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Previously on Top Chef...
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00:00:02,336 --> 00:00:03,435
Portland is known for
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00:00:03,471 --> 00:00:05,070
coffee shops and breweries.
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00:00:05,106 --> 00:00:08,040
We want you to create a dish
celebrating these brews.
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00:00:08,075 --> 00:00:10,342
- This is a team challenge.
- [Brittanny giggling]
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And it's like "ching!"
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00:00:12,113 --> 00:00:14,446
But only one chef is going home.
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Oh, girl.
[both laugh]
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I'm gonna have
to throw some spices.
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00:00:18,486 --> 00:00:20,085
No pepper, please.
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I don't do underseasoned food.
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00:00:21,522 --> 00:00:23,122
- This smells really great.
- Mm-hmm.
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Modern technique
of carbonating fruit,
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it's a great time
to use this.
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- My plate is empty.
- Same here.
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That's intense.
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We need more beer taste in here.
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There's a lack
of point of view here.
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The winning team today is
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Avishar and Shota.
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- Congrats, guys.
- Thank you.
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Sasha...
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please pack
your knives and go.
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Thirteen chefs remain
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00:00:48,349 --> 00:00:51,283
to compete in the ultimate
culinary showdown.
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00:00:51,318 --> 00:00:52,684
At stake for the winner,
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00:00:52,720 --> 00:00:54,853
a feature in Food & Wine
magazine,
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00:00:54,889 --> 00:00:58,657
an appearance at the
Food & Wine Classic in Aspen,
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a quarter of a million dollars,
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furnished by San Pellegrino,
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and the title of Top Chef.
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[music]
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The dish never quite
came together for the challenge.
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It just doesn't feel right,
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that one person should go home
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for a dish
that two people worked on.
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We are amazing chefs,
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and we should be proud
of what we do.
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I have survivor's remorse
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because I didn't feel
like one of us
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was any better than
the other in that.
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This is so hard.
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This is hard,
you guys, this sucks.
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This game is evil,
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in a very beautiful way.
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[laughter]
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[music]
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- Good morning.
- Morning.
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Buenos dias.
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Good morning.
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Please welcome this week's
Quickfire guest judge,
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- Carrie Baird.
- Hi, everybody, good morning.
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Carrie, in her season,
made a cake
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in the middle of a forest
in a tin cup.
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- I buried it. Mm-hmm.
- She buried it.
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She made an oven out of snow.
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[laughter]
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So I think you are the perfect
guest judge to be here.
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As chefs, layering flavors
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is a key component
of what you do every day.
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For your Quickfire Challenge,
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we want you to create a dish
inspired by...
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these layers.
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This is a dessert challenge.
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Oh, no, I don't think I will
make a cake in the snow.
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I'll make a snow cone.
[laughs]
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Talenti Gelato & Sorbetto
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has created a wide variety
of Talenti layers.
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These gelatos are cooked
for an indulgent 45 minutes
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to achieve maximum flavor.
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We want to see
a layered dessert.
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You can make a cake,
you can make tiramisu,
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as long as it has
at least three layers.
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You do not need
to make a gelato.
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We want you to take inspiration
from these existing flavors
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to create something new.
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The chef with the best
layered dessert
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will not only receive immunity
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in the next
elimination challenge,
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they'll also receive
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$10,000.
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You'll have access to anything
in the Top Chef pantry.
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And because these gelatos
are slow-cooked for 45 minutes,
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you'll also have 45 minutes
on the clock.
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So we're expecting something
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really delicious
and very inventive.
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Please keep your cool
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because your time starts now.
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- Good luck.
- Good luck.
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[music]
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Mm, good.
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I could probably eat
this entire thing.
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Reminds me of a buckeye.
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[grunts] Oh, yeah.
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Forty-five minutes
is a long period of time,
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but when you're really trying
to get those layers distinct,
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and separate different textures
and flavors,
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45 minutes
just is really hard.
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What are you making?
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00:04:11,919 --> 00:04:14,786
I'm gonna make a cream puff
with grilled strawberries.
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- Damn.
- Like, I don't know
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how these are gonna turn out.
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[music]
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I'm gonna do my play
on a peach cobbler,
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I'm gonna do
a sweet corn whip.
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That sounds beautiful.
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I love baking.
I really like to use
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what I grow in the garden
in my desserts.
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I love that pairing of peaches
and sweet corn.
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Oh!
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[sighs]
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Look at that.
You look like a scientist, dude.
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Yeah, that's my--
that's my persona this time.
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- [Shota laughs]
- My approach is to
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be able to get
three layers in one bite.
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Avishar, the science guy.
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Where I'm from, Columbus, Ohio,
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the state dish is called
a buckeye--
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peanut butter
that's dipped in chocolate.
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I swear it's not for show,
I swear it has a reason.
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The inside is going to be
a peanut butter gelato,
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the second layer,
a liquid cocoa graham cracker.
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Sweating a little bit.
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So hot and cold
at the same time.
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And the third layer is
gonna be pulverized chocolate,
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so almost like a slightly
liquidy explosion
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of peanut butter
in your mouth when you--
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when you bite into it.
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That sounds awkward.
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Yes, [bleep] yes.
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This is the fastest
I've ever made a cake.
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I am okay at making dessert.
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Brittanny,
what are you making?
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Gingerbread trifle with rum.
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I normally put beer in it,
but we didn't have any, so...
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I'm just trying
to keep my head in the game
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and get rid
of the negativity.
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I'm gonna make
this stupid thing by hand.
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Byron, what are you making?
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Like, a take on a baklava--
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goat cheese ice cream
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with some pistachios,
a date jam.
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Sounds good.
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Does anyone have
a pastry bag?
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No one.
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Ziploc bag?
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I'll find something.
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Maria, whatcha doing?
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Arroz con leche with a twist.
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My game plan
is to make little balls
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so they can freeze,
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and then, I can fry them
with panko.
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For the first time,
I don't think I'm, like,
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losing my marbles.
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[music]
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Look at that timing.
[growls]
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Think on my feet,
think on my feet.
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I don't like making desserts
because it takes time.
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You have to measure things.
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I like to go "Wah-ah-ah-ah-ah,"
stir it up.
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Eight cups.
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...and utilize
the Talenti Gelato.
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Shout them out, hey.
[laughs]
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Melt this bitch.
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Anyone have the smoker?
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The dish that I'm baking
is a hazelnut cake
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with a blueberry
and Pinot Noir puree,
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chanterelle mushroom cream.
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Smoky.
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There's an opportunity
to win $10,000.
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I'm going for it.
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Oh, you know I'm
in my own zone over here.
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What are you making
with the liquid nitrogen?
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Attempting to do a sorbet,
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a lime sorbet.
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Burning!
Something burning on the stove.
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Heard, that's me!
I just left for a millisecond.
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Ten minutes, guys.
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[music]
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- Nerve-racking, huh?
- Yeah.
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Ten thousand dollars
sounds nice.
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[music]
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The rice is not frozen.
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Scratch this sh--.
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I need layers.
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Plan B is, instead of frying
my arroz con leche,
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I'm gonna layer it up
in a different way.
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So we'll see what happens, man.
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Not the most beautiful
cream puffs I've made.
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- That's incredibly impressive.
- Thank you.
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My cream did not cool enough
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for me to be able
to properly whip it.
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I need another layer,
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and decide to make
a "pie crust"
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without really having
a lot of time
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to kind of bake it down.
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I just pull it together
real quick.
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Flour and butter and sugar.
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It is what it is.
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Uch.
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Chefs, a minute
and a half left.
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Corner hot.
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00:07:52,306 --> 00:07:54,539
I am running
this down to the wire.
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Using liquid nitrogen
is a time-sensitive process.
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If it's too cold, it'll just
rip your taste buds right off,
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00:07:58,579 --> 00:08:00,879
and that is not a good way
to win anything.
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00:08:00,914 --> 00:08:01,947
[whispers]
Calm down.
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00:08:03,550 --> 00:08:05,617
Five, four,
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00:08:05,652 --> 00:08:08,620
three, two, one.
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00:08:08,655 --> 00:08:09,921
Time's up.
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00:08:09,957 --> 00:08:11,456
Hands up.
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00:08:11,492 --> 00:08:14,125
You're crazy. [laughs]
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00:08:17,831 --> 00:08:20,031
Brittanny, please bring
up your dessert.
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00:08:21,835 --> 00:08:22,901
Tell us what you made.
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00:08:22,936 --> 00:08:25,370
- Rum gingerbread trifle.
- Mmm.
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00:08:25,405 --> 00:08:28,874
With caramel apples
and salted whipped cream.
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00:08:28,909 --> 00:08:30,342
Tell me about your cookie.
218
00:08:30,377 --> 00:08:32,544
I did not make the cookie.
It's just a garnish cookie.
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00:08:32,579 --> 00:08:33,612
Okay.
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00:08:34,748 --> 00:08:36,081
What did you make today?
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00:08:36,116 --> 00:08:37,716
Goat cheese ice cream with
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00:08:37,751 --> 00:08:41,520
a jam of figs and dates,
brioche on top.
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00:08:41,555 --> 00:08:42,954
And how'd you get
your ice cream?
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00:08:42,990 --> 00:08:44,589
I made a regular creme
anglaise base,
225
00:08:44,625 --> 00:08:45,924
and then, I just kind of
tempered it
226
00:08:45,959 --> 00:08:47,025
with liquid nitrogen.
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00:08:47,060 --> 00:08:48,493
- It's very ambitious.
- Yeah.
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00:08:48,529 --> 00:08:50,228
- Thank you, Byron.
- Thank you.
229
00:08:50,264 --> 00:08:52,697
I made a parfait
of toasted rice mousse,
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00:08:52,733 --> 00:08:55,367
blackberry caramel,
and black sesame crumble.
231
00:08:55,402 --> 00:08:56,568
Thank you. Good job.
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00:08:56,603 --> 00:08:59,738
So I did a crispy, uh,
burnt-end brownie,
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00:08:59,773 --> 00:09:02,140
toasted sesame seed,
a yuzu strawberry compote
234
00:09:02,175 --> 00:09:03,408
with chocolate gelato.
235
00:09:03,443 --> 00:09:05,544
- And you made the jam?
- Yeah.
236
00:09:05,579 --> 00:09:07,546
This dessert is what
I'm calling the Oregon Trail--
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00:09:07,581 --> 00:09:11,349
hazelnut cake with a smoked
chanterelle pastry cream.
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00:09:11,385 --> 00:09:13,685
- Mmm.
- Cool.
239
00:09:13,720 --> 00:09:16,321
A Pinot Noir
and blueberry puree
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00:09:16,356 --> 00:09:17,556
and candied hazelnuts.
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00:09:17,591 --> 00:09:19,891
- It's really interesting.
- Thank very much.
242
00:09:21,428 --> 00:09:23,461
I did a little take
on my favorite dessert,
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00:09:23,497 --> 00:09:24,629
which is peach pie.
244
00:09:24,665 --> 00:09:26,565
So you have stewed peaches,
245
00:09:26,600 --> 00:09:29,568
and you also have a little bit
of like a shortbread crumb.
