On Wednesday evening, the Nationals were featured on Bravo’s hit reality television cooking show, Top Chef. The Emmy award winning show filmed its seventh season in Washington D.C. this past spring and John Lannan, Adam Dunn and Matt Capps participated in the episode, “Making Concessions.”
“I didn’t realize this at the time but it’s a huge show,” Lannan said. “I think I’m going to get more attention for this than the game I pitched last night.”
In the episode, the six remaining chefs -- Amanda Baumgarten, Ed Cotton, Tiffany Derry, Kelly Liken, Kevin Sbraga and Angelo Sosa -- battled to see which contestant could prepare the best upscale ballpark food.
“They had to take stuff that they thought would be at a ballpark, but put their own twist on it,” Lannan said. “They were scrounging around trying to make stuff. They [only] had a certain amount of time to make this meal.”
Dishes included a tuna tartare, a chicken skewer, shrimp, corn and risotto fritters, an Italian meatball sub, an open faced crabcake BLT and a sweet glazed pork.
“Honestly, everything tasted great,” Lannan said of the experience. He was particularly fond of Ed’s risotto fritters, which ultimately won the challenge.
Here’s the recipe for the winning dish.
Throughout the episode, the contestants reminisced about their favorite baseball memories. Angelo mentioned that he’s half Dominican and always wanted to be a baseball player. It was unclear which contestant threw in a “Go Phillies” chant (I’m guessing Kevin), but rest assured it wasn’t the winner, Ed, who hails from Boston and cheers for the Red Sox.
If you missed it, the episode re-airs at 11 p.m. and 12 a.m. and again throughout the week.
Photograph from Bravo TV.