1 00:00:05,130 --> 00:00:06,047 KRISTEN: Previously, on Top Chef... 2 00:00:07,257 --> 00:00:09,050 We want to see what you can do 3 00:00:09,092 --> 00:00:10,844 with these bitter hops. 4 00:00:10,885 --> 00:00:12,387 AMANDA: Smells like weed. 5 00:00:12,429 --> 00:00:13,805 Woo! 6 00:00:13,847 --> 00:00:16,933 The chef that showcased the hops in the best way... 7 00:00:16,975 --> 00:00:19,185 - Laura. - I can't believe it. 8 00:00:20,770 --> 00:00:22,772 With bar snacks, if we're trying to do something 9 00:00:22,814 --> 00:00:25,775 that's true to yourself, but we're also in a team challenge, 10 00:00:25,817 --> 00:00:27,652 then everybody has to acquiesce a little bit. 11 00:00:27,694 --> 00:00:30,030 As soon as I get my corn on to steep, 12 00:00:30,071 --> 00:00:31,698 I'll have hands to help. 13 00:00:31,740 --> 00:00:34,743 Is it a soup? Is it a sauce? It's more of a sauce. 14 00:00:34,784 --> 00:00:37,704 I'm making a honey mustard sabayon. 15 00:00:38,496 --> 00:00:41,624 I like the fact she took some huge risk here, and it paid off. 16 00:00:41,666 --> 00:00:42,959 I've never had anything like that before. 17 00:00:43,001 --> 00:00:44,377 That sh--'s crazy good. 18 00:00:44,419 --> 00:00:46,129 The winning chef today is... 19 00:00:46,171 --> 00:00:47,339 - Rasika. - [all cheering] 20 00:00:47,380 --> 00:00:48,715 You just won immunity 21 00:00:48,757 --> 00:00:51,551 in the next Elimination Challenge. 22 00:00:51,593 --> 00:00:54,179 Kevin, Charly, and Valentine, 23 00:00:54,220 --> 00:00:57,557 you three had our least favorite dishes on your team. 24 00:00:57,599 --> 00:01:00,602 Valentine, please pack your knives, and go. 25 00:01:02,687 --> 00:01:04,814 13 chefs remain to compete 26 00:01:04,856 --> 00:01:06,858 in the ultimate culinary showdown. 27 00:01:06,900 --> 00:01:08,526 At stake for the winner, 28 00:01:08,568 --> 00:01:10,653 A feature in Food & Wine magazine, 29 00:01:10,695 --> 00:01:13,490 an appearance at the Food & Wine Classic in Aspen, 30 00:01:13,531 --> 00:01:17,243 $250,000 furnished by Saratoga Spring Water, 31 00:01:17,285 --> 00:01:19,662 and the title of Top Chef. 32 00:01:19,704 --> 00:01:24,250 *** 33 00:01:30,632 --> 00:01:32,717 - Today sucks. - It's real. 34 00:01:32,759 --> 00:01:34,260 CHARLY: It's hard to talk right now, 35 00:01:34,302 --> 00:01:36,012 but being up there, it's just, like, 36 00:01:36,054 --> 00:01:37,347 the worst feeling, man. 37 00:01:37,389 --> 00:01:38,431 It's really hard, man. 38 00:01:38,473 --> 00:01:39,808 I can't lie. [sniffles] 39 00:01:40,433 --> 00:01:42,227 KEVIN: Now is just, like, the time to rebound, like, 40 00:01:42,268 --> 00:01:44,938 to put our thing together, and just thinking of our dish, 41 00:01:44,979 --> 00:01:47,899 like, focus on what it is, like, deep flavor, seasoning. 42 00:01:47,941 --> 00:01:51,027 Here at Top Chef America, I feel like it's way harder 43 00:01:51,069 --> 00:01:52,320 than Top Chef France, for sure. 44 00:01:52,362 --> 00:01:53,571 I need to focus. 45 00:01:53,613 --> 00:01:55,323 You both deserve to be here. 46 00:01:56,366 --> 00:01:58,034 I'm going to put this behind me. 47 00:01:58,076 --> 00:02:01,746 I'm here for this $250,000, and that's what matters. 48 00:02:05,834 --> 00:02:11,464 *** 49 00:02:11,506 --> 00:02:13,466 RASIKA: You do have a classic runner's bod. 50 00:02:13,508 --> 00:02:14,968 [Rasika laughs] 51 00:02:15,010 --> 00:02:18,513 Rasika and I started the Top Chef 21 Run Club. 52 00:02:18,555 --> 00:02:20,640 Running started for me when I was working 53 00:02:20,682 --> 00:02:23,435 with the Bocuse d'Or, and French Laundry. 54 00:02:23,476 --> 00:02:25,478 Like, let me sign up for a half marathon. 55 00:02:25,520 --> 00:02:26,980 It was good to do a team challenge, right? 56 00:02:27,022 --> 00:02:29,649 To see how everyone cooks a little bit better. 57 00:02:29,691 --> 00:02:31,484 You're $10,000 richer, too, like... 58 00:02:31,526 --> 00:02:33,319 - [laughs] - ...you're ready to go. 59 00:02:33,361 --> 00:02:35,321 When I run, I'm able to think things through 60 00:02:35,363 --> 00:02:38,283 and have a mental, just clarity. 61 00:02:38,324 --> 00:02:40,493 My goal is to have that same mindset 62 00:02:40,535 --> 00:02:42,203 towards this competition. 63 00:02:45,457 --> 00:02:46,916 Before we can do anything, 64 00:02:46,958 --> 00:02:49,002 just gotta get all the braces on. 65 00:02:49,044 --> 00:02:52,505 Doing Top Chef now is something that's so important to me, 66 00:02:52,547 --> 00:02:55,759 because I feel like I want to prove something. 67 00:02:55,800 --> 00:02:57,802 One of my main reasons for coming on this show 68 00:02:57,844 --> 00:02:59,846 was because I wanted to be able to educate people 69 00:02:59,888 --> 00:03:02,390 on Kennedy's disease, and some of the things that I go through. 70 00:03:02,432 --> 00:03:03,892 I do feel a bit of a weight lifted, 71 00:03:03,933 --> 00:03:05,352 sharing with everybody. 72 00:03:05,393 --> 00:03:07,103 I think it helps the other chefs understand 73 00:03:07,145 --> 00:03:08,646 where I'm coming from. 74 00:03:08,688 --> 00:03:10,482 Sometimes I'm going to have difficulties. 75 00:03:10,523 --> 00:03:11,858 I'm not going to run around the kitchen 76 00:03:11,900 --> 00:03:13,318 like the rest of these young bucks. 77 00:03:13,360 --> 00:03:19,366 *** 78 00:03:26,915 --> 00:03:30,585 KENNY: Whoa, what is that? What is going on? 79 00:03:31,920 --> 00:03:33,380 CHARLY: Little cherries. 80 00:03:33,880 --> 00:03:36,591 - KENNY: Are those doors? - DANNY: What does that mean? 81 00:03:37,342 --> 00:03:39,719 - What the hell? - My question every day. 82 00:03:41,262 --> 00:03:43,264 These doors are freaking me out. 83 00:03:43,932 --> 00:03:46,101 Anything can be behind those doors. 84 00:03:46,601 --> 00:03:48,770 I would like to welcome through that door, 85 00:03:48,812 --> 00:03:52,232 your guest judges: Top Chef All Star, Carla Hall, 86 00:03:52,273 --> 00:03:55,485 actor, writer, director, 87 00:03:55,527 --> 00:03:57,487 - Clea DuVall. - [all] Hello. 88 00:03:57,529 --> 00:03:59,739 - [laughter] - Wow. 89 00:03:59,781 --> 00:04:02,492 I did watch, but I'm a cheerleader. 90 00:04:02,909 --> 00:04:06,287 When I was first, you know, realizing that I am queer, 91 00:04:06,329 --> 00:04:07,956 and then, Carla. 92 00:04:07,997 --> 00:04:10,458 - You all look amazing. - CLEA: Hi, Chefs. 93 00:04:10,500 --> 00:04:12,836 I am a massive, massive Top Chef fan, 94 00:04:12,877 --> 00:04:17,257 so to be here with all of you, it really is a dream come true. 95 00:04:17,298 --> 00:04:18,758 It's been a minute 96 00:04:18,800 --> 00:04:20,593 since I've been in the Top Chef kitchen. 97 00:04:20,635 --> 00:04:22,804 [Carla screams] What possessed me? 98 00:04:22,846 --> 00:04:25,056 10, 11, 12-- aah! I need a bowl. 99 00:04:25,098 --> 00:04:28,852 I am so honored, and so excited, to taste your food. 100 00:04:29,394 --> 00:04:31,271 All right, Chefs, are you ready to find out 101 00:04:31,312 --> 00:04:33,523 what's behind these little doors? 102 00:04:33,565 --> 00:04:35,442 - ALL: Ooh! - Let's see. 103 00:04:39,237 --> 00:04:42,699 Just three hours north of Milwaukee is a place called, 104 00:04:42,741 --> 00:04:44,826 - Door County. - Doors. 105 00:04:44,868 --> 00:04:47,454 The quaint coastal towns of this part of Wisconsin 106 00:04:47,495 --> 00:04:49,998 are known for their scenic views, 107 00:04:50,040 --> 00:04:51,291 and these cherries. 108 00:04:51,708 --> 00:04:54,294 So, for your next Quickfire Challenge, 109 00:04:54,336 --> 00:04:57,088 we want to see what you can do with Door County cherries, 110 00:04:57,130 --> 00:05:00,133 paired with some unexpected ingredients. 111 00:05:00,175 --> 00:05:02,093 [all exclaiming] 112 00:05:02,135 --> 00:05:05,180 Behind these little tiny doors are mystery ingredients 113 00:05:05,221 --> 00:05:06,681 that you'll have to incorporate 114 00:05:06,723 --> 00:05:08,391 into your dishes with the cherries. 115 00:05:08,433 --> 00:05:11,644 Rasika, as the winner of the last Elimination Challenge, 116 00:05:11,686 --> 00:05:13,521 you get to choose your door first. 117 00:05:13,563 --> 00:05:15,940 - Oh! Okay. - MANNY: Go! 118 00:05:15,982 --> 00:05:18,026 I'm going to go with the big red door. 119 00:05:18,068 --> 00:05:19,402 CLEA: Oh, wow. 120 00:05:20,153 --> 00:05:21,446 RASIKA: Oh! [laughs] 121 00:05:21,488 --> 00:05:23,031 KRISTEN: Cipollini onions. 122 00:05:23,948 --> 00:05:26,159 Which chef gets to choose next? 123 00:05:26,201 --> 00:05:27,660 - Danny. - Chef, thank you. 124 00:05:27,702 --> 00:05:28,995 SAVANNAH: All right, gym buddies. 125 00:05:29,037 --> 00:05:30,497 [laughter] 126 00:05:30,538 --> 00:05:32,582 It's a social experiment. No one wants to be picked last. 127 00:05:33,333 --> 00:05:36,503 - KRISTEN: What is it? - It's bamboo shoots. 128 00:05:36,544 --> 00:05:37,671 Cool. Love it. 129 00:05:37,712 --> 00:05:39,172 KRISTEN: Who goes next? 130 00:05:39,714 --> 00:05:41,549 - Let's go, Amanda. - Yay. 131 00:05:42,759 --> 00:05:45,470 - AMANDA: [laughs] That's good. - I love yellow mustard. 132 00:05:45,512 --> 00:05:47,222 - Michelle. - All right. 133 00:05:47,722 --> 00:05:49,516 - Parsnips? - KRISTEN: No. 134 00:05:49,557 --> 00:05:51,226 - No? Horseradish? - Ginseng. 135 00:05:51,267 --> 00:05:54,104 - Oh, ginseng. - CARLA: Oh. 136 00:05:54,729 --> 00:05:56,398 AMANDA: Charly. 137 00:05:57,065 --> 00:05:59,025 Oh, Charly. 138 00:05:59,067 --> 00:06:01,903 Cherries and chocolate. I mean... [laughs] 139 00:06:01,945 --> 00:06:03,905 chocolate and cherry is a little too easy. 140 00:06:03,947 --> 00:06:06,032 I want to go outside the box a little bit. 141 00:06:06,074 --> 00:06:07,992 This one looks like the door of my house. 142 00:06:09,119 --> 00:06:10,370 CLEA: Marshmallows. 143 00:06:10,412 --> 00:06:12,122 KENNY: I don't love marshmallows. 144 00:06:12,163 --> 00:06:13,456 Okay. 145 00:06:13,498 --> 00:06:15,208 Who just, like, likes marshmallows? 146 00:06:15,250 --> 00:06:18,128 Unless you're, like, four-years-old, and camping. 147 00:06:18,169 --> 00:06:20,755 DAN: Oh! Kimchi. [laughs] 148 00:06:21,840 --> 00:06:23,383 KEVIN: Black garlic. 149 00:06:24,175 --> 00:06:25,885 - SAVANNAH: Oh no! - KEVIN: Liver? 150 00:06:25,927 --> 00:06:28,388 - What is it? - Chicken livers. Yeah. 151 00:06:28,430 --> 00:06:31,224 I specialize in Japanese cuisine, 152 00:06:31,266 --> 00:06:33,893 and chicken livers are not my wheelhouse. 153 00:06:33,935 --> 00:06:36,938 - I would love chicken liver. - Oh, my God. 154 00:06:36,980 --> 00:06:38,732 Kaleena. 155 00:06:38,773 --> 00:06:40,316 KALEENA: Pink salmon. 156 00:06:40,358 --> 00:06:41,651 Laura. 157 00:06:41,693 --> 00:06:43,111 LAURA: Condensed milk. 158 00:06:45,697 --> 00:06:47,866 Oh, serrano. 159 00:06:47,907 --> 00:06:49,659 Sweet and spicy? Hmm. 160 00:06:49,701 --> 00:06:51,036 KRISTEN: All right, Manny. 161 00:06:51,077 --> 00:06:52,954 I think Manny was picked last 162 00:06:52,996 --> 00:06:56,458 because people see him as a really good competitor. 163 00:06:57,125 --> 00:07:00,086 - Soy sauce. - That's a good one. 164 00:07:00,128 --> 00:07:01,838 [all laughing] 165 00:07:01,880 --> 00:07:04,215 - All right, to your relief. - It's not liver. 166 00:07:05,175 --> 00:07:07,510 The winner of this Quickfire Challenge 167 00:07:07,552 --> 00:07:09,888 will receive $5,000. 168 00:07:09,929 --> 00:07:11,598 - Woo. - Yeah. 169 00:07:11,639 --> 00:07:14,809 We're expecting to see some cherry good dishes. 170 00:07:14,851 --> 00:07:16,478 [all exclaiming in agreement] 171 00:07:16,519 --> 00:07:18,730 Chefs, you have 30 minutes on the clock, 172 00:07:18,772 --> 00:07:21,107 and your time starts now. 173 00:07:21,149 --> 00:07:22,525 Go, go! 174 00:07:23,902 --> 00:07:25,987 CHARLY: Where are the sweet cherries? Cherries... 