Charlottetown’s Lucy Morrow survived another week of elimination as one of the competitors in Food Network Canada’s reality television show, Top Chef Canada.
In Monday’s episode, the six chefs competing came face-to-face with David Zilber, the director of fermentation at Noma, a restaurant in Copenhagen. The episode also featured guest taster Eamon Clark, the Canadian oyster shucking champion.
The chefs made dishes with funky flavours of fermented foods.
In the elimination challenge, held at the famous Rodney’s Oyster House, the chefs created dishes that highlighted ingredients from P.E.I. Ironically enough, Morrow won the elimination challenge and a free trip to P.E.I.
Northern Roots scallop dish from Top Chef Canada episode five
#fromthearchives One of the first versions of the Northern Roots scallop dish from @topchefCanada episode five 🇨🇦 🔪 📸 @iamrachelpeters 🥘 @local.supperclub . . . . . . #local #localsupperclub #chefsfeed #noisepei #discoverpei #canadasfoodisland #explorepei #discovercharlottetown #saltyisland #canadasfoodisland #truecooks #wcrwomenchefs #truecooks #topchef #topchefcanada #foodnetwork #foodnetworkca #local #organic #localadvocate
Morrow is one of five chefs advancing to the May 25 competition that will feature guest judges, chef Lynn Crawford and chef Danny Smiles. The quickfire challenge will see the chefs receiving a helping hand from some mini-sous chefs representing the Boys and Girls Club of Canada. Their mission — turning a veggie that kids don’t always love into a delicious dessert.
The elimination challenge will take place at La Palma Restaurant and involve the task of making fresh pasta to earn one of three spots in the finale.