1 00:00:03,046 --> 00:00:04,917 KRISTEN: Previously on Top Chef... 2 00:00:04,917 --> 00:00:06,441 It's a meat raffle. 3 00:00:06,441 --> 00:00:08,617 - DANNY: Let's go. - I'm going to go corned beef. 4 00:00:08,617 --> 00:00:10,227 Oh. 5 00:00:10,227 --> 00:00:11,794 I like what you did with canned meat. 6 00:00:11,794 --> 00:00:14,014 - Savannah. - Yes! 7 00:00:14,014 --> 00:00:15,624 ♪ 8 00:00:15,624 --> 00:00:18,801 - SAVANNAH: What is this? - DAN: Gregory Gourdet. 9 00:00:18,801 --> 00:00:20,672 - DANNY: It's Mei Lin. - SAVANNAH: Holy sh--. 10 00:00:20,672 --> 00:00:22,587 Have you ever heard of a fish boil? 11 00:00:23,458 --> 00:00:26,722 - [group cheering] - DANNY: Woo! That is hot. 12 00:00:26,722 --> 00:00:28,811 This is physically the most demanding challenge 13 00:00:28,811 --> 00:00:30,160 I think we've had. 14 00:00:30,160 --> 00:00:31,857 I've never cut myself like this. 15 00:00:31,857 --> 00:00:34,991 I'm trying to not think too much about the pain. 16 00:00:34,991 --> 00:00:36,819 - Are you okay? - I'll be okay. 17 00:00:36,819 --> 00:00:38,212 DANNY: My water's tasty. 18 00:00:38,212 --> 00:00:39,778 I'm getting ready to blow this mother up. 19 00:00:39,778 --> 00:00:42,781 The fish got a lot of flavor from that broth. 20 00:00:43,478 --> 00:00:46,655 - Danny, you killed it. - Thank you. 21 00:00:46,655 --> 00:00:49,353 - DAN: Good luck, Soo. - SOO: Oh, man. I need it. 22 00:00:49,353 --> 00:00:51,399 JUDGE: The fish itself is terribly bland. 23 00:00:51,399 --> 00:00:53,966 It tasted like a raw casserole. 24 00:00:54,619 --> 00:00:56,273 SAVANNAH: I feel really defeated. 25 00:00:56,273 --> 00:00:58,841 JUDGE: I love wilted salad, but not like this. 26 00:00:58,841 --> 00:01:00,321 Manny, Savannah, and Soo, 27 00:01:00,321 --> 00:01:01,844 you had our least favorite dishes of the day. 28 00:01:01,844 --> 00:01:04,194 Savannah, good thing you won the Quickfire. 29 00:01:04,673 --> 00:01:06,805 KRISTEN: Soo, please pack your knives and go. 30 00:01:06,805 --> 00:01:08,503 ♪ 31 00:01:08,503 --> 00:01:10,331 KRISTEN: Five chefs remain 32 00:01:10,331 --> 00:01:13,856 to compete in the ultimate culinary showdown. 33 00:01:13,856 --> 00:01:15,336 At stake for the winner, 34 00:01:15,336 --> 00:01:17,033 a feature in Food & Wine magazine, 35 00:01:17,033 --> 00:01:19,818 an appearance at the Food & Wine Classic in Aspen, 36 00:01:19,818 --> 00:01:23,779 $250,000 furnished by Saratoga Springwater, 37 00:01:23,779 --> 00:01:26,042 and the title of Top Chef. 38 00:01:26,042 --> 00:01:29,132 ♪ 39 00:01:33,528 --> 00:01:37,097 [mellow music playing] 40 00:01:44,930 --> 00:01:47,542 SAVANNAH: It's a new day. My hand feels a lot better. 41 00:01:47,542 --> 00:01:49,848 But having a really hard week last week 42 00:01:49,848 --> 00:01:52,634 made me homesick and I miss my family. 43 00:01:52,634 --> 00:01:55,680 My dad, in his retirement, has actually taken up a lot 44 00:01:55,680 --> 00:01:58,118 of knife making, and I actually had knives to bring with me 45 00:01:58,118 --> 00:02:01,033 that he made for me specifically for this competition. 46 00:02:01,033 --> 00:02:05,168 It is a fun way to have him support me being here, 47 00:02:05,168 --> 00:02:06,996 and it also is a nice way to remind me 48 00:02:06,996 --> 00:02:08,780 that home isn't that far away. 49 00:02:09,912 --> 00:02:13,350 DAN: Man, this competition is almost over. 50 00:02:13,350 --> 00:02:16,527 Almost over. What are you looking forward the most? 51 00:02:16,527 --> 00:02:19,182 - Like, going home and what? - Being with my wife. 52 00:02:19,182 --> 00:02:21,619 As much as I love y'all, I want to just be with my wife. 53 00:02:21,619 --> 00:02:23,360 MANNY: No, I get it. No feelings are hurt. 54 00:02:23,360 --> 00:02:25,928 Me and Kate have been together for 18 years, 55 00:02:25,928 --> 00:02:28,539 and not only is she my wife, she's my best friend. 56 00:02:28,539 --> 00:02:30,324 Knowing my wife is a five-minute drive away 57 00:02:30,324 --> 00:02:32,239 and I can't see her is difficult. 58 00:02:32,239 --> 00:02:34,328 But I've tried out for Top Chef, 59 00:02:34,328 --> 00:02:36,068 legitimately, like 13 times. 60 00:02:36,068 --> 00:02:38,810 She knows how much it would mean to me to be the next Top Chef. 61 00:02:39,246 --> 00:02:42,901 We're talking about what we're doing first thing off the plane. 62 00:02:42,901 --> 00:02:44,425 Oh, I'm gonna kiss my boyfriend. 63 00:02:44,425 --> 00:02:46,731 - [group chuckling] - That's the first thing. 64 00:02:46,731 --> 00:02:48,646 My boyfriend is my greatest supporter. 65 00:02:48,646 --> 00:02:52,998 I know he's proud of me, and these chances that I'm taking, 66 00:02:52,998 --> 00:02:55,958 like, being in barbecue, starting my own business, 67 00:02:55,958 --> 00:02:59,004 he's everything to me, and I'm about to start crying. 68 00:02:59,004 --> 00:03:01,964 I just miss him so much, but that's not distracting me. 69 00:03:01,964 --> 00:03:04,575 I think I have a good chance to win this. 70 00:03:04,575 --> 00:03:07,622 Molly and I talked about getting a cabin 71 00:03:07,622 --> 00:03:09,363 in the mountains in Colorado. 72 00:03:09,363 --> 00:03:12,409 Be there, like completely disconnected. 73 00:03:12,409 --> 00:03:14,281 The person that is rooting for me 74 00:03:14,281 --> 00:03:16,413 the hardest is my fiancée, Molly. 75 00:03:16,413 --> 00:03:18,850 She's somebody that has supported me so much. 76 00:03:18,850 --> 00:03:21,157 I truly wouldn't be here without her. 77 00:03:21,157 --> 00:03:22,680 MICHELLE: We're close. 78 00:03:22,680 --> 00:03:24,639 Couple more cooks and then that's out the door. 79 00:03:24,639 --> 00:03:27,729 - Speaking of out the door. - Yeah, let's go, let's go. 80 00:03:32,429 --> 00:03:36,303 Man, what does today have in store for us? 81 00:03:36,303 --> 00:03:39,219 [energetic rock music] 82 00:03:42,526 --> 00:03:44,354 GAIL: What are you making, Tom? 83 00:03:44,354 --> 00:03:46,226 TOM: You know, it's kind of like Thai-inspired. 84 00:03:46,226 --> 00:03:48,010 I figured, why not wok some lobster? 85 00:03:48,010 --> 00:03:49,316 It smells so good. 86 00:03:49,316 --> 00:03:50,839 I know, it already smells so good. 87 00:03:50,839 --> 00:03:53,320 - Ginger always smells good. - Stir-frying aromatics. 88 00:03:53,320 --> 00:03:55,539 Fennel, leeks, ginger, garlic. 89 00:03:55,539 --> 00:03:57,324 TOM: Yeah, so I'm gonna make a dish, 90 00:03:57,324 --> 00:03:58,803 and we're gonna play a little game. 91 00:03:58,803 --> 00:04:00,065 GAIL: Ooh. 92 00:04:00,065 --> 00:04:01,328 I wanna walk in there, 93 00:04:01,328 --> 00:04:02,807 and see someone cooking already. 94 00:04:02,807 --> 00:04:05,027 GAIL: What's the inspiration for this dish? 95 00:04:05,027 --> 00:04:06,768 - The wok. - The wok one. 96 00:04:06,768 --> 00:04:08,857 - GAIL: The wok. - It's gonna be the first thing 97 00:04:08,857 --> 00:04:11,425 I've ever eaten that Tom himself has cooked. 98 00:04:11,425 --> 00:04:13,644 - GAIL: Oh, really? - Mm-hmm. It's a big moment. 99 00:04:13,644 --> 00:04:15,559 GAIL: Smells pretty good. 100 00:04:18,301 --> 00:04:19,868 - Here we go. - Here we go. 101 00:04:19,868 --> 00:04:21,391 - Let's dig in. - GAIL: Yeah. 102 00:04:21,391 --> 00:04:22,784 TOM: I made lobster stir-fry. 103 00:04:22,784 --> 00:04:24,525 GAIL: It's like a cooked lobster salad. 104 00:04:24,525 --> 00:04:26,353 TOM: Yeah, exactly. 105 00:04:26,353 --> 00:04:29,051 As the kids would say, this----s, Tom. 106 00:04:29,051 --> 00:04:30,879 - Is that what they say? - That'’s right. 107 00:04:30,879 --> 00:04:32,054 This----s. 108 00:04:32,054 --> 00:04:33,751 And we're back. 109 00:04:34,926 --> 00:04:38,278 That was delicious. Grab the cloche. 110 00:04:40,062 --> 00:04:42,282 [chefs chatting] 111 00:04:42,282 --> 00:04:44,066 DAN: Oh, chef's got his chef coat on. 112 00:04:44,066 --> 00:04:45,589 MICHELLE: And a mic? 113 00:04:46,634 --> 00:04:49,289 - Are we doing karaoke? - Absolutely. 114 00:04:50,377 --> 00:04:52,248 - Good morning, chefs. - Good morning. 115 00:04:52,248 --> 00:04:55,425 That fish boil was tough, but you guys are all still here. 116 00:04:57,601 --> 00:04:59,473 I can't believe there's only five of you left. 117 00:04:59,473 --> 00:05:01,518 Oh, not for much longer. 118 00:05:03,085 --> 00:05:05,305 I've had my work cut out for me the last couple weeks 119 00:05:05,305 --> 00:05:06,741 on Last Chance Kitchen. 120 00:05:06,741 --> 00:05:08,308 The chefs made some spectacular dishes, 121 00:05:08,308 --> 00:05:10,135 but only one is joining you. Not two. 122 00:05:10,135 --> 00:05:12,094 - No, just one. That's it. - Okay. Great. 123 00:05:12,094 --> 00:05:14,618 [dramatic music] 124 00:05:15,227 --> 00:05:18,405 Please welcome back into the Top Chef kitchen... 125 00:05:22,234 --> 00:05:24,802 SAVANNAH: Oh, my God. 126 00:05:27,283 --> 00:05:28,589 [music fading] 127 00:05:28,589 --> 00:05:30,460 Yay. Laura's back. 128 00:05:30,460 --> 00:05:32,462 - Welcome back. - Thank you. 129 00:05:32,462 --> 00:05:34,725 - Welcome back. - [bleep] 130 00:05:36,161 --> 00:05:37,554 LAURA: I can see their faces. 131 00:05:37,554 --> 00:05:39,339 I think the chefs are scared to see me back. 132 00:05:39,339 --> 00:05:40,775 It's a competition, 133 00:05:40,775 --> 00:05:42,559 and it's going to be one of us at this point. 134 00:05:42,559 --> 00:05:44,605 Laura coming back is definitely the scariest. 135 00:05:44,605 --> 00:05:47,608 She's probably the biggest competition coming in. 136 00:05:47,608 --> 00:05:49,784 And I think if she can put her flavors together, 137 00:05:49,784 --> 00:05:51,612 she's there in the finals. 138 00:05:51,612 --> 00:05:53,831 Laura, how was the time in Last Chance Kitchen? 139 00:05:53,831 --> 00:05:56,181 The toughest time from the whole competition. 140 00:05:56,181 --> 00:05:58,836 It'’s time for the final test. Make a great plate of food. 141 00:05:58,836 --> 00:06:01,273 It's right there. I mean, I just have to do one more dish. 142 00:06:01,273 --> 00:06:02,884 I want to focus on vegetables. 143 00:06:02,884 --> 00:06:05,669 - We had a favorite, Laura. - No way. 144 00:06:05,669 --> 00:06:07,584 - Feels good to be back, huh? - Absolutely. 145 00:06:07,584 --> 00:06:10,805 - Don't get too comfortable. - [laughing] No. 146 00:06:10,805 --> 00:06:14,809 All right, chefs. Who's ready to take on Tom? 147 00:06:14,809 --> 00:06:16,288 - [bleep]. - [Dan snickering] 148 00:06:16,288 --> 00:06:20,467 ♪ 149 00:06:20,467 --> 00:06:22,469 Chefs, you're in for a very special treat. 150 00:06:22,469 --> 00:06:24,384 Underneath this cloche right here is a dish 151 00:06:24,384 --> 00:06:26,255 that's going to really challenge you. 152 00:06:26,255 --> 00:06:27,996 [dish ringing] 153 00:06:27,996 --> 00:06:30,738 - An empty plate. - Not completely. 154 00:06:30,738 --> 00:06:32,653 Earlier, before you got to the kitchen, 155 00:06:32,653 --> 00:06:34,524 I made a dish that both Kristen and Gail tasted. 156 00:06:34,524 --> 00:06:36,221 I want you to make the same dish. 157 00:06:36,221 --> 00:06:38,354 But how are you going to figure out what I made? 158 00:06:38,354 --> 00:06:39,660 We have to taste it. 159 00:06:39,660 --> 00:06:41,096 No, you have to get inside my head. 160 00:06:41,096 --> 00:06:42,663 - Oh, wow. - We're going to play 161 00:06:42,663 --> 00:06:44,795 a little game of 20 questions. 162 00:06:44,795 --> 00:06:46,928 - Mm. - I'm feeling a little generous. 163 00:06:46,928 --> 00:06:49,234 - 24 questions. - Oh, my gosh. 164 00:06:49,234 --> 00:06:51,106 You can ask anything you want, 165 00:06:51,106 --> 00:06:54,544 but Tom can only answer yes or no. 166 00:06:54,544 --> 00:06:56,503 TOM: Each of you can ask one question 167 00:06:56,503 --> 00:06:57,939 before the clock starts, 168 00:06:57,939 --> 00:06:59,897 so you have a starting point for the day. 169 00:07:02,117 --> 00:07:03,945 Then when time starts, 170 00:07:03,945 --> 00:07:06,034 you'll each have an additional three questions to ask. 171 00:07:06,034 --> 00:07:07,514 That's why that microphone's there. 