1 00:00:05,105 --> 00:00:06,565 Previously on "Top Chef"... 2 00:00:06,665 --> 00:00:08,233 Today, we thought, why not give the people 3 00:00:08,333 --> 00:00:09,776 - what they want? - Ohm great. 4 00:00:09,810 --> 00:00:11,837 30 minutes, we're kinda lucky, right? The fans were nice. 5 00:00:11,970 --> 00:00:13,180 There's definitely a curveball coming. 6 00:00:13,280 --> 00:00:17,117 You must take over the station to your right. 7 00:00:17,251 --> 00:00:18,352 Switch! 8 00:00:18,452 --> 00:00:19,520 What the [bleep]? 9 00:00:19,620 --> 00:00:21,221 Laurence, do you not have salt on your station? 10 00:00:21,321 --> 00:00:23,590 Damn it! I'm pissed. 11 00:00:23,690 --> 00:00:25,359 Sherry, you are on the money with this. 12 00:00:25,459 --> 00:00:28,587 I was going to win $10,000 with that tostada! 13 00:00:28,687 --> 00:00:30,797 And the winner of today's Quickfire is... 14 00:00:30,931 --> 00:00:31,899 Rhoda! 15 00:00:31,999 --> 00:00:33,133 [cheering] 16 00:00:33,267 --> 00:00:35,002 For your last challenge here in Greenville, 17 00:00:35,068 --> 00:00:37,804 we wanna see you pay homage to the French origins of Michelin 18 00:00:37,938 --> 00:00:39,740 with some of the best rabbit in the country. 19 00:00:39,840 --> 00:00:40,908 Hop to it! 20 00:00:41,008 --> 00:00:43,277 I've only worked in Michelin my entire career. 21 00:00:43,377 --> 00:00:45,679 After today's Quickfire, 22 00:00:45,779 --> 00:00:47,314 I wanna come back with vengeance. 23 00:00:47,414 --> 00:00:49,249 She kinda married the textures perfectly. 24 00:00:49,349 --> 00:00:50,375 - Really flavorful. - Yeah. 25 00:00:50,509 --> 00:00:51,151 Very, very flavorful. 26 00:00:51,251 --> 00:00:53,153 Dollop. Drag. 27 00:00:53,320 --> 00:00:54,988 They're two very different dishes. 28 00:00:55,155 --> 00:00:57,090 And I would have been happy if he chose one. 29 00:00:57,190 --> 00:00:58,550 Have you used a lot of rabbit before? 30 00:00:58,684 --> 00:01:00,327 In culinary school, I didn't get a A on that one. 31 00:01:00,427 --> 00:01:03,330 The flavors are there. They all complement each other. 32 00:01:03,664 --> 00:01:05,232 It felt like a series of canapés. 33 00:01:05,332 --> 00:01:07,200 The rabbit fell a little bit short. 34 00:01:07,267 --> 00:01:08,452 The winner is... 35 00:01:08,552 --> 00:01:09,403 Sherry. 36 00:01:09,503 --> 00:01:11,004 Oh, thank you! [applause] 37 00:01:11,138 --> 00:01:12,064 Anthony? 38 00:01:12,197 --> 00:01:13,907 Please pack your knives and go. 39 00:01:15,442 --> 00:01:16,343 [upbeat music] 40 00:01:16,510 --> 00:01:18,278 Five chefs remain 41 00:01:18,378 --> 00:01:20,347 to compete in the ultimate culinary showdown. 42 00:01:20,447 --> 00:01:21,481 Woo! 43 00:01:21,582 --> 00:01:23,116 At stake for the winner, 44 00:01:23,216 --> 00:01:28,088 the grand prize of $125,000 provided by Graza olive oil, 45 00:01:28,188 --> 00:01:30,023 a feature in Food & Wine magazine, 46 00:01:30,057 --> 00:01:32,976 plus an appearance at the Food & Wine Classic in Aspen, 47 00:01:33,076 --> 00:01:35,195 their own exclusive dinner at the historic 48 00:01:35,228 --> 00:01:36,863 James Beard House in New York, 49 00:01:36,997 --> 00:01:39,391 and the title of Top Chef! 50 00:01:43,971 --> 00:01:47,232 [upbeat music] 51 00:01:52,771 --> 00:01:53,814 'Sup, Sherry? 52 00:01:53,914 --> 00:01:55,340 Hey, how's it going? 53 00:01:55,440 --> 00:01:56,550 Oh. 54 00:01:56,717 --> 00:01:58,785 You blend in with the chair. 55 00:01:58,885 --> 00:02:00,454 - No one can see me. - Can't see you. 56 00:02:00,554 --> 00:02:02,823 Laurence is a goofball. We definitely have like 57 00:02:02,923 --> 00:02:04,891 a brother-sister relationship. 58 00:02:04,992 --> 00:02:05,892 Are you there? 59 00:02:06,059 --> 00:02:07,227 Who knows, you just hear a voice. 60 00:02:07,260 --> 00:02:08,178 [chuckles] 61 00:02:08,278 --> 00:02:09,696 I'm the youngest of three. 62 00:02:09,763 --> 00:02:11,999 I moved back to the United States at 14 63 00:02:12,099 --> 00:02:14,234 to live with my older sister, 64 00:02:14,368 --> 00:02:16,019 for better, bigger opportunities. 65 00:02:16,119 --> 00:02:18,905 So, I was very much raised by her. 66 00:02:18,939 --> 00:02:21,408 She definitely had such an impact on the person 67 00:02:21,541 --> 00:02:24,136 and the mom and the woman that I have become today. 68 00:02:24,269 --> 00:02:27,039 Got the W yesterday? How's it feel this morning? 69 00:02:27,139 --> 00:02:30,917 Good. It feels like I got validated, but I mean... 70 00:02:31,051 --> 00:02:32,210 it doesn't mean anything. 71 00:02:32,310 --> 00:02:34,613 Hi! Can I have two dozen doughnuts please? 72 00:02:36,314 --> 00:02:37,357 Just assorted? 73 00:02:37,457 --> 00:02:38,875 - Yeah, dealer's choice. - Let's do it. 74 00:02:38,975 --> 00:02:41,028 Would you like to buy a donut? I have a credit card. 75 00:02:41,128 --> 00:02:43,030 Yeah, our pleasure. 76 00:02:43,130 --> 00:02:45,332 I like to use my Active Cash Credit Card from Wells Fargo 77 00:02:45,432 --> 00:02:48,560 because I earn unlimited 2% cash rewards on purchases. 78 00:02:48,660 --> 00:02:49,736 What up, chefs? 79 00:02:49,836 --> 00:02:50,896 Hey, guys, good morning. 80 00:02:50,996 --> 00:02:52,272 - Hello. What up, what up? - Good morning. 81 00:02:52,406 --> 00:02:54,274 - How are we all today? - I just can't believe 82 00:02:54,408 --> 00:02:56,943 we've been through so many... challenges. 83 00:02:57,010 --> 00:02:58,170 There's five of us left. 84 00:02:58,303 --> 00:02:59,713 Yep. The pressure's on. 85 00:02:59,813 --> 00:03:01,615 [knocking] Hello? 86 00:03:01,648 --> 00:03:03,417 [all]: Hi! - Hey! 87 00:03:03,483 --> 00:03:06,687 - Wow. - This is nice in here. 88 00:03:06,820 --> 00:03:09,122 I wanted to bring you some sweet treats from a local place. 89 00:03:09,222 --> 00:03:11,458 It's really good, this is my second time having them. 90 00:03:11,591 --> 00:03:13,460 - Nice! - So... 91 00:03:13,560 --> 00:03:14,795 - Oh my god! - Oh my goodness. 92 00:03:14,828 --> 00:03:15,796 Are you doing okay not having 93 00:03:15,829 --> 00:03:17,297 - contact out there? - Um... 94 00:03:17,330 --> 00:03:19,399 Is it weird or is it refreshing? 95 00:03:19,499 --> 00:03:21,134 - It's a little weird. - It's hard... it's hard. 96 00:03:21,168 --> 00:03:22,469 Especially at this point, it's hard. 97 00:03:22,602 --> 00:03:23,762 Yeah. 98 00:03:23,862 --> 00:03:27,140 Well, congratulations on getting so close to the end, 99 00:03:27,174 --> 00:03:29,142 but that does mean our time here in Greenville 100 00:03:29,176 --> 00:03:30,268 is coming to an end, 101 00:03:30,368 --> 00:03:31,603 and we're gonna head back to Charlotte. 102 00:03:31,703 --> 00:03:33,080 But, you're gonna take a little detour. 103 00:03:33,180 --> 00:03:34,481 - Oh. - Knew it. 104 00:03:34,648 --> 00:03:37,718 There's no trip to the Carolinas without visiting 105 00:03:37,818 --> 00:03:39,845 a very, very special place. 106 00:03:40,687 --> 00:03:41,822 Asheville. 107 00:03:41,855 --> 00:03:42,989 - Oh! - No way! 108 00:03:43,090 --> 00:03:44,458 - Yeah! - Oh, how fun! 109 00:03:44,524 --> 00:03:45,826 - Nice. - Oh my gosh, that's awesome! 110 00:03:45,992 --> 00:03:49,554 It's so unique in its cuisine, in its history, 111 00:03:49,688 --> 00:03:51,798 and as you probably all know, about a year ago, 112 00:03:51,898 --> 00:03:55,569 they were impacted horribly by Hurricane Helene, 113 00:03:55,702 --> 00:03:59,005 but whenever there is something catastrophic that happens 114 00:03:59,139 --> 00:04:02,109 to a city, the community comes together and finds ways 115 00:04:02,209 --> 00:04:03,910 to liven the city, and I think chefs 116 00:04:04,010 --> 00:04:05,679 are largely at the forefront of that, 117 00:04:05,779 --> 00:04:06,980 especially when it comes to feeding people. 118 00:04:07,080 --> 00:04:08,140 - Hell yeah. - Yeah. 119 00:04:08,240 --> 00:04:10,575 There's no better way to know more about 120 00:04:10,709 --> 00:04:13,186 how everyone came back together than those on the front lines, 121 00:04:13,253 --> 00:04:14,521 feeding the community. 122 00:04:14,621 --> 00:04:17,190 So, there's not gonna be a Quickfire Challenge today. 123 00:04:17,324 --> 00:04:18,859 - Oh. - Aw. 124 00:04:18,925 --> 00:04:21,495 Instead, you're going to meet all these people, 125 00:04:21,595 --> 00:04:23,488 hear their stories and really celebrate 126 00:04:23,588 --> 00:04:25,031 the community that they have brought back together. 127 00:04:25,132 --> 00:04:26,324 - Oh, that's amazing. - That's awesome! 128 00:04:26,424 --> 00:04:28,135 The first stop is gonna be Good Hot Fish. 129 00:04:28,235 --> 00:04:30,829 Ashleigh Shanti, Top Chef alum, James Beard Award winner, 130 00:04:30,929 --> 00:04:33,874 was one of the first to really spearhead feeding the community. 131 00:04:34,007 --> 00:04:36,710 She's gonna take you on a tour to meet many other chefs 132 00:04:36,843 --> 00:04:38,336 - to share their stories. - Cool. 133 00:04:38,436 --> 00:04:39,713 - Sick. - Wow. 134 00:04:39,746 --> 00:04:41,982 Asheville is in the heart of the Appalachian Mountains. 135 00:04:42,082 --> 00:04:43,884 It's a region with its own unique and important 136 00:04:44,050 --> 00:04:46,678 culinary traditions that define the community. 137 00:04:46,778 --> 00:04:48,288 This is great. 138 00:04:48,388 --> 00:04:49,890 So, for your Elimination Challenge, 139 00:04:49,923 --> 00:04:51,391 we want you to create a dish featuring at least 140 00:04:51,558 --> 00:04:53,393 two Appalachian ingredients. 141 00:04:53,493 --> 00:04:54,794 That's so cool. 142 00:04:54,895 --> 00:04:56,496 After your tour, you're gonna have 30 minutes 143 00:04:56,596 --> 00:04:58,198 and $300 to shop at Whole Foods Market. 144 00:04:58,298 --> 00:05:00,800 Proteins and some of the Appalachian ingredients 145 00:05:00,934 --> 00:05:02,736 - are gonna be provided for you. - Cool. 146 00:05:02,869 --> 00:05:04,504 And then three house in the Top Chef kitchen 147 00:05:04,604 --> 00:05:06,039 to prep and cook, and then tomorrow, 148 00:05:06,139 --> 00:05:07,908 you're gonna have an additional 90 minutes at Union Exchange 149 00:05:08,008 --> 00:05:12,028 to get ready for service before you feed your biggest crowd yet. 150 00:05:12,128 --> 00:05:13,705 - Oh. - Oh. 151 00:05:13,805 --> 00:05:15,640 [tense music] 152 00:05:15,774 --> 00:05:16,750 200 diners. 153 00:05:16,883 --> 00:05:18,852 [dramatic musical swell] [chuckles] 154 00:05:18,952 --> 00:05:20,921 [laughing] 155 00:05:21,054 --> 00:05:22,189 [groans] 156 00:05:22,289 --> 00:05:25,375 Oh, dang, 200 people? Aw, man. 157 00:05:25,475 --> 00:05:26,827 It's a lot of work, okay? 158 00:05:26,927 --> 00:05:30,263 You're gonna all be hosting a special one-night event 159 00:05:30,297 --> 00:05:32,699 that not only recognizes the hardships 160 00:05:32,799 --> 00:05:34,100 but also the people of Asheville 161 00:05:34,267 --> 00:05:36,102 and celebrates the efforts to rebuild. 162 00:05:36,169 --> 00:05:37,370 It's crazy. 163 00:05:37,470 --> 00:05:38,830 Have a great time in Asheville, 164 00:05:38,964 --> 00:05:40,040 and say hi to Ashleigh from us. 165 00:05:40,140 --> 00:05:41,441 - Later guys. - Thank you. 166 00:05:41,608 --> 00:05:43,109 - See ya. - Bye. 167 00:05:43,210 --> 00:05:45,503 - Guys! So cool! - Wow. 168 00:05:45,637 --> 00:05:47,447 - I'm excited. - Yeah. Yeah. 169 00:05:47,547 --> 00:05:52,686 [upbeat music] 170 00:05:55,255 --> 00:05:56,856 Yay-haw! 171 00:05:59,826 --> 00:06:01,127 I'm so excited about Asheville. 172 00:06:01,261 --> 00:06:02,362 Me too. 173 00:06:02,462 --> 00:06:03,421 It all depends on what ingredients 174 00:06:03,521 --> 00:06:05,131 - are available. - Yeah. 175 00:06:05,165 --> 00:06:06,600 They get a decent amount of mushrooms, 176 00:06:06,700 --> 00:06:08,735 especially up in the hills, with all the moisture. 177 00:06:08,835 --> 00:06:10,695 - Mm. - Sherry, when you fall asleep, 178 00:06:10,829 --> 00:06:12,639 I'm gonna give you a wet willy, alright? Just remember that. 179 00:06:12,706 --> 00:06:13,865 Sleep with one eye open, 180 00:06:13,999 --> 00:06:15,166 you're getting it. [laughing] 181 00:06:16,476 --> 00:06:17,577 I love road trips. 182 00:06:17,677 --> 00:06:18,703 Wow, it's so pretty. 183 00:06:18,837 --> 00:06:21,248 Look at these mountains in the distance. 184 00:06:21,348 --> 00:06:22,874 We are almost there. 185 00:06:23,008 --> 00:06:24,417 A long way from home. 186 00:06:24,517 --> 00:06:26,211 We're not in Brooklyn anymore. 187 00:06:26,344 --> 00:06:27,554 [chuckling] 188 00:06:27,654 --> 00:06:31,549 Driving up to Asheville, this is the cutest town. 189 00:06:31,683 --> 00:06:34,694 It's hard to imagine that less than a year ago, 190 00:06:34,761 --> 00:06:37,689 they went through such a tragic hurricane. 191 00:06:38,665 --> 00:06:39,733 We're here, guys. 192 00:06:39,833 --> 00:06:41,568 Welcome to Asheville, y'all. 193 00:06:41,668 --> 00:06:43,903 [rhythmic guitar] 194 00:06:47,040 --> 00:06:49,009 - Hi, Chef. - Well, well! 195 00:06:49,042 --> 00:06:51,069 - Hello, Chefs! - Hello hello. 196 00:06:51,202 --> 00:06:53,980 Welcome to Asheville. I am Chef Ashleigh Shanti 197 00:06:54,080 --> 00:06:57,550 and right now, we're gonna cover some Appalachian ingredients 198 00:06:57,651 --> 00:06:59,019 and go over some stuff that our community's 199 00:06:59,152 --> 00:07:01,087 been going through lately, and... 200 00:07:01,187 --> 00:07:03,390 - I've got some bites for y'all. - Oh, hell yeah. 201 00:07:03,456 --> 00:07:05,358 We're gonna go over some things that you would see 202 00:07:05,492 --> 00:07:06,526 on the Appalachian table. 