Top Chef

Previously, on Top Chef...

It's crazy out here.

I'm in this moving gondola.

Oh,.

I'm like, "oh , what am I gonna do?"

Can't open anything.

The winner is Lindsay.

Oh, my God.

- I start attacking like a madwoman.

Open!

The winner is Paul.

- Oh, my God, she has a gun.

Oh, my God.

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.

== 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.

We're in Chinatown,

and Asian food is not my forte.

Thank God Beverly went home,

because she would have nailed it.

Hello, chefs.

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.

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.

- 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.

- Chefs, five minutes remaining.

- Nine? - Five.

- Five? - "Nine."

Chilis, whoo.