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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. The final push for the ultimate prize. $10,000, courtesy of Ninja.
01:05DoorDash delivery for a year. $10,000 from Premier Protein. The redesigned Volkswagen Tiguan.
01:13$100,000, courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:29Congrats on the win again yesterday. Thanks, Katie. That was bomb.
01:32Yeah. 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.
01:38But I know they're going to be super excited and proud of me when they see me on TV, so.
01:43Winning Top Chef Canada would mean the world to me.
01:46I'm doing this for my kids. I always want to try and make them proud,
01:50and I want to make sure that I'm giving them something to look up to.
01:53And then there were four.
02:02At 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,
02:18and serve it alongside a drink made with a Premier Protein shake.
02:22Chefs, I think today's guest judge is going to shake up this competition.
02:29Please welcome the executive chef at Langdon Hall.
02:32Chef Jason Bangeter.
02:38Jason 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,
02:47and what he does at Langdon Hall is incredible.
02:49Jason, 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.
02:55You'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
03:03to keep myself fit and energized.
03:06And because you can all use a pick-me-up at this point in the competition,
03:10we'd like you to create your snack for each other.
03:14Alex, 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.
03:26Coulson, 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,
03:33and 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.
03:40So that means, Chris, you're going to be cooking and serving to Coulson.
03:43I think I lucked out.
03:44This guy eats everything.
03:47Well, 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,
03:56courtesy 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 now.
04:19Wow, look at that.
04:20Okay, let's go.
04:22Today we're making a snack-size pick-me-up dish,
04:25along with a drink that has to have Premier Protein shakes,
04:28and we're cooking for each other.
04:31How nice.
04:31There's a reason why I picked you, Katie.
04:33Aw.
04:33We stopped by a drive-thru, and 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, so I pick the coffee flavor.
05:02She always drinks coffee with me.
05:04Aw, 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.
05:15I 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.
05:36I'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 to be here.
05:48Thanks, 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 fierce competition, but I want to be the one who wins it.
06:13What are you making for me?
06:14I am going to make you something with asparagus,
06:17because 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.
06:32I'm adding strawberries in my salsa to match my premier protein strawberry shake.
06:37Super bright and fresh, exactly 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?
06:43You just came off a big seafood win.
06:45I got shrimps.
06:46I got a chow and mushy.
06:47I got trout roe.
06:48I got tobiko.
06:49Oh, snap!
06:50Chris 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 mushy with dill oil, trout roe, and tobiko.
07:01Chow and mushy 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, it's perfect.
07:11Oh, kale!
07:12And 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.
07:27I've seen him eat an apple once.
07:29It was a banana, but yes.
07:32Ooh.
07:34Three minutes left, chef!
07:35Three minutes.
07:36A little premier protein almond porridge, a 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.
08:26For 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.
08:37Yeah.
08:39The nugget's delicious.
08:40I feel like I haven't had, like, a chicken nugget in years.
08:43So 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.
08:55And the texture is delicious.
08:57It's, like, dumpling texture.
08:58And 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
09:19much to him.
09:21So I made some blanched asparagus, and I also made a asparagus salsa with some heirloom tomatoes
09:27and strawberries and an almond porridge on the bottom, and then the strawberry smoothie,
09:32which is a strawberry premier protein.
09:35So you still get the freshness from the drink carrying over from the freshness of the asparagus
09:40salsa.
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.
09:50It'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
10:04through 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.
10:32I love the egg in there adds the protein, the chickpea adds protein, the hummus adds protein.
10:39It's perfect for a midday snack.
10:41The textures are nice.
10:42You have crunchy, you have soft, you 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.
10:52You're going to make me this every day?
10:53I will, if I win.
10:55Katie, thank you.
10:56No, thank you.
10:57Appreciate it.
10:59Hi, Colson.
11:00Come on over, Chris.
11:01How exciting.
11:01I love this little bromance that's going on.
11:04Chris is such a great chef.
11:05He's from the East Coast.
11:07So 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.
11:26It'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.
11:33The texture, the creaminess, 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, and it's absolutely killer, buddy.
11:45Yeah, impressive, 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, very clean, very delicious.
12:05Alex, I have to tell you, when I saw a nugget, I wasn't sure where you were going, but 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 is 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 $5,000 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.
