Top Chef: Chicago

Quickfire Challenge: The chefs had to create a signature deep dish pizza and serve it to Rocco DiSpirito and Padma Lakshmi. Immunity from elimination was not awarded to the winners. Instead, the teams were separated into two groups, based on their performances, for the upcoming Elimination Challenge.

• Winners: Antonia, Dale, Erik, Jennifer, Mark, Richard, Ryan, Spike
• Losers: Andrew, Lisa, Manuel, Nikki, Nimma, Stephanie, Valerie, Zoi

Elimination Challenge: The winners of the Quickfire cooked head-to-head against the losers, using one dish from a list of classic dishes. The winners drew numbered knives and chose one of the losers as their opponent. The opponent then selected which dish the pair would each prepare. Both dishes were served to the judges simultaneously, with decisions to follow immediately. The name of the winning chef for each dish is indicated below in bold.

• Duck à l'orange: Mark vs. Stephanie
• Crab Cakes: Richard vs. Andrew
• Lasagna: Jennifer vs. Nikki
• Shrimp Scampi: Antonia vs. Nimma
• Eggs Benedict: Spike vs. Lisa
• Steak au Poivre: Dale vs. Manuel
• Chicken Piccata: Ryan vs. Valerie
• Soufflé: Erik vs. Zoi
  • WINNER: Stephanie (Duck Breast with Mushrooms, Bok Choy & Duck Spring Rolls with Orange-Soy Glaze)
  • ELIMINATED: Nimma (Shrimp Scampi with Cauliflower Scramble)

Quickfire Challenge: Each chef created a dish using no more than five ingredients (excluding salt, pepper, sugar, and oil), either purchased at Chicago's Green City Market or from the Top Chef pantry. The winner received immunity from elimination.

• WINNER: Mark (Sirloin Steak, Turnips, Mushrooms, Peaches, Butter)

Elimination Challenge: Five teams of three were selected by drawing knives, each assigned a specific animal: bear, gorilla, lion, penguin, or vulture. The teams prepared a series of appetizers based around their animal's diet for a gathering of 200 guests at the Lincoln Park Zoo. They were given 30 minutes and $500 to shop at the Whole Foods Market, three hours to prep in the Top Chef kitchen, and one hour to set up on-site.

• Team Bear: Dale, Nikki, Spike
• Team Gorilla: Antonia, Stephanie, Valerie
• Team Lion: Erik, Richard, Ryan
• Team Penguin: Andrew, Jennifer, Lisa
• Team Vulture: Manuel, Mark, Zoi
  • WINNER: Andrew (Squid Ceviche with Soy-Balsamic Tapioca; Yuzu-Mint Gelée "Glacier")
  • ELIMINATED: Valerie (Black Olive Blini with Fennel Mascarpone, Rutabaga & Beets)

Quickfire Challenge: Each chef had to create an upscale taco. In addition to receiving immunity, the winner's dish was put on the menu of Rick Bayless' restaurant Topolobampo.

• WINNER: Richard (Jicama Tortillas with Avocado, Papaya & Cilantro Stems)

Elimination Challenge: Divided into two teams of seven, the chefs catered a Chicago neighborhood's annual block party. The teams were required to only use ingredients that they could get from the residents of the block.

• Blue Team: Antonia, Lisa, Manuel, Mark, Nikki, Richard, Stephanie
• Red Team: Andrew, Dale, Erik, Jennifer, Ryan, Spike, Zoi
  • WINNER: Stephanie (Mixed Fruit Crumble with Cinnamon Sugar Wontons)
  • ELIMINATED: Erik (Corn dogs with Pomegranate Ketchup & Spicy Mustard)

Quickfire Challenge: Each chef created a vegetable platter using the various vegetables provided to them, in addition to all of the items from the entire Top Chef pantry. The chefs had to utilize at least three culinary techniques in their dish. The winner received immunity from elimination.

