1
00:00:00,156 --> 00:00:01,691
- Previously, on Top Chef...
2
00:00:01,704 --> 00:00:02,704
- It's crazy out here.
3
00:00:02,706 --> 00:00:03,806
I'm in this moving gondola.
4
00:00:03,808 --> 00:00:05,306
Oh, [bleep].
5
00:00:05,308 --> 00:00:06,941
I'm like, "oh [bleep],
what am I gonna do?"
6
00:00:06,943 --> 00:00:07,941
- Can't open anything.
7
00:00:07,943 --> 00:00:09,476
- The winner is Lindsay.
8
00:00:09,478 --> 00:00:12,679
- Oh, my God.
9
00:00:12,681 --> 00:00:15,614
- I start attacking
like a madwoman.
10
00:00:15,616 --> 00:00:16,782
[Bleep] Open!
11
00:00:16,784 --> 00:00:20,152
- The winner is Paul.
12
00:00:20,154 --> 00:00:21,320
- Oh, my God,
she has a gun.
13
00:00:21,322 --> 00:00:22,322
- Oh, my God.
14
00:00:22,324 --> 00:00:23,324
[Gunshot]
15
00:00:23,326 --> 00:00:24,325
- Yes!
16
00:00:24,327 --> 00:00:25,693
- Ah!
17
00:00:25,695 --> 00:00:27,195
- Oh!
18
00:00:27,197 --> 00:00:30,200
- Sarah, you'll be joining
Paul and Lindsay in Vancouver.
19
00:00:30,202 --> 00:00:31,368
- Thank you.
20
00:00:31,370 --> 00:00:34,505
- Beverly, please pack
your knives and go.
21
00:00:34,507 --> 00:00:37,241
- All right, bye.
22
00:00:37,243 --> 00:00:38,676
- Give me a hug.
23
00:00:38,678 --> 00:00:40,780
- Three chefs remain,
24
00:00:40,782 --> 00:00:42,081
all hoping to win
25
00:00:42,083 --> 00:00:44,384
a feature in
Food & Wine magazine,
26
00:00:44,386 --> 00:00:47,889
a showcase at the annual
Food & Wine classic in Aspen,
27
00:00:47,891 --> 00:00:52,762
$125,000,
furnished by Healthy Choice,
28
00:00:52,764 --> 00:00:55,799
to bring their culinary
dreams to life.
29
00:00:55,801 --> 00:00:58,802
And the title of Top Chef.
30
00:00:58,827 --> 00:01:02,827
♪ Top Chef: Texas 9x16 ♪
Fire and Ice
Original Air Date on February 22, 2012
31
00:01:02,852 --> 00:01:06,852
== sync by elderman ==
32
00:01:08,415 --> 00:01:10,316
- It's been a long day.
33
00:01:10,318 --> 00:01:14,187
You and Bev look like
you guys got in a fistfight.
34
00:01:14,189 --> 00:01:15,622
Got bruises all up and down.
- Yeah.
35
00:01:15,624 --> 00:01:18,625
This is the second time Beverly
has left the competition.
36
00:01:18,627 --> 00:01:19,959
There's a little bit of
a deja vu feeling,
37
00:01:19,961 --> 00:01:22,395
except now she's
not coming back.
38
00:01:22,397 --> 00:01:25,198
I'm really happy
to cook with you guys.
39
00:01:25,200 --> 00:01:26,600
This is how it was supposed
to be the whole time.
40
00:01:26,602 --> 00:01:28,334
I always thought you two
would be in the top, so...
41
00:01:28,336 --> 00:01:30,570
- It's exciting, for sure.
- It's good stuff.
44
00:01:32,640 --> 00:01:36,609
- And Vancouver.
- Vancouver.
45
00:01:44,985 --> 00:01:46,519
- Yeah.
46
00:01:46,521 --> 00:01:47,521
- Sarah, you start.
47
00:01:47,523 --> 00:01:48,722
- Alfred Hitchcock.
48
00:01:48,724 --> 00:01:49,823
- Hilary Swank.
49
00:01:49,825 --> 00:01:51,091
- Steven Seagal.
50
00:01:51,093 --> 00:01:52,192
- Sammy Hagar.
51
00:01:52,194 --> 00:01:57,531
- Isn't there a rapper
named Q-Tip?
52
00:01:57,533 --> 00:01:59,934
- She's straight from Houston.
"Q-Tip."
53
00:01:59,936 --> 00:02:00,935
Lindsay, Sarah, and
I have become friends.
54
00:02:00,937 --> 00:02:02,803
Barbara Bush.
- Damn.
55
00:02:02,805 --> 00:02:06,173
- But, anytime that we're
in the kitchen together,
56
00:02:06,175 --> 00:02:08,809
everybody understands
that we're competitors.
57
00:02:08,811 --> 00:02:10,211
At that point,
it's not friends,
58
00:02:10,213 --> 00:02:15,616
because you can't think
that way in a competition.
59
00:02:15,618 --> 00:02:18,852
- Wow, look at the Fairmont.
It's gorgeous.
60
00:02:18,854 --> 00:02:21,221
- Nice.
61
00:02:21,223 --> 00:02:22,923
- We arrive at
the Fairmont Hotel Vancouver.
62
00:02:22,925 --> 00:02:23,958
- Wow, check out the place.
63
00:02:23,960 --> 00:02:26,393
- It's nice.
- It is nice.
64
00:02:26,395 --> 00:02:28,195
I'm definitely tired,
but we have to head out
65
00:02:28,197 --> 00:02:29,196
to our next challenge.
66
00:02:29,198 --> 00:02:30,531
- It feels pretty good, guys.
67
00:02:30,533 --> 00:02:32,233
- Puttin' the coat on?
- Yeah.
68
00:02:32,235 --> 00:02:34,301
- I don't know if we're going
to have a quickfire,
69
00:02:34,303 --> 00:02:36,571
or if we're going to go
straight into an elimination.
70
00:02:36,573 --> 00:02:38,640
Lord only knows
what's in store.
71
00:02:38,642 --> 00:02:41,443
I'm hoping these aren't
the same sweaty ones from Texas.
72
00:02:41,445 --> 00:02:42,710
- Let's do this.
73
00:02:42,712 --> 00:02:45,714
[Upbeat music]
74
00:02:45,716 --> 00:02:49,885
♪ ♪
75
00:02:49,887 --> 00:02:51,320
- We're in Chinatown,
76
00:02:51,322 --> 00:02:52,321
and Asian food
is not my forte.
77
00:02:52,323 --> 00:02:54,523
Thank God Beverly went home,
78
00:02:54,525 --> 00:02:58,628
because she would have
nailed it.
79
00:02:58,630 --> 00:02:59,629
- Hello, chefs.
80
00:02:59,631 --> 00:03:00,630
All: Hello.
81
00:03:00,632 --> 00:03:01,631
Welcome to Vancouver,
82
00:03:01,633 --> 00:03:04,401
and to Bao Bei
Chinese Brasserie.
83
00:03:04,403 --> 00:03:05,869
You made it.
You're the final three.
84
00:03:05,871 --> 00:03:07,037
How does it feel?
85
00:03:07,039 --> 00:03:08,038
- It feels awesome.
86
00:03:08,040 --> 00:03:10,340
- It feels awesome.
- Amazing.
87
00:03:10,342 --> 00:03:11,809
- I'm sure you guys
all recognize the man
88
00:03:11,811 --> 00:03:14,011
standing next to me.
89
00:03:14,013 --> 00:03:18,016
Culinary legend and returning
judge, Mr. Emeril Lagasse.
90
00:03:18,018 --> 00:03:19,985
- Chefs, you've got
to be excited.
91
00:03:19,987 --> 00:03:20,985
- [Laughing]
- Yep.
92
00:03:20,987 --> 00:03:21,987
- Congratulations, chefs.
93
00:03:21,989 --> 00:03:24,589
- Thank you.
- Thank you.
94
00:03:24,591 --> 00:03:26,558
- Vancouver has one of
the largest Asian populations
95
00:03:26,560 --> 00:03:29,294
outside of Asia,
so for your quickfire,
96
00:03:29,296 --> 00:03:32,764
we're going to mash it up with
the Masters of Asian cuisine.
97
00:03:37,069 --> 00:03:38,703
Please welcome...
98
00:03:38,705 --> 00:03:41,306
- Oh, my God, oh, my God,
oh, my God.
99
00:03:41,308 --> 00:03:42,908
- Top Chef Master, Anita Lo,
100
00:03:42,910 --> 00:03:47,512
the winner of Top Chef Masters
Season Three, Floyd Cardoz,
101
00:03:47,514 --> 00:03:51,450
and Top Chef Master
Takashi Yagihashi.
102
00:03:51,452 --> 00:03:54,820
Your Masters
of the Asian culinary world.
103
00:03:54,822 --> 00:03:56,823
- I absolutely love Takashi.
104
00:03:56,825 --> 00:03:59,660
We are friends in Chicago.
105
00:03:59,662 --> 00:04:00,994
I totally respect him.
106
00:04:00,996 --> 00:04:04,131
It's just so amazing
to see him here.
107
00:04:04,133 --> 00:04:06,233
Oh, my God.
108
00:04:06,235 --> 00:04:08,103
- Okay, chefs.
Please draw knives.
109
00:04:08,105 --> 00:04:09,838
- All right.
110
00:04:09,840 --> 00:04:12,007
You got Takashi.
111
00:04:12,009 --> 00:04:13,008
Nice.
112
00:04:13,010 --> 00:04:14,944
- Anita and Lindsay,
113
00:04:14,946 --> 00:04:16,779
Sarah and Floyd,
114
00:04:16,781 --> 00:04:20,316
and Paul
and Takashi Yagihashi.
115
00:04:20,318 --> 00:04:22,618
- I have an Asian background
when it comes to cooking,
116
00:04:22,620 --> 00:04:23,919
but at the same time,
117
00:04:23,921 --> 00:04:26,822
I don't like the expectation
that I should win.
118
00:04:26,824 --> 00:04:29,291
- Masters, could you please
join your teammates?
119
00:04:29,293 --> 00:04:31,393
- Hi, chef.
Nice to meet you.
120
00:04:31,395 --> 00:04:32,895
- How are you?
- Nice to meet you, chef.
121
00:04:32,897 --> 00:04:35,864
- Each team will create
an Asian-influenced dish.
122
00:04:35,866 --> 00:04:37,600
You and your teammate
123
00:04:37,602 --> 00:04:39,702
will take turns cooking.
124
00:04:39,704 --> 00:04:42,037
You have 40 minutes total,
and every 10 minutes,
125
00:04:42,039 --> 00:04:44,039
you'll tag your teammate out.
126
00:04:44,041 --> 00:04:45,441
- Oh, my God.
[Chuckling]
127
00:04:45,443 --> 00:04:47,810
- And to give you
a bit more incentive,
128
00:04:47,812 --> 00:04:51,713
the winner of this
quickfire will receive
129
00:04:51,715 --> 00:04:56,319
$20,000.
130
00:04:56,321 --> 00:04:58,588
Masters, your time...
131
00:04:58,590 --> 00:04:59,589
Starts now.
132
00:04:59,591 --> 00:05:03,092
Good luck.
133
00:05:03,094 --> 00:05:05,528
- Oh, man.
134
00:05:05,530 --> 00:05:06,629
- Okeydoke.
135
00:05:06,631 --> 00:05:08,497
- Find the protein.
136
00:05:08,499 --> 00:05:10,199
- Ten minutes in the kitchen
is your, like,
137
00:05:10,201 --> 00:05:11,434
organizing your station part.
138
00:05:11,436 --> 00:05:12,568
- Right.
139
00:05:12,570 --> 00:05:13,703
It's a crazy challenge
to know that
140
00:05:13,705 --> 00:05:15,071
Anita's going to go
in the kitchen
141
00:05:15,073 --> 00:05:16,906
for ten minutes
and start something.
142
00:05:16,908 --> 00:05:18,441
We're not gonna be able
to talk to each other,
143
00:05:18,443 --> 00:05:22,311
and then I have to figure out
what Anita has in mind.
144
00:05:22,313 --> 00:05:23,312
- I don't know
how you lucked out
145
00:05:23,314 --> 00:05:24,814
with the Japanese chef,
but cheers.
146
00:05:24,816 --> 00:05:26,782
- I'm a little nervous, though.
I'm a little intimidated.
147
00:05:26,784 --> 00:05:28,550
- It is very intimidating.
- He's a badass.
148
00:05:28,552 --> 00:05:29,585
- It's a little more
intimidating.
149
00:05:29,587 --> 00:05:31,920
- Whoa, can I use this?