172 00:07:07,514 --> 00:07:09,646 Say it loud so everyone can hear it. 173 00:07:09,646 --> 00:07:11,213 You don't want to waste a question by asking 174 00:07:11,213 --> 00:07:13,302 - the same question twice. - This is terrible. 175 00:07:13,302 --> 00:07:14,695 This is genius. 176 00:07:14,695 --> 00:07:16,610 As you can see, Tom was kind enough 177 00:07:16,610 --> 00:07:18,133 to give you a little hint to start you off. 178 00:07:18,133 --> 00:07:19,961 You can smell it, you can look at the dish, 179 00:07:19,961 --> 00:07:22,180 but don't stick your fingers in it and taste it. 180 00:07:22,180 --> 00:07:23,878 Perfect. 181 00:07:23,878 --> 00:07:26,228 And just remember, how you perform in the Quickfire 182 00:07:26,228 --> 00:07:27,969 will come into play if you are on the bottom 183 00:07:27,969 --> 00:07:29,710 in the Elimination Challenge. 184 00:07:29,710 --> 00:07:31,320 - SAVANNAH: Yes. - DANNY: Of course. Yes. 185 00:07:31,320 --> 00:07:32,930 Laura, since you just got back into the competition, 186 00:07:32,930 --> 00:07:34,497 why don't you go first with your question? 187 00:07:34,497 --> 00:07:37,282 Is this dish some sort of pasta? 188 00:07:37,282 --> 00:07:38,501 - No. - [buzzing sound] 189 00:07:38,501 --> 00:07:40,634 - Is this dish a soup? - No. 190 00:07:40,634 --> 00:07:43,419 Does this dish contain any fruit? 191 00:07:43,419 --> 00:07:44,899 - Yes. - [bell ringing] 192 00:07:44,899 --> 00:07:47,423 Does this dish contain a protein? 193 00:07:47,423 --> 00:07:49,207 - Yes. - [bell ringing] 194 00:07:49,207 --> 00:07:51,253 - That's the most vague thing. - KRISTEN: Dan? 195 00:07:51,253 --> 00:07:54,212 - Is that protein from the sea? - Yes. 196 00:07:54,212 --> 00:07:56,258 I know it's seafood. I'm really hoping 197 00:07:56,258 --> 00:07:58,826 that Manny's just going to follow up to narrow that in. 198 00:07:58,826 --> 00:08:03,744 - Manny? - Um, is it like a porridge? 199 00:08:03,744 --> 00:08:06,877 - What the [bleep]? - Nope. 200 00:08:06,877 --> 00:08:09,837 - No. Okay. - What? What? Why? 201 00:08:09,837 --> 00:08:11,795 When was the last time you ate a seafood porridge? 202 00:08:13,231 --> 00:08:16,104 Each of you has up to three more questions to ask. 203 00:08:16,104 --> 00:08:18,193 And make sure you're asking the right questions, '‘cause 204 00:08:18,193 --> 00:08:20,935 there is $10,000 on the line in Quickfire Quick Cash. 205 00:08:20,935 --> 00:08:22,937 - Yay! - Let's go. Let'’s go. 206 00:08:22,937 --> 00:08:24,678 KRISTEN: You have 30 minutes on the clock. 207 00:08:24,678 --> 00:08:27,071 Your time starts now. 208 00:08:27,071 --> 00:08:29,683 ♪ 209 00:08:32,163 --> 00:08:33,600 MICHELLE: Everybody seems to be running 210 00:08:33,600 --> 00:08:35,210 and already starting to cook. 211 00:08:35,210 --> 00:08:36,951 And I'm like, what the heck is everybody cooking? 212 00:08:36,951 --> 00:08:40,258 I take a moment to smell the plate to try to get some 213 00:08:40,258 --> 00:08:42,957 more inspiration for what questions to ask. 214 00:08:42,957 --> 00:08:44,741 MANNY: Parsley for sure. Garlic. 215 00:08:44,741 --> 00:08:47,614 DANNY: Having an understanding that it is seafood, 216 00:08:47,614 --> 00:08:51,618 I look to see what seafood is in the region. 217 00:08:52,532 --> 00:08:56,840 I see lobsters, clams, and a little bit of everything. 218 00:08:56,840 --> 00:08:59,190 I got it. Chef, is it a cioppino? 219 00:08:59,190 --> 00:09:02,498 - No. - Okay. Not a cioppino. 220 00:09:03,717 --> 00:09:06,937 DANNY: I don't even know where to begin for this. 221 00:09:06,937 --> 00:09:08,896 Chef, is it bouillabaisse? 222 00:09:08,896 --> 00:09:10,680 No. 223 00:09:17,774 --> 00:09:20,385 - Is this Asian? - Yes. 224 00:09:21,212 --> 00:09:24,520 - Asian. Oh, sh--. - All right, that just changed. 225 00:09:24,520 --> 00:09:28,263 It has to be something with Asian ingredients. 226 00:09:28,263 --> 00:09:30,091 And I smell beef sauce. 227 00:09:30,091 --> 00:09:32,006 She took a minute. That's good. 228 00:09:32,006 --> 00:09:35,183 - Chef, do you have fish sauce? - Yes. 229 00:09:35,183 --> 00:09:36,706 MANNY: Okay, fish sauce, fish sauce. 230 00:09:36,706 --> 00:09:38,490 DANNY: This is really hard. 231 00:09:38,490 --> 00:09:41,885 I have no idea what the heck I'm making. Come on, questions. 232 00:09:41,885 --> 00:09:45,585 Smelling it, I'm picking up on wok, ginger and garlic. 233 00:09:45,585 --> 00:09:47,630 I've worked in a very small restaurant for four years where 234 00:09:47,630 --> 00:09:51,068 that smell, it's like it's burned into my nostrils forever. 235 00:09:52,417 --> 00:09:54,768 Chef, do you have coconut? 236 00:09:54,768 --> 00:09:56,247 No coconut. 237 00:09:56,247 --> 00:10:00,556 Chef, did you cook any components using heat? 238 00:10:00,556 --> 00:10:01,862 Yes. 239 00:10:01,862 --> 00:10:04,865 - He said yes to coconut? - DAN: No, no. 240 00:10:05,343 --> 00:10:07,258 Chef, is there lobster in the dish? 241 00:10:07,258 --> 00:10:09,173 - Yes. - Lobster. 242 00:10:09,173 --> 00:10:11,219 - God damn. - Now we're getting somewhere. 243 00:10:11,219 --> 00:10:12,916 Lobster in the dish. 244 00:10:12,916 --> 00:10:15,049 - You say heat or cooked? - MICHELLE: Cooked like heat. 245 00:10:15,049 --> 00:10:16,964 SAVANNAH: Okay, well not ceviche. 246 00:10:16,964 --> 00:10:18,661 - MICHELLE: It could be. - 11 questions left. 247 00:10:18,661 --> 00:10:20,010 Chef, did you cook this using acid? 248 00:10:20,010 --> 00:10:21,882 - No. - Chef? 249 00:10:21,882 --> 00:10:23,666 - Yep. - Is lobster the only protein 250 00:10:23,666 --> 00:10:26,408 - from the sea? - Yes. 251 00:10:26,408 --> 00:10:28,105 [Manny and Dan laughing] 252 00:10:28,105 --> 00:10:31,456 My strategy is I'm going to have people ask 253 00:10:31,456 --> 00:10:33,241 the questions so I can focus on the cooking. 254 00:10:33,241 --> 00:10:36,810 And I saw that there was some sort of red broth in it, 255 00:10:36,810 --> 00:10:39,551 so I'm thinking, how's have tomato? 256 00:10:39,551 --> 00:10:41,684 Chef, is there tomato paste? 257 00:10:41,684 --> 00:10:44,078 - No. - [blender whirring] 258 00:10:44,774 --> 00:10:47,559 - Oh, no. - Is there tomato at all? 259 00:10:47,559 --> 00:10:49,039 No tomato. 260 00:10:49,039 --> 00:10:50,606 Oh, well, that goes out the window. [scoffing] 261 00:10:50,606 --> 00:10:52,216 17 minutes left. 262 00:10:54,479 --> 00:10:57,482 Chef, is there a spicy element to the dish? 263 00:10:57,482 --> 00:10:58,962 Yes. 264 00:10:58,962 --> 00:11:01,704 - Chef, is there any bok choy? - Yes. 265 00:11:01,704 --> 00:11:03,445 I----ing got him. I got him. 266 00:11:03,445 --> 00:11:04,968 DANNY: You know what it is? 267 00:11:04,968 --> 00:11:06,535 I think it's a----ing mung curry. 268 00:11:06,535 --> 00:11:08,929 - Chef, I have one more. - I know they said tomato paste, 269 00:11:08,929 --> 00:11:10,887 - but is there any-- - No, no, no. Don't ask it. 270 00:11:10,887 --> 00:11:12,280 Don't ask that. No tomato at all. 271 00:11:12,280 --> 00:11:14,325 - No tomato? - No tomato. Don't ask that. 272 00:11:15,152 --> 00:11:17,459 Do you have any red pepper in it? 273 00:11:17,459 --> 00:11:19,374 - Yes. - DANNY: Ah, yes. 274 00:11:19,374 --> 00:11:22,377 - This is the craziness. - Four questions left. 275 00:11:22,377 --> 00:11:24,553 MANNY: Any question, guys, that you want to ask? 276 00:11:24,553 --> 00:11:26,207 DANNY: Is the protein served hot or cold? 277 00:11:26,207 --> 00:11:27,904 Is the protein served cold or hot? 278 00:11:28,557 --> 00:11:31,255 I guess you can't ask that. That's a stupid question. 279 00:11:31,255 --> 00:11:34,128 - Is the protein cold? - No. 280 00:11:34,128 --> 00:11:35,956 - That means it's hot, guys. - This dish is starting 281 00:11:35,956 --> 00:11:37,740 to remind me of a stir-fry situation, 282 00:11:37,740 --> 00:11:40,743 but I don't want to say stir-fry because I don't want 283 00:11:40,743 --> 00:11:42,876 everyone to run and grab a wok. 284 00:11:42,876 --> 00:11:46,488 Chef, would you call this a salad of sorts? 285 00:11:46,488 --> 00:11:48,185 Yes. 286 00:11:48,185 --> 00:11:50,318 - A salad of sorts. - Of sorts. 287 00:11:50,318 --> 00:11:52,146 I don't even know what that means. 288 00:11:52,146 --> 00:11:53,756 The salad question definitely threw me for a curveball. 289 00:11:53,756 --> 00:11:55,366 Candied ginger would be nice. 290 00:11:55,366 --> 00:11:59,806 I'm making this onion, fennel, red curry situation. 291 00:11:59,806 --> 00:12:03,679 Maybe I have it, maybe I don't, but regardless, 292 00:12:03,679 --> 00:12:05,333 I need to just make a tasty dish. 293 00:12:05,333 --> 00:12:07,161 MICHELLE: 13 minutes, chefs, 13 minutes. 294 00:12:07,161 --> 00:12:09,293 DANNY: Oh, God, this is stressful. 295 00:12:09,293 --> 00:12:11,208 TOM: I'm going to go around and ask them what they're making. 296 00:12:11,208 --> 00:12:13,515 - Report back. - You're using a wok? 297 00:12:13,515 --> 00:12:14,734 - Yes, chef. - Okay. 298 00:12:14,734 --> 00:12:16,083 I don't know, maybe it's just me. 299 00:12:16,083 --> 00:12:17,737 I haven't noticed them in here before, 300 00:12:17,737 --> 00:12:19,347 so I'm going to wok some garlic 301 00:12:19,347 --> 00:12:22,785 and bok choy with red chilies, and that's what I got. 302 00:12:22,785 --> 00:12:24,482 - Okay. - So far. 303 00:12:24,482 --> 00:12:25,962 - MICHELLE: Chef? - Yes? 304 00:12:25,962 --> 00:12:28,791 Do you use any spring rolls in this dish? 305 00:12:28,791 --> 00:12:31,576 - No. - Laura, what are you making? 306 00:12:31,576 --> 00:12:33,013 Oh, my God, chef. 307 00:12:33,013 --> 00:12:35,015 A little bit of a salad for garnishes, 308 00:12:35,015 --> 00:12:37,582 some ginger, bok choy, curry paste, and the lobster. 309 00:12:37,582 --> 00:12:39,062 And the lobster. 310 00:12:39,062 --> 00:12:40,585 I definitely know this is not like Tom's dish. 311 00:12:40,585 --> 00:12:43,588 I'm just hoping it's a little bit close. 312 00:12:43,588 --> 00:12:45,068 Anyone close? And who? 313 00:12:45,068 --> 00:12:46,635 Savannah said she's using a wok, 314 00:12:46,635 --> 00:12:48,202 because, "I noticed there's a wok in the kitchen and 315 00:12:48,202 --> 00:12:49,986 - we haven't seen it before." - Smart. 316 00:12:51,901 --> 00:12:53,424 Okay, chefs, you have five minutes. 317 00:12:53,424 --> 00:12:55,252 There's still one question remaining. 318 00:12:55,252 --> 00:12:56,819 I have a question. What do you want? 319 00:12:56,819 --> 00:12:58,908 What's the fruit? Is it pineapple? 320 00:12:58,908 --> 00:13:00,649 - Is it pineapple? - No. 321 00:13:00,649 --> 00:13:02,216 God damn it. 322 00:13:02,216 --> 00:13:04,174 Okay, chefs, there are no more questions left. 323 00:13:04,174 --> 00:13:08,657 I think I'm in the ballpark of Tom's dish, but I look over, 324 00:13:08,657 --> 00:13:14,445 and Savannah's got a wok, and I'm like, God damn it. 325 00:13:16,099 --> 00:13:17,579 SAVANNAH: One minute and 50 seconds. 326 00:13:17,579 --> 00:13:21,365 Oh, too high. I got it charred all the way. Woo! 327 00:13:21,365 --> 00:13:23,890 I feel so much judgment right now. 328 00:13:23,890 --> 00:13:25,282 MICHELLE: I don't even know where I am anymore. 329 00:13:25,282 --> 00:13:27,981 MANNY: Yeah. I am just winging it. 330 00:13:30,461 --> 00:13:36,250 JUDGES: Five, four, three, two, one. 331 00:13:36,250 --> 00:13:37,860 - Time is up. - Time is up. 332 00:13:37,860 --> 00:13:39,427 DANNY: I don't know what I just made. 333 00:13:39,427 --> 00:13:42,169 ♪ 334 00:13:46,477 --> 00:13:48,523 So, chefs, I don't know enough about this type of food 335 00:13:48,523 --> 00:13:50,133 to actually do it in a restaurant, 336 00:13:50,133 --> 00:13:52,179 but I love cooking it at home. 337 00:13:54,355 --> 00:13:56,574 - That's the dish. - DANNY: Beautiful. 