Pincho of Pan Con Tomate with Angulas, Osetra Caviar & Tomatillos.
Macadamia Nut Gazpacho with Pan Roasted Moi.
Seared Squab with Foie Gras, Shrimp, Braised Leeks & Lobster Sauce.
Braised & Grilled Beef Short Rib with Mushrooms & Romesco Sauce
Tangelo Soup with Hawaiian Fruit, Surinam Cherry Sorbet & Bay Leaf Fritter.
Uni (Sea Urchin) & Meyer Lemon Gelee with Fennel Cream, Caviar & Kalamata Oil.
Cucumber & Radish Salad with Citrus Yuzu Vinaigrette. (Isomalt teardrops failed.)
Hearts of Palm & Maitake Mushrooms with Kaffir Lime Sauce & Sea Beans. (Kampachi left behind.)
North Shore Strip Loin with Garlic Puree, Crispy Taro Ball & Micro-Greens.
Blini with Kona Coffee Caviar & Hawaiian Chocolate Mousse.
Betty: (while prepping for Ilan) Marcel, do you want me to toast it with nothing on it fo
Ilan: (interrupting in an outraged tone) What did you just call me?!
Betty: Oh my God, I should be shot!
Betty: (to Ilan, as they leave the Farmer's Market) You want to hold my melon?
Hubert Keller, chef and owner of Fleur de Lys in San Francisco and Las Vegas, makes his fourth appearance in Top Chef with this episode. He was the first guest judge in season one, and participated in both of season one's finales.
These guests also functioned as judges. Their views were taken to Judge's table by Chef Keller.
Michelle Bernstein – Chef/Owner, Michy's.
Scott Conant – Chef/Owner, L'Impero & Alto.
Wylie Dufresne – Chef/Owner, wd~50.
Roy Yamaguchi – Chef/Owner, Roy's.
Both Harold, the winner of season one, and Ilan won the Elimination Challenge in the first round of their respective season, then went on to win it all.