150
00:05:31,922 --> 00:05:34,590
- Oh, yeah, you can use that.
I know he'll take that.
151
00:05:34,592 --> 00:05:36,325
- I find geoduck clams.
152
00:05:36,327 --> 00:05:40,495
What I want to do is sashimi.
153
00:05:40,497 --> 00:05:42,130
Paul work for
a Japanese restaurant.
154
00:05:42,155 --> 00:05:44,090
If I grab this thing,
155
00:05:44,115 --> 00:05:47,449
he knows how to make it,
and do a good job.
156
00:05:47,805 --> 00:05:49,404
Where's the garbage?
Oh, here I go.
157
00:05:49,406 --> 00:05:51,473
- What do you think
they're going to make?
158
00:05:51,475 --> 00:05:54,944
I have no idea.
159
00:05:54,946 --> 00:05:56,245
- It looks like sea bass
or cod.
160
00:05:56,247 --> 00:05:57,346
- Are those scallops?
161
00:05:57,348 --> 00:06:01,751
- I want to make
a trio of scallops,
162
00:06:01,753 --> 00:06:02,752
highlighting three
different Asian cultures.
163
00:06:02,754 --> 00:06:04,320
Ah, do something Chinese.
164
00:06:04,322 --> 00:06:05,722
- Got your hands full, guys.
165
00:06:05,724 --> 00:06:07,390
- Thank you.
166
00:06:07,392 --> 00:06:08,492
Just got nervous.
- Yeah.
167
00:06:08,494 --> 00:06:10,727
- Where's the halibut?
168
00:06:10,729 --> 00:06:12,062
My record of quickfires
has not been that good.
169
00:06:12,064 --> 00:06:13,564
- He's taking the skin off that.
170
00:06:13,566 --> 00:06:17,768
- When I was on Masters, I never
won a quickfire challenge.
171
00:06:17,770 --> 00:06:21,372
But when you have someone else
who's depending on you to win,
172
00:06:21,374 --> 00:06:22,906
you want to go out and hit
a home run for them.
173
00:06:22,908 --> 00:06:25,609
- I just hope he doesn't try
to make something on the wok.
174
00:06:25,611 --> 00:06:29,347
- If I make a curry, it will
bring in the Asian flavor.
175
00:06:29,349 --> 00:06:30,715
I think I have left
enough of direction
176
00:06:30,717 --> 00:06:33,685
for Sarah to pick up
where I've left off.
177
00:06:33,687 --> 00:06:36,654
Bacon, bacon,
I love bacon.
178
00:06:36,656 --> 00:06:38,189
- Switch! Please switch.
179
00:06:38,191 --> 00:06:40,758
- Coming in.
- Let's do this.
180
00:06:40,760 --> 00:06:42,827
- Go, go, go, go, go, go, go.
- Right here.
181
00:06:42,829 --> 00:06:44,562
- Coriander seed,
peppercorn.
182
00:06:44,564 --> 00:06:46,631
- This is blanc?
183
00:06:49,168 --> 00:06:50,501
I'm a little disoriented.
184
00:06:50,503 --> 00:06:53,638
I see that Anita's
deconstructed the scallop
185
00:06:53,640 --> 00:06:55,039
in three preparations.
186
00:06:55,041 --> 00:06:56,840
- I hope she doesn't think
it's too hard.
187
00:06:56,842 --> 00:06:58,442
- I don't want
to embarrass her.
188
00:06:58,444 --> 00:06:59,810
I don't want to put something
out there that she's like,
189
00:06:59,812 --> 00:07:02,647
"What the hell did
this girl do?"
190
00:07:02,649 --> 00:07:04,949
- I see bok choy back there.
- Mm-hmm.
191
00:07:09,087 --> 00:07:10,221
- Oh, my God.
192
00:07:10,223 --> 00:07:12,690
- I check out what's
on our station
193
00:07:12,692 --> 00:07:14,091
and I'm like, "Oh, man,"
194
00:07:14,093 --> 00:07:17,294
of all things, it's mirugai,
which is a giant clam.
195
00:07:17,296 --> 00:07:20,298
People don't
necessarily like it,
196
00:07:20,300 --> 00:07:21,966
because it's a little bit of
an acquired taste and texture.
197
00:07:21,968 --> 00:07:23,835
You guys see any mushrooms?
198
00:07:23,837 --> 00:07:26,371
- Okay, so she has definitely
199
00:07:26,373 --> 00:07:28,073
Chinese sausage.
- Which I love.
200
00:07:28,075 --> 00:07:30,109
- Back.
- Oh [bleep].
201
00:07:30,111 --> 00:07:31,377
- Chefs, five minutes
remaining.
202
00:07:31,379 --> 00:07:33,112
- Nine?
- Five.
203
00:07:33,114 --> 00:07:34,747
- Five?
- "Nine." [Laughs]
204
00:07:34,749 --> 00:07:37,083
- Chilis, whoo.
205
00:07:37,085 --> 00:07:39,218
- Where are the other coolers?
These are the other coolers?
206
00:07:39,220 --> 00:07:40,519
- Yeah.
207
00:07:40,521 --> 00:07:41,753
- I think that
Chef Floyd started
208
00:07:41,755 --> 00:07:44,222
to make the base of a curry.
209
00:07:44,224 --> 00:07:46,124
My comfort level with curries
is about a zero.
210
00:07:46,126 --> 00:07:48,459
All right, so we've got crab.
211
00:07:48,461 --> 00:07:53,063
I get the idea to do
a cold crab salad with the fish.
212
00:07:53,065 --> 00:07:54,664
- I hope she just uses
the legs of the crab.
213
00:07:54,666 --> 00:07:56,132
- Chef Floyd did a great job.
214
00:07:56,134 --> 00:07:59,034
- I'm guessing stop.
215
00:07:59,036 --> 00:08:00,035
- Switch!
216
00:08:00,037 --> 00:08:02,004
- [Bleep].
217
00:08:02,006 --> 00:08:04,540
[Laughter]
- Go.
218
00:08:04,542 --> 00:08:05,541
I feel like I did nothing.
219
00:08:05,543 --> 00:08:07,342
- Me too.
220
00:08:07,344 --> 00:08:09,411
- Oh, my gosh,
he's making dashi.
221
00:08:09,413 --> 00:08:11,045
[Bleep].
222
00:08:11,047 --> 00:08:12,580
Paul is making dashi broth.
223
00:08:12,582 --> 00:08:14,148
I quickly decided that
I'm going to use the dashi
224
00:08:14,150 --> 00:08:17,385
for the sauce
and the dressing.
225
00:08:17,387 --> 00:08:19,220
- He picked the giant clam?
226
00:08:19,222 --> 00:08:20,755
Oh, my God, I'm so glad
I don't have him.
227
00:08:20,757 --> 00:08:23,424
- Anyone see any salt?
- Uh, yeah.
228
00:08:23,426 --> 00:08:24,859
- Morton's, all right, awesome.
229
00:08:24,861 --> 00:08:26,728
Lindsay's made a really nice
230
00:08:26,730 --> 00:08:28,696
little sautee
of Chinese sausage.
231
00:08:28,698 --> 00:08:30,498
I'm thinking that this
is gonna go great
232
00:08:30,500 --> 00:08:31,966
with the sauteed scallop.
233
00:08:31,968 --> 00:08:32,967
Delicious.
234
00:08:32,969 --> 00:08:34,135
- Five minutes left.
235
00:08:34,137 --> 00:08:36,471
- Beautiful, beautiful.
236
00:08:36,473 --> 00:08:38,205
Exactly what I wanted.
237
00:08:38,207 --> 00:08:40,974
I see Sarah's totally
got my vision.
238
00:08:40,976 --> 00:08:44,945
She's cracked the claw, she's
put the crab into the sauce.
239
00:08:44,947 --> 00:08:46,579
- I think we're making like
a really awesome curry.
240
00:08:46,581 --> 00:08:47,947
- We have that salt somewhere?
241
00:08:47,949 --> 00:08:49,915
Oh, what is this, an Asian
grocery store over here?
242
00:08:49,917 --> 00:08:51,817
You take everything
that everybody needs?
243
00:08:51,819 --> 00:08:53,552
- Oh, I'm sorry.
- Not you, not you.
244
00:08:53,554 --> 00:08:55,320
Look at this guy.
- Funny.
245
00:08:55,322 --> 00:08:57,855
- You're not getting the money.
It's not for you, okay?
246
00:08:57,857 --> 00:08:59,056
Just remember that.
247
00:08:59,058 --> 00:09:01,759
- 30 seconds till switch.
248
00:09:01,761 --> 00:09:04,462
- Ooh, that smells good.
249
00:09:09,268 --> 00:09:12,470
- Please switch, Masters.
250
00:09:12,472 --> 00:09:14,073
- Behind.
251
00:09:14,075 --> 00:09:15,674
- Watch it, watch it,
watch it.
252
00:09:15,676 --> 00:09:17,910
- I think we're together on
something, I'm not quite sure.
253
00:09:17,912 --> 00:09:21,247
- Going back into the kitchen
for the last ten minutes,
254
00:09:21,249 --> 00:09:23,216
I see everything
that she's done,
255
00:09:23,218 --> 00:09:26,053
and I'm a little intimidated
to put it all together.
256
00:09:26,055 --> 00:09:27,755
- I tried to line it up
to show her what I wanted to do.
257
00:09:27,757 --> 00:09:29,290
- Anita's already picked
out the plates,
258
00:09:29,292 --> 00:09:32,694
and she's left me one with
a scallop shell on it.
259
00:09:32,696 --> 00:09:34,195
- Guys, we have six minutes.
260
00:09:34,197 --> 00:09:35,263
- Six.
Heard.
261
00:09:35,265 --> 00:09:38,367
I think that doing some
different styles
262
00:09:38,369 --> 00:09:39,802
is what she was going for.
263
00:09:39,804 --> 00:09:40,803
- Did you guys find salt?
264
00:09:40,805 --> 00:09:41,804
- I have some on my station.
265
00:09:41,806 --> 00:09:43,171
- You do?
- Yep.
266
00:09:43,173 --> 00:09:44,840
- I'd like to buy you a drink.
What would you like?
267
00:09:44,842 --> 00:09:46,942
- Ah, scotch on the rocks,
please.
268
00:09:46,944 --> 00:09:49,612
- Takashi-San's the man.
He sets up the plates,
269
00:09:49,614 --> 00:09:52,948
he cuts the mirugai, he added
cucumbers for some freshness.
270
00:09:52,950 --> 00:09:57,018
- Reaching, stealing,
thank you.
271
00:09:57,020 --> 00:09:58,820
- It seems like the right choice
to add a little
272
00:09:58,822 --> 00:10:00,989
Thai chili since
Padma likes spice.
273
00:10:00,991 --> 00:10:02,290
Excuse me, Sarah.
274
00:10:02,292 --> 00:10:03,658
- It's hard when you're
playing for someone
275
00:10:03,660 --> 00:10:04,659
who's playing for money.
276
00:10:04,661 --> 00:10:05,726
- Two minutes, guys.
277
00:10:05,728 --> 00:10:07,728
- Coming through, hot.
278
00:10:07,730 --> 00:10:10,630
The prize for this
quickfire is $20,000.
279
00:10:10,632 --> 00:10:13,300
Paul is definitely the expert
in Asian cuisine.
280
00:10:13,302 --> 00:10:15,569
Ooh, that's delicious.
281
00:10:15,571 --> 00:10:17,570
Hopefully, what I make
will beat Paul.
282
00:10:17,572 --> 00:10:20,307
Behind, behind,
behind, behind, behind.
283
00:10:20,309 --> 00:10:21,742
- 30 seconds left.
284
00:10:21,744 --> 00:10:23,911
- Let's go, Sarah.
285
00:10:23,913 --> 00:10:26,346
- My hands are shaking.
286
00:10:26,348 --> 00:10:29,349
[Suspenseful music]
287
00:10:29,351 --> 00:10:33,254
♪ ♪
288
00:10:33,256 --> 00:10:34,255
[Alarm rings]
289
00:10:34,257 --> 00:10:37,592
- Hands up, utensils down.
290
00:10:37,594 --> 00:10:41,429
- I put a lot of Thai chili
seeds on my plate.
291
00:10:41,431 --> 00:10:46,233
It makes me worried, because the
Thai chilis were really hot,
292
00:10:46,235 --> 00:10:48,736
and it might be really spicy.
293
00:10:54,493 --> 00:10:57,496
[Suspenseful music]
294
00:10:57,498 --> 00:11:01,693
♪ ♪
295
00:11:01,694 --> 00:11:03,461
- I don't know.
Sorry, I did my best.
