开云体育

Lana Lagomarsini
Hometown: The Bronx, New York
Current residence: Harlem, New York

Vinny Loseto
Hometown: Massapequa, New York
Current residence: Napa, California

Massimo Piedimonte
Hometown: Montreal, Quebec
Current residence: Montreal, Quebec

Bailey Sullivan
Hometown: Chicago, Illinois
Current residence: Chicago, Illinois

Shuai Wang
Hometown: Queens, New York
Current residence: North Charleston, South Carolina

What were the two challenges on?Top Chef?season 22, episode 9?

For the Quickfire Challenge, the chefs were joined by guest judge?Ilona Daniel?from the Culinary Institute of Canada. The chefs were tasked with creating mussel dishes in just 20 minutes. The Canadian hook was that they were given mussels from Prince Edward Island, also known as "Canada's Food Island" because of their plethora of seafood, especially their world-renowned mussels.

The top four were Lana, Vinny, Shuai and Tristen, with Lana being declared the winner. Her dish was an Italian mussel toast with garlic mussel juice aioli, coppa, mustard, olives and capers. She won $10,000 in the challenge.

For the Elimination Challenge, the chefs were given a?Mission: Impossible-themed challenge that involved them daring to do the "Edge Walk" on the CN Tower nearly 1200 feet in the air. If they completed the edge walk, they earned one advantage, and if they did the lean forward/lean back part of it, they earned a second advantage. In addition to being safe, the winner of the challenge also won $10,000.

On the tower, all the chefs did the walk, but Massimo and Lana were not able to do the leaning part. The chefs who did both got 30 minutes extra cook time (so 2.5 hours total) plus $75 extra for shopping, while Lana and Massimo earned just the money and not the extra time, so they only have 2 hours.

The M:I theme also forced the chefs to do a "stunt" with their food, as in try something "unusual, difficult, dramatic" that "may require a special skill."

The top 3 were Bailey, Tristen and Massimo, and then Massimo was declared the winner with his Pacific trout en croute with sauce matelote (fish stew), fondue de tomatoes Louis XV and saffron emulsion. It was a play on a beef Wellington.

The bottom 4 were Lana, Cesar, and Vinny, with Shuai left as the one chef neither in the top nor the bottom. Cesar was the chef sent home after serving the judges his Arctic char tartare with turmeric custard, fish tuile and romaine lettuce jam.

"The fish was handled really nicely, presentation was great, but it needed some acidity to cut through that sweetness," said guest judge and?Top Chef?season 19 winner?Buddha Lo?about Cesar's dish.

"I find the tuile to be somewhat burnt," said judge?Tom Colicchio.

"Mine's inconsistently cooked," said judge?Gail Simmons.

Top Chef?airs Thursday nights at 9 p.m. ET/PT on Bravo.