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Already down a dish, I am worried about Brooke’s situation. My concern grows deeper when the next two minutes of a 42 minute show are spent demonstrating Brooke’s accomplishments this season. Why is there filler like this? I have been open about the fact that Brooke and Kristen are my favorite two players during Top Chef: Seattle. Even so, I watched all of these episodes already. I would much rather see the process that determined the sous chefs as well as some of the prep work prior to the official start of the finale. All of that is relevant to tonight’s events. Brooke riding on a dog sled, while entertaining, is not.

More filler occurs when Gail interviews Brooke’s husband, who is also the co-owner of their business. The first two things I note are that his cheeks are flushed beyond all reason and that their son is sound asleep in Daddy’s lap. What a strange experience this has to be for Nick Roberts. As a business owner, Brooke’s performance affects his bottom line. As a husband, he wants his wife to excel. As a father, he needs to nurture his son as 160 people eat, drink and be merry all around them.

The second course features a difference of opinion between the chefs. Kristen believes that a food as refined as scallops should be left largely untouched. All of the components should feature rather than detract from it. She believes Brooke has done too much and thereby taken focus away from the scallops. This is probably as catty as the two women will get as they are both classy and share a ton of mutual respect. It’s refreshing that Top Chef has focused on meal ingredients disagreements this season rather than pointless personal drama, The Josie Show and John Tesar notwithstanding.

Brooke kicks off the second course. She presents the judges with seared scallop with salt cod purée, speck, black currant & mustard seed vinaigrette. Her dish is measured and precise as well as magazine cover-friendly. Brooke is so nervous that she forgets to name a few of the ingredients. Her jitters are the result of announcing the first course results already. Brooke knows that if she loses this round, there is virtually no chance that she wins the title of Top Chef, at least not this season. The good news is that the judges love the dish.

Kristen counters with citrus & lavender cured scallop with bitter orange, Meyer lemon & apple. This too is a gorgeous-looking exercise in minimalism. I find myself wondering how many calories are delivered within Kristen’s modest portions. The judges are again impressed. Other than the burning of the pig ears, both players are doing exceptionally well.

The straw poll is much more engrossing this time. Gail sides with Brooke this time, and Emeril quickly confirms this opinion. Top Chef hosts Tom and Padma disagree with their peers. Tom agrees with Kristen philosophically, noting that her decision to let the scallop speak for itself was the correct one. Kristen is such a teacher’s pet with Tom.

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