Since the show’s inception in 2006, she has lent her extensive expertise as permanent judge on Bravo’s Emmy-winning series Top Chef, currently in its 16th season. With an hour left, however, they were told that that had to add a fourth course to their menus. A finalist on Top Chef Season 15 in Colorado, Joe Sasto found his love for cooking as a child, spending time in the kitchen with his mother. They cook for members of the Miami Elks Club Lodge. After unsatisfactory results in the previous episode, the two teams are given a second chance to impress a dining room full of guests at their respective restaurants. In 2017, she co-authored The Myers+Chang at Home Cookbook. USPS blows deadline to check for missing ballots. “Top Chef” contestants often group themselves into friendly cliques. Quickfire Challenge: The contestants were challenged to create an appetizer to pair with Bombay Sapphire mixed drinks; the specific drink was selected by random draw. Third Course (Beef Trio): CJ, Tre, Sara N. Fourth Course (Pineapple Trio): Dale, Sara M., Camille, First Course: Seared Sea Scallop on Corn & Black Truffle Custard, Third Course: Wild Mushroom and Gorgonzola Crusted Beef Tenderloin on Smoked Fingerling Potatoes, First Course: Tuna Tartare with Egg Vinaigrette, Niҫoise Olive Purée & Herb Salad, Second Course: Wild Mushroom Risotto with Foie Gras & Black Truffles, First Course: Seared Sea Scallop on Corn &, Second Course: Chilled Carrot & Ginger Soup; Lobster Salad with, First Course: Cinnamon Scented Scallop with Celery &, Fourth Course: Seared Sirloin with Potatoes, Mushrooms, Ruby, Fourth Course: Poached Lamb with Eggplant Purée, Tomatoes & Squash, Third Course: Sous-Vide Duck with Mushroom, Fourth Course: Molten Chocolate Cakes with Raspberry Coulis, Vanilla Creme Fraîche, &, This page was last edited on 9 May 2020, at 18:58. In the end, Hung Huynh beat out Dale Levitski and Casey Thompson in the show's first ever final three finale; the finale took place in Aspen, Colorado, with the winner announced live after airing of the final episode. Current Residency: Maui, HIOccupation: Chef/Owner, Koko Head Café, Executive Chef, Hawaiian Airlines, Executive Chef, Papa'aina at the Pioneer Inn. ^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge. Current Residency: Portland, OROccupation: Director of Culinary Operations, Departure Restaurant  Season 3 premiered on June 13, 2007 and ended on October 10, 2007. The winner received a first-edition copy of Armstrong's book and a platinum card good for entry into all Club Nikki locations. The winner received immunity from elimination. The chefs had a $200 budget to shop at the Union Square Greenmarket and two hours to cook (except Hung, who had an extra 30 minutes). In addition to her food writing, she has also contributed to such magazines as Vogue, Gourmet and both British and American Harper's Bazaar, as well as a syndicated column on fashion and food for The New York Times. Elimination Challenge: Working as a team, the chefs catered a party for fashion designer Esteban Cortazar and 60 guests aboard the yacht Venetian Lady chartered by the Pure Nightclub. Host Andy Cohen sits down with the cast and judges of season 3. The remaining chefs must prove they have aisle style and get creative at the supermarket in the 10th episode of "Top Chef 3 Miami.". A first-generation Ghanaian-American, born and raised in New York City, Eric now resides in Washington, D.C., where he is a personal chef, caterer and public health & nutrition professional. Joe moved to Los Angeles in 2017 to help a friend open a restaurant, serving as the Executive Chef. A finalist on Top Chef Season 6 in Las Vegas, Jennifer Carroll splits her time between Philadelphia and Washington, D.C., and is the owner of Carroll Couture Cuisine, her catering and consulting company that has been traveling worldwide, creating fun and delicious experiences for nearly a decade. In 2013, she launched Sweet Chili food truck featuring her take on southeastern Asian cuisine. The contestants divided themselves up into teams, and selected the main ingredient for each course and the order of the courses.