175 00:07:26,029 --> 00:07:27,113 [Kevin chuckles] 176 00:07:27,155 --> 00:07:28,823 These Bing cherries are my favorite. 177 00:07:29,574 --> 00:07:33,328 - Excited to get those peppers? - Yeah, I love sweet and spicy. 178 00:07:33,828 --> 00:07:35,538 I'm going to do a grilled cabbage, 179 00:07:35,580 --> 00:07:37,457 and then I'm gonna make like, a spicy jam 180 00:07:37,499 --> 00:07:39,125 with the cherries, and the serranos. 181 00:07:41,044 --> 00:07:42,837 RASIKA: Everything is a situation right now. 182 00:07:42,879 --> 00:07:45,882 The Door County cherries taste supreme. 183 00:07:45,924 --> 00:07:47,509 I grabbed some Montmorency, 184 00:07:47,550 --> 00:07:49,803 and I grabbed some dried Balaton, 185 00:07:49,844 --> 00:07:51,137 I think that's what it's called. 186 00:07:51,179 --> 00:07:53,765 The Balaton cherries are semi-sweet, 187 00:07:53,807 --> 00:07:56,810 and then the Montmorency are more tart. 188 00:07:56,851 --> 00:08:00,105 I'm going to do like, a cipollini 189 00:08:00,146 --> 00:08:02,107 cooked in cherry juice situation. 190 00:08:02,148 --> 00:08:04,275 I want to just use those two things 191 00:08:04,317 --> 00:08:07,404 so I can highlight both ingredients the best that I can. 192 00:08:07,445 --> 00:08:10,448 My game plan is to peel these. Keep it all veg for this. 193 00:08:10,490 --> 00:08:13,034 All right, all right, almost there. Almost there. 194 00:08:14,619 --> 00:08:16,329 KALEENA: So I got the semi-tart cherries, 195 00:08:16,371 --> 00:08:18,081 and the Bing cherries. 196 00:08:18,123 --> 00:08:19,916 I can do salmon, but I'm not thrilled about 197 00:08:19,958 --> 00:08:21,418 pairing this with cherries. 198 00:08:21,459 --> 00:08:23,169 I think I'm gonna use one to make a sauce, 199 00:08:23,211 --> 00:08:25,755 and one to mix with the salmon. 200 00:08:29,551 --> 00:08:31,970 -DAN: These are not pitted. - ALISHA: Oh, yeah. No, no. 201 00:08:32,012 --> 00:08:34,180 It's too time-consuming to pit cherries. 202 00:08:34,222 --> 00:08:35,473 This is so annoying. 203 00:08:35,515 --> 00:08:37,100 [Manny whimpers] Buddy. 204 00:08:39,811 --> 00:08:41,688 CHARLY: Manny, what you got going on? 205 00:08:41,730 --> 00:08:43,189 I'm pitting ----ing cherries. 206 00:08:43,231 --> 00:08:44,816 CHARLY: Pitting ----ing cherries. Heard that. 207 00:08:44,858 --> 00:08:47,485 It feels like it's taking a lot of time. 208 00:08:47,527 --> 00:08:49,571 [tense music playing] 209 00:08:49,612 --> 00:08:51,072 MANNY: Oh, sh--. 210 00:08:51,781 --> 00:08:53,241 MICHELLE: Freaking look like a murder scene 211 00:08:53,283 --> 00:08:54,993 on my cutting board. 212 00:08:55,827 --> 00:08:58,121 You have 20 minutes remaining. 213 00:09:00,915 --> 00:09:02,834 You feeling good about your dish, there? 214 00:09:02,876 --> 00:09:05,003 Yeah, I'm going to do a cherry gastrique, 215 00:09:05,045 --> 00:09:07,547 with a skirt steak, with a bamboo shoot, 216 00:09:07,589 --> 00:09:09,591 cherry gremolata. 217 00:09:10,175 --> 00:09:12,052 Hopefully I have enough time to get it all done. 218 00:09:12,093 --> 00:09:14,429 I think I might go Asian flavors. 219 00:09:14,471 --> 00:09:18,350 But I've never used fresh ginseng. It's bitter. 220 00:09:19,309 --> 00:09:21,561 I am really thrown by this ginseng. 221 00:09:21,603 --> 00:09:24,939 Tea is the only thing that I can think of to use it as. 222 00:09:24,981 --> 00:09:28,610 I think I'm going to make a broth of cherries and ginseng. 223 00:09:28,651 --> 00:09:31,154 I have no idea if this will work. 224 00:09:34,616 --> 00:09:36,993 I just put some soy sauce, and I'm going to roast 225 00:09:37,035 --> 00:09:39,746 a pork belly, and a little prayer. 226 00:09:39,788 --> 00:09:41,706 Mr. Wisconsin, did you cook with cherry before? 227 00:09:41,748 --> 00:09:44,250 [laughs] I mean, yeah, usually dessert. 228 00:09:44,292 --> 00:09:47,545 I do cook with kimchi often, but it's just so funky 229 00:09:47,587 --> 00:09:51,091 that I'm not sure it's going to go with the cherry. 230 00:09:51,132 --> 00:09:52,842 KEVIN: So, I'm making beef tenderloin with, like, 231 00:09:52,884 --> 00:09:55,428 a roasted cherry and basil oil, 232 00:09:55,470 --> 00:09:57,138 - and black garlic. - Sounds great. 233 00:09:57,180 --> 00:10:00,392 Black garlic is really intense, long flavor, 234 00:10:00,433 --> 00:10:03,937 and it's just going to make, like, a roundness with my basil. 235 00:10:03,978 --> 00:10:06,064 I'm pretty confident about this dish. 236 00:10:08,358 --> 00:10:11,111 RASIKA: Are you making, like, a pâté situation, Savannah? 237 00:10:11,152 --> 00:10:13,113 I think I'm going to do that, but I don't want 238 00:10:13,154 --> 00:10:14,698 to just give it to them on bread, 239 00:10:14,739 --> 00:10:16,199 because that's what they are expecting. 240 00:10:16,241 --> 00:10:18,076 I'm going to use it on the bottom of a plate, 241 00:10:18,118 --> 00:10:19,619 - like-- - RASIKA: Mousse situation. 242 00:10:19,661 --> 00:10:20,787 When I went to culinary school, 243 00:10:20,829 --> 00:10:22,163 I had an internship. 244 00:10:22,205 --> 00:10:24,624 I worked for a Master Chef of France. 245 00:10:24,666 --> 00:10:27,836 So, I do have a little bit of French background. 246 00:10:27,877 --> 00:10:30,797 Chicken livers sautéing. Can you overcook them? 247 00:10:30,839 --> 00:10:33,091 KALEENA: Yes, you can. Go more mid-rare. 248 00:10:35,677 --> 00:10:37,679 15 minutes, Chefs. 249 00:10:39,848 --> 00:10:42,142 I got very sweet ingredients, 250 00:10:42,183 --> 00:10:44,310 and I do want to highlight both, because that's the challenge. 251 00:10:44,352 --> 00:10:46,896 So I'm doing ice cream and cherries. 252 00:10:46,938 --> 00:10:48,314 RASIKA: Cool. Sounds great. 253 00:10:48,356 --> 00:10:50,233 Do you have a lot of experience with cherries? 254 00:10:50,275 --> 00:10:52,444 I used to go to a cherry farm 255 00:10:52,485 --> 00:10:55,196 every fall with my family, and pick cherries. 256 00:10:55,238 --> 00:10:56,781 I love cherries. 257 00:10:56,823 --> 00:10:58,700 We used to eat it until our mouths were red. 258 00:10:58,742 --> 00:11:01,828 I just don't know what to do with the marshmallows. 259 00:11:01,870 --> 00:11:04,914 I hate it. I got cotton mouth. 260 00:11:05,749 --> 00:11:08,460 Just about eight minutes, 30 seconds. 261 00:11:09,377 --> 00:11:12,339 CHARLY: Time is flying. I'm making a chocolate demi. 262 00:11:12,380 --> 00:11:14,424 Got our charred beets going on, on the grill. 263 00:11:14,466 --> 00:11:16,384 I have a lot of tricks, but my favorite things 264 00:11:16,426 --> 00:11:18,678 are putting flavors together people don't expect. 265 00:11:18,720 --> 00:11:21,598 I know that beets have a heavy, deep, earthy flavor. 266 00:11:21,639 --> 00:11:23,350 Oh, yeah. Beautiful, beautiful. 267 00:11:23,391 --> 00:11:25,852 And that's going to work well with chocolate and cherries. 268 00:11:25,894 --> 00:11:27,687 DANNY: The long ones down low. 269 00:11:27,729 --> 00:11:29,189 You don't want to lose your hand. 270 00:11:29,230 --> 00:11:30,857 - I like the burn. - Okay. Take it, girl. 271 00:11:30,899 --> 00:11:32,901 - Do you. - It makes me feel alive. 272 00:11:33,610 --> 00:11:36,237 Charring my cabbage, I... 273 00:11:36,279 --> 00:11:38,448 Probably should have cut the pieces smaller, 274 00:11:38,490 --> 00:11:40,367 but I don't want them to fall apart on the grill. 275 00:11:40,408 --> 00:11:43,119 My plan is to put it in a hotel pan and steam it, 276 00:11:43,161 --> 00:11:44,537 so it can carry over. 277 00:11:44,579 --> 00:11:50,210 *** 278 00:11:52,420 --> 00:11:55,465 Chefs, you have five minutes left. 279 00:11:58,259 --> 00:11:59,844 LAURA: I have my ice cream ready. 280 00:11:59,886 --> 00:12:02,097 - Tasting good. - She made an ice cream? 281 00:12:04,265 --> 00:12:05,725 MICHELLE: Oh, that's good. 282 00:12:05,767 --> 00:12:07,227 I need a pinch of salt, 283 00:12:07,268 --> 00:12:09,020 but I think I'm going to finish with salt. 284 00:12:09,979 --> 00:12:11,731 CHARLY: I'm just slicing some charred beets. 285 00:12:11,773 --> 00:12:13,066 I'd like a little less bite to them, 286 00:12:13,108 --> 00:12:14,859 but we're going to make it do. 287 00:12:16,111 --> 00:12:18,196 ALISHA: I wish I had, like, five more minutes. 288 00:12:18,822 --> 00:12:20,281 RASIKA: This is my relish. 289 00:12:20,323 --> 00:12:22,033 There's dry cherries. There's fresh cherries. 290 00:12:24,577 --> 00:12:27,038 Ooh. That is actually good. 291 00:12:29,332 --> 00:12:31,751 SAVANNAH: I don't think it's the color I want it to be. 292 00:12:31,793 --> 00:12:33,962 My chicken liver mousse is... 293 00:12:34,004 --> 00:12:35,672 not a mousse, it's a sauce. 294 00:12:35,714 --> 00:12:38,550 I did want it to be chilled down and set, 295 00:12:38,591 --> 00:12:40,885 but there's nothing I can do about it now. 296 00:12:40,927 --> 00:12:43,096 Winning $5,000 would be the cherry on top 297 00:12:43,138 --> 00:12:44,514 of this little dish, here. 298 00:12:44,556 --> 00:12:46,016 DANNY: Kevin, you feel good over there? 299 00:12:46,057 --> 00:12:48,018 I feel very good over there. 300 00:12:48,059 --> 00:12:50,145 - KRISTEN: Ten seconds! - DAN: Oh, boy. 301 00:12:51,730 --> 00:12:53,773 Five, four, 302 00:12:53,815 --> 00:12:56,443 three, two, one. 303 00:12:56,484 --> 00:12:58,945 Utensils down, and hands are up. 304 00:13:06,161 --> 00:13:06,703 Amanda, come on up. 305 00:13:07,954 --> 00:13:09,914 I did pork tenderloin. 306 00:13:09,956 --> 00:13:12,959 On the very bottom is a cherry and mustard mostarda. 307 00:13:13,001 --> 00:13:15,962 Did it come together in the way you hoped it would? 308 00:13:16,004 --> 00:13:17,172 That's a loaded question. 309 00:13:17,213 --> 00:13:20,175 [laughter] 310 00:13:20,216 --> 00:13:22,677 *** 311 00:13:22,719 --> 00:13:24,054 Here you go. 312 00:13:24,971 --> 00:13:28,767 I had chicken livers. I basically made a quick mousse. 313 00:13:28,808 --> 00:13:31,811 There is a panzanella salad with shishitos. 314 00:13:31,853 --> 00:13:34,356 And then I made a vinaigrette using the Bing cherries. 315 00:13:34,397 --> 00:13:35,857 CARLA: How did you build your mousse? 316 00:13:35,899 --> 00:13:39,277 I sautéed onions and cherry with the livers. 317 00:13:43,740 --> 00:13:45,408 - What do you have? - Cipollini onions 318 00:13:45,450 --> 00:13:46,868 cooked in tart cherry juice, 319 00:13:46,910 --> 00:13:49,287 charred pepper relish, and berbere spice. 320 00:13:50,580 --> 00:13:52,374 Were you worried that the amount of spice 321 00:13:52,415 --> 00:13:53,667 was going to cover up the cherries? 322 00:13:53,708 --> 00:13:55,210 The dried cherries that I used 323 00:13:55,251 --> 00:13:56,586 are pretty sweet. 324 00:13:59,881 --> 00:14:03,718 I made a Montmorency-infused condensed milk ice cream, 325 00:14:03,760 --> 00:14:05,887 with some tart cherry syrup on the side, 326 00:14:05,929 --> 00:14:08,932 and a little bit of pepper, to bring the warmth 327 00:14:08,973 --> 00:14:11,267 - of the spices out. - Great. 328 00:14:13,645 --> 00:14:16,815 I have a soy-marinated roasted pork belly, 329 00:14:16,856 --> 00:14:19,609 with sautéed cherries and pickled cherries. 330 00:14:19,651 --> 00:14:21,611 I hope you cherish it as much as I did. 331 00:14:21,653 --> 00:14:23,113 - Good one. - [laughter] 332 00:14:24,781 --> 00:14:26,032 CLEA: Thank you. Oh. 333 00:14:26,074 --> 00:14:30,078 I've made for you a cherry and salmon croquette. 334 00:14:30,120 --> 00:14:31,413 On the bottom, 335 00:14:31,454 --> 00:14:34,290 I used the tart cherries to do a cream. 336 00:14:36,209 --> 00:14:38,545 What we have here is charred golden beets, 337 00:14:38,586 --> 00:14:41,131 chocolate cherry demi, smashed purple potatoes, 338 00:14:41,172 --> 00:14:42,757 and pickled cherries, as well. 339 00:14:42,799 --> 00:14:45,093 Have you ever done beets and chocolate before? 