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Previously on Top Chef...
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00:00:03,746 --> 00:00:05,454
For your Elimination Challenge,
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Gregory and Kwame
are going to take you
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to some of the most
exciting restaurants
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00:00:09,993 --> 00:00:12,919
that highlight
the African diaspora.
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- Mmm.
- Oh, my God.
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This food has soul.
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Bring your own cultures
into this challenge
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00:00:18,260 --> 00:00:19,676
but get inspired.
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- Wow. That's spicy.
- Come on, Kiki!
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- Is the texture okay for you?
- Yeah. Yeah.
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The only thing worrying me
a bit is my red stew.
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Ay-ay-ay.
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What did you feel about
Brittanny's fish?
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The red source is kind of bland.
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Absolutely.
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Dawn, how did it go?
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[sighs] I don't know.
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They never
want to talk to me much.
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It's the first dish
that I want the recipe for.
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The winning chef today is...
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Dawn.
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I'm almost in tears that
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Pan-African cuisine is being
featured on such a platform.
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Fufu is one of the things
in African culture
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that you have to put
a lot of care and love into it.
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This ain't it.
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It could have been anyone
putting those things together.
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You're here to cook, right?
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- Cook.
- Will do.
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Brittanny,
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please pack your knives and go.
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[Brittanny sighs]
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Twelve chefs remain
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to compete in the ultimate
culinary showdown.
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00:01:05,974 --> 00:01:07,257
At stake for the winner,
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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
furnished by San Pellegrino,
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and the title of Top Chef.
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♪♪♪
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Morning, chef.
How you doing?
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- I'm...
- [laughs]
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Wow. Yeah. All of that.
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I'm like not--like, not today.
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I'm just not today.
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Last week
from the Judges' Table,
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what I kind of took was,
whatever challenge it is
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to make sure that
it's very me on the plate.
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Yeah. For sure.
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I think, for me,
it's just still finding out
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who I am as a chef
and what it is
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that the food
that I want to do is.
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I think I'm approaching
this competition wrong
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in a certain sense
because I'm not cooking me.
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Do you know what I mean?
Like I--I'm a little bit
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too in my head about it,
and I'm not just
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going with the flow
and just cooking.
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Why can't I get my rhythm?
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I've been--like, I won,
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then safe, safe, safe,
now bottom.
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I need to have more confidence
in myself
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as a cook and as a chef.
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- Yeah.
- Yeah.
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- Hi, Daddy.
- Hi.
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Oh, my God.
Ella looks so big.
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Uh, somebody else won.
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Linda and I have three kids
that are two, five, and eight.
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My kids love Top Chef.
We watch it together.
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I'm excited to be on
Top Chef and just share
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different aspects
of Mexican cuisine
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that go against
all the stereotypes.
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Show them some things that
maybe they've never seen before.
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[laughs] Thank you, honey.
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- I love you guys.
- Love you.
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Bye.
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♪♪♪
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- Good morning.
- Good morning.
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If there's one thing this year
has taught us
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it's that we should all
keep our pantries
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very well stocked.
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♪♪♪
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You guys wondering
what's inside this pantry?
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[all agreeing]
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What's in there?
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- Ooh.
- Campbell's.
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[applause]
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Awesome.
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If you open up
the kitchen cabinets
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in just about any American
household right now,
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chances are there'll be
some Campbell's soup.
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These soups can be a great
kitchen hack.
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I have a two-year-old,
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and getting dinner on the table
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quick and delicious is a must.
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So we always have a can
of cream of mushroom soup.
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For your Quickfire Challenge,
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we want you to create a dish
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that evokes
a food memory for you,
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but we want you to elevate it
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and we want you to do it
using Campbell's soup.
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Whether it's a family dinner
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or even last season's
holiday meal,
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take us back
to that special place.
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But we don't want to see
just classic casseroles
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and pot pies, okay?
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There's so many creative
and modern ways
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you can work with these soups.
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The winner of this challenge
will not only receive immunity
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but they'll also get
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a souped-up cash prize...
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of $10,000
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from our friends at Campbell's.
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- [applause]
- Yeah.
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You have 30 minutes
on the clock,
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and your time starts now.
Good luck.
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♪♪♪
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Ay-ay-ay.
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Have you seen breadcrumbs,
Jamie?
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Uh...
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♪♪♪
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- Jesus.
- Behind, coming through. Whoop!
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In Oregon, we're always
eating chanterelles.
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Chanterelles on anything,
everything, all things.
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Sounds really good.
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You okay, chef?
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- I had to switch my plan.
- Oh, wow.
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- So--yeah, it sucks.
- Okay.
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They don't have collard greens.
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I'm gonna do a Swiss chard
gratin.
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I like to plan.
In my restaurants,
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I R&D a sh-- ton,
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and sometimes dishes evolve
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over the course
of like a year.
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And so, like,
I secretly hate Quickfires.
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These Quickfires
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- never get easier, huh?
- Right?
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Maybe not so secretly anymore.
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Keep your eye on the prize,
chef.
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Keep your eye on the prize.
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I hear that.
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♪♪♪
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Yeah.
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I am using
the cream of mushroom,
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uh, diluted it,
added bonito flakes.
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Chawanmushi was a dish
that mom made.
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She cooked every single day
of our lives
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when we were growing up.
I think that's kind of
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a big inspiration
of why I became a cook.
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Ooh.
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Using the steamer, huh?
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- Oh, yeah.
- Beautiful.
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♪♪♪
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- Which one you grab, hon?
- I'll do the tomato.
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- I did too.
- Nice. Nice.
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I'm making a crudo salsa.
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And I'm making
a chile morita tomato...
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Everything chile, eh?
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They cannot get more
Mexican than me, dear.
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Right.
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It's inspired by the first dish
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I ever cooked my wife,
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and, uh, hopefully I do justice
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- to our first date.
- Nice.
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I'm doing a tomato ginger
seafood boil.
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Over at Nelson's station,
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he's doing something similar
with cod.
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What are you thinking?
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Uh, I am gonna do
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a braise of fish and cabbage
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in a tomato broth.
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Game on.
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♪♪♪
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Hands are so shaky.
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What are you making?
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So, like, shrimp toast and
chicken tikka masala combined.
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Oh, I like that.
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[gasps]
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The story of
chicken tikka masala
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goes that in England
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at one of the restaurants,
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the chef was serving
tandoori chicken
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and the guest said,
"Hey, uh, this is dry."
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And he dropped a can
of condensed tomato soup,
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probably Campbell's,
made a creamy sauce,
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and served it,
and the rest is history.
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Get that masala in there.
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So this is gonna be our fire,
okay?
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- We're gonna hog this fire.
- Love it.
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One of the first meals
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that I made
in the pandemic was like
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a cream of mushroom soup,
stroganoff-y thing.
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[laughs]
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- Perfect.
- Ooh.
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To make it unexpected
and elevated,
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I'm making a smoked mushroom
stroganoff with spaetzle.
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Smells good.
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It's a little bit more elevated
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than grandma food.
It's like grandma chic.
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[laughs]
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Sixteen minutes, chefs.
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♪♪♪
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How you feeling, good?
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I'm still kicking, papi.
205
00:07:56,718 --> 00:07:58,143
Thirty minutes goes fast,
right?
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00:07:58,220 --> 00:07:59,427
Yeah. [laughs weakly]
207
00:07:59,504 --> 00:08:01,471
- What does this remind you of?
- My mom.
208
00:08:01,482 --> 00:08:03,598
It's a play on
the cream of mushroom chicken
209
00:08:03,675 --> 00:08:04,974
that we had a lot.
210
00:08:04,985 --> 00:08:06,935
That sounds good.
211
00:08:07,011 --> 00:08:08,653
Aah!
212
00:08:08,730 --> 00:08:10,155
Definitely burned
213
00:08:10,232 --> 00:08:11,573
the sh-- out of myself.
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Back. Very hot. Very hot.
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Life-changing hot.
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00:08:15,687 --> 00:08:17,162
- Steak and mushrooms.
- Yeah.
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Nice.
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00:08:18,724 --> 00:08:20,615
So I'm doing a, like,
grilled cheese panzanella salad
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- with a tomato vinaigrette.
- I love it. Approachable.
220
00:08:22,669 --> 00:08:24,169
- Yeah. For sure.
- Yeah.
221
00:08:24,246 --> 00:08:25,995
Learning from my past
experiences of being
222
00:08:26,006 --> 00:08:29,082
too technical and
over-complicating things,
223
00:08:29,158 --> 00:08:30,667
let me just keep it simple.
224
00:08:30,677 --> 00:08:32,335
Grilled cheese and tomato soup
are both one of those
225
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comfort foods for me.
You know, my wife and I
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are very easygoing.
227
00:08:35,757 --> 00:08:38,341
- Do you feed your daughter?
- Oh, hell, no. [laughs]
228
00:08:38,352 --> 00:08:40,134
She just started
her teeth growing now.
229
00:08:40,211 --> 00:08:41,186
My wife is my rock,
230
00:08:41,263 --> 00:08:43,188
and we have
an 8-month-old daughter,
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and she is
the light of my world.
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Whoa. A little tomato sandwich
action going.
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Yeah. Save me an extra.
I'm hungry.
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00:08:49,604 --> 00:08:51,696
- Kiki, how you doing?
- Girl, whatever.
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I'm trying to get it together.
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Five minutes.
237
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Aah!
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$10,000 dish,
right there.
239
00:09:01,065 --> 00:09:02,541
- Feel good?
- Uh, the steamer's
240
00:09:02,617 --> 00:09:04,492
not working like I want it to,
so I'm gonna blanch shock it.
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Nice.
242
00:09:06,046 --> 00:09:07,212
Making grilled cheese
on Top Chef, huh.
243
00:09:07,289 --> 00:09:08,421
Who would've thought?
244
00:09:10,033 --> 00:09:12,458
One minute,
gentlemen and ladies.
245
00:09:12,535 --> 00:09:14,961
- One minute. Heard.
- Hot coming through.
246
00:09:15,038 --> 00:09:17,964
I take my hot custard
out of the hot water bath.
247
00:09:18,041 --> 00:09:20,341
The middle kind of broke.
248
00:09:20,418 --> 00:09:21,977
Not the happiest
the way it came up.
249
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How you doing, chefs?
Everything doing well?
250
00:09:25,140 --> 00:09:26,556
I'll finish on time,
so that's great.
251
00:09:26,567 --> 00:09:29,017
The fish is a little firm
252
00:09:29,093 --> 00:09:30,184
but I'm feeling confident
about the sauce.
253
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It tastes great.
254
00:09:32,597 --> 00:09:35,148
Three, two, one.
255
00:09:35,224 --> 00:09:37,692
Time's up.
Hands up, utensils down.
256
00:09:37,769 --> 00:09:39,202
Ah! Little hot!
257
00:09:45,109 --> 00:09:46,251
Gabe, please ce up.
258
00:09:48,163 --> 00:09:49,162
Thank you.
259
00:09:49,238 --> 00:09:50,371
I made a dish inspired by
260
00:09:50,448 --> 00:09:52,257
a cabbage and tomato
seafood stew
261
00:09:52,334 --> 00:09:53,499
that I had in Mexico.
262
00:09:53,576 --> 00:09:56,044
Cod that's been braised
in charred cabbage
263
00:09:56,120 --> 00:09:57,670
with a spicy sofrito.
264
00:09:57,747 --> 00:10:00,381
The cod is marinated
in cream of chicken soup.
265
00:10:00,458 --> 00:10:01,758
- Mmm.
- Where did you
266
00:10:01,768 --> 00:10:03,843
originally have this dish
in Mexico?
