1
00:00:03,746 --> 00:00:05,495
Please welcome back Jamie.

2
00:00:05,506 --> 00:00:07,164
[cheering]

3
00:00:07,174 --> 00:00:09,675
I'm back, bitches!

4
00:00:09,752 --> 00:00:11,835
You will be making the
meals for hard-working staff

5
00:00:11,846 --> 00:00:13,837
at three local hospitals.

6
00:00:13,848 --> 00:00:15,514
Are you
ready to change the world?

7
00:00:15,591 --> 00:00:16,757
-Yes.
-Yes.

8
00:00:16,833 --> 00:00:18,508
Does it need more spices, or...?

9
00:00:18,519 --> 00:00:20,844
I don't know, man,
this is how we cook at home.

10
00:00:20,855 --> 00:00:24,181
Avishar's stew is broken, it's,
like, mealy. Where's the heat?

11
00:00:24,191 --> 00:00:26,692
I appreciate that she
made her tortilla.

12
00:00:26,769 --> 00:00:29,028
-Unfortunately, it's raw.
-It's quite raw.

13
00:00:29,104 --> 00:00:30,854
You need help. Help him,
Avishar. You need help.

14
00:00:30,865 --> 00:00:32,522
All right,
you got five, you got five.

15
00:00:32,533 --> 00:00:34,191
Jamie's dish has the wow factor.

16
00:00:34,201 --> 00:00:35,534
The winning chef is...

17
00:00:35,611 --> 00:00:36,818
Jamie.

18
00:00:36,895 --> 00:00:39,529
[clapping]
Way to make a splash.

19
00:00:39,540 --> 00:00:41,782
Maria, I don't think I have
to tell you what went wrong.

20
00:00:41,858 --> 00:00:43,950
-Your tortilla was raw.
-And I apologize.

21
00:00:44,027 --> 00:00:46,795
Avishar. Please pack
your knives and go.

22
00:00:48,240 --> 00:00:53,001
Eight chefs remain to compete in
the ultimate culinary showdown.

23
00:00:53,078 --> 00:00:54,169
At stake for the winners?

24
00:00:54,246 --> 00:00:56,555
A feature in Food
& Wine Magazine

25
00:00:56,632 --> 00:00:59,633
and appearance at the Food
& Wine Classic in Aspen,

26
00:00:59,709 --> 00:01:02,177
a quarter of a million
dollars furnished

27
00:01:02,254 --> 00:01:06,890
by San Pellegrino
and the title of Top Chef.

28
00:01:06,901 --> 00:01:08,975
[upbeat music]

29
00:01:09,052 --> 00:01:13,238
♪♪♪

30
00:01:13,315 --> 00:01:15,690
[pop-rock music]

31
00:01:15,767 --> 00:01:18,527
♪♪♪

32
00:01:18,603 --> 00:01:20,913
[phone ringing]

33
00:01:20,989 --> 00:01:22,873
[people speaking
indistinctly on phone]

34
00:01:32,000 --> 00:01:35,210
Being one of the top eight, it's
great, because I want to win

35
00:01:35,287 --> 00:01:37,212
this competition to
make my parents proud.

36
00:01:37,289 --> 00:01:40,057
They've given up so many
things in their life.

37
00:01:57,267 --> 00:01:59,526
I'm DACA. I'm a Dreamer.

38
00:01:59,603 --> 00:02:01,027
I'm from Costa Rica,
I'm Latino,

39
00:02:01,104 --> 00:02:02,612
but I wasn't really
raised there.

40
00:02:02,623 --> 00:02:04,865
One of the biggest things
that I yearn the most

41
00:02:04,941 --> 00:02:06,959
is to travel the world
and I'm not able to do that.

42
00:02:07,035 --> 00:02:12,038
But as a chef, I could
travel the world through food.

43
00:02:12,115 --> 00:02:14,716
And learn through other people.
And that's why I love cooking.

44
00:02:18,997 --> 00:02:21,631
Bye!

45
00:02:21,642 --> 00:02:24,801
♪♪♪

46
00:02:24,812 --> 00:02:27,637
Definitely a Restaurant War.

47
00:02:27,648 --> 00:02:30,983
[electronic music]

48
00:02:31,059 --> 00:02:32,651
Salmon Street.

49
00:02:32,728 --> 00:02:34,153
What is fishy about this block?

50
00:02:34,229 --> 00:02:39,900
♪♪♪

51
00:02:39,976 --> 00:02:43,278
-Good morning.
-Oh! Morning.

52
00:02:43,355 --> 00:02:44,988
Morning.

53
00:02:44,999 --> 00:02:47,240
Please welcome the newest
addition to your all-star

54
00:02:47,317 --> 00:02:51,745
judging panel, Top Chef winner
of season 10, Kristen Kish.

55
00:02:51,821 --> 00:02:54,122
-Hi, chefs, how are you?
-Hi.

56
00:02:54,199 --> 00:02:56,842
And also, please welcome
back Gregory Gourdet.

57
00:02:56,919 --> 00:02:58,835
-Morning, chef.
-Morning, chef.

58
00:02:58,846 --> 00:03:00,337
They will be
your guest judges

59
00:03:00,347 --> 00:03:02,014
for this next
elimination challenge.

60
00:03:02,090 --> 00:03:04,299
Any guess what that could be?

61
00:03:04,376 --> 00:03:06,801
I don't want to assume anymore.

62
00:03:06,878 --> 00:03:08,854
Welcome
to Restaurant Wars.

63
00:03:08,931 --> 00:03:11,139
-Sick!
-[laughter]

64
00:03:11,216 --> 00:03:13,016
Yes!

65
00:03:13,027 --> 00:03:15,185
Restaurant wars is what
90% of the people

66
00:03:15,196 --> 00:03:17,196
that come to
the competition crave.

67
00:03:17,272 --> 00:03:19,031
[laughter]

68
00:03:19,107 --> 00:03:21,200
To me, it's giving me
anxiety and flashbacks

69
00:03:21,276 --> 00:03:23,035
of opening a restaurant,
'cause I've done it.

70
00:03:23,111 --> 00:03:24,819
It just makes me wanna vomit.

71
00:03:24,896 --> 00:03:26,371
Sh--.

72
00:03:26,448 --> 00:03:29,324
Kristen, do you remember
your restaurant wars experience?

73
00:03:29,401 --> 00:03:31,159
-'Cause I certainly do.
-[laughter]

74
00:03:31,236 --> 00:03:33,712
I do. It's when I heard you say,
"Pack your knives and go."

75
00:03:33,789 --> 00:03:35,380
So, it was fun.

76
00:03:35,457 --> 00:03:38,383
But over-communicate
and don't mess up like I did.

77
00:03:38,460 --> 00:03:40,052
[laughter]

78
00:03:40,128 --> 00:03:41,887
I had a really bad run
on my first season

79
00:03:41,964 --> 00:03:43,722
of Top Chef in Boston,

80
00:03:43,799 --> 00:03:45,882
and we had a concept
that wasn't cohesive.

81
00:03:45,893 --> 00:03:49,302
But, I was able
to redeem myself on All-Stars.

82
00:03:49,379 --> 00:03:51,680
Well, we can't host
hundreds of diners

83
00:03:51,756 --> 00:03:54,733
to your bustling pop-ups
this year.

84
00:03:54,810 --> 00:03:58,353
There is another type of
restaurant that is changing

85
00:03:58,430 --> 00:04:02,857
the high-end dining experience
in cities across the globe.

86
00:04:02,934 --> 00:04:04,243
The chef's table.

87
00:04:04,319 --> 00:04:06,236
Oh.

88
00:04:06,247 --> 00:04:07,913
These tasting
menu experiences

89
00:04:07,990 --> 00:04:09,990
can cost hundreds
of dollars a head.

90
00:04:10,066 --> 00:04:12,659
Diners are treated
like the ultimate VIPs,

91
00:04:12,736 --> 00:04:16,162
seated at a table that
has a bird's eye view

92
00:04:16,239 --> 00:04:21,084
of every move the chef and their
team make to create the meal.

93
00:04:21,095 --> 00:04:24,096
And most importantly,
there are no second chances.

94
00:04:24,172 --> 00:04:25,931
No pressure.

95
00:04:26,008 --> 00:04:28,934
Tomorrow you'll serve
a seven-course tasting menu.

96
00:04:29,011 --> 00:04:32,345
The judges and All-Stars
will be your one and only

97
00:04:32,422 --> 00:04:33,847
service of the night.

98
00:04:33,923 --> 00:04:36,441
-Wow.
-Whoa.

99
00:04:36,518 --> 00:04:39,945
We really have just
one shot to impress.

100
00:04:40,022 --> 00:04:41,947
There's no
working any kinks out.

101
00:04:42,024 --> 00:04:46,943
It's definitely going to be a
wild ride for the next 36 hours.

102
00:04:46,954 --> 00:04:49,279
Even though you're not
feeding a lot of people,

103
00:04:49,290 --> 00:04:52,791
you're handling everything
from start to finish.

104
00:04:52,868 --> 00:04:55,076
You are the waitstaff.

105
00:04:55,153 --> 00:04:59,122
We'll be separating you into two
teams of four, Portland style.

106
00:04:59,133 --> 00:05:03,468
Portland's name was decided
by the flip of a coin.

107
00:05:03,545 --> 00:05:06,972
-Oh.
-And today, so will your teams.

108
00:05:07,049 --> 00:05:08,381
-Dawn.
-Yeah.

109
00:05:08,458 --> 00:05:09,808
Call it.

110
00:05:11,219 --> 00:05:12,302
Tails.

111
00:05:12,313 --> 00:05:14,980
[quirky tense music]

112
00:05:15,057 --> 00:05:15,981
Heads.

113
00:05:16,058 --> 00:05:17,983
Tails.

114
00:05:18,060 --> 00:05:19,225
Heads.

115
00:05:19,302 --> 00:05:21,394
♪♪♪

116
00:05:21,471 --> 00:05:23,155
Head.

117
00:05:23,231 --> 00:05:24,323
Heads.

118
00:05:24,399 --> 00:05:25,774
So, heads is filled.

119
00:05:25,850 --> 00:05:29,277
Gabe and Sara,
you are joining tails.

120
00:05:29,354 --> 00:05:30,945
Okay.