246
00:09:29,603 --> 00:09:31,536
I didn't really have time
to bake a pie dough,
247
00:09:31,572 --> 00:09:33,104
so I wanted to give you
the closest thing.
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00:09:33,140 --> 00:09:35,173
Thank you.
249
00:09:35,208 --> 00:09:36,675
Avishar,
what did you make for us?
250
00:09:36,710 --> 00:09:38,510
I made a buckeye bonbon
251
00:09:38,545 --> 00:09:41,479
with brown butter
and liquid graham cracker.
252
00:09:41,515 --> 00:09:42,914
I'm from the state of Ohio,
253
00:09:42,950 --> 00:09:44,883
and the state dish
is actually called a buckeye.
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00:09:44,918 --> 00:09:46,217
Tell me about your layers.
255
00:09:46,253 --> 00:09:47,552
I wanted to go
layers in one bite,
256
00:09:47,588 --> 00:09:49,454
so the inside
is gonna be the gelato.
257
00:09:51,358 --> 00:09:53,091
On the outside,
the liquid graham cracker
258
00:09:53,126 --> 00:09:54,826
coated with a layer
of salted peanuts
259
00:09:54,861 --> 00:09:57,228
and dark chocolate.
260
00:09:57,264 --> 00:10:00,432
I'm impressed with how cold
and intact these are.
261
00:10:00,467 --> 00:10:01,566
Yeah. Thank you.
262
00:10:04,004 --> 00:10:06,471
I made a arroz con leche
meets Puerto Rico
263
00:10:06,506 --> 00:10:09,140
with plantains that I fried.
264
00:10:09,176 --> 00:10:10,742
This is a big dessert.
265
00:10:10,777 --> 00:10:13,478
I don't know how to cook
for two people, I'm sorry.
266
00:10:14,881 --> 00:10:17,182
I prepared
a smoked whipped yogurt
267
00:10:17,217 --> 00:10:20,085
with matcha miso crumbles
and a yuzu kiwi on top.
268
00:10:20,120 --> 00:10:22,253
I think the tartness is nice.
269
00:10:22,289 --> 00:10:23,788
- Thank you.
- Thank you, Shota.
270
00:10:23,824 --> 00:10:26,424
I made a matcha-dusted
cream puff,
271
00:10:26,460 --> 00:10:29,794
grilled strawberries,
and whipped cream with miso.
272
00:10:29,830 --> 00:10:31,763
It's good.
Your pâte à choux worked out.
273
00:10:31,798 --> 00:10:32,998
I rushed.
274
00:10:33,033 --> 00:10:35,100
- Thank you so much.
- Yeah, thank you.
275
00:10:36,737 --> 00:10:40,038
So, Carrie, who had one
of our least favorite dishes?
276
00:10:40,073 --> 00:10:42,774
Brittanny,
your gingerbread trifle,
277
00:10:42,809 --> 00:10:43,742
we found it quite sweet,
278
00:10:43,777 --> 00:10:45,610
and with 45 minutes,
279
00:10:45,646 --> 00:10:47,679
I want that cookie
to be made by you.
280
00:10:47,714 --> 00:10:48,913
Who else?
281
00:10:48,949 --> 00:10:53,618
Kiki, that unbaked pie dough
was just a little unpalatable.
282
00:10:53,654 --> 00:10:55,854
- Heard.
- Who else?
283
00:10:55,889 --> 00:10:57,922
Maria with
the arroz con leche.
284
00:10:57,958 --> 00:11:01,192
Your flavors were excellent.
It was just so big.
285
00:11:01,228 --> 00:11:03,395
Who had one
of our favorite dishes?
286
00:11:03,430 --> 00:11:05,630
Byron, with the goat cheese
ice cream.
287
00:11:05,666 --> 00:11:06,865
Excellent flavors.
288
00:11:06,900 --> 00:11:09,668
Goat cheese ice cream
gave you a tartness
289
00:11:09,703 --> 00:11:12,337
- that felt like another layer.
- Thank you.
290
00:11:12,372 --> 00:11:14,706
Another one of our favorites
today was Avishar
291
00:11:14,741 --> 00:11:16,408
with your buckeye bonbon.
292
00:11:16,443 --> 00:11:19,411
Everyone gave us flat layers,
and you changed your shape.
293
00:11:19,446 --> 00:11:22,280
I love that there was a crunch
to the enrobed chocolate.
294
00:11:22,315 --> 00:11:23,281
Thank you.
295
00:11:23,316 --> 00:11:24,749
Who else, Carrie?
296
00:11:24,785 --> 00:11:26,584
Sarah. With 45 minutes,
297
00:11:26,620 --> 00:11:29,220
I'm so glad you took the chance
to bake something,
298
00:11:29,256 --> 00:11:30,989
- and it came out well.
- Thank you.
299
00:11:31,024 --> 00:11:33,591
Okay, Carrie, who had our
favorite dessert of the day?
300
00:11:33,627 --> 00:11:35,960
The chef today
with the winning dessert
301
00:11:35,996 --> 00:11:37,462
just really pushed
the limits,
302
00:11:37,497 --> 00:11:40,165
and that chef today was...
303
00:11:40,200 --> 00:11:41,499
Avishar.
304
00:11:41,535 --> 00:11:44,502
[applause]
305
00:11:44,538 --> 00:11:46,237
Congratulations, Avishar,
306
00:11:46,273 --> 00:11:49,107
you just won immunity
and $10,000...
307
00:11:49,142 --> 00:11:50,375
Holy sh--.
308
00:11:50,410 --> 00:11:52,410
...from our friends
at Talenti Gelato.
309
00:11:52,446 --> 00:11:53,678
And if that wasn't enough,
310
00:11:53,714 --> 00:11:56,681
your dish's recipe
will be used to inspire
311
00:11:56,717 --> 00:11:59,217
a brand new flavor
of Talenti layers.
312
00:11:59,252 --> 00:12:01,453
- Yay.
- It's crazy.
313
00:12:02,589 --> 00:12:04,456
I've never won a cash prize.
314
00:12:04,491 --> 00:12:05,990
I've never won, like, anything.
315
00:12:06,026 --> 00:12:08,526
It's cool.
Like, I won with the buckeye.
316
00:12:08,562 --> 00:12:11,196
Congratulations again,
and thank you, Carrie.
317
00:12:11,231 --> 00:12:12,430
Thanks everybody,
and well done.
318
00:12:12,466 --> 00:12:13,431
I'll see you again.
319
00:12:13,467 --> 00:12:15,033
[applause]
320
00:12:16,436 --> 00:12:19,170
Chefs, I think it's time
you hit the road.
321
00:12:19,206 --> 00:12:20,505
Oh, right.
322
00:12:24,411 --> 00:12:26,344
For this trip,
I think you're going to need
323
00:12:26,379 --> 00:12:27,512
a couple of guides.
324
00:12:29,649 --> 00:12:31,116
- What's up, y'all?
- Well, well, well,
325
00:12:31,151 --> 00:12:33,818
I'm so glad you dressed up
for me.
326
00:12:33,854 --> 00:12:35,053
Hey, chefs.
327
00:12:35,088 --> 00:12:36,988
- Hey.
- Hello.
328
00:12:37,023 --> 00:12:39,557
More and more,
the Portland food scene
329
00:12:39,593 --> 00:12:42,427
is being influenced
by a wide range of cuisines,
330
00:12:42,462 --> 00:12:45,997
and many are part
of the African diaspora.
331
00:12:46,032 --> 00:12:47,065
So I have a vast background.
332
00:12:47,100 --> 00:12:50,902
I am Jamaican, Nigerian,
Trinidadian, and Creole
333
00:12:50,937 --> 00:12:52,103
from Louisiana,
334
00:12:52,139 --> 00:12:54,906
and people were taken
from West Africa
335
00:12:54,941 --> 00:12:57,108
and spread
all across the globe.
336
00:12:57,144 --> 00:12:59,043
So you can't talk about
American food
337
00:12:59,079 --> 00:13:00,979
without talking about
West African food.
338
00:13:01,014 --> 00:13:03,148
With the fight for equality
in America,
339
00:13:03,183 --> 00:13:04,182
it's helped bring attention
340
00:13:04,217 --> 00:13:06,618
to some of the amazing
Pan-African restaurants
341
00:13:06,653 --> 00:13:08,219
right here in our town.
342
00:13:08,255 --> 00:13:10,021
For your Elimination Challenge,
343
00:13:10,056 --> 00:13:13,124
Gregory and Kwame
are going to take you
344
00:13:13,160 --> 00:13:16,060
to some of the most exciting
restaurants downtown.
345
00:13:16,096 --> 00:13:17,562
This is like a dream come true.
346
00:13:17,597 --> 00:13:20,098
I'm almost in tears
that Pan-African cuisine
347
00:13:20,133 --> 00:13:21,933
is being featured
on such platform.
348
00:13:21,968 --> 00:13:24,903
We want you to take inspiration
from this field trip,
349
00:13:24,938 --> 00:13:28,706
and pay homage to
these cuisines in your dishes.
350
00:13:28,742 --> 00:13:31,142
This is an individual challenge.
351
00:13:31,178 --> 00:13:32,477
You'll serve your dishes
352
00:13:32,512 --> 00:13:34,212
to the judges and
the restaurant owners
353
00:13:34,247 --> 00:13:37,215
at Lovely Rita
in the Hoxton Hotel.
354
00:13:37,250 --> 00:13:40,051
There'll be a full pantry
at location.
355
00:13:40,086 --> 00:13:42,387
So this half of the room,
356
00:13:42,422 --> 00:13:44,889
you're gonna be heading out
with Kwame,
357
00:13:44,925 --> 00:13:46,057
and that half of the room,
358
00:13:46,092 --> 00:13:47,892
you'll be going out
with Gregory.
359
00:13:47,928 --> 00:13:48,960
All right, let's do this.
360
00:13:48,995 --> 00:13:50,361
Okay, guys.
361
00:13:50,397 --> 00:13:52,530
This is not a competition
between me and Gregory,
362
00:13:52,566 --> 00:13:54,766
but we better ----ing win,
all right?
363
00:13:56,837 --> 00:13:59,637
[music]
364
00:13:59,673 --> 00:14:00,805
I would like to do my food,
365
00:14:00,841 --> 00:14:02,841
which is like West Central
African food.
366
00:14:02,876 --> 00:14:04,709
In 2019,
367
00:14:04,744 --> 00:14:07,011
I had been named
by the New York Times
368
00:14:07,047 --> 00:14:10,682
as one of the 16 Black chefs
changing food in America,
369
00:14:10,717 --> 00:14:13,484
but I started to see my vision
for what I wanted
370
00:14:13,520 --> 00:14:17,188
these businesses to be
kind of pulled away from me.
371
00:14:17,224 --> 00:14:20,925
I left at the very beginning
of this year.
372
00:14:20,961 --> 00:14:23,661
I shouldn't have to fight
for my voice to be heard
373
00:14:23,697 --> 00:14:25,864
in my actual businesses
that I started.
374
00:14:25,899 --> 00:14:28,333
And I would really love
to use cassava leaves.
375
00:14:28,368 --> 00:14:31,636
There's a stew in the Congo
called saka-saka.