267
00:10:03,920 --> 00:10:05,103
In Tabasco.
268
00:10:07,682 --> 00:10:08,648
How you doing?
269
00:10:09,851 --> 00:10:11,768
I prepared a cream
of mushroom chawanmushi
270
00:10:11,778 --> 00:10:13,603
with crab salad right on top.
271
00:10:13,614 --> 00:10:16,230
Did you mean for the chawanmushi
to be this loose?
272
00:10:16,307 --> 00:10:18,608
Yeah, I like it pretty loose.
273
00:10:18,619 --> 00:10:20,860
Not really. [laughs]
274
00:10:20,937 --> 00:10:22,403
Here you go, Dale.
275
00:10:22,480 --> 00:10:24,072
What I made for you today
276
00:10:24,148 --> 00:10:26,366
is a chicken and rice fritter
277
00:10:26,442 --> 00:10:29,744
with a mushroom and garlic
sauce at the bottom.
278
00:10:29,821 --> 00:10:32,631
When we eat dinner together
on Sundays,
279
00:10:32,707 --> 00:10:34,415
we always have
cream of mushroom chicken.
280
00:10:34,492 --> 00:10:35,708
Is that chicken skin?
281
00:10:35,785 --> 00:10:36,793
It's a crispy
chicken skin, yes.
282
00:10:36,803 --> 00:10:38,086
Nice touch.
283
00:10:38,162 --> 00:10:39,387
- Thank you, Dawn.
- Thank you.
284
00:10:40,832 --> 00:10:42,307
Uh-huh.
285
00:10:42,384 --> 00:10:44,550
I made a Vietnamese shrimp
tomato soup.
286
00:10:44,627 --> 00:10:46,761
During the shutdown,
it's just one of those things
287
00:10:46,838 --> 00:10:50,390
that I automatically went to
when I was stressed out.
288
00:10:50,466 --> 00:10:52,392
I'm like, "Ah." So I was
like, "Uh, I'll just eat soup."
289
00:10:52,468 --> 00:10:53,393
[laughter]
290
00:10:53,469 --> 00:10:55,654
[slurps, laughs]
291
00:10:59,826 --> 00:11:04,329
I made a smoked mushroom
stroganoff with spaetzle.
292
00:11:04,406 --> 00:11:06,331
For me, that's comfort food.
293
00:11:06,408 --> 00:11:07,499
Is there bacon in this?
294
00:11:07,575 --> 00:11:09,409
There is no bacon in it.
295
00:11:09,485 --> 00:11:12,337
I smoked the mushrooms
to get that meaty flavor.
296
00:11:13,489 --> 00:11:15,331
Thank you.
297
00:11:15,342 --> 00:11:18,251
Hi. So I made
a "Every day is Thanksgiving."
298
00:11:18,327 --> 00:11:21,129
The chicken has been lightly
grilled and poached.
299
00:11:21,205 --> 00:11:23,339
The bread pudding
has cream of mushroom.
300
00:11:23,350 --> 00:11:25,600
- Thank you so much.
- Thank you.
301
00:11:28,337 --> 00:11:29,929
Nelson, please tell us
about this dish.
302
00:11:30,006 --> 00:11:33,266
A trip I took to Mexico City
had a delicious cod.
303
00:11:33,342 --> 00:11:34,767
It's one of the best dishes
I ever had.
304
00:11:34,844 --> 00:11:36,519
So I did a seared cod
305
00:11:36,530 --> 00:11:37,603
with applewood-smoked bacon
306
00:11:37,680 --> 00:11:38,855
and tomato ginger sauce.
307
00:11:38,865 --> 00:11:40,115
Thank you.
308
00:11:41,609 --> 00:11:43,484
I made chicken toast masala,
309
00:11:43,561 --> 00:11:46,279
inspired by both shrimp toast
and chicken tikka masala.
310
00:11:46,355 --> 00:11:47,447
Very inventive.
311
00:11:47,523 --> 00:11:49,708
Thank you, chef.
312
00:11:49,784 --> 00:11:51,209
It's the longest walk.
313
00:11:51,286 --> 00:11:54,546
What you're eating today
is a Swiss chard gratin.
314
00:11:54,622 --> 00:11:56,622
I used
the cream of mushroom soup.
315
00:11:56,699 --> 00:11:59,459
How long did you cook
the Swiss chard?
316
00:11:59,535 --> 00:12:01,627
Five to seven minutes.
317
00:12:01,704 --> 00:12:03,296
- Thank you.
- You are very welcome.
318
00:12:03,372 --> 00:12:04,889
Made a grilled cheese panzanella
319
00:12:04,966 --> 00:12:06,891
with a tomato soup
vinaigrette.
320
00:12:06,968 --> 00:12:08,342
I was waiting for someone
to give grilled cheese.
321
00:12:08,419 --> 00:12:09,519
[chuckles]
322
00:12:12,882 --> 00:12:14,849
Maria,
what did you make for us?
323
00:12:14,926 --> 00:12:17,569
A cabbage salad
with a poached egg.
324
00:12:17,645 --> 00:12:19,812
I did a vinaigrette actually
with the tomato soup.
325
00:12:19,889 --> 00:12:21,740
That was the first meal
I cooked for my wife
326
00:12:21,816 --> 00:12:22,907
when we started dating.
327
00:12:22,984 --> 00:12:24,826
- It obviously worked.
- Yes. Indeed.
328
00:12:28,490 --> 00:12:30,198
I made for you a grilled fillet
329
00:12:30,274 --> 00:12:32,584
with roasted delicata,
chanterelles,
330
00:12:32,660 --> 00:12:34,419
and a little mushroom cream
pan sauce.
331
00:12:34,496 --> 00:12:35,912
For me,
the memory is mushrooms.
332
00:12:35,922 --> 00:12:38,247
Like, right now,
I'd be in forest with my dad
333
00:12:38,258 --> 00:12:39,424
foraging chanterelles.
334
00:12:39,501 --> 00:12:41,259
- Thank you.
- Thank you.
335
00:12:41,336 --> 00:12:44,378
Okay, this table makes me
realize how messy I am.
336
00:12:44,455 --> 00:12:45,513
[Padma laughs]
337
00:12:47,583 --> 00:12:50,676
Chefs, I thought there was
a high level of execution
338
00:12:50,753 --> 00:12:52,261
with many of your dishes.
339
00:12:52,272 --> 00:12:55,940
But there were a few
that were less successful.
340
00:12:56,017 --> 00:12:57,517
Nelson,
341
00:12:57,593 --> 00:12:59,560
I felt like the fish
was overcooked.
342
00:12:59,637 --> 00:13:02,021
- The cod was hammered.
- Okay.
343
00:13:02,098 --> 00:13:03,356
Shota,
344
00:13:03,432 --> 00:13:04,765
there was a layer
of liquid over the top
345
00:13:04,843 --> 00:13:08,361
that never really got
incorporated with the dish.
346
00:13:08,437 --> 00:13:09,529
Kiki,
347
00:13:09,605 --> 00:13:10,780
your Swiss chard gratin,
348
00:13:10,791 --> 00:13:12,698
the Swiss chard
never really cooked out.
349
00:13:12,775 --> 00:13:15,460
This really felt just
like a warm dressed salad.
350
00:13:15,537 --> 00:13:16,536
Heard.
351
00:13:16,612 --> 00:13:18,254
But now for some good news.
352
00:13:19,633 --> 00:13:20,790
Gabe,
353
00:13:20,801 --> 00:13:21,800
there was a depth of flavor
354
00:13:21,876 --> 00:13:24,293
that made this dish feel longer
355
00:13:24,304 --> 00:13:25,711
than 30 minute cook time,
356
00:13:25,788 --> 00:13:26,754
and kudos to that.
357
00:13:26,831 --> 00:13:28,381
Thank you.
358
00:13:28,457 --> 00:13:29,474
Sara,
359
00:13:29,551 --> 00:13:31,884
your smoked mushroom stroganoff,
360
00:13:31,961 --> 00:13:33,386
it brought me to...
361
00:13:33,462 --> 00:13:34,887
Thanksgiving dinner
with my mother.
362
00:13:34,964 --> 00:13:35,888
Thanks.
363
00:13:35,965 --> 00:13:37,306
I really love that you made
364
00:13:37,317 --> 00:13:39,559
your own spaetzle
with 30 minutes.
365
00:13:39,635 --> 00:13:40,726
And Chris,
366
00:13:40,803 --> 00:13:42,654
your use of the tomato soup
367
00:13:42,730 --> 00:13:44,322
in the vinaigrette,
368
00:13:44,399 --> 00:13:46,816
I thought it was
a really fun twist and play
369
00:13:46,827 --> 00:13:47,775
on grilled cheese
and tomato soup.
370
00:13:47,852 --> 00:13:49,068
Thank you.
371
00:13:49,145 --> 00:13:51,663
But there can only be one
winner, so, Dale...
372
00:13:51,739 --> 00:13:54,499
The chef today who won
gave us a dish that was
373
00:13:54,576 --> 00:13:58,294
imaginative, modern,
and that chef is...
374
00:14:00,823 --> 00:14:02,257
Chris.
375
00:14:03,418 --> 00:14:05,501
[applause]
376
00:14:05,512 --> 00:14:06,669
I just won $10,000.
377
00:14:06,680 --> 00:14:08,921
I won with making
a grilled cheese.
378
00:14:08,998 --> 00:14:11,007
And that just kind of
simplifies the fact
379
00:14:11,017 --> 00:14:14,010
that I need to let my food
do the talking and be myself.
380
00:14:14,020 --> 00:14:15,854
Congratulations, Chris.
381
00:14:15,930 --> 00:14:17,763
Not only have you won immunity,
382
00:14:17,840 --> 00:14:20,308
you've won yourself $10,000
383
00:14:20,384 --> 00:14:21,601
from our friends at Campbell's.
384
00:14:21,677 --> 00:14:23,311
It feels great.
I mean, being at the bottom
385
00:14:23,387 --> 00:14:25,438
so many times, I needed this.
386
00:14:25,514 --> 00:14:27,523
Dale, thank you for joining us.
387
00:14:27,534 --> 00:14:28,608
Good luck, chefs. Cheers.
388
00:14:28,684 --> 00:14:30,776
[applause]
389
00:14:30,853 --> 00:14:32,486
Chefs, that was fun.
390
00:14:32,563 --> 00:14:34,113
Now let's move on to something
391
00:14:34,190 --> 00:14:37,450
that will definitely
throw you for a loop.
392
00:14:37,526 --> 00:14:41,546
♪♪♪
393
00:14:41,623 --> 00:14:44,332
Located about an hour
east of Portland,
394
00:14:44,408 --> 00:14:47,460
you'll find Oregon's Fruit Loop.
395
00:14:47,536 --> 00:14:49,629
And I'm not
talking about cereal.
396
00:14:49,705 --> 00:14:52,882
The Fruit Loop is a 35-mile
scenic route
397
00:14:52,893 --> 00:14:54,675
through the Hood River Valley,
398
00:14:54,752 --> 00:14:56,469
which is a part
of the Mount Hood
399
00:14:56,545 --> 00:14:59,063
and Columbia River Gorge region.
400
00:14:59,140 --> 00:15:01,974
Right now, you can find
things like peaches, apples,
401
00:15:02,051 --> 00:15:03,851
and a variety of pears.
402
00:15:03,928 --> 00:15:06,979
Tomorrow you'll head
to Mountain View Orchards
403
00:15:07,056 --> 00:15:09,565
where you'll shop for the fruit
right off the trees.
404
00:15:09,576 --> 00:15:10,900
- [chuckling]
- Ooh.
