"Previously on Top Chef..." "Final Five." " Bye-bye, Seattle." " Alaska, here we come." "To make it to the final five is a big deal." "We'd like you to take surf and turf and turn it on its head." "Holy show." "Tempura's soggy." "It's definitely not my best record." "I could be going home for this." "It's real crunchy." "I like my pork really crunchy and crispy." "Oh, my God." "Sheldon's tempura is soggy." "I would say frogs' legs and mussels are new." "Brooke's being super inventive." "Curtis, please announce the winner." " Brooke." " Thank you." "Some of the ingredients just didn't speak to me." "When you put it on the plate, I thought," ""Oh, my goodness, I have to eat this?"" " I like crispy pork." " I thought I was gonna break a tooth." "Stefan, please pack your knives and go." "That's a first one for me.." "Pack your knives and go?" "Really?" "Four chefs remain, all fighting to win a feature in Food  Wine magazine, a showcase at the annual Food  Wine classic in Aspen," "$125,000 furnished by Healthy Choice, and the title Top Chef." "♪ Top Chef:" "Seattle 10x14 ♪ Kings of Alaska Original Air Date on February 6, 2013" "== sync, corrected by elderman ==" "Oof." "Oh, my God." "Congrats, guys." " No , right?" " Congratulations." " Congrats." " Top four." "Oh, man, I'm gonna miss Stefan." " Yeah." " I didn't realize, like, what a kind of decent, good-hearted person he was." "He's very good-hearted." "Yeah, he's great." "I just dodged a bullet big-time." "Stefan was the frontrunner, in my opinion, to actually win this whole thing." "It's crazy to know that he's gone, and I'm still here on the top floor, still slugging away." "I don't want to even think of the challenges ahead of us." "You think we'll go fishing?" "I hope we go fishing." "I wish I could call my husband and tell him what's going on." "It would be nice, wouldn't it?" "Tell my wife to try not to have a baby." "My wife's supposed to have a baby, you know, any day now." "It's tough." "Cooking kind of takes my mind off of it a little bit, but as soon as the cooking's done, it's right back to thinking about her and the baby." "Come." "Let's go pack." "Bye, guys." "When y'all are done, you can come pack mine." " It's chilly." " Welcome to Alaska." "Never in my wildest dreams did I think that I'd make it to the last frontier, Alaska." "It's crazy, and it's cold." "Brr." "Better throw on a couple extra underwear just so I can keep the package nice and warm, you know." "This looks cute." "Tracy's Crab Shack." "Hey, chefs." " Hello." " Hello." "Welcome to Alaska." "You happy to be off the ship?" "Still kind of feel like I'm on it." "Standing next to me is James Beard award-winning chef and owner of Husk and McCrady's in Charleston, Sean Brock." "Hey, chefs." "How are you?" " Hello." " Hello." "Sean Brock-- one of my culinary idols." "He specializes in modernizing southern foods." "To see him standing there makes me extremely nervous right off the get-go." "You're standing in front of Juneau's number one culinary destination," "Tracy's King Crab Shack." "Last year Alaska brought in 76 million pounds of crab." "Jesus." "Crab meat is such a treasured ingredient here." "Fishermen are out there day in and day out, risking their lives to bring this crab to shore." "Your quickfire is simple." "Take this near-flawless ingredient and make it shine in a dish." "One of my absolute favorite things is perfectly cooked crab, a little bit of lemon, dipped in butter." "But that's a little boring for a challenge like this." "I want to see what you guys are made of." "I have never cooked Alaskan crab before." "In Hawaii, it's definitely a pricy item." "I'll figure it out as I go, I guess." "Chefs, you have 30 minutes, and the winner of this quickfire will receive $5,000." "Okay." "Guys, I've been on a flight for 13 hours just to eat this Alaskan crab." "Please don't let me down." "Your time starts now." "Layers." "We've been in Alaska for, like, five minutes, and we're already into our first quickfire." "Apparently we waste no time here in Alaska." "Tracy's Crab Shack is like this tiny, cute, little crab shack, and then you've just got this huge, big backdrop of these really steep mountains." "You know, just exactly what you imagine when you think of Alaska." "That's really delicious." "So I'm thinking of doing something that feels rustic and filling." "So I decide to do a king crab frittata." "Brooke, what you doing?" "Making crab toast." "Crab has this buttery, briny shellfish flavor." "I want to get those flavors out of the crab and really just be as delicate as possible." "I'm working on a really simple crab toast." "But in order to class up this dish a little bit," "I'm making a compound butter with the dungeness crab." " What's that?" " This crab is so good." "I'm not gonna have any crab to use 'cause I can't stop eating it." "Brooke, can I borrow your shears?" "No." "It's