13:24And that's kind of what this next challenge is all about.
13:28In 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 passed-down recipe, a special occasion meal, or a favorite treat that always makes you think of a loved one.
13:52Which 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.
14:18Why don't we go over and look at the pictures? Come.
14:20Yeah, be nice.
14:21Come.
14:23He was my best friend.
14:24Sorry, buddy.
14:29Nice, bro.
14:31Stuff.
14:32Some very emotional stuff.
14:35Who is 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.
14:47Not seeing him for so long every year.
14:53I think it's like you keep it in more than you think, you know?
14:59Who is down here?
15:00That's my sister and my brother.
15:01That's my sister and my brother.
15:02Are they also in Vancouver?
15:04My sister is.
15:05Alex, I see you up there.
15:06Alex, I see you up there.
15:07Is that your wife?
15:08This is not a good idea.
15:12Yeah.
15:13Yeah.
15:14We're nervous, but emotional.
15:15We miss our families.
15:16I think everyone's missing home.
15:21Yeah.
15:22I can really tell that you all have so much love for your family, and we want to see you
15:27bring that love through your dishes.
15:30Your guest judge for this challenge is a chef who grew up in her family's restaurant and
15:34went on to win Top Chef U.S., Chef Mei-Lin.
15:39Whoa, that's big.
15:41Mei-Lin, she'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
15:53Liberty 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.
16:07Good luck, chefs.
16:16For 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
16:28down 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,
16:42and 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.
16:58The 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.
17:17It's final four here.
17:19Like, this needs to be the best cooking that you've done on the show yet.
17:22Sharp, sharp, sharp.
17:26Alex, what do you got going on today?
17:27I'm going full Korean.
17:28Full Korean, oh 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.
17:50This 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.
18:17Sort of similar shape as tortellini.
18:20They 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.
18:28And I miss them so much.
18:30My grandmother taught me how to make dumplings.
18:33It feels like home, 100%.
18:35How 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.
19:03And 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, just 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 a 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, 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.
21:57Let's go, let's go.
21:58Big 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 Malin.
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?
23:41Oh.
23:44How 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?
24:02Like, wow.
24:03Trout did.
24:03Your brother's here from Australia.
24:06I know.
24:06And 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.
24:25So, I made a corn polenta.
24:26And my favorite thing about southern cooking is burnt ends.
24:29So, I've taken pork belly.
24:31I 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.
24:50I 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.
25:11So, 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.
25:22And everything works.
25:24I know I took a risk with doing comfort food.
25:26But, like, you asked me to do a, you know, a family memory.
25:29And 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 come 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 ribs turned out perfectly.
26:06I 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, and also I am 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, uh, hongpai 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?
26:54Come sit.
26:58You deserve it.
26:59Big cup.
27:00How does that feel?
27:01Yeah, 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.
27:10Oh.
27:11Alex, we also have an extra guest at the table.
27:23And she's right here.
27:25Oh.
27:31What a surreal moment.
27:38My wife is the person that I really rely on.
27:40So, seeing her face, I'm, uh, speechless.
27:45Oh.
27:47Today, my mission was not to be emotional.
27:49In my shower, I practiced for half an hour not to cry.
27:54Emma, 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.
28:19And then, mandu.
28:20I have, uh, pine mushrooms inside.
28:23And then, gamjajon.
28:25So, crispy potato and pear white kimchi.
28:28And 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.
28:39And then, they always save the walnuts until I come back next time.
28:47So, I wanted to incorporate it into the sauce.
28:50Beautiful.
28:50Alex, I love how elegant the flavors are.
28:54Your mandu is beautiful.
28:55The skins are thin.
28:57You can taste the pine mushroom.
28:58And I love the kimchi on the side to just add a bit of brightness and freshness to the whole dish.
29:04Thank you, Gijin.
29:04I 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.
29:26I 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.
29:54Yeah, I'm just really thankful and grateful.
30:03This soup is super important to me.
30:11Wouldn'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.
30:28Nice crispy skin and uh, perfectly cooked through.
30:33Serving chef Malin my mom's soup.
30:35It is exciting because you get to meet your heroes.
30:39But at the same time, it's very high, high, high pressure.