405
00:15:10,911 --> 00:15:12,410
Oh, yeah,
and this is not the time
406
00:15:12,487 --> 00:15:14,362
for apple pie, people, okay?
407
00:15:14,438 --> 00:15:18,366
This is a savory challenge.
408
00:15:18,442 --> 00:15:21,869
We want a savory dish
featuring fruit.
409
00:15:21,946 --> 00:15:23,087
Everything you need to cook with
410
00:15:23,164 --> 00:15:25,998
will be on site at the orchard.
411
00:15:26,075 --> 00:15:28,542
Not knowing our ingredients
until tomorrow
412
00:15:28,619 --> 00:15:30,094
feels kind of worrisome.
413
00:15:30,171 --> 00:15:31,545
It feels like a Quickfire.
414
00:15:31,622 --> 00:15:32,713
All I'll do is go in there
415
00:15:32,790 --> 00:15:34,048
and hopefully make a plate
416
00:15:34,125 --> 00:15:36,550
and just go with God.
[laughs]
417
00:15:36,627 --> 00:15:38,511
Or Buddha.
418
00:15:38,587 --> 00:15:40,388
Or Allah.
I don't know. [laughs]
419
00:15:40,464 --> 00:15:43,182
You'll have three hours
to prep and cook your dish
420
00:15:43,259 --> 00:15:44,934
before you serve.
421
00:15:44,945 --> 00:15:46,018
I'll you at the orchards.
422
00:15:46,095 --> 00:15:47,445
- Bye.
- Bye.
423
00:15:47,522 --> 00:15:48,688
Let's get it, guys.
424
00:15:48,764 --> 00:15:50,106
- I love it. It's--
- Oh, I'm excited.
425
00:15:50,116 --> 00:15:52,116
- I can't wait.
- It's so nice.
426
00:15:55,121 --> 00:15:58,873
♪♪♪
427
00:16:04,706 --> 00:16:05,713
Mm-hmm. Mm-hmm.
428
00:16:06,800 --> 00:16:07,915
After that last elimination,
429
00:16:07,992 --> 00:16:09,125
I'm a little scarred.
430
00:16:09,135 --> 00:16:10,876
And so now I'm, like, unsure
431
00:16:10,953 --> 00:16:12,971
of what I want to do next.
432
00:16:13,047 --> 00:16:14,639
- But...
- Edit yourself and do--
433
00:16:14,716 --> 00:16:15,807
and be yourself.
434
00:16:15,883 --> 00:16:17,809
- I mean, it's scary.
- It's scary.
435
00:16:17,885 --> 00:16:20,803
Oh, look at these weird rocks.
436
00:16:20,814 --> 00:16:22,146
They look like
they're in movies.
437
00:16:22,223 --> 00:16:23,815
I know. This is so beautiful.
438
00:16:23,891 --> 00:16:25,099
Did you see them?
439
00:16:25,176 --> 00:16:26,726
- Look at that.
- Wow.
440
00:16:26,802 --> 00:16:28,060
This is, like, gorgeous.
441
00:16:28,137 --> 00:16:29,061
- Beautiful.
- Whoo!
442
00:16:29,138 --> 00:16:30,113
Yeah.
443
00:16:32,683 --> 00:16:35,067
Like, now I understand why
people want to live in Oregon.
444
00:16:35,144 --> 00:16:38,663
♪♪♪
445
00:16:43,578 --> 00:16:44,618
Man, this is still cold.
446
00:16:44,695 --> 00:16:45,795
[laughter]
447
00:16:47,841 --> 00:16:49,173
About to take off my shoes,
dude,
448
00:16:49,250 --> 00:16:50,583
and start cooking barefoot.
449
00:16:50,659 --> 00:16:51,834
[laughter]
450
00:16:51,845 --> 00:16:53,085
♪♪♪
451
00:16:53,162 --> 00:16:54,012
Hi, chefs. Good morning.
452
00:16:54,088 --> 00:16:55,254
Good morning, chefs.
453
00:16:55,331 --> 00:16:56,922
- Good morning.
- I am so jealous.
454
00:16:56,999 --> 00:16:59,175
I really want to compete
in this challenge.
455
00:16:59,185 --> 00:17:00,685
What the heck is this?
456
00:17:00,762 --> 00:17:02,020
Why are they here?
457
00:17:02,096 --> 00:17:04,022
Fruit doesn't always get
the respect it deserves
458
00:17:04,098 --> 00:17:06,190
in savory dishes.
459
00:17:06,267 --> 00:17:07,975
You may have noticed
something missing
460
00:17:08,052 --> 00:17:10,144
from your pantry.
461
00:17:10,221 --> 00:17:11,946
Please don't give me
another twist. [laughs]
462
00:17:13,849 --> 00:17:16,650
There are no vegetables
in your pantry.
463
00:17:16,727 --> 00:17:17,943
Spin! Ha!
464
00:17:18,020 --> 00:17:18,986
The [bleep]?
465
00:17:19,063 --> 00:17:20,613
All the ideas I had in my head
466
00:17:20,689 --> 00:17:22,123
were just shot down.
467
00:17:29,073 --> 00:17:30,998
There are no vegetables
in your panty.
468
00:17:31,075 --> 00:17:32,717
- [laughs] Nice.
- Ooh.
469
00:17:32,794 --> 00:17:34,052
We're sticking at the fruits
that are on trees
470
00:17:34,128 --> 00:17:35,678
- that you can pull yourself.
- Cool.
471
00:17:36,747 --> 00:17:38,130
Oh, sh--.
472
00:17:38,207 --> 00:17:40,132
- Spin! Ha!
- [laughter]
473
00:17:40,209 --> 00:17:41,675
The nerves start to rise.
[laughs]
474
00:17:41,752 --> 00:17:43,227
The vegetables
are our flavor bases,
475
00:17:43,304 --> 00:17:45,554
but now we're gonna have
to utilize the fruit
476
00:17:45,565 --> 00:17:47,723
so that it will be
the flavor base.
477
00:17:47,734 --> 00:17:49,183
We wanted you
to be able to taste
478
00:17:49,260 --> 00:17:50,309
what's out in the orchard
479
00:17:50,386 --> 00:17:51,352
before you run out
480
00:17:51,428 --> 00:17:53,071
and pick your own fruit.
481
00:17:53,147 --> 00:17:54,730
Dig into that Pink Pearl apple.
482
00:17:54,741 --> 00:17:57,241
- Beautiful color.
- She pretty.
483
00:17:57,318 --> 00:17:59,985
- It has a nice tartness to it.
- Ooh.
484
00:18:00,062 --> 00:18:02,238
Like, wheels are turning
right now. [laughs]
485
00:18:02,248 --> 00:18:03,864
You guys have a big task
ahead of you,
486
00:18:03,941 --> 00:18:05,741
so get out there
and start picking.
487
00:18:05,752 --> 00:18:07,752
Run. [laughs]
488
00:18:07,829 --> 00:18:10,713
[laughter]
489
00:18:12,283 --> 00:18:13,257
I'm ditching the wagon.
490
00:18:13,334 --> 00:18:14,583
Me too.
491
00:18:14,594 --> 00:18:15,927
This is ridiculous.
492
00:18:16,003 --> 00:18:18,587
All the chaos of people
of running is insane.
493
00:18:18,598 --> 00:18:22,174
We're all getting hit
by apples and pears.
494
00:18:22,251 --> 00:18:24,268
- Oh, Jesus. You all right?
- Hello. [laughs]
495
00:18:24,345 --> 00:18:26,178
That's one way
to get them down.
496
00:18:26,255 --> 00:18:28,722
I'm knocking pears off
with my head.
497
00:18:28,799 --> 00:18:30,942
A few years ago,
I moved back home
498
00:18:31,018 --> 00:18:33,185
because I was always struggling
with being in New York.
499
00:18:33,262 --> 00:18:34,895
Like, environment's
really important to me.
500
00:18:34,972 --> 00:18:36,730
Like, you don't get
time to, like,
501
00:18:36,807 --> 00:18:38,116
get out into nature or anything.
502
00:18:38,192 --> 00:18:41,193
So harvesting the fruit
straight off the trees
503
00:18:41,270 --> 00:18:42,954
is very special to me.
504
00:18:43,030 --> 00:18:44,738
It's like Easter egg hunting
for adults.
505
00:18:44,815 --> 00:18:46,240
Whew.
506
00:18:46,317 --> 00:18:47,408
- Where are the plums?
- They're right here.
507
00:18:47,484 --> 00:18:49,076
Sara, you got a game plan?
508
00:18:49,153 --> 00:18:50,786
I have like a sauce plan.
509
00:18:50,797 --> 00:18:52,746
I feel like I cook
with fruit fairly often,
510
00:18:52,823 --> 00:18:55,791
but no vegetables
in the pantry is difficult.
511
00:18:55,802 --> 00:18:59,137
My sauce is charred peaches
and a little peanut butter
512
00:18:59,213 --> 00:19:00,713
in the first sauce.
513
00:19:00,789 --> 00:19:01,922
To keep the dish savory,
514
00:19:01,999 --> 00:19:04,976
I have a couple
of fruit sauces planned.
515
00:19:05,052 --> 00:19:06,302
It's getting a little wild.
516
00:19:06,312 --> 00:19:08,312
Shota, come get some Akanes
with me.
517
00:19:08,389 --> 00:19:10,097
Why? Is it 'cause I'm Japanese?
518
00:19:10,174 --> 00:19:12,892
- Yes.
- Okay. I will. [laughs]
519
00:19:12,968 --> 00:19:14,059
Like, the color is beautiful.
520
00:19:14,136 --> 00:19:15,269
- Holy sh--.
- Yeah. Right?
521
00:19:15,346 --> 00:19:16,320
Every year I usually go
with my staff
522
00:19:16,397 --> 00:19:17,321
to get apples around now,
523
00:19:17,398 --> 00:19:18,898
so this is pretty exciting.
524
00:19:18,974 --> 00:19:20,324
I love these apples.
525
00:19:22,353 --> 00:19:23,444
I'm out of breath already.
526
00:19:23,520 --> 00:19:25,279
I feel my feet and my shins
527
00:19:25,356 --> 00:19:26,238
starting to tighten up.
528
00:19:26,315 --> 00:19:27,948
And I have kitchen shoes on.
529
00:19:28,025 --> 00:19:29,000
Not helpful.
530
00:19:29,076 --> 00:19:31,335
Got a mix of pears
and apples.
531
00:19:31,412 --> 00:19:34,288
I was gonna go peaches
and Pink Pearls
532
00:19:34,365 --> 00:19:35,789
but it's too far away.
533
00:19:35,866 --> 00:19:36,749
I gotta keep going.
534
00:19:36,825 --> 00:19:37,917
Oh. Oh, damn.
535
00:19:37,993 --> 00:19:39,919
Thirty seconds.
536
00:19:39,995 --> 00:19:40,961
How do I get back?
537
00:19:41,038 --> 00:19:42,463
This way. Come.
538
00:19:42,539 --> 00:19:43,848
Come, Jamie.
539
00:19:43,925 --> 00:19:45,641
[Gabe groans]
540
00:19:48,212 --> 00:19:49,428
[bleep]
541
00:19:49,505 --> 00:19:54,016
♪♪♪
542
00:19:54,027 --> 00:19:55,184
Shrimp.
543
00:19:55,195 --> 00:19:57,186
I'm sweating in places
544
00:19:57,197 --> 00:19:59,980
- sweat should not be allowed.
- [laughs]
545
00:20:00,057 --> 00:20:01,357
Well, I got chicken wings, so...
