" Previously, on Top Chef..." " It's crazy out here." "I'm in this moving gondola." "Oh, [bleep]." "I'm like, "oh [bleep], what am I gonna do?"" " Can't open anything." " The winner is Lindsay." " Oh, my God." " I start attacking like a madwoman." "[Bleep] Open!" " The winner is Paul." " Oh, my God, she has a gun." " Oh, my God." "[Gunshot]" " Yes!" " Ah!" " Oh!" " Sarah, you'll be joining Paul and Lindsay in Vancouver." " Thank you." " Beverly, please pack your knives and go." " All right, bye." " Give me a hug." " Three chefs remain, all hoping to win a feature in Food  Wine magazine, a showcase at the annual Food  Wine classic in Aspen," "$125,000, furnished by Healthy Choice, to bring their culinary dreams to life." "And the title of Top Chef." "♪ Top Chef:" "Texas 9x16 ♪ Fire and Ice Original Air Date on February 22, 2012" "== sync by elderman ==" " It's been a long day." "You and Bev look like you guys got in a fistfight." "Got bruises all up and down." " Yeah." "This is the second time Beverly has left the competition." "There's a little bit of a deja vu feeling, except now she's not coming back." "I'm really happy to cook with you guys." "This is how it was supposed to be the whole time." "I always thought you two would be in the top, so..." " It's exciting, for sure." " It's good stuff." " To us." "Cheers." " And Vancouver." " And Vancouver." " Vancouver." " Yeah." " Sarah, you start." " Alfred Hitchcock." " Hilary Swank." " Steven Seagal." " Sammy Hagar." " Isn't there a rapper named Q-Tip?" " She's straight from Houston." ""Q-Tip."" "Lindsay, Sarah, and I have become friends." "Barbara Bush." " Damn." " But, anytime that we're in the kitchen together, everybody understands that we're competitors." "At that point, it's not friends, because you can't think that way in a competition." " Wow, look at the Fairmont." "It's gorgeous." " Nice." " We arrive at the Fairmont Hotel Vancouver." " Wow, check out the place." " It's nice." " It is nice." "I'm definitely tired, but we have to head out to our next challenge." " It feels pretty good, guys." " Puttin' the coat on?" " Yeah." " I don't know if we're going to have a quickfire, or if we're going to go straight into an elimination." "Lord only knows what's in store." "I'm hoping these aren't the same sweaty ones from Texas." " Let's do this." "[Upbeat music]" "♪ ♪" " We're in Chinatown, and Asian food is not my forte." "Thank God Beverly went home, because she would have nailed it." " Hello, chefs." "All:" "Hello." "Welcome to Vancouver, and to Bao Bei Chinese Brasserie." "You made it." "You're the final three." "How does it feel?" " It feels awesome." " It feels awesome." " Amazing." " I'm sure you guys all recognize the man standing next to me." "Culinary legend and returning judge, Mr. Emeril Lagasse." " Chefs, you've got to be excited." " [Laughing]" " Yep." " Congratulations, chefs." " Thank you." " Thank you." " Vancouver has one of the largest Asian populations outside of Asia, so for your quickfire, we're going to mash it up with the Masters of Asian cuisine." "Please welcome..." " Oh, my God, oh, my God, oh, my God." " Top Chef Master, Anita Lo, the winner of Top Chef Masters Season Three, Floyd Cardoz, and Top Chef Master Takashi Yagihashi." "Your Masters of the Asian culinary world." " I absolutely love Takashi." "We are friends in Chicago." "I totally respect him." "It's just so amazing to see him here." "Oh, my God." " Okay, chefs." "Please draw knives." " All right." "You got Takashi." "Nice." " Anita and Lindsay," "Sarah and Floyd, and Paul and Takashi Yagihashi." " I have an Asian background when it comes to cooking, but at the same time," "I don't like the expectation that I should win." " Masters, could you please join your teammates?" " Hi, chef." "Nice to meet you." " How are you?" " Nice to meet you, chef." " Each team will create an Asian-influenced dish." "You and your teammate will take turns cooking." "You have 40 minutes total, and every 10 minutes, you'll tag your teammate out." " Oh, my God." "[Chuckling]" " And to give you a bit more incentive, the winner of this quickfire will receive" "$20,000." "Masters, your time..." "Starts now." "Good luck." " Oh, man." " Okeydoke." " Find the protein." " Ten minutes in the kitchen is your, like, organizing your station part." " Right." "It's a crazy challenge to know that" "Anita's going to go in the kitchen for ten minutes and start something." "We're not gonna be able to talk to each other, and then I have to figure out what Anita has in mind." " I don't know how you lucked out with the Japanese chef, but cheers." " I'm a little nervous, though." "I'm a little intimidated." " It is very intimidating." " He's a badass." " It's a little more intimidating." " Whoa, can I use this?" " Oh, yeah, you can use that." "I know he'll take that." " I find geoduck clams." "What I want to do is sashimi." "Paul work for a Japanese restaurant." "If I grab this thing, he knows how to make it, and do a good job." "Where's the garbage?" "Oh, here I go." " What do you think they're going to make?" "I have no idea." " It looks like sea bass or cod." " Are those