Vox Table’s executive pastry chef Annabelle Turner is about to put her quick-thinking and cooking skills to the test. The chef will appear as a contestant on the Food Network’s “Chopped” on October 6. The episode will air at 8 p.m.
Turner will compete in an episode entitled “On the Quack Burner,” which will feature mystery ingredients such as duck tongue, seaweed and spicy alcohol and sweet cream in the dessert round. Before coming to Vox, Turner worked at Artz Rib House, Paggi House and Perla’s Seafood & Oyster Bar
Vox Table will air the episode at the restaurant at 1100 S. Lamar Blvd. on October 6 and then feature one of the courses from the show through October 8.
The restaurant shared her recipe for 20-minute flatbread that she makes on the show.
1 cup flour
1 1/2 tsp. baking powder
1 tsp. salt
1 cup Greek yogurt
Heat oven to 500 degrees. Combine the flour, baking powder and salt in a bowl. Add the yogurt and mix with your hands until fully incorporated.
Knead for 1 to 2 minutes on a lightly floured surface. Divide into four equal-sized portions, and roll into balls. Using a rolling pin, flatten each portion into an oval shape about 1/4-inch thick. Place the flatbreads on a greased sheet tray and bake for about 7-10 minutes or until a light golden brown. Makes 4 flatbreads.