a competition, Josh." "Behind you." "I would say my food is similar to what Sean Brock does at husk, so I'm gonna tip my hat towards that, make succotash with butter-poached king crab and bacon and keep it simple." "You know, we're both good, old country boys, so I feel pretty confident cooking for Sean." "What are you doing, Josh?" " Crab succotash." " Sucker-Tash?" " Nine minutes." " Are you southern?" "From the deep, deep south, baby." "I almost got eliminated the last challenge." "It was a reality check." "I'm really pushing myself to be creative on this one." "Grab the other butter?" " Here." " Just one." "So I get this idea to use the innards from the dungeness crab to make a miso soup." "I've never done this before, but the innards always reminds me of miso." "What are you doing with the pine needles, Sheldon?" "Some pine-smoked asparagus tips." "I've seen this technique that a famed restaurant Noma uses where they take pine needles and smoke some asparagus on it." "That's gonna work." "It's a big risk, but I got to continue to push myself and be creative." "Chefs, you have five minutes left." "My butter sauce is breaking a little, but at this point, it's not really anything that I can fix." "The flavor's still there." "It's just not gonna look very pretty." "Hot." "Hands up." "Utensils down." "Hi, Lizzie." "Hi, Padma." " What'd you make for us?" " Today I made a crab frittata." "It has a little bit of cherry tomato, a touch of garlic oil, and it's finished with some fried capers." "Did you soak the capers?" " I drained them." " This crab is awesome, right?" " Yeah, it's amazing." " Thank you very much, Lizzie." " You're welcome." " Hi, Sheldon." " Padma." " What'd you do for us?" "On rainy days like this back home," "I think of miso soup, so I used the eggs from the dungeness crab in the head to make a miso broth alongside with some crab legs and pine tree-smoked asparagus tops." "Tell me about smoking with the pine." "I've seen it done and just wanted to try it out here." "The broth is nice." "It's a little thick." "Brooke..." "Hi." "Tell us about your crab dish." "I wanted to keep that simplicity of that sort of crab and drawn butter flavors, so I made a crab butter with the dungeness crab, and then I topped it off with a warm king crab, corn, and leek salad." "How did you make the butter?" "I used some of the shells and actually some of the meat of the dungeness crab." "I knew I wasn't really gonna use the meat of the dungeness crab for anything else, so I used the meat in the butter." "It's an expensive butter." "Delicious." " Hi, Josh." " Hey, Padma." "What did you do with your crab?" "I poached the king crab legs in a paprika butter basically, and then underneath is a little succotash." "Feeding succotash to a lowcountry boy." "I know." "I know." "It's pretty ballsy." "Succotash tastes like home." "That's a compliment in itself." "Thank you very much." "Thank you, guys." "Nailed it 100%." "So, Sean, how do you think our chefs did overall today?" "I think overall you guys did pretty good, considering you're cooking in a shack." "Each dish certainly had its ups and downs." "Which dishes were less successful?" "Lizzie, I liked the idea of eggs and crab, but I thought it was a little overcooked." "I thought there was too many capers on the plate and actually too many flavors overall." "Lost the crab a little bit." "Josh, you served succotash to a succotash snob." "I thought the bacon was unnecessary." "Covered up the crab." "And kind of a turnoff with the broken sauce." "Fortunately, a quickfire's not gonna send me home, but still it looks kind of poorly on me in front of Sean Brock." "That sucks." "What were some of the highlights?" "Sheldon, I really liked your dish." "It was simple and highlighted the crab and utilized the innards of the dungeness, but was still interesting." "Thank you, Chef." "Brooke, I really didn't want to like your dish 'cause it was so easy, you know, crab on toast, but it was flat-out delicious." "Sean, please announce our winner." "The winning dish, it reminded me a lot of the way we cook back in Charleston." "The crab was the star of the show." "Utilizing the whole crab was really, really nice." "The winner is..." "Sheldon." "Good job, Sheldon." "Right on." "You win $5,000 today, furnished by Healthy Choice." "$5,000 added on to my winnings, it's a great way to kick off Alaska." "Hopefully that will help keep me warm here in Juneau." "Whoo!" "How awesome is this?" "This is fantastic." "This is my best experience being on Top Chef so far." "Oh, mama!" "For your elimination challenge, you'll be celebrating two of Alaska's oldest culinary traditions-- fish and bread." "Chefs, bread was so important to the first pioneers of the gold rush that they actually carried sourdough starters in their packs." "And, chefs, the fishing industry has been here in Alaska since the 17th