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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Top Chef Canada, we want you to take the dining experience to a whole new
00:18immersive level. Glacier cave. I'm thinking Arctic Ocean, some seafood. Hopefully it makes sense. I
00:25don't know if this screams like glacier cave. In my imagination, whatever I eat in a glacier
00:29will be like cold. I've been in the top in every single elimination challenge, but never enough
00:35to get me over that hump. Probably the most amazing inversion of a plate I've ever seen. He nailed it.
00:42The chef with our favorite immersive dish, Chris.
00:47Chefs, you had our least favorite immersive dishes. Cheyenne, please pack your knives and go.
00:55Snap. Now it's down to the final four.
00:59The final push for the ultimate prize. $10,000. Courtesy of Ninja.
01:05DoorDash delivery for a year. $10,000 from Premier Protein.
01:10The redesigned Volkswagen Tiguan. $100,000. Courtesy of McCain French Fries.
01:17And the title of Canada's Top Chef.
01:29Congrats on the win again yesterday. Thanks, Katie. That was bomb. Thanks, yeah. I woke up early so I could call my kids and it was nice to talk to them, but at the same time it's hard to be away, but I know they're going to be super excited and proud of me when they see me on TV, so.
01:42Winning Top Chef Canada would mean the world to me. I'm doing this for my kids. I always want to try and make them proud and I want to make sure that I'm giving them something to look up to.
01:53And then there were four. Yep. At this point of the competition, you are over the hump, but this is no time to slump.
02:09Today you're going to create something that will help fuel you to the end.
02:13In this challenge, you need to create a snack-sized midday pick-me-up and serve it alongside a drink made with a Premier Protein shake.
02:24Chefs, I think today's guest judge is going to shake up this competition.
02:29Please welcome the executive chef at Langdon Hall.
02:31Whoa.
02:33Chef Jason Bangeter.
02:37Jason Bangeter was my chef 18 years ago.
02:40He was a big mentor for me when I was a young chef.
02:43He has continued to grow and be an iconic Canadian chef and what he does at Langdon Hall is incredible.
02:50Jason, what's your go-to when you need a pick-me-up?
02:53Working as a chef, as you all know, it's hard work. You're on your feet all day.
02:57I work out heavy four to five days a week.
02:59I probably eat about 180 grams of protein a day to keep myself fit and energized.
03:05And because you can all use a pick-me-up at this point in the competition, we'd like you to create your snack for each other.
03:15Okay.
03:17Alex, who do you want to create your snack for?
03:20I'll create a snack for Katie.
03:21Katie's been very motivational, so...
03:24Aw, thanks.
03:26Colson, who are you cooking for?
03:28I'm going to cook for Chris.
03:29Just both having kids and talking about what he likes to make at home, and I got a good sense of, you know, his palate.
03:36Katie, how about you?
03:37I'll return the favor and cook for Alex.
03:39So that means, Chris, you're going to be cooking and serving to Colson.
03:43I think I lucked out. This guy eats everything.
03:45Well, chefs, this better be the best protein-packed midday snack you've ever made.
03:52Because the winner of this challenge will receive $5,000, courtesy of Premier Protein.
03:59Wow.
03:59Okay, well, I feel like I'm going to need a pick-me-up in about a half an hour.
04:04There's 30 minutes on the DoorDash clock.
04:07You have access to all of these Premier Protein shakes.
04:10And your time starts...
04:13Now.
04:15Wow, look at that.
04:20Okay, let's go.
04:22Today, we're making a snack-size pick-me-up dish, along with a drink that has to have Premier Protein shakes.
04:28And we're cooking for each other. How nice.
04:31There's a reason why I picked you, Katie.
04:33Aww.
04:34We stopped by a drive-thru.
04:36And remember, Katie ordered chicken nuggets.
04:38So, you're going to try my version of it.
04:41I hope you like it.
04:42Today, I want to treat Katie with a little bit of luxurious and expensive snack.
04:47So, I'm pairing a chicken nugget with a little bit of creme fraiche and caviar.
04:52The saltiness of caviar will go very well with chicken nuggets.
04:55I don't normally do it, but I think Katie's going to like it.
04:58Katie's drink has to have some sort of caffeine.
05:01So, I pick the coffee flavor.
05:02I'll show you his drink's coffee with me.
05:04Oh, you're so sweet, Alex.
05:07Alex works out a lot, so I need to give him some energy.
05:11I've seen Alex just drops and does 10 push-ups.
05:13I want to make Alex something that's really healthy and full of protein.
05:20So, I'm making Alex a Japanese egg omelet.
05:24It's called tamago.
05:25It's kind of like a very popular Japanese snack, but it is highly technical.
05:30So, it's kind of like a folded egg.
05:33It needs to be layered.
05:35I'm making it into a taco.
05:39They're meant to pick it up, like a pick-me-up.
05:43Alex has been a really good friend and chef to me.
05:46I'm so happy for you.
05:48Jake's friend.
05:48I feel very thankful for all the challenges that we've been through.
05:52Alex is super sweet and thoughtful.
05:55Alex is the kind of guy that you want to bring home to your parents.
