The fifth season of the Canadian reality competition show Top Chef Canada was broadcast on Food Network in Canada. It was an all-star edition of the Canadian spin-off of Bravo's hit show Top Chef. The program filmed in Toronto, and was hosted by Eden Grinshpan.[1]
^Note 1 : Starting from this quickfire, immunity is no longer available. ^Note 2 : The finale Quickfire was a High Stakes Quickfire with the losing chef being eliminated.
(WINNER) The chef won the season and was crowned Top Chef.
(RUNNER-UP) The chef was a runner-up for the season.
(THIRD-PLACE) The chef placed third in the competition.
(WIN) The chef won that episode's Elimination Challenge.
(HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.
(LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.
(OUT) The chef lost that week's Elimination Challenge and was out of the competition.
(IN) The chef neither won nor lost that week's Elimination Challenge. They also were not up to be eliminated.
Episodes
No. overall
No. in season
Title
Original air date
50
1
"All-Stars Assemble"
April 2, 2017 (2017-04-02)
Quickfire Challenge: The chefs must create a dish inspired by one of the 4 seasons of the year that was on the knife they drew from the knifeblock.
Top: Connie, Dustin
Bottom: Curtis, Dennis
WINNER: Dustin (Summer - Moroccan-style Salad with Roasted Eggplant, Chermoula, Quinoa, Black Currants and Olives)
Elimination Challenge: The chefs must create a brand new all-star caliber dish with the ingredients from the dish that sent them packing in their first season.
WINNER: Trista (Scarborough Pot-au-feu - Jerk Chicken, Potato, Carrot & Fennel with a Carrot, Chard and Corn Pistou)
ELIMINATED: Elizabeth (Crispy Pig Ear Salad with Confit Cherry Tomatoes, Apples & Fingerling Potatoes)
51
2
"Markets of the World...Unite"
April 9, 2017 (2017-04-09)
Quickfire Challenge: The 11 chefs competed in a three-round mise en place tournament.
Round One: Fillet an entire sea bass; fastest eight move on to Round Two.
Round Two: Brunoise shallots; the five chefs with the highest number of diced shallots in five minutes move on to Round Three.
Round Three: Oysters shuck-off; the two chefs with the highest number of shucked oysters in four minutes move on to Round Four.
The final two chefs were given 15 minutes to make a dish with the ingredients from the first three rounds, plus items from the Top Chef pantry.
Top: Andrea, Dennis
Bottom: Connie, Curtis, Trista
WINNER: Andrea (Oysters Poached in Crème Fraîche White Wine Butter Sauce & Seared Sea Bass)
Elimination Challenge: The chefs must create a dish inspired by the city's famous street market that was on the knife they drew from the knifeblock.
WINNER: Dennis (Madrid - 'Nduja, Prawn and Quail Egg on Toast with Romesco & Salsa Verde)
ELIMINATED: Todd (Rio de Janeiro - Cod Salad with Fresh & Salt Cod, Capelin & Tomato Salsa)
Quickfire Challenge: The 8 chefs compete head-to-head to recreate a dish made by chef Daniel Boulud. They have 60 seconds to taste the dish while they are blindfolded and they have 30 minutes to cook it.
Top: Andrea, Jesse, Dustin, Trevor
Bottom: Nicole, Connie, Curtis, Dennis
WINNER: Andrea (Roasted Sablefish with Chorizo Peperonata)
Elimination Challenge: The chefs are split into two teams, each team must create 8 dishes split between a hot table, cold window and an impulse purchase at the cash. The winning chef (from the winning team) receives $10,000.
LOSING TEAM: Global Goods (Andrea, Dustin, Connie, Dennis)
WINNER: Nicole (Panang Curry - Coconut Curried Beef with Brown Rice & Kaffir Lime Leaf and Pineapple Carrot Cake with Brown Butter Frosting )
ELIMINATED: Andrea (Seafood Salad - Octopus, Mussels & Shrimp with Potatoes & Arugula and Mozzarella-stuffed Veal Meatballs with Chili & Garlic Rapini)
Guest Judges: Josh Elkin (Quickfire challenge), Jeremy Charles (Elimination challenge)
56
7
"Ice Cream, You Scream, All Aboard!"
