(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.

[IN (+)] The chef won a pair or team challenge but was not chosen as one of the judges' favorites.

[IN (-)] The chef lost a pair or team challenge but was not selected as one of the judges' least favorites.

(SAFE) The chef won the Quickfire Challenge, and was thereby exempt from participation in the Elimination Challenge.

Episodes

Episode 1: Sin City Vice

• Quickfire Challenge (Round 1): The 17 chefs are divided into four teams to compete in a 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...
  
   relay race in which each member must perform one of four tasks: shuck 15 clams, peel 30 spot prawns, clean five lobsters, or butcher two chops from an entire prime rib. The chefs draw poker chips to determine their teams (black, blue, green, or red); a gold chip was drawn by Robin, exempting her from the Quickfire and giving her immunity in the Elimination Challenge. The first team to finish all four tasks wins the challenge.
  • Black Team (Mike, Ashley, Hector, Eli)
  • Blue Team (Jennifer, Bryan, Jesse, Mattin)
  • Green Team (Laurine, Ron, Ash, Jen)
  • Red Team (Kevin, Preeti, Eve, Michael)
    • WINNING TEAM: Blue Team
• Quickfire Challenge (Round 2): Each member of the Blue Team is given 30 minutes to cook a dish using the ingredient they worked with in the relay race. The chef of the winning dish receives $15,000. Robin was given the choice to trade her immunity for a chance to compete, but declined.
  • Top: Jennifer, Jesse
  • Bottom: Bryan, Mattin
    • WINNER: Jennifer (Clam 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,...
      
       with Citron
      Citron
      Not to be confused with Cintron.The citron is a fragrant citrus fruit, botanically classified as Citrus medica by both the Swingle and Tanaka systems...
      
       Vinegar)
• Elimination Challenge: The chefs must create a dish to battle against the chefs in their teams from the Quickfire. The chefs are to cook a dish based on one of their personal "vices." Robin is given a choice of team, and elects to cook with the Blue Team. One member from each team will be in the running for a win and one from each team will be up for elimination.
  • WINNER: Kevin ("Procrastination": Arctic Char
    Arctic char
    Arctic char or Arctic charr is both a freshwater and saltwater fish in the Salmonidae family, native to Arctic, sub-Arctic and alpine lakes and coastal waters. No other freshwater fish is found as far north. It is the only species of fish in Lake Hazen, on Ellesmere Island in the Canadian Arctic...
    
     with Turnip Salsa Verde
    Salsa (sauce)
    Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican ,...
    
    )
  • ELIMINATED: Jen ("Hot Temper": Chile Relleno stuffed with Seitan and 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)
• Guest Judge: Wolfgang Puck
  Wolfgang Puck
  Wolfgang Johannes Puck is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions...
  
  
• Original Airdate: August 19, 2009

Episode 2: Bachelor/Ette Party

• Quickfire Challenge: The chefs each roll a pair of six-sided dice at a craps
  Craps
  Craps is a dice game in which players place wagers on the outcome of the roll, or a series of rolls, of a pair of dice. Players may wager money against each other or a bank...
  
   table in the Top Chef kitchen. They then have 30 minutes to create a dish with the number of ingredients they rolled on the dice (two through ten), not counting salt, pepper, and oil. This is another high-stakes Quickfire; the winner gets immunity from elimination and $15,000.
  • Top: Jennifer, Kevin, Michael
  • Bottom: Bryan, Eve, Jesse
    • WINNER: Michael (Nitro Gazpacho
      Gazpacho
      Gazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal and parts of Latin America...
      
      , Compressed Cucumbers and Toast)
• Elimination Challenge: In order to cater a bachelor/bachelorette party, the group is split between male and female for a battle of the sexes. The men prepare dishes for the bride-to-be, while the women cook for the prospective groom. A member of the winning team will be picked as the winner; a member of the losing team will be up for elimination. At least two dishes must be paired with each of the three cocktails the couple has chosen to serve their guests: Moscow Mule
  Moscow Mule
  A Moscow Mule is a buck or mule cocktail made with vodka, ginger beer, and lime which was popular during the vodka craze in the United States during the 1950s. The name refers to the popular perception of vodka as a Russian product.-History:...
  
