Top Chef: Boston

Top Chef: Boston is the twelfth season of the American reality television series Top Chef. The season was formally announced on August 20, 2014, and premiered on October 15, 2014.[1][2] Filming for Season 12 took place from May through June 2014 in locations around Boston, Massachusetts, concluding with a finale in San Miguel de Allende, Guanajuato and the surrounding area.[2] Top Chef: Chicago finalist and Top Chef: All-Stars winner Richard Blais debuted as a recurring judge, joining Tom Colicchio, Gail Simmons, Hugh Acheson, and host Padma Lakshmi on the judging panel.[1] Last Chance Kitchen also returned for its fourth season, beginning with a two-part redemption mid-season and continuing until the first part of the finale.[3] In the season finale, Mei Lin was declared the Top Chef, defeating Gregory Gourdet.[4] Unlike previous seasons, no Fan Favorite vote was held.

Top Chef: Boston
Season 12
Hosted by	Padma Lakshmi
Judges	Tom Colicchio Gail Simmons Hugh Acheson Richard Blais
No. of contestants	16
Winner	Mei Lin
Country of origin	United States
No. of episodes	15
Release
Original network	Bravo
Original release	October 15, 2014 – February 11, 2015
Season chronology

Production

According to reports by Deadline Hollywood, members of Boston's local Teamsters Union allegedly harassed and intimidated Lakshmi and other Top Chef staff during the production's June film shoot at the Steel & Rye restaurant in Milton, Massachusetts.[5] The Teamsters Local 25, upset that Bravo hired non-union personnel to drive cast and crew around Milton, protested the filming, threatening staff using racist, sexist, and homophobic language, and slashing the tires of several crew-owned vehicles.[5] While the network insisted the incident was isolated, sources for The Boston Globe reported that the threats did prompt Bravo to change the locations of some tapings.[6] Teamsters Local 25 later released a statement denying the allegations.[7] Four Teamsters were then indicted on charges of conspiracy to extort, attempted extortion, and aiding and abetting.[8] The trial began on August 1, 2017.[9] On August 15, 2017, a jury acquitted the four Teamsters of all charges.[10]

Contestants

16 chefs were selected to compete in Top Chef: Boston.[1]

Name	Hometown	Current Residence	Age
Doug Adams	Tyler, Texas	Portland, Oregon	29
Stacy Cogswell	Boston, Massachusetts	Boston, Massachusetts	33
Joy Crump	Coatesville, Pennsylvania	Fredericksburg, Virginia	46
Ron Eyester	Long Island, New York	Atlanta, Georgia	40
Gregory Gourdet	Queens, New York	Portland, Oregon	39
Aaron Grissom	Tacoma, Washington	North Hollywood, California	27
Adam Harvey	New York, New York	New York, New York	29
Rebecca LaMalfa	Chico, California	Chicago, Illinois	32
Mei Lin	Dearborn, Michigan	Los Angeles, California	28
Melissa King	Los Angeles, California	San Francisco, California	30
George Pagonis	Washington, D.C.	Washington, D.C.	31
Michael Patlazhan	Brooklyn, New York	Brooklyn, New York	31
Keriann Von Raesfeld	San Jose, California	San Jose, California	28
James Rigato	Howell, Michigan	White Lake, Michigan	29
Katsuji Tanabe	Mexico City, Mexico	Los Angeles, California	33
Katie Weinner	Rosemount, Minnesota	Salt Lake City, Utah	35

Katsuji Tanabe returned to compete in Top Chef: Charleston.[11] Tanabe also appeared as a contestant on the first season of Top Chef México, the Mexican version of Top Chef from NBC Universo.[12] Gregory Gourdet and Melissa King returned for Top Chef: All-Stars L.A.[13]

Contestant progress

Episode #		1	2	3	4	5	6	7	8	9	10	11^4	12	13	14	15
Quickfire Challenge Winner(s)		Aaron^1 Adam^1 Doug^1 Keriann^1	James^1	Gregory	Katsuji	Gregory	Katie	N/A	Gregory	George	Melissa^1	N/A	Mei^1	Doug^1	Gregory^1	N/A
Contestant		Elimination Challenge Results
1	Mei	WIN	HIGH	IN	IN	IN	HIGH	HIGH	LOW	WIN	WIN	HIGH	HIGH	IN	IN	WINNER
2	Gregory	HIGH	WIN	WIN	WIN	WIN	LOW	LOW	HIGH	LOW	HIGH	IN	LOW	HIGH	WIN	RUNNER-UP
3	Doug	HIGH	IN	IN	IN	WIN	HIGH	WIN	WIN	HIGH	OUT			WIN^5	OUT
4	Melissa	IN	LOW	HIGH	IN	LOW	LOW	HIGH	LOW	HIGH	LOW	WIN	WIN	OUT
5	George	OUT^2							HIGH^3	IN	LOW	IN	OUT
6	Katsuji	LOW	HIGH	LOW	WIN	WIN	WIN	LOW	IN	OUT
7	Adam	IN	WIN	IN	IN	IN	IN	HIGH	OUT
8	Katie	LOW	HIGH	HIGH	IN	WIN	IN	LOW	OUT^3
9	Keriann	IN	LOW	LOW	IN	WIN	IN	OUT
10	Stacy	IN	IN	IN	LOW	LOW	OUT
11	Aaron	IN	LOW	IN	WIN	OUT
12	James	IN	IN	IN	OUT
	Rebecca	IN	WIN	IN	OUT
14	Ron	IN	LOW	OUT
15	Joy	IN	OUT
16	Michael	OUT

^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge.
^Note 2 : George lost the Sudden Death Quickfire Challenge and was eliminated.
^Note 3 : Katie lost the Sudden Death Quickfire Challenge against George. As a result, George was reinstated into the competition.
^Note 4 : There were no eliminations in Episode 11.
^Note 5 : Doug won Last Chance Kitchen and returned to the competition.