546
00:20:01,367 --> 00:20:03,025
let me just go ahead
and [bleep]
547
00:20:03,036 --> 00:20:04,818
those chicken wings up, man.
548
00:20:04,895 --> 00:20:05,995
[laughs]
549
00:20:07,064 --> 00:20:08,155
Here we go.
550
00:20:08,232 --> 00:20:09,698
Oh, that's much better.
551
00:20:09,709 --> 00:20:10,866
Dawn, what kind of apples
you got?
552
00:20:10,877 --> 00:20:12,117
These are the Spartan apples.
553
00:20:12,194 --> 00:20:14,828
I decided to cook duck,
554
00:20:14,905 --> 00:20:16,038
and I love to cook duck.
555
00:20:16,049 --> 00:20:17,790
Maria,
what are you making today?
556
00:20:17,866 --> 00:20:18,791
♪ Albondigas ♪
557
00:20:18,867 --> 00:20:20,334
Albondigas, it's basically
558
00:20:20,411 --> 00:20:22,044
a meatball in a broth.
559
00:20:22,055 --> 00:20:23,387
It's a very Mexican dish.
560
00:20:23,464 --> 00:20:25,223
But I am focusing
on the sauces.
561
00:20:25,299 --> 00:20:26,840
My idea is to make a plum sauce
562
00:20:26,917 --> 00:20:29,176
but they took
all my chiles away.
563
00:20:29,253 --> 00:20:30,844
So I found smoked paprika
564
00:20:30,921 --> 00:20:32,230
and red chili flakes.
565
00:20:32,306 --> 00:20:33,806
Better than nothing.
566
00:20:33,882 --> 00:20:36,016
I'm not scared to cook
with no chiles.
567
00:20:36,093 --> 00:20:37,309
There is no crying
in baseball, right?
568
00:20:37,386 --> 00:20:38,352
Right. Right. Right.
569
00:20:38,429 --> 00:20:39,853
What you got going on, Gabe?
570
00:20:39,930 --> 00:20:41,522
Smoked plums.
It's gonna be a very
571
00:20:41,598 --> 00:20:43,357
- ingredient-driven dish here.
- Beautiful.
572
00:20:43,434 --> 00:20:45,901
I'm making what
I'm calling an orchard jus
573
00:20:45,912 --> 00:20:47,403
which is inspired by mole.
574
00:20:47,413 --> 00:20:49,363
There's a lot of technique
behind mole.
575
00:20:49,440 --> 00:20:51,365
It's a lot more
than just putting, you know,
576
00:20:51,442 --> 00:20:53,909
20 ingredients in a pot
and letting it stew away.
577
00:20:53,920 --> 00:20:55,253
Are you happy with it?
578
00:20:55,329 --> 00:20:57,255
- Yeah.
- Awesome.
579
00:20:57,331 --> 00:20:58,914
The plum is the protein.
580
00:20:58,925 --> 00:21:01,041
They are being slow roasted
581
00:21:01,118 --> 00:21:02,876
between 175 and 200.
582
00:21:02,953 --> 00:21:05,045
Anything hotter
and they'll fall apart.
583
00:21:05,122 --> 00:21:07,089
You know, it's a very,
very gentle cooking process.
584
00:21:07,100 --> 00:21:09,100
Two hours and seventeen minutes.
585
00:21:09,176 --> 00:21:12,052
♪♪♪
586
00:21:12,129 --> 00:21:13,262
Hey, chefs. Good afternoon.
587
00:21:13,273 --> 00:21:14,221
- Hi, chef.
- Good afternoon.
588
00:21:14,298 --> 00:21:15,773
- How's it going?
- Good.
589
00:21:15,850 --> 00:21:17,224
Gabriel, how you doing?
You have a game plan yet or
590
00:21:17,301 --> 00:21:19,277
- you still formulating it?
- I do. I got oysters.
591
00:21:19,353 --> 00:21:20,436
I'm gonna do
three different toppings
592
00:21:20,446 --> 00:21:22,229
using three different fruits.
593
00:21:22,306 --> 00:21:24,898
You always want some acid
with an oyster.
594
00:21:24,975 --> 00:21:27,568
So first is peaches,
and it's like a fish sauce
595
00:21:27,644 --> 00:21:29,111
and balsamic marinade.
596
00:21:29,122 --> 00:21:30,946
- Hot oyster or cold oyster?
- Cold oyster.
597
00:21:30,957 --> 00:21:32,072
So I'mma chill
all this back down.
598
00:21:32,149 --> 00:21:34,116
Then I want to use green apples
599
00:21:34,127 --> 00:21:36,410
with shoyu sauce
and do the rose apples
600
00:21:36,487 --> 00:21:38,129
as a little topping brunoise.
601
00:21:38,205 --> 00:21:39,913
After that, Italian plums.
602
00:21:39,990 --> 00:21:42,124
They grow in my yard.
I'm very familiar with them.
603
00:21:42,135 --> 00:21:43,801
It's really just
a very meticulous dish.
604
00:21:43,878 --> 00:21:45,303
- Good luck.
- Thank you.
605
00:21:45,379 --> 00:21:47,212
- Hey, Chris.
- Chef, how's it going?
606
00:21:47,289 --> 00:21:50,132
- What are you making?
- I've got seared scallops,
607
00:21:50,143 --> 00:21:53,311
pink apples,
and smoked and pickled grapes.
608
00:21:53,387 --> 00:21:55,429
And I'm making a herb salad
with a peach vinaigrette.
609
00:21:55,506 --> 00:21:57,222
- I hear you have immunity.
- I do.
610
00:21:57,299 --> 00:21:58,432
- Good for you.
- Yeah. You know,
611
00:21:58,509 --> 00:21:59,933
I've been at the bottom
so many times
612
00:22:00,010 --> 00:22:00,934
that I'm definitely trying
to prove myself
613
00:22:01,011 --> 00:22:02,102
and make sure that I work my way
614
00:22:02,179 --> 00:22:03,437
- to the top.
- Oh, good luck.
615
00:22:03,514 --> 00:22:04,897
Thank you very much, chef.
616
00:22:04,973 --> 00:22:06,398
Hey, Avishar, what do you got
going on here?
617
00:22:06,475 --> 00:22:08,484
Um, I was gonna cold smoke
some cheddar.
618
00:22:08,494 --> 00:22:09,985
I know apple goes well
with cheddar.
619
00:22:09,996 --> 00:22:12,279
I wanted to do kind of like a--
620
00:22:12,356 --> 00:22:14,457
I call it a "Ohiotto."
621
00:22:16,151 --> 00:22:17,951
"Ohiotto" is a word
that I just made up.
622
00:22:18,028 --> 00:22:19,453
'Cause I'm from Ohio,
I'm gonna try and make almost
623
00:22:19,530 --> 00:22:21,622
like a risotto sort of thing
624
00:22:21,698 --> 00:22:23,123
'cause I don't want to do
risotto. I know if I do risotto,
625
00:22:23,200 --> 00:22:24,291
you're gonna judge me
very harshly, so...
626
00:22:24,368 --> 00:22:25,626
Oh, you could do it.
Just do it right.
627
00:22:25,702 --> 00:22:27,586
Yeah. [laughs]
628
00:22:27,663 --> 00:22:30,089
Kiki.
So what are you cooking?
629
00:22:30,165 --> 00:22:32,132
- Okay. I have chicken wings.
- Got it.
630
00:22:32,209 --> 00:22:35,594
I'm gonna try to fry them
in flour and cornstarch.
631
00:22:35,671 --> 00:22:38,013
- You have the one fryer?
- I have the one fryer.
632
00:22:38,024 --> 00:22:39,190
I see you have that grill
over there. Are you gonna make
633
00:22:39,266 --> 00:22:40,674
use of the smoker at all
in that or...
634
00:22:40,751 --> 00:22:42,518
I'm gonna get some nice
grill marks on the peaches.
635
00:22:42,528 --> 00:22:44,645
Okay.
636
00:22:44,721 --> 00:22:46,313
[sighs]
637
00:22:46,390 --> 00:22:48,482
Tom. [laughs]
638
00:22:48,559 --> 00:22:50,526
I can sense his concern.
639
00:22:50,536 --> 00:22:51,985
I'll leave you to it, then.
You have three hours.
640
00:22:52,062 --> 00:22:54,029
- I appreciate it. [laughs]
- Good luck.
641
00:22:54,040 --> 00:22:55,614
Should I grill?
642
00:22:55,691 --> 00:22:57,157
Maybe I should grill?
643
00:22:57,234 --> 00:22:59,535
But I just need to stick
with my plan.
644
00:22:59,545 --> 00:23:01,161
I'm gonna do it the way
that I want.
645
00:23:01,238 --> 00:23:03,455
- That's what it's all about.
- Yeah.
646
00:23:03,532 --> 00:23:05,457
All right, chefs.
Looking forward to lunch.
647
00:23:05,534 --> 00:23:06,500
- Good luck.
- Thank you, chef.
648
00:23:06,577 --> 00:23:07,885
Thank you, chef.
649
00:23:07,962 --> 00:23:10,045
- [bee buzzing]
- I'm kind of thinking
650
00:23:10,056 --> 00:23:12,890
pickled salmon marinated
in apple sauce, soy sauce,
651
00:23:12,967 --> 00:23:14,341
- bonito flakes.
- Awesome.
652
00:23:14,418 --> 00:23:16,301
There's a butterfly
on my station. [laughs]
653
00:23:16,378 --> 00:23:17,561
That brings you good luck.
654
00:23:17,638 --> 00:23:18,637
I just got bees all over me.
That's...
655
00:23:18,714 --> 00:23:20,064
[Shota laughs]
656
00:23:21,592 --> 00:23:22,975
Jamie, you gotta get drunk.
657
00:23:23,051 --> 00:23:24,643
- Get some more wine. Whoo!
- Whoo!
658
00:23:24,720 --> 00:23:26,353
There you go.
What's up, girl?
659
00:23:26,430 --> 00:23:27,896
The difficult part
of this challenge is
660
00:23:27,907 --> 00:23:30,357
highlighting the fruit
without making it too sweet.
661
00:23:30,434 --> 00:23:32,359
I'm gonna take
some of that poached pear,
662
00:23:32,436 --> 00:23:34,027
put it in my goat cheese
polenta,
663
00:23:34,104 --> 00:23:35,413
sear some pork chops,
664
00:23:35,489 --> 00:23:38,490
do a little bit
of a salty soy.
665
00:23:38,567 --> 00:23:41,034
- [bee buzzing]
- Ow! Son of a bitch.
666
00:23:41,111 --> 00:23:43,203
- Are you okay?
- Got stung by a bee.
667
00:23:43,280 --> 00:23:44,246
You know what's fun?
668
00:23:44,257 --> 00:23:45,330
Shucking oysters
with a bee sting.
669
00:23:45,407 --> 00:23:46,707
Oh, get the [bleep] away
from me.
670
00:23:46,783 --> 00:23:49,334
Come on, bro.
You already got me once today.
671
00:23:49,411 --> 00:23:50,377
[bee buzzes]
672
00:23:50,454 --> 00:23:51,595
[Sara chuckles]
673
00:23:51,672 --> 00:23:53,005
Nelson, what are you doing?
674
00:23:53,081 --> 00:23:54,590
Curing the scallops for now.
675
00:23:54,600 --> 00:23:55,924
I'm gonna go light
on my meal,
676
00:23:55,935 --> 00:23:57,217
- so...
- Totally.
677
00:23:57,294 --> 00:23:59,011
I usually go really heavy
and bold.
678
00:23:59,087 --> 00:24:01,054
I need to light up my food,
according to the judges,
679
00:24:01,131 --> 00:24:03,015
so I'm gonna go scallop
'cause, you know,
680
00:24:03,091 --> 00:24:04,516
I have the best seafood
restaurant in Oakland.
