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This week on Top Chef Seattle the final 4 contestants arrive in Juneau Alaska immediately competing in this weeks quickfire and elimination challenges. The remaining 4 chefs worked hard to fight for a spot in the final 3. The chefs are still competing for 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.
The remaining 4 contestants Sheldon, Brooke, Lizzie and Josh. Photo courtesy of BravoTV.com
The contestants started off this episode by speaking highly of Stefan and reminiscing about his journey on Top Chef. The remaining 4 shared their thoughts about the remainder of the competition as they all waited for the next day’s challenges. The following day the contestants were welcomed to Alaska and immediately told about their next challenge. They arrived at Tracy’s King Crab Shack in Juneau Alaska where they were introduced to Sean Brock, chef and owner of Husk & McCrady’s. Josh expressed to viewers how Sean was one of his culinary idols for modernizing southern foods. The contestants were told that Alaska had brought in 76 million pounds of crab the previous year and with that they were given their quickfire challenge. This week the contestants were to create a dish that highlighted Alaskan crab. The task was simple but had to be impressive for the judges. The chefs were given 30 minutes to complete this challenge and told that the winner would receive $5,000. No time was wasted as the chefs began to cook their dishes, sharing their unique ideas for the delicious crab.
Host Padma Lakshmi and guest judge Sean Brock. Photo courtesy of BravoTV.com
Lizzie was up first presenting to the judges her crab frittata with cherry tomatoes, garlic oil and fried capers. Sheldon was next up sharing his king crab and Dungeness crab “miso”, with pine smoked asparagus and charred corn. Brooke was next serving her king crab, sweet corn and leek salad on toast with Dungeness crab butter. The final contest Josh presented his butter-poached king crab with succotash and bacon.
Chef’testants Brooke, Josh and Sheldon working hard at Tracy’s King Crab Shack in Juneau Alaska. Photo courtesy of BravoTV.com
Judge Sean Brock then shared his comments on each of the contestants, stating how each dish had its ups and downs. He stated how Lizzie’s dish was tasty but a little over cooked with too many capers and different flavors overall. Judge Sean then told Josh how his bacon was unnecessary and took away from the crab. However he shared how Sheldon’s dish was simple but still highlighted the crab, and how Brooke’s was easy but flat out delicious. The winner was then announced, again crowning Sheldon for his creative culinary talents.
Right after Sheldon was named the winner, the judges told the contestants about their elimination challenge. The contestants would be celebrating two of Alaska’s oldest culinary traditions, fish and bread. For this elimination challenge the chefs had to create a dish using salmon and sourdough bread for the people of Juneau. Lizzie then shared her thoughts on baking bread, explaining that she was not to familiar with sourdough and felt a huge amount of pressure. The contestants were told that the next morning they would be able to choose their fish at the dock and later be given 3 hours to cook at the Gold Creek Salmon Bake before the locals arrived. The prize for this week’s elimination challenge was a trip for 2 to Costa Rica courtesy of Green Mountain Coffee.
Final 4 contestants in Juneau, Alaska. Photo courtesy of BravoTV.com
The chefs were taken to their home in Juneau, all very pleased to see the beautiful place they were going to stay at. Waiting for them was a sourdough starter that a couple in Juneau had made 31 years prior. Josh explained to viewers how a starter was basically water, flour, and yeast and how a sourdough starter could last up to a hundred years if taken care of properly. Each chef began preparing their bread and explained the different aspects that effect good bread baking. They each began making their dough which they let rise and proof before baking the following morning.
The next day the contestants arrived at the dock where they received different types of salmon to choose from. Each contestant chose their salmon and began preparing it for their meals later that day. The remaining 4 shared different stories about their lives, bonding over the experience and realizing how far they have come.
Chefs Brooke and Josh choose fresh salmon for elimination challenge. Photo courtesy of BravoTV.com
They then arrived at the Gold Creek Salmon Bake and the completion was fully underway. Each contestant explained what they were working on and how impressed they were with the fresh fish they were using. Head judge Tom Colicchio visited the contestants and spoke with them to see what they had been working on. The contestants set up their stations as the people of Juneau began to arrive. Everyone visited the different contestants and asked about their dish and experience making sourdough bread.
The judges were introduced with chef and owner of Empire State South, Hugh Acheson first. Next was head judge Tom Colicchio, followed by Gail Simmons from Food and Wine Magazine and Sean Brock. Last to be introduced was Emeril Lagasse chef and owner of Emeril’s New Orleans. Brooke was first and presented to judges her sockeye salmon and seafood broth with mustard seed caviar and dill sourdough bread. Sheldon was next and presented his green tea and chive sourdough with smoked salmon and pea soup. Josh then presented his roasted garlic and sourdough soup with sockeye salmon and black olive croutons. Last but not least Lizzie presented her citrus and beet glazed salmon slider with poppy seed butter and pickles.
Judges Tom Colicchio, Gail Simmons, Sean Brock, Emeril Lagasse and Hugh Acheson. Photo courtesy of BravoTV.com
The judges then spoke to the locals asking who was their favorite and why. The locals each gave their opinions on the chef’s creations speaking highly of their presentations. The judges returned to the judge’s table where they explained to each contestant their thoughts on the challenge. Brooke was named the winner of this past week’s elimination challenge.
The judges then dismissed the remaining chefs as they deliberated on who should be sent home. Josh, Lizzie and Sheldon were told why they were in the bottom three, with Lizzie ultimately being eliminated.
LA’sThePlace’s favorite chef’testant for this episode was Lizzie Binder for her hard work and exceptional attitude she exhibited all season.
Make sure to watch Top Chef Seattle Wednesday nights at 10p.m.
For more information on Top Chef please visit www.bravotv.com/topchef.