376
00:14:31,671 --> 00:14:33,671
The reason that I came
on Top Chef
377
00:14:33,707 --> 00:14:35,807
is that I want to shed light
378
00:14:35,842 --> 00:14:40,478
on what it means to be
an African-American woman
379
00:14:40,513 --> 00:14:42,447
in this industry.
380
00:14:42,482 --> 00:14:44,449
[music]
381
00:14:49,723 --> 00:14:51,422
Welcome, welcome, welcome.
382
00:14:51,458 --> 00:14:53,591
- Thank you.
- Thank you.
383
00:14:54,995 --> 00:14:56,261
- Hi, guys.
- Hello.
384
00:14:56,296 --> 00:14:58,396
- Hi.
- Welcome to Akadi.
385
00:14:58,431 --> 00:15:00,064
Thank you.
386
00:15:00,100 --> 00:15:03,468
Right here,
I have the beef suya.
387
00:15:03,503 --> 00:15:05,470
And this is the cassava
couscous fermented.
388
00:15:05,505 --> 00:15:09,107
We got the fish with
the onion and tomato relish.
389
00:15:09,142 --> 00:15:10,842
- Wow.
- I hope you guys enjoy.
390
00:15:10,877 --> 00:15:12,577
We are going to enjoy it.
Thank you.
391
00:15:12,612 --> 00:15:14,479
- Hmm.
- Wow.
392
00:15:14,514 --> 00:15:17,382
There is like a mother sauce
of West Africa,
393
00:15:17,417 --> 00:15:18,583
and it's red stew,
394
00:15:18,618 --> 00:15:20,585
and you take a bunch
of aromatics
395
00:15:20,620 --> 00:15:24,756
like garlic, ginger,
tomatoes, red peppers,
396
00:15:24,791 --> 00:15:26,057
and then you cook that down,
397
00:15:26,092 --> 00:15:27,992
so it kind of like
makes a sofrito.
398
00:15:28,028 --> 00:15:29,961
- What did you say?
- Wow, that's spicy.
399
00:15:29,996 --> 00:15:32,363
This fish reminds me
of a fish my mom makes.
400
00:15:32,399 --> 00:15:34,232
We're Vietnamese,
but it reminds me of it.
401
00:15:34,267 --> 00:15:36,067
Have your own interpretation
to this.
402
00:15:36,102 --> 00:15:37,235
Take it and make it
your own.
403
00:15:37,270 --> 00:15:38,369
You know,
bring your own cultures
404
00:15:38,405 --> 00:15:39,871
into this challenge,
405
00:15:39,906 --> 00:15:41,205
but get inspired by this
406
00:15:41,241 --> 00:15:42,640
because this inspired a world,
407
00:15:42,676 --> 00:15:44,809
you know, and it really needs
to be respected.
408
00:15:44,844 --> 00:15:47,111
I'm kind of embarrassed
I haven't been here yet
409
00:15:47,147 --> 00:15:48,746
having lived here.
410
00:15:48,782 --> 00:15:51,582
Everyone knows French cuisine
and Italian food,
411
00:15:51,618 --> 00:15:54,052
but there are a lot of chefs
412
00:15:54,087 --> 00:15:57,088
that have never eaten
West African cuisine before.
413
00:15:57,123 --> 00:15:59,023
They are now enlightened.
414
00:15:59,059 --> 00:16:01,025
All right, chefs.
Good luck tomorrow,
415
00:16:01,061 --> 00:16:02,293
and I can't wait
to try your food.
416
00:16:02,329 --> 00:16:05,196
- Thank you. It's amazing.
- It's so good.
417
00:16:05,231 --> 00:16:08,299
[music]
418
00:16:08,335 --> 00:16:10,868
- Welcome, guys.
- Thank you for having us.
419
00:16:10,904 --> 00:16:12,070
Of course.
420
00:16:15,208 --> 00:16:16,841
I bring you curried goat.
421
00:16:16,876 --> 00:16:17,775
This is expensive,
422
00:16:17,811 --> 00:16:20,545
and so, unless somebody's
offering a goat,
423
00:16:20,580 --> 00:16:22,046
not your everyday dish.
424
00:16:22,082 --> 00:16:23,948
- All right.
- Brown stew chicken
425
00:16:23,984 --> 00:16:26,617
is one of the most popular
things cooked in Jamaica.
426
00:16:26,653 --> 00:16:28,119
It was Sunday dinner.
427
00:16:28,154 --> 00:16:30,154
I mean, this is so parallel
428
00:16:30,190 --> 00:16:31,889
to, like, the mole poblano
to me.
429
00:16:31,925 --> 00:16:34,692
Gabe and I we're like,
"It's like mole."
430
00:16:34,728 --> 00:16:36,627
And I was like,
"Where's the tortillas, dude?"
431
00:16:36,663 --> 00:16:39,030
- Like, this food has soul.
- Yeah.
432
00:16:39,065 --> 00:16:42,066
It's beautiful how I feel,
like, at home.
433
00:16:42,102 --> 00:16:43,668
Jamaican food
is extremely complex
434
00:16:43,703 --> 00:16:45,903
because there's definitely
lots of cultural influences
435
00:16:45,939 --> 00:16:47,739
from Ghana and West Africa.
436
00:16:47,774 --> 00:16:49,907
And then,
when the British came over,
437
00:16:49,943 --> 00:16:51,809
they brought Indian flavors
438
00:16:51,845 --> 00:16:53,511
through the indentured servants,
439
00:16:53,546 --> 00:16:55,813
so that's how
we get Jamaican curries.
440
00:16:55,849 --> 00:16:57,448
We're talking about slavery.
441
00:16:57,484 --> 00:16:59,450
So there's a lot in all of this
442
00:16:59,486 --> 00:17:02,920
that are part of the Pan-African
global community.
443
00:17:02,956 --> 00:17:06,257
This whole experience
is only reminding me
444
00:17:06,292 --> 00:17:09,827
of how impactful historically
this food is,
445
00:17:09,863 --> 00:17:11,696
but how unrecognized it is.
446
00:17:15,568 --> 00:17:18,269
This is one of the most iconic
Haitian dishes whatsoever.
447
00:17:18,304 --> 00:17:19,737
Just like Mama makes it.
448
00:17:19,773 --> 00:17:21,572
I want oxtail!
449
00:17:21,608 --> 00:17:23,007
If it burns a little, it's fine.
450
00:17:23,043 --> 00:17:24,542
[sighs] Keep it simple, Jamie.
451
00:17:31,151 --> 00:17:32,216
- How you doing?
- How's it going?
452
00:17:32,252 --> 00:17:33,418
- How you doing?
- Hey.
453
00:17:33,453 --> 00:17:36,120
You guys ready for some amazing
authentic Guyanese food?
454
00:17:36,156 --> 00:17:37,555
- Yeah.
- Yes.
455
00:17:37,590 --> 00:17:39,290
KWAME: The reason I wanted
to take you all here
456
00:17:39,325 --> 00:17:42,593
is because I wanted to show
the reach of a diaspora.
457
00:17:42,629 --> 00:17:44,695
You've had hints of it
in different places.
458
00:17:44,731 --> 00:17:47,131
- Right.
- So what you guys are eating,
459
00:17:47,167 --> 00:17:48,266
is semisweet puff bread.
460
00:17:48,301 --> 00:17:50,168
Inside one piece
is gonna be bacalao.
461
00:17:50,203 --> 00:17:51,969
It's a Portuguese-style
salted cod.
462
00:17:52,005 --> 00:17:54,172
The other piece is gonna be
stuffed with chana aloo.
463
00:17:54,207 --> 00:17:55,173
Mmm!
464
00:17:55,208 --> 00:17:56,240
Oh, my God.
465
00:17:56,276 --> 00:17:57,175
The curry one is--
466
00:17:57,210 --> 00:17:59,110
Now Guyana itself
is a very small country.
467
00:17:59,145 --> 00:18:00,778
It's half-Indian,
a quarter African,
468
00:18:00,814 --> 00:18:03,147
then Chinese, then Portuguese,
then Amerindian.
469
00:18:03,183 --> 00:18:04,415
That's why we have
a little bit of everything.
470
00:18:04,451 --> 00:18:05,750
Wow.
471
00:18:05,785 --> 00:18:08,119
Put a little bit of this
pepper sauce on there.
472
00:18:08,154 --> 00:18:10,988
- It's spicy.
- Now I'm scared.
473
00:18:11,024 --> 00:18:13,291
I don't have, like,
a super high tolerance for heat,
474
00:18:13,326 --> 00:18:15,393
but I'm really inspired
by the food.
475
00:18:15,428 --> 00:18:18,529
The bacalao reminds me
of a crab salad
476
00:18:18,565 --> 00:18:20,231
that they make in Alabama.
477
00:18:20,266 --> 00:18:21,466
And then a yassa is so
delicious,
478
00:18:21,501 --> 00:18:23,434
and the mustard reminded me
of Germany.
479
00:18:23,470 --> 00:18:25,336
Seemed like a perfect kind
of sauce for a schnitzel.
480
00:18:25,371 --> 00:18:26,504
So I'm torn between
the two sides of me,
481
00:18:26,539 --> 00:18:29,740
like, the Southern side of me
and the German side of me.
482
00:18:29,776 --> 00:18:32,310
And that's the beauty
of the diaspora
483
00:18:32,345 --> 00:18:35,413
of how the tentacles reach
all across the globe.
484
00:18:35,448 --> 00:18:37,482
Being Dominican,
this reminded me so much
485
00:18:37,517 --> 00:18:39,150
of what I've eaten as a kid,
486
00:18:39,185 --> 00:18:41,152
so I wanna do something
very familiar,
487
00:18:41,187 --> 00:18:43,554
but with a twist of the things
that we ate today.
488
00:18:43,590 --> 00:18:46,357
Thank you guys so much
for having our food.
489
00:18:46,392 --> 00:18:47,492
- Thank you.
- Thank you so much.
490
00:18:47,527 --> 00:18:48,659
- Thank you.
- We'll see you tomorrow.
491
00:18:48,695 --> 00:18:51,696
[music]
492
00:18:54,267 --> 00:18:55,700
Hi.
493
00:18:57,604 --> 00:18:59,237
This is the griot,
494
00:18:59,272 --> 00:19:01,739
which is one of the most iconic
Haitian dishes whatsoever.
495
00:19:01,774 --> 00:19:03,307
And we eat it
with the pikliz,
496
00:19:03,343 --> 00:19:05,376
which is the spicy cabbage
pickle.
497
00:19:05,411 --> 00:19:07,678
It's literally on the table
for every meal.
498
00:19:07,714 --> 00:19:09,680
This cabbage is delicious.
It's so nice.
499
00:19:09,716 --> 00:19:12,350
So as you can see, the food
is, like, extremely unfussy,
500
00:19:12,385 --> 00:19:13,751
but there's a lot of flavor.
501
00:19:13,786 --> 00:19:14,886
Just like Mama makes it.
502
00:19:14,921 --> 00:19:16,587
[laughter]
503
00:19:16,623 --> 00:19:19,590
My first introduction to food
was definitely Haitian cuisine,
504
00:19:19,626 --> 00:19:22,393
but Haitian cuisine isn't
something that I typically cook.