06:01Fifteen minutes, chefs!
06:03I'm cooking for Colson.
06:05Colson is a wicked chef.
06:07I've worked with him multiple times, and he's been in the top with me multiple times.
06:10He's a fierce competition, but I want to be the one who wins it.
06:14What are you making for me?
06:15I am going to make you something with asparagus, because first challenge, you went off with the asparagus.
06:21When I think of snacks, you want something healthy and something that you feel good about when you eat it.
06:28I am making asparagus with an asparagus strawberry salsa.
06:33I'm adding strawberries in my salsa.
06:35I want to match my premier protein strawberry shake.
06:37Super bright and fresh.
06:38Exactly what you want for a pick-me-up.
06:40I think you're going to like it, buddy.
06:42Colson, what are you going to make for me?
06:43He just came off a big seafood win.
06:45I got shrimps.
06:46I got a chow and mushi.
06:47I got trout roe.
06:48Oh, snap.
06:49Chris won the last challenge, and he was cooking seafood.
06:53So today I'm cooking a seafood custard inspired by Chris.
06:56I'm making a shrimp chow and mushi with dill oil, trout roe, and tobiko.
07:01Chow and mushi is a Japanese egg custard that's set with whole eggs and then dashi, which is a Japanese stock.
07:09Eggs have so much protein.
07:10It's perfect.
07:11Oh, kale.
07:13And then my drink I'm pairing with it is a creamy green smoothie.
07:17School Chris a little bit on how to get a little bit more vegetables into his diet.
07:23I'm doing this for you, Chris, and your health.
07:25I'm looking out for you.
07:26I've seen him eat an apple once.
07:29It was a banana, but yes.
07:32Ooh.
07:33Three minutes left, chef.
07:35Three minutes.
07:36Heard.
07:36A little premier protein almond porridge.
07:39A little strawberry asparagus salsa.
07:41I'm taking a risk by making chicken nuggets because Chef Jason coming from Langdon Hall, it's a fine dining establishment.
07:49I'm just concerned that my snack is too simple.
07:52I hope that my approach works out.
07:54Three, two, one.
07:56Hands up.
08:00Woo!
08:01Daddy duo.
08:05Hi, Alex.
08:06Hello, chef.
08:07Hello, Eden.
08:07Who did you make this midday snack for?
08:09I made the midday snack for Katie.
08:11So Katie, come on over.
08:13Caviar!
08:14Yes.
08:15One of my favorite snacks, and also I noticed that we stopped by a drive-thru and Katie was ordering chicken nuggets.
08:21I made it a little bit fancier by adding a little bit of creme fraiche and caviar.
08:25For my drink today, there's coffee, peanut butter, banana, and then I used the coffee flavor.
08:31Because every time I see her in the morning, myself and her, we're just like sharing a coffee.
08:36Coffee.
08:36Yeah.
08:39The nugget's delicious.
08:40I feel like I haven't had like a chicken nugget in years, so that was like really fun.
08:45This is like one of the best chicken nuggets I've had in ever.
08:47Yeah, totally.
08:48And the caviar, nice touch.
08:50You know, we deserve to splurge midday.
08:53Let's treat ourselves well.
08:54It's really nicely seasoned, and the texture is delicious.
08:57It's like dumpling texture, and I love the saltiness of the caviar with that and the creaminess of the creme fraiche.
09:02It's delicious.
09:03I would like crush a hundred of those.
09:05Thank you, Chef.
09:06Thank you, Alex.
09:06Thank you, Katie.
09:07Hey, Chris.
09:08Eden.
09:09So tell us, who did you make this dish for?
09:10I made this dish for Coulson.
09:12Come over here, Coulson.
09:13Wow.
09:14What an honor.
09:14So on the very first day I met Coulson, he talked about asparagus and how it meant so much to him.
09:20So I made some blanched asparagus, and I also made an asparagus salsa with some heirloom tomatoes and strawberries and an almond porridge on the bottom, and then the strawberry smoothie, which is a strawberry premier protein.
09:35So you still get the freshness from the drink carrying over from the freshness of the asparagus salsa.
09:41So, Coulson, what do you think?
09:43This is amazing.
09:44Good sweetness.
09:46Asparagus is cooked perfectly.
09:47Thank you, Chef.
09:48I think this was really clever.
09:49It's very simple, but everything is so fresh and vibrant.
09:53I love the use of the herbs, and everything is working well together.
09:56Thank you, Chef.
09:56I feel like the salsa for me is actually the star.
09:59For a midday snack, you want something bright and fresh and keep you kind of, like, going through the day.
10:04Very cool.
10:07Hi, Katie.
10:07Hi, Eden, Chef.
10:08So who did you make this midday snack for?
10:11I made this for Alex.
10:12Tell us what you made for us.
10:14So I made a Japanese egg omelet, taco, and there's a little bit of hummus on the bottom.
10:19And a yuzu kosho vinaigrette, dressed with a salad of radicchio and watercress.
10:24I made a smoothie.
10:26It's the vanilla premier protein base.
10:28It's got some pumpkin seeds, sunflower seeds, goji berries, bananas, and a little nectarines.