  , tequila shots, or Golden Delicious (Goldschläger
  Goldschläger
  Goldschläger is a Swiss cinnamon schnapps , a liqueur with very thin, yet visible flakes of gold leaf floating in it...
  
   and sparkling apple cider). Each team is given $800 with 30 minutes to shop, two hours to prep, and one hour to set up their tables before poolside service the next day. The men are declared the winning team, thus one of the women must be eliminated.
  • WINNER: Bryan (Tequila shot: Sweet and Sour Macaroon Filled with Guacamole, Corn Nuts, and Corn Puree)
  • ELIMINATED: Eve (Tequila shot: Gulf Shrimp and Avocado Ceviche with Smokey Tomato Salsa and Popcorn)
• Guest Judge: Todd English
  Todd English
  William Todd English is a celebrity chef, restaurateur, author, entrepreneur, and television personality based in Boston, Massachusetts, United States...
  
  
• Original Airdate: August 26, 2009

Episode 3: Thunderbirds

• Quickfire Challenge: Each chef must create an "out of this world" dish using an assortment of different potatoes. The winner gets immunity from elimination.
  • Top: Ash, Ashley, Jennifer
  • Bottom: Eli, Jesse, Ron
    • WINNER: Jennifer (Steamed Mussels, Yukon Gold and Blue Potatoes with Lemongrass Potato Sauce)
• Elimination Challenge: With limited time and supplies, the chefs must cater a meal for 300 airmen at Nellis Air Force Base
  Nellis Air Force Base
  Nellis Air Force Base is a United States Air Force Base, located approximately northeast of Las Vegas, Nevada. It is under the jurisdiction of Air Combat Command .-Overview:...
  
  . They all must work as one team, but they later decide to split up into smaller groups of two and make one dish each. Jennifer is appointed executive chef because she has immunity after winning the Quickfire. At Judges' Table, Mike is initially among the top chefs in the challenge, and then is asked to return with the bottom group, due to a poor second dish he was not required to make.
  • WINNER: Michael (Braised Pork Belly with Soy Mustard and Peanuts)
  • ELIMINATED: Preeti (Farfalle
    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."...
    
     Pasta Salad with Roasted Red Peppers, Sun-Dried Tomatoes, Artichoke Hearts, Broccoli, Red Onion, and Red Wine Vinaigrette)
• Guest Judge: Mark Peel
  Mark Peel (chef)
  Mark Peel is a James Beard Foundation Award-nominated chef, hailing from California. He is the executive chef and owner of Campanile restaurant.-Personal:...
  
  
• Original Airdate: September 2, 2009

Episode 4: Vivre Las Vegas

• Quickfire Challenge: As a tribute to the continuing popularity of French cuisine in the United States, each chef must create a dish using escargot. The winner gets immunity in the Elimination Challenge and a prize to be announced later, while the loser goes home. After announcing the bottom three dishes, the chefs who cooked them are each given a second chance to save themselves, with 20 minutes to do an amuse-bouche cook-off.
  • Top: Jennifer, Kevin, Mike
  • Bottom: Ashley, Jesse, Robin
    • WINNER: Kevin (Escargot 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...
      
       with Mushrooms, Brussels Sprouts and Candied Bacon Jam)
    • ELIMINATED: Jesse (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 Sorrel
      Sorrel
      Common sorrel or garden sorrel , often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable...
      
      , Gooseberries, Fried Quail Egg and Fried Bread)
• Elimination Challenge: Each chef draws a knife that shows either a traditional French sauce or a protein on it. The chefs then pair up each protein with its traditional sauce to create a six-course meal for a table of esteemed French chefs, including Hubert Keller
  Hubert Keller
  Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas.- Biography :Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg...
  