505
00:19:22,428 --> 00:19:24,262
After culinary school,
506
00:19:24,297 --> 00:19:26,898
I worked at Deuxave
cooking modern French cuisine.
507
00:19:26,933 --> 00:19:28,733
Just because I don't know
how to cook Haitian food
508
00:19:28,768 --> 00:19:31,435
doesn't mean I can't use
my cooking style or techniques
509
00:19:31,471 --> 00:19:34,572
to incorporate those flavors
into a dish.
510
00:19:34,607 --> 00:19:36,574
I hope you enjoyed the food.
511
00:19:36,609 --> 00:19:38,643
- It's delicious.
- It's amazing. Thank you.
512
00:19:38,678 --> 00:19:39,877
The home-cooked meal I needed.
513
00:19:39,913 --> 00:19:41,546
[laughter]
514
00:19:42,782 --> 00:19:44,248
Check this out.
515
00:19:44,284 --> 00:19:46,083
[beeps, car engine starts]
516
00:19:46,119 --> 00:19:47,919
- Ready to go cook?
- All right.
517
00:19:47,954 --> 00:19:50,221
- It's on.
- Seatbelt.
518
00:19:50,256 --> 00:19:53,224
[music]
519
00:19:53,259 --> 00:19:55,726
- Chaka, chaka, chaka, chaka.
- Let's do it.
520
00:19:55,762 --> 00:19:57,562
Is there anyone dying
for oxtail?
521
00:19:57,597 --> 00:19:59,564
I want oxtail, por favor!
522
00:19:59,599 --> 00:20:00,898
Chris, what are you making?
523
00:20:00,934 --> 00:20:02,466
A pan-fried snapper.
524
00:20:02,502 --> 00:20:04,468
So I'm gonna marinate
the snapper right now
525
00:20:04,504 --> 00:20:05,670
in the spice called epis.
526
00:20:05,705 --> 00:20:07,872
It's a typical,
like, Haitian marinade.
527
00:20:07,907 --> 00:20:09,674
- Nice.
- I'm trying to focus on
528
00:20:09,709 --> 00:20:12,243
what a traditional Hatian meal
would look like,
529
00:20:12,278 --> 00:20:14,745
on to one composed dish,
530
00:20:14,781 --> 00:20:16,247
with French techniques.
531
00:20:16,282 --> 00:20:17,915
It's just about making a dish
that well represents
532
00:20:17,951 --> 00:20:19,417
the Haitian culture,
you know?
533
00:20:19,452 --> 00:20:20,551
So what are you doing, Nelson?
534
00:20:20,587 --> 00:20:21,886
Peri-peri braised chicken,
535
00:20:21,921 --> 00:20:24,822
large fava bean puree,
and sweet plantains.
536
00:20:24,857 --> 00:20:26,324
Definitely Dominican flavors,
537
00:20:26,359 --> 00:20:27,592
but taking it back
to the motherland.
538
00:20:27,627 --> 00:20:29,493
Attaboy.
539
00:20:29,529 --> 00:20:30,661
Goat milk with goat cheese.
540
00:20:30,697 --> 00:20:34,765
I'm making my version
of red stew with lamb shoulder.
541
00:20:34,801 --> 00:20:37,335
I'm gonna try it in the method
that Kwame was describing,
542
00:20:37,370 --> 00:20:38,736
maybe remove the ginger,
543
00:20:38,771 --> 00:20:40,404
and use more
Italian ingredients.
544
00:20:40,440 --> 00:20:41,872
Buttermilk?
I don't want that.
545
00:20:41,908 --> 00:20:43,307
I want heavy cream.
546
00:20:43,343 --> 00:20:44,675
Look out.
547
00:20:44,711 --> 00:20:46,944
One minute and thirty-five.
548
00:20:46,980 --> 00:20:49,280
One hour and thirty-five
minutes left.
549
00:20:49,315 --> 00:20:51,382
I was like, "One minute?"
550
00:20:51,417 --> 00:20:52,617
Hey, chefs, how's it going?
551
00:20:52,652 --> 00:20:53,784
- It's going, chef.
- We're good.
552
00:20:53,820 --> 00:20:55,620
Smells good in here.
553
00:20:55,655 --> 00:20:56,988
Hey, Brittanny.
Got some mackerel, huh?
554
00:20:57,023 --> 00:20:58,322
- Yeah.
- From having
555
00:20:58,358 --> 00:20:59,657
a German restaurant,
you pickle fish?
556
00:20:59,692 --> 00:21:01,158
- Yes. I pickle mackerel a lot.
- Yeah. Sure.
557
00:21:01,194 --> 00:21:03,794
I saw the puff puff
at the West African restaurant,
558
00:21:03,830 --> 00:21:06,297
which was incredible, and
it reminded me of hush puppies,
559
00:21:06,332 --> 00:21:08,899
so I wanna make a fritter
to go with this pickled fish.
560
00:21:08,935 --> 00:21:10,568
I come from a family
of fishermen
561
00:21:10,603 --> 00:21:12,603
and growing up
near the Chesapeake Bay,
562
00:21:12,639 --> 00:21:14,405
we eat a lot of seafood.
563
00:21:14,440 --> 00:21:17,375
I really wanted to try
to connect the food
564
00:21:17,410 --> 00:21:18,909
we got to taste
to my personal story.
565
00:21:18,945 --> 00:21:22,013
I'm using chilies and stuff
that I never use.
566
00:21:22,048 --> 00:21:23,814
- I was really inspired.
- Good luck.
567
00:21:23,850 --> 00:21:25,683
Thank you.
568
00:21:25,718 --> 00:21:26,917
Hey, Dawn.
What are you making?
569
00:21:26,953 --> 00:21:29,487
I wanted to present
to you guys a curry.
570
00:21:29,522 --> 00:21:30,855
I'm braising the goat currently.
571
00:21:30,890 --> 00:21:32,790
I'm gonna serve it
with some roti.
572
00:21:32,825 --> 00:21:34,725
- So this is Guyanese-inspired.
- Got it.
573
00:21:34,761 --> 00:21:35,826
All right.
I'll let you get back to work.
574
00:21:35,862 --> 00:21:37,028
See you tomorrow.
575
00:21:37,063 --> 00:21:39,196
A braise is very rustic,
576
00:21:39,232 --> 00:21:43,334
and I hope that
it's not too simplistic.
577
00:21:43,369 --> 00:21:44,635
Hmm.
578
00:21:44,671 --> 00:21:46,570
- Hey, Kiki.
- Hi, chef. How are you?
579
00:21:46,606 --> 00:21:47,938
I'm doing well, yourself?
580
00:21:47,974 --> 00:21:49,473
This is an emotional challenge
for me, so...
581
00:21:49,509 --> 00:21:50,641
- Why is that?
- My dad's from the Congo.
582
00:21:50,677 --> 00:21:51,842
Okay.
583
00:21:51,878 --> 00:21:53,944
And this is the first time
I've had food
584
00:21:53,980 --> 00:21:56,013
- that felt like home.
- Really? Who cooked at home?
585
00:21:56,049 --> 00:21:57,848
- Yeah. My dad.
- Your dad did?
586
00:21:57,884 --> 00:21:59,684
- Yup. My dad.
- Okay.
587
00:21:59,719 --> 00:22:01,352
This is one of the first dishes
I actually learned
588
00:22:01,387 --> 00:22:02,386
- to cook with him.
- Okay. What's in here?
589
00:22:02,422 --> 00:22:03,554
So we're doing saka-saka--
590
00:22:03,589 --> 00:22:04,588
tomato, garlic, onion,
peanut butter,
591
00:22:04,624 --> 00:22:06,924
and that's a lot of the basis
for most of ours.
592
00:22:06,959 --> 00:22:08,592
- Yeah.
- Got it. It smells really good.
593
00:22:08,628 --> 00:22:10,227
- Thank you.
- I'm thinking about digging in.
594
00:22:10,263 --> 00:22:11,962
- No, no, no. Not yet. Not yet.
- Not yet.
595
00:22:11,998 --> 00:22:13,230
- I got--
- Good luck.
596
00:22:13,266 --> 00:22:15,599
Thank you.
[chuckles]
597
00:22:15,635 --> 00:22:17,335
You got a little under
an hour left to cook.
598
00:22:17,370 --> 00:22:19,337
I'll see you tomorrow.
Good luck.
599
00:22:19,372 --> 00:22:20,805
- One hour. Thank you, chef.
- Thank you. Have a good night.
600
00:22:20,840 --> 00:22:22,673
Boy, that is some sh--,
like, goddamn.
601
00:22:22,709 --> 00:22:24,542
If it burns a little, it's fine.
602
00:22:24,577 --> 00:22:25,976
[sighs] Keep it simple, Jamie.
603
00:22:26,012 --> 00:22:28,045
I'm making fried snapper.
604
00:22:28,081 --> 00:22:30,047
The inspiration was from
the fried whole fish.
605
00:22:30,083 --> 00:22:32,883
Kiki, is cassava,
it's like cornstarch?
606
00:22:32,919 --> 00:22:34,051
- You can use it like that.
- Okay.
607
00:22:34,087 --> 00:22:35,086
Yeah.
608
00:22:35,121 --> 00:22:36,887
Shota, what inspired your dish?
609
00:22:36,923 --> 00:22:38,522
I really liked
the cabbage pickles
610
00:22:38,558 --> 00:22:39,790
and the sauteed cabbage.
611
00:22:39,826 --> 00:22:41,759
Kind of realized
how homey their food is.
612
00:22:41,794 --> 00:22:43,728
I'm making black cod
and cabbage.
613
00:22:43,763 --> 00:22:45,730
I definitely wanna use
the jerk spice in my dish.
614
00:22:45,765 --> 00:22:47,565
- Would you go stronger?
- Yeah.
615
00:22:47,600 --> 00:22:48,899
- More?
- Another good pinch.
616
00:22:48,935 --> 00:22:51,502
Japanese cuisine
doesn't use a lot of spices,
617
00:22:51,537 --> 00:22:53,671
so this is gonna be a little bit
of a challenge for me.
618
00:22:53,706 --> 00:22:55,840
- My palate is [whistles].
- Fried?
619
00:22:55,875 --> 00:22:57,475
- Oh, yeah.
- [chuckles] Get it? Fried?
620
00:22:57,510 --> 00:22:59,443
- [chuckles]
- Five minutes.
621
00:22:59,479 --> 00:23:01,946
Down to the very last second,
guys.
622
00:23:03,616 --> 00:23:05,416
- Anyone have foil?
- Foil, chef.
623
00:23:05,451 --> 00:23:06,450
Thank you.
624
00:23:07,687 --> 00:23:08,753
[sighs]
625
00:23:08,788 --> 00:23:09,920
- Three--
- What's going over here?
626
00:23:09,956 --> 00:23:11,589
- Two--
- [growls]
627
00:23:11,624 --> 00:23:12,957
Oh, man.
628
00:23:18,998 --> 00:23:23,000
You got this, Brittanny.
You got this.
629
00:23:23,035 --> 00:23:24,835
I do take tremendous pride
in promoting the fact that,
630
00:23:24,871 --> 00:23:26,637
being a Black-owned business,
631
00:23:26,672 --> 00:23:29,840
I support the
Black Lives Matter movement.