121
00:05:31,022 --> 00:05:32,739
Two Latinos on this team,
what's up?

122
00:05:32,816 --> 00:05:35,000
[laughter]

123
00:05:35,077 --> 00:05:36,501
To be completely honest,

124
00:05:36,578 --> 00:05:40,330
I think the other team has
more strength in cooking style,

125
00:05:40,341 --> 00:05:41,998
but we have a funner team.

126
00:05:42,009 --> 00:05:43,416
We have the party team.

127
00:05:43,493 --> 00:05:45,844
We have the lit team,
as Jamie would say.

128
00:05:45,921 --> 00:05:47,837
How are you
feeling about your team?

129
00:05:47,848 --> 00:05:50,015
-Good.
-Good, we all love each other.

130
00:05:50,092 --> 00:05:53,185
Today, you'll have an
hour to start to conceptualize

131
00:05:53,261 --> 00:05:55,187
your restaurants and
create your menus.

132
00:05:55,263 --> 00:05:58,848
After that, you'll head
to West Coast Event Productions

133
00:05:58,859 --> 00:06:02,185
to shop for decor and
create a logo and menu design.

134
00:06:02,196 --> 00:06:05,030
Then, you'll visit
a few specialty shops.

135
00:06:05,107 --> 00:06:06,865
-Ooh.
-Nice.

136
00:06:06,942 --> 00:06:11,036
Tomorrow, you'll have $2,500
to shop at Whole Foods Market--

137
00:06:11,113 --> 00:06:13,038
-in person.
-Aw!

138
00:06:13,115 --> 00:06:15,031
-[laughter]
-This is crazy.

139
00:06:15,042 --> 00:06:17,033
Good luck.
We'll see you tomorrow.

140
00:06:17,044 --> 00:06:18,868
Thank you.

141
00:06:18,879 --> 00:06:21,871
[exciting music]

142
00:06:21,882 --> 00:06:24,874
-All right, guys.
-Let's worry about concept.

143
00:06:24,885 --> 00:06:26,501
To mean what goes
honestly is, like,

144
00:06:26,578 --> 00:06:28,378
a fusion between Latin
and Asian.

145
00:06:28,389 --> 00:06:30,004
-Lasian.
-I have orders

146
00:06:30,081 --> 00:06:32,340
-of how I do coursing
-Yeah, me, too. Me, too.

147
00:06:32,417 --> 00:06:34,342
for<i> kaiseki</i> and I
think it makes sense.

148
00:06:34,419 --> 00:06:37,345
Do you want to do a<i> kaiseki</i>
with a Latin spin into it?

149
00:06:37,422 --> 00:06:38,847
I think that might
be kinda cool.

150
00:06:38,923 --> 00:06:40,390
Yeah. Yeah. I like that.

151
00:06:40,401 --> 00:06:42,392
It usually starts with
a seasonal ingredient.

152
00:06:42,403 --> 00:06:44,310
I could do, like,
an eggplant cold dish,

153
00:06:44,387 --> 00:06:46,187
but maybe add some
<i> mole</i> flavor into it.

154
00:06:46,264 --> 00:06:48,022
Second course is some
kind of raw course.

155
00:06:48,099 --> 00:06:51,243
Yeah. I would like to do a fish,
either a snapper, or salmon.

156
00:06:51,319 --> 00:06:53,078
Third one is grilled or braised.

157
00:06:53,155 --> 00:06:55,080
Do you want the protein fatty,
non-fatty?

158
00:06:55,157 --> 00:06:56,322
I don't know what you need.

159
00:06:56,399 --> 00:06:58,032
How about beef cheeks
or pork belly?

160
00:06:58,109 --> 00:06:59,918
-Like, tongue?
-Tongue would be--

161
00:06:59,995 --> 00:07:01,411
Do you work with tongue?

162
00:07:01,422 --> 00:07:03,255
-I don't work with tongue.
-Do you work with tongue?

163
00:07:03,331 --> 00:07:05,165
I do. I want to do<i> lengua</i>

164
00:07:05,241 --> 00:07:07,259
because it's
a very super Mexican meat

165
00:07:07,335 --> 00:07:10,170
and gets overseen
in the United States.

166
00:07:10,246 --> 00:07:12,088
I mean, I don't know
if it's Japanese or not.

167
00:07:12,099 --> 00:07:14,099
We can get good bread and make,
like, a nice sandwich.

168
00:07:14,176 --> 00:07:15,884
That sounds great.

169
00:07:15,960 --> 00:07:18,011
I'm going to take a risk
because I've been on the bottom,

170
00:07:18,087 --> 00:07:19,888
I've been on the middle,
I've been on the top.

171
00:07:19,964 --> 00:07:24,434
I want to win. How do you
say heart in Japanese?

172
00:07:24,445 --> 00:07:26,269
-<i> Kokoro.</i>
-<i> Kokoro.</i>

173
00:07:26,280 --> 00:07:27,937
-I like that,<i> kokoro</i> .
-<i> Kokoro</i> .

174
00:07:27,948 --> 00:07:29,898
Because in Latino,
it's<i> corazón</i> .

175
00:07:29,974 --> 00:07:31,441
So, let's play with that.

176
00:07:31,452 --> 00:07:35,236
-Ko-ko-kokoson.
-I like that, that's good.

177
00:07:35,313 --> 00:07:36,288
-Yeah.
-Kokoson.

178
00:07:36,364 --> 00:07:37,622
That's a catchy name.

179
00:07:37,699 --> 00:07:39,532
My thoughts is, like,
finding a common ground

180
00:07:39,609 --> 00:07:41,460
-that we can all cook on.
-Seafood.

181
00:07:41,536 --> 00:07:43,295
-Yeah. I'm in.
-I love seafood.

182
00:07:43,371 --> 00:07:44,579
-Should we just
-Do all?

183
00:07:44,656 --> 00:07:46,298
All seafood, just commit?

184
00:07:46,374 --> 00:07:47,632
And what's our connection
with the seafood?

185
00:07:47,709 --> 00:07:49,468
Showcase the Pacific Northwest
seafood and...

186
00:07:49,544 --> 00:07:51,961
-and each of our influences.
-Okay.

187
00:07:51,972 --> 00:07:54,473
I have seen
other Top Chefs

188
00:07:54,549 --> 00:07:57,642
and the global perspective
never works out.

189
00:07:57,719 --> 00:07:59,302
[laughing]

190
00:07:59,313 --> 00:08:01,095
But Restaurant Wars,
it's going to be

191
00:08:01,172 --> 00:08:03,640
very, very different this year,
and I think seafood

192
00:08:03,650 --> 00:08:08,478
as a concept is perfect for
a chef's table atmosphere.

193
00:08:08,489 --> 00:08:10,113
What about a name?

194
00:08:11,566 --> 00:08:13,492
I mean, the competition
was based off of a penny flip.

195
00:08:13,568 --> 00:08:15,235
Is Penny too basic?

196
00:08:15,311 --> 00:08:16,995
I mean,
that's my daughter's name.

197
00:08:17,072 --> 00:08:18,663
I mean,
the name has dual purpose.

198
00:08:18,740 --> 00:08:20,573
Imma write down, "Penny."

199
00:08:20,650 --> 00:08:23,502
I did want to do, kind of,
like<i> zosui</i> ,

200
00:08:23,578 --> 00:08:27,672
a hot pot-looking dish
for the starch dish.

201
00:08:27,749 --> 00:08:29,582
And everybody works
on different components?

202
00:08:29,659 --> 00:08:31,234
-Yeah.
-Yeah.

203
00:08:31,236 --> 00:08:33,336
That to me sounds like you're
tying the whole family together.

204
00:08:33,347 --> 00:08:35,180
And that's a great idea.

205
00:08:35,257 --> 00:08:38,341
Why don't we start with
that cured snapper<i> tostada</i> ?

206
00:08:38,352 --> 00:08:39,684
Is it an amuse?

207
00:08:39,761 --> 00:08:41,678
Now, do you think we're
over-extending ourselves?

208
00:08:41,688 --> 00:08:43,355
Exactly. Like, everything
that we put

209
00:08:43,431 --> 00:08:44,639
on the table gets judged, so--

210
00:08:44,716 --> 00:08:46,182
-I have zero concerns.
-Okay.

211
00:08:46,193 --> 00:08:47,692
Definitely can do
an<i> ajo blanco</i> dish.

212
00:08:47,769 --> 00:08:49,477
-And that will be cold?
-That'd be second.

213
00:08:49,554 --> 00:08:51,271
-So, you want to call that two?
-Sure.

214
00:08:51,347 --> 00:08:52,605
What do you think?

215
00:08:52,682 --> 00:08:54,366
Maybe, like,
pasta at four or five?

216
00:08:54,442 --> 00:08:57,026
I think so. We want to do,
like, three cold courses.

217
00:08:57,037 --> 00:09:01,531
We're really trying to create a
concept that we can all cook on,

218
00:09:01,542 --> 00:09:04,659
and we can use that seafood
as the common platform.

219
00:09:04,736 --> 00:09:07,161
I can do a crudo,
I could do a cold scallop.

220
00:09:07,238 --> 00:09:09,664
I'll be inspired
by whatever we see.

221
00:09:09,741 --> 00:09:11,624
What about if one of
the courses is, like,

222
00:09:11,701 --> 00:09:14,002
a vegetable dish
but with seafood?

223
00:09:14,078 --> 00:09:16,930
-I like that.
-Who wants to do dessert?

224
00:09:18,541 --> 00:09:20,008
-I can--
-I mean, I'm comfortable

225
00:09:20,084 --> 00:09:22,135
enough with doing it.
I do it at the restaurants.

226
00:09:22,211 --> 00:09:24,062
Great, so Chris is
doing pasta and dessert.

227
00:09:24,139 --> 00:09:27,181
I think we should incorporate
seaweed into dessert.

228
00:09:27,258 --> 00:09:29,234
That'd be good, actually.

229
00:09:29,311 --> 00:09:31,019
I've done counter
service for 10 years,

230
00:09:31,095 --> 00:09:33,146
so I want to make sure
we're not yelling at each other.

231
00:09:33,222 --> 00:09:34,564
-Yeah.
-But honestly, there has to be,

232
00:09:34,575 --> 00:09:35,982
like, somebody
who kind of coordinates.