• WINNER: Dale (Daikon Marinated in Tobanjan, Tournée of Avocado & Cucumber)

Elimination Challenge: The chefs drew knives to pair up into six teams of two. As the winner of the Quickfire, Dale was able to choose which pair to join to form a group of three. Then, they created a 6-course meal; each dish was inspired by the chefs' favorite films. The guest judges at the dinner included film critic Richard Roeper and actress Aisha Tyler.

• 1st Course (Willy Wonka & the Chocolate Factory): Andrew, Dale, Richard
• 2nd Course (Good Morning, Vietnam): Manuel and Spike
• 3rd Course (Il Postino): Jennifer and Nikki
• 4th Course (A Christmas Story): Mark and Ryan
• 5th Course (Talk to Her): Antonia and Zoi
• 6th Course (Top Secret!): Lisa and Stephanie
  • WINNER: Richard (Smoked Salmon with Faux Caviar, Tapioca Pearls, & White Chocolate Wasabi Sauce)
  • ELIMINATED: Manuel (Summer Roll with Black Vermicelli, Green Apple, Chilean Sea Bass & Swiss Chard)

Quickfire Challenge: The chefs participated in a comparison taste test. For every comparison, each chef was blindfolded and tasted two variations of a certain food, one of which was of a lesser quality than the other. The chefs were scored for each high-end ingredient they correctly identified. The winner received immunity from elimination.

• WINNER: Antonia

Elimination Challenge: The chefs were split into four groups of three, based on the classical elements: earth, water, fire, and air. Each team had to create a meal based on their assigned element for 80 people of Chicago's Celebrity Chef-Meals on Wheels Fundraiser, held at the old Marshall Field & Co. Building. Survey cards were filled out by the patrons of the dinner that evening and used as part of the judging process. The winner received a five-day trip for two to Italy.

• Team Air: Jennifer, Nikki, Ryan
• Team Earth: Antonia, Spike, Zoi
• Team Fire: Dale, Lisa, Stephanie
• Team Water: Andrew, Mark, Richard
  • WINNER: Lisa (Grilled Shrimp with Pickled Chili Salad, Deviled Aioli & Miso-Smoked Bacon)
  • ELIMINATED: Zoi (Beef Carpaccio with Mushroom Salad & Sunchoke Aioli)

Quickfire Challenge: Each contestant was allowed to taste three beers from several different brands prior to selecting one. Each contestant was then challenged to create a dish that paired well with their beer choice. The winner received immunity from elimination.

• WINNER: Jennifer (Land Shark Lager; Shrimp & Scallop Beignets with Fennel, Avocado & Pepper Pureés)

Elimination Challenge: The contestants were asked to create meals for a tailgating party at Soldier Field prior to a Chicago Bears football game (Week 6 game versus the Minnesota Vikings). The chefs were given preparation time both at the Top Chef kitchen and at the field, prior to serving, on grills. The top and bottom three dishes were selected from the crowd participating in the tailgating party, including former Bears players Richard Dent, Gale Sayers and William "The Refrigerator" Perry. The final decision of the winner and eliminated chef was left to the judges. The winner received a Weber Summit 650 Gas Grill and a Chicago Bears jersey labeled "Top Chef".

• WINNER: Dale (Baby Back Ribs Marinated in Tandoori, Potato Salad with Raisins & Mango)
• ELIMINATED: Ryan (Bread Salad and Marinated Chicken, Poached Pear & Brandy Cocoa)

Quickfire Challenge: The chefs made desserts for the judges. In addition to receiving immunity from elimination, the winner had their Quickfire recipe placed in the Top Chef cookbook.

• WINNER: Richard (Banana Scallops with Banana Guacamole & Chocolate Ice Cream)

Elimination Challenge: The chefs attended a performance of the improvisational comedy troupe, The Second City. During the performance, the Second City actors obtained various combinations of colors, emotions, and ingredients from the audience, creating five descriptions for meals that the chefs then had to prepare. The chefs freely split into teams and selected the order for the courses. They discovered that were unable to use electric mixers or food processors during the challenge since they had been removed from the Top Chef kitchen. While cooking, the chefs also found out that, while an elaborate table was set up in the kitchen, they would be serving their meals at the Top Chef house. They only had 20 minutes to move to the house following this announcement. Each member of the winning team received $2,500 worth of Calphalon kitchenware.