  , Jean Joho
  Jean Joho
  Jean Joho is a renowned chef and restaurateur. He currently heads The Eiffel Tower Restaurant in Las Vegas.Born in Alsace, France, he began his formal training at the age of 13 at L'Auberge de L'lll under master chef Paul Haeberlin. Joho continued to perfect his skill in kitchens throughout Europe...
  
  , Laurent Tourondel, Joël Robuchon
  Joël Robuchon
  Joël Robuchon is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France in cuisine in 1976...
  
  . Kevin is also guest at the table (and exempt from this challenge), as his prize for winning the Quickfire.
  • First Course: Frogs' Legs (Ron) and Sauce Meunière
    Meuniere sauce
    Meunière or , French ) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour...
    
     (Robin)
  • Second Course: Trout (Bryan) and Sauce Béarnaise (Mike)
  • Third Course: Lobster (Laurine) and Sauce Américaine
    Sauce Americaine
    Sauce Américaine is a recipe from classic French cookery. In the Repertoire Louis Saulnier gives the following recipe:Américaine - Treat as for Lobster Américaine...
    
     (Eli)
  • Fourth Course: Young Chicken (Ashley) and Sauce Velouté (Mattin)
  • Fifth Course: Rabbit (Michael) and Sauce Chasseur
    Chasseur (sauce)
    Sauce Chasseur, sometimes called hunter's sauce, is a small or compound brown sauce used in French cuisine. It is typically made using demi-glace and espagnole as a base, and often consists of mushrooms, shallots, and white wine. It may also include tomatoes and a finishing of fines herbes...
    
     (Jennifer)
  • Sixth Course: Chateaubriand
    Chateaubriand steak
    Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State...
    
     (Hector) and Sauce au Poivre (Ash)
    • WINNER: Bryan (Warm Cured Trout with Deconstructed Sauce Bearnaise and Pommes Soufflées
      Pommes soufflées
      Pommes soufflées are a sophisticated variety of french fried potato. Slices of potato are fried twice, once at 150 °C and then again after cooling, at 190 °C . The potato slices puff up into little balloons during the second frying and turn golden brown....
      
      )
    • ELIMINATED: Hector (Chateaubriand, Sauce au Poivre with 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...
      
       de Pommes and Spinach)
• 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: September 9, 2009

Episode 5: Camping

• Quickfire Challenge: The chefs must cook a dish using a viewer-selected ingredient: cactus
  Opuntia
  Opuntia, also known as nopales or paddle cactus , is a genus in the cactus family, Cactaceae.Currently, only prickly pears are included in this genus of about 200 species distributed throughout most of the Americas. Chollas are now separated into the genus Cylindropuntia, which some still consider...
  
  . This is a high-stakes quickfire with the winning chef receiving a $15,000 chip but no immunity.
  • Top: Laurine, Mattin, Mike
  • Bottom: Ash, Michael, Ron
    • WINNER: Mike (Cactus and Tuna Ceviche with Pipian)
• Elimination Challenge: The chefs must prepare a high-end lunch dish on an outdoor ranch for two dozen cowboys, using fire pits and limited supplies.
  • WINNER: Bryan (Roasted Pork Loin over 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...
    
     with Dandelion Greens, and Glazed Rutabaga)
  • ELIMINATED: Mattin (Ceviche Three Ways: Salmon with Apple, Spicy Tuna, and Cod with Corn)
• Guest Judge: Tim Love
  Tim Love
  Tim Love is a well-known Texas chef, best known for his creations of urban western cooking , and his restaurant "The Lonesome Dove Western Bistro" in the historical Fort Worth Stockyards in Texas...
  
  
• First aired: September 16, 2009

Episode 6: Penn & Teller

• Quickfire Challenge: The chefs must create two contrasting dishes, inspired by "the angel and the devil on their shoulder." The winner receives immunity in the Elimination Challenge.
  • Top: Eli, Michael, Robin
  • Bottom: Ash, Bryan, Laurine
    • WINNER: Robin (Apple Crisp vs. Raw Salad of Apple and 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...
      