233
00:09:36,059 --> 00:09:37,242
I can do it.

234
00:09:37,319 --> 00:09:39,244
I will keep an eye
on the wine glasses.

235
00:09:39,321 --> 00:09:41,654
Someone's going to have
to be in charge of looking

236
00:09:41,731 --> 00:09:44,416
at water glasses
and that sort of thing.

237
00:09:44,492 --> 00:09:47,085
I think we just do it all
hands on deck for each course.

238
00:09:47,162 --> 00:09:49,579
-Yes.
-And there's no expeditor.

239
00:09:49,590 --> 00:09:51,256
[bleep] it.
No strategy-strategy.

240
00:09:51,333 --> 00:09:53,758
Just make delicious food.

241
00:09:53,835 --> 00:09:55,585
I've never been so excited
to shop,

242
00:09:55,596 --> 00:09:57,211
because it's not my money.

243
00:09:57,288 --> 00:09:59,264
[laughing]

244
00:09:59,341 --> 00:10:01,099
[pop music]

245
00:10:01,176 --> 00:10:03,101
Dad, we made it
to Restaurant Wars!

246
00:10:03,178 --> 00:10:05,270
Ah!

247
00:10:05,347 --> 00:10:06,763
I'm excited about
our team, honestly.

248
00:10:06,773 --> 00:10:09,432
-Oh, 100%.
-They're all super high energy,

249
00:10:09,443 --> 00:10:11,225
but I feel like we're,
like, chill.

250
00:10:11,302 --> 00:10:14,112
Yes, yes,
and ready to work together.

251
00:10:14,189 --> 00:10:16,356
♪♪♪

252
00:10:16,432 --> 00:10:21,119
[funky music]

253
00:10:21,196 --> 00:10:22,695
I like this thing a lot.

254
00:10:22,772 --> 00:10:26,449
Can we do stumps? Trust me,
I'm pulling the girl on me.

255
00:10:26,460 --> 00:10:28,785
The experience we're
shooting for is dinner

256
00:10:28,795 --> 00:10:31,537
at sunset near the beach.

257
00:10:31,614 --> 00:10:33,081
Thank you very much.

258
00:10:33,157 --> 00:10:34,707
♪♪♪

259
00:10:34,784 --> 00:10:37,302
May I have a pound
and a half of tasso, please?

260
00:10:37,379 --> 00:10:39,253
Those are amazing.

261
00:10:39,330 --> 00:10:42,256
There's a lot that goes
on to opening a restaurant.

262
00:10:42,333 --> 00:10:46,469
We need to get candles
and the exotic flowers.

263
00:10:46,480 --> 00:10:51,099
Shota and Jamie decided
to tackle the Asian market.

264
00:10:51,175 --> 00:10:53,151
While Maria and I go
to the Latin market.

265
00:10:53,228 --> 00:10:56,813
[speaking Spanish]

266
00:10:56,823 --> 00:10:58,606
I'd like
some snow crab clusters.

267
00:10:58,683 --> 00:11:01,493
-Great.
-I am really appreciative

268
00:11:01,569 --> 00:11:03,319
of being able
to shop for myself.

269
00:11:03,330 --> 00:11:05,488
It's part of how I build dishes.

270
00:11:05,499 --> 00:11:08,157
You know, I'm inspired
by what I see at the store.

271
00:11:08,168 --> 00:11:10,660
I'm just going to make
some decisions on the scallops.

272
00:11:10,671 --> 00:11:14,455
♪♪♪

273
00:11:14,532 --> 00:11:16,508
-A puppy!
-Hi, puppy!

274
00:11:16,584 --> 00:11:20,178
I'm grabbing
<i> pak choi</i> for my dish.

275
00:11:20,255 --> 00:11:22,463
Like, I'm craving
a salad all the sudden.

276
00:11:22,540 --> 00:11:24,298
What do you think of this place?

277
00:11:24,375 --> 00:11:25,633
I mean,
the fact that I'm picking

278
00:11:25,710 --> 00:11:27,677
my own garnishes is
pretty awesome, man.

279
00:11:27,688 --> 00:11:29,303
♪♪♪

280
00:11:29,380 --> 00:11:30,847
I'm about to turnip the beat.

281
00:11:30,857 --> 00:11:32,765
-[laughing]
-Stupid.

282
00:11:32,842 --> 00:11:34,359
♪♪♪

283
00:11:34,436 --> 00:11:35,768
The other team is strong.

284
00:11:35,845 --> 00:11:39,698
They have won a lot of
challenges. Holy Schnikes.

285
00:11:39,774 --> 00:11:43,609
But I'm being completely,
utterly honest.

286
00:11:43,686 --> 00:11:45,704
I do not give a rat's ass.

287
00:11:47,282 --> 00:11:49,365
-I so wanna push you right now.
-Yeah.

288
00:11:49,376 --> 00:11:51,668
[laughing]

289
00:11:56,883 --> 00:12:00,385
♪♪♪

290
00:12:00,462 --> 00:12:02,462
So, how was the farm?
Tell me about it.

291
00:12:02,538 --> 00:12:04,213
-The farm-
-The farm was very-

292
00:12:04,224 --> 00:12:05,298
-Gorgeous.
-Sick.

293
00:12:05,374 --> 00:12:06,799
This is what we got.

294
00:12:06,876 --> 00:12:09,469
I got as much as we could
possibly get, for the most part,

295
00:12:09,545 --> 00:12:11,471
and then this is what
we got at the mercado.

296
00:12:11,547 --> 00:12:12,731
Wow.

297
00:12:14,735 --> 00:12:16,901
-You're starting with amuse.
-Yes.

298
00:12:16,978 --> 00:12:18,853
-<i> Tostada.</i>
-So, first course, Dawn.

299
00:12:18,930 --> 00:12:20,646
Yes. Crab.

300
00:12:20,723 --> 00:12:22,315
How do you
feel about your johnnycake?

301
00:12:22,391 --> 00:12:24,567
Oh, I'm not--I'm not
there with this yet.

302
00:12:24,578 --> 00:12:26,903
I'll sit alone
and I'll think about this.

303
00:12:26,913 --> 00:12:29,197
Dawn, do you want to
go through your list?

304
00:12:29,273 --> 00:12:31,407
It's gonna take me
a little while.

305
00:12:31,418 --> 00:12:33,743
I decided to make
the first course dish,

306
00:12:33,754 --> 00:12:36,496
which is crab-based,
but I honestly have no idea

307
00:12:36,572 --> 00:12:38,331
what that's going to be.

308
00:12:38,407 --> 00:12:40,249
I think whatever you
think represents you most.

309
00:12:40,260 --> 00:12:41,667
-Yeah. Yeah.
-I think so, too.

310
00:12:41,744 --> 00:12:43,419
It's going to be very important.

311
00:12:43,430 --> 00:12:45,338
Okay.
This is my creative process.

312
00:12:45,414 --> 00:12:47,715
And I know that it
will all come together.

313
00:12:47,792 --> 00:12:50,676
My "salmon" is going to
be more of a vegetable dish.

314
00:12:50,753 --> 00:12:52,428
Vegetable dish, yeah.

315
00:12:52,439 --> 00:12:54,439
-Okay.
-I've got the shrimp course.

316
00:12:54,516 --> 00:12:56,682
I'm going to either
a<i> tortellini</i> or<i> tortelleti</i> .

317
00:12:56,759 --> 00:12:58,518
Tomorrow, since
our decoration time

318
00:12:58,594 --> 00:13:00,895
-is part of our prep time-
-I think we should décor first.

319
00:13:00,972 --> 00:13:02,614
-Yeah.
-Yeah.

320
00:13:02,690 --> 00:13:04,857
Typically for Restaurant Wars,
you have an executive chef

321
00:13:04,934 --> 00:13:06,859
or a front-of-house person.

322
00:13:06,936 --> 00:13:09,904
A chef's table experience is
really an intimate experience.

323
00:13:09,981 --> 00:13:13,333
We're really just trying to give
them some non-intrusive service.

324
00:13:17,321 --> 00:13:19,539
So, I have a plan.
So, as soon as we get there

325
00:13:19,615 --> 00:13:22,458
and we check out the two hours,
and then we can take a half-hour

326
00:13:22,469 --> 00:13:27,046
-to decorate all together.
-We have a very clear strategy.

327
00:13:27,123 --> 00:13:31,592
Shota will coordinate the back
of the house kitchen aspect.

328
00:13:31,669 --> 00:13:34,262
-<i> Ciao!</i>
-Of course,

329
00:13:34,338 --> 00:13:36,389
Maria has to be Maria.
She will be dealing

330
00:13:36,465 --> 00:13:38,266
with the guests
and accommodating

331
00:13:38,342 --> 00:13:39,475
to their every need.

332
00:13:39,486 --> 00:13:41,394
On the pass
we should section off,

333
00:13:41,470 --> 00:13:43,604
-like, there'll be a section.
-Okay.

334
00:13:43,681 --> 00:13:47,733
Jamie has pretty much
the biggest courses to end with.

335
00:13:47,810 --> 00:13:51,487
And that frees me to
take care of the water,

336
00:13:51,498 --> 00:13:53,322
bussing, clearing the tables.

337
00:13:53,333 --> 00:13:54,833
♪♪♪

338
00:13:54,909 --> 00:13:57,076
-Night, y'all, see you tomorrow.
-[overlapping farewells]

339
00:13:57,153 --> 00:13:58,953
[folksy music]

340
00:13:59,030 --> 00:14:04,008
♪♪♪

341
00:14:04,085 --> 00:14:05,918
In the last
elimination challenge,

342
00:14:05,995 --> 00:14:07,512
I just couldn't
find inspiration.

343
00:14:07,589 --> 00:14:10,423
And I don't take criticism well.

344
00:14:10,499 --> 00:14:12,851
Like, my first
restaurant was fine dining,

345
00:14:12,927 --> 00:14:14,844
doing a<i> kaiseki</i> cuisine.

346
00:14:14,855 --> 00:14:18,097
I had a food critic come in and
the things that they wrote were,

347
00:14:18,174 --> 00:14:21,601
"The chef needs to learn
texture, acidity, and heat,"

348
00:14:21,677 --> 00:14:23,862
which are not components
of Japanese cuisine

349
00:14:23,938 --> 00:14:25,938
and it doesn't need
to be in every dish.