30:42Hello.
30:49Hello.
30:50Hi, Katie.
30:51Hi.
30:51Hello.
30:52There's an extra seat at the table.
30:54Come and join us.
30:56Pull up the chair.
30:57This is a twist.
31:02Uh, I think you're in my seat.
31:05It's your sister!
31:06me and my sister are really close she's super supportive in everything i do and for her to
31:22just be here is like my heart just exploded so the challenge was for katie to create a dish
31:29inspired by a family memory katie what did you make 2016 was the year i left hong kong
31:36and moved to vancouver just before i left my mom put this bowl of soup in front of me and said you
31:43know drink some so what i've done here is seared sea bass and then i took the bones and made a
31:50broth with ginger scallions dried shrimps and scallops and then i did a little chicken fat rice
31:56on the bottom and then some fuzzy melons and flouring gailan there is a side of ginger scallion
32:03sauce and that's in honor of my grandma she taught us all how to make it so you grew up eating this
32:09like how lucky are you oh my gosh just having the broth first and foremost it's not a homemade
32:15it's so good it's so good this soup definitely has the authentic flavors i can taste that
32:22silkiness and this creaminess to it and the sweetness to it that that melon brings everything
32:28just like melts into each other here on this dish and i do love that you've made the fish skin crispy
32:34it just added a really nice textural difference in this dish and the scallion ginger adds so much
32:41thank you the broth it's subtle in such a intentional and smart way because you do get the flavor of the
32:50shrimp you get the flavor of the dried scallop this dish is just so smart and i'm very very upset that
32:56i didn't think about it first but yeah you did an incredible job that means a lot to me it's also
33:02an honor to cook for you may it's an honor for me to taste your food thank you so much and holly what
33:07do you think of your sister's dish i mean it's a beautiful blend of of everything that we grew up
33:13with you know it's it's her it's you on a plate it's us and i'm so honored to be able to taste this
33:20and you know mom and grandma would be so proud you know
33:29i just feel extremely grateful to have the support that we all need at this point in the competition
33:37today i'm using my brother's kitchen knives so i know he's going to be looking down on me but
33:50in another way it's almost like he's right here with me i'm making a strip loin of beef with a
33:55broccoli top salsa verde so i'm searing the beef in the pan it's looking beautiful i've got all that
34:01confit shallot butter in there some thyme and some garlic i need to go into the oven and let it cook
34:06nice and slow have like that medium rare all the way throughout it's going to be hard for
34:11any chef that has to go home on this challenge because we're all cooking from the heart there
34:15was no doubt because like this cook means more than any other cook i'm doing it for him
34:21and i'm going to make sure that he's proud
34:23hi chris hello everybody should i wait for the last two or well why don't you pull up the chair and
34:37join us oh geez okay yeah take a seat oh i can relax hope you made us some oh i heard the dangling bangles
34:46hey dad how's it going man good please sit down hey dad hey how are you oh this isn't gonna get
34:57easier guys i'm sorry so uh steak dinner is super important in our household and uh it was my brother's
35:06favorite meal was to go out and buy the most expensive steak he could find
35:09so i made a broccoli top salsa verde and then a confit shallot and then the beef was roasted in
35:18the rendered shallot butter and in the middle you have what colin and i used to call crack meat
35:24the meat in between the prime rib bones well i think he would have been proud of you i'd hope so
35:31i love that you brought your brother here and you showed us your story behind your crack meat
35:38it is a rich dish but there's so much acidity and brightness that balances it out but i do think
35:43the meat is a little over yeah but all the other components were really beautiful and everything
35:49went really well together thank you my salsa verde was probably my favorite thing on this dish i love
35:54the pops of the mustard seed in there all the different textures it was just really spectacular
36:01i think my favorite was also the braised beef it's something that you just crave that you want
36:06again so beautifully done again meat is just a little bit over yeah for sure and i think you
36:11can you can probably yeah mine's definitely on the medium side for sure yeah michael what do i think
36:17what do you think first of all i think he likes my meat more because i like it just a little
36:23medium i like it medium so i'd say an a plus thanks dad okay appreciate that i know that my dish
36:31wasn't good enough definitely feeling a little heartbroken because it was such an important cook
36:36you know all i had to do was cook a piece of beef which i've done so many freaking times in my life