10:33I love the egg in there.
10:35It adds the protein.
10:36The chickpea adds protein.
10:37The hummus adds protein.
10:39It's perfect for a midday snack.
10:41The textures are nice.
10:42You have crunchy.
10:43You have soft.
10:44You have a little bit of creamy.
10:45It's really delicious.
10:46And it works really nicely with your shake as well.
10:49Alex, what are you thinking?
10:50I really like it.
10:51The taco is nice and light.
10:52Are you going to make me this every day?
10:53I will, if I win.
10:55Katie, thank you.
10:56No, thank you.
10:57Appreciate it.
10:58Hi, Colson.
11:00Come on over, Chris.
11:01How exciting.
11:02I love this little bromance that's going on.
11:04Chris is such a great chef.
11:05He's from the East Coast.
11:06So I made a chowenmushi, did a dashi with shrimp cells in there.
11:11Then the green is dill.
11:12You got dill oil, fresh dill, trout roe, tobiko.
11:15And then the drink is a base of the vanilla mixed with yogurt, pistachio oil, and then green juice.
11:23It doesn't feel sweet.
11:25It's very herbaceous.
11:27I really like that you can taste the levels in this.
11:31You get the dill, you get the flavor of the shrimp.
11:32The texture, the creaminess, it's just, it's really well balanced.
11:36I think an East Coast would be happy with this.
11:38Yeah, the textures are phenomenal.
11:40You get the velvety custard and then the bits of shrimp and the pops of the tobiko.
11:44And it's absolutely killer, buddy.
11:45Yeah.
11:46Impressive, I have to say.
11:47Thank you, chef.
11:53Jason, let's talk about our favorites.
11:56Colson, this is a dish that I would serve a Langdon Hall.
12:00Elegant, technically sound.
12:02Very clean, very delicious.
12:05Alex, I have to tell you, when I saw a nugget, I wasn't sure where you were going.
12:09But I was really surprised at how delicious and well-seasoned your preparation was.
12:14Thank you, chef.
12:15Both of you perked us up with your dishes, but only one of you can walk away with the prize.
12:20The chef with the winning dish...
12:24is Alex.
12:30Nice job.
12:32Congratulations, Alex.
12:33You've won $5,000 from our friends at Premier Protein.
12:39Yes, I finally won the quickfire challenge.
12:42I took a big swing making the chicken nugget, but it paid off with the caviar on top.
12:48That's a fun way to start the day.
12:50My friends will for sure make fun of me making five grand cash prize by making chicken nuggets.
12:55The Top Chef Canada small appliances are brought to you in part by Ninja.
13:06In this competition, you're making memories together that you will never forget.
13:21And you'll forever be a part of the Top Chef Canada family.
13:25And that's kind of what this next challenge is all about.
13:27In this elimination challenge, you'll need to create a dish inspired by a family memory.
13:33We want you to think of the meals, memories, and moments that you've shared with your family.
13:38It could be a pass-down recipe, a special occasion meal, or a favorite treat that always makes you think of a loved one.
13:45Which picture is making you so emotional?
13:55The one with my brother.
13:57My brother Colin, he passed three years ago.
14:01Me and him have always had a close relationship, especially around food.
14:05He was always right there with me for everything.
14:07I brought his chef knives with me, and I've been cooking with them every single day on the show.
14:15Why don't we go over and look at the pictures? Come.
14:20Yeah, be nice.
14:21Come.
14:23You're always my best friend.
14:27Sorry, buddy.
14:29My best friend.
14:31Stuff.
14:32Some very emotional stuff.
14:35Who's this?
14:36Me and my brother in the tub.
14:38Oh my gosh.
14:39He lives in Australia, so I never get to see him.
14:41He's been there for eight years.
14:42My brother, Tyson, fell in love and moved to Australia and started his family.
14:48Not seeing him for so long every year.
14:53Like, I guess, like, you keep it in more than you think, you know?
14:59Who's down here?
15:01That's my sister and my brother.
15:02Are they also in Vancouver?
15:04My sister is.
15:06Alex, I see you up there.
15:08Is that your wife?
15:08This is not a good idea.
15:13Yeah, we're nervous, but emotional.
15:15We miss our families.
15:17So.
15:19I think everyone's missing home.
15:21Yeah.
15:21I can really tell that you all have so much love for your family.
15:26And we want to see you bring that love through your dishes.
15:30Your guest judge for this challenge is a chef who grew up in her family's restaurant.
15:34And went on to win Top Chef U.S.
15:37Chef Mei-Lin.
15:39Whoa, that's big.
15:41Mei-Lin.
15:42She's super talented.
15:44She does a lot of modern Cantonese cuisine.
15:46I'm stoked.
15:47Wow.
15:48You'll be serving your dishes at No-Dough, a casual Italian eatery in the heart of Toronto's Liberty Village.
15:54The chef with the best family-inspired dish will win $5,000 from our friends at Bira Moretti.
16:03Chefs, we want you to cook from the heart and share something really special with us.
16:08Good luck, chefs.
16:08For this elimination challenge, we have to create a dish inspired by a family memory.
