'Top Chef: D.C.' - 'Farm Policy' Recap Season 7, Episode 5

''They're alive and waiting for you," says guest judge (and five star/five diamond chef) Patrick O'Connell as the cheftestants walk in to find their kitchen teeming with the live Maryland blue crabs they have an hour to make a dish from.

The typically assured Angelo takes a beat, "Well, I had crabs" he says matter-of-factly, "so ... it just brought back bad memories." And with that nugget of T.M.I., the Quickfire Challenge gets underway.

An hour later, Andrea, Amanda and Kevin are in the bottom three (Kevin for the fourth consecutive time) and Ed, Kenny and Angelo are wrestling for top berth before Ed emerges victorious -- thereby earning immunity in the Elimination Challenge -- for his Jumbo Lump Crab with Thai Basil.

As the chefs prepare to hit the road the following morning for Ayrshire Farm, Virginia's first "totally certified organic and humane farm," to create a meal for 40 local chefs and farmers, they digest the news that they'll be working as a "one single team" and "putting out a minimum of six dishes family-style."

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