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Terra.Anatolia
  • 2 days ago
Transcript
00:00...mature subject matter. Viewer discretion is advised.
00:07Previously on Top Chef Canada.
00:09We want you to take the dining experience to a whole new immersive level.
00:15Glacier cave. I'm thinking Arctic Ocean, some seafood.
00:19Hopefully it makes sense.
00:20I don't know if this screams like glacier cave.
00:22In my imagination, whatever I eat in a glacier will be like cold.
00:26I've been in the top in every single elimination challenge,
00:29but never enough to get me over that hump.
00:32Probably the most amazing inversion of a plate I've ever seen.
00:36He nailed it.
00:37The chef with our favorite immersive dish, Chris.
00:42Chefs, you had our least favorite immersive dishes.
00:47Cheyenne, please pack your knives and go.
00:51Now it's down to the final four.
00:54The final push for the ultimate prize.
00:57$10,000, courtesy of Ninja.
01:00DoorDash delivery for a year.
01:03$10,000 from Premier Protein.
01:05The redesigned Volkswagen Tiguan.
01:08$100,000, courtesy of McCain French Fries.
01:13And the title of Canada's Top Chef.
01:16Congrats on the win again yesterday.
01:26Thanks, Katie.
01:26That was bomb.
01:27Yeah.
01:27I woke up early so I could call my kids.
01:30And it was nice to talk to them.
01:31But at the same time, it's hard to be away.
01:33But I know they're going to be super excited and proud of me when they see me on TV.
01:37So winning Top Chef Canada would mean the world to me.
01:41I'm doing this for my kids.
01:43I always want to try and make them proud.
01:46And I want to make sure that I'm giving them something to look up to.
01:48And then there were four.
01:57Yep.
01:57At this point of the competition, you are over the hump.
02:01But this is no time to slump.
02:04Today, you're going to create something that will help fuel you to the end.
02:08In this challenge, you need to create a snack-sized midday pick-me-up.
02:13And serve it alongside a drink made with a Premier Protein shake.
02:17Chefs, I think today's guest judge is going to shake up this competition.
02:24Please welcome the executive chef at Langdon Hall.
02:27Chef Jason Bangertur.
02:32Jason Bangertur was my chef 18 years ago.
02:35He was a big mentor for me when I was a young chef.
02:38He has continued to grow and be an iconic Canadian chef.
02:42And what he does at Langdon Hall is incredible.
02:44Jason, what's your go-to when you need a pick-me-up?
02:48Working as a chef, as you all know, it's hard work.
02:50You're on your feet all day.
02:52I work out heavy four to five days a week.
02:54I probably eat about 180 grams of protein a day to keep myself fit and energized.
03:01And because you can all use a pick-me-up at this point in the competition,
03:04we'd like you to create your snack for each other.
03:10Okay.
03:12Alex, who do you want to create your snack for?
03:15I'll create a snack for Katie.
03:17Katie's been very motivational, so...
03:19Aw, thanks.
03:21Coulson, who are you cooking for?
03:23I'm going to cook for Chris.
03:24Just both having kids and talking about what he likes to make at home,
03:28and I got a good sense of, you know, his palate.
03:31Katie, how about you?
03:32I'll return the favor and cook for Alex.
03:34So that means, Chris, you're going to be cooking and serving to Coulson.
03:38I think I lucked out.
03:39This guy eats everything.
03:42Well, chefs, this better be the best protein-packed midday snack you've ever made.
03:47Because the winner of this challenge will receive $5,000,
03:51courtesy of Premier Protein.
03:54Wow.
03:54Whew!
03:55Okay, well, I feel like I'm going to need a pick-me-up in about a half an hour.
03:59There's 30 minutes on the DoorDash clock.
04:02You have access to all of these Premier Protein shakes,
04:05and your time starts...
04:09Now.
04:14Wow, look at that.
04:15Okay, let's go.
04:17Today we're making a snack-size pick-me-up dish,
04:20along with a drink that has to have Premier Protein shakes.
04:23And we're cooking for each other.
04:26How nice.
04:26There's a reason why I picked you, Katie.
04:28Aww.
04:29We stopped by a drive-thru.
04:31And remember, Katie ordered chicken nuggets?
04:33So you're going to try my version of it.
04:36I hope you like it.
04:37Today, I want to treat Katie with a little bit of luxurious and expensive snack.
04:42So I'm pairing a chicken nugget with a little bit of creme fraiche and caviar.
04:47The saltiness of caviar will go very well with chicken nuggets.
04:50I don't normally do it, but I think Katie's going to like it.
04:53Katie's drink has to have some sort of caffeine, so I pick the coffee flavor.
04:58She always drinks coffee with me.
04:59Oh, you're so sweet, Alex.
05:02Alex works out a lot, so I need to give him some energy.
05:06I've seen Alex just drops and does 10 push-ups.
05:10I want to make Alex something that's really healthy and full of protein.
05:15So I'm making Alex a Japanese egg omelet.
05:19It's called tamago.