century." "It actually averages over a billion dollars a year." "And here, salmon is king." "For your elimination challenge, you'll be feeding the people of Juneau two of their favorite ingredients-- salmon and sourdough." "Baking bread is really difficult, and I'm not too familiar with making sourdough bread, so there's a huge amount of pressure." "Tomorrow you'll head to the docks to pick out your fish." "And then you'll have three hours to cook at the Gold Creek Salmon Bake before the locals arrive." "You're serving them ingredients they're probably used to cooking themselves in a million different ways." "Kind of like serving succotash to a southerner, so..." "Ouch." "You have your work cut out for you." "Chefs, a local baker has dropped off her cherished, three-decades-old sourdough starter at your home here in Juneau, the Jorgenson house." "The winner of this elimination challenge will win a trip for two to Costa Rica, furnished by Green Mountain Coffee." "Okay, chefs, we'll see you tomorrow." "Take care." "How you guys feeling about that bread?" "How are you feeling about that bread?" "How you feeling about making bread?" "Since you're the baker out of the whole..." "I'm so not the baker." "I just happen to have baked a couple of times." "Get your together, bro." "Get your bread-baking face on." "I'm not gonna put bacon in my bread, I'm sorry." "You're gonna have to do your own." "I'm not putting bacon-- I'm done with bacon apparently." "Oh." "Jesus Christ." "Oh, wow." "The place is nice." "Wow, it's cute." "You think we can light the fireplace?" " It's very cozy." " We arrive at our new digs, and it's this really cute, little house in Juneau surrounded by trees." "Very welcoming." "It says, "Letters from Alaska."" "Yah!" "Oh, my God." "Welcome to Alaska." "We're in Alaska, guys." "I think you nearly gave her a heart attack." "Oh, my God." "That already made my Alaska trip." "Let's go check out the kitchen." " Oh, wow." " Oh." "Here's our starter." "Nice." "Waiting for us is this beautiful starter this couple here in Juneau started making at a cooking class 31 years ago." "Oh, that is sour." "Starter is basically a mixture of flour and water and yeast." "A sourdough starter can live on to be, you know, 100 years old or longer." "You just have to take care of it." "It's like a child." "Yeah." "You guys look comfortable." "Nice." "Gotta get comfortable and start baking some bread." "That's, like, starter for, like, a million loaves." " A million?" " 1 million loaves." "There's so many elements that affect bread-making-- the moisture content in the air, how cold it is, and the flour that you're using." "We're gonna make our dough this evening, and then we're gonna let it rise and proof overnight and then bake it tomorrow." "Whoa!" "Seriously?" "What'd you put in there, black pepper?" "Green tea and chives." "Of course he somehow worked that Asian ingredient into his sourdough bread." "Then dance." "He looks like he's doing, like, Tae Kwon Do or something." "Especially with the slippers." "He's got this ninja way of keeping his dough together." "It's fascinating." "Moaning and groaning." "You guys are working way too hard for me." "I'm gonna make two different sourdough breads, a black olive bread, and then the other one's gonna be a traditional sourdough." "They smell like olives." "Weird, these olives smell like olives." "The sourdough will be blended into the soup as a thickener." "And the black olive is going to turn into a crouton." "I've been working in tight spaces today." "Imagine if there were still 24 of us here." "I'm going to do individual rolls." "I'm gonna hand-roll each roll." "I'm gonna stuff the salmon inside the roll." "Should I make another batch?" "You think this will be enough?" "I really think that's enough." "I guess Lizzie is a little more nervous about making sourdough." "Maybe something that she doesn't do all the time." "Should I make a little more, do you think?" "I mean, better safe than sorry, I would say." "It's pretty therapeutic making bread." "You've gotta work for a little bit, then you've gotta wait for a while 'cause you want to give your bread enough time to rise." "Now we wait." "What's worse, watching water boil or watching bread rise?" "Watching bread rise." "'Cause you can screw up the bread if you don't let it rise." "When we're done with our dough tonight, we're gonna pack it up, so it's ready to go tomorrow." "But you don't want it to be over-proofed." "To be in the final four is an honor with the sheer amount of talent surrounding me." "It's kind of intense." "I know I just have to keep my mind clear and perform." "Hurry up, bread!" "♪ ♪" "It's the sourdough song." "Sounds like good sourdough." "Sheldon has a soundtrack for everything that goes on in this house." "♪ ♪" "That was great." "There's a possibility I could be in the top three." "It's crazy to think." "I'm