632
00:23:29,876 --> 00:23:32,076
In New Hampshire,
I'm in my own little bubble,
633
00:23:32,111 --> 00:23:34,578
and it was really
eye-opening yesterday.
634
00:23:34,614 --> 00:23:38,149
Food, through culture,
is a great avenue
635
00:23:38,184 --> 00:23:40,084
to relate with one another.
636
00:23:40,119 --> 00:23:42,052
I'm behind.
Woot, woot.
637
00:23:43,022 --> 00:23:44,822
I know I was
in a Haitian kitchen.
638
00:23:44,857 --> 00:23:46,824
I felt like I was right at home.
639
00:23:46,859 --> 00:23:48,659
I was gonna be that Mexican.
640
00:23:48,694 --> 00:23:50,060
- [Nelson chuckles]
- Tortillas, please.
641
00:23:50,096 --> 00:23:51,695
There's all these ties
we have to Africa.
642
00:23:51,731 --> 00:23:53,197
The thing with roti,
it's very similar
643
00:23:53,232 --> 00:23:55,166
- to flour tortillas.
- Sí, sí.
644
00:23:55,201 --> 00:23:57,034
[music]
645
00:23:57,069 --> 00:23:58,669
- How you feeling?
- Good.
646
00:23:58,704 --> 00:24:01,705
The red stew spoke a lot,
just because in Latin cuisine,
647
00:24:01,741 --> 00:24:04,608
we have a lot of sofrito,
which is like a pretty much
648
00:24:04,644 --> 00:24:07,678
- a base of a lot of braises.
- Oh.
649
00:24:07,713 --> 00:24:09,980
Dawn, what are you working on
over there?
650
00:24:10,016 --> 00:24:12,149
I'm quick pickling some peppers.
651
00:24:12,185 --> 00:24:15,119
I'm making a chili sauce
that's kind of like
652
00:24:15,154 --> 00:24:19,023
a play on the hot sauce
from the Guyanese restaurant.
653
00:24:19,058 --> 00:24:21,592
My style of cooking
comes from my roots.
654
00:24:21,627 --> 00:24:24,695
There's a certain soulfulness
in my grandmother's cooking
655
00:24:24,730 --> 00:24:26,997
and my aunt's cooking,
then I want to honor them.
656
00:24:27,033 --> 00:24:30,201
I am... nervioso.
657
00:24:30,236 --> 00:24:32,203
Forty-five minutes left,
guys.
658
00:24:32,238 --> 00:24:34,038
Oh, sh--.
659
00:24:34,073 --> 00:24:35,773
Making fufu
for this many people,
660
00:24:35,808 --> 00:24:37,508
it's a workout.
661
00:24:37,543 --> 00:24:39,210
The fufu was taking me
a long time
662
00:24:39,245 --> 00:24:41,879
to really kind of work it,
and smooth it out,
663
00:24:41,914 --> 00:24:45,850
but people are gonna eat
the fufu in the stew,
664
00:24:45,885 --> 00:24:48,552
and maybe that won't matter
as much.
665
00:24:48,588 --> 00:24:51,055
Oh, it needs more pounding!
666
00:24:51,090 --> 00:24:54,892
[music]
667
00:24:54,927 --> 00:24:58,028
- Ooh, nice.
- Hi. Thanks for coming.
668
00:24:58,064 --> 00:24:59,964
It's so great to have you guys.
669
00:24:59,999 --> 00:25:02,600
Let's have a seat, everybody.
670
00:25:02,635 --> 00:25:04,635
Moment of truth.
671
00:25:04,670 --> 00:25:05,836
Hey, we're at
the kids' table.
672
00:25:05,872 --> 00:25:08,572
[laughter]
673
00:25:08,608 --> 00:25:10,674
So I'm really excited
about this challenge,
674
00:25:10,710 --> 00:25:11,842
and tasting all this food.
675
00:25:11,878 --> 00:25:13,210
What was your night out like?
676
00:25:13,246 --> 00:25:15,212
Actually,
a lot of my group was emotional
677
00:25:15,248 --> 00:25:17,014
over the whole thing
because the food
678
00:25:17,049 --> 00:25:19,250
was so comforting.
They felt, like, really at home.
679
00:25:19,285 --> 00:25:21,719
When I got with them,
I asked them,
680
00:25:21,754 --> 00:25:23,587
"Have you all had
West African cuisine before?"
681
00:25:23,623 --> 00:25:25,256
And they said, "No,"
and I said, "Yes, you have.
682
00:25:25,291 --> 00:25:27,591
You've had it.
But you just don't know."
683
00:25:27,627 --> 00:25:29,927
And once they had it,
the dots connected,
684
00:25:29,962 --> 00:25:32,830
and they were able to see
their heritage within that food.
685
00:25:32,865 --> 00:25:34,598
For sure.
686
00:25:34,634 --> 00:25:35,900
Wow.
687
00:25:35,935 --> 00:25:37,601
- Is the texture okay for you?
- Yeah. Yeah.
688
00:25:37,637 --> 00:25:39,169
The only thing
that's worrying me a bit
689
00:25:39,205 --> 00:25:41,105
is my red stew.
690
00:25:41,140 --> 00:25:45,276
Just nervous about it
being overwhelming to the fish.
691
00:25:45,311 --> 00:25:49,680
I add coconut cream
to calm down
692
00:25:49,715 --> 00:25:51,582
the bigger flavors
of the red stew.
693
00:25:51,617 --> 00:25:52,750
I'm gonna hit it with some acid.
694
00:25:52,785 --> 00:25:54,785
Oh, you--all right. So
you're good. You're good, yeah.
695
00:25:54,820 --> 00:25:56,754
Sixteen seconds.
696
00:25:58,824 --> 00:26:00,991
- Whoo.
- Ay-yi-yi.
697
00:26:04,163 --> 00:26:06,664
Ooh. Thank you.
698
00:26:06,699 --> 00:26:07,765
Mmm.
699
00:26:07,800 --> 00:26:10,200
This smells Dominican to me.
700
00:26:10,236 --> 00:26:11,902
- Hello, chefs.
- Hi.
701
00:26:11,938 --> 00:26:13,837
- How you doing?
- Tell us about what you made.
702
00:26:13,873 --> 00:26:15,639
- Byron?
- So what I've prepared for you,
703
00:26:15,675 --> 00:26:19,810
this is pan-seared snapper,
marinated in red stew.
704
00:26:19,845 --> 00:26:23,147
Along with it is
a fritter of cassava,
705
00:26:23,182 --> 00:26:25,316
salted cod, and escabeche.
706
00:26:25,351 --> 00:26:27,084
Brittany, what did you make?
707
00:26:27,119 --> 00:26:29,253
I never had West African food,
708
00:26:29,288 --> 00:26:30,955
but I make a lot
of pickled mackerel
709
00:26:30,990 --> 00:26:33,991
with German food,
so I made a pickled mackerel
710
00:26:34,026 --> 00:26:36,160
with an allspice fritter,
red stew,
711
00:26:36,195 --> 00:26:38,295
coconut sauce,
and charred cucumber.
712
00:26:38,331 --> 00:26:41,198
- Nelson?
- When we went to Akadi,
713
00:26:41,233 --> 00:26:43,000
I saw all the similarities
714
00:26:43,035 --> 00:26:44,602
of where Dominican culture
comes from,
715
00:26:44,637 --> 00:26:46,770
and I made
an "obe ata din din,"
716
00:26:46,806 --> 00:26:48,672
braised chicken,
jerk spice yucca,
717
00:26:48,708 --> 00:26:51,408
sweet plantains,
and a fava bean puree.
718
00:26:51,444 --> 00:26:53,177
- Thank you so much.
- Thank you.
719
00:26:53,212 --> 00:26:55,112
- Thank you.
- Thank you, guys.
720
00:26:57,016 --> 00:26:58,315
The salted cod cake
is pretty damn good.
721
00:26:58,351 --> 00:26:59,750
Mm-hmm.
722
00:26:59,785 --> 00:27:02,353
Byron's red stew
had the most authentic flavor.
723
00:27:02,388 --> 00:27:04,188
- The croquette is delicious.
- Yeah, it really is.
724
00:27:04,223 --> 00:27:06,056
- The pickle is just perfect.
- Really good.
725
00:27:06,092 --> 00:27:08,192
- It adds crunch, it adds spice.
- And they're delicious.
726
00:27:08,227 --> 00:27:09,193
Yeah.
727
00:27:09,228 --> 00:27:11,228
I don't really do food
like this.
728
00:27:11,263 --> 00:27:13,063
What did you feel
about Brittanny's dish?
729
00:27:13,099 --> 00:27:14,698
The red sauce is kind of bland.
730
00:27:14,734 --> 00:27:16,000
Well, she muted it
with the coconut milk.
731
00:27:16,035 --> 00:27:19,203
Yeah. There doesn't feel to be
any depth to her red sauce.
732
00:27:19,238 --> 00:27:21,639
Brittanny's fritter is tough.
733
00:27:21,674 --> 00:27:23,240
But I really like her mackerel.
734
00:27:25,711 --> 00:27:27,845
[music]
735
00:27:27,880 --> 00:27:30,214
What did you think
of Nelson's chicken?
736
00:27:30,249 --> 00:27:31,949
- It's a tasty dish.
- It is.
737
00:27:31,984 --> 00:27:33,217
But it tastes like
a lot of the food
738
00:27:33,252 --> 00:27:35,219
that we've had from him before.
739
00:27:35,254 --> 00:27:37,721
I expected
West African-Guyanese flavors
740
00:27:37,757 --> 00:27:40,424
to be a little bit
more prevalent.
741
00:27:40,459 --> 00:27:42,960
Coming down.
Oh, oh, oh!
742
00:27:42,995 --> 00:27:45,429
Five, four, three,
743
00:27:45,464 --> 00:27:47,164
two, one.
744
00:27:48,801 --> 00:27:51,001
Yeah. Ooh, okay.
This looks good.
745
00:27:51,037 --> 00:27:53,671
- You're right.
- Smells good.
746
00:27:53,706 --> 00:27:56,140
- Hello.
- Jamie, let's start with you.
747
00:27:56,175 --> 00:27:57,875
At Akadi,
their fried fish reminded me
748
00:27:57,910 --> 00:27:59,243
of my mom's fried fish.
749
00:27:59,278 --> 00:28:02,079
So I went with crispy snapper,
turmeric couscous,
750
00:28:02,114 --> 00:28:04,048
heirloom tomatoes,
and some pickles.
751
00:28:04,083 --> 00:28:06,350
- [chuckles]
- Great. Dawn?
752
00:28:06,385 --> 00:28:09,019
So I was inspired
by the Guyanese cuisine,
753
00:28:09,055 --> 00:28:10,954
so I made curried goat,
754
00:28:10,990 --> 00:28:12,923
crispy roti,
and fondant potatoes.
755
00:28:12,958 --> 00:28:15,993
And the green sauce
is a play on pepper sauce.
756
00:28:16,028 --> 00:28:18,262
Gabriel,
what did you make for us today?