36:41i feel like i feel like i'm going home
36:55just us and some beer yeah all right tyson's here and it's just like worth more than anything
37:00oh this feels different meeting everybody's family member this was a really special moment
37:08cheers cheers congrats guys dad showing up it was an honor to be here and then it was a great just to
37:15see him perform and come up with such a great dish my beef wasn't as nice as i would have liked it to be
37:22so it's good for the old man though yeah it was good i said just tell him you knew i was coming so you
37:27cooked it for me this is how my dad liked it yeah that's exactly it chefs the judges would like to see
37:35you all all right nobody wants to go home but you know it's the name of the game and we're in a
37:42competition and that's how it goes good luck everybody thank you
37:57chefs meeting your families and getting to share a meal was truly so special for us
38:04sometimes people throw around these words and it seems kind of cliche
38:07cook from your heart honest cooking and i really feel like you delivered those themes to us thank you
38:13colson your fried chicken was light and crispy but then you added so many different elements to
38:20that dish the creamy polenta and the acidic bite and sweetness with the apple you elevated something
38:27that is clearly comfort food that was the best fried chicken i ever had wow okay there it was perfect
38:34that your brother was there to enjoy it with us it was delicious wow that's very nice like yeah
38:42alex what i loved about your plate was that you showed elegant flavors the mandu was folded so perfectly
38:49the pine mushroom really came through the story came through you just put so much thought in it
38:54i thought it was really special and really well executed beautiful thank you i feel like we all now
38:59know you so much better i want to go and get some walnuts from your grandparents garden thank you aiden
39:05working as a chef it's always been difficult to go see them so i actually decided to go see them
39:10with my wife today very soon good katie your fish and broth dish the flavor of the soup was almost built
39:20like a tonkatsu like it was just so rich and it was just a simple seared fish simple rice it looked so
39:26simple but i just know it wasn't adding the ginger scallion oil made that dish pop in the end it was this
39:33beautiful journey that you took us on i'm just so impressed with that dish thank you it's uh it's really
39:40funny because it's just the way that you know we eat at home my mom showed me and so i just really
39:47wanted to show you guys that too chris you really delivered comfort on a plate a salsa verde using
39:58broccoli i thought that was just such a unique and interesting twist the one thing and i know that
40:02you know the meat it was just overdone chris you look defeated yeah of course i do yeah cooking
40:12meat is one of like my specialties i do it all the time the dish meant a lot to me to have it overcooked
40:19today you know it sucks you know chris honestly all the other components on that plate they were fun
40:27they were beautiful and they tasted delicious we really appreciate you sharing with us thank you
40:43jenna please tell us who had the best family memory inspired dish it was so close
40:49jenna please tell us who had the best family inspired dish it was so close we couldn't pick just one
41:15we have a tie
41:23the chefs with the best dishes are
41:30colson and katie
41:35congratulations guys
41:36congratulations colson and katie
41:50you'll be splitting the five thousand dollars from our friends at bira moretti thank you it was a
41:55beautiful memory to make just unreal but the eye is on the prize it's all the way to the top
42:03winning for this dish feels priceless but it's like you can't just get distracted now i need to rest
42:11and hydrate and then be on my game for the next challenge
42:19chris alex it all comes down to you two
42:25alex
42:33you are safe thank you congratulations chef
42:40chris
42:40you are also safe what no hey
42:55this is a non-elimination challenge it's actually the first ever in top chef canada history
43:01you all cook from the heart and for your family and we just couldn't send anyone home
43:09i definitely have a guardian angel
43:15this is the best final four we've ever had every one of you has won multiple challenges and any one of
43:21you could be canada's top chef thank you chefs thank you okay by far this is the biggest holy moment
43:33i still have a chance to win i mean how could i not feel good about this super excited that this
43:39competition isn't over it's a true roller coaster it's crazy it feels like we still got a long road ahead of us
43:51so next time on top chef canada for this challenge your sous chefs will be the judges
44:01here we go the judges are definitely competitive going down mckeon okay zilber also joining us is the
44:08one and only chef daniel bolude this dish sounded like a jackpot there are four of you but there are
44:15only two spots in the finale
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