340 00:14:45,135 --> 00:14:46,803 Never. 341 00:14:48,805 --> 00:14:52,767 My first thought was s'mores, Rice Krispies. 342 00:14:52,809 --> 00:14:54,644 So I did a little rum and cherry sauce, 343 00:14:54,686 --> 00:14:57,772 toasted the marshmallows, fried some spring roll paper. 344 00:14:57,814 --> 00:15:00,150 You were not excited about the marshmallows. 345 00:15:00,191 --> 00:15:02,277 How do you feel about them now? 346 00:15:02,318 --> 00:15:04,237 - Same. I hate marshmallows. - [laughter] 347 00:15:04,279 --> 00:15:06,281 CARLA: If we like this, are you going to yuck our yum? 348 00:15:06,322 --> 00:15:08,867 No, I'm going to be so happy. I'm going to go back over there. 349 00:15:08,908 --> 00:15:10,368 [laughter] 350 00:15:11,911 --> 00:15:15,457 Today I made a cherry and ginseng broth 351 00:15:15,498 --> 00:15:17,000 with charred shrimp, and bok choy. 352 00:15:17,042 --> 00:15:18,668 KRISTEN: And the first time using ginseng? 353 00:15:18,710 --> 00:15:21,296 Yeah, we don't barbecue a lot of ginseng. 354 00:15:23,923 --> 00:15:26,092 I made you today a beef tenderloin with, 355 00:15:26,134 --> 00:15:29,596 like, a poêlé of cherry, finish it with the black garlic. 356 00:15:29,637 --> 00:15:31,639 - KRISTEN: Did you say a poêlé? - How I translate that? 357 00:15:31,681 --> 00:15:33,391 - Should I know what it is? - Like, sautéed, 358 00:15:33,433 --> 00:15:36,269 - like, things together. - Oh, who knew? I didn't. 359 00:15:36,311 --> 00:15:37,437 [laughter] 360 00:15:37,479 --> 00:15:39,397 Thank you, that's so pretty. 361 00:15:39,439 --> 00:15:42,150 I have grilled skirt steak, with a bamboo shoot 362 00:15:42,192 --> 00:15:45,528 and cherry gremolata, and then a cherry gastrique. 363 00:15:50,533 --> 00:15:52,327 I have a kimchi pancake, 364 00:15:52,369 --> 00:15:54,996 with kimchi, semi-sweet cherries, 365 00:15:55,038 --> 00:15:56,706 and then, Bing cherry hoisin. 366 00:16:00,126 --> 00:16:04,422 I made charred cabbage with a cherry serrano reduction, 367 00:16:04,464 --> 00:16:06,675 and a little bit of lime, and anchovy butter. 368 00:16:06,716 --> 00:16:09,427 What made you choose cabbage? Like, cherries, cabbage! 369 00:16:09,469 --> 00:16:10,929 I saw everybody else going for meat, 370 00:16:10,970 --> 00:16:13,473 and I thought, why not do vegetables? 371 00:16:13,515 --> 00:16:15,725 [dramatic music playing] 372 00:16:17,894 --> 00:16:19,604 KRISTEN: Carla and Clea, how do you think our chefs 373 00:16:19,646 --> 00:16:21,022 did with this challenge? 374 00:16:21,648 --> 00:16:23,733 - CARLA: They did well. - Yeah. I had a lot 375 00:16:23,775 --> 00:16:25,235 of really wonderful bites of food today. 376 00:16:25,276 --> 00:16:26,528 Great job, everybody. 377 00:16:26,569 --> 00:16:28,488 But there were a few that were... 378 00:16:28,530 --> 00:16:30,573 less successful than the others. 379 00:16:32,575 --> 00:16:35,620 Charly, the earthiness, and the texture of the beets 380 00:16:35,662 --> 00:16:37,997 did not pair well with the chocolate, and the cherry. 381 00:16:38,039 --> 00:16:41,209 I think you needed a bridge to meet those two. 382 00:16:41,251 --> 00:16:44,254 KRISTEN: Clea, who else had one of our least favorites? 383 00:16:45,171 --> 00:16:46,381 Kenny. 384 00:16:46,423 --> 00:16:47,716 The sweetness of marshmallow 385 00:16:47,757 --> 00:16:49,551 and the tartness of the cherry 386 00:16:49,592 --> 00:16:51,720 never really came together to become something new. 387 00:16:51,761 --> 00:16:53,638 It just felt a little disjointed. 388 00:16:56,558 --> 00:16:58,727 Alisha, your cabbage was undercooked. 389 00:16:58,768 --> 00:17:00,562 Cutting the cabbage just a little bit smaller 390 00:17:00,603 --> 00:17:02,230 would have been helpful. 391 00:17:02,272 --> 00:17:03,732 And now it's time for some good news. 392 00:17:03,773 --> 00:17:05,442 Clea, who had one of our favorite 393 00:17:05,483 --> 00:17:07,152 dishes of the day? 394 00:17:08,153 --> 00:17:10,780 Savannah, the chicken liver and the cherries 395 00:17:10,822 --> 00:17:12,907 just really came together in a beautiful way. 396 00:17:12,949 --> 00:17:14,409 Thank you so much. 397 00:17:15,994 --> 00:17:17,579 - Rasika. - Oh. 398 00:17:17,620 --> 00:17:19,873 You balanced the different cherries really well, 399 00:17:19,914 --> 00:17:23,168 and the acid really brought everything up. 400 00:17:23,209 --> 00:17:24,669 Thank you, Chef, thank you. 401 00:17:25,253 --> 00:17:26,963 We really enjoyed Kevin's. 402 00:17:27,005 --> 00:17:31,343 Having those tart cherries really brought everything alive. 403 00:17:31,384 --> 00:17:32,510 Thank you so much. 404 00:17:32,552 --> 00:17:33,928 But we did have one winner. 405 00:17:33,970 --> 00:17:36,639 The winning chef gave us a beautiful dish 406 00:17:36,681 --> 00:17:38,600 that highlighted their cherries 407 00:17:38,641 --> 00:17:41,061 and their mystery ingredient perfectly. 408 00:17:41,102 --> 00:17:42,812 And that chef is... 409 00:17:45,815 --> 00:17:48,485 - Rasika. - [cheering, applause] 410 00:17:49,569 --> 00:17:50,779 Two in a row? 411 00:17:50,820 --> 00:17:53,156 My jaw is on the floor. [laughs] 412 00:17:53,198 --> 00:17:54,574 A second win? 413 00:17:54,616 --> 00:17:56,284 - Thank you. - You just won yourself 414 00:17:56,326 --> 00:17:58,286 $5,000 in Quickfire Quick Cash. 415 00:17:58,328 --> 00:17:59,788 Ah! 416 00:17:59,829 --> 00:18:01,456 You do have immunity from the last challenge. 417 00:18:01,498 --> 00:18:02,916 The last challenge, yeah. 418 00:18:02,957 --> 00:18:04,709 Wow. Rasika. Wow. 419 00:18:05,293 --> 00:18:07,337 I definitely feel like 420 00:18:07,379 --> 00:18:08,672 the others are looking at me now. 421 00:18:10,173 --> 00:18:11,174 And, Clea, I just want to thank you for joining us today. 422 00:18:11,216 --> 00:18:12,592 You all did such a beautiful job. 423 00:18:12,634 --> 00:18:14,636 Thank you so much for having me. 424 00:18:17,222 --> 00:18:18,515 KRISTEN: All right, Chefs, 425 00:18:18,556 --> 00:18:21,518 I think it's time we take it cheesy. 426 00:18:21,559 --> 00:18:23,228 Oh, finally. 427 00:18:23,269 --> 00:18:27,857 *** 428 00:18:28,316 --> 00:18:31,361 There's something Wisconsinites can't live without. 429 00:18:31,403 --> 00:18:33,071 - Cheese. - [chefs laugh] 430 00:18:35,031 --> 00:18:37,534 Two of the state's top cheesemakers 431 00:18:37,575 --> 00:18:39,160 are here with us today. 432 00:18:39,202 --> 00:18:41,204 [chefs exclaim] 433 00:18:41,246 --> 00:18:42,497 Yes. 434 00:18:42,539 --> 00:18:44,290 KRISTEN: Nothing screams Wisconsin 435 00:18:44,332 --> 00:18:45,417 like a buffet of cheese. 436 00:18:45,792 --> 00:18:47,711 That's so rad. I love cheese. 437 00:18:47,752 --> 00:18:50,672 It's ooey, it's gooey, it's stringy. 438 00:18:50,714 --> 00:18:51,881 Everything you want it to be. 439 00:18:53,383 --> 00:18:56,011 Please welcome award-winning cheesemakers, Andy Hatch... 440 00:18:56,052 --> 00:18:58,513 - Hi, Chefs. - KRISTEN: ...and Pam Hodgson. 441 00:18:58,555 --> 00:19:00,056 Thanks for having us here today. 442 00:19:00,098 --> 00:19:03,059 Pam is a Master Cheesemaker at Sartori Cheese. 443 00:19:03,101 --> 00:19:06,062 She's only one of two women in the country 444 00:19:06,104 --> 00:19:08,481 to have the title, Master Cheesemaker. 445 00:19:08,523 --> 00:19:09,983 Wow. 446 00:19:10,025 --> 00:19:12,193 - Master Cheesemaker. Yes. - It's amazing. 447 00:19:12,235 --> 00:19:15,363 In Wisconsin, we take dairy very seriously. 448 00:19:15,405 --> 00:19:16,865 KRISTEN: And Andy is a world-renowned 449 00:19:16,906 --> 00:19:19,367 cheesemaker at Uplands Cheese. 450 00:19:19,409 --> 00:19:21,327 There's our flagship cheese right in the middle. 451 00:19:21,369 --> 00:19:23,955 - Pleasant Ridge Reserve. - KRISTEN: That cheese, I hear, 452 00:19:23,997 --> 00:19:25,790 happens to be the most awarded cheese 453 00:19:25,832 --> 00:19:27,042 in American history. 454 00:19:27,083 --> 00:19:29,461 - That's what they say. - Wow. 455 00:19:30,003 --> 00:19:32,339 All right, Chefs, for your Elimination Challenge, 456 00:19:32,380 --> 00:19:35,300 you will each be responsible for creating one dish 457 00:19:35,342 --> 00:19:38,053 featuring one of these incredible cheeses. 458 00:19:38,094 --> 00:19:39,888 - Heck, yeah. - KRISTEN: Tomorrow, Carla and I 459 00:19:39,929 --> 00:19:43,183 will join Tom and Gail, along with local chef 460 00:19:43,224 --> 00:19:45,935 and James Beard Award winner, Dane Baldwin. 461 00:19:46,519 --> 00:19:50,023 And 100 cheese-loving diners. 462 00:19:50,065 --> 00:19:51,900 Mm. Okay. 463 00:19:51,941 --> 00:19:55,111 At the first-ever Top Chef Cheese Festival. 464 00:19:55,153 --> 00:19:56,571 - Oh. - Ooh! 465 00:19:56,613 --> 00:19:58,615 DAN: Milwaukee has Summerfest, 466 00:19:58,656 --> 00:20:02,160 Festa Italiana, Fiesta Mexicana, German Fest. 467 00:20:02,202 --> 00:20:03,578 The list goes on and on, 468 00:20:03,620 --> 00:20:05,163 yet somehow we've missed a cheese fest. 469 00:20:05,205 --> 00:20:06,373 So, thanks, Top Chef, 470 00:20:06,414 --> 00:20:08,249 for making that happen. 471 00:20:08,291 --> 00:20:11,503 All right, Chefs. It's time to draw knives. 472 00:20:14,005 --> 00:20:16,966 Woo-hoo. Yes. 473 00:20:17,425 --> 00:20:19,010 KEVIN: Ho-ho! 474 00:20:19,052 --> 00:20:20,595 Anyone really excited for their cheese? 475 00:20:20,637 --> 00:20:22,138 15 Year Cheddar sounds pretty dope. 476 00:20:22,180 --> 00:20:23,640 - KRISTEN: Yeah. Classy. - DANNY: Yeah. 477 00:20:23,682 --> 00:20:25,392 Triple Cream Brie for French. 478 00:20:25,433 --> 00:20:27,060 - Yes! - [all laugh] 479 00:20:27,102 --> 00:20:29,104 Of course, the Frenchie with the brie. 480 00:20:29,145 --> 00:20:31,106 KRISTEN: Like a magnet to that French cheese. 481 00:20:31,147 --> 00:20:32,691 Yeah, I'm happy. 482 00:20:32,732 --> 00:20:34,984 You guys can come up and taste the cheese, 483 00:20:35,026 --> 00:20:36,945 so you have an idea of what you're working with. 484 00:20:38,321 --> 00:20:41,324 - It's really good. - It's not as blue cheese-y. 485 00:20:41,366 --> 00:20:42,784 I got the Dunbarton Blue, 486 00:20:42,826 --> 00:20:44,285 and it's not a traditional blue cheese. 487 00:20:44,327 --> 00:20:47,664 It has more cheddar notes in it, and it's nutty. 488 00:20:47,706 --> 00:20:50,458 The first nut that popped into my head is hazelnut. 489 00:20:50,500 --> 00:20:52,627 I got the Gouda Reserve. It's so good. 490 00:20:52,669 --> 00:20:54,337 MANNY: I'm so jealous you got the Oaxaca. 491 00:20:54,379 --> 00:20:55,463 SAVANNAH: This is my favorite. 492 00:20:56,131 --> 00:20:57,966 I would have felt a lot more comfortable 493 00:20:58,008 --> 00:21:00,218 with the Oaxaca cheese than the cheese curds. 494 00:21:00,260 --> 00:21:02,178 I guess it's just a matter of experience. 495 00:21:02,762 --> 00:21:04,681 How long is this aged? 496 00:21:05,598 --> 00:21:07,517 KALEENA: I pulled the Merlot BellaVitano. 497 00:21:07,559 --> 00:21:09,227 It seems like it's going to have 498 00:21:09,269 --> 00:21:11,187 that beautiful melt that a cheddar does, 499 00:21:11,229 --> 00:21:14,190 but it has a much bolder, complex flavor. 500 00:21:14,232 --> 00:21:15,859 I feel like I kind of got the best 501 00:21:15,900 --> 00:21:17,152 of both worlds with this cheese. 502 00:21:17,193 --> 00:21:19,821 Chefs, we're not the only judges 503 00:21:19,863 --> 00:21:21,114 for this challenge. 504 00:21:21,906 --> 00:21:23,992 The crowd favorite will be crowned the winner, 505 00:21:24,034 --> 00:21:27,287 and receive immunity in the next Elimination Challenge. 506 00:21:27,328 --> 00:21:28,371 Cook for the people. 