681
00:24:04,593 --> 00:24:05,609
We're helping for a program
682
00:24:05,686 --> 00:24:07,445
- doing urban gardens...
- Yeah.
683
00:24:07,521 --> 00:24:09,271
for kids in East Oakland,
the hood.
684
00:24:09,282 --> 00:24:12,065
You know, helping them
understand sustainability
685
00:24:12,142 --> 00:24:13,451
and great ingredients.
686
00:24:13,527 --> 00:24:15,694
My beautiful wife, she's
born and raised in Oakland.
687
00:24:15,771 --> 00:24:17,571
Oakland is where I feel at home.
688
00:24:17,648 --> 00:24:18,572
All the people
that supported me
689
00:24:18,649 --> 00:24:19,740
throughout the years,
690
00:24:19,816 --> 00:24:21,074
that's my biggest motivation.
691
00:24:21,151 --> 00:24:22,075
I'm doing it for you.
692
00:24:22,152 --> 00:24:23,961
- Thirty minutes.
- Thirty. Heard.
693
00:24:24,038 --> 00:24:25,629
Don't go pasta
when there's a lot of wind.
694
00:24:25,706 --> 00:24:27,080
This wind is kicking, huh?
695
00:24:27,157 --> 00:24:29,467
Here comes the wind.
[chuckles]
696
00:24:30,470 --> 00:24:32,044
What are you doing, Byron?
697
00:24:32,120 --> 00:24:34,546
Pear- and apple-filled
tortellini.
698
00:24:34,623 --> 00:24:38,050
Just this wind, it's kind of
going a little against me.
699
00:24:38,126 --> 00:24:39,468
Oh, come on.
700
00:24:39,479 --> 00:24:41,979
Let's go. Let's go.
701
00:24:42,056 --> 00:24:44,097
Twenty-two minutes.
702
00:24:44,174 --> 00:24:46,942
♪♪♪
703
00:24:48,345 --> 00:24:49,478
Could we have
all our meals here?
704
00:24:49,489 --> 00:24:50,604
Right?
705
00:24:50,681 --> 00:24:53,273
- Thank you.
- Sure. Right there.
706
00:24:53,350 --> 00:24:55,651
Welcome, everybody,
to this beautiful table
707
00:24:55,661 --> 00:24:57,236
and these orchards.
708
00:24:57,312 --> 00:24:58,570
I'm really happy
to share my state
709
00:24:58,647 --> 00:25:00,072
- with all of you today.
- Finally.
710
00:25:00,148 --> 00:25:01,782
Finally. [laughs]
711
00:25:01,858 --> 00:25:03,450
It's pretty amazing.
712
00:25:03,527 --> 00:25:06,337
When I pull the plums off,
I am so happy that they don't
713
00:25:06,413 --> 00:25:09,289
look like they've been cooked
for 2 1/2 hours.
714
00:25:09,366 --> 00:25:11,333
They're beautifully intact.
There's basically my dish.
715
00:25:11,344 --> 00:25:13,293
- Oh, sweet. No protein?
- So it's smoked--no, no.
716
00:25:13,370 --> 00:25:14,628
The protein's in the jus.
717
00:25:14,705 --> 00:25:16,463
I feel more confident
than I typically do.
718
00:25:16,540 --> 00:25:18,674
That's nice, dude.
That's better than my dish.
719
00:25:18,684 --> 00:25:20,259
[laughs]
It really is.
720
00:25:20,335 --> 00:25:22,469
Still a little under, chef?
721
00:25:22,546 --> 00:25:23,637
- Keep going?
- Keep going.
722
00:25:23,714 --> 00:25:24,763
Keep going.
Close, though?
723
00:25:24,840 --> 00:25:26,306
- Huh?
- Close?
724
00:25:26,383 --> 00:25:27,683
Keep stirring it.
You need more starch.
725
00:25:27,693 --> 00:25:29,527
I go back and forth
between, "Is it done?
726
00:25:29,603 --> 00:25:31,019
Is it not done?
Is it happy or not?"
727
00:25:31,030 --> 00:25:32,771
My time is running out.
Still scared.
728
00:25:32,848 --> 00:25:35,482
I made rice
for the first challenge
729
00:25:35,559 --> 00:25:36,700
and I failed.
730
00:25:36,777 --> 00:25:38,744
There is no room for failure.
731
00:25:45,952 --> 00:25:49,213
♪♪♪
732
00:25:49,290 --> 00:25:51,331
No, Mr. Bee.
Not now.
733
00:25:51,408 --> 00:25:52,550
Not now.
I'm in the zone.
734
00:25:55,746 --> 00:25:58,297
We're there.
Plate very, very fast.
735
00:25:58,373 --> 00:26:00,140
- [sighs]
- Twenty-nine seconds.
736
00:26:02,395 --> 00:26:05,354
[alarm beeps]
737
00:26:07,424 --> 00:26:09,725
Ooh.
Smells great.
738
00:26:09,735 --> 00:26:12,352
- It looks classy.
- Hello.
739
00:26:12,429 --> 00:26:13,895
What did you make
for us, Avishar?
740
00:26:13,906 --> 00:26:16,073
So I made an "Ohiotto"
741
00:26:16,150 --> 00:26:17,691
because it's Japanese
and I'm from Ohio,
742
00:26:17,768 --> 00:26:20,402
so sushi rice with apple,
bacon, and cheddar.
743
00:26:20,413 --> 00:26:22,246
So I actually made
an apple bacon stock
744
00:26:22,323 --> 00:26:23,530
to cook the rice in.
745
00:26:23,607 --> 00:26:25,907
- Gabe?
- So I'm a huge fan of plums.
746
00:26:25,918 --> 00:26:27,659
The plums have been
slow cooked,
747
00:26:27,736 --> 00:26:28,827
smoked,
and then glazed.
748
00:26:28,904 --> 00:26:30,421
The jus is made from
a variety
749
00:26:30,497 --> 00:26:31,747
of all the fruit on the farm
with a little bit
750
00:26:31,757 --> 00:26:33,415
of pork and chicken.
751
00:26:33,426 --> 00:26:35,259
What do you think when you
found out you weren't
752
00:26:35,336 --> 00:26:36,835
gonna have vegetables
for this challenge?
753
00:26:36,912 --> 00:26:38,596
Actually, I feel like
it was a nice
754
00:26:38,672 --> 00:26:41,214
leveling of the playing field
and really
755
00:26:41,291 --> 00:26:42,716
showing everyone, showing
their cards to get after it.
756
00:26:42,793 --> 00:26:44,343
- Thank you, both.
- Thank you.
757
00:26:44,419 --> 00:26:45,886
Thank you, chefs.
758
00:26:45,962 --> 00:26:47,512
I want to do this real quick,
guys. I'm sorry.
759
00:26:47,589 --> 00:26:50,223
[laughter]
760
00:26:50,300 --> 00:26:52,267
- This is--this is...
- Amazing.
761
00:26:52,278 --> 00:26:53,769
- Wow.
- I know.
762
00:26:53,779 --> 00:26:55,354
This is the best thing
I've eaten so far.
763
00:26:55,430 --> 00:26:57,856
Gabe's masterful
when it comes to sauce-making.
764
00:26:57,933 --> 00:27:00,117
- Mm-hmm.
- The plum had so much integrity
765
00:27:00,194 --> 00:27:03,621
but was soft
and so beautifully smoked.
766
00:27:03,697 --> 00:27:06,406
Gabe's dish is weird.
Like, fruit with gravy.
767
00:27:06,483 --> 00:27:07,866
- Like, really?
- No, I hear you,
768
00:27:07,943 --> 00:27:09,576
but that's what comes out
of these challenges.
769
00:27:09,653 --> 00:27:10,628
You normally wouldn't do that,
770
00:27:10,704 --> 00:27:11,912
but because it's
a fruit challenge,
771
00:27:11,988 --> 00:27:13,455
why not gravy and fruit?
This is amazing.
772
00:27:13,466 --> 00:27:15,174
We should see more
gravy and fruit.
773
00:27:16,469 --> 00:27:19,294
Avishar's dish,
the rice is too al dente
774
00:27:19,305 --> 00:27:21,546
and it's mushy
at the same time.
775
00:27:21,623 --> 00:27:24,633
And then just the cheese,
hiding it under the bottom,
776
00:27:24,644 --> 00:27:26,301
I'm just confused by this.
777
00:27:26,312 --> 00:27:28,312
The other thing is,
this is a fruit challenge.
778
00:27:28,389 --> 00:27:30,397
Like, where is the fruit?
779
00:27:32,652 --> 00:27:34,393
- One minute.
- Heard.
780
00:27:34,469 --> 00:27:35,486
Whoo.
781
00:27:37,305 --> 00:27:38,814
- I like that.
- Ten seconds.
782
00:27:38,824 --> 00:27:41,608
[speaking Japanese]
Okay.
783
00:27:41,685 --> 00:27:42,651
[bee buzzes]
784
00:27:42,662 --> 00:27:43,661
[alarm beeps]
785
00:27:43,737 --> 00:27:44,820
- Done. What's up?
- Whoo.
786
00:27:44,830 --> 00:27:46,822
- There we go.
- [chuckles]
787
00:27:46,832 --> 00:27:48,949
♪♪♪
788
00:27:49,025 --> 00:27:51,168
- This is exciting.
- These are both beautiful.
789
00:27:51,245 --> 00:27:52,744
- Look at this.
- They look great.
790
00:27:52,821 --> 00:27:55,497
- This looks good.
- Wow.
791
00:27:55,508 --> 00:27:57,675
What did you do
for us, Chris?
792
00:27:57,751 --> 00:27:59,584
A seared scallop
with a peach butter,
793
00:27:59,661 --> 00:28:01,628
smoked and seared plums,
794
00:28:01,705 --> 00:28:04,297
pickled Pink Pearl apples,
and grapes.
795
00:28:04,374 --> 00:28:07,008
- Hi, Shota.
- I did a cold salmon dish
796
00:28:07,019 --> 00:28:09,353
inspired by a dish called
salmon nanban.
797
00:28:09,430 --> 00:28:11,680
The sauce underneath is
a sour apple sauce,
798
00:28:11,691 --> 00:28:14,191
duck fat crumbles,
and plum salad.
799
00:28:14,268 --> 00:28:15,851
- Thank you, both.
- Thank you very much.
800
00:28:15,861 --> 00:28:17,811
- Thank you.
- Thank you.
801
00:28:17,888 --> 00:28:20,522
I think they both used
fruit beautifully.
802
00:28:20,533 --> 00:28:22,366
- Mm-hmm.
- This is the same Chris?
803
00:28:22,443 --> 00:28:24,025
- Yes.
- Oh, okay.
804
00:28:24,036 --> 00:28:25,318
I just want to make--
I just want to make sure.
805
00:28:25,395 --> 00:28:26,611
[laughter]
806
00:28:26,688 --> 00:28:27,871
He knocked it out of the park.
807
00:28:27,948 --> 00:28:29,206
You know, I think we've
gotten little hints
808
00:28:29,283 --> 00:28:31,491
of Chris
over the past couple of weeks,
809
00:28:31,568 --> 00:28:33,618
but this, I think
he showed up on the plate.
810
00:28:33,695 --> 00:28:35,287
I love the smoked fruit.
811
00:28:35,363 --> 00:28:36,705
They're tart.
They're a little bit sweet
812
00:28:36,716 --> 00:28:39,466
and they're smoky,
and it's just a smart dish.
