1 00:00:03,403 --> 00:00:04,738 [chime] 2 00:00:04,838 --> 00:00:06,840 Previously, on Top Chef. 3 00:00:06,974 --> 00:00:09,276 It's time for Restaurant Wars. 4 00:00:09,409 --> 00:00:10,244 [snaps] 5 00:00:10,344 --> 00:00:12,246 I'm ready to pull up. 6 00:00:12,346 --> 00:00:13,780 Jenn is okay right now 7 00:00:13,947 --> 00:00:16,183 but we have removed her from the competition. 8 00:00:17,985 --> 00:00:18,886 [cheering] 9 00:00:18,986 --> 00:00:20,404 He's back! 10 00:00:20,504 --> 00:00:21,622 Sieger is now on your team 11 00:00:21,722 --> 00:00:23,916 and we continue on with Restaurant Wars. 12 00:00:24,016 --> 00:00:25,083 Carolina Queen. 13 00:00:25,183 --> 00:00:26,860 Tierra Reina. 14 00:00:28,095 --> 00:00:29,696 - Okay, I see you! - I've just got 15 00:00:29,830 --> 00:00:31,532 a lot of knife work that needs to be finished. 16 00:00:31,632 --> 00:00:33,200 This is my worst nightmare. 17 00:00:35,502 --> 00:00:38,030 - What dish did you make? - So, I made the cheese puffs. 18 00:00:38,163 --> 00:00:39,673 - She's going to everyone. - Every single table. 19 00:00:39,740 --> 00:00:41,808 The flavors are very good. Everything pops. 20 00:00:41,842 --> 00:00:44,369 And the winning chef is Duyen. 21 00:00:44,770 --> 00:00:45,812 Unfortunately, you don't get immunity. 22 00:00:45,979 --> 00:00:47,814 - Dang it. - It's all over. 23 00:00:47,948 --> 00:00:49,616 We have a reservation for five. 24 00:00:49,716 --> 00:00:51,552 It's been 40 minutes since we sat down. 25 00:00:51,685 --> 00:00:52,386 This is ridiculous. 26 00:00:52,486 --> 00:00:53,946 Desserts are out. 27 00:00:54,046 --> 00:00:55,939 Did anyone have clumps of uncooked rice? 28 00:00:56,039 --> 00:00:58,659 Mm-hmm. You can't do anything to fix that. 29 00:00:58,759 --> 00:01:01,795 Brandon, please pack your knives and go. 30 00:01:01,895 --> 00:01:03,455 It's not over just yet. 31 00:01:03,555 --> 00:01:05,449 You're heading to the finale of Last Chance Kitchen 32 00:01:05,549 --> 00:01:07,434 - that's happening right now. - Oh, okay. 33 00:01:07,534 --> 00:01:09,569 I'm gonna come in there on fire. 34 00:01:12,506 --> 00:01:14,241 Seven chefs remain 35 00:01:14,341 --> 00:01:16,176 to compete in the ultimate culinary showdown. 36 00:01:16,276 --> 00:01:17,402 Woo! 37 00:01:17,536 --> 00:01:19,012 At stake for the winner, 38 00:01:19,179 --> 00:01:21,348 the grand prize of $125,000 39 00:01:21,515 --> 00:01:23,917 provided by Graza Olive Oil, 40 00:01:24,017 --> 00:01:25,953 a feature in Food & Wine Magazine, 41 00:01:26,053 --> 00:01:28,889 plus an appearance at the Food & Wine Classic in Aspen, 42 00:01:28,956 --> 00:01:30,958 your own exclusive dinner at the historic 43 00:01:31,058 --> 00:01:32,693 James Beard House in New York, 44 00:01:32,826 --> 00:01:35,220 and the title of Top Chef. 45 00:01:40,133 --> 00:01:43,095 [tense music] 46 00:01:43,228 --> 00:01:44,338 How you feelin', my guy? 47 00:01:44,438 --> 00:01:45,339 I'm feeling all right, 48 00:01:45,439 --> 00:01:46,473 you know. It is what it is. 49 00:01:46,573 --> 00:01:49,042 It's such a double-edged sword right now. 50 00:01:49,176 --> 00:01:52,571 I want to feel happy but my brother's gone. 51 00:01:52,671 --> 00:01:54,648 I haven't spent this much time with my brother 52 00:01:54,748 --> 00:01:57,109 since we were kids. 53 00:01:57,242 --> 00:02:00,787 It feels heavier and heavier the less people that are here. 54 00:02:01,613 --> 00:02:02,723 Oh. 55 00:02:02,756 --> 00:02:03,690 Hi, guys. 56 00:02:03,790 --> 00:02:05,392 - Hi. - Oh, hello. 57 00:02:05,459 --> 00:02:08,011 Well, that was a very difficult Restaurant Wars, 58 00:02:08,111 --> 00:02:10,731 and right now, thanks to the Active Cash Credit Card 59 00:02:10,831 --> 00:02:13,567 from Wells Fargo, Brandon is in Last Chance Kitchen 60 00:02:13,734 --> 00:02:16,069 fighting for a spot back into the competition. 61 00:02:16,103 --> 00:02:18,138 I'm waiting for his comeback. 62 00:02:18,538 --> 00:02:20,807 Whoever that winner is, that's it. 63 00:02:23,076 --> 00:02:24,978 No more Last Chance Kitchen. 64 00:02:25,078 --> 00:02:26,747 Once you're out, you're out for good. 65 00:02:26,847 --> 00:02:29,032 Okay. Perfect. 66 00:02:29,132 --> 00:02:31,018 I know everyone's probably tired, 67 00:02:31,118 --> 00:02:32,753 you have a million thoughts running through your heads, 68 00:02:32,786 --> 00:02:34,371 trying to guess what's gonna come next. 69 00:02:34,471 --> 00:02:35,756 Yeah. 70 00:02:35,856 --> 00:02:39,326 But it's time for you all to pack your bags and go. 71 00:02:40,385 --> 00:02:42,379 Because we're going to hit the road 72 00:02:42,479 --> 00:02:44,031 to head to Greenville, SC. 73 00:02:44,131 --> 00:02:45,699 Yeah! (snapping) 74 00:02:45,799 --> 00:02:47,384 That sounds amazing, 75 00:02:47,484 --> 00:02:49,903 but they wouldn't come into the stew room 76 00:02:50,003 --> 00:02:52,739 to just tell us that we're going to South Carolina. 77 00:02:52,839 --> 00:02:54,775 I actually think hitting the road is cause for celebration. 78 00:02:54,941 --> 00:02:56,401 - Don't you? - I love a celebration. 79 00:02:56,501 --> 00:02:59,838 And as you know, nothing brings Southerners together 80 00:02:59,971 --> 00:03:01,281 quite like a good party. 81 00:03:01,381 --> 00:03:03,183 [quirky music] Oh! Oh! 82 00:03:03,283 --> 00:03:05,285 Oh, whoa. [sign clatters] 83 00:03:05,385 --> 00:03:06,578 Oh. 84 00:03:06,678 --> 00:03:07,854 Wow. 85 00:03:10,490 --> 00:03:11,416 Hi, guys. 86 00:03:11,516 --> 00:03:13,485 Oh! 87 00:03:13,585 --> 00:03:15,462 A very familiar face that I'm sure you need 88 00:03:15,562 --> 00:03:19,132 no introduction to, but welcome Season 22 finalist, 89 00:03:19,266 --> 00:03:22,969 South Carolina local, and your guest judge, Shuai Wang. 90 00:03:23,103 --> 00:03:23,970 What's up, y'all? How ya doin'? 91 00:03:24,104 --> 00:03:25,831 How's it going, Chef? [applause] 92 00:03:27,499 --> 00:03:29,142 As you can see, Shuai brought 93 00:03:29,176 --> 00:03:30,577 - a sign-up sheet. - Just a tiny one. 94 00:03:30,677 --> 00:03:34,281 Tomorrow, acclaimed local restaurateur, Carl Sobocinski 95 00:03:34,381 --> 00:03:36,850 is opening the doors to his flagship restaurant, 96 00:03:36,950 --> 00:03:39,453 Soby's, in the heart of downtown Greenville. 97 00:03:39,553 --> 00:03:40,620 For your first Quickfire 98 00:03:40,720 --> 00:03:42,489 and Elimination Challenge in Greenville, 99 00:03:42,622 --> 00:03:45,659 you all are going to host the ultimate dinner party. 100 00:03:45,792 --> 00:03:47,285 - Oh. - Okay. 101 00:03:47,385 --> 00:03:49,496 For your Quickfire Challenge, we'll be kicking off the party 102 00:03:49,629 --> 00:03:52,224 with a pre-dinner cocktail hour with some appetizers... 103 00:03:52,357 --> 00:03:53,834 with a twist, of course. 104 00:03:53,967 --> 00:03:55,026 Lovely. 105 00:03:58,338 --> 00:04:00,674 Did you know, down here, mayonnaise is considered 106 00:04:00,841 --> 00:04:02,509 the unofficial sixth mother sauce? 107 00:04:02,642 --> 00:04:05,637 Oh! I knew it! Duke's Mayo. Let's go, baby. 108 00:04:05,737 --> 00:04:09,583 No mayo is more famous in the Carolinas than Duke's. 109 00:04:09,683 --> 00:04:12,352 Duke's Mayo got its start in Greenville, South Carolina 110 00:04:12,385 --> 00:04:16,523 by a woman named Eugenia Duke, in 1917. 111 00:04:16,656 --> 00:04:18,074 Damn. 112 00:04:18,408 --> 00:04:20,477 I love Duke's so much, I got a tattoo here 113 00:04:20,577 --> 00:04:21,628 'cause it's always in my veins. 114 00:04:21,728 --> 00:04:24,297 [laughing] 115 00:04:24,397 --> 00:04:25,365 I love it. 116 00:04:25,432 --> 00:04:27,492 So, in honor of that, 117 00:04:27,592 --> 00:04:29,261 you're all gonna have to create appetizers featuring 118 00:04:29,394 --> 00:04:30,604 Duke's Mayonnaise for your Quickfire. 119 00:04:30,704 --> 00:04:32,539 - All right! - Let's go. 120 00:04:32,672 --> 00:04:34,207 You'll serve the 12 diners 121 00:04:34,341 --> 00:04:36,042 passed app style for cocktail hour. 122 00:04:36,176 --> 00:04:38,545 You are gonna have a second to sign up for your dishes 123 00:04:38,678 --> 00:04:39,880 but you're gonna do it right now. 124 00:04:39,913 --> 00:04:41,515 We don't want to see like, five dips 125 00:04:41,615 --> 00:04:44,217 or multiples of dishes, we need variety. 126 00:04:44,384 --> 00:04:46,336 And this is an individual challenge. 127 00:04:46,436 --> 00:04:48,221 The winner is gonna get $10,000. 128 00:04:48,321 --> 00:04:49,790 - Woo! - Yeah, awesome. 129 00:04:49,890 --> 00:04:51,725 Duyen, since you won Restaurant Wars, 130 00:04:51,758 --> 00:04:53,393 you'll be able to select first, 131 00:04:53,426 --> 00:04:55,353 and then you'll choose the next person. 132 00:04:55,453 --> 00:04:56,563 That person will choose the next 133 00:04:56,696 --> 00:04:58,532 - and so on, and so forth. - Okay. 134 00:04:58,632 --> 00:04:59,758 All right, come on up. 135 00:05:00,200 --> 00:05:01,701 Okay. 136 00:05:01,802 --> 00:05:04,137 I don't even have time to think what I wanna make. 137 00:05:04,471 --> 00:05:06,306 But we're chefs, we think on our feet. 138 00:05:06,406 --> 00:05:09,693 I'm gonna make a croquette with a tomato barbecue aioli. 139 00:05:09,793 --> 00:05:12,204 I have a great idea in my head of what I'm gonna do: 140 00:05:12,304 --> 00:05:13,079 shrimp toast. 141 00:05:13,180 --> 00:05:15,048 Um, all right. 142 00:05:15,148 --> 00:05:17,551 Duyen, look, come on. 143 00:05:17,651 --> 00:05:19,820 - Laurence, I know. - Come on, Duyen. 144 00:05:20,787 --> 00:05:22,189 My name is Laurence 145 00:05:22,289 --> 00:05:23,790 and I'm gonna be making shrimp toast. 146 00:05:23,857 --> 00:05:25,041 Ooh. 147 00:05:25,141 --> 00:05:27,494 - Who are you choosing? - Anthony. 148 00:05:28,161 --> 00:05:30,380 You picked my dish, actually. Sh--. I was gonna make that. 149 00:05:30,480 --> 00:05:32,599 - Yeah, that's what I want. - I was gonna make that. 150 00:05:32,732 --> 00:05:33,884 [laughs] 151 00:05:33,984 --> 00:05:36,728 Uh-oh. I wasn't prepared for him to take shrimp toast, 152 00:05:36,828 --> 00:05:38,054 to be honest. 153 00:05:38,154 --> 00:05:39,222 A crab dumpling of sorts. 154 00:05:39,322 --> 00:05:41,174 - All right. Who's next? - Sherry. 155 00:05:42,275 --> 00:05:44,277 I'm gonna make a twice-baked potato. 156 00:05:44,444 --> 00:05:46,346 Okay. Who's next? 157 00:05:46,805 --> 00:05:47,681 Mi amiguito. 158 00:05:47,781 --> 00:05:50,483 Hey! [laughter] 159 00:05:51,017 --> 00:05:53,620 I'm making a pimento cheese tostone with some country ham. 160 00:05:53,753 --> 00:05:54,788 Nice. 161 00:05:54,821 --> 00:05:56,022 Jonathan. 162 00:05:56,848 --> 00:05:58,191 - BLT. - Yeah! 163 00:05:58,291 --> 00:05:59,826 Sieger, you're up. 164 00:05:59,893 --> 00:06:02,395 - Crab gribiche. - Oh! 165 00:06:02,495 --> 00:06:05,690 As you can see, there are eight slots, but seven of you. 166 00:06:05,824 --> 00:06:07,701 The chef who reenters after Last Chance Kitchen 167 00:06:07,801 --> 00:06:09,928 is gonna fill in that remaining slot. 168 00:06:10,028 --> 00:06:11,529 Oh. 169 00:06:11,663 --> 00:06:13,773 But that was just the Quickfire cocktail portion. 170 00:06:13,840 --> 00:06:15,942 And now it's time for the main event. 171 00:06:16,042 --> 00:06:18,770 And as any good host knows, for a successful dinner party, 172 00:06:18,870 --> 00:06:21,214 you need to ensure all courses are covered. 173 00:06:22,282 --> 00:06:23,817 - Hello. - Ooh! 174 00:06:23,984 --> 00:06:26,319 Oh, Jesus Christ. 175 00:06:26,419 --> 00:06:28,888 [tense music] 176 00:06:30,357 --> 00:06:31,992 For your Elimination Challenge, 177 00:06:32,125 --> 00:06:34,611 the diners will make their way down to the restaurant 178 00:06:34,711 --> 00:06:36,763 and you'll each need to serve once course 179 00:06:36,863 --> 00:06:38,732 for the ultimate dinner party. 180 00:06:39,366 --> 00:06:42,460 Someone has to be responsible for a raw course, a salad, 181 00:06:42,560 --> 00:06:47,565 a soup, seafood, grain, poultry, red meat 182 00:06:47,699 --> 00:06:49,242 and dessert. 183 00:06:49,709 --> 00:06:51,244 This is an individual challenge 184 00:06:51,344 --> 00:06:53,463 but you're all collectively working together 185 00:06:53,563 --> 00:06:55,807 to make a dinner menu that feels like it makes sense. 186 00:06:55,907 --> 00:06:57,642 Your mind just wants to relax, 187 00:06:57,742 --> 00:07:00,620 and now we're making decisions for an elimination, 188 00:07:00,720 --> 00:07:03,189 so it's like, you gotta keep your jug half full 189 00:07:03,323 --> 00:07:04,691 so you can keep your cup half full. 190 00:07:04,758 --> 00:07:06,426 It's one of those days. 191 00:07:06,526 --> 00:07:07,994 Duyen, we started with you, 192 00:07:08,094 --> 00:07:10,163 and now we're gonna go in reverse order. 