us the best meal you've ever cooked in your life." They are shown a large, diverse array of proteins and produce and are given 35 minutes to plan a three-course menu. This final meal will be served head-to-head rather than back-to-back: Each chef's course will be presented at the same time as his or her competitor's. The chefs then draw knives to see with which of three sous-chefs they will be paired for the three-hour prep period on the first day.

Hung is paired with celebrity chef and author Rocco DiSpirito

Rocco DiSpirito

Rocco DiSpirito is an Italian American chef based in New York City.-Life and career:DiSpirito was born in Queens, New York City, New York. He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor's degree in business...

.

Casey is paired with chef Michelle Bernstein

Michelle Bernstein

Michelle Bernstein is a James Beard Foundation Award-winning chef from Miami, Florida, known for her Latin-style flavors of cooking.-Biography:...

.

Dale is matched with Todd English

Todd English

William Todd English is a celebrity chef, restaurateur, author, entrepreneur, and television personality based in Boston, Massachusetts, United States...

, also a chef and restaurateur.

On the second day, the chefs are given two hours to complete their dishes before service. With an hour left, however, they are told they must now add a fourth course to their menus. It can be composed of any ingredient available in the kitchen, and can be served at any point in the meal. Eliminated contestants CJ, Howie and Sara M. are randomly paired through knife drawing with Dale, Casey and Hung, respectively, as sous-chefs to assist in the fourth course preparation. The four judges were joined at the dining table by the three celebrity sous-chefs and the eliminated contestant Brian. The final menus for each chef (with the surprise course italicized) are:

Casey:

• 1st Course: Cinnamon-Scented Scallop with Celery and Foie Gras
  Foie gras
  Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...
  
   with Apple
• 2nd Course: Poached
  Poaching (cooking)
  Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
  
   Prawn
  Prawn
  Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
  
   with Rice Cake in Lobster Mushroom Broth
• 3rd Course: Crispy Pork Belly
  Pork belly
  Pork belly is a boneless cut of fatty meat derived from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte...
  
   over Pea Shoots with a Roasted Peach and Crème Fraîche
  Crème fraîche
  Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content....
  
  
• 4th Course: Seared Sirloin with Potatoes, Mushrooms, Ruby Chard
  Chard
  Chard , is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutrious leaves at the expense of the root...
  
   and Parsley Purée

Dale:

• 1st Course: Foie Gras Mousse
  Mousse
  Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...
  
   with Ras El Hanout
  Ras el hanout
  Ras el hanout or Rass el hanout is a popular Moroccan blend of spices that is used across North Africa. The name means "top of the shop" in Arabic and refers to a mixture of the best spices a seller has to offer...
  
   Gastrique
  Gastrique
  Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.To this a little fond may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange.Nowadays, the term ...
  
   and Arugula
  Arugula
  Eruca sativa , is an edible annual plant, commonly known as rocket, roquette, rucola or arugula, not to be confused with Wild rocket. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey...
  
  
• 2nd Course: Seared Scallop with Purslane, Grapes and Sweet Corn
• 3rd Course: Lobster, Corn, Mushrooms and Gnocchi
  Gnocchi
  Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
  
   in Curry
  Curry
  Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
  
   Jus
  Au jus
  Au jus is French for "with [its own] juice"; jus is the juice itself.In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping...
  
  
• 4th Course: Poached Colorado Lamb with Eggplant Purée, Tomatoes and Squash

Hung:

• 1st Course: "Fish and Chips": Hamachi
  Japanese amberjack
  The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a fish in the family Carangidae. It is native to the northwest Pacific, from Japan to Hawaii....
  
  , Potatoes, Olive Oil and Tomato Vinaigrette
• 2nd Course: Shrimp with Palm Sugar
  Palm sugar
  Palm sugar was originally made from the sugary sap of the Palmyra palm, the date palm or sugar date palm . Now it is also made from the sap of the sago, arenga pinnata and coconut palms, and may be sold as "arenga sugar" or "coconut sugar".-Description:It is quickly gaining popularity in the...
  
  , Cucumber Salad and Coconut Foam
• 3rd Course: Sous-Vide
  Sous-vide
  Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around...
  
   Duck with Mushroom Ragout
  Ragout
  -Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:...
  
   and Truffle Sauce
• 4th Course: Chocolate cake with Raspberries and Nougatine Tuile

At "Judge's Table," the judges all agreed that Hung presented the best first and third courses, while Dale presented the best second and fourth courses.

• TOP CHEF: Hung
• RUNNERS-UP: Dale and Casey
  • Original Airdate: October 3, 2007
  • This was the first time that the winner of Top Chef was announced live following the pre-taped portion of the show, at a live event in Chicago
    Chicago
    Chicago is the largest city in the US state of Illinois. With nearly 2.7 million residents, it is the most populous city in the Midwestern United States and the third most populous in the US, after New York City and Los Angeles...
    
    .

Episode 16: Reunion

• All Season Three chefs were reunited to discuss the season. Hosted by Bravo vice president and bravotv.com blog
  Blog
  A blog is a type of website or part of a website supposed to be updated with new content from time to time. Blogs are usually maintained by an individual with regular entries of commentary, descriptions of events, or other material such as graphics or video. Entries are commonly displayed in...
  
  ger Andy Cohen, the episode also included Padma Lakshmi
  Padma Lakshmi
  Padma Parvati Lakshmi also Padma, Lady Rushdie is an American cookbook author, actress, model and television host. She has been the host of the US reality television program Top Chef since season two in 2006, for which she received a nomination for the Primetime Emmy Award for Outstanding Host for...
  
  , Tom Colicchio
  Tom Colicchio
  Thomas Patrick "Tom" Colicchio is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants...
  
  , Gail Simmons
  Gail Simmons
  Gail Simmons is a trained culinary expert, food writer and television personality, and is the Special Projects Director with Food & Wine magazine...
  
  , and guest judge Ted Allen
  Ted Allen
  Ted Allen is an American writer and television personality. He was the food and wine connoisseur on the American Bravo network's Emmy-winning television program Queer Eye. He now is the host of the prime-time series on Food Network Chopped, a culinary competition in which four chefs per episode...
  
  . Participants were asked questions drawn from viewer emails, and were shown video segments highlighting the season. The chefs joked about Hung's speed in the kitchen, CJ's issues with his height, CJ's flirtation with Padma and Casey, the chefs' time spent in the "stew room" (the room in which they waited while the judges discussed the elimination challenges), and the unlikely friendship which developed between Howie and Joey. More serious issues discussed included Tre's elimination in "Restaurant Wars, Part 2," Hung's refusal to assist other chefs, Casey's performance at the dinner service in the "Finale, Part 2", Dale's regaining his confidence as a chef, and the chefs' back-talking to the judges during Judges' Table. Additionally, Casey was announced as "Fan Favorite" from an online and SMS poll, winning a $10,000 prize underwritten by Calphalon and a suite of Calphalon cookware.
• Original Airdate: October 10, 2007

External links

• "Miami Herald Top Chef Blog Items on Season Three's homebase
• Top Chef 3 Review at Variety.com