507 00:21:28,747 --> 00:21:30,123 And as the judges, we'll determine 508 00:21:30,165 --> 00:21:31,875 the three least favorite chefs. 509 00:21:32,208 --> 00:21:34,836 You got to find a balance between showing off your chops, 510 00:21:34,878 --> 00:21:36,504 and showing off the cheese. 511 00:21:36,546 --> 00:21:38,673 Good luck. We'll see you tomorrow. 512 00:21:38,715 --> 00:21:41,134 MANNY: See you tomorrow, Chef. Vámonos. 513 00:21:43,345 --> 00:21:45,305 [dramatic music playing] 514 00:21:46,598 --> 00:21:47,891 Comin' around. 515 00:21:48,808 --> 00:21:50,393 RASIKA: I'm looking for spices. 516 00:21:50,435 --> 00:21:52,062 [Laura exclaims] 517 00:21:53,063 --> 00:21:55,023 I'm going to do a whipped avocado 518 00:21:55,065 --> 00:21:58,109 for a Oaxacan Cheese quesadilla. 519 00:21:58,151 --> 00:22:01,029 - Everybody likes a quesadilla. - [Kevin counting in French] . 520 00:22:01,071 --> 00:22:03,198 I'm going to do potato dumplings with my cheese. 521 00:22:03,239 --> 00:22:05,325 I'm gonna turn the cheese into a little bit of a mousse. 522 00:22:05,367 --> 00:22:07,952 Oh, jeez. Throwing potatoes on the ground. 523 00:22:08,703 --> 00:22:10,580 Everybody and their mama down this aisle. 524 00:22:12,123 --> 00:22:13,958 RASIKA: So, I'm grabbing chicken thighs 525 00:22:14,000 --> 00:22:16,544 for cheese and rice cakes, with a chicken gravy. 526 00:22:16,586 --> 00:22:19,214 There's a South Indian rice cake called Paniyaram. 527 00:22:19,255 --> 00:22:21,758 Basically, it's a fermented rice batter. 528 00:22:21,800 --> 00:22:24,386 This batter takes two days for fermentation, 529 00:22:24,427 --> 00:22:27,639 but I'm trying to push it for two hours. [laughs] 530 00:22:29,557 --> 00:22:30,934 What are you making? 531 00:22:30,975 --> 00:22:33,228 I'm going to do, like, a cheesy pasta. 532 00:22:33,269 --> 00:22:34,437 DAN: Oh, okay. 533 00:22:34,479 --> 00:22:36,731 Hey, hey, don't get any ideas. 534 00:22:37,941 --> 00:22:40,777 MANNY: I left Mexico 14 years ago. 535 00:22:40,819 --> 00:22:43,655 I have lived in ten different cities, 536 00:22:43,697 --> 00:22:45,782 but I have never lived in the Midwest. 537 00:22:45,824 --> 00:22:47,909 I only know two dishes with cheese curds, 538 00:22:47,951 --> 00:22:50,203 poutine, and fried cheese curds. 539 00:22:50,245 --> 00:22:53,665 So I'd go with poutine, with a potato croquette, 540 00:22:53,707 --> 00:22:55,375 cheese curds, and scallions. 541 00:22:55,417 --> 00:22:57,335 Good old pork fat. [laughs] 542 00:22:57,377 --> 00:22:59,879 I'm going to do, like, a traditional Spanish croquette 543 00:22:59,921 --> 00:23:01,923 with, uh, some smoked pork. 544 00:23:01,965 --> 00:23:03,425 I just need to have, like, the croquette 545 00:23:03,466 --> 00:23:04,801 in my head right now. 546 00:23:06,094 --> 00:23:08,304 CHARLY: A lot of people are doing potatoes. 547 00:23:08,346 --> 00:23:10,098 ALISHA: Making croquettes, potato croquettes. 548 00:23:10,140 --> 00:23:11,933 - How about you? - I'm doing croquettes, too. 549 00:23:11,975 --> 00:23:13,059 Just like half of us. 550 00:23:14,436 --> 00:23:16,229 Suddenly, it turned into the Top Chef Croquette Fest, 551 00:23:16,271 --> 00:23:18,898 and I'm happy to not be a part of it. 552 00:23:22,193 --> 00:23:23,236 Croquette. 553 00:23:23,862 --> 00:23:25,447 SAVANNAH: 15 minutes. 554 00:23:25,488 --> 00:23:27,323 MICHELLE: I'm going to do a play on a saag paneer. 555 00:23:27,365 --> 00:23:30,285 Kind of a coconut curry, collard greens. 556 00:23:30,326 --> 00:23:32,954 I do not cook a lot of Indian food. 557 00:23:32,996 --> 00:23:35,331 I do cook a lot of southern food. 558 00:23:35,373 --> 00:23:38,960 Saag paneer typically uses paneer cheese and spinach. 559 00:23:39,002 --> 00:23:40,962 I've decided to go with collard greens. 560 00:23:41,004 --> 00:23:42,630 It really just speaks to who I am. 561 00:23:43,006 --> 00:23:44,883 - I need collard greens. - CHARLY: Right here. 562 00:23:44,924 --> 00:23:47,552 Oh, she got some more? Oh, my girl, high five. 563 00:23:47,594 --> 00:23:50,513 Listen, I hope the good people of Milwaukee 564 00:23:50,555 --> 00:23:52,140 ain't trying to cook collard greens tonight, 565 00:23:52,182 --> 00:23:53,516 because I cleared Whole Foods 566 00:23:53,558 --> 00:23:55,226 of all their collard greens. 567 00:23:55,268 --> 00:23:56,853 [laughs] What? 568 00:23:56,895 --> 00:23:58,646 I found everything I need. 569 00:23:59,064 --> 00:24:01,566 - LAURA: It's a lot of food. - KEVIN: So, 250? 570 00:24:01,608 --> 00:24:02,776 Et voilà. 571 00:24:09,616 --> 00:24:11,618 [upbeat music playing] 572 00:24:13,703 --> 00:24:15,205 Yeah. 573 00:24:17,540 --> 00:24:18,750 Ooh! 574 00:24:21,169 --> 00:24:23,838 Is this how you envisioned the first cheese challenge? 575 00:24:23,880 --> 00:24:25,507 MICHELLE: I don't know what I envisioned, girl. 576 00:24:25,548 --> 00:24:28,134 We really got to try to play to the audience. 577 00:24:28,176 --> 00:24:29,386 MICHELLE: You're very charismatic, 578 00:24:29,427 --> 00:24:30,970 so I feel like it'll go well. 579 00:24:31,346 --> 00:24:33,181 No one can resist your beautiful laugh. 580 00:24:33,223 --> 00:24:34,683 [Amanda laughs] 581 00:24:34,724 --> 00:24:36,351 People tell me I sound like Daria. 582 00:24:36,393 --> 00:24:38,395 [Amanda laughs] 583 00:24:39,729 --> 00:24:41,690 I don't know why that's funny. 584 00:24:44,859 --> 00:24:47,570 KENNY: Got a little ponzu going with my crab. 585 00:24:47,612 --> 00:24:49,864 It's going to be my little crab salad. 586 00:24:49,906 --> 00:24:51,950 Tomorrow is going to be 100 degrees. 587 00:24:51,991 --> 00:24:54,869 So instead of doing another deep-fried option 588 00:24:54,911 --> 00:24:56,371 with everyone else, 589 00:24:56,413 --> 00:24:58,915 I'm going to flip this Crab Rangoon on its head 590 00:24:58,957 --> 00:25:00,083 and make a salad with it. 591 00:25:00,125 --> 00:25:02,043 Normally I use cream cheese, 592 00:25:02,085 --> 00:25:03,920 but this really creamy gorgonzola 593 00:25:03,962 --> 00:25:05,922 is going to go really well with the sweet crab. 594 00:25:05,964 --> 00:25:07,966 What do you got going on with the rest of your night, buddy? 595 00:25:08,008 --> 00:25:10,093 KEVIN: I'm doing all my garnish for my mornay. 596 00:25:10,135 --> 00:25:11,970 It needs to be, like, in the blast very, very soon. 597 00:25:12,012 --> 00:25:13,680 I really want to shape my croquette tonight. 598 00:25:14,305 --> 00:25:16,766 Smells like home. [laughs] 599 00:25:16,808 --> 00:25:18,184 That smells good. 600 00:25:18,226 --> 00:25:20,603 I have the base of my sauce starting. 601 00:25:20,645 --> 00:25:23,940 Everyone is choosing to make, like, a potato croquette. 602 00:25:23,982 --> 00:25:27,444 I think my potato fry is a little bit different. 603 00:25:27,485 --> 00:25:29,404 Mine's going to have curry inside. 604 00:25:29,446 --> 00:25:32,866 It's cheese, bound together by potato, 605 00:25:32,907 --> 00:25:34,284 and then fried. 606 00:25:34,325 --> 00:25:36,494 So, I'm hoping that mine stands out. 607 00:25:36,536 --> 00:25:38,788 DAN: One hour, 20 minutes. 608 00:25:42,083 --> 00:25:44,002 Cheese Fest 2023. 609 00:25:44,044 --> 00:25:46,796 It's gonna be the most expensive potato croquettes ever. 610 00:25:46,838 --> 00:25:48,173 Lots of cheese. 611 00:25:48,715 --> 00:25:50,425 MANNY: You got the cheese in there? 612 00:25:50,467 --> 00:25:52,177 CHARLY: No, I'm going to put the cheese on top. 613 00:25:52,218 --> 00:25:53,970 Yeah, I don't want them to be gooey. 614 00:25:54,012 --> 00:25:56,097 I want to be able to fry them without them falling apart. 615 00:25:56,139 --> 00:25:59,059 Yeah, I'm going to press them in between two sheet trays, 616 00:25:59,100 --> 00:26:00,810 and I'm going to let them cool down overnight. 617 00:26:00,852 --> 00:26:03,063 And I'm gonna cut them tomorrow, bread them, and fry them. 618 00:26:03,104 --> 00:26:04,314 MANNY: Oh, I love that. 619 00:26:05,815 --> 00:26:08,401 KALEENA: Manny, don't judge my store-bought pasta, please. 620 00:26:08,443 --> 00:26:10,320 I can feel your judgment from over here. 621 00:26:10,362 --> 00:26:11,780 - MANNY: Oh my God, no. - [Kaleena laughs] 622 00:26:11,821 --> 00:26:13,323 KALEENA: I'm cooking for 100 people, 623 00:26:13,365 --> 00:26:14,824 this is not the challenge where 624 00:26:14,866 --> 00:26:16,576 you're going to make a pasta from scratch. 625 00:26:16,618 --> 00:26:18,119 This is the challenge where you're going 626 00:26:18,161 --> 00:26:19,537 to highlight the cheese and get this sh-- done. 627 00:26:19,579 --> 00:26:20,789 Not so much mac and cheese, 628 00:26:20,830 --> 00:26:22,874 more like a play on alfredo. 629 00:26:23,500 --> 00:26:25,669 Oh [bleep], cream down. 630 00:26:25,710 --> 00:26:28,046 Sorry. Cream down. Cream down. Watch that floor. 631 00:26:28,505 --> 00:26:30,382 Hey, Chefs. How are we doing? 632 00:26:30,423 --> 00:26:31,841 - ALISHA: Hi, Chefs. - Hey, Alisha. 633 00:26:31,883 --> 00:26:33,551 - Hi, Chefs. - What are you making? 634 00:26:33,593 --> 00:26:35,303 - I'm making croquettes. - Okay. 635 00:26:35,345 --> 00:26:36,888 And what cheese did you get? 636 00:26:36,930 --> 00:26:38,598 I got brick cheese, so I'm kind of doing, like, 637 00:26:38,640 --> 00:26:40,600 a play on like, a ham and cheese sandwich. 638 00:26:40,642 --> 00:26:42,394 When was the last time you made a croquette? 639 00:26:42,435 --> 00:26:44,062 - I make 'em all the time. - Okay. 640 00:26:44,104 --> 00:26:45,855 - I feel pretty confident. - Croquette Queen of Chicago. 641 00:26:45,897 --> 00:26:47,774 - I am. - You are the-- Are you really? 642 00:26:47,816 --> 00:26:49,651 I mean, my cuisine is Spanish food. 643 00:26:49,693 --> 00:26:51,361 Oh, okay. So you're making croquetas. 644 00:26:51,403 --> 00:26:52,779 - Croquetas. - Oh, okay. 645 00:26:52,821 --> 00:26:55,031 My culinary style is definitely inspired 646 00:26:55,073 --> 00:26:56,616 by coastal Spanish food, 647 00:26:56,658 --> 00:26:59,703 but I live in the Midwest, nowhere near an ocean. 648 00:26:59,744 --> 00:27:01,663 Of course, the first time I feel like 649 00:27:01,705 --> 00:27:03,331 I can really represent myself, 650 00:27:03,373 --> 00:27:05,750 everyone else is doing the same thing. 651 00:27:06,876 --> 00:27:08,586 - What are we up to here? - Croquettes. 652 00:27:08,628 --> 00:27:10,296 - Croquettes. - Croquettes. 653 00:27:10,338 --> 00:27:12,882 - We're all making croquettes. - Everybody's making croquettes. 654 00:27:12,924 --> 00:27:14,676 - It's the croquette challenge. - Hot, hot, hot. 655 00:27:14,718 --> 00:27:16,344 - What cheese did you get? - Gouda. 656 00:27:16,386 --> 00:27:17,846 - Gouda. - You like the cheese? 657 00:27:17,887 --> 00:27:20,015 Yeah, it's amazing. It's very nutty. 658 00:27:20,056 --> 00:27:22,559 Lots of crystals in it, so it's delicious. 659 00:27:22,600 --> 00:27:24,144 And I think it's perfect with the croquettes. 660 00:27:24,185 --> 00:27:26,229 Good luck, Laura. Charly, what do you got here? 661 00:27:26,271 --> 00:27:28,898 So I got yuca boiling in here. I'm gonna make yuca croquettes. 662 00:27:28,940 --> 00:27:30,567 This looks like the croquette challenge. 663 00:27:30,608 --> 00:27:32,027 The worst croquette could have a problem. 664 00:27:32,068 --> 00:27:33,695 That's true, I'm gonna stand by my croquette 665 00:27:33,737 --> 00:27:35,280 - and say it's gonna be good. - Okay. 666 00:27:35,655 --> 00:27:37,490 When I'm thinking about how to serve 100 people, 667 00:27:37,532 --> 00:27:39,367 a croquette is pretty easy and awesome, 668 00:27:39,409 --> 00:27:42,287 because you fry them, which means that every few minutes, 669 00:27:42,328 --> 00:27:43,913 people are getting fresh croquettes. 