05:20It's kind of like a very popular Japanese snack, but it is highly technical.
05:25So it's kind of like a folded egg needs to be layered.
05:31I'm making it into a taco.
05:35They're meant to pick it up, like a pick-me-up.
05:38Alex has been a really good friend and chef to me.
05:41I'm so happy to be you.
05:43Thanks, friend.
05:43I feel very thankful for all the challenges that we've been through.
05:47Alex is super sweet and thoughtful.
05:50Alex is the kind of guy that you want to bring home to your parents.
05:5315 minutes, chefs!
05:58I'm cooking for Colson.
06:00Colson is a wicked chef.
06:02I've worked with him multiple times, and he's been in the top with me multiple times.
06:05He's a fierce competition, but I want to be the one who wins it.
06:09What are you making for me?
06:10I am going to make you something with asparagus, because first challenge, you went off with the asparagus.
06:16When I think of snacks, you want something healthy and something that you feel good about when you eat it.
06:22I am making asparagus with an asparagus-strawberry salsa.
06:27I'm adding strawberries in my salsa to match my premier protein strawberry shake.
06:32Super bright and fresh, exactly what you want for a pick-me-up.
06:35I think you're going to like it, buddy.
06:37Colson, what are you going to make for me?
06:38You just came off a big seafood win.
06:40I got shrimps.
06:41I got a chow and mushy.
06:42I got trout roe.
06:43I got tobiko.
06:44Oh, snap!
06:45Chris won the last challenge, and he was cooking seafood.
06:48So today I'm cooking a seafood custard inspired by Chris.
06:51I'm making a shrimp chow and mushy with dill oil, trout roe, and tobiko.
06:56Chow and mushy is a Japanese egg custard that's set with whole eggs and then dashi, which is a Japanese stock.
07:04Eggs have so much protein, it's perfect.
07:06Oh, kale!
07:07And then my drink I'm pairing with it is a creamy green smoothie.
07:12School Chris a little bit on how to get a little bit more vegetables into his diet.
07:18I'm doing this for you, Chris, and your health.
07:21I'm looking out for you.
07:22I've seen him eat an apple once.
07:25It was a banana, but yes.
07:27Ooh.
07:29Three minutes left, chef!
07:30Three minutes.
07:31Heard.
07:31A little premier protein almond porridge.
07:34A little strawberry asparagus salsa.
07:36I'm taking a risk by making chicken nuggets because Chef Jason come from Langdon Hall.
07:42It's a fine dining establishment.
07:44I'm just concerned that my snack is too simple.
07:47I hope that my approach works out.
07:49Three, two, one.
07:52Hands up!
07:55Woo!
07:56Daddy duo.
08:00Hi, Alex.
08:01Hello, chef. Hello, Eden.
08:02Who did you make this midday snack for?
08:04I made the midday snack for Katie.
08:06So, Katie, come on over.
08:08Caviar!
08:09Yes.
08:10One of my favorite snacks, and also I noticed that we stopped by a drive-thru, and Katie was ordering chicken nuggets.
08:16I made it a little bit fancier by adding a little bit of creme fraiche and caviar.
08:21For my drink today, there's coffee, peanut butter, banana, and then I used the coffee flavor.
08:26Because every time I see her in the morning, myself and her, we're just, like, cheering at coffee.
08:31Coffee.
08:32Yeah.
08:34The nugget's delicious.
08:35I feel like I haven't had, like, a chicken nugget in years.
08:38So that was, like, really fun.
08:40This is, like, one of the best chicken nuggets I've had in ever.
08:42Totally.
08:43The caviar, nice touch.
08:45You know, we deserve to splurge midday.
08:48Let's treat ourselves well.
08:49It's really nicely seasoned, and the texture is delicious.
08:52It's, like, dumpling texture, and I love the saltiness of the caviar with that and the creaminess of the creme fraiche.
08:57It's delicious.
08:58I would, like, crush a hundred of those.
09:00Thank you, chef.
09:01Thank you, Alex.
09:01Thank you, Katie.
09:03Hey, Chris.
09:03Eden.
09:04So tell us, who did you make this dish for?
09:06I made this dish for Coulson.
09:07Come over here, Coulson.
09:08Wow.
09:09What an honor.
09:09So on the very first day I met Coulson, he talked about asparagus and how it meant so much to him.
09:16So 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.
09:26And then the strawberry smoothie, which is a strawberry premier protein.
09:29So you still get the freshness from the drink carrying over from the freshness of the asparagus salsa.
09:36So Coulson, what do you think?
09:38This is amazing.
09:39Good sweetness.
09:41Asparagus is cooked perfectly.
09:42Thank you, chef.
09:43I think this was really clever.
09:45It's very simple, but everything is so fresh and vibrant.
09:48I love the use of the herbs, and everything is working well together.
09:51Thank you, chef.
09:51I feel like the salsa for me is actually the star.
09:54For a midday snack, you want something bright and fresh and keep you kind of, like, going through the day.
09:59Very cool.
10:02Hi, Katie.
