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Previously on Top Chef...
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00:00:04,063 --> 00:00:04,819
Portland is known for
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00:00:04,897 --> 00:00:06,455
coffee shops and breweries.
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00:00:06,531 --> 00:00:09,458
We want you to create a dish
celebrating these brews.
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00:00:09,534 --> 00:00:11,677
- This is a team challenge.
- [Brittanny giggling]
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And it's like "ching!"
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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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00:00:19,854 --> 00:00:21,511
No pepper, please.
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I don't do underseasoned food.
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- 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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to compete in the ultimate
culinary showdown.
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00:00:52,961 --> 00:00:54,461
At stake for the winner,
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00:00:54,538 --> 00:00:56,555
a feature in Food & Wine
magazine,
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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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00:04:14,904 --> 00:04:17,664
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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00:07:56,459 --> 00:07:58,635
I am running
this down to the wire.
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Using liquid nitrogen
is a time-sensitive process.
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00:08:00,672 --> 00:08:02,639
If it's too cold, it'll just
rip your taste buds right off,
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00:08:02,649 --> 00:08:05,099
and that is not a good way
to win anything.
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00:08:05,176 --> 00:08:06,109
[whispers]
Calm down.
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00:08:07,654 --> 00:08:09,896
Five, four,
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00:08:09,973 --> 00:08:12,899
three, two, one.
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00:08:12,976 --> 00:08:14,150
Time's up.
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00:08:14,161 --> 00:08:15,652
Hands up.
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00:08:15,662 --> 00:08:18,288
You're crazy. [laughs]
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00:08:24,195 --> 00:08:26,254
Brittanny, please bring
upr dessert.
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00:08:28,175 --> 00:08:29,249
Tell us what you made.
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00:08:29,325 --> 00:08:31,676
- Rum gingerbread trifle.
- Mmm.
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00:08:31,753 --> 00:08:35,255
With caramel apples
and salted whipped cream.
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00:08:35,331 --> 00:08:36,681
Tell me about your cookie.
218
00:08:36,758 --> 00:08:39,008
I did not make the cookie.
It's just a garnish cookie.
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00:08:39,019 --> 00:08:40,060
Okay.
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00:08:41,212 --> 00:08:42,428
What did you make today?
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00:08:42,505 --> 00:08:44,138
Goat cheese ice cream with
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00:08:44,215 --> 00:08:48,026
a jam of figs and dates,
brioche on top.
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00:08:48,103 --> 00:08:49,435
And how'd you get
your ice cream?
224
00:08:49,512 --> 00:08:51,145
I made a regular creme
anglaise base,
225
00:08:51,222 --> 00:08:52,438
and then, I just kind of
tempered it
226
00:08:52,515 --> 00:08:53,481
with liquid nitrogen.
227
00:08:53,558 --> 00:08:55,108
- It's very ambitious.
- Yeah.
228
00:08:55,184 --> 00:08:56,776
- Thank you, Byron.
- Thank you.
229
00:08:56,853 --> 00:08:59,279
I made a parfait
of toasted rice mousse,
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00:08:59,355 --> 00:09:02,031
blackberry caramel,
and black sesame crumble.
231
00:09:02,042 --> 00:09:03,190
Thank you. Good job.
232
00:09:03,268 --> 00:09:06,286
So I did a crispy, uh,
burnt-end brownie,
233
00:09:06,362 --> 00:09:08,713
toasted sesame seed,
a yuzu strawberry compote
234
00:09:08,790 --> 00:09:10,123
with chocolate gelato.
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00:09:10,199 --> 00:09:12,166
- And you made the jam?
- Yeah.
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00:09:12,243 --> 00:09:14,210
This dessert is what
I'm calling the Oregon Trail--
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00:09:14,221 --> 00:09:18,056
hazelnut cake with a smoked
chanterelle pastry cream.
238
00:09:18,133 --> 00:09:20,300
- Mmm.
- Cool.
239
00:09:20,376 --> 00:09:23,052
A Pinot Noir
and blueberry puree
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and candied hazelnuts.
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00:09:24,306 --> 00:09:26,481
- It's really interesting.
- Thank very much.
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00:09:28,217 --> 00:09:30,226
I did a little take
on my favorite dessert,
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00:09:30,237 --> 00:09:31,352
which is peach pie.
244
00:09:31,429 --> 00:09:33,354
So you have stewed peaches,
245
00:09:33,431 --> 00:09:36,357
and you also have a little bit
of like a shortbread crumb.
246
00:09:36,434 --> 00:09:38,359
I didn't really have time
to bake a pie dough,
247
00:09:38,436 --> 00:09:40,028
so I wanted to give you
the closest thing.
248
00:09:40,104 --> 00:09:42,155
Thank you.
249
00:09:42,231 --> 00:09:43,489
Avishar,
what did you make for us?
250
00:09:43,566 --> 00:09:45,366
I made a buckeye bonbon
251
00:09:45,443 --> 00:09:48,328
with brown butter
and liquid graham cracker.
252
00:09:48,404 --> 00:09:49,754
I'm from the state of Ohio,
253
00:09:49,831 --> 00:09:51,756
and the state dish
is actually called a buckeye.
254
00:09:51,833 --> 00:09:53,166
Tell me about your layers.
255
00:09:53,242 --> 00:09:54,426
I wanted to go
layers in one bite,
256
00:09:54,502 --> 00:09:56,344
so the inside
is gonna be the gelato.
257
00:09:58,414 --> 00:10:00,098
On the outside,
the liquid graham cracker
258
00:10:00,175 --> 00:10:01,758
coated with a layer
of salted peanuts
259
00:10:01,768 --> 00:10:04,260
and dark chocolate.
260
00:10:04,271 --> 00:10:07,439
I'm impressed with how cold
and intact these are.
261
00:10:07,515 --> 00:10:08,523
Yeah. Thank you.
262
00:10:11,186 --> 00:10:13,561
I made a arroz con leche
meets Puerto Rico
263
00:10:13,638 --> 00:10:16,356
with plantains that I fried.
264
00:10:16,432 --> 00:10:17,782
This is a big dessert.
265
00:10:17,859 --> 00:10:20,577
I don't know how to cook
for two people, I'm sorry.
266
00:10:22,122 --> 00:10:24,364
I prepared
a smoked whipped yogurt
267
00:10:24,440 --> 00:10:27,283
with matcha miso crumbles
and a yuzu kiwi on top.
268
00:10:27,294 --> 00:10:29,452
I think the tartness is nice.
269
00:10:29,463 --> 00:10:31,120
- Thank you.
- Thank you, Shota.
270
00:10:31,131 --> 00:10:33,632
I made a matcha-dusted
cream puff,
271
00:10:33,708 --> 00:10:37,135
grilled strawberries,
and whipped cream with miso.
272
00:10:37,212 --> 00:10:39,128
It's good.
Your pâte à choux worked out.
273
00:10:39,139 --> 00:10:40,380
I rushed.
274
00:10:40,456 --> 00:10:42,390
- Thank you so much.
- Yeah, thank you.
275
00:10:44,144 --> 00:10:47,387
So, Carrie, who had one
of our least favorite dishes?
276
00:10:47,463 --> 00:10:50,223
Brittanny,
your gingerbread trifle,
277
00:10:50,299 --> 00:10:51,224
we found it quite sweet,
278
00:10:51,300 --> 00:10:53,151
and with 45 minutes,
279
00:10:53,228 --> 00:10:55,153
I want that cookie
to be made by you.
280
00:10:55,230 --> 00:10:56,729
Who else?
281
00:10:56,806 --> 00:11:01,159
Kiki, that unbaked pie dough
was just a little unpalatable.
282
00:11:01,236 --> 00:11:03,319
- Heard.
- Who else?
283
00:11:03,330 --> 00:11:05,405
Maria with
the arroz con leche.
284
00:11:05,481 --> 00:11:08,616
Your flavors were excellent.
It was just so big.
285
00:11:08,693 --> 00:11:10,835
Who had one
of our favorite dishes?
286
00:11:10,912 --> 00:11:13,246
Byron, with the goat cheese
ice cream.
287
00:11:13,322 --> 00:11:14,488
Excellent flavors.
288
00:11:14,566 --> 00:11:17,250
Goat cheese ice cream
gave you a tartness
289
00:11:17,326 --> 00:11:19,919
- that felt like another layer.
- Thank you.
290
00:11:19,996 --> 00:11:22,338
Another one of our favorites
today was Avishar
291
00:11:22,349 --> 00:11:24,132
with your buckeye bonbon.
292
00:11:24,208 --> 00:11:27,135
Everyone gave us flat layers,
and you changed your shape.
293
00:11:27,211 --> 00:11:29,854
I love that there was a crunch
to the enrobed chocolate.
294
00:11:29,931 --> 00:11:30,855
Thank you.
295
00:11:30,932 --> 00:11:32,432
Who else, Carrie?
296
00:11:32,508 --> 00:11:34,350
Sarah. With 45 minutes,
297
00:11:34,361 --> 00:11:37,145
I'm so glad you took the chance
to bake something,
298
00:11:37,221 --> 00:11:38,646
- and it came out well.
- Thank you.
299
00:11:38,723 --> 00:11:41,366
Okay, Carrie, who had our
favorite dessert of the day?
300
00:11:41,443 --> 00:11:43,693
The chef today
with the winning dessert
301
00:11:43,704 --> 00:11:45,278
just really pushed
the limits,
302
00:11:45,354 --> 00:11:48,156
and that chef today was...
303
00:11:48,232 --> 00:11:49,365
Avishar.
304
00:11:49,376 --> 00:11:52,377
[applause]
305
00:11:52,454 --> 00:11:54,203
Congratulations, Avishar,
306
00:11:54,214 --> 00:11:57,165
you just won immunity
and $10,000...
307
00:11:57,241 --> 00:11:58,332
Holy sh--.
308
00:11:58,409 --> 00:12:00,376
...from our friends
at Talenti Gelato.
309
00:12:00,387 --> 00:12:01,611
And if that wasn't enough,
310
00:12:01,613 --> 00:12:04,547
your dish's recipe
will be used to inspire
311
00:12:04,558 --> 00:12:07,175
a brand new flavor
of Talenti layers.
312
00:12:07,251 --> 00:12:09,310
- Yay.
- It's crazy.
313
00:12:10,546 --> 00:12:12,397
I've never won a cash prize.
314
00:12:12,474 --> 00:12:13,973
I've never won, like, anything.
315
00:12:14,050 --> 00:12:16,517
It's cool.