203 00:07:06,559 --> 00:07:10,130 Some bowls of buttery hominy grits... 204 00:07:10,230 --> 00:07:12,324 and pawpaws, don't eat the skin. 205 00:07:12,424 --> 00:07:14,534 These are gonna be custardy, banana-like, 206 00:07:14,668 --> 00:07:17,095 reall, really tasty fruit. 207 00:07:17,228 --> 00:07:20,073 I've had a version of a pawpaw before. 208 00:07:20,140 --> 00:07:22,876 I grew up in the Philippines, and we have these cherimoyas. 209 00:07:23,043 --> 00:07:25,378 You crack them open, it's like super custardy, 210 00:07:25,545 --> 00:07:27,380 it's very, very similar in flavor... 211 00:07:27,547 --> 00:07:28,606 This is delicious. 212 00:07:28,740 --> 00:07:30,342 - This is so good. - I know! 213 00:07:30,442 --> 00:07:31,785 It's the first time I ever had a pawpaw. 214 00:07:31,885 --> 00:07:33,678 - Oh, dude. - It is so good right? 215 00:07:33,778 --> 00:07:35,355 - It's so good! - Yeah. 216 00:07:35,422 --> 00:07:37,624 You'll kinda see around the restaurant, 217 00:07:37,757 --> 00:07:38,892 we have leather britches hung. 218 00:07:38,925 --> 00:07:42,228 In Appalachia, it's a form of preserving beans. 219 00:07:42,395 --> 00:07:44,864 They look like dried up leather pants. 220 00:07:44,964 --> 00:07:48,026 We use dehydration to intensify flavor. 221 00:07:48,126 --> 00:07:50,236 I'm very much drawn to leather britches. 222 00:07:50,370 --> 00:07:53,573 It reminds me a lot of sun-drying in Chinese cuisine. 223 00:07:53,673 --> 00:07:56,359 I'm thinking about what I might be able to do with it. 224 00:07:56,459 --> 00:08:00,246 We're coming up on the anniversary of Hurricane Helene. 225 00:08:00,280 --> 00:08:03,700 That caused such devastation to our community. 226 00:08:03,800 --> 00:08:04,918 How was your restaurant affected? 227 00:08:05,051 --> 00:08:08,054 Good Hot Fish lost power and water. 228 00:08:08,154 --> 00:08:10,156 And our restaurant was closed for about six weeks. 229 00:08:10,290 --> 00:08:12,759 We just started doing these grassroots pop-ups 230 00:08:12,792 --> 00:08:15,595 in small communities that couldn't even get out 231 00:08:15,628 --> 00:08:16,863 to come downtown and get a meal. 232 00:08:16,963 --> 00:08:18,765 We popped up at one of the oldest Black churches 233 00:08:18,898 --> 00:08:21,059 in western North Carolina and fed about 200 people. 234 00:08:21,159 --> 00:08:23,770 It's beautiful when something so terrible creates something 235 00:08:23,937 --> 00:08:25,405 that lasts longer. 236 00:08:25,505 --> 00:08:27,240 Yeah. It was really, really incredible. 237 00:08:27,340 --> 00:08:30,343 My friend is not far, 238 00:08:30,443 --> 00:08:32,445 and I want to take y'all to his spot. Maybe he'll have 239 00:08:32,579 --> 00:08:33,947 a little something for us to eat. 240 00:08:34,047 --> 00:08:35,573 - A little snack? - We'll see. Hopefully, 241 00:08:35,673 --> 00:08:36,841 if we're lucky! 242 00:08:37,175 --> 00:08:39,119 How's it feel? Y'all are almost at the finish line! 243 00:08:39,185 --> 00:08:40,720 A little exhaustion setting in maybe? 244 00:08:40,820 --> 00:08:42,555 I think that set in a while ago. 245 00:08:42,655 --> 00:08:43,581 Yeah. [laughing] 246 00:08:43,681 --> 00:08:47,527 [upbeat music] 247 00:08:49,963 --> 00:08:51,489 - Wow! - This is gorgeous. 248 00:08:51,589 --> 00:08:53,700 - Smells so good! - Welcome y'all. 249 00:08:53,833 --> 00:08:54,801 - Hi! - Welcome everybody. 250 00:08:54,934 --> 00:08:56,419 - Hi! I'm Meherwan. - Hi, what a pleasure. 251 00:08:56,519 --> 00:08:57,804 - Nice to meet you. - Thank you. 252 00:08:57,904 --> 00:08:59,697 Welcome to Chai Pani, it's good to have you guys here. 253 00:08:59,831 --> 00:09:01,975 The decor is sick, like it kind of transports you 254 00:09:02,075 --> 00:09:04,878 to somewhere else. It's a huge dining room. 255 00:09:04,978 --> 00:09:07,280 It's super cool to be here. 256 00:09:07,781 --> 00:09:10,016 - Oh wow, look at that. - So what we have here is some 257 00:09:10,116 --> 00:09:11,151 okra fries. We're in the South. 258 00:09:11,284 --> 00:09:12,819 Fried okra's a big Southern staple. 259 00:09:12,986 --> 00:09:15,321 It's a big deal. This is sort of our take on it. 260 00:09:15,455 --> 00:09:16,823 Hit it with the lime, squeeze it all over. 261 00:09:16,956 --> 00:09:18,608 - So nice. - And since we're also 262 00:09:18,708 --> 00:09:20,126 in the South, we wanna make sure you guys 263 00:09:20,193 --> 00:09:21,494 - have some tater tots. - Wow. 264 00:09:21,594 --> 00:09:22,720 I'm so excited. 265 00:09:22,854 --> 00:09:24,564 But these are made with tapioca pearls. 266 00:09:24,664 --> 00:09:26,291 - Oh, I love that. - So it's an Indian street 267 00:09:26,391 --> 00:09:28,868 food snack, and it's seasoned with curry leaves and ginger. 268 00:09:28,935 --> 00:09:33,173 Chef Meherwan, he's taking his authenticity and incorporating 269 00:09:33,206 --> 00:09:36,443 Asheville local food. So good. 270 00:09:36,543 --> 00:09:40,146 About a year ago, come Thursday, we woke up to essentially 271 00:09:40,246 --> 00:09:44,084 the worst devastation that this area's seen in 100 plus years. 272 00:09:44,184 --> 00:09:48,688 So we emptied out the pantry and just started cooking. 273 00:09:48,721 --> 00:09:51,082 And then the phone rings by that evening 274 00:09:51,216 --> 00:09:53,126 and it's World Central Kitchen, and they're like, 275 00:09:53,226 --> 00:09:55,311 can you guys start a bootcamp for making food? 276 00:09:55,411 --> 00:09:57,989 I really feel like it's the chefs 277 00:09:58,089 --> 00:10:00,533 in this town that are at the foundation of trying 278 00:10:00,667 --> 00:10:01,968 to create a sense of a community. 279 00:10:02,068 --> 00:10:03,203 - Yeah. - That's what we do. 280 00:10:03,236 --> 00:10:04,971 Right before I became a chef, 281 00:10:05,071 --> 00:10:06,039 I was working in a non-profit, 282 00:10:06,172 --> 00:10:07,874 building fundraisers around food. 283 00:10:08,007 --> 00:10:11,211 I realized that food had a really 284 00:10:11,377 --> 00:10:14,380 big role in bringing people together. 285 00:10:14,481 --> 00:10:17,784 Being connected to Asheville is reminiscent of that. 286 00:10:17,884 --> 00:10:20,153 I feel a lot of pressure to cook the best dish 287 00:10:20,253 --> 00:10:21,287 that I possibly can. 288 00:10:21,387 --> 00:10:23,006 - See you guys later! - Thank you. 289 00:10:23,106 --> 00:10:25,058 See you, Meherwan, thank you! Alright, come on y'all. 290 00:10:25,191 --> 00:10:26,726 That naan is hella good by itself! 291 00:10:26,860 --> 00:10:28,128 So good. 292 00:10:29,162 --> 00:10:32,799 [upbeat music] 293 00:10:35,301 --> 00:10:39,239 We're just gonna kind of drive around, and you all will see 294 00:10:39,372 --> 00:10:41,708 a lot of how our community 295 00:10:41,808 --> 00:10:43,076 - has rebuilt itself. - Oh. 296 00:10:43,243 --> 00:10:48,039 This area's very historic. And here is Corner Kitchen. 297 00:10:48,540 --> 00:10:52,152 Their building took on over 12 feet of water. 298 00:10:52,252 --> 00:10:54,812 All of their kitchen equipment was destroyed. 299 00:10:54,946 --> 00:10:57,590 They just reopened a couple weeks ago. 300 00:10:57,624 --> 00:11:01,661 We are headed to the River Arts District. 301 00:11:03,963 --> 00:11:06,324 You're seeing Bull and Beggar here. 302 00:11:06,457 --> 00:11:08,826 They're definitely another staple in the community, 303 00:11:08,960 --> 00:11:10,962 and we're so happy to still have them. 304 00:11:12,405 --> 00:11:14,908 This overpass was covered 305 00:11:15,008 --> 00:11:16,009 - with water. - Wow. 306 00:11:16,142 --> 00:11:17,443 Like, the waters came up that high. 307 00:11:17,544 --> 00:11:19,003 - Damn. - That's insane. 308 00:11:19,137 --> 00:11:21,614 - I'm talking houses... - Just float by. 309 00:11:21,681 --> 00:11:24,050 - Just float by. - That's insane. 310 00:11:24,150 --> 00:11:26,569 40 feet above my head, this was all under water. 311 00:11:26,669 --> 00:11:28,404 It really puts it in perspective. 312 00:11:28,504 --> 00:11:30,290 I feel like everyone in Asheville's very lucky 313 00:11:30,323 --> 00:11:32,458 that these establishments put in the hard work 314 00:11:32,492 --> 00:11:34,410 to rebuild and reopen for everyone. 315 00:11:34,510 --> 00:11:37,422 What are some of your favorite spots here? 316 00:11:37,522 --> 00:11:39,399 - You have to go... - Uh-huh. 317 00:11:39,499 --> 00:11:41,584 To Neng Jr's. It's fine dining 318 00:11:41,684 --> 00:11:44,095 and it's really, really good Filipino food. 319 00:11:44,195 --> 00:11:49,442 Zillicoah. This is the industry's brewery. 320 00:11:49,542 --> 00:11:51,377 That little red food truck that you see 321 00:11:51,511 --> 00:11:53,813 in there in the corner called Master Barbecue? 322 00:11:53,846 --> 00:11:56,783 Incredible Filipino-style barbecue. 323 00:11:56,849 --> 00:11:59,452 Is there a big Filipino community here? 324 00:11:59,552 --> 00:12:00,820 - It seems like it, huh? - Yeah. 325 00:12:00,853 --> 00:12:02,055 - But no. - No. 326 00:12:02,155 --> 00:12:03,656 - No. [chuckling]: Okay. 327 00:12:03,790 --> 00:12:05,658 It makes me proud to hear 328 00:12:05,758 --> 00:12:08,494 that there are Filipino chefs out there 329 00:12:08,628 --> 00:12:10,063 who are doing their thing. 330 00:12:10,163 --> 00:12:13,733 I really just wanna do something more Filipino. 331 00:12:16,269 --> 00:12:17,453 [upbeat music] 332 00:12:17,553 --> 00:12:19,739 We are at our final stop. 333 00:12:22,008 --> 00:12:23,409 Welcome to The Market Place. 334 00:12:23,509 --> 00:12:24,577 - Chef Ashleigh. - Hey, Chef William, 335 00:12:24,677 --> 00:12:26,346 - how you doing today? - Come on in, welcome. 336 00:12:26,512 --> 00:12:28,014 - Hey, I'm William. - I'm Jonathan. 337 00:12:28,147 --> 00:12:29,515 - How are you? - Nice to meet you. 338 00:12:29,549 --> 00:12:30,800 Well, thanks for coming in. We're celebrating 339 00:12:30,900 --> 00:12:33,186 our 46th anniversary here as one of the OG 340 00:12:33,353 --> 00:12:35,688 farm-to-table restaurants. The Asheville area 341 00:12:35,788 --> 00:12:38,091 is one of the most bio-diverse places in the world. 342 00:12:38,191 --> 00:12:41,152 With Appalachia, a lot of the cuisine is really based 343 00:12:41,252 --> 00:12:44,464 on a necessity. Trying to extend the season when you only have 344 00:12:44,564 --> 00:12:45,832 a small amount of time to grow things. 345 00:12:45,932 --> 00:12:48,601 With that, we really try to incorporate those ideas 346 00:12:48,701 --> 00:12:49,802 into how we cook. 347 00:12:49,902 --> 00:12:51,537 So on both sides of the table, 348 00:12:51,671 --> 00:12:53,740 I've got a plethora of different pickles and ferments. 349 00:12:53,806 --> 00:12:55,325 We have some pickled green strawberries. 350 00:12:55,425 --> 00:12:56,601 - Yum. - Mm. 351 00:12:56,734 --> 00:12:58,878 These pickles, like, every single one of them... 352 00:12:58,911 --> 00:13:00,380 - Every single one. - It's like, so different. 353 00:13:00,513 --> 00:13:01,781 You eat one and you can't stop. 354 00:13:01,881 --> 00:13:03,149 Four quarts of these please. 355 00:13:03,249 --> 00:13:04,384 [laughing] 356 00:13:04,517 --> 00:13:05,718 You're beginning to taste 357 00:13:05,885 --> 00:13:08,221 some of the acidity that we talked about... sour. 358 00:13:08,388 --> 00:13:10,223 You're gonna have a jar of sorghum, 359 00:13:10,390 --> 00:13:11,391 you're gonna have chow chow. 360 00:13:11,524 --> 00:13:12,508 These preservation methods 361 00:13:12,608 --> 00:13:14,252 are really, really special to us. 362 00:13:14,352 --> 00:13:18,531 Chow chow, the idea of it is utilizing whatever little 363 00:13:18,631 --> 00:13:21,517 that you have to make one really special condiment 364 00:13:21,617 --> 00:13:24,237 and bring vibrancy to this dish. 365 00:13:24,337 --> 00:13:27,131 Chow chow was such an important piece of every meal. 366 00:13:27,265 --> 00:13:29,467 It's just an assortment of pickles and preserves, 367 00:13:29,600 --> 00:13:32,712 which is really true to the spirit of Appalachian 368 00:13:32,812 --> 00:13:34,314 ingredients in cuisine. 369 00:13:34,414 --> 00:13:35,715 Come on back here. 370 00:13:35,815 --> 00:13:37,083 I'm excited to make my first chow chow. 371 00:13:37,216 --> 00:13:38,584 - Cool! - Sick. 372 00:13:38,718 --> 00:13:40,987 This is just going to be a small sampling of what will be 373 00:13:41,087 --> 00:13:42,288 available to you all in the kitchen. 374 00:13:42,355 --> 00:13:44,257 Chef, what are some of your favorite ingredients? 375 00:13:44,324 --> 00:13:48,286 Sour corn. It's lacto-fermented corn. Great umami, 376 00:13:48,386 --> 00:13:49,662 sour notes there. 377 00:13:49,762 --> 00:13:51,723 - Super funky. - Sour corn's great. 378 00:13:51,823 --> 00:13:53,558 - So fun, right? - Yeah. 379 00:13:53,658 --> 00:13:56,769 When I was little, my grandma gave me some sour corn 380 00:13:56,803 --> 00:13:59,005 to try, and I was scarred for life. 381 00:13:59,105 --> 00:14:01,833 I had never tasted something so sour. I didn't eat corn 382 00:14:01,966 --> 00:14:03,242 for like three years. 