Top Chef (season 5) - Episodes - Episode 14: New Orleans Finale, Part 2

Episode 14: New Orleans Finale, Part 2

• Final Challenge: After breakfast on the Creole Queen, the final three chefs arrive at the Historic New Orleans Collection to meet with Padma and Tom. They are instructed to cook the best three-course meal of their life, with no restrictions, for twelve judges. As in past seasons, each is allowed to pick a sous chef, this time runners-up of previous seasons, Marcel (Season 2), Casey (Season 3), and Richard (Season 4). The chefs draw knives to select the order in which they will select their sous chefs. Hosea has the first pick chooses to work with Richard. Stefan has the second pick and chooses Marcel, leaving Carla to work with Casey. The chefs and their sous chefs then have two hours to prep at the Audubon Tea Room, and another three hours to cook their dishes at Commander's Palace, where the dinner will be held. On the day of the meal, they are told to create an additional hors d'oeuvre using one of three meats: redfish, crab, or alligator. A king cake is used to determine which what meat each chef will use - the chef finding the doll gets his or her choice of protein, and then assigns the other proteins to the other two chefs. Hosea finds it, and chooses redfish as his protein, while assigning Carla to use crab and Stefan to work with alligator.
  • Carla: (Sous chef: Casey)
    • Hors d'oeuvre: Shiso Soup with Blue Crab & Thai Chayote Salsa
    • First Course: Seared Red Snapper with Saffron Aioli, Braised Fennel, Bouillabaise Reduction and Grilled Clam with Crouton and Rouille
    • Second Course: "Meat and Potatoes": Sous-Vide and Grilled New York Strip Steak with Seared Potato Rod, Swiss Chard Butter and Merlot Sauce
    • Third Course: Apple Tartlet Coin with Blue Cheese and Walnut Crumble, Micro Greens and Kumquat Marmalade
  • Hosea: (Sous chef: Richard)
    • Hors d'oeuvre: Blackened Redfish on Griddled Corn Cake with Creole Remoulade, Micro Cilantro and Corn Shoots
    • First Course: Tuna, Hamachi and Black Bass Sashimi with Fennel Oil, Citrus, Candied Kumquats and Fried Tempura Bits
    • Second Course: Seared Scallop and Foie Gras on Pain Perdu with Apple Preserves, Cardamom, Candied Pecans & Foie Gras Foam
    • Third Course: Pan Roasted Venison with Blackberry Demi-Glace, Chestnut and Celery Root Purée, Wild Mushrooms, and Carbonated Blackberries
  • Stefan: (Sous chef: Marcel)
    • Hors d'oeuvre: Alligator Soup with Celeriac, Parsley Leaves and Puff Pastry
    • First Course: Smoked Salmon and Halibut Carpaccio with Micro Greens, Fennel, Citrus Vinaigrette and Caviar
    • Second Course: Pan Seared Squab with Braised Red Cabbage, Schupfnudeln, Foie Gras, Fried Parsnip and Grape and Port Wine Jus
    • Third Course: Chocolate Mousse with Vanilla Syrup, Stracciatella Ice Cream with Raspberries and Banana Lollipops with Chocolate Ice Cream
  • At Judges' Table, the judges agreed that Carla fell down on her second and third courses, and was no longer in the running. They agreed that Stefan had the best second course, but was weaker on his first and third courses. The judges felt that Hosea had the best third course, and the strongest meal overall.
• TOP CHEF: Hosea
• RUNNERS-UP: Stefan and Carla
• Prize: A feature in Food & Wine Magazine, a showcase at the annual Food & Wine Classic in Aspen, $100,000 and the title of “Top Chef”.
• Guest Judges: Rocco DiSpirito, Hubert Keller, Branford Marsalis, Susan Spicer, John Besh, Tory McPhail, Ti Martin, Fabio Viviani
• Note: While all of the guest judges listed ate the contestants' meals, none were present at Judges' Table. Only the four permanent judges took part in the final discussion and decision.
• Original Airdate: February 25, 2009