Like, I won with the buckeye.
316
00:12:16,594 --> 00:12:19,312
Congratulations again,
and thank you, Carrie.
317
00:12:19,388 --> 00:12:20,480
Thanks everybody,
and well done.
318
00:12:20,556 --> 00:12:21,481
I'll see you again.
319
00:12:21,557 --> 00:12:23,158
[applause]
320
00:12:24,560 --> 00:12:27,320
Chefs, I think it's time
you hit the road.
321
00:12:27,396 --> 00:12:28,580
Oh, right.
322
00:12:32,568 --> 00:12:34,494
For this trip,
I think you're going to need
323
00:12:34,570 --> 00:12:35,336
a couple of guides.
324
00:12:37,758 --> 00:12:39,332
- What's up, y'all?
- Well, well, well,
325
00:12:39,408 --> 00:12:42,210
I'm so glad you dressed up
for me.
326
00:12:42,286 --> 00:12:43,261
Hey, chefs.
327
00:12:43,338 --> 00:12:45,254
- Hey.
- Hello.
328
00:12:45,265 --> 00:12:47,757
More and more,
the Portland food scene
329
00:12:47,768 --> 00:12:50,602
is being influenced
by a wide range of cuisines,
330
00:12:50,678 --> 00:12:54,347
and many are part
of the African diaspora.
331
00:12:54,423 --> 00:12:55,681
So I have a vast background.
332
00:12:55,758 --> 00:12:59,277
I am Jamaican, Nigerian,
Trinidadian, and Creole
333
00:12:59,354 --> 00:13:00,520
from Louisiana,
334
00:13:00,596 --> 00:13:03,272
and people were taken
from West Africa
335
00:13:03,283 --> 00:13:05,525
and spread
all across the globe.
336
00:13:05,601 --> 00:13:07,401
So you can't talk about
American food
337
00:13:07,478 --> 00:13:09,403
without talking about
West African food.
338
00:13:09,480 --> 00:13:11,531
With the fight for equality
in America,
339
00:13:11,607 --> 00:13:12,791
it's helped bring attention
340
00:13:12,867 --> 00:13:15,034
to some of the amazing
Pan-African restaurants
341
00:13:15,111 --> 00:13:16,577
right here in our town.
342
00:13:16,654 --> 00:13:18,454
For your Elimination Challenge,
343
00:13:18,465 --> 00:13:21,541
Gregory and Kwame
are going to take you
344
00:13:21,617 --> 00:13:24,544
to some of the most exciting
restaurants downtown.
345
00:13:24,620 --> 00:13:25,970
This is like a dream come true.
346
00:13:26,047 --> 00:13:28,589
I'm almost in tears
that Pan-African cuisine
347
00:13:28,666 --> 00:13:30,466
is being featured
on such platform.
348
00:13:30,477 --> 00:13:33,469
We want you to take inspiration
from this field trip,
349
00:13:33,480 --> 00:13:37,390
and pay homage to
these cuisines in your dishes.
350
00:13:37,466 --> 00:13:39,725
This is an individual challenge.
351
00:13:39,802 --> 00:13:40,985
You'll serve your dishes
352
00:13:41,062 --> 00:13:42,812
to the judges and
the restaurant owners
353
00:13:42,823 --> 00:13:45,773
at Lovely Rita
in the Hoxton Hotel.
354
00:13:45,850 --> 00:13:48,734
There'll be a full pantry
at location.
355
00:13:48,811 --> 00:13:50,995
So this half of the room,
356
00:13:51,072 --> 00:13:53,614
you're gonna be heading out
with Kwame,
357
00:13:53,691 --> 00:13:54,740
and that half of the room,
358
00:13:54,817 --> 00:13:56,617
you'll be going out
with Gregory.
359
00:13:56,694 --> 00:13:57,669
All right, let's do this.
360
00:13:57,745 --> 00:13:59,287
Okay, guys.
361
00:13:59,363 --> 00:14:01,339
This is not a competition
between me and Gregory,
362
00:14:01,416 --> 00:14:03,508
but we better ----ing win,
all right?
363
00:14:05,661 --> 00:14:08,421
[music]
364
00:14:08,497 --> 00:14:09,589
I would like to do my food,
365
00:14:09,665 --> 00:14:11,632
which is like West Central
African food.
366
00:14:11,709 --> 00:14:13,518
In 2019,
367
00:14:13,595 --> 00:14:15,761
I had been named
by the New York Times
368
00:14:15,838 --> 00:14:19,524
as one of the 16 Black chefs
changing food in America,
369
00:14:19,601 --> 00:14:22,435
but I started to see my vision
for what I wanted
370
00:14:22,511 --> 00:14:26,105
these businesses to be
kind of pulled away from me.
371
00:14:26,182 --> 00:14:29,817
I left at the very beginning
of this year.
372
00:14:29,894 --> 00:14:32,653
I shouldn't have to fight
for my voice to be heard
373
00:14:32,730 --> 00:14:34,822
in my actual businesses
that I started.
374
00:14:34,899 --> 00:14:37,450
And I would really love
to use cassava leaves.
375
00:14:37,526 --> 00:14:40,661
There's a stew in the Congo
called saka-saka.
376
00:14:40,738 --> 00:14:42,714
The reason that I came
on Top Chef
377
00:14:42,790 --> 00:14:44,832
is that I want to shed light
378
00:14:44,909 --> 00:14:49,554
on what it means to be
an African-American woman
379
00:14:49,631 --> 00:14:51,556
in this industry.
380
00:14:51,633 --> 00:14:53,516
[music]
381
00:14:58,881 --> 00:15:00,640
Welcome, welcome, welcome.
382
00:15:00,716 --> 00:15:02,692
- Thank you.
- Thank you.
383
00:15:04,220 --> 00:15:05,478
- Hi, guys.
- Hello.
384
00:15:05,554 --> 00:15:07,647
- Hi.
- Welcome to Akadi.
385
00:15:07,723 --> 00:15:09,357
Thank you.
386
00:15:09,433 --> 00:15:12,735
Right here,
I have the beef suya.
387
00:15:12,746 --> 00:15:14,746
And this is the cassava
couscous fermented.
388
00:15:14,822 --> 00:15:18,416
We got the fish with
the onion and tomato relish.
389
00:15:18,493 --> 00:15:20,084
- Wow.
- I hope you guys enjoy.
390
00:15:20,161 --> 00:15:21,827
We are going to enjoy it.
Thank you.
391
00:15:21,904 --> 00:15:23,755
- Hmm.
- Wow.
392
00:15:23,831 --> 00:15:26,666
There is like a mother sauce
of West Africa,
393
00:15:26,742 --> 00:15:27,917
and it's red stew,
394
00:15:27,928 --> 00:15:29,919
and you take a bunch
of aromatics
395
00:15:29,930 --> 00:15:34,090
like garlic, ginger,
tomatoes, red peppers,
396
00:15:34,100 --> 00:15:35,508
and then you cook that down,
397
00:15:35,584 --> 00:15:37,510
so it kind of like
makes a sofrito.
398
00:15:37,586 --> 00:15:39,512
- What did you say?
- Wow, that's spicy.
399
00:15:39,588 --> 00:15:41,773
This fish reminds me
of a fish my mom makes.
400
00:15:41,849 --> 00:15:43,683
We're Vietnamese,
but it reminds me of it.
401
00:15:43,759 --> 00:15:45,601
Have your own interpretation
to this.
402
00:15:45,612 --> 00:15:46,769
Take it and make it
your own.
403
00:15:46,780 --> 00:15:47,853
You know,
bring your own cultures
404
00:15:47,930 --> 00:15:49,447
into this challenge,
405
00:15:49,524 --> 00:15:50,731
but get inspired by this
406
00:15:50,808 --> 00:15:52,400
because this inspired a world,
407
00:15:52,476 --> 00:15:54,443
you know, and it really needs
to be respected.
408
00:15:54,454 --> 00:15:56,696
I'm kind of embarrassed
I haven't been here yet
409
00:15:56,772 --> 00:15:58,447
having lived here.
410
00:15:58,458 --> 00:16:01,409
Everyone knows French cuisine
and Italian food,
411
00:16:01,485 --> 00:16:03,628
but there are a lot of chefs
412
00:16:03,705 --> 00:16:06,706
that have never eaten
West African cuisine before.
413
00:16:06,782 --> 00:16:08,633
They are now enlightened.
414
00:16:08,710 --> 00:16:10,710
All right, chefs.
Good luck tomorrow,
415
00:16:10,786 --> 00:16:11,877
and I can't wait
to try your food.
416
00:16:11,954 --> 00:16:14,880
- Thank you. It's amazing.
- It's so good.
417
00:16:14,957 --> 00:16:17,925
[music]
418
00:16:18,002 --> 00:16:20,594
- Welcome, guys.
- Thank you for having us.
419
00:16:20,671 --> 00:16:21,729
Of course.
420
00:16:24,967 --> 00:16:26,642
I bring you curried goat.
421
00:16:26,653 --> 00:16:27,877
This is expensive,
422
00:16:27,879 --> 00:16:30,438
and so, unless somebody's
offering a goat,
423
00:16:30,514 --> 00:16:31,823
not your everyday dish.
424
00:16:31,899 --> 00:16:33,774
- All right.
- Brown stew chicken
425
00:16:33,851 --> 00:16:36,494
is one of the most popular
things cooked in Jamaica.
426
00:16:36,571 --> 00:16:37,945
It was Sunday dinner.
427
00:16:38,022 --> 00:16:39,989
I mean, this is so parallel
428
00:16:40,000 --> 00:16:41,782
to, like, the mole poblano
to me.
429
00:16:41,859 --> 00:16:44,660
Gabe and I we're like,
"It's like mole."
430
00:16:44,671 --> 00:16:46,579
And I was like,
"Where's the tortillas, dude?"
431
00:16:46,655 --> 00:16:48,914
- Like, this food has soul.
- Yeah.
432
00:16:48,991 --> 00:16:52,001
It's beautiful how I feel,
like, at home.
433
00:16:52,012 --> 00:16:53,678
Jamaican food
is extremely complex
434
00:16:53,755 --> 00:16:55,921
because there's definitely
lots of cultural influences
435
00:16:55,998 --> 00:16:57,757
from Ghana and West Africa.
436
00:16:57,833 --> 00:16:59,925
And then,
when the British came over,
437
00:17:00,002 --> 00:17:01,802
they brought Indian flavors
438
00:17:01,879 --> 00:17:03,521
through the indentured servants,
439
00:17:03,598 --> 00:17:05,806
so that's how
we get Jamaican curries.