338 00:13:56,574 --> 00:14:00,491 TOM: What I did here is I made a stir-fry of lobster, 339 00:14:00,491 --> 00:14:03,364 ginger, bok choy, red onion, there's fennel. 340 00:14:03,364 --> 00:14:04,974 - Fennel. - You got fennel. 341 00:14:04,974 --> 00:14:06,454 - There's candied ginger. - Yes. 342 00:14:06,454 --> 00:14:08,108 - Oh, you got candied ginger. - DANNY: Yeah. 343 00:14:08,108 --> 00:14:10,719 A little fish sauce, lime juice. That's the fruit. 344 00:14:10,719 --> 00:14:14,549 And then there's Thai basil, basil, parsley, cilantro. 345 00:14:14,549 --> 00:14:17,421 - Yeah. Meh. - TOM: And curry leaves. 346 00:14:17,421 --> 00:14:19,032 It literally took me eight minutes to cook it. 347 00:14:19,032 --> 00:14:21,295 - It was fun. - For you. 348 00:14:21,295 --> 00:14:23,036 Michelle, why don't you bring yours up here? 349 00:14:23,036 --> 00:14:24,646 Let's see how close you got. 350 00:14:26,213 --> 00:14:29,172 I quick-poached lobster. 351 00:14:29,172 --> 00:14:31,174 I marinated it in a sauce that had most of 352 00:14:31,174 --> 00:14:32,741 the ingredients time-listed, but not all. 353 00:14:32,741 --> 00:14:34,656 You smelled the plate a lot. 354 00:14:34,656 --> 00:14:37,224 - What were you getting? - I knew it wasn't a sauce dish, 355 00:14:37,224 --> 00:14:39,313 but I could see that there was remnants of something. 356 00:14:39,313 --> 00:14:41,532 KRISTEN: Manny, come on up. 357 00:14:41,532 --> 00:14:44,579 MANNY: I poached the lobster and bok choy. 358 00:14:44,579 --> 00:14:48,322 Then I added some lime juice, cilantro, parsley, ginger, 359 00:14:48,322 --> 00:14:50,759 and then infused seafood stock with a red miso. 360 00:14:50,759 --> 00:14:52,152 That's where the red came from. 361 00:14:52,152 --> 00:14:53,631 Just came from the lobster. 362 00:14:53,631 --> 00:14:55,633 - [Manny laughing] - All right, Savannah. 363 00:14:55,633 --> 00:14:57,157 [upbeat music] 364 00:14:57,157 --> 00:14:59,072 I made a lobster stir-fry. 365 00:14:59,072 --> 00:15:02,205 There's red fresnos in there, bok choy, ginger, and garlic. 366 00:15:02,205 --> 00:15:04,381 When you looked at the bottom of the bowl, there's no sauce. 367 00:15:04,381 --> 00:15:06,079 Why did you think you needed a sauce? 368 00:15:06,079 --> 00:15:07,428 I thought that you guys ate all the sauce, 369 00:15:07,994 --> 00:15:09,430 so I thought it would be saucy. 370 00:15:09,430 --> 00:15:10,997 We would really have to lick the bowl to do that. 371 00:15:10,997 --> 00:15:12,476 - [Manny laughing] - KRISTEN: Laura. 372 00:15:12,476 --> 00:15:14,304 - Okay. - KRISTEN: Thank you. 373 00:15:14,304 --> 00:15:15,827 I blanched the lobster. 374 00:15:15,827 --> 00:15:17,917 I made a sauce with a little bit of curry, 375 00:15:17,917 --> 00:15:19,962 a little bit of fresnos, some garlic, 376 00:15:19,962 --> 00:15:22,225 parsley, and fish sauce. 377 00:15:22,225 --> 00:15:24,010 Did you smell the curry in the dish? 378 00:15:24,010 --> 00:15:26,621 - I did. - Mm-hmm. 379 00:15:26,621 --> 00:15:28,275 KRISTEN: All right, Dan. 380 00:15:28,275 --> 00:15:30,146 I also smelled the curry. 381 00:15:30,146 --> 00:15:32,148 I started off cooking the lobster in broth 382 00:15:32,148 --> 00:15:35,978 made with lemongrass, onions, ginger, and then I stir-fried 383 00:15:35,978 --> 00:15:39,373 it with onions, bok choy, cilantro, and the lobster. 384 00:15:39,373 --> 00:15:41,418 The one day you go easy on the herbs, Dan. 385 00:15:41,418 --> 00:15:44,334 - [group laughing] - KRISTEN: Danny. 386 00:15:46,858 --> 00:15:49,035 Kind of a fennel curry. 387 00:15:49,035 --> 00:15:52,125 There's fish sauce, onion, ginger. 388 00:15:52,125 --> 00:15:53,822 I poached the lobster in the sauce. 389 00:15:53,822 --> 00:15:55,693 KRISTEN: What did you think of this challenge? 390 00:15:55,693 --> 00:15:57,652 Um, it was a fun one. 391 00:15:58,696 --> 00:16:01,830 I have to say, you all got a lot more than I expected you to. 392 00:16:01,830 --> 00:16:03,353 TOM: Yeah, this was fun. 393 00:16:03,353 --> 00:16:05,486 KRISTEN: Let's give them a little bit of feedback. 394 00:16:05,486 --> 00:16:07,662 Who do you think got the closest to your dish? 395 00:16:07,662 --> 00:16:09,316 - Savannah got the wok-- - She did. 396 00:16:09,316 --> 00:16:11,274 TOM: Which was a good observation. 397 00:16:11,274 --> 00:16:13,015 I love the texture of your vegetables. 398 00:16:13,015 --> 00:16:15,104 They were pretty damn close to the vegetables in Tom's. 399 00:16:15,104 --> 00:16:17,150 Michelle, look-wise, it was there. 400 00:16:17,150 --> 00:16:18,847 It was the only one without sauce, 401 00:16:18,847 --> 00:16:21,023 but some of the ingredients weren't cooked enough. 402 00:16:21,023 --> 00:16:24,287 Dan, look-wise, pretty close, and I was really impressed 403 00:16:24,287 --> 00:16:25,941 with how many ingredients you got. 404 00:16:25,941 --> 00:16:27,856 All right, Tom, which chef got the closest 405 00:16:27,856 --> 00:16:29,423 in taste and presentation? 406 00:16:29,423 --> 00:16:32,513 The chef that came the closest in spirit of the dish... 407 00:16:37,213 --> 00:16:38,998 - Savannah. - [whispers] Yes! 408 00:16:39,563 --> 00:16:42,218 - Congratulations, Savannah. - Thanks, guys. 409 00:16:42,218 --> 00:16:43,654 This feels really good. 410 00:16:43,654 --> 00:16:45,613 I didn't let myself get too in my head. 411 00:16:45,613 --> 00:16:48,442 I trusted my gut, and these are all things that I really need 412 00:16:48,442 --> 00:16:51,271 to gain my confidence back after this last Elimination Challenge. 413 00:16:51,271 --> 00:16:52,750 Congratulations, Savannah. 414 00:16:52,750 --> 00:16:55,188 You just won $10,000, thanks to our friends 415 00:16:55,188 --> 00:16:57,929 at the Wells Fargo Active Cash Credit Card. 416 00:16:57,929 --> 00:16:59,540 - DANNY: Nice. - Yes. 417 00:16:59,540 --> 00:17:01,672 KRISTEN: Unfortunately, there were a few dishes 418 00:17:01,672 --> 00:17:03,413 that did fall just a little bit short. 419 00:17:03,413 --> 00:17:06,112 Laura, your dish is in the Tom direction. 420 00:17:06,112 --> 00:17:08,810 It was a little bit salty. 421 00:17:08,810 --> 00:17:10,464 Manny, you got there, too. 422 00:17:10,464 --> 00:17:13,380 I just thought there was an overabundance of lime juice. 423 00:17:13,380 --> 00:17:15,556 Danny looked nothing like it. 424 00:17:15,556 --> 00:17:19,473 However, it was one of the more delicious bites. 425 00:17:19,473 --> 00:17:21,866 - Wasn'’t close, I mean- - It just wasn't his dish. 426 00:17:21,866 --> 00:17:24,565 All right, so now that we have all the fun and games 427 00:17:24,565 --> 00:17:26,567 out of the way, back to business. 428 00:17:26,567 --> 00:17:29,309 Let's lay it all out on the table. 429 00:17:30,614 --> 00:17:31,746 Hm. 430 00:17:31,746 --> 00:17:35,619 ♪ 431 00:17:36,577 --> 00:17:38,927 Chefs, what does a crawfish boil, 432 00:17:38,927 --> 00:17:42,757 a kamayan, and a grazing table all have in common? 433 00:17:42,757 --> 00:17:45,238 - It'’s eaten on the table. - There you go. 434 00:17:45,238 --> 00:17:47,283 They are types of meals that are served directly 435 00:17:47,283 --> 00:17:49,329 on tables without any plates. 436 00:17:49,329 --> 00:17:52,419 Crawfish boils, that's up my alley. 437 00:17:52,419 --> 00:17:54,551 Grazing tables, that's up my alley, too. 438 00:17:54,551 --> 00:17:56,901 But what else is there, Kristen? 439 00:17:57,685 --> 00:18:00,035 We want you to throw the norm out the window 440 00:18:00,035 --> 00:18:01,906 and think beyond the plate. 441 00:18:01,906 --> 00:18:04,387 [dramatic music] 442 00:18:04,387 --> 00:18:06,955 [Savannah groaning] 443 00:18:07,912 --> 00:18:09,784 There are fine dining chefs all over the world 444 00:18:09,784 --> 00:18:12,917 that are actually using the table to plate their food. 445 00:18:12,917 --> 00:18:14,745 You have Grant Achatz at Alinea, 446 00:18:14,745 --> 00:18:16,965 creating desserts for guests literally to eat off the table. 447 00:18:16,965 --> 00:18:19,446 Over at Disfrutar in Spain, the chefs have a living table 448 00:18:19,446 --> 00:18:21,796 with secret compartments for dishes to be placed inside. 449 00:18:21,796 --> 00:18:24,712 For your Elimination Challenge, we want you to create a dish 450 00:18:24,712 --> 00:18:27,802 that is directly plated on a tabletop. 451 00:18:27,802 --> 00:18:30,457 Instead of giving us one great plate of food, 452 00:18:30,457 --> 00:18:32,676 give us one great table of food. 453 00:18:32,676 --> 00:18:35,462 KRISTEN: Your creation can be sweet or savory, 454 00:18:35,462 --> 00:18:37,986 as long as it all fits on one tabletop. 455 00:18:37,986 --> 00:18:40,162 This tabletop, to be exact. 456 00:18:40,162 --> 00:18:42,338 You'll have your tabletop at the station during the cook, 457 00:18:42,338 --> 00:18:43,861 so you can plate it right there. 458 00:18:43,861 --> 00:18:45,472 Or you can plate it tableside, in front of us. 459 00:18:45,472 --> 00:18:48,649 You'll be serving an intimate table of Gail, 460 00:18:48,649 --> 00:18:52,043 Tom, myself, and two Michelin-starred chef 461 00:18:52,043 --> 00:18:55,308 and owner of Ever Restaurant, Curtis Duffy. 462 00:18:55,308 --> 00:18:57,484 [laughing] So cool. 463 00:18:57,484 --> 00:19:01,662 Curtis Duffy's incredibly fitting for this challenge. 464 00:19:01,662 --> 00:19:03,577 My man is a mad scientist. 465 00:19:03,577 --> 00:19:05,448 He's just doing some really outside-the-box 466 00:19:05,448 --> 00:19:07,189 cooking and thinking. 467 00:19:07,189 --> 00:19:09,670 Danny, as the winner of the last Elimination Challenge, 468 00:19:09,670 --> 00:19:12,194 you'll have an additional 30 minutes to cook on day two. 469 00:19:12,194 --> 00:19:13,543 Dope. 470 00:19:13,543 --> 00:19:15,415 Good luck, and we'll see you tomorrow. 471 00:19:15,415 --> 00:19:17,199 LAURA: See you tomorrow. 472 00:19:18,374 --> 00:19:19,462 MANNY: I know. 473 00:19:19,462 --> 00:19:22,248 [upbeat music] 474 00:19:22,248 --> 00:19:24,337 Now, we're back to girl car, boy car. 475 00:19:24,337 --> 00:19:27,688 - Here we go. - LAURA: Congrats, Savannah. 476 00:19:27,688 --> 00:19:29,516 - So good. - Just racking it up. 477 00:19:29,516 --> 00:19:31,822 SAVANNAH: What are you thinking for this? 478 00:19:31,822 --> 00:19:34,216 Uh... I'm gonna go sweet, actually. 479 00:19:34,216 --> 00:19:36,740 This is a good challenge to go sweet. I, however, am not. 480 00:19:36,740 --> 00:19:38,394 Are you gonna go with barbecue? 481 00:19:38,394 --> 00:19:39,700 MICHELLE: [laughing] No. 482 00:19:39,700 --> 00:19:41,528 Kristen spoke about a crawfish boil, 483 00:19:41,528 --> 00:19:43,225 we just did a fish boil. 484 00:19:43,225 --> 00:19:45,706 Those are the first things that I would typically go to, 485 00:19:45,706 --> 00:19:48,361 but I don't want to be too cliche. 486 00:19:48,361 --> 00:19:50,232 I think I'm gonna utilize salmon. 487 00:19:50,232 --> 00:19:51,712 For my highlight, beets, 488 00:19:51,712 --> 00:19:54,584 and play either a deviled egg or egg salad. 489 00:19:54,584 --> 00:19:57,718 Putting, like, a brunch idea on this table 490 00:19:57,718 --> 00:19:59,415 could work if I'm able to execute it. 491 00:19:59,415 --> 00:20:01,461 There's so many things you can do with brunch, 492 00:20:01,461 --> 00:20:03,376 and I definitely want to be impressive. 493 00:20:03,376 --> 00:20:05,334 I don't know what it's gonna look like. 494 00:20:05,334 --> 00:20:06,857 I gotta think some more 495 00:20:06,857 --> 00:20:09,512 as to how these components will come together. 