193 00:07:10,263 --> 00:07:11,598 Plot twist. 194 00:07:11,731 --> 00:07:12,999 All you've gotta do is put your name. 195 00:07:13,066 --> 00:07:14,934 You don't have to write a dish. 196 00:07:15,035 --> 00:07:16,569 And make sure you take note, 197 00:07:16,636 --> 00:07:20,040 the earlier the course, the less overall cook time you'll get. 198 00:07:20,173 --> 00:07:21,942 Sieger, since you were the last to choose, 199 00:07:22,042 --> 00:07:24,110 - you're the first one here. - Cool. 200 00:07:24,210 --> 00:07:25,679 Getting picked last for the apps really paid off 201 00:07:25,779 --> 00:07:29,516 'cause I got first choice of whatever I wanted on this menu. 202 00:07:29,616 --> 00:07:31,751 - Why poultry? - I like cooking chicken. 203 00:07:31,851 --> 00:07:33,620 - I was like, why not? - Lovely. 204 00:07:33,753 --> 00:07:34,554 Jonathan. 205 00:07:34,654 --> 00:07:36,673 Ah, this is a tough one here. 206 00:07:36,773 --> 00:07:38,124 Damn. 207 00:07:39,451 --> 00:07:41,127 If I pick raw, 208 00:07:41,227 --> 00:07:43,521 I know I could prep that in an hour, 209 00:07:43,955 --> 00:07:46,733 whether it's an oyster, a crudo, ceviche. 210 00:07:46,866 --> 00:07:47,567 Okay. 211 00:07:47,701 --> 00:07:48,693 Carne. 212 00:07:48,793 --> 00:07:50,428 - Yeah. - Why red meat? 213 00:07:50,528 --> 00:07:52,605 The time and I kinda have something in mind 214 00:07:52,706 --> 00:07:54,341 - that I wanna do already. - Okay. 215 00:07:54,441 --> 00:07:56,409 Seafood? You have something in mind? 216 00:07:56,443 --> 00:07:57,577 - Not yet. - Okay. 217 00:07:57,711 --> 00:07:59,270 Uh... 218 00:07:59,963 --> 00:08:02,040 I wanted seafood, but uh, 219 00:08:02,140 --> 00:08:03,249 - switched it up for salad. - Laurence. 220 00:08:03,383 --> 00:08:05,368 - Okay. Soup. You like soups? - I like soup. 221 00:08:05,468 --> 00:08:07,420 - Eat a lot of soup? - I haven't done a soup. 222 00:08:07,554 --> 00:08:09,489 - All right. - Grain or dessert. 223 00:08:09,589 --> 00:08:10,924 Definitely grain. 224 00:08:10,957 --> 00:08:12,717 - Definitely not dessert. - Oh boy. 225 00:08:12,817 --> 00:08:14,260 I definitely didn't want to do dessert. 226 00:08:14,394 --> 00:08:16,988 If Brandon comes back, he gets his redemption. 227 00:08:17,122 --> 00:08:20,133 And if someone else comes back, well, 228 00:08:20,200 --> 00:08:21,601 sucks to suck. 229 00:08:21,634 --> 00:08:22,769 Tomorrow, you'll head to Greenville 230 00:08:22,936 --> 00:08:26,039 where you're gonna have 30 minutes and $1,200 231 00:08:26,139 --> 00:08:27,665 to shop at Whole Foods Market. 232 00:08:27,799 --> 00:08:31,111 That does have to cover both Quickfire and Elimination dishes 233 00:08:31,211 --> 00:08:32,445 for all of you. 234 00:08:32,479 --> 00:08:34,214 - Hmm. - Oh, boy. 235 00:08:34,314 --> 00:08:35,515 That budget's tight. 236 00:08:35,615 --> 00:08:37,617 You're gonna prep both your Quickfire dishes 237 00:08:37,717 --> 00:08:40,553 and your Elimination dishes. At the one-hour mark, 238 00:08:40,653 --> 00:08:42,180 you're gonna have to leave the kitchen to start 239 00:08:42,313 --> 00:08:43,289 your tray passed apps. 240 00:08:43,423 --> 00:08:45,191 We'll see you in South Carolina. 241 00:08:45,291 --> 00:08:46,359 Good luck, chefs. Can't wait 242 00:08:46,459 --> 00:08:47,694 - to try y'alls food. - Thank you. 243 00:08:47,794 --> 00:08:49,629 - This is my sign. - I don't know why it's so 244 00:08:49,796 --> 00:08:51,356 aggressively large. Like, what was the point of that? 245 00:08:51,489 --> 00:08:53,133 - I think it looks great. - Go ahead. 246 00:08:53,166 --> 00:08:54,859 - Thanks. It's my purse. - Bye, everyone. 247 00:08:54,993 --> 00:08:57,103 - Take care. - Bye. 248 00:08:57,637 --> 00:09:00,974 The budget kinda makes me wish I would've got a salad. 249 00:09:01,041 --> 00:09:03,476 I think we're going to have to brainstorm this menu, right? 250 00:09:03,610 --> 00:09:05,870 - So it's cohesive. - Ready to get going? 251 00:09:06,004 --> 00:09:07,038 Let's do it. 252 00:09:07,172 --> 00:09:08,715 - Let's hit the road. - Okay. 253 00:09:15,355 --> 00:09:16,723 Do folks know what they want to make? 254 00:09:16,823 --> 00:09:18,283 - Yeah, let's run down the menu. - Yeah, sure. 255 00:09:18,383 --> 00:09:20,493 If we're gonna go protein heavy, we've gotta think about that. 256 00:09:20,593 --> 00:09:24,122 But I will also say, you will be judged solely on your dish. 257 00:09:24,222 --> 00:09:25,999 [tense music] 258 00:09:26,099 --> 00:09:28,001 Yeah, so you don't want to conform too much 259 00:09:28,034 --> 00:09:30,003 to where it's not you on the plate. 260 00:09:30,103 --> 00:09:31,771 [knock on door] 261 00:09:31,871 --> 00:09:33,573 - Uh-oh. - Uh-oh. Here we go. 262 00:09:33,673 --> 00:09:36,367 Oh sh--. I can't. 263 00:09:37,210 --> 00:09:40,705 [cheering] 264 00:09:42,115 --> 00:09:43,583 Rhoda's back! 265 00:09:44,117 --> 00:09:45,752 Rhoda's a beast. 266 00:09:45,852 --> 00:09:47,979 She won the first two Elimination Challenges. 267 00:09:48,079 --> 00:09:51,291 She set a record. My knees start shaking. 268 00:09:51,391 --> 00:09:52,417 Like, pressure's on. 269 00:09:52,550 --> 00:09:55,028 Freaking beast! Damn! 270 00:09:55,128 --> 00:09:56,196 I'm back, baby. 271 00:09:56,229 --> 00:09:57,897 I can't believe it. 272 00:09:57,964 --> 00:09:59,699 The reality is setting in that, you know, 273 00:09:59,833 --> 00:10:02,202 like I'm doing this again. 274 00:10:02,335 --> 00:10:03,503 Last Chance Kitchen was-- 275 00:10:03,570 --> 00:10:05,839 - Hard. - Brandon showed up. 276 00:10:05,939 --> 00:10:07,073 Yeah, I bet. 277 00:10:07,140 --> 00:10:08,541 Brandon not making it through Last Chance Kitchen, 278 00:10:08,575 --> 00:10:11,277 I know he's gonna want me to push even harder 279 00:10:11,377 --> 00:10:13,004 to win this Top Chef title. 280 00:10:13,104 --> 00:10:15,006 - He fought. - That's awesome. 281 00:10:15,106 --> 00:10:17,350 For us right now, it feels like ages ago. 282 00:10:17,450 --> 00:10:22,288 Yeah. All those butterflies, can feel it creeping up again. 283 00:10:22,422 --> 00:10:23,556 But we'll have fun. 284 00:10:23,690 --> 00:10:26,126 - Welcome back. - Congrats, yeah. 285 00:10:26,226 --> 00:10:28,520 I love this challenge, by the way. 286 00:10:28,620 --> 00:10:31,297 I love everything about cocktail parties. 287 00:10:31,397 --> 00:10:34,300 You can like, move around, you can socialize, 288 00:10:34,400 --> 00:10:38,238 or you can sit in a corner and pet a cat. I don't know. 289 00:10:38,271 --> 00:10:39,697 So, I'm gonna do smoked trout. 290 00:10:39,797 --> 00:10:41,674 - That's great. - Nice. 291 00:10:41,774 --> 00:10:43,910 And then this is ----ed. Thank you. 292 00:10:44,010 --> 00:10:45,712 [chefs laugh] 293 00:10:45,812 --> 00:10:47,814 If anybody can do it, it's you. 294 00:10:47,947 --> 00:10:51,417 We thought about doing a Sunday supper. 295 00:10:51,451 --> 00:10:52,710 Oh, okay. 296 00:10:52,810 --> 00:10:54,220 So, whatever that means to you. 297 00:10:54,320 --> 00:10:56,756 All right, y'all, well it's time to get to South Carolina. 298 00:10:56,890 --> 00:10:58,691 Rhoda! 299 00:10:58,791 --> 00:11:00,093 Rhod-dog! 300 00:11:00,226 --> 00:11:02,228 I still can't believe I'm here. I woke up this morning, 301 00:11:02,328 --> 00:11:04,889 I'm like, wait, I'm going back to see my friends. 302 00:11:04,989 --> 00:11:06,833 - Yeah. - Yes, you are. 303 00:11:08,660 --> 00:11:13,506 [upbeat music] 304 00:11:16,910 --> 00:11:20,013 Oh my god, it just looks beautiful. 305 00:11:21,114 --> 00:11:23,850 Welcome to Greenville, the land of opportunity. 306 00:11:30,481 --> 00:11:31,749 Look at how beautiful, 307 00:11:31,849 --> 00:11:33,576 - this like tree line. - It is gorgeous. 308 00:11:33,676 --> 00:11:35,028 Yeah. 309 00:11:36,362 --> 00:11:38,464 So, how do you guys want to split the budget today? 310 00:11:38,498 --> 00:11:42,635 I think $150 per chef is the fair way of going about it. 311 00:11:42,769 --> 00:11:43,603 We're doing it so everyone 312 00:11:43,670 --> 00:11:45,104 - stays within $150. - Yeah. 313 00:11:45,205 --> 00:11:49,208 We are shopping for both the Quickfire and the Elimination, 314 00:11:49,342 --> 00:11:51,811 and we have $1,200 as a group, 315 00:11:51,844 --> 00:11:54,147 but some people have red meat, 316 00:11:54,214 --> 00:11:55,982 some people have salad. 317 00:11:56,115 --> 00:11:58,318 Those things are gonna cost different amounts. 318 00:11:58,351 --> 00:11:59,777 We're gonna have to compromise 319 00:11:59,877 --> 00:12:01,321 and share ingredients where we need to. 320 00:12:01,487 --> 00:12:03,715 I was debating on whether or not to even add 321 00:12:03,848 --> 00:12:04,891 a protein to my salad. 322 00:12:04,991 --> 00:12:06,793 I'm doing dessert. 323 00:12:06,859 --> 00:12:09,362 It's Eton mess. It's eggs, sugar, fruit. 324 00:12:09,462 --> 00:12:10,830 How many eggs do you need? 325 00:12:10,897 --> 00:12:13,132 - Eighteen. - Okay. 326 00:12:13,233 --> 00:12:17,737 I wish that I had any other course than dessert. 327 00:12:17,837 --> 00:12:21,407 I want to make something simple and not fussy. 328 00:12:23,776 --> 00:12:25,111 [upbeat music] 329 00:12:25,211 --> 00:12:26,638 Let's go. 330 00:12:26,738 --> 00:12:28,014 Grab from the front. Grab from the front. 331 00:12:28,081 --> 00:12:29,515 Or grab from the back. 332 00:12:29,682 --> 00:12:31,084 - Sieger, my cart! - Ow! 333 00:12:31,184 --> 00:12:33,186 Welcome back to Whole Foods, Rhoda. 334 00:12:33,319 --> 00:12:35,121 - It's like I never left. - I know, right? 335 00:12:35,221 --> 00:12:37,081 Oscar, what do you have on your list 336 00:12:37,215 --> 00:12:38,524 that's really expensive? 337 00:12:38,625 --> 00:12:39,984 The short rib. 338 00:12:40,084 --> 00:12:42,161 To make these dishes, my goal is to have everything I want, 339 00:12:42,262 --> 00:12:43,429 and then a wish list. 340 00:12:43,563 --> 00:12:45,089 $42.48? All right, I'm gonna do that right now, 341 00:12:45,223 --> 00:12:47,166 get the rest of my stuff, and I might come back 342 00:12:47,266 --> 00:12:48,334 for them if I need them. 343 00:12:48,434 --> 00:12:49,469 All right. Thank you. 344 00:12:49,569 --> 00:12:51,487 Hopefully, there's a little bit of extra budget. 345 00:12:51,587 --> 00:12:53,373 Probably gonna use like, eight of these eggs. 346 00:12:53,506 --> 00:12:55,408 So, if you guys need anymore, let me know. 347 00:12:55,475 --> 00:12:56,876 - How much eggs do you need? - Like, 24. 348 00:12:57,043 --> 00:13:00,213 - Never mind. - I'm gonna get an 18 and a 12. 349 00:13:00,246 --> 00:13:03,116 These are for my chicken corn soup. 350 00:13:03,216 --> 00:13:06,686 Ingredients: chicken. Good. 351 00:13:06,786 --> 00:13:08,354 That is within budget. 352 00:13:08,454 --> 00:13:09,889 20 minutes on the clock! 353 00:13:10,023 --> 00:13:13,226 Four lobster tails, 'cause I'm on a budget. 354 00:13:13,292 --> 00:13:15,178 How much would that be? 355 00:13:15,278 --> 00:13:16,963 Yeah, I'm gonna take that. 356 00:13:17,063 --> 00:13:18,398 Thank you so much. 357 00:13:18,464 --> 00:13:21,234 Sh-- they have Thai basil. Tomatoes look good too. 358 00:13:21,267 --> 00:13:24,337 For the dinner portion, I'm going to do 359 00:13:24,437 --> 00:13:26,572 a tomato and watermelon salad. 360 00:13:26,673 --> 00:13:29,909 Whether or not to put protein on there depends on my budget. 361 00:13:30,043 --> 00:13:32,979 I would like to do king crab, but you know. 362 00:13:34,080 --> 00:13:35,882 You're right, I do have a budget. 363 00:13:35,982 --> 00:13:38,251 This would make the dish so good. 364 00:13:38,384 --> 00:13:40,144 Why do I have to share my money right now? 365 00:13:40,278 --> 00:13:42,455 If I have some money to spend, I'll circle back. 366 00:13:42,522 --> 00:13:45,591 So, instead, I grab Dungeness crab, which still has a great, 367 00:13:45,625 --> 00:13:49,362 amazing flavor, but it is a little easier on the wallet. 368 00:13:49,462 --> 00:13:50,930 Nine minutes, y'all! 369 00:13:51,064 --> 00:13:52,732 - Jonathan, are you done? - Yeah. 370 00:13:52,799 --> 00:13:55,059 - Hey, fellars! - What's up? 371 00:13:55,159 --> 00:13:57,403 - How y'all durrn? - No one go over $150? 372 00:13:57,503 --> 00:14:00,206 No, I'm good. I'm actually, I have about $20 left. 373 00:14:00,306 --> 00:14:01,557 We're looking okay. 374 00:14:01,657 --> 00:14:04,077 - How much is yours so far? - Eighty-one. 375 00:14:04,177 --> 00:14:06,012 Just to make sure, everyone needs to write down the number 376 00:14:06,112 --> 00:14:09,073 where the last person stops and then add $150 to that. 377 00:14:09,173 --> 00:14:12,118 - Yeah, Sieger was out $279. - Laurence, thank you 378 00:14:12,151 --> 00:14:13,619 for taking charge, brother. I love that, man. 379 00:14:13,653 --> 00:14:16,956 All right, $860. Good job, Jonathan! 