For the fourth course, they have to cook snapper. Kristen interviews that this is the dish that she's the most confident about, and she actually practiced it before she came. Brooke voiceovers that she's nervous knowing that this dish could be the one that sends her home. She's pairing the snapper with pork cheek in a play on surf and turf. They chop and cook and give instructions.

Blais and Stephanie talk about how there are a lot of pressure cookers being used, but that's a good way to braise meat when you don't have a lot of time. Padma voiceovers that these are all the former winners and we get a quick list of all of the former winners and how many restaurants they've opened and how many awards they've won. Various winners say that winning has taken their careers to another level. Padma goes and sits at their table and we learn the fascinating facts that the show has changed a lot from the first season, and that Stephanie is excited for another female winner. Padma asks Ilan what it was like seeing himself on TV and he says that he looked fat and puffy and his hair always looked like crap. Padma snarks, "Nothing has changed, then." That was actually a sweet burn by Padma, especially since Ilan is kind of a jerk. Blais points out that he's the only one at the table who has both won and lost in the finale, and he thinks that both of their lives will change. Padma asks Michael Voltaggio if he thinks Brooke is feeling the pressure. No, she doesn't feel any pressure. What a dumb question. And that's all from the previous winners!

Brooke is really happy with her dish and thinks this will tie the game. Kristen is worried about her fish being perfectly cooked. They both start plating and comment on how intense it is. Since they're getting ready to serve and the episode is at the :50 minute mark, it's pretty obvious how this is going to go. They don't have time to show another course.

Brooke serves braised pork cheek and red snapper with collard green slaw and sorrel puree. Hugh thinks the snapper is perfectly cooked, and he's all for collards being the new kale. Tom likes the combination of the pork cheek and snapper, and thinks the pomegranates bring a nice snap. Emeril likes the sorrel, and Gail likes the play between the various elements and the tartness added by the pomegranate.