      )
• Elimination Challenge: The chefs are asked to deconstruct a classic recipe and re-imagine its components into their own signature dishes to be served at a meal for Penn & Teller
  Penn & Teller
  Penn & Teller are Las Vegas headliners whose act is an amalgam of illusion and comedy. Penn Jillette is a raconteur; Teller generally uses mime while performing, although his voice can occasionally be heard during their performance...
  
  .
  • WINNER: Kevin (Chicken Mole Negro
    Mole (sauce)
    Mole is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces...
    
    : Chicken Croquette
    Croquette
    A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...
    
    , Mexican Fig Coffee Jam, and Pumpkin Seed Romesco
    Romesco
    Romesco is a sauce originating in Tarragona that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion...
    
    )
  • ELIMINATED: Ron (Paella: Seafood Paella
    Paella
    Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
    
     w/ Lemon and Herb Oil, 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 Peas)
• Guest Judge: 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:...
  
  
• Original Airdate: September 23, 2009

Episode 7: Dinner Party

• Quickfire Challenge: The chefs use a slot machine to determine the themes (mood, taste/texture, and origin of cuisine) of their dish. The winner is given a choice between immunity or $15,000.
  • Top: Kevin, Michael, Mike
  • Bottom: Eli, Jennifer, Robin
    • WINNER: Kevin (Stressed, Hot and Spicy, Asian: Char-Grilled Pork with Vietnamese Herb Salad); Chose the $15,000 prize
• Elimination Challenge: The chefs are teamed up via a blind knife draw and receive market bags from dinner guests who are noted chefs. Working in teams of the two, they cook and serve a dinner at their house. Dinner guests are Tyler Florence
  Tyler Florence
  Tyler Florence is a chef and television host of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina campus of Johnson & Wales University in 1991...
  
  , Nancy Silverton
  Nancy Silverton
  Nancy Silverton is an American chef and baker who is the author of several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States.-Background and career:...
  
  , 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...
  
  , Takashi Yagihashi
  Takashi Yagihashi
  -References:* http://www.greatchefs.com/takashi-yagihashi/* http://www.restaurant.org/careers/profiles/takashiyagihashi.cfm* http://www.foodandwine.com/bestnewchefs/?year=2000&chef=B29E49BE-8C1C-4DDC-BFC11766A99F5F0F...
  
  , and Tom Douglas
  Tom Douglas
  Tom Douglas is an American chef, restaurateur, and writer who won the 1994 James Beard Award for Best Northwest Chef.Born in Newark, Delaware, his first restaurant, Dahlia Lounge, opened in 1989. This was followed by Etta's Seafood and Palace Kitchen, which was nominated for Best New Restaurant by...
  
  .
  • Ash and Michael: Silverton's market bag. (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...
    
    -Wrapped Halibut with Egg Yolk Ravioli, Asparagus and Fennel Salad)
  • Ashley and Eli: Armstrong's market bag. (Grilled Spot Prawns with Red Beet 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....
    
     sauce, 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....
    
     and 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,...
    
    )
  • Bryan and Laurine: Florence's market bag. (Halibut with Sherry-Chorizo Vinaigrette, Yellow Corn Cake and Avocado 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...
    
    )
  • Jennifer and Kevin: Douglas's market bag. (BBQ Kobe Beef
    Kobe beef
    refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak,...
    
     with 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...
    
    , Tomato and Ginger Broth)
  • Mike and Robin: Yagihashi's market bag. (Marinated Mushrooms and Pickled Asian Pear Roll with Seared Tuna and Scallop)
    • WINNER: Jennifer
    • ELIMINATED: Ashley
  • Winner's Prize: $10,000 gift card from Macy's
    Macy's
    Macy's is a U.S. chain of mid-to-high range department stores. In addition to its flagship Herald Square location in New York City, the company operates over 800 stores in the United States...
    