scallops?" " I want to make a trio of scallops, highlighting three different Asian cultures." "Ah, do something Chinese." " Got your hands full, guys." " Thank you." "Just got nervous." " Yeah." " Where's the halibut?" "My record of quickfires has not been that good." " He's taking the skin off that." " When I was on Masters, I never won a quickfire challenge." "But when you have someone else who's depending on you to win, you want to go out and hit a home run for them." " I just hope he doesn't try to make something on the wok." " If I make a curry, it will bring in the Asian flavor." "I think I have left enough of direction for Sarah to pick up where I've left off." "Bacon, bacon, I love bacon." " Switch!" "Please switch." " Coming in." " Let's do this." " Go, go, go, go, go, go, go." " Right here." " Coriander seed, peppercorn." " This is blanc?" "I'm a little disoriented." "I see that Anita's deconstructed the scallop in three preparations." " I hope she doesn't think it's too hard." " I don't want to embarrass her." "I don't want to put something out there that she's like," ""What the hell did this girl do?"" " I see bok choy back there." " Mm-hmm." " Oh, my God." " I check out what's on our station and I'm like, "Oh, man,"" "of all things, it's mirugai, which is a giant clam." "People don't necessarily like it, because it's a little bit of an acquired taste and texture." "You guys see any mushrooms?" " Okay, so she has definitely" "Chinese sausage." " Which I love." " Back." " Oh [bleep]." " Chefs, five minutes remaining." " Nine?" " Five." " Five?" " "Nine." [Laughs]" " Chilis, whoo." " Where are the other coolers?" "These are the other coolers?" " Yeah." " I think that Chef Floyd started to make the base of a curry." "My comfort level with curries is about a zero." "All right, so we've got crab." "I get the idea to do a cold crab salad with the fish." " I hope she just uses the legs of the crab." " Chef Floyd did a great job." " I'm guessing stop." " Switch!" " [Bleep]." "[Laughter]" " Go." "I feel like I did nothing." " Me too." " Oh, my gosh, he's making dashi." "[Bleep]." "Paul is making dashi broth." "I quickly decided that I'm going to use the dashi for the sauce and the dressing." " He picked the giant clam?" "Oh, my God, I'm so glad I don't have him." " Anyone see any salt?" " Uh, yeah." " Morton's, all right, awesome." "Lindsay's made a really nice little sautee of Chinese sausage." "I'm thinking that this is gonna go great with the sauteed scallop." "Delicious." " Five minutes left." " Beautiful, beautiful." "Exactly what I wanted." "I see Sarah's totally got my vision." "She's cracked the claw, she's put the crab into the sauce." " I think we're making like a really awesome curry." " We have that salt somewhere?" "Oh, what is this, an Asian grocery store over here?" "You take everything that everybody needs?" " Oh, I'm sorry." " Not you, not you." "Look at this guy." " Funny." " You're not getting the money." "It's not for you, okay?" "Just remember that." " 30 seconds till switch." " Ooh, that smells good." " Please switch, Masters." " Behind." " Watch it, watch it, watch it." " I think we're together on something, I'm not quite sure." " Going back into the kitchen for the last ten minutes," "I see everything that she's done, and I'm a little intimidated to put it all together." " I tried to line it up to show her what I wanted to do." " Anita's already picked out the plates, and she's left me one with a scallop shell on it." " Guys, we have six minutes." " Six." "Heard." "I think that doing some different styles is what she was going for." " Did you guys find salt?" " I have some on my station." " You do?" " Yep." " I'd like to buy you a drink." "What would you like?" " Ah, scotch on the rocks, please." " Takashi-San's the man." "He sets up the plates, he cuts the mirugai, he added cucumbers for some freshness." " Reaching, stealing, thank you." " It seems like the right choice to add a little" "Thai chili since Padma likes spice." "Excuse me, Sarah." " It's hard when you're playing for someone who's playing for money." " Two minutes, guys." " Coming through, hot." "The prize for this quickfire is $20,000." "Paul is definitely the expert in Asian cuisine." "Ooh, that's delicious." "Hopefully, what I make will beat Paul." "Behind, behind, behind, behind, behind." " 30 seconds left." " Let's go, Sarah." " My hands are shaking." "[Suspenseful music]" "♪ ♪" "[Alarm rings]" " Hands up, utensils down." " I put a lot of Thai chili seeds on my plate." "It makes me worried, because the Thai chilis were really hot, and it might be really spicy." "[Suspenseful music]" "♪ ♪" " I don't know." "Sorry, I did my best." " So chefs, how did you feel about the challenge?" " It's an honor to work with Takashi-San, and to be around these chefs." " And how about for you Masters?" " There was a lot of adrenaline there." " It was good to be able to see what they could do when you leave something in." " I almost text messaged you." "[Laughter]" " It's amazing to see how you all work together." "That was a great challenge." " Lindsay, what did you make?" " Well, I was