  (WINNER) The chef won the season and was crowned "Top Chef".

  (RUNNER-UP) The chef was a runner-up for the season.

  (WIN) The chef won the Elimination Challenge.

  (HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.

  (IN) The chef was not selected as one of the top or bottom entries in the Elimination Challenge and was safe.

  (LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.

  (OUT) The chef lost the Elimination Challenge.

Episodes

No. overall	No. in season	Title	Original air date	US viewers (millions)
174	1	"Sudden Death"	October 15, 2014	1.09[14]
Sudden Death Quickfire Challenge: The chefs, separated into four teams, competed in a mise en place relay race. Green Team: Aaron, Adam, Doug, Keriann Yellow Team: Katie, Rebecca, Ron, Stacy Blue Team: James, Katsuji, Mei, Michael Red Team: George, Gregory, Joy, Melissa WINNER: Green Team Sudden Death Cook-off Challenge: The slowest member of the losing team selected another chef to compete against in a sudden death cook-off, using any of the mise en place ingredients. Match-up: George vs. Gregory (challenger) WINNER: Gregory (Oysters with Yuzu & Ginger Mignonette, Mirin-Marinated Mackerel, Lobster with Coconut & Tomato Sauce) ELIMINATED: George (Pan-Seared Mackerel with Fennel Orange Kalamata Salad & Warmed Clams) Elimination Challenge: The chefs served updated versions of their very first dishes. Joy — Creamy Yellow Grits, Sautéed Greens & Crispy Chicken Skin Rebecca — Citrus Tart with Ginger Cherries & Vanilla Chantilly Cream Adam — Fish & Chips, Tri-Color Salad with Mustard Mayo, Nori, Aleppo Pepper & Cumin Seed Stacy — Pulled Chicken Salad, Sweet Pea Green Goddess, Cranberry Mostarda & Potato Chip Ron — Shrimp Cocktail with Strawberries, Shaved Fennel, Radish & Pickled Jalapeño Doug — Fried Chicken, Pickled Jalapeños & Watermelon Katsuji — "Petroleum" Shrimp, Saffron Couscous, Serrano Aioli & Squid Ink Fondue Keriann — Chilled Sweet Corn Soup with Bacon Jam, Truffle Crumble & Olive Oil Snow James — Crispy Harissa Chicken Thigh, Creamed Corn, BBQ Spice & Watermelon Melissa — Spicy Pork Ma-Po Tofu over Spiced Rice with Eggplant, Szechuan Peanuts & Pickled Cucumbers Mei — Congee with Caramelized Pork, Fish Sauce Caramel & Black Garlic Purée Katie — Broccoli Salad with Tamarind Aioli, Cured Black Olive & Bacon Powder Michael — Chilled Corn Soup with Pickled Cherries & Sriracha Caviar Gregory — Haitian Stewed Chicken, Fried Bananas, Spicy Pikliz & Scotch Bonnet Chili Relish Aaron — Tamari Braised Pork Belly, Miso Poached Egg Yolk & Bird's Eye Chili Caramel WINNER: Mei (Congee with Caramelized Pork, Fish Sauce Caramel & Black Garlic Purée) ELIMINATED: Michael (Chilled Corn Soup with Pickled Cherries & Sriracha Caviar)
175	2	"Boston's Bravest and Finest"	October 22, 2014	0.98[15]
Quickfire Challenge: The chefs created surf and turf dishes in a challenge inspired by the phrase "one if by land, two if by sea," coined by Henry Wadsworth Longfellow in his 1860 poem "Paul Revere's Ride". While cooking, the chefs had to pay close attention to two signal lanterns. If one lantern turned on, they had to incorporate a "land ingredient"; if two lanterns turned on, they had to use a "sea ingredient". Instead of immunity, the winner received $5,000. Adam — Shoyu-Marinated Flank Steak with Pretzel Dashi & Dried Crab Snack Gregory — Grilled Lamb Chops with Aromatic Soy Dressing & Bluefoot Mushroom Salad Melissa — Fitto Miso with Mushrooms, Pollock & Razor Clams Joy — Marinated Buffalo Strip Steak, Veal Cutlet with Warm Slaw & Sea Salt Stacy — Grilled Pork Chop, Fried Skate Cheeks with Black Radish & Arugula Salad James — Sautéed Mussels with Boar Bacon Broth, Sautéed Fiddlehead Ferns, Sauerkraut & Tosaka Aaron — Smoked Bacon & Shiro Miso Dashi with Pork Meatballs, Fish Cake & Nori Mei — Pan-Seared Haddock with Ramp Tomato Nage, Wasabi Tobiko & Shaved Fennel Salad Katsuji — Poached Sweetbreads, Quail Egg, Uni & Caviar with Hot Pepper Jelly Dishes from Katie, Rebecca, Doug, Ron & Kariann were not shown WINNER: James (Sautéed Mussels with Boar Bacon Broth, Sautéed Fiddlehead Ferns, Sauerkraut & Tosaka) Elimination Challenge: The chefs, working in teams, served dishes for the men and women of Boston's police and fire departments. Instead of shopping for their own ingredients, each group cooked using a different set of mystery ingredients available in the kitchen; each set of ingredients was first-come, first-served. The chefs drew knives to determine the