This week, the chefs set sail for Alaska and are faced with two cruise-themed challenges: Turn iceberg lettuce into a flavorful amuse bouche and reinvent classic surf and turf.This week, the chefs set sail for Alaska and are faced with two cruise-themed challenges: Turn iceberg lettuce into a flavorful amuse bouche and reinvent classic surf and turf.
[MUSIC] Hey Lizzy. Hey. How's it going? Good. What are you up to? So I've got some fresh salmon. I'm going to grill it and serve it with some citrus beef glaze. A beef glaze? Yes. Okay. And then I'm actually going to roast them whole. You're going to do them whole. Yeah. Thank God for [UNKNOWN]. And then I'm gonna just add some cucumber to those. You have some pickles, you have the bread? All right. Let's get back to work. Thanks, chef. Good luck. Hey, Brooke. Hey, chef. Did you kinda expect it to make it this far when you first started? What was the goal? Well, I know that I have the kind of experience to sort of. Compete. I mean I feel like I could win it. I'm actually gonna poach my salmon in a fish stock that I've had going. Okay. Why did you go in this direction? Which direction? [LAUGH] Well. I felt like this- You're poaching it, number one. It does give me a second thought, poaching my salmon to order is a really risky way to go, because it needs to be sort of a perfect method, but I don't feel like I'm gonna have time to be searing. I just feel like it's a nice little, delicate way to serve it. Okay, alright. I kind of have committed and don't have time to change a plan at this point. [MUSIC]