trying to figure out exactly where chef Lo was going." "We have a scallop." "It's over a little bit of crispy bok choy, and it has a little bit of orange and chili." "Then the other is the roe." "That's been fried and tossed with a little bit of dried sausage and some water chestnuts." " Anita, what did you intend?" " I was envisioning a scallop in three parts." "I was going to do the mantles raw, the next one was going to be fried roe, and then the last one with the Chinese sausage." " Yeah, I did fry the roe, and then I left the other part raw, and I did sear it, so at least I figured that out right." " The water chestnuts are just really julienne, real fine." " Mm-hmm, and they were tossed with a kind of vinaigrette that I made with the sausage." " Mm-hmm." " Well, she ate it all." " Yeah." "[Laughter]" " Some really nice flavor in there." " Whew." " Sarah." " This is pan-seared cod with a coconut curry, with dungeness crab salad with clementines." "And the greens-- what were the greens?" " Amaranth." " Amaranth, oh." " Really interesting." "What did you dredge the fish in?" " Rice flour." " You know, I was looking for it and I couldn't find it." "She did exactly what I wanted." " Thank you." " Let's move on to Paul." " I just made a mirugai, or a giant clam sashimi, with a yuzu dashi, some Japanese cucumber, a little bit of fried white fish, and some Tokyo scallions." " Is that what you intended?" " Yeah, I wanted to have just straightforward." "You know, let the ingredients shine." "Yeah, he got it." " Thank you, chef." " What's the heat, Paul?" " Oh, I put a little chili in there." "I know it's not Japanese, but I think a little bit of hit was-- would bring-- yeah, bring it all together." " That's good, like some kick, right?" " Emeril and I both happen to like a lot of chili, but that's a lot of chili." " First of all, to see how you work together was fantastic." "And obviously the end result, some really good food." "Lindsay, I loved what you did." "I love how you seared the scallop, how you fried the roe." "The Chinese sauces were just a little bit overpowering." " Sarah, this was a beautiful plate of food, and I loved the use of amaranth." "I'm gonna steal that." " Me too." " I loved how you used crab with the fish." "I loved the sauce." "It could have used more acid." " Okay." " And Paul, I thought it was a very brave dish to let the ingredients stand out." " Most people would have shied away from using that protein." "I love how you fried the fish and that whole combination." "Just a tiny bit too much chili." " Got it." "Too spicy." "It sucks 'cause that's totally my fault." " Emeril, please tell us who the winner is." " All three dishes were really solid." "It was really a pleasure to experience you all working together." "But the dish that has all of the notes of Asian flavors..." "Is Sarah and Floyd." " Oh, my God!" "Thank you." " First time I've ever won a quickfire." " Congratulations, Sarah." "You win $20,000, furnished by Terlato Winery, maker of Top Chef wines." " Thank you so much, chef." "Thank you." "I can't believe that now I've won $30,000 in Canada alone." "I won nothing in Texas." "Then I come here and I'm hitting the road running." "This is a good push into the next challenge." "Wow." " I'd like to thank the Masters for all your help, and we'll see you later." " Thank you, Takashi." "Bye, guys." "Have fun in Vancouver." "[Dramatic music]" "♪ ♪" " Now that you've beaten the heat in Texas, and survived the cold of Whistler, we thought it'd be fun to bring the two together." "Tomorrow night, the three of you will be throwing a fire and ice cocktail party." "Each of you will be responsible for one dish and one cocktail." "Your dish must contain both a hot and cold element." " "Fire" could mean spicy, but it could also mean temperature hot." "And "ice," meaning very cold, or very crisp." "So wide open to interpretation that it's going to be difficult." " You'll be serving 150 of Vancouver's culinary elite at the Village on False Creek." "The winner of this challenge will win a trip for two to Costa Rica, furnished by Green Mountain Coffee." " This is your opportunity to really stand out." "Chili with a scoop of sour cream is not going to cut it." " Good luck." "We'll see you tomorrow." " Thank you." " My head's racing and I'm trying to think of things" "I've done in the past that might fit into this challenge." "This one plate of food is going to be really important, because it's gonna be my ticket to the finals." "[Upbeat music]" "♪ ♪" " I have sunchokes too." " Do you?" "Okay." " You and me need them." " I struggle with how I'm going to do this dish, because I'm not really sure if I should take it literally, and set something on fire, or have something that is totally frozen." " What else do you need?" " I'm making kind of a play on a bloody Mary..." "I think." " I'll go with the burrata." " Give me 1,000 grams of king crab." "I want to do a play on the lobster bouillabaisse." "I know that I want to do something visually stunning, something that feels like it's cold, but then you eat it and it's hot." "That's fine." "That works." " 35 