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The remaining two chefs battle for the title by creating pop-up restaurants.
Top Chef returns to Hawaii for the final rounds. Tonight, the remaining chefs must deal with Spam in the Quickfire.
The chefs compete for a special prize in the Quickfire, and then they must show how New Orleans has affected their cooking.
The Quickfire is a contest over the best Po' Boy the chefs can create. Later, each must create a dish that reflects their culinary visions.
The contestants face a master chef in the Quickfire. Then they must concentrate on combining two of the major historical influences of the modern city: France and Spain.
The contestants tweak etouffe for the Quickfire, and then play with crayfish in the Elimination.
The contestants make their versions of drumsticks for guest judge Questlove. Later, they cater an event for the incoming freshman class at Louisiana State University.
Anthony Mackie joins the judges as they evaluate the chefs' home-inspired dishes.
The contestants design and create competing pop-up restaurants.
The chefs try their hand at Louisiana-style hot sauce, and then cater their own boucherie—including butchering the 300-pound pig.
The Quickfire includes a game of musical chairs, but the prizes are food. Next the contestants immerse themselves in the New Orleans music scene as they cater a Jazz festival.
Tonight the chefs acquaint themselves with the Creole tomato—a fruit unique to Louisiana—and use it in the Quickfire. For the Elimination they must cater an event for chefs from some of the region's most up-scale restaurants.
Guest Judge: John Besh
Quickfire Challenge: Create a Dish Highlighting the Creole Tomato
Elimination Challenge: Create a Farm Fresh Dish Using Philadelphia Cream Cheese
The contestants compete in a version of a blind Quickfire where they must cook using foil-covered ingredients and cooking utensils chosen for them. For the Elimination they cater a TV star's Halloween party in which they make dishes that are not only themed, but vegetarian—most chefs' Waterloo.
Guest Judge: Lea Michele
Quickfire Challenge: Create Dishes Using Items Covered in Reynolds Wrap
Elimination Challenge: Cater a Spooky Halloween Party
The contestants get an early morning visit at the house where they learn there will be no Quickfire or immunity. Their long day begins with an immersion into Vietnamese cuisine via visits to eateries, docks and markets in New Orleans East, all so they can put their own spins on traditional dishes.
Guest Judge: Eddie Huang
Quickfire Challenge: None
Elimination Challenge: Work in Teams to Create a Vietnamese-inspired Meal
It's a double elimination today, one in each challenge. First the chefs are charged with refreshing tired culinary trends, then they face an Elimination Challenge at one of New Orleans' oldest historic restaurants that also launched one of the judge's careers.
Quickfire Challenge: Create a Dish That Reinvents a Popular Food Trend
Elimination Challenge: Replicate a Classic Commander's Palace Dish
Fresh off their first elimination, the chefs must regroup without a break and begin an overnight gumbo challenge with a personal twist. and end the day in food trucks, catering for Habitat for Humanity's workforce.
Guest Judges: Leah Chase, Susan Spicer
Quickfire Challenge: Make a Gumbo Inspired by Your Heritage
Elimination Challenge: Make Lunch in a Food Truck for Habitat for Humanity
The new contestants are introduced and then must cook with one of three proteins native to the Louisiana swamp: alligator, turtle, or frog.
Quickfire Challenge: None
Elimination Challenge: Create a Dish Highlighting a Louisiana Delicacy