10:02Hi, Eden, chef.
10:04So who did you make this midday snack for?
10:06I made this for Alex.
10:07Tell us what you made for us.
10:09So I made a Japanese egg omelet, taco, and there's a little bit of hummus on the bottom, and a yuzu kosho vinaigrette dressed with a salad of radicchio and watercress.
10:19I made a smoothie.
10:21It's the vanilla premier protein base.
10:23It's got some pumpkin seeds, sunflower seeds, goji berries, bananas, and a little nectarines.
10:28I love the egg in there adds the protein.
10:31The chickpea adds protein.
10:32The hummus adds protein.
10:34It's perfect for a midday snack.
10:36The textures are nice.
10:37You have crunchy.
10:38You have soft.
10:39You have a little bit of creamy.
10:40It's really delicious.
10:41And it works really nicely with your shake as well.
10:44Alex, what are you thinking?
10:45I really like it.
10:46The taco is nice and light.
10:47You're going to make me this every day?
10:48I will, if I win.
10:51Katie, thank you.
10:51No, thank you.
10:52Appreciate it.
10:54Hi, Colson.
10:54Come on over, Chris.
10:56How exciting.
10:57I love this little bromance that's going on.
10:59Chris is such a great chef.
11:00He's from the East Coast.
11:02So I made a chowenmushi, did a dashi with shrimp cells in there.
11:06Then the green is dill.
11:07You got dill oil, fresh dill, trout roe, tobiko.
11:10And then the drink is a base of the vanilla mixed with yogurt, pistachio oil, and then green juice.
11:19It doesn't feel sweet.
11:21It's very herbaceous.
11:22I really like that you can taste the levels in this.
11:26You get the dill.
11:26You get the flavor of the shrimp.
11:28The texture, the creaminess, it's just, it's really well balanced.
11:31I think an East Coast, you're going to be happy with this.
11:33Yeah, the textures are phenomenal.
11:35You get the velvety custard, and then the bits of shrimp, and the pops of the tobiko, and it's absolutely killer, buddy.
11:40Yeah.
11:41Impressive, I have to say.
11:43Thank you, chef.
11:48Jason, let's talk about our favorites.
11:50Colson, this is a dish that I would serve at Langdon Hall.
11:55Elegant, technically sound, very clean, very delicious.
12:00Alex, I have to tell you, when I saw a nugget, I wasn't sure where you were going,
12:04but I was really surprised at how delicious and well-seasoned your preparation was.
12:09Thank you, chef.
12:10Both of you perked us up with your dishes, but only one of you can walk away with the prize.
12:15The chef with the winning dish is Alex.
12:25Nice job.
12:27Congratulations, Alex.
12:28You've won $5,000 from our friends at Premier Protein.
12:32Yes, I finally won the quick-fire challenge.
12:37I took a big swing making the chicken nugget, but it paid off with the caviar on top.
12:43That's a fun way to start the day.
12:45My friends will for sure make fun of me making $5,000 cash prize by making chicken nuggets.
12:50The Top Chef Canada small appliances are brought to you in part by Ninja.
13:11In this competition, you're making memories together that you will never forget.
13:15And you'll forever be a part of the Top Chef Canada family.
13:20And that's kind of what this next challenge is all about.
13:23In this elimination challenge, you'll need to create a dish inspired by a family memory.
13:28We want you to think of the meals, memories, and moments that you've shared with your family.
13:33It could be a passed-down recipe, a special occasion meal,
13:36or a favorite treat that always makes you think of a loved one.
13:40Which picture is making you so emotional?
13:50The one with my brother.
13:52My brother Colin, he passed three years ago.
13:56Me and him have always had a close relationship, especially around food.
14:00He was always right there with me for everything.
14:02I brought his chef knives with me, and I've been cooking with them every single day on the show.
14:07Why don't we go over and look at the pictures? Come.
14:15Yeah, be nice.
14:16Come.
14:18You're always my best friend.
14:22Sorry, buddy.
14:24My best friend.
14:26Stuff. That's some very emotional stuff.
14:30Who's this?
14:31Me and my brother in the tub.
14:33Oh my gosh.
14:34He lives in Australia, so I never get to see him.
14:36He's been there for eight years.
14:37My brother, Tyson, fell in love and moved to Australia and started his family.
14:43Not seeing him for so long every year.
14:48Like, I guess, like, you keep it in more than you think, you know?
14:54Who's down here?
14:56That's my sister and my brother.
14:58Are they also in Vancouver?
14:59My sister is.
15:00Alex, I see you up there.
15:03Is that your wife?
15:05This is not a good idea.
15:08Yeah, we're nervous, but emotional.
15:10We miss our families.
15:12So.
15:14I think everyone's missing home.
15:16Yeah.
15:16I can really tell that you all have so much love for your family, and we want to see you bring that love through your dishes.
15:25Your guest judge for this challenge is a chef who grew up in her family's restaurant and went on to win Top Chef U.S., Chef Mei Lin.
15:34Whoa, that's big.