383 00:14:03,342 --> 00:14:05,044 And now that I'm a chef, 384 00:14:05,144 --> 00:14:06,279 it's great as long as you eat it 385 00:14:06,412 --> 00:14:08,339 with something that balances out the acidity. 386 00:14:08,473 --> 00:14:10,408 Right now, we have a lot of different fresh beans, 387 00:14:10,508 --> 00:14:12,952 some purple hull peas... But we also have a lot of dried beans. 388 00:14:13,086 --> 00:14:15,788 In Brazil, we eat a lot of black-eye peas... 389 00:14:15,855 --> 00:14:17,290 - Mm-hmm. - And these are so similar. 390 00:14:17,457 --> 00:14:19,959 My gut is telling me to make acarajé, 391 00:14:20,126 --> 00:14:22,462 which is a black-eyed pea fritter, 392 00:14:22,495 --> 00:14:25,022 to honor my Brazilian heritage 393 00:14:25,156 --> 00:14:28,301 while highlighting these Appalachian ingredients. 394 00:14:28,434 --> 00:14:32,405 Sherry, since you won the last challenge, 395 00:14:32,505 --> 00:14:34,307 you get a really cool advantage. 396 00:14:34,474 --> 00:14:37,877 You get to choose two Appalachian ingredients 397 00:14:37,977 --> 00:14:40,371 that you wanna use from the pantry, 398 00:14:40,505 --> 00:14:42,482 and those two ingredients are gonna be off-limits 399 00:14:42,615 --> 00:14:43,983 for the rest of the chefs. 400 00:14:44,083 --> 00:14:46,719 [dramatic music] 401 00:14:52,984 --> 00:14:56,354 Sherry, you get a really cool advantage. 402 00:14:56,487 --> 00:14:59,323 You get to choose two Appalachian ingredients 403 00:14:59,457 --> 00:15:01,467 that you wanna use from the pantry, 404 00:15:01,567 --> 00:15:04,153 and those two ingredients are gonna be off-limits 405 00:15:04,220 --> 00:15:06,506 for the rest of the chefs. 406 00:15:06,906 --> 00:15:08,307 Which one you guys said that you wanted? 407 00:15:08,408 --> 00:15:11,002 [laughing] I'm just kidding. 408 00:15:11,135 --> 00:15:12,370 I'm just kidding. 409 00:15:12,470 --> 00:15:14,705 So because I grew up eating these, 410 00:15:14,806 --> 00:15:17,850 I know I can make something that's a little Brazilian. 411 00:15:17,984 --> 00:15:21,412 And then, I've made chow chow twice already. 412 00:15:21,512 --> 00:15:23,189 Oh, nice. 413 00:15:23,322 --> 00:15:26,017 I'm very familiar with chow chow. 414 00:15:26,150 --> 00:15:28,219 We always had it at the dinner table. 415 00:15:28,319 --> 00:15:29,921 It's one of my favorite condiments. 416 00:15:30,054 --> 00:15:31,764 It's in my repertoire. 417 00:15:32,523 --> 00:15:34,851 This is sad for me. 418 00:15:34,917 --> 00:15:38,187 I'm really just trying to think about a plan B and C. 419 00:15:38,254 --> 00:15:39,697 Now it's time to show us what y'all learned. 420 00:15:39,764 --> 00:15:42,433 It was amazing spending the day with y'all, thank y'all so much. 421 00:15:42,533 --> 00:15:44,677 - Thank you. - Safe travels. 422 00:15:44,811 --> 00:15:46,846 [upbeat music] 423 00:15:46,946 --> 00:15:48,906 I would definitely like to drive through and stay 424 00:15:49,040 --> 00:15:50,942 - like a day or so here. - Yeah me too. 425 00:15:51,042 --> 00:15:52,869 There's so many like cool little knick-knack little places. 426 00:15:52,935 --> 00:15:56,614 You know? Knick-knacks copperdong, let's go! Brother! 427 00:15:56,714 --> 00:15:58,791 [laughing] 428 00:15:58,891 --> 00:16:01,252 Knick-knacks, copperdong, brother. 429 00:16:01,385 --> 00:16:02,862 Brother! [laughing] 430 00:16:03,196 --> 00:16:05,381 Alright, y'all, back to Charlotte. 431 00:16:09,126 --> 00:16:11,863 [upbeat music] 432 00:16:11,929 --> 00:16:13,206 We're here. 433 00:16:13,306 --> 00:16:15,967 Where are the carts? Don't take me out. 434 00:16:16,100 --> 00:16:17,543 What are you running for? What are we... 435 00:16:17,677 --> 00:16:18,878 what are we running away from? 436 00:16:18,978 --> 00:16:20,938 - Running away from you. - What are we running for? 437 00:16:21,038 --> 00:16:22,206 Jonathan, what you got over there? 438 00:16:22,306 --> 00:16:24,542 I got a booty peach. Had a nice little dimple in it. 439 00:16:24,609 --> 00:16:25,643 [chuckling] 440 00:16:25,743 --> 00:16:27,545 I wanna do like a pickled peach relish. 441 00:16:27,612 --> 00:16:28,746 23 minutes. 442 00:16:28,880 --> 00:16:30,740 We're gonna get this beautiful pantry 443 00:16:30,806 --> 00:16:32,483 of Appalachian ingredients to use. 444 00:16:32,617 --> 00:16:35,261 That takes a lot of the stress off of this shop. 445 00:16:35,328 --> 00:16:37,263 I really like this challenge, I think it's cool. 446 00:16:37,396 --> 00:16:40,124 I think taking those pickles that are used 447 00:16:40,258 --> 00:16:42,260 here but making my own is important, 448 00:16:42,326 --> 00:16:44,161 so I know want to do something that's acid-forward. 449 00:16:44,262 --> 00:16:46,264 Hell yeah. I think I'm looking good. 450 00:16:46,330 --> 00:16:49,842 [dramatic music] 451 00:16:51,168 --> 00:16:53,412 [upbeat music] 452 00:16:53,512 --> 00:16:55,473 Did you find buckwheat? 453 00:16:55,573 --> 00:16:58,175 I'm gonna do the small peas. 454 00:16:58,276 --> 00:16:59,977 - Oh, cool. - Is that good? 455 00:17:00,077 --> 00:17:01,454 - Yeah, yeah. - I think it's good. 456 00:17:01,587 --> 00:17:04,123 I'm thinking about doing a grain chili crisp. 457 00:17:04,257 --> 00:17:06,776 You want me to buy this buckwheat for you just in case? 458 00:17:08,452 --> 00:17:10,446 Buckwheat does have like a nice texture. 459 00:17:10,513 --> 00:17:13,115 Maybe I could add them to my chili crunch? 460 00:17:13,182 --> 00:17:14,258 Okay. 461 00:17:14,358 --> 00:17:15,785 Scoot! Sorry. 462 00:17:15,851 --> 00:17:18,287 When Chef Ashleigh was talking about what chow chow was 463 00:17:18,354 --> 00:17:20,289 and why it's important, it's really kind of this like, 464 00:17:20,356 --> 00:17:22,366 whatever's available and whatever's around. 465 00:17:22,500 --> 00:17:25,244 I'm not gonna make a chow chow, but we're gonna make a slaw 466 00:17:25,344 --> 00:17:26,837 inspired by the spirit of a chow chow 467 00:17:26,971 --> 00:17:29,707 using all these different pickles mixed with some cabbage. 468 00:17:29,807 --> 00:17:31,342 I'm really excited about the... 469 00:17:31,475 --> 00:17:32,343 - leather britches. - Yeah. 470 00:17:32,476 --> 00:17:33,819 I think it's just really cool. 471 00:17:33,920 --> 00:17:36,305 Coming out of Chef Ashleigh's restaurant, I've been thinking 472 00:17:36,372 --> 00:17:38,316 about fried fish all day, 473 00:17:38,382 --> 00:17:41,218 and so I'm going to make a catfish sandwich featuring 474 00:17:41,352 --> 00:17:44,689 leather britches inside the bun that I'm gonna make by hand. 475 00:17:44,822 --> 00:17:46,524 I gotta make bread for 200 people, huh? 476 00:17:46,624 --> 00:17:48,467 Six minutes, Chef! 477 00:17:48,568 --> 00:17:50,528 Is that enough food for 200 people, there, sir? 478 00:17:50,661 --> 00:17:51,862 - Yeah, buddy! - You sure? 479 00:17:51,996 --> 00:17:52,838 [chuckles] 480 00:17:52,939 --> 00:17:54,407 - Have a good night. - Alright. 481 00:17:59,403 --> 00:18:01,414 [upbeat music] 482 00:18:03,307 --> 00:18:04,517 Do you need more than this? 483 00:18:04,650 --> 00:18:06,502 I don't need a pawpaw, I'm sorry. 484 00:18:08,179 --> 00:18:09,880 Final five, y'all, how we doing? 485 00:18:10,014 --> 00:18:11,682 Very good. 486 00:18:11,749 --> 00:18:15,686 These first 30 minutes are so crucial. I need to get focused. 487 00:18:15,753 --> 00:18:20,725 I'm making a stuffed cabbage in the style of lumpia. 488 00:18:20,858 --> 00:18:22,560 If you go to a Filipino party 489 00:18:22,660 --> 00:18:26,597 and someone brings a tray of crispy eggrolls, 490 00:18:26,731 --> 00:18:27,807 like, you're the star. 491 00:18:27,907 --> 00:18:30,509 My main Appalachian ingredients that I'm using 492 00:18:30,610 --> 00:18:35,072 is the pawpaw vinegar. So I'm making pawpaw ponzu. 493 00:18:35,172 --> 00:18:37,199 Pawpaw ponzu. [chuckles] 494 00:18:37,266 --> 00:18:40,720 It's probably the most vulnerable thing for me to do, 495 00:18:40,853 --> 00:18:42,780 to cook food that I grew up with. 496 00:18:42,880 --> 00:18:47,685 What if people find what I find delicious yucky? 497 00:18:47,785 --> 00:18:49,962 Two hours, 29! 498 00:18:52,531 --> 00:18:54,091 Don't have a smoker? We make one. 499 00:18:54,191 --> 00:18:55,551 - You hobo-smoking? - Yep. 500 00:18:55,618 --> 00:18:59,722 I need to make my smoked trout and crab cake mixture. 501 00:18:59,789 --> 00:19:01,432 Yep, so we got just a little bit of smoke. 502 00:19:01,565 --> 00:19:05,227 But I wanna make sure that the flavors are like pow, pow. 503 00:19:05,294 --> 00:19:08,039 Appalachian! Pow! Sour corn! Pow! 504 00:19:08,139 --> 00:19:13,052 So I might make a peach, corn, green tomato relish on top. Psh. 505 00:19:13,152 --> 00:19:14,912 Right here, just cooking all this down 506 00:19:15,046 --> 00:19:17,148 for my chicken liver pâté. 507 00:19:17,248 --> 00:19:19,592 Smoked bacon and hock goes in. 508 00:19:19,692 --> 00:19:23,120 Some of the rye, which is one of my Appalachian ingredients. 509 00:19:23,220 --> 00:19:24,655 My dish is definitely screaming Appalachia. 510 00:19:24,755 --> 00:19:28,092 This is sorghum molasses for my cracker. 511 00:19:28,225 --> 00:19:30,928 These dilly greasy beans, the rye crackers, 512 00:19:31,062 --> 00:19:33,230 and the chicken livers resonate to this area. 513 00:19:33,297 --> 00:19:34,331 These are liversicles. 514 00:19:34,465 --> 00:19:35,766 I feel like it's throwing a nod 515 00:19:35,900 --> 00:19:39,003 to Appalachia while also being very much Sieger. 516 00:19:39,103 --> 00:19:40,438 Who wants strawberry milkshakes? 517 00:19:40,571 --> 00:19:42,239 [blender whirring] 518 00:19:42,339 --> 00:19:44,175 Don't mess with Sherry, she's working that blender over there. 519 00:19:44,275 --> 00:19:46,010 [chuckles] 520 00:19:46,110 --> 00:19:48,813 Yeah, I'm making my acarajé. So I'm gonna take 521 00:19:48,913 --> 00:19:51,257 the October beans then I'm gonna make a batter. 522 00:19:51,357 --> 00:19:54,285 This is the traditional way to do it. We're gonna be cooking 523 00:19:54,418 --> 00:19:55,853 in the middle of the woods, 524 00:19:55,953 --> 00:19:59,824 and I'm serving 200 people alone. I have to be very smart. 525 00:19:59,924 --> 00:20:02,451 I wanna make my fritter dough tonight, 526 00:20:02,518 --> 00:20:06,163 and I also wanna get ahead on my spicy peanut sauce. 527 00:20:06,263 --> 00:20:08,966 - It's a little baby! - That looks so cute! 528 00:20:09,100 --> 00:20:12,503 Beans in nature are a very luxury ingredient. 529 00:20:12,603 --> 00:20:16,640 You know, like, it's earthy, it's buttery, it's creamy. 530 00:20:16,774 --> 00:20:18,984 I feel really good about these October beans, 531 00:20:19,118 --> 00:20:20,177 and I wanna showcase them. 532 00:20:20,311 --> 00:20:21,637 It tastes like home. 533 00:20:21,704 --> 00:20:23,122 Does it feel like we're cooking for the finals, guys? 534 00:20:23,222 --> 00:20:25,216 It feels like I'm cooking for my life. 535 00:20:25,316 --> 00:20:28,160 [chuckles] It's like... Squid Games. 536 00:20:28,294 --> 00:20:30,387 If anybody needs a mixer, I have them all. 537 00:20:30,488 --> 00:20:32,356 I have so much bread to make... 538 00:20:32,490 --> 00:20:35,326 this is TBD whether this was a terrible decision or not. 539 00:20:35,459 --> 00:20:38,028 The biggest priority for me is getting this bread done 540 00:20:38,162 --> 00:20:39,997 and then portioning my fish so it's ready for tomorrow. 541 00:20:40,064 --> 00:20:42,399 It's gonna be like a little mini catfish sandwich 542 00:20:42,500 --> 00:20:44,568 with this sourwood honey mayo. 543 00:20:44,668 --> 00:20:47,663 It's gonna have this not chow chow slaw. 544 00:20:47,730 --> 00:20:49,014 Is that the right amount of water? 545 00:20:49,148 --> 00:20:51,308 But now I have to make it happen. 546 00:20:51,408 --> 00:20:53,177 What am I doing? 547 00:20:53,410 --> 00:20:55,087 What am I doing? 548 00:21:00,126 --> 00:21:03,829 [upbeat music] 549 00:21:03,896 --> 00:21:06,699 I'm gonna sauté some of these leather britches 550 00:21:06,832 --> 00:21:09,168 with onion and garlic. The idea is to get that flavor 551 00:21:09,268 --> 00:21:10,027 throughout the dough. 552 00:21:10,094 --> 00:21:12,738 [dramatic music] 553 00:21:12,838 --> 00:21:14,106 [groans] 554 00:21:14,206 --> 00:21:16,108 I never do this, but can I get a strong guy? 555 00:21:16,242 --> 00:21:19,211 I've been waiting my whole life for this moment. 556 00:21:19,678 --> 00:21:21,247 He's not gonna be able to do it. 557 00:21:21,347 --> 00:21:23,782 [groans] [metal clang] 558 00:21:23,883 --> 00:21:25,217 With my bare hands, look at that! 559 00:21:25,351 --> 00:21:26,719 [clang] 560 00:21:26,819 --> 00:21:30,289 For all your strong guy needs, I'm here! 561 00:21:30,422 --> 00:21:32,024 I love it. Thank you, thank you. 562 00:21:32,091 --> 00:21:34,426 - Y'all, two hours on the dot! - Heard! 563 00:21:34,560 --> 00:21:37,329 Just gonna stuff 200 cabbages. Not a big deal. 564 00:21:37,396 --> 00:21:40,232 [singing] ♪ Why did I do this? ♪♪ 565 00:21:40,366 --> 00:21:42,401 Feels beautiful, looks beautiful. 566 00:21:42,468 --> 00:21:45,070 - How you doing, dough boy? - I'm about to start portioning. 567 00:21:45,204 --> 00:21:48,240 Honestly, all I've done is made one element of my dish. 568 00:21:48,307 --> 00:21:50,709 Make sure you make a couple extra for me so I can taste it? 569 00:21:50,810 --> 00:21:52,903 - Extra? - Hell yeah. 570 00:21:52,970 --> 00:21:56,315 [tense music] 571 00:21:56,415 --> 00:21:58,551 Hey, Chefs! How's it going? 