Contestants were given some crazy ingredients and some staples, too, and asked to come up with an appetizer, entree and dessert. That was the premise for Princeton Top Chef Twisted, which took place at the Elks Lodge recently. The contestants, Eric May, Kim Frey and Jason Judd, did their best combining ingredients such as baby food, moonshine, spray cheese, and cocoa powder with items such tortilla shells, steak, spinach, eggs, pancake mix, hash browns, vegetables and seasonings to cook their creations. And if they raised enough money, the contestants were not required to use ingredients such as sauerkraut, cereal and jalapeno rhubarb jam. Judges, armed with remedies for upset stomachs, awarded Judd the top prize, with Frey capturing second and May finishing third. A comedy show followed the Top Chef Twisted contest.