16:21So I'm doing fried chicken.
16:22Today I'm cooking for my brother.
16:24One of, like, the only real family trips we did, my family decided to get an RV and drive down to Florida.
16:29On the way down, we stopped through Virginia and the Carolinas and ate a lot of fried chicken.
16:34For me, this is comfort food.
16:35So my dish is going to be Southern-style fried chicken with corn polenta, glazed pork belly, and then an apple celery gastric.
16:44Yeah, we're making fried chicken.
16:46Doesn't mean you can't make it fancy.
16:48For my fried chicken, I'm brining it in buttermilk with hot sauce.
16:52I've made a chicken drench with 10 or 11 herbs and spices.
16:56Well, looks right, so.
16:57The apple gastric is going to be the last thing to go on.
17:00I've taken Granny Smith apples, lightly poached in sugar and vinegar.
17:04I'm going to mix in my Virginia roasted peanuts, celery heart, and then a little bit of green chili.
17:09Ooh, ooh, ooh, ooh, ooh, ooh.
17:11Spicy one today.
17:12This gastric is going to add this crunchy freshness that is going to cut through all the fat on the dish.
17:18It's final four here.
17:18Like, this needs to be the best cooking that you've done on the show yet.
17:23Sharp, sharp, sharp.
17:26Alex, what do you got going on today?
17:27I'm going full Korean.
17:28Full Korean.
17:29Oh, boy.
17:30Today, my dish is an homage to my grandpa and grandma.
17:33My grandmother used to make this on my birthdays.
17:36I'm making braised beef short rib, Korean style, so I call it galbi jjim.
17:40It's something that I've been always asking for when it's my birthday.
17:44My grandmother, she has a really good recipe.
17:46I think that her galbi is, like, the best in this world.
17:51This dish is my grandmother's signature dish.
17:53The galbi that I'm making, the traditional way is that you simmer it on a low heat about three hours, but I'm going overnight.
18:01I'm using the sous vide machine so that it's not too soft.
18:04I would like to have some steak-ish texture.
18:08This is my dumpling mix right here.
18:09I'm also making mandu, the Korean dumpling.
18:13So inside, a little bit of pork, maitake mushroom, onion, ginger, scallion.
18:17It's sort of a similar shape as tortellini.
18:20We make it this way in Korea.
18:21This is my family shape.
18:24My family back home, last time I saw them was almost three and a half years ago, and I miss them so much.
18:30My grandmother taught me how to make dumplings.
18:33It feels like home, 100%.
18:35How are you looking, Chris?
18:40I'm getting there, buddy.
18:41How are you looking?
18:42Getting there.
18:44So I am doing kind of like a play on beef and broccoli.
18:47This dish is definitely for my brother.
18:49His favorite thing to eat was always steak.
18:52My main steak component is a strip loin of beef and then also prime rib braised bones.
18:58I'm going to roast off all these and then I'm going to pick down the meat that's in between all the bones and it'll almost be a little bit like crack meat.
19:05I'm thinking about my brother spending half his paycheck to buy like a Wagyu ribeye steak because he loved it so much.
19:13Growing up, my mom and dad always loved food.
19:16They were both pretty good cooks.
19:18My brother worked in restaurants.
19:20He loved cooking, but not as much as he loved eating.
19:23Chris, how are you feeling?
19:24That's a lot of broccoli, buddy.
19:25I'm also making a broccoli top salsa verde to go over top of the beef.
19:31I fondly remember my brother and I just taking the broccoli right off the tops and leaving the complete stem.
19:38I'm going to be using parsley, oregano, cilantro, blitzed with some olive oil, preserved lemon, capers, fresh bell pepper, horseradish, grainy Dijon.
19:48There's a lot going on.
19:49It's going to mean a lot to me serving this meal tomorrow.
19:53Cooking with the push today, so I'm feeling really good.
19:56Hell yeah.
19:5830 minutes steps.
19:59Let's go.
20:00I'm going to make a fish soup that my mom makes.
20:04She makes the best soup.
20:05Ten years ago, I left Hong Kong to move to Vancouver and continue on my chef's dream.
20:10The soup was the last thing that she made me before I got on the flight.
20:15I think my mom misses me all the time.
20:17She misses her girls, me and my sister.
20:19The soup is like a milky fish broth with fuzzy melon, chicken fat rice, tofu, and seared sea bass.
20:28Fuzzy melon is, it looks like a fat cucumber, shorter, but then it's fuzzy around the outside.
20:33When I think about it, I think of my family around the dinner table.
20:39So good.
20:40To make the broth milky, you have to put in hot water.
20:44It pushes out the collagen.
20:46You want to vigorously boil it to make an emulsified broth.
20:51Kind of like ramen broth, you know?
20:53I'm also making my family favorite ginger scallion sauce.
20:57It's, I feel like, one of the top sauces or condiments in the world.
21:01Our family loves it to death.
21:03Ten minutes, chef!
21:04Ten minutes.
21:05Ten.
21:06It's nerve-wracking.
21:08I'm going to be serving the Top Chef Canada family one of my family dishes.