813
00:28:40,553 --> 00:28:43,336
Shota's dish, I wanted to love,
but the fish was too dry.
814
00:28:43,413 --> 00:28:46,673
I agree. But I love the crumble
and I loved his fruits.
815
00:28:46,750 --> 00:28:48,842
I thought that was just
the star of the dish.
816
00:28:48,919 --> 00:28:51,562
He didn't need
the salmon at all.
817
00:28:54,400 --> 00:28:55,958
Six minutes.
818
00:28:55,960 --> 00:28:57,559
You know, a lot people would
be like, "Oh, you just made
819
00:28:57,570 --> 00:29:00,395
three oysters in three hours,"
but it's a lot going on.
820
00:29:00,406 --> 00:29:01,980
All these different
flavor pops,
821
00:29:02,057 --> 00:29:03,523
so each bite will be
very different.
822
00:29:03,600 --> 00:29:04,900
How are you looking?
Do you need any help, girl?
823
00:29:04,910 --> 00:29:06,243
I have everything
on the plate.
824
00:29:06,320 --> 00:29:08,412
- [bee buzzes]
- Aah, bees attacking me.
825
00:29:08,489 --> 00:29:10,363
[alarm beeps]
826
00:29:10,440 --> 00:29:11,290
[sighs]
827
00:29:13,419 --> 00:29:15,410
- Oysters.
- Oysters.
828
00:29:15,421 --> 00:29:17,579
- Wow.
- [chuckles]
829
00:29:17,590 --> 00:29:19,873
Hello.
What did you make, Gabriel?
830
00:29:19,950 --> 00:29:21,666
Kumamoto oysters,
three different ways--
831
00:29:21,743 --> 00:29:22,926
one with apples,
one with peaches,
832
00:29:23,003 --> 00:29:24,377
and one with plums.
833
00:29:24,454 --> 00:29:25,921
And Jamie,
what did you do for us?
834
00:29:25,931 --> 00:29:27,714
Pepper pear sauce
with grilled pork,
835
00:29:27,791 --> 00:29:30,884
polenta and a poached pear
with pickled grapes.
836
00:29:30,961 --> 00:29:32,677
Thank you.
[chuckles]
837
00:29:32,754 --> 00:29:36,598
Gabriel's oysters
were very enchanting to me.
838
00:29:36,609 --> 00:29:39,434
They were beautifully
presented, ice cold.
839
00:29:39,445 --> 00:29:41,561
- Nice dish.
- I did like that he played
840
00:29:41,638 --> 00:29:42,780
with the way
that he was cooking them,
841
00:29:42,856 --> 00:29:44,356
especially I think it was
the grilled peaches,
842
00:29:44,432 --> 00:29:46,024
where he glazed them
with that duck fat
843
00:29:46,101 --> 00:29:48,327
to give it
a little more savoriness.
844
00:29:49,622 --> 00:29:51,613
What Jamie made felt
a little bit dated.
845
00:29:51,624 --> 00:29:54,032
Her pear was perfectly fine.
846
00:29:54,109 --> 00:29:58,295
The grits were really
weighted down by the cheese,
847
00:29:58,372 --> 00:30:00,080
and there was
way too much of it.
848
00:30:00,156 --> 00:30:01,673
It's just a little boring.
849
00:30:04,470 --> 00:30:06,753
All right.
We're next, Sara.
850
00:30:06,830 --> 00:30:09,047
- Ten seconds.
- [Byron groans]
851
00:30:09,124 --> 00:30:10,924
You got this, buddy.
852
00:30:11,001 --> 00:30:13,593
[alarm beeps]
853
00:30:13,670 --> 00:30:15,053
- Good job, buddy.
- Thank you.
854
00:30:15,130 --> 00:30:16,647
- Good job, chef.
- We did it.
855
00:30:18,058 --> 00:30:19,099
[Byron laughs]
856
00:30:19,175 --> 00:30:23,645
♪♪♪
857
00:30:23,656 --> 00:30:26,481
- Pasta looks thin.
- Hey, guys.
858
00:30:26,492 --> 00:30:28,400
What did you make
for us, Sara?
859
00:30:28,476 --> 00:30:29,993
Lightly grilled shrimp
with quinoa,
860
00:30:30,070 --> 00:30:32,496
apples, plums,
and peaches.
861
00:30:32,573 --> 00:30:34,573
Some different sauces
in there.
862
00:30:34,649 --> 00:30:35,740
What's your purple sauce?
863
00:30:35,817 --> 00:30:37,450
Roasted plum, sesame oil,
864
00:30:37,527 --> 00:30:39,503
peanut butter,
and of course yogurt.
865
00:30:40,840 --> 00:30:42,339
- Peanut butter?
- Byron?
866
00:30:42,416 --> 00:30:43,507
I did a filled pasta.
867
00:30:43,584 --> 00:30:45,000
Inside you will find
tarragon,
868
00:30:45,010 --> 00:30:46,677
apples, and pears.
869
00:30:46,753 --> 00:30:49,588
The sauce is a apple
and pinot noir reduction
870
00:30:49,664 --> 00:30:52,507
topped with blue cheese
and pickled grapes.
871
00:30:52,518 --> 00:30:54,843
- Thank you, chefs. Thank you.
- Thank you both.
872
00:30:54,854 --> 00:30:57,846
Sara's dish, there was just
too many sauces
873
00:30:57,857 --> 00:30:59,639
happening with the yogurt
and the peanut.
874
00:30:59,716 --> 00:31:02,100
Mine is so dill-heavy.
I got all the dill.
875
00:31:02,177 --> 00:31:04,769
I don't know if asking
what's in the purple sauce
876
00:31:04,846 --> 00:31:06,938
was a good thing
or a bad thing.
877
00:31:07,015 --> 00:31:09,149
What dI'd you think about
the pasta Byron gave us?
878
00:31:09,225 --> 00:31:11,702
To finally get
a fresh-made paste...
879
00:31:11,778 --> 00:31:13,153
- Done well.
- ...done well outside,
880
00:31:13,229 --> 00:31:15,780
- I mean, kudos to him.
- To me, it tastes like
881
00:31:15,857 --> 00:31:17,032
deconstructed cheese plate.
882
00:31:17,042 --> 00:31:19,034
It's just a very fun
dish to eat.
883
00:31:19,044 --> 00:31:22,546
♪♪♪
884
00:31:22,623 --> 00:31:24,873
I'm gonna drop
my chicken at 15.
885
00:31:24,884 --> 00:31:27,042
Hopefully, that's not
pushing it too much.
886
00:31:27,052 --> 00:31:29,669
The biggest challenge for me
is to make sure
887
00:31:29,746 --> 00:31:32,672
that my oil
is at temp to fry.
888
00:31:32,749 --> 00:31:34,841
This runs cold, Nelson.
The sun's going down.
889
00:31:34,918 --> 00:31:36,134
It's getting
a little bit colder.
890
00:31:36,211 --> 00:31:37,886
Dude, this wind.
891
00:31:37,897 --> 00:31:40,722
Like, if the temp is too low
to actually fry,
892
00:31:40,733 --> 00:31:42,399
what do I do?
Shoot.
893
00:31:48,814 --> 00:31:52,901
♪♪♪
894
00:31:52,912 --> 00:31:55,078
I temp my chicken
and decide to take it out
895
00:31:55,155 --> 00:31:57,530
knowing that it'll continue
to cook.
896
00:31:57,607 --> 00:31:59,741
So once it hits
the judges' table,
897
00:31:59,752 --> 00:32:01,076
it should be perfect.
898
00:32:01,086 --> 00:32:03,086
Nelson, we got three minutes.
899
00:32:03,163 --> 00:32:04,087
Oh, sh--.
900
00:32:04,164 --> 00:32:05,213
Okay.
901
00:32:07,117 --> 00:32:08,500
This might be
a good one today.
902
00:32:08,576 --> 00:32:09,718
I'm just saying.
903
00:32:11,079 --> 00:32:13,764
♪♪♪
904
00:32:13,840 --> 00:32:14,839
You feeling okay, Nelson?
905
00:32:14,916 --> 00:32:15,924
I'm done overthinking.
906
00:32:15,935 --> 00:32:17,092
[Nelson chuckles]
907
00:32:17,102 --> 00:32:21,104
♪♪♪
908
00:32:21,181 --> 00:32:24,608
Hello. So, Kiki,
what did you make for us?
909
00:32:24,685 --> 00:32:26,777
I made an apple-glazed
fried chicken,
910
00:32:26,853 --> 00:32:28,186
grilled and pickled peaches,
911
00:32:28,263 --> 00:32:29,780
creamy polenta on the bottom.
912
00:32:29,856 --> 00:32:31,564
What about you, Nelson?
913
00:32:31,641 --> 00:32:33,784
I did a seared scallop
with an apple béarnaise.
914
00:32:33,860 --> 00:32:35,527
There's an apple
and shallot relish
915
00:32:35,603 --> 00:32:37,621
and also sauteed pears.
916
00:32:37,698 --> 00:32:39,239
Is there rosemary
in your dish?
917
00:32:39,315 --> 00:32:40,699
Yes. It's in the pear.
918
00:32:40,775 --> 00:32:41,950
- Thank you so much.
- Thank you, guys.
919
00:32:41,961 --> 00:32:43,126
Yes. Cheers.
920
00:32:44,871 --> 00:32:46,964
Kiki's fried chicken was,
921
00:32:47,040 --> 00:32:48,632
unfortunately,
a little undercooked.
922
00:32:48,709 --> 00:32:51,134
Mine is not undercooked.
It's raw.
923
00:32:51,211 --> 00:32:52,302
This is one of
those things where
924
00:32:52,379 --> 00:32:53,637
you have a small tabletop fryer
925
00:32:53,714 --> 00:32:55,547
and then you wonder why
it's not cooked.
926
00:32:55,623 --> 00:32:57,975
- It's just risky.
- Was everyone's chicken raw?
927
00:32:58,051 --> 00:32:59,142
- Yeah.
- Everyone. Across the board.
928
00:32:59,219 --> 00:33:00,885
- The whole table.
- The peach
929
00:33:00,962 --> 00:33:02,813
with the parsley is actually
really, really great.
930
00:33:02,889 --> 00:33:04,222
I love the idea
of grilled chicken
931
00:33:04,299 --> 00:33:05,765
with a fruit barbecue sauce.
932
00:33:05,842 --> 00:33:07,767
- What do you think, Kiki?
- Flavors were there.
933
00:33:07,844 --> 00:33:10,061
Um, the one
that Melissa cut into,
934
00:33:10,138 --> 00:33:12,105
it didn't look quite right,
but everyone else's
935
00:33:12,182 --> 00:33:13,732
- looked good.
- Got you.
936
00:33:13,808 --> 00:33:17,152
Carrie, what did you think
of Nelson's scallop?
937
00:33:17,162 --> 00:33:19,738
I just get herbs
on herbs on herbs.
938
00:33:19,814 --> 00:33:21,164
It's just really flat.
939
00:33:21,241 --> 00:33:22,833
My poor little scallop
just wants nothing to do
940
00:33:22,909 --> 00:33:24,576
with that sauce.
It's drowning
941
00:33:24,652 --> 00:33:27,004
in so many garnishes
that don't go together.
942
00:33:27,080 --> 00:33:28,288
All I got was rosemary.
943
00:33:28,364 --> 00:33:30,173
Both these dishes
were pretty disappointing.
944
00:33:30,250 --> 00:33:32,751
- Do you feel good?
- Yeah. Yeah, I do.
945
00:33:32,827 --> 00:33:34,669
Good.
946
00:33:34,680 --> 00:33:36,221
Two minutes.
I swear to God.