minutes!" " Oh, excuse me." " This area?" " Yeah." " Got it." " How many do I have right here, six?" " Yup, I'll grab you six more." " I want to create something that's really close to me, so I want to make a baked pasta, which for me is that warmth, and then cool it off with a ginger mousse that is frozen." "I've never made this before, and that's scary." "But I know I have to take a risk." " One's plenty, don't you" " I might take some too to go into my mousse." " I was hoping for something a little bit different, but halibut's gonna work nice." "I know it's going to be very tricky to cook halibut for 150, but luckily this isn't Restaurant Wars." "Beverly, I've already gotten complaints that the fish is dry." "Please do not overcook my fish." "This time, I have control over it and I'm the one cooking it, so I'm feeling confident about it." "Okay, thank you." " 11 minutes!" " Hi, do you guys have any, like, essential oils?" " Yeah, we do." "Is there one you're looking for?" " Like, a lemon?" "I'm gonna do something I learned about from my new chef de cuisine." "He uses essential oils a lot to enhance certain flavors." "I'm going to have things that look like clear ice and snow, and it's going to melt table-side, and hopefully it will be good, if I pull it off." " Sarah and Paul are going to do snow and frozen aspects." "I feel like it's a little gimmicky." "That's not the way I cook." " Oh, wait, she's here, she's ready." " If you really stay true to who you are, that's usually when you come out on top." " Thank you." " It's getting close." " Sarah, to $20,000." " Cheers." " Holy crap." " 30 total." " Right?" "Congrats." " Oh, my God." "I can't believe it." " Cheers." " I know." " I fought so hard to get here." "In my junior year, my mom let me drop out of high school to go to culinary school." "My--my family will finally be proud." "To complete my journey, I need to become Top Chef." " Five hours seems like a decent amount of time, but for that much prep?" " I'm worried about the amount of stuff that we have to do." " It's going to be a [bleep] show." " Frozen, so it's kind of solid." "The mousse was frozen." "Hold on, hold on, I'm not done yet." "I'm totally freaking out." "[Upbeat music]" "♪ ♪" " We arrive at the Village on False Creek to start cooking." "Oh, look at those yolks." "This is the last challenge that determines the final two." "Lindsay and Paul second guess themselves a lot, and even though I'm making a new dish that I've never made before," "I still believe in myself to show the judges that I deserve to be in the finale." "Okay." "You know the one thing I miss the most, is a calculator." "I'm just praying my math is right." " Can I borrow the scissors again, Linds?" " Yeah, take them." " Thank you." "I'm going to appear to be cruel now." " Paul, I have all these limes that are here too for you, if you need them." " Thank you." " So much love in the Top Chef kitchen right now." "Paul, you over there killing some lobsters?" " Making lobster stock for my seafood soup." "A big part of my dish for today is to make an excellent lobster stock." "I just grabbed about 30 pounds of lobsters and I just started ripping through them." "The faster I get it done, the more flavor I can get out of it." "I'm in the zone." " Sarah, what you getting done first?" " Um, I've got my water on, I've got my eggplants roasting." "I'm cracking 80 eggs for pasta." "[Laughing]" "I like to make pasta dough by hand." "I think that you can get a feel for the dough better than by looking at it in the mixer." "I haven't seen pasta like this since I was in Italy." "I'm making a pasta, from scratch, for 150 people." "It's a lot." "I need every little second I have." "Linds, what are you doing?" " I'm just trying to get some shallots and some garlic kind of softened up so I can start on a tomato water." " Oh, that's smart to get that drink going." " Yeah, I feel like otherwise I'm going to forget about it." "I've grated my hands and my knuckles quite a few times." "I really want to win this." "I think, at this point, if I literally cut my finger off" "I'd keep going." " How are you doing, Linds?" " I'm good so far, I think." "Who knows?" " I love that technique." " I do too." " You taught me that technique in Texas." "Lindsay's doing a take on a bloody Mary." "I think that she should maybe try to make it a little bit more unique." "She's definitely playing it safe." " It's kind of sad to think this is the last time we're cooking together, huh?" " I know." " Hey, chefs." " How's it going, chef?" " What are you making, what are you up to?" " It's a play on bouillabaisse, I guess." "There's going to be, like, a pernod chili." "It's going to look like kind of like an ice cube." "Then I'll put, like, lemon snow, and the broth is going to be poured table-side, so the whole thing kind of melts into the dish, and you eat everything together." " Cool, okay." "In the last challenge, in the quickfire, what happened?" "Is the competition getting to you, or-  these two ladies are badass, so-  okay, all right." "So it's just they made better dishes." " Yeah." " Got it." "All right." " Cool." " Get back