440
00:17:05,883 --> 00:17:07,516
We're talking about slavery.
441
00:17:07,527 --> 00:17:09,527
So there's a lot in all of this
442
00:17:09,604 --> 00:17:12,980
that are part of the Pan-African
global community.
443
00:17:13,057 --> 00:17:16,275
This whole experience
is only reminding me
444
00:17:16,352 --> 00:17:19,945
of how impactful historically
this food is,
445
00:17:20,022 --> 00:17:21,831
but how unrecognized it is.
446
00:17:25,787 --> 00:17:28,621
This is one of the most iconic
Haitian dishes whatsoever.
447
00:17:28,697 --> 00:17:29,955
Just like Mama makes it.
448
00:17:30,032 --> 00:17:31,791
I want oxtail!
449
00:17:31,867 --> 00:17:33,209
If it burns a little, it's fine.
450
00:17:33,219 --> 00:17:34,761
[sighs] Keep it simple, Jamie.
451
00:17:43,420 --> 00:17:44,562
- How you doing?
- How's it going?
452
00:17:44,639 --> 00:17:46,064
- How you doing?
- Hey.
453
00:17:46,140 --> 00:17:48,349
You guys ready for some amazing
authentic Guyanese food?
454
00:17:48,425 --> 00:17:49,850
- Yeah.
- Yes.
455
00:17:49,927 --> 00:17:51,685
KWAME: The reason I wanted
to take you all here
456
00:17:51,762 --> 00:17:54,906
is because I wanted to show
the reach of a diaspora.
457
00:17:54,982 --> 00:17:57,024
You've had hints of it
in different places.
458
00:17:57,101 --> 00:17:59,568
- Right.
- So what you guys are eating,
459
00:17:59,579 --> 00:18:00,694
is semisweet puff bread.
460
00:18:00,771 --> 00:18:02,580
Inside one piece
is gonna be bacalao.
461
00:18:02,657 --> 00:18:04,240
It's a Portuguese-style
salted cod.
462
00:18:04,250 --> 00:18:06,575
The other piece is gonna be
stuffed with chana aloo.
463
00:18:06,586 --> 00:18:07,576
Mmm!
464
00:18:07,587 --> 00:18:08,586
Oh, my God.
465
00:18:08,663 --> 00:18:09,754
The curry one is--
466
00:18:09,831 --> 00:18:11,255
Now Guyana itself
is a very small country.
467
00:18:11,332 --> 00:18:13,040
It's half-Indian,
a quarter African,
468
00:18:13,117 --> 00:18:15,376
then Chinese, then Portuguese,
then Amerindian.
469
00:18:15,452 --> 00:18:16,710
That's why we have
a little bit of everything.
470
00:18:16,787 --> 00:18:18,003
Wow.
471
00:18:18,080 --> 00:18:20,264
Put a little bit of this
pepper sauce on there.
472
00:18:20,341 --> 00:18:23,259
- It's spicy.
- Now I'm scared.
473
00:18:23,269 --> 00:18:25,678
I don't have, like,
a super high tolerance for heat,
474
00:18:25,754 --> 00:18:27,721
but I'm really inspired
by the food.
475
00:18:27,798 --> 00:18:30,891
The bacalao reminds me
of a crab salad
476
00:18:30,968 --> 00:18:32,601
that they make in Alabama.
477
00:18:32,612 --> 00:18:33,778
And then a yassa is so
delicious,
478
00:18:33,855 --> 00:18:35,780
and the mustard reminded me
of Germany.
479
00:18:35,857 --> 00:18:37,731
Seemed like a perfect kind
of sauce for a schnitzel.
480
00:18:37,808 --> 00:18:39,191
So I'm torn between
the two sides of me,
481
00:18:39,268 --> 00:18:42,069
like, the Southern side of me
and the German side of me.
482
00:18:42,146 --> 00:18:44,697
And that's the beauty
of the diaspora
483
00:18:44,773 --> 00:18:47,783
of how the tentacles reach
all across the globe.
484
00:18:47,794 --> 00:18:49,869
Being Dominican,
this reminded me so much
485
00:18:49,945 --> 00:18:51,370
of what I've eaten as a kid,
486
00:18:51,447 --> 00:18:53,372
so I wanna do something
very familiar,
487
00:18:53,449 --> 00:18:55,916
but with a twist of the things
that we ate today.
488
00:18:55,993 --> 00:18:58,752
Thank you guys so much
for having our food.
489
00:18:58,829 --> 00:18:59,879
- Thank you.
- Thank you so much.
490
00:18:59,955 --> 00:19:00,972
- Thank you.
- We'll see you tomorrow.
491
00:19:01,048 --> 00:19:03,975
[music]
492
00:19:06,503 --> 00:19:07,937
Hi.
493
00:19:09,965 --> 00:19:11,432
This is the griot,
494
00:19:11,508 --> 00:19:13,985
which is one of the most iconic
Haitian dishes whatsoever.
495
00:19:14,061 --> 00:19:15,728
And we eat it
with the pikliz,
496
00:19:15,804 --> 00:19:17,771
which is the spicy cabbage
pickle.
497
00:19:17,848 --> 00:19:19,982
It's literally on the table
for every meal.
498
00:19:19,993 --> 00:19:21,984
This cabbage is delicious.
It's so nice.
499
00:19:21,995 --> 00:19:24,737
So as you can see, the food
is, like, extremely unfussy,
500
00:19:24,813 --> 00:19:26,071
but there's a lot of flavor.
501
00:19:26,148 --> 00:19:27,156
Just like Mama makes it.
502
00:19:27,167 --> 00:19:28,949
[laughter]
503
00:19:29,026 --> 00:19:31,952
My first introduction to food
was definitely Haitian cuisine,
504
00:19:32,029 --> 00:19:34,788
but Haitian cuisine isn't
something that I typically cook.
505
00:19:34,865 --> 00:19:36,665
After culinary school,
506
00:19:36,676 --> 00:19:39,168
I worked at Deuxave
cooking modern French cuisine.
507
00:19:39,179 --> 00:19:41,012
Just because I don't know
how to cook Haitian food
508
00:19:41,088 --> 00:19:43,797
doesn't mean I can't use
my cooking style or techniques
509
00:19:43,874 --> 00:19:46,926
to incorporate those flavors
into a dish.
510
00:19:47,002 --> 00:19:48,928
I hope you enjoyed the food.
511
00:19:49,004 --> 00:19:50,971
- It's delicious.
- It's amazing. Thank you.
512
00:19:51,048 --> 00:19:52,139
The home-cooked meal I needed.
513
00:19:52,216 --> 00:19:53,816
[laughter]
514
00:19:55,102 --> 00:19:56,477
Check this out.
515
00:19:56,553 --> 00:19:58,437
[beeps, car engine starts]
516
00:19:58,514 --> 00:20:00,198
- Ready to go cook?
- All right.
517
00:20:00,274 --> 00:20:02,483
- It's on.
- Seatbelt.
518
00:20:02,559 --> 00:20:05,486
[music]
519
00:20:05,562 --> 00:20:08,039
- Chaka, chaka, chaka, chaka.
- Let's do it.
520
00:20:08,115 --> 00:20:09,949
Is there anyone dying
for oxtail?
521
00:20:10,025 --> 00:20:11,951
I want oxtail, por favor!
522
00:20:12,027 --> 00:20:13,202
Chris, what are you making?
523
00:20:13,213 --> 00:20:14,870
A pan-fried snapper.
524
00:20:14,881 --> 00:20:16,872
So I'm gonna marinate
the snapper right now
525
00:20:16,883 --> 00:20:18,107
in the spice called epis.
526
00:20:18,109 --> 00:20:20,209
It's a typical,
like, Haitian marinade.
527
00:20:20,220 --> 00:20:22,044
- Nice.
- I'm trying to focus on
528
00:20:22,055 --> 00:20:24,505
what a traditional Hatian meal
would look like,
529
00:20:24,581 --> 00:20:27,058
on to one composed dish,
530
00:20:27,134 --> 00:20:28,509
with French techniques.
531
00:20:28,585 --> 00:20:30,219
It's just about making a dish
that well represents
532
00:20:30,230 --> 00:20:31,845
the Haitian culture,
you know?
533
00:20:31,922 --> 00:20:32,897
So what are you doing, Nelson?
534
00:20:32,974 --> 00:20:34,181
Peri-peri braised chicken,
535
00:20:34,258 --> 00:20:37,184
large fava bean puree,
and sweet plantains.
536
00:20:37,261 --> 00:20:38,736
Definitely Dominican flavors,
537
00:20:38,813 --> 00:20:40,020
but taking it back
to the motherland.
538
00:20:40,097 --> 00:20:41,906
Attaboy.
539
00:20:41,983 --> 00:20:43,466
Goat milk with goat cheese.
540
00:20:43,468 --> 00:20:47,152
I'm making my version
of red stew with lamb shoulder.
541
00:20:47,229 --> 00:20:49,822
I'm gonna try it in the method
that Kwame was describing,
542
00:20:49,898 --> 00:20:51,156
maybe remove the ginger,
543
00:20:51,233 --> 00:20:52,866
and use more
Italian ingredients.
544
00:20:52,943 --> 00:20:54,243
Buttermilk?
I don't want that.
545
00:20:54,254 --> 00:20:55,753
I want heavy cream.
546
00:20:55,830 --> 00:20:57,037
Look out.
547
00:20:57,114 --> 00:20:59,257
One minute and thirty-five.
548
00:20:59,333 --> 00:21:01,750
One hour and thirty-five
minutes left.
549
00:21:01,761 --> 00:21:03,836
I was like, "One minute?"
550
00:21:03,912 --> 00:21:04,929
Hey, chefs, how's it going?
551
00:21:05,006 --> 00:21:06,097
- It's going, chef.
- We're good.
552
00:21:06,173 --> 00:21:08,007
Smells good in here.
553
00:21:08,083 --> 00:21:09,267
Hey, Brittanny.
Got some mackerel, huh?
554
00:21:09,343 --> 00:21:10,759
- Yeah.
- From having
555
00:21:10,770 --> 00:21:12,085
a German restaurant,
you pickle fish?
556
00:21:12,163 --> 00:21:13,437
- Yes. I pickle mackerel a lot.
- Yeah. Sure.
557
00:21:13,514 --> 00:21:16,098
I saw the puff puff
at the West African restaurant,
558
00:21:16,109 --> 00:21:18,517
which was incredible, and
it reminded me of hush puppies,
559
00:21:18,594 --> 00:21:21,228
so I wanna make a fritter
to go with this pickled fish.