947
00:33:38,684 --> 00:33:39,966
I'm trying to see
what other sh--
948
00:33:40,043 --> 00:33:40,851
I can put on this plate.
949
00:33:40,927 --> 00:33:42,185
[laughter]
950
00:33:42,262 --> 00:33:44,021
- [bee buzzes]
- Aah!
951
00:33:44,097 --> 00:33:46,690
Three, two, one.
952
00:33:46,767 --> 00:33:49,234
[alarm beeps]
953
00:33:51,104 --> 00:33:53,030
Thank you.
954
00:33:53,106 --> 00:33:55,356
- Wow. This smells good.
- Yeah.
955
00:33:55,367 --> 00:33:58,359
I made a caramelized
apple risotto with herbs,
956
00:33:58,370 --> 00:34:01,696
as well as an apple-glazed duck.
957
00:34:01,707 --> 00:34:04,324
Well, since you took away
my chiles...
958
00:34:04,400 --> 00:34:05,992
[laughter]
959
00:34:06,069 --> 00:34:07,044
...I made albondigas secas.
960
00:34:07,120 --> 00:34:08,620
I braised the albondigas
961
00:34:08,696 --> 00:34:10,371
in grape juice and red wine.
962
00:34:10,382 --> 00:34:13,383
And then the sauce is
plums with bonito flakes.
963
00:34:13,460 --> 00:34:14,676
Enjoy.
964
00:34:16,296 --> 00:34:17,796
Maria stuck to what she does
965
00:34:17,872 --> 00:34:19,297
and she created
something soulful and savory.
966
00:34:19,374 --> 00:34:22,383
She showcased the fruit
in the sauce beautifully to me.
967
00:34:22,394 --> 00:34:23,802
How do you think things went?
968
00:34:23,878 --> 00:34:26,229
I am proud of what I put
on the dish.
969
00:34:26,306 --> 00:34:28,139
This apple
and olive oil puree
970
00:34:28,216 --> 00:34:31,643
that Dawn gave us
is so luscious.
971
00:34:31,719 --> 00:34:32,903
Apple olive oil puree
972
00:34:32,979 --> 00:34:34,187
is something I've never
seen before.
973
00:34:34,264 --> 00:34:35,429
- Yeah.
- And, like, I will walk away
974
00:34:35,431 --> 00:34:37,357
learning something today
because of Dawn.
975
00:34:37,433 --> 00:34:39,692
I feel like I used
the fruit well.
976
00:34:39,769 --> 00:34:41,912
I just hope
that they appreciate it.
977
00:34:41,988 --> 00:34:45,240
We have to drive back
to Judges' Table now.
978
00:34:45,250 --> 00:34:46,407
We have a lot to talk about.
979
00:34:46,418 --> 00:34:47,909
Thank you all
for being here...
980
00:34:47,920 --> 00:34:49,753
- Thank you.
- ...on this beautiful evening.
981
00:34:49,830 --> 00:34:51,246
- Cheers.
- Cheers.
982
00:34:51,256 --> 00:34:54,299
♪♪♪
983
00:35:01,007 --> 00:35:02,006
- Whew!
- What a drive.
984
00:35:02,083 --> 00:35:04,050
Portland is gorgeous.
985
00:35:04,127 --> 00:35:05,343
[Sara sighs]
986
00:35:05,420 --> 00:35:07,104
What was the hardest part
about today?
987
00:35:07,180 --> 00:35:08,939
- The bees.
- The bees.
988
00:35:09,015 --> 00:35:10,107
Yeah, the terrain too.
989
00:35:10,183 --> 00:35:12,225
Kind of running on uneven--
my knee.
990
00:35:12,302 --> 00:35:13,351
Oh, yeah. Same here.
991
00:35:13,428 --> 00:35:15,112
The terrain was tough.
992
00:35:15,188 --> 00:35:17,114
- Hello, chefs.
- Hello.
993
00:35:17,190 --> 00:35:20,024
We'd like to see Kiki,
994
00:35:20,101 --> 00:35:23,403
Gabriel, Chris, Gabe,
995
00:35:23,479 --> 00:35:25,363
Nelson, and Avishar.
996
00:35:25,440 --> 00:35:27,457
Oh, sh--.
997
00:35:27,534 --> 00:35:29,334
See you soon.
Thank you.
998
00:35:30,945 --> 00:35:32,745
And now my heart
starts beating again.
999
00:35:32,822 --> 00:35:33,797
Let's face the music.
1000
00:35:33,874 --> 00:35:36,457
- Love you all.
- [applause]
1001
00:35:36,468 --> 00:35:39,678
♪♪♪
1002
00:35:46,386 --> 00:35:48,303
The challenge was pretty
straightforward, you know?
1003
00:35:48,313 --> 00:35:50,138
It was about using fruit
that was in the orchard
1004
00:35:50,149 --> 00:35:51,982
that was just freshly picked.
1005
00:35:52,058 --> 00:35:53,933
Some of you did amazing work.
1006
00:35:54,010 --> 00:35:58,146
Gabriel, Chris, and Gabe,
1007
00:35:58,157 --> 00:35:59,731
you can stay here.
1008
00:35:59,807 --> 00:36:01,441
The rest of you,
please step to the side.
1009
00:36:01,517 --> 00:36:03,034
Thank you.
1010
00:36:07,240 --> 00:36:09,166
The three of you had
1011
00:36:09,242 --> 00:36:11,784
our favorite dishes of the day.
1012
00:36:11,861 --> 00:36:13,170
So congratulations.
1013
00:36:13,246 --> 00:36:15,788
[applause]
1014
00:36:15,865 --> 00:36:17,916
Gabe, how did you come up
with your dish?
1015
00:36:17,992 --> 00:36:20,752
I wanted to showcase one
of the fruits
1016
00:36:20,828 --> 00:36:22,345
as a centerpiece,
and then I knew I wanted
1017
00:36:22,422 --> 00:36:24,130
to incorporate the rest
of the fruit in my sauce.
1018
00:36:24,207 --> 00:36:25,498
What I loved about the dish,
1019
00:36:25,575 --> 00:36:28,343
it was that perfect bridge
between summer and fall
1020
00:36:28,353 --> 00:36:30,136
with all those sweet spices
in there.
1021
00:36:30,213 --> 00:36:31,521
There was clearly
a little heat in there.
1022
00:36:31,598 --> 00:36:33,190
There's layers and layers
of flavor.
1023
00:36:33,266 --> 00:36:35,016
Amar literally
licked the plate,
1024
00:36:35,027 --> 00:36:36,434
picked the plate up
and licked it.
1025
00:36:36,511 --> 00:36:39,938
It was another complex
Gabe sauce
1026
00:36:40,014 --> 00:36:41,314
that I need to eat again.
1027
00:36:41,391 --> 00:36:42,482
Thank you.
1028
00:36:42,558 --> 00:36:44,525
Gabriel,
tell us about your dish.
1029
00:36:44,536 --> 00:36:46,778
I really wanted to focus
on three different
1030
00:36:46,854 --> 00:36:48,279
flavor profiles
in each oyster
1031
00:36:48,356 --> 00:36:51,032
approaching the fruits
in each a different way.
1032
00:36:51,043 --> 00:36:53,493
I think it's very brave
to give us three oysters.
1033
00:36:53,569 --> 00:36:56,046
But then once we took a bite
of each one,
1034
00:36:56,122 --> 00:36:57,380
they were all so different.
1035
00:36:57,457 --> 00:36:59,332
You just did such a great job,
1036
00:36:59,409 --> 00:37:01,501
giving us something
that was fresh and bright.
1037
00:37:01,577 --> 00:37:03,336
The oysters ate beautifully.
1038
00:37:03,413 --> 00:37:05,338
You pulled it off,
and you pulled it off
1039
00:37:05,415 --> 00:37:06,547
because of the attention
to the detail.
1040
00:37:06,558 --> 00:37:08,225
- Thank you.
- Chris,
1041
00:37:08,301 --> 00:37:10,885
this is a much better place
to be, right?
1042
00:37:10,896 --> 00:37:12,512
Oh, it for sure is.
It for sure is.
1043
00:37:12,588 --> 00:37:14,564
Honestly, going into there,
I felt right at home.
1044
00:37:14,641 --> 00:37:16,233
Uh, being in New Hampshire,
I'm always in the woods
1045
00:37:16,309 --> 00:37:17,976
and going to orchards,
and that's how I cook.
1046
00:37:18,052 --> 00:37:20,019
This dish was beautiful.
1047
00:37:20,096 --> 00:37:23,356
Those little smoked grapes
were so packed with flavor
1048
00:37:23,433 --> 00:37:25,575
and it really
gave a nice counterpoint
1049
00:37:25,652 --> 00:37:27,026
to the delicate scallop.
1050
00:37:27,103 --> 00:37:28,411
The dish was really,
really well-balanced.
1051
00:37:28,488 --> 00:37:30,530
The fruit wasn't sweet.
1052
00:37:30,606 --> 00:37:32,490
You had the scallops,
which add salinity to the dish.
1053
00:37:32,567 --> 00:37:33,917
Spectacular.
1054
00:37:33,994 --> 00:37:35,919
Thank you.
1055
00:37:35,996 --> 00:37:37,921
The chef
with our favorite dish today
1056
00:37:37,998 --> 00:37:40,415
highlighted the flavors
of these fruits
1057
00:37:40,425 --> 00:37:42,259
and really let the fruit shine.
1058
00:37:42,335 --> 00:37:43,927
The winning chef today is...
1059
00:37:44,004 --> 00:37:46,972
♪♪♪
1060
00:37:49,625 --> 00:37:51,217
...Gabe.
1061
00:37:51,294 --> 00:37:53,386
- Hey.
- [applause]
1062
00:37:53,463 --> 00:37:55,105
Thank you guys so much.
1063
00:37:55,181 --> 00:37:57,348
The vision I had for this dish
really came to life,
1064
00:37:57,425 --> 00:37:59,017
and it spoke to me
1065
00:37:59,093 --> 00:38:00,518
and it spoke to the judges
the same way.
1066
00:38:00,595 --> 00:38:02,228
Walking away
from this challenge,
1067
00:38:02,305 --> 00:38:03,604
I feel like I need
to continue to cook things
1068
00:38:03,615 --> 00:38:05,565
that speak to the soul
of Mexican cuisine.
1069
00:38:05,641 --> 00:38:06,858
Congratulations.
1070
00:38:06,934 --> 00:38:09,068
The three of you
can step aside.
1071
00:38:09,145 --> 00:38:11,946
Nelson, Kiki, and Avishar,
1072
00:38:11,957 --> 00:38:13,290
please step forward.
1073
00:38:17,370 --> 00:38:19,954
The three of you
had our least favorite dishes
1074
00:38:19,965 --> 00:38:23,425
of the day, and one of you
will be going home.
1075
00:38:32,460 --> 00:38:34,927
The three of you
had our least favorite dishes
1076
00:38:35,004 --> 00:38:36,429
of the day.
1077
00:38:36,506 --> 00:38:39,974
Avishar, do you think
you used enough fruit
1078
00:38:39,985 --> 00:38:41,267
in your dish?
1079
00:38:41,344 --> 00:38:43,311
I used a lot of fruit
in the dish,
1080
00:38:43,322 --> 00:38:45,229
but I know that bacon
is a strong flavor as well.
1081
00:38:45,306 --> 00:38:47,398
That was all we could taste
and you kind of lost
1082
00:38:47,475 --> 00:38:50,327
those bright, you know,
flavors of the fruit.
1083
00:38:50,403 --> 00:38:55,073
All I tasted was the bacon
and uncooked rice.