May 14, 2017 (2017-05-14)
Quickfire Challenge: The chefs must choose three ingredients they like. After this, they are told that they must make an ice cream using the three ingredients they picked.
ELIMINATED: Connie (Dill Pickle Chips with Sour Cream & Chive Dip, Topped with Salmon Roe & Horseradish)
Guest Judges: Douglas Quint (Quickfire challenge), Grant van Gameren (Elimination challenge)
57
8
"Pleased to Deceive You"
May 21, 2017 (2017-05-21)
Quickfire Challenge: The chefs must create a dish using the ingredients that have been chosen by their mentor.
Top: Dustin, Jesse, Dennis
Bottom: Nicole, Trevor
WINNER: Dennis (Annatto-crusted Pork Tenderloin with Coconut Caramel Dressing & Fennel Slaw)
Elimination Challenge: Create two hors d'oeuvres that deceive the eye and serve them in a cocktail party to 75 guests.
WINNER: Trevor ("Scallops & Orange" - White Beets with Golden Beet Liquid Gel & Hazelnuts and "Spaghetti Bolognese" - Fried Mushroom Ragout with Deep-fried Potatoes & Parmesan)
ELIMINATED: Jesse ("Beet Negroni" - Watermelon Compressed with Negroni & Beet Juice and "Carrot" - Chicken Farce with Buffalo Hot Sauce on Chicken Skin Crumble)
Guest Judges: Antonio Park (Quickfire challenge), Derek Dammann (Elimination challenge)
58
9
"Final Four Showdown"
May 28, 2017 (2017-05-28)
Quickfire Challenge: The chefs must create as many dishes as they can in 35 minutes. The dishes must meet Chef McEwan's standards and the chefs must utilize the GE Monogram oven for at least one component in each dish. The chefs were assisted by former winners of Top Chef Canada, Dale MacKay, Carl Heinrich, Matthew Stowe, and Rene Rodriguez.
Top: Dustin, Trevor (6 dishes)
Bottom: Nicole, Dennis (3 dishes)
WINNER: Trevor (Tomato Salad with Fresh Ricotta, Roasted Brussels Sprouts with Bacon, Chili Flakes & Parmesan, Spaghetti Squash Salad & Brown Butter Vinaigrette, Slow-cooked Salmon with Hollandaise & Roasted Asparagus, Baked Potato and Bison Striploin)
Elimination Challenge: The chefs must create a great Canadian feast on the grill. They must feature classically Canadian wild game and pair them with two Top Chef quality accompaniments.
WINNER: Dustin (Venison - Grilled Venison with Birch-glazed Apples, Mustard & Apple Jus, Sweet & Sour Squash with Endive Salad, Brown-butter Hazelnuts & Pickled Onions and Potato Pavé with Morel & Porcini Mushroom & Bacon)
ELIMINATED: Dennis (Bison - Whole Roasted Juniper & Cedar Bison Striploin, Grilled Cabbage with Onion Soubise, Soaked Bread & Melted Raclette and Grilled Asparagus, Smoked Wild Mushrooms & Creamed Leeks)
Quickfire Challenge: In an elimination Quickfire challenge, the chefs were charged with making the dish they’d want to eat before the day of battle, in 35 minutes.
Top: Dustin, Nicole
Bottom, and Eliminated: Trevor
WINNER: Dustin - Fennel-Poached Salmon with Fingerling Potatoes, Braised Carrot and Fennel
ELIMINATED: Trevor - Handmade Tagliatelle
Elimination Challenge: Create a gigantic five-course feast, with the assistance of Toronto area former competitors Andrea Nicholson and Dennis Tay .
WINNER: Nicole - Lemon Arancini with Truffle Fonduta, Beef Carpaccio, Goat Cheese Tortellini with Peas and Pancetta, Sea Bream with Fingerling Potatoes, Crispy Capers, and Beurre Blanc Sauce, Vanilla Bean Panna Cotta
ELIMINATED: Dustin - Braised Winter Melon, Thai Mango Salad with Iced Ginger Dressing, Olive Oil-Poached Cod, Japanese Rib Eye Steak with Miso Eggplant, Vegetable Tempura and Nori Squid Ink Butter, Apple Tarte Tatin with Vanilla Ice Cream