572 00:21:58,651 --> 00:21:59,885 - Oh wow, hi! - Hey! 573 00:21:59,985 --> 00:22:01,220 - Hey, Rhoda. - Hey, Chefs. 574 00:22:01,287 --> 00:22:02,988 What are you making? 575 00:22:03,122 --> 00:22:04,557 I'm making a stuffed cabbage. 576 00:22:04,623 --> 00:22:05,791 - Oh okay. - Mmm. 577 00:22:05,891 --> 00:22:08,919 And then I'm doing a pawpaw ponzu. 578 00:22:08,986 --> 00:22:10,496 So is the pawpaws where you're introducing 579 00:22:10,629 --> 00:22:11,330 your Appalachian ingredients? 580 00:22:11,463 --> 00:22:12,998 I'm also using the apple butter. 581 00:22:13,098 --> 00:22:14,934 I'm making, like a apple mostarda, 582 00:22:15,000 --> 00:22:16,635 with a little bit of miso and mustard. 583 00:22:16,735 --> 00:22:20,005 And then this is puffed buckwheat chili crisp. 584 00:22:20,139 --> 00:22:21,407 So you only need to stuff, what, 200? 585 00:22:21,507 --> 00:22:23,342 - Just 200. - You have plenty of time? 586 00:22:23,442 --> 00:22:25,177 No. [laughing] 587 00:22:25,311 --> 00:22:27,304 - We'll make it happen. - Nice. Okay. 588 00:22:28,047 --> 00:22:29,582 - Jonathan. - Hello! 589 00:22:29,682 --> 00:22:31,850 - What's going on? - I love sour corn. 590 00:22:31,951 --> 00:22:33,352 I just remember eating it as a kid 591 00:22:33,485 --> 00:22:34,687 and like... like what the hell is that? 592 00:22:34,820 --> 00:22:39,191 So I'm gonna do like a sour corn, peach relish. 593 00:22:39,859 --> 00:22:43,095 I know that corn was sour. He did not make a face. 594 00:22:43,195 --> 00:22:44,997 Not one eyebrow moved. 595 00:22:45,097 --> 00:22:47,466 We got a lot of preserved and sour things, 596 00:22:47,533 --> 00:22:48,934 so that's a good start. 597 00:22:49,001 --> 00:22:50,469 What was your favorite part of the tour, Chef? 598 00:22:50,536 --> 00:22:52,805 Just being inspired by the story. I lived Florida, 599 00:22:52,938 --> 00:22:55,140 I lived in St. Lucia, and so I've been on an island 600 00:22:55,241 --> 00:22:57,643 going through a hurricane. It really like, 601 00:22:57,710 --> 00:22:59,345 hit me in the heart when, you know... 602 00:22:59,445 --> 00:23:00,679 - Yeah. - This dish that I'm doing 603 00:23:00,779 --> 00:23:02,715 today is like gonna be fueled by, you know, 604 00:23:02,815 --> 00:23:04,316 preserved items because, you know, that's all you got. 605 00:23:04,383 --> 00:23:05,618 - You don't... - Absolutely. 606 00:23:05,684 --> 00:23:07,720 - Use what you have, right? - Right. Exactly. 607 00:23:07,853 --> 00:23:08,979 - Thanks, Chefs! - Good luck. 608 00:23:09,046 --> 00:23:10,322 Appreciate it. 609 00:23:10,456 --> 00:23:12,024 Looks like you're cooking for 200 people over here. 610 00:23:12,157 --> 00:23:14,860 I am cooking 200 people, I'm trying to at least. 611 00:23:14,994 --> 00:23:16,328 We are trying to bake bread. 612 00:23:16,395 --> 00:23:17,563 - Who's we? - We. 613 00:23:17,696 --> 00:23:19,665 [laughs] Me and my collective 614 00:23:19,798 --> 00:23:21,325 - baking team over here. - You and yourself. 615 00:23:21,392 --> 00:23:22,534 Got it. Okay. 616 00:23:22,635 --> 00:23:24,203 I'm trying to do a fried catfish sandwich. 617 00:23:24,303 --> 00:23:25,738 - Okay. - Just... respect to you, 618 00:23:25,838 --> 00:23:28,474 - hopefully you like it. - Risky. Alright. Okay. 619 00:23:28,540 --> 00:23:29,575 Thanks, y'all. Yeah. 620 00:23:29,708 --> 00:23:30,643 - Thanks, Chef. - Take care. 621 00:23:30,709 --> 00:23:32,044 - Chefs! - How's it going? 622 00:23:32,144 --> 00:23:33,345 What are you making there? 623 00:23:33,412 --> 00:23:35,014 Believe it or not, this is chicken liver pâté. 624 00:23:35,147 --> 00:23:36,348 I believe that. [laughs] 625 00:23:36,448 --> 00:23:38,884 So what I do is cook it over a double boiler to 135. 626 00:23:39,018 --> 00:23:41,754 Set it with a little gelatin and then I'm gonna let it 627 00:23:41,854 --> 00:23:42,521 set in the cooler overnight 628 00:23:42,621 --> 00:23:44,223 - and pipe that. - Okay. 629 00:23:44,323 --> 00:23:45,924 A classic way of making chicken liver pâté 630 00:23:46,025 --> 00:23:48,093 is you put it in oven, cook it in a water bath. 631 00:23:48,227 --> 00:23:51,330 But if it's undercooked, it won't set. 632 00:23:51,397 --> 00:23:52,865 This sets perfectly every time. 633 00:23:52,998 --> 00:23:54,900 Are you worried about your time at all with that pâté? 634 00:23:55,034 --> 00:23:57,269 No, I'm looking good, this is my last batch 635 00:23:57,403 --> 00:24:01,240 of chicken liver to cook. Then, roll crackers and pickles. 636 00:24:01,340 --> 00:24:02,875 We had all these amazing ingredients to use, 637 00:24:03,008 --> 00:24:04,944 so I wanted to utilize as much as possible. 638 00:24:05,044 --> 00:24:07,046 - Sounds good. - Thank you so much. 639 00:24:07,146 --> 00:24:09,181 - Hey Sherry. - Hi, Chefs, how are you? 640 00:24:09,248 --> 00:24:11,183 Good. What is this, right here, you're making? 641 00:24:11,250 --> 00:24:13,519 So this is vatapa. This is the pureed peanuts. 642 00:24:13,619 --> 00:24:17,956 So what you do is a bean fritter using the dry October beans. 643 00:24:18,090 --> 00:24:20,217 I wanted to use it as the base and... 644 00:24:20,284 --> 00:24:21,794 Right, wanted to use it as an ingredient. 645 00:24:21,894 --> 00:24:23,262 This dish is nothing... Yeah. The dish would be 646 00:24:23,362 --> 00:24:24,396 nothing without the beans. 647 00:24:24,463 --> 00:24:25,931 Very different from what 648 00:24:26,031 --> 00:24:27,399 - most people make. - Everyone else, yeah. 649 00:24:27,466 --> 00:24:28,968 - Awesome. - Thank you guys. 650 00:24:30,636 --> 00:24:32,705 45 guys, 45! 651 00:24:32,805 --> 00:24:34,264 Here we go. 652 00:24:35,574 --> 00:24:36,742 This apple butter is pretty sweet. 653 00:24:36,875 --> 00:24:38,068 It's gonna be really nice. 654 00:24:38,135 --> 00:24:39,244 I love that the chefs, they've certainly 655 00:24:39,378 --> 00:24:41,213 been inspired by a lot of the ingredients. 656 00:24:41,280 --> 00:24:44,149 I'm looking at these dishes. I think it's gonna come down 657 00:24:44,283 --> 00:24:45,451 to a lot of work at the station, 658 00:24:45,584 --> 00:24:46,986 last minute. And we're cooking outside, too. 659 00:24:47,086 --> 00:24:48,487 I hope Sieger's pâté sets. 660 00:24:48,620 --> 00:24:50,080 Yep. They're all right here right now. 661 00:24:50,147 --> 00:24:51,790 So they're not in the refrigerator yet. 662 00:24:51,890 --> 00:24:53,926 He's done this recipe, so I'm expecting that he knows 663 00:24:54,026 --> 00:24:56,086 how much gelatin needs to go into each one of these. 664 00:24:56,153 --> 00:24:57,996 A lot of people will be sweating tomorrow. 665 00:24:58,097 --> 00:24:59,431 How's everything looking, brother? 666 00:24:59,531 --> 00:25:01,800 Baos portioned about to go in the oven. The fish is portioned. 667 00:25:01,934 --> 00:25:04,069 I gotta start making all the stuff for the fish. 668 00:25:04,136 --> 00:25:06,572 I have fried catfish for a lot of people. 669 00:25:06,638 --> 00:25:08,766 - Never by myself though. - Once you get past the fryer, 670 00:25:08,832 --> 00:25:10,109 then you gotta build the sandwiches too. 671 00:25:10,242 --> 00:25:11,510 Right. 672 00:25:11,610 --> 00:25:13,278 Diced peaches going in. This is going to be like 673 00:25:13,345 --> 00:25:14,613 the base for my relish. 674 00:25:14,680 --> 00:25:16,515 And then I'm gonna add a little bit of sour corn. 675 00:25:16,615 --> 00:25:17,616 The sour corn's interesting. 676 00:25:17,750 --> 00:25:19,518 - It's sour. - Quite sour, yeah. 677 00:25:19,618 --> 00:25:20,953 Gotta fry 200 cakes at the station. 678 00:25:21,020 --> 00:25:22,321 - Yeah. - Could be difficult. 679 00:25:22,421 --> 00:25:24,690 Trout by itself is a very smushy fish. I didn't want this 680 00:25:24,823 --> 00:25:27,026 to come out like a dip. I want it to have some substance. 681 00:25:27,159 --> 00:25:28,694 Sherry has an interesting dish. 682 00:25:28,827 --> 00:25:31,463 I think the biggest thing for her is gonna be making sure 683 00:25:31,530 --> 00:25:33,123 she's able to fry 200. 684 00:25:33,190 --> 00:25:35,134 It seems like a lot to do at the table. 685 00:25:35,200 --> 00:25:37,469 Now we have Rhoda. She's doing a stuffed cabbage. 686 00:25:37,536 --> 00:25:40,305 We'll see if I have time to wrap everything today. 687 00:25:40,372 --> 00:25:42,541 - Gotta stuff all that cabbage. - She's gotta get to stuffing. 688 00:25:42,674 --> 00:25:45,044 There's a very fine line between 689 00:25:45,144 --> 00:25:48,147 being ambitious and being practical. 690 00:25:48,280 --> 00:25:51,050 Five chefs left, there's a lot on the line here, too. 691 00:25:51,183 --> 00:25:52,451 Hopefully, we'll get some great food tomorrow. 692 00:25:52,551 --> 00:25:54,052 I know, I'm excited to try everything. 693 00:25:54,153 --> 00:25:55,888 Okay chefs, everything looks great! 694 00:25:56,021 --> 00:25:57,523 - See you soon. - See y'all. 695 00:25:57,623 --> 00:25:58,991 - Thank you, Chefs! - Thank you! 696 00:25:59,091 --> 00:26:00,826 [upbeat music] 697 00:26:00,893 --> 00:26:03,829 Crackers are looking great. I made another dough so tomorrow 698 00:26:03,929 --> 00:26:06,799 I can make another round of dough when I get there. 699 00:26:06,865 --> 00:26:09,068 I'm going to try to make this aioli right now. 700 00:26:09,168 --> 00:26:11,003 I'll adjust the seasoning on that tomorrow. 701 00:26:11,070 --> 00:26:12,471 It's just a little tart. 702 00:26:12,571 --> 00:26:14,039 These bao look really good. Cooked through, golden brown. 703 00:26:14,173 --> 00:26:16,008 Did you complete everything? 704 00:26:16,141 --> 00:26:20,012 No. I gotta make a mayo, and I gotta make a cabbage slaw. 705 00:26:20,079 --> 00:26:22,648 I need to wrap everything up. I would love to get the slaw 706 00:26:22,714 --> 00:26:24,149 done, I would love to make some mayo, 707 00:26:24,216 --> 00:26:26,518 but I think that's stuff gonna have to wait for tomorrow. 708 00:26:26,652 --> 00:26:28,020 Oh no. 709 00:26:28,086 --> 00:26:30,022 Man, that three hours went quick, huh? 710 00:26:30,122 --> 00:26:31,423 What the helly? 711 00:26:31,557 --> 00:26:34,593 I realize that I'm not going to be able to get 712 00:26:34,726 --> 00:26:36,695 these cabbages stuffed tonight. 713 00:26:36,762 --> 00:26:40,357 I need every last drop. 714 00:26:40,424 --> 00:26:42,668 [tense music] 715 00:26:42,734 --> 00:26:47,039 All I need to do tomorrow is attempt to stuff... 716 00:26:47,139 --> 00:26:48,340 200 cabbages. 717 00:26:48,407 --> 00:26:50,209 I don't know what's going to happen. 718 00:26:50,275 --> 00:26:52,845 I don't know if I'm gonna have a dish tomorrow. 719 00:26:52,911 --> 00:26:54,905 - Watch all those trays up top. - Okay. 720 00:26:55,781 --> 00:26:56,882 Let's get out of here! 721 00:26:56,982 --> 00:26:58,700 [tense music] 722 00:27:08,760 --> 00:27:10,028 You just gotta get something in. 723 00:27:10,095 --> 00:27:11,930 Three to five times a week minimally. 724 00:27:12,030 --> 00:27:13,899 Do you do any, like, work out or exercise? 725 00:27:13,966 --> 00:27:14,883 He's doing it right now! 726 00:27:14,950 --> 00:27:16,235 Oh, I didn't see that. [laughter] 727 00:27:16,335 --> 00:27:18,570 Hi, baby girl! 728 00:27:18,670 --> 00:27:19,571 Baby, say hi. 729 00:27:19,638 --> 00:27:21,298 Look at all those teeth! 730 00:27:21,465 --> 00:27:22,908 [baby noises] 731 00:27:23,008 --> 00:27:23,942 Aw! 732 00:27:23,976 --> 00:27:25,444 It's been crazy here, 733 00:27:25,544 --> 00:27:27,746 but it's just good to see a familiar face. 734 00:27:27,846 --> 00:27:29,248 We're twinsies. 735 00:27:29,381 --> 00:27:30,115 I know. 736 00:27:30,282 --> 00:27:31,608 I wake up feeling really nervous 737 00:27:31,642 --> 00:27:34,386 about how to handle this cabbage today. 738 00:27:34,453 --> 00:27:35,754 How are you feeling? 739 00:27:35,854 --> 00:27:39,291 I love being able to connect with my sister Katrina. 740 00:27:39,458 --> 00:27:40,792 It's very grounding. 741 00:27:40,893 --> 00:27:43,095 We moved to the states together 20 something years ago. 742 00:27:43,195 --> 00:27:47,658 It feels like it's been forever since this started. 743 00:27:47,925 --> 00:27:51,303 'Cause it just, it doesn't even feel real. But-- 744 00:27:51,436 --> 00:27:53,805 I keep like saying, like, if she's not calling crying, 745 00:27:53,972 --> 00:27:55,641 that means everything's good. 746 00:27:55,807 --> 00:27:56,642 [laughter] 747 00:27:56,775 --> 00:27:58,310 Feeding off of that energy, 748 00:27:58,443 --> 00:27:59,745 I'm feeling good. 749 00:27:59,811 --> 00:28:01,413 I want to make everyone proud. 750 00:28:01,480 --> 00:28:03,173 I love you so much. 751 00:28:03,507 --> 00:28:04,816 I love you too. 752 00:28:04,917 --> 00:28:05,951 [kisses] 753 00:28:06,051 --> 00:28:07,986 [dramatic music] 754 00:28:08,086 --> 00:28:09,988 We're going to the woods! 755 00:28:10,122 --> 00:28:11,557 It's gonna be 89. 756 00:28:11,657 --> 00:28:13,158 So if you were sweating doing the prep, 757 00:28:13,292 --> 00:28:14,459 like Sieger was... 758 00:28:14,560 --> 00:28:16,495 You're gonna be schvitzing during the cook. 759 00:28:16,662 --> 00:28:18,463 Sieger, did you set your chicken liver mousse with gelatin? 