15:36Mei Lin, she's super talented.
15:39She does a lot of modern Cantonese cuisine.
15:41I'm stoked.
15:42Wow.
15:43You'll be serving your dishes at No-Dough, a casual Italian eatery in the heart of Toronto's Liberty Village.
15:49The chef with the best family-inspired dish will win $5,000 from our friends at Bira Moretti.
15:58Chefs, we want you to cook from the heart and share something really special with us.
16:02Good luck, chefs.
16:11For this elimination challenge, we have to create a dish inspired by a family memory.
16:16So I'm doing fried chicken.
16:17Today I'm cooking for my brother.
16:19One of, like, the only real family trips we did, my family decided to get an RV and drive down to Florida.
16:25On the way down, we stopped through Virginia and the Carolinas and ate a lot of fried chicken.
16:29For me, this is comfort food.
16:30So my dish is going to be Southern-style fried chicken with corn polenta, glazed pork belly, and then an apple celery gastric.
16:39Yeah, we're making fried chicken. Doesn't mean you can't make it fancy.
16:43For my fried chicken, I'm brining it in buttermilk with hot sauce.
16:47I've made a chicken drench with 10 or 11 herbs and spices.
16:51Well, looks right, so.
16:53The apple gastric is going to be the last thing to go on.
16:55I've taken Granny Smith apples, lightly poached in sugar and vinegar.
16:59I'm going to mix in my Virginia roasted peanuts, celery heart, and then a little bit of green chili.
17:04Ooh, ooh, ooh, ooh, ooh, ooh.
17:06Spicy one today.
17:07This gastric is going to add this crunchy freshness that is going to cut through all the fat on the dish.
17:13It's final four here.
17:14Like, this needs to be the best cooking that you've done on the show yet.
17:18Sharp, sharp, sharp.
17:21Alex, what do you got going on today?
17:22I'm going full Korean.
17:24Full Korean.
17:24Oh, boy.
17:25Today my dish is an homage to my grandpa and grandma.
17:28My grandmother used to make this on my birthdays.
17:31I'm making braised beef chorip, Korean style, so I call it galbi-jim.
17:35It's something that I've been always asking for when it's my birthday.
17:39My grandmother, she has a really good recipe.
17:42I think that her galbi is, like, the best in this world.
17:46This dish is my grandmother's signature dish.
17:48The 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.
17:55I'm using the sous-vide machine so that it's not too soft.
17:59I would like to have some steak-ish texture.
18:03This is my dumpling mix right here.
18:04I'm also making mandu, the Korean dumpling.
18:08So inside, a little bit of pork, maitake mushroom, onion, ginger, scallion.
18:12It's sort of a similar shape as tortellini.
18:15They make it this way in Korea.
18:16This is my family's shape.
18:19My family back home, last time I saw them was almost three and a half years ago, and I missed them so much.
18:26My grandmother taught me how to make dumplings.
18:28It feels like home, 100%.
18:31How you looking, Chris?
18:35I'm getting there, buddy.
18:36How are you looking?
18:37Getting there.
18:38So I am doing kind of like a play on beef and broccoli.
18:42This dish is definitely for my brother.
18:44His favorite thing to eat was always steak.
18:47My main steak component is a strip loin of beef and then also prime rib braised bones.
18:53I'm going to roast off all these, and then I'm going to pick down the meat that's in between all the bones,
18:58and it'll almost be a little bit like crack meat.
19:00I'm thinking about my brother spending half his paycheck to buy, like, a Wagyu ribeye steak because he loved it so much.
19:08Growing up, my mom and dad always loved food.
19:11They were both pretty good cooks.
19:13My brother worked in restaurants.
19:15He loved cooking, but not as much as he loved eating.
19:18Chris, how are you feeling?
19:19That's a lot of broccoli, buddy.
19:21I'm also making a broccoli top salsa verde to go over top of the beef.
19:26I fondly remember my brother and I just taking the broccoli, just right off the tops and leaving the complete stem.
19:33I'm going to be using parsley, oregano, cilantro, blitzed with some olive oil, preserved lemon, capers, fresh bell pepper, horseradish, grainy Dijon.
19:43There's a lot going on.
19:45It's going to mean a lot to me serving this meal tomorrow.
19:48Cooking with a push today, so I'm feeling really good.
19:51Hell yeah.
19:5330 minutes, chefs!
19:54Let's go!
19:55I'm going to make a fish soup that my mom makes.
19:59She makes the best soup.
20:00Ten years ago, I left Hong Kong to move to Vancouver and continue on my chef's dream.
20:06This soup was the last thing that she made me before I got on the flight.
20:10I think my mom misses me all the time.
20:12She misses her girls, me and my sister.
20:14This soup is like a milky fish broth with fuzzy melon, chicken fat rice, tofu, and seared sea bass.
20:22Fuzzy melon looks like a fat cucumber, shorter, but then it's fuzzy around the outside.
20:29When I think about it, I think of my family around the dinner table.
20:34So good.