just a kid that plays the ukulele, that came from this small town out in Hawaii." "Started off as a dishwasher." "To think that I have a chance to become Top Chef, now that blows my mind." "Because you're having a baby?" "My wife's having a baby." " Any word?" " No." "Right now, my wife Courtney is two or three days past her due date." "So it could be, seriously, any second now that the baby would be on the way." "Let's go get some fish." " Let's do it." " All right." " Smells like fish." " It smells like fish." " Holy." " What the hell?" "I don't think these are meant for small people." "I'm excited to get the seafood as fresh as you can possibly get it, but not having to actually go out into the sea to catch it myself." " Boat's coming in." " How awesome is this?" "I think this is probably the closest thing we can get to fishing..." "Probably." " Without actually fishing." " Yeah!" "Here's your-- here's your fishing, Josh." "That's all you got." "Here it comes." "Look." "This is really cool." "There it comes." "Now that's how I want my fish delivered every day, please." "I don't know if it gets any fresher." "Whoo!" "Three's so many different types of salmon-- coho, sockeye, king, chum." "And each one of them is just beautiful in its own way." "Oh, what's this one?" "Oh..." " Hey." " There's a big king." "A big one." "I got two varieties of salmon." "I have sockeye, and I have chum." "I have the idea of making pea soup." "This type of weather, it just makes sense." "And the chum's going to be great for my dish." "The oiliness-- when I smoke it, it's gonna pair great with the subtleness of the pea soup." "Can I have one more?" "These fish look incredible." "Super clean." "They don't smell like anything but the ocean." "Come here, you." "It's slippery." "Gutting the fish is about the easiest thing to do." "You just run a knife up the belly, and they'll basically just fall out." " Ooh." " Oh, ho ho!" " Check it out." " Oh, mama!" "Oh..." "Salmon roe, anyone?" "This is fantastic." "This is my best experience being on Top Chef so far is out here on the dock, cleaning these fish, hanging out, and having a good time." "Do you fish a lot in Hawaii?" "I used to fish a lot growing up, yeah." "I enjoy fishing a lot." "I wish I had more time to go fishing." "Yeah, me too." "Well, I used to go fishing a lot when I was a little girl with my dad." "Yeah." "He showed me how to, like, clean a fish, how to kill a fish." "Being here on the docks today just reminds me so much of my dad, who I just very, very recently lost." "He came from a fishing family in England." "You know, he was..." "So, so very, very special to me." "You know, I was daddy's girl." "And..." "I know that he would love to watch me today and see me doing this and to be part of it." "I'm gonna-- I'm gonna miss him so, so much." "That was amazing, huh?" "Any news yet on the baby?" "She's dilated and having some contractions." "We get to the Gold Creek Salmon Bake, and we have three hours to prep and cook our food." "There's gonna be a lot of people, and it's gonna be a hustle." "Last night I had the idea of infusing more of that raw sour flavor into my soup." "It's risky, but it kind of fits the whole theme of my entire Top Chef experience." "I'm making a pea soup, but the base of it's gonna be seafood broth." "There's only four of us left, and we're all talented chefs in our own right." "So I gotta be on top of my "A" game for this." "Yahtzee!" "This is actually the first time I've ever made a pea soup." "It's definitely out of my comfort zone." "Not exactly the style that I cook." "That's the part that I'm worried about." "My hands are so slippery." "Rinse 'em off real fast before you cut 'em." "I mean, that's just I do." "You can do whatever you want." "I'm working on a poached sockeye salmon with seafood broth, a mustard seed caviar, and grilled dill sourdough." "I like bread." "I don't think I've ever worked with fish this fresh." "I usually get good fish, but this is just, like..." "Beautiful." "I'm making a citrus and beet glaze." "My dish today is going to be a grilled sockeye salmon glazed with citrus and beet, served on a sourdough roll with poppy seed butter." "I know that this is an amazing combination of flavors." " Hey, chefs." " What's up, chef?" " How's it going?" " Pretty good." "And yourself?" "What are you making?" "I'm gonna do a roasted garlic and sourdough soup." "Okay." "You know, with some seared salmon." "I'll probably do a ragout of little beans and some clams." "Where's your bread?" "My bread's actually in the oven right now." "Cool." "Any news yet on the baby?" " Um, any day now." " Any day now?" "Apparently she's dilated and having some contractions, so..." " Oh, so that's any moment." " Any--any--yeah." " Any moment now." " Any moment now." " Got it." "All right." " Thanks for bringing that up." "Is that--yeah." "I was gonna say, is