TOP 10 CHEFS REMAIN IN HELL'S KITCHEN

Kitchen Heats Up as Teams Battle It Out Thursday, March 19, on FOX
 
Recipes from the Top 10 Chefs Available at FOX.com
 
Atlantic City, NJ (March 13, 2009) – Chef Gordon Ramsay turned up the heat and eliminated Coi Burruss from last night’s HELL’S KITCHEN, leaving only the Top 10 chefs left in the kitchen. The Top 10 will continue to fry, fillet and fight their way toward the grand prize of a “Head Chef” position at Borgata Hotel Casino & Spa, the East Coast’s leading resort destination.
 
The chefs have dished out impressive culinary skills and have endured Chef Ramsay’s intense grilling so far, but they will have to spice things up if they are going to withstand the pressure of HELL’S KITCHEN long enough to be declared the winner.
 
Next week, the Top 10 chefs learn the latest culinary trend of small-plate, or tapas-style, dining as Chef Ramsay challenges them to transform a day’s leftovers into perfectly portioned delectable dishes Thursday, March 19 (9:00-10:00 PM ET/PT) on FOX.
 
To get a taste of HELL’S KITCHEN in your home, the Top 10 chefs have shared some of their favorite recipes with FOX.com. Visit fox.com/hellskitchen to treat your taste buds with recipes for Ben’s Madeira-Scented Pear Bisque with Seared Foie Gras, Celery Root and Toasted Cashews; Danny’s Champagne Citrus-Basil Sea Scallops; or Lacey’s Identity Crisis Cookies, among others. to treat your taste buds with recipes for Ben’s Madeira-Scented Pear Bisque with Seared Foie Gras, Celery Root and Toasted Cashews; Danny’s Champagne Citrus-Basil Sea Scallops; or Lacey’s Identity Crisis Cookies, among others.
 
 
The HELL’S KITCHEN Top 10 chefs and their signature dishes are:

 
Andrea Heinly
Hometown: Reading, PA
Signature Dish: Andrea’s Korean Dinner
 

 
Ben Walanka
Hometown: Chicago, IL
Signature Dish: Pan-Seared Peking Duck Breast

 
Carol Scott
Hometown: Knoxville, TN
Signature Dish: Roulade of Veal Over Caramelized Onions

 
Danny Veltri
Hometown: Edgewater, FL
Signature Dish: Mahi Gone Bananas

 
Giovanni Filippone
Hometown: Destin, FL
Signature Dish: Veal Cardinale

 
J Maxwell
Hometown: Clifton Park, NY
Signature Dish: Stuffed Swordfish with Seafood Mousse; Shrimp and Crab Risotto with a Spinach and Tomato Chive Butter Sauce

 
LA Limtiaco
Hometown: Las Vegas, NV
Signature Dish: Fish ‘n Chips

 
Lacey D’Angelo
Hometown: Charlotte, NC
Signature Dish: Chicken and Blackberries  

 
Paula DaSilva
Hometown: Coconut Creek, FL
Signature Dish: Organic Kabocha Soup with Baby Scallops and Lemon Crème Fraîche

 
Robert Hesse
Hometown: Quogue, NY
Signature Dish: Potato and White Truffle-Wrapped Chilean Sea Bass

 
 
HELL’S KITCHEN is produced by Granada America and A. Smith & Co. Arthur Smith and Kent Weed serve as executive producers.
 
About Borgata Hotel Casino & Spa
Borgata is a joint venture of Boyd Gaming Corporation (NYSE: BYD) and MGM MIRAGE (NYSE: MGM). Located at Renaissance Pointe in Atlantic City, it features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first non-gaming, cosmopolitan hotel experience, The Water Club, A Signature Hotel by Borgata, with 800 guest rooms and suites; food and beverage by renowned chef Geoffrey Zakarian; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.
 
For more information on Borgata or to obtain a copy of this press release, please visit theborgata.com or use AOL keyword: borgata. Additional news and information on Boyd Gaming can be found at boydgaming.com; additional information on MGM MIRAGE can be found at mgmmirage.com.   
###
 
 
For more information on Borgata contact Noel Stevenson at noelstevenson@theborgata.com.
 
Back to Press Releases