• First Course (Yellow, Love, Vanilla): Andrew and Spike
• Second Course (Orange, Turned-On, Asparagus): Jennifer and Stephanie
• Third Course (Green, Perplexed, Tofu): Dale and Richard
• Fourth Course (Magenta, Drunk, Polish Sausage): Antonia and Lisa
• Fifth Course (Purple, Depressed, Bacon): Mark and Nikki
  • WINNERS: Dale and Richard (Tofu Steak Marinated in Beef Fat with Green Curry)
  • ELIMINATED: Jennifer (Ménage à trois of Orange with Goat Cheese, Asparagus, Salad & Olive Tapenade)

Quickfire Challenge: Each chef had to create an entrée in only 15 minutes, using Uncle Ben's Rice as a primary ingredient. The winner received immunity from elimination.

• WINNER: Antonia (Rice Salad with Skirt Steak, Arugula, Red Onions & Cherry Tomatoes)

Elimination Challenge: The contestants were told to make a healthy, simple, and flavorful meal for a family of four, using only $10. Meal preparation would take place at the Washburn Culinary Institute. At the institute, each chef was paired with a child from the Common Threads program who participated in preparing the dish and was also responsible for explaining the dish to fellow children from the program during the tasting.

• WINNER: Antonia (Chicken & Vegetable Stir-Fry with Whole Wheat Noodles)
• ELIMINATED: Mark (Vegetable Curry, Cinnamon Rice & Cucumber Salad)

Quickfire Challenge: The chefs drew knives to split into two teams of four. In these teams, the chefs competed in a mise en place relay race. One person from each team had to perform a basic kitchen task, such as supreming oranges and filleting fish, and then receive approval from Tom Colicchio before the next person on their team could begin the next task. The first team to complete all the tasks won. From this point on, the winners of the Quickfire Challenge no longer received immunity from elimination.

• Team Fork: Andrew, Antonia, Richard, Stephanie
• Team Spoon: Dale, Lisa, Nikki, Spike
  • WINNER: Team Fork

Elimination Challenge: Instead of the typical "Restaurant Wars" challenge, the teams were challenged to "Wedding Wars". In the same teams used for the Quickfire, the chefs catered a 250-guest wedding (125 guests to be served per team) for a couple who owned a restaurant and wedding facility. Each team prepared a different menu; one team was responsible for meeting the bride's requests, while the other for the groom. Team Fork, as the winner of the Quickfire, decided to cater for the bride. The teams were given 30 minutes to discuss the menu with the bride or groom, 30 minutes to plan, $3,000 to shop at a large food warehouse and $2,000 at Whole Foods Market, and 14 hours (through the night) of preparation time in the Top Chef kitchen, followed by additional preparation time at the banquet. The winner received a $2,000 gift certificate to Crate & Barrel.

• WINNER: Richard (who gave the win to Stephanie for doing the Wedding Cake)
• ELIMINATED: Nikki

Quickfire Challenge: The chefs were given 45 minutes to create a modern take on a salad using fresh produce and items from the Top Chef pantry.