496 00:20:09,512 --> 00:20:12,167 - DAN: So what are you doing? - Squid ink risotto 497 00:20:12,167 --> 00:20:16,258 with a scallop and a sun-dried tomato puree. 498 00:20:16,258 --> 00:20:20,349 I am very confident with risotto because of the background 499 00:20:20,349 --> 00:20:23,047 that I have had in Italian cuisine, working at Frasca. 500 00:20:23,047 --> 00:20:26,137 This dish can be spread throughout the table, 501 00:20:26,137 --> 00:20:28,749 and can be eaten separately or mixed together. 502 00:20:28,749 --> 00:20:31,795 So, it's perfect for this challenge. 503 00:20:32,970 --> 00:20:34,363 Let's go. 504 00:20:35,495 --> 00:20:36,931 Run, run, run, run, run. I'm behind you. 505 00:20:36,931 --> 00:20:39,412 DANNY: Okay, don't run me over. 506 00:20:40,456 --> 00:20:43,938 I'm still trying to figure out all the components of my dish. 507 00:20:43,938 --> 00:20:45,896 Okay, I'll take three of those, please. 508 00:20:45,896 --> 00:20:50,510 My knee-jerk reaction for this is to do a paella. 509 00:20:50,510 --> 00:20:52,816 All the paellas that I've ever cooked or eaten 510 00:20:52,816 --> 00:20:54,296 are fairly large 511 00:20:54,296 --> 00:20:56,211 and they're for a substantial amount of people. 512 00:20:56,211 --> 00:20:59,867 And so this challenge is a really great opportunity 513 00:20:59,867 --> 00:21:02,522 to create this kind of communal dining experience. 514 00:21:02,522 --> 00:21:05,133 17 minutes, chefs. 515 00:21:05,133 --> 00:21:06,830 I need some eggs. 516 00:21:06,830 --> 00:21:10,007 I'm actually doing dessert. I'm just loving this challenge. 517 00:21:15,839 --> 00:21:18,146 ...like, a seafood boil with some spices on top. 518 00:21:18,146 --> 00:21:21,802 Serving food on the table is going to be like 519 00:21:21,802 --> 00:21:23,804 having a blank canvas, and a really big one. 520 00:21:23,804 --> 00:21:26,023 You have to show some creativity to it. 521 00:21:26,023 --> 00:21:28,548 I'm actually doing a play on sour cherry, 522 00:21:28,548 --> 00:21:32,334 baklava, pistachios, the idea of honey presented 523 00:21:32,334 --> 00:21:34,162 in many different ways. 524 00:21:34,162 --> 00:21:35,685 Fresh horseradish. 525 00:21:35,685 --> 00:21:37,470 '‘Cause it pairs well with beets and salmon. 526 00:21:37,470 --> 00:21:38,993 Ten minutes, chefs. 527 00:21:38,993 --> 00:21:40,995 DANNY: Savannah, what route are you taking here? 528 00:21:40,995 --> 00:21:45,347 Um, I'm going, like, zensai, the first course of a kaiseki? 529 00:21:45,347 --> 00:21:47,654 Traditional zensai is a bunch of little different bites 530 00:21:47,654 --> 00:21:49,743 that are all really fun, but they have a connection. 531 00:21:49,743 --> 00:21:51,310 Do you guys have octopus? 532 00:21:51,310 --> 00:21:53,268 So, I'm leaning into doing a celebration of the sea. 533 00:21:53,268 --> 00:21:54,922 I want to get a lot of seaweed 534 00:21:54,922 --> 00:21:56,967 and different types of seafood items. 535 00:21:56,967 --> 00:21:59,013 DANNY: What are you looking for, homie? 536 00:21:59,013 --> 00:22:00,493 I don't really know at this moment. 537 00:22:00,493 --> 00:22:02,625 [dramatic music] 538 00:22:03,409 --> 00:22:04,932 Figs might work. 539 00:22:04,932 --> 00:22:06,890 I don't know where my cart is. Grabbing some figs. 540 00:22:06,890 --> 00:22:09,240 I don't even know if I'm going to use it, but I'm grabbing it. 541 00:22:09,240 --> 00:22:10,677 MANNY: Two minutes. 542 00:22:10,677 --> 00:22:12,940 MICHELLE: I need to get my butt in line. 543 00:22:13,419 --> 00:22:14,811 DANNY: We have, what, 300? 544 00:22:14,811 --> 00:22:17,379 Yeah, so let's do this first. 545 00:22:17,379 --> 00:22:20,382 And this, 270. 546 00:22:21,905 --> 00:22:23,646 DANNY: Can I just do less lemons? 547 00:22:23,646 --> 00:22:27,302 Yeah, that feels right. Cool. Thank you. 548 00:22:27,302 --> 00:22:28,956 MICHELLE: Ooh, Lord. 549 00:22:34,353 --> 00:22:36,485 [upbeat music] 550 00:22:38,444 --> 00:22:39,706 DAN: Good luck, everybody. 551 00:22:39,706 --> 00:22:42,491 [Dan and Michelle groaning] 552 00:22:44,058 --> 00:22:46,103 This is the biggest table ever. 553 00:22:46,843 --> 00:22:48,584 Savannah, how are you using your table? 554 00:22:48,584 --> 00:22:50,804 I'm going to be painting on the table. 555 00:22:50,804 --> 00:22:53,459 There will be sea moss on the table 556 00:22:53,459 --> 00:22:55,025 with oysters coming out of it. 557 00:22:55,025 --> 00:22:56,636 I don't know. I'm still figuring it out, Manny. 558 00:22:56,636 --> 00:22:58,420 The biggest thing on my prep list is 559 00:22:58,420 --> 00:22:59,813 I have to cook my octopus. 560 00:22:59,813 --> 00:23:01,684 I will not have time to do this tomorrow, 561 00:23:01,684 --> 00:23:03,294 and if it doesn't have enough time to cook, 562 00:23:03,294 --> 00:23:04,557 it's not going to be tender. 563 00:23:06,950 --> 00:23:08,299 What are you working on, Manny? 564 00:23:08,299 --> 00:23:10,998 My sofrito for the risotto. 565 00:23:10,998 --> 00:23:12,782 Last elimination challenge, 566 00:23:12,782 --> 00:23:15,959 Tom told me that I needed to swing for the fences. 567 00:23:16,960 --> 00:23:19,659 A lot scarier than doing risotto on Top Chef. 568 00:23:19,659 --> 00:23:22,139 I've made a butternut squash risotto. 569 00:23:22,139 --> 00:23:24,011 I call it the curse of the risotto. 570 00:23:24,011 --> 00:23:26,013 I'm making like a sausage risotto. 571 00:23:26,013 --> 00:23:27,667 Please pack your knives and go. 572 00:23:28,972 --> 00:23:32,498 MANNY: However, I am very confident with risotto. 573 00:23:32,498 --> 00:23:34,369 I think I have made more risottos 574 00:23:34,369 --> 00:23:35,892 than I have made tortillas. 575 00:23:37,677 --> 00:23:39,635 [upbeat hip-hop music] 576 00:23:40,767 --> 00:23:43,857 DAN: So, I got this idea for a beet tartare. 577 00:23:43,857 --> 00:23:46,468 I need to get those guys in the oven now. 578 00:23:46,468 --> 00:23:49,297 I have this smoked beet dish that mimics beef tartare. 579 00:23:49,297 --> 00:23:50,994 All right. 580 00:23:50,994 --> 00:23:53,867 And then I want to tie this all together with a flatbread. 581 00:23:53,867 --> 00:23:55,390 Whoa, too much. 582 00:23:55,390 --> 00:23:57,697 I want them to try different bits of everything 583 00:23:57,697 --> 00:23:59,960 and swipe through and, who knows? 584 00:24:00,439 --> 00:24:01,875 Oh, yeah. 585 00:24:01,875 --> 00:24:03,354 The fact that I'm going with something that 586 00:24:03,354 --> 00:24:05,748 doesn't need to be hot, I think, is really smart. 587 00:24:05,748 --> 00:24:07,489 You know, Manny wants to do this risotto, 588 00:24:07,489 --> 00:24:10,536 but it's going to hit a table and just seize up or get cold. 589 00:24:10,536 --> 00:24:12,581 It's all about having a good time. 590 00:24:12,581 --> 00:24:15,018 One hour and 15 minutes, guys. 591 00:24:16,063 --> 00:24:18,152 MICHELLE: These are the seasonings for the salmon. 592 00:24:18,152 --> 00:24:19,806 I'm going to do a play on brunch. 593 00:24:19,806 --> 00:24:22,939 Beet biscuit with salmon, eggs, and caviar. 594 00:24:22,939 --> 00:24:24,637 DANNY: I have several purees, 595 00:24:24,637 --> 00:24:26,160 so I want to knock all those out. 596 00:24:26,160 --> 00:24:27,988 Having worked with the Bocuse D'’or team, 597 00:24:27,988 --> 00:24:30,904 everything was meticulous, and it's perfect. 598 00:24:30,904 --> 00:24:34,081 I've definitely grown away from cooking food that way. 599 00:24:34,081 --> 00:24:36,779 I like to cook food that's a little bit more playful, 600 00:24:36,779 --> 00:24:39,086 so I'm looking at this table as a canvas. 601 00:24:39,086 --> 00:24:41,741 I want to highlight a negative space 602 00:24:41,741 --> 00:24:44,308 with these dark green purees and black rice. 603 00:24:45,135 --> 00:24:46,920 I think chefs are artists. 604 00:24:46,920 --> 00:24:49,923 I've staged at Alinea, throwing purees and sauces around. 605 00:24:49,923 --> 00:24:52,403 I'm going to let it loose a little bit. 606 00:24:53,317 --> 00:24:56,407 This is ice cream number one, clotted cream ice cream. 607 00:24:56,407 --> 00:24:59,280 This is a Turkish ice cream from Maras. 608 00:24:59,280 --> 00:25:02,065 It's a little bit chewier, so it will hold up 609 00:25:02,065 --> 00:25:03,545 very well on the table. 610 00:25:03,545 --> 00:25:06,330 I'm making honey and I'm making sour cherry ice cream. 611 00:25:06,330 --> 00:25:07,854 MICHELLE: Nice. 612 00:25:07,854 --> 00:25:09,333 LAURA: My integration of the plating is based on 613 00:25:09,333 --> 00:25:12,467 the idea of my restaurant and what inspires me. 614 00:25:12,467 --> 00:25:16,558 Top Chef taught me to be very confident about who I am. 615 00:25:16,558 --> 00:25:19,430 I'm very proud of being an immigrant from Mexico, 616 00:25:19,430 --> 00:25:23,173 that can cook anything, and just being me. 617 00:25:24,740 --> 00:25:26,786 This challenge seems like a lot of fun. 618 00:25:26,786 --> 00:25:29,832 Do you have an idea how you're going to be using the table yet? 619 00:25:29,832 --> 00:25:33,619 Honestly, I really don't know what my final plating will be. 620 00:25:33,619 --> 00:25:36,883 I have zero background with art. 621 00:25:36,883 --> 00:25:40,582 Typically, my plates are just comfortable. 622 00:25:40,582 --> 00:25:43,585 I don't play at all with tweezers, to be honest with you. 623 00:25:44,368 --> 00:25:48,024 Ah! That didn't work out so well. 624 00:25:48,764 --> 00:25:51,332 DAN: Look at my beets. 625 00:25:51,332 --> 00:25:55,815 These beets are not cooked. Like, not cooked at all. 626 00:25:55,815 --> 00:25:57,381 DAN: Oh, my God. 627 00:25:57,381 --> 00:25:58,644 They're like rocks. 628 00:25:58,644 --> 00:26:00,297 How are these not - ing cooked yet? 629 00:26:00,297 --> 00:26:02,996 My plan right now is to crank the oven up 630 00:26:02,996 --> 00:26:04,650 and I'm just praying. 631 00:26:04,650 --> 00:26:05,868 Oh, dude. 632 00:26:05,868 --> 00:26:08,262 ♪ 633 00:26:10,830 --> 00:26:12,701 MANNY: Savannah, do you want to check this? 634 00:26:12,701 --> 00:26:15,225 SAVANNAH: It should have five minutes. 635 00:26:16,052 --> 00:26:18,489 Ugh. No, this is bad. 636 00:26:18,489 --> 00:26:20,187 The octopus is stressing me out. 637 00:26:20,187 --> 00:26:22,232 I'm wishing I had used a pressure cooker. 638 00:26:22,232 --> 00:26:25,758 It's not going to be tender. I needed more time to let it go. 639 00:26:25,758 --> 00:26:26,933 MANNY: 15 minutes, chefs. 640 00:26:26,933 --> 00:26:28,717 DAN: Why won't you cook? 641 00:26:28,717 --> 00:26:30,023 I'm in full panic. 642 00:26:30,023 --> 00:26:31,502 If I don't get the beets cooked, 643 00:26:31,502 --> 00:26:33,853 I'm basically giving them a table of puree. 644 00:26:33,853 --> 00:26:35,332 It's not going to get done in time. 645 00:26:35,332 --> 00:26:37,117 DANNY: It'’s not getting done? 646 00:26:37,117 --> 00:26:38,422 DAN: I'm going to sous vide these suckers overnight. 647 00:26:38,422 --> 00:26:39,685 You know, I really wanted to get them 648 00:26:39,685 --> 00:26:41,251 peeled and dealt with tonight. 649 00:26:41,251 --> 00:26:42,905 Tomorrow's just going to have to be very, very efficient. 650 00:26:44,646 --> 00:26:45,908 LAURA: Two minutes, chefs. 651 00:26:46,822 --> 00:26:49,042 MANNY: I got all my prep done, 652 00:26:49,042 --> 00:26:50,870 so tomorrow I'm just going to focus on 653 00:26:50,870 --> 00:26:52,698 my pesto and my risotto. 654 00:26:52,698 --> 00:26:54,221 Let's get out of here. 655 00:26:54,221 --> 00:26:56,440 SAVANNAH: I got a lot to think about tonight. 656 00:26:56,440 --> 00:26:58,312 MANNY: Yeah. 657 00:26:58,312 --> 00:27:00,096 ♪ 658 00:27:01,707 --> 00:27:02,882 LAURA: Hi, guys. 659 00:27:02,882 --> 00:27:04,448 Oh, you all moved in? 660 00:27:04,448 --> 00:27:08,017 I'm already moved in. What are you guys drawing? 661 00:27:08,017 --> 00:27:10,193 We're trying to get some inspo for tomorrow. 