560
00:21:21,305 --> 00:21:22,947
I come from a family
of fishermen
561
00:21:23,024 --> 00:21:25,024
and growing up
near the Chesapeake Bay,
562
00:21:25,100 --> 00:21:26,859
we eat a lot of seafood.
563
00:21:26,935 --> 00:21:29,787
I really wanted to try
to connect the food
564
00:21:29,864 --> 00:21:31,238
we got to taste
to my personal story.
565
00:21:31,315 --> 00:21:34,366
I'm using chilies and stuff
that I never use.
566
00:21:34,443 --> 00:21:36,201
- I was really inspired.
- Good luck.
567
00:21:36,278 --> 00:21:38,078
Thank you.
568
00:21:38,155 --> 00:21:39,279
Hey, Dawn.
What are you making?
569
00:21:39,357 --> 00:21:41,915
I wanted to present
to you guys a curry.
570
00:21:41,992 --> 00:21:43,250
I'm braising the goat currently.
571
00:21:43,327 --> 00:21:45,127
I'm gonna serve it
with some roti.
572
00:21:45,138 --> 00:21:47,087
- So this is Guyanese-inspired.
- Got it.
573
00:21:47,164 --> 00:21:48,213
All right.
I'll let you get back to work.
574
00:21:48,290 --> 00:21:49,381
See you tomorrow.
575
00:21:49,458 --> 00:21:51,550
A braise is very rustic,
576
00:21:51,627 --> 00:21:55,596
and I hope that
it's not too simplistic.
577
00:21:55,672 --> 00:21:57,097
Hmm.
578
00:21:57,174 --> 00:21:58,974
- Hey, Kiki.
- Hi, chef. How are you?
579
00:21:58,985 --> 00:22:00,267
I'm doing well, yourself?
580
00:22:00,344 --> 00:22:01,935
This is an emotional challenge
for me, so...
581
00:22:02,012 --> 00:22:03,062
- Why is that?
- My dad's from the Congo.
582
00:22:03,138 --> 00:22:04,271
Okay.
583
00:22:04,348 --> 00:22:06,273
And this is the first time
I've had food
584
00:22:06,350 --> 00:22:08,275
- that felt like home.
- Really? Who cooked at home?
585
00:22:08,352 --> 00:22:10,152
- Yeah. My dad.
- Your dad did?
586
00:22:10,163 --> 00:22:11,996
- Yup. My dad.
- Okay.
587
00:22:12,073 --> 00:22:13,572
This is one of the first dishes
I actually learned
588
00:22:13,649 --> 00:22:14,823
- to cook with him.
- Okay. What's in here?
589
00:22:14,834 --> 00:22:15,949
So we're doing saka-saka--
590
00:22:16,026 --> 00:22:17,242
tomato, garlic, onion,
peanut butter,
591
00:22:17,319 --> 00:22:19,286
and that's a lot of the basis
for most of ours.
592
00:22:19,363 --> 00:22:20,996
- Yeah.
- Got it. It smells really good.
593
00:22:21,007 --> 00:22:22,581
- Thank you.
- I'm thinking about digging in.
594
00:22:22,658 --> 00:22:24,291
- No, no, no. Not yet. Not yet.
- Not yet.
595
00:22:24,368 --> 00:22:25,584
- I got--
- Good luck.
596
00:22:25,661 --> 00:22:28,003
Thank you.
[chuckles]
597
00:22:28,014 --> 00:22:29,588
You got a little under
an hour left to cook.
598
00:22:29,665 --> 00:22:31,590
I'll see you tomorrow.
Good luck.
599
00:22:31,667 --> 00:22:33,175
- One hour. Thank you, chef.
- Thank you. Have a good night.
600
00:22:33,186 --> 00:22:35,019
Boy, that is some sh--,
like, goddamn.
601
00:22:35,096 --> 00:22:36,970
If it burns a little, it's fine.
602
00:22:37,047 --> 00:22:38,305
[sighs] Keep it simple, Jamie.
603
00:22:38,382 --> 00:22:40,307
I'm making fried snapper.
604
00:22:40,384 --> 00:22:42,309
The inspiration was from
the fried whole fish.
605
00:22:42,386 --> 00:22:45,196
Kiki, is cassava,
it's like cornstarch?
606
00:22:45,272 --> 00:22:46,364
- You can use it like that.
- Okay.
607
00:22:46,440 --> 00:22:47,439
Yeah.
608
00:22:47,516 --> 00:22:49,274
Shota, what inspired your dish?
609
00:22:49,351 --> 00:22:50,984
I really liked
the cabbage pickles
610
00:22:51,061 --> 00:22:52,227
and the sauteed cabbage.
611
00:22:52,229 --> 00:22:54,154
Kind of realized
how homey their food is.
612
00:22:54,231 --> 00:22:56,156
I'm making black cod
and cabbage.
613
00:22:56,233 --> 00:22:58,158
I definitely wanna use
the jerk spice in my dish.
614
00:22:58,235 --> 00:22:59,993
- Would you go stronger?
- Yeah.
615
00:23:00,070 --> 00:23:01,286
- More?
- Another good pinch.
616
00:23:01,363 --> 00:23:03,997
Japanese cuisine
doesn't use a lot of spices,
617
00:23:04,074 --> 00:23:06,041
so this is gonna be a little bit
of a challenge for me.
618
00:23:06,052 --> 00:23:08,168
- My palate is [whistles].
- Fried?
619
00:23:08,245 --> 00:23:09,670
- Oh, yeah.
- [chuckles] Get it? Fried?
620
00:23:09,746 --> 00:23:11,672
- [chuckles]
- Five minutes.
621
00:23:11,748 --> 00:23:14,183
Down to the very last second,
guys.
622
00:23:16,044 --> 00:23:17,636
- Anyone have foil?
- Foil, chef.
623
00:23:17,713 --> 00:23:18,854
Thank you.
624
00:23:20,090 --> 00:23:21,065
[sighs]
625
00:23:21,142 --> 00:23:22,233
- Three--
- What's going over here?
626
00:23:22,309 --> 00:23:23,976
- Two--
- [growls]
627
00:23:24,052 --> 00:23:25,194
Oh, man.
628
00:23:33,437 --> 00:23:37,364
You got this, Brittanny.
You got this.
629
00:23:37,441 --> 00:23:39,241
I do take tremendous pride
in promoting the fact that,
630
00:23:39,252 --> 00:23:41,076
being a Black-owned business,
631
00:23:41,087 --> 00:23:44,204
I support the
Black Lives Matter movement.
632
00:23:44,281 --> 00:23:46,415
In New Hampshire,
I'm in my own little bubble,
633
00:23:46,426 --> 00:23:49,001
and it was really
eye-opening yesterday.
634
00:23:49,077 --> 00:23:52,430
Food, through culture,
is a great avenue
635
00:23:52,506 --> 00:23:54,423
to relate with one another.
636
00:23:54,434 --> 00:23:56,392
I'm behind.
Woot, woot.
637
00:23:57,461 --> 00:23:59,219
I know I was
in a Haitian kitchen.
638
00:23:59,296 --> 00:24:01,221
I felt like I was right at home.
639
00:24:01,298 --> 00:24:03,098
I was gonna be that Mexican.
640
00:24:03,109 --> 00:24:04,433
- [Nelson chuckles]
- Tortillas, please.
641
00:24:04,444 --> 00:24:06,101
There's all these ties
we have to Africa.
642
00:24:06,112 --> 00:24:07,445
The thing with roti,
it's very similar
643
00:24:07,521 --> 00:24:09,438
- to flour tortillas.
- Sí, sí.
644
00:24:09,449 --> 00:24:11,398
[music]
645
00:24:11,475 --> 00:24:13,108
- How you feeling?
- Good.
646
00:24:13,119 --> 00:24:16,111
The red stew spoke a lot,
just because in Latin cuisine,
647
00:24:16,122 --> 00:24:19,031
we have a lot of sofrito,
which is like a pretty much
648
00:24:19,107 --> 00:24:22,117
- a base of a lot of braises.
- Oh.
649
00:24:22,128 --> 00:24:24,286
Dawn, what are you working on
over there?
650
00:24:24,297 --> 00:24:26,455
I'm quick pickling some peppers.
651
00:24:26,466 --> 00:24:29,458
I'm making a chili sauce
that's kind of like
652
00:24:29,469 --> 00:24:33,304
a play on the hot sauce
from the Guyanese restaurant.
653
00:24:33,380 --> 00:24:36,048
My style of cooking
comes from my roots.
654
00:24:36,124 --> 00:24:39,134
There's a certain soulfulness
in my grandmother's cooking
655
00:24:39,145 --> 00:24:41,303
and my aunt's cooking,
then I want to honor them.
656
00:24:41,314 --> 00:24:44,473
I am... nervioso.
657
00:24:44,484 --> 00:24:46,475
Forty-five minutes left,
guys.
658
00:24:46,486 --> 00:24:48,319
Oh, sh--.
659
00:24:48,395 --> 00:24:50,154
Making fufu
for this many people,
660
00:24:50,231 --> 00:24:51,772
it's a workout.
661
00:24:51,848 --> 00:24:53,565
The fufu was taking me
a long time
662
00:24:53,642 --> 00:24:56,318
to really kind of work it,
and smooth it out,
663
00:24:56,329 --> 00:25:00,239
but people are gonna eat
the fufu in the stew,
664
00:25:00,315 --> 00:25:02,824
and maybe that won't matter
as much.
665
00:25:02,835 --> 00:25:05,410
Oh, it needs more pounding!
666
00:25:05,487 --> 00:25:09,248
[music]
667
00:25:09,324 --> 00:25:12,334
- Ooh, nice.
- Hi. Thanks for coming.
668
00:25:12,345 --> 00:25:14,336
It's so great to have you guys.
669
00:25:14,347 --> 00:25:16,838
Let's have a seat, everybody.
670
00:25:16,849 --> 00:25:19,016
Moment of truth.
671
00:25:19,093 --> 00:25:20,184
Hey, we're at
the kids' table.
672
00:25:20,261 --> 00:25:22,803
[laughter]
673
00:25:22,879 --> 00:25:25,022
So I'm really excited
about this challenge,
674
00:25:25,099 --> 00:25:26,181
and tasting all this food.
675
00:25:26,192 --> 00:25:27,516
What was your night out like?