670 00:27:43,955 --> 00:27:45,415 GAIL: We're gonna have the battle of the croquettes. 671 00:27:45,457 --> 00:27:46,958 TOM: Yeah. 672 00:27:48,668 --> 00:27:50,503 Hey, Kenny, what are you working on there? 673 00:27:50,545 --> 00:27:52,547 A light, little maraschino cherry relish 674 00:27:52,589 --> 00:27:54,966 to go with my Gorgonzola Crab Rangoon. 675 00:27:55,008 --> 00:27:56,634 So what are you doing with the Gorgonzola? 676 00:27:56,676 --> 00:27:58,303 I have made a crème out of it, 677 00:27:58,345 --> 00:28:00,889 and made a little crab salad behind you. 678 00:28:00,930 --> 00:28:03,558 Okay, so, crab salad, blue cheese. 679 00:28:04,309 --> 00:28:05,602 GAIL: Okay. 680 00:28:05,643 --> 00:28:07,020 I grew up eating Crab Rangoons, 681 00:28:07,062 --> 00:28:08,480 so, Gorgonzola... 682 00:28:09,022 --> 00:28:10,940 feels a little more familiar to me. 683 00:28:10,982 --> 00:28:12,984 - Okay, sounds interesting. - [Kenny laughs] 684 00:28:13,026 --> 00:28:14,819 You pull it off, it's going to be a great dish. 685 00:28:14,861 --> 00:28:16,321 - Yeah. - If you don't, we'll see. 686 00:28:16,738 --> 00:28:18,365 Tom shook me a little bit, 687 00:28:18,406 --> 00:28:21,659 but I feel like I can pull it off, 688 00:28:21,701 --> 00:28:22,911 I think. 689 00:28:22,952 --> 00:28:24,662 All right, Chefs, we'll see you tomorrow. 690 00:28:24,704 --> 00:28:26,289 - Thank you, Chefs. - SAVANNAH: Bye, Chefs. 691 00:28:26,331 --> 00:28:27,999 45 minutes. 692 00:28:28,041 --> 00:28:31,127 Trying to make gnocchi as fast as I possibly can. 693 00:28:31,169 --> 00:28:34,297 Right behind. Hot. Coming through. [screams] 694 00:28:34,339 --> 00:28:36,424 Hey! Hey! Hey! Hey! Hey! Hey! Hey! 695 00:28:36,466 --> 00:28:38,259 Careful, [indistinct]. 696 00:28:38,301 --> 00:28:40,970 There's a ---ing-- The floor is ---ing slippery. 697 00:28:41,012 --> 00:28:43,848 Guys, be careful. The floor-- The floor here is slippery. 698 00:28:43,890 --> 00:28:47,852 - Someone dropped cheese. - Definitely working it. 699 00:28:48,853 --> 00:28:50,647 DAN: Can we have [indistinct] over here on our side? 700 00:28:50,689 --> 00:28:52,065 KALEENA: Careful, the floor is slippery. 701 00:28:52,107 --> 00:28:53,608 DAN: Ah, [bleep]. 702 00:28:53,650 --> 00:28:55,485 - Christ. God damn it. - I'm coming to clean it. 703 00:28:55,527 --> 00:28:57,278 I'm coming to clean it, Chef. 704 00:28:57,320 --> 00:28:58,697 DAN: I lost part of my gnocchi. 705 00:29:00,240 --> 00:29:01,700 Laura, if you drop something, you need to clean it, Chef. 706 00:29:01,741 --> 00:29:03,493 - You good? - Yeah. I'm okay. 707 00:29:03,535 --> 00:29:04,953 DAN: Having Kennedy's disease, 708 00:29:04,994 --> 00:29:06,871 I fall enough all on my own. 709 00:29:06,913 --> 00:29:08,498 I don't need anyone else to help me. 710 00:29:08,540 --> 00:29:10,417 Sh-- can be easily avoided. 711 00:29:10,875 --> 00:29:12,877 The other chefs don't have to worry about 712 00:29:12,919 --> 00:29:15,213 the physicality of what we're doing in the same way that I do. 713 00:29:15,255 --> 00:29:18,133 I don't want to lose out because I got hurt. 714 00:29:18,174 --> 00:29:20,176 You're not the only one in the kitchen. 715 00:29:20,218 --> 00:29:21,720 Hey, I-- 716 00:29:25,890 --> 00:29:27,350 I didn't do it on purpose. 717 00:29:27,392 --> 00:29:28,727 [groans] It's okay. It's all right. 718 00:29:28,768 --> 00:29:30,186 We move on. We do something else. 719 00:29:30,228 --> 00:29:31,563 15 minutes. 720 00:29:33,231 --> 00:29:35,025 CHARLY: I'm about to press. 721 00:29:36,651 --> 00:29:38,862 I am a little nervous about tomorrow's cook 722 00:29:38,903 --> 00:29:42,115 because it's super important that my potatoes will be cold. 723 00:29:42,157 --> 00:29:44,284 I'm just hoping that after pressing them 724 00:29:44,325 --> 00:29:46,036 and leaving them rest overnight, 725 00:29:46,077 --> 00:29:48,121 they're going to be solid enough for me to cut. 726 00:29:48,788 --> 00:29:50,540 I still can't believe I made gnocchi. 727 00:29:50,582 --> 00:29:54,252 *** 728 00:29:54,294 --> 00:29:56,504 One last thing. Thank you. 729 00:30:05,889 --> 00:30:07,307 [upbeat music playing] 730 00:30:16,775 --> 00:30:18,193 BOTH: Hey. 731 00:30:18,234 --> 00:30:20,570 My partner, Garrett, and I have been together 732 00:30:20,612 --> 00:30:22,072 for, I don't know, like, 733 00:30:22,113 --> 00:30:25,492 nine or ten or eight years. 734 00:30:25,533 --> 00:30:27,035 Sorry, Garrett. [chuckles] 735 00:30:27,077 --> 00:30:30,163 So, I haven't been, like, in the bottom, 736 00:30:30,205 --> 00:30:31,790 um, ever yet, 737 00:30:31,831 --> 00:30:34,793 but I also haven't been in the top. 738 00:30:37,545 --> 00:30:39,047 How's your mom? 739 00:30:39,839 --> 00:30:42,050 I just moved from Seattle to Chicago 740 00:30:42,092 --> 00:30:43,802 for a job opportunity. 741 00:30:43,843 --> 00:30:46,137 My boyfriend and his mother moved with me. 742 00:30:46,179 --> 00:30:49,683 My parents both passed away before I met Garrett. 743 00:30:50,141 --> 00:30:53,561 His mom treats me like I'm her own daughter. 744 00:30:53,603 --> 00:30:54,938 I love her very much. 745 00:30:55,313 --> 00:30:57,816 I've been gone for a handful of weeks already, 746 00:30:57,857 --> 00:30:59,275 and I don't want it to be for nothing. 747 00:30:59,317 --> 00:31:01,945 I think I could be the next Top Chef. 748 00:31:06,282 --> 00:31:08,159 All right, I love you. I'll talk to you later. 749 00:31:08,201 --> 00:31:09,786 Okay. Bye. 750 00:31:22,924 --> 00:31:24,259 RASIKA: Yeah. 751 00:31:27,429 --> 00:31:30,348 This is my first chance to do my food, 752 00:31:30,390 --> 00:31:31,933 and I know it's not why we're here, 753 00:31:31,975 --> 00:31:33,309 but I'm, like, I really want to do this. 754 00:31:33,351 --> 00:31:35,645 BOTH: That is exactly why you're here. 755 00:31:35,687 --> 00:31:37,480 [Kenny laughs] 756 00:31:38,398 --> 00:31:40,025 KENNY: You get the wedding vibe, for sure. 757 00:31:40,066 --> 00:31:41,985 Yeah, this would be a beautiful wedding. 758 00:31:43,111 --> 00:31:44,029 Yee-haw! 759 00:31:44,070 --> 00:31:46,031 - Amazing. - It's cute. 760 00:31:46,072 --> 00:31:47,574 It's cute as hell. 761 00:31:47,615 --> 00:31:52,871 *** 762 00:31:52,912 --> 00:31:55,331 This is mine, this is mine. 763 00:31:55,373 --> 00:31:56,916 Let's do this. 764 00:31:59,210 --> 00:32:02,297 Look at that, cracking egg in the middle of a cornfield. 765 00:32:02,339 --> 00:32:04,924 - Is that the American dream? - How you feeling on prep? 766 00:32:04,966 --> 00:32:06,885 Need to cook my chicken and make my sauce. 767 00:32:06,926 --> 00:32:08,803 AMANDA: Cheese, three different ways, here. 768 00:32:08,845 --> 00:32:11,222 Hopefully, I do the maker really proud with this dish. 769 00:32:11,264 --> 00:32:14,893 - I'm excited to taste this. - 45 minutes, Chefs. 770 00:32:14,934 --> 00:32:17,812 Oh, my gosh. I am stressed. 771 00:32:18,563 --> 00:32:22,650 I am worried about serving 100 people, and the time crunch. 772 00:32:22,692 --> 00:32:24,319 But also, it is hot. 773 00:32:24,361 --> 00:32:27,364 - The elements. - It's getting way too hot. 774 00:32:27,906 --> 00:32:29,240 That's not good. 775 00:32:29,282 --> 00:32:30,950 SAVANNAH: This dough is really soft. 776 00:32:30,992 --> 00:32:32,410 If the batter is too soft. 777 00:32:33,119 --> 00:32:34,496 They're just going to pop, and all the batter 778 00:32:34,537 --> 00:32:36,206 is going to come out on the outside. 779 00:32:36,247 --> 00:32:37,832 My potatoes didn't set. [sighs] 780 00:32:37,874 --> 00:32:40,168 My potatoes, they are not cold anymore. 781 00:32:40,210 --> 00:32:42,128 Trying to bread something that is not cold 782 00:32:42,170 --> 00:32:43,755 is quite challenging. 783 00:32:43,797 --> 00:32:47,634 I'm able to fry them, but they are super delicate. 784 00:32:48,426 --> 00:32:50,595 The bees are liking the potatoes. 785 00:32:51,012 --> 00:32:52,847 [Michelle screams] 786 00:32:52,889 --> 00:32:54,766 These bees, they smell fear. They know. 787 00:32:54,808 --> 00:32:56,935 It's one of my biggest fears, besides open water. 788 00:32:56,976 --> 00:32:58,186 [Savannah exclaims] 789 00:32:58,228 --> 00:33:00,980 Oh, my God. It is so hot. 790 00:33:01,022 --> 00:33:03,149 Bees are, like, circling my head. 791 00:33:03,692 --> 00:33:04,859 What else could go wrong? 792 00:33:04,901 --> 00:33:06,277 Bees. Cheese and bees. 793 00:33:06,319 --> 00:33:07,862 Because that's what y'all getting today. 794 00:33:08,446 --> 00:33:10,990 RASIKA: Chefs, five minutes 'til we start serving 795 00:33:11,032 --> 00:33:13,618 our cheese dishes, let's get cheesy. 796 00:33:13,660 --> 00:33:15,412 Let's get cheesy! 797 00:33:15,453 --> 00:33:18,081 They're golden. The cheese sauce is good. 798 00:33:18,123 --> 00:33:19,624 It's just good. 799 00:33:19,666 --> 00:33:21,209 - We're all doing croquettes. - CHARLY: I know. 800 00:33:21,251 --> 00:33:23,003 It's a croquette-off. 801 00:33:23,044 --> 00:33:24,879 You know Tom's gonna talk a lot of sh-- about it. 802 00:33:24,921 --> 00:33:27,132 - Yeah, I know. - Oh, sh--. 803 00:33:27,173 --> 00:33:28,633 Well, that didn't work. 804 00:33:28,675 --> 00:33:30,760 [sighs] I don't know. 805 00:33:30,802 --> 00:33:32,012 My [indistinct] is melting. 806 00:33:32,053 --> 00:33:33,555 The only way to make it happen 807 00:33:33,596 --> 00:33:35,306 and I can serve something is do double breading. 808 00:33:35,348 --> 00:33:36,850 I hope it's not going to take away, 809 00:33:36,891 --> 00:33:38,518 like, the flavor of the brie. 810 00:33:38,560 --> 00:33:40,645 So the goal is, like, I have to batter it two times 811 00:33:40,687 --> 00:33:42,272 so I have, like, a nice crust 812 00:33:42,313 --> 00:33:43,898 so it doesn't break in the fryer. 813 00:33:43,940 --> 00:33:49,195 *** 814 00:33:50,363 --> 00:33:52,365 Kitchen's open, everybody. 815 00:33:52,407 --> 00:33:54,409 - So cute. - This is amazing. 816 00:33:54,451 --> 00:33:56,036 Hello. Hello. 817 00:33:56,077 --> 00:33:58,329 - BOTH: Wonderful. - Thank you very much. 818 00:33:58,371 --> 00:34:00,248 KALEENA: I'm just going to give you a breadcrumb topping, 819 00:34:00,290 --> 00:34:01,666 and then it'll be ready to go. 820 00:34:01,708 --> 00:34:03,752 MICHELLE: Curry and, like, coconut milk. 821 00:34:03,793 --> 00:34:06,629 And then, of course, the star to show is cheese. 822 00:34:06,671 --> 00:34:08,590 I love this so much. 823 00:34:10,133 --> 00:34:12,302 WOMAN: Oh, I'm excited about all this cheese. 824 00:34:14,095 --> 00:34:15,555 Chef, what's your favorite cheese? 825 00:34:15,597 --> 00:34:17,682 - You're a local. - Pleasant Ridge Reserve. 826 00:34:17,724 --> 00:34:20,685 - Me too. I love Pleasant Ridge. - Oh, I love Pleasant Ridge. 827 00:34:20,727 --> 00:34:22,687 TOM: When you think about cheese, it all comes from milk. 828 00:34:22,729 --> 00:34:24,397 And look, it's-- it's all just so different. 829 00:34:24,439 --> 00:34:26,358 What time and mold will do. 830 00:34:26,399 --> 00:34:28,068 ALISHA: Let me know what you guys think. 831 00:34:28,902 --> 00:34:30,445 ALISHA: Oh, really? Wow. 832 00:34:30,487 --> 00:34:32,781 It's not that one. Mine is a Mexican Manchego. 833 00:34:32,822 --> 00:34:35,116 ALISHA: Wow, that's so cool. 834 00:34:35,742 --> 00:34:39,829 Well, I love your cheese, but I hope he loses. [laughs] 835 00:34:40,246 --> 00:34:42,332 - BOTH: Hey, Danny. - What's up, Chef? 836 00:34:42,374 --> 00:34:44,334 - What are you making for us? - DANNY: Cheddar fritter. 837 00:34:44,376 --> 00:34:47,504 With a cheddar-lime mornay. 838 00:34:47,545 --> 00:34:51,549 And then the outside is a cheddar-lime foam. 839 00:34:51,591 --> 00:34:54,177 I just tried to highlight the cheese as best I could. 