380 00:14:17,056 --> 00:14:20,126 - What do I have left? - About 15 bucks. 381 00:14:20,259 --> 00:14:23,029 I didn't get the second pack of short rib. 382 00:14:23,129 --> 00:14:25,364 It's gonna be literally to the bone. 383 00:14:25,465 --> 00:14:26,999 Guys, we have 70 cents, 71 cents. 384 00:14:27,066 --> 00:14:29,752 - How much is a stalk of corn? - That's 69 cents. Get a corn! 385 00:14:29,852 --> 00:14:30,762 Boom! 386 00:14:30,862 --> 00:14:33,072 We're $1,199.98! 387 00:14:33,172 --> 00:14:34,307 [cheering] 388 00:14:34,340 --> 00:14:37,310 We got to within two cents of our budget. 389 00:14:37,343 --> 00:14:40,046 - Thank y'all. Appreciate it. - Thank you all! 390 00:14:45,042 --> 00:14:48,054 [upbeat music] 391 00:14:49,180 --> 00:14:52,458 Rosé all day, let's go. 392 00:14:52,558 --> 00:14:54,227 I'm like. [laughs] 393 00:14:55,186 --> 00:14:56,295 We're in single digits, 394 00:14:56,429 --> 00:14:58,664 and the realization of somebody going home tomorrow 395 00:14:58,765 --> 00:15:00,224 really sucks. 396 00:15:00,324 --> 00:15:01,634 Guys, there's no Last Chance Kitchen. 397 00:15:01,768 --> 00:15:02,860 There's no Last Chance Kitchen. 398 00:15:02,960 --> 00:15:04,228 Being in Last Chance Kitchen 399 00:15:04,328 --> 00:15:05,988 though, it's like you already died. 400 00:15:06,055 --> 00:15:08,399 That's how Sieger came back. It was scary. 401 00:15:08,499 --> 00:15:09,834 I was just a ghost. 402 00:15:09,901 --> 00:15:11,235 You're fearless. 403 00:15:11,369 --> 00:15:12,545 There is this kind of emotional journey 404 00:15:12,645 --> 00:15:14,113 that we're all in as well where it's like, 405 00:15:14,213 --> 00:15:16,407 we're so removed from our families. 406 00:15:16,507 --> 00:15:17,742 One hundred percent. 407 00:15:17,842 --> 00:15:21,420 If I win the title of Top Chef, my niece, she'll lose it. 408 00:15:21,921 --> 00:15:24,048 Her name is Ava. Next to Taylor Swift, 409 00:15:24,148 --> 00:15:27,176 I'm her second favorite person in the world. 410 00:15:27,243 --> 00:15:29,821 She has cerebral palsy and she's a badass. 411 00:15:29,921 --> 00:15:32,890 She's got a great sense of humor. She's crazy smart. 412 00:15:32,990 --> 00:15:35,034 And she calls me Uncle Goat, 413 00:15:35,134 --> 00:15:36,869 not because I'm the greatest of all time, 414 00:15:37,003 --> 00:15:38,037 but for no reason at all. 415 00:15:38,171 --> 00:15:39,530 Very appreciative that I'm here, 416 00:15:39,664 --> 00:15:42,675 got to cook with y'alls, and the next one will be fun. 417 00:15:42,775 --> 00:15:44,210 It's a concept we can all get behind. 418 00:15:44,310 --> 00:15:46,537 - Yeah, Sunday supper club. - That's it. 419 00:15:46,604 --> 00:15:51,367 [gentle music] 420 00:15:54,821 --> 00:15:57,790 [tense music] 421 00:16:08,451 --> 00:16:10,636 Vamanos! 422 00:16:12,797 --> 00:16:13,898 Get this going. 423 00:16:13,965 --> 00:16:15,208 It's so nice to hear your voice 424 00:16:15,308 --> 00:16:17,076 - in the kitchen. - Oh, hi! 425 00:16:17,210 --> 00:16:18,769 I'm starting on my smoked trout dip 426 00:16:18,903 --> 00:16:22,974 with the hot oyster cracker, actually made with oysters. 427 00:16:23,074 --> 00:16:24,942 Yeah, I'm a little nervous, I ain't gonna lie. 428 00:16:25,076 --> 00:16:26,777 You smoked us in the first two. 429 00:16:26,878 --> 00:16:28,246 I don't even remember that. 430 00:16:28,312 --> 00:16:29,947 I remember it. 431 00:16:30,081 --> 00:16:31,249 We all remember it. 432 00:16:31,382 --> 00:16:34,060 We're gonna get the potatoes going so I can start doing 433 00:16:34,160 --> 00:16:35,411 all the mise en place. 434 00:16:35,478 --> 00:16:38,623 For the Quickfire, I'm making a twice-baked potato. 435 00:16:38,723 --> 00:16:41,000 How long's that gonna take, like 20 minutes? 436 00:16:41,100 --> 00:16:44,161 So, I am gonna prep a lot of my main course 437 00:16:44,295 --> 00:16:45,605 on the first 60 minutes. 438 00:16:45,671 --> 00:16:48,933 So, right now I'm gonna char my poblano so I can peel them, 439 00:16:49,000 --> 00:16:50,167 get them soft. 440 00:16:50,301 --> 00:16:51,469 Go. Go. Go. 441 00:16:51,569 --> 00:16:53,913 Oscar, how do you feel about Duke's, my boy? 442 00:16:54,013 --> 00:16:56,282 Love Duke's. There's no better like, street snack 443 00:16:56,415 --> 00:16:57,942 than like, corn and mayo. 444 00:16:58,009 --> 00:17:00,011 I'm gonna take a little cue from esquites, 445 00:17:00,111 --> 00:17:02,088 so I'm gonna put it on tostones 'cause I grew up 446 00:17:02,188 --> 00:17:03,289 in a neighborhood with a lot of 447 00:17:03,422 --> 00:17:05,116 Puerto Rican neighbors. Logan Square, baby! 448 00:17:05,182 --> 00:17:07,426 - You know what time it is. - Logan Square, baby! 449 00:17:07,526 --> 00:17:09,262 Growing up in Chicago, 450 00:17:09,362 --> 00:17:11,097 I was always surrounded by a lot of different nationalities, 451 00:17:11,197 --> 00:17:12,823 and I think my food style is the same. 452 00:17:12,924 --> 00:17:14,525 I really like to remix things. I take the best 453 00:17:14,625 --> 00:17:16,102 parts of things and put them together. 454 00:17:16,235 --> 00:17:18,663 It's a little hybrid of a dish that represents all the places 455 00:17:18,763 --> 00:17:20,498 I'm from and everything I'm doing. 456 00:17:20,631 --> 00:17:21,941 Hell yeah. 457 00:17:22,041 --> 00:17:25,670 I'm gonna get started on my dessert as soon as I feel good 458 00:17:25,803 --> 00:17:29,782 about my Quickfire. 459 00:17:29,882 --> 00:17:31,142 Sieger, how ya doin'? 460 00:17:31,275 --> 00:17:35,012 I'm getting these eggs peeled so I can get my 461 00:17:35,112 --> 00:17:37,315 gribiche set for the first course. 462 00:17:37,381 --> 00:17:40,718 Gribiche is a French aioli-based sauced. 463 00:17:40,818 --> 00:17:42,520 A deviled egg is a deviled egg, 464 00:17:42,653 --> 00:17:43,888 but when you get like, crab gribiche, 465 00:17:43,988 --> 00:17:45,289 you know what I mean, maybe you're... 466 00:17:45,389 --> 00:17:47,333 maybe you should be in the French Riviera eating this. 467 00:17:47,466 --> 00:17:50,061 Stay tuned, you might even get to see one made here. 468 00:17:50,161 --> 00:17:51,737 - Duyen, how you feeling? - Awesome. 469 00:17:51,837 --> 00:17:55,107 This pancetta is gonna go in my croquettes. 470 00:17:55,207 --> 00:17:57,702 Everyone's favorite passed app, 471 00:17:57,802 --> 00:17:59,170 a croquette, baby. 472 00:17:59,303 --> 00:18:01,339 The base of it is bechamel. 473 00:18:01,405 --> 00:18:04,667 The Duke's Mayonnaise is going to go into two different types 474 00:18:04,734 --> 00:18:08,045 of aioli, so I feel really good about making this dish. 475 00:18:08,145 --> 00:18:09,855 Duke's Mayo, baby! 476 00:18:09,989 --> 00:18:11,749 Start making some shrimp toast. 477 00:18:11,849 --> 00:18:13,509 Shrimp toast is a sensitive word 478 00:18:13,576 --> 00:18:15,753 - over here in Anthony's world. - It is, but it's okay. 479 00:18:15,886 --> 00:18:18,322 I'm gonna start working on some of the flavorings 480 00:18:18,422 --> 00:18:20,224 for my filling for the dumpling. 481 00:18:20,358 --> 00:18:22,093 For the Quickfire, I'm gonna do a crab dumpling. 482 00:18:22,193 --> 00:18:25,538 I want it to be a lot of flavor concentration in one bite. 483 00:18:26,005 --> 00:18:27,732 And Duke's Mayo is gonna have some richness, 484 00:18:27,832 --> 00:18:29,208 along with the cream cheese. 485 00:18:29,308 --> 00:18:31,669 I actually want a little bit of gushing to happen. 486 00:18:31,769 --> 00:18:33,045 [mixture plops] 487 00:18:33,179 --> 00:18:34,772 [laughs] 488 00:18:34,872 --> 00:18:37,041 - We have 47 minutes. - Woo! 489 00:18:37,108 --> 00:18:40,703 [upbeat music] 490 00:18:40,770 --> 00:18:42,855 I got my eggs working for my first course, 491 00:18:42,955 --> 00:18:45,549 so I'm just gonna go ahead and grind our meat for our tartare. 492 00:18:45,616 --> 00:18:48,686 Since we have that hour to prep our hors d'oeuvres, 493 00:18:48,786 --> 00:18:51,547 I'm gonna utilize some chunks of time in there to get ahead 494 00:18:51,614 --> 00:18:53,024 for my steak tartare dish. 495 00:18:53,124 --> 00:18:55,885 Here's a little trick to clean your meat grinders. 496 00:18:55,951 --> 00:18:57,536 Through some ice in there. 497 00:18:57,636 --> 00:19:00,139 [grinder fizzles out] 498 00:19:01,624 --> 00:19:03,409 This thing just crapped out, huh? 499 00:19:03,542 --> 00:19:04,435 My bad. 500 00:19:04,535 --> 00:19:07,371 Quick little detour, but that's okay. 501 00:19:07,438 --> 00:19:10,374 So, now I've got the bacon going for my bacon jam. 502 00:19:10,474 --> 00:19:13,402 I know Gail loves deviled eggs, so for my Quickfire, 503 00:19:13,469 --> 00:19:14,812 I'm gonna make a BLT deviled egg. 504 00:19:14,912 --> 00:19:16,238 I just wanna make y'all happy. 505 00:19:16,305 --> 00:19:18,407 Everything you got, give it to me right now! 506 00:19:18,474 --> 00:19:20,993 Sorry, you gotta talk to the food sometimes. 507 00:19:21,093 --> 00:19:23,621 It doesn't cook faster, but you know, it helps. 508 00:19:23,754 --> 00:19:25,164 Thirty-six minutes! 509 00:19:26,065 --> 00:19:28,426 I'm working on my oyster cracker. 510 00:19:28,559 --> 00:19:30,269 Wow, oyster crackers. Damn. 511 00:19:30,369 --> 00:19:32,772 I think my oil just need to be a little bit hotter 512 00:19:32,905 --> 00:19:36,575 and hopefully it gets nice and crispy, fries up nice. 513 00:19:36,676 --> 00:19:40,346 Little adjustment here and there never hurt nobody. 514 00:19:40,846 --> 00:19:43,582 Eh! I burnt myself. Can I go home now? 515 00:19:43,682 --> 00:19:46,177 I'm making the base of my croquettes, 516 00:19:46,277 --> 00:19:47,937 so I'm adding flour, 517 00:19:48,003 --> 00:19:50,589 and then slowly going to start adding milk. 518 00:19:50,690 --> 00:19:51,949 Twenty-three minutes. 519 00:19:52,016 --> 00:19:53,317 Twenty-three minutes. Thank you, Duyen. 520 00:19:53,451 --> 00:19:54,819 How are the potatoes, Sherry? 521 00:19:54,952 --> 00:19:56,187 Soft enough for me to cut them. 522 00:19:56,320 --> 00:19:59,565 I am so busy. I still have to get the potatoes out, 523 00:19:59,665 --> 00:20:03,527 dust them in potato starch, fry them, back to my station 524 00:20:03,627 --> 00:20:05,621 and fill it with steak tartare. 525 00:20:06,797 --> 00:20:08,466 I have to focus on my appetizer, 526 00:20:08,599 --> 00:20:11,302 especially if I wanna win $10,000. 527 00:20:11,368 --> 00:20:13,304 It's all good. 528 00:20:13,370 --> 00:20:14,947 You gonna get those things set in time? 529 00:20:15,047 --> 00:20:17,041 Uh, that's a good question, isn't it? 530 00:20:17,141 --> 00:20:18,484 I hope so. 531 00:20:18,617 --> 00:20:20,177 In concept ahead of time you know, oh yeah, 532 00:20:20,277 --> 00:20:22,822 I'm gonna make these purses. But doing it in real time, 533 00:20:22,955 --> 00:20:24,849 while staring at a clock, 534 00:20:24,949 --> 00:20:25,991 knowing that every minute and second counts, 535 00:20:26,125 --> 00:20:27,793 and my hands are a little fumbly, 536 00:20:27,893 --> 00:20:29,887 I'm struggling getting this to the finish line. 537 00:20:29,987 --> 00:20:31,889 - Ugh! - You good, Jonathan? 538 00:20:31,989 --> 00:20:34,692 The sugar was burning on the outside, 539 00:20:34,792 --> 00:20:36,994 so I'm saving the bacon jam 540 00:20:37,061 --> 00:20:39,563 by splitting it out into another container. 541 00:20:39,663 --> 00:20:41,198 Good thing I walked over there. 542 00:20:41,332 --> 00:20:43,409 It was almost an LT deviled egg. 543 00:20:43,809 --> 00:20:46,637 Mm, oh my god, it's right there, dude. Right there. 544 00:20:46,737 --> 00:20:49,707 [upbeat music] 545 00:20:49,807 --> 00:20:51,709 - Gin o'clock? - Gin o'clock it is. 546 00:20:51,809 --> 00:20:53,986 [ice rattles] Oh, look at that. Best moves. 547 00:20:54,086 --> 00:20:56,505 Hello. You're about to get very busy. 548 00:20:59,083 --> 00:21:01,018 - Awesome, thank you. - Carl, thank you very much 549 00:21:01,085 --> 00:21:04,021 for hosting us and the chefs. A pleasure to be here. 550 00:21:04,088 --> 00:21:06,056 This whole thing is about a Southern dinner party, 551 00:21:06,157 --> 00:21:07,491 and without all of you being here, 552 00:21:07,558 --> 00:21:08,826 we have no credibility. 553 00:21:08,926 --> 00:21:11,195 So, thank you for being Southern and for being here. 554 00:21:11,262 --> 00:21:13,397 - Cheers, everyone. - Cheers! 555 00:21:13,497 --> 00:21:14,598 To South Carolina! 556 00:21:14,732 --> 00:21:16,033 Ten minutes! 557 00:21:16,167 --> 00:21:18,102 Okay, I'm trying not to shake here. 558 00:21:18,235 --> 00:21:21,113 I'm sweating, I'm shaking, but I'm here, my boy. 559 00:21:22,873 --> 00:21:25,367 My standard in pimento cheese is yours. 