teams and order of service. Red Team: Katie, Katsuji, Mei - Pea Coconut Purée with Sautéed Halibut, Pickled Rhubarb, Cherry & Grilled Fennel Slaw Blue Team: Adam, Gregory, Rebecca - Filet Mignon, Parsnip Purée, Pan-Seared Scallops & Marcona Vinaigrette Grey Team: Doug, James - Grilled Pork Chop with Grilled Stone Fruit Salad, Morel Mushrooms & Walnuts Yellow Team: Joy, Melissa, Ron - Maple & Vanilla Wood-Roasted Veal Chop with Vanilla-Scented Celery Root Purée & Citrus Kale Slaw Green Team: Aaron, Keriann, Stacy - Pan-Roasted Chicken Breast with Bourbon Onion Jam & Fresh Corn Salad with Serrano Chiles WINNER: Blue Team (Filet Mignon, Parsnip Purée, Pan-Seared Scallops & Marcona Vinaigrette) ELIMINATED: Joy (Maple & Vanilla Wood-Roasted Veal Chop with Vanilla-Scented Celery Root Purée & Citrus Kale Slaw)
176	3	"The Curse of the Bambino"	October 29, 2014	1.05[16]
Sudden Death Quickfire Challenge: The chefs created a dish highlighting tea, in reference to the Boston Tea Party. The winner received immunity from elimination. Melissa — Seared Duck Breast with Toasted Nut Oolong Tea-Infused Jasmine Rice Katsuji — Toasted Brown Rice Tea Broth with Brown Rice Crusted Tuna Katie — Golden Honey Black Tea Panna Cotta, Asian Pear with Brown Butter Tea Crumble Gregory — Tuna Crudo with Strawberry White Tea & Coconut Ron — Chocolate & Salt Herbal Tea-Crusted Duck Breast ith Polenta & Balsamic-Glazed Mushrooms Aaron — Seared Monkfish Cheeks, Asian Pear & Mint Salad with Gunpowder & Spearmint Tea Gastrique Adam — Pineapple & Burnt Citrus "Iced Tea-Viche" & Toasted Pine Nut Gremolata James — Crispy Skin Trout with Quinoa in Beurre Blanc & Asian Pear Tea Salad Rebecca — Lemongrass & Pomegranate Rooibos Tea-Infused Cake with Strawberries & Apples Dishes from Mei, Doug, Keriann and Stacy were not shown. WINNER: Gregory (Tuna Crudo with Strawberry White Tea & Coconut) Sudden Death Cook-off Challenge: The chef with the worst dish selected another chef to compete against in a sudden death cook-off, using boiling water as their only heat source. Match-up: Aaron vs. Katie (challenger) WINNER: Aaron (Cucumber, Carrot, Mint & Raw Peanuts Wrapped in Puréed Shrimp Noodle) Elimination Challenge: Using classic ballpark snacks, such as popcorn, peanuts, pretzels, and cotton candy, as inspiration for their cooking, the chefs served fine dining dishes at Fenway Park. Aaron — Pretzel Wrapped Rillette & Spring Pea Tendril Salad Ron — Popcorn Soup, Breaded Fish Croquette, Dill Pickled Celery & Sun Gold Tomatoes Katie — Popcorn Mousse, Blue Cornmeal Salted Shortbread Doug — Seared Scallop, Grilled Corn, Sweet Corn Sauce & Popcorn with Piment d'espelette Keriann — Beer-Braised Short Rib, Horseradish-Parsnip Purée, Crispy Pretzel Shallots & Lager Infused Fondue Katsuji — Bread Pudding with Mushrooms, Bacon & Deep Fried Braised Pork Belly Melissa — Corn & Ramp Soup with Pickled Ramps, Fried Calamari, Truffle Butter & Bacon Popcorn Mei — Seared Pork Loin with Braised Peanuts, Peanut Sauce, Herb Salad & Peanut Brittle Stacy — Seared Scallop, Pickled Peanuts with Peanut & Sunchoke Purée Rebecca — Roasted Salmon with Mustard & Honey Gaze & Toasted Pretzel Streusel James — Sautéed Lobster Cake, Pretzel Panzanella & Avocado Buttermilk Mousse Adam — Watermelon Curry, Peanut Oil Poached Halibut with Jalapeño & Fresno Chili Salad Gregory — Roasted Duck, Peanut Nam Prik Pao, Peanut Brittle, Crispy Shallots & Fresh Herb Salad WINNER: Gregory (Roasted Duck, Peanut Nam Prik Pao, Peanut Brittle, Crispy Shallots & Fresh Herb Salad) ELIMINATED: Ron (Popcorn Soup, Breaded Fish Croquette, Dill Pickled Celery & Sun Gold Tomatoes)
177	4	"12 Chefs Walk Into a Bar..."	November 5, 2014	0.91[17]
Quickfire Challenge: The chefs traveled to Cheers Beacon Hill to create tasty bar snacks. The winner received immunity from elimination. Aaron — Caramel-Bacon Hamburger with Peanut Butter, Mayonnaise & Sunny Side Up Egg Katie — Beer-Battered Fried Cheese Curd with Lemon Lime Zest & Olives Stacy — Arugula Pesto, Prosciutto Chips, Balsamic Tomato Jam & Burrata on Crostini Rebecca — Crispy Chicken Wings with Spicy Ponzu Glaze, Lime Vinaigrette & Fresh Herbs Keriann — Beer-Battered Onion Ring with Crab Salad & Spicy Hollandaise Gregory — Hamburger with Carmelized Onions, Ginger, Jalapeños & Sweet Potato Tempura Fries Adam — Black Bean Chilquiles with Fried Egg Mei — Fried Chicken Wings with Lime-Chili Vinaigrette & Pickles James — Pickled & Grilled Carrots with Red Bean Purée