21:14This challenge is literally about putting your heart on the plate, and I just hope it works out.
21:19Today, we're making family-inspired dishes at Nodal Restaurant.
21:35It's going to be my heart challenge because every chef is cooking their personal food.
21:40This cook means the most because it's for family.
21:43You want to make them proud.
21:46This is the final four.
21:48The pressure is as high as it's ever been in this competition.
21:52Let's go.
21:55Here we go, guys.
21:56Let's go, guys.
21:57Big day!
21:57Big day for our families!
21:59I got one hour to cook today.
22:01Mentally, I've really pumped myself up.
22:03Having a purpose to cook, you know, for my family and my brother who moved to Australia,
22:07so not being able to see them, you know, whenever I want makes me want to go harder today.
22:12The riskiest part of my whole dish is frying the fried chicken and making sure it's cooked perfectly.
22:17Crispy, but, like, perfectly moist and not greasy, and that texture is so important with fried chicken.
22:23To fry chicken on Top Chef, you know, it's got to be perfect.
22:27We're all cooking comfort food, and comfort food is our own experience,
22:31and to share that with the judges, it's very powerful, and we don't know how they're going to accept it.
22:35This cook is like no other cook in my life.
22:39I just need this fried chicken to be the best fried chicken I've ever made.
22:43This one's for my brother.
22:50Good day.
22:51Hi, Colson.
22:52Hi.
22:53Before we get started, I'd love to introduce you to our guest at the table today.
22:56The chef and owner of Daybird and 88 Club, Chef Malan.
23:00Hello.
23:01Hello.
23:01Nice to meet you.
23:02Nice to meet you, too.
23:03Colson, we have an extra spot at the table.
23:05Please pull up a chair.
23:09You just cooked.
23:11Join the table.
23:12Yeah, take a deep breath.
23:14Take a seat.
23:15All right.
23:15Please have a seat with us.
23:17And instantly, I'm just like, this is nuts.
23:19I don't even know.
23:20How are you feeling?
23:21Good.
23:22You know, I'm cooking from my heart today.
23:24Telling my family story in a moment in time that I remember of, you know, eating a meal with my family.
23:30So, Colson, we have another guest actually joining us, courtesy of Bira Moretti.
23:35What's up, bud?
23:37No.
23:39What's up, brother?
23:39What's up, brother?
23:43How are you, buddy?
23:45How are you, buddy?
23:47How are you, buddy?
23:48How are you, buddy?
23:50He lives in Australia.
23:51I know.
23:52He's got a job.
23:53This guy is busy.
23:54You know, he's got a family.
23:56Hello.
23:56You've got to be here for family, 100%.
23:58Welcome.
23:59I got the call on Sunday morning.
24:00I was on playing Monday morning, you know, like, wow.
24:03Your brother's here from Australia.
24:06I know, and this cook was for Tyson.
24:08I wanted to tell the story of this one trip.
24:11I think it was probably our last family trip in high school.
24:14We decided to go in an RV down to Florida.
24:16And feeling southern hospitality for the first time.
24:19It really just kind of spoke to me.
24:20So, fried chicken.
24:22It's just something that we ate along the way.
24:23What I remember is corn, so I made a corn polenta.
24:26And my favorite thing about southern cooking is burnt ends.
24:29So, I've taken pork belly, I braised it out in the beer.
24:32And then I burnt it on one side and then glazed up in a maple hot sauce.
24:37Then you have this apple gastric with chili, peanuts, celery, and that's it.
24:42I was fully ready to come on the show and be like, this is crap.
24:45But, this is delicious.
24:49I looked at it, I was like, oh, this might be a little bit of a heavy dish.
24:52But, you have a little bit of pickle in there.
24:54You have some sweetness in the corn, the crunch of the peanuts.
24:56And that chicken is so crunchy and not greasy at all.
25:00This chicken is unbelievable.
25:01It's so good.
25:02It's so juicy.
25:03I really love the way you brought Canada into it with the maple syrup and hot sauce.
25:07This is delicious.
25:08It's truly remarkable.
25:10I'm a huge fan, so it really means a lot.
25:13I don't want to say I'm a fried chicken aficionado.
25:15Yes.
25:16But, this is what I would dream for a fried chicken dish to be.
25:19And you've added so much to this dish and everything works.
25:24I know I took a risk with doing comfort food, but, like, you asked me to do a, you know,
25:28a family memory and that's what comfort food is.
25:30It's this warm hug and just being able to see this guy, like, right across from me.
25:34And, like, yeah, it's just, it's the best feeling in the world.
25:38I love you, bro.
25:38I'm so happy that you're here.
25:40Brothers.
25:41Yeah.
25:41I love it.
25:42Cheers to that.
25:43Cheers to family.
25:44Cheers.
25:45Seeing my brother was one of the most surreal moments of my whole life.
25:49Let's go, bro.
25:50You're coming with me.
25:51Yeah.
25:52That was something really, really special that we're going to be able to share that for the rest of our lives.
25:57It was perfect.
26:04My short rib turned off perfectly.
26:05I used the marinade from my grandmother's recipe.
26:08And I'm hoping that this texture is what judges like.