757
00:28:18,297 --> 00:28:20,931
Oregon lamb shoulder braised
in a "red stew,"
758
00:28:20,966 --> 00:28:22,800
goat cheese, an olive oil mash,
759
00:28:22,835 --> 00:28:25,436
and potato chips
dusted with the suya spice.
760
00:28:25,471 --> 00:28:28,272
- Thank you, guys.
- Thank you.
761
00:28:28,307 --> 00:28:29,773
Let's start with Jamie's dish.
762
00:28:29,809 --> 00:28:32,009
The fish is so light and crispy.
763
00:28:32,044 --> 00:28:33,377
The pickling juice reminded me
764
00:28:33,412 --> 00:28:35,779
of, like, a very classic
Vietnamese dipping sauce.
765
00:28:35,815 --> 00:28:37,748
I love how she used
the suya spice
766
00:28:37,783 --> 00:28:39,049
in the couscous.
767
00:28:39,085 --> 00:28:40,451
She really took this challenge
and owned it.
768
00:28:40,486 --> 00:28:42,219
Every bite is very bright.
769
00:28:42,254 --> 00:28:43,787
You don't get tired
of eating it.
770
00:28:43,823 --> 00:28:44,788
You want a second bite,
you want a third bite.
771
00:28:44,824 --> 00:28:48,759
Oh, that's the couscous one
from Akadi. Yeah.
772
00:28:48,794 --> 00:28:50,928
- How'd it go with the judges?
- I don't know.
773
00:28:50,963 --> 00:28:53,464
What do you think of Dawn's
goat curry and roti?
774
00:28:53,499 --> 00:28:55,499
I love the fact
that it's on the bone.
775
00:28:55,534 --> 00:28:58,302
- This, like, the green puree--
- Oh, it's so good. So bright.
776
00:28:58,337 --> 00:29:01,805
- I want a jar of it.
- She nailed the inspiration
777
00:29:01,841 --> 00:29:02,873
when it comes to these flavors.
778
00:29:02,908 --> 00:29:05,209
It's the first dish
that I want the recipe for.
779
00:29:05,244 --> 00:29:07,444
- That was my favorite.
- It was really good.
780
00:29:07,480 --> 00:29:09,880
- Dawn, how'd it go?
- [sighs] I don't know.
781
00:29:09,915 --> 00:29:11,482
I like Gabriel's dish,
782
00:29:11,517 --> 00:29:15,119
but these designer mashed
potatoes, I'm kind of over it.
783
00:29:15,154 --> 00:29:16,820
Especially when I got
the mouthful of goat cheese.
784
00:29:16,856 --> 00:29:19,123
My mouth was taken hostage
for a second.
785
00:29:19,158 --> 00:29:20,190
Yeah. [laughs]
786
00:29:20,226 --> 00:29:23,127
I'll say
what everyone's thinking--
787
00:29:23,162 --> 00:29:24,161
this dish is too white.
788
00:29:24,196 --> 00:29:26,063
[laughter]
789
00:29:29,435 --> 00:29:30,901
Two minutes.
790
00:29:30,936 --> 00:29:35,172
[music]
791
00:29:35,207 --> 00:29:38,842
Four, three, two...
792
00:29:42,548 --> 00:29:44,248
Look how beautiful this is.
793
00:29:44,283 --> 00:29:46,583
Hello, chef.
Chris, tell us what you made.
794
00:29:46,619 --> 00:29:48,185
Having a Haitian background,
795
00:29:48,220 --> 00:29:49,953
I was truly inspired
by the cuisine.
796
00:29:49,989 --> 00:29:52,022
Today, I made a pan-fried
red snapper
797
00:29:52,057 --> 00:29:53,457
marinated in epis,
798
00:29:53,492 --> 00:29:54,825
a crispy rice cake,
799
00:29:54,860 --> 00:29:57,027
a mushroom
and bean puree,
800
00:29:57,062 --> 00:29:58,195
twice-fried plantain,
801
00:29:58,230 --> 00:29:59,997
- and pickles.
- Sara.
802
00:30:00,032 --> 00:30:03,567
I made coconut rice porridge,
a jerk spice gravy,
803
00:30:03,602 --> 00:30:06,136
salt cod
in the style of "pork floss,"
804
00:30:06,172 --> 00:30:08,906
peanuts, and some pikliz.
805
00:30:10,176 --> 00:30:12,543
- Kiki.
- This dish is for my father.
806
00:30:12,578 --> 00:30:16,046
He was born in the Democratic
Republic of the Congo,
807
00:30:16,081 --> 00:30:18,148
and we call this dish saka-saka.
808
00:30:18,184 --> 00:30:20,884
I served it with fufu.
The meat in there is beef,
809
00:30:20,920 --> 00:30:22,920
and the base is tomato
and peanut.
810
00:30:22,955 --> 00:30:26,156
- Thank you so much.
- Thank you.
811
00:30:26,192 --> 00:30:27,858
What did you think of Chris?
812
00:30:27,893 --> 00:30:30,894
I think he tried
a little too hard to reinterpret
813
00:30:30,930 --> 00:30:32,596
- Haitian parts of a dish.
- Yeah.
814
00:30:32,631 --> 00:30:34,598
Chris made a bunch
of technical mistakes here.
815
00:30:34,633 --> 00:30:36,433
The plantain is way too dark
and bitter.
816
00:30:36,468 --> 00:30:38,969
There's just too much
on the plate, and nothing was
817
00:30:39,004 --> 00:30:40,404
honed in and expertly done.
818
00:30:40,439 --> 00:30:42,172
How'd it go with the judges?
You happy?
819
00:30:42,208 --> 00:30:43,507
Yeah. I'm happy with the dish
that I put out.
820
00:30:43,542 --> 00:30:46,910
Sara's dish is a dish
I'd order again and again.
821
00:30:46,946 --> 00:30:48,245
What a bold move.
822
00:30:48,280 --> 00:30:50,180
Pineapple and coconut
and peanuts.
823
00:30:50,216 --> 00:30:51,415
It's so out the box.
824
00:30:51,450 --> 00:30:53,517
Mm-hmm. Interesting.
825
00:30:53,552 --> 00:30:55,586
- Very good flavor.
- How'd it go, Sara?
826
00:30:55,621 --> 00:30:58,255
It's hard to read their faces.
827
00:30:58,290 --> 00:31:02,092
I really enjoyed the flavors
of Kiki's saka-saka stew.
828
00:31:02,127 --> 00:31:04,127
It tasted like it had been
developed over time.
829
00:31:04,163 --> 00:31:05,896
She put a lot of flavor in here.
830
00:31:05,931 --> 00:31:08,131
It's just the fufu,
unfortunately.
831
00:31:08,167 --> 00:31:11,034
The starch isn't cooked
out of this, and it's cold.
832
00:31:11,070 --> 00:31:12,369
Yeah, it's very cold.
833
00:31:12,404 --> 00:31:15,172
- No way. [laughs]
- The fufu was a no-go.
834
00:31:15,207 --> 00:31:16,473
It wasn't cooked.
835
00:31:16,508 --> 00:31:17,908
I'm not gonna change myself,
836
00:31:17,943 --> 00:31:20,477
so if they like it,
they like it.
837
00:31:21,714 --> 00:31:25,148
- Twenty seconds.
- Behind. Coming down.
838
00:31:26,585 --> 00:31:29,152
Three, two...
839
00:31:30,155 --> 00:31:31,255
Aah.
840
00:31:32,257 --> 00:31:36,393
[music]
841
00:31:36,428 --> 00:31:37,895
I love that we're doing
this challenge.
842
00:31:37,930 --> 00:31:40,097
This is the roots
of Southern cuisine,
843
00:31:40,132 --> 00:31:41,565
American cuisine.
844
00:31:41,600 --> 00:31:43,300
Hello.
How are you guys doing?
845
00:31:43,335 --> 00:31:45,235
- Fantastic.
- Well, tell us what you made.
846
00:31:45,271 --> 00:31:47,905
I made braised chicken
with heirloom beans,
847
00:31:47,940 --> 00:31:50,274
plantain dumplings,
a curry leaf oil as well,
848
00:31:50,309 --> 00:31:52,442
and then, escabeche
in the style of pikliz.
849
00:31:52,478 --> 00:31:54,444
- Avishar.
- I did a shrimp and grits
850
00:31:54,480 --> 00:31:57,447
with a eggplant
and Bengali-style escabeche
851
00:31:57,483 --> 00:31:59,549
- and Taro Beresta.
- Thank you both so much.
852
00:31:59,585 --> 00:32:01,318
- Thank you.
- We'll see you later.
853
00:32:01,353 --> 00:32:03,053
I really like Avishar's dish.
854
00:32:03,088 --> 00:32:05,088
The grits were just--
it was just very smart.
855
00:32:05,124 --> 00:32:07,557
He put a lot of himself in it.
You feel it.
856
00:32:07,593 --> 00:32:09,593
You eat it.
You know it's Avishar.
857
00:32:09,628 --> 00:32:11,295
'Cause the shrimp itself
was amazing.
858
00:32:11,330 --> 00:32:14,097
Yeah.
The seasoning was on point, too.
859
00:32:14,133 --> 00:32:17,267
- Good job.
- We can move on to Gabe's dish.
860
00:32:17,303 --> 00:32:18,235
You know,
these beans are beautiful.
861
00:32:18,270 --> 00:32:19,903
They're cooked perfectly.
862
00:32:19,939 --> 00:32:21,238
The chicken is well-executed.
It's crispy.
863
00:32:21,273 --> 00:32:23,206
I love that chicken,
that crispiness.
864
00:32:23,242 --> 00:32:26,143
I did a little bit of Jamaican
and Haitian. "Jahaitian."
865
00:32:26,178 --> 00:32:29,479
- Thirty seconds.
- Heard.
866
00:32:29,515 --> 00:32:31,481
The sauce itself
has a lot of spice,
867
00:32:31,517 --> 00:32:34,251
and the cod is marinated
in spices.
868
00:32:34,286 --> 00:32:36,119
It could be
an overpowering dish.
869
00:32:36,155 --> 00:32:39,356
[music]
870
00:32:39,391 --> 00:32:41,325
[alarm beeping]
871
00:32:43,162 --> 00:32:45,462
Thank you. Wow.
That is a full plate.
872
00:32:45,497 --> 00:32:47,164
I'm excited about it, though.
873
00:32:47,199 --> 00:32:49,333
Maria,
what dish did you make today?
874
00:32:49,368 --> 00:32:50,667
With Mathilde's restaurant,
875
00:32:50,703 --> 00:32:54,204
I find it very close
to Mexican food.
876
00:32:54,239 --> 00:32:56,340
Today, I made
black-eyed pea crema,
877
00:32:56,375 --> 00:32:59,943
topped with oxtail,
and habanero avocado oil.
878
00:32:59,979 --> 00:33:01,511
Shota, what did you make for us?
879
00:33:01,547 --> 00:33:03,380
Gregory,
he was talking about Haitian
880
00:33:03,415 --> 00:33:06,717
using a lot of seafood,
so I made black cod and cabbage.
881
00:33:06,752 --> 00:33:10,153
The sauce
has turmeric, cloves, allspice,
882
00:33:10,189 --> 00:33:12,155
- a tiny bit of yuzu.
- Thank you both so much.