296
00:11:04,706 --> 00:11:07,398
- So chefs, how did you
feel about the challenge?
297
00:11:07,400 --> 00:11:09,900
- It's an honor to work with
Takashi-San,
298
00:11:09,902 --> 00:11:11,603
and to be around these chefs.
299
00:11:11,605 --> 00:11:13,838
- And how about
for you Masters?
300
00:11:13,840 --> 00:11:16,374
- There was a lot
of adrenaline there.
301
00:11:16,376 --> 00:11:18,410
- It was good to be able to see
what they could do
302
00:11:18,412 --> 00:11:20,245
when you leave something in.
303
00:11:20,247 --> 00:11:21,713
- I almost text messaged you.
304
00:11:21,715 --> 00:11:24,449
[Laughter]
305
00:11:24,451 --> 00:11:25,784
- It's amazing to see how
you all work together.
306
00:11:25,786 --> 00:11:28,920
That was a great challenge.
307
00:11:28,922 --> 00:11:30,421
- Lindsay, what did you make?
308
00:11:30,423 --> 00:11:32,089
- Well, I was trying
to figure out exactly
309
00:11:32,091 --> 00:11:34,925
where chef Lo was going.
310
00:11:34,927 --> 00:11:36,193
We have a scallop.
311
00:11:36,195 --> 00:11:37,594
It's over a little bit
of crispy bok choy,
312
00:11:37,596 --> 00:11:39,663
and it has a little bit
of orange and chili.
313
00:11:39,665 --> 00:11:42,767
Then the other is the roe.
314
00:11:42,769 --> 00:11:44,102
That's been fried and
tossed with a little bit of
315
00:11:44,104 --> 00:11:48,073
dried sausage and
some water chestnuts.
316
00:11:48,075 --> 00:11:49,508
- Anita, what did you intend?
317
00:11:49,510 --> 00:11:52,244
- I was envisioning a scallop
in three parts.
318
00:11:52,246 --> 00:11:53,613
I was going to do
the mantles raw,
319
00:11:53,615 --> 00:11:57,083
the next one was going
to be fried roe,
320
00:11:57,085 --> 00:12:00,054
and then the last one
with the Chinese sausage.
321
00:12:00,056 --> 00:12:03,524
- Yeah, I did fry the roe, and
then I left the other part raw,
322
00:12:03,526 --> 00:12:06,426
and I did sear it, so at least
I figured that out right.
323
00:12:06,428 --> 00:12:09,530
- The water chestnuts are just
really julienne, real fine.
324
00:12:09,532 --> 00:12:12,032
- Mm-hmm, and they were tossed
with a kind of vinaigrette
325
00:12:12,034 --> 00:12:13,032
that I made with the sausage.
326
00:12:13,034 --> 00:12:14,300
- Mm-hmm.
327
00:12:14,302 --> 00:12:15,302
- Well, she ate it all.
328
00:12:15,304 --> 00:12:16,903
- Yeah.
[Laughter]
329
00:12:16,905 --> 00:12:18,271
- Some really nice flavor
in there.
330
00:12:18,273 --> 00:12:20,139
- Whew.
331
00:12:20,141 --> 00:12:22,142
- Sarah.
332
00:12:22,144 --> 00:12:27,147
- This is pan-seared cod
with a coconut curry,
333
00:12:27,149 --> 00:12:30,784
with dungeness crab salad
with clementines.
334
00:12:30,786 --> 00:12:32,152
And the greens--
what were the greens?
335
00:12:32,154 --> 00:12:33,921
- Amaranth.
- Amaranth, oh.
336
00:12:33,923 --> 00:12:35,655
- Really interesting.
337
00:12:35,657 --> 00:12:37,825
What did you
dredge the fish in?
338
00:12:37,827 --> 00:12:39,293
- Rice flour.
339
00:12:39,295 --> 00:12:41,661
- You know, I was looking
for it and I couldn't find it.
340
00:12:41,663 --> 00:12:42,896
She did exactly what I wanted.
341
00:12:42,898 --> 00:12:45,699
- Thank you.
342
00:12:45,701 --> 00:12:48,202
- Let's move on to Paul.
343
00:12:48,204 --> 00:12:51,238
- I just made a mirugai,
or a giant clam sashimi,
344
00:12:51,240 --> 00:12:54,108
with a yuzu dashi,
some Japanese cucumber,
345
00:12:54,110 --> 00:12:57,444
a little bit of fried white
fish, and some Tokyo scallions.
346
00:12:57,446 --> 00:12:59,847
- Is that what you intended?
347
00:12:59,849 --> 00:13:02,449
- Yeah, I wanted to have
just straightforward.
348
00:13:02,451 --> 00:13:04,619
You know,
let the ingredients shine.
349
00:13:04,621 --> 00:13:06,654
Yeah, he got it.
350
00:13:06,656 --> 00:13:07,655
- Thank you, chef.
351
00:13:07,657 --> 00:13:09,056
- What's the heat, Paul?
352
00:13:09,058 --> 00:13:10,825
- Oh, I put a little
chili in there.
353
00:13:10,827 --> 00:13:12,493
I know it's not Japanese,
354
00:13:12,495 --> 00:13:14,362
but I think a little bit
of hit was--
355
00:13:14,364 --> 00:13:16,297
would bring--
yeah, bring it all together.
356
00:13:16,299 --> 00:13:17,664
- That's good,
like some kick, right?
357
00:13:17,666 --> 00:13:21,268
- Emeril and I both happen
to like a lot of chili,
358
00:13:21,270 --> 00:13:24,371
but that's a lot of chili.
359
00:13:28,909 --> 00:13:31,110
- First of all, to see how you
work together was fantastic.
360
00:13:31,112 --> 00:13:33,478
And obviously the end result,
361
00:13:33,480 --> 00:13:35,547
some really good food.
362
00:13:35,549 --> 00:13:36,581
Lindsay, I loved what you did.
363
00:13:36,583 --> 00:13:38,116
I love how you seared
the scallop,
364
00:13:38,118 --> 00:13:39,484
how you fried the roe.
365
00:13:39,486 --> 00:13:44,523
The Chinese sauces were just
a little bit overpowering.
366
00:13:44,525 --> 00:13:47,460
- Sarah, this was a beautiful
plate of food,
367
00:13:47,462 --> 00:13:48,761
and I loved the use
of amaranth.
368
00:13:48,763 --> 00:13:49,930
I'm gonna steal that.
369
00:13:49,932 --> 00:13:52,499
- Me too.
370
00:13:52,501 --> 00:13:54,869
- I loved how you used crab
with the fish.
371
00:13:54,871 --> 00:13:56,237
I loved the sauce.
372
00:13:56,239 --> 00:13:57,939
It could have used more acid.
373
00:13:57,941 --> 00:13:59,941
- Okay.
374
00:13:59,943 --> 00:14:01,976
- And Paul, I thought it was
a very brave dish
375
00:14:01,978 --> 00:14:03,444
to let the ingredients
stand out.
376
00:14:03,446 --> 00:14:06,948
- Most people would have shied
away from using that protein.
377
00:14:06,950 --> 00:14:09,851
I love how you fried the fish
and that whole combination.
378
00:14:09,853 --> 00:14:12,620
Just a tiny bit
too much chili.
379
00:14:12,622 --> 00:14:13,988
- Got it.
380
00:14:13,990 --> 00:14:15,724
Too spicy.
381
00:14:15,726 --> 00:14:18,160
It sucks 'cause that's
totally my fault.
382
00:14:18,162 --> 00:14:19,461
- Emeril, please tell us
who the winner is.
383
00:14:19,463 --> 00:14:21,897
- All three dishes
were really solid.
384
00:14:21,899 --> 00:14:23,465
It was really
a pleasure to experience
385
00:14:23,467 --> 00:14:24,867
you all working together.
386
00:14:24,869 --> 00:14:29,907
But the dish that has all
of the notes of Asian flavors...
387
00:14:31,776 --> 00:14:34,111
Is Sarah and Floyd.
388
00:14:34,113 --> 00:14:37,715
- Oh, my God!
389
00:14:37,717 --> 00:14:38,950
Thank you.
390
00:14:38,952 --> 00:14:41,486
- First time I've
ever won a quickfire.
391
00:14:41,488 --> 00:14:43,921
- Congratulations, Sarah.
392
00:14:43,923 --> 00:14:45,957
You win $20,000,
393
00:14:45,959 --> 00:14:47,091
furnished by Terlato Winery,
394
00:14:47,093 --> 00:14:49,560
maker of Top Chef wines.
395
00:14:49,562 --> 00:14:53,130
- Thank you so much, chef.
Thank you.
396
00:14:53,132 --> 00:14:57,300
I can't believe that now I've
won $30,000 in Canada alone.
397
00:14:57,302 --> 00:14:59,202
I won nothing in Texas.
398
00:14:59,204 --> 00:15:02,873
Then I come here and I'm
hitting the road running.
399
00:15:02,875 --> 00:15:04,807
This is a good push into
the next challenge.
400
00:15:04,809 --> 00:15:07,111
Wow.
401
00:15:07,113 --> 00:15:09,112
- I'd like to thank the Masters
for all your help,
402
00:15:09,114 --> 00:15:10,113
and we'll see you later.
403
00:15:10,115 --> 00:15:11,114
- Thank you, Takashi.
404
00:15:11,116 --> 00:15:12,315
Bye, guys.
405
00:15:12,317 --> 00:15:16,186
Have fun in Vancouver.
406
00:15:16,188 --> 00:15:19,189
[Dramatic music]
407
00:15:19,191 --> 00:15:20,523
♪ ♪
408
00:15:20,525 --> 00:15:22,292
- Now that you've beaten
the heat in Texas,
409
00:15:22,294 --> 00:15:25,962
and survived the cold of
Whistler,
410
00:15:25,964 --> 00:15:29,166
we thought it'd be fun
to bring the two together.
411
00:15:29,168 --> 00:15:31,234
Tomorrow night, the three
of you will be throwing
412
00:15:31,236 --> 00:15:33,503
a fire and ice cocktail party.
413
00:15:33,505 --> 00:15:35,906
Each of you
will be responsible
414
00:15:35,908 --> 00:15:38,542
for one dish
and one cocktail.
415
00:15:38,544 --> 00:15:42,712
Your dish must contain both
a hot and cold element.
416
00:15:46,818 --> 00:15:47,984
- "Fire" could mean spicy,
417
00:15:47,986 --> 00:15:49,486
but it could also mean
temperature hot.
418
00:15:49,488 --> 00:15:53,590
And "ice," meaning very cold,
or very crisp.
419
00:15:53,592 --> 00:15:57,594
So wide open to interpretation
that it's going to be difficult.
420
00:15:57,596 --> 00:16:01,498
- You'll be serving 150
of Vancouver's culinary elite
421
00:16:01,500 --> 00:16:04,134
at the Village on False Creek.
422
00:16:04,136 --> 00:16:06,369
The winner of this challenge
will win a trip for two
423
00:16:06,371 --> 00:16:11,308
to Costa Rica, furnished
by Green Mountain Coffee.
424
00:16:11,310 --> 00:16:14,211
- This is your opportunity
to really stand out.
425
00:16:14,213 --> 00:16:16,247
Chili with a scoop of sour cream
is not going to cut it.
426
00:16:16,249 --> 00:16:18,449
- Good luck.
427
00:16:18,451 --> 00:16:21,018
We'll see you tomorrow.
- Thank you.
428
00:16:21,020 --> 00:16:24,222
- My head's racing and
I'm trying to think of things
429
00:16:24,224 --> 00:16:26,825
I've done in the past that might
fit into this challenge.
430
00:16:26,827 --> 00:16:30,095
This one plate of food
is going to be really important,
431
00:16:30,097 --> 00:16:33,932
because it's gonna be
my ticket to the finals.
432
00:16:33,934 --> 00:16:36,936
[Upbeat music]
433
00:16:36,938 --> 00:16:41,208
♪ ♪
434
00:16:41,210 --> 00:16:42,709
- I have sunchokes too.
- Do you? Okay.
435
00:16:42,711 --> 00:16:43,910
- You and me need them.
436
00:16:43,912 --> 00:16:45,612
- I struggle with how I'm going
to do this dish,
437
00:16:45,614 --> 00:16:47,781
because I'm not really sure
438
00:16:47,783 --> 00:16:48,848
if I should take it literally,
439
00:16:48,850 --> 00:16:50,384
and set something on fire,
440
00:16:50,386 --> 00:16:54,154
or have something that
is totally frozen.
441
00:16:54,156 --> 00:16:55,622
- What else do you need?
442
00:16:55,624 --> 00:16:57,725
- I'm making kind of a play on
a bloody Mary...I think.
