The three finalists are sent home for one week to plan their menus. They are visited at their homes by Gordon and Christina. For the finals, Wolfgang Puck and Daniel Boulud join the judging panel. The finalists will have one hour for each course to prepare four portions of their best appetizer, entrée, and dessert. Appetizer: Brandi presents braised pork belly with BBQ sauce and squash-parsnip puree; David prepares beet cured salmon with a soft-boiled egg, filo dough noodles, salmon roe and caviar; and Shaun makes halibut cheeks with vadouvan carrot puree, pickled mushrooms, and uni foam. The entrées begin cooking as the first hour ends.