that kinda a distraction right now?" " It is, actually." " Or inspiration?" "Both." "I mean, it's motivation for why I'm here, you know." "It's one reason I keep pushing, so...yeah." " All right." "Cool." " Thanks, Chef." " Good luck on both." " Thanks." " Hey, Sheldon." " Hey, Chef." " So what's going on?" " I'm gonna make a pea soup with smoked salmon." "That's pretty funny." "Yeah." "No, I'm just--someone said "what would you do?" Yesterday," "I'd say, "you know, right now I'm feeling like pea soup and salmon."" "I swear to God." "Boom!" "That's definitely a boost of confidence." " Sounds good." " All right." "Thanks, Chef." "Hey, Lizzie." "What are you up to?" "I've got some fresh salmon." "I'm going to, um, grill it and serve it with some citrus-beet glaze." " Beet glaze?" "Okay." " Yeah." "Then I'm actually gonna roast them whole." " You're gonna do them whole?" " Yeah." "Thank God someone's doing it whole." "And then I've got some little sourdough rolls." "I'm gonna stuff those." "Pretty cool when it all started like that, huh?" " It was beautiful." " All right." "I'll let you get back to work." "Thanks, Chef." "Good luck." "Hey, Brooke." " Hey, chef." " Did you kind of expect to make it this far when you first started?" "Was this-- what was the goal?" "I know that I have the experience to compete." "I mean, I feel like I could win it." "I am actually gonna poach my salmon in a fish stock that I've had going." "Okay." "Why'd you go in this direction?" "Which direction?" " Well..." " I felt like this..." "You know, poaching it, number one." "It does give me a second thought." "Poaching my salmon to order is a really risky way to go 'cause it needs to be sort of a perfect method." "But I don't feel like I'm gonna have time to be searing." "I just feel like it's a nice, little, delicate way to serve it, so..." "Okay." "All right." "I don't have time to change a plan at this point." "Okay, chefs, good luck, and I'll see you at the Salmon Bake." "Hot bread." "I'm running all over the place." "I still need to grab all my ingredients, set up my station." "15 minutes, guys." "Thank you." "I don't even have my salmon on the grill yet." "They're not even smoked." "My bread isn't sliced." "It's definitely coming down to the wire." "Time's up, and all the crowds come in." "All these people expect nothing less than perfectly cooked salmon and bread." "But I think everything is coming together." "I have a grilled salmon glazed with citrus and beet." " How'd you grill the salmon?" " I grilled it on the big, gorgeous grill over here." "I actually have never made sourdough until today." "But we had the best sourdough starter" "I could have ever possibly asked for." "Uh, here we have pea soup." "The colors are beautiful." "Perfect for this beautiful, sunny day." "And this is black olives with" "Yeah, that's a black olive and sourdough, yeah." "The Gold Creek Salmon Bake is like the best picnic I've kind of ever seen." "We do little fish frys back home, but salmon bake's what they do up here." "You know, it's out in this beautiful forest." "There's a little creek running by it." "There are some bears hanging out around here." "So have you ever been to a salmon bake?" "I've never been to a salmon bake." "Did you bring some beers?" "I brought some bears and some beers." "The bears came." "I think the mother was kind of wandering over here, and she had three cubs, and all of a sudden, up the tree." "She wasn't invited to the party, let's just say." "I actually-- that's my fan club." "That's my fan base, so, you know..." "You're absolutely right." "Well, let's go try some of this food." " Hi." " Hi." "Looks great." "I'm gonna introduce you to your judges." "Chef and owner of Empire State South, returning judge Hugh Acheson." " Good to see you." " Good to see you." "Next to him, our head judge, Tom Colicchio, of Craft Restaurants." "Gail Simmons, of Food  Wine magazine." "Hi, Brooke." "Good to see you again." "You remember Chef Brock from yesterday." " How are you?" " Of course." "And chef and restaurateur Emeril Lagasse." "So what are you making?" "I have just a lightly poached sockeye salmon with a little king crab in a seafood broth, mustard seed caviar, and some grilled dill sourdough, of course." " Thank you." " Thank you." "Mmhmm." "Brooke's broth is really nice." "It has a good amount of acid to it." "I think the mustard seeds really work nicely." "They work." "They're not the most appetizing thing to look at once they kind of melt down." "I thought the broth was beautifully seasoned." "It was right on the edge, though, but that's how I like to eat, you know?" "Like, I like it, like, right on the edge." "She nailed the bread 100%." "I also love that Brooke chose to add dill to the bread." "I think the flavor's great." "It really ties in-- the flavors are great with the salmon." "I think Brooke did an incredible job." "The