840 00:34:54,219 --> 00:34:55,595 KRISTEN: Lighter, airier than I thought it would be. 841 00:34:55,637 --> 00:34:57,222 Pâte à choux, and then cheddar inside. 842 00:34:57,263 --> 00:34:59,057 - Exactly, yeah. - Okay. Fantastic. 843 00:34:59,099 --> 00:35:00,350 - DANNY: Thank you. Cheers. - Thanks, Danny. 844 00:35:00,392 --> 00:35:01,643 - DANNY: Enjoy. - Thank you. 845 00:35:01,685 --> 00:35:02,852 Thank you. 846 00:35:02,894 --> 00:35:05,522 Thank you, Carla. Yes. Let's go. 847 00:35:05,563 --> 00:35:07,065 - Way to start off. - Yeah. 848 00:35:07,107 --> 00:35:09,067 I mean, cheese on cheese on cheese. 849 00:35:09,109 --> 00:35:10,944 Batter is beautiful. It's so light and airy. 850 00:35:10,985 --> 00:35:13,446 And then there's that lime and chili, which were so smart. 851 00:35:13,488 --> 00:35:15,240 But you can taste all the different 852 00:35:15,281 --> 00:35:16,866 parts of the cheese. 853 00:35:17,242 --> 00:35:19,577 - The way he treated it. - Cheddar many, many ways. 854 00:35:21,746 --> 00:35:23,832 MICHELLE: Hello, would you like to try some? 855 00:35:23,873 --> 00:35:25,667 Ooh, thank you so much. 856 00:35:26,334 --> 00:35:27,794 Let me know how they are, y'all. 857 00:35:28,128 --> 00:35:29,754 SAVANNAH: This is a Oaxacan cheese quesadilla. 858 00:35:29,796 --> 00:35:31,589 - Please enjoy. - KEVIN: Hello, guys. 859 00:35:32,132 --> 00:35:33,633 You want some truffle croquettes? 860 00:35:33,675 --> 00:35:36,344 - Yes, please. - Okay, I'm coming, I'm coming. 861 00:35:36,386 --> 00:35:38,930 I'm struggling. I'm completely behind. 862 00:35:38,972 --> 00:35:40,598 I'm using this entire time 863 00:35:40,640 --> 00:35:43,184 double breading all my croquettes. 864 00:35:43,226 --> 00:35:45,812 A little French kiss for Wisconsin. 865 00:35:45,854 --> 00:35:48,231 At this point, I'm just like, "Okay, let's just 866 00:35:48,273 --> 00:35:49,649 talk and charm them." 867 00:35:53,486 --> 00:35:55,196 Vote for me. Tell me if you like it. 868 00:35:55,238 --> 00:35:57,115 Vote for me, please. Vote for me, please. 869 00:35:57,157 --> 00:35:59,576 Vote for me, please. I talk so much. 870 00:36:07,167 --> 00:36:07,751 [upbeat music playing] 871 00:36:09,210 --> 00:36:11,421 Please enjoy. Let me know what you guys think. 872 00:36:11,463 --> 00:36:13,340 Come and get them, y'all. Thank you. 873 00:36:13,381 --> 00:36:16,092 - Oh, it's delicious. Very good. - Thank you so much. 874 00:36:17,552 --> 00:36:18,636 KRISTEN: Hi, Amanda. 875 00:36:18,678 --> 00:36:20,597 - Hi, Judges. - Hello. 876 00:36:20,638 --> 00:36:22,182 I'm making some raclette arancini. 877 00:36:22,223 --> 00:36:24,351 There is Mornay inside the arancini, 878 00:36:24,392 --> 00:36:27,562 and then on the bottom is a Mornay and Dijon sauce, 879 00:36:27,604 --> 00:36:29,189 and a little bit of fig and olive. 880 00:36:29,230 --> 00:36:31,274 - I like that Mornay move. - Thank you. 881 00:36:31,316 --> 00:36:32,776 KRISTEN: Thank you, Amanda. 882 00:36:33,401 --> 00:36:34,903 AMANDA: Tom said he liked my idea, so. 883 00:36:34,944 --> 00:36:38,073 One of the nicest things he's said to me. [laughs] 884 00:36:38,114 --> 00:36:39,366 It's very French. 885 00:36:39,407 --> 00:36:40,909 I mean, you think about a raclette 886 00:36:40,950 --> 00:36:42,869 and then pulling in that olive and the fig. 887 00:36:42,911 --> 00:36:44,913 DANE: I'm almost getting, like, Cuban sandwich vibes. 888 00:36:44,954 --> 00:36:46,456 - Oh, yeah. - CARLA: Mm-hmm. 889 00:36:46,498 --> 00:36:48,083 Big time. 890 00:36:48,124 --> 00:36:50,085 I also appreciate the rice is actually cooked properly. 891 00:36:50,126 --> 00:36:52,212 - Yes. - The olive was my favorite. 892 00:36:52,253 --> 00:36:53,880 Thank you so much. 893 00:36:53,922 --> 00:36:55,715 RASIKA: Hello. Would you like to try some? 894 00:36:56,591 --> 00:37:00,053 The rind is actually washed in merlot. 895 00:37:00,512 --> 00:37:02,555 Hi, guys. How are you? 896 00:37:02,597 --> 00:37:04,849 Alisha is the croquette queen of Chicago. 897 00:37:04,891 --> 00:37:07,143 Oh, no, I'm so regretting telling you that. 898 00:37:07,185 --> 00:37:09,020 [all laughing] 899 00:37:09,062 --> 00:37:11,690 So it's going to be ham and brick cheese croquettes, 900 00:37:11,731 --> 00:37:13,274 with a sherry aioli. 901 00:37:13,316 --> 00:37:14,901 Great. Thank you. 902 00:37:14,943 --> 00:37:16,903 - Have a beautiful day. - KRISTEN: You, too. 903 00:37:18,238 --> 00:37:22,325 Croquette is lovely. It's very light, and crisp. 904 00:37:22,367 --> 00:37:25,745 Another really nice fried ball. 905 00:37:25,787 --> 00:37:27,247 It's really well balanced, I will say. 906 00:37:27,288 --> 00:37:29,499 Thought it had just enough brightness. 907 00:37:29,541 --> 00:37:31,960 TOM: The mustard definitely gave it some sharpness. 908 00:37:32,002 --> 00:37:33,128 It's good. 909 00:37:34,045 --> 00:37:36,423 AMANDA: It's just some pickled vegetable. 910 00:37:36,464 --> 00:37:37,674 Thank you. 911 00:37:37,716 --> 00:37:39,134 - KRISTEN: Hi, Manny. - Hello. 912 00:37:39,175 --> 00:37:41,594 - How are you? - Sweaty. [laughs] 913 00:37:41,636 --> 00:37:45,765 We have a potato croquette, cheese curds, and a beer gravy. 914 00:37:45,807 --> 00:37:47,183 KRISTEN: So there's no cheese curd in the potato? 915 00:37:47,225 --> 00:37:49,060 No, there's no cheese curd in the potatoes. 916 00:37:49,102 --> 00:37:51,896 Instead of having French fries with curds and gravy, 917 00:37:51,938 --> 00:37:53,690 I'm having potato croquette. 918 00:37:53,732 --> 00:37:55,400 - KRISTEN: Thanks, Manny. - Thank you. 919 00:37:55,442 --> 00:37:56,609 Well, they went for double bites. 920 00:37:56,651 --> 00:37:58,236 That's a good thing. 921 00:37:58,278 --> 00:37:59,779 I just wish that they would incorporate 922 00:37:59,821 --> 00:38:01,656 the cheese curds in the dish. 923 00:38:01,698 --> 00:38:03,241 Talk to me. 924 00:38:03,283 --> 00:38:05,285 I already can feel the wheels turning a little bit. 925 00:38:05,326 --> 00:38:07,203 It's really salty. This gravy's good. 926 00:38:07,245 --> 00:38:09,414 It's not too thick. It's really flavorful. 927 00:38:09,456 --> 00:38:10,790 I'm really disappointed that the cheese curds 928 00:38:10,832 --> 00:38:12,250 are just on the plate. 929 00:38:12,292 --> 00:38:14,336 There was no effort to even incorporate it 930 00:38:14,377 --> 00:38:15,920 into any kind of the dish. 931 00:38:15,962 --> 00:38:17,505 I didn't think we were going to get 932 00:38:17,547 --> 00:38:20,133 just out of the bag cheese curds. 933 00:38:20,175 --> 00:38:22,010 You got to manipulate the cheese somehow. 934 00:38:22,052 --> 00:38:23,887 TOM: Yeah. 935 00:38:23,928 --> 00:38:25,513 MANNY: I know that you can fry them, 936 00:38:25,555 --> 00:38:27,766 and you can make poutine, so I just went for poutine. 937 00:38:28,767 --> 00:38:29,976 TOM: What you got for us, Charlie? 938 00:38:30,018 --> 00:38:31,353 So I got these yuca croquettes 939 00:38:31,394 --> 00:38:32,979 filled with the Canela cheese, 940 00:38:33,021 --> 00:38:35,190 and then we have a tomato-mango sauce on the side. 941 00:38:35,231 --> 00:38:37,359 Canela has, like, a honey note to it 942 00:38:37,400 --> 00:38:39,277 that I think works really well with the fruitiness 943 00:38:39,319 --> 00:38:41,738 of the mango and the tomato sauce. 944 00:38:46,826 --> 00:38:49,537 The croquette itself is a little under-seasoned. 945 00:38:49,579 --> 00:38:53,124 Here is an example where the cheese is quite mild. 946 00:38:53,166 --> 00:38:54,376 The yuca is heavy. 947 00:38:54,417 --> 00:38:56,086 I didn't taste the cheese, 948 00:38:56,127 --> 00:38:57,962 especially when you dunked it 949 00:38:58,004 --> 00:38:59,923 in the tomato-mango sauce. 950 00:38:59,964 --> 00:39:02,384 The mango-tomato sauce, kind of soup-ish, 951 00:39:02,425 --> 00:39:03,802 but more saucy. 952 00:39:06,388 --> 00:39:08,014 - Hello. - How are you? 953 00:39:08,056 --> 00:39:10,183 I, for one, am very excited to have a non-fried item. 954 00:39:10,225 --> 00:39:12,143 - GAIL: Me, too. - KALEENA: So it's funny, 955 00:39:12,185 --> 00:39:14,688 because I thought everyone was gonna be doing mac and cheeses, 956 00:39:14,729 --> 00:39:16,564 and then, somehow, I'm the only one. 957 00:39:16,606 --> 00:39:18,525 I used the BellaVitano in it. 958 00:39:18,566 --> 00:39:19,901 I wanted to bring out the flavors 959 00:39:19,943 --> 00:39:21,027 of the rind of the cheese. 960 00:39:21,069 --> 00:39:22,821 So I braised some mushrooms, 961 00:39:22,862 --> 00:39:24,614 and some aromatics, and merlot. 962 00:39:24,656 --> 00:39:26,116 MADELINE: On a scale of one to 10, 963 00:39:26,157 --> 00:39:28,535 I'd probably give it eight and a half. 964 00:39:29,077 --> 00:39:32,872 What I like about Kaleena's dish is that she really took a cue 965 00:39:32,914 --> 00:39:35,041 from the cheese, using the merlot. 966 00:39:35,083 --> 00:39:37,168 This whole dish is a celebration 967 00:39:37,210 --> 00:39:39,629 of the wash on the cheese itself. 968 00:39:39,671 --> 00:39:41,047 Kaleena made a very tasty dish. 969 00:39:41,089 --> 00:39:42,590 TOM: It's a good dish. Yeah. 970 00:39:42,632 --> 00:39:45,385 Please vote for me. I worked my butt off. [laughs] 971 00:39:45,427 --> 00:39:47,053 I haven't won yet. 972 00:39:50,598 --> 00:39:52,559 - Hi, Savannah. - Hi. 973 00:39:52,600 --> 00:39:54,936 When I got Oaxaca cheese, my first thought was quesadilla, 974 00:39:54,978 --> 00:39:57,147 so I just kind of leaned straight into that. 975 00:39:57,188 --> 00:40:00,066 I have a white hominy tortilla made from scratch, 976 00:40:00,108 --> 00:40:02,360 and cooked to order, with a whipped avocado, 977 00:40:02,402 --> 00:40:03,570 and Hatch Chile. 978 00:40:03,611 --> 00:40:05,196 - Fantastic. - Mm-hmm. 979 00:40:05,238 --> 00:40:06,948 SAVANNAH: I haven't won anything yet, 980 00:40:06,990 --> 00:40:09,242 and it would be really nice to feel that. 981 00:40:09,284 --> 00:40:12,203 Not just the immunity, but also to win Diner's Choice. 982 00:40:12,245 --> 00:40:14,956 That crunch with the corn, and then that nice, little heat. 983 00:40:14,998 --> 00:40:16,458 Really traditional, and delicious. 984 00:40:16,499 --> 00:40:17,917 A lot to critique on her dish, 985 00:40:17,959 --> 00:40:19,586 - but I still liked it. - CARLA: I liked it. 986 00:40:19,627 --> 00:40:21,212 I don't know, maybe I'm the unpopular opinion, 987 00:40:21,254 --> 00:40:23,214 but it was just too much cheese. 988 00:40:23,256 --> 00:40:25,633 - Get out of Wisconsin. - [Kristen laughs] 989 00:40:26,885 --> 00:40:29,137 Enjoy, guys. Thank you so much. 990 00:40:29,179 --> 00:40:30,930 - Hello. Hello. - Hi, Kevin. 991 00:40:30,972 --> 00:40:32,307 - Hi, Kevin. - KEVIN: Ca va. 992 00:40:32,349 --> 00:40:34,059 So you have, like, a sauce Mornay 993 00:40:34,100 --> 00:40:36,061 with, like, dice of ham, chives, 994 00:40:36,102 --> 00:40:37,604 and on the top, you have a truffle paste 995 00:40:37,645 --> 00:40:38,980 made with, like, mushroom and truffle. 996 00:40:39,022 --> 00:40:40,482 KRISTEN: What was the breading? 997 00:40:40,523 --> 00:40:42,484 - Just three-step breading? - KEVIN: Yeah. 998 00:40:42,525 --> 00:40:44,944 TOM: Why did you want to make a croquette with the cheese? 999 00:40:44,986 --> 00:40:46,780 Because for me, like, it's creaminess of the cheese. 1000 00:40:46,821 --> 00:40:48,073 Like, I just wanted to make it melt. 1001 00:40:48,114 --> 00:40:49,407 Croquette with truffle. Why not? 1002 00:40:49,449 --> 00:40:50,784 Okay. Why not? Mm-hmm. 1003 00:40:50,825 --> 00:40:51,910 Thank you. 1004 00:40:53,244 --> 00:40:54,621 You want to be able to taste the cheese, right? 1005 00:40:54,662 --> 00:40:56,623 It should be cheese-forward. 