676
00:25:27,527 --> 00:25:29,518
Actually,
a lot of my group was emotional
677
00:25:29,529 --> 00:25:31,353
over the whole thing
because the food
678
00:25:31,364 --> 00:25:33,531
was so comforting.
They felt, like, really at home.
679
00:25:33,607 --> 00:25:36,149
When I got with them,
I asked them,
680
00:25:36,226 --> 00:25:37,859
"Have you all had
West African cuisine before?"
681
00:25:37,870 --> 00:25:39,537
And they said, "No,"
and I said, "Yes, you have.
682
00:25:39,613 --> 00:25:41,863
You've had it.
But you just don't know."
683
00:25:41,874 --> 00:25:44,324
And once they had it,
the dots connected,
684
00:25:44,401 --> 00:25:47,211
and they were able to see
their heritage within that food.
685
00:25:47,288 --> 00:25:48,870
For sure.
686
00:25:48,881 --> 00:25:50,289
Wow.
687
00:25:50,365 --> 00:25:51,873
- Is the texture okay for you?
- Yeah. Yeah.
688
00:25:51,884 --> 00:25:53,542
The only thing
that's worrying me a bit
689
00:25:53,553 --> 00:25:55,460
is my red stew.
690
00:25:55,537 --> 00:25:59,557
Just nervous about it
being overwhelming to the fish.
691
00:25:59,633 --> 00:26:04,061
I add coconut cream
to calm down
692
00:26:04,138 --> 00:26:05,846
the bigger flavors
of the red stew.
693
00:26:05,922 --> 00:26:07,306
I'm gonna hit it with some acid.
694
00:26:07,382 --> 00:26:09,182
Oh, you--all right. So
you're good. You're good, yeah.
695
00:26:09,259 --> 00:26:11,068
Sixteen seconds.
696
00:26:13,221 --> 00:26:15,281
- Whoo.
- Ay-yi-yi.
697
00:26:18,485 --> 00:26:21,078
Ooh. Thank you.
698
00:26:21,155 --> 00:26:22,154
Mmm.
699
00:26:22,230 --> 00:26:24,531
This smells Dominican to me.
700
00:26:24,608 --> 00:26:26,250
- Hello, chefs.
- Hi.
701
00:26:26,327 --> 00:26:28,243
- How you doing?
- Tell us about what you made.
702
00:26:28,254 --> 00:26:29,911
- Byron?
- So what I've prepared for you,
703
00:26:29,922 --> 00:26:34,207
this is pan-seared snapper,
marinated in red stew.
704
00:26:34,284 --> 00:26:37,428
Along with it is
a fritter of cassava,
705
00:26:37,504 --> 00:26:39,588
salted cod, and escabeche.
706
00:26:39,599 --> 00:26:41,423
Brittany, what did you make?
707
00:26:41,434 --> 00:26:43,550
I never had West African food,
708
00:26:43,627 --> 00:26:45,269
but I make a lot
of pickled mackerel
709
00:26:45,346 --> 00:26:48,347
with German food,
so I made a pickled mackerel
710
00:26:48,423 --> 00:26:50,441
with an allspice fritter,
red stew,
711
00:26:50,517 --> 00:26:52,601
coconut sauce,
and charred cucumber.
712
00:26:52,612 --> 00:26:55,562
- Nelson?
- When we went to Akadi,
713
00:26:55,639 --> 00:26:57,439
I saw all the similarities
714
00:26:57,450 --> 00:26:58,899
of where Dominican culture
comes from,
715
00:26:58,975 --> 00:27:01,234
and I made
an "obe ata din din,"
716
00:27:01,311 --> 00:27:03,120
braised chicken,
jerk spice yucca,
717
00:27:03,197 --> 00:27:05,739
sweet plantains,
and a fava bean puree.
718
00:27:05,816 --> 00:27:07,449
- Thank you so much.
- Thank you.
719
00:27:07,460 --> 00:27:09,376
- Thank you.
- Thank you, guys.
720
00:27:11,372 --> 00:27:12,621
The salted cod cake
is pretty damn good.
721
00:27:12,632 --> 00:27:13,988
Mm-hmm.
722
00:27:13,990 --> 00:27:16,625
Byron's red stew
had the most authentic flavor.
723
00:27:16,636 --> 00:27:18,460
- The croquette is delicious.
- Yeah, it really is.
724
00:27:18,471 --> 00:27:20,420
- The pickle is just perfect.
- Really good.
725
00:27:20,497 --> 00:27:22,464
- It adds crunch, it adds spice.
- And they're delicious.
726
00:27:22,475 --> 00:27:23,498
Yeah.
727
00:27:23,500 --> 00:27:25,550
I don't really do food
like this.
728
00:27:25,627 --> 00:27:27,427
What did you feel
about Brittanny's dish?
729
00:27:27,504 --> 00:27:28,929
The red sauce is kind of bland.
730
00:27:29,005 --> 00:27:30,539
Well, she muted it
with the coconut milk.
731
00:27:30,541 --> 00:27:33,475
Yeah. There doesn't feel to be
any depth to her red sauce.
732
00:27:33,486 --> 00:27:35,894
Brittanny's fritter is tough.
733
00:27:35,971 --> 00:27:37,488
But I really like her mackerel.
734
00:27:40,016 --> 00:27:42,275
[music]
735
00:27:42,352 --> 00:27:44,495
What did you think
of Nelson's chicken?
736
00:27:44,571 --> 00:27:46,321
- It's a tasty dish.
- It is.
737
00:27:46,332 --> 00:27:47,572
But it tastes like
a lot of the food
738
00:27:47,649 --> 00:27:49,574
that we've had from him before.
739
00:27:49,651 --> 00:27:51,993
I expected
West African-Guyanese flavors
740
00:27:52,004 --> 00:27:54,746
to be a little bit
more prevalent.
741
00:27:54,823 --> 00:27:57,341
Coming down.
Oh, oh, oh!
742
00:27:57,418 --> 00:27:59,751
Five, four, three,
743
00:27:59,828 --> 00:28:01,512
two, one.
744
00:28:03,257 --> 00:28:05,424
Yeah. Ooh, okay.
This looks good.
745
00:28:05,500 --> 00:28:07,851
- You're right.
- Smells good.
746
00:28:07,928 --> 00:28:10,470
- Hello.
- Jamie, let's start with you.
747
00:28:10,547 --> 00:28:12,189
At Akadi,
their fried fish reminded me
748
00:28:12,266 --> 00:28:13,582
of my mom's fried fish.
749
00:28:13,584 --> 00:28:16,435
So I went with crispy snapper,
turmeric couscous,
750
00:28:16,511 --> 00:28:18,353
heirloom tomatoes,
and some pickles.
751
00:28:18,364 --> 00:28:20,647
- [chuckles]
- Great. Dawn?
752
00:28:20,724 --> 00:28:23,358
So I was inspired
by the Guyanese cuisine,
753
00:28:23,369 --> 00:28:25,360
so I made curried goat,
754
00:28:25,371 --> 00:28:27,320
crispy roti,
and fondant potatoes.
755
00:28:27,397 --> 00:28:30,365
And the green sauce
is a play on pepper sauce.
756
00:28:30,376 --> 00:28:32,543
Gabriel,
what did you make for us today?
757
00:28:32,619 --> 00:28:35,328
Oregon lamb shoulder braised
in a "red stew,"
758
00:28:35,405 --> 00:28:37,038
goat cheese, an olive oil mash,
759
00:28:37,049 --> 00:28:39,717
and potato chips
dusted with the suya spice.
760
00:28:39,793 --> 00:28:42,553
- Thank you, guys.
- Thank you.
761
00:28:42,629 --> 00:28:44,045
Let's start with Jamie's dish.
762
00:28:44,056 --> 00:28:46,381
The fish is so light and crispy.
763
00:28:46,392 --> 00:28:47,707
The pickling juice reminded me
764
00:28:47,785 --> 00:28:50,010
of, like, a very classic
Vietnamese dipping sauce.
765
00:28:50,086 --> 00:28:51,970
I love how she used
the suya spice
766
00:28:52,047 --> 00:28:53,388
in the couscous.
767
00:28:53,399 --> 00:28:54,723
She really took this challenge
and owned it.
768
00:28:54,734 --> 00:28:56,558
Every bite is very bright.
769
00:28:56,569 --> 00:28:58,018
You don't get tired
of eating it.
770
00:28:58,094 --> 00:28:59,236
You want a second bite,
you want a third bite.
771
00:28:59,313 --> 00:29:03,023
Oh, that's the couscous one
from Akadi. Yeah.
772
00:29:03,099 --> 00:29:05,358
- How'd it go with the judges?
- I don't know.
773
00:29:05,435 --> 00:29:07,736
What do you think of Dawn's
goat curry and roti?
774
00:29:07,747 --> 00:29:09,747
I love the fact
that it's on the bone.
775
00:29:09,823 --> 00:29:12,583
- This, like, the green puree--
- Oh, it's so good. So bright.
776
00:29:12,659 --> 00:29:15,994
- I want a jar of it.
- She nailed the inspiration
777
00:29:16,071 --> 00:29:17,329
when it comes to these flavors.
778
00:29:17,405 --> 00:29:19,539
It's the first dish
that I want the recipe for.
779
00:29:19,616 --> 00:29:21,708
- That was my favorite.
- It was really good.
780
00:29:21,785 --> 00:29:24,085
- Dawn, how'd it go?
- [sighs] I don't know.
781
00:29:24,096 --> 00:29:25,754
I like Gabriel's dish,
782
00:29:25,765 --> 00:29:29,424
but these designer mashed
potatoes, I'm kind of over it.
783
00:29:29,435 --> 00:29:31,009
Especially when I got
the mouthful of goat cheese.
784
00:29:31,086 --> 00:29:33,428
My mouth was taken hostage
for a second.
785
00:29:33,439 --> 00:29:34,554
Yeah. [laughs]
786
00:29:34,631 --> 00:29:37,432
I'll say
what everyone's thinking--
787
00:29:37,443 --> 00:29:38,517
this dish is too white.
788
00:29:38,593 --> 00:29:40,402
[laughter]
789
00:29:43,807 --> 00:29:45,357
Two minutes.
790
00:29:45,433 --> 00:29:49,528
[music]
791
00:29:49,604 --> 00:29:53,290
Four, three, two...
792
00:29:56,870 --> 00:29:58,620
Look how beautiful this is.
793
00:29:58,631 --> 00:30:00,872
Hello, chef.
Chris, tell us what you made.