    
• Guest Judge: Tyler Florence
  Tyler Florence
  Tyler Florence is a chef and television host of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina campus of Johnson & Wales University in 1991...
  
  
• Original Airdate: October 7, 2009

Episode 8: Pigs & Pinot

• Quickfire Challenge: The chefs must make a dish to pair with a designated type and brand of crunchy snack foods.
  • Top: Bryan, Eli, Kevin
  • Bottom: Ash, Jennifer, Robin
    • WINNER: Eli (Warm Potato Clam Salad with Cold Fennel, Celery, and White Truffle Sauce)
• Elimination Challenge: The chefs are required to create a dish using a designated cut of pork, which they must pair with a self-chosen Pinot Noir
  Pinot Noir
  Pinot noir is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes...
  
   as part of Chef Charlie Palmer’s annual Pigs & Pinot charity fundraiser. Cuts of pork are assigned by blind knife draw. Jennifer drew a "wildcard" knife, allowing her to select her cut.
  • WINNER: Kevin (Pork Leg Pâté
    Pâté
    Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
    
     with Mushroom Salad and Pickled Cherries; paired with 2006 Sokol Blosser Dundee Hills
    Dundee Hills AVA
    The Dundee Hills AVA is an American Viticultural Area located in Yamhill County, Oregon. It is entirely contained within the Willamette Valley AVA, and is approximately southwest of Portland, near the town of Dundee. The area is in total size, with planted with grapes. The Dundee Hills are a...
    
     Pinot Noir)
  • ELIMINATED: Ash (Chilled Pork Tenderloin
    Tenderloin
    -Media:* Tenderloin , by Samuel Hopkins Adams* Tenderloin , a 1928 film* Tenderloin , a musical from 1960* "Tenderloin", a song by Rancid from Let's Go...
    
     with Cherry and Corn Salad; paired with 2007 Sanford Santa Rita Hills Pinot Noir)
• Winner's Prize: An invitation to participate in the 2010 Pigs & Pinot event
• Guest Judge: Charlie Palmer
• Original Airdate: October 14, 2009

Episode 9: Restaurant Wars

• Quickfire Challenge: The chefs are required to team up four to four and compete in a tag-team cook-off, with Rick Moonen serving as a guest judge. First, a set of knives is presented for each chef to draw from; however, only two knives have messages: Jennifer draws "first choice" and Michael draws "second choice". Next, the teams are to decide what order they would cook in, but they are not allowed to communicate with each other in regards to the components of their dish. The teams have 40 minutes total (10 minutes individually) to alternate execution of the dish. The winning team is given a choice between splitting $10,000 between the group members or carrying it into the Elimination Challenge, where if their team wins, they will each receive $10,000. The winners will also receive a second advantage, announced later. The teams cooked in the following respective order:
  • First Choice Team: Jennifer, Laurine, Mike, Kevin (Sablefish
    Sablefish
    The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus...
    
     with Sautéed Mushrooms, Shiitake Broth, and Radish Salad in Yuzu
    Yuzu
    The yuzu is a citrus fruit and plant originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda...
    
     Vinaigrette)
  • Second Choice Team: Eli, Robin, Bryan, Michael (Pan-roasted New York Strip Steak
    Strip steak
    The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak, In Australia it is known as a porterhouse steak...
    
     with Whipped Miso
    Miso
    is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
    
    , Avocado Purée, and Pickled Vegetables)
    • WINNERS: Jennifer, Kevin, Laurine, and Mike; Chose to gamble prize on Elimination Challenge
• Elimination Challenge: Using the same teams as in the Quickfire Challenge, the chefs participate in "Restaurant Wars". Each team cooks and serves in one of Moonen's kitchens and dining rooms at his "rm" establishment. The winning Quickfire team is given their second reward: the choice of the kitchen; they choose the upstairs restaurant. Each team is given money to shop at both Whole Foods and Restaurant Depot. They are not responsible for the decor. Jennifer's team selects the name Mission for their restaurant, while Michael's team selects the name REVolt (an amalgamation of all of their names - Robin, Eli, and the Voltaggio brothers). Laurine and Eli were appointed as the front of house for their respective teams. At Judges' Table, Tom Colicchio deemed Team Revolt as the best restaurant in Restaurant Wars history.