560 00:21:25,434 --> 00:21:26,911 - Well, thank you. - Truthfully. 561 00:21:27,044 --> 00:21:28,245 You are the pastry chef here. 562 00:21:28,345 --> 00:21:30,689 Yeah, exactly. I'm pastry chef five years now. 563 00:21:30,790 --> 00:21:32,116 - Five years? - Yes. 564 00:21:32,216 --> 00:21:34,585 So, we have about five minutes until 565 00:21:34,718 --> 00:21:35,953 all the little bites come out. 566 00:21:36,053 --> 00:21:37,897 Remember how you and I said we were gonna use 567 00:21:38,030 --> 00:21:41,892 our extra time from this to prep for our first courses? 568 00:21:41,959 --> 00:21:43,260 Ah! 569 00:21:43,360 --> 00:21:45,095 It's a labor of love. I just don't want to cut 570 00:21:45,196 --> 00:21:46,205 any corners and half-ass it. 571 00:21:46,305 --> 00:21:48,566 I need these 10 Gs baby! 572 00:21:48,632 --> 00:21:49,975 Jesus Christ. 573 00:21:50,901 --> 00:21:52,236 [timer beeps] Good lord, have mercy. 574 00:21:52,303 --> 00:21:54,396 [tense music] 575 00:21:59,143 --> 00:22:01,921 [upbeat music] 576 00:22:02,421 --> 00:22:04,290 So, just pace yourselves. We have eight hors d'oeuvres 577 00:22:04,390 --> 00:22:06,325 and then we're gonna go right into the eight courses, 578 00:22:06,458 --> 00:22:08,761 so it's a full meal. - Great. 579 00:22:08,894 --> 00:22:10,162 Hope everyone likes mayonnaise. 580 00:22:10,262 --> 00:22:11,797 Preaching to the choir here. 581 00:22:11,897 --> 00:22:13,924 - Hello, hello! - Hello, everyone. 582 00:22:13,991 --> 00:22:16,268 - We come bearing gifts. - Hi, Anthony. Hi, Jonathan. 583 00:22:16,402 --> 00:22:18,571 So, here I have a BLT deviled egg. 584 00:22:18,671 --> 00:22:21,599 So, there's a little bit of bacon jam, slowly baked tomato, 585 00:22:21,665 --> 00:22:23,776 and little bit of a bib lettuce on top. 586 00:22:23,843 --> 00:22:25,678 - And you, Anthony? - So, I have a crab dumpling 587 00:22:25,778 --> 00:22:27,646 right here. A little bit of chili on the inside, 588 00:22:27,746 --> 00:22:29,014 and a Duke's Mayo, so it's gonna be 589 00:22:29,148 --> 00:22:30,449 nice and runny when you bite into it. 590 00:22:30,549 --> 00:22:31,483 Hello, everyone. 591 00:22:31,617 --> 00:22:33,452 Beautiful. Thanks, Anthony. 592 00:22:33,586 --> 00:22:35,487 You've got to do a little claw motion here 593 00:22:35,621 --> 00:22:36,655 to pick it up. [Tom hums] 594 00:22:36,755 --> 00:22:37,790 Exactly. 595 00:22:37,856 --> 00:22:38,958 - Thanks, Jonathan. - You're welcome. 596 00:22:39,091 --> 00:22:40,860 Yummy. 597 00:22:40,960 --> 00:22:41,860 Think it went great, right? 598 00:22:41,994 --> 00:22:43,395 - I think it went really well. - Yeah. 599 00:22:43,462 --> 00:22:45,122 We don't know the results for the Quickfire 600 00:22:45,189 --> 00:22:47,633 because the clock's running down for the Elimination Challenge. 601 00:22:47,766 --> 00:22:50,970 I need to finalize this salad dish. 602 00:22:51,103 --> 00:22:52,838 I like Anthony's a lot. It's really crispy, 603 00:22:52,938 --> 00:22:53,839 you have a lot of flavor. 604 00:22:53,939 --> 00:22:55,441 Great balance of crispy and creamy 605 00:22:55,507 --> 00:22:57,176 and all the delicious things. 606 00:22:57,309 --> 00:22:59,044 Anthony's spoke to my heart. 607 00:22:59,144 --> 00:23:00,471 I would have more if we didn't have 608 00:23:00,537 --> 00:23:02,965 - eight courses in front of us. - I know. 609 00:23:03,983 --> 00:23:06,018 I thought Jonathan's was flavorful. 610 00:23:06,118 --> 00:23:07,645 Love that bacon jam at the bottom. 611 00:23:07,711 --> 00:23:09,989 I thought that was spot on. What you would expect 612 00:23:10,055 --> 00:23:12,816 - from a Southern deviled egg. - Right. I agree. 613 00:23:12,883 --> 00:23:14,994 I totally forgot to add a little Tabasco in my mix. 614 00:23:15,127 --> 00:23:16,495 - Oh, for the heat? - But, yeah. 615 00:23:16,562 --> 00:23:19,198 Oh, my guy! 616 00:23:19,665 --> 00:23:21,033 Normally when I make shrimp toast, 617 00:23:21,133 --> 00:23:22,835 I make my own bread and it actually fares 618 00:23:22,968 --> 00:23:24,169 really well in the fryer. 619 00:23:24,303 --> 00:23:25,838 This one, I'm worried about the bread being 620 00:23:25,904 --> 00:23:27,206 a little bit too greasy. 621 00:23:27,306 --> 00:23:28,707 We're gonna start plating. 622 00:23:28,807 --> 00:23:30,876 Sixty minutes just flew by, huh? 623 00:23:30,976 --> 00:23:32,478 I know. 624 00:23:32,544 --> 00:23:34,346 - Thirty seconds, Sherry. - Thirty! 625 00:23:34,446 --> 00:23:36,507 [tense music] 626 00:23:36,573 --> 00:23:38,208 [timer beeps] Time's up. Let's go, baby! 627 00:23:39,985 --> 00:23:41,378 Hello. 628 00:23:43,822 --> 00:23:45,324 Okay, Sherry, what did you make? 629 00:23:45,457 --> 00:23:49,762 So, I made a twice-baked potato with a onion and scallion aioli, 630 00:23:49,895 --> 00:23:52,564 topped with steak tartare and a crispy potato. 631 00:23:52,665 --> 00:23:53,832 Great. 632 00:23:53,899 --> 00:23:56,235 I made a shrimp toast with the shrimp paste in the middle 633 00:23:56,368 --> 00:23:58,037 and then also a shrimp salad on top. 634 00:23:58,137 --> 00:23:59,338 Help yourselves. 635 00:23:59,405 --> 00:24:00,689 I love the texture. 636 00:24:01,740 --> 00:24:03,008 Little baked potato. 637 00:24:03,075 --> 00:24:04,902 Oh, that's adorable. 638 00:24:06,345 --> 00:24:08,539 I was really impressed with Laurence's shrimp toast. 639 00:24:08,605 --> 00:24:10,616 It's really hard not to get it, you know, too greasy 640 00:24:10,716 --> 00:24:12,885 or too heavy. Especially the mayo and everything. 641 00:24:12,985 --> 00:24:15,054 And the weight of the shrimp salad on top. 642 00:24:15,120 --> 00:24:16,221 Beautifully constructed. 643 00:24:16,288 --> 00:24:17,556 [singing]: ♪ Chicken going in ♪ 644 00:24:17,623 --> 00:24:19,391 You know, I think where Sherry missed, 645 00:24:19,458 --> 00:24:22,728 I needed a little bit more aioli in the mayonnaise 646 00:24:22,795 --> 00:24:24,129 - that she talked about. - Right. 647 00:24:24,229 --> 00:24:25,230 Could have had a little more 648 00:24:25,297 --> 00:24:26,365 - pop to it. - Yeah. 649 00:24:26,432 --> 00:24:28,267 But I think it was really nice, clean canape. 650 00:24:28,367 --> 00:24:29,601 Yeah. 651 00:24:29,735 --> 00:24:31,929 I'm shredding to making fish mousse. 652 00:24:33,072 --> 00:24:35,391 - Nine thirty y'alls! - Nine thirty. 653 00:24:36,675 --> 00:24:40,546 The chalkiness of an overcooked yolk is gross to me. 654 00:24:40,646 --> 00:24:44,049 The fudginess I like 'cause it actually adds another layer 655 00:24:44,116 --> 00:24:46,585 of texture when you mix that with like, 656 00:24:46,652 --> 00:24:49,154 a nice Duke's Mayonnaise and so, I'm feeling great. 657 00:24:49,288 --> 00:24:51,248 How'd the croquettes come out? 658 00:24:51,315 --> 00:24:53,392 They're beautiful. I just want to make sure 659 00:24:53,459 --> 00:24:54,593 they don't burn their mouth off. 660 00:24:54,693 --> 00:24:57,262 They're looking like eggs with crispy sh-- on top. 661 00:24:57,396 --> 00:24:58,831 Sieger, if you could take a peek? 662 00:24:58,964 --> 00:25:00,249 Looking good, Chef. 663 00:25:01,233 --> 00:25:03,435 Putting on a little crispy ham. 664 00:25:03,535 --> 00:25:05,129 [timer beeps] 665 00:25:05,996 --> 00:25:07,272 Okay, Oscar, what did you make? 666 00:25:07,373 --> 00:25:10,142 So, what I made today is a pimento cheese tostone. 667 00:25:10,242 --> 00:25:12,010 I grew up in a neighborhood where there was 668 00:25:12,111 --> 00:25:13,345 a lot of Puerto Rican people 669 00:25:13,445 --> 00:25:15,247 and I feel in love with tostones at a young age. 670 00:25:15,347 --> 00:25:16,582 - Nice. - So, I made 671 00:25:16,715 --> 00:25:18,684 a pancetta croquette, and at the bottom, 672 00:25:18,817 --> 00:25:20,986 it's gonna be a Carolina Gold aioli, 673 00:25:21,086 --> 00:25:23,288 and on top, with horseradish and lemon aioli, 674 00:25:23,422 --> 00:25:25,157 all with Duke's Mayo, of course. 675 00:25:25,257 --> 00:25:26,925 Sieger? 676 00:25:27,026 --> 00:25:28,994 I did crab gribiche in the style of a deviled egg. 677 00:25:29,128 --> 00:25:30,996 So, it's crab, Duke's Mayo, 678 00:25:31,096 --> 00:25:32,698 and a bunch of other beautiful, little things. 679 00:25:32,831 --> 00:25:34,992 You can feel free to pass them out. 680 00:25:36,502 --> 00:25:37,628 Thank you. 681 00:25:37,694 --> 00:25:38,771 Hello, hello. 682 00:25:38,871 --> 00:25:40,464 - There you go. - Thanks, Chef. 683 00:25:40,531 --> 00:25:41,632 Enjoy, everyone. 684 00:25:41,698 --> 00:25:42,808 Mm. 685 00:25:42,941 --> 00:25:44,309 That's a hefty croquette. 686 00:25:44,410 --> 00:25:46,645 Duyen's, dare I say, is like, too much mayonnaise. 687 00:25:46,745 --> 00:25:47,946 Like, the flavor 688 00:25:48,013 --> 00:25:49,148 - is mayonnaise inside. - Right. Right. 689 00:25:49,214 --> 00:25:50,649 It's like deep-fried mayonnaise almost. 690 00:25:50,716 --> 00:25:51,984 Deep-fried mayo would've been-- 691 00:25:52,117 --> 00:25:54,311 - I mean, delicious. - Would've been enough. 692 00:25:54,378 --> 00:25:56,121 I crushed it. 693 00:25:56,221 --> 00:25:58,056 What did you think of Oscar's tostone? 694 00:25:58,157 --> 00:25:59,792 The pimento cheese is a really good texture. 695 00:25:59,892 --> 00:26:01,627 And you really, obviously, taste the mayo in there. 696 00:26:01,727 --> 00:26:03,896 I love that he used the cotija cheese, 697 00:26:04,029 --> 00:26:07,499 'cause it kind of gave it that extra salt that you need. 698 00:26:07,599 --> 00:26:09,635 I'm a little biased, but it was bangin'. 699 00:26:09,701 --> 00:26:11,870 - What about Sieger's? - I don't like it at all. 700 00:26:11,970 --> 00:26:13,664 It was super salty. Like, I was like, Oh! 701 00:26:13,730 --> 00:26:17,159 - It's just like, soupy. - Yeah. It's also grainy. 702 00:26:19,645 --> 00:26:23,707 I'm just doing a little quenelle of the smoked trout dip. 703 00:26:25,242 --> 00:26:27,853 [timer beeps] 704 00:26:27,953 --> 00:26:30,055 Hi, everybody. 705 00:26:30,155 --> 00:26:31,390 So nice to see you again. 706 00:26:31,490 --> 00:26:32,691 Thank you. It's nice to be back. 707 00:26:32,791 --> 00:26:37,196 So, I made a smoked trout dip with oyster cracker. 708 00:26:37,262 --> 00:26:39,998 The oyster cracker is actually made with oysters. 709 00:26:40,065 --> 00:26:41,033 And some cornichons. 710 00:26:41,133 --> 00:26:42,568 - Glad to see you. - Thank you. 711 00:26:42,701 --> 00:26:44,770 - Thanks, Rhoda. - Thank you so much. 712 00:26:44,870 --> 00:26:47,906 I like Rhoda's, but it's almost a little salty. 713 00:26:48,006 --> 00:26:48,907 Yeah. 714 00:26:49,007 --> 00:26:50,175 But I like it. It's really crispy. 715 00:26:50,242 --> 00:26:51,777 Yeah, it's a very interesting canape 716 00:26:51,877 --> 00:26:53,278 - but it's a little-- - Yeah, little salty. 717 00:26:53,412 --> 00:26:55,848 My first course overall, it worked out. 718 00:26:55,948 --> 00:27:01,453 Right now I am getting my lemon pith started for my dessert. 719 00:27:02,554 --> 00:27:03,881 [spirit splashes] 720 00:27:03,947 --> 00:27:05,582 [ice rattles] 721 00:27:07,451 --> 00:27:08,894 I'm going to take these out. Is that okay? 722 00:27:08,994 --> 00:27:10,729 - Absolutely. - Is it more fun being on 723 00:27:10,796 --> 00:27:11,897 this side of the table? - Yeah. 724 00:27:11,964 --> 00:27:14,566 [laughs] - Less stressful I guess, yeah. 725 00:27:14,633 --> 00:27:16,468 Coming down. 726 00:27:16,602 --> 00:27:17,970 Back, back, back, back, back. 727 00:27:18,070 --> 00:27:19,438 We gotta get our next course down. 728 00:27:19,538 --> 00:27:20,572 Sh-- together? Yeah. Sure. 729 00:27:20,706 --> 00:27:22,241 Not to rush you, but hurry the [bleep] up. 730 00:27:22,374 --> 00:27:25,043 Quickfire right into Elimination Challenge. 731 00:27:25,110 --> 00:27:26,904 The timer's running the entire time. 732 00:27:26,970 --> 00:27:29,248 My brain is at full capacity right now. 733 00:27:29,314 --> 00:27:31,567 Ooh! We gotta rock it. 734 00:27:39,825 --> 00:27:42,127 Does this feel like Sunday supper, or what, y'all? 735 00:27:42,294 --> 00:27:43,862 Yeah, man! 736 00:27:43,962 --> 00:27:45,747 Are we throwing a dinner party, or what? 737 00:27:45,814 --> 00:27:47,266 What in the pickled watermelon do you have 738 00:27:47,332 --> 00:27:48,417 going on there, brother? 739 00:27:48,483 --> 00:27:49,801 Anthony: You got the nail right on the head. 740 00:27:49,902 --> 00:27:51,270 Just gonna use ingredients that remind me of 741 00:27:51,403 --> 00:27:52,571 summertime with my family. 742 00:27:52,638 --> 00:27:53,739 Oh, nice. 743 00:27:53,805 --> 00:27:56,608 I'm going to do a tomato and watermelon salad, 744 00:27:56,708 --> 00:27:58,443 and Dungeness crab with a brown butter and berbere. 