760 00:28:18,597 --> 00:28:19,831 Yeah. 761 00:28:19,932 --> 00:28:21,667 Do you think you can still pipe it with a piping bag 762 00:28:21,833 --> 00:28:23,635 if it's set with gelatin, or will it come out? 763 00:28:23,735 --> 00:28:24,570 Oh, I sure can. 764 00:28:24,670 --> 00:28:25,621 Yeah, that's what I'm thinking. 765 00:28:25,687 --> 00:28:26,838 Yeah, I've done it before. 766 00:28:26,972 --> 00:28:28,173 So it's kind of a little fool-proof? 767 00:28:28,340 --> 00:28:31,843 Yeah. So like with the heat, it won't puddle out either. 768 00:28:31,977 --> 00:28:34,146 I imagine we're just gonna be in the woods. 769 00:28:34,246 --> 00:28:37,215 [dramatic music] 770 00:28:39,509 --> 00:28:40,986 Oh, my God. 771 00:28:41,086 --> 00:28:42,187 This is so cool. 772 00:28:42,354 --> 00:28:43,522 [birdsong] 773 00:28:43,689 --> 00:28:45,057 - Are we ready? - Let's go! 774 00:28:47,392 --> 00:28:48,685 Three fryers, that's me. 775 00:28:49,828 --> 00:28:51,230 This is gorgeous. 776 00:28:54,666 --> 00:28:55,968 Can somebody move these trees out of the way, 777 00:28:56,034 --> 00:28:57,636 I can't get to my mis en place. 778 00:28:57,703 --> 00:28:58,854 [chuckles] 779 00:28:59,054 --> 00:29:00,564 Can you see me through the woods? 780 00:29:00,731 --> 00:29:03,008 Rhoda, where are you? I hear you, I don't see you. 781 00:29:03,108 --> 00:29:04,309 I'm right here! 782 00:29:04,409 --> 00:29:06,511 Today, I really need to be meticulous with my time. 783 00:29:06,612 --> 00:29:09,348 Right now I gotta focus on just getting the rest of my sandwich 784 00:29:09,448 --> 00:29:10,549 put together. 785 00:29:10,649 --> 00:29:11,817 There's, like, no room for error. 786 00:29:11,883 --> 00:29:14,544 Making the mayo, getting the slaw done. 787 00:29:16,054 --> 00:29:17,889 Originally, I had wanted to wrap 788 00:29:18,023 --> 00:29:19,725 my stuffed cabbages individually, 789 00:29:19,891 --> 00:29:22,527 but this entire competition is just all about pivoting. 790 00:29:22,661 --> 00:29:26,064 I decide to make into a longer roll, steam it whole, 791 00:29:26,231 --> 00:29:27,891 and then cut it into portions. 792 00:29:27,924 --> 00:29:29,568 I think it's gonna save me a lot of time. 793 00:29:29,668 --> 00:29:30,902 How's that dough looking? 794 00:29:31,036 --> 00:29:32,237 Dough's looking great, Chef. 795 00:29:32,404 --> 00:29:34,673 I just want to make sure I have enough for all the guests 796 00:29:34,773 --> 00:29:35,874 that come through today. 797 00:29:35,974 --> 00:29:37,376 I've been pretty fortunate in my career, 798 00:29:37,442 --> 00:29:39,244 I've done a lot of charities and tasting events. 799 00:29:39,378 --> 00:29:41,413 No Kid Hungry, Share Our Strengths, 800 00:29:41,580 --> 00:29:44,916 Meals on Wheels events where it's about a bunch of chefs 801 00:29:45,083 --> 00:29:47,052 coming together towards a good cause. 802 00:29:47,152 --> 00:29:49,054 And those are from anywhere between, like, 803 00:29:49,121 --> 00:29:50,589 eight to 1,200 people. 804 00:29:50,722 --> 00:29:52,457 Getting these crackers made, 805 00:29:52,557 --> 00:29:56,620 and getting all my knifework done is my main priority. 806 00:29:56,720 --> 00:29:57,754 [chopping] 807 00:29:58,897 --> 00:30:00,198 Hey Sherry, how's it going? 808 00:30:00,298 --> 00:30:01,933 I am making my acarajé. 809 00:30:02,034 --> 00:30:03,535 The October bean fritter, 810 00:30:03,602 --> 00:30:07,372 I know that's a risk to make something that's so foreign. 811 00:30:07,439 --> 00:30:11,743 Right? Most of the diners will have no point of reference, 812 00:30:11,843 --> 00:30:14,112 so it's important for me to be able to chat 813 00:30:14,279 --> 00:30:15,714 when people come to the table. 814 00:30:15,814 --> 00:30:17,115 I wanna par fry them, 815 00:30:17,249 --> 00:30:19,117 and then, right before I serve it, 816 00:30:19,284 --> 00:30:21,286 I'm gonna put them back in the fryer. 817 00:30:21,386 --> 00:30:22,888 But this is my first project because I need 818 00:30:22,988 --> 00:30:23,889 200 of them. 819 00:30:23,989 --> 00:30:25,457 I've got my breadcrumbs. 820 00:30:25,557 --> 00:30:27,459 I'm gonna press them with a mold. 821 00:30:27,626 --> 00:30:28,952 I know we're out in the woods, 822 00:30:28,985 --> 00:30:30,629 and I know we're doing some rustic stuff, 823 00:30:30,762 --> 00:30:33,098 but there's gotta be some refinement in what I present 824 00:30:33,198 --> 00:30:34,232 for the judges. 825 00:30:34,299 --> 00:30:35,267 One hour! 826 00:30:35,400 --> 00:30:36,301 One?! 827 00:30:36,334 --> 00:30:37,803 Sieger, how's your liver looking? 828 00:30:37,903 --> 00:30:39,771 I'm gonna get into bags and into the cooler. 829 00:30:39,871 --> 00:30:41,573 - Hey, Sieger! - Chef! 830 00:30:41,673 --> 00:30:44,476 Hey, the chickens are calling, they want their liver back! 831 00:30:44,643 --> 00:30:45,977 Hell yeah. 832 00:30:46,078 --> 00:30:47,979 All the chefs are doing a hot dish except for Sieger. 833 00:30:48,113 --> 00:30:49,648 He's going cold with a liver mousse. 834 00:30:49,748 --> 00:30:50,615 It's hot as hell out here. 835 00:30:50,749 --> 00:30:52,951 I'm gonna need to get ice. 836 00:30:53,018 --> 00:30:54,344 'Cause, I don't know. 837 00:30:54,478 --> 00:30:56,955 This doesn't feel like it was in the cooler for that long. 838 00:30:57,022 --> 00:30:59,850 It's a little risky to me, but, if he executes it, 839 00:30:59,983 --> 00:31:01,151 it could be a winner. 840 00:31:02,127 --> 00:31:03,995 Can we turn the air conditioning on? 841 00:31:04,129 --> 00:31:06,998 The idea of taking each of these off one by one 842 00:31:07,132 --> 00:31:08,767 and cutting them haunted me, 843 00:31:08,867 --> 00:31:10,635 and so I'm really happy that this is working out. 844 00:31:10,769 --> 00:31:13,105 I have one hundred ready. 845 00:31:13,205 --> 00:31:14,339 Sherry, mad respect, yo. 846 00:31:14,439 --> 00:31:16,675 If anybody can do it, who is it Jonathan? 847 00:31:16,808 --> 00:31:17,676 It's Sherry, man. 848 00:31:17,843 --> 00:31:19,478 Woo! Baby. Let's go. 849 00:31:19,578 --> 00:31:21,446 How's your cabbage turning out? The steam all right? 850 00:31:21,546 --> 00:31:24,449 Really good, yeah. I'm really excited about this. 851 00:31:24,549 --> 00:31:25,817 29 minutes! 852 00:31:25,917 --> 00:31:27,018 [upbeat music] 853 00:31:27,185 --> 00:31:29,287 That's 120 pieces right there. 854 00:31:29,354 --> 00:31:30,489 [banging] 855 00:31:30,589 --> 00:31:31,990 I'm trying to open up about my feelings, 856 00:31:32,124 --> 00:31:34,960 and these cans are the perfect representation of it. 857 00:31:35,026 --> 00:31:36,161 [chuckles] 858 00:31:36,228 --> 00:31:38,663 Aah! There you go! I'm a strong woman! 859 00:31:38,764 --> 00:31:39,798 That's right. 860 00:31:39,898 --> 00:31:42,667 So, I'm making my Brazilian chow chow. 861 00:31:42,768 --> 00:31:44,469 So I'm pretty much combining a chow chow 862 00:31:44,569 --> 00:31:45,804 with a pico de gallo. 863 00:31:45,904 --> 00:31:46,972 She's done. 864 00:31:47,038 --> 00:31:48,473 The sour corn's sour, but you know, 865 00:31:48,573 --> 00:31:50,709 when you add the peaches to it, it's gonna add some sweetness. 866 00:31:50,842 --> 00:31:52,144 This is sourwood honey mayo. 867 00:31:52,244 --> 00:31:55,747 Tastes like sourwood honey, tastes like mayo. I'm into it. 868 00:31:58,683 --> 00:32:00,051 Watermelon rinds out of the pickle 869 00:32:00,085 --> 00:32:01,553 so I can get them diced. 870 00:32:01,653 --> 00:32:05,857 These are my dilly greasy beans. Quick pickle on those. 871 00:32:05,991 --> 00:32:07,217 I love being in the woods, 872 00:32:07,250 --> 00:32:08,894 my hair doesn't like being in the woods. 873 00:32:08,994 --> 00:32:09,861 [laughs] 874 00:32:09,961 --> 00:32:10,529 It's too humid! 875 00:32:10,662 --> 00:32:13,056 12 minutes, y'all! Woowee. 876 00:32:13,089 --> 00:32:14,900 Just dredging my fish, I'mma fry my fish, 877 00:32:15,000 --> 00:32:16,401 and I'm ready for service. 878 00:32:16,435 --> 00:32:18,737 Get some tee'd up, so when these hungry guests come through, 879 00:32:18,837 --> 00:32:20,372 I got some ready for them. 880 00:32:20,472 --> 00:32:21,873 Oh yeah, baby. 881 00:32:22,007 --> 00:32:23,408 I'm taking a sample over to Rhody. 882 00:32:23,508 --> 00:32:25,210 We're cutting it down to the wire, but you know what? 883 00:32:25,310 --> 00:32:26,745 I like to cook while I'm talking to guests 884 00:32:26,878 --> 00:32:27,913 so it looks like I'm doing something. 885 00:32:28,079 --> 00:32:28,713 There you go, Rhoda! 886 00:32:28,847 --> 00:32:30,081 [crunch] 887 00:32:30,182 --> 00:32:31,349 Chef? 888 00:32:31,450 --> 00:32:33,251 Is there any way you can drain your pickles more? 889 00:32:33,385 --> 00:32:35,220 - Yeah. - Yeah. I love it. 890 00:32:35,320 --> 00:32:37,280 Three minutes! 891 00:32:37,948 --> 00:32:39,891 There's gonna be a little bit of spicy, there's a little sweet. 892 00:32:39,991 --> 00:32:41,793 [intense music] 893 00:32:42,919 --> 00:32:44,930 Fighting for our lives! 894 00:32:45,230 --> 00:32:48,066 Ooh boy! I hear the people. 895 00:32:48,166 --> 00:32:49,893 [crowd chatter] 896 00:32:50,393 --> 00:32:52,762 Hello, hello. Welcome to the forest. 897 00:33:01,137 --> 00:33:02,647 [dramatic music] 898 00:33:03,306 --> 00:33:04,416 Hi, everyone! 899 00:33:04,516 --> 00:33:06,318 - Hello! - Hi, welcome! 900 00:33:07,118 --> 00:33:08,770 Hi, y'all. 901 00:33:08,970 --> 00:33:10,655 [dramatic music continues] 902 00:33:12,457 --> 00:33:14,593 We got some catfish sandwiches. 903 00:33:14,693 --> 00:33:16,394 It's delicious. 904 00:33:16,628 --> 00:33:18,763 Hello, hello. I've got mountain trout. 905 00:33:18,864 --> 00:33:20,599 Please enjoy. 906 00:33:20,699 --> 00:33:24,169 [upbeat music] 907 00:33:24,503 --> 00:33:27,505 - This is beautiful! - We're, like, in the woods. 908 00:33:29,508 --> 00:33:33,778 I have a pork and shrimp stuffed cabbage with a pawpaw ponzu. 909 00:33:33,945 --> 00:33:36,398 This is chicken liver pâté. Enjoy. 910 00:33:36,498 --> 00:33:37,741 I like the topping on it. 911 00:33:37,841 --> 00:33:38,617 Mm. 912 00:33:38,783 --> 00:33:40,252 Ashleigh, what are we benefiting? 913 00:33:40,352 --> 00:33:44,456 All of these amazing diners today have donated canned goods 914 00:33:44,523 --> 00:33:47,125 and dry goods that are gonna go to BeLoved Asheville today. 915 00:33:47,225 --> 00:33:50,028 And ingredients from the pantry are going to MANNA Food Bank. 916 00:33:50,128 --> 00:33:51,630 - Amazing. - So thankful. 917 00:33:51,763 --> 00:33:53,265 And how's the city doing overall? 918 00:33:53,365 --> 00:33:55,333 We're back and we're better than ever. 919 00:33:55,433 --> 00:33:57,602 You can get into your favorite restaurants, finally. 920 00:33:57,702 --> 00:33:58,904 [laughter] That's right, that's right. 921 00:33:59,004 --> 00:34:00,530 We're definitely ready for everyone to come back 922 00:34:00,664 --> 00:34:02,207 and see us. 923 00:34:02,440 --> 00:34:05,310 All right, just give me a second to load up some more. 924 00:34:05,443 --> 00:34:07,045 You think you're prepared, 925 00:34:07,145 --> 00:34:10,115 and then you get bum rushed. 926 00:34:10,215 --> 00:34:11,917 I just never cooked for 200 people in the woods. 927 00:34:12,017 --> 00:34:13,084 [laughter] 928 00:34:13,184 --> 00:34:14,819 But, you know, I embrace the challenge. 929 00:34:14,986 --> 00:34:16,488 You just try to hold on for dear life. 930 00:34:16,588 --> 00:34:18,323 Give me one second, let me get some more cakes on 931 00:34:18,456 --> 00:34:19,591 and I'll plate up some more here. 932 00:34:19,691 --> 00:34:20,884 This is their biggest crowd yet. 933 00:34:21,017 --> 00:34:22,494 And zero help with service? I mean... 934 00:34:22,627 --> 00:34:24,454 Zero help with service. We're cruel, terrible people. 935 00:34:24,554 --> 00:34:25,622 Yes. 936 00:34:25,722 --> 00:34:26,790 [upbeat music] 937 00:34:26,890 --> 00:34:28,166 - Thank you. - You're welcome. 938 00:34:28,266 --> 00:34:32,170 So, acarajé, it's a traditional Brazilian street food. 939 00:34:32,203 --> 00:34:33,271 Oh, okay. 940 00:34:33,371 --> 00:34:34,606 I call it the Brazilian hot dog. 941 00:34:34,706 --> 00:34:36,441 - You deep fry it? - You deep fry it. 942 00:34:36,541 --> 00:34:37,676 - Like french fries. - Yes. 943 00:34:37,809 --> 00:34:38,735 Gotcha. 944 00:34:38,868 --> 00:34:39,970 Like a true hush puppy. 945 00:34:40,070 --> 00:34:42,681 Okay! Well, it's wonderful. We love it. 946 00:34:42,814 --> 00:34:44,132 - Thank you so much. - Thank you. 947 00:34:44,232 --> 00:34:45,408 SHERRY: I truly appreciate that. 948 00:34:45,542 --> 00:34:46,685 - Enjoy. - Thank you. 949 00:34:46,851 --> 00:34:48,353 - Hello, Jonathan. - Hello! 950 00:34:48,453 --> 00:34:49,521 How you doing? 951 00:34:49,654 --> 00:34:51,481 Nice to see you here in the enchanted forest. 952 00:34:51,581 --> 00:34:52,649 What'd you make? 953 00:34:52,749 --> 00:34:54,751 So I made a mountain trout and crab cake, 954 00:34:54,884 --> 00:34:56,161 pickled green tomatoes, 955 00:34:56,261 --> 00:34:58,830 and there's a little bit of a sour corn and peach relish. 956 00:34:58,930 --> 00:35:00,991 And then on the bottom is a sage and apple aioli. 957 00:35:01,091 --> 00:35:01,967 Why the crab? 958 00:35:02,067 --> 00:35:03,326 I like the texture of crab in there. 959 00:35:03,426 --> 00:35:04,536 Trout by itself, 960 00:35:04,636 --> 00:35:06,137 - it has a very soft texture. - Got it. 961 00:35:06,237 --> 00:35:08,139 - Please, enjoy. - Thanks, Jonathan. 