REVolt: Michael, Bryan, Eli, Robin

• 1st Course: Smoked Arctic Char with Beet Sauce and Horseradish Cream (Eli) or Chicken and Calamari Pasta (Michael)
• 2nd Course: Duo of Beef, Braised Short Ribs (Bryan) or Cod with Mussel Billi Bi (Michael)
• 3rd Course: Chocolate Ganache
  Ganache
  Ganache is a glaze, icing, or filling for pastries made from chocolate and cream.Ganache is normally made by heating cream, then pouring it over chopped dark semi-sweet chocolate...
  
   with Spearmint Ice Cream and Chocolate Tuiles (Bryan) or Pear Pithivier
  Pithivier
  A Pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between...
  
   (Robin)

Mission: Jennifer, Kevin, Mike, Laurine

• 1st Course (Mike): Asparagus and Six-Minute Egg or Arctic Char 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...
  
  
• 2nd Course (Jennifer): Trout with Hazelnut Butter or Bouillabaisse
  Bouillabaisse
  Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse is a traditional Provençal fish stew originating from the port city of...
  
  
• 3rd Course: Lamb with Carrot Jam (Laurine) or Pork Three Ways (Kevin)
  • WINNING TEAM: Team REVolt
  • WINNER: Michael
  • ELIMINATED: Laurine of Team Mission
  • Winner's Prize: Each member of the team received an autographed copy of Moonen's book. In addition, Michael received the $10,000 prize surrendered by the opposing team at Quickfire, which he split among his teammates (Bryan later refused his share.)
  • Guest Judge: Rick Moonen
    Rick Moonen
    Rick Moonen is a celebrated seafood chef and an early champion of sustainable fishing practices.Moonen graduated first in his class from the Culinary Institute of America and then went on to work at New York City’s La Côte Basque, Le Cirque and The Water Club where he commanded the kitchen for six...
    
    
  • Original Airdate: October 21, 2009

Episode 10: Meat Natalie

• Quickfire Challenge: The chefs pick television series by blind knife draw and are to make a TV dinner based upon the series.
  • Top: Bryan, Kevin
  • Bottom: Jennifer, Robin
    • WINNER: Kevin (Meatballs with Polenta, Roasted Cauliflower and Roasted Pear)
  • Guest Judge: Paul Bartolotta
• Elimination Challenge: At Tom Colicchio's Craftsteak restaurant, the chefs must each prepare a vegetarian dish for Natalie Portman
  Natalie Portman
  Natalie Hershlag , better known by her stage name Natalie Portman, is an actress with dual American and Israeli citizenship. Her first role was as an orphan taken in by a hitman in the 1994 French action film Léon, but major success came when she was cast as Padmé Amidala in the Star Wars prequel...
  
   and her friends.
  • WINNER: Kevin (Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Puree)
  • ELIMINATED: Mike (Whole Roasted Leeks with Onion Jus, Baby Carrot Puree, and Fingerling Potato)

• Guest Judges: Natalie Portman
  Natalie Portman
  Natalie Hershlag , better known by her stage name Natalie Portman, is an actress with dual American and Israeli citizenship. Her first role was as an orphan taken in by a hitman in the 1994 French action film Léon, but major success came when she was cast as Padmé Amidala in the Star Wars prequel...
  
