By Elaine Piniat
Kevin Sbraga was declared the nation’s newest Top Chef on Wednesday night’s finale–but you probably knew that already.
Hours before the finale aired, Bravo, the show’s network, made a faux pas when they aired a promo of popular network host and Vice President of Programming Andy Cohen congratulating Sraga as the winner of Top Chef on their website.
Sbraga, who works as Executive Chef at Rat’s Restaurant at the Grounds for Sculpture in Hamilton, New Jersey, clinched the title of Top Chef as well as $125,000 , a feature in Food & Wine magazine and a showcase at the elite Annual Food & Wine Classic in Aspen.
The three finalists, Ed Cotton and Angelo Sosa along with Sbraga, had to cook four courses: a vegetable, fish, meat and dessert based on proteins picked by the judges- cockles, slipper lobster, rouget, cuttlefish, duck and pork belly.
Sbraga’s winning four-course meal consisted of a vegetable dish, a clam and lobster offering, a duck and pork plate, and a fruit dessert called Singapore Sling.