662 00:27:10,193 --> 00:27:12,065 Like, even-- even what I pictured that 663 00:27:12,065 --> 00:27:13,632 I want to plate, I cannot draw it. 664 00:27:13,632 --> 00:27:16,591 My artistry did not come in the form of drawing. 665 00:27:16,591 --> 00:27:20,813 My artistry was in sports, singing and stage plays. 666 00:27:20,813 --> 00:27:22,466 Mine was music and sports. 667 00:27:22,466 --> 00:27:25,644 I had a band, had three albums with them. 668 00:27:25,644 --> 00:27:27,950 - For real? - Wow. 669 00:27:27,950 --> 00:27:31,824 When I was in high school, I played bass in a band, 670 00:27:31,824 --> 00:27:34,609 what now would be considered emo punk. 671 00:27:34,609 --> 00:27:36,872 ♪ 672 00:27:36,872 --> 00:27:38,439 So, I'm an elder emo. 673 00:27:38,439 --> 00:27:39,962 Look, this is where I'm at. This is my drawing. 674 00:27:39,962 --> 00:27:41,485 [all laughing] 675 00:27:43,400 --> 00:27:46,229 ♪ 676 00:27:51,670 --> 00:27:55,935 I'm just going over and over how this table could possibly look. 677 00:27:55,935 --> 00:27:59,286 With all of the colors that I'm going to be able to get from 678 00:27:59,286 --> 00:28:03,333 these ingredients, designing a mosaic might be a good idea. 679 00:28:06,075 --> 00:28:09,339 Danny is very lucky to get extra 30 minutes. 680 00:28:09,339 --> 00:28:10,514 Oh, my God, yeah. 681 00:28:10,514 --> 00:28:12,473 ♪ 682 00:28:12,473 --> 00:28:15,606 DANNY: I'm going to use every second of this 30 minutes. 683 00:28:15,606 --> 00:28:17,608 This is my kind of kitchen, this is what I'm talking about. 684 00:28:17,608 --> 00:28:21,743 First order of business, hard cook my lobsters and my mussels. 685 00:28:21,743 --> 00:28:25,878 And then I get my rice into some Viking pots. 686 00:28:25,878 --> 00:28:29,055 The towel is going to absorb the moisture from the rice 687 00:28:29,055 --> 00:28:30,709 and catch the steam. 688 00:28:30,709 --> 00:28:32,711 I mean, I don't want it to be cooked, but slightly chewy, 689 00:28:32,711 --> 00:28:34,451 I want it to have some texture. 690 00:28:34,451 --> 00:28:36,410 But then the base of it, I want it to be like, hella crispy. 691 00:28:36,410 --> 00:28:39,805 This black rice got me thinking about Basquiat paintings. 692 00:28:39,805 --> 00:28:42,982 A lot of his work is typically on a large white canvas, 693 00:28:42,982 --> 00:28:46,420 and he'll start with a painting, and a lot of times he'll start 694 00:28:46,420 --> 00:28:48,596 an entirely different painting over top of that. 695 00:28:48,596 --> 00:28:51,381 And that's kind of where I got the inspiration to frame 696 00:28:51,381 --> 00:28:54,950 everything in and make it this paella portrait. 697 00:28:57,910 --> 00:28:59,346 Holy sh--, you're all here. 698 00:28:59,346 --> 00:29:02,088 SAVANNAH: Kitchen to yourself, not for long. 699 00:29:02,088 --> 00:29:03,959 We heard you were a little lonely. 700 00:29:03,959 --> 00:29:06,048 Honestly, I didn't miss any of you. 701 00:29:06,048 --> 00:29:07,789 [Manny laughing] 702 00:29:07,789 --> 00:29:09,399 ♪ 703 00:29:11,097 --> 00:29:14,317 DAN: Ooh! They are definitely cooked. 704 00:29:14,317 --> 00:29:16,755 It is a major relief my beets are cooked. 705 00:29:16,755 --> 00:29:18,147 I gotta get them peeled 706 00:29:18,147 --> 00:29:21,281 and then get them over to that smoker. 707 00:29:21,281 --> 00:29:23,239 SAVANNAH: One hour and 18, guys. 708 00:29:23,239 --> 00:29:24,675 [Manny vocalizing] 709 00:29:24,675 --> 00:29:25,851 So... 710 00:29:25,851 --> 00:29:27,156 LAURA: I need to make the filo. 711 00:29:27,156 --> 00:29:28,810 I need to make a couple sauces, 712 00:29:28,810 --> 00:29:30,420 but I just want to make sure 713 00:29:30,420 --> 00:29:32,945 I have everything done in the next 50 minutes or so, 714 00:29:32,945 --> 00:29:36,513 so I can dedicate my time to plating. 715 00:29:36,513 --> 00:29:38,037 ♪ 716 00:29:38,037 --> 00:29:41,040 DANNY: It's like Bob Ross is home again, baby. 717 00:29:41,040 --> 00:29:45,044 I am working on a buttermilk beet biscuit. 718 00:29:45,044 --> 00:29:46,523 The key to a great biscuit, 719 00:29:46,523 --> 00:29:48,699 I like to work the cold butter with my hands. 720 00:29:48,699 --> 00:29:51,702 I pride myself on making a really great biscuit. 721 00:29:51,702 --> 00:29:55,141 It's really a simple task that many don't get right. 722 00:29:56,882 --> 00:30:00,363 Charring my octopus. Oh, my God, this is so----ing hot. 723 00:30:00,363 --> 00:30:02,191 I tasted the octopus the night before 724 00:30:02,191 --> 00:30:04,019 and I thought it was like a little chewy, 725 00:30:04,019 --> 00:30:05,542 so I'm charring it, 726 00:30:05,542 --> 00:30:08,458 and hopefully it's not, like, octopus jerky. 727 00:30:08,458 --> 00:30:11,461 LAURA: So raspberry, cookie crumble. Okay, got it. 728 00:30:11,461 --> 00:30:13,463 DAN: I didn't get nearly as much done 729 00:30:13,463 --> 00:30:15,248 as I wanted to get done yesterday, 730 00:30:15,248 --> 00:30:17,424 so really today is all about having to figure it out. 731 00:30:17,424 --> 00:30:20,122 And I'm not going to mess around with the pitas in the oven. 732 00:30:20,122 --> 00:30:21,689 I'm just going to do them on the flat top. 733 00:30:21,689 --> 00:30:23,430 This is going to give the bread a really nice 734 00:30:23,430 --> 00:30:25,171 crispy outside, like an English muffin, 735 00:30:25,171 --> 00:30:27,086 and real fluffy on the inside like a pita. 736 00:30:27,086 --> 00:30:28,565 I'm just calling it a puffin. 737 00:30:28,565 --> 00:30:29,915 I don't really know what this is. 738 00:30:29,915 --> 00:30:32,961 [alarm beeping] 739 00:30:34,354 --> 00:30:36,486 - DANNY: I need a minute. - Danny, what's going on? 740 00:30:36,486 --> 00:30:37,923 Not now, dude. 741 00:30:37,923 --> 00:30:39,663 My heart stops. 742 00:30:39,663 --> 00:30:41,796 Burnt some of my rice. 743 00:30:41,796 --> 00:30:44,190 My entire dish is based around this rice. 744 00:30:44,190 --> 00:30:46,714 If this is all burnt, I'm going to go home. 745 00:30:46,714 --> 00:30:50,065 ♪ 746 00:30:51,327 --> 00:30:52,502 ♪ 747 00:30:52,502 --> 00:30:54,722 Think I burnt some of my rice. 748 00:30:56,158 --> 00:30:57,246 Oh, boy. 749 00:30:57,246 --> 00:30:59,858 The bottom of my rice is burnt. 750 00:30:59,858 --> 00:31:01,772 The bitterness and the char, it's bad. 751 00:31:01,772 --> 00:31:06,777 My timing was totally off, but the top of the rice isn't burnt. 752 00:31:10,172 --> 00:31:12,435 DAN: Pivots, baby. It's all about pivoting. 753 00:31:15,699 --> 00:31:17,397 MICHELLE: Making some chips. 754 00:31:17,397 --> 00:31:19,355 They'’re just crunchy texture for the dish. 755 00:31:19,355 --> 00:31:22,532 LAURA: Ice cream is good. 756 00:31:22,532 --> 00:31:24,752 I have this like energy, I think, 757 00:31:24,752 --> 00:31:26,754 from going through Last Chance Kitchen, 758 00:31:26,754 --> 00:31:29,975 and I actually see that I can win it. 759 00:31:29,975 --> 00:31:31,411 Making honey sauce. 760 00:31:33,456 --> 00:31:35,632 DANNY: Pray for me. Taking off the tape. 761 00:31:40,463 --> 00:31:42,117 MANNY: This pesto is from Sicily. 762 00:31:42,117 --> 00:31:44,903 Being on the coast, it goes really well with seafood. 763 00:31:44,903 --> 00:31:48,254 I'm leaving myself with a 30-minute window 764 00:31:48,254 --> 00:31:49,864 to cook my risotto. 765 00:31:49,864 --> 00:31:53,215 If I leave the risotto resting more, it may overcook. 766 00:31:53,215 --> 00:31:54,825 As long as I follow the timeline 767 00:31:54,825 --> 00:31:56,827 that I set for myself, it should be fine. 768 00:32:03,008 --> 00:32:05,140 DANNY: I don't nearly have enough rice in this. 769 00:32:05,140 --> 00:32:08,361 Okay. Pivoting. Pivoting. 770 00:32:08,361 --> 00:32:11,146 Make it stretch for a mile. 771 00:32:12,931 --> 00:32:15,498 ♪ 772 00:32:21,156 --> 00:32:22,853 Smells good. 773 00:32:22,853 --> 00:32:24,507 Yeah, it smells great. 774 00:32:27,946 --> 00:32:30,513 TOM: Very quiet in here. 775 00:32:33,342 --> 00:32:35,301 - Focus. - Everyone's very focused, yeah. 776 00:32:35,301 --> 00:32:37,520 ♪ 777 00:32:41,002 --> 00:32:44,658 The final plate doesn't look like I'm missing rice. 778 00:32:44,658 --> 00:32:47,443 It looks full, it looks intentional. 779 00:32:49,489 --> 00:32:53,493 [alarm beeping] 780 00:32:57,758 --> 00:32:59,803 GAIL: I'm excited about this. 781 00:32:59,803 --> 00:33:01,631 - Yeah, it looks fun. - KRISTEN: Hi, Danny. 782 00:33:01,631 --> 00:33:03,503 - DANNY: What's up, chefs? - Tell us about your table. 783 00:33:03,503 --> 00:33:05,766 This is my version of a paella. 784 00:33:05,766 --> 00:33:07,681 So, I've got some black rice that's been tossed 785 00:33:07,681 --> 00:33:10,684 with a piquillo pepper puree. 786 00:33:10,684 --> 00:33:13,643 I saw this as a big canvas. I thought of Basquiat. 787 00:33:13,643 --> 00:33:15,341 You know, a lot of his work, he'll start 788 00:33:15,341 --> 00:33:17,038 and then paint over with black. 789 00:33:17,038 --> 00:33:19,954 Um, which is basically where the black rice came into play. 790 00:33:19,954 --> 00:33:23,392 The border is several different purees. 791 00:33:23,392 --> 00:33:25,351 There's black garlic, there's zucchini, 792 00:33:25,351 --> 00:33:27,048 and then there's a creme fraiche, 793 00:33:27,048 --> 00:33:29,529 all to kind of tie into everything on top. 794 00:33:29,529 --> 00:33:31,400 - Thanks, Danny. - Thank you, chefs. 795 00:33:32,575 --> 00:33:34,664 [Danny sighing] 796 00:33:34,664 --> 00:33:36,362 I do love the border. 797 00:33:36,362 --> 00:33:39,060 When it first was presented, I thought, where's the sauce? 798 00:33:39,060 --> 00:33:41,497 As we went and realized it'’s-- That's actually the sauce. 799 00:33:41,497 --> 00:33:43,325 - TOM AND GAIL: Yeah. - I think it's beautiful. 800 00:33:43,325 --> 00:33:46,285 GAIL: I also think it's very clever with the white space, 801 00:33:46,285 --> 00:33:48,200 which I think adds to the sort of 802 00:33:48,200 --> 00:33:49,897 artfulness of the presentation. 803 00:33:49,897 --> 00:33:51,507 Yeah. It's almost like framed. 804 00:33:51,507 --> 00:33:53,292 - Really thoughtful. - Very. 805 00:33:53,292 --> 00:33:54,858 - And it tastes pretty good. - It does. 806 00:33:54,858 --> 00:33:56,556 - It tastes really good! - And it complements everything. 807 00:33:56,556 --> 00:33:59,080 And the texture of the rice is really fantastic. 808 00:33:59,080 --> 00:34:00,864 TOM: Yeah. And the seafood's all really nicely cooked. 809 00:34:00,864 --> 00:34:02,083 GAIL: It is. 810 00:34:02,083 --> 00:34:03,563 I got no notes. 811 00:34:03,563 --> 00:34:05,347 Off to a good start. 812 00:34:05,347 --> 00:34:07,958 ♪ 813 00:34:07,958 --> 00:34:10,396 Bye. 814 00:34:10,396 --> 00:34:11,788 Oh, my God. 815 00:34:11,788 --> 00:34:14,661 My anxiety level is through the roof. 816 00:34:14,661 --> 00:34:17,925 I am doing three things at the same time. 817 00:34:17,925 --> 00:34:21,015 Plating the table, working the risotto, 818 00:34:21,015 --> 00:34:22,669 and cooking the seafood. 819 00:34:23,887 --> 00:34:26,542 Oh, [bleep]. Woo. 820 00:34:29,023 --> 00:34:31,112 I'm going about this very organically. 821 00:34:31,112 --> 00:34:33,854 I am taking a little bit of artistic inspiration. 822 00:34:33,854 --> 00:34:36,639 There's definitely some Pollock-ness to it. 823 00:34:36,639 --> 00:34:38,119 I feel good. I feel good. 824 00:34:38,119 --> 00:34:39,686 I want to use just the table 825 00:34:39,686 --> 00:34:41,427 and kind of let my creativity flow 826 00:34:41,427 --> 00:34:42,863 in the moment a little bit. 827 00:34:42,863 --> 00:34:45,735 ♪ 828 00:34:47,911 --> 00:34:51,263 This table looks striking. It's colorful. 829 00:34:51,263 --> 00:34:53,047 - [Dan sighing] - [alarm beeping] 830 00:34:53,047 --> 00:34:55,136 I think what I've done is create something 831 00:34:55,136 --> 00:34:56,398 that's really true to me. 832 00:34:56,398 --> 00:34:58,226 GAIL: Tartare. Beet tartare. 