Katsuji — Mahi Mahi & Tuna Ceviche with Roasted Tomato & Jalapeño Salsa Dishes from Melissa and Doug were not shown. WINNER: Katsuji (Mahi Mahi & Tuna Ceviche with Roasted Tomato & Jalapeño Salsa) Elimination Challenge: The chefs, working in teams of their choosing, created a three-course Italian menu, including antipasto, pasta, and secondi. The team whose menu was ordered the most by the diners won the challenge; all other teams were eligible for a double elimination. During service, the chefs were informed that one guest, Emmy Rossum, had a gluten-free restriction, forcing those in charge of the pasta course to create an alternative dish. Purple Team: Aaron, Gregory, Katsuji Aaron — Seared Scallops, Macerated Peaches, Pickled Ramps & Crispy Speck Katsuji — Spring Pea & Goat Cheese Raviolo with Pecorino, Green Chili & Mint Gregory — Peppercorn-Crusted Strip Loin with Sweet Onion Compote, Roasted Tomato, Cured Olives & Herbs Orange Team: Adam, Doug, Mei Doug — Radicchio Salad with Warm Pancetta, Goat Cheese Vinaigrette & Hazelnuts Adam — Bay Scallop & Fennel Linguine with Sun Gold Tomato & Gremolata Mei — Branzino with Lemon Jam, Salsa Verde & Radish Grey Team: James, Keriann, Melissa James — Chilled Wild Shrimp, Mussels & Clams with Arugula, Navel Orange & Capers Melissa — House Made Spring Pea Ravioli with Ramps & Bacon-Parmesan Broth Keriann — Pan-Seared Halibut with Olive Oil Potato, Warm Asparagus Salad & Pistachios Blue Team: Katie, Rebecca, Stacy Rebecca — Seared Scallop with Charred Fennel, Orange & Arugula Katie — Hand-Cut Pappardelle with Basil-Walnut Pesto & Confit Cherry Tomatoes Stacy — Grilled Ribeye with King Trumpet Mushrooms, Asparagus & Kalamata Olive Vinaigrette WINNER: Purple Team ELIMINATED: James (Chilled Wild Shrimp, Mussels & Clams with Arugula, Navel Orange & Capers) and Rebecca (Seared Scallop with Charred Fennel, Orange & Arugula)
178	5	"It's War"	November 12, 2014	0.90[18]
Quickfire Challenge: The chefs faced-off in head-to-head battles using Reynold kitchen products; each pair of competitors had to create the same dish using the same cooking method. Among the winners of each match-up (below in bold), the contestant with the best overall dish received $10,000. Smoked Salmon: Aaron vs. Katsuji Katsuji — Sake-Infused Chipotle Broth with Smoked Jalapeños & Salmon Aaron — Lightly Smoked Wild Salmon with Tarragon Crème Fraîche & Pickled Shallot Steamed Mussels: Adam vs. Doug Doug — Steamed Mussels in Orange & Saffron Butter, Lemon Preserve with Roasted Sweet Peppers Adam — Vadouvan-Spiced Steamed Mussels, Fresno Chili Broth with Apple & Toasted Pumpkin Seeds Trout en Papillote: Keriann vs. Stacy Keriann — Trout with White Wine Butter Sauce, Bell Pepper, Fennel & Serrano Chili Stacy — Trout with Heirloom Tomatoes, Basil, Masala Onions & Spinach Glass Smoked BBQ: Katie vs. Melissa Katie — Grilled Chicken Breast with Pine Nut Baked Beans, Apple & Cucumber Pineapple Slaw Melissa — Smoked & Seared Scallop with Charred Corn, Smoked Bacon & Grilled Fennel Steamed Dumplings: Gregory vs. Mei Gregory — Steamed Shrimp Dumpling with Ginger & Herbs Mei — Pork Dumpling with Black Vinegar WINNER: Gregory (Steamed Shrimp Dumpling with Ginger & Herbs) Elimination Challenge: The winners of the Quickfire Challenge took on the losers in a "culinary war". Once again, the chefs competed in head-to-head matches, each named after critical battles from the American Revolutionary War. The winner of each match-up (below in bold) earned their team a point. The first team to score three points won the challenge. Red Team: Aaron, Adam, Mei, Melissa, Stacy Blue Team: Doug, Gregory, Katie, Katsuji, Keriann Battle of Lexington/Concord: Adam vs. Doug Adam — Salt & Pepper Grits with Cheddar Cheese, Poached Egg, Bacon & Onion Jam Doug — Beef Tartare with Ginger Aioli, Radish, Chili Oil & Cilantro Battle of Bunker Hill: Melissa vs. Katsuji Katsuji — Tostada with Charred Cauliflower, Olive, Date & Goat Cheese Melissa — White Gazpacho with Cucumber, Green Grapes, Marcona Almonds & Mint Battle of Trenton: Mei vs. Gregory Gregory — Shitake Mushrooms & Coconut Milk Broth, Turmeric, Green Curry & Dill Mei — Kimchi Vegetables, New York Strip Loin & Scallion Salad Battles of Saratoga: Stacy vs. Keriann Stacy — Marinated Beets, Pecan-Sage Yogurt, Horseradish Brittle & Fresh Horseradish Keriann — Herb Meatball with Red Onion Jam, Ginger Mustard & Port Reduction Battle of Yorktown: Aaron vs. Katie Aaron — Pork Meatball & Scallop Noodles Katie — Imperial Stout Chocolate Cake with Smoked Sour Cream & Pomegranate-Molasses Strawberries WINNER: Blue Team ELIMINATED: Aaron (Pork Meatball & Scallop Noodles)