• WINNER: Spike ("Sensual Beef Salad" with Pineapple, Radish, Cucumber & Skirt Steak)
• Elimination Challenge: The chefs were challenged to create a healthy, delicious, and filling box lunch meal for the members of the Chicago Police Academy. The meal had to contain at least one ingredient from each of the following categories: whole grain, lean protein, fruits, and vegetables. Any final preparation steps (such as microwaving) had to be completed by the diners. Spike, as the Quickfire winner, was given ten additional minutes to shop and his first choice of each of the four required ingredients, which the other chefs, consequently, were not permitted to use. He chose bread, chicken, tomato, and lettuce as his exclusive ingredients. The winner received a bottle of wine from a Napa Valley winery and a trip to visit their vineyards.
• WINNER: Dale (Lemongrass Bison Lettuce Wrap with Brown Rice & Herb Salad)
• ELIMINATED: Andrew (Salmon Roll with Parsnip-Pine Nut "Rice" & Pickled Ginger Wasabi)

Quickfire Challenge: Taking turns, each chef spent the same amount of time manning the egg station during the busy breakfast hours at Lou Mitchell's Restaurant and Bakery. The chef's performance would be judged by both Tom Colicchio and the restaurant's owner, Heleen Thanas, based on who she'd be most likely to hire.

• WINNER: Antonia

Elimination Challenge: For the standard "Restaurant Wars" challenge, the chefs had to open up a restaurant in teams of three for a dinner service, consisting of three courses with two selections each for approximately 35 guests the next day. The winner would be judged based on both the normal judges and comment cards filled out by the patrons. Each team had $1,500 to spend on food, and $5,000 from Pier 1 Imports for decor. As the winner of the Quickfire, Antonia was able to select her teammates for the challenge. One chef from each team was required to assist in front-of-house duties along with additional waitstaff. Midway through the challenge, each team's executive chef was allowed to select one additional assisting chef from the four most recently eliminated chefs: Andrew, Jennifer, Mark, and Nikki. Antonia chose Nikki and Dale chose Jennifer. The winner received a trip for two to Barcelona, Spain, including a guided wine tour.

• Warehouse Kitchen: Antonia, Richard, Stephanie
  • First Course: Beet Salad with Goat Cheese & Ras el hanout Spices; Linguine & Clams with Sausage & Horseradish Crème Fraîche
  • Second Course: Trout with Cauliflower; Lamb Loin & Braised Lamb Shank
  • Third Course: Gorgonzola Cheesecake with Sweet Potato Purée & Concord Grape Sauce; Banana "Scallops" with Banana Guacamole and Chocolate Ice Cream
• Mai Buddha: Dale, Lisa, Spike
  • First Course: Spicy Coconut Shrimp Laksa; Pork & Pickled Plum Pot Stickers
  • Second Course: Braised Short Ribs with Pickled Red Cabbage & Apple Basil Salad; Butterscotch Miso Scallops, Spicy Eggplant & Pickled Long Beans
  • Third Course: Halo-halo with Cantaloupe, Coconut, Kiwi, Avocado & Candied Nuts; Mango Sticky Rice with Toasted Coconut
    • WINNER: Stephanie
    • ELIMINATED: Dale

Quickfire Challenge: At a meat packing warehouse, each chef was given twenty minutes to butcher and clean seven "tomahawk chops" from an aged side of beef. Then, at the Top Chef kitchen, they were given an additional thirty minutes to prepare two of the chops to the guest judge's preference: medium-rare.

• WINNER: Spike

Elimination Challenge: Each chef had to create an appetizer and entrée, in addition to working the line at Rick Tramonto's Steak & Seafood restaurant. Spike, as the Quickfire winner, was able to select two proteins to use for his dishes, preventing the other chefs from using those proteins. He chose frozen scallops to use for his appetizer, and tomahawk chops for his entrée. The winner received a cook book by Rick Tramonto and a suite of GE Monogram appliances.

• Richard: (Hamachi with Crispy Sweetbreads, Radish, Avocado & Yuzu; Beef Fillet, Potato Puree, Turnips & Pickled Brussel Sprouts)
• Antonia:(Mushroom and Artichoke Salad, Poached Egg, Bacon Vinaigrette; Bone-In Ribeye with Fennel & Cipollinis, Shallot and Potato Gratin)
• Stephanie: (Sweetbreads with Golden Raisins, Fennel & Pine Nuts; Beef Tenderloin with Wild Mushrooms & Apple Sauce)
• Spike: (Seared Scallops with Hearts of Palm & Oyster Mushrooms; Tomahawk Chop, Sweet Potato Purée, Brussels Sprouts & Cipollinis)
• Lisa: (Grilled and Chilled Prawns, Lemon Zest & Tomato Salad, Crostini; N.Y. Strip Steak, Apple Caramel Sauce & Peanut Butter Mashed Potatoes)
• WINNER: Stephanie
• ELIMINATED: Spike

Quickfire Challenge: Six months after the previous episode in Chicago, the chefs arrived in San Juan, Puerto Rico. Each chef had to make frituras (fritters) using plantains as the primary ingredient.

