Gadsden's Miles clinches spot in top 10 in 'MasterChef,' earns immunity in next round

A week’s time (at least by television’s calendar) proved a complete reversal for Gadsden native Savannah Miles, who’s cooking for the $250,000 top price on season 13 of Fox’s “MasterChef.”

After finishing in the bottom three and narrowly escaping elimination in the Aug. 16 episode, “Dodger Stadium Field Challenge,” Miles in the second of two episodes broadcast Wednesday secured a place in the competition’s top 10.

She and her teammate, Madam Donut (known as MD) of Maui, Hawaii, both received immunity in the next challenge by plating the top meal in “Tag Team,” which paired contestants who took turns cooking and giving directions.

The home cooks were tasked with replicating three elite-level dishes presented by judges Gordon Ramsay, Joe Bastianich and Aarón Sánchez: Fresh Tagliatelle with Sautéed Shrimp, Lemon Cream Sauce and Caviar; Pepper Crusted Filet Mignon with Truffle Mashed Potato, Broccolini and Steak Au Poivre Sauce; and Sticky Toffee Pudding with Pistachio Mascarpone, Caramel Sauce and Segmented Orange.

Going into the judging, Miles said her team was the only one that “got all the components on the plate,” and that while their dishes weren’t perfect, she thought she and MD had “communicated well and were a great team,” and that the “flavors were there.”

The judges agreed. Sánchez said the sauce was “the hero” on their pasta, which Ramsay called “delicious.”

Bastianich said their filet was “properly seared” with a “good pepper dosage,” and was cooked perfectly “medium rare.”

The judges rhapsodized on their dessert, Ramsey calling the pudding “flawless” and Bastianich noting that they had to have impressive teamwork to “execute the way you did.”

More: Savannah Miles: From Gadsden to Harvard and back, and now to MasterChef

Miles said, “It feels so good ... no more floating in the middle ... MD and I have shown we’re forces to be reckoned with.”

Sent home was Charles Calvino of Columbus, Ohio, who was paired with Jenifer Maune of Little Rock, Arkansas.

Wednesday’s first episode, “Military Rations Mystery Box,” saw the contestants tasked with turning selected military rations from MREs (Meals Ready to Eat) — applesauce, au gratin potatoes, crackers, hash browns with bacon and peppers, lemon-lime drink mix, lentil stew, oatmeal cookies, peanuts, peas and tomatoes and strawberry jam — into gourmet meals.

Each cook had to use at least three of the rations. Guest judge was Andre Reed, a military veteran and host of the show “Kitchen Commando.”

More: Gadsden's Savannah Miles uses passion for cooking to chase $250,000 prize on 'MasterChef'

Miles at the start said the mystery box episodes were her “least favorite challenges” because she is “a planner.” But she had an uneventful episode and got little screen time otherwise.

Grant Gillon of Altoona, Iowa, turned in the top dish, according to the judges, Cracker Crusted Amberjack with Lentil and Spinach Puree and Pan-Fried Gnocchi, and earned immunity in the “Tag Team” episode. The other two finalists were Kolby Chandler of Houston,  Pork Meatballs with Tomato and Basil Ragu, Herb and Peanut Salad and Lemon and Applesauce Vinaigrette; and Brynn Weaver of Providence, Rhodie Island, Pan-Seared Scallops with Saffron and Lentil Paella, Potato Croquettes and Romesco Sauce.

The bottom three were Nina Interlandi Bell of Woolwich, Maine, Chicken Tikka Masala with Lentil Dahl, Pickled Onions and Lemon and Cilantro Salsa; Calvino, Thai Crusted Halibut with Vermicelli Noodle Salad; and Wayne Lewis of Columbus, Ohio, Moroccan Spiced Lamb with Bean Puree, Tzatziki, Tomato Chutney and Hashbrown and Bacon Cakes. Bell was eliminated.

The remaining 10 contestants will appear in two more episodes on Aug. 30, beginning at 7 p.m. on Fox: “Fish Out of Water Mystery Box” and “Kelsey’s Stadium Food.”

This article originally appeared on The Gadsden Times: Gadsden's Savannah Miles assured of top 10 finish in 'MasterChef'