179	6	"The First Thanksgiving"	November 19, 2014	0.95[19]
Quickfire Challenge: The chefs created dishes highlighting cranberries. Prior to the challenge, the contestants traveled to a cranberry bog to harvest fresh cranberries. The first four chefs to fill their crates (Katie, Adam, Gregory & Doug) were able to select from a pantry of high-quality ingredients during the Quickfire, while the remaining contestants were forced to use low-quality ingredients. The winner received immunity. Adam — Bourbon Cranberry Barbeque Sauce-Glazed New York Strip with Mushroom Fricassée Gregory — Arctic Char with Sweet & Sour Cranberry Sauce, Royal Trumpet Mushrooms & Pear Keriann — Carrot Soup with Cranberry & Crab Doug — Bourbon & Cranberry-Glazed Pork Tenderloin with Brussels Sprouts & Cranberry Mustard Melissa — Fried Turkey with Apple Butter, Cranberry Compote, Pecans & Fried Sage Katie — Cranberry Borscht with Crème Fraîche, Charred Brussels Sprout & Pancetta Katsuji — Steak Tartare with Chile de Árbol Mayonnaise, Fresh Cranberries & Cranberry Hot Sauce Stacy — Curried Cauliflower Soup with Smoky Pepper-Cranberry Relish Mei — Sweet & Sour Pork with Pickled Mustard Seeds & Apple Salad WINNER: Katie (Cranberry Borscht with Crème Fraîche, Charred Brussels Sprout & Pancetta) Elimination Challenge: The chefs served a traditional Thanksgiving meal at the Plimoth Plantation, using only the ingredients and cookware that were available during the "First Thanksgiving". Doug — Spit-Roasted Rabbit with Garlic, Ramps, Hazelnuts, Chestnuts & Radish Katsuji — Roasted Butternut Squash with Poached Lobster, Chestnuts & Ancho Chile Butter Stacy — Ramp-Smoked Clams with Butternut Squash, Lobster & Ramps Melissa — Roasted Parsnips, Green Beans & Zucchini with Ramp & Onion Vinaigrette Adam — Succotash with Beans, Corn, Summer Squash, Wilted Spinach & Spiced Goat Milk Katie — Blueberry Stuffing with Blue Cornmeal Cornbread & Sautéed Lobster Mei — Duck Fat Roasted Cabbage with Trout Vinaigrette Gregory — Roasted Goose, Goose Confit with Green Beans & Gingered Onions Keriann — Seared Venison Loin with Blueberry Compote & Buttered Hazelnuts WINNER: Katsuji (Roasted Butternut Squash with Poached Lobster, Chestnuts & Ancho Chile Butter) ELIMINATED: Stacy (Ramp-Smoked Clams with Butternut Squash, Lobsters & Ramps)
180	7	"Restaurant Wars"	December 3, 2014	0.96[20]
Elimination Challenge: The chefs, working in two teams, had 24 hours to create a pop-up restaurant and execute a multi-course dinner service. Each chef was responsible for at least one dish on their team's menu. One member from the losing team was eligible for elimination. 4 Pigs: Adam, Doug, Mei, Melissa First Course: Salt-Baked Clams, Ramps, Bacon & Sunflower Seeds (Adam); Chicken Liver Toast with Plum Purée (Mei) Second Course: Braised Pork Shoulder, Baked Beans, Pickled Red Onion & Mustard Seeds (Doug); Seared Scallops & Radish Salad with Grapefruit (Melissa); Fried Brussels Sprouts with Anchovy-Olive Vinaigrette (Mei) Third Course: Buttermilk Biscuit Cobbler, Apples, Mixed Berries & Cardamom Cream (Melissa) Magellan: Gregory, Katie, Katsuji, Keriann First Course: Roasted Beets, Sri Lankan Curry, Toasted Coconut & Pickled Cauliflower (Katie); Hamachi Sashimi, Roasted Poblano, Blistered Tomato, Citrus-Habanero Salsa & Garlic Chips (Katsuji); Dry Pozole, Chili, Dungeness Crab & Chicharrones (Katsuji) Second Course: Seared Haddock, Spiced Tomato, Garam Masala & Pickled Mushrooms (Gregory); Hoisin-Glazed Pork Tenderloin, Bay Scallops, Broccolini & Xo Sauce (Gregory) Third Course: Vanilla Crêpe, Burnt Banana Mousse, Macerated Cherries with Ginger & Pistachio (Keriann) WINNING TEAM: 4 Pigs / OVERALL WINNER: Doug ELIMINATED: Keriann
181	8	"Clean Up in Aisle 2!"	December 10, 2014	0.98[21]