20:35To make the broth milky, you have to put in hot water.
20:39It pushes out the collagen.
20:41You want to vigorously boil it to make an emulsified broth.
20:46Kind of like ramen broth, you know?
20:48I'm also making my family favorite ginger scallion sauce.
20:52It's, I feel like, one of the top sauces or condiments in the world.
20:56Our family loves it to death.
20:58Ten minutes, chef!
20:59Ten minutes.
21:00Ten.
21:01It's nerve-wracking.
21:03I'm going to be serving the Top Chef Canada family one of my family dishes.
21:09This challenge is literally about putting your heart on the plate, and I just hope it works out.
21:14Today, we're making family-inspired dishes at Nodal Restaurant.
21:30It's going to be my heart challenge because every chef is cooking their personal food.
21:35This cook means the most because it's for family.
21:39You want to make them proud.
21:40This is the final four, but pressure is as high as it's ever been in this competition.
21:48Let's go.
21:50Here we go, guys.
21:51Let's go, guys.
21:52Big day.
21:52Big day for our families.
21:54I got one hour to cook today.
21:56Mentally, I've really pumped myself up.
21:58Having a purpose to cook, you know, for my family and my brother who moved to Australia,
22:03so not being able to see them, you know, whenever I want makes me want to go harder today.
22:07The riskiest part of my whole dish is frying the fried chicken and making sure it's cooked perfectly.
22:12Crispy, but, like, perfectly moist and not greasy, and that texture is so important with fried chicken.
22:18The fried chicken on Top Chef, you know, it's got to be perfect.
22:22We're all cooking comfort food, and comfort food is our own experience, and to share that with the judges, it's very powerful,
22:28and we don't know how they're going to accept it.
22:31This cook is like no other cook in my life.
22:34I just need this fried chicken to be the best fried chicken I've ever made.
22:38This one's for my brother.
22:45Good day.
22:46Hi, Colson.
22:47Hi.
22:48Before we get started, I'd love to introduce you to our guest at the table today,
22:51the chef and owner of Daybird and 88 Club, Chef Malin.
22:56Hello.
22:56Hello.
22:57Nice to meet you.
22:57Nice to meet you, too.
22:59Colson, we have an extra spot at the table.
23:01Please pull up a chair.
23:04You just cooked.
23:06Join the table.
23:07Yeah, take a deep breath.
23:09Take a seat.
23:10All right.
23:11Please have a seat with us, and instantly I'm just like, this is nuts.
23:14I don't even know.
23:15How are you feeling?
23:16Good.
23:17You know, I'm cooking from my heart today, telling my family story in a moment in time
23:22that I remember of, you know, eating a meal with my family.
23:25So.
23:26Colson, we have another guest actually joining us, courtesy of Bira Moretti.
23:30What's up, bud?
23:32No.
23:34What's up, brother?
23:38How's that?
23:40How's that?
23:42How's that?
23:45He lives in Australia.
23:46I know.
23:47He's got a job.
23:48This guy is busy, you know?
23:49He's got a family.
23:51Hello.
23:51You got to be here for family, 100%.
23:53Welcome.
23:54I got the call on Sunday morning.
23:55I was on play Monday morning, you know?
23:57Like, wow.
23:58Your brother's here from Australia.
24:01I know, and this cook was for Tyson.
24:03I wanted to tell the story of this one trip.
24:06I think it was probably our last family trip in high school.
24:09We decided to go in an RV down to Florida, and feeling southern hospitality for the first time.
24:14It really just kind of spoke to me.
24:15So, fried chicken.
24:17It's just something that we ate along the way.
24:19What I remember is corn.
24:20So, I made a corn polenta.
24:21And my favorite thing about southern cooking is burnt ends.
24:24So, I've taken pork belly, I braised it out in the beer.
24:27And then I burnt it on one side and then glazed up in a maple hot sauce.
24:31Then you have this apple gastric with chili, peanuts, celery, and that's it.
24:37I was fully ready to come on the show and be like, this is crap.
24:40But, this is delicious.
24:44I looked at it, I was like, oh, this might be a little bit of a heavy dish.
24:47But you have a little bit of pickle in there.
24:49You have some sweetness in the corn, the crunch of the peanuts.
24:51And that chicken is so crunchy and not greasy at all.
24:55This chicken is unbelievable.
24:56It's so good.
24:57It's so juicy.
24:58I really love the way you brought Canada into it with the maple syrup and hot sauce.
25:02This is delicious.
25:03It's truly remarkable.
25:05I'm a huge fan.
25:06So, it really means a lot.
25:08I don't want to say I'm a fried chicken aficionado, but this is what I would dream for a fried chicken dish to be.
25:14And you've added so much to this dish and everything works.
25:19I know I took a risk with doing comfort food, but you asked me to do a family memory and that's what comfort food is.
25:26It's this warm hug and just being able to see this guy right across from me.
25:30Aw.
25:30Yeah, it's the best feeling in the world.
25:33I love you, bro.
25:33I'm so happy that you're here.
25:35Brothers.
