Derek Christensen, a Phoenix-based chef known for his work at Bacanora and his current pop-up, Nordborg, at Sauvage wine bar, has emerged victorious on Food Network’s “Chopped.” The episode, titled “Southwestern Strength,” aired on June 25 and featured four chefs from the Southwest, including two from New Mexico, one from Colorado, and Christensen. The chefs were challenged to create an appetizer, an entree, and a dessert using ingredients like prickly pear and mesquite flour. One chef was eliminated after each round until only one remained.
Christensen clinched the grand prize of $10,000 with his mesquite-spiced date clafoutis, which featured mesquite flour, ruby red grapefruit, white chocolate chips, and cactus-shaped macarons. He celebrated his win at a watch party at Wren House Brewing in Phoenix.
This was not Christensen’s first appearance on a Food Network show. A decade ago, he competed on “Cutthroat Kitchen,” which he described as “the most chaotic show to be on.” In contrast, he found the “Chopped” set to be full of good energy and a more relaxed experience. However, the biggest challenge remained the clock. “Watching a few episodes before I went out there to film, I was like, alright, absolutely, I’ll have all of my plates ready and plated with five minutes left,” Christensen told The Arizona Republic. “But that’s not realistic at all. The time just flies so quickly.”
For those eager to taste Christensen’s culinary creations, his Nordborg pop-up operates every Thursday and Friday from 6 to 10 p.m. at Sauvage wine bar in Phoenix. Nordborg has evolved over the past few months, transitioning from Nordic and Scandinavian food experiments to a “summer holiday” series inspired by different parts of the Mediterranean each week.
The “Southwestern Strength” episode was the 12th episode of Season 58 of “Chopped” and aired on June 25. A rerun is scheduled for 11 a.m. Arizona time on Tuesday, July 2.
In another exciting culinary event, Aioli Burger in Phoenix will offer a unique experience on October 2nd and 3rd, transforming the restaurant into a scene reminiscent of the Food Network. Guests will enjoy a three-course tasting experience, featuring unique appetizers, entrees, and desserts. The event costs $30 per person, or $45 with cocktail pairings. Chef Tommy, the creator of Aioli Burger’s award-winning flavors and a former “Chopped” contestant, will prepare the meals.
To attend, guests need to RSVP via email to [email protected]. For more information, they can call (602) 971-5555. Apart from this event, Chef Tommy’s unique cooking style can be enjoyed at Aioli Burger’s restaurant or food truck.
Meanwhile, chef Peter McQuaid of Cala in Scottsdale has also made waves on the new “Chopped” series “Spin it to Win it.” McQuaid emerged as the grand champion, taking home $72,500. The series featured 16 chefs competing in groups of four, with winners advancing to subsequent rounds. A spinning wheel determined the competitors, a fourth basket ingredient, and additional prize money. Ted Allen called it “the greatest ‘Chopped’ challenge ever.”
McQuaid described the filming as nerve-wracking, exhausting, and exhilarating, with nine consecutive rounds filmed in a single 16-hour day. The ingredients were challenging, including cotton candy-wrapped pickles, long bone beef, sunchokes, and baby eel in olive oil. McQuaid impressed the judges with his chili and coriander-crusted long bone steak with sunchoke puree.
McQuaid, a 2016 James Beard Foundation Taste America scholar, is the executive chef at Cala and Clive Collective. He has interned with top chefs like Daniel Boulud, Grant Achatz, David Chang, and Daniel Humm. After returning to Arizona, he began working with Beau MacMillan.
For those interested in tasting McQuaid’s cooking, he is the executive chef at Cala in Scottsdale. Details: Cala, 7501 E. Camelback Rd., Scottsdale. 480-590-5676, calascottsdale.com.
Chef Cory Oppold, another Arizona culinary talent, opened his own restaurant, Course, in Scottsdale in May 2023. Oppold, who won Food Network’s “Chopped” in 2019, offers three dining options with menus that change regularly, including a 10-course dinner Thursday through Saturday and a five-course dinner Tuesday and Wednesday, with wine pairings available. Morning Would, a multi-course Sunday brunch, features upscale twists on familiar favorites.
Oppold, raised on a farm in Illinois, moved to Arizona to study architecture but changed his career path after experiencing a high-end restaurant for the first time. He studied at Scottsdale Culinary Institute and started his career at Different Pointe of View in Phoenix. He has worked at L’Auberge de Sedona, Binkley’s, Tarbell’s, and Atlas Bistro.
For more information about Course, visit courserestaurantaz.com.
Source: The Arizona Republic, Food Network, Aioli Burger, Cala Scottsdale, Course Restaurant