26:12I'm making gray short ribs with mandu.
26:15And also, I'm incorporating some walnuts.
26:17My grandparents have a walnut tree in front of their main door.
26:21So, I made some walnut mushroom puree.
26:23It's going to go on top of my home pie song.
26:26Being away from my family, I really miss them.
26:29But also, I don't have time to be emotional.
26:31I need to stay focused.
26:33I dreamed about being on this show.
26:35And if I win, this is something that I will never forget in my life.
26:49Good afternoon, Jujus.
26:50Hello.
26:50Hi, Alex.
26:51We have an extra spot at the table.
26:52Why don't you pull up a chair and sit with us?
26:55Yeah.
26:57Come sit.
26:58You deserve it.
26:59Big cup.
27:00How does that feel?
27:00Yeah, it is really nice.
27:02Thanks for the invitation.
27:04We also have an extra guest at the table, courtesy of Bira Moretti.
27:09And she's right here.
27:11Oh.
27:19Alex, we also have an extra guest at the table.
27:23And she's right here.
27:25Oh.
27:25Oh.
27:26What a surreal moment.
27:38My wife is the person that I really rely on.
27:41So, seeing her face, I'm, uh, speechless.
27:45Oh.
27:47Today, my mission was not to be emotional.
27:49I, in my shower, I practiced for half an hour, not to cry.
27:55Emma, welcome.
27:56So, Alex, why don't you tell us what you made?
28:00In the last 20 years, I've been living away from my family.
28:05My grandfather always wanted to come here.
28:09It's been their dream.
28:11So, this is an homage to my grandpa and grandma.
28:15I'm serving today overnight slow-cooked braised short ribs, Korean style, and then mandu.
28:20I have, uh, pine mushrooms inside, and then gamjajon.
28:25So, crispy potato and pear white kimchi, and then, uh, walnut mushroom puree.
28:31Um, walnut is very special.
28:33That's for me.
28:34We have a walnut tree in front of my grandparents' house, and then they always save the walnuts until I come back next time.
28:47So, I wanted to incorporate it into the sauce.
28:50Beautiful.
28:51Alex, I love how elegant the flavors are.
28:54Your mandu is beautiful.
28:55The skins are thin.
28:56You can taste the pine mushroom, and I love the kimchi on the side to just add a bit of brightness and freshness to the whole dish.
29:04Good job.
29:05I love the cook on the meat and all the beautiful flavors that you put into the dish.
29:10And you, you did the mandu really, really proud.
29:13So, I think your grandma would be really happy.
29:16The short rib is so tender.
29:18It's so much umami happening on this plate in every bite.
29:22Emma, what do you think?
29:24I'm very proud of him.
29:25I think he's the greatest chef in the world.
29:31Don't make me cry again.
29:33She met my grandparents many times.
29:37When's the last time you saw them?
29:38Three years ago.
29:40So, they have so many walnuts waiting.
29:43You gotta book that trip.
29:44Yeah.
29:46Right now, I'm just super happy that I got to see my wife's face.
29:52Yeah, I'm just really thankful and grateful.
29:56This soup is super important to me.
30:10Wouldn't be a dinner if there was no soup on the table.
30:13The Cantonese name for this soup is called jit gua yu mei tong.
30:17Jit gua is the fuzzy melon, and then yu mei is fish tail.
30:22I'm elevating this dish by adding a fish instead of just the fish bones in the soup.
30:29Nice crispy skin and perfectly cooked through.
30:33Serving Chef Malin my mom's soup, it is exciting because you get to meet your heroes.
30:39But at the same time, it's very high, high, high pressure.
30:42Hello.
30:42Hi, Katie.
30:43Hi.
30:44Hello.
30:45There's an extra seat at the table.
30:46Come and join us.
30:47Come up a chair.
30:48This is a twist.
30:49I think you're in my seat.
30:50It's your sister!
30:51We did it.
30:52I think you're in my seat.
30:55I think you're in my seat.
30:56It's your sister.
31:09Hi.
31:16Me and my sister are really close.
31:18She's super supportive in everything I do.
31:21And for her to just be here is like my heart just exploded.
31:26So the challenge was for Katie to create a dish inspired by a family memory.
31:31Katie, what did you make?
31:332016 was the year I left Hong Kong and moved to Vancouver.
31:37Just before I left, my mom put this bowl of soup in front of me and said, you know, drink some.
31:45So what I've done here is seared sea bass and then I took the bones and made a broth with ginger, scallions, dried shrimps and scallops.
31:54And then I did a little chicken fat rice on the bottom and then some fuzzy melons and flowering gailan.
32:00There is a side of ginger scallion sauce.
32:03And that's in honor of my grandma.
32:05She taught us all how to make it.
32:07So you grew up eating this.
32:09Like, how lucky are you?
32:11Oh, my gosh.
32:12Just having the broth first and foremost, it's not a homemade.
32:15Whole homemade.
32:16It's so good.
32:17It's so good.
32:18It's so good.
32:19This soup definitely has the authentic flavors.
32:21I can taste that silkiness and this creaminess to it and the sweetness to it that that melon brings.