broth, man, soaked up into that bread-- delicious." "Hi, Sheldon." "Tell us about your dish." "So the sourdough is made from green tea and chives." "So some chum and sockeye salmon." "A pea soup." "The base is a seafood-- king crab, shrimp, and a little bit of salmon bones, a wasabi pea." " Thank you." " Thank you." "Thank you." "Padma, you are not making a face that tells me you like the bread." "I love green tea." "I love chive." "I don't like them together." "My crust was good." "I liked the crust." "But it didn't have-- it didn't have any salt." "Sheldon's salmon was cooked really well." "It was super pink and still raw in the center." "But there was definitely some charred flavor to it, unfortunately." "Pretty smoky." "I'm really surprised that Sheldon, he just had the salmon in the bowl and was just, like, ripping it with the tongs." "And to me, that's almost a little disrespectful." "You know, don't be like..." "Grinding down on it with a pair of tongs." "Right." "I really like the soup a lot." "I think the soup's too thick, and it reminded me more of baby food." "A good baby, healthy baby, well-flavored baby." " So we got some salmon." " What kind of salmon?" "There's sockeye and, uh..." "What is that, chum?" "Nobody cooks a chum as a first choice." " Right." " In Juneau, nobody uses chum." "This chum variety, it seems pretty cool to me." "But talking to the locals, I learned that they don't cook it very often." "Why did you also use chum?" " Uh..." " Why that?" "Sheldon, what kind of salmon did you use?" "Sockeye and chum." "The locals use chum to feed the dogs." "So a 31-year-old starter." "I know, that's sort of exciting." "Do you have any stories about your starters?" "You know, when Hurricane Katrina was coming, my chef actually took the mother, the starter, out of the walk-in, brought it home." "When he evacuated, took it with him, and fed it the whole time 'cause it was three months later before we could open." "And when we reopened the restaurant, we had our mother." "Well, you say to your mother, leave your father behind, huh?" " He can save himself." " Yeah." "Bread's fantastic." " Hi, Josh." " Hey." "How are you?" "What I did was a roasted garlic and sourdough soup with a white bean and littleneck clam ragu." "And I just slow-roasted the salmon in the oven at, like, 300." "And then I made black olive croutons." "Super simple flavors, but a lot of flavor." "Thank you." "Thanks for your patience." "Salmon's great, well cooked, executed." "Yeah, I mean, I think Josh did a great job cooking the salmon." "His soup has a ton of flavor." "I just don't know if the two go together very well." "The garlic soup is very, very strong." "It's very difficult to taste the salmon." "I like Josh's concept for this dish." "The garlic soup is delicious." "I like the crunch of the olive sourdough croutons." "He didn't just put a piece of bread beside his salmon." "I like that Josh went to that length to do something different, to push himself a little bit." "Oh, my God." "That's good." "The salmon is really-- like, it's perfect." "It tastes very fresh." " Thank you very much." " You bet." "Thank you." " Hi, Lizzie." " Hello, everyone." "So sliders and pickles, huh?" "Well, everybody was doing soup, so I wanted to do something that was not soup." "So I'm making a grilled sockeye with a little bit of citrus and beet glaze." "I'm serving it with a little poppy seed butter and just a very simple pickle, a little cucumber, a little red onion." "Thank you so much, Lizzie." "I like Lizzie's pickle." "I like Lizzie's bread." "Her crust is great." "She's the only one that really got that beautiful crust on that bread." "I don't understand the beet and citrus glaze." "I don't understand why she didn't marinate the salmon in beet and citrus before she cooked it." "Right." "I didn't get any of the beet or citrus at all." "She could've pushed herself a little harder." "Well, this far in the competition, something as simple as this" "I would be a little bit more daring myself." "I love Lizzie's sourdough though." " The crust is great." " Yeah." "And the texture of the sourdough is great." " Thank you, Lizzie." " You're welcome." "Enjoy it." "Oh, fabulous." "Thank you." "I'm excited to see who the guests prefer." " Hey." " Hi, how are you?" " How are you?" " Good." "Who do you think did the best job with the bread?" " Brooke's was amazing." " Brooke's?" "My family's recipe goes back to the 1800s." "I thought they did a great job, even though I heard theirs was only 30 years old." "I couldn't believe how many salmon were in the water today." "Like, you could almost walk on water." "It was really, really, really crazy." "I've never seen anything like that." "I looked over, fishing, and he was tying two salmons to his feet." "I was like, "dude, what are you doing?"" "He's like" "How was your meal?" "I really liked Sheldon's." "I loved