  , Paul Bartolotta
• Original Airdate: October 28, 2009

Episode 11: Strip Around the World

• Quickfire Challenge: The chefs must create a "breakfast in bed" dish for Padma and guest judge Nigella Lawson
  Nigella Lawson
  Nigella Lucy Lawson is an English food writer, journalist and broadcaster. Lawson is the daughter of Nigel Lawson, the former Chancellor of the Exchequer, and Vanessa Salmon, whose family owned the J. Lyons and Co. empire...
  
  .
  • Top: Eli, Kevin
  • Bottom: Bryan, Robin
    • WINNER: Eli (Fried Egg Reuben Benedict with Thousand Island Hollandaise Sauce)
      • Winner's Prize: Eli's recipe will be the only Quickfire dish from season 6 in the Top Chef Quickfire Recipe Book.
• Elimination Challenge: The chefs must prepare small plates inspired by Vegas casinos for 175 guests at a reception held at the World Market Center.
  • WINNER: Michael (New York, New York: Upscale Buffalo Wings with Blue Cheese Dressing)
  • ELIMINATED: Robin (Bellagio: Stained Glass 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...
    
    )
    • Winner's Prize: Bottle of Terlato Wine and 2 day/3 night trip to the Terlato Family Vinyards in Napa Valley
• Guest Judge: Nigella Lawson
• Original Airdate: November 11, 2009

Episode 12: Culinary Olympics

• Quickfire Challenge: The chefs create their own version of Gavin Kaysen's dish for the 2007 Bocuse d'Or (Ballotine
  Ballotine
  A traditional ballotine is a boned leg of chicken, duck or other poultry stuffed with a farce and other ingredients. It is tied to hold its shape and sometimes stiched up with a trussing needle. A ballotine is cooked by braising or poaching...
  
   of Chicken, Chicken Liver and Crayfish)
  • WINNER: Jennifer (Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad)
    • Winner's Prize: An extra thirty minutes to cook in the Elimination Challenge.
  • Guest Judge: Gavin Kaysen
    Gavin Kaysen
    Gavin Kaysen is executive chef at noted French chef and restaurateur Daniel Boulud's New York City restaurant, Cafe Boulud....
    
    
• Elimination Challenge: The chefs must prepare a presentation platter for the Bocuse d'Or with one protein (Atlantic salmon or lamb) and two garnishes.
  • WINNER: Kevin (Poached Lamb Loin, Sherry-glazed Golden Beets and Asparagus in Sunchoke Cream)
  • ELIMINATED: Eli (Sausage-wrapped Lamb Loin, 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...
    
     and Carrot Puree, Tomato-Piquillo
    Piquillo pepper
    The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".- Preparation :...
    
     Marmalade)
    • Winner's Prize: $30,000 and the opportunity to compete to represent the United States in the 2011 Bocuse d'Or.
  • Guest Judges: Jerome Bocuse; Thomas Keller
    Thomas Keller
    Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997...
    
    , Daniel Boulud, Gavin Kaysen, Timothy Hollingsworth
    Timothy Hollingsworth
    Timothy Hollingsworth is an American chef and current Chef de Cuisine at Thomas Keller’s restaurant French Laundry in the Napa Valley. Hollingsworth represented the United States at the Bocuse d'Or world final in 2009, after winning the Bocuse d'Or USA semi-finals, held at Epcot in September...
    
    , Alessandro Stratta
    Alessandro Stratta
    Alessandro Stratta is a celebrity chef and restaurateur of mixed Italian and French heritage. Stratta played the role of Iron Chef Italian on the television show Iron Chef USA...
    
    , Traci Des Jardins
    Traci Des Jardins
    Traci Des Jardins is an American chef and restaurateur who co-owns Jardinière, a French influenced California fine-dining restaurant in the Hayes Valley neighborhood of San Francisco, California; chef/partner of Public House, a sports pub serving local, sustainable classic pub food near AT&T Park;...
    
