Top Chef Season 8 - For the Gulf - Photo Gallery

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For the Gulf

It was a Southern-style extravaganza, with a deep-fried Quickfire and a seafood-inspired Elimination on this episode. Let us know if you think the dishes were worthy of the pilgrimage down South.

Fried Avocado, Shrimp and Jalapeño, Grilled Corn, Tomato and Fried Herbs
Quickfire: Create a Deep Fried Dish

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Credit: Antonia Lofaso
Fried Chicken and Pickles, Honey Mustard Sauce with Cilantro and Cumin Salad
Quickfire: Create a Deep Fried Dish

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Credit: Tiffany Derry
Catfish with Dijon Mustard, Hushpuppies, Coleslaw with Mayo, Hot Sauce and Mint
Quickfire: Create a Deep Fried Dish

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Credit: Carla Hall
Fried Chicken Oysters with Mustard Gravy and Oyster Liquor
Quickfire: Create a Deep Fried Dish

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Credit: Mike Isabella
Fried Bacon with Fried Mayonnaise, Tomato and Cucumber
Quickfire: Create a Deep Fried Dish

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Credit: Richard Blais
Fried Steak Wrapped Oyster with Egg Yolk Omelet, Parsley Tips and Chives
Elimination Challenge: Create a Deep Fried Dish

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Credit: Dale Talde
Crispy Gulf Snapper with Pulled Pork and Citrus Grits
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Richard Blais
Amberjack Stew with Andouille Sausage and Potatoes, Creole Mustard Crouton
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Dale Talde
Honey Glazed Shrimp, Grits with Jalapeño and Cheese, Shellfish Sauce
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Tiffany Derry
Blue Crab Cake, Corn, Jalapeño and Andouille Relish with Crab Broth
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Antonia Lofaso
Grit-Crusted Gulf Shrimp, Sour Cream and Chive Potatoes with Pork and Lobster Sauce
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Mike Isabella
Fried Grouper with Collard Greens and Chow-Chow Pico
Elimination Challenge: Make Gulf Coast Seafood for 300 People

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Credit: Carla Hall