1006 00:40:56,664 --> 00:40:58,875 The truffle's overpowered the brie. 1007 00:40:58,917 --> 00:41:01,294 I really want to say something positive about it, 1008 00:41:01,336 --> 00:41:03,254 and I'm just-- it's not coming to me. 1009 00:41:03,296 --> 00:41:05,256 I think the three-stage breading 1010 00:41:05,298 --> 00:41:08,635 made it eggy and too thick, 1011 00:41:08,677 --> 00:41:11,471 and we didn't get the benefit of that beautiful cheese. 1012 00:41:11,513 --> 00:41:13,973 This could be the worst croquette we've had so far. 1013 00:41:21,481 --> 00:41:26,569 *** 1014 00:41:29,698 --> 00:41:31,950 - Hi, Dan. How are you? - DAN: Hi, guys. 1015 00:41:31,991 --> 00:41:33,410 I was lucky enough to get a cheese 1016 00:41:33,451 --> 00:41:34,744 from Door County, Wisconsin. 1017 00:41:34,786 --> 00:41:36,413 Sancho Cruz Manchego. 1018 00:41:36,454 --> 00:41:38,748 We're doing this with some potato dumplings, 1019 00:41:38,790 --> 00:41:40,166 aerated the cheese, 1020 00:41:40,208 --> 00:41:43,253 and olive and charred scallion tapenade, 1021 00:41:43,294 --> 00:41:45,505 and then finished it off with some fried potatoes. 1022 00:41:45,547 --> 00:41:47,549 - KRISTEN: Fantastic. - TOM: I like it. 1023 00:41:47,590 --> 00:41:49,884 - Thank you. - STEVE: It's amazing. 1024 00:41:49,926 --> 00:41:52,595 Dumpling texture is really nice. 1025 00:41:53,138 --> 00:41:54,931 Yeah, he did an awesome job. 1026 00:41:54,973 --> 00:41:57,434 Well, I thought there were some powerful descriptors there 1027 00:41:57,475 --> 00:41:59,477 that came across in a very strong and subtle way, 1028 00:41:59,519 --> 00:42:01,688 which is not an easy thing to pull off. 1029 00:42:01,730 --> 00:42:03,815 He not only gave us, like, a really good dish, 1030 00:42:03,857 --> 00:42:06,609 but he gave us something that still felt light and summery, 1031 00:42:06,651 --> 00:42:10,280 I think, because of the texture of the foam, and the sauce. 1032 00:42:10,321 --> 00:42:13,241 And I think he really understood how to pair his cheese. 1033 00:42:13,283 --> 00:42:15,201 Texture of these dumplings is perfect. 1034 00:42:15,243 --> 00:42:17,412 Thank you. Thank you so much. I appreciate it. 1035 00:42:20,123 --> 00:42:22,417 - Hi, Laura. - Oh, hello. 1036 00:42:22,459 --> 00:42:26,254 I have this beautiful gouda reserve that's been aged. 1037 00:42:26,296 --> 00:42:30,216 Using the idea of a mostarda potato croquette. 1038 00:42:30,258 --> 00:42:31,926 - Enjoy. - Thank you. 1039 00:42:31,968 --> 00:42:33,428 - Thank you all. - Thank you. 1040 00:42:33,470 --> 00:42:35,138 The nuts and the gouda, 1041 00:42:35,180 --> 00:42:37,474 super mild, and super delicious. 1042 00:42:37,515 --> 00:42:38,892 They go really well together. 1043 00:42:38,933 --> 00:42:40,185 I think the texture of it, 1044 00:42:40,226 --> 00:42:41,978 I think it had too much roux. 1045 00:42:42,020 --> 00:42:44,606 I mean, the base of it. We weren't getting the cheese. 1046 00:42:44,647 --> 00:42:46,441 And I think this is supposed to be a mostarda. 1047 00:42:46,483 --> 00:42:49,319 I got zero mustard. I got no spice out of it at all. 1048 00:42:49,361 --> 00:42:51,029 That would have been a great base for that croquette. 1049 00:42:51,071 --> 00:42:52,572 - Yeah. - A little mostarda. 1050 00:42:52,614 --> 00:42:54,824 - What a great presentation. - Thank you. 1051 00:42:55,533 --> 00:42:58,703 KENNY: I'm running a little low on my relish, 1052 00:42:58,745 --> 00:43:01,247 and I still haven't seen any of the judges. 1053 00:43:03,291 --> 00:43:05,168 Diners are in charge of who's winning, 1054 00:43:05,210 --> 00:43:07,337 but the judges get to pick who goes home. 1055 00:43:07,379 --> 00:43:09,047 I just have to save what I have left 1056 00:43:09,089 --> 00:43:10,590 and give it to the judges. 1057 00:43:10,632 --> 00:43:12,217 How many we got? 1058 00:43:15,804 --> 00:43:18,264 - GAIL: Hi, Rasika. - Hi, Judges. 1059 00:43:18,306 --> 00:43:20,725 I had the Dunbarton blue cheese. It's a cheddar blue. 1060 00:43:20,767 --> 00:43:23,853 So I did a rice cake. It's called a paniyaram. 1061 00:43:23,895 --> 00:43:26,690 I folded the cheese in the batter of the rice cake. 1062 00:43:26,731 --> 00:43:29,067 I made a braised chicken thigh korma. 1063 00:43:29,109 --> 00:43:30,527 It smells beautiful. 1064 00:43:30,568 --> 00:43:32,529 - Thanks, Rasika. - Thank you. Enjoy. 1065 00:43:32,570 --> 00:43:34,864 The Dunbarton with the rice cake on it. 1066 00:43:34,906 --> 00:43:38,451 - Yeah, it was really nice. - Yeah. Very creative. 1067 00:43:38,910 --> 00:43:41,663 Rasika, I think, also put together a really nice dish. 1068 00:43:41,705 --> 00:43:44,541 The rice cake, I thought was fantastic. 1069 00:43:44,582 --> 00:43:46,084 I love the cashews and the hazelnuts. 1070 00:43:46,126 --> 00:43:47,627 I love the herbs, 1071 00:43:47,669 --> 00:43:49,838 and all those really beautifully balanced spices. 1072 00:43:49,879 --> 00:43:52,841 I liked it a lot. Yeah. I thought it carried well. 1073 00:43:52,882 --> 00:43:56,094 - First time in Wisconsin? - First time in the Midwest. 1074 00:43:56,136 --> 00:43:58,471 - KRISTEN: Hello, Kenny. - Hi. 1075 00:43:58,513 --> 00:44:01,224 Today I've prepared a Crab Rangoon salad, 1076 00:44:01,266 --> 00:44:04,060 with a Gorgonzola crème fraiche crema, 1077 00:44:04,102 --> 00:44:05,979 a little Luxardo cherry relish, 1078 00:44:06,021 --> 00:44:09,816 a chili hibiscus flake, on a rice paper chip. 1079 00:44:09,858 --> 00:44:11,735 - Thank you, Kenny. - Thank you, guys. 1080 00:44:11,776 --> 00:44:13,403 I don't taste a lot of the cheese, 1081 00:44:13,445 --> 00:44:15,655 which is interesting, because it's a Gorgonzola. 1082 00:44:15,697 --> 00:44:18,158 I'd be all about a lot more cheese. 1083 00:44:18,199 --> 00:44:20,493 CARLA: I didn't get the cheese at all with Kenny's, 1084 00:44:20,535 --> 00:44:24,205 and I think that it was a celebration of so many things. 1085 00:44:24,247 --> 00:44:25,582 I don't know what they were. 1086 00:44:25,623 --> 00:44:27,625 I don't know if they were celebrating. 1087 00:44:27,667 --> 00:44:29,586 I think they were all kind of standing around, bored. 1088 00:44:29,627 --> 00:44:31,421 I don't think Crab Rangoon salad 1089 00:44:31,463 --> 00:44:32,756 when I think Gorgonzola. 1090 00:44:32,797 --> 00:44:34,966 I think that it was too watery. 1091 00:44:35,008 --> 00:44:36,676 What's crazy, is when we went up to the table, 1092 00:44:36,718 --> 00:44:38,678 he was spooning the wet stuff over it, too. 1093 00:44:41,348 --> 00:44:43,433 - KRISTEN: Michelle. - Hi. 1094 00:44:43,475 --> 00:44:46,061 I did Pleasant Ridge Reserve cheese today, 1095 00:44:46,102 --> 00:44:48,355 and I did a take on a saag paneer. 1096 00:44:48,396 --> 00:44:50,523 For the coconut curry gravy, 1097 00:44:50,565 --> 00:44:52,025 I have collard greens in there. 1098 00:44:52,067 --> 00:44:53,651 The fritter is made of potato, 1099 00:44:53,693 --> 00:44:56,446 more cheese, a little bit of curry, and cilantro. 1100 00:44:56,488 --> 00:44:58,865 - Fantastic. Thanks, Michelle. - Thank you so much. 1101 00:44:58,907 --> 00:45:00,450 - CARLA: Thank you. - ANDY: Pleasant ridge reserve. 1102 00:45:00,492 --> 00:45:02,535 I don't think I've ever had our cheese 1103 00:45:02,577 --> 00:45:04,120 used in this setting. 1104 00:45:04,162 --> 00:45:05,622 This is really interesting. 1105 00:45:05,663 --> 00:45:07,457 Michelle's dish, I thought was ----ing fantastic. 1106 00:45:07,499 --> 00:45:08,833 - Oh, my-- - Yeah. 1107 00:45:08,875 --> 00:45:10,418 - Like, hands down. - Absolutely. 1108 00:45:10,460 --> 00:45:11,836 I'm trying to think, like, 1109 00:45:11,878 --> 00:45:13,546 is it because it was so different 1110 00:45:13,588 --> 00:45:15,799 and it wasn't heavy, lots of cheese? 1111 00:45:15,840 --> 00:45:17,634 Then I'm thinking, like, "No, no, it was a better dish." 1112 00:45:17,676 --> 00:45:20,762 I mean, I tasted the nuttiness of the cheese 1113 00:45:20,804 --> 00:45:23,807 in with the collards, as well as the fritter. 1114 00:45:23,848 --> 00:45:25,308 I just thought it was really great. 1115 00:45:25,350 --> 00:45:27,352 So, I'm actually a barbecue chef. 1116 00:45:27,394 --> 00:45:29,813 I was a pit master for the last six years. 1117 00:45:32,357 --> 00:45:33,858 - Let's go count the votes. - All right. 1118 00:45:33,900 --> 00:45:35,694 - Let's go tally them up. - All right. 1119 00:45:39,197 --> 00:45:40,824 - Is it time? - It's time. 1120 00:45:40,865 --> 00:45:44,786 - Plug your ears. - [siren wailing] 1121 00:45:44,828 --> 00:45:46,663 Hi. [laughs] 1122 00:45:46,705 --> 00:45:48,331 Thanks, everyone, for being here. 1123 00:45:48,373 --> 00:45:50,125 If we could please call up the chefs. 1124 00:45:50,166 --> 00:45:52,377 [cheering, applause] 1125 00:45:52,419 --> 00:45:54,713 [tense music playing] 1126 00:45:56,673 --> 00:45:59,426 All right, Chefs. The results are in. 1127 00:46:00,885 --> 00:46:06,099 The three crowd favorites are: Kaleena... 1128 00:46:06,141 --> 00:46:08,768 [cheering, applause] 1129 00:46:11,312 --> 00:46:12,647 ...Michelle... 1130 00:46:12,689 --> 00:46:16,443 - [chefs cheering] - [Michelle laughs] 1131 00:46:18,737 --> 00:46:21,197 ...and Dan. 1132 00:46:21,239 --> 00:46:23,825 [chefs cheering] 1133 00:46:25,201 --> 00:46:29,039 But as we all know, there can only be one winner. 1134 00:46:30,206 --> 00:46:35,337 The winner of the first-ever Top Chef Cheese Festival is... 1135 00:46:39,090 --> 00:46:40,342 Michelle. 1136 00:46:40,383 --> 00:46:42,427 [chefs cheering] 1137 00:46:44,888 --> 00:46:48,475 - Congratulations. - Thank you. [chuckles] 1138 00:46:51,269 --> 00:46:53,605 Your girl wins the challenge. 1139 00:46:53,646 --> 00:46:55,023 I think it's just confirming 1140 00:46:55,065 --> 00:46:57,567 what great taste all these people have, 1141 00:46:57,609 --> 00:46:59,986 because we also loved your dish. 1142 00:47:00,028 --> 00:47:03,073 - We found it really wonderful. - Thank you. 1143 00:47:03,114 --> 00:47:04,908 Michelle, you just won immunity 1144 00:47:04,949 --> 00:47:06,910 in the next Elimination Challenge. 1145 00:47:06,951 --> 00:47:09,537 - Holy crap. - [Kristen laughs] 1146 00:47:09,579 --> 00:47:11,915 Thank you very much for enduring the heat, 1147 00:47:11,956 --> 00:47:15,919 and coming to our first-ever Top Chef Cheese Festival. 1148 00:47:15,960 --> 00:47:17,587 [all applauding] 1149 00:47:18,296 --> 00:47:20,048 Thank you. Thank you. 1150 00:47:20,090 --> 00:47:23,093 Winning this challenge has definitely been added 1151 00:47:23,134 --> 00:47:24,511 to my affirmations. 1152 00:47:24,552 --> 00:47:26,096 I can't believe this! 1153 00:47:26,137 --> 00:47:27,430 Michelle, you are a winner. 1154 00:47:27,472 --> 00:47:28,890 You deserve to be here 1155 00:47:28,932 --> 00:47:31,434 cooking amongst all these amazing chefs. 1156 00:47:31,476 --> 00:47:33,561 It feels damn good. 1157 00:47:33,603 --> 00:47:35,939 - Congratulations. - Thank you. 1158 00:47:35,980 --> 00:47:40,694 Kenny, Manny, and Kevin, please stay here. 1159 00:47:40,735 --> 00:47:42,654 The rest of you can move to the side. 1160 00:47:47,909 --> 00:47:49,869 Unfortunately, the three of you 1161 00:47:49,911 --> 00:47:51,663 had our least favorite dishes of the day, 1162 00:47:51,705 --> 00:47:54,624 and I don't want to kick you while you're down, 1163 00:47:54,666 --> 00:47:57,752 but you also had the three least favorite dishes 1164 00:47:57,794 --> 00:47:59,504 from the diners, as well. 1165 00:48:08,763 --> 00:48:09,097 *** 1166 00:48:11,141 --> 00:48:13,393 Kenny, when you got the Gorgonzola, 1167 00:48:13,435 --> 00:48:15,020 did you immediately think of Crab Rangoon 1168 00:48:15,061 --> 00:48:17,063 or did you filter through several ideas? 1169 00:48:17,105 --> 00:48:18,898 I felt really familiar with it. 1170 00:48:18,940 --> 00:48:20,942 The creaminess of it, the umami. 