350
00:14:26,015 --> 00:14:27,815
There's so much more
beautiful things that

351
00:14:27,892 --> 00:14:30,443
haven't been introduced
to the States yet.

352
00:14:30,519 --> 00:14:32,111
I think the most important
thing that I want

353
00:14:32,188 --> 00:14:35,448
Kokoson to represent
is cooking from the heart.

354
00:14:35,524 --> 00:14:38,659
♪♪♪

355
00:14:38,736 --> 00:14:40,119
[funky music]

356
00:14:40,196 --> 00:14:43,956
♪♪♪

357
00:14:44,033 --> 00:14:45,666
Feels good being
in a store, huh?

358
00:14:45,743 --> 00:14:47,960
-Woo-hoo!
-I just feel so good!

359
00:14:48,037 --> 00:14:50,046
Going shopping
to the Whole Foods Market

360
00:14:50,056 --> 00:14:52,381
feels orgasmic.

361
00:14:52,392 --> 00:14:55,968
-Shota! I got the matcha.
-Where's the<i> miso</i> ?

362
00:14:56,045 --> 00:14:58,512
-Oh, yeah.
-20 minutes!

363
00:14:58,589 --> 00:15:00,398
-I'm coming, guys.
-What?

364
00:15:00,475 --> 00:15:02,475
Kokoson over there is so loud.

365
00:15:02,551 --> 00:15:04,685
-Corner, corner, corner.
-We may be quiet...

366
00:15:04,762 --> 00:15:06,738
May I have
three snapper, please?

367
00:15:06,814 --> 00:15:08,648
...but as long as we can
all express

368
00:15:08,724 --> 00:15:11,409
our styles of cooking within
seafood, we can win.

369
00:15:11,486 --> 00:15:14,746
-Thank you, thank you.
-10 minutes, guys.

370
00:15:14,822 --> 00:15:17,749
I'm getting some essential
oils to make warm towels

371
00:15:17,825 --> 00:15:19,408
for the guests.

372
00:15:19,419 --> 00:15:22,411
Oh, you got them!
Ooh, look at you!

373
00:15:22,422 --> 00:15:25,998
All right,
$1,627.93 is the total.

374
00:15:26,075 --> 00:15:29,594
-Where are we at, Jamie?
-We should be good. It's $2,500.

375
00:15:29,671 --> 00:15:32,380
-That's it.
-That's it? Woo!

376
00:15:32,456 --> 00:15:33,839
-Good shop, y'all.
-Nailed it!

377
00:15:33,916 --> 00:15:35,099
-Hell, yeah.
-That was great.

378
00:15:35,176 --> 00:15:37,426
-That was intense.
-Woo!

379
00:15:37,437 --> 00:15:40,763
[rock music]

380
00:15:40,774 --> 00:15:47,853
♪♪♪

381
00:15:47,930 --> 00:15:49,605
All right,
I could set up right here.

382
00:15:49,616 --> 00:15:51,065
[whistling]

383
00:15:51,142 --> 00:15:52,525
The place
looks freaking gorgeous.

384
00:15:52,601 --> 00:15:54,068
Good call on
the freaking lighting, dude.

385
00:15:54,145 --> 00:15:55,736
-Oh, hey!
-Hey!

386
00:15:55,813 --> 00:15:57,455
I didn't even see that yet.
That looks nice.

387
00:15:57,532 --> 00:15:58,948
Communicate,
communicate, communicate.

388
00:15:58,959 --> 00:16:00,783
Anyone seen Japanese eggplants?

389
00:16:00,794 --> 00:16:03,744
-That is not a sexual joke.
-Uh, check in there.

390
00:16:03,821 --> 00:16:05,621
Shota is making
the first course,

391
00:16:05,632 --> 00:16:08,582
Japanese eggplant
with a sesame<i> mole</i> .

392
00:16:08,659 --> 00:16:11,877
Second course, I will be making
a sockeye salmon crudo

393
00:16:11,954 --> 00:16:14,213
with a rocoto curry sauce.

394
00:16:14,290 --> 00:16:16,549
Look at this gorgeousness.

395
00:16:16,625 --> 00:16:19,719
Third course, Maria will
be making a<i> lengua sando</i> .

396
00:16:19,795 --> 00:16:22,722
The fourth course is
a lotus root tempura

397
00:16:22,798 --> 00:16:24,983
with<i> chiltepin</i> and<i> shiso</i> .

398
00:16:25,059 --> 00:16:27,768
You cooked my--your
rice the same way, right? Boop.

399
00:16:27,845 --> 00:16:29,645
I don't make
that noise, though.

400
00:16:29,656 --> 00:16:31,564
-Why not?
-I do woop.

401
00:16:31,640 --> 00:16:34,233
Fifth dish is Jamie
doing a short rib.

402
00:16:34,310 --> 00:16:37,778
The sixth dish is the hot pot
that all of us are making.

403
00:16:37,855 --> 00:16:41,449
The seventh and final dish
is Byron and Jamie

404
00:16:41,525 --> 00:16:44,836
-making a<i> tres leches</i> cake.
-Oh!

405
00:16:44,912 --> 00:16:46,170
-Oh, oh, oh.
-That is beautiful.

406
00:16:46,247 --> 00:16:47,913
-Amazing.
-Switch with me.

407
00:16:47,990 --> 00:16:49,623
Look at that!

408
00:16:49,700 --> 00:16:51,792
♪♪♪

409
00:16:51,869 --> 00:16:54,170
Dawn, you and me are gonna bust
out this front of the house.

410
00:16:54,180 --> 00:16:55,921
We're going to make
it look beautiful.

411
00:16:55,998 --> 00:16:57,631
-I'm not great at this.
-No, no, no, I'm--

412
00:16:57,708 --> 00:16:58,850
-Let me know.
-We're gonna blow it.

413
00:16:58,926 --> 00:17:00,468
-We're going to blow it.
-Yeah.

414
00:17:00,544 --> 00:17:04,138
I have had literally zero
front-of-the-house experience.

415
00:17:04,215 --> 00:17:06,524
Maybe, like, right there.

416
00:17:06,601 --> 00:17:09,268
But that is one useful
thing about working on a team,

417
00:17:09,345 --> 00:17:12,480
is that all the experiences
that I don't have,

418
00:17:12,556 --> 00:17:15,191
those can be made up
from my other team members.

419
00:17:15,201 --> 00:17:18,110
I like the warm cloth
before you eat touch.

420
00:17:18,187 --> 00:17:19,704
I love it.

421
00:17:19,781 --> 00:17:21,539
♪♪♪

422
00:17:21,616 --> 00:17:23,991
I'm very confident of
the progression of the menu.

423
00:17:24,068 --> 00:17:27,161
I know.
I love our menu.

424
00:17:27,238 --> 00:17:29,205
Just because you're
doing a coursing dinner,

425
00:17:29,215 --> 00:17:31,624
it doesn't have to be,
like, predictable and just

426
00:17:31,700 --> 00:17:33,885
do the boring
fine dining structure.

427
00:17:33,961 --> 00:17:38,214
I'm making traditional
protein that is<i> lengua</i>

428
00:17:38,224 --> 00:17:40,174
crossed with--
what is it called, the dish?

429
00:17:40,251 --> 00:17:41,717
-<i> Sando</i> .
-<i> Sando</i> ?

430
00:17:41,728 --> 00:17:43,803
And that's going to be
the<i> nimono</i> course.

431
00:17:43,879 --> 00:17:45,563
♪♪♪

432
00:17:45,640 --> 00:17:48,900
[upbeat electronic]

433
00:17:48,976 --> 00:17:50,059
All right.

434
00:17:50,070 --> 00:17:51,894
-Shall we start cooking?
-Yes.

435
00:17:51,905 --> 00:17:53,521
Are you
chugging along back there?

436
00:17:53,597 --> 00:17:55,147
Pushing.

437
00:17:55,224 --> 00:17:56,816
Dawn, you
getting ready over there?

438
00:17:56,892 --> 00:18:00,194
I'm working on it. I am
responsible for first course.

439
00:18:00,271 --> 00:18:02,246
I'm still forming
my dish in my head,

440
00:18:02,323 --> 00:18:04,907
but it will have
crab and caviar.

441
00:18:04,918 --> 00:18:07,159
Second course
will be Sara's halibut.

442
00:18:07,236 --> 00:18:09,662
-Have you seen my ham?
-I think it's in the dairy.

443
00:18:09,738 --> 00:18:11,314
In the dairy? Okay.

444
00:18:11,316 --> 00:18:16,252
For the third course, my dish is
scallop, tasso, and Creole XO.

445
00:18:16,262 --> 00:18:19,922
Fourth course is Sara's
dish with the salmon skin,

446
00:18:19,933 --> 00:18:21,674
<i> pak choi</i> , and brown butter.

447
00:18:21,750 --> 00:18:26,887
Fifth course is a pasta filled
with shrimp and a tomato broth.

448
00:18:26,964 --> 00:18:29,774
My octo is going
to go the full hour, FYI.

449
00:18:29,851 --> 00:18:32,351
For the sixth dish,
I am making charred

450
00:18:32,428 --> 00:18:34,728
and grilled octopus
with a<i> mole verde</i> .

451
00:18:34,805 --> 00:18:36,856
And the final course
is a kelp ice cream

452
00:18:36,932 --> 00:18:39,024
with cocoa nib and meringue.

453
00:18:39,101 --> 00:18:40,734
This sh--sounds banging, man.

454
00:18:40,811 --> 00:18:42,862
Dawn, what
are your finalized dishes?

455
00:18:42,938 --> 00:18:44,280
I will
tell you in a little bit.

456
00:18:44,290 --> 00:18:45,948
All right, I'll check
back with you then.

457
00:18:45,959 --> 00:18:47,366
Okay.

458
00:18:47,443 --> 00:18:49,118
Dawn is still
unclear of her dishes.

459
00:18:49,129 --> 00:18:51,295
She has a very difficult
time communicating

460
00:18:51,372 --> 00:18:53,956
with the rest of the team
how her dishes would fill

461
00:18:53,967 --> 00:18:56,300
into the progression
of the meal.