Sudden Death Quickfire Challenge: The chefs had to put their own spin on clam chowder. The winner received immunity. Mei — Clam & Lobster Chowder with Yuzu Aioli, Celery & Fennel Katsuji — Oyster Chowder with Poblano, Jalapeño & Toasted Garlic Broth Gregory — Razor Clam & Sweet Potato Chowder with Bacon, Dashi & Coconut Milk Broth Adam — Red Wine Poached Littleneck Clams, Boiled Potatoes, Carrots, Celery & Tomato Water Melissa — Cioppino Chowder with Clams, Shrimp, White Wine, Onions, Leeks & Garlic Doug — Grilled Oyster Chowder with Steamed Clam Broth & Fresh Jalapeño Katie — Clams in Lobster Stock with Black Tea & Sourdough WINNER: Gregory (Razor Clam & Sweet Potato Chowder with Bacon, Dashi & Coconut Milk Broth) Sudden Death Cook-off Challenge: The chef with the worst dish competed against one of the previously eliminated contestants, selected by vote, in a sudden death cook-off, using rabbit in their dishes. If the challenger won, he or she was immediately reinstated into the competition. Match-up: Katie vs. George (challenger) WINNER: George (Roasted Rabbit Loin, Barley Risotto, Glazed Carrots & Mustard Rabbit Jus) ELIMINATED: Katie (Braised Rabbit Leg with Moroccan Tomato Sauce) Elimination Challenge: The chefs catered a tasting event for 75 Top Chef fans and foodies. Instead of doing their own shopping, as per usual, the judges shopped for the contestants' ingredients. A draw of knives determined which judge the chefs would obtain their ingredients from: Tom shopped for Mei, Padma shopped for George and Gregory, Gail shopped for Katsuji and Melissa, and Richard shopped for Adam and Doug. Katsuji — Harissa-Poached Shrimp with Tunisian Potato Salad Gregory — Coconut Milk & Chicken in Madras Curry with Jackfruit Relish Adam — Flash-Marinated Shrimp, Mushroom Conserva, Peppadew Peppers, Herbs & Aioli Melissa — Sautéed Shrimp, Harissa Yogurt, Roasted Fig, Fennel, Dill, Mint & Artichoke Salad Mei — Rack of Lamb with Charred Eggplant Purée, Scallion-Ginger Relish & Lamb Jus Doug — Chorizo-Marinated Mussels with Sweet Pepper & Cauliflower Relish George — Beef & Lamb Kabob with Green Lentils & Cucumber-Mint Yogurt WINNER: Doug (Chorizo-Marinated Mussels with Sweet Pepper & Cauliflower Relish) ELIMINATED: Adam (Flash-Marinated Shrimp, Mushroom Conserva, Peppadew Peppers, Herbs & Aioli)
182	9	"Big Sausage"	December 17, 2014	0.98[22]
Quickfire Challenge: The chefs prepared sausage dishes from scratch. The winner received immunity from elimination. Doug — Beer-Braised Pork Sausage with Onions & Mustard Melissa — Wild Boar & Pork Sausage with Lentils, Cucumber, Fennel & Pickled Red Onion Mei — Pork Sausage with Ginger, Garlic, Fish Sauce, Avocado, Coconut Purée & Yuzu Aioli Katsuji — Brisket & Pork Sausage with Habaneros, Cumin, Coriander, Ginger & Saffron Rice Gregory — Pork & Boar Sausage with Kaffir Lime, Chilies, Lemongrass, Garlic, Cucumber & Carrot Salad George — Pork & Veal Sausage Patty with Sunny-Side Up Egg & Potato Hash WINNER: George (Pork & Veal Sausage Patty with Sunny-Side Up Egg & Potato Hash) Elimination Challenge: Each chef had to create a dish inspired by a famous New England literary work. Doug: "Bring me the sunset in a cup" by Emily Dickinson — Grilled Carrot Bisque with Grilled Carrots, Orange, Cumin Vinaigrette, Radish & Dandelion George: One Fish Two Fish Red Fish Blue Fish by Dr. Seuss — Calamari, Mussels, Clams, Pan-Seared Branzino, Purple Potatoes & Red Peppers Gregory: "The Raven" by Edgar Allan Poe — Seared Beef Tenderloin, Grilled Hen, Parsnip Purée, Beets & Crispy Nori Katsuji: Carrie by Stephen King — Fabada with White Beans, Chorizo, Jamón Serrano, Short Rib, Veal Osso Buco, Red Beet Purée & Hot Sauce Mei: Walden by Henry David Thoreau — Roasted Vegetables, Charred Onion Soil, Tom Kha Snow, Radish & Carrot Top Vinaigrette Melissa: The Blithedale Romance by Nathaniel Hawthorne — Seared Halibut, Spring Vegetables, Morels, Charred Baby Corn, Asparagus, Peas & Mushroom Broth WINNER: Mei (Roasted Vegetables, Charred Onion Soil, Tom Kha Snow, Radish & Carrot Top Vinaigrette) ELIMINATED: Katsuji (Fabada with White Beans, Chorizo, Jamón Serrano, Short Rib, Veal Osso Buco, Red Beet Purée & Hot Sauce)
183	10	"For Julia & Jacques"	January 7, 2015	1.02[23]
Quickfire Challenge: The chefs created ramen dishes using only ingredients available from college students' dorm rooms. Instead of immunity, the winner received $5,000. Doug — Ramen with Coconut Pineapple Water Broth, Ham, Egg & Grilled Tofu Gregory — Ramen with Bacon & Pizza Broth, String Cheese, Edamame & Dorito Crunch George — Ramen Chili with Hot Dog, Chicken Wing & Crispy Spam Melissa — Mac & Cheese Carbonara with Roast Chicken & Frito Crumb Topping Mei — Ramen with Spicy Tomato Miso Sauce, Sushi Shrimp & Nori WINNER: Melissa (Mac & Cheese Carbonara with Roast Chicken & Frito Crumb Topping) Elimination Challenge: The contestants tested their skills in French cuisine by preparing dishes in tribute to Julia Child. Gregory — Coq au Vin with Glazed Carrots, Fava Beans & Snap Peas Mei — Duck À L'Orange with Turnip Purée, Orange Purée & Glazed Vegetables George — Braised Veal with Pomme Purée, Morels, & Glazed Carrots & Asparagus Melissa — Red Wine-Braised Short Rib with Brown Butter Polenta & Jardinière Doug — Roasted Foie Gras with Roasted Peaches, Sweet & Sour Onions & Hazelnuts WINNER: Mei (Duck À L'Orange with Turnip Purée, Orange Purée & Glazed Vegetables) ELIMINATED: Doug (Roasted Foie Gras with Roasted Peaches, Sweet & Sour Onions & Hazelnuts)