32:27Everything just like melts into each other here on this dish.
32:31And I do love that you've made the fish skin crispy.
32:34It just added a really nice textural difference in this dish.
32:38And the scallion ginger adds so much.
32:42The broth, it's subtle in such a intentional and smart way because you do get the flavor of the shrimp.
32:50You get the flavor of the dried scallop.
32:52This dish is just so smart and I'm very, very upset that I didn't think about it first.
32:57Yeah, you did an incredible job.
33:00That means a lot to me.
33:01It's also an honor to cook for you, May.
33:03It's an honor for me to taste your food.
33:05Thank you so much.
33:06And Holly, what do you think of your sister's dish?
33:09I mean, it's a beautiful blend of everything that we grew up with, you know?
33:14It's her.
33:15It's you on a plate.
33:16It's us.
33:17And I'm so honored to be able to taste this.
33:20And, you know, mom and grandma would be so proud.
33:24You know?
33:29I just feel extremely grateful to have the support that we all need at this point in the competition.
33:38What the heck?
33:39What the heck?
33:40What the heck?
33:41What the heck?
33:42Today I'm using my brother's kitchen knives.
33:46So I know he's gonna be looking down on me, but in another way it's almost like he's right here with me.
33:52I'm making a strip loin of beef with a broccoli top salsa verde.
33:57So I'm searing the beef in the pan.
33:59It's looking beautiful.
34:00I've got all that confit shallot butter in there, some thyme and some garlic.
34:03I need to go into the oven and let it cook nice and slow.
34:07Have, like, that medium rare all the way throughout.
34:10It's gonna be hard for any chef that has to go home on this challenge,
34:13because we're all cooking from the heart.
34:15There was no doubt, because, like, this cook means more than any other cook.
34:19I'm doing it for him, and I'm gonna make sure that he's proud.
34:24Hi, Chris.
34:33Hello, everybody.
34:34Should I wait for the last two, or...?
34:35Well, why don't you pull up the chair and join us?
34:37Oh, jeez.
34:38Okay.
34:40Dad, take a seat.
34:41Oh, I can relax.
34:43Hope you made us some cookie.
34:44Oh, I heard the dangling bangles.
34:47Hey, Dad.
34:49How are you, buddy?
34:51How's it going, man?
34:53Good.
34:54Please, sit down.
34:55Hey, Dad.
34:56Hey, how are you?
34:57Oh, this isn't gonna get easier, guys.
34:58I'm sorry.
35:00So, uh, steak dinner is super important in our household,
35:04and, uh, it was my brother's favorite meal,
35:06was to go out and buy the most expensive steak he could find.
35:11So, I made a broccoli top, salsa verde,
35:14and then a confit shallot,
35:16and then the beef was roasted in the rendered shallot butter,
35:19and in the middle, you have what Colin and I used to call
35:22crack meat, the meat in between the prime rib bones.
35:26Well, I think he would have been proud of you.
35:28I'd hope so.
35:30I love that you brought your brother here,
35:33and you showed us your story behind your crack meat.
35:37It is a rich dish, but there's so much acidity and brightness
35:41that balances it out, but I do think the meat is a little over.
35:44Yeah.
35:45But all the other components were really beautiful,
35:48and everything went really well together.
35:51The salsa verde was probably my favorite thing on this dish.
35:54I love the pops of the mustard seed in there,
35:56all the different textures.
35:58It was just really spectacular.
36:01I think my favorite was also the braised beef.
36:03It's something that you just crave, that you want again,
36:05so beautifully done.
36:07Again, meat is just a little bit over.
36:09Yeah, for sure.
36:10And I think you can probably say that.
36:12Yeah, mine's definitely on the medium side, for sure, yeah.
36:14Michael.
36:15What do I think?
36:16What do you think?
36:17First of all, I think my meat is perfect.
36:19He likes his meat more.
36:20Because I like it just a little medium.
36:23I like it medium, so.
36:25Thanks, Dad.
36:26I'd say an A-plus.
36:27Thanks, Dad.
36:28Okay.
36:29Appreciate that.
36:30I know that my dish wasn't good enough.
36:32Definitely feeling a little heartbroken
36:34because it was such an important cook, you know?
36:36All I had to do was cook a piece of beef,
36:38which I've done so many frickin' times in my life.
36:41I feel like I'm going home.
36:55Just us and some beer.
36:56Yeah, all right.
36:57Tyson's here, and it's just, like, worth more than anything.
36:59Hey, you guys.
37:01This feels different.
37:04Meeting everybody's family member,
37:06this was a really special moment.
37:07Cheers.
37:08Family miles.
37:09Congrats, guys.
37:11Dad showing up.
37:12It was an honor to be here,
37:13and then it was great just to see him perform
37:17and come up with such a great dish.
37:19My beef wasn't as nice as I would've liked it to be, so.
37:22It's good for the old man, no?
37:24Yeah, it was good.
37:25I said, just tell him you knew I was coming,
37:27so you cooked it for me.
37:28This is how my dad liked it.
37:29Yeah.
37:30That's exactly it.
37:31Chefs, the judges would like to see you all.
37:36All right.