1084
00:38:55,149 --> 00:38:57,167
Kiki, walk us through
your dish, please.
1085
00:38:57,243 --> 00:39:00,453
My dish was an apple-glazed
fried chicken.
1086
00:39:00,530 --> 00:39:02,622
I took the apples
and I roasted them
1087
00:39:02,698 --> 00:39:04,248
and pureed them down.
1088
00:39:04,325 --> 00:39:07,344
Um, I made it into a glaze
with a bunch of spices.
1089
00:39:07,420 --> 00:39:09,179
The unfortunate part
of your dish--
1090
00:39:09,255 --> 00:39:11,589
you gave us raw chicken.
1091
00:39:11,666 --> 00:39:14,258
- Raw chicken?
- Yes.
1092
00:39:14,335 --> 00:39:16,010
- I--that is...
- Yes.
1093
00:39:16,021 --> 00:39:17,354
Did you taste it?
1094
00:39:17,430 --> 00:39:19,263
I did test some chicken out
beforehand
1095
00:39:19,340 --> 00:39:21,474
and I did fry it in two batches.
1096
00:39:21,551 --> 00:39:23,193
Every single chicken
on the table
1097
00:39:23,269 --> 00:39:25,028
was way undercooked.
1098
00:39:25,105 --> 00:39:27,271
My heart sinks.
I did not intend to serve
1099
00:39:27,348 --> 00:39:29,366
- anyone raw chicken ever.
- No. Never intentionally.
1100
00:39:29,442 --> 00:39:31,484
- Sure. Of course.
- Ever ever.
1101
00:39:31,561 --> 00:39:34,278
Nelson, what was the experience
like for you?
1102
00:39:34,355 --> 00:39:36,114
I never really cooked
with fruit.
1103
00:39:36,190 --> 00:39:39,283
I wanted to really go
kind of bold on the sauces
1104
00:39:39,360 --> 00:39:41,452
and be delicate
with everything else.
1105
00:39:41,529 --> 00:39:43,463
There was nothing delicate
about that dish.
1106
00:39:45,199 --> 00:39:49,052
That béarnaise was so heavy
and so cheesy,
1107
00:39:49,129 --> 00:39:51,379
it just coated everything,
1108
00:39:51,390 --> 00:39:53,631
and so you lost the integrity
of the fruit.
1109
00:39:53,708 --> 00:39:55,716
- Got you.
- I think that you were
1110
00:39:55,727 --> 00:39:58,052
maybe trying to fight
the sweetness of that fruit
1111
00:39:58,063 --> 00:40:01,514
with those herbs,
so it just didn't mesh.
1112
00:40:01,591 --> 00:40:03,141
I didn't see your vision.
1113
00:40:03,217 --> 00:40:05,068
I tried to stay
a little more classic
1114
00:40:05,145 --> 00:40:06,644
instead of cooking "my" food.
1115
00:40:06,721 --> 00:40:08,646
I always want you
to cook your food.
1116
00:40:08,723 --> 00:40:10,731
I think we all want that.
1117
00:40:10,742 --> 00:40:12,650
All of you are very talented
1118
00:40:12,727 --> 00:40:15,653
- but this meal was a real miss.
- Well.
1119
00:40:15,730 --> 00:40:17,238
We'll call you back in a bit.
1120
00:40:17,249 --> 00:40:18,665
You can exit the kitchen.
1121
00:40:24,164 --> 00:40:26,330
What is it?
1122
00:40:26,407 --> 00:40:29,092
- Mr. Gabe.
- [applause]
1123
00:40:32,747 --> 00:40:34,097
Top, right here.
1124
00:40:34,174 --> 00:40:35,339
Why--what happened?
1125
00:40:35,416 --> 00:40:38,351
I mean, it's...
1126
00:40:39,846 --> 00:40:42,555
All three of these chefs
made food
1127
00:40:42,632 --> 00:40:43,723
that could send them home.
1128
00:40:43,799 --> 00:40:45,349
Avishar gave us raw rice.
1129
00:40:45,426 --> 00:40:47,351
Pretty basic cooking technique.
1130
00:40:47,428 --> 00:40:50,396
The extra fatty bacon
and that little bit of fruit,
1131
00:40:50,473 --> 00:40:54,117
I don't think that the concept
of what he gave us was good
1132
00:40:54,194 --> 00:40:56,068
regardless of the rice either.
1133
00:40:56,145 --> 00:40:57,695
This is worse
than the first week.
1134
00:40:57,772 --> 00:41:00,740
I feel really ----ed
at this point, myself.
1135
00:41:00,816 --> 00:41:04,294
I think Avishar--you know,
it was a really terrible dish,
1136
00:41:04,370 --> 00:41:06,796
but the worse of two evils,
I go with Nelson.
1137
00:41:06,873 --> 00:41:09,466
Honestly, I could not eat
that scallop dish.
1138
00:41:09,542 --> 00:41:13,085
That rosemary, it had such
a chemically medicinal,
1139
00:41:13,162 --> 00:41:14,545
um, aftertaste.
1140
00:41:14,622 --> 00:41:17,798
That didn't bug me as much
as the, like, raw fruit
1141
00:41:17,809 --> 00:41:21,552
and heavy, heavy parmesan
and crème fraîche.
1142
00:41:21,629 --> 00:41:22,762
Everything was lost.
1143
00:41:22,838 --> 00:41:24,764
I kind of knew it.
I didn't cook my food.
1144
00:41:24,840 --> 00:41:27,225
I tried to go
to classical French.
1145
00:41:27,301 --> 00:41:28,768
I was out of my element,
honestly.
1146
00:41:28,844 --> 00:41:31,821
Do you feel that Nelson
or Avishar
1147
00:41:31,898 --> 00:41:34,657
made as big a mistake
as Kiki did
1148
00:41:34,734 --> 00:41:36,275
with that raw chicken?
1149
00:41:36,352 --> 00:41:37,818
It is very rare
1150
00:41:37,829 --> 00:41:40,613
when every single person
at the table
1151
00:41:40,690 --> 00:41:41,739
- gets a raw piece of meat...
- Right.
1152
00:41:41,816 --> 00:41:43,407
...let alone a raw piece
of chicken.
1153
00:41:43,484 --> 00:41:44,742
If she'd cooked her chicken,
1154
00:41:44,819 --> 00:41:46,169
it would've been
a palatable dish,
1155
00:41:46,246 --> 00:41:47,578
and it would've made her
in the middle.
1156
00:41:47,655 --> 00:41:49,830
I tested the batch, timed it.
1157
00:41:49,841 --> 00:41:51,582
- Nelson ate it, I ate it.
- Yeah, she made one for me.
1158
00:41:51,659 --> 00:41:53,251
- It was perfect.
- Yeah.
1159
00:41:53,327 --> 00:41:54,418
I think we have our answer.
1160
00:41:54,495 --> 00:41:55,845
- I think so, too.
- All right.
1161
00:41:55,922 --> 00:41:57,430
Let's get them out here.
1162
00:41:59,667 --> 00:42:02,602
♪♪♪
1163
00:42:07,842 --> 00:42:10,309
Chefs, these challenges
are set up to really push you
1164
00:42:10,386 --> 00:42:11,694
into a place that is difficult.
1165
00:42:11,771 --> 00:42:13,312
You have to embrace them.
1166
00:42:13,389 --> 00:42:14,722
The only time
you're gonna get to cook
1167
00:42:14,724 --> 00:42:17,200
whatever you want,
unencumbered, is in the finale,
1168
00:42:17,277 --> 00:42:19,151
but you gotta get there first.
1169
00:42:19,228 --> 00:42:20,787
Padma.
1170
00:42:24,525 --> 00:42:26,709
Kiki,
1171
00:42:26,786 --> 00:42:29,787
please pack your knives and go.
1172
00:42:29,864 --> 00:42:31,214
Undercooked chicken,
1173
00:42:31,291 --> 00:42:32,549
- you can't get past it.
- I hear.
1174
00:42:32,625 --> 00:42:33,958
We'll see you
in Last Chance Kitchen.
1175
00:42:34,035 --> 00:42:36,460
Absolutely.
Thank you for the opportunity.
1176
00:42:36,537 --> 00:42:37,878
- I appreciate it.
- Thank you.
1177
00:42:37,889 --> 00:42:39,714
Thank you.
1178
00:42:39,724 --> 00:42:43,301
I have never in my life
served raw chicken to anyone
1179
00:42:43,377 --> 00:42:44,802
and I just ended up serving it
1180
00:42:44,879 --> 00:42:46,854
to 10 Top Chef judges.
1181
00:42:48,233 --> 00:42:49,732
Oh.
1182
00:42:49,809 --> 00:42:52,810
I am proud of myself for giving
1183
00:42:52,887 --> 00:42:54,654
every single challenge my all.
1184
00:42:56,891 --> 00:42:57,982
This is not gonna be
the last time.
1185
00:42:58,059 --> 00:42:59,576
Oh, you're gonna make me cry.
1186
00:42:59,652 --> 00:43:01,244
- No, it won't.
- We'll see you again.
1187
00:43:01,321 --> 00:43:03,988
I'll see you guys again.
Okay. All right.
1188
00:43:04,065 --> 00:43:05,906
I needed to shoot from the hip.
1189
00:43:05,917 --> 00:43:08,200
I didn't allow myself
to do that in this competition.
1190
00:43:08,277 --> 00:43:10,202
I tried to be more
in control of it
1191
00:43:10,279 --> 00:43:11,588
and I just couldn't.
1192
00:43:11,664 --> 00:43:14,507
So, you know, we'll see
what happens next time.
1193
00:43:18,579 --> 00:43:21,839
Tonight, Kiki arrives
in Last Chance Kitchen.
1194
00:43:21,916 --> 00:43:23,841
I have a lot of redemption
to strive for.
1195
00:43:23,918 --> 00:43:26,886
Her undercooked chicken
left the judges crying foul.
1196
00:43:26,962 --> 00:43:28,429
No!
1197
00:43:28,440 --> 00:43:30,514
Can she end her streak
of bad cluck?
1198
00:43:30,591 --> 00:43:32,942
Well, I see
how L.C.K. gets down.
1199
00:43:33,019 --> 00:43:34,769
Find out now on demand
1200
00:43:34,779 --> 00:43:36,854
or wherever you stream
Top Chef.
1201
00:43:36,931 --> 00:43:38,856
Next time on Top Chef...
1202
00:43:38,933 --> 00:43:40,691
Ladies and gentlemen,
1203
00:43:40,768 --> 00:43:43,402
welcome
to the Top Chef Drive-in.
1204
00:43:43,479 --> 00:43:44,904
Oh, this is dope!
[chuckling]
1205
00:43:44,980 --> 00:43:46,456
[horns honking]
1206
00:43:46,532 --> 00:43:50,251
Sit back, relax,
and enjoy the show.
1207
00:43:51,445 --> 00:43:52,912
What's our time?
1208
00:43:52,988 --> 00:43:54,538
I need hands, please.
1209
00:43:54,615 --> 00:43:56,749
They had four hours
and Dawn made us popcorn?
1210
00:43:56,826 --> 00:43:58,301
I made cauli tots.
1211
00:43:58,378 --> 00:43:59,543
That sh--'s harder
than it sounds.
1212
00:43:59,620 --> 00:44:01,295
Gabriel rubs people
the wrong way.
1213
00:44:01,306 --> 00:44:03,047
Aliens of E-A-arth.
1214
00:44:03,124 --> 00:44:05,308
On this planet,
my name is Danny.
1215
00:44:05,385 --> 00:44:06,592
Danny?
1216
00:44:06,669 --> 00:44:07,977
- Yes!
- He's a real nerd.