184	11	"Sous Your Daddy!"	January 14, 2015	1.09[24]
Elimination Challenge: Each chef was responsible for creating two dishes, one appetizer and one entrée, utilizing local seafood. The chefs' family members joined the challenge, serving as their sous chefs. The contestants were not allowed to touch the appetizers, leaving solely their loved ones responsible for executing those dishes. While the chefs were not in danger of elimination, as an added incentive, the winner was guaranteed entry into the finals. Mei — Oyster with Soy-Yuzu Vinaigrette & Radish; Surf Clam & Lobster with Tomato-Coconut Broth Gregory — Tomato-Watermelon Soup with Pickled Cucumber & Shrimp; Halibut with Oysters, Mussels & Dashi George — Grilled Oysters with Razor Clams & Cucumber; Butter-Poached Lobster with Sunchokes Melissa — Egg Custard with Shiitake Mushrooms, Clams & Lobster; Butter-Poached Lobster with Onion Soubise & Pea Purée WINNER: Melissa (Egg Custard with Shiitake Mushrooms, Clams & Lobster; Butter-Poached Lobster with Onion Soubise & Pea Purée)
185	12	"The Final Battle of Bean Town"	January 21, 2015	0.99[25]
Quickfire Challenge: The chefs made dishes highlighting beans. Instead of immunity, the winner earned a trip to Napa, California. WINNER: Mei (Black Beans & Corn with Chipotle Peppers, Bacon, Poached Eggs & Pinto Bean Foam) Elimination Challenge: The chefs created innovative dishes that pushed their own culinary boundaries. The winner received $10,000. WINNER: Melissa (Seared Duck Breast with Farro, Walnut Miso & Pickled Cherries) ELIMINATED: George (Charred Octopus, Yellow Split Pea Purée, Green Apple & Harissa)
186	13	"Getting Prickly In Mexico"	January 28, 2015	1.11[26]
Quickfire Challenge: After arriving in San Miguel de Allende, Mexico, the chefs prepared dishes highlighting xoconostle. The winner was given first choice of sous chefs during the Elimination Challenge. WINNER: Doug (Xoconostle & Tomatillo Stew with Roasted Peppers & Pepitas) Elimination Challenge: The chefs created dishes inspired by an artist's piece of work. WINNER: Doug (Brisket Texas Red with Tomatillo & Masa Cake) ELIMINATED: Melissa (Smoked Eggplant Ravioli with Shrimp, Chorizo & Cotija)
187	14	"Holy Escamoly!"	February 4, 2015	0.89[27]
Quickfire Challenge: The chefs created sweet and savory dishes using Mexican chocolate. The winner was given first choice of sous chef during the Elimination Challenge. WINNER: Gregory (Seared Lamb with White Chocolate Ancho Sauce & Green Chorizo Vinaigrette; Baby Carrots with Turmeric, Dark Chocolate & Ginger) Elimination Challenge: The chefs worked together to prepare a six-course meal highlighting six different Mexican ingredients: avocado, escamoles, guava, huitlacoche, poblano, and queso fresco. Each contestant was responsible for two dishes. WINNER: Gregory (Chilled Guava Soup with Bay Scallops, Habanero & Roasted Guava; Pork & Poblano Stew with Tomatillos) ELIMINATED: Doug (Tortilla Español with Escamoles & Escamol Aioli; Smoked Queso Fresco with Spiced Honey, Squash Chips & Charred Pickles)
188	15	"Mano a Mano"	February 11, 2015	0.96[28]
Elimination Challenge: The finalists, with the assistance of two sous chefs of their choosing (Melissa & Rebecca for Mei, and Doug & George for Gregory) had to cook the best four-course meal of their lives. Mei: First Course: Octopus with Fish Sauce Vinaigrette, Avocado-Coconut Purée & Herbs Second Course: Congee with Carnitas, Scallion Purée, Hot Sauce, Peanuts & Egg Yolk Third Course: Duck with Braised Lettuce, Kimchi Jicama & Huitlacoche Fourth Course: Strawberry Lime Curd with Toasted Yogurt, Milk Crumble & Yogurt-Lime Ice Gregory: First Course: Grilled Octopus with Prickly Pear, Xoconostle, Passion Fruit & Cashew Milk Second Course: Shrimp Broth with Green Chorizo, Pickled Nopales & Crispy Shrimp Heads Third Course: Striped Bass with Roasted Carrots, Radish, Pineapple & Tomatillo Fourth Course: Red Mole with Short Ribs & Agave Sweet Potato WINNER: Mei RUNNER-UP: Gregory

