"Top Chef: Texas" 2/15- FINALE, PART 1

The winner of each event in Whistler will continue on to next week & win $10K.

Peak 2 Peak: Create a 22-minute dish while riding in a moving gondola.

Guest Judge: Gretchen Bleiler (snowboarder)

Entries:

Paul: Seared lamb loin w/ curried mushrooms & wasabi creme fraiche
Sarah: Chorizo sausage w/ onions, prune juice, gooseberries & pickled mushrooms
Beverly: Salmon tartare w/ anchovy horseradish creme fraiche & crispy capers
Lindsay: Seared salmon & red quinoa "risotto" w/ chorizo & horseradish vinaigrette

FIRST IN- Lindsay (Runner-up: Bev)

Ice Blocks: Cook food using ingredients that are frozen in ice in one hour.

GJ #2: Jon Montgomery (Canadian gold medalist)

Entries:

Sarah: Pea & spinach soup w/ tumeric, almonds & king crab
Paul: Poached king crab w/ toasted almonds & mango chutney w/ orange marmalade
Bev: Seared scallop w/ red wine reduction, buttered peas, corn & couscous

SECOND IN- Paul

FINAL GJ TONIGHT: Cammi Granato (Olympic gold medalist & Hockey Hall of Famer)

CULINARY BIATHLON: Ski & shoot, then create a dish using the ingredients earned; Bev & Paul each get 10 bullets in the first part of this event.

FINAL DISHES:

Bev: Slow-roasted Arctic Char w/ onion, beet compote, celery root truffle puree & fennel salad
Sarah: Braised rabbit leg & heart w/ cherries, hazelnuts & sauerkraut puree

FINISHING IN FOURTH PLACE- Beverly

Bev goes home w/ the Napa Valley package & the title of being the first-ever Last Chance Kitchen competition winner.