that he used some chum salmon because usually people around here don't use that." "And I always wondered why 'cause it's fresh and Alaskan and amazing." "But, um, I'm also partial to the, like-- the bearded contestants that you guys have." "Ah, yes." "And I'm out of salmon, so all you get is soup." " Thank you very much." " Appreciate it." " Thank you." " Bye." "Nice to meet you." "Bye, Emeril." "I love you!" "We have our work cut out for us at Judges' Table." " Nice and squishy." " Yeah." "This is down to the wire." "Everybody here is super talented." "You wanna be confident, yet the cloud of knowing that it could be your time to go home is always nerve-racking." "Chefs, we asked you to prepare sourdough and salmon to locals who know it better than anyone else." "And overall, the locals of Juneau were very impressed." "You guys did a nice job." "It's very difficult cooking for 200 people by yourself." "It's a really tall order." "Were there mistakes?" "A few here and there." "But you guys should be congratulated on a job well done." "Lizzie, what was it like for you today?" "Amazing." "I had so much fun." "Your sourdough roll was great." "It was crispy." "I appreciate the fact that you hand-rolled individual rolls." "It shows a real talent, a real understanding of bread-baking." "And then your salmon, it was nicely cooked." "It just wasn't seasoned." "You know, I felt like I actually did add a lot of salt." "Like, I finished the bread with crushed gray salt." "All the fish, I seasoned it all before it went on the grill." "Did you taste a whole slider, just how you served it to us?" "I tasted-- tasted all the components." "See, that's not the same." "Tasting everything together, you have to do it." "That beautiful roll was a substantial amount of bread." "So when you're eating it together," "I think you're really losing all of that flavor that you put into the salmon, whatever it was." "Lizzie, I really appreciate the fact that you had enough confidence to do something so simple in a competition like this." "But simple food is the most difficult to pull off." "Sheldon, when I heard you were doing peas and salmon, it didn't sound very Sheldon-esque." "So when I saw your idea for the bread," "I thought, "oh, there it is."" "I don't know if it worked." "What kind of salmon did you use?" "Sockeye and chum." "The locals never use chum." "It's what they use to feed the dogs." "But they thought that yours was very delicious." "I really wish that you'd have been a little more careful with the smoke." "While the fish was cooked beautifully, it was really, really bitter." "Gail, what did you think of Brooke's dish?" "I think you did a great job, Brooke." "I loved that broth." "It was beautifully made." "You could tell that you put a lot of time into it." "My fish was just a little overcooked." "And I know you were doing it to order, which was very bold." "I was a little bit flustered at the beginning." "And it was, like, right when I started serving." "And that's not an excuse, but I feel like I hit a stride very shortly after you guys came to my table." "As chefs and restaurateurs, we have to be in charge of our own demeanor." "We saw that pretty readily on your face when we walked up from the table." "Brooke, I gotta tell ya, I was crazy about the bread, and especially when you dunk that bread into the broth," "I loved it." "I didn't want it to end." "And that's what makes a really great dish." "Thank you." "Josh, I'm a huge lover of a bread soup, especially with garlic." "And I loved the croutons." "I loved how you incorporated that." "I thought it was clever how you did that." "And then there was the beautiful cooked piece of salmon, stunning." "I mean, it was awesome." "But it was ensconced with these flavors that had so much boldness to them that it kinda got lost." "Were you concerned at all about the balance of your dish, especially with the garlic that you used in the soup?" "I felt that I roasted it slow enough that it took all of that really pungent garlic out of it." "And then I thought the sourdough would help mellow that out as well, with giving a different complexity to it." "If you want a ton of garlic in your soup, that's fine." "That's a choice you make." "Do you think poaching salmon is the best thing to follow up that ton of garlic?" " Probably not, yeah." " Probably not." "So I loved the flavor in the garlic soup." "And I liked the cooking of the salmon." "But you still have to think about balancing flavors." "Sean, please announce the winner." "We all agree that there was one dish that truly showcased sourdough and salmon." "In fact, nearly all the locals we spoke with agreed." "So the winner is..." "Brooke." "Thank you." " Congratulations, Brooke." " Thank you." "Green Mountain Coffee is sending you and a guest to Costa Rica to experience how they score some of their fair trade coffee." "Thank