37:37Nobody wants to go home,
37:39but, you know, it's the name of the game.
37:41We're in a competition, and that's how it goes.
37:43Good luck, everybody.
37:59Chefs, meeting your families and getting to share a meal
38:02was truly so special for us.
38:04Sometimes people throw around these words,
38:06and it seems kind of cliche,
38:08cook from your heart, honest cooking,
38:10and I really feel like you delivered those themes to us.
38:13Colson, your fried chicken was light and crispy,
38:17but then you added so many different elements to that dish,
38:20the creamy polenta and the acidic bite and sweetness
38:24with the apple.
38:25You elevated something that is clearly comfort food.
38:29That was the best fried chicken I ever had.
38:31Wow.
38:32Okay.
38:33It was perfect that your brother was there to enjoy it with us.
38:36It was delicious.
38:38Wow.
38:39That's very nice.
38:40Like, yeah.
38:41Alex, what I loved about your plate
38:44was that you showed elegant flavors.
38:46The mandu was folded so perfectly.
38:48The pine mushroom really came through.
38:50The story came through.
38:52You just put so much thought in it.
38:54I thought it was really special and really well executed.
38:56Beautiful.
38:58I feel like we all now know you so much better.
39:00I want to go and get some walnuts
39:02from your grandparents' garden.
39:04Thank you, Eden.
39:05Working as a chef, it's always been difficult to go see them.
39:08So I actually decided to go see them with my wife today.
39:11Aw.
39:12Very soon.
39:13Good.
39:15Katie, your fish and broth dish.
39:17The flavor of the soup was almost built like a tonkatsu.
39:20Like, it was just so rich.
39:22And it was just a simple seared fish, simple rice.
39:25It looked so simple, but I just know it wasn't.
39:28Adding the ginger scallion oil made that dish pop in the end.
39:32It was this beautiful journey that you took us on.
39:35I'm just so impressed with that dish.
39:38It's, uh, it's really funny,
39:40because it's just the way that, you know, we eat at home.
39:43My mom showed me,
39:45and so I just really wanted to show you guys that too.
39:48Chris, you really delivered comfort on a plate.
39:55Salsa verde, using broccoli,
39:58I thought that was just such a unique and interesting twist.
40:01The one thing, and I know that you know,
40:03the meat, it was just overdone.
40:07Chris, you look defeated.
40:09Yeah, of course I do, yeah.
40:11Cooking meat is one of, like, my specialties.
40:13I do it all the time.
40:14The dish meant a lot to me.
40:17To have it overcooked today,
40:20you know, it sucks.
40:22You know, Chris, honestly,
40:24all the other components on that plate,
40:26they were fun, and they were beautiful,
40:28and they tasted delicious.
40:30We really appreciate you sharing with us.
40:38Yeah.
40:43Janet, please tell us
40:44who had the best family-inspired dish.
40:47Janet, please tell us who had the best family-inspired dish.
40:49It was so close, we couldn't pick just one.
40:54Janet, please tell us who had the best family-inspired dish.
40:58Janet, please tell us who had the best family-inspired dish.
41:04Janet, please tell us who had the best family-inspired dish.
41:11It was so close, we couldn't pick just one.
41:16We have a tie.
41:21The chefs with the best dishes are...
41:27Coulson and Katie.
41:34Congratulations, guys.
41:40Wow. Congratulations, Chef.
41:44Congratulations, Coulson and Katie.
41:48And you'll be splitting the $5,000 from our friends at Beer Amoretti.
41:53Thank you. Thank you.
41:55That was a beautiful memory to make.
41:58Just unreal, but the eye is on the prize.
42:02It's all the way to the top.
42:04Winning for this dish feels priceless, but it's like you can't just get distracted.
42:10Now I need to rest and hydrate and then be on my game for the next challenge.
42:15Chris, Alex, it all comes down to you two.
42:30Alex, you are safe.
42:34Thank you. Congratulations, Chef.
42:37Chris, you are also safe.
42:46What?
42:47No way.
42:49Oh, hey.
42:54This is a non-elimination challenge.
42:57It's actually the first ever in Top Chef Canada history.
43:02You all cooked from the heart and for your family.
43:05And we just couldn't send anyone home.
43:08I definitely have a guardian angel.
43:14This is the best final four we've ever had.
43:17Every one of you has won multiple challenges.
43:20And any one of you could be Canada's Top Chef.
43:24Thank you, Chefs.
43:27Okay.
43:28By far, this is the biggest holy moment.
43:33I still have a chance to win.
43:34I mean, how could I not feel good about this?
43:37I'm super excited that this competition isn't over.
43:41It's a true roller coaster.
43:45It's crazy.
43:46It feels like we still got a long road ahead of us.
43:54Next time on Top Chef Canada.
43:56For this challenge, your sous chefs will be the judges.
44:01Here we go.
44:02The judges are definitely competitive.
44:04Going down, McEwen.
44:05Okay, Zilber.
44:06Also joining us is the one and only Chef Danielle Boulud.
44:09This dish sounded like a jackpot.
44:13There are four of you,
44:14but there are only two spots in the finale.
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