to work." "Hi, Lindsay." " Hi, chef, how are you?" " Good, how you doing?" " Good." " So what are you making?" " Um, I'm going to do halibut over a celery root remoulade, so the fish will be hot, the salad will be cold." " Okay." " I'm also making kind of a fresh tomato nage." "And then I've also made a tomato ice, or a granita." " Okay." "In Restaurant Wars..." " Yes." " You had a halibut dish..." " I did." " But Beverly had to execute it." "It was somewhat overcooked, but it seemed like it could have been the way you taught her to pick up that dish up that did it." "Are you doing halibut now to try to set the record straight?" " I knew that this would come back and maybe haunt me, but, you know, I mean..." " Okay." " I like to cook fish and I just want to make sure that what's hot is hot, and what's cold is cold, because that's the most important part of this challenge, I think." " Mm-hmm." "Cool, good luck." " Thanks, chef." " Hey, Sarah." " Hey." " I know you're making pasta." "What are you doing with it?" " Um, I'm making a cannelloni." " Uh-huh." "And I'm filling it with a mixture of five greens." "Flavoring that with a bunch of red chilis, toasted garlic, and an anchovy." " Oh, it's almost calabrian, huh?" " A little bit." " The only place they make chilis in Italy is Calabria." " That's true." " And what's the cold element?" " A spiced mousse, or a sformato." "It's going to be really cold in the freezer, and that's gonna go onto the pasta as it's hot, and kind of ooze down and make the sauce." " Okay." " I think I have some nice ideas, and I really want to cook for you at the last challenge." " Okay, good luck." " Thank you." "Damn, Paul, you got these blenders funky." " I had to force it to grind all that shellfish." " Hey, Sarah, the rest of your kale and stuff is over here." " Ah!" " Sarah, how are you looking?" " Oh, my God." "Why did I make pasta?" " Yeah, I feel like I'm in the weeds." " Like, really in the weeds." " Like, it'll be nice if it will be one of those competitions where somebody pops up, and you're like, "oh, by the way, these are your sous-chefs."" " Right, this would have been a good one." "We can pretty much kiss that good-bye." " To execute 150 plates, generally it takes like four or five hours just to make the sauce right." "I'm trying to do that and finish dressing my plate and make a cocktail within that same amount of time." "I'm definitely sweating." " Hi, guys, how are you?" " Hello." "Who has cocktail experience?" " We're the bartenders." " I want two cocktail servers." "One, two." "So both you guys are just going to be strictly cocktails." "I need, uh, two bussers." "And the rest of you guys are just going to run all the food." "Cool?" "[All agreeing]" " I got, um, lemons, limes, oranges, and mango." " Yum." " And then I wanted to do like a prosecco floater on top." "I think it's important for a Top Chef to be able to make a great cocktail." "My cocktail is called agrumi." "It's a great palate cleanser with a ton of citrus." "Really clean, smooth, delicious." " That will be beautiful." " Great." " That will be great." " Okay." " I love the prosecco on the top." " To incorporate hot and cold in my drink," "I make a Thai chili foam so it looks like snow." "This is going to be your foam." "If it starts to die, let me know, but it should stay stiff for most of service." "Having to make a cocktail definitely throws me off, because it's not one of my strong suits." "Just mint leaves torn in the glass." " Okay." " I think this is the only way I'm going to get the mousse." "So you just put it on there-- - that's the hot plate." "Or that's the cold plate." " That's the cold plate." "I'm making a mousse, and then I'm freezing it on the anti-griddle." "The anti-griddle, instead of getting really hot, it gets really cold." "It's, like, frozen, so it's kind of solid." "It really over-freezes some of the sformato." "I'm totally..." "Freaking out." "4 minutes, 30." " Yes." "Does it seem too dry?" " No." " Don't lie to me." " I'm not lying to you." " I know you want me to go home." " No!" " Sarah, Paul, and myself have developed a friendship." "But this is a competition, and we're all after the same goal." "So you don't really know who you can trust and who you can't." " Need a little salt?" " Yeah." "It needs more of the dressing, don't you think?" " Yeah." " At this point, I need to be focused more on cooking and try and make myself stand out." " Can I use some or you need 'em?" " No, go for it." "We're just gonna switch out." " Is that your sauce?" " Yeah, it's okay." " Can I taste it?" " Yeah, it's right here." "[Suspenseful music]" "♪ ♪" "[Alarm beeping]" "Time's up." " Let's get this party started." " I wish I had another hour." " Fresh foam." "Let's do it up." " Thank you." " Done." " Oh." " Thank you." " I'm hungry and cold, so they had better warm me up." "I want it to be heavy on the fire." " A little more fire than ice, yes." "The stakes are definitely high, you know?" "They've all come this far." "It's been a really tough competition." "They still have one last hurdle, and only two are making it." " There's no, like, secret last