25:36Yeah.
25:36I love it.
25:37Cheers to that.
25:38Cheers to family.
25:39Cheers.
25:40Seeing my brother was one of the most surreal moments of my whole life.
25:44Let's go, bro.
25:45You're coming with me.
25:46Yeah.
25:47That was something really, really special that we're going to be able to share that for the rest of our lives.
25:53It was perfect.
25:59My short rib turned out perfectly.
26:00I used the marinade from my grandmother's recipe.
26:03And I'm hoping that this texture is what judges like.
26:07I'm making great short ribs with mandu and also I am incorporating some walnuts.
26:12My grandparents have a walnut tree in front of their main door.
26:16So I made some walnut mushroom puree.
26:18It's going to go on top of my home pie song.
26:21Being away from my family, I really miss them.
26:23But also, I don't have time to be emotional.
26:26I need to stay focused.
26:28I dreamed about being on this show.
26:30And if I win, this is something that I will never forget in my life.
26:44Good afternoon, Jujus.
26:45Hello.
26:45Hi, Alex.
26:46We have an extra spot at the table.
26:47Why don't you pull up a chair and sit with us?
26:50Yeah.
26:52Come sit.
26:53You deserve it.
26:54Big cook.
26:55How does that feel?
26:56Yeah, it is really nice.
26:57Thanks for the invitation.
26:59We also have an extra guest at the table, courtesy of Bira Moretti.
27:04And she's right here.
27:06Oh.
27:14Alex, we also have an extra guest at the table.
27:18And she's right here.
27:20Oh.
27:20What a surreal moment.
27:33My wife is the person that I really rely on.
27:36So, seeing her face, I'm speechless.
27:40Oh.
27:42Today, my mission was not to be emotional.
27:45In my shower, I practiced for half an hour not to cry.
27:48Oh, my God.
27:52So, Alex, why don't you tell us what you made?
27:55In the last 20 years, I've been living away from my family.
28:01My grandfather always wanted to come here.
28:04It's been their dream.
28:06So, this is an homage to my grandpa and grandma.
28:10I'm serving today overnight slow-cooked braised short ribs, Korean style, and then mandu.
28:15I have pine mushrooms inside, and then gamjajon, so crispy potato, and pear white kimchi, and then walnut mushroom puree.
28:26Walnut is very special.
28:28That's for me.
28:31We have a walnut tree in front of my grandparents' house, and then they always save the walnuts until I come back next time.
28:38So, I wanted to incorporate it into the sauce.
28:45Beautiful.
28:46Alex, I love how elegant the flavors are.
28:49Your mandu is beautiful.
28:50The skins are thin.
28:52You 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.
28:59I love the cook on the meat and all the beautiful flavors that you put into the dish.
29:05And you did the mandu really, really proud, so I think your grandma would be really happy.
29:11The short rib is so tender.
29:13It's so much umami happening on this plate in every bite.
29:18Emma, what do you think?
29:19I'm very proud of him.
29:21I think he's the greatest chef in the world.
29:26Don't make me cry again.
29:29She met my grandparents many times.
29:32When's the last time you saw them?
29:33Three years ago.
29:35So, they have so many walnuts waiting.
29:38You gotta book that trip.
29:39Yeah.
29:41Right now, I'm just super happy that I got to see my wife's face.
29:47Yeah, I'm just really thankful and grateful.
29:51This soup is super important to me.
30:06Wouldn't be a dinner if there was no soup on the table.
30:08The Cantonese name for this soup is called jit gua yu mei tong.
30:13Jit gua is the fuzzy melon.
30:15And then yu mei is fish tail.
30:17I'm elevating this dish by adding a fish instead of just the fish bones in the soup.
30:24Nice crispy skin and perfectly cooked through.
30:27Serving Chef Melan, my mom's soup.
30:31It is exciting because you get to meet your heroes.
30:34But at the same time, it's very high, high, high pressure.
30:44Hello.
30:45Hi, Katie.
30:46Hi.
30:46Hello.
30:47There's an extra seat at the table.
30:49Come and join us.
30:50Come up a chair.
30:52This is a twist.
30:57I think you're in my seat.
31:00It's your sister.
31:09Hi.
31:11Me and my sister are really close.
31:13She's super supportive in everything I do.
31:16And for her to just be here is, like, my heart just exploded.
31:21So the challenge was for Katie to create a dish inspired by a family memory.
31:26Katie, what did you make?
31:28In 2016 was the year I left Hong Kong and moved to Vancouver.
31:32Just before I left, my mom put this bowl of soup in front of me and said, you know, drink some.
31:39So 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.
31:49And then I did a little chicken fat rice on the bottom, and then some fuzzy melons and flouring gailan.
31:56There is a side of ginger scallion sauce, and that's in honor of my grandma.
32:00She taught us all how to make it.
32:02So you grew up eating this.
32:04Like, how lucky are you?
32:06Oh, my gosh.
32:08Just having the broth first and foremost, it's not a homemade.
32:11Totally.