443
00:16:57,727 --> 00:16:59,226
- I'll go with the burrata.
444
00:16:59,228 --> 00:17:01,995
- Give me 1,000 grams
of king crab.
445
00:17:01,997 --> 00:17:04,397
I want to do a play on
the lobster bouillabaisse.
446
00:17:04,399 --> 00:17:06,666
I know that I want to do
something visually stunning,
447
00:17:06,668 --> 00:17:08,901
something that feels like
it's cold,
448
00:17:08,903 --> 00:17:10,469
but then you eat
it and it's hot.
449
00:17:10,471 --> 00:17:12,504
That's fine.
That works.
450
00:17:12,506 --> 00:17:14,106
- 35 minutes!
451
00:17:14,108 --> 00:17:17,709
- Oh, excuse me.
452
00:17:17,711 --> 00:17:18,710
- This area?
453
00:17:18,712 --> 00:17:19,878
- Yeah.
- Got it.
454
00:17:19,880 --> 00:17:22,280
- How many do I have
right here, six?
455
00:17:22,282 --> 00:17:23,882
- Yup, I'll grab you six more.
456
00:17:23,884 --> 00:17:25,017
- I want to create something
457
00:17:25,019 --> 00:17:26,919
that's really close to me,
458
00:17:26,921 --> 00:17:28,187
so I want to make a baked pasta,
459
00:17:28,189 --> 00:17:30,590
which for me is that warmth,
460
00:17:30,592 --> 00:17:34,595
and then cool it off with
a ginger mousse that is frozen.
461
00:17:34,597 --> 00:17:35,796
I've never made this before,
462
00:17:35,798 --> 00:17:37,931
and that's scary.
463
00:17:37,933 --> 00:17:38,999
But I know I
have to take a risk.
464
00:17:39,001 --> 00:17:40,334
- One's plenty,
don't you--
465
00:17:40,336 --> 00:17:43,437
- I might take some too
to go into my mousse.
466
00:17:47,075 --> 00:17:48,842
- I was hoping for something
a little bit different,
467
00:17:48,844 --> 00:17:51,378
but halibut's gonna
work nice.
468
00:17:51,380 --> 00:17:54,882
I know it's going to be very
tricky to cook halibut for 150,
469
00:17:54,884 --> 00:17:56,417
but luckily this isn't
Restaurant Wars.
470
00:17:56,419 --> 00:17:59,587
Beverly, I've already gotten
complaints that the fish is dry.
471
00:17:59,589 --> 00:18:01,388
Please do not
overcook my fish.
472
00:18:01,390 --> 00:18:04,458
This time, I have control over
it and I'm the one cooking it,
473
00:18:04,460 --> 00:18:06,560
so I'm feeling
confident about it.
474
00:18:06,562 --> 00:18:08,729
Okay, thank you.
475
00:18:08,731 --> 00:18:10,197
- 11 minutes!
476
00:18:10,199 --> 00:18:12,466
- Hi, do you guys have any,
like, essential oils?
477
00:18:12,468 --> 00:18:14,668
- Yeah, we do.
Is there one you're looking for?
478
00:18:14,670 --> 00:18:16,136
- Like, a lemon?
479
00:18:16,138 --> 00:18:17,671
I'm gonna do something
I learned about
480
00:18:17,673 --> 00:18:19,640
from my new chef de cuisine.
481
00:18:19,642 --> 00:18:22,142
He uses essential oils a lot
to enhance certain flavors.
482
00:18:22,144 --> 00:18:25,011
I'm going to have things that
look like clear ice and snow,
483
00:18:25,013 --> 00:18:26,612
and it's going
to melt table-side,
484
00:18:26,614 --> 00:18:28,113
and hopefully it will be good,
485
00:18:28,115 --> 00:18:29,514
if I pull it off.
486
00:18:29,516 --> 00:18:33,485
- Sarah and Paul are going to do
snow and frozen aspects.
487
00:18:33,487 --> 00:18:35,253
I feel like it's
a little gimmicky.
488
00:18:35,255 --> 00:18:36,855
That's not the way I cook.
489
00:18:36,857 --> 00:18:38,356
- Oh, wait,
she's here, she's ready.
490
00:18:38,358 --> 00:18:40,558
- If you really stay true
to who you are,
491
00:18:40,560 --> 00:18:42,794
that's usually when you come
out on top.
492
00:18:42,796 --> 00:18:45,062
- Thank you.
493
00:18:45,064 --> 00:18:47,732
- It's getting close.
494
00:18:56,576 --> 00:18:59,845
- Sarah, to $20,000.
- Cheers.
495
00:18:59,847 --> 00:19:01,180
- Holy crap.
- 30 total.
496
00:19:01,182 --> 00:19:02,347
- Right?
Congrats.
497
00:19:02,349 --> 00:19:03,649
- Oh, my God.
I can't believe it.
498
00:19:03,651 --> 00:19:05,083
- Cheers.
- I know.
499
00:19:05,085 --> 00:19:06,884
- I fought so hard
to get here.
500
00:19:06,886 --> 00:19:09,553
In my junior year, my mom
let me drop out of high school
501
00:19:09,555 --> 00:19:11,622
to go to culinary school.
502
00:19:11,624 --> 00:19:15,059
My--my family will finally
be proud.
503
00:19:15,061 --> 00:19:19,196
To complete my journey,
I need to become Top Chef.
504
00:19:19,198 --> 00:19:20,731
- Five hours seems like
a decent amount of time,
505
00:19:20,733 --> 00:19:22,866
but for that much prep?
506
00:19:22,868 --> 00:19:26,237
- I'm worried about the amount
of stuff that we have to do.
507
00:19:26,239 --> 00:19:29,274
- It's going to be
a [bleep] show.
508
00:19:35,415 --> 00:19:37,817
- Frozen,
so it's kind of solid.
509
00:19:37,819 --> 00:19:38,952
The mousse was frozen.
510
00:19:38,954 --> 00:19:40,386
Hold on, hold on,
I'm not done yet.
511
00:19:40,388 --> 00:19:42,856
I'm totally freaking out.
512
00:19:47,583 --> 00:19:50,584
[Upbeat music]
513
00:19:50,586 --> 00:19:52,687
♪ ♪
514
00:19:52,689 --> 00:19:54,989
- We arrive at the Village
on False Creek
515
00:19:54,991 --> 00:19:55,991
to start cooking.
516
00:19:55,993 --> 00:19:58,193
Oh, look at those yolks.
517
00:19:58,195 --> 00:20:00,062
This is the last challenge
that determines the final two.
518
00:20:00,064 --> 00:20:03,032
Lindsay and Paul second guess
themselves a lot,
519
00:20:03,034 --> 00:20:04,500
and even though I'm making
a new dish
520
00:20:04,502 --> 00:20:06,502
that I've never made before,
521
00:20:06,504 --> 00:20:08,872
I still believe in myself
to show the judges
522
00:20:08,874 --> 00:20:10,273
that I deserve to be
in the finale.
523
00:20:10,275 --> 00:20:11,708
Okay.
524
00:20:11,710 --> 00:20:13,443
You know the one thing
I miss the most,
525
00:20:13,445 --> 00:20:14,678
is a calculator.
526
00:20:14,680 --> 00:20:16,946
I'm just praying my math
is right.
527
00:20:16,948 --> 00:20:18,448
- Can I borrow the scissors
again, Linds?
528
00:20:18,450 --> 00:20:20,016
- Yeah, take them.
- Thank you.
529
00:20:20,018 --> 00:20:21,984
I'm going to appear
to be cruel now.
530
00:20:21,986 --> 00:20:25,620
- Paul, I have all these limes
that are here too for you,
531
00:20:25,622 --> 00:20:27,088
if you need them.
- Thank you.
532
00:20:27,090 --> 00:20:30,325
- So much love in the Top Chef
kitchen right now.
533
00:20:30,327 --> 00:20:33,361
Paul, you over there
killing some lobsters?
534
00:20:33,363 --> 00:20:34,463
- Making lobster stock
for my seafood soup.
535
00:20:34,465 --> 00:20:37,233
A big part of my dish
for today is
536
00:20:37,235 --> 00:20:38,901
to make an excellent
lobster stock.
537
00:20:38,903 --> 00:20:41,470
I just grabbed about 30 pounds
of lobsters
538
00:20:41,472 --> 00:20:43,473
and I just started ripping
through them.
539
00:20:43,475 --> 00:20:46,176
The faster I get it done, the
more flavor I can get out of it.
540
00:20:46,178 --> 00:20:49,379
I'm in the zone.
541
00:20:49,381 --> 00:20:51,849
- Sarah, what you
getting done first?
542
00:20:51,851 --> 00:20:54,551
- Um, I've got my water on,
I've got my eggplants roasting.
543
00:20:54,553 --> 00:20:59,222
I'm cracking 80 eggs for pasta.
[Laughing]
544
00:20:59,224 --> 00:21:00,490
I like to make pasta dough
by hand.
545
00:21:00,492 --> 00:21:02,959
I think that you can get
a feel for the dough
546
00:21:02,961 --> 00:21:04,360
better than by looking
at it in the mixer.
547
00:21:04,362 --> 00:21:07,597
I haven't seen pasta like
this since I was in Italy.
548
00:21:07,599 --> 00:21:10,299
I'm making a pasta, from
scratch, for 150 people.
549
00:21:10,301 --> 00:21:11,300
It's a lot.
550
00:21:11,302 --> 00:21:14,469
I need every little second
I have.
551
00:21:19,242 --> 00:21:20,710
Linds, what are you doing?
552
00:21:20,712 --> 00:21:23,979
- I'm just trying to get some
shallots and some garlic
553
00:21:23,981 --> 00:21:25,847
kind of softened up so
I can start on
554
00:21:25,849 --> 00:21:28,116
a tomato water.
555
00:21:28,118 --> 00:21:30,852
- Oh, that's smart
to get that drink going.
556
00:21:30,854 --> 00:21:33,555
- Yeah, I feel like otherwise
I'm going to forget about it.
557
00:21:33,557 --> 00:21:37,093
I've grated my hands and my
knuckles quite a few times.
558
00:21:37,095 --> 00:21:38,361
I really want to win this.
559
00:21:38,363 --> 00:21:40,897
I think, at this point,
if I literally cut my finger off
560
00:21:40,899 --> 00:21:42,733
I'd keep going.
561
00:21:42,735 --> 00:21:43,901
- How are you doing, Linds?
562
00:21:43,903 --> 00:21:46,103
- I'm good so far, I think.
Who knows?
563
00:21:46,105 --> 00:21:47,939
- I love that technique.
- I do too.
564
00:21:47,941 --> 00:21:50,575
- You taught me that technique
in Texas.
565
00:21:50,577 --> 00:21:52,844
Lindsay's doing a take
on a bloody Mary.
566
00:21:52,846 --> 00:21:54,479
I think that she should maybe
try to make it
567
00:21:54,481 --> 00:21:55,880
a little bit more unique.
568
00:21:55,882 --> 00:21:57,649
She's definitely playing
it safe.
569
00:21:57,651 --> 00:21:59,517
- It's kind of sad to think
this is the last time
570
00:21:59,519 --> 00:22:01,152
we're cooking together, huh?
571
00:22:01,154 --> 00:22:03,954
- I know.
572
00:22:03,956 --> 00:22:05,756
- Hey, chefs.
- How's it going, chef?
573
00:22:05,758 --> 00:22:07,258
- What are you making,
what are you up to?
574
00:22:07,260 --> 00:22:09,226
- It's a play on bouillabaisse,
I guess.
575
00:22:09,228 --> 00:22:10,694
There's going to be, like,
a pernod chili.
576
00:22:10,696 --> 00:22:11,996
It's going to look like
kind of like an ice cube.
577
00:22:11,998 --> 00:22:14,064
Then I'll put, like,
lemon snow,
578
00:22:14,066 --> 00:22:15,199
and the broth is going
to be poured table-side,
579
00:22:15,201 --> 00:22:16,633
so the whole thing kind
of melts into the dish,
580
00:22:16,635 --> 00:22:17,801
and you eat everything
together.
581
00:22:17,803 --> 00:22:19,102
- Cool, okay.
582
00:22:19,104 --> 00:22:20,404
In the last challenge,
in the quickfire, what happened?
583
00:22:20,406 --> 00:22:21,471
Is the competition
getting to you, or--
584
00:22:21,473 --> 00:22:22,405
- these two ladies
are badass, so--
585
00:22:22,407 --> 00:22:23,473
- okay, all right.
586
00:22:23,475 --> 00:22:24,707
So it's just
they made better dishes.
587
00:22:24,709 --> 00:22:25,841
- Yeah.