462
00:18:56,377 --> 00:18:57,877
It's definitely something
that I'm concerned about.

463
00:18:57,953 --> 00:18:59,712
I'm nervous.

464
00:18:59,788 --> 00:19:04,100
[dramatic music]

465
00:19:08,815 --> 00:19:12,266
How's everybody
looking versus their timeline?

466
00:19:12,343 --> 00:19:13,651
Feeling good.

467
00:19:13,728 --> 00:19:15,311
Looking all right.
I should be okay.

468
00:19:15,321 --> 00:19:17,938
Dawn, you got a better
idea of what you wanna do

469
00:19:18,015 --> 00:19:19,773
course one with caviar,
corn and crab?

470
00:19:19,850 --> 00:19:21,901
Yeah, it's probably going to be,
like, some sort of

471
00:19:21,977 --> 00:19:25,112
crispy corn
cake with a crab salad.

472
00:19:25,189 --> 00:19:27,331
Three hours, seven minutes.

473
00:19:27,408 --> 00:19:29,408
That's when first course
needs to be hitting.

474
00:19:29,485 --> 00:19:33,671
After Dawn's crab salad and
caviar, I am going to be doing

475
00:19:33,748 --> 00:19:37,675
a raw fish course with
in<i> ajo blanco</i> sauce.

476
00:19:37,752 --> 00:19:42,180
I made too much. It's going
to keep the progression going.

477
00:19:42,256 --> 00:19:44,006
Does it taste okay?

478
00:19:44,017 --> 00:19:45,841
Yeah, no,
the flavor's delicious.

479
00:19:45,852 --> 00:19:47,351
Okay, good.

480
00:19:47,428 --> 00:19:49,854
Two hours, guys.

481
00:19:49,931 --> 00:19:52,139
Heard.
Yes.

482
00:19:52,216 --> 00:19:54,192
Let's rock and roll.

483
00:19:54,268 --> 00:19:56,185
-Ooh!
-Ooh!

484
00:19:56,196 --> 00:19:58,196
Okay, I have some<i> dashi</i> going.

485
00:19:58,272 --> 00:20:00,856
I am making more than I need,
if anyone does want to use it.

486
00:20:00,867 --> 00:20:02,867
I can use it a little
bit on the tongue.

487
00:20:02,944 --> 00:20:04,860
For my first course,
I'm marrying the Asian

488
00:20:04,871 --> 00:20:07,446
and Latin dish by having
Maria make a sesame<i> mole</i> .

489
00:20:07,523 --> 00:20:09,365
Can you make
it more dense than that?

490
00:20:09,375 --> 00:20:10,991
'Cause I'm
going to stretch it out.

491
00:20:11,068 --> 00:20:13,711
Oh, yeah. Wee!
It's one of my best<i> moles</i> .

492
00:20:13,788 --> 00:20:15,329
♪♪♪

493
00:20:15,406 --> 00:20:20,000
I'll be working on the amuse,
cured snapper tostada

494
00:20:20,077 --> 00:20:21,385
with the oyster emulsion.

495
00:20:21,462 --> 00:20:23,221
That's gonna be
an amazing first bite.

496
00:20:23,297 --> 00:20:25,005
Kind of sets the mood
for what's to come.

497
00:20:25,082 --> 00:20:27,883
As a team, we've decided that it
would be nice to give the judges

498
00:20:27,894 --> 00:20:30,302
something to snack on,
to eat immediately when they

499
00:20:30,379 --> 00:20:32,346
sit down
before the first course.

500
00:20:32,423 --> 00:20:35,066
Just having to baby these
a little bit.

501
00:20:35,142 --> 00:20:37,393
I tried to do them on
the grill and they got too hot.

502
00:20:37,403 --> 00:20:39,728
Oh, hurt.

503
00:20:39,739 --> 00:20:41,730
Shota, are
we plating up there?

504
00:20:41,741 --> 00:20:44,075
I think so. I think that'd
look more professional.

505
00:20:44,151 --> 00:20:46,735
You have a lot of experience
on chef's tables, right?

506
00:20:46,746 --> 00:20:49,071
Yeah, you have to make
sure you're not loud.

507
00:20:49,082 --> 00:20:54,910
Once I step out of the kitchen,
Maria is going to turn on.

508
00:20:54,921 --> 00:20:59,039
I'm like Monica from Friends.
The hostess with the mostest.

509
00:20:59,116 --> 00:21:01,375
I like it because you
can see the way we are

510
00:21:01,452 --> 00:21:04,929
prepping stuff and we
can interact with them, too.

511
00:21:05,006 --> 00:21:07,214
What time are you gonna
start doing the dining room?

512
00:21:07,291 --> 00:21:08,724
-20 minutes.
-Yes, chef.

513
00:21:10,937 --> 00:21:12,886
-2:21.
-That's crazy.

514
00:21:12,963 --> 00:21:14,763
I'm gonna
start rolling out my pasta.

515
00:21:14,774 --> 00:21:16,557
I've had a fail
with doing pasta

516
00:21:16,633 --> 00:21:18,183
and I want a little
bit of redemption.

517
00:21:18,260 --> 00:21:20,352
-Can I borrow a scale?
-Have it.

518
00:21:20,429 --> 00:21:23,772
The last time I made pasta,
I stuck to the familiar yolk

519
00:21:23,783 --> 00:21:26,784
dough that I always work with,
and they thought it was dry.

520
00:21:26,861 --> 00:21:29,945
So, I used whole eggs
in this dough recipe.

521
00:21:29,956 --> 00:21:32,406
Can we target, like,
30 minutes to taste?

522
00:21:32,483 --> 00:21:35,576
-Um, okay.
-Push, push, push.

523
00:21:35,652 --> 00:21:38,078
♪♪♪

524
00:21:38,155 --> 00:21:40,372
Where are
we at on the hot pot?

525
00:21:40,449 --> 00:21:42,300
I'm going to make a little
bit of a shrimp<i> machaca</i> .

526
00:21:42,376 --> 00:21:44,084
Okay.

527
00:21:44,161 --> 00:21:46,920
I just love the fact that we all
put our hands into the hot pot.

528
00:21:46,997 --> 00:21:48,964
Maria did dry shrimp,
Byron sautéed the seafood

529
00:21:48,975 --> 00:21:51,091
and then Shota adds
components as well.

530
00:21:51,168 --> 00:21:52,801
Rice is done.

531
00:21:52,812 --> 00:21:54,478
Shota, so we can
jump on the décor?

532
00:21:54,555 --> 00:21:56,055
-Yeah.
-Okay.

533
00:21:56,131 --> 00:21:57,806
[funky music]

534
00:21:57,817 --> 00:22:01,268
♪♪♪

535
00:22:01,345 --> 00:22:03,479
The [bleep] is this tree?

536
00:22:03,489 --> 00:22:05,489
Guys, we need to help
with the dining room.

537
00:22:05,566 --> 00:22:07,816
They're in La La Land.

538
00:22:07,827 --> 00:22:12,446
They don't answer me,
I do what I want.

539
00:22:12,523 --> 00:22:15,449
[grunting]
Guys, I need help.

540
00:22:15,526 --> 00:22:19,411
Maria, I'm sorry, dude.
I still need to finish my dish.

541
00:22:19,488 --> 00:22:22,340
Let's start putting
the dishes in the back.

542
00:22:22,416 --> 00:22:24,583
Give me a second. Just
running touch, touch late.

543
00:22:24,660 --> 00:22:26,844
[sighing]

544
00:22:29,331 --> 00:22:32,466
Getting this salmon
skin off so I can crisp it up.

545
00:22:32,543 --> 00:22:35,519
For my fourth course,
we're going to use the skin

546
00:22:35,596 --> 00:22:38,430
of the salmon as
the crispy fish component.

547
00:22:38,507 --> 00:22:42,026
Is coo'. I'm super
excited about this dish.

548
00:22:42,103 --> 00:22:44,186
It's completely unexpected.

549
00:22:44,197 --> 00:22:46,864
You think it needs salmon?
No.

550
00:22:46,941 --> 00:22:49,533
-One hour exact.
-All right.

551
00:22:49,610 --> 00:22:51,860
Front of the house,
how are we looking?

552
00:22:51,871 --> 00:22:54,538
We don't have much here.
And do the glassware.

553
00:22:54,615 --> 00:22:56,365
I don't know how to do
the glassware.

554
00:22:56,376 --> 00:22:58,200
Glassware.

555
00:22:58,211 --> 00:23:02,538
Like magic. My team just
started making it happen, man.

556
00:23:02,548 --> 00:23:04,623
Sorry, this
is missing one water glass.

557
00:23:04,700 --> 00:23:06,291
It's just throwing
it off a little bit.

558
00:23:06,368 --> 00:23:07,626
-Oh, okay, okay.
-Right here?

559
00:23:07,703 --> 00:23:10,337
Yeah. That looks amazing.

560
00:23:10,414 --> 00:23:12,339
♪♪♪

561
00:23:12,416 --> 00:23:13,632
Did you guys
taste the ice cream?

562
00:23:13,709 --> 00:23:15,342
-No.
-Right here.

563
00:23:15,419 --> 00:23:18,011
That's just
kelp and vanilla?

564
00:23:18,088 --> 00:23:19,972
-Yeah.
-Wow.

565
00:23:20,048 --> 00:23:21,515
-You wanna go stronger?
-You think so?

566
00:23:21,592 --> 00:23:23,475
Everyone is really
just hustling so we can

567
00:23:23,552 --> 00:23:26,019
taste components
at the very minimum.

568
00:23:26,096 --> 00:23:28,572
But Dawn hasn't had a chance for
any of us to taste her dishes.

569
00:23:28,649 --> 00:23:32,693
I am about to make my
stock for my smoked ham<i> dashi</i> .

570
00:23:32,769 --> 00:23:35,237
The scallop and ham hocks,
there are a lot of steps to

571
00:23:35,248 --> 00:23:38,031
create that dish, and I want to
make sure everything is perfect.

572
00:23:38,108 --> 00:23:41,326
-Clean up in 40, guys.
-40 minutes.

573
00:23:41,403 --> 00:23:43,537
Is everybody, like,
super on time right?

574
00:23:43,614 --> 00:23:48,250
I'm a little behind.<i> Oy,</i>
<i> mi madre.</i> I'm, like, nervous.

