It’s down to the final four, and this Quickfire Challenge should be easy as pie when the chefs are asked to create one sweet and one savoury pie for co-owners of Petite Thuet, Chef Marc Thuet and his restaurateur wife and business partner Biana Zorich.
David and Jonathan have the least success with their crusty creations, while Carl and Trevor offer the tastiest slices. Carl creates the most impressive dishes by showcasing originality, creativity and seasonality with his sweet peach and blueberry pie and his savoury cheddar, ham and chanterelle quiche with duck fat pastry.
High fashion meets haute cuisine in the second last Elimination Challenge of the competition. The chefs are tasked with serving a sit-down lunch to 50 VIP guests in the square at the Shops at Don Mills in Toronto.
Each dish must be artfully composed, creating a beautiful picture on each plate. Chef and noted food stylist Jennifer McLagan joins to guest judge each dish on taste and appearance.
The chefs are surprised with some special helpers for this challenge – finalists from season one of Top Chef Canada, Rob Rossi (Bestellen Restaurant), Connie DeSousa (Charcut Roast House), Dustin Gallagher (formerly Grace Restaurant) and Francois Gagnon (AEdifica).
Carl and Trevor have no trouble channeling high fashion into their dishes and Carl wins his second consecutive challenge with his crispy euro bass salad with zucchini aioli, roasted pepper coulis and baby green salad.
Jonathan and David once again find themselves at the bottom of the pack, and David is sent home as a result of his grilled beef tenderloin in nori with wasabi pea butter and vegetables.
If you missed last night’s drama, check back at www.foodnetwork.ca/topchefcanada/video/index.html later today to watch the full episode.