588
00:22:25,843 --> 00:22:27,309
- Got it. All right.
- Cool.
589
00:22:27,311 --> 00:22:30,145
- Get back to work.
590
00:22:30,147 --> 00:22:31,380
Hi, Lindsay.
591
00:22:31,382 --> 00:22:32,414
- Hi, chef, how are you?
- Good, how you doing?
592
00:22:32,416 --> 00:22:33,481
- Good.
593
00:22:33,483 --> 00:22:34,549
- So what are you making?
594
00:22:34,551 --> 00:22:36,117
- Um, I'm going to do halibut
595
00:22:36,119 --> 00:22:38,486
over a celery root remoulade,
596
00:22:38,488 --> 00:22:41,189
so the fish will be hot,
the salad will be cold.
597
00:22:41,191 --> 00:22:42,490
- Okay.
598
00:22:42,492 --> 00:22:44,459
- I'm also making kind of
a fresh tomato nage.
599
00:22:44,461 --> 00:22:46,160
And then I've also made
a tomato ice,
600
00:22:46,162 --> 00:22:47,795
or a granita.
- Okay.
601
00:22:47,797 --> 00:22:48,863
In Restaurant Wars...
- Yes.
602
00:22:48,865 --> 00:22:50,966
- You had a halibut dish...
- I did.
603
00:22:50,968 --> 00:22:52,367
- But Beverly
had to execute it.
604
00:22:52,369 --> 00:22:54,302
It was somewhat overcooked,
but it seemed like
605
00:22:54,304 --> 00:22:55,470
it could have been
the way you taught her
606
00:22:55,472 --> 00:22:57,138
to pick up that dish up
that did it.
607
00:22:57,140 --> 00:23:00,042
Are you doing halibut now to try
to set the record straight?
608
00:23:00,044 --> 00:23:01,811
- I knew that this would come
back and maybe haunt me,
609
00:23:01,813 --> 00:23:03,880
but, you know, I mean...
- Okay.
610
00:23:03,882 --> 00:23:05,248
- I like to cook fish
611
00:23:05,250 --> 00:23:07,818
and I just want to make sure
that what's hot is hot,
612
00:23:07,820 --> 00:23:09,353
and what's cold is cold, because
that's the most important
613
00:23:09,355 --> 00:23:10,854
part of this challenge,
I think.
614
00:23:10,856 --> 00:23:12,389
- Mm-hmm. Cool, good luck.
615
00:23:12,391 --> 00:23:15,291
- Thanks, chef.
616
00:23:15,293 --> 00:23:17,060
- Hey, Sarah.
- Hey.
617
00:23:17,062 --> 00:23:18,461
- I know you're making pasta.
What are you doing with it?
618
00:23:18,463 --> 00:23:21,263
- Um, I'm making a cannelloni.
- Uh-huh.
619
00:23:21,265 --> 00:23:24,232
And I'm filling it with
a mixture of five greens.
620
00:23:24,234 --> 00:23:26,868
Flavoring that with
a bunch of red chilis,
621
00:23:26,870 --> 00:23:29,537
toasted garlic,
and an anchovy.
622
00:23:29,539 --> 00:23:30,538
- Oh, it's almost calabrian,
huh?
623
00:23:30,540 --> 00:23:31,906
- A little bit.
624
00:23:31,908 --> 00:23:33,641
- The only place they make
chilis in Italy is Calabria.
625
00:23:33,643 --> 00:23:34,910
- That's true.
626
00:23:34,912 --> 00:23:36,044
- And what's the cold element?
627
00:23:36,046 --> 00:23:38,447
- A spiced mousse,
or a sformato.
628
00:23:38,449 --> 00:23:40,483
It's going to be really cold
in the freezer,
629
00:23:40,485 --> 00:23:42,251
and that's gonna
go onto the pasta
630
00:23:42,253 --> 00:23:46,523
as it's hot, and kind of
ooze down and make the sauce.
631
00:23:46,525 --> 00:23:47,824
- Okay.
632
00:23:47,826 --> 00:23:49,226
- I think I have
some nice ideas,
633
00:23:49,228 --> 00:23:51,461
and I really want to cook
for you at the last challenge.
634
00:23:51,463 --> 00:23:54,898
- Okay, good luck.
- Thank you.
635
00:23:58,869 --> 00:24:00,804
Damn, Paul, you got these
blenders funky.
636
00:24:00,806 --> 00:24:04,006
- I had to force it to grind
all that shellfish.
637
00:24:04,008 --> 00:24:06,842
- Hey, Sarah, the rest of your
kale and stuff is over here.
638
00:24:06,844 --> 00:24:08,610
- Ah!
639
00:24:08,612 --> 00:24:10,245
- Sarah, how are you looking?
640
00:24:10,247 --> 00:24:12,047
- Oh, my God.
Why did I make pasta?
641
00:24:12,049 --> 00:24:13,349
- Yeah, I feel like
I'm in the weeds.
642
00:24:13,351 --> 00:24:15,217
- Like, really in the weeds.
643
00:24:15,219 --> 00:24:16,385
- Like, it'll be nice
644
00:24:16,387 --> 00:24:18,154
if it will be one
of those competitions
645
00:24:18,156 --> 00:24:19,522
where somebody pops up, and
you're like, "oh, by the way,
646
00:24:19,524 --> 00:24:20,690
these are your sous-chefs."
647
00:24:20,692 --> 00:24:22,191
- Right, this would have been
a good one.
648
00:24:22,193 --> 00:24:24,427
We can pretty much kiss
that good-bye.
649
00:24:24,429 --> 00:24:26,396
- To execute 150 plates,
650
00:24:26,398 --> 00:24:28,164
generally it takes like
four or five hours
651
00:24:28,166 --> 00:24:29,198
just to make the sauce right.
652
00:24:29,200 --> 00:24:30,266
I'm trying to do that
653
00:24:30,268 --> 00:24:31,902
and finish dressing my plate
654
00:24:31,904 --> 00:24:35,204
and make a cocktail within
that same amount of time.
655
00:24:35,206 --> 00:24:36,539
I'm definitely sweating.
656
00:24:36,541 --> 00:24:37,807
- Hi, guys, how are you?
657
00:24:37,809 --> 00:24:40,143
- Hello.
658
00:24:40,145 --> 00:24:41,711
Who has cocktail experience?
659
00:24:41,713 --> 00:24:42,845
- We're the bartenders.
660
00:24:42,847 --> 00:24:44,313
- I want two cocktail servers.
661
00:24:44,315 --> 00:24:46,115
One, two.
662
00:24:46,117 --> 00:24:48,116
So both you guys are just going
to be strictly cocktails.
663
00:24:48,118 --> 00:24:49,751
I need, uh, two bussers.
664
00:24:49,753 --> 00:24:52,253
And the rest of you guys are
just going to run all the food.
665
00:24:52,255 --> 00:24:53,989
Cool?
[All agreeing]
666
00:24:53,991 --> 00:24:56,858
- I got, um, lemons, limes,
oranges, and mango.
667
00:24:56,860 --> 00:24:58,260
- Yum.
668
00:24:58,262 --> 00:25:00,562
- And then I wanted to do like
a prosecco floater on top.
669
00:25:00,564 --> 00:25:02,598
I think it's important
for a Top Chef
670
00:25:02,600 --> 00:25:05,568
to be able to make
a great cocktail.
671
00:25:05,570 --> 00:25:07,103
My cocktail is called agrumi.
672
00:25:07,105 --> 00:25:08,904
It's a great palate cleanser
673
00:25:08,906 --> 00:25:10,606
with a ton of citrus.
674
00:25:10,608 --> 00:25:12,608
Really clean, smooth,
delicious.
675
00:25:12,610 --> 00:25:13,776
- That will be beautiful.
- Great.
676
00:25:13,778 --> 00:25:14,943
- That will be great.
- Okay.
677
00:25:14,945 --> 00:25:18,446
- I love the prosecco
on the top.
678
00:25:18,448 --> 00:25:20,114
- To incorporate hot and cold
in my drink,
679
00:25:20,116 --> 00:25:22,183
I make a Thai chili foam
so it looks like snow.
680
00:25:22,185 --> 00:25:24,052
This is going to be your foam.
681
00:25:24,054 --> 00:25:25,420
If it starts to die,
let me know,
682
00:25:25,422 --> 00:25:27,856
but it should stay stiff
for most of service.
683
00:25:27,858 --> 00:25:29,658
Having to make a cocktail
definitely throws me off,
684
00:25:29,660 --> 00:25:30,859
because it's not one
of my strong suits.
685
00:25:30,861 --> 00:25:32,827
Just mint leaves torn
in the glass.
686
00:25:32,829 --> 00:25:35,297
- Okay.
687
00:25:35,299 --> 00:25:36,964
- I think this is the only way
I'm going to get the mousse.
688
00:25:36,966 --> 00:25:38,366
So you just put it on there--
- that's the hot plate.
689
00:25:38,368 --> 00:25:40,535
Or that's the cold plate.
- That's the cold plate.
690
00:25:40,537 --> 00:25:41,936
I'm making a mousse,
and then I'm freezing it
691
00:25:41,938 --> 00:25:43,571
on the anti-griddle.
692
00:25:43,573 --> 00:25:46,073
The anti-griddle, instead
of getting really hot,
693
00:25:46,075 --> 00:25:47,441
it gets really cold.
694
00:25:47,443 --> 00:25:49,676
It's, like, frozen,
so it's kind of solid.
695
00:25:49,678 --> 00:25:53,313
It really over-freezes some
of the sformato.
696
00:25:53,315 --> 00:25:54,815
I'm totally...Freaking out.
697
00:25:54,817 --> 00:25:56,783
4 minutes, 30.
698
00:25:56,785 --> 00:26:01,621
- Yes.
699
00:26:01,623 --> 00:26:03,022
Does it seem too dry?
700
00:26:03,024 --> 00:26:04,157
- No.
701
00:26:04,159 --> 00:26:05,425
- Don't lie to me.
702
00:26:05,427 --> 00:26:06,726
- I'm not lying to you.
703
00:26:06,728 --> 00:26:07,860
- I know you want me
to go home.
704
00:26:07,862 --> 00:26:09,362
- No!
705
00:26:09,364 --> 00:26:11,663
- Sarah, Paul, and myself
have developed a friendship.
706
00:26:11,665 --> 00:26:13,165
But this is a competition,
707
00:26:13,167 --> 00:26:15,567
and we're all after
the same goal.
708
00:26:15,569 --> 00:26:18,103
So you don't really know who you
can trust and who you can't.
709
00:26:18,105 --> 00:26:19,938
- Need a little salt?
- Yeah.
710
00:26:19,940 --> 00:26:21,807
It needs more of the dressing,
don't you think?
711
00:26:21,809 --> 00:26:22,808
- Yeah.
712
00:26:22,810 --> 00:26:24,209
- At this point,
I need to be focused
713
00:26:24,211 --> 00:26:27,079
more on cooking and try
and make myself stand out.
714
00:26:27,081 --> 00:26:28,246
- Can I use some
or you need 'em?
715
00:26:28,248 --> 00:26:29,648
- No, go for it.
716
00:26:29,650 --> 00:26:30,649
We're just gonna switch out.
- Is that your sauce?
717
00:26:30,651 --> 00:26:31,650
- Yeah, it's okay.
718
00:26:31,652 --> 00:26:32,651
- Can I taste it?
719
00:26:32,653 --> 00:26:33,652
- Yeah, it's right here.
720
00:26:33,654 --> 00:26:36,656
[Suspenseful music]
721
00:26:36,658 --> 00:26:40,793
♪ ♪
722
00:26:40,795 --> 00:26:42,728
[Alarm beeping]
723
00:26:42,730 --> 00:26:43,730
Time's up.
724
00:26:43,732 --> 00:26:45,665
- Let's get this party
started.
725
00:26:45,667 --> 00:26:49,403
- I wish I had another hour.
726
00:26:53,674 --> 00:26:55,609
- Fresh foam.
Let's do it up.
727
00:26:55,611 --> 00:26:58,211
- Thank you.
- Done.
728
00:27:00,681 --> 00:27:02,148
- Oh.
- Thank you.
729
00:27:02,150 --> 00:27:03,382
- I'm hungry and cold,
730
00:27:03,384 --> 00:27:04,783
so they had better
warm me up.
731
00:27:04,785 --> 00:27:06,218
I want it to be heavy
on the fire.
732
00:27:06,220 --> 00:27:07,319
- A little more fire than ice,
yes.
733
00:27:07,321 --> 00:27:08,887
The stakes are definitely high,
you know?
734
00:27:08,889 --> 00:27:10,088
They've all come this far.