575
00:23:48,261 --> 00:23:52,546
I have course one ready if you
guys want to try it real quick.

576
00:23:52,623 --> 00:23:54,047
No acidity?

577
00:23:54,124 --> 00:23:56,175
Oh, sorry,
I forgot the pickled shallots.

578
00:23:56,251 --> 00:23:57,601
[laughing]

579
00:23:57,678 --> 00:24:00,053
It's actually really
important for everyone to stop,

580
00:24:00,130 --> 00:24:02,440
try everyone's food
and talk to each other.

581
00:24:02,516 --> 00:24:04,233
Try one.
Make sure you're happy.

582
00:24:06,428 --> 00:24:08,061
Wow, that's really good.

583
00:24:08,138 --> 00:24:10,281
All right, can we do
a pre-shift real quick, guys?

584
00:24:10,357 --> 00:24:11,615
Yes, yes, yes.

585
00:24:11,692 --> 00:24:13,951
Until course three, like,
the second they finish,

586
00:24:14,028 --> 00:24:15,286
I want those
plates to get cleared,

587
00:24:15,362 --> 00:24:18,197
and then we can casually
slow down a little bit.

588
00:24:18,273 --> 00:24:19,957
Okay, cool.
Anyone have any questions?

589
00:24:20,034 --> 00:24:21,742
-No.
-Sweet, awesome.

590
00:24:21,818 --> 00:24:23,127
20 minutes
'til service, kids.

591
00:24:23,204 --> 00:24:25,245
20 minutes.

592
00:24:25,322 --> 00:24:27,080
We take a deep breath.

593
00:24:27,157 --> 00:24:29,124
This is where we're supposed
to be gliding above water

594
00:24:29,135 --> 00:24:31,635
so they don't see how much
is really going on in the back.

595
00:24:31,712 --> 00:24:34,138
Sexy. Good energy.
Let's keep it up, yeah?

596
00:24:34,215 --> 00:24:36,089
We just need to nail
the food tonight.

597
00:24:36,166 --> 00:24:37,424
All right,
you guys ready to greet?

598
00:24:37,501 --> 00:24:38,717
-Yeah.
-This is go time.

599
00:24:38,794 --> 00:24:42,221
♪♪♪

600
00:24:42,297 --> 00:24:43,606
All right guys, they're coming.
Guys, they're coming.

601
00:24:50,639 --> 00:24:52,156
-Yep.
-Yeah.

602
00:24:52,233 --> 00:24:56,109
[intense music]

603
00:24:56,186 --> 00:25:00,331
♪♪♪

604
00:25:00,407 --> 00:25:02,157
-Looks pretty.
-Yeah, wow.

605
00:25:02,168 --> 00:25:05,661
It actually really does look
like a chef tasting restaurant.

606
00:25:05,671 --> 00:25:07,412
Let's go greet. Go.

607
00:25:07,489 --> 00:25:10,457
-All right, let's go greet.
-Thank you.

608
00:25:10,534 --> 00:25:14,419
Kokoson. This is nice.

609
00:25:14,496 --> 00:25:15,754
<i> Hola, hola, bienvenidos.</i>

610
00:25:15,831 --> 00:25:17,839
[overlapping chatter]

611
00:25:17,850 --> 00:25:19,341
Hello.

612
00:25:19,352 --> 00:25:22,186
Thank you. Wow,
look at us in a restaurant.

613
00:25:22,263 --> 00:25:25,022
The concept of
our humble restaurant, Kokoson,

614
00:25:25,099 --> 00:25:28,692
there's the mix of two words,
<i> corazón</i> , for us Latinos.

615
00:25:28,769 --> 00:25:31,195
And<i> kokoro</i> means heart,
from Japanese.

616
00:25:31,272 --> 00:25:34,523
So, actually it's Latin America
and Asia meeting together.

617
00:25:34,534 --> 00:25:37,818
And what you're drinking right
there is a<i> matcha limonada</i> .

618
00:25:37,894 --> 00:25:39,703
-Enjoy.
-Thank you.

619
00:25:39,780 --> 00:25:41,530
Cheers, everybody. Cheers.

620
00:25:41,541 --> 00:25:43,207
We're at Restaurant Wars.

621
00:25:43,284 --> 00:25:47,828
<i> Salud.</i> I mean,
I can't drink too many of those.

622
00:25:47,904 --> 00:25:49,329
Yeah, super sweet.

623
00:25:49,406 --> 00:25:50,706
Nine minutes
'til food, yeah.

624
00:25:50,716 --> 00:25:52,550
-You can focus on service, yes?
-Got it.

625
00:25:52,626 --> 00:25:55,711
-I'm excited about this menu.
-Totally into that.

626
00:25:55,721 --> 00:25:57,721
Yeah. Really want that.
Can't wait for that.

627
00:25:57,798 --> 00:26:00,882
And that's always my
----ing favorite -.

628
00:26:00,893 --> 00:26:03,802
Byron gets to go report
what he heard at the table.

629
00:26:03,879 --> 00:26:06,138
Yeah,
there's a spy, you guys.

630
00:26:06,214 --> 00:26:08,399
We had
a five-person restaurant war.

631
00:26:08,475 --> 00:26:10,392
Thank you for
rubbing it in. Five people?

632
00:26:10,403 --> 00:26:12,477
But we cooked
for hundreds of people.

633
00:26:12,554 --> 00:26:14,071
-Yeah. Sorry.
-We cooked for mad people.

634
00:26:14,148 --> 00:26:15,573
No, I like a server who
interrupts a conversation.

635
00:26:15,649 --> 00:26:17,733
Yeah, sorry, my apologies.

636
00:26:17,743 --> 00:26:20,235
[bleep] me,
this is a lot of components.

637
00:26:20,246 --> 00:26:21,486
Can I get
hands for plates, please?

638
00:26:21,563 --> 00:26:22,863
-Hands?
-Are we walking?

639
00:26:22,939 --> 00:26:24,748
-Yeah, let's walk.
-Pardon my reach.

640
00:26:24,825 --> 00:26:29,369
Thank you. Ooh, nice.
That's beautiful.

641
00:26:29,446 --> 00:26:31,663
So, in Japanese cuisine,
we start with a course

642
00:26:31,740 --> 00:26:33,373
that introduces a vegetable.

643
00:26:33,450 --> 00:26:35,250
Today, I used eggplants,
with Maria's help.

644
00:26:35,261 --> 00:26:38,837
She made a sesame<i> mole</i> .
On top is ham<i> furikake</i> .

645
00:26:38,914 --> 00:26:41,098
-Enjoy.
-Thank you.

646
00:26:41,175 --> 00:26:43,884
It's so flavorful.

647
00:26:43,960 --> 00:26:45,769
-Delicious.
-It's really good.

648
00:26:45,846 --> 00:26:48,430
I love when you
can see the technique in a dish.

649
00:26:48,441 --> 00:26:51,600
I think it's well executed,
it's thoughtful and refined.

650
00:26:51,611 --> 00:26:53,769
I thought it was such
a beautiful start hybriding

651
00:26:53,779 --> 00:26:56,605
those Latin flavors with
the Japanese flavors.

652
00:26:56,616 --> 00:26:58,774
This was
one of her best<i> moles</i> yet.

653
00:26:58,784 --> 00:27:01,902
Good, good, good? Uh, uh,
uh, one more coming right up.

654
00:27:01,978 --> 00:27:03,779
<i> Por favor.</i>

655
00:27:03,789 --> 00:27:05,572
[laughter]

656
00:27:05,649 --> 00:27:07,240
All right,
you ready? You done?

657
00:27:07,317 --> 00:27:09,910
No, I need to sauce.
<i> Papi, Papi,</i> you need to go.

658
00:27:09,986 --> 00:27:11,745
Well, I mean, dude,
follow me with red, dude.

659
00:27:11,822 --> 00:27:13,288
I'm not finished with red.

660
00:27:13,299 --> 00:27:14,623
It's a little
loose right now, guys.

661
00:27:14,634 --> 00:27:16,291
There's a little drama here.

662
00:27:16,302 --> 00:27:18,302
You have a lot of experience
doing a chef's table, right?

663
00:27:18,379 --> 00:27:19,637
What are they going through?

664
00:27:19,713 --> 00:27:22,139
I loved being on
display in some ways,

665
00:27:22,216 --> 00:27:23,924
'cause I liked cooking,
I like the interaction.

666
00:27:24,000 --> 00:27:26,310
I needed something so
I could stay out of my head.

667
00:27:26,387 --> 00:27:27,719
Byron, what
do you want me to do?

668
00:27:27,796 --> 00:27:29,813
-Oil. Let's chill.
-We're good. We're doing okay.

669
00:27:29,890 --> 00:27:31,723
Look at Shota.
He's calming down, everybody.

670
00:27:31,800 --> 00:27:34,434
Done?
That's walk. That's walk.

671
00:27:34,511 --> 00:27:35,811
Excuse my reach.

672
00:27:35,821 --> 00:27:36,978
Thank you.

673
00:27:36,989 --> 00:27:38,730
[speaking Spanish]

674
00:27:38,807 --> 00:27:40,315
Mmm. Beautiful.

675
00:27:40,326 --> 00:27:42,818
This course is a collaboration
between Jamie and I.

676
00:27:42,828 --> 00:27:44,820
So it's a lightly cured
sockeye salmon,

677
00:27:44,830 --> 00:27:48,332
with a rocoto curry sauce
and crispy quinoa.

678
00:27:49,910 --> 00:27:51,660
Oh my goodness.

679
00:27:51,671 --> 00:27:53,170
I'm at a loss for words.

680
00:27:53,247 --> 00:27:55,673
It's got so much flavor
and restraint.

681
00:27:55,749 --> 00:27:57,174
Lots of different textures.

682
00:27:57,251 --> 00:27:59,677
Ooh! I just got a hit
of passionfruit.

683
00:27:59,753 --> 00:28:01,512
I love the curry.

684
00:28:01,588 --> 00:28:03,681
I think this is one of the
best curries I've had.

685
00:28:03,757 --> 00:28:05,507
I just feel like it really
overpowers the salmon.

686
00:28:05,518 --> 00:28:06,925
I do have a kind of
lingering heat

687
00:28:07,002 --> 00:28:09,302
that's a little too much for
a second course for me.