745 00:27:58,577 --> 00:28:01,780 That's gonna really just be a nice, jolting flavor. 746 00:28:01,880 --> 00:28:03,815 It's a salad, so I don't want it to be too boring. 747 00:28:03,982 --> 00:28:06,818 Yeah, yeah. Behind. 748 00:28:06,952 --> 00:28:08,320 I got crostinis in the oven. 749 00:28:08,453 --> 00:28:12,791 I'm making a steak tartare with a cornichon chimichurri. 750 00:28:12,891 --> 00:28:13,659 I need to push. 751 00:28:13,759 --> 00:28:15,093 I already ground my meat. 752 00:28:15,160 --> 00:28:16,261 Anthony: Hell, yeah. 753 00:28:16,328 --> 00:28:18,096 Now I'm working on my Chimi Chimi. Cornichon, 754 00:28:18,163 --> 00:28:20,799 parsley in there. Fifty-six minutes, Anthony. 755 00:28:20,899 --> 00:28:24,303 [tense music] 756 00:28:24,403 --> 00:28:26,471 [food sizzling] 757 00:28:26,605 --> 00:28:27,973 This is chicken corn soup 758 00:28:28,106 --> 00:28:30,642 that I'm making from my childhood. 759 00:28:30,709 --> 00:28:33,011 My Chinese name is Long. 760 00:28:33,145 --> 00:28:35,447 In Cantonese, Tang is soup. 761 00:28:35,514 --> 00:28:36,982 This is gonna be Long's Tang. 762 00:28:37,082 --> 00:28:38,016 Why? 763 00:28:38,183 --> 00:28:39,685 That's what my dad used to say to me 764 00:28:39,851 --> 00:28:40,819 when I wouldn't drink my soup. 765 00:28:40,886 --> 00:28:42,045 I love that! 766 00:28:42,179 --> 00:28:43,522 Long! Tang! 767 00:28:43,622 --> 00:28:46,024 The only time he did not have to say that 768 00:28:46,124 --> 00:28:48,961 is when he made chicken corn soup. 769 00:28:49,061 --> 00:28:52,497 And I wanted to do a sexier, kind of elevated version of it. 770 00:28:52,598 --> 00:28:55,801 I'm gonna get some aromatics. It's gonna be good. 771 00:28:55,867 --> 00:28:59,538 So, this dish was a classic in my household growing up. 772 00:28:59,671 --> 00:29:04,009 I'm making a stuffed pepper with a lobster mousseline. 773 00:29:04,076 --> 00:29:06,662 I'm adding a little chicken thigh just to add a little more 774 00:29:06,728 --> 00:29:09,331 protein. And I think it's gonna be incredible. 775 00:29:09,398 --> 00:29:12,209 My mom was a single parent of three kids in Brazil. 776 00:29:12,242 --> 00:29:16,546 Money was tight and she knew how to make very little 777 00:29:16,580 --> 00:29:17,723 go a long way. 778 00:29:17,823 --> 00:29:20,025 This whole competition has been about like, 779 00:29:20,125 --> 00:29:23,362 bringing both Brazil, and these fine-dining kitchens 780 00:29:23,428 --> 00:29:25,897 in New York, together. 781 00:29:25,998 --> 00:29:27,532 I'm not gonna tell you what to do, Duyen, 782 00:29:27,633 --> 00:29:29,334 but you might want to give this just a little stir, 783 00:29:29,434 --> 00:29:30,702 just so it cooks a little more evenly. 784 00:29:30,802 --> 00:29:32,237 Yeah, I got you. 785 00:29:32,337 --> 00:29:33,705 I'm doing a seafood rice, 786 00:29:33,805 --> 00:29:36,041 and then I'm doing a dashi beurre monté. 787 00:29:36,174 --> 00:29:41,747 I never ate rice that had butter and seasoning and salt. 788 00:29:41,780 --> 00:29:44,216 Like, that's kind of blasphemy in Asian culture. 789 00:29:44,349 --> 00:29:46,184 It's actually more intimidating to cook for my family 790 00:29:46,284 --> 00:29:47,719 than the judges. No lie. 791 00:29:47,786 --> 00:29:51,039 But there is something very warming about butter and rice 792 00:29:51,106 --> 00:29:52,374 together. [pan clangs] 793 00:29:52,441 --> 00:29:54,593 I'll smash in lemongrass. Smash that sh--. 794 00:29:54,726 --> 00:29:56,228 Don't bring Dwayne out here. 795 00:29:56,328 --> 00:29:57,763 Just thinking about Dwayne stresses me out. 796 00:29:57,929 --> 00:29:58,922 [laughing] 797 00:29:58,955 --> 00:30:00,732 Yeah. No, not today. We're friends today. 798 00:30:00,832 --> 00:30:02,267 [Oscar laughs] 799 00:30:02,434 --> 00:30:03,568 Duyen: Sieger, how you doin'? 800 00:30:03,669 --> 00:30:04,936 Looking great. 801 00:30:05,103 --> 00:30:08,098 I picked poultry and I'm making chicken Vesuvio with peas, 802 00:30:08,131 --> 00:30:11,943 some beautiful fried potatoes, the jus. It's homey. 803 00:30:12,044 --> 00:30:14,746 It gives that like, Sunday supper roast chicken vibe. 804 00:30:14,846 --> 00:30:16,581 I'm only gonna season these and get 'em in the oven, 805 00:30:16,715 --> 00:30:17,916 and then I'll be off the burners. 806 00:30:18,050 --> 00:30:18,950 Heard. 807 00:30:19,084 --> 00:30:21,920 Red meat, it's filling. Takes time. 808 00:30:22,054 --> 00:30:24,489 I am making a short rib sancocho. 809 00:30:24,589 --> 00:30:27,125 Sancocho is a Colombian dish. It's a very humble dish, 810 00:30:27,225 --> 00:30:28,618 so you need to make sure you're... 811 00:30:28,652 --> 00:30:29,795 It's hitting. 812 00:30:29,895 --> 00:30:31,396 These double cook days, they're a challenge, 813 00:30:31,463 --> 00:30:33,398 and if you're mentally not in it from the bat, 814 00:30:33,465 --> 00:30:35,400 you're just going uphill the whole way. 815 00:30:35,500 --> 00:30:37,135 So, I'm just trying to keep it in cruise control 816 00:30:37,269 --> 00:30:38,770 and every now and then, give it a little gas. 817 00:30:38,904 --> 00:30:40,605 It's usually like, soupy, 818 00:30:40,706 --> 00:30:42,140 but I wanna make it a little bit thicker. 819 00:30:42,307 --> 00:30:43,909 Sieger: Is the inspiration me, Chef? 820 00:30:43,975 --> 00:30:44,976 Uh, yeah. 821 00:30:45,077 --> 00:30:45,977 [laughs] 822 00:30:46,144 --> 00:30:47,746 Oscar: Rhoda, you happy with dessert? 823 00:30:47,813 --> 00:30:49,081 Did I have a choice? 824 00:30:49,181 --> 00:30:51,283 I am making Eton mess. 825 00:30:51,350 --> 00:30:54,845 I've got nothing done except for starting on the lemon pith. 826 00:30:54,978 --> 00:30:57,989 It's been triple blanched, cooking in simple syrup. 827 00:30:58,090 --> 00:31:00,425 But I'm not too worried about it. 828 00:31:00,492 --> 00:31:01,760 I know I have plenty of time. 829 00:31:01,827 --> 00:31:03,995 I'm gonna get started on my meringue. 830 00:31:04,129 --> 00:31:05,664 We've got something burning. 831 00:31:05,797 --> 00:31:09,000 Oh, sh--! Let me make sure I didn't burn my crostinis. 832 00:31:09,134 --> 00:31:12,604 I forgot my crostinis are still in the oven. 833 00:31:12,704 --> 00:31:14,172 They are way too dark. 834 00:31:14,306 --> 00:31:18,477 I have no more bread, so I need to think about a plan B. 835 00:31:18,543 --> 00:31:20,704 Sherry, is that your baguette? Are you gonna use all of it? 836 00:31:20,837 --> 00:31:22,814 Some of my crostinis got burnt so I just want to re-prep them. 837 00:31:22,948 --> 00:31:24,616 - You can take some. - Thank you. 838 00:31:24,716 --> 00:31:26,151 We're family, you know? 839 00:31:26,218 --> 00:31:27,586 Oh, we are now, forever. 840 00:31:27,686 --> 00:31:30,213 I'm just [exhales] so relieved. 841 00:31:30,380 --> 00:31:33,959 This is an individual challenge, but we work together as a team. 842 00:31:34,025 --> 00:31:36,161 At this point, we can not walk away. 843 00:31:36,294 --> 00:31:39,865 We need to stay right here and watch our little babies. 844 00:31:39,965 --> 00:31:42,134 Coming down, corner, hot. 845 00:31:42,234 --> 00:31:44,069 Sherry: You want to try? 846 00:31:47,672 --> 00:31:49,141 Good? Little more salt? Yep. 847 00:31:49,207 --> 00:31:50,509 Just a touch, yeah. 848 00:31:50,575 --> 00:31:52,736 Damn. So ----ing good. 849 00:31:52,836 --> 00:31:54,479 How's Long's soup coming out? 850 00:31:54,579 --> 00:31:56,348 Laurence: All the elements are coming together really well. 851 00:31:56,448 --> 00:31:58,984 You add this really cool chili oil I made. 852 00:31:59,084 --> 00:32:00,485 Sherry: Yum! So good. 853 00:32:00,552 --> 00:32:02,020 Laurence: It is ----ing good? 854 00:32:02,154 --> 00:32:04,556 No, that is only reserved for my own food. 855 00:32:04,656 --> 00:32:06,024 [laughing] Oh, okay. Fair. 856 00:32:06,158 --> 00:32:07,492 Sorry. 857 00:32:07,559 --> 00:32:09,394 I'm just getting my meringues like, a little flattened, 858 00:32:09,494 --> 00:32:11,029 and maybe like, a little thinner, 859 00:32:11,129 --> 00:32:14,366 so that they finish quicker in the oven. 860 00:32:14,499 --> 00:32:16,635 These chefs where I left them off, you know, 861 00:32:16,735 --> 00:32:18,904 I missed three huge challenges. 862 00:32:19,004 --> 00:32:22,040 There's not as much sugar that I usually put in here 863 00:32:22,107 --> 00:32:25,310 because I want the sweetness to really come through with the 864 00:32:25,410 --> 00:32:27,913 berries and the whipped crème fraiche. 865 00:32:28,013 --> 00:32:30,382 I'm kind of like, dealing with like, survivor's guilt. 866 00:32:30,482 --> 00:32:34,753 It's really overwhelming but I still have to put out my best. 867 00:32:34,886 --> 00:32:38,023 I want them to stay pristine white. 868 00:32:38,089 --> 00:32:40,525 Let's go. 869 00:32:40,592 --> 00:32:42,427 [indistinct chatter] 870 00:32:42,527 --> 00:32:43,795 Would you like another drink, Gail Simmons? 871 00:32:43,895 --> 00:32:45,664 - You know, I'm good right now. - Are you sure? 872 00:32:45,730 --> 00:32:47,098 We've got a long day, as you know. 873 00:32:47,199 --> 00:32:48,567 You should get just loaded. Just get loose. 874 00:32:48,667 --> 00:32:50,101 Could you imagine how good it would be? 875 00:32:50,235 --> 00:32:51,428 This is what the fans want. 876 00:32:51,461 --> 00:32:53,405 Of course. Just you, me, and Tom smashed at a bar. 877 00:32:53,538 --> 00:32:54,940 [laughs] 878 00:32:55,106 --> 00:32:56,708 Laurence: Corn is looking nice. 879 00:32:56,775 --> 00:32:59,945 Sieger: Got my pea puree done. Peas are finally blanched. 880 00:33:00,045 --> 00:33:02,447 Jus is cooking down. It's called liquid gold. 881 00:33:02,581 --> 00:33:05,083 And I got a little date with the Judges' Table. 882 00:33:05,183 --> 00:33:07,118 [tense music] 883 00:33:07,152 --> 00:33:09,488 Sherry: How did the watermelon come out, Anthony? 884 00:33:09,588 --> 00:33:10,906 It came out okay. 885 00:33:10,972 --> 00:33:12,649 I've got to compress them with a little bit of sugar. 886 00:33:12,816 --> 00:33:15,627 Wasn't able to find a really overly sweet watermelon, 887 00:33:15,794 --> 00:33:16,928 so I decided to compress them. 888 00:33:17,028 --> 00:33:18,897 It's gonna help work in that flavor, but then also, 889 00:33:18,964 --> 00:33:20,999 it's gonna help with the texture of the watermelon as well. 890 00:33:21,099 --> 00:33:23,301 Coming down. Hot. 891 00:33:23,435 --> 00:33:25,470 Sieger: That rice looks great, Duyen, as always. 892 00:33:25,604 --> 00:33:26,938 Thank you. I am the rice whisperer. 893 00:33:27,072 --> 00:33:29,474 I have a little bit of seafood in my dish, 894 00:33:29,641 --> 00:33:32,410 but at the end of the day, the main component are grains. 895 00:33:32,477 --> 00:33:36,114 So, Carolina Gold rice is definitely meant to be the star. 896 00:33:36,248 --> 00:33:40,752 If you don't fluff it, it all sticks together. 897 00:33:40,852 --> 00:33:43,121 Thirty-seven minutes. It's right around the corner. 898 00:33:43,221 --> 00:33:44,289 Yep. 899 00:33:44,356 --> 00:33:45,991 Laurence: How's it look? 900 00:33:46,124 --> 00:33:48,326 Needs a little bit to go but I just wanted to make sure 901 00:33:48,460 --> 00:33:49,828 it wasn't like, burning, you know what I mean? 902 00:33:49,961 --> 00:33:51,796 - Yeah. - And burning up. 903 00:33:51,897 --> 00:33:54,165 The sancocho, I think it needs a little seasoning, 904 00:33:54,299 --> 00:33:55,901 so I hit it with some more. 905 00:33:56,001 --> 00:33:59,788 Pfft. Damn it, not my turmeric. 906 00:33:59,854 --> 00:34:01,306 Oh, God. 907 00:34:01,373 --> 00:34:02,532 I just got turmeric'd. 908 00:34:02,699 --> 00:34:04,809 No, no you look good in yellow, so it's your color. 909 00:34:04,876 --> 00:34:05,844 I do. I do. 910 00:34:06,011 --> 00:34:07,479 Seasoned to the tee. 911 00:34:07,546 --> 00:34:10,465 ABC, Always be C-soning. 912 00:34:10,532 --> 00:34:13,376 Pretty. 913 00:34:13,476 --> 00:34:14,686 Beautiful. 914 00:34:14,853 --> 00:34:16,855 - Thank you. - Very welcome. 915 00:34:16,955 --> 00:34:18,356 What a great space, Carl. 916 00:34:18,490 --> 00:34:20,292 - Oh, thank you, Kristen. - Really, really beautiful. 917 00:34:20,358 --> 00:34:21,893 Kristen: Apologies in advance 918 00:34:21,993 --> 00:34:23,553 for what your kitchen looks like after this. 919 00:34:23,653 --> 00:34:25,130 [laughs] Gail: We take no responsibility. 920 00:34:25,230 --> 00:34:26,631 So much fun on this side of it. 921 00:34:26,698 --> 00:34:27,999 Isn't it? 922 00:34:28,099 --> 00:34:29,834 Yeah. You guys are super, super funsies. 