you." "I'm dying to go to Costa Rica." "Thank you." "This is probably my favorite challenge to have won." "And now to be in the top three," "I am so, like, overwhelmed." "I just can't believe it." "Chefs, thank you." "We'll call you in a bit." "Now it's about who makes the less mistakes." "You know?" "We're all gonna make good food." "I just felt so rushed." "Like, I should've-- I had that today." "You think you try to do too much and then--you know?" "My green tea made no sense though." "Shucks." "They all had great dishes, but they all did something that could send them home." "You know, I think part of it is they're just not thinking the next step." "They're not really working through the dishes." "But, Tom, there's only four chefs left." "One of them's going home tonight." "I mean, this is the moment when you need to show us that you can differentiate yourself from everyone else." "Josh, I think there was a balance issue." "But I still go back to Lizzie's." "You know, we're getting down to three, and you give us a bland salmon sandwich?" "At this stage of the game, you don't make a sandwich." "You make a beautiful, refined dish that screams sourdough, that screams salmon." "What I'm most amazed about was that Lizzie admitted that she never tasted it all together." "It's hard to forgive." "But I will say, I do wanna give Lizzie some credit because clearly she had some technique in making that sourdough, and it did come out beautifully." "It was a sourdough and salmon challenge." "Sheldon had problems with his sourdough and his salmon." "I thought his soup was okay, but the sourdough was really spongy and soft and didn't have much flavor." "The pea soup was delicious." "He didn't handle the salmon properly." "But the salmon was cooked, even though that it was, you know, a little bitter." "I loved the fact that he created a world of bitterness." "Wow, what a day." "Sourdough song didn't work for me." "I think we have our answer." "♪ ♪" "Chefs, today's challenge was to cook with some great ingredients." "You were given beautiful, fresh fish right off the dock and a 31-year-old starter." "This really should be the impetus to create just beautiful, beautiful dishes." "These dishes were good." "They could've been great with just a little bit more detail." "Josh, the salmon was perfectly cooked, but the garlic was just too overpowering." "Lizzie, you made a beautiful sourdough roll." "Unfortunately the salmon, although nicely cooked, just wasn't seasoned at all." "Sheldon, the salmon was nicely cooked, but just too much of that bitter smoky flavor." "At this stage in the game, it's the details that are really gonna set you apart." "And unfortunately, one of you will be going home." "Padma?" "♪ ♪" "Lizzie, please pack your knives and go." "Thank you." "It's been an amazing journey." " Thanks, Lizzie." " So nice to meet you, Lizzie." "Take care." "Yourself." " Thanks." " Thanks." "You know, I feel, like, a little bit disappointed with myself." "You know, I didn't stop to really, like, taste my whole dish together." "It should've been, like, a really, really great dish." "It should've-- it should've wowed everyone." "It should've won." "How could I make such a silly mistake?" "I'm gonna go home." "Oh, Lizzie." " Oh, bye." " Lizzie." "It's fine." "I had a feeling, so" "Mwah." "I wanna hear when the baby comes." "You will know." "I promise." " Love you." " Good luck, okay?" " Okay, Lizzie." " I'll see you guys soon." " Bye, girl." " Bye." "Today was, like, one of those big days when it's just so amazing to just go and see the fish come in." "And it just made me think of home and fishing with dad." "And, you know, just that stuff's all so important." "Cooking isn't just cooking to me." "It's life." "It's family." "It's joy." "It's all those wonderful things." "I can't imagine doing anything else but what I do." "Tonight on Last Chance Kitchen..." "Lizzie goes up against champion Kristen with an impressive three wins." "One minute." "When the smoke clears, it's one step closer to the Top Chef finale." "And the winning chef is" "Who will it be?" "Next on Top Chef..." "What the hell is that?" "That is a helicopter." "Holy sh" "Are you kidding me?" "We're going dog sledding." "Whoa!" "This is the coolest thing I have ever done in my entire life." "This is it." "It's the final push." "Whoa!" "Roy Choi started the whole gourmet food truck revolution." "Emeril popped out of the TV and, like, just slapped me across the face." "Me?" "Wow." "You will be cooking for the governor of Alaska." "We're heading to the hospital." "The labor process has started." "I really wanna be there." "There is so much on the line." "This meal that I cook today is the most important meal I'll ever cook in my life." "One mistake is gonna separate from either going home or going to the finale, and this is that one mistake." "== sync, corrected by elderman =="