chance finale kitchen that you're gonna run off to?" " No Last-Last Chance Kitchen." " Bev's coming back." " She's actually under the table right now." " Okay." "How's it going out there?" "Push some plates out." "They said they're hungry." "When service starts, I'm definitely very nervous." "There's a lot of things going on with my dish, and there's a lot of things that can go wrong." "Don't second guess yourself." "At this point, I'm just not feeling my game." "This is a hot tray." "Can you handle it?" " Yeah." " Cool." "Guests are hungry." "They need food." "All:" "Cheers." " Ooh, this is exciting." " This is Paul's king crab dish, with lemon snow." "And his cocktail pairing is the pan am." "It's got kaffir lime, palm sugar, Thai chilis, and rum." " Well, you got a lot more snow than me." "I'm a little jealous." " I'm starting to get more of the heat now." " The broth has tons and tons of lobster flavor." "But if you're gonna put arugula on the dish, just putting it in as a garnish doesn't cut it." "If it's there, it should have a purpose." " No, they're not finished yet." "They're not--they're not-- they're not finished." "They're not ready to sell yet." "So these are ready." "All ready." "Go." " I'm usually not a huge fan of pairing alcohol and food." "This goes together really well." "A little on the sweet side, but it's nice." "I like the egg whites whipped up, kind of gives it that snow feel." " I taste a little bit of the chili." " I could have used even a little more heat." " Keep in mind, yesterday..." " I know, that's true." " We killed him about the heat." " This smells so good." " Chef, what did you think?" " The flavors were all great." "It's just that pouring the hot broth on so many different cold garnishes, it all melted into sort of a warm soup unfortunately." " Oof." "Make sure that they're eating the mousse, like, they're taking their fork down." "I'm just nervous the mousse was a little too frozen." "They need to eat it together." "That is the sauce, so that's like the concept of the dish." "I'm like, "Oh, my God."" "Making it into the finale is riding on this dish." "Hold on, hold on, I'm not done yet." " Is this supposed to be so" " Frozen." " Frozen." " It seemed like an afterthought." "If the intention is to make it part of the dish, make it part of the dish." " Here we go." " Thank you." "This is Sarah's." "Five greens filled pasta with toasted garlic and chili." "And then she did a spiced sformato with the shaved bottarga." "And the cocktail is an agrumi." "It's gin with kumquats and mango." " Is this sformato supposed to be so..." " Frozen." " Frozen." " Tough to cut into?" "Mmm!" " I think, in theory, she wanted this to melt, but the flavors, I think, are great." " She nailed the pasta." "I mean, the pasta's a classic." "She's very good at that." " I like Sarah's cocktail." "I love the citrus, I love the kumquat." "I'm not sure it goes really well with the dish." " I agree." "As a cocktail, it's very good." "On a nice summer day, this would be great." " In Texas?" "Yes." " Quite refreshing." " And it's a little stiffer too, which is always nice." " If I had a straw it'd be dangerous." " I'm going to have to get creative to get all these on here." "I've really dedicated this dish to tomatoes-- using some cooked, and some raw, and some roasted." "I'm a little nervous that maybe I didn't take the fire and ice part quite so literally." "So I've decided to add a little spoon of this tomato ice that I've made." "And I really hope that the judges see that" "I've really pushed myself, but I've also stayed true to who I am." "All right, there you go." "Thank you." " Mmm." " Well, here's Lindsay's halibut with fiery celery root, and the cocktail is the encendido." " My dish is really hot." " It's pretty fiery." " Really?" " I just got a big piece of fire." " I didn't get any at all." "The halibut, it's nicely cooked." "The sauce is really delicious, a lot of flavor." "I'm not quite sure why the kale" "I mean, the kale is raw." "I don't quite understand why that was there, like a" " I really love Lindsay's tomato nage." "It's sort of unusual and out there." "I've never eaten a piece of ice so well-seasoned." " I liked Lindsay's cocktail in the combination with the dish." "But on its own, it's very flat." " I don't get the fiery part." " No, neither do I." "Oh, there's a tiny bit of spice." " To be fair, it is a pretty hard topic, fire and ice." " Yeah." " I think so many times we have halibut, it's overcooked." "And this time, I think it was perfectly cooked, very nicely seasoned." " Yeah, that was delicious." " Oh, man, I didn't, I-- for a while there," "I was like, "ooh, I'm not going to get done."" " Yeah, me too." " You know?" "I started to really get in the weeds." " I did have all three of them, and I think the execution of it was heartfelt." " Lobster dish was my favorite dish." " Let's head out." " I think all of them-- listen, I think the chefs did a nice job." "They made an attempt to embrace the challenge." "So I don't know." "I'm really undecided." "I don't know where I'm going here." "It's hard." "150 people, alone." "I mean, this