32:12It's so good.
32:13It's so good.
32:14This soup definitely has the authentic flavors.
32:16I can taste that silkiness and this creaminess to it and the sweetness to it that that melon brings.
32:23Everything just, like, melts into each other here on this dish.
32:26And I do love that you made the fish skin crispy.
32:29It just added a really nice textural difference in this dish.
32:33And the scallion ginger adds so much.
32:38The broth, it's subtle in such an intentional and smart way.
32:43Because you do get the flavor of the shrimp.
32:45You get the flavor of the dried scallop.
32:48This dish is just so smart.
32:49And I'm very, very upset that I didn't think about it first.
32:52Yeah, you did an incredible job.
32:55That means a lot to me.
32:56It's also an honor to cook for you, Mae.
32:59It's an honor for me to taste your food.
33:00Thank you so much.
33:02And Holly, what do you think of your sister's dish?
33:04I mean, it's a beautiful blend of everything that we grew up with, you know.
33:09It's her.
33:10It's you on a plate.
33:11It's us.
33:12And I'm so honored to be able to taste this.
33:15And, you know, mom and grandma would be so proud, you know.
33:20I just feel extremely grateful to have the support that we all need at this point in the competition.
33:33What the heck?
33:35What the heck?
33:35What the heck?
33:39Today, I'm using my brother's kitchen knife.
33:42So I know he's going to be looking down on me.
33:44But in another way, it's almost like he's right here with me.
33:47I'm making a strip loin of beef with a broccoli top salsa verde.
33:52So I'm searing the beef in the pan.
33:54It's looking beautiful.
33:55I've got all that confit shallot butter in there, some thyme and some garlic.
33:59I need to go into the oven and let it cook nice and slow.
34:02Have, like, that medium rare all the way throughout.
34:05It's going to be hard for any chef that has to go home on this challenge because we're all cooking from the heart.
34:10There was no doubt because, like, this cook means more than any other cook.
34:14I'm doing it for him, and I'm going to make sure that he's brown.
34:27Hi, Chris.
34:28Hello, everybody.
34:29Should I wait for the last two, or?
34:30Well, why don't you pull up the chair and join us?
34:32Oh, jeez.
34:33Okay.
34:35Dad, take a seat.
34:37No, I can relax.
34:38Hope you made us some quick tea.
34:39Oh, I heard the dangling bangles.
34:43Hey, Dad.
34:44How are you, buddy?
34:47How's it going, man?
34:48Good, you?
34:48Good.
34:49Please, sit down.
34:50Hey, Dad.
34:51Hey, how are you?
34:52Oh, this isn't going to get easier, guys.
34:53I'm sorry.
34:54So, steak dinner is super important in our household, and it was my brother's favorite meal was to go out and buy the most expensive steak he could find.
35:06So, I made a broccoli top, salsa verde, and then a confit shallot, and then the beef was roasted in the rendered shallot butter.
35:15And in the middle, you have what Colin and I used to call crack meat, the meat in between the prime rib bones.
35:21Well, I think he would have been proud of you.
35:23I'd hope so.
35:25I love that you brought your brother here, and you showed us your story behind your, like, crack meat.
35:33It is a rich dish, but there's so much acidity and brightness that balances it out.
35:38But I do think the meat is a little over.
35:40Yeah.
35:41But all the other components were really beautiful, and everything went really well together.
35:47The salsa verde was probably my favorite thing on this dish.
35:49I love the pops of the mustard seed in there, all the different textures.
35:54It was just really spectacular.
35:56I think my favorite was also the braised beef.
35:59It's something that you just crave, that you want again, so beautifully done.
36:03Again, meat is just a little bit over.
36:05Yeah, for sure.
36:06And I think you can probably say that.
36:07Yeah, mine's definitely on the medium side, for sure, yeah.
36:10Michael.
36:11What do I think?
36:12What do you think?
36:12First of all, I think my meat is perfect.
36:16Because I like it just a little medium.
36:19I like it medium, so.
36:21Thanks, Dad.
36:22I'd say an A+.
36:22Thanks, Dad.
36:23Okay.
36:23Appreciate that.
36:25I know that my dish wasn't good enough.
36:27Definitely feeling a little heartbroken, because it was such an important cook, you know?
36:32All I had to do was cook a piece of beef, which I've done so many frickin' times in my life.
36:37I feel like I'm going home.
36:38Just us and some beer.
36:51Yeah, all right.
36:52Tyson's here, and it's just, like, worth more than anything.
36:55Hey, you guys.
36:57Bye.
36:58This feels different.
37:00Meeting everybody's family member, this was a really special moment.
37:03Cheers.
37:03Cheers.
37:03Family finals.
37:05Congrats, guys.
37:06Dad showing up.
37:07It was an honor to be here, and then it was great just to see him perform and come up with such a great dish.
37:14My beef wasn't as nice as I would have liked it to be, so.
37:18It's good for the old man, though.
37:19Yeah, it was good.
37:20I said, just tell him you knew I was coming, so you cooked it for me.