    
• Original Airdate: November 18, 2009

Episode 13: Napa Finale, Part 1

• Quickfire Challenge: Chefs create a dish using grapes.
  • WINNER: Michael (Grape Leaf
    Dolma
    Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant,...
    
     stuffed with 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 Vinegar-Glazed Grape and Scallop Kabob)
    • Winner's Prize: A 2010 Toyota Prius
      Toyota Prius
      The Toyota Prius is a full hybrid electric mid-size hatchback, formerly a compact sedan developed and manufactured by the Toyota Motor Corporation...
      
      .
• Elimination Challenge: Chefs create two dishes to serve to 150 guests at a "crush party" to celebrate the grape harvest. With the exception of salt and pepper, all the ingredients must be local. One dish must be vegetarian.
  • WINNER: Bryan (Goat Cheese Ravioli, Delicata Squash Puree, and Bronze Fennel; Fig-Glazed Short Ribs, Celeriac
    Celeriac
    Celeriac is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery, grown as a root vegetable primarily for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in...
    
     Puree, Wax Beans, and Wild Arugula)
  • ELIMINATED: Jennifer (Chevre Mousse with Honey Mushrooms, Braised Radishes, and Basil; Braised Duck Legs, 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...
    
     of Duck Breast, Squash Puree, and Foie Gras Vinaigrette)
• Guest Judge: Michael Chiarello
  Michael Chiarello
  Michael Chiarello is an American celebrity chef specializing in Italian-influenced California cuisine. He hosts the cooking show, Easy Entertaining with Michael Chiarello, on the Food Network and hosts NapaStyle on the Fine Living Network...
  
  
• Original Airdate: December 2, 2009

Episode 14: Napa Finale, Part 2

• Final Challenge: The chefs must create four dishes. The first recalls a favorite dish from their childhood, the second requires they use all the ingredients in a mystery box, the third is the chef's choice, and the final must be a dessert. The chefs drew knives to determine which two of the previously eliminated contestants from this season would be their sous chefs. Kevin drew Preeti and Ash; Bryan drew Jennifer and Ashley; and Michael drew Jesse and Eli. On the day of the challenge, the finalists' mothers visited, and were the guests for the childhood course of the final meal.
  • Bryan:
    • First Course: Sardine, German Butterball Potato, Heirloom Tomato and Panko Bread Crumbs
    • Second Course: Rockfish Sous Vide, Kabocha Squash with Curry and Meyer Lemon
    • Third Course: Venison Saddle with Purée of Sunchokes and Orange Juniper Sauce
    • Fourth Course: "Dulce de Leche" Cheesecake with Fig Sorbet, Poached Pear and Basil
  • Kevin:
    • First Course: Southern Fried Chicken Skin with Squash Casserole and Tomato
    • Second Course: Pacific Rockfish, Roasted Squash, Crab Broth and Roasted Matsutake Mushroom
    • Third Course: Slow Roasted Pork Belly with Brussels Sprouts, Broccoli and Caramelized Ham Jus
    • Fourth Course: Roasted Banana, Toasted Peanut with Chocolate Bacon Mousse and Bacon Brittle
  • Michael:
    • First Course: Cream of Dehydrated Broccoli, Fried Broccoli and Spot Prawn
    • Second Course: Dashi-Glazed Rockfish, Sweet and Sour Crab Salad with Squash and Meyer Lemon
    • Third Course: Fennel-Scented Squab Breast, Pistachio Cassoulet and Textures of Mushrooms
    • Fourth Course: Chocolate Caramel Coulant, Butternut Squash Brûlée and Butternut Ice Cream
  • TOP CHEF: Michael
  • RUNNERS-UP: Bryan and Kevin
• Original Airdate: December 9, 2009

Episode 15: Watch What Happens Reunion

• Original Airdate: December 16, 2009
• Kevin was revealed as Fan Favorite the following night on Watch What Happens Live, Bryan was announced as the runner-up.
• The judges unanimously declared that Season 6 was the strongest season of Top Chef yet.

External links

• http://www.bravotv.com/top-chef Official Bravo TV site