• WINNER: Stephanie (Tostones with Seared Tuna; Pork & Shrimp Fritter with Brown Butter, Lime & Basil Sauce)

Elimination Challenge: The chefs were asked to prepare three dishes each for a reception held at La Fortaleza, the official residence of the Governor of Puerto Rico. Each chef was given a pig to butcher, and had to use at least two different parts of it in two of their dishes. The last four previously eliminated chefs were brought back as sous chefs to assist the competitors. Stephanie, as the Quickfire winner, selected which sous chef would work with each contestant. She assigned Spike to Richard, Nikki to Antonia, Andrew to Lisa, and Dale to herself. While the chefs butchered the pig, the sous chefs shopped for ingredients at a local market. Then, the chefs had two hours of prep time on the day before the reception, followed by five hours of cooking time just prior to the reception. The winner received a 2009 Toyota Corolla S.

• WINNER: Richard (Fresh Ham with Local Beans; Pressure Cooked Pork Belly with Pickled Watermelon; Pork Ribs with Malta and Soy Glaze; BBQ Pork Shoulder with Braised Greens & Mango)
• ELIMINATED: Antonia (Honey Pork Belly with Pickled Sweet Pepper Salad; Curried Pork with Pumpkin & Yuca; Pigeon Peas with Pork Sausage)

Elimination Challenge: For their final challenge, each chef was asked to create a four-course meal for nine guests, consisting of a fish course, a poultry course, a red meat course, and a dessert, in that order. Before they started to cook, the chefs had to select one of three famous New York chefs to act as their sous chef for the challenge. Additionally, each famous chef came paired with an array of proteins for the contestant to use in their first three dishes. The order for picking the sous chefs and proteins was determined by the number of previous elimination round wins, with ties broken by knife pulling. Stephanie chose celebrity chef, author, and restaurateur Eric Ripert, of Le Bernardin. Richard chose chef and restaurateur Dan Barber, of Blue Hill at Stone Barns. Lisa chose April Bloomfield, also a chef and restaurateur, from The Spotted Pig. On the second and final day of cooking, the chefs had to finish the meal preparation alone.

• Lisa:
  • First Course: Grilled Prawns with Chili Basil Sauce & Crab, Homemade Potato Chips
  • Second Course: Tom Kha Gai Soup with Dumpling
  • Third Course: Wagyū Beef with Chayote & Cucumber Salad, Hot Sauce & Garlic Chips
  • Dessert: Black Thai Rice Pudding with Lime & Mango Crème, Taro & Coconut
• Richard:
  • First Course: Scallop with Mango & Pineapple Vinegar
  • Second Course: Guinea Hen, Chicken Egg, Foie Gras & Spring Vegetables
  • Third Course: Pickled Radishes, Mirin Broth & Pork Belly
  • Dessert: Banana "Scallop" with Bacon Ice Cream
• Stephanie:
  • First Course: Red Snapper, Truffled Clam & Asparagus Broth, Asparagus Salad
  • Second Course: Quail Breast over Lobster Ravioli with Mango-Lobster Sauce & Quail Egg
  • Third Course: Lamb with Maitake Mushrooms, Braised Pistachios, Blackberry & Olive Tapénade
  • Dessert: Ricotta Poundcake with Tropical Fruit & Banana Crème
    • WINNER: Stephanie
    • RUNNERS-UP: Lisa and Richard