688
00:28:09,379 --> 00:28:11,471
The salmon on its own,
the cure is really nice.

689
00:28:11,548 --> 00:28:12,690
It doesn't need topping.

690
00:28:12,766 --> 00:28:14,191
Mhm.

691
00:28:14,268 --> 00:28:15,600
Guys, I need help
with the sandwich.

692
00:28:15,677 --> 00:28:17,310
-Heard.
-Okay?

693
00:28:17,387 --> 00:28:18,854
You want mustard on that
side too, or no?

694
00:28:18,864 --> 00:28:20,522
-No.
-Maybe I'll do quarters, yeah?

695
00:28:20,533 --> 00:28:22,858
Whatever you want,<i> papi.</i>
I trust you blindly.

696
00:28:22,868 --> 00:28:24,368
Let's start walking.

697
00:28:24,445 --> 00:28:25,694
[intense music]

698
00:28:25,705 --> 00:28:26,987
<i> Sando!</i>

699
00:28:27,063 --> 00:28:28,655
No silverware for this one.

700
00:28:28,732 --> 00:28:30,708
-This one's finger food here.
-You get all dressed up

701
00:28:30,784 --> 00:28:32,876
and you're eating
tongue sandwiches.

702
00:28:32,953 --> 00:28:34,953
It's me again, the Mexican.

703
00:28:35,030 --> 00:28:36,714
This is my take on the<i> sando</i> .

704
00:28:36,790 --> 00:28:38,999
Pickles, mustard, onions,

705
00:28:39,075 --> 00:28:41,877
and<i> lengua</i> that has been
slow-roasted for five hours.

706
00:28:41,887 --> 00:28:43,378
Enjoy.

707
00:28:43,389 --> 00:28:45,380
I'm a sucker for
anything you dip.

708
00:28:45,391 --> 00:28:48,008
-Can I dip it? I'm in.
-For me, in a menu this serious,

709
00:28:48,084 --> 00:28:50,510
I think you want to have a fun,
like, sandwich up front.

710
00:28:50,587 --> 00:28:52,637
Yeah. It's like foreplay. You
want to have the fun up front.

711
00:28:52,714 --> 00:28:54,398
'Cause the rest isn't fun, or...

712
00:28:54,475 --> 00:28:55,974
The rest is fun all
the way through,

713
00:28:56,051 --> 00:28:58,560
but in the middle of it, you
don't want to start laughing.

714
00:28:58,571 --> 00:29:00,520
Um, but the tongue is
absolutely beautiful.

715
00:29:00,597 --> 00:29:02,740
Yeah, I think this is
the best tongue I've tasted.

716
00:29:02,816 --> 00:29:05,400
Woo!

717
00:29:05,411 --> 00:29:06,860
We gotta clean up, guys.

718
00:29:06,937 --> 00:29:08,069
How far away are you guys?

719
00:29:08,080 --> 00:29:09,413
I still got about...

720
00:29:09,490 --> 00:29:11,415
-A lot?
-Yeah.

721
00:29:11,492 --> 00:29:13,533
I do have 10 minutes of
rolling out dough.

722
00:29:13,610 --> 00:29:15,368
I'm gonna work on front
of the house, then.

723
00:29:15,445 --> 00:29:19,080
The points to taste all of our
dishes came and went.

724
00:29:19,091 --> 00:29:21,500
I'm gonna pop sparkling water,

725
00:29:21,576 --> 00:29:23,594
'cause I feel like they're
coming in soon,

726
00:29:23,670 --> 00:29:26,004
and we have to make sure
that we have sh--ready.

727
00:29:26,081 --> 00:29:30,050
I am so nervous about
the service aspects.

728
00:29:30,126 --> 00:29:32,594
Everyone seems okay with it,

729
00:29:32,605 --> 00:29:35,388
and maybe I'm worrying
about nothing.

730
00:29:35,465 --> 00:29:36,765
This look all right, yeah?

731
00:29:36,776 --> 00:29:38,934
Yeah. I just feel like
there's--it's so big.

732
00:29:38,944 --> 00:29:41,278
-What?
-Compared to my two dishes.

733
00:29:41,355 --> 00:29:42,604
Is it too big?

734
00:29:42,615 --> 00:29:44,105
-It's okay.
-I couldn't make it any smaller.

735
00:29:44,116 --> 00:29:45,857
Dawn, you looking good?

736
00:29:45,934 --> 00:29:48,285
Yeah. I need to just finalize a
couple of things, that's it.

737
00:29:48,362 --> 00:29:50,445
<i> Oui.</i>

738
00:29:50,456 --> 00:29:52,289
Fryer's at top now?

739
00:29:52,366 --> 00:29:54,783
-Yup.
-Sexy! Sweet.

740
00:29:54,794 --> 00:29:57,744
I have to say, they've been
really good with the pacing.

741
00:29:57,821 --> 00:29:59,963
-Yes.
-This is a ballet, not a rodeo.

742
00:30:00,040 --> 00:30:01,581
Like, their first, like,
three courses are,

743
00:30:01,658 --> 00:30:03,124
like, completely choreographed
and staged.

744
00:30:03,135 --> 00:30:04,960
Yeah, their sh--is tight.

745
00:30:04,970 --> 00:30:07,304
All right. Can we walk, please?

746
00:30:07,381 --> 00:30:08,880
Chopstick front, please.

747
00:30:08,957 --> 00:30:11,049
Special one for the
special lady.

748
00:30:11,126 --> 00:30:12,968
Yes! Food on a tree stump!

749
00:30:12,978 --> 00:30:15,428
-[chuckling]
-Finally!

750
00:30:15,505 --> 00:30:17,472
Hello. The tempura is
lotus root<i> shiso</i>

751
00:30:17,483 --> 00:30:20,100
and rockfish that is chopped
up with an<i> ume</i> paste.

752
00:30:20,176 --> 00:30:21,560
<i> Provecho.</i>

753
00:30:21,636 --> 00:30:23,320
The texture of the root's
really good.

754
00:30:23,397 --> 00:30:24,988
I like the<i> ume</i> paste
a lot in this dish.

755
00:30:25,065 --> 00:30:26,648
I like the dish.
I think it's good.

756
00:30:26,659 --> 00:30:27,983
It's bright, even
though it's fried.

757
00:30:27,993 --> 00:30:29,609
I think there's a nice
amount of acid.

758
00:30:29,686 --> 00:30:30,828
[sizzling]

759
00:30:30,904 --> 00:30:32,404
You got this, Jamie!

760
00:30:32,480 --> 00:30:34,823
Okay! I don't want
to let you guys down.

761
00:30:34,834 --> 00:30:37,826
I get really nervous when
people stare at me when I cook,

762
00:30:37,837 --> 00:30:39,995
so I'm feeling, like, "Ahh!"

763
00:30:40,005 --> 00:30:42,497
The pressure of letting
my team down,

764
00:30:42,508 --> 00:30:44,666
it's just a lot on
my little brain.

765
00:30:44,677 --> 00:30:45,750
[laughing]

766
00:30:45,827 --> 00:30:47,836
♪♪♪

767
00:30:47,847 --> 00:30:49,421
You're killing it, by the way.

768
00:30:49,497 --> 00:30:51,515
-I just need you to know that.
-This is what I do!

769
00:30:51,592 --> 00:30:53,684
I'm treating it like you guys
are in Tucson, in my home.

770
00:30:53,760 --> 00:30:55,510
Just wait 'til we all
show up in Tucson.

771
00:30:55,521 --> 00:30:57,095
-Yeah.
-Please do!

772
00:30:57,172 --> 00:30:58,513
[chuckling]

773
00:30:58,524 --> 00:31:00,023
Hi! So here's the short rib.

774
00:31:02,695 --> 00:31:05,854
So, I made a short rib
with a<i> kalbi</i> glaze.

775
00:31:05,865 --> 00:31:07,188
I did a little quail egg,

776
00:31:07,199 --> 00:31:08,866
and finished off with
a little puffed rice.

777
00:31:08,942 --> 00:31:10,534
We did a salsa together.

778
00:31:10,611 --> 00:31:12,444
Yeah. Uh,<i> salsa morada</i> .

779
00:31:12,520 --> 00:31:15,196
It's a little bit more pungent
than a chipotle.

780
00:31:15,207 --> 00:31:16,615
Enjoy!

781
00:31:16,691 --> 00:31:18,533
That's really tasty.

782
00:31:18,544 --> 00:31:21,036
And then just a great balance
with the egg and the meat,

783
00:31:21,046 --> 00:31:22,704
it was--
it was delicious.

784
00:31:22,715 --> 00:31:24,706
I think it's lovely, but
I think it's a lot.

785
00:31:24,717 --> 00:31:26,383
[crunching]

786
00:31:26,460 --> 00:31:28,168
That broth looks good.

787
00:31:28,244 --> 00:31:30,712
That's good, right?
And then egg on top.

788
00:31:30,723 --> 00:31:32,389
The hot pot is the
last savory course.

789
00:31:32,466 --> 00:31:33,798
It's kind of a statement.

790
00:31:33,875 --> 00:31:36,727
-Mm! That smells delicious.
-You smell delicious.

791
00:31:36,803 --> 00:31:38,395
I'm excited to share this.

792
00:31:38,472 --> 00:31:40,397
[intense music]

793
00:31:40,474 --> 00:31:43,400
Whoa!

794
00:31:48,982 --> 00:31:50,899
-I'm gonna go to your judges.
-Okay.

795
00:31:50,910 --> 00:31:53,577
♪♪♪

796
00:31:53,654 --> 00:31:54,694
Whoa!

797
00:31:54,771 --> 00:31:56,029
Ahh!

798
00:31:56,106 --> 00:31:58,749
-Oh, the dancing bonito!
-Oh, wow, that's cool!

799
00:31:58,825 --> 00:31:59,991
Nice.

800
00:32:00,068 --> 00:32:01,576
For the last savory course,

801
00:32:01,587 --> 00:32:02,920
we wanted to do something
that's family style

802
00:32:02,996 --> 00:32:04,537
and something that incorporates
all of us,

803
00:32:04,614 --> 00:32:05,923
and what better than a hot pot,

804
00:32:05,999 --> 00:32:07,874
because it just breaks
through any culture.