is not an easy challenge." " Right." " No." " Today was the first challenge we've had that we didn't go out there and explain our dish to the judges." " Yeah." " It's a little scary." " So many little things could go wrong in it." "Could have put too much snow on the plate, could have been not hot enough, too cold, room temp, pernod could have been too strong." "I think of all these scenarios." " Good evening." " Hi." " Good evening." " We'd like to see all of you." " Okay." " Thanks." " Thank you." "All right, guys." " Let's go." " Let's go." " Face the music." " Three amigos." " Chefs, all of you put out delicious food, and really nice cocktails." "Paul, let's start with you." " I wanted to hit all the points in the challenge on different levels." "I wanted a lot of shellfish flavor just to pop in your face when you ate it." "The dish was cold initially." "I wanted there to be snow, and the pernod originally was going to be kind of like ice cubes." " Paul, I think conceptually your dish was absolutely there." "And I really liked the cocktail." " It had a nice amount of spice to it, but I think you could have gone a touch further." " The idea came together nicely." "The broth was really delicious." "The arugula, what were you trying to accomplish with the arugula?" " I just wanted a fresh green in a peppery spice to the dish." " It seemed like an afterthought." "It seemed like, "eh, I'm gonna lay this over here because I need color on it" or something." "If the intention is to make it part of the dish, make it part of the dish." " Got it." "I was happy with the plate that I put out, but it just-- it just keeps on going, and I can't turn it off." " Yeah." " Paul, why do you think you belong in the finale?" " I just want the opportunity to be able to cook the best meal" "I can put out for you guys." "And I guess I can't go back home without winning Top Chef Texas." "[Laughter]" " Right." " Texas may kick you out." " I know." " Sarah..." "Will you just explain where this sort of idea of fire or heat was supposed to come from?" " The baked pasta, for me, I thought worked for the fire idea." "And then, I thought," ""Do I do an ice cream on top of pasta, or is that a crazy idea?"" "And that's when the mousse idea came." " I loved the pasta, I thought it was made beautifully." "However, this mousse was so frozen, it was hard to eat together." " Oh, my God." " I thought your dish was really brave." "I can tell that this was clearly pushing you out of your comfort zone." "That said, maybe it was a little too cold." " Okay." " Sarah, when I tasted your cocktail, I was thinking about those hot days in Texas, and wish I had a pitcher of them then." "It was quite yummy." " Thank you." " Sarah, why do you think you should go on to the finale?" " So much of food to me is a place and a memory, and I want to be able to tell that story in the finale." " Lindsay, there were so many things about your dish that I thought worked well together." "I loved that tomato soup." "To me, it had this roasted, almost smoky flavor." " When I thought about fire, I thought about warmth." "I love a great tomato soup." "That's like my go-to." "And taking different aspects of that tomato sauce to make a water that I turned into the ice" " I thought that the remoulade and the tomato overpowered the fish a little bit." "If you served us a bowl of tomato and the remoulade on its own, I think it would have been fine." " Yeah." " My fish was cooked perfectly." "The cocktail, towards the end, got a little separation." " I think out of all the dishes," "I would say that yours actually worked with the drink probably best." " Thank you." " Lindsay, why do you think you belong in the finale?" " You know, I think that I still have a little bit more to show." "I've learned so much about myself as a chef, and I think that the opportunity to go and really pull out all the stops, that's what I really want, that's why I came here." " You guys should be really proud of what you've accomplished." "We'll see you in a bit." " Thank you." " Thank you." " Oh, my goodness." " It's gonna be all right." " Wow." "[All sighing]" "We all had great dishes." "We just needed to make that one tweak..." " It's that small adjustment." " That you would have caught." " In a normal kitchen." " Right." " Man, I was so scared to use those Thai chilis 'cause it's the same chills I used for the last challenge." "They were hot." "I ate one, they were hot." " I used that whole jar of that aji amarillo paste, and that stuff's spicy." " And my anti-griddle got too damn cold!" " They all did such different dishes, and they were all so great, but none of them were flawless." " I think Paul's had a depth of flavor that was really impressive." "And I think he really took to heart the challenge and incorporated it into how you ate the dish." "and I think that his cocktail paired with it nicely." " The problem I had with Paul's dish, it was lukewarm." "I lost the contrast of hot and cold." " I think visually the effect was there." "He executed the sauce perfectly well, and then he--all of a sudden you get this garnish, this leaf of arugula, that's so