962 00:35:08,239 --> 00:35:09,265 Thank you. 963 00:35:09,399 --> 00:35:12,043 Ugh, gotta shake off the, the scaries! 964 00:35:12,077 --> 00:35:13,712 That's sour corn right there. 965 00:35:13,745 --> 00:35:14,846 That is, it's sour. 966 00:35:14,913 --> 00:35:16,614 - Tom, you already finished it? - Yeah. 967 00:35:16,748 --> 00:35:17,949 Hungry or delicious, or both? 968 00:35:18,049 --> 00:35:20,385 It's, it's good. The trout cake is nicely made. 969 00:35:20,418 --> 00:35:22,220 It's crispy, has some flavor. 970 00:35:22,354 --> 00:35:25,056 The only problem I have is that it's all acid. 971 00:35:25,156 --> 00:35:27,559 With sour corn, you want a good bit of fat 972 00:35:27,726 --> 00:35:29,953 to cut the sour and acidity, 973 00:35:30,086 --> 00:35:32,063 and I think that is lacking a little. 974 00:35:32,097 --> 00:35:34,332 But hey, I'm finishing mine, so. 975 00:35:34,432 --> 00:35:35,667 Oh yeah, it's flavorful, yeah. 976 00:35:35,767 --> 00:35:38,528 The peach is good. I've never had peach on top of fish. 977 00:35:38,628 --> 00:35:40,905 [upbeat music] 978 00:35:41,006 --> 00:35:43,341 [crowd chatter] 979 00:35:43,441 --> 00:35:46,302 Wondering how the pâté is gonna age out here. 980 00:35:46,436 --> 00:35:48,079 It's very good, lot of flavor, but temperature-- 981 00:35:48,246 --> 00:35:51,082 Yeah. I wonder if in an hour we're gonna be struggling. 982 00:35:51,316 --> 00:35:52,250 Hi, Sherry. 983 00:35:52,283 --> 00:35:53,251 Hi, guys! 984 00:35:53,351 --> 00:35:54,252 - Hello. - How are you? 985 00:35:54,319 --> 00:35:55,537 I just had a big rush. 986 00:35:55,637 --> 00:35:58,356 They saw Brazilian food and they came running. 987 00:35:58,456 --> 00:35:59,424 [laughter] 988 00:35:59,524 --> 00:36:00,625 So what is it? 989 00:36:00,692 --> 00:36:02,986 So, it's an acarajé with October beans, 990 00:36:03,119 --> 00:36:06,164 vatapa chow chow, and garlicky shrimp. 991 00:36:06,264 --> 00:36:08,049 The chow chow, did you add anything 992 00:36:08,149 --> 00:36:09,567 to what was given to you? 993 00:36:09,668 --> 00:36:10,668 Yes, I transformed it, 994 00:36:10,769 --> 00:36:12,220 or morphed it in a pico de gallo. 995 00:36:12,320 --> 00:36:15,006 So it's pico chow gallo? [laughter] 996 00:36:15,106 --> 00:36:16,332 We're gonna coin that term. 997 00:36:16,466 --> 00:36:17,842 - Thank you, Sherry. - Thank you guys, thank you. 998 00:36:17,942 --> 00:36:20,545 The shrimp are delicious, they're cooked really well. 999 00:36:20,645 --> 00:36:21,780 Yeah. The peanut's delicious. 1000 00:36:21,880 --> 00:36:23,573 I feel like I'm just gonna go in for this. 1001 00:36:23,673 --> 00:36:25,567 It's a nice dish. It's really creative, 1002 00:36:25,667 --> 00:36:27,077 and I think it's great for an event like this, 1003 00:36:27,177 --> 00:36:29,412 you can pick it up and almost treat it like a lobster roll. 1004 00:36:29,512 --> 00:36:31,347 Sherry did a really great job with that bean cake, 1005 00:36:31,481 --> 00:36:33,183 and really highlighting that ingredient. 1006 00:36:33,316 --> 00:36:35,085 Have you used October beans in fritters before? 1007 00:36:35,185 --> 00:36:36,861 No, I've not used it in fritters before, 1008 00:36:36,961 --> 00:36:38,797 but that's providing that earthiness. 1009 00:36:38,930 --> 00:36:41,533 I love that she inserted her own culture into this dish. 1010 00:36:41,633 --> 00:36:43,468 I thought the chow chow was wonderful. 1011 00:36:43,568 --> 00:36:45,236 - It was tasty. - Yeah. 1012 00:36:45,336 --> 00:36:47,697 I'm so proud that I get to represent my country 1013 00:36:47,831 --> 00:36:48,973 and where I come from. 1014 00:36:49,074 --> 00:36:50,700 [upbeat music] 1015 00:36:50,834 --> 00:36:53,645 Hi, Chef! What inspired you to create this dish? 1016 00:36:53,745 --> 00:36:55,080 When we visited Asheville the other day 1017 00:36:55,180 --> 00:36:56,481 with Chef Ashleigh, 1018 00:36:56,614 --> 00:36:59,175 she told me about this Filipino fine-dining restaurant. 1019 00:36:59,275 --> 00:37:01,111 It really inspired me to, like, make this dish. 1020 00:37:01,211 --> 00:37:03,822 I love it. Well, that's our restaurant. 1021 00:37:03,855 --> 00:37:05,457 - Stop it! - Yes. 1022 00:37:05,557 --> 00:37:07,058 - No! - Yeah, I'm the chef. 1023 00:37:07,192 --> 00:37:08,093 [laughter] 1024 00:37:08,193 --> 00:37:10,395 You got this, you're doing amazing. 1025 00:37:10,962 --> 00:37:14,032 Yes. It's so nice to meet you, you're doing amazing. 1026 00:37:14,132 --> 00:37:15,567 Oh my gosh, so amazing. Thank you! 1027 00:37:15,667 --> 00:37:16,668 We're so excited. 1028 00:37:16,701 --> 00:37:18,119 Well, please don't judge me too much on this. 1029 00:37:18,219 --> 00:37:19,704 I won't, I won't, you're doing incredible. 1030 00:37:19,771 --> 00:37:20,672 Thank you, Chef. 1031 00:37:20,839 --> 00:37:22,474 Thank you, thank you, what an honor. 1032 00:37:22,807 --> 00:37:25,143 Chili crisp is amazing, honestly, it's genius. 1033 00:37:25,243 --> 00:37:26,678 The crunch is so good. 1034 00:37:26,778 --> 00:37:28,746 - Hi, Laurence. - Hi. 1035 00:37:28,847 --> 00:37:30,749 - What are you making? - A catfish sandwich. 1036 00:37:30,849 --> 00:37:33,351 - Shout out to Chef Shanti. - I know a bit about that. 1037 00:37:33,384 --> 00:37:34,853 High bar. High bar. 1038 00:37:34,986 --> 00:37:37,021 I don't know if this is a good idea. I guess we'll see. 1039 00:37:37,055 --> 00:37:38,289 So this is a catfish sandwich. 1040 00:37:38,389 --> 00:37:40,125 The bread has leather britches in it. 1041 00:37:40,225 --> 00:37:41,584 Sourwood honey mayo. 1042 00:37:41,718 --> 00:37:44,696 And then there's a slaw that I made with Appalachian pickles. 1043 00:37:44,729 --> 00:37:46,698 - Oh, man. The mayo's delicious. - Yeah. 1044 00:37:46,731 --> 00:37:48,324 - We're gonna leave you. - Okay, okay. 1045 00:37:48,424 --> 00:37:50,426 - But it's not because-- - You have a very long line. 1046 00:37:50,560 --> 00:37:52,871 Yeah, I know, I got some more coming, right now. 1047 00:37:52,971 --> 00:37:56,574 All right, y'all go home. I'm done now. 1048 00:37:56,908 --> 00:37:58,568 I'm kidding! I'm kidding, I'm kidding. I'm back, I'm back. 1049 00:37:58,668 --> 00:38:00,945 I mean, this is a great fried catfish sandwich. 1050 00:38:01,079 --> 00:38:03,331 Well done on the crisp for the catfish. 1051 00:38:03,431 --> 00:38:05,884 And the acid from the- his pickled cabbage, 1052 00:38:05,984 --> 00:38:07,552 I'm enjoying it. 1053 00:38:07,585 --> 00:38:10,722 The sourwood honey mayo is really tying it all together. 1054 00:38:10,889 --> 00:38:13,116 Technique-wise, the sauce, the bun, the fish, 1055 00:38:13,249 --> 00:38:14,951 everything is cooked beautifully and seasoned well. 1056 00:38:15,084 --> 00:38:16,227 Absolutely. 1057 00:38:16,327 --> 00:38:17,796 I'm a little perplexed about the leather britches bun. 1058 00:38:17,896 --> 00:38:19,564 To have them cooked and folded into the bun, 1059 00:38:19,664 --> 00:38:21,800 I don't know if that comes through at all. 1060 00:38:22,367 --> 00:38:24,068 I feel like I'm melting out here. 1061 00:38:24,202 --> 00:38:26,362 Great, we're all melting together. 1062 00:38:26,462 --> 00:38:28,131 - Aloha, judges. - Hello! 1063 00:38:28,264 --> 00:38:29,073 How are you? 1064 00:38:29,207 --> 00:38:30,241 Hi, nice to see you again. 1065 00:38:30,408 --> 00:38:32,010 Can I make you a fresh batch? Is that okay? 1066 00:38:32,110 --> 00:38:33,203 - Sure. - Whatever you want. 1067 00:38:33,303 --> 00:38:34,512 Okay, please, I'll make you a fresh batch. 1068 00:38:34,612 --> 00:38:35,805 What are you making? 1069 00:38:35,939 --> 00:38:37,582 It's kind of like my take on a Filipino egg roll. 1070 00:38:37,715 --> 00:38:39,884 It's cabbage stuffed with pork and shrimp. 1071 00:38:39,984 --> 00:38:41,553 I did a pawpaw ponzu, 1072 00:38:41,653 --> 00:38:43,288 apple butter mostarda, 1073 00:38:43,388 --> 00:38:45,023 and then a buckwheat chili crisp. 1074 00:38:45,123 --> 00:38:46,157 - Thank you. - Thanks, Rhoda. 1075 00:38:46,257 --> 00:38:47,317 Thank you! I appreciate it. 1076 00:38:47,450 --> 00:38:48,993 - Yeah, good luck. - Thank you, enjoy. 1077 00:38:49,627 --> 00:38:51,429 Okay. Mmm. 1078 00:38:51,796 --> 00:38:52,931 I mean, it's freaking delicious. 1079 00:38:53,064 --> 00:38:54,557 - It's delicious. - It's so good. 1080 00:38:54,657 --> 00:38:56,834 - The buckwheat crisp is great. - I love the buckwheat crisp. 1081 00:38:56,935 --> 00:38:58,436 Yeah, the chili crisp is the bomb. 1082 00:38:58,536 --> 00:38:59,938 It is so good. 1083 00:38:59,971 --> 00:39:02,073 There's such beautiful layering of flavor in Rhoda's dish. 1084 00:39:02,173 --> 00:39:04,075 And I got the vinegar. 1085 00:39:04,175 --> 00:39:05,376 Do you stuff cabbage? 1086 00:39:05,476 --> 00:39:06,444 We stuff everything. 1087 00:39:06,578 --> 00:39:07,896 [laughter] You stuff everything? 1088 00:39:07,996 --> 00:39:09,672 Yeah, definitely stuffed cabbage throughout the region. 1089 00:39:09,806 --> 00:39:12,675 I think the shrimp and pork inside is actually delicious. 1090 00:39:12,809 --> 00:39:14,185 It's well seasoned, it's good texture, 1091 00:39:14,285 --> 00:39:16,688 and the rest of the ingredients are just fun. 1092 00:39:17,647 --> 00:39:18,890 - It's beautiful. - It smells so good. 1093 00:39:18,990 --> 00:39:20,683 Thank you! Thank you so much. 1094 00:39:20,817 --> 00:39:23,353 For some reason, I ended up with buckwheat. I don't know why. 1095 00:39:23,486 --> 00:39:24,629 Must've had an angel. 1096 00:39:24,762 --> 00:39:25,897 Must've. 1097 00:39:25,997 --> 00:39:27,131 Looking over you as you shopped. 1098 00:39:27,265 --> 00:39:28,524 Always looking out for me. 1099 00:39:28,658 --> 00:39:29,467 Everyone's got a line. 1100 00:39:29,601 --> 00:39:32,537 [dramatic music] [crowd chattering] 1101 00:39:32,637 --> 00:39:33,972 Sieger does not have a line. 1102 00:39:34,138 --> 00:39:35,306 Chicken liver's a hard sell. 1103 00:39:35,473 --> 00:39:36,307 It is a hard sell. 1104 00:39:36,474 --> 00:39:38,042 I'm gonna do a big bite. I'm scared. 1105 00:39:39,210 --> 00:39:41,446 I'm not the biggest fan. 1106 00:39:41,713 --> 00:39:43,506 I just don't like the taste of liver. 1107 00:39:50,780 --> 00:39:52,790 [crowd chattering] 1108 00:39:53,057 --> 00:39:54,450 - Hi Sieger! - Hello! 1109 00:39:54,517 --> 00:39:55,460 How are you? 1110 00:39:55,560 --> 00:39:57,654 We've got a chicken liver pâté. 1111 00:39:57,720 --> 00:39:59,889 It's with a little rustic mince and mills. 1112 00:40:00,023 --> 00:40:03,693 Rye cracker. The salad on top is pickled watermelon rind, 1113 00:40:03,793 --> 00:40:06,029 some greasy beans in the style of dilly beans, 1114 00:40:06,129 --> 00:40:07,330 pickled coriander. 1115 00:40:07,463 --> 00:40:10,066 And then in the pâté, you've got ham hock, smoked bacon, 1116 00:40:10,166 --> 00:40:12,243 a bunch of onions, rye, livers, 1117 00:40:12,343 --> 00:40:13,469 and a good amount of brown butter. 1118 00:40:13,569 --> 00:40:14,671 - Thanks, Sieger. - Thank you. 1119 00:40:14,737 --> 00:40:16,239 Thank you, have a great rest of your day. 1120 00:40:16,339 --> 00:40:18,166 Thought they would never leave! 1121 00:40:18,232 --> 00:40:20,043 I'm like, these beautiful people need to eat, 1122 00:40:20,143 --> 00:40:21,920 quit blah blah blah-ing me. 1123 00:40:22,020 --> 00:40:25,356 I really applaud Sieger's concept. 1124 00:40:25,423 --> 00:40:28,351 The mousse, I'm not sure if it's just the method of cooking, 1125 00:40:28,418 --> 00:40:31,854 or because it was just sitting, that it got very, very soupy. 1126 00:40:31,988 --> 00:40:33,089 Should be a little more firm 1127 00:40:33,189 --> 00:40:34,866 - like soft butter. - Mhmm. 1128 00:40:34,933 --> 00:40:36,668 I mean, a little minerality on it, but you know, 1129 00:40:36,768 --> 00:40:38,528 it's chicken liver mousse, you're gonna get that. 1130 00:40:38,661 --> 00:40:40,430 And the cracker I could fault, like, you know, 1131 00:40:40,530 --> 00:40:43,841 it's a little dry, a little chewy, absolutely. 1132 00:40:43,942 --> 00:40:48,504 But I just loved the courage to highlight these ingredients. 1133 00:40:48,604 --> 00:40:51,549 But like, a great idea can only carry you so far on Top Chef. 1134 00:40:51,683 --> 00:40:53,184 It's just not a good chicken liver mousse. 1135 00:40:53,284 --> 00:40:55,111 No, exactly, he made a mousse that is not good. 1136 00:40:55,211 --> 00:40:56,688 It's wet. 1137 00:40:56,788 --> 00:40:58,614 Unfortunately, the beans and the stuff on top was also wet. 1138 00:40:58,715 --> 00:41:00,083 And then it just went wet into wet, 1139 00:41:00,183 --> 00:41:01,384 and it just is no longer appetizing. 1140 00:41:01,451 --> 00:41:03,353 It's a little sweet. I didn't know what to expect. 1141 00:41:03,453 --> 00:41:04,729 I've never had a pâté. 1142 00:41:04,829 --> 00:41:06,589 - Wish you the best. - Thank you so much. 1143 00:41:06,723 --> 00:41:07,857 Have a good rest of your day. 1144 00:41:07,924 --> 00:41:09,425 [soft music] 1145 00:41:09,559 --> 00:41:10,893 Sherry, that was really bright. 1146 00:41:10,960 --> 00:41:13,404 And the Appalachian ingredients in there. 1147 00:41:13,538 --> 00:41:15,531 But then, again, I haven't had anything I don't like. 1148 00:41:15,631 --> 00:41:16,466 It's wonderful. 1149 00:41:16,599 --> 00:41:17,542 - Hello. - Hey, guys! 1150 00:41:17,675 --> 00:41:19,602 - How are you? - Good! 1151 00:41:19,702 --> 00:41:20,603 How was it today? 