883
00:33:12,191 --> 00:33:14,257
- Thank you. Thank you.
- Thank you very much.
884
00:33:14,293 --> 00:33:17,127
When Shota's dish hit the table,
to me it looked Japanese.
885
00:33:17,162 --> 00:33:18,328
But when you taste the sauce,
it's anything but.
886
00:33:18,364 --> 00:33:20,030
- Yep. Yep.
- You know?
887
00:33:20,065 --> 00:33:22,032
It had so much dimension,
and it was just enough
888
00:33:22,067 --> 00:33:23,333
for the amount of fish.
889
00:33:23,369 --> 00:33:26,403
I was waiting for that spice,
and I got it.
890
00:33:26,438 --> 00:33:28,071
I can tell
'cause you're crying.
891
00:33:28,107 --> 00:33:31,241
- I am crying a little bit.
- We got some spice over here.
892
00:33:31,276 --> 00:33:34,544
[laughter]
893
00:33:34,580 --> 00:33:36,313
I feel like you're fine.
894
00:33:36,348 --> 00:33:37,447
Let's talk about Maria's.
895
00:33:37,483 --> 00:33:39,683
The big problem I have right now
is this the last dish
896
00:33:39,718 --> 00:33:41,985
and I am full.
I can't eat another bite,
897
00:33:42,021 --> 00:33:43,487
and I just wanna keep
eating this.
898
00:33:43,522 --> 00:33:45,188
The sauce is like--
it's bean puree,
899
00:33:45,224 --> 00:33:47,524
- but it's, like, so deep.
- It's aerated and fluffy.
900
00:33:47,559 --> 00:33:49,326
- It's fluffy.
- It is fluffy.
901
00:33:52,197 --> 00:33:54,598
- Oh, my God, yeah.
- Whew.
902
00:33:55,567 --> 00:33:58,535
All of the chefs
seemed really excited
903
00:33:58,570 --> 00:34:01,338
and inspired by the time
they spent with both of you.
904
00:34:01,373 --> 00:34:03,306
This is some
extraordinary cooking.
905
00:34:03,342 --> 00:34:06,176
- What we just did today--
- Was very meaningful for you?
906
00:34:06,211 --> 00:34:07,477
- Very meaningful. Yeah.
- Awesome.
907
00:34:07,513 --> 00:34:09,279
All right.
Let's get out of here, you guys.
908
00:34:09,314 --> 00:34:10,680
Let's do it.
909
00:34:10,716 --> 00:34:14,017
You really got me inspired.
You got me--
910
00:34:14,053 --> 00:34:16,686
That's everybody's
favorite dish at this table.
911
00:34:16,722 --> 00:34:17,721
Thank you.
Thank you very much.
912
00:34:17,756 --> 00:34:19,389
We have to get
to Judges' Table.
913
00:34:19,425 --> 00:34:22,092
Thank you again for opening
your restaurants,
914
00:34:22,127 --> 00:34:24,361
and for dining with us today.
915
00:34:24,396 --> 00:34:26,396
It was lovely to have you.
916
00:34:28,534 --> 00:34:30,267
- [music]
- Oh, man.
917
00:34:30,302 --> 00:34:32,269
Yeah, I don't know how
they'll feel about it, but--
918
00:34:32,304 --> 00:34:35,238
- It's good.
- Oh, you guys. Thanks.
919
00:34:35,274 --> 00:34:36,506
I love you, Brittanny.
920
00:34:36,542 --> 00:34:38,275
Hi, everybody.
921
00:34:38,310 --> 00:34:40,043
- Hi.
- Hello.
922
00:34:40,079 --> 00:34:43,513
We'd like to see Shota,
923
00:34:43,549 --> 00:34:46,650
Kiki, Dawn,
924
00:34:46,685 --> 00:34:49,419
Brittanny, Chris,
925
00:34:49,455 --> 00:34:51,221
and Jamie.
926
00:34:51,256 --> 00:34:52,756
- Thank you.
- Thank you.
927
00:34:52,791 --> 00:34:55,425
Oh, no.
I'm on the bottom.
928
00:34:55,461 --> 00:34:57,260
Argh.
929
00:34:57,296 --> 00:35:00,297
[music]
930
00:35:08,273 --> 00:35:10,507
We used to be
where we were only focused
931
00:35:10,542 --> 00:35:12,542
on two or three cuisines--
French, Italian,
932
00:35:12,578 --> 00:35:13,710
possibly Japanese.
933
00:35:13,745 --> 00:35:15,645
And nowadays,
we're opening our eyes
934
00:35:15,681 --> 00:35:18,315
to so many different cultures,
so many different cuisines,
935
00:35:18,350 --> 00:35:20,283
and it's just really great
to watch young chefs
936
00:35:20,319 --> 00:35:22,452
embrace this idea.
937
00:35:22,488 --> 00:35:25,222
We'd like for Dawn,
938
00:35:25,257 --> 00:35:28,592
Jamie, and Shota
to stay here, please.
939
00:35:28,627 --> 00:35:30,127
The rest of you
can step to the side.
940
00:35:30,162 --> 00:35:31,795
Thank you.
941
00:35:35,667 --> 00:35:37,667
The three of you had
our favorite dishes of the day.
942
00:35:37,703 --> 00:35:40,770
Ooh.
I'm gonna run out of here.
943
00:35:40,806 --> 00:35:42,706
- Excuse me.
- Don't run out, don't run out.
944
00:35:42,741 --> 00:35:44,508
- Okay.
- It's okay.
945
00:35:44,543 --> 00:35:46,510
- How you feeling, Jamie?
- I love my dish.
946
00:35:46,545 --> 00:35:48,745
Akadi just hit me.
Mom and Dad was in this dish,
947
00:35:48,780 --> 00:35:50,380
and I just had to represent
948
00:35:50,415 --> 00:35:52,282
'cause it just hit
that home for me.
949
00:35:52,317 --> 00:35:55,418
You could tell your heritage
because of the sweet notes
950
00:35:55,454 --> 00:35:58,455
and the tart notes,
but you still managed
951
00:35:58,490 --> 00:36:01,491
to show us how these flavors
can be translated
952
00:36:01,527 --> 00:36:02,759
in a new, modern way.
953
00:36:02,794 --> 00:36:05,662
The fish was so crispy.
The little pickles
954
00:36:05,697 --> 00:36:07,597
that were just perfect,
and just a couple of bites
955
00:36:07,633 --> 00:36:10,167
of tomatoes and onions really
carried that dish through.
956
00:36:10,202 --> 00:36:11,868
- Thank you.
- It felt like you'd been
957
00:36:11,904 --> 00:36:14,404
making this dish for years.
958
00:36:15,741 --> 00:36:18,909
Dawn, can you walk us
through the goat curry?
959
00:36:18,944 --> 00:36:22,612
I braised it, and then I sauteed
vegetables down with curry,
960
00:36:22,648 --> 00:36:25,549
but I forgot to tell you that
I wanted it to be eaten by hand.
961
00:36:25,584 --> 00:36:27,350
- I ate it by hand.
- I ate it with my hands.
962
00:36:27,386 --> 00:36:28,585
- Okay. Good.
- Yeah. We swiped it
963
00:36:28,620 --> 00:36:31,188
through all the sauces,
and then that green seasoning
964
00:36:31,223 --> 00:36:33,156
on the side,
we wanted a jar of it.
965
00:36:33,192 --> 00:36:35,158
- Good.
- Everything was balanced,
966
00:36:35,194 --> 00:36:36,293
There was just enough
of the green sauce,
967
00:36:36,328 --> 00:36:37,827
although I don't know
if there could ever be enough
968
00:36:37,863 --> 00:36:39,529
of the green sauce.
969
00:36:39,565 --> 00:36:40,797
Everything was just
where it needed to be.
970
00:36:40,832 --> 00:36:42,666
Thank you.
971
00:36:42,701 --> 00:36:45,869
When we heard of the challenge,
I was really, like, moved.
972
00:36:45,904 --> 00:36:49,639
I can't feel more
in touch with the food
973
00:36:49,675 --> 00:36:51,208
that we're making right now.
974
00:36:51,243 --> 00:36:54,678
- It's a long time coming.
- It's a long time coming. Yeah.
975
00:36:54,713 --> 00:36:57,514
Hey, Shota.
How are you feeling right now?
976
00:36:57,549 --> 00:36:59,783
Really relieved.
I was pretty anxious.
977
00:36:59,818 --> 00:37:01,618
I really don't cook
with spices a lot.
978
00:37:01,653 --> 00:37:04,321
Thinking about the spices,
I was sitting there thinking,
979
00:37:04,356 --> 00:37:06,890
"There's gonna be a clash here,"
but it didn't, it worked.
980
00:37:06,925 --> 00:37:09,192
Primarily being
fairly unfamiliar
981
00:37:09,228 --> 00:37:11,261
with these ingredients,
I think you did a fantastic job
982
00:37:11,296 --> 00:37:13,930
because I got all those flavors
in that beautiful sauce.
983
00:37:13,966 --> 00:37:16,566
Thank you very much.
984
00:37:16,602 --> 00:37:19,869
Well, all of you clearly
were very, very inspired,
985
00:37:19,905 --> 00:37:21,371
but there can only be
one winner.
986
00:37:21,406 --> 00:37:22,872
Gregory, why don't you start?
987
00:37:22,908 --> 00:37:25,875
The chef that made
our favorite dish today
988
00:37:25,911 --> 00:37:30,513
truly represented the flavors
of the African diaspora.
989
00:37:30,549 --> 00:37:33,049
And the winning chef today is...
990
00:37:35,520 --> 00:37:37,354
Dawn.
991
00:37:39,524 --> 00:37:41,324
- [applause]
- I told you.
992
00:37:41,360 --> 00:37:43,627
I've had a few ups and downs,
but I think
993
00:37:43,662 --> 00:37:45,595
that I'm slowly hitting
my stride.
994
00:37:45,631 --> 00:37:48,265
Thank you guys.
Thank you so much.
995
00:37:48,300 --> 00:37:50,934
To win this challenge,
it means so much to me.
996
00:37:50,969 --> 00:37:52,669
I could not be more honored.
997
00:37:52,704 --> 00:37:54,504
- Thank you very much.
- Thank you.
998
00:37:54,539 --> 00:37:55,939
You're making
the ancestors proud.
999
00:37:55,974 --> 00:37:57,607
Thank you.
1000
00:37:57,643 --> 00:38:00,477
You guys can step to the side.
1001
00:38:00,512 --> 00:38:03,513
Kiki, Brittanny, and Chris,
please step forward.
1002
00:38:03,548 --> 00:38:05,482
Congrats.
1003
00:38:05,517 --> 00:38:08,351
The three of you had our least
favorite dishes of the day,
1004
00:38:08,387 --> 00:38:10,787
and one of you
will be going home.
1005
00:38:10,822 --> 00:38:13,790
[music]
1006
00:38:15,192 --> 00:38:17,460
Let's start with you, Kiki.
1007
00:38:17,496 --> 00:38:18,762
Were you happy with your dish?
1008
00:38:18,797 --> 00:38:22,866
I wished I had a little bit
more time to cook the stew down.
1009
00:38:22,901 --> 00:38:24,501
I thought the stew
was delicious.
