On Top Chef Seattle this week, the final 5 contestants still remain competing in this weeks quick-fire and elimination challenges. The contestants set sail on a cruise to Alaska having to create the difficult task of a tasty single bite-sized hors d’oeuvre and later creating a unique surf and turf combination. The chefs are still competing for their chance at the grand prize, which will include a feature in Food & Wine Magazine, a showcase at the annual Food and Wine Classic in Aspen, $125,000 from Healthy Choice, and the title of Top Chef.
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The show began with the final five expressing their thoughts about still being in the competition acknowledging how lucky they are. In no time the contestants were told they would be leaving Seattle for a cruise to Alaska. Everyone was excited except for contestant Brooke Williamson, who seemed uneasy with going on a boat. The contestants were reminded they would not be sightseeing in Alaska, and would have to continue doing their best to stay in the competition. Nevertheless, they were excited for the tasks that lied ahead. The contestants then reminisced about their journey on Top Chef as they waited to leave the following morning.
Brooke explained to viewers that she was not a fan of boats, but knew she had to conquer her fears. Making it this far in the competition she had already accomplished so much, and would not let her fears stop her from reaching her goals. The contestants later arrived at the cruise ship named Celebrity Infinity, knowing they have made it far they all relaxed before the day’s competition began.
The ship set sail as the contestants were introduced to their guest judge, the Host of Top Chef Masters Curtis Stone. They were all reminded that the end of the competition was near, meaning they would have to work extra hard to fight for the grand prize. For this weeks quick-fire challenge the contestants cooked for the Celebrity Cruises Welcome Aboard Party. They were given 2 hours to complete their hors d’oeuvres but had to make enough to feed 200 guests. They were told they would be working with iceberg lettuce, ironic seeing as they were on a ship.
The goal for this challenge was to feature the simple ingredient in just one bite. Knowing the ingredient they would have to use for this challenge, each chef shared their creative ideas for how they would be featuring it in their dish. Each chef began to create their unique dishes, however frustration began to build with some not knowing how to use the ship’s ovens. With the competition underway the contestants hurried to complete their task. Stefan was up first presenting to judges his braised iceberg lettuce, with pastrami, bacon, fingerling potato and blue cheese sauce. Both judges seemed to really enjoy Stefan’s dish, with guest judge Curtis sharing that it had intense flavor. Sheldon was next with a Vietnamese lettuce wrap, which contained pork, shrimp and pickled iceberg lettuce hearts.
Again, both judges were extremely pleased with the great flavors. Lizzie was next and presented her iceberg salad with crispy bacon shallots and anchovy vinaigrette. Guest judge Curtis asked her if this dish was something she would serve in a restaurant. Lizzie assured him it was, knowing she had done a good job. Next up was Josh who displayed his iceberg lettuce roll with apple cider vinaigrette, bacon jam and blue cheese. Everyone who had the pleasure to try his dish said it had a good punch. Last but not least, contestant Brooke presented her iceberg wrap with bacon, scallops, caramelized onions and crispy quinoa. After the competition was over the chefs were brought back to the top deck where Curtis told them he loved every dish.
Both judges explained that the decision was difficult but Sheldon was ultimately named the winner of this week’s quick-fire challenge. Sheldon being the winner was told he would have an advantage in the next elimination challenge. After the results the chefs were set free to explore the ship and relax. While enjoying the ships amenities Lizzie expressed a moment of emotion. The ship reminded her of her late father who loved fishing and the water. Lizzie was sad but knew she had to be strong in order to be victorious on Top Chef.
Later the contestants were welcomed to Q-sine restaurant located on the ship. The contestants were told that the restaurant was the most unique on the seven seas. Given iPads for menus everyone admired the corky and fun atmosphere. The food they were served was just as creative, with sushi lollipops, shrimp in a glowing bowl, a wall of food served in small square compartments, and finally a chocolate tombstone. As everyone enjoyed dinner the judges returned sharing with the contestants that they would be running dinner service there the following night. The following day the chef’s returned to the kitchen to begin the elimination challenge.
For this challenge the chefs would have to take a classic dish and turn it on its head. The chefs had to create and innovative take on surf and turf, making them work as one. Since Sheldon won the quick-fire challenge he was allowed first pick of the surf and turf proteins. Being the winner also meant that whichever proteins he chose were then off limits to the other contestant. The contestants went back to their rooms to brainstorm ideas, having trouble thinking of what to make because they did not know which items Sheldon was going to choose.
The following day the contestants were given 30 minutes to choose all their ingredients, with Sheldon up first. They were shown the huge pantry in the ship filled with many different ingredients. Sheldon ultimately chose beef and lobster, later second guessing his decision. The challenge was underway as problems arose, Sheldon felt his dish was to straight forward and not creative, and contestant Josh felt his pasta idea was not executed correctly. In the dinning room the judges were introduced which included Hugh Acheson Chef and Owner of Empire State South, head judge Tom Colicchio, Cassie Stafford Cruise Director for Celebrity Cruises, Sheldon Thompson Hotel Direct for Celebrity Cruises, guest judge Curtis Stone Host of Top Chef Masters, and John Suley Celebrity Cruises Head Chef.
Brooke introduced and shared with them her choice of mussels and frog-legs. Brooke used mussels and frog legs with celery root and fennel purée, papadums and shallot chutney. Stefan was next with his choice to use pork belly and eel. Stefan created a braised pork belly in beer sauce, with parsnip and eel ravioli. Josh was the next contestant up having chosen scallops and pork belly. Josh made scrambled scallops with braised pork belly and bacon. Contestant Sheldon was next presenting his lobster and filet mignon. Sheldon created a Korean BBQ filet mignon, with tempura lobster, sesame cabbage, kimchi and teriyaki sauce. Last up was Lizzie who chose pork and scallops. Lizzie having some difficulty before plating her dish created a cabbage stuffed with sucking pig and scallops, dressed with mustard sour cream.
The judges seemed pleased with their meals and deliberated on who should stay and who should be sent packing. They later returned to the judge’s table and voiced their opinions to each of the contestants. Sharing the positives and negatives of each dish, Brooke was named winner for her innovative take on surf and turf.
Brooke won a 7 night Caribbean vacation for two compliments of Celebrity Cruises. The vacation will also take place on the company’s newest ship the Celebrity Reflection. Brooke was safe along with Lizzie and Josh. The judges explained to Sheldon and Stefan why they were the bottom two, ultimately eliminating Stefan. LA’s The Place’s favorite chef’testant for this episode was Brooke. Brooke conquered her fear of being on a boat and came out victorious at the end of two tough challenges.
Make sure to watch Top Chef Wednesday nights at 10p.m. For more information on Top Chef please visit www.bravotv.com/topchef.