1152 00:41:20,737 --> 00:41:23,473 Rhoda's, oh my gosh. Amazing. 1153 00:41:23,573 --> 00:41:24,874 Y'all ate some good food today? 1154 00:41:24,974 --> 00:41:27,477 Trout cake, we got it hot, it was perfect. 1155 00:41:27,577 --> 00:41:28,745 Today overall was a good day. 1156 00:41:28,811 --> 00:41:29,746 - Cheers, brother. - Nice job. 1157 00:41:29,812 --> 00:41:30,947 - Yeah. - You killed it. 1158 00:41:31,080 --> 00:41:33,383 To me, the catfish was really strong. 1159 00:41:33,483 --> 00:41:34,584 Yes, loved that. 1160 00:41:34,650 --> 00:41:36,486 How'd it feel today having other people cook for you? 1161 00:41:36,586 --> 00:41:38,121 Well, I didn't have to do anything. 1162 00:41:38,221 --> 00:41:39,155 A change of pace. 1163 00:41:39,288 --> 00:41:40,131 - I loved it! - Yes. 1164 00:41:40,231 --> 00:41:41,766 Well thank you very much. 1165 00:41:41,833 --> 00:41:43,701 Thank y'all! Thank you. 1166 00:41:44,202 --> 00:41:46,162 Well, thank you, everyone, for being here, 1167 00:41:46,262 --> 00:41:47,755 supporting a fantastic cause. 1168 00:41:47,822 --> 00:41:49,966 If we could give our chefs a huge round of applause. 1169 00:41:50,099 --> 00:41:52,769 [cheering] 1170 00:41:52,902 --> 00:41:54,278 I hope that you all had a lovely time. 1171 00:41:54,412 --> 00:41:55,838 Thank you so much for being here. 1172 00:41:55,938 --> 00:41:57,849 [applause] 1173 00:42:00,009 --> 00:42:01,010 [dramatic music] 1174 00:42:01,144 --> 00:42:02,153 This is it. 1175 00:42:02,253 --> 00:42:03,154 Nice. 1176 00:42:03,254 --> 00:42:05,948 Now, this is life! Look at this! 1177 00:42:06,249 --> 00:42:08,017 Did anybody else cook for 200 people today? 1178 00:42:08,117 --> 00:42:10,319 I think I cooked for, like, 500 people today. 1179 00:42:10,420 --> 00:42:11,621 It felt like 500! 1180 00:42:11,754 --> 00:42:13,089 It was really fun. 1181 00:42:13,189 --> 00:42:15,124 And like, the food donation, and everything that went with it. 1182 00:42:15,258 --> 00:42:16,768 I know we cooked great food today. 1183 00:42:16,868 --> 00:42:18,694 You always have that feeling in the bottom of your stomach, 1184 00:42:18,795 --> 00:42:21,197 like, they're gonna be splitting hairs 1185 00:42:21,297 --> 00:42:22,498 because it's only five of us, 1186 00:42:22,598 --> 00:42:24,125 and they have to send somebody home. 1187 00:42:25,076 --> 00:42:28,296 [dramatic music] 1188 00:42:37,288 --> 00:42:38,923 Considering that maybe some were unfamiliar 1189 00:42:39,023 --> 00:42:40,324 with some of the ingredients, 1190 00:42:40,458 --> 00:42:41,826 and you're cooking for 200 people by yourself, 1191 00:42:41,959 --> 00:42:42,885 I think pretty damn good. 1192 00:42:42,985 --> 00:42:44,312 A lot of tasty food. 1193 00:42:44,378 --> 00:42:46,798 Little minor things here and there, but nice job today. 1194 00:42:46,898 --> 00:42:49,192 There were a few dishes that definitely stood out 1195 00:42:49,292 --> 00:42:50,485 amongst the rest. 1196 00:42:52,053 --> 00:42:53,321 Sherry. 1197 00:42:54,030 --> 00:42:55,106 It's a good thing! Okay? 1198 00:42:55,206 --> 00:42:56,491 [laughter] 1199 00:42:56,557 --> 00:42:57,533 Yeah. 1200 00:42:57,667 --> 00:42:59,660 Laurence, and Rhoda. 1201 00:42:59,727 --> 00:43:00,511 Cool. 1202 00:43:00,611 --> 00:43:02,680 - Congratulations. - Thank you. 1203 00:43:03,147 --> 00:43:05,308 Sherry, where did you find inspiration for your dish? 1204 00:43:05,408 --> 00:43:08,878 I was asked the question about 200 times, "where are you from?" 1205 00:43:09,011 --> 00:43:11,047 And I would just push the plate and I'd be like, 1206 00:43:11,147 --> 00:43:12,381 "Let me tell you about it." 1207 00:43:12,515 --> 00:43:14,509 Like, I didn't have a second dish that I wanted to make. 1208 00:43:14,575 --> 00:43:17,353 I knew. And I'm so glad that I got to do it. 1209 00:43:17,487 --> 00:43:20,223 Our concern yesterday was frying 200 fritters, 1210 00:43:20,356 --> 00:43:22,391 and it seemed like you had a pretty good handle on that. 1211 00:43:22,525 --> 00:43:23,826 I made it. 1212 00:43:23,926 --> 00:43:25,895 I was next to her, I was like, "Yo, Sherry, you're a beast." 1213 00:43:25,995 --> 00:43:27,855 I thought the fritter was really flavorful. 1214 00:43:27,922 --> 00:43:29,507 The shrimp was beautifully cooked. 1215 00:43:29,607 --> 00:43:31,701 Nicely marinated. It was a nice dish. 1216 00:43:31,767 --> 00:43:32,935 Thanks, Chef. 1217 00:43:33,035 --> 00:43:34,203 That peanut sauce, I thought it was delicious. 1218 00:43:34,337 --> 00:43:36,239 It did get a little lost in the dish, 1219 00:43:36,339 --> 00:43:38,366 but I love how you made the chow chow your own. 1220 00:43:38,432 --> 00:43:40,276 But you were able to do that and still use 1221 00:43:40,376 --> 00:43:42,078 Appalachian influence, so, great job. 1222 00:43:42,211 --> 00:43:43,412 Thank you, Ashleigh. 1223 00:43:43,513 --> 00:43:45,381 Rhoda, I don't know if I would've ever arrived 1224 00:43:45,515 --> 00:43:47,183 at a dish like that for 200 people. 1225 00:43:47,283 --> 00:43:50,094 The ambition was there and then you delivered on the execution. 1226 00:43:50,361 --> 00:43:51,879 The buckwheat, I thought that was fantastic. 1227 00:43:51,946 --> 00:43:54,056 - I love chili crisp. - Thank you, Sieger. 1228 00:43:54,123 --> 00:43:55,925 - Is that... did you? - Did you make it? 1229 00:43:56,058 --> 00:43:57,460 He put the buckwheat in my cart. 1230 00:43:57,560 --> 00:44:00,129 - Good job, Sieger. - Yeah, nice job, Sieger. 1231 00:44:00,263 --> 00:44:01,222 Team effort. 1232 00:44:01,289 --> 00:44:02,198 He's really good at that. 1233 00:44:02,298 --> 00:44:03,466 Top sous-chef. 1234 00:44:03,566 --> 00:44:04,567 [chuckles] 1235 00:44:04,634 --> 00:44:06,469 Chef, your dish was one of my favorites. 1236 00:44:06,569 --> 00:44:09,872 I was so excited about that pawpaw ponzu. 1237 00:44:09,972 --> 00:44:11,249 Incredible work. 1238 00:44:11,382 --> 00:44:13,918 It really, to me, did represent not just the challenge, 1239 00:44:14,018 --> 00:44:17,446 but also this unifying nature of food for a cause. 1240 00:44:17,547 --> 00:44:18,481 I thought it was beautiful. 1241 00:44:18,581 --> 00:44:19,740 Thank you. 1242 00:44:19,807 --> 00:44:21,083 Laurence, how did you arrive at your dish? 1243 00:44:21,150 --> 00:44:23,252 The thing that I, like, was most drawn to 1244 00:44:23,386 --> 00:44:24,562 was those leather britches. 1245 00:44:24,662 --> 00:44:25,830 Sun drying vegetables, 1246 00:44:25,930 --> 00:44:28,366 like, that's a very village Cantonese thing. 1247 00:44:28,466 --> 00:44:30,426 The leather britches was so fascinating to me 1248 00:44:30,560 --> 00:44:33,104 how you chose to incorporate it into the bread, 1249 00:44:33,237 --> 00:44:35,398 I wish I could've tasted it more. 1250 00:44:35,731 --> 00:44:37,266 The sourwood honey mayo, that was really great. 1251 00:44:37,333 --> 00:44:38,935 You had a little sweetness from the honey, 1252 00:44:39,001 --> 00:44:41,270 you had some tartness from the cabbage. 1253 00:44:41,337 --> 00:44:43,639 I thought the bao was beautifully done. 1254 00:44:43,773 --> 00:44:46,976 The fry on the catfish was outstanding, it was so crispy. 1255 00:44:47,109 --> 00:44:49,587 The ratio of the bun to the sauces to the slaw. 1256 00:44:49,687 --> 00:44:50,922 Everything was working, 1257 00:44:51,022 --> 00:44:52,815 and to consistently, across the board, 1258 00:44:52,915 --> 00:44:55,985 for 200 sandwiches, to nail them, 1259 00:44:56,085 --> 00:44:57,019 that's incredible. 1260 00:44:57,119 --> 00:44:57,962 Thank you. 1261 00:44:58,062 --> 00:44:59,288 - Congratulations. - Thank you. 1262 00:44:59,422 --> 00:45:00,489 Watch the snake over there. 1263 00:45:00,590 --> 00:45:01,449 Oh! [hissing] 1264 00:45:01,515 --> 00:45:03,100 - Oh, my God! - No, no, no, no. 1265 00:45:03,201 --> 00:45:04,936 - It's coming around. - Oh, it's coming for you. 1266 00:45:05,036 --> 00:45:06,295 No, I cannot have it. 1267 00:45:06,362 --> 00:45:08,631 He's going under! Gail, he's going under. 1268 00:45:08,698 --> 00:45:09,832 Gail, get up. 1269 00:45:09,966 --> 00:45:11,801 - Where do I go? - I don't know, on the table. 1270 00:45:11,867 --> 00:45:14,203 [overlapping voices] [hissing] 1271 00:45:14,303 --> 00:45:15,972 - Now it's over that way. - Stay right there. 1272 00:45:16,105 --> 00:45:19,342 Guys! You're totally freaking me out! 1273 00:45:19,442 --> 00:45:21,377 Spencer, help us. 1274 00:45:21,510 --> 00:45:22,653 That's wild! 1275 00:45:22,720 --> 00:45:24,956 You're just gonna pick it up like that? 1276 00:45:25,056 --> 00:45:26,382 Sh--! Damn! 1277 00:45:26,515 --> 00:45:27,625 Oh, my God! 1278 00:45:27,758 --> 00:45:28,651 Yo! 1279 00:45:28,718 --> 00:45:29,986 No ----ing way. 1280 00:45:30,052 --> 00:45:31,662 Okay, we're gonna need it all the way over there. 1281 00:45:31,796 --> 00:45:34,498 Yo, Spencer, what a hero! 1282 00:45:34,632 --> 00:45:36,125 Spencer, that was so sexy. 1283 00:45:36,225 --> 00:45:37,652 What do you guys think, I'll just be like, 1284 00:45:37,718 --> 00:45:39,153 "Um, I think it was..." [laughter] 1285 00:45:40,221 --> 00:45:41,230 Okay. 1286 00:45:41,330 --> 00:45:42,198 [exhales] 1287 00:45:42,331 --> 00:45:43,466 Ashleigh, as our guest judge, 1288 00:45:43,566 --> 00:45:45,401 you have the pleasure of announcing our winner today. 1289 00:45:45,501 --> 00:45:48,204 This chef did an incredible job 1290 00:45:48,304 --> 00:45:50,339 taking those Appalachian ingredients, 1291 00:45:50,473 --> 00:45:52,149 and being inspired by them, 1292 00:45:52,250 --> 00:45:54,819 and even finding parallels within their own culture 1293 00:45:54,919 --> 00:45:56,487 and cuisine. 1294 00:45:56,854 --> 00:46:01,425 The chef that had our favorite dish today is... 1295 00:46:03,219 --> 00:46:04,186 Chef Rhoda. 1296 00:46:04,253 --> 00:46:04,887 No! 1297 00:46:05,021 --> 00:46:06,530 Oh, good job, Rhoda! 1298 00:46:06,631 --> 00:46:07,523 Good job, Rhoda! 1299 00:46:07,657 --> 00:46:08,891 - Congratulations. - Whoa. 1300 00:46:09,025 --> 00:46:10,184 Rhoda, you just won an advantage 1301 00:46:10,251 --> 00:46:11,836 going into the next elimination challenge. 1302 00:46:11,936 --> 00:46:13,337 Cool, thank you so much. 1303 00:46:13,437 --> 00:46:18,100 Making a version of the humble lumpia on Top Chef and winning? 1304 00:46:18,200 --> 00:46:20,069 It feels extremely validating. 1305 00:46:20,202 --> 00:46:21,871 I'm just so grateful to be here. 1306 00:46:21,937 --> 00:46:24,173 And if I talk more, I'm gonna cry, so I'm not gonna do that. 1307 00:46:24,273 --> 00:46:26,534 And if you cry, I cry, so then, we're in a tough spot. 1308 00:46:26,600 --> 00:46:27,710 It's the home stretch. It's hard. 1309 00:46:27,843 --> 00:46:29,612 You guys have done so much. 1310 00:46:29,712 --> 00:46:30,579 Thank you. 1311 00:46:30,680 --> 00:46:31,714 Sherry, Rhoda, and Laurence, 1312 00:46:31,781 --> 00:46:34,383 you guys can step to the side, thank you. 1313 00:46:34,517 --> 00:46:35,785 - Good luck. - Thank you. 1314 00:46:35,918 --> 00:46:37,687 Sieger and Jonathan, the two of you had our least 1315 00:46:37,787 --> 00:46:39,288 favorite dishes of the day, and one of you 1316 00:46:39,388 --> 00:46:40,523 will be going home. 1317 00:46:40,623 --> 00:46:43,300 [tense music] 1318 00:46:53,944 --> 00:46:55,146 Let's start with you, Sieger. 1319 00:46:55,513 --> 00:46:58,249 Did the day, and your dish, go as planned? 1320 00:46:58,382 --> 00:47:00,117 Yeah. Absolutely, to a T. 1321 00:47:00,217 --> 00:47:02,820 I thought the cracker was nice and crispy. 1322 00:47:02,920 --> 00:47:05,389 I thought your chicken liver mousse had a great flavor. 1323 00:47:05,489 --> 00:47:08,092 The texture of the mousse was a lot looser than, you know, 1324 00:47:08,225 --> 00:47:09,460 I'd expect a mousse to be. 1325 00:47:09,560 --> 00:47:10,661 Okay. 1326 00:47:10,761 --> 00:47:13,130 Did you set the mousse in the Top Chef kitchen? 1327 00:47:13,230 --> 00:47:15,099 I set it in third pans, yeah, let it set, 1328 00:47:15,232 --> 00:47:16,634 and then brought it here. 1329 00:47:16,734 --> 00:47:19,003 I got them into the pastry bags and they went into ice. 1330 00:47:19,136 --> 00:47:21,839 Taking it from the third pan to the pastry bag, 1331 00:47:21,939 --> 00:47:23,140 did it soften up? 1332 00:47:23,274 --> 00:47:25,743 Yeah, it softened. That's why I got ice in that cooler 1333 00:47:25,843 --> 00:47:29,146 and just packed each bag in ice so that it could set up again. 1334 00:47:29,246 --> 00:47:30,281 Right. 1335 00:47:30,414 --> 00:47:33,417 Everything was there except for the texture. 1336 00:47:33,484 --> 00:47:34,919 And as we all know, 1337 00:47:35,019 --> 00:47:38,155 texture does impact the way we taste and how we eat things. 1338 00:47:38,289 --> 00:47:39,356 When we got to your station, 1339 00:47:39,457 --> 00:47:40,524 they were all sort of pre-plated. 1340 00:47:40,624 --> 00:47:42,451 Did you think of kind of re-piping them, or...? 1341 00:47:42,518 --> 00:47:44,695 Unfortunately, by the time you guys got up, 1342 00:47:44,795 --> 00:47:46,297 I was speaking with guests. I wasn't able to re-plate. 1343 00:47:46,430 --> 00:47:48,866 I think this just comes down to execution. 