Last Chance Kitchen

Episodes

No.	Title	Original air date
1	"Redemption Royal"	December 10, 2014
Challenge: The chefs transformed the dishes that sent them home into winning dishes. Aaron: Nori & Soy Pork Sausage, Seared Scallop, Hon Dashi Pickled Vegetables & Lemon Ginger Syrup James: Ponzu Marinated Clams, Shaved Vegetable Herb & Citrus Salad Joy: Roasted Veal with Celery Root Purée, Bacon Studded Kale & Pickled Vegetable Vinaigrette Keriann: Vanilla Crêpe, Burnt Banana & White Chocolate Mousse, Marinated Berries, Salty Sweet Fritter & Caramel Sauce Rebecca: Seared Scallops with Fennel Garlic Purée, Wilted Fennel & Crispy Shallots Ron: Haddock with Bay Scallop & Corn Purée, Tomato Corn Salad & Fried Capers Stacy: Butternut Squash & Bacon Soup with Brown Butter Poached Lobster Tail & Fried Clams WINNER: Rebecca
2	"Dry and Slimy"	December 10, 2014
Challenge: The chefs created dishes using dry and slimy ingredients. Adam: Salt Baked Oyster, White Miso Glaçage, Pickled Morels & Nori Katie: Pancetta & Mascarpone Stuffed Morels with Tomatillo, Cranberry & Pepita Salad with Miso Vinaigrette Rebecca: Warm Octopus & Confit Potato Salad, Toasted Pepitas & Pickled Red Onions WINNERS: Adam and Katie
3	"The Kitchen Sink"	December 17, 2014
Challenge: Each chef had to create a cohesive dish using 20 or more ingredients. Adam: Peruvian Ceviche, Summer Vegetable "Leche de Tigre" Katie: Indian Tomato "Stew" with Yogurt Herb Sauce & Seared Spiced Eggplant Katsuji: Pescado Encacahuatado Mole with Nuts, Dry Fruits & Chiles WINNERS: Adam and Katsuji
4	"Liverwurst Nightmare"	January 7, 2015
Challenge: Each chef created a dish featuring liver. Adam: Beef Liver "Alla Nonna", Onions, Peppers & Roasted Portobello Mushroom Caps Doug: Seared Pork Liver with Onions & Chimichurri Katsuji: Higado Encebollado Goat Liver & Onions WINNERS: Adam and Doug
5	"Crudité Redux"	January 14, 2015
Challenge: The chefs prepared dishes using produce from crudité platters. Adam: "White Pie Cannelloni" with Ranch Pancetta & Agrodolce Raisins Doug: Seared Pork Loin, Spiced Cauliflower, Red Pepper Ranch & Ranch Pickled Vegetables WINNER: Doug
6	"The Last Chance Kitchen Finals"	January 21, 2015
Challenge: The chefs created Mexican-inspired dishes featuring clams. Doug: Clams with Charred Pineapple Butter, Tomatillo, Tomatoes & Pickled Red Onion George: Steamed Clams with Serrano & Tomatillo Salsa Verde WINNER: Doug

References

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External links

• Official website