923 00:34:29,968 --> 00:34:31,194 [laughs] 924 00:34:31,227 --> 00:34:32,529 [tense music] 925 00:34:32,562 --> 00:34:33,471 What's wrong? 926 00:34:33,538 --> 00:34:34,506 My meringues, they're a little soft, 927 00:34:34,639 --> 00:34:36,141 but they're gonna dry out, right? 928 00:34:36,207 --> 00:34:37,208 They're gonna there. 929 00:34:37,342 --> 00:34:39,644 The meringues aren't getting crispy. 930 00:34:39,744 --> 00:34:41,046 Is it wet underneath? 931 00:34:41,179 --> 00:34:42,347 It's like, sticky. 932 00:34:42,480 --> 00:34:44,716 Can you flip it to start it to dry? 933 00:34:44,849 --> 00:34:47,352 Yes. I think there's not enough sugar 934 00:34:47,452 --> 00:34:49,554 in the meringue that it's not crisping up. 935 00:34:49,721 --> 00:34:52,223 I'm gonna have to put them in a dry heat oven. 936 00:34:52,324 --> 00:34:53,959 Coming back into this was 937 00:34:54,059 --> 00:34:58,054 something that I really wanted, you know. I fought for it. 938 00:34:58,088 --> 00:35:02,367 My dessert is probably not the best reflection of that feeling. 939 00:35:02,467 --> 00:35:03,568 [tense music] 940 00:35:03,735 --> 00:35:05,437 We're gonna hope for the best. 941 00:35:14,079 --> 00:35:16,214 Rhoda: I just need to get my meringues crispy. 942 00:35:16,348 --> 00:35:17,382 Sherry: How's it looking? 943 00:35:17,549 --> 00:35:20,502 I'm hoping that it dries out a little bit more. 944 00:35:20,602 --> 00:35:22,846 There's a dehydrator right next to my station, 945 00:35:22,946 --> 00:35:25,682 but I don't have any more eggs to whip, 946 00:35:25,782 --> 00:35:28,893 so I don't have any other choice but to wait it out. 947 00:35:29,027 --> 00:35:32,630 Dehydrator, do not disappoint me. 948 00:35:32,731 --> 00:35:33,957 We got 47 all right, Sherry? 949 00:35:34,090 --> 00:35:34,899 Forty-seven. 950 00:35:35,033 --> 00:35:36,334 Anthony, what have we got on time? 951 00:35:36,434 --> 00:35:37,502 We have 17 minutes. 952 00:35:37,602 --> 00:35:39,521 Lovely. Going in the walk-in. 953 00:35:39,621 --> 00:35:42,507 I commit to plating my dish in the walk-in. 954 00:35:42,607 --> 00:35:44,409 This way, everything stays cold. 955 00:35:44,442 --> 00:35:47,679 This shows my level of commitment to 956 00:35:47,779 --> 00:35:49,247 executing this dish perfectly. 957 00:35:49,414 --> 00:35:51,583 This is Top Chef, baby. We can't mess around. 958 00:35:51,616 --> 00:35:54,552 Less than a minute. 959 00:35:54,652 --> 00:35:56,154 Exactly what I needed. 960 00:35:56,254 --> 00:35:57,981 [tense music] Beautiful. 961 00:35:58,114 --> 00:35:59,716 Everything's got bread. Everything's got garnish. 962 00:35:59,816 --> 00:36:00,825 [timer beeps] 963 00:36:00,925 --> 00:36:02,118 - Hands up. - Hands up! 964 00:36:02,218 --> 00:36:04,329 Laurence: All right, first group, good luck! 965 00:36:04,462 --> 00:36:07,716 [indistinct chatter] 966 00:36:07,816 --> 00:36:08,600 Oh, wow. 967 00:36:08,633 --> 00:36:09,701 Thank you. 968 00:36:09,801 --> 00:36:11,102 Beautiful. 969 00:36:11,136 --> 00:36:11,936 Hi, Chefs. 970 00:36:12,070 --> 00:36:13,104 Hello! 971 00:36:13,138 --> 00:36:14,773 Jonathan, what did you make for your raw course? 972 00:36:14,839 --> 00:36:16,241 I made a steak tartare. 973 00:36:16,341 --> 00:36:18,234 There's a little bit of a egg yolk emulsion on the bottom, 974 00:36:18,334 --> 00:36:20,804 and then you have a cornichon chimichurri, 975 00:36:20,904 --> 00:36:22,947 some crispy shallots, and a toasted baguette. 976 00:36:23,048 --> 00:36:25,175 Anthony, tell us about your salad course, please. 977 00:36:25,308 --> 00:36:27,052 I wanted to kind of use ingredients that we would 978 00:36:27,152 --> 00:36:28,353 normally have from the garden, 979 00:36:28,453 --> 00:36:29,421 back home where I'm from in Maryland. 980 00:36:29,521 --> 00:36:31,523 Nice heirloom tomatoes, some watermelon, 981 00:36:31,623 --> 00:36:33,558 pickled watermelon rind, and then you have like 982 00:36:33,658 --> 00:36:36,494 one nugget of Dungeness crab, just because in Maryland, 983 00:36:36,561 --> 00:36:37,462 we love crab. 984 00:36:37,495 --> 00:36:39,364 Gail: I love the pickled watermelon rind. 985 00:36:39,464 --> 00:36:41,082 It's like a bread and butter pickle almost. 986 00:36:41,182 --> 00:36:42,300 Yeah. 987 00:36:42,467 --> 00:36:44,194 The tomatoes were seasoned, the watermelon was really 988 00:36:44,327 --> 00:36:45,470 beautifully compressed. 989 00:36:45,603 --> 00:36:48,932 It's just the crab and the lettuce felt out of place. 990 00:36:49,032 --> 00:36:51,176 I thought the tartare was very well done, 991 00:36:51,242 --> 00:36:53,937 and I enjoyed the chimichurri with that. Seasoned really well. 992 00:36:54,037 --> 00:36:55,772 I really liked the chimichurri. 993 00:36:55,872 --> 00:36:58,249 It was a little bit spicy, so I love it. 994 00:36:58,349 --> 00:36:59,050 Thank you. 995 00:36:59,150 --> 00:37:00,285 Thank you, Chefs. 996 00:37:00,385 --> 00:37:02,087 Tom: Okay, now what did you really think about it? 997 00:37:02,187 --> 00:37:03,213 [laughter] 998 00:37:03,346 --> 00:37:04,656 You know, man. You know. 999 00:37:04,789 --> 00:37:05,715 Yeah. 1000 00:37:05,849 --> 00:37:07,550 I was a little confused with Anthony's 1001 00:37:07,684 --> 00:37:08,885 just one piece of crab. 1002 00:37:09,018 --> 00:37:10,895 Having said that, the crab is delicious, though. 1003 00:37:10,995 --> 00:37:12,789 Crab's delicious. 1004 00:37:12,889 --> 00:37:15,784 But you end up like, wanting more, like mm, mm, mm. 1005 00:37:15,884 --> 00:37:17,569 You know, it's just out of balance, this dish. 1006 00:37:17,669 --> 00:37:19,621 This is probably the best steak tartare dish 1007 00:37:19,721 --> 00:37:21,231 I've ever done in my life. 1008 00:37:21,364 --> 00:37:22,232 Perfect time to do one. 1009 00:37:22,365 --> 00:37:23,775 The texture of this tartare is great. 1010 00:37:23,875 --> 00:37:25,176 Dressing was delicious. Nice and light. 1011 00:37:25,343 --> 00:37:26,945 I mean, that cornichon chimichurri was great. 1012 00:37:27,045 --> 00:37:29,639 I've never seen that before, and it had a real punch to it. 1013 00:37:29,739 --> 00:37:31,141 It was great. 1014 00:37:31,241 --> 00:37:32,851 Let's go, baby! 1015 00:37:32,884 --> 00:37:34,410 Oscar: Duyen, what rice is available? 1016 00:37:34,544 --> 00:37:37,255 I have a jasmine rice available. 1017 00:37:37,355 --> 00:37:39,474 Okay. With the amount of short rib that I got, 1018 00:37:39,574 --> 00:37:41,217 is this gonna be enough? I'm like, 1019 00:37:41,317 --> 00:37:43,328 you know what? I may need some rice. 1020 00:37:43,428 --> 00:37:44,462 Do you have that rice? 1021 00:37:44,562 --> 00:37:45,864 - Yeah, here. - Thank you. 1022 00:37:45,964 --> 00:37:47,198 You're welcome. 1023 00:37:47,232 --> 00:37:49,150 Just bring everything to your station. I don't need it. 1024 00:37:49,250 --> 00:37:50,660 Got it. 1025 00:37:50,760 --> 00:37:53,204 I check my Carolina Gold rice and it all tastes really great. 1026 00:37:53,238 --> 00:37:54,831 I still have my bag of jasmine rice, 1027 00:37:54,931 --> 00:37:56,658 so I'm more than happy to give it to him. 1028 00:37:56,758 --> 00:37:59,210 Need a pot for rice. There we go. 1029 00:37:59,344 --> 00:38:02,672 Rice is just like a blank canvas, like homey, cozy, 1030 00:38:02,772 --> 00:38:04,499 so I'm like whew, it's gonna be enough. 1031 00:38:04,599 --> 00:38:06,217 I'm gonna start plating right now. 1032 00:38:06,317 --> 00:38:08,386 Laurence: I want to make sure the proportions of everything 1033 00:38:08,419 --> 00:38:12,182 eats really well. Something fitting for a Sunday supper. 1034 00:38:12,282 --> 00:38:12,991 Four minutes! 1035 00:38:13,091 --> 00:38:14,509 Let's go. 1036 00:38:14,609 --> 00:38:16,561 Sherry: Salsa verde's gonna go down first. 1037 00:38:16,594 --> 00:38:18,329 All right. 1038 00:38:18,429 --> 00:38:19,956 Still hot. 1039 00:38:20,089 --> 00:38:22,066 It's looking very Brazilian, isn't it? 1040 00:38:22,167 --> 00:38:24,235 [tense music] 1041 00:38:24,369 --> 00:38:26,137 Laurence: Ninety seconds. 1042 00:38:26,237 --> 00:38:27,363 Sherry: Beautiful. 1043 00:38:27,463 --> 00:38:29,073 [timer beeps] 1044 00:38:29,207 --> 00:38:31,176 - All right. - Great job, guys. Good luck! 1045 00:38:31,276 --> 00:38:33,603 All right, let's go. 1046 00:38:33,703 --> 00:38:35,446 Soup and seafood. 1047 00:38:35,513 --> 00:38:36,748 I love a soup. 1048 00:38:36,781 --> 00:38:37,715 Thank you very much. 1049 00:38:37,782 --> 00:38:39,751 - Wow. - This looks amazing. 1050 00:38:39,884 --> 00:38:41,085 Kristen: Hi, Chefs. Sherry and Laurence: Hi. 1051 00:38:41,252 --> 00:38:43,922 This is a chicken corn soup with some seared chicken, 1052 00:38:44,055 --> 00:38:47,759 a marinated bok choy, an egg drop stock, grilled corn, 1053 00:38:47,892 --> 00:38:49,427 and a little bit of dried scallops. 1054 00:38:49,460 --> 00:38:51,162 I made the lobster mousseline 1055 00:38:51,262 --> 00:38:53,097 stuffed inside of a poblano pepper. 1056 00:38:53,231 --> 00:38:55,099 I made a corn ragout that's underneath it, 1057 00:38:55,233 --> 00:38:58,069 and then I'm serving it with a salsa verde. 1058 00:38:58,169 --> 00:39:00,572 I can see a Brazilian flag right here. 1059 00:39:00,672 --> 00:39:01,673 I'm Brazilian as well. 1060 00:39:01,806 --> 00:39:03,074 Oh, how great. Yeah. 1061 00:39:03,174 --> 00:39:05,577 And I can see you put your heart here. 1062 00:39:05,677 --> 00:39:08,379 Everything is in the point for me. It's beautiful. 1063 00:39:08,479 --> 00:39:11,583 I actually do not normally like corn in my soup 1064 00:39:11,683 --> 00:39:12,951 and I loved this dish. 1065 00:39:13,084 --> 00:39:14,310 [laughs] 1066 00:39:14,410 --> 00:39:16,688 I thought it was really good. Texture was really nice. 1067 00:39:16,788 --> 00:39:18,072 All the textures, all the flavors. 1068 00:39:18,172 --> 00:39:20,892 It was a little bit more complex than I've ever tasted 1069 00:39:20,992 --> 00:39:22,418 a corn soup before. 1070 00:39:22,518 --> 00:39:24,921 I'll take a couple of quarts of that home with me. 1071 00:39:25,021 --> 00:39:26,231 Yeah. Thank you. 1072 00:39:26,331 --> 00:39:28,758 Thank you. 1073 00:39:28,858 --> 00:39:30,326 - Ah. Chef. - Good job, buddy. 1074 00:39:30,426 --> 00:39:32,503 Babette, what did you think of Sherry's dish? 1075 00:39:32,604 --> 00:39:34,038 All of the flavors came together. 1076 00:39:34,172 --> 00:39:36,099 I love spices so it was great. 1077 00:39:36,199 --> 00:39:38,476 The texture of the mousse was phenomenal. 1078 00:39:38,610 --> 00:39:40,478 I mean, could it be a little more lobster-y? 1079 00:39:40,645 --> 00:39:41,913 Yes, but we had the budget. 1080 00:39:42,013 --> 00:39:44,983 The texture of Laurence's soup was fantastic. 1081 00:39:45,016 --> 00:39:48,553 The egg and the corn, the bok choy, 1082 00:39:48,653 --> 00:39:50,555 and then it had so many layers in its flavor. 1083 00:39:50,655 --> 00:39:52,607 I think they all worked well together. 1084 00:39:52,707 --> 00:39:54,959 - Nineteen minutes, y'all. - Heard. 1085 00:39:55,026 --> 00:39:56,427 Oscar: How y'all doin' over there, yo? 1086 00:39:56,527 --> 00:39:59,889 I am cleaning up my berries, and then I want to macerate 1087 00:40:00,023 --> 00:40:03,401 them with just a little bit of sugar, a little bit of vanilla. 1088 00:40:03,501 --> 00:40:05,336 We have three plates coming, 1089 00:40:05,470 --> 00:40:07,338 so we're gonna have our grain, poultry, and red meat. 1090 00:40:07,372 --> 00:40:08,231 Buckle up. 1091 00:40:08,364 --> 00:40:09,774 Or unbuckle, perhaps. 1092 00:40:09,874 --> 00:40:11,125 Stretchy pants time. 1093 00:40:11,225 --> 00:40:12,735 [laughs] Yeah. 1094 00:40:12,869 --> 00:40:14,345 Duyen: I'm gonna sear my scallops 1095 00:40:14,479 --> 00:40:17,115 and I'm actually gonna fold them into my rice. 1096 00:40:17,215 --> 00:40:18,741 Six minutes, y'all. 1097 00:40:18,875 --> 00:40:20,218 Sieger: Feeling good. 1098 00:40:20,285 --> 00:40:22,912 I'm working on the veg for my sancocho. I'm ready to plate. 1099 00:40:23,046 --> 00:40:25,581 I'm gonna give 'em a piece of breast and a piece of thigh 1100 00:40:25,715 --> 00:40:27,992 so they get a little taste of Chicago. 1101 00:40:28,092 --> 00:40:29,594 Oscar: Rice is perfect. 1102 00:40:29,694 --> 00:40:32,764 Duyen: Oh, sweating so much it's in my eyes. 1103 00:40:32,864 --> 00:40:35,316 Sieger: One fifty. 1104 00:40:35,416 --> 00:40:37,468 - Herbs. - Salt. 1105 00:40:37,568 --> 00:40:39,804 Perfect. Hot behind. 