794
00:30:00,949 --> 00:30:02,541
Having a Haitian background,
795
00:30:02,617 --> 00:30:04,376
I was truly inspired
by the cuisine.
796
00:30:04,452 --> 00:30:06,419
Today, I made a pan-fried
red snapper
797
00:30:06,496 --> 00:30:07,796
marinated in epis,
798
00:30:07,807 --> 00:30:09,047
a crispy rice cake,
799
00:30:09,124 --> 00:30:11,424
a mushroom
and bean puree,
800
00:30:11,501 --> 00:30:12,551
twice-fried plantain,
801
00:30:12,627 --> 00:30:14,386
- and pickles.
- Sara.
802
00:30:14,462 --> 00:30:17,889
I made coconut rice porridge,
a jerk spice gravy,
803
00:30:17,966 --> 00:30:20,484
salt cod
in the style of "pork floss,"
804
00:30:20,561 --> 00:30:23,320
peanuts, and some pikliz.
805
00:30:24,565 --> 00:30:26,898
- Kiki.
- This dish is for my father.
806
00:30:26,975 --> 00:30:30,485
He was born in the Democratic
Republic of the Congo,
807
00:30:30,496 --> 00:30:32,571
and we call this dish saka-saka.
808
00:30:32,647 --> 00:30:35,332
I served it with fufu.
The meat in there is beef,
809
00:30:35,409 --> 00:30:37,409
and the base is tomato
and peanut.
810
00:30:37,485 --> 00:30:40,579
- Thank you so much.
- Thank you.
811
00:30:40,655 --> 00:30:42,122
What did you think of Chris?
812
00:30:42,198 --> 00:30:45,166
I think he tried
a little too hard to reinterpret
813
00:30:45,177 --> 00:30:46,960
- Haitian parts of a dish.
- Yeah.
814
00:30:47,037 --> 00:30:48,962
Chris made a bunch
of technical mistakes here.
815
00:30:49,039 --> 00:30:50,839
The plantain is way too dark
and bitter.
816
00:30:50,850 --> 00:30:53,466
There's just too much
on the plate, and nothing was
817
00:30:53,543 --> 00:30:54,801
honed in and expertly done.
818
00:30:54,878 --> 00:30:56,595
How'd it go with the judges?
You happy?
819
00:30:56,671 --> 00:30:57,855
Yeah. I'm happy with the dish
that I put out.
820
00:30:57,931 --> 00:31:01,182
Sara's dish is a dish
I'd order again and again.
821
00:31:01,193 --> 00:31:02,684
What a bold move.
822
00:31:02,695 --> 00:31:04,603
Pineapple and coconut
and peanuts.
823
00:31:04,679 --> 00:31:05,770
It's so out the box.
824
00:31:05,847 --> 00:31:07,814
Mm-hmm. Interesting.
825
00:31:07,891 --> 00:31:09,867
- Very good flavor.
- How'd it go, Sara?
826
00:31:09,943 --> 00:31:12,652
It's hard to read their faces.
827
00:31:12,729 --> 00:31:16,531
I really enjoyed the flavors
of Kiki's saka-saka stew.
828
00:31:16,542 --> 00:31:18,533
It tasted like it had been
developed over time.
829
00:31:18,544 --> 00:31:20,160
She put a lot of flavor in here.
830
00:31:20,236 --> 00:31:22,537
It's just the fufu,
unfortunately.
831
00:31:22,548 --> 00:31:25,498
The starch isn't cooked
out of this, and it's cold.
832
00:31:25,575 --> 00:31:26,717
Yeah, it's very cold.
833
00:31:26,793 --> 00:31:29,553
- No way. [laughs]
- The fufu was a no-go.
834
00:31:29,630 --> 00:31:30,837
It wasn't cooked.
835
00:31:30,914 --> 00:31:32,172
I'm not gonna change myself,
836
00:31:32,248 --> 00:31:34,808
so if they like it,
they like it.
837
00:31:36,044 --> 00:31:39,521
- Twenty seconds.
- Behind. Coming down.
838
00:31:40,900 --> 00:31:43,567
Three, two...
839
00:31:44,570 --> 00:31:45,569
Aah.
840
00:31:52,912 --> 00:31:54,486
I love that we're doing
this challenge.
841
00:31:54,562 --> 00:31:56,655
This is the roots
of Southern cuisine,
842
00:31:56,731 --> 00:31:58,031
American cuisine.
843
00:31:58,108 --> 00:31:59,824
Hello.
How are you guys doing?
844
00:31:59,901 --> 00:32:01,752
- Fantastic.
- Well, tell us what you made.
845
00:32:01,828 --> 00:32:04,496
I made braised chicken
with heirloom beans,
846
00:32:04,572 --> 00:32:06,757
plantain dumplings,
a curry leaf oil as well,
847
00:32:06,833 --> 00:32:08,833
and then, escabeche
in the style of pikliz.
848
00:32:08,910 --> 00:32:10,877
- Avishar.
- I did a shrimp and grits
849
00:32:10,954 --> 00:32:13,838
with a eggplant
and Bengali-style escabeche
850
00:32:13,915 --> 00:32:15,933
- and Taro Beresta.
- Thank you both so much.
851
00:32:16,009 --> 00:32:17,768
- Thank you.
- We'll see you later.
852
00:32:17,844 --> 00:32:19,552
I really like Avishar's dish.
853
00:32:19,629 --> 00:32:21,605
The grits were just--
it was just very smart.
854
00:32:21,682 --> 00:32:23,941
He put a lot of himself in it.
You feel it.
855
00:32:24,017 --> 00:32:25,943
You eat it.
You know it's Avishar.
856
00:32:26,019 --> 00:32:27,778
'Cause the shrimp itself
was amazing.
857
00:32:27,854 --> 00:32:30,614
Yeah.
The seasoning was on point, too.
858
00:32:30,691 --> 00:32:33,784
- Good job.
- We can move on to Gabe's dish.
859
00:32:33,860 --> 00:32:34,734
You know,
these beans are beautiful.
860
00:32:34,811 --> 00:32:36,277
They're cooked perfectly.
861
00:32:36,288 --> 00:32:37,737
The chicken is well-executed.
It's crispy.
862
00:32:37,814 --> 00:32:39,698
I love that chicken,
that crispiness.
863
00:32:39,774 --> 00:32:42,626
I did a little bit of Jamaican
and Haitian. "Jahaitian."
864
00:32:42,703 --> 00:32:45,954
- Thirty seconds.
- Heard.
865
00:32:45,965 --> 00:32:47,956
The sauce itself
has a lot of spice,
866
00:32:47,967 --> 00:32:50,750
and the cod is marinated
in spices.
867
00:32:50,827 --> 00:32:52,636
It could be
an overpowering dish.
868
00:32:52,713 --> 00:32:55,806
[music]
869
00:32:55,882 --> 00:32:57,808
[alarm beeping]
870
00:32:59,720 --> 00:33:01,928
Thank you. Wow.
That is a full plate.
871
00:33:02,005 --> 00:33:03,722
I'm excited about it, though.
872
00:33:03,798 --> 00:33:05,816
Maria,
what dish did you make today?
873
00:33:05,892 --> 00:33:07,142
With Mathilde's restaurant,
874
00:33:07,152 --> 00:33:10,654
I find it very close
to Mexican food.
875
00:33:10,731 --> 00:33:12,772
Today, I made
black-eyed pea crema,
876
00:33:12,849 --> 00:33:16,317
topped with oxtail,
and habanero avocado oil.
877
00:33:16,328 --> 00:33:17,944
Shota, what did you make for us?
878
00:33:18,021 --> 00:33:19,830
Gregory,
he was talking about Haitian
879
00:33:19,906 --> 00:33:23,116
using a lot of seafood,
so I made black cod and cabbage.
880
00:33:23,193 --> 00:33:26,661
The sauce
has turmeric, cloves, allspice,
881
00:33:26,672 --> 00:33:28,663
- a tiny bit of yuzu.
- Thank you both so much.
882
00:33:28,674 --> 00:33:30,749
- Thank you. Thank you.
- Thank you very much.
883
00:33:30,825 --> 00:33:33,668
When Shota's dish hit the table,
to me it looked Japanese.
884
00:33:33,679 --> 00:33:34,794
But when you taste the sauce,
it's anything but.
885
00:33:34,871 --> 00:33:36,588
- Yep. Yep.
- You know?
886
00:33:36,664 --> 00:33:38,590
It had so much dimension,
and it was just enough
887
00:33:38,666 --> 00:33:39,908
for the amount of fish.
888
00:33:39,910 --> 00:33:42,853
I was waiting for that spice,
and I got it.
889
00:33:42,929 --> 00:33:44,637
I can tell
'cause you're crying.
890
00:33:44,714 --> 00:33:47,691
- I am crying a little bit.
- We got some spice over here.
891
00:33:47,768 --> 00:33:50,935
[laughter]
892
00:33:51,012 --> 00:33:52,812
I feel like you're fine.
893
00:33:52,889 --> 00:33:54,197
Let's talk about Maria's.
894
00:33:54,274 --> 00:33:56,033
The big problem I have right now
is this the last dish
895
00:33:56,109 --> 00:33:58,368
and I am full.
I can't eat another bite,
896
00:33:58,445 --> 00:33:59,986
and I just wanna keep
eating this.
897
00:34:00,063 --> 00:34:01,705
The sauce is like--
it's bean puree,
898
00:34:01,782 --> 00:34:04,032
- but it's, like, so deep.
- It's aerated and fluffy.
899
00:34:04,043 --> 00:34:05,792
- It's fluffy.
- It is fluffy.
900
00:34:08,738 --> 00:34:11,006
- Oh, my God, yeah.
- Whew.
901
00:34:12,075 --> 00:34:15,001
All of the chefs
seemed really excited
902
00:34:15,078 --> 00:34:17,796
and inspired by the time
they spent with both of you.
903
00:34:17,872 --> 00:34:19,723
This is some
extraordinary cooking.
904
00:34:19,800 --> 00:34:22,675
- What we just did today--
- Was very meaningful for you?
905
00:34:22,752 --> 00:34:23,894
- Very meaningful. Yeah.
- Awesome.
906
00:34:23,970 --> 00:34:25,729
All right.
Let's get out of here, you guys.
907
00:34:25,806 --> 00:34:27,064
Let's do it.
908
00:34:27,140 --> 00:34:30,350
You really got me inspired.
You got me--
909
00:34:30,426 --> 00:34:33,070
That's everybody's
favorite dish at this table.
910
00:34:33,146 --> 00:34:34,145
Thank you.
Thank you very much.