735
00:27:10,090 --> 00:27:11,123
It's been a really tough
competition.
736
00:27:11,125 --> 00:27:12,791
They still have
one last hurdle,
737
00:27:12,793 --> 00:27:14,360
and only two are making it.
738
00:27:14,362 --> 00:27:17,464
- There's no, like, secret
last chance finale kitchen
739
00:27:17,466 --> 00:27:19,200
that you're gonna
run off to?
740
00:27:19,202 --> 00:27:21,035
- No Last-Last Chance Kitchen.
741
00:27:21,037 --> 00:27:22,504
- Bev's coming back.
742
00:27:22,506 --> 00:27:24,372
- She's actually under
the table right now.
743
00:27:24,374 --> 00:27:27,910
- Okay.
How's it going out there?
744
00:27:27,912 --> 00:27:29,011
Push some plates out.
745
00:27:29,013 --> 00:27:30,779
They said they're hungry.
746
00:27:30,781 --> 00:27:32,381
When service starts,
I'm definitely very nervous.
747
00:27:32,383 --> 00:27:34,983
There's a lot of things going
on with my dish,
748
00:27:34,985 --> 00:27:35,984
and there's a lot of things
that can go wrong.
749
00:27:35,986 --> 00:27:37,652
Don't second guess yourself.
750
00:27:37,654 --> 00:27:40,289
At this point,
I'm just not feeling my game.
751
00:27:40,291 --> 00:27:42,090
This is a hot tray.
752
00:27:42,092 --> 00:27:43,324
Can you handle it?
- Yeah.
753
00:27:43,326 --> 00:27:45,860
- Cool.
Guests are hungry.
754
00:27:45,862 --> 00:27:51,632
They need food.
755
00:27:51,634 --> 00:27:52,933
All: Cheers.
756
00:27:52,935 --> 00:27:58,240
- Ooh, this is exciting.
757
00:27:58,242 --> 00:28:00,910
- This is Paul's king crab dish,
with lemon snow.
758
00:28:00,912 --> 00:28:03,813
And his cocktail pairing
is the pan am.
759
00:28:03,815 --> 00:28:07,517
It's got kaffir lime, palm
sugar, Thai chilis, and rum.
760
00:28:07,519 --> 00:28:09,186
- Well, you got a lot
more snow than me.
761
00:28:09,188 --> 00:28:10,921
I'm a little jealous.
762
00:28:10,923 --> 00:28:12,356
- I'm starting to get more
of the heat now.
763
00:28:12,358 --> 00:28:15,425
- The broth has tons and tons
of lobster flavor.
764
00:28:15,427 --> 00:28:16,760
But if you're gonna put arugula
on the dish,
765
00:28:16,762 --> 00:28:18,729
just putting it in as a garnish
doesn't cut it.
766
00:28:18,731 --> 00:28:20,731
If it's there,
it should have a purpose.
767
00:28:20,733 --> 00:28:22,400
- No, they're not finished yet.
They're not--they're not--
768
00:28:22,402 --> 00:28:24,268
they're not finished.
They're not ready to sell yet.
769
00:28:24,270 --> 00:28:25,803
So these are ready.
770
00:28:25,805 --> 00:28:28,239
All ready.
771
00:28:28,241 --> 00:28:30,074
Go.
772
00:28:30,076 --> 00:28:32,443
- I'm usually not a huge fan
of pairing alcohol and food.
773
00:28:32,445 --> 00:28:34,178
This goes together
really well.
774
00:28:34,180 --> 00:28:35,880
A little on the sweet side,
but it's nice.
775
00:28:35,882 --> 00:28:37,581
I like the egg
whites whipped up,
776
00:28:37,583 --> 00:28:38,649
kind of gives it that
snow feel.
777
00:28:38,651 --> 00:28:40,851
- I taste a little bit
of the chili.
778
00:28:40,853 --> 00:28:42,987
- I could have used even
a little more heat.
779
00:28:42,989 --> 00:28:44,255
- Keep in mind,
yesterday...
780
00:28:44,257 --> 00:28:46,424
- I know, that's true.
781
00:28:46,426 --> 00:28:47,425
- We killed him
about the heat.
782
00:28:47,427 --> 00:28:51,062
- This smells so good.
783
00:28:51,064 --> 00:28:52,864
- Chef, what did you think?
- The flavors were all great.
784
00:28:52,866 --> 00:28:54,632
It's just that
pouring the hot broth
785
00:28:54,634 --> 00:28:56,468
on so many different
cold garnishes,
786
00:28:56,470 --> 00:28:59,103
it all melted into sort of
a warm soup unfortunately.
787
00:28:59,105 --> 00:29:00,404
- Oof.
788
00:29:00,406 --> 00:29:03,140
Make sure that they're
eating the mousse,
789
00:29:03,142 --> 00:29:05,143
like, they're taking
their fork down.
790
00:29:05,145 --> 00:29:07,478
I'm just nervous the mousse
was a little too frozen.
791
00:29:07,480 --> 00:29:09,047
They need to eat it together.
792
00:29:09,049 --> 00:29:11,851
That is the sauce, so that's
like the concept of the dish.
793
00:29:11,853 --> 00:29:13,185
I'm like, "Oh, my God."
794
00:29:13,187 --> 00:29:15,321
Making it into the finale
is riding on this dish.
795
00:29:15,323 --> 00:29:17,524
Hold on, hold on,
I'm not done yet.
796
00:29:20,628 --> 00:29:22,530
- Is this supposed to be so--
797
00:29:22,532 --> 00:29:23,564
- Frozen.
- Frozen.
798
00:29:23,566 --> 00:29:24,832
- It seemed like an
afterthought.
799
00:29:24,834 --> 00:29:26,601
If the intention is to make
it part of the dish,
800
00:29:26,603 --> 00:29:28,603
make it part of the dish.
801
00:29:38,542 --> 00:29:40,210
- Here we go.
- Thank you.
802
00:29:40,212 --> 00:29:41,611
This is Sarah's.
803
00:29:41,613 --> 00:29:45,182
Five greens filled pasta with
toasted garlic and chili.
804
00:29:45,184 --> 00:29:47,250
And then she did
a spiced sformato
805
00:29:47,252 --> 00:29:48,385
with the shaved bottarga.
806
00:29:48,387 --> 00:29:50,220
And the cocktail is an agrumi.
807
00:29:50,222 --> 00:29:52,889
It's gin with kumquats
and mango.
808
00:29:52,891 --> 00:29:56,660
- Is this sformato supposed
to be so...
809
00:29:56,662 --> 00:29:57,861
- Frozen.
- Frozen.
810
00:29:57,863 --> 00:29:59,864
- Tough to cut into?
Mmm!
811
00:29:59,866 --> 00:30:00,998
- I think, in theory,
she wanted this to melt,
812
00:30:01,000 --> 00:30:02,533
but the flavors, I think,
are great.
813
00:30:02,535 --> 00:30:04,135
- She nailed the pasta.
814
00:30:04,137 --> 00:30:05,403
I mean, the pasta's a classic.
815
00:30:05,405 --> 00:30:08,205
She's very good at that.
816
00:30:08,207 --> 00:30:09,306
- I like Sarah's cocktail.
817
00:30:09,308 --> 00:30:11,074
I love the citrus,
I love the kumquat.
818
00:30:11,076 --> 00:30:13,343
I'm not sure it goes really
well with the dish.
819
00:30:13,345 --> 00:30:14,411
- I agree.
820
00:30:14,413 --> 00:30:15,579
As a cocktail,
it's very good.
821
00:30:15,581 --> 00:30:17,147
On a nice summer day,
this would be great.
822
00:30:17,149 --> 00:30:18,848
- In Texas?
Yes.
823
00:30:18,850 --> 00:30:20,583
- Quite refreshing.
824
00:30:20,585 --> 00:30:22,518
- And it's a little stiffer too,
which is always nice.
825
00:30:22,520 --> 00:30:25,253
- If I had a straw
it'd be dangerous.
826
00:30:29,925 --> 00:30:31,558
- I'm going to have
to get creative
827
00:30:31,560 --> 00:30:33,327
to get all these on here.
828
00:30:33,329 --> 00:30:36,329
I've really dedicated
this dish to tomatoes--
829
00:30:36,331 --> 00:30:38,532
using some cooked, and some raw,
and some roasted.
830
00:30:38,534 --> 00:30:42,770
I'm a little nervous
that maybe I didn't take
831
00:30:42,772 --> 00:30:44,071
the fire and ice part
quite so literally.
832
00:30:44,073 --> 00:30:46,307
So I've decided to add
a little spoon
833
00:30:46,309 --> 00:30:49,209
of this tomato ice
that I've made.
834
00:30:49,211 --> 00:30:50,811
And I really hope that the
judges see that
835
00:30:50,813 --> 00:30:53,847
I've really pushed myself,
but I've also stayed true
836
00:30:53,849 --> 00:30:55,082
to who I am.
837
00:30:55,084 --> 00:30:56,183
All right, there you go.
838
00:30:56,185 --> 00:30:58,852
Thank you.
839
00:31:02,757 --> 00:31:04,191
- Mmm.
840
00:31:04,193 --> 00:31:06,927
- Well, here's Lindsay's halibut
with fiery celery root,
841
00:31:06,929 --> 00:31:09,964
and the cocktail
is the encendido.
842
00:31:09,966 --> 00:31:12,132
- My dish is really hot.
843
00:31:12,134 --> 00:31:13,701
- It's pretty fiery.
844
00:31:13,703 --> 00:31:15,102
- Really?
845
00:31:15,104 --> 00:31:16,704
- I just got
a big piece of fire.
846
00:31:16,706 --> 00:31:18,673
- I didn't get any at all.
847
00:31:18,675 --> 00:31:20,207
The halibut,
it's nicely cooked.
848
00:31:20,209 --> 00:31:22,243
The sauce is really delicious,
a lot of flavor.
849
00:31:22,245 --> 00:31:24,112
I'm not quite sure
why the kale--
850
00:31:24,114 --> 00:31:25,546
I mean, the kale is raw.
851
00:31:25,548 --> 00:31:27,648
I don't quite understand why
that was there, like a--
852
00:31:27,650 --> 00:31:30,484
- I really love
Lindsay's tomato nage.
853
00:31:30,486 --> 00:31:32,386
It's sort of unusual
and out there.
854
00:31:32,388 --> 00:31:37,191
I've never eaten a piece
of ice so well-seasoned.
855
00:31:37,193 --> 00:31:39,426
- I liked Lindsay's cocktail
856
00:31:39,428 --> 00:31:40,427
in the combination
with the dish.
857
00:31:40,429 --> 00:31:41,795
But on its own,
858
00:31:41,797 --> 00:31:43,263
it's very flat.
859
00:31:43,265 --> 00:31:44,331
- I don't get the fiery part.
860
00:31:44,333 --> 00:31:46,232
- No, neither do I.
861
00:31:46,234 --> 00:31:49,937
Oh, there's a tiny bit
of spice.
862
00:31:49,939 --> 00:31:51,505
- To be fair, it is a pretty
hard topic, fire and ice.
863
00:31:51,507 --> 00:31:53,741
- Yeah.
864
00:31:53,743 --> 00:31:55,977
- I think so many times we have
halibut, it's overcooked.
865
00:31:55,979 --> 00:31:57,078
And this time, I think
it was perfectly cooked,
866
00:31:57,080 --> 00:31:58,881
very nicely seasoned.
867
00:31:58,883 --> 00:31:59,882
- Yeah, that was delicious.
868
00:31:59,884 --> 00:32:01,517
- Oh, man, I didn't, I--
869
00:32:01,519 --> 00:32:02,819
for a while there,
870
00:32:02,821 --> 00:32:05,421
I was like, "ooh, I'm not
going to get done."
871
00:32:05,423 --> 00:32:06,789
- Yeah, me too.
- You know?
872
00:32:06,791 --> 00:32:09,225
I started to really
get in the weeds.
873
00:32:09,227 --> 00:32:10,526
- I did have all three
of them,
874
00:32:10,528 --> 00:32:13,496
and I think the execution
of it was heartfelt.
875
00:32:13,498 --> 00:32:14,964
- Lobster dish was
my favorite dish.
876
00:32:14,966 --> 00:32:16,332
- Let's head out.
877
00:32:16,334 --> 00:32:17,467
- I think all of them--
878
00:32:17,469 --> 00:32:18,935
listen, I think the chefs
did a nice job.
879
00:32:18,937 --> 00:32:20,870
They made an attempt
to embrace the challenge.
880
00:32:20,872 --> 00:32:21,971
So I don't know.
I'm really undecided.
881
00:32:21,973 --> 00:32:23,005
I don't know where
I'm going here.