833 00:34:58,226 --> 00:34:59,706 TOM: What, it'’s tartare? 834 00:34:59,706 --> 00:35:01,664 - GAIL: It smells good. - Hi. 835 00:35:01,664 --> 00:35:03,971 - Dan, what do we have here? - Beet tartare. 836 00:35:03,971 --> 00:35:07,670 Mixed with tahini, pickled apples, celery and shallots. 837 00:35:07,670 --> 00:35:10,978 We have a beet puree with shiro dashi and fish sauce. 838 00:35:10,978 --> 00:35:13,763 A fried kale and pumpkin seed puree 839 00:35:13,763 --> 00:35:15,504 with a little fried kale salad. 840 00:35:15,504 --> 00:35:17,724 We have some scallion powder. 841 00:35:17,724 --> 00:35:20,596 There's black garlic labneh with harissa oil 842 00:35:20,596 --> 00:35:22,381 and horseradish emulsion. 843 00:35:22,381 --> 00:35:24,687 And then, it'’s somewhere between a pita and an English muffin. 844 00:35:24,687 --> 00:35:26,733 That'’s a perfect description. 845 00:35:26,733 --> 00:35:28,952 - I just call them puffins. - [judges laughing] 846 00:35:28,952 --> 00:35:30,606 I just had a good time with this. 847 00:35:30,606 --> 00:35:32,217 - GAIL: Great. Thanks, Dan. - Thanks, guys. 848 00:35:32,217 --> 00:35:33,827 ♪ 849 00:35:33,827 --> 00:35:35,829 CURTIS: I mean, it's playful. It's fun. 850 00:35:35,829 --> 00:35:37,831 It's a lot of organic movements going on. 851 00:35:37,831 --> 00:35:39,354 Very Jackson Pollock style. 852 00:35:39,354 --> 00:35:42,444 Yeah. I love these puffins. 853 00:35:42,444 --> 00:35:44,838 There's like a real fluffiness to them. It's so great. 854 00:35:44,838 --> 00:35:46,666 The fun thing about this, you try different pieces, 855 00:35:46,666 --> 00:35:48,407 so you try some of the beets and labneh together, 856 00:35:48,407 --> 00:35:49,756 and it'’s really nice. 857 00:35:49,756 --> 00:35:51,236 Try the beets and horseradish together. 858 00:35:51,236 --> 00:35:52,715 You kind of mix and match them. 859 00:35:52,715 --> 00:35:54,630 Beets are one of my all-time favorites, 860 00:35:54,630 --> 00:35:57,546 so to have them like this where if you close your eyes 861 00:35:57,546 --> 00:35:59,069 and questioned if it was a beet or not 862 00:35:59,069 --> 00:36:02,029 because of the smokiness, it's just a lot of fun. 863 00:36:03,030 --> 00:36:05,337 - What are you doing over there? - I'm just playing now. 864 00:36:05,337 --> 00:36:08,166 KRISTEN: Make one big bite. Isn't that the whole point? 865 00:36:08,166 --> 00:36:09,819 GAIL: Yeah. Go for it. 866 00:36:09,819 --> 00:36:11,430 Oh, you're really just... 867 00:36:11,430 --> 00:36:12,996 KRISTEN: Puffin sandwich? 868 00:36:12,996 --> 00:36:16,217 GAIL: Oh. Girl. 869 00:36:16,217 --> 00:36:18,001 KRISTEN: Someone had to do it. 870 00:36:18,001 --> 00:36:18,872 [Kristen laughing] 871 00:36:18,872 --> 00:36:20,526 - MICHELLE: Dan. - Yup. 872 00:36:20,526 --> 00:36:22,267 - MICHELLE: How'd you do? - I think I did good. 873 00:36:22,267 --> 00:36:24,443 ♪ 874 00:36:24,443 --> 00:36:26,184 I pull my biscuits out of the oven. 875 00:36:26,184 --> 00:36:28,751 I feel like they can go a little bit longer, 876 00:36:28,751 --> 00:36:30,927 but at this point, I don't have enough time 877 00:36:30,927 --> 00:36:33,626 to let them go further because they still have to cool. 878 00:36:33,626 --> 00:36:36,846 I'm a little nervous about this. We gonna pray. 879 00:36:36,846 --> 00:36:39,371 - Who is next? Manny. - Manny. 880 00:36:39,371 --> 00:36:40,763 Okay, so. 881 00:36:40,763 --> 00:36:43,244 Oh, here. Put that... 882 00:36:43,244 --> 00:36:47,683 For the last five minutes, it's just getting out of hand. 883 00:36:47,683 --> 00:36:49,990 My risotto is too tight. 884 00:36:49,990 --> 00:36:51,470 [Manny sighing] 885 00:36:51,470 --> 00:36:55,387 I am very worried. I know a bad risotto when I see it. 886 00:36:55,387 --> 00:36:57,432 [alarm beeping] 887 00:36:57,432 --> 00:36:59,173 It's a risotto in Top Chef. 888 00:37:00,609 --> 00:37:02,568 [Manny sighing] 889 00:37:05,353 --> 00:37:08,051 ♪ 890 00:37:12,055 --> 00:37:13,927 GAIL: Aw, that doesn't look purposeful. 891 00:37:13,927 --> 00:37:15,276 That looks like a mistake. 892 00:37:15,276 --> 00:37:16,973 - Hello, chefs. - KRISTEN: Hi, Manny. 893 00:37:16,973 --> 00:37:19,846 MANNY: We have a squid ink risotto with crab, 894 00:37:19,846 --> 00:37:21,587 scallops, shrimp. 895 00:37:21,587 --> 00:37:23,197 It does smell great. 896 00:37:23,197 --> 00:37:25,721 Maybe this is the key to risotto on Top Chef. Tableside. 897 00:37:25,721 --> 00:37:27,419 KRISTEN: Right there. Yeah. 898 00:37:27,419 --> 00:37:30,030 We have a pesto trapanese. It doesn't have cheese in it. 899 00:37:30,030 --> 00:37:32,859 It has sun-dried tomatoes, colatura I alici, 900 00:37:32,859 --> 00:37:34,817 and marcona almonds in it. 901 00:37:34,817 --> 00:37:37,385 The green oil is a basil. The red oil is a calabria. 902 00:37:37,385 --> 00:37:38,952 GAIL: And what's this? 903 00:37:38,952 --> 00:37:41,433 Just panko with butter, parsley and lemon zest. 904 00:37:41,433 --> 00:37:43,870 - KRISTEN: Thank you, Manny. - MANNY: Thank you. 905 00:37:46,916 --> 00:37:48,048 I mean, it's interesting. 906 00:37:48,048 --> 00:37:49,963 Black risotto is very dramatic 907 00:37:49,963 --> 00:37:51,921 once it hits that white backdrop. 908 00:37:51,921 --> 00:37:53,706 How's everyone's seafood cooked? 909 00:37:53,706 --> 00:37:55,882 The scallop I had was pretty over. 910 00:37:55,882 --> 00:37:57,318 GAIL: The shrimp is quite over, too. 911 00:37:57,318 --> 00:37:59,929 Yeah, and the heat is a little too aggressive. 912 00:37:59,929 --> 00:38:02,671 CURTIS: Yeah, my mouth is still on fire from the risotto. 913 00:38:02,671 --> 00:38:05,065 And I think that his risotto seized up 914 00:38:05,065 --> 00:38:06,719 and needed to be a lot looser. 915 00:38:07,763 --> 00:38:09,330 I do like the flavor of Manny's risotto. 916 00:38:09,330 --> 00:38:11,724 Yeah, the flavor's good, but the seafood's overcooked. 917 00:38:11,724 --> 00:38:12,899 It is. 918 00:38:12,899 --> 00:38:14,770 You know, that's not subjective. 919 00:38:14,770 --> 00:38:16,903 [Manny sighing] 920 00:38:16,903 --> 00:38:19,297 LAURA: Savannah, how's your plating going? 921 00:38:19,297 --> 00:38:21,299 SAVANNAH: It's gonna come down to the wire. 922 00:38:21,299 --> 00:38:22,735 What's next? 923 00:38:23,953 --> 00:38:25,738 SAVANNAH: I'm a little concerned for Michelle. 924 00:38:25,738 --> 00:38:27,261 Her table's very compact. 925 00:38:27,261 --> 00:38:29,872 It's not what I envisioned her talking about. 926 00:38:29,872 --> 00:38:31,352 ♪ 927 00:38:31,352 --> 00:38:32,527 [Michelle exclaiming] 928 00:38:32,527 --> 00:38:34,312 There is five minutes left 929 00:38:34,312 --> 00:38:37,880 and I have a ton of negative space. 930 00:38:38,794 --> 00:38:40,579 That is not how I wanted to plate. 931 00:38:40,579 --> 00:38:44,757 It's not enough time for me to build this mosaic 932 00:38:44,757 --> 00:38:46,802 to the size that I need it to be. 933 00:38:48,500 --> 00:38:50,284 I have to go with what I have. 934 00:38:50,284 --> 00:38:54,506 [alarm beeping] 935 00:38:54,506 --> 00:38:57,030 [Michelle exhaling] 936 00:38:58,336 --> 00:39:00,773 All right, so now we have Michelle. 937 00:39:01,991 --> 00:39:03,253 KRISTEN: Do you have table-side stuff? 938 00:39:03,253 --> 00:39:04,646 - No, we don't. - KRISTEN: No. 939 00:39:04,646 --> 00:39:06,300 GAIL: Oh, this is it. 940 00:39:06,300 --> 00:39:07,867 Michelle, can you tell us about your table? 941 00:39:07,867 --> 00:39:09,695 Definitely inspired by brunch today, 942 00:39:09,695 --> 00:39:11,958 so I did a play on gravlax and bagels. 943 00:39:11,958 --> 00:39:14,613 Instead, I did cured salmon with beet biscuits. 944 00:39:14,613 --> 00:39:16,832 There's pickled beets with capers, 945 00:39:16,832 --> 00:39:19,139 and then there's a little egg with caviar 946 00:39:19,139 --> 00:39:20,793 and then a fig jam with bacon. 947 00:39:20,793 --> 00:39:23,665 And the chips are seasoned with beets and Cajun seasoning. 948 00:39:23,665 --> 00:39:29,149 Michelle, why did you choose to not use the whole table? 949 00:39:29,149 --> 00:39:34,676 Um, I really just want you to be interactive with this. 950 00:39:34,676 --> 00:39:36,417 More importantly, um, time is hard. 951 00:39:36,417 --> 00:39:37,984 - GAIL: Yeah, okay. - [judges laughing] 952 00:39:37,984 --> 00:39:39,333 MICHELLE: Thank you so much. 953 00:39:39,333 --> 00:39:40,900 KRISTEN AND GAIL: Thank you, Michelle. 954 00:39:43,990 --> 00:39:46,035 CURTIS: It feels almost weird 955 00:39:46,035 --> 00:39:47,385 that you're not taking it from here 956 00:39:47,385 --> 00:39:48,777 to a plate to then eat. 957 00:39:48,777 --> 00:39:50,257 GAIL: Yes, she bunched it all up, just-- 958 00:39:50,257 --> 00:39:51,911 - KRISTEN: Right. - GAIL: Give it some room 959 00:39:51,911 --> 00:39:53,521 to breathe, you know? 960 00:39:53,521 --> 00:39:55,218 A big surface like that could be super intimidating. 961 00:39:55,218 --> 00:39:56,829 You know, how do you get all these elements 962 00:39:56,829 --> 00:39:58,352 to stand alone on their own? 963 00:39:58,352 --> 00:40:01,050 KRISTEN: And like Michelle, knowing the barbecue 964 00:40:01,050 --> 00:40:03,662 and the crab boils and the things that she does. 965 00:40:03,662 --> 00:40:05,446 - GAIL: Yeah. - Just... 966 00:40:05,446 --> 00:40:09,015 The biscuit is very strange to me. It feels almost uncooked. 967 00:40:09,015 --> 00:40:10,712 I think it's uncooked. 968 00:40:10,712 --> 00:40:12,453 TOM: It seems microwaved. Seems like that microwave sponge. 969 00:40:12,453 --> 00:40:13,976 Another issue is this doesn't take collectively. 970 00:40:13,976 --> 00:40:15,282 - KRISTEN: No. - GAIL: Yeah. 971 00:40:15,282 --> 00:40:16,631 There's a lot of things clashing here. 972 00:40:16,631 --> 00:40:18,024 This looks like it's a dish 973 00:40:18,024 --> 00:40:19,417 that's supposed to be eaten together. 974 00:40:19,417 --> 00:40:20,940 To eat this together, it's not successful. 975 00:40:20,940 --> 00:40:22,507 This doesn't feel like her at all. 976 00:40:22,507 --> 00:40:24,204 - No. - No, no. 977 00:40:24,204 --> 00:40:26,424 ♪ 978 00:40:27,512 --> 00:40:29,470 LAURA: Savannah, you have seven minutes left. 979 00:40:29,470 --> 00:40:30,863 SAVANNAH: Oh, my gosh. 980 00:40:30,863 --> 00:40:34,388 I have my tablescape pretty much all set, 981 00:40:34,388 --> 00:40:37,609 but there's still so much to do, so I'm really having 982 00:40:37,609 --> 00:40:39,437 to prioritize here in the last five minutes. 983 00:40:39,437 --> 00:40:43,745 We might be shucking oysters table-side, guys. 984 00:40:43,745 --> 00:40:45,834 [slow orchestral music] 985 00:40:45,834 --> 00:40:49,142 LAURA: I'm just going to plate, like if I'm plating a painting. 986 00:40:50,012 --> 00:40:51,492 SAVANNAH: Holy [bleep]. 987 00:40:51,492 --> 00:40:54,974 [frantic music] 988 00:40:54,974 --> 00:40:57,063 [gentle string music] 989 00:40:57,063 --> 00:40:59,239 LAURA: Sour cherries here. 990 00:40:59,239 --> 00:41:00,893 - [frantic music] - Oh, my God. 991 00:41:00,893 --> 00:41:03,722 I just want to do the tempura very last second. 992 00:41:03,722 --> 00:41:06,551 [gentle music] 993 00:41:06,551 --> 00:41:09,467 ♪ 994 00:41:09,467 --> 00:41:11,991 - [urgent music] - SAVANNAH: Oh, my God. Ugh. 995 00:41:14,820 --> 00:41:17,562 - [alarm beeping] - SAVANNAH: Okay. 996 00:41:17,562 --> 00:41:19,389 Please be careful. 997 00:41:20,608 --> 00:41:21,957 More seafood, yes. 998 00:41:21,957 --> 00:41:23,742 SAVANNAH: Hi, you guys. 999 00:41:23,742 --> 00:41:25,178 This is very dramatic. 1000 00:41:25,178 --> 00:41:28,268 SAVANNAH: I was inspired by the first course in 1001 00:41:28,268 --> 00:41:31,750 a traditional Kaiseki cuisine, the zensai course. 