1106 00:40:39,904 --> 00:40:41,205 Let's go. 1107 00:40:41,339 --> 00:40:43,266 Boom. 1108 00:40:43,399 --> 00:40:45,168 [timer beeps] Let's go, baby. 1109 00:40:45,268 --> 00:40:48,947 [tense music] 1110 00:40:49,047 --> 00:40:51,215 Tom: All right, we've got a rice dish and a rice dish. 1111 00:40:51,316 --> 00:40:52,842 Sometimes you just gotta shake your head and go... 1112 00:40:52,942 --> 00:40:54,010 - Yeah. - ...don't know. 1113 00:40:54,110 --> 00:40:55,219 Oh. 1114 00:40:55,286 --> 00:40:56,846 Tom: I just don't know. 1115 00:40:56,946 --> 00:40:59,123 [tense music] 1116 00:41:07,966 --> 00:41:09,717 Duyen, tell us about your grain course, please. 1117 00:41:09,784 --> 00:41:13,404 I have a seafood rice with an herb salad, 1118 00:41:13,538 --> 00:41:18,067 and then on top is going to be a dashi beurre monté. 1119 00:41:18,201 --> 00:41:19,569 Okay, poultry dish, please. 1120 00:41:19,702 --> 00:41:22,071 I did chicken Vesuvio. So, it's a pan-roasted chicken. 1121 00:41:22,205 --> 00:41:24,140 We have a pea and parmesan puree, 1122 00:41:24,240 --> 00:41:25,566 some fortified chicken jus, 1123 00:41:25,633 --> 00:41:28,878 and then the potatoes blanched, froze, and then fried. 1124 00:41:28,978 --> 00:41:29,912 Kristen: Oscar? 1125 00:41:29,979 --> 00:41:31,572 For my red meat today, I chose short rib. 1126 00:41:31,639 --> 00:41:33,082 Thought of sancocho, it's a Colombian dish. 1127 00:41:33,149 --> 00:41:36,419 It's a little bit soupier, but I've made it as a stew before. 1128 00:41:36,486 --> 00:41:39,088 There's some yucca, butternut squash, and carrot. 1129 00:41:39,222 --> 00:41:41,257 And I love a canvas of rice. 1130 00:41:41,324 --> 00:41:42,917 Did you guys talk about both serving rice? 1131 00:41:42,984 --> 00:41:45,328 Um... 1132 00:41:45,461 --> 00:41:46,971 ...you're making a good point right now. Yeah, yeah, yeah. 1133 00:41:47,071 --> 00:41:48,664 Hey, what's up with the rice dish? [laughs] 1134 00:41:48,798 --> 00:41:50,875 Bro, I got grains. What's up with your rice dish? 1135 00:41:50,975 --> 00:41:54,003 [laughter] 1136 00:41:54,103 --> 00:41:55,580 Duyen, I really enjoyed that. 1137 00:41:55,680 --> 00:41:57,473 Being married to a guy from Charleston, his mom 1138 00:41:57,573 --> 00:42:01,102 cooked a lot of dishes like this, filled with seafood, 1139 00:42:01,169 --> 00:42:02,512 and it was very seasoned. 1140 00:42:02,645 --> 00:42:03,888 I loved it. 1141 00:42:03,988 --> 00:42:06,115 I really like the different textures in there. 1142 00:42:06,182 --> 00:42:08,684 The dashi beurre monté came out really nice. Yeah, delicious. 1143 00:42:08,785 --> 00:42:09,986 Thank you. 1144 00:42:10,086 --> 00:42:11,654 Sieger's was perfectly done. 1145 00:42:11,788 --> 00:42:13,022 Thank you. 1146 00:42:13,156 --> 00:42:15,333 It's a very simple dish, but it's a nicely cooked chicken. 1147 00:42:15,433 --> 00:42:17,635 The chicken is moist, the chicken skin is delicious 1148 00:42:17,702 --> 00:42:19,829 and salty and crispy. 1149 00:42:19,962 --> 00:42:22,598 Oscar, it was not my favorite. 1150 00:42:22,698 --> 00:42:25,201 A little too much going on, on the plate, for me. 1151 00:42:25,301 --> 00:42:26,944 And the rice was a little too bland. 1152 00:42:27,045 --> 00:42:29,138 I think it really would have eaten better if it were a soup 1153 00:42:29,205 --> 00:42:30,873 so you could really gather all that flavor. For me, 1154 00:42:31,007 --> 00:42:33,176 the rice is kind of muting everything. 1155 00:42:33,276 --> 00:42:35,953 A big component of sancocho is rice, 1156 00:42:36,054 --> 00:42:38,956 but I feel like the plate needed more flavor to it. 1157 00:42:39,056 --> 00:42:40,141 Understood. 1158 00:42:40,208 --> 00:42:42,018 - Great. Thank you. - Thank you. 1159 00:42:42,118 --> 00:42:44,796 Thank you, Chefs. 1160 00:42:44,896 --> 00:42:46,689 Oscar, how you feelin', my boy? 1161 00:42:46,823 --> 00:42:48,691 I should've kept the rice off. It would have been enough 1162 00:42:48,791 --> 00:42:50,985 with the veg. I made that last decision move. 1163 00:42:51,052 --> 00:42:53,162 There is so much going on in Oscar's bowl. 1164 00:42:53,229 --> 00:42:55,064 There's something in there that's bitter 1165 00:42:55,164 --> 00:42:56,399 that is off-putting. 1166 00:42:56,499 --> 00:42:58,009 - It's all turmeric. - Yeah. 1167 00:42:58,076 --> 00:43:00,036 - That's all it is. - That's what I think it is. 1168 00:43:00,169 --> 00:43:01,871 I'm just waiting for dessert. 1169 00:43:02,004 --> 00:43:04,173 Rhoda: The meringue is a little softer than I would like. 1170 00:43:04,240 --> 00:43:08,077 The meringues are not gonna be the texture that I want them, 1171 00:43:08,177 --> 00:43:13,024 but I know that all of my other components are still good. 1172 00:43:13,090 --> 00:43:15,384 Want them to be like, kind of smaller, 1173 00:43:15,485 --> 00:43:18,012 and more bite-sized pieces. 1174 00:43:18,079 --> 00:43:22,024 A little bit of berries, little bit of crème fraiche. 1175 00:43:22,091 --> 00:43:24,026 [tense music] 1176 00:43:24,093 --> 00:43:25,353 [timer beeps] 1177 00:43:27,597 --> 00:43:29,440 [tense music] 1178 00:43:31,601 --> 00:43:33,194 Wow. Here we go. 1179 00:43:33,261 --> 00:43:35,446 [sighs] 1180 00:43:37,707 --> 00:43:39,609 I decided to do Eton mess today. 1181 00:43:39,709 --> 00:43:42,912 I have soft meringue with some whipped crème fraiche, 1182 00:43:43,045 --> 00:43:45,056 lemon pith, and fresh berries. 1183 00:43:45,189 --> 00:43:46,682 What did you call the meringue? 1184 00:43:46,749 --> 00:43:47,950 Soft meringue, mm-hmm. 1185 00:43:48,050 --> 00:43:49,552 Is it because you couldn't take it all the way? 1186 00:43:49,619 --> 00:43:51,729 - I didn't plan it to be soft. - Uh-huh. 1187 00:43:51,829 --> 00:43:54,031 - I'm looking for some texture. - Mm-hmm. 1188 00:43:54,132 --> 00:43:56,359 You wanted the meringue to be a little crunchier? 1189 00:43:56,459 --> 00:43:57,552 Crispier, yeah. 1190 00:43:57,618 --> 00:43:58,895 Why specifically the pith? 1191 00:43:58,961 --> 00:44:02,064 It's kind of like a cheat. It adds like, this nice bitterness. 1192 00:44:02,131 --> 00:44:03,966 You know, I like the bitterness of the lemon pith. 1193 00:44:04,066 --> 00:44:06,377 I think that was smart to kind of make it not too sweet. 1194 00:44:06,477 --> 00:44:07,770 Great. Thank you, Rhoda. 1195 00:44:07,870 --> 00:44:10,064 - Thank you very much. - Thank you. 1196 00:44:11,883 --> 00:44:13,351 Duyen: Rhoda, how was it? 1197 00:44:13,451 --> 00:44:14,944 How'd it go? [Rhoda sputters] 1198 00:44:15,077 --> 00:44:17,813 I wish my meringue got crispy. 1199 00:44:17,914 --> 00:44:21,058 If you're gonna use something so bitter like lemon pith, 1200 00:44:21,158 --> 00:44:22,451 you've got to find more sugar somewhere. 1201 00:44:22,552 --> 00:44:23,619 - Yeah. - To offset that, 1202 00:44:23,719 --> 00:44:24,896 and crème fraiche just isn't gonna do that. 1203 00:44:24,996 --> 00:44:26,597 It just didn't quite get there. 1204 00:44:26,731 --> 00:44:27,590 Yeah. 1205 00:44:27,657 --> 00:44:29,100 So, we'll see. 1206 00:44:29,200 --> 00:44:32,128 Well, the great mark of a successful dinner party, 1207 00:44:32,228 --> 00:44:33,996 I think, is the company. Thank you all for being here. 1208 00:44:34,130 --> 00:44:35,590 Carl, thank you very much for having us. 1209 00:44:35,656 --> 00:44:37,575 We should get set for Judges' Table. Okay? 1210 00:44:37,675 --> 00:44:40,178 - Let's do it. - A lot to talk to about. 1211 00:44:44,849 --> 00:44:46,108 To another cook, y'all. 1212 00:44:46,175 --> 00:44:47,285 - Yep. - Yeah, buddy. 1213 00:44:47,418 --> 00:44:49,453 I'll tell you one thing that I didn't like, 1214 00:44:49,587 --> 00:44:52,348 Quickfire straight into Elimination Challenge. 1215 00:44:52,448 --> 00:44:53,649 Oh my god. 1216 00:44:53,783 --> 00:44:55,985 Is anybody worried? 1217 00:44:56,085 --> 00:44:58,296 I mean, one of the first persons was just like, 1218 00:44:58,429 --> 00:45:00,356 this is my least favorite. I was like, oh! 1219 00:45:00,489 --> 00:45:03,292 I would have loved to like, remake my meringues 1220 00:45:03,426 --> 00:45:06,454 if I was able to get extra eggs, and it's just-- 1221 00:45:06,520 --> 00:45:08,965 Oh, I had some eggs, girl. 1222 00:45:09,031 --> 00:45:10,166 So, anyway... 1223 00:45:10,299 --> 00:45:11,200 [laughter] 1224 00:45:11,300 --> 00:45:12,368 Damn, you should have said something! 1225 00:45:12,468 --> 00:45:13,970 - I should have said something. - Yeah. 1226 00:45:14,036 --> 00:45:19,642 But you know, like obviously, like I had my fault on my dish. 1227 00:45:19,709 --> 00:45:21,469 - Yes. - Yeah, that's the worst. 1228 00:45:21,535 --> 00:45:22,845 Yeah. 1229 00:45:22,945 --> 00:45:25,348 I don't know, I feel like a lot of us feel very 50-50. 1230 00:45:25,481 --> 00:45:27,141 We're in the middle right now. 1231 00:45:30,720 --> 00:45:33,814 [tense music] 1232 00:45:33,881 --> 00:45:35,224 Chefs, for your Quickfire, 1233 00:45:35,358 --> 00:45:37,727 we asked you to create hors d'oeuvres for a cocktail hour. 1234 00:45:37,827 --> 00:45:39,128 Tom, how do you think they did? 1235 00:45:39,195 --> 00:45:40,896 I thought the cocktail reception was really nice. 1236 00:45:40,997 --> 00:45:42,565 I think Duke's would be proud. 1237 00:45:42,698 --> 00:45:44,825 Definitely had my share of Duke's today, which is, 1238 00:45:44,892 --> 00:45:46,235 you know, makes me very happy, so. 1239 00:45:46,369 --> 00:45:47,778 [Duyen snorts] Sorry. Sorry. 1240 00:45:47,878 --> 00:45:49,071 [laughter] 1241 00:45:49,205 --> 00:45:53,000 But we did have a few favorites. 1242 00:45:53,067 --> 00:45:55,336 Anthony, with your crab dumpling, 1243 00:45:55,403 --> 00:45:57,989 there was a great ratio of your crab filling 1244 00:45:58,089 --> 00:46:00,416 to the rest of the outside of the hors d'oeuvres. 1245 00:46:00,549 --> 00:46:03,052 Perfect, nice, little bite. That's kinda what you want for, 1246 00:46:03,152 --> 00:46:05,421 you know, cocktail hour. It worked really well together. 1247 00:46:05,521 --> 00:46:06,681 Thank you. 1248 00:46:06,747 --> 00:46:09,258 And another one of our favorites... 1249 00:46:09,392 --> 00:46:11,535 Oscar's tostone. The tostone was nice and crisp. 1250 00:46:11,636 --> 00:46:13,362 Wasn't messy. Easy to handle. Nice job. 1251 00:46:13,429 --> 00:46:14,730 Thank you, Chef. 1252 00:46:14,864 --> 00:46:16,932 Flavors were on point. Great job with the pimento cheese. 1253 00:46:17,066 --> 00:46:18,643 I know a little bit about it down here. 1254 00:46:18,743 --> 00:46:20,011 Thank you. 1255 00:46:20,111 --> 00:46:22,104 And we had one more, and that belonged to Jonathan. 1256 00:46:22,204 --> 00:46:23,280 Oh, nice. 1257 00:46:23,381 --> 00:46:26,117 The bacon jam, it was such a great surprise. 1258 00:46:26,217 --> 00:46:28,202 A lot of flavor in that little bite, 1259 00:46:28,269 --> 00:46:29,612 and it was perfectly mayonnaised. 1260 00:46:29,712 --> 00:46:31,539 I was thinking about you when I was making it. 1261 00:46:31,605 --> 00:46:33,749 I was like, Is there enough Duke's in here? 1262 00:46:33,883 --> 00:46:34,950 [laughter] 1263 00:46:35,084 --> 00:46:36,752 Shuai, as our guest judge, you have the pleasure of 1264 00:46:36,886 --> 00:46:38,120 announcing our Quickfire winner. 1265 00:46:38,254 --> 00:46:40,289 For us, the person who gave us the perfect bite 1266 00:46:40,423 --> 00:46:42,425 for cocktail hour is... 1267 00:46:42,558 --> 00:46:44,960 [suspenseful music] 1268 00:46:45,094 --> 00:46:45,695 ...Anthony. 1269 00:46:45,795 --> 00:46:48,964 - Oh sh--. - Oh, yes! 1270 00:46:49,065 --> 00:46:51,042 Thank you, Laurence, very much, for making me do the crab 1271 00:46:51,142 --> 00:46:52,968 dumplings instead of the shrimp toast. 1272 00:46:53,069 --> 00:46:54,270 I wouldn't be here without you. 1273 00:46:54,403 --> 00:46:57,139 Anthony, congratulations, you just won $10,000 1274 00:46:57,273 --> 00:46:59,784 courtesy of the Active Cash Credit Card from Wells Fargo. 1275 00:46:59,884 --> 00:47:01,377 - Thank you very much. Tom: Nice! 1276 00:47:01,444 --> 00:47:02,411 Thank you all very much. 1277 00:47:02,478 --> 00:47:05,781 Which brings us now to the dinner party. 1278 00:47:05,915 --> 00:47:08,451 [suspenseful music] 1279 00:47:08,551 --> 00:47:11,987 We'd like to speak to Oscar, 1280 00:47:12,088 --> 00:47:13,489 Jonathan, 1281 00:47:13,589 --> 00:47:14,824 Laurence, 1282 00:47:14,924 --> 00:47:16,092 and Rhoda. 1283 00:47:16,225 --> 00:47:17,993 The four of you can stay here, the rest of you 1284 00:47:18,094 --> 00:47:20,429 can move to the side, please. 1285 00:47:20,496 --> 00:47:23,432 [tense music] 1286 00:47:23,499 --> 00:47:25,576 The four of you are standing here because you had our 1287 00:47:25,676 --> 00:47:30,765 favorite and our least favorite dishes of the day. 1288 00:47:30,831 --> 00:47:33,676 Golly! 1289 00:47:33,776 --> 00:47:36,312 Kristen: One of you will be the winner... 