Top Chef Seattle Episode Recap: Glacial Gourmand February 13, 2013

This week on Top Chef Seattle the remaining 3 contestants compete in the final quickfire and elimination challenges. The episode was filled with many surprises as the chef’testants worked hard for a position in the finale. The chefs are 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.

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The episode began with the final 3 contestants sharing their thoughts on the competition. The chefs then proceeded into the dinning room for some breakfast where they found a letter from the judges. The letter greeted them a good morning and instructed them to dress warm as they would be leaving to Eagle Crest for the next quickfire challenge. As the contestants drove to Eagle Crest they were surprised to find that the remainder of the way to the challenge was in a helicopter. Brooke was uneasy about going into the helicopter but was reassured by the piolet she would be fine for the short 15-minute flight. The helicopter flew over beautiful snow covered mountains landing on a glacier where the contestants were taken by sled dogs to meet the judges.

Once there the judges wasted no time and told the contestants what they would be doing for this weeks quickfire challenge. The chefs were told they would be given 30 minutes to create a dish using ingredients found only in the camp they were at. The camp was filled with people training for the famous Iditarod race. The people in the camp had not been given the luxury of gourmet foods while they were training so the chefs had to do their best to impress them. The chefs were also reminded that it was the last quickfire before the finale and they would have to make it count.

The challenge began and the chefs were faced with getting ingredients from one tent to the other in the snow. The chefs raced to complete their dishes finding that it was extremely difficult to cook in such cold weather. When they were done the contestants each took their dishes to the table were Brooke explained first what she had made. Brooke made a pan roasted halibut and panzanella salad with a red currant and beet vinaigrette.

Josh was up next and explained to everyone that he had made a cornmeal cake with Canadian bacon, scrambled eggs topped with a smoked salmon.

Sheldon then explained that he to made a pan roasted halibut. The halibut was served with tomato sauce, sesame bok choy and pickled radish.

The judges elaborated on the high points and low points of each of their dishes. They explained how overall they were impressed and named Brooke the winner of this week’s quickfire challenge. The chefs were told there was yet another surprise waiting for them as they all went back to he helicopter and headed back to town. The chefs were taken into Juneau where they met up with Emeril Lagasse and Roy Choi, co-founder of Kogi and A-Frame in Los Angeles. Brooke explained to viewers how Roy created the whole food truck revolution in L.A. making a huge name for himself. Roy and Brooke are also friends but Roy reassured everyone she would be given no special treatment. Emeril then explained how he and Roy cooked a special lunch to celebrate all their hard work.

Lunch began with a toast to once again congratulate the final three. Roy explained that he and Emeril had made a braised short rib over rice. Roy also explained to everyone how this dish symbolized him wanting to become a chef. He told everyone how his journey started off with him not being such a great person. He was 25 years old when he saw he fellow judge Emeril Lagasse on television making a braised short rib in red wine. At that moment Roy knew he wanted to make something better of his life and began his journey to becoming a chef. Everyone was touched by his story, especially Emeril because he without knowing saved Roy’s life. The chefs were inspired and explained how they can achieve anything when they put their mind to it. After the meal was done they were told of the elimination challenge. The chefs had to create a dish that represented the defining culinary moment in their lives. The chefs were also told that to commemorate this last elimination they would be cooking for the Governor of Alaska and his First Lady at the Governor’s Mansion. They were also told they would have 2 and a half hours to prep and cook and then the following day would be given an hour and a half to finalize their dishes at the mansion. The chefs were then sent on their way to brainstorm what they would be cooking to secure their place in the finale.

As the chefs talked about their options Josh received a phone call from home. The phone call was from his wife telling him that she was headed to the hospital to have their baby. A moment of emotion was shared between the couple because both wanted nothing more than to be together. They told each other how much they loved one another, and at that moment made Josh want to win even more for his family.

The chefs began their preparations with Brooke unsure of what she wanted to make. Head judge Tom Colicchio visited the chefs and was explained by them what they would be making. After the two hours were up they returned to the place they have been staying at and shared their thoughts on the finale. Josh’s wife once again called and more emotions were expressed. Josh waited up until he received a video chat where he was finally introduced to his daughter Georgia. Josh then informed the other two contestants on his new pride and joy and they congratulate him.

The final three contestants arrived at the Governor’s Mansion to finish their meals. Time was ticking away as all the chefs began to feel nervous and anxious for the end of the challenge.  The judges finally arrived at the Governor’s Mansion and shared their thoughts on Juneau, Alaska. The Governor and First Lady were then explained the final challenge the chefs had to complete.

Sheldon became extremely nervous because his dish had come out a bit too salty, something that he was warned on by head judge Tom Colicchio. The judges were then introduced to the chefs with Governor Sean Parnell first. Next was head judge Tom Colicchio, then Gail Simmons of Food and Wine Magazine, Emeril Lagasse chef and owner of Emeril’s New Orleans, Roy Choi co-founder of Kogi and A-Frame in Los Angeles, Wolf Gang Puck world famous chef and restaurateur, and last but not least the First Lady of Alaska, Sandy Parnell. Sheldon was up first and presented his pan-roasted rockfish with spot prawns, baby vegetables and dashi. The judges all loved the dish but felt what Sheldon feared most, that it was too salty. Next up was Brooke who presented her braised chicken and grilled quail with carrot barley and pickled vegetables. The judges again loved the dish stating it felt like a quality home cooked meal. Last up was Josh who presented his foie gras in three different ways, torchon, pan seared and profiterole.

After each dish was served the judges deliberated and told the final contestants that only two would remain for the finale in Los Angeles. After explaining to each chef their thoughts on the dishes, Brooke was told she would be in the final two. Josh and Sheldon were sent back to wait for the judges to make their final decision. All the judge’s felt as though Josh and Sheldon are both talented chefs but have made some errors that could ultimately send them home. After being called back to the judge’s table Josh was given the bad news and sent home.

LA’sThePlace’s favorite chef’testant for this episode was Josh Valentine. Josh always impressed viewers with his many creative dishes, although Josh will not win Top Chef he has proven to be both hardworking and extremely talented. LA’sThePlace would also like to congratulate Josh and his wife on their new baby girl Georgia.

Don’t miss part one of the Top Chef Seattle season finale, Wednesday at 10p.m. For more information please visit www.bravotv.com/topchef.