1171 00:48:20,984 --> 00:48:23,236 That's definitely where one of my first thoughts were. 1172 00:48:23,278 --> 00:48:25,196 It was nice to have a cold dish for today. 1173 00:48:25,238 --> 00:48:27,991 I did forget we were at a cheese festival when I tried your dish. 1174 00:48:28,033 --> 00:48:29,868 TOM: I felt it was more about the crab. 1175 00:48:29,909 --> 00:48:31,578 Even though blue cheese is fairly assertive, 1176 00:48:31,619 --> 00:48:33,038 it just kind of got lost in there. 1177 00:48:33,079 --> 00:48:34,789 Did you mean it for it to be that wet? 1178 00:48:34,831 --> 00:48:36,332 I know when we pulled up, 1179 00:48:36,374 --> 00:48:38,418 you were ladling some kind of liquid over it. 1180 00:48:38,460 --> 00:48:40,837 I kind of ran out of the relish I made right towards the end, 1181 00:48:40,879 --> 00:48:42,255 and I was trying to get that flavor on. 1182 00:48:42,297 --> 00:48:44,549 Not only was I not getting the cheese, 1183 00:48:44,591 --> 00:48:47,635 but I was just getting sort of this, like, wet mush. 1184 00:48:48,887 --> 00:48:51,348 Kevin, how do you feel like your dish went? 1185 00:48:51,389 --> 00:48:54,309 Got caught with the heat and the time. 1186 00:48:54,351 --> 00:48:55,810 I don't know what to say. 1187 00:48:55,852 --> 00:48:57,395 CARLA: I think, Kevin, 1188 00:48:57,437 --> 00:49:00,899 the ratio of the breading to the filling was off. 1189 00:49:00,940 --> 00:49:02,984 Yeah, I had to double because it was getting hot, 1190 00:49:03,026 --> 00:49:04,527 so my inside was, like, melting, 1191 00:49:04,569 --> 00:49:06,321 so I had to make a double coating. 1192 00:49:06,363 --> 00:49:08,782 - So, I was like, "Great." - It was a bit under-seasoned. 1193 00:49:08,823 --> 00:49:10,742 Those flavors aren't going to come through. 1194 00:49:10,784 --> 00:49:12,202 When you're dealing with a texture like that, 1195 00:49:12,243 --> 00:49:13,828 and it's under-seasoned, it makes it 1196 00:49:13,870 --> 00:49:15,789 - further unpleasant. - Gotcha. 1197 00:49:15,830 --> 00:49:17,916 So, why did you choose to do a croquette at all? 1198 00:49:17,957 --> 00:49:19,751 I don't want to make any cliché at all, 1199 00:49:19,793 --> 00:49:21,211 but I'm in American cornfield, so, yeah, 1200 00:49:21,252 --> 00:49:23,338 I was like, "Let's fry my cheese." 1201 00:49:23,380 --> 00:49:25,674 We were looking for cheese. Not fried stuff. 1202 00:49:25,715 --> 00:49:27,842 - Okay. - KRISTEN: Manny. 1203 00:49:27,884 --> 00:49:29,928 That dish could have worked on a normal setting 1204 00:49:29,969 --> 00:49:31,930 where you get to freeze it, 1205 00:49:31,971 --> 00:49:34,057 and bread it, and the whole thing. 1206 00:49:34,099 --> 00:49:35,517 It sounds like you're trying to do something 1207 00:49:35,558 --> 00:49:37,227 that is impossible, and hoping that it works. 1208 00:49:37,268 --> 00:49:38,812 Half this damn game is right here. 1209 00:49:38,853 --> 00:49:40,230 - It's mental. - Yes, Chef. 1210 00:49:40,271 --> 00:49:42,273 The potato itself was under-seasoned. 1211 00:49:42,315 --> 00:49:44,651 Just the general idea of taking this fried thing 1212 00:49:44,693 --> 00:49:46,069 and then dousing it in gravy, 1213 00:49:46,111 --> 00:49:48,113 did not help the cause whatsoever. 1214 00:49:48,154 --> 00:49:50,782 Did you do anything to the curds besides put them on the plate? 1215 00:49:50,824 --> 00:49:52,534 - I did not have time, no. - GAIL: No. 1216 00:49:52,575 --> 00:49:53,952 The point of the challenge 1217 00:49:53,993 --> 00:49:55,537 was that the cheese be the star. 1218 00:49:55,578 --> 00:49:57,956 - Understood. - KRISTEN: Thank you very much. 1219 00:49:57,997 --> 00:49:59,749 We will call you back in a little bit. 1220 00:49:59,791 --> 00:50:01,251 - Thanks. - Thank you. 1221 00:50:04,170 --> 00:50:06,297 MANNY: Overthink everything. 1222 00:50:08,091 --> 00:50:10,510 - Kaleena, pour me up. - Yeah, yeah. 1223 00:50:11,219 --> 00:50:13,763 - Salute. - Congratulations, Michelle. 1224 00:50:13,805 --> 00:50:15,849 - Thank you. - Let's go, Mama. 1225 00:50:15,890 --> 00:50:18,893 - It's about time, for real. - ALL: Cheers. 1226 00:50:18,935 --> 00:50:21,021 I really just focused on knowing 1227 00:50:21,062 --> 00:50:23,231 that the audience were the judges. 1228 00:50:24,190 --> 00:50:26,651 I felt like I had a good game plan going in. 1229 00:50:26,693 --> 00:50:28,319 I think having it sit overnight 1230 00:50:28,361 --> 00:50:30,989 instead of just trying to do it today, not a great idea. 1231 00:50:31,031 --> 00:50:33,241 By the time we got to Kenny's, I was really happy 1232 00:50:33,283 --> 00:50:34,909 about a little chill in my mouth. 1233 00:50:34,951 --> 00:50:37,245 I was like, "Oh, this is going to be great." 1234 00:50:37,287 --> 00:50:39,873 And it just wasn't. It didn't highlight the cheese. 1235 00:50:39,914 --> 00:50:41,332 It also didn't highlight the crab. 1236 00:50:41,374 --> 00:50:43,001 It didn't highlight the cherries. 1237 00:50:43,043 --> 00:50:44,669 But we didn't get cherries. 1238 00:50:44,711 --> 00:50:46,755 We got the juice that the cherries were marinated in. 1239 00:50:46,796 --> 00:50:49,174 It just blows my mind that you know you haven't seen us yet. 1240 00:50:49,215 --> 00:50:51,092 You'd think you'd save it, put it aside, and say, 1241 00:50:51,134 --> 00:50:52,802 "This has to go for the judges." 1242 00:50:52,844 --> 00:50:54,304 Well, there's other bad decisions 1243 00:50:54,346 --> 00:50:56,514 that led up to that moment, that's clear. 1244 00:50:57,223 --> 00:51:00,310 I mean, I ----ed up. It wasn't a good dish. 1245 00:51:00,352 --> 00:51:03,313 Like, I'm not even gonna try to defend the indefensible. 1246 00:51:03,355 --> 00:51:05,398 It was a plethora of bad decisions. 1247 00:51:05,440 --> 00:51:07,817 Manny knew every misstep that he did. 1248 00:51:07,859 --> 00:51:09,235 He's not surprised where he's at. 1249 00:51:09,277 --> 00:51:10,987 Yeah, he struggled from the very beginning. 1250 00:51:11,029 --> 00:51:12,530 I mean, you open up your potatoes, 1251 00:51:12,572 --> 00:51:14,240 and you see they're all soft, and he's like, 1252 00:51:14,282 --> 00:51:16,117 "All right, there's no way to bread this." 1253 00:51:16,159 --> 00:51:17,827 As soon as he chose to do 1254 00:51:17,869 --> 00:51:20,038 such a complicated potato preparation, 1255 00:51:20,080 --> 00:51:22,957 he lost all his time to spend on the cheese. 1256 00:51:22,999 --> 00:51:25,877 And this challenge was about those curds. 1257 00:51:25,919 --> 00:51:27,504 KEVIN: It is what it is. 1258 00:51:27,545 --> 00:51:30,215 Already had the chance to have a second Top Chef, 1259 00:51:30,256 --> 00:51:32,717 so I'm very happy, like, to meet every one of you. 1260 00:51:32,759 --> 00:51:34,386 No matter what happened. 1261 00:51:34,427 --> 00:51:36,221 On the last Elimination Challenge, 1262 00:51:36,262 --> 00:51:38,807 we told Kevin that his olive dish was too simple. 1263 00:51:38,848 --> 00:51:40,225 And a simple statement, Tom, 1264 00:51:40,266 --> 00:51:42,185 like that, really ----s with your head. 1265 00:51:42,227 --> 00:51:45,021 - Maybe he tried to do too much. - But that wasn't too much. 1266 00:51:45,063 --> 00:51:46,523 You got the beautiful cheese, and you're doing 1267 00:51:46,564 --> 00:51:48,441 a really terrible job of highlighting it. 1268 00:51:48,483 --> 00:51:51,319 That breading was double thick. That was the problem. 1269 00:51:52,070 --> 00:51:53,738 I respect both of you so much, 1270 00:51:53,780 --> 00:51:55,323 and no matter what happens, 1271 00:51:55,365 --> 00:51:57,409 all of you, it was a pleasure. 1272 00:51:57,450 --> 00:51:59,911 Just remember that this game doesn't define you as a chef. 1273 00:51:59,953 --> 00:52:01,413 You can be on the top one day, 1274 00:52:01,454 --> 00:52:02,956 you can be on the bottom the next day. 1275 00:52:02,997 --> 00:52:04,666 Preach. 1276 00:52:04,708 --> 00:52:06,001 It's clear that all three had 1277 00:52:06,042 --> 00:52:08,420 a lot of missteps in their dishes, 1278 00:52:08,461 --> 00:52:11,339 but I think we all know who our least favorite one was. 1279 00:52:11,381 --> 00:52:13,216 - I think so. Absolutely. - Yeah. 1280 00:52:13,258 --> 00:52:14,968 Let's get the chefs back out here. 1281 00:52:23,560 --> 00:52:25,812 TOM: Chefs, we're here in Wisconsin. 1282 00:52:25,854 --> 00:52:27,939 You were given some exceptional cheeses, 1283 00:52:27,981 --> 00:52:30,483 and you really didn't showcase them at all. 1284 00:52:36,406 --> 00:52:39,951 Kenny, please pack your knives, and go. 1285 00:52:39,993 --> 00:52:41,536 Thank you, Chef. 1286 00:52:41,578 --> 00:52:43,329 Kenny, we'll see you at Last Chance Kitchen. 1287 00:52:43,371 --> 00:52:45,123 You know, that dish just didn't come together. 1288 00:52:45,165 --> 00:52:46,541 You get a chance to cook again, 1289 00:52:46,583 --> 00:52:48,251 you got to think about how these flavors 1290 00:52:48,293 --> 00:52:49,961 are all gonna work together, and execute them. 1291 00:52:50,003 --> 00:52:51,796 - You got a shot. - Thank you, guys. 1292 00:52:51,838 --> 00:52:53,465 - Thank you, Kenny. - Thanks. 1293 00:52:53,506 --> 00:52:54,841 - Thank you, Chefs. - Hey, guys. 1294 00:52:55,508 --> 00:52:58,178 Sucks to go earlier than I wanted to. 1295 00:52:58,762 --> 00:53:00,388 Head up. 1296 00:53:00,430 --> 00:53:02,766 This whole experience has been really eye-opening, 1297 00:53:02,807 --> 00:53:04,976 just in the sense of, like, how to connect with people. 1298 00:53:05,018 --> 00:53:08,021 I can't wait to go home and be better 1299 00:53:08,063 --> 00:53:10,148 for myself, and for my staff. 1300 00:53:10,190 --> 00:53:12,150 - I love you. - KENNY: Love you, too. 1301 00:53:12,192 --> 00:53:14,611 - KALEENA: Be proud. - KENNY: For sure. 1302 00:53:14,652 --> 00:53:17,113 KENNY: But I'm excited to get into Last Chance Kitchen, 1303 00:53:17,155 --> 00:53:18,615 and duke it out. 1304 00:53:21,076 --> 00:53:23,495 TOM: Tonight, Kenny's cheese dish 1305 00:53:23,536 --> 00:53:25,246 lands him in Last Chance Kitchen. 1306 00:53:25,288 --> 00:53:27,248 Trying to get this bad boy to set, real quick. 1307 00:53:27,290 --> 00:53:29,000 TOM: Will his next dish be good enough 1308 00:53:29,042 --> 00:53:30,710 to beat the reigning champ? 1309 00:53:30,752 --> 00:53:32,003 It smells so good in here. 1310 00:53:32,045 --> 00:53:33,963 Watch now on Peacock 1311 00:53:34,005 --> 00:53:36,591 or wherever you stream Top Chef. 1312 00:53:37,133 --> 00:53:39,177 KRISTEN: Next time on Top Chef... 1313 00:53:39,219 --> 00:53:41,388 We want you to create two dishes 1314 00:53:41,429 --> 00:53:44,474 inspired by the creations of Frank Lloyd Wright. 1315 00:53:44,516 --> 00:53:46,184 This is gorgeous. 1316 00:53:46,226 --> 00:53:49,562 - This is a double elimination. - [bleep] 1317 00:53:49,604 --> 00:53:51,523 SAVANNAH: I mean, this is a competition. 1318 00:53:51,564 --> 00:53:53,525 I want people to drop like flies. 1319 00:53:53,566 --> 00:53:54,734 Tight squeeze. 1320 00:53:54,776 --> 00:53:56,111 Oh, God, please be with me, 1321 00:53:56,152 --> 00:53:57,696 'cause I've never done this before. 1322 00:53:57,737 --> 00:54:00,407 - Oh, my God. I'm so shaky. - Ooh, it's a little dry. 1323 00:54:00,448 --> 00:54:03,034 It feels like I may have bitten more than I could chew. 1324 00:54:03,076 --> 00:54:04,536 Everything's clashing. 1325 00:54:04,577 --> 00:54:05,995 This is like, a first-year culinary student 1326 00:54:06,037 --> 00:54:07,580 trying to make a fancy dish. 1327 00:54:07,622 --> 00:54:09,249 AMANDA: It's already done. What's done is done. 1328 00:54:09,290 --> 00:54:10,917 I'm really not enjoying this at all. 1329 00:54:10,959 --> 00:54:12,919 - I can't breathe. - Okay.