1290 00:47:36,445 --> 00:47:39,190 ...and one of you will be going home. 1291 00:47:53,696 --> 00:47:55,139 Kristen: Jonathan, let's start with you. 1292 00:47:55,206 --> 00:47:56,966 How do you think your dish turned out? 1293 00:47:57,032 --> 00:48:00,277 Full disclaimer, I, I loved the flavor of the dish. 1294 00:48:00,344 --> 00:48:02,380 I plated the entire dish in the walk-in 1295 00:48:02,513 --> 00:48:04,115 to make sure that it was the right temperature. 1296 00:48:04,181 --> 00:48:07,518 Laurence, have you ever made this type of egg drop soup, 1297 00:48:07,618 --> 00:48:09,153 especially with the char that you put on it? 1298 00:48:09,286 --> 00:48:11,822 No. I mean, traditionally, it's a very kind of like, 1299 00:48:11,922 --> 00:48:13,657 one note soup. 1300 00:48:13,758 --> 00:48:16,318 Well, Jonathan and Laurence the two of you 1301 00:48:16,385 --> 00:48:19,830 had our favorite dishes of the day. Congratulations. 1302 00:48:19,930 --> 00:48:21,165 Oh. 1303 00:48:21,232 --> 00:48:22,299 ♪ 1304 00:48:22,366 --> 00:48:23,868 Jonathan, really enjoyed your tartare. 1305 00:48:23,968 --> 00:48:25,336 Plating it up in the walk-in probably made 1306 00:48:25,436 --> 00:48:27,238 a little bit of a difference. Good job. 1307 00:48:27,371 --> 00:48:28,539 Thank you. 1308 00:48:28,639 --> 00:48:30,975 Your cornichon chimichurri was absolutely beautiful. 1309 00:48:31,041 --> 00:48:34,712 It was punchy, it was zingy, fatty in all the right ways. 1310 00:48:34,845 --> 00:48:38,682 I think my blood pressure's evened out now. I'm good. 1311 00:48:38,749 --> 00:48:40,684 Well, Laurence, you know me, I love a good broth. 1312 00:48:40,751 --> 00:48:42,720 I made broth all the time last season, 1313 00:48:42,820 --> 00:48:44,688 so I really appreciate the viscosity of it. 1314 00:48:44,755 --> 00:48:46,757 Just a lot of flavor in there. A lot of different 1315 00:48:46,857 --> 00:48:48,592 textures in there. It was very nice. 1316 00:48:48,726 --> 00:48:49,894 You gave us a beautiful broth, 1317 00:48:50,027 --> 00:48:53,097 and everything else was just gravy. 1318 00:48:53,197 --> 00:48:54,031 Well, soup, but... 1319 00:48:54,098 --> 00:48:55,332 [chuckling] 1320 00:48:55,433 --> 00:48:56,901 I really appreciated how you treated the chicken 1321 00:48:57,001 --> 00:48:59,036 and the fact that the skin was still crispy while it 1322 00:48:59,103 --> 00:49:01,872 sat in that broth. It was quite an addictive bowl. 1323 00:49:01,939 --> 00:49:03,441 Thank you. Thank you. 1324 00:49:03,541 --> 00:49:05,576 Carl, as our other guest judge, you have the pleasure of 1325 00:49:05,709 --> 00:49:09,113 announcing our Elimination Challenge winner. 1326 00:49:09,213 --> 00:49:11,382 It was unanimous. 1327 00:49:11,448 --> 00:49:13,784 The chef that had the winning dish... 1328 00:49:17,121 --> 00:49:17,955 ...Laurence. 1329 00:49:18,088 --> 00:49:21,292 [applause] 1330 00:49:21,425 --> 00:49:22,751 Hey, man. 1331 00:49:23,294 --> 00:49:24,862 I win! Yay! 1332 00:49:24,962 --> 00:49:27,932 Long! Tang! 1333 00:49:28,032 --> 00:49:31,368 Laurence, congratulations, you just won an advantage 1334 00:49:31,435 --> 00:49:32,536 going into the next challenge, 1335 00:49:32,603 --> 00:49:34,371 which you'll find out about not now. 1336 00:49:34,438 --> 00:49:36,065 [laughter] Natural. 1337 00:49:36,131 --> 00:49:37,374 Good job, man. 1338 00:49:37,474 --> 00:49:39,043 Kristen: So, that means Oscar and Rhoda, 1339 00:49:39,109 --> 00:49:41,412 the two of you had our least favorite dishes of the day, 1340 00:49:41,545 --> 00:49:43,047 and one of you will be going home. 1341 00:49:43,147 --> 00:49:46,584 Oscar, walk us through how you arrived at making this dish 1342 00:49:46,650 --> 00:49:48,385 and why you made sancocho in this way. 1343 00:49:48,452 --> 00:49:50,488 I love the dish. A lot of these dishes I make 1344 00:49:50,621 --> 00:49:51,989 are not really well represented. 1345 00:49:52,122 --> 00:49:54,892 I hear you and I appreciate you. You want to bring light 1346 00:49:54,992 --> 00:49:57,253 to some of these more humble dishes. But what needed to be 1347 00:49:57,319 --> 00:50:00,464 right about the dish was proper technique. 1348 00:50:00,564 --> 00:50:02,766 There wasn't a lot of seasoning inside the short rib, 1349 00:50:02,867 --> 00:50:05,803 so it feels like it almost did not absorb any of that liquid. 1350 00:50:05,903 --> 00:50:07,096 Okay. 1351 00:50:07,162 --> 00:50:09,340 And then, the rice was bland and really overcooked. 1352 00:50:09,473 --> 00:50:12,643 The rice was definitely not the move. 1353 00:50:12,776 --> 00:50:14,778 All right, Rhoda, how did the day go for you? 1354 00:50:14,912 --> 00:50:16,013 What happened with the meringue? 1355 00:50:16,146 --> 00:50:18,015 I don't think I added enough sugar. 1356 00:50:18,148 --> 00:50:21,185 It just didn't quite get crispy. 1357 00:50:21,285 --> 00:50:23,120 - You had four hours, no? - I did. 1358 00:50:23,187 --> 00:50:24,588 And you didn't have time to remake it? 1359 00:50:24,688 --> 00:50:25,956 I didn't have enough eggs to remake it. 1360 00:50:26,090 --> 00:50:27,157 Got it. 1361 00:50:27,258 --> 00:50:28,626 Yeah, I think Sherry had like, six eggs left. 1362 00:50:28,726 --> 00:50:30,861 And you didn't even think to try to use the six eggs 1363 00:50:30,961 --> 00:50:32,029 to make something? 1364 00:50:32,162 --> 00:50:33,864 Like, we were just talking about it in the stew 1365 00:50:33,964 --> 00:50:35,199 and I didn't realize that-- 1366 00:50:35,332 --> 00:50:37,134 Oh, so you didn't know that there were six eggs. 1367 00:50:37,201 --> 00:50:38,802 I didn't know that there were six eggs. 1368 00:50:38,903 --> 00:50:41,038 It just didn't live up to probably what you wanted 1369 00:50:41,138 --> 00:50:42,940 or what we wanted. 1370 00:50:43,040 --> 00:50:45,342 All right, thank you. We'll call you back in a little bit. 1371 00:50:45,476 --> 00:50:46,343 - Thank you. - Thank you. 1372 00:50:46,477 --> 00:50:48,145 Oscar: Holy. - Good job, Laurence. 1373 00:50:48,279 --> 00:50:50,681 Jonathan: It's gonna be all right. 1374 00:50:50,781 --> 00:50:53,017 I still can't figure out what she did for four hours. 1375 00:50:53,150 --> 00:50:54,985 - I don't think she knows even. - Four hours. 1376 00:50:55,119 --> 00:50:56,554 Oh, boy. 1377 00:50:56,687 --> 00:50:58,956 - That was rough. - That was rough. 1378 00:50:59,089 --> 00:51:00,858 Oscar: Food is subjective, but like, also 1379 00:51:00,958 --> 00:51:02,459 there's some things that aren't subjective. It hurts. 1380 00:51:02,560 --> 00:51:05,396 It's like, it's almost like being a child and being caught 1381 00:51:05,529 --> 00:51:07,131 - doing the wrong thing. - Right. Right. 1382 00:51:07,264 --> 00:51:09,400 And you have no excuse 'cause you did it. 1383 00:51:09,500 --> 00:51:11,493 Clearly, Oscar and Rhoda had 1384 00:51:11,560 --> 00:51:13,570 a lot of issues. 1385 00:51:13,671 --> 00:51:15,072 Where do you want to start? 1386 00:51:15,172 --> 00:51:18,309 I think Oscar's issues started with the sauce 1387 00:51:18,409 --> 00:51:19,810 and ended with his rice. 1388 00:51:19,944 --> 00:51:22,513 Oscar came to the table and they both realized in that moment, 1389 00:51:22,580 --> 00:51:24,315 oh wow, look at us. We just made rice. 1390 00:51:24,381 --> 00:51:26,183 And that's the reason we gave them categories, 1391 00:51:26,317 --> 00:51:27,551 so there were no repeats. 1392 00:51:27,685 --> 00:51:30,020 Correct. And it's bad rice. 1393 00:51:30,087 --> 00:51:31,589 - The meat was bad too. - Yeah. 1394 00:51:31,689 --> 00:51:33,691 But also, it was just bland. There's no flavor at all. 1395 00:51:33,824 --> 00:51:36,393 And then, too many components on the dish 1396 00:51:36,493 --> 00:51:38,896 that didn't come together. 1397 00:51:38,996 --> 00:51:40,698 Could I have done more in the four hours? 1398 00:51:40,764 --> 00:51:44,768 A hundred percent! But like, some things just don't click. 1399 00:51:44,902 --> 00:51:47,504 She made crème fraiche, cut berries, 1400 00:51:47,571 --> 00:51:49,373 and a dehydrated meringue for four hours? 1401 00:51:49,506 --> 00:51:51,709 Gail: That didn't work. Shuai: Which didn't work, yeah. 1402 00:51:51,842 --> 00:51:54,211 Knowing she just came back from Last Chance Kitchen, 1403 00:51:54,345 --> 00:51:56,680 would have expected a little more boldness, 1404 00:51:56,747 --> 00:51:58,349 a little more thought process. 1405 00:51:58,415 --> 00:52:00,017 Tom: Where are you? 1406 00:52:00,117 --> 00:52:01,385 Being quiet over there. 1407 00:52:01,518 --> 00:52:02,753 So, I-- I'm-- no, I'm thinking. 1408 00:52:02,886 --> 00:52:04,622 It's actually really, really tough because I have gone 1409 00:52:04,755 --> 00:52:06,857 back and forth, countless times. 1410 00:52:06,924 --> 00:52:09,226 I need to sit with my thoughts in the dark for a second. 1411 00:52:09,293 --> 00:52:10,694 Yeah, yeah. 1412 00:52:10,761 --> 00:52:12,896 You want to be proud of what you put out there, you know? 1413 00:52:12,997 --> 00:52:14,798 You miss that opportunity, and it's like, 1414 00:52:14,898 --> 00:52:16,400 it's a little bit on blast. 1415 00:52:16,500 --> 00:52:20,070 All right, let's get the chefs out here. 1416 00:52:20,170 --> 00:52:22,723 [tense music] 1417 00:52:26,276 --> 00:52:27,244 This all comes down to basics, 1418 00:52:27,344 --> 00:52:29,079 like knowing how to make a proper meringue. 1419 00:52:29,213 --> 00:52:31,315 Or knowing how to braise something and get flavor in it 1420 00:52:31,448 --> 00:52:32,783 and knowing how to cook rice. 1421 00:52:32,883 --> 00:52:34,652 Today, someone will be going home 1422 00:52:34,785 --> 00:52:36,412 for just making basic mistakes. 1423 00:52:36,478 --> 00:52:39,456 [tense music] 1424 00:52:39,556 --> 00:52:40,991 Oscar, 1425 00:52:41,125 --> 00:52:44,228 please pack your knives and go. 1426 00:52:44,361 --> 00:52:46,597 Oscar, the beef was not cooked correctly, 1427 00:52:46,664 --> 00:52:49,800 but also there was a rice dish, a grain dish, and you choose 1428 00:52:49,900 --> 00:52:52,670 to take that same course and put it into yours as well. 1429 00:52:52,770 --> 00:52:54,238 It just really didn't make sense. 1430 00:52:54,338 --> 00:52:55,431 Understood. 1431 00:52:55,497 --> 00:52:58,442 It was really such a pleasure getting to know you. 1432 00:52:58,509 --> 00:53:00,244 I hate that I ended up looking like a dishwasher. 1433 00:53:00,310 --> 00:53:01,678 [laughter] 1434 00:53:01,812 --> 00:53:03,280 Currently at this moment, it sucks a little bit, 1435 00:53:03,414 --> 00:53:06,016 but there's just so many different levels of winning 1436 00:53:06,150 --> 00:53:07,518 in this competition. 1437 00:53:07,651 --> 00:53:09,278 - We hug now. - We hug. We're huggers. 1438 00:53:09,344 --> 00:53:12,856 From individual quickfires to team things. 1439 00:53:12,990 --> 00:53:15,659 Well, it's Rhoda. No, I'm just kidding, it's me. 1440 00:53:15,759 --> 00:53:16,760 Aw, no. 1441 00:53:16,827 --> 00:53:18,796 Oscar, who am I gonna bully now? 1442 00:53:18,929 --> 00:53:20,364 [laughs] 1443 00:53:20,464 --> 00:53:21,632 It's been a pleasure, y'all. 1444 00:53:21,732 --> 00:53:23,534 There's this camaraderie when you're like, 1445 00:53:23,667 --> 00:53:26,970 basically locked up with all these crazy talented people. 1446 00:53:27,104 --> 00:53:28,630 Laurence: You're going to be sorely missed. 1447 00:53:28,697 --> 00:53:30,274 Don't say that. You guys are making me cry. 1448 00:53:30,340 --> 00:53:31,942 You guys are making me cry right now. 1449 00:53:32,042 --> 00:53:33,444 Even in the low points, 1450 00:53:33,510 --> 00:53:36,380 this has turned out to be a great experience, you know. 1451 00:53:36,480 --> 00:53:38,949 Rhoda gets to live another day so she better go 1452 00:53:39,016 --> 00:53:40,784 kick all these people's asses. 1453 00:53:40,884 --> 00:53:42,619 ♪ Vamos al Mundial ♪ 1454 00:53:42,753 --> 00:53:44,121 Love you all. 1455 00:53:44,188 --> 00:53:46,557 Vamos. Later y'all. 1456 00:53:49,526 --> 00:53:51,028 Kristen: Next time on Top Chef. 1457 00:53:51,161 --> 00:53:52,663 My favorite Quickfire of the season. 1458 00:53:52,763 --> 00:53:54,656 - Ooh! - The mise en place race. 1459 00:53:54,723 --> 00:53:57,000 - Love it. - But with a twist. 1460 00:53:57,101 --> 00:53:58,402 [chefs groan] 1461 00:53:58,535 --> 00:53:59,703 [whistle screeches] 1462 00:53:59,803 --> 00:54:02,706 - What? - Ohhh! 1463 00:54:02,806 --> 00:54:05,175 I might be a better chef than I am a fisher. 1464 00:54:05,275 --> 00:54:07,035 Bass or bust. 1465 00:54:09,113 --> 00:54:11,548 Hello fishies. 1466 00:54:11,648 --> 00:54:13,350 Jonathan: Beautiful piece of fish. 1467 00:54:13,484 --> 00:54:15,152 The classic, simple dish. 1468 00:54:15,252 --> 00:54:17,020 This thing is bussin'! 1469 00:54:17,087 --> 00:54:18,547 ♪