1010
00:38:24,536 --> 00:38:26,636
My issue was the fufu.
I mean, you know what's up.
1011
00:38:26,672 --> 00:38:28,505
So you taste it, and
you're like, "This ain't it."
1012
00:38:28,540 --> 00:38:30,974
I felt fairly rushed
in the process.
1013
00:38:31,009 --> 00:38:32,809
Typically,
it's a little bit more gummy.
1014
00:38:32,844 --> 00:38:34,744
Being first generation
Congolese,
1015
00:38:34,780 --> 00:38:36,546
it doesn't feel good
to mess up your fufu.
1016
00:38:36,581 --> 00:38:39,416
This challenge hits home
in a very deep way for me.
1017
00:38:39,451 --> 00:38:42,085
I've spent years
cooking other people's food,
1018
00:38:42,120 --> 00:38:44,421
and feeling as though
mine was not important,
1019
00:38:44,456 --> 00:38:49,359
so if I go home,
I'm not gonna take that lightly.
1020
00:38:49,394 --> 00:38:51,461
Brittanny,
the main problem with your dish
1021
00:38:51,496 --> 00:38:52,996
is that it was kind of mild.
1022
00:38:53,031 --> 00:38:57,567
I will admit that I am not
super tolerant
1023
00:38:57,602 --> 00:38:59,402
of really, really spicy food.
1024
00:38:59,438 --> 00:39:01,838
- It didn't have to be spicy.
- Had to be flavorful.
1025
00:39:01,873 --> 00:39:03,773
The flavors were monotone,
1026
00:39:03,809 --> 00:39:05,775
and they were competing
against each other.
1027
00:39:05,811 --> 00:39:07,677
The yogurt was overpowering
the red sauce.
1028
00:39:07,713 --> 00:39:09,979
It almost seems like you're
not letting yourself cook.
1029
00:39:10,015 --> 00:39:11,514
That's a hundred percent true.
1030
00:39:11,550 --> 00:39:13,783
What do you love about cooking?
1031
00:39:13,819 --> 00:39:15,485
Tell us your story.
1032
00:39:15,520 --> 00:39:17,854
Maybe I'm here,
and I'm kind of learning
1033
00:39:17,889 --> 00:39:19,556
that I don't know.
1034
00:39:19,591 --> 00:39:23,393
I think that I make food
that isn't of my life.
1035
00:39:23,428 --> 00:39:25,762
I think that I cook a lot
from my head,
1036
00:39:25,797 --> 00:39:27,897
and I don't cook a lot
from a place of my heart.
1037
00:39:27,933 --> 00:39:29,866
You gotta get out of your head.
1038
00:39:29,901 --> 00:39:32,135
I know.
1039
00:39:32,170 --> 00:39:34,738
Chris,
walk us through your dish.
1040
00:39:34,773 --> 00:39:35,739
So as soon as we entered
this competition,
1041
00:39:35,774 --> 00:39:37,974
I also had the internal struggle
of not knowing
1042
00:39:38,009 --> 00:39:39,542
how to cook the food,
but interpreting
1043
00:39:39,578 --> 00:39:41,044
the flavors that I do know.
1044
00:39:41,079 --> 00:39:43,780
Plantain rice sauce,
sos pwa.
1045
00:39:43,815 --> 00:39:46,049
So you just listed off
a whole Haitian meal.
1046
00:39:46,084 --> 00:39:47,984
There's so much technique
that would have to go
1047
00:39:48,019 --> 00:39:49,819
into executing that properly,
1048
00:39:49,855 --> 00:39:51,988
especially if you're unfamiliar
with the cuisine.
1049
00:39:52,023 --> 00:39:53,590
But at the same time,
1050
00:39:53,625 --> 00:39:55,625
I was missing
a lot of technique,
1051
00:39:55,660 --> 00:39:57,694
and a lot of seasoning
in your food.
1052
00:39:57,729 --> 00:39:59,763
You gave us a collection
of ingredients, not a dish.
1053
00:39:59,798 --> 00:40:01,798
It had no point of view.
We didn't see you.
1054
00:40:01,833 --> 00:40:03,633
It could have been anyone
putting those things together.
1055
00:40:03,668 --> 00:40:05,068
You're here to cook, right?
1056
00:40:05,103 --> 00:40:07,137
- Cook.
- Will do.
1057
00:40:07,172 --> 00:40:09,806
We will call you all back
in a bit.
1058
00:40:09,841 --> 00:40:11,741
- Thank you so much.
- Thank you.
1059
00:40:17,516 --> 00:40:19,749
- This lady!
- You won?
1060
00:40:19,785 --> 00:40:23,720
- You won?
- Awesome, guys. Good job.
1061
00:40:23,755 --> 00:40:25,188
- Yeah.
- Thank you.
1062
00:40:25,223 --> 00:40:28,558
Me and Kiki and Chris
in the bottom.
1063
00:40:28,593 --> 00:40:29,993
- What?
- Yeah.
1064
00:40:30,028 --> 00:40:31,628
That's sh-- never gets
easier.
1065
00:40:31,663 --> 00:40:33,563
It sucks.
1066
00:40:33,598 --> 00:40:35,498
This is a tough decision
to make today.
1067
00:40:35,534 --> 00:40:37,667
There are a lot
of technical flaws.
1068
00:40:37,702 --> 00:40:39,836
And then, there was just
a lack of point of view.
1069
00:40:39,871 --> 00:40:43,573
Kiki, her issues, at least
for me, were really technical.
1070
00:40:43,608 --> 00:40:45,942
The stew was actually
really, really good.
1071
00:40:45,977 --> 00:40:48,578
She just messed up the fufu,
and it's unfortunate
1072
00:40:48,613 --> 00:40:50,046
when you only have
two components to a dish,
1073
00:40:50,081 --> 00:40:51,881
- you have to hit both of them.
- Yeah.
1074
00:40:51,917 --> 00:40:54,651
- My fufu was not right.
- And Brittanny?
1075
00:40:54,686 --> 00:40:56,653
There's just such a huge
difference for me
1076
00:40:56,688 --> 00:41:00,123
between understanding spicy food
and understanding bland food.
1077
00:41:00,158 --> 00:41:01,991
- Like, this was bland.
- Right. Right.
1078
00:41:02,027 --> 00:41:04,794
It wasn't that it needed heat.
1079
00:41:04,830 --> 00:41:07,096
- No. It needed salt.
- It needed seasoning.
1080
00:41:07,132 --> 00:41:09,199
- It needed life. It needed--
- Flavor.
1081
00:41:09,234 --> 00:41:10,733
- Contrast.
- Yeah. Good flavor.
1082
00:41:10,769 --> 00:41:12,235
I don't think we're even
seeing Brittanny,
1083
00:41:12,270 --> 00:41:14,003
which is the sad part.
1084
00:41:14,039 --> 00:41:16,172
They're forcing you to
answer the comfortable question,
1085
00:41:16,208 --> 00:41:18,041
like, who are you?
1086
00:41:18,076 --> 00:41:20,076
I don't know who I am.
1087
00:41:20,111 --> 00:41:22,912
Chris has the chops
to make plantains well.
1088
00:41:22,948 --> 00:41:24,714
But he burnt them.
Couldn't pull it off.
1089
00:41:24,749 --> 00:41:25,748
There's too much.
Too many--too many elements.
1090
00:41:25,784 --> 00:41:26,783
Yeah.
1091
00:41:26,818 --> 00:41:28,585
He wanted to give us everything,
1092
00:41:28,620 --> 00:41:30,753
but he didn't know
how to do everything.
1093
00:41:30,789 --> 00:41:32,589
The hardest part for me
was hearing Tom say
1094
00:41:32,624 --> 00:41:34,524
that, like, he didn't--
he didn't get a sense of me.
1095
00:41:34,559 --> 00:41:36,292
- It just hurts, you know.
- Okay.
1096
00:41:36,328 --> 00:41:38,294
- I think we have our answer.
- Yes.
1097
00:41:38,330 --> 00:41:40,163
Let's get them out here.
1098
00:41:41,600 --> 00:41:44,200
[music]
1099
00:41:50,509 --> 00:41:52,108
You know, chefs,
it's one thing to explore
1100
00:41:52,143 --> 00:41:53,743
the food
of the African diaspora,
1101
00:41:53,778 --> 00:41:55,078
and try to understand it.
1102
00:41:55,113 --> 00:41:56,946
But translating centuries
of cooking
1103
00:41:56,982 --> 00:41:58,848
by only experiencing it
through a few meals
1104
00:41:58,884 --> 00:42:00,316
is hard to do.
1105
00:42:00,352 --> 00:42:03,152
That's why it's a challenge.
1106
00:42:09,027 --> 00:42:11,661
Brittanny...
1107
00:42:11,696 --> 00:42:13,730
please pack your knives and go.
1108
00:42:13,765 --> 00:42:15,999
Thank you so much
for the opportunity.
1109
00:42:16,034 --> 00:42:16,966
I learned a lot.
1110
00:42:17,002 --> 00:42:18,268
We'll see you
at Last Chance Kitchen.
1111
00:42:18,303 --> 00:42:19,769
It's not over yet.
1112
00:42:19,804 --> 00:42:21,271
You can still get back
to the competition.
1113
00:42:21,306 --> 00:42:22,739
- Thank you.
- Thank you.
1114
00:42:24,009 --> 00:42:27,110
I think the pressure
of Top Chef is intense.
1115
00:42:27,145 --> 00:42:28,945
It was a little
surprising to me how quickly
1116
00:42:28,980 --> 00:42:30,647
my confidence took a hit.
1117
00:42:30,682 --> 00:42:34,083
- You're going?
- It's me. Yeah.
1118
00:42:34,119 --> 00:42:36,152
Because I think that
our culture tells us
1119
00:42:36,187 --> 00:42:38,688
that we can only do experiences
if we're supposed to win them.
1120
00:42:38,723 --> 00:42:40,823
But I think that the experience
is also something
1121
00:42:40,859 --> 00:42:42,125
you can win at.
1122
00:42:42,160 --> 00:42:43,893
You're gonna grow
so much from this.
1123
00:42:43,929 --> 00:42:46,362
I may not have 100%
shown exactly
1124
00:42:46,398 --> 00:42:48,298
who I am in this competition.
1125
00:42:48,333 --> 00:42:51,234
I do feel that it's enabled me
to think deeper
1126
00:42:51,269 --> 00:42:53,970
about who I am as a cook,
what I want to cook.
1127
00:42:54,005 --> 00:42:56,773
It's something I want to
continue to explore.
1128
00:42:59,744 --> 00:43:02,679
Tonight, Brittanny enters
Last Chance Kitchen.
1129
00:43:02,714 --> 00:43:04,681
I think I've been trying
to do too much.
1130
00:43:04,716 --> 00:43:06,349
Her planned dish fell flat.
1131
00:43:06,384 --> 00:43:09,752
- Cook, cook, cook, cook.
- Can she spice things up?
1132
00:43:09,788 --> 00:43:12,388
Find out now on demand,
1133
00:43:12,424 --> 00:43:15,325
or wherever
you stream Top Chef.
1134
00:43:15,360 --> 00:43:15,625
Next time on Top Chef...