911
00:34:34,222 --> 00:34:35,855
We have to get
to Judges' Table.
912
00:34:35,932 --> 00:34:38,650
Thank you again for opening
your restaurants,
913
00:34:38,726 --> 00:34:40,860
and for dining with us today.
914
00:34:40,937 --> 00:34:42,829
It was lovely to have you.
915
00:34:44,991 --> 00:34:46,750
- [music]
- Oh, man.
916
00:34:46,827 --> 00:34:48,752
Yeah, I don't know how
they'll feel about it, but--
917
00:34:48,829 --> 00:34:51,755
- It's good.
- Oh, you guys. Thanks.
918
00:34:51,832 --> 00:34:52,923
I love you, Brittanny.
919
00:34:52,999 --> 00:34:54,758
Hi, everybody.
920
00:34:54,835 --> 00:34:56,417
- Hi.
- Hello.
921
00:34:56,428 --> 00:34:59,930
We'd like to see Shota,
922
00:35:00,006 --> 00:35:03,091
Kiki, Dawn,
923
00:35:03,102 --> 00:35:05,936
Brittanny, Chris,
924
00:35:06,012 --> 00:35:07,679
and Jamie.
925
00:35:07,755 --> 00:35:09,106
- Thank you.
- Thank you.
926
00:35:09,182 --> 00:35:11,891
Oh, no.
I'm on the bottom.
927
00:35:11,968 --> 00:35:13,726
Argh.
928
00:35:13,803 --> 00:35:16,738
[music]
929
00:35:24,814 --> 00:35:26,957
We used to be
where we were only focused
930
00:35:27,033 --> 00:35:28,959
on two or three cuisines--
French, Italian,
931
00:35:29,035 --> 00:35:30,127
possibly Japanese.
932
00:35:30,203 --> 00:35:32,078
And nowadays,
we're opening our eyes
933
00:35:32,155 --> 00:35:34,789
to so many different cultures,
so many different cuisines,
934
00:35:34,800 --> 00:35:36,791
and it's just really great
to watch young chefs
935
00:35:36,802 --> 00:35:38,960
embrace this idea.
936
00:35:38,971 --> 00:35:41,754
We'd like for Dawn,
937
00:35:41,831 --> 00:35:44,975
Jamie, and Shota
to stay here, please.
938
00:35:45,051 --> 00:35:46,467
The rest of you
can step to the side.
939
00:35:46,478 --> 00:35:48,186
Thank you.
940
00:35:52,133 --> 00:35:54,142
The three of you had
our favorite dishes of the day.
941
00:35:54,153 --> 00:35:57,154
Ooh.
I'm gonna run out of here.
942
00:35:57,230 --> 00:35:59,156
- Excuse me.
- Don't run out, don't run out.
943
00:35:59,232 --> 00:36:00,940
- Okay.
- It's okay.
944
00:36:01,017 --> 00:36:02,993
- How you feeling, Jamie?
- I love my dish.
945
00:36:03,069 --> 00:36:05,162
Akadi just hit me.
Mom and Dad was in this dish,
946
00:36:05,238 --> 00:36:06,905
and I just had to represent
947
00:36:06,981 --> 00:36:08,781
'cause it just hit
that home for me.
948
00:36:08,858 --> 00:36:11,835
You could tell your heritage
because of the sweet notes
949
00:36:11,912 --> 00:36:14,913
and the tart notes,
but you still managed
950
00:36:14,989 --> 00:36:17,957
to show us how these flavors
can be translated
951
00:36:18,034 --> 00:36:19,200
in a new, modern way.
952
00:36:19,202 --> 00:36:22,086
The fish was so crispy.
The little pickles
953
00:36:22,163 --> 00:36:24,014
that were just perfect,
and just a couple of bites
954
00:36:24,090 --> 00:36:26,507
of tomatoes and onions really
carried that dish through.
955
00:36:26,518 --> 00:36:28,259
- Thank you.
- It felt like you'd been
956
00:36:28,336 --> 00:36:30,854
making this dish for years.
957
00:36:32,215 --> 00:36:35,266
Dawn, can you walk us
through the goat curry?
958
00:36:35,343 --> 00:36:39,029
I braised it, and then I sauteed
vegetables down with curry,
959
00:36:39,105 --> 00:36:41,981
but I forgot to tell you that
I wanted it to be eaten by hand.
960
00:36:42,058 --> 00:36:43,858
- I ate it by hand.
- I ate it with my hands.
961
00:36:43,869 --> 00:36:45,351
- Okay. Good.
- Yeah. We swiped it
962
00:36:45,429 --> 00:36:47,537
through all the sauces,
and then that green seasoning
963
00:36:47,614 --> 00:36:49,530
on the side,
we wanted a jar of it.
964
00:36:49,541 --> 00:36:51,532
- Good.
- Everything was balanced,
965
00:36:51,543 --> 00:36:52,951
There was just enough
of the green sauce,
966
00:36:53,027 --> 00:36:54,211
although I don't know
if there could ever be enough
967
00:36:54,287 --> 00:36:56,037
of the green sauce.
968
00:36:56,048 --> 00:36:57,214
Everything was just
where it needed to be.
969
00:36:57,290 --> 00:36:59,123
Thank you.
970
00:36:59,200 --> 00:37:02,293
When we heard of the challenge,
I was really, like, moved.
971
00:37:02,370 --> 00:37:06,056
I can't feel more
in touch with the food
972
00:37:06,132 --> 00:37:07,557
that we're making right now.
973
00:37:07,634 --> 00:37:11,061
- It's a long time coming.
- It's a long time coming. Yeah.
974
00:37:11,137 --> 00:37:13,897
Hey, Shota.
How are you feeling right now?
975
00:37:13,974 --> 00:37:16,182
Really relieved.
I was pretty anxious.
976
00:37:16,259 --> 00:37:18,059
I really don't cook
with spices a lot.
977
00:37:18,070 --> 00:37:20,570
Thinking about the spices,
I was sitting there thinking,
978
00:37:20,647 --> 00:37:23,240
"There's gonna be a clash here,"
but it didn't, it worked.
979
00:37:23,316 --> 00:37:25,483
Primarily being
fairly unfamiliar
980
00:37:25,560 --> 00:37:27,819
with these ingredients,
I think you did a fantastic job
981
00:37:27,895 --> 00:37:30,363
because I got all those flavors
in that beautiful sauce.
982
00:37:30,440 --> 00:37:33,074
Thank you very much.
983
00:37:33,085 --> 00:37:36,253
Well, all of you clearly
were very, very inspired,
984
00:37:36,329 --> 00:37:37,870
but there can only be
one winner.
985
00:37:37,947 --> 00:37:39,256
Gregory, why don't you start?
986
00:37:39,332 --> 00:37:42,259
The chef that made
our favorite dish today
987
00:37:42,335 --> 00:37:46,930
truly represented the flavors
of the African diaspora.
988
00:37:47,007 --> 00:37:49,391
And the winning chef today is...
989
00:37:52,012 --> 00:37:53,812
Dawn.
990
00:37:56,016 --> 00:37:57,849
- [applause]
- I told you.
991
00:37:57,925 --> 00:38:00,110
I've had a few ups and downs,
but I think
992
00:38:00,186 --> 00:38:02,061
that I'm slowly hitting
my stride.
993
00:38:02,138 --> 00:38:04,614
Thank you guys.
Thank you so much.
994
00:38:04,691 --> 00:38:07,358
To win this challenge,
it means so much to me.
995
00:38:07,435 --> 00:38:09,119
I could not be more honored.
996
00:38:09,195 --> 00:38:10,954
- Thank you very much.
- Thank you.
997
00:38:11,031 --> 00:38:12,289
You're making
the ancestors proud.
998
00:38:12,365 --> 00:38:14,032
Thank you.
999
00:38:14,108 --> 00:38:16,909
You guys can step to the side.
1000
00:38:16,986 --> 00:38:19,963
Kiki, Brittanny, and Chris,
please step forward.
1001
00:38:20,040 --> 00:38:21,956
Congrats.
1002
00:38:21,967 --> 00:38:24,634
The three of you had our least
favorite dishes of the day,
1003
00:38:24,711 --> 00:38:27,137
and one of you
will be going home.
1004
00:38:27,213 --> 00:38:30,181
[music]
1005
00:38:33,552 --> 00:38:35,928
Let's start with you, Kiki.
1006
00:38:36,005 --> 00:38:37,539
Were you happy with your dish?
1007
00:38:37,541 --> 00:38:41,267
I wished I had a little bit
more time to cook the stew down.
1008
00:38:41,344 --> 00:38:42,977
I thought the stew
was delicious.
1009
00:38:42,988 --> 00:38:45,063
My issue was the fufu.
I mean, you know what's up.
1010
00:38:45,139 --> 00:38:46,981
So you taste it, and
you're like, "This ain't it."
1011
00:38:46,992 --> 00:38:49,326
I felt fairly rushed
in the process.
1012
00:38:49,402 --> 00:38:51,235
Typically,
it's a little bit more gummy.
1013
00:38:51,312 --> 00:38:53,163
Being first generation
Congolese,
1014
00:38:53,239 --> 00:38:54,998
it doesn't feel good
to mess up your fufu.
1015
00:38:55,075 --> 00:38:57,667
This challenge hits home
in a very deep way for me.
1016
00:38:57,744 --> 00:39:00,411
I've spent years
cooking other people's food,
1017
00:39:00,488 --> 00:39:02,747
and feeling as though
mine was not important,
1018
00:39:02,824 --> 00:39:07,677
so if I go home,
I'm not gonna take that lightly.
1019
00:39:07,754 --> 00:39:09,679
Brittanny,
the main problem with your dish
1020
00:39:09,756 --> 00:39:11,339
is that it was kind of mild.
1021
00:39:11,350 --> 00:39:16,019
I will admit that I am not
super tolerant
1022
00:39:16,096 --> 00:39:17,678
of really, really spicy food.
1023
00:39:17,689 --> 00:39:20,190
- It didn't have to be spicy.
- Had to be flavorful.
1024
00:39:20,266 --> 00:39:22,141
The flavors were monotone,
1025
00:39:22,218 --> 00:39:24,185
and they were competing
against each other.
1026
00:39:24,196 --> 00:39:26,104
The yogurt was overpowering
the red sauce.
1027
00:39:26,180 --> 00:39:28,314
It almost seems like you're
not letting yourself cook.
1028
00:39:28,391 --> 00:39:29,774
That's a hundred percent true.