1344 00:47:48,999 --> 00:47:50,701 I'm sure you've cooked outside before, 1345 00:47:50,835 --> 00:47:52,870 and considering some of those factors, 1346 00:47:52,970 --> 00:47:54,505 your warm hands on the piping bag... 1347 00:47:54,638 --> 00:47:57,641 that chicken liver pâté was incredibly runny. 1348 00:47:57,742 --> 00:48:00,211 There's a good amount of brown butter in there too, 1349 00:48:00,344 --> 00:48:03,614 so, I mean, once that starts to get warm, that'll do it. 1350 00:48:03,814 --> 00:48:08,452 Putting that beautiful dilly bean relish on top 1351 00:48:08,519 --> 00:48:10,554 that also had more liquid in it, 1352 00:48:10,688 --> 00:48:13,958 made it even more liquidy and loose. 1353 00:48:14,625 --> 00:48:16,694 Jonathan, did your dish turn out how you wanted it to? 1354 00:48:16,794 --> 00:48:18,496 Yeah, I knew the dish that I wanted to do 1355 00:48:18,629 --> 00:48:19,897 right from the beginning, 1356 00:48:20,030 --> 00:48:22,324 and wanted to really highlight 1357 00:48:22,391 --> 00:48:23,667 the sour corn. 1358 00:48:23,768 --> 00:48:25,503 There was a lot of acidity in your dish, 1359 00:48:25,603 --> 00:48:27,571 and obviously, you're highlighting the sour corn, 1360 00:48:27,671 --> 00:48:31,075 but it also needs to be balanced enough with fat. 1361 00:48:31,208 --> 00:48:32,743 And I think we didn't get enough of the aioli, 1362 00:48:32,843 --> 00:48:34,845 which was also quite acidic. 1363 00:48:35,346 --> 00:48:37,982 That trout cake, I think, was well executed. 1364 00:48:38,115 --> 00:48:40,184 You got a nice sear on it, it had texture. 1365 00:48:40,251 --> 00:48:42,653 So I think just including a little more fattiness 1366 00:48:42,753 --> 00:48:45,256 in that dish would've toned a lot of that down. 1367 00:48:45,356 --> 00:48:46,690 Yeah. I added the local honey to it. 1368 00:48:46,824 --> 00:48:48,225 You did? 1369 00:48:48,325 --> 00:48:52,163 Yeah, but the intent was to lean more on the acidic side. 1370 00:48:52,263 --> 00:48:53,864 Your big challenge that you actually, I thought, 1371 00:48:53,998 --> 00:48:56,000 did really well with was browning, you know, 1372 00:48:56,100 --> 00:48:57,201 200 crab cakes to order. 1373 00:48:57,334 --> 00:48:59,436 I think you handled that really, really well. 1374 00:48:59,537 --> 00:49:02,339 I say it every season, when we get this far, 1375 00:49:02,440 --> 00:49:03,674 is we are nitpicking. 1376 00:49:03,774 --> 00:49:06,944 Because all five of you cooked incredibly ambitious food today 1377 00:49:07,077 --> 00:49:09,380 all alone. And that, I think, 1378 00:49:09,513 --> 00:49:11,015 - impressed everybody. - Mm-hmm. 1379 00:49:11,115 --> 00:49:12,917 This is gonna be tough. 1380 00:49:13,050 --> 00:49:14,685 Thank you, we'll call you back in a little bit. 1381 00:49:14,752 --> 00:49:16,120 Thank you. 1382 00:49:18,022 --> 00:49:19,790 You know, sometimes, it just blows my mind 1383 00:49:19,924 --> 00:49:20,724 the decisions that people make. 1384 00:49:20,858 --> 00:49:22,326 Mm-hmm. 1385 00:49:22,660 --> 00:49:26,397 Do you remember when I told you the moisture on your pickles... 1386 00:49:26,530 --> 00:49:27,798 - Yeah, I strained it. - You did? 1387 00:49:27,932 --> 00:49:29,233 Yeah. C'est la vie. 1388 00:49:29,333 --> 00:49:31,869 Dude, I mean everything here at this point, it is nitpicking. 1389 00:49:31,969 --> 00:49:34,839 Somebody's gotta go. That's the thing. Somebody's gotta go. 1390 00:49:35,206 --> 00:49:36,607 This is getting really difficult. 1391 00:49:36,707 --> 00:49:38,442 One was out of balance, and one, texturally, 1392 00:49:38,576 --> 00:49:39,810 was completely off putting. 1393 00:49:39,944 --> 00:49:41,111 I'm at a bit of a crossroads, 1394 00:49:41,245 --> 00:49:43,280 because they both listened to the challenge, 1395 00:49:43,380 --> 00:49:46,417 incorporated a multitude of Appalachian ingredients, 1396 00:49:46,484 --> 00:49:47,952 but they both had flaws. 1397 00:49:48,085 --> 00:49:50,421 I feel like I have a little bit of a pallet. 1398 00:49:50,488 --> 00:49:51,580 You know? A little bit. 1399 00:49:51,647 --> 00:49:53,591 - I think you have a lot a bit of a pallet. 1400 00:49:53,657 --> 00:49:55,559 - You know what I'm saying? - You're here still. 1401 00:49:55,659 --> 00:49:58,128 I added sweetness and I adjusted it before service, 1402 00:49:58,262 --> 00:50:00,164 but it's a sour corn relish. 1403 00:50:00,297 --> 00:50:01,732 Jonathan's was kind of one note. 1404 00:50:01,799 --> 00:50:04,134 It was just the acid problem, and that was it. 1405 00:50:04,268 --> 00:50:05,261 His cake was nice. 1406 00:50:05,327 --> 00:50:06,670 It was flavorful, it was seasoned well. 1407 00:50:06,770 --> 00:50:08,506 Really, it was missing fat. 1408 00:50:08,606 --> 00:50:10,808 And no amount of honey was necessarily gonna 1409 00:50:10,941 --> 00:50:13,077 balance out Jonathan's dish. 1410 00:50:13,177 --> 00:50:14,512 Me being on the bottom 1411 00:50:14,612 --> 00:50:16,647 because the mousse texture was a little off? 1412 00:50:16,780 --> 00:50:18,274 Whatever. My dish was great. 1413 00:50:18,340 --> 00:50:19,850 I can brush that sh-- off. I don't care. 1414 00:50:19,984 --> 00:50:22,586 Sieger's, the texture was completely, 1415 00:50:22,686 --> 00:50:23,954 completely off putting. 1416 00:50:24,088 --> 00:50:26,657 I took, like, two bites of it, and that was it for me. 1417 00:50:26,790 --> 00:50:28,459 Did it get that runny here? 1418 00:50:28,526 --> 00:50:29,960 I think it got that runny in the bag. 1419 00:50:30,094 --> 00:50:31,495 Yeah. 1420 00:50:31,595 --> 00:50:33,297 When I saw a pastry bag there, I was really surprised. 1421 00:50:33,364 --> 00:50:34,765 I really expected a quenelle was coming right out 1422 00:50:34,832 --> 00:50:35,966 of the third pan. Keep it cold. 1423 00:50:36,066 --> 00:50:38,168 There were some bad choices made there. 1424 00:50:38,269 --> 00:50:39,436 And Rhoda, she had plates, 1425 00:50:39,537 --> 00:50:41,038 and she said, "No, no, no, you're not taking those, 1426 00:50:41,171 --> 00:50:42,106 we're gonna do different ones." 1427 00:50:42,172 --> 00:50:43,274 - She said don't touch those, yeah. 1428 00:50:43,340 --> 00:50:44,475 No matter what, it's been a pleasure. 1429 00:50:44,542 --> 00:50:45,943 - Yeah, yeah. - Hanging out. 1430 00:50:46,043 --> 00:50:47,945 It's really tough to have to send one of these chefs home. 1431 00:50:48,045 --> 00:50:49,313 But we have our answer? 1432 00:50:49,413 --> 00:50:52,383 [tense music] 1433 00:50:56,520 --> 00:50:58,455 [exhales] 1434 00:50:58,756 --> 00:51:00,457 This is a tough one to send someone home 1435 00:51:00,558 --> 00:51:03,560 on a day when we're really here to celebrate the resiliency 1436 00:51:03,661 --> 00:51:04,828 of this community. 1437 00:51:04,895 --> 00:51:07,231 For the most part, you made really great dishes. 1438 00:51:07,331 --> 00:51:10,067 It's just unfortunate that there was one dish 1439 00:51:10,200 --> 00:51:12,027 that just fell a little short. 1440 00:51:12,561 --> 00:51:15,823 [music builds] 1441 00:51:19,877 --> 00:51:22,329 Sieger, please pack your knives and go. 1442 00:51:24,315 --> 00:51:25,616 Okay. 1443 00:51:25,950 --> 00:51:27,685 Yeah, Sieger, you took a big risk with that mousse, 1444 00:51:27,818 --> 00:51:29,820 and it just really didn't set up. 1445 00:51:29,920 --> 00:51:31,547 What was the challenge? 1446 00:51:32,423 --> 00:51:33,490 What was the challenge? 1447 00:51:33,557 --> 00:51:35,225 Yeah. Appalachian ingredients, right? 1448 00:51:35,326 --> 00:51:36,393 Yeah. 1449 00:51:36,493 --> 00:51:37,594 Okay, cool. Just making sure. Or whatever. 1450 00:51:37,695 --> 00:51:38,929 If you can't set a mousse... 1451 00:51:39,063 --> 00:51:40,431 Great. All right, that's fine. We'll leave, that's fine. 1452 00:51:40,531 --> 00:51:42,199 No, no, no. The mousse completely fell apart. 1453 00:51:42,333 --> 00:51:45,035 The heat got to it. Would you call that successful? 1454 00:51:45,102 --> 00:51:46,604 No, I think when the challenge is 1455 00:51:46,737 --> 00:51:48,539 highlight Appalachian ingredients-- 1456 00:51:48,672 --> 00:51:50,040 Everybody was successful. 1457 00:51:50,174 --> 00:51:52,276 The dish was still a better dish than yours. 1458 00:51:52,409 --> 00:51:53,944 Okay, that's- Okay, great. 1459 00:51:54,044 --> 00:51:55,245 It is what it is. 1460 00:51:55,346 --> 00:51:56,447 Sorry. 1461 00:51:56,547 --> 00:51:57,948 At the end of the day, when judging happens, 1462 00:51:58,082 --> 00:51:59,049 we're looking at the challenges, 1463 00:51:59,116 --> 00:52:00,417 but also at technique. 1464 00:52:00,517 --> 00:52:02,544 Unfortunately, you didn't get past that starting line 1465 00:52:02,611 --> 00:52:03,620 of technique. 1466 00:52:03,754 --> 00:52:04,855 Or, when you speak with other people, 1467 00:52:04,989 --> 00:52:07,216 and you can grab my liver mousse that's in a cooler, 1468 00:52:07,282 --> 00:52:08,292 and see that. 1469 00:52:08,425 --> 00:52:09,526 But that's not what you gave us! 1470 00:52:09,626 --> 00:52:10,561 That's not what we got. 1471 00:52:10,694 --> 00:52:12,863 The flavor was good, the cracker was good-- 1472 00:52:12,963 --> 00:52:14,131 But the texture was off! 1473 00:52:14,264 --> 00:52:15,232 That's a big issue! 1474 00:52:15,366 --> 00:52:17,234 Was the biggest flaw of all the five dishes 1475 00:52:17,301 --> 00:52:18,402 that we tasted today. 1476 00:52:18,469 --> 00:52:19,737 Just give it up, bro. 1477 00:52:19,870 --> 00:52:23,907 It's me giving you guys my feedback from your feedback. 1478 00:52:24,041 --> 00:52:27,144 And that's just how I feel. So that's it. 1479 00:52:27,678 --> 00:52:29,580 [tense music] 1480 00:52:29,680 --> 00:52:31,940 All right, you guys can exit. Thank you very much. 1481 00:52:32,449 --> 00:52:33,717 [chuckles] 1482 00:52:33,784 --> 00:52:35,719 [exhales] 1483 00:52:36,253 --> 00:52:37,755 I'm not sh---ing on you, but, technique, like... 1484 00:52:37,821 --> 00:52:40,324 an unbalanced dish, that's technique too, right? 1485 00:52:40,457 --> 00:52:41,592 All of them did the challenge. 1486 00:52:41,725 --> 00:52:43,994 Yeah, but you still have to make a great dish 1487 00:52:44,094 --> 00:52:45,396 that everyone wants to eat. 1488 00:52:45,496 --> 00:52:47,456 Number two. This guy. 1489 00:52:48,323 --> 00:52:49,425 Ah, it's fine. 1490 00:52:49,491 --> 00:52:50,668 Sorry, buddy. 1491 00:52:50,768 --> 00:52:51,902 Sieger put up a fight, bro. 1492 00:52:52,002 --> 00:52:53,637 I mean, I blew up, cause I'm like, this is bullsh-- 1493 00:52:53,737 --> 00:52:55,839 I know, but dude, this is not the way to go out, bro. 1494 00:52:55,973 --> 00:52:56,598 It's not. 1495 00:52:56,665 --> 00:52:58,008 I don't, like... 1496 00:52:58,142 --> 00:52:59,777 I understand that you're trying to get your point across, 1497 00:52:59,843 --> 00:53:00,944 but do not end this way. 1498 00:53:01,078 --> 00:53:03,781 Was the challenge highlight Appalachian ingredients? 1499 00:53:03,881 --> 00:53:06,275 Can I get a copy of the rules right now? 1500 00:53:06,341 --> 00:53:07,117 PRODUCER: Yeah. 1501 00:53:07,184 --> 00:53:08,419 "Criteria for judging... 1502 00:53:08,485 --> 00:53:11,855 is not limited to judges' opinion of taste, originality, 1503 00:53:11,955 --> 00:53:15,292 creativity, cooking technique, presentation, 1504 00:53:15,359 --> 00:53:18,328 execution and use of the specialty ingredient." 1505 00:53:18,595 --> 00:53:20,164 We appreciate you, Sieger. 1506 00:53:20,297 --> 00:53:22,624 You stick to your guns, and that's fantastic. 1507 00:53:22,691 --> 00:53:23,667 Stay that way. 1508 00:53:23,801 --> 00:53:26,036 I exploded. So, whatever. It is what it is. 1509 00:53:26,170 --> 00:53:26,970 - See you. - Yep. 1510 00:53:27,037 --> 00:53:27,938 I'll see you, for sure. 1511 00:53:28,005 --> 00:53:29,440 But I went out on a challenge 1512 00:53:29,506 --> 00:53:32,209 where I produced a beautiful dish. It was me, I'm happy. 1513 00:53:32,342 --> 00:53:33,210 Oh, yeah. 1514 00:53:33,343 --> 00:53:34,478 Made it to top five. 1515 00:53:34,545 --> 00:53:36,880 After being eliminated and coming back again, so. 1516 00:53:37,014 --> 00:53:38,148 Chow chow! 1517 00:53:38,282 --> 00:53:39,383 Yeah. 1518 00:53:39,483 --> 00:53:40,634 Be good. Have fun. 1519 00:53:43,587 --> 00:53:44,621 [dramatic music] 1520 00:53:44,722 --> 00:53:46,223 Next time on Top Chef. 1521 00:53:46,356 --> 00:53:47,491 The last Quick Fire. 1522 00:53:47,558 --> 00:53:49,860 We are gonna play Tom's 20 Questions. 1523 00:53:49,960 --> 00:53:50,861 [groans] 1524 00:53:50,994 --> 00:53:52,821 Is there Tuscan kale in this dish? 1525 00:53:52,888 --> 00:53:54,198 No. [buzzer] 1526 00:53:54,298 --> 00:53:55,532 Damn! 1527 00:53:55,666 --> 00:53:58,302 For your final elimination challenge before the finale, 1528 00:53:58,368 --> 00:54:00,304 you all are going to have to think outside of the plate. 1529 00:54:00,404 --> 00:54:02,740 You're gonna have to come up with a dish served on something 1530 00:54:02,873 --> 00:54:04,908 that is completely unexpected. 1531 00:54:06,043 --> 00:54:07,544 This is it! This is the dish 1532 00:54:07,644 --> 00:54:09,012 that's gonna get us in the finale. 1533 00:54:09,146 --> 00:54:11,540 I really, really, really, really, really want this. 1534 00:54:12,216 --> 00:54:13,417 Oh, that was clever! 1535 00:54:13,517 --> 00:54:15,219 Oh, my God. Damn! 1536 00:54:15,352 --> 00:54:16,820 - It's good. - Happy Tom! 1537 00:54:16,920 --> 00:54:18,088 Yeah, it's good. It's good food.