out of place." " I didn't get that." " I don't understand where he-- you know, how you can have that complete of a thought, and at the very end just don't trust it." " Right." " Hey, I don't think Tom likes it when you put just raw veg on top." " Out of the three cocktails tonight, my favorite was Sarah's." " Mm-hmm." " I thought Sarah's was much more creative, plus it all became one dish." " That cannelloni was so thin, and so light, and so beautiful." " I agree with you, the cannelloni was beautiful." "That doesn't excuse to me the frozen spiced mousse, because I could not cut through it." " But it was still part of the challenge to make hot and cold." "And so she did it, and so it's kind of hard to fault her for it." " But she meant it to be a sauce on the cannelloni, and it wasn't." " Lindsay chose a kind of cool dish with a hot fish." "She incorporated a theme running through, which was the tomato." " My fish was hot and cooked right, but I didn't get any heat." " For me, Lindsay's soup had the thought of fire in it." "I'm not saying heat and spice, but to me it was almost like it was roasted on an open fire." " I just didn't find Lindsay's dish to be that interesting." " I just don't think she made any mistakes." " The drink certainly was a mistake." " But it definitely went with the food." "She made them to be served together." " I should have just made that damn ice as my drink." " This is such a tough decision." "I don't want to see any of these chefs go." " [Sighs] It's tough." " We have three really, really talented chefs here." "They've competed really, really well." " Yup." " I think I have a pretty good idea in my mind who I'd like to see in the finale." " Absolutely." " Oh, man." " How are they gonna choose?" " I think that we all had the same amount of highs and lows." " Oh, my God." " Oh, man." " I'm nervous." "But I tried hard, you know?" " We all tried hard, you know?" "We're all tired and worn down." "Whatever the judges decide, it's going to affect our careers greatly." " We did a lot to get here." "You do feel like, "Oh, my God, it's over,"" "like, "What do I do with my life?"" " My stomach is just turning because I'm like," ""[bleep], I got beat down on arugula again."" " I'm so sad one of us is going." "Whoever stays needs to [bleep] whup some ass." " That's for sure." "[Suspenseful music]" "♪ ♪" " Tonight's challenge was about extremes, the idea of a fiery item and an icy item." "It's difficult for a lot of reasons." "You guys, all in all, did a pretty nice job." "Paul, you put together a great dish, had a lot of flavor, but that piece of arugula didn't make sense." "Sarah, you gave us a really cold element, maybe a little too cold." "Your cannelloni, perhaps could have used a punch more heat." "Lindsay, you gave us great roasted tomato flavor, the halibut was nicely cooked, but conceptually it almost seemed like you weren't really sure of where you were going with it." "You guys did a great job, but we can only take two of you to the finale." " Sarah..." "You are moving on to the finale." " Oh, my God." " Congratulations." " My God." "Thank you." " Lindsay and Paul..." "One of you will move on to compete for $125,000, furnished by Healthy Choice, and the title of Top Chef." "Lindsay..." "Please pack your knives and go." " Thank you." "It's been an awesome opportunity." "It's been a roller coaster emotionally." " I'm out." " No, you're not." "Oh." " I have no regrets through any of the experiences" "I've had on Top Chef." "I stayed true to who I am, I cooked the food that I love to cook, I really put myself out there." "You and Paul are gonna do awesome." " Paul, congratulations." "You're moving on to the finale." " Thank you." " Green Mountain Coffee is sending you and a guest to Costa Rica, where you can experience what it's like to source some of the world's best fair trade coffee." " Thank you so much." "It feels great." "This is a huge win, because my goal is to win the title of Top Chef, and I'm so close right now." " Congratulations." " Yeah." " So proud of you." "You guys are gonna do great." " It makes me really sad that Lindsay is going home." " Bye." "Good luck." " Bye." "Bye, Lindsay." "But at the same time, I knew that it would always be me versus Paul, because Paul is a great chef." "The two Texans!" " Top Chef becomes your reality in such a way that it almost feels like your life is gonna end once it's over." "But I know that, for me, this is just the beginning of something great." " Next on Top Chef..." " Whoo!" " Hey, buddy." " Hey, buddy." " Those are pretty." " You're pretty." " Feels like the old days." " There has been a lot of battles won, but it's about winning the war." " Are you crying?" " Oh, my God." "I'm gonna cry." "I even pushed back my wedding." "I'm ready to win this title of Top Chef." " They'd like to speak to you at table 30." " Can't take back what the guest has eaten." " Oh, my God." "I'm gonna lose if I serve the judges a piece of fish with bones in it." " I think this is the best food we've ever seen in a finale." " You are Top Chef." "For more about the recipes seen tonight," "== sync by elderman =="