Persian Pistachio Soup with Dungeness Crab, Saffron Beurre Blanc, Barberry, Pickled Shallot, Fennel, and Saffron Rice Crisp 

Chris's first course of the finale tells the story of his past — his start in San Francisco and the Persian cookbook his mother sent him. 

Chris (with sous chef Gerald): "What are you thinking for the first course, buddy? I like the idea of doing beurre blanc with crab. Maybe if we do the pistachio soup with it — it's one of the best things at the restaurant." 

Chris: "For my first dish, representing my past — when I was in San Francisco, which is where I got my start, cooking out there, learning under some of the best chefs. In my off time, I was making recipes out of Najmieh Batmanglij's cookbook that was sent out to me from my mother. Najmieh is the matriarch of Persian cooking in the world. And then it kind of came full circle because she's now my business partner in my current restaurant, June. And one of the recipes is pistachio soup that keeps calling my name. We got to finish seasoning our soup and make a saffron beurre blanc." 

Chris (presenting): "My story begins in San Francisco. That's where I really fell in love with cooking. My mother went to Najmieh Batmanglij's cooking class, who is probably the matriarch of Persian cooking. She sent me a signed copy of her book, and I fell really in love with the food. The pistachio soup is an homage to Iranian cooking. And then Dungeness crab is like a nod to San Francisco — lightly warmed and then dressed in beurre blanc. And then we have a saffron rice cracker, or crisp."