1002 00:41:31,750 --> 00:41:34,840 So, the first bite is a kombu cured salmon nigiri 1003 00:41:34,840 --> 00:41:36,929 with a little bit of wasabi. 1004 00:41:36,929 --> 00:41:38,757 The second bite is shrimp tempura 1005 00:41:38,757 --> 00:41:40,541 with a yuzu ponzu daikon gane. 1006 00:41:40,541 --> 00:41:43,544 The third bite is a boiled and grilled octopus, 1007 00:41:43,544 --> 00:41:47,069 and then seared tuna with black garlic soy glaze. 1008 00:41:47,069 --> 00:41:49,289 And then the last bite, a oyster 1009 00:41:49,289 --> 00:41:52,466 with an aji amarillo sauce, a champagne gelee and caviar. 1010 00:41:52,466 --> 00:41:53,989 - KRISTEN: Thank you, Savannah. - Thank you. Enjoy. 1011 00:41:53,989 --> 00:41:55,469 GAIL: Thanks, Savannah. 1012 00:41:55,469 --> 00:41:59,125 ♪ 1013 00:41:59,125 --> 00:42:01,127 I found Savannah's presentation 1014 00:42:01,127 --> 00:42:03,085 and how she described what she was doing 1015 00:42:03,085 --> 00:42:04,739 incredibly thoughtful and with purpose. 1016 00:42:04,739 --> 00:42:07,699 Yeah, I do love the minimalness of everything. It's super clean. 1017 00:42:07,699 --> 00:42:10,397 You can see everything. It's very well portioned. 1018 00:42:10,397 --> 00:42:12,007 There's a lot of restraint there. 1019 00:42:12,007 --> 00:42:13,966 Yep. What I don't care for is the octopus. 1020 00:42:13,966 --> 00:42:15,576 The octopus, the texture is really mushy, 1021 00:42:15,576 --> 00:42:16,925 and it's over charred. 1022 00:42:16,925 --> 00:42:19,493 I found the tempura ate very greasy, 1023 00:42:19,493 --> 00:42:21,539 but I like that she ended on the oyster. 1024 00:42:21,539 --> 00:42:25,064 I felt like it was leading up to the high castle 1025 00:42:25,064 --> 00:42:26,587 of oyster decadence. 1026 00:42:26,587 --> 00:42:28,023 Yeah, almost finishing it 1027 00:42:28,023 --> 00:42:29,372 like it was a palate cleanser at the very end. 1028 00:42:29,372 --> 00:42:31,113 I thought it was a beautiful touch. 1029 00:42:34,639 --> 00:42:36,162 LAURA: Ice creams. 1030 00:42:36,162 --> 00:42:38,120 With my plating, I'm kind of putting myself out there. 1031 00:42:38,120 --> 00:42:40,296 Like, I'm actually playing with the space. 1032 00:42:40,296 --> 00:42:43,212 I'm using the powder. I'm using the ice creams. 1033 00:42:43,212 --> 00:42:45,519 Four, three, feeling great, one. 1034 00:42:45,519 --> 00:42:47,303 - Let's go. - [alarm beeping] 1035 00:42:47,303 --> 00:42:49,915 TOM: A little liquid nitrogen coming. 1036 00:42:49,915 --> 00:42:53,179 ♪ 1037 00:42:56,704 --> 00:42:58,619 - KRISTEN: Here we are. - GAIL: Hi, Laura. 1038 00:42:58,619 --> 00:43:00,229 - Hello. - Wow. 1039 00:43:00,229 --> 00:43:02,536 LAURA: So I do have a lot of stuff. 1040 00:43:02,536 --> 00:43:04,277 - KRISTEN: You were busy. - LAURA: So, raspberries. 1041 00:43:04,277 --> 00:43:06,627 And then I'll do a little bit of meringue. 1042 00:43:06,627 --> 00:43:08,107 This is for crunch. 1043 00:43:09,978 --> 00:43:13,547 And to me, everything comes together 1044 00:43:13,547 --> 00:43:17,812 - with a circle of baklava. - GAIL: Wow. 1045 00:43:17,812 --> 00:43:20,815 LAURA: The ice creams are chewy ice cream called maras. 1046 00:43:20,815 --> 00:43:23,688 Starting from the right, that's rose creme anglaise, 1047 00:43:23,688 --> 00:43:27,387 sour cherry, pistachio, and the last one is honey. 1048 00:43:27,387 --> 00:43:31,565 So, you break the baklava. Yeah, perfect. 1049 00:43:34,524 --> 00:43:36,352 Have you done anything like this before? 1050 00:43:36,352 --> 00:43:37,789 I never thought in my life 1051 00:43:37,789 --> 00:43:39,747 that I would be doing something like this. 1052 00:43:39,747 --> 00:43:41,183 I had so much fun. 1053 00:43:41,183 --> 00:43:42,837 - Fantastic. Thank you, Laura. - Thank you. 1054 00:43:42,837 --> 00:43:44,273 GAIL: Thank you so much, Laura. 1055 00:43:44,273 --> 00:43:46,493 I'm in love with the baklava. 1056 00:43:46,493 --> 00:43:48,103 The filo is crispy. It's caramelly. 1057 00:43:48,103 --> 00:43:49,801 GAIL: Nutty and buttery. 1058 00:43:49,801 --> 00:43:51,933 I think Laura did an amazing job here. Every bite's different. 1059 00:43:51,933 --> 00:43:54,893 Every bite is interesting. And everything is just done nicely. 1060 00:43:54,893 --> 00:43:58,897 I appreciate the table service. It all was with purpose. 1061 00:43:58,897 --> 00:44:01,116 Because if the ring of the baklava sat too long, 1062 00:44:01,116 --> 00:44:02,727 it might soak in some of the ice cream. 1063 00:44:02,727 --> 00:44:04,206 Yeah. I didn't see it coming, either. 1064 00:44:04,206 --> 00:44:05,338 And it's delicious. 1065 00:44:05,338 --> 00:44:06,818 Chewy ice cream, I like a lot. 1066 00:44:06,818 --> 00:44:08,123 You know, I've heard about it 1067 00:44:08,123 --> 00:44:09,603 and it really lives up to the hype. 1068 00:44:09,603 --> 00:44:11,561 It's like if mochi and ice cream had a baby. 1069 00:44:11,561 --> 00:44:16,349 Mm-hmm. All the flavors are so clear and beautiful and so fun. 1070 00:44:16,349 --> 00:44:18,612 This is like using your imagination. 1071 00:44:18,612 --> 00:44:20,483 Yeah, and the fact that she's never done this before 1072 00:44:20,483 --> 00:44:23,008 is clearly a mark of her taking risks. 1073 00:44:23,008 --> 00:44:24,487 Great way to end. 1074 00:44:24,487 --> 00:44:25,837 - Good way. Great way. - KRISTEN: Fantastic. 1075 00:44:25,837 --> 00:44:27,708 So, I'm excited to get to judges table 1076 00:44:27,708 --> 00:44:30,015 because overall the day was really, really successful. 1077 00:44:30,015 --> 00:44:31,799 Yeah. 1078 00:44:31,799 --> 00:44:34,759 ♪ 1079 00:44:34,759 --> 00:44:36,848 Oof. Anybody want a beer? 1080 00:44:36,848 --> 00:44:38,980 - Yep, I'll help you. - Yes, please. 1081 00:44:38,980 --> 00:44:42,201 I have no doubts in my mind that mine was not great. 1082 00:44:42,201 --> 00:44:43,855 The risotto was tight 1083 00:44:43,855 --> 00:44:46,684 and that's like a no-no with risotto. 1084 00:44:47,772 --> 00:44:50,949 I'm just really not good at structural things 1085 00:44:50,949 --> 00:44:53,429 and I just couldn't pull it together for some reason. 1086 00:44:53,429 --> 00:44:55,214 I am really nervous. 1087 00:44:55,214 --> 00:44:56,737 If I'm on the bottom, 1088 00:44:56,737 --> 00:44:59,174 I'm hoping that my Quickfire dish saves me. 1089 00:44:59,174 --> 00:45:01,089 - Let's go. - DAN: Let's get it. 1090 00:45:03,918 --> 00:45:09,445 ♪ 1091 00:45:13,711 --> 00:45:17,149 Chefs, I think overall, we had a really fun time. 1092 00:45:17,149 --> 00:45:19,455 We could tell that you all were having a lot of fun. 1093 00:45:19,455 --> 00:45:21,893 TOM: As chefs, sometimes it's hard to let go 1094 00:45:21,893 --> 00:45:23,895 because we're so used to trying to control everything, 1095 00:45:23,895 --> 00:45:27,289 and I think that the chefs that did that had a much better day. 1096 00:45:27,289 --> 00:45:30,379 All right, chefs, we'd like to speak with Laura, 1097 00:45:30,379 --> 00:45:32,730 Danny, and Dan. 1098 00:45:32,730 --> 00:45:34,383 The rest of you can step aside. 1099 00:45:40,825 --> 00:45:45,743 The three of you had our favorite tables of the day. 1100 00:45:45,743 --> 00:45:46,918 Thank you. 1101 00:45:46,918 --> 00:45:48,310 KRISTEN: Congratulations. 1102 00:45:48,310 --> 00:45:50,182 Yeah, what I love about all three is that 1103 00:45:50,182 --> 00:45:53,925 you all really went for it, but the cooking was also very good. 1104 00:45:53,925 --> 00:45:55,622 Oh, thank you. 1105 00:45:55,622 --> 00:45:58,625 Dan, visually it was beautiful when it came to the table. 1106 00:45:58,625 --> 00:46:01,106 It was like a Jackson Pollock, as we were talking about. 1107 00:46:01,106 --> 00:46:02,629 It was fun. It was fun. 1108 00:46:02,629 --> 00:46:04,457 Dan, every time you took a bite, 1109 00:46:04,457 --> 00:46:05,850 - it changed. - Yeah. 1110 00:46:05,850 --> 00:46:07,329 And at the very end, 1111 00:46:07,329 --> 00:46:08,330 Kristen actually built a sandwich of everything. 1112 00:46:08,330 --> 00:46:09,810 DAN: [laughing] Yes! 1113 00:46:09,810 --> 00:46:11,464 I took the two puffins, and I mashed it together. 1114 00:46:11,464 --> 00:46:13,596 Is that going to be a thing now, puffins? 1115 00:46:13,596 --> 00:46:15,250 It's going to be. It's going to be. 1116 00:46:15,250 --> 00:46:17,731 Also, it's a vegetarian dish. I didn't miss meat at all. 1117 00:46:17,731 --> 00:46:19,298 Thank you. 1118 00:46:19,298 --> 00:46:22,823 Danny, I for one thought that frame was tape, 1119 00:46:22,823 --> 00:46:24,825 and then Tom just swiped his finger through it. 1120 00:46:24,825 --> 00:46:27,436 I was like, "Okay, I see where this is going." 1121 00:46:27,436 --> 00:46:29,221 It was dead center, like you almost measured. 1122 00:46:29,221 --> 00:46:30,744 I did. 1123 00:46:30,744 --> 00:46:32,528 TOM: What I really enjoyed about it is that 1124 00:46:32,528 --> 00:46:34,008 it didn't have just one flavor 1125 00:46:34,008 --> 00:46:36,881 and collectively, it also created a nice flavor. 1126 00:46:36,881 --> 00:46:40,449 The marbling effect of the sauces was so stunning. 1127 00:46:40,449 --> 00:46:42,712 They all had delicious savoriness. 1128 00:46:42,712 --> 00:46:46,499 Dipping a beautiful piece of lobster through that sauce 1129 00:46:46,499 --> 00:46:48,196 - was, like, such a pleasure. - Thank you. 1130 00:46:48,196 --> 00:46:49,545 Laura, this was a good day for you. 1131 00:46:49,545 --> 00:46:50,982 You knocked it out of the park. 1132 00:46:50,982 --> 00:46:54,681 The ice cream mochi baby thing was just unreal. 1133 00:46:54,681 --> 00:46:56,509 - Maras. - Just sensational. 1134 00:46:56,509 --> 00:46:59,338 I don't think there was not one smile at any point 1135 00:46:59,338 --> 00:47:00,687 while we were eating your dessert. 1136 00:47:00,687 --> 00:47:03,821 I got to say, the filo demands respect. 1137 00:47:03,821 --> 00:47:06,214 When it came to the table as a finishing moment, 1138 00:47:06,214 --> 00:47:07,868 it was so perfectly executed. 1139 00:47:07,868 --> 00:47:10,784 It was such a dramatic, exciting moment. 1140 00:47:10,784 --> 00:47:13,352 That filo was the key to the whole experience. 1141 00:47:13,352 --> 00:47:15,354 - LAURA: Yes. - GAIL: It was very moving. 1142 00:47:15,354 --> 00:47:16,877 Thank you. Thank you so much. 1143 00:47:16,877 --> 00:47:19,010 Curtis, as our guest judge, you have the pleasure 1144 00:47:19,010 --> 00:47:20,576 of announcing our winner. 1145 00:47:20,576 --> 00:47:23,666 The winning chef today gave us beautiful plating, 1146 00:47:23,666 --> 00:47:25,886 amazing technique, and overall passion for 1147 00:47:25,886 --> 00:47:27,757 what they put on the plate today. 1148 00:47:28,584 --> 00:47:30,325 And the winner is... 1149 00:47:33,720 --> 00:47:35,983 - Laura. - Oh, my goodness. 1150 00:47:35,983 --> 00:47:37,898 Yeah, awesome. 1151 00:47:37,898 --> 00:47:39,160 Congratulations, Laura. 1152 00:47:39,160 --> 00:47:40,553 Thank you so much. 1153 00:47:40,553 --> 00:47:42,207 - GAIL: Way to come back. - CURTIS: Yeah. 1154 00:47:42,207 --> 00:47:44,296 Yes. This feels amazing. Thank you. 1155 00:47:44,296 --> 00:47:46,341 To come back from Last Chance Kitchen 1156 00:47:46,341 --> 00:47:48,561 and win this, it feels great. 1157 00:47:48,561 --> 00:47:50,737 It's like the hard work, it'’s actually paying off. 1158 00:47:50,737 --> 00:47:54,045 And I think that the other chefs see it, too. 1159 00:47:54,045 --> 00:47:55,394 Well, congratulations, Laura. 1160 00:47:55,394 --> 00:47:56,917 You just won an advantage going into 1161 00:47:56,917 --> 00:47:58,440 the next Elimination challenge. 1162 00:47:58,440 --> 00:48:00,355 Thank you so much. Thank you. 1163 00:48:00,355 --> 00:48:01,922 You can step to the side, please. 