882
00:32:23,007 --> 00:32:26,242
It's hard.
150 people, alone.
883
00:32:26,244 --> 00:32:28,043
I mean, this is not
an easy challenge.
884
00:32:28,045 --> 00:32:29,444
- Right.
- No.
885
00:32:29,446 --> 00:32:31,847
- Today was the first
challenge we've had
886
00:32:31,849 --> 00:32:32,948
that we didn't go out there
887
00:32:32,950 --> 00:32:34,183
and explain our dish
to the judges.
888
00:32:34,185 --> 00:32:36,553
- Yeah.
889
00:32:36,555 --> 00:32:38,221
- It's a little scary.
890
00:32:38,223 --> 00:32:40,224
- So many little things
could go wrong in it.
891
00:32:40,226 --> 00:32:42,660
Could have put too much snow
on the plate,
892
00:32:42,662 --> 00:32:46,364
could have been not hot enough,
too cold, room temp,
893
00:32:46,366 --> 00:32:47,665
pernod could have
been too strong.
894
00:32:47,667 --> 00:32:51,903
I think of all
these scenarios.
895
00:32:51,905 --> 00:32:52,903
- Good evening.
896
00:32:52,905 --> 00:32:54,038
- Hi.
- Good evening.
897
00:32:54,040 --> 00:32:55,473
- We'd like to see all of you.
- Okay.
898
00:32:55,475 --> 00:32:57,141
- Thanks.
- Thank you.
899
00:32:57,143 --> 00:32:58,509
All right, guys.
- Let's go.
900
00:32:58,511 --> 00:33:00,611
- Let's go.
901
00:33:00,613 --> 00:33:02,980
- Face the music.
- Three amigos.
902
00:33:18,297 --> 00:33:21,399
- Chefs, all of you
put out delicious food,
903
00:33:21,401 --> 00:33:23,868
and really nice cocktails.
904
00:33:23,870 --> 00:33:25,203
Paul, let's start with you.
905
00:33:25,205 --> 00:33:26,771
- I wanted to hit all the points
in the challenge
906
00:33:26,773 --> 00:33:28,807
on different levels.
907
00:33:28,809 --> 00:33:30,041
I wanted a lot
of shellfish flavor
908
00:33:30,043 --> 00:33:31,810
just to pop in your face
when you ate it.
909
00:33:31,812 --> 00:33:32,944
The dish was cold initially.
910
00:33:32,946 --> 00:33:34,713
I wanted there to be snow,
and the pernod
911
00:33:34,715 --> 00:33:37,850
originally was going to be
kind of like ice cubes.
912
00:33:37,852 --> 00:33:41,954
- Paul, I think conceptually
your dish was absolutely there.
913
00:33:41,956 --> 00:33:43,756
And I really liked
the cocktail.
914
00:33:43,758 --> 00:33:45,992
- It had a nice amount
of spice to it,
915
00:33:45,994 --> 00:33:49,862
but I think you could have
gone a touch further.
916
00:33:49,864 --> 00:33:51,297
- The idea
came together nicely.
917
00:33:51,299 --> 00:33:54,467
The broth was really
delicious.
918
00:33:54,469 --> 00:33:55,802
The arugula, what were you
trying to accomplish
919
00:33:55,804 --> 00:33:57,303
with the arugula?
920
00:33:57,305 --> 00:33:59,672
- I just wanted a fresh green
in a peppery spice to the dish.
921
00:33:59,674 --> 00:34:01,039
- It seemed like
an afterthought.
922
00:34:01,041 --> 00:34:02,207
It seemed like, "eh, I'm
gonna lay this over here
923
00:34:02,209 --> 00:34:03,842
because I need color on it"
or something.
924
00:34:03,844 --> 00:34:05,777
If the intention is to make
it part of the dish,
925
00:34:05,779 --> 00:34:06,945
make it part of the dish.
926
00:34:06,947 --> 00:34:08,280
- Got it.
927
00:34:08,282 --> 00:34:10,416
I was happy with the plate
that I put out,
928
00:34:10,418 --> 00:34:12,218
but it just--
it just keeps on going,
929
00:34:12,220 --> 00:34:14,421
and I can't turn it off.
930
00:34:14,423 --> 00:34:15,823
- Yeah.
931
00:34:15,825 --> 00:34:17,925
- Paul, why do you think
you belong in the finale?
932
00:34:17,927 --> 00:34:19,727
- I just want the opportunity
to be able to cook the best meal
933
00:34:19,729 --> 00:34:21,629
I can put out for you guys.
934
00:34:21,631 --> 00:34:22,965
And I guess I can't go
back home
935
00:34:22,967 --> 00:34:25,400
without winning
Top Chef Texas.
936
00:34:25,402 --> 00:34:27,369
[Laughter]
937
00:34:27,371 --> 00:34:28,437
- Right.
938
00:34:28,439 --> 00:34:29,438
- Texas may kick you out.
939
00:34:29,440 --> 00:34:30,639
- I know.
940
00:34:30,641 --> 00:34:32,441
- Sarah...
941
00:34:32,443 --> 00:34:34,644
Will you just explain where this
sort of idea of fire or heat
942
00:34:34,646 --> 00:34:36,579
was supposed to come from?
943
00:34:36,581 --> 00:34:38,180
- The baked pasta, for me,
I thought worked
944
00:34:38,182 --> 00:34:39,915
for the fire idea.
945
00:34:39,917 --> 00:34:41,349
And then, I thought,
946
00:34:41,351 --> 00:34:42,784
"Do I do an ice cream
on top of pasta,
947
00:34:42,786 --> 00:34:44,252
or is that a crazy idea?"
948
00:34:44,254 --> 00:34:46,388
And that's when
the mousse idea came.
949
00:34:46,390 --> 00:34:49,858
- I loved the pasta, I thought
it was made beautifully.
950
00:34:49,860 --> 00:34:52,962
However, this mousse
was so frozen,
951
00:34:52,964 --> 00:34:54,864
it was hard to eat together.
952
00:34:54,866 --> 00:34:57,167
- Oh, my God.
953
00:34:57,169 --> 00:34:58,268
- I thought your dish
was really brave.
954
00:34:58,270 --> 00:35:01,238
I can tell that this
was clearly
955
00:35:01,240 --> 00:35:04,809
pushing you out
of your comfort zone.
956
00:35:04,811 --> 00:35:05,810
That said, maybe it was
a little too cold.
957
00:35:05,812 --> 00:35:08,246
- Okay.
958
00:35:08,248 --> 00:35:11,416
- Sarah, when I tasted your
cocktail, I was thinking about
959
00:35:11,418 --> 00:35:13,318
those hot days in Texas,
960
00:35:13,320 --> 00:35:15,187
and wish I had
a pitcher of them then.
961
00:35:15,189 --> 00:35:17,423
It was quite yummy.
- Thank you.
962
00:35:17,425 --> 00:35:19,492
- Sarah, why do you think
963
00:35:19,494 --> 00:35:21,427
you should go on
to the finale?
964
00:35:21,429 --> 00:35:24,797
- So much of food to me
is a place and a memory,
965
00:35:24,799 --> 00:35:29,067
and I want to be able to tell
that story in the finale.
966
00:35:29,069 --> 00:35:31,971
- Lindsay, there were so many
things about your dish
967
00:35:31,973 --> 00:35:33,673
that I thought worked
well together.
968
00:35:33,675 --> 00:35:35,674
I loved that tomato soup.
969
00:35:35,676 --> 00:35:39,545
To me, it had this roasted,
almost smoky flavor.
970
00:35:39,547 --> 00:35:41,614
- When I thought about fire,
I thought about warmth.
971
00:35:41,616 --> 00:35:43,816
I love a great tomato soup.
972
00:35:43,818 --> 00:35:45,184
That's like my go-to.
973
00:35:45,186 --> 00:35:47,787
And taking different aspects
of that tomato sauce
974
00:35:47,789 --> 00:35:49,955
to make a water that
I turned into the ice--
975
00:35:49,957 --> 00:35:52,191
- I thought that the remoulade
and the tomato
976
00:35:52,193 --> 00:35:53,459
overpowered the fish
a little bit.
977
00:35:53,461 --> 00:35:55,628
If you served us a bowl
of tomato and the remoulade
978
00:35:55,630 --> 00:35:58,197
on its own, I think
it would have been fine.
979
00:35:58,199 --> 00:35:59,665
- Yeah.
980
00:35:59,667 --> 00:36:01,634
- My fish was cooked
perfectly.
981
00:36:01,636 --> 00:36:07,140
The cocktail, towards the end,
got a little separation.
982
00:36:07,142 --> 00:36:08,474
- I think out of
all the dishes,
983
00:36:08,476 --> 00:36:10,577
I would say that yours
actually worked
984
00:36:10,579 --> 00:36:11,711
with the drink
probably best.
985
00:36:11,713 --> 00:36:13,079
- Thank you.
986
00:36:13,081 --> 00:36:15,281
- Lindsay, why do you think
you belong in the finale?
987
00:36:15,283 --> 00:36:17,550
- You know,
I think that I still have
988
00:36:17,552 --> 00:36:18,852
a little bit more to show.
989
00:36:18,854 --> 00:36:21,087
I've learned so much about
myself as a chef,
990
00:36:21,089 --> 00:36:24,691
and I think that the
opportunity to go and really
991
00:36:24,693 --> 00:36:26,126
pull out all the stops,
992
00:36:26,128 --> 00:36:28,929
that's what I really want,
that's why I came here.
993
00:36:28,931 --> 00:36:30,398
- You guys should
be really proud
994
00:36:30,400 --> 00:36:32,400
of what you've accomplished.
995
00:36:32,402 --> 00:36:33,568
We'll see you in a bit.
996
00:36:33,570 --> 00:36:34,636
- Thank you.
- Thank you.
997
00:36:34,638 --> 00:36:35,904
- Oh, my goodness.
998
00:36:35,906 --> 00:36:39,039
- It's gonna be all right.
999
00:36:46,415 --> 00:36:47,681
- Wow.
1000
00:36:47,683 --> 00:36:50,885
[All sighing]
1001
00:36:50,887 --> 00:36:52,052
We all had great dishes.
1002
00:36:52,054 --> 00:36:53,053
We just needed to make
that one tweak...
1003
00:36:53,055 --> 00:36:54,454
- It's that small adjustment.
1004
00:36:54,456 --> 00:36:55,822
- That you would have caught.
1005
00:36:55,824 --> 00:36:57,390
- In a normal kitchen.
- Right.
1006
00:36:57,392 --> 00:36:58,992
- Man, I was so scared
to use those Thai chilis
1007
00:36:58,994 --> 00:37:01,160
'cause it's the same chilis
I used for the last challenge.
1008
00:37:01,162 --> 00:37:02,695
They were hot.
I ate one, they were hot.
1009
00:37:02,697 --> 00:37:05,264
- I used that whole jar of that
aji amarillo paste,
1010
00:37:05,266 --> 00:37:06,732
and that stuff's spicy.
1011
00:37:06,734 --> 00:37:10,838
- And my anti-griddle got
too damn cold!
1012
00:37:10,840 --> 00:37:13,641
- They all did such
different dishes,
1013
00:37:13,643 --> 00:37:15,877
and they were all so great,
1014
00:37:15,879 --> 00:37:17,946
but none of them
were flawless.
1015
00:37:17,948 --> 00:37:20,582
- I think Paul's
had a depth of flavor
1016
00:37:20,584 --> 00:37:22,084
that was really impressive.
1017
00:37:22,086 --> 00:37:24,053
And I think he really took
to heart the challenge
1018
00:37:24,055 --> 00:37:26,388
and incorporated it into how
you ate the dish.
1019
00:37:26,390 --> 00:37:29,658
and I think that his cocktail
paired with it nicely.
1020
00:37:29,660 --> 00:37:31,426
- The problem I had
with Paul's dish,
1021
00:37:31,428 --> 00:37:32,994
it was lukewarm.
1022
00:37:32,996 --> 00:37:36,230
I lost the contrast
of hot and cold.
1023
00:37:36,232 --> 00:37:38,032
- I think visually
the effect was there.
1024
00:37:38,034 --> 00:37:40,200
He executed the sauce
perfectly well,
1025
00:37:40,202 --> 00:37:41,602
and then he--all of a sudden
you get this garnish,
1026
00:37:41,604 --> 00:37:42,836
this leaf of arugula,
that's so out of place.
1027
00:37:42,838 --> 00:37:44,304
- I didn't get that.
1028
00:37:44,306 --> 00:37:45,772
- I don't understand
where he--
1029
00:37:45,774 --> 00:37:47,340
you know, how you can have
that complete of a thought,
1030
00:37:47,342 --> 00:37:48,975
and at the very end
just don't trust it.