37:23This is how my dad liked it.
37:24That's exactly it.
37:29Chefs, the judges would like to see you all.
37:32All right.
37:32Nobody wants to go home, but, you know, it's the name of the game, and we're in a competition, and that's how it goes.
37:39Good luck, everybody.
37:41Chefs, meeting your families and getting to share a meal was truly so special for us.
37:59Sometimes people throw around these words, and it seems kind of cliche.
38:03Cook from your heart, honest cooking, and I really feel like you delivered those themes to us.
38:08Coulson, your fried chicken was light and crispy, but then you added so many different elements to that dish.
38:16The creamy polenta and the acidic bite and sweetness with the apple, you elevated something that is clearly comfort food.
38:24That was the best fried chicken I ever had.
38:27Wow, okay.
38:28It was perfect that your brother was there to enjoy it with us.
38:31It was delicious.
38:34Wow, that's very nice.
38:35Alex, what I loved about your plate was that you showed elegant flavors.
38:42The mandu was folded so perfectly.
38:44The pine mushroom really came through.
38:46The story came through.
38:47You just put so much thought in it.
38:49I thought it was really special and really well executed.
38:52Beautiful.
38:53I feel like we all now know you so much better.
38:55I want to go and get some walnuts from your grandparents' garden.
38:59Thank you, Aiden.
39:00Working as a chef, it's always been difficult to go see them.
39:04So I actually decided to go see them with my wife today very soon.
39:09Good.
39:10Katie, your fish and broth dish.
39:13The flavor of the soup was almost built like a tonkatsu.
39:16Like, it was just so rich.
39:17And it was just a simple seared fish, simple rice.
39:20It looked so simple, but I just know it wasn't.
39:23Adding the ginger scallion oil made that dish pop in the end.
39:27It was this beautiful journey that you took us on.
39:30I'm just so impressed with that dish.
39:33It's really funny because it's just the way that, you know, we eat at home.
39:38My mom showed me.
39:40And so I just really wanted to show you guys that, too.
39:47Chris, you really delivered comfort on a plate.
39:51Salsa verde, using broccoli, I thought that was just such a unique and interesting twist.
39:56The one thing, and I know that you know, the meat, it was just overdone.
40:03Chris, you look defeated.
40:05Yeah, of course I do, yeah.
40:06Cooking meat is one of, like, my specialties.
40:09I do it all the time.
40:10The dish meant a lot to me.
40:13To have it overcooked today, you know, it sucks.
40:18You know, Chris, honestly, all the other components on that plate, they were fun.
40:23They were beautiful, and they tasted delicious.
40:25We really appreciate you sharing with us.
40:31Yeah.
40:31Janet, please tell us who had the best family-memory-inspired dish.
40:43It was so close.
40:46We couldn't pick just one.
40:48Janet, please tell us who had the best family-inspired dish.
41:07It was so close, we couldn't pick just one.
41:10We have a tie.
41:17The chefs with the best dishes are...
41:23...Colson...
41:26...and Katie.
41:28Congratulations, guys.
41:38Congratulations, Chef.
41:39Congratulations, Colson and Katie.
41:41And you'll be splitting the $5,000 from our friends at Bira Moretti.
41:46That was a beautiful memory to make.
41:47Just unreal.
41:48But the eye is on the prize.
41:48It's all the way to the top.
41:49Winning for this dish feels priceless, but it's like, you can't just get distracted.
41:52Now I need to rest and hydrate, and then be on my game for the next challenge.
41:58Chris, Alex, it all comes down to you.
42:04It was a beautiful memory to make.
42:05Just unreal.
42:06But the eye is on the prize.
42:07It's all the way to the top.
42:08Winning for this dish feels priceless, but it's like, you can't just get distracted.
42:12Now 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.
42:19To you, too.
42:24Alex, you are safe.
42:30Congratulations, Steph.
42:34Chris, you are also safe.
42:40What?
42:41No, hey.
42:43Oh, hey.
42:48This is a non-elimination challenge.
42:52It's actually the first ever in Top Chef Canada history.
42:57You all cooked from the heart and for your family, and we just couldn't send anyone home.
43:03I definitely have a guardian angel.
43:06This is the best final four we've ever had.
43:12Every one of you has won multiple challenges, and any one of you could be Canada's Top Chef.
43:19Thank you, chefs.
43:21Okay.
43:22By far, this is the biggest holy moment.
43:27I still have a chance to win.
43:29I mean, how could I not feel good about this?
43:31I'm super excited that this competition isn't over.
43:35It's a true roller coaster.
43:38It's crazy.
43:39It feels like we still got a long road ahead of us.
43:44Next time on Top Chef Canada, for this challenge, your sous chefs will be the judges.
43:56Here we go.
43:57The judges are definitely competitive.
43:59Going down, McEwen.
44:00Okay, Zilber.
44:01Also joining us is the one and only Chef Danielle Boliv.
44:04This dish sounded like a jackpot.
44:08There are four of you, but there are only two spots in the finale.
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