1164 00:48:01,922 --> 00:48:05,665 We would like to speak with Manny and Michelle, please. 1165 00:48:05,665 --> 00:48:08,581 Savannah, you're right in the middle, so you're safe. 1166 00:48:08,581 --> 00:48:11,192 GAIL: Savannah, you did a beautiful job today. 1167 00:48:11,192 --> 00:48:12,977 Your octopus was off, 1168 00:48:12,977 --> 00:48:15,066 but you gave us a really beautiful table. 1169 00:48:15,066 --> 00:48:16,502 Thank you. 1170 00:48:18,069 --> 00:48:20,593 Michelle and Manny, unfortunately, that does mean 1171 00:48:20,593 --> 00:48:22,682 that you two had our least favorite tables of the day 1172 00:48:22,682 --> 00:48:25,032 and one of you will be eliminated. 1173 00:48:28,557 --> 00:48:29,950 ♪ 1174 00:48:29,950 --> 00:48:31,430 Michelle, how did the day go for you? 1175 00:48:31,430 --> 00:48:32,997 MICHELLE: The day was a little challenging. 1176 00:48:32,997 --> 00:48:35,347 I was trying to go for a mosaic look 1177 00:48:35,347 --> 00:48:37,001 and I just kind of ran out of time. 1178 00:48:37,001 --> 00:48:39,481 You know, Michelle, the potato chips weren't thick enough. 1179 00:48:39,481 --> 00:48:40,874 - They broke. - And then the cake, 1180 00:48:40,874 --> 00:48:42,702 it was more like a cake than a biscuit. 1181 00:48:42,702 --> 00:48:44,225 - It didn't have the structure. - It felt undercooked. 1182 00:48:44,225 --> 00:48:47,054 I knew it could go for another couple of minutes, 1183 00:48:47,054 --> 00:48:49,230 but unfortunately, I didn't have the minutes. 1184 00:48:49,230 --> 00:48:51,232 Because there were sauces and soft elements, 1185 00:48:51,232 --> 00:48:54,366 you're almost forced to swipe everything 1186 00:48:54,366 --> 00:48:55,497 and eat it in one bite. 1187 00:48:55,497 --> 00:48:57,108 Did you want us to do that? 1188 00:48:57,108 --> 00:48:59,588 I don't know if I fully thought, like, you're going to take 1189 00:48:59,588 --> 00:49:01,416 a bit of everything to put on there, maybe. 1190 00:49:01,416 --> 00:49:03,897 If you think of a charcuterie board and kind of that, 1191 00:49:03,897 --> 00:49:05,986 I think that concept you were going for, 1192 00:49:05,986 --> 00:49:07,596 you had all the right elements there. 1193 00:49:07,596 --> 00:49:09,642 Where it falls short is in the execution 1194 00:49:09,642 --> 00:49:11,209 of many components. 1195 00:49:11,209 --> 00:49:12,862 Just needed a little bit more breathing room in there. 1196 00:49:14,038 --> 00:49:16,214 Gail, what did you think of Manny's table? 1197 00:49:16,214 --> 00:49:19,086 The flavor of your risotto was excellent, 1198 00:49:19,086 --> 00:49:22,133 but where the flavor really stood out, 1199 00:49:22,133 --> 00:49:24,048 the texture wasn't right. 1200 00:49:24,048 --> 00:49:26,311 It's a seafood dish and it was all overcooked. 1201 00:49:26,311 --> 00:49:29,444 I think we all agreed that that was probably 1202 00:49:29,444 --> 00:49:31,098 the biggest downfall of the dish, 1203 00:49:31,098 --> 00:49:33,231 was the attention to detail in the cooking of the shellfish. 1204 00:49:33,231 --> 00:49:34,928 GAIL: Some of the ways that things were plated, 1205 00:49:34,928 --> 00:49:36,799 it just felt like you were rushed. 1206 00:49:36,799 --> 00:49:39,759 There was one pile of panko in a corner, just of panko. 1207 00:49:39,759 --> 00:49:41,587 Every other panko had shrimp or scallops on them. 1208 00:49:41,587 --> 00:49:43,067 I can't believe 1209 00:49:43,067 --> 00:49:44,894 you meant to leave a pile of panko for us to eat. 1210 00:49:44,894 --> 00:49:47,419 MANNY: Yeah, no, no, a panko was not supposed to be alone. 1211 00:49:47,419 --> 00:49:49,247 It was unfocused in that way 1212 00:49:49,247 --> 00:49:51,249 and I feel like we have to pay attention 1213 00:49:51,249 --> 00:49:53,599 to how a diner is going to receive the food 1214 00:49:53,599 --> 00:49:55,122 and how they're going to eat the food. 1215 00:49:56,080 --> 00:49:57,820 Chefs, we do have a lot to discuss, 1216 00:49:57,820 --> 00:49:59,387 and we'll call you back when we're ready. 1217 00:49:59,387 --> 00:50:01,476 - Thank you very much. - MICHELLE AND MANNY: Thank you. 1218 00:50:03,609 --> 00:50:04,697 [Manny sighing] 1219 00:50:04,697 --> 00:50:06,307 MANNY: [bleep] 1220 00:50:07,308 --> 00:50:09,354 - LAURA: Too many emotions. - DAN: Too many emotions. 1221 00:50:09,354 --> 00:50:11,660 It's all a Top Chef rollercoaster. 1222 00:50:11,660 --> 00:50:12,966 DAN: How are you guys feeling? 1223 00:50:12,966 --> 00:50:14,924 Time management, that's where I feel 1224 00:50:14,924 --> 00:50:17,188 that my biggest failure was. 1225 00:50:17,188 --> 00:50:19,277 The challenge that forced you to be creative, 1226 00:50:19,277 --> 00:50:21,844 I think we're seeing the shortcomings in both chefs. 1227 00:50:21,844 --> 00:50:23,498 Manny's seafood was overcooked. 1228 00:50:23,498 --> 00:50:28,112 The risotto was too tight. The panko felt random and dry. 1229 00:50:28,112 --> 00:50:29,765 There were a lot of missing components as well. 1230 00:50:29,765 --> 00:50:33,160 I saw flaws, but I enjoyed eating his risotto 1231 00:50:33,160 --> 00:50:34,901 and I enjoyed that pesto 1232 00:50:34,901 --> 00:50:37,469 and they felt like they made sense together. 1233 00:50:37,469 --> 00:50:41,125 I have a note in my notebook, what the hell is this? 1234 00:50:41,125 --> 00:50:42,474 [chefs laughing] 1235 00:50:42,474 --> 00:50:44,867 Like I just couldn't pull it together. 1236 00:50:44,867 --> 00:50:47,087 Michelle, I was wracking my brain 1237 00:50:47,087 --> 00:50:49,220 from the second her table was put in front of us. 1238 00:50:49,220 --> 00:50:51,396 There's like three themes going on. 1239 00:50:51,396 --> 00:50:53,702 There's brunch, there's mosaic and there's beets. 1240 00:50:53,702 --> 00:50:56,618 It's... okay, I'm lost, I'm completely lost here. 1241 00:50:56,618 --> 00:51:00,666 A part of me hopes that if that biscuit were delicious 1242 00:51:00,666 --> 00:51:02,537 or those potato chips were thicker, 1243 00:51:02,537 --> 00:51:04,322 that it could taste better. 1244 00:51:04,322 --> 00:51:06,150 You're right, both of those vehicles failed. 1245 00:51:06,150 --> 00:51:08,021 I think leading up to the challenge, 1246 00:51:08,021 --> 00:51:09,675 she probably was still in her head, 1247 00:51:09,675 --> 00:51:11,198 and I think when you do that, 1248 00:51:11,198 --> 00:51:13,418 you're not confident enough to just put it down. 1249 00:51:13,418 --> 00:51:15,159 Right, this just didn't work. 1250 00:51:15,159 --> 00:51:16,682 Oh, God. 1251 00:51:16,682 --> 00:51:18,379 With all that being said, 1252 00:51:18,379 --> 00:51:21,034 when we look at the Quickfire, Michelle, she had the salad. 1253 00:51:21,034 --> 00:51:22,731 TOM: Look-wise, it was there. 1254 00:51:22,731 --> 00:51:24,690 It wasn't as aromatic or herbaceous, 1255 00:51:24,690 --> 00:51:26,126 but flavors were close. 1256 00:51:26,126 --> 00:51:28,128 She was the only one that didn't sauce her plate, 1257 00:51:28,128 --> 00:51:29,912 - which was a smart thing. - KRISTEN: And Manny? 1258 00:51:29,912 --> 00:51:31,436 TOM: You got everything in there. 1259 00:51:31,436 --> 00:51:33,090 Flavors were good flavors. 1260 00:51:33,090 --> 00:51:34,917 They're not quite where I was, but it was a nice dish. 1261 00:51:34,917 --> 00:51:38,051 I think if the elimination dishes were really, really close 1262 00:51:38,051 --> 00:51:40,662 then the Quickfire would have come into play, 1263 00:51:40,662 --> 00:51:43,100 but in this case, I don't think that the Quickfire needs to be 1264 00:51:43,100 --> 00:51:45,145 - part of the conversation. - Agreed. 1265 00:51:45,145 --> 00:51:46,712 So, I think we have our answer? 1266 00:51:46,712 --> 00:51:47,800 - TOM: Mm-hmm. - Absolutely. 1267 00:51:47,800 --> 00:51:49,628 Let's get the chefs out here. 1268 00:51:49,628 --> 00:51:53,153 ♪ 1269 00:52:00,204 --> 00:52:02,858 You know, chefs, we asked you to place food on a table, 1270 00:52:02,858 --> 00:52:04,773 and that's pretty far in an alley into most chefs. 1271 00:52:04,773 --> 00:52:08,342 But we do this to make you think about food and do something new 1272 00:52:08,342 --> 00:52:10,736 and something exciting, while remaining true to yourself. 1273 00:52:10,736 --> 00:52:12,390 I know you put it all on the table tonight, 1274 00:52:12,390 --> 00:52:14,305 but unfortunately, one of you will be going home. 1275 00:52:17,612 --> 00:52:19,136 Michelle... 1276 00:52:19,788 --> 00:52:21,094 please pack your knives and go. 1277 00:52:21,094 --> 00:52:25,229 Thank you. I appreciate you guys so much. 1278 00:52:25,229 --> 00:52:27,405 The feedback has been phenomenal. 1279 00:52:27,405 --> 00:52:29,233 And you guys are welcome to Houston anytime. 1280 00:52:29,233 --> 00:52:31,191 - GAIL: Oh, you'll see us. - We'll be there. 1281 00:52:31,191 --> 00:52:33,280 - TOM: We'’ll see you soon. - KRISTEN: Such a pleasure. 1282 00:52:33,715 --> 00:52:35,761 I'm feeling okay, surprisingly. 1283 00:52:35,761 --> 00:52:37,241 Okay. Good job. 1284 00:52:37,241 --> 00:52:39,460 This whole thing has been challenging for me, 1285 00:52:39,460 --> 00:52:41,288 personally and career-wise. 1286 00:52:41,288 --> 00:52:44,248 I hadn't cooked in this manner in a very long time, 1287 00:52:44,248 --> 00:52:48,513 and to be able to hang in there to top six, I'm a badass. 1288 00:52:48,513 --> 00:52:50,123 You did a----ing amazing job. 1289 00:52:50,123 --> 00:52:51,646 - Thank you. - SAVANNAH: Seriously. 1290 00:52:51,646 --> 00:52:53,082 It was a pleasure cooking with you. 1291 00:52:53,082 --> 00:52:54,954 Likewise. I love you guys. 1292 00:52:54,954 --> 00:52:56,216 SAVANNAH: I love you too. 1293 00:52:56,216 --> 00:52:57,783 I've loved every moment of laughter, 1294 00:52:57,783 --> 00:52:59,524 every moment of frustration 1295 00:52:59,524 --> 00:53:03,310 and all of it has made me a better person, a better chef. 1296 00:53:05,007 --> 00:53:07,445 I'll see y'’all in Houston. 1297 00:53:07,445 --> 00:53:10,491 ♪ 1298 00:53:10,491 --> 00:53:12,798 KRISTEN: Next time on Top Chef... 1299 00:53:12,798 --> 00:53:15,279 Maybe you'll be needing one of these. 1300 00:53:15,279 --> 00:53:16,584 No! 1301 00:53:16,584 --> 00:53:18,717 KRISTEN: That's right, the blind taste test. 1302 00:53:18,717 --> 00:53:20,153 - Anchovy. Next. - [bell dinging] 1303 00:53:20,153 --> 00:53:22,155 - ALL: Horseradish. - [bell dinging] 1304 00:53:22,155 --> 00:53:24,157 - I don't know. - Three, two, one. 1305 00:53:24,157 --> 00:53:26,159 - [buzzing sound] - Nailed it. Next. 1306 00:53:26,159 --> 00:53:29,162 Take a look back on your time here in Wisconsin. 1307 00:53:29,162 --> 00:53:30,859 This is the dish that's going to determine 1308 00:53:30,859 --> 00:53:32,470 who's moving on to the finals. 1309 00:53:32,470 --> 00:53:34,385 Put it all out there. 1310 00:53:34,385 --> 00:53:37,083 My dishes usually have, like, too many components, 1311 00:53:37,083 --> 00:53:39,433 so I should just probably stop shopping. 1312 00:53:40,304 --> 00:53:41,783 Holy sh--. 1313 00:53:41,783 --> 00:53:43,045 You know, I wish these things were made 1314 00:53:43,045 --> 00:53:44,612 for left-handed people. 1315 00:53:44,612 --> 00:53:47,180 SAVANNAH: Building a pavé takes time and a lot of finesse. 1316 00:53:47,180 --> 00:53:49,356 Say a little potato prayer. 1317 00:53:49,356 --> 00:53:50,836 ♪ 1318 00:53:50,836 --> 00:53:52,838 DANNY: So, I wanted to do a subtle dish. 1319 00:53:52,838 --> 00:53:55,275 So, you think this is subtle? 1320 00:53:55,275 --> 00:53:56,798 [judges laughing] 1321 00:53:56,798 --> 00:53:58,017 [bleep] 1322 00:53:58,017 --> 00:54:00,019 This fish is not cooking. 1323 00:54:00,019 --> 00:54:01,977 Am I not going to make it to the plate? 1324 00:54:01,977 --> 00:54:04,328 Stop the----ing-- Come on, come on, come on. 1325 00:54:04,328 --> 00:54:06,286 ♪