1031
00:37:48,977 --> 00:37:50,311
- Right.
1032
00:37:50,313 --> 00:37:51,379
- Hey, I don't think
Tom likes it when you put
1033
00:37:51,381 --> 00:37:53,081
just raw veg on top.
1034
00:37:53,083 --> 00:37:54,716
- Out of the three
cocktails tonight,
1035
00:37:54,718 --> 00:37:56,185
my favorite was Sarah's.
1036
00:37:56,187 --> 00:37:57,386
- Mm-hmm.
1037
00:37:57,388 --> 00:37:59,055
- I thought Sarah's was
much more creative,
1038
00:37:59,057 --> 00:38:00,824
plus it all became one dish.
1039
00:38:00,826 --> 00:38:05,229
- That cannelloni was so thin,
and so light, and so beautiful.
1040
00:38:05,231 --> 00:38:06,730
- I agree with you,
the cannelloni was beautiful.
1041
00:38:06,732 --> 00:38:10,534
That doesn't excuse to me
the frozen spiced mousse,
1042
00:38:10,536 --> 00:38:12,002
because I could not
cut through it.
1043
00:38:12,004 --> 00:38:13,337
- But it was still part of the
challenge to make hot and cold.
1044
00:38:13,339 --> 00:38:14,538
And so she did it,
1045
00:38:14,540 --> 00:38:15,873
and so it's kind of hard
to fault her for it.
1046
00:38:15,875 --> 00:38:17,941
- But she meant it to be
a sauce on the cannelloni,
1047
00:38:17,943 --> 00:38:21,945
and it wasn't.
1048
00:38:21,947 --> 00:38:24,581
- Lindsay chose a kind of
cool dish with a hot fish.
1049
00:38:24,583 --> 00:38:26,850
She incorporated a theme
running through,
1050
00:38:26,852 --> 00:38:27,984
which was the tomato.
1051
00:38:27,986 --> 00:38:30,020
- My fish was hot
and cooked right,
1052
00:38:30,022 --> 00:38:32,122
but I didn't get any heat.
1053
00:38:32,124 --> 00:38:35,493
- For me, Lindsay's soup had
the thought of fire in it.
1054
00:38:35,495 --> 00:38:38,830
I'm not saying heat and spice,
but to me it was
1055
00:38:38,832 --> 00:38:41,133
almost like it was roasted
on an open fire.
1056
00:38:41,135 --> 00:38:43,001
- I just didn't find Lindsay's
dish to be that interesting.
1057
00:38:43,003 --> 00:38:45,304
- I just don't think
she made any mistakes.
1058
00:38:45,306 --> 00:38:46,572
- The drink certainly was
a mistake.
1059
00:38:46,574 --> 00:38:48,941
- But it definitely
went with the food.
1060
00:38:48,943 --> 00:38:52,312
She made them
to be served together.
1061
00:38:52,314 --> 00:38:54,146
- I should have just made
that damn ice as my drink.
1062
00:38:54,148 --> 00:38:56,983
- This is such
a tough decision.
1063
00:38:56,985 --> 00:38:58,818
I don't want to see
any of these chefs go.
1064
00:38:58,820 --> 00:39:02,121
- [Sighs]
It's tough.
1065
00:39:02,123 --> 00:39:04,857
- We have three really, really
talented chefs here.
1066
00:39:04,859 --> 00:39:06,459
They've competed
really, really well.
1067
00:39:06,461 --> 00:39:07,660
- Yup.
1068
00:39:07,662 --> 00:39:09,295
- I think I have a pretty good
idea in my mind
1069
00:39:09,297 --> 00:39:11,931
who I'd like to see
in the finale.
1070
00:39:11,933 --> 00:39:14,200
- Absolutely.
1071
00:39:23,121 --> 00:39:24,121
- Oh, man.
1072
00:39:24,123 --> 00:39:25,589
- How are they gonna choose?
1073
00:39:25,591 --> 00:39:27,991
- I think that we all had the
same amount of highs and lows.
1074
00:39:27,993 --> 00:39:29,560
- Oh, my God.
- Oh, man.
1075
00:39:29,562 --> 00:39:30,561
- I'm nervous.
1076
00:39:30,563 --> 00:39:32,630
But I tried hard, you know?
1077
00:39:32,632 --> 00:39:34,065
- We all tried hard,
you know?
1078
00:39:34,067 --> 00:39:36,368
We're all tired
and worn down.
1079
00:39:36,370 --> 00:39:37,603
Whatever the judges decide,
1080
00:39:37,605 --> 00:39:38,638
it's going to affect
our careers greatly.
1081
00:39:38,640 --> 00:39:40,439
- We did a lot to get here.
1082
00:39:40,441 --> 00:39:42,542
You do feel like,
"Oh, my God, it's over,"
1083
00:39:42,544 --> 00:39:43,877
like, "What do I do
with my life?"
1084
00:39:43,879 --> 00:39:45,812
- My stomach is just turning
because I'm like,
1085
00:39:45,814 --> 00:39:48,614
"[bleep], I got beat down
on arugula again."
1086
00:39:48,616 --> 00:39:51,618
- I'm so sad one of us
is going.
1087
00:39:51,620 --> 00:39:55,588
Whoever stays needs
to [bleep] whup some ass.
1088
00:39:55,590 --> 00:39:58,424
- That's for sure.
1089
00:40:02,810 --> 00:40:05,813
[Suspenseful music]
1090
00:40:05,815 --> 00:40:13,821
♪ ♪
1091
00:40:15,858 --> 00:40:17,091
- Tonight's challenge
was about extremes,
1092
00:40:17,093 --> 00:40:19,928
the idea of a fiery item
and an icy item.
1093
00:40:19,930 --> 00:40:21,196
It's difficult
for a lot of reasons.
1094
00:40:21,198 --> 00:40:22,831
You guys, all in all,
did a pretty nice job.
1095
00:40:22,833 --> 00:40:25,667
Paul, you put together a great
dish, had a lot of flavor,
1096
00:40:25,669 --> 00:40:29,370
but that piece of arugula
didn't make sense.
1097
00:40:29,372 --> 00:40:30,805
Sarah, you gave us
a really cold element,
1098
00:40:30,807 --> 00:40:32,574
maybe a little too cold.
1099
00:40:32,576 --> 00:40:37,513
Your cannelloni, perhaps could
have used a punch more heat.
1100
00:40:37,515 --> 00:40:39,915
Lindsay, you gave us great
roasted tomato flavor,
1101
00:40:39,917 --> 00:40:42,217
the halibut was nicely cooked,
1102
00:40:42,219 --> 00:40:43,618
but conceptually it almost
seemed like you weren't
1103
00:40:43,620 --> 00:40:46,621
really sure of where
you were going with it.
1104
00:40:46,623 --> 00:40:48,056
You guys did a great job,
1105
00:40:48,058 --> 00:40:51,192
but we can only take two
of you to the finale.
1106
00:40:57,665 --> 00:41:00,434
- Sarah...
1107
00:41:00,436 --> 00:41:01,935
You are moving on
to the finale.
1108
00:41:01,937 --> 00:41:03,937
- Oh, my God.
1109
00:41:03,939 --> 00:41:06,673
- Congratulations.
1110
00:41:06,675 --> 00:41:10,978
- My God.
1111
00:41:10,980 --> 00:41:14,248
Thank you.
1112
00:41:20,087 --> 00:41:22,588
- Lindsay and Paul...
1113
00:41:22,590 --> 00:41:25,458
One of you will move
on to compete
1114
00:41:25,460 --> 00:41:30,064
for $125,000,
furnished by Healthy Choice,
1115
00:41:30,066 --> 00:41:33,501
and the title of Top Chef.
1116
00:41:39,142 --> 00:41:40,309
Lindsay...
1117
00:41:40,311 --> 00:41:44,580
Please pack your knives
and go.
1118
00:41:44,582 --> 00:41:46,282
- Thank you.
1119
00:41:46,284 --> 00:41:48,350
It's been an
awesome opportunity.
1120
00:41:52,323 --> 00:41:56,527
It's been a roller coaster
emotionally.
1121
00:41:56,529 --> 00:41:58,296
- I'm out.
- No, you're not.
1122
00:41:58,298 --> 00:41:59,764
Oh.
1123
00:41:59,766 --> 00:42:01,298
- I have no regrets through
any of the experiences
1124
00:42:01,300 --> 00:42:02,899
I've had on Top Chef.
1125
00:42:02,901 --> 00:42:05,235
I stayed true to who I am,
I cooked the food
1126
00:42:05,237 --> 00:42:07,970
that I love to cook,
I really put myself out there.
1127
00:42:07,972 --> 00:42:12,742
You and Paul
are gonna do awesome.
1128
00:42:12,744 --> 00:42:15,044
- Paul, congratulations.
1129
00:42:15,046 --> 00:42:17,313
You're moving on
to the finale.
1130
00:42:17,315 --> 00:42:19,014
- Thank you.
1131
00:42:19,016 --> 00:42:20,416
- Green Mountain Coffee
is sending you
1132
00:42:20,418 --> 00:42:22,284
and a guest to Costa Rica,
1133
00:42:22,286 --> 00:42:24,686
where you can experience
what it's like to source
1134
00:42:24,688 --> 00:42:26,822
some of the world's best
fair trade coffee.
1135
00:42:26,824 --> 00:42:29,025
- Thank you so much.
1136
00:42:29,027 --> 00:42:30,627
It feels great.
1137
00:42:30,629 --> 00:42:33,196
This is a huge win,
because my goal is to win
1138
00:42:33,198 --> 00:42:37,134
the title of Top Chef,
and I'm so close right now.
1139
00:42:37,136 --> 00:42:40,972
- Congratulations.
- Yeah.
1140
00:42:40,974 --> 00:42:44,041
- So proud of you.
1141
00:42:44,043 --> 00:42:45,409
You guys are gonna do great.
1142
00:42:45,411 --> 00:42:47,845
- It makes me really sad
that Lindsay is going home.
1143
00:42:47,847 --> 00:42:51,182
- Bye. Good luck.
- Bye. Bye, Lindsay.
1144
00:42:51,184 --> 00:42:53,017
But at the same time,
I knew that it would
1145
00:42:53,019 --> 00:42:54,518
always be me versus Paul,
1146
00:42:54,520 --> 00:42:57,655
because Paul is a great chef.
1147
00:42:57,657 --> 00:43:02,193
The two Texans!
1148
00:43:02,195 --> 00:43:06,030
- Top Chef becomes your reality
in such a way that
1149
00:43:06,032 --> 00:43:08,432
it almost feels like your life
is gonna end once it's over.
1150
00:43:08,434 --> 00:43:11,502
But I know that, for me,
this is just the beginning
1151
00:43:11,504 --> 00:43:13,804
of something great.
1152
00:43:13,806 --> 00:43:15,806
- Next on Top Chef...
1153
00:43:15,808 --> 00:43:16,808
- Whoo!
1154
00:43:16,810 --> 00:43:17,875
- Hey, buddy.
- Hey, buddy.
1155
00:43:17,877 --> 00:43:19,110
- Those are pretty.
- You're pretty.
1156
00:43:19,112 --> 00:43:21,145
- Feels like the old days.
1157
00:43:21,147 --> 00:43:23,614
- There has been
a lot of battles won,
1158
00:43:23,616 --> 00:43:24,615
but it's about
winning the war.
1159
00:43:24,617 --> 00:43:26,517
- Are you crying?
1160
00:43:26,519 --> 00:43:29,620
- Oh, my God.
I'm gonna cry.
1161
00:43:29,622 --> 00:43:31,655
I even pushed back
my wedding.
1162
00:43:31,657 --> 00:43:33,723
I'm ready to win this title
of Top Chef.
1163
00:43:33,725 --> 00:43:36,025
- They'd like to speak
to you at table 30.
1164
00:43:36,027 --> 00:43:38,795
- Can't take back what
the guest has eaten.
1165
00:43:38,797 --> 00:43:39,929
- Oh, my God.
1166
00:43:39,931 --> 00:43:41,864
I'm gonna lose
if I serve the judges
1167
00:43:41,866 --> 00:43:43,433
a piece of fish
with bones in it.
1168
00:43:43,435 --> 00:43:46,069
- I think this is the best food
we've ever seen in a finale.
1169
00:43:46,071 --> 00:43:48,805
- You are Top Chef.
1170
00:43:48,807 --> 00:43:51,141
For more about the recipes
seen tonight,
1171
00:43:51,143 --> 00:43:53,411
go to bravotv.com.
1172
00:43:53,436 --> 00:43:57,436
== sync by elderman ==