1029
00:39:29,851 --> 00:39:32,151
What do you love about cooking?
1030
00:39:32,228 --> 00:39:33,778
Tell us your story.
1031
00:39:33,855 --> 00:39:36,280
Maybe I'm here,
and I'm kind of learning
1032
00:39:36,357 --> 00:39:38,032
that I don't know.
1033
00:39:38,043 --> 00:39:41,702
I think that I make food
that isn't of my life.
1034
00:39:41,713 --> 00:39:44,214
I think that I cook a lot
from my head,
1035
00:39:44,290 --> 00:39:46,290
and I don't cook a lot
from a place of my heart.
1036
00:39:46,367 --> 00:39:48,292
You gotta get out of your head.
1037
00:39:48,369 --> 00:39:50,503
I know.
1038
00:39:50,580 --> 00:39:53,172
Chris,
walk us through your dish.
1039
00:39:53,249 --> 00:39:54,391
So as soon as we entered
this competition,
1040
00:39:54,467 --> 00:39:56,342
I also had the internal struggle
of not knowing
1041
00:39:56,419 --> 00:39:58,010
how to cook the food,
but interpreting
1042
00:39:58,087 --> 00:39:59,396
the flavors that I do know.
1043
00:39:59,472 --> 00:40:02,181
Plantain rice sauce,
sos pwa.
1044
00:40:02,258 --> 00:40:04,401
So you just listed off
a whole Haitian meal.
1045
00:40:04,477 --> 00:40:06,352
There's so much technique
that would have to go
1046
00:40:06,429 --> 00:40:08,238
into executing that properly,
1047
00:40:08,314 --> 00:40:10,398
especially if you're unfamiliar
with the cuisine.
1048
00:40:10,409 --> 00:40:12,066
But at the same time,
1049
00:40:12,077 --> 00:40:14,152
I was missing
a lot of technique,
1050
00:40:14,228 --> 00:40:16,154
and a lot of seasoning
in your food.
1051
00:40:16,230 --> 00:40:18,239
You gave us a collection
of ingredients, not a dish.
1052
00:40:18,250 --> 00:40:20,324
It had no point of view.
We didn't see you.
1053
00:40:20,401 --> 00:40:22,160
It could have been anyone
putting those things together.
1054
00:40:22,236 --> 00:40:23,494
You're here to cook, right?
1055
00:40:23,571 --> 00:40:25,538
- Cook.
- Will do.
1056
00:40:25,615 --> 00:40:28,249
We will call you all back
in a bit.
1057
00:40:28,260 --> 00:40:30,176
- Thank you so much.
- Thank you.
1058
00:40:35,842 --> 00:40:38,217
- This lady!
- You won?
1059
00:40:38,294 --> 00:40:42,180
- You won?
- Awesome, guys. Good job.
1060
00:40:42,256 --> 00:40:43,598
- Yeah.
- Thank you.
1061
00:40:43,608 --> 00:40:47,059
Me and Kiki and Chris
in the bottom.
1062
00:40:47,136 --> 00:40:48,445
- What?
- Yeah.
1063
00:40:48,521 --> 00:40:50,113
That's sh-- never gets
easier.
1064
00:40:50,190 --> 00:40:52,064
It sucks.
1065
00:40:52,141 --> 00:40:54,066
This is a tough decision
to make today.
1066
00:40:54,143 --> 00:40:56,194
There are a lot
of technical flaws.
1067
00:40:56,270 --> 00:40:58,362
And then, there was just
a lack of point of view.
1068
00:40:58,439 --> 00:41:02,116
Kiki, her issues, at least
for me, were really technical.
1069
00:41:02,127 --> 00:41:04,410
The stew was actually
really, really good.
1070
00:41:04,487 --> 00:41:07,121
She just messed up the fufu,
and it's unfortunate
1071
00:41:07,132 --> 00:41:08,539
when you only have
two components to a dish,
1072
00:41:08,616 --> 00:41:10,300
- you have to hit both of them.
- Yeah.
1073
00:41:10,376 --> 00:41:13,127
- My fufu was not right.
- And Brittanny?
1074
00:41:13,138 --> 00:41:15,129
There's just such a huge
difference for me
1075
00:41:15,140 --> 00:41:18,549
between understanding spicy food
and understanding bland food.
1076
00:41:18,626 --> 00:41:20,384
- Like, this was bland.
- Right. Right.
1077
00:41:20,461 --> 00:41:23,262
It wasn't that it needed heat.
1078
00:41:23,339 --> 00:41:25,482
- No. It needed salt.
- It needed seasoning.
1079
00:41:25,558 --> 00:41:27,558
- It needed life. It needed--
- Flavor.
1080
00:41:27,635 --> 00:41:29,227
- Contrast.
- Yeah. Good flavor.
1081
00:41:29,303 --> 00:41:30,645
I don't think we're even
seeing Brittanny,
1082
00:41:30,655 --> 00:41:32,396
which is the sad part.
1083
00:41:32,473 --> 00:41:34,565
They're forcing you to
answer the comfortable question,
1084
00:41:34,642 --> 00:41:36,400
like, who are you?
1085
00:41:36,477 --> 00:41:38,486
I don't know who I am.
1086
00:41:38,497 --> 00:41:41,405
Chris has the chops
to make plantains well.
1087
00:41:41,482 --> 00:41:43,166
But he burnt them.
Couldn't pull it off.
1088
00:41:43,243 --> 00:41:44,242
There's too much.
Too many--too many elements.
1089
00:41:44,318 --> 00:41:45,284
Yeah.
1090
00:41:45,361 --> 00:41:47,119
He wanted to give us everything,
1091
00:41:47,196 --> 00:41:49,247
but he didn't know
how to do everything.
1092
00:41:49,323 --> 00:41:51,123
The hardest part for me
was hearing Tom say
1093
00:41:51,200 --> 00:41:52,842
that, like, he didn't--
he didn't get a sense of me.
1094
00:41:52,919 --> 00:41:54,677
- It just hurts, you know.
- Okay.
1095
00:41:54,754 --> 00:41:56,679
- I think we have our answer.
- Yes.
1096
00:41:56,756 --> 00:41:58,556
Let's get them out here.
1097
00:42:00,001 --> 00:42:02,602
[music]
1098
00:42:08,860 --> 00:42:10,476
You know, chefs,
it's one thing to explore
1099
00:42:10,553 --> 00:42:12,186
the food
of the African diaspora,
1100
00:42:12,197 --> 00:42:13,437
and try to understand it.
1101
00:42:13,514 --> 00:42:15,356
But translating centuries
of cooking
1102
00:42:15,367 --> 00:42:17,275
by only experiencing it
through a few meals
1103
00:42:17,351 --> 00:42:18,651
is hard to do.
1104
00:42:18,728 --> 00:42:21,496
That's why it's a challenge.
1105
00:42:27,528 --> 00:42:30,162
Brittanny...
1106
00:42:30,239 --> 00:42:32,215
please pack your knives and go.
1107
00:42:32,292 --> 00:42:34,458
Thank you so much
for the opportunity.
1108
00:42:34,535 --> 00:42:35,701
I learned a lot.
1109
00:42:35,779 --> 00:42:36,669
We'll see you
at Last Chance Kitchen.
1110
00:42:36,746 --> 00:42:38,296
It's not over yet.
1111
00:42:38,372 --> 00:42:39,672
You can still get back
to the competition.
1112
00:42:39,749 --> 00:42:41,182
- Thank you.
- Thank you.
1113
00:42:42,468 --> 00:42:45,511
I think the pressure
of Top Chef is intense.
1114
00:42:45,588 --> 00:42:47,388
It was a little
surprising to me how quickly
1115
00:42:47,399 --> 00:42:48,973
my confidence took a hit.
1116
00:42:49,050 --> 00:42:52,518
- You're going?
- It's me. Yeah.
1117
00:42:52,595 --> 00:42:54,562
Because I think that
our culture tells us
1118
00:42:54,573 --> 00:42:57,189
that we can only do experiences
if we're supposed to win them.
1119
00:42:57,266 --> 00:42:59,317
But I think that the experience
is also something
1120
00:42:59,393 --> 00:43:00,568
you can win at.
1121
00:43:00,579 --> 00:43:02,403
You're gonna grow
so much from this.
1122
00:43:02,414 --> 00:43:04,747
I may not have 100%
shown exactly
1123
00:43:04,824 --> 00:43:06,741
who I am in this competition.
1124
00:43:06,751 --> 00:43:09,586
I do feel that it's enabled me
to think deeper
1125
00:43:09,662 --> 00:43:12,422
about who I am as a cook,
what I want to cook.
1126
00:43:12,498 --> 00:43:15,216
It's something I want to
continue to explore.
1127
00:43:18,287 --> 00:43:21,005
Tonight, Brittanny enters
Last Chance Kitchen.
1128
00:43:21,082 --> 00:43:22,932
I think I've been trying
to do too much.
1129
00:43:23,009 --> 00:43:24,717
Her planned dish fell flat.
1130
00:43:24,794 --> 00:43:28,220
- Cook, cook, cook, cook.
- Can she spice things up?
1131
00:43:28,297 --> 00:43:30,765
Find out now on demand,
1132
00:43:30,775 --> 00:43:33,726
or wherever
you stream Top Chef.
1133
00:43:33,803 --> 00:43:36,270
Next time on Top Chef...
1134
00:43:36,281 --> 00:43:38,397
- Look at that.
- It's gorgeous.
1135
00:43:38,474 --> 00:43:42,401
We want a savory dish featuring
the fruit right off the tree.
1136
00:43:42,478 --> 00:43:43,786
- Oh, Jesus.
- Hello.
1137
00:43:45,457 --> 00:43:46,623
Son of a bitch!
1138
00:43:46,699 --> 00:43:48,240
I got stung by a bee.
1139
00:43:48,317 --> 00:43:50,409
This wind is kind of going
a little against me.
1140
00:43:50,486 --> 00:43:53,537
I call it a Ohio O2?
1141
00:43:53,614 --> 00:43:56,540
- Guys, I'm sorry.
- [laughter]
1142
00:43:56,617 --> 00:43:58,542
- This is--this--
- Amazing.
1143
00:43:58,619 --> 00:44:00,470
- Wow.
- This is a fruit challenge.
1144
00:44:00,546 --> 00:44:02,546
- Like, where is the fruit?
- I didn't see your vision.
1145
00:44:02,623 --> 00:44:04,382
I didn't see you in it.
1146
00:44:04,458 --> 00:44:07,810
You are very talented,
but this meal was a real miss.