Top Chef

Season 2 Episode 12

Finale (1)

Aired Wednesday 10:00 PM Jan 24, 2007 on Bravo



  • Trivia

    • Native Dishes Shown:

      • Poi – Ulu (breadfruit), Sweet Potato, & Taro.
      • Lau Lau – Butterfish, Short Ribs & Pork.
      • Lomi Lomi Salmon – Salted Salmon with Tomatoes, Onions & Green Onions.
      • Poke – Raw Fish mixed with Seaweed and Kukui Nut Relish.

    • Elimination Challenge Dishes:

      Dish #1 – Opakapaka (Hawaiian Snapper) Poke with Sea Beans.
      Dish #2 – Haupia: Mascarpone Mousse with Hawaiian Salted Coconut Milk & Citrus Tuile.

      Dish #1 – Ahi Poke with Olives, Capers & Lemon Confit.
      Dish #2 – Snapper Steamed in Ti Leaves with Carrots & Bell Peppers.

      Dish #1 – Salmon Lomi Lomi: Seared Salmon with Tomato Foam, Scallion Oil, Chili Water & Lotus Root Chip.
      Dish #2 – Hamachi Poke with Pineapple Poi.

      Dish #1 – Morcilla (Blood Sausage) & Squid Lau Lau.
      Dish #2 – Saffron Haupia Frita: Saffron & Coconut Milk-based Pudding.

    • Sam and Elia are asked to pack their knives, and Marcel and Ilan are chosen go on to the finale.

  • Quotes

  • Notes

    • In the third season reunion episode "Watch What Happens" Tom said that the major thing that swung the Judges in Ilan's favor over Marcel was his decision to use taro, since it's so important to Hawaiian cuisine and so difficult for a novice to prepare correctly.

    • The producers were crossing every finger during production, because every island in Hawaii except the one they were on was experiencing typhoon warnings and flash floods during the nine days filming the finale.

    • Padma says in her blog that while she was the only one at the Judges' Table that had a reaction from the taro in Ilan's dish, there were other diners at the party to experience the same thing, but this was edited out of the episode.

    • Tonight's guest judge is the chef and owner of Alan Wong's Restaurant in Hawaii and Japan, The Pineapple Room by Alan Wong, and The Hualalai Grille by Alan Wong. He is the recipient of numerous awards, both as a chef and for his restaurants. These include the James Beard Award for Best Chef: Pacific Northwest in 1996. He specializes in Asian/Hawaiian and French fusion cuisine, and has written a cookbook titled New Wave Luau. He can also be seen as a culinary judge in an episode of Food Network Challenge, "Luau Beach BBQ."

  • Allusions