805
00:32:07,951 --> 00:32:09,209
The stock was made by...

806
00:32:09,285 --> 00:32:10,835
Me and Maria.

807
00:32:10,912 --> 00:32:13,672
The seafood was cooked with
a lot of aromatics.

808
00:32:13,748 --> 00:32:15,265
The rice is finished
dulse-style,

809
00:32:15,342 --> 00:32:17,008
and we added the shrimp.

810
00:32:17,085 --> 00:32:18,218
Shrimp<i> machaca</i> .

811
00:32:18,294 --> 00:32:20,553
-Enjoy, guys.
-Thank you!

812
00:32:20,630 --> 00:32:21,930
I'm impressed.

813
00:32:21,941 --> 00:32:23,941
Yes. It's very traditional
and homey.

814
00:32:24,017 --> 00:32:26,059
All the seafood, all the
flavors, the aromatics.

815
00:32:26,136 --> 00:32:27,936
You've got everything
in this dish.

816
00:32:27,947 --> 00:32:29,947
It really felt comforting
and soulful.

817
00:32:30,023 --> 00:32:32,115
it's literally each and every
single one of them

818
00:32:32,192 --> 00:32:34,117
contributing to one pot
of food, you know?

819
00:32:34,194 --> 00:32:38,029
But in a way that is harmonious
and delicious.

820
00:32:38,106 --> 00:32:39,531
It's pretty ----ing good.

821
00:32:39,607 --> 00:32:41,625
Seems like they loved
the hot pot.

822
00:32:41,702 --> 00:32:42,951
Dude, they are having fun.

823
00:32:42,962 --> 00:32:44,795
I am very proud to be
part of this team.

824
00:32:44,871 --> 00:32:45,954
Let's plate!

825
00:32:45,965 --> 00:32:48,081
Jamie, this is ----ing
bomb, dude.

826
00:32:48,158 --> 00:32:50,125
-Yeah? [giggling]
-Yeah, chef!

827
00:32:50,135 --> 00:32:51,751
We're dessert people! Ahh!

828
00:32:51,828 --> 00:32:52,970
[laughing]

829
00:32:53,046 --> 00:32:54,546
Okay, I'mma start, okay?

830
00:32:54,622 --> 00:32:55,755
Here you go.

831
00:32:55,832 --> 00:32:57,975
Ahh, that looks really good!

832
00:32:58,051 --> 00:33:00,719
For our last course,
a collaboration once again.

833
00:33:00,795 --> 00:33:01,761
<i> Tres leches.</i>

834
00:33:01,838 --> 00:33:03,596
So this is a steamed cake,

835
00:33:03,673 --> 00:33:05,932
so kind of more eggy-based,
something I grew up making.

836
00:33:06,009 --> 00:33:08,151
And then I take a coconut
and condensed milk

837
00:33:08,228 --> 00:33:10,061
and go [imitating whisking].

838
00:33:10,138 --> 00:33:13,064
And then we put a little bit
of fresh pineapple -

839
00:33:13,141 --> 00:33:16,159
and then fresh coconut for
texture and a crunch-crunch.

840
00:33:16,236 --> 00:33:18,611
You haven't--?
Oh, you--

841
00:33:18,688 --> 00:33:20,739
-This is my first time.
-Oh!

842
00:33:20,815 --> 00:33:22,657
You'll get used to it.

843
00:33:22,668 --> 00:33:25,577
♪♪♪

844
00:33:25,653 --> 00:33:27,004
Mm. Delicious.

845
00:33:27,080 --> 00:33:28,672
-Yeah.
-Fantastic.

846
00:33:28,749 --> 00:33:30,290
The basil in it is so creative,

847
00:33:30,366 --> 00:33:32,843
and the pineapple two
ways? I love this.

848
00:33:32,919 --> 00:33:35,095
It was the perfect way
to end the meal.

849
00:33:36,831 --> 00:33:39,132
Gail was saying, "This is
exactly how I wanted

850
00:33:39,209 --> 00:33:40,300
"to end this meal."

851
00:33:40,376 --> 00:33:42,135
[Jamie gasping & whooshing]

852
00:33:42,212 --> 00:33:43,344
[giggling]

853
00:33:43,355 --> 00:33:45,188
This was an extraordinary meal.

854
00:33:45,265 --> 00:33:47,265
They raised the bar for
every Restaurant Wars

855
00:33:47,342 --> 00:33:49,309
that there's ever going
to be in the future,

856
00:33:49,385 --> 00:33:51,695
-especially the next one.
-From start to finish!

857
00:33:51,772 --> 00:33:54,939
I think we have to hit the road
and do it all over again!

858
00:33:55,016 --> 00:33:56,691
Yeah, we do.

859
00:33:56,702 --> 00:33:58,318
Honestly, like, if that
was a restaurant,

860
00:33:58,394 --> 00:34:00,037
first day of service,
if it was that smooth?

861
00:34:00,113 --> 00:34:01,654
[clicks tongue]
Just sayin'.

862
00:34:01,731 --> 00:34:03,698
[choked] We had our hearts
in those menus.

863
00:34:03,709 --> 00:34:05,876
-It's good service!
-Yeah!

864
00:34:05,952 --> 00:34:07,827
-Kokoson!
-Kokoson!

865
00:34:07,904 --> 00:34:09,120
[clapping]

866
00:34:09,197 --> 00:34:11,664
[blender whirring]

867
00:34:11,741 --> 00:34:12,832
How's everyone feeling?

868
00:34:12,909 --> 00:34:14,375
My octo just needs to come out,

869
00:34:14,386 --> 00:34:16,219
and then I need to plate
up this tostada.

870
00:34:16,296 --> 00:34:19,005
-Okay.
-We have three minutes.

871
00:34:19,082 --> 00:34:20,390
[tense music]

872
00:34:20,467 --> 00:34:21,966
It tastes hammy?

873
00:34:22,043 --> 00:34:23,343
Yeah.

874
00:34:23,419 --> 00:34:25,228
Everyone's good with
the order, right?

875
00:34:25,305 --> 00:34:28,223
Crab, halibut, scallops, salmon
skin, shrimp, octo, kelp?

876
00:34:28,233 --> 00:34:29,808
-<i> Oui</i> .
-Everything's good?

877
00:34:29,884 --> 00:34:31,142
I think that's the final-final.

878
00:34:31,219 --> 00:34:34,145
♪♪♪

879
00:34:34,222 --> 00:34:35,906
Guys, please be ready.

880
00:34:35,982 --> 00:34:37,649
I'm so nervous.

881
00:34:37,725 --> 00:34:39,984
Okay, they're coming in,
they're coming in.

882
00:34:40,061 --> 00:34:43,071
We have to do that fast.

883
00:34:43,082 --> 00:34:44,405
Looks beautiful too.

884
00:34:44,416 --> 00:34:45,990
It does.

885
00:34:46,067 --> 00:34:47,909
I love all the driftwood.

886
00:34:47,920 --> 00:34:49,828
-Good evening.
-Hello everyone!

887
00:34:49,904 --> 00:34:51,871
-It's pretty here.
-This is gorgeous.

888
00:34:51,948 --> 00:34:53,331
It's gonna be great.

889
00:34:53,408 --> 00:34:55,092
-Let's have fun, guys.
-Okay. Let's be happy.

890
00:34:55,168 --> 00:34:56,927
Good evening, everybody.

891
00:34:57,003 --> 00:34:58,711
Welcome to Penny Restaurant.

892
00:34:58,788 --> 00:35:01,714
Penny Restaurant is
a seafood-focused restaurant

893
00:35:01,791 --> 00:35:03,007
of the Pacific Northwest.

894
00:35:03,084 --> 00:35:04,926
We all found a common
ground of seafood

895
00:35:04,937 --> 00:35:07,011
connecting global-influenced
cuisine,

896
00:35:07,088 --> 00:35:09,013
so tonight you're gonna
see strictly seafood.

897
00:35:09,090 --> 00:35:10,941
I don't know. This
looks pretty good.

898
00:35:11,017 --> 00:35:13,434
"Salmon skin,<i> pak choi</i> ,
and brown butter."

899
00:35:13,445 --> 00:35:15,186
-Hmm.
-It looks--

900
00:35:15,263 --> 00:35:16,780
-Reads really well.
-Really good.

901
00:35:16,857 --> 00:35:18,064
Some warm towels for your guys.

902
00:35:18,141 --> 00:35:19,774
-Wow!
-Nice.

903
00:35:19,785 --> 00:35:22,026
-Thank you.
-Are they scented with anything?

904
00:35:22,103 --> 00:35:23,403
Yeah, they're scented
with some<i> palo santo</i> .

905
00:35:23,479 --> 00:35:25,280
-Beautiful.
-Seriously,

906
00:35:25,290 --> 00:35:27,115
-Nice touch.
-Wow!

907
00:35:27,126 --> 00:35:28,291
[chuckling]

908
00:35:28,368 --> 00:35:29,951
We know they left you
guys all messy.

909
00:35:29,962 --> 00:35:31,035
We wanted to clean you up.

910
00:35:31,112 --> 00:35:32,078
[judges ooh-ing]

911
00:35:32,155 --> 00:35:33,288
Just kidding, just kidding!

912
00:35:33,298 --> 00:35:35,248
-[imitating gunfire]
-Shots fired!

913
00:35:35,325 --> 00:35:36,791
That's good.

914
00:35:36,802 --> 00:35:38,459
That's about the extent
of it that we get to.

915
00:35:38,470 --> 00:35:39,794
[laughing]

916
00:35:39,805 --> 00:35:40,971
You enjoy mezcal?

917
00:35:41,047 --> 00:35:42,973
Yeah, man.
Keep it coming, brother.

918
00:35:43,049 --> 00:35:45,466
And a blood orange
and green -

919
00:35:45,477 --> 00:35:47,051
-Thank you so much.
-Lovely.

920
00:35:47,128 --> 00:35:48,478
I thought it was very thoughtful

921
00:35:48,555 --> 00:35:50,313
that they presented me with
a non-alcoholic beverage.

922
00:35:50,390 --> 00:35:51,815
That's a really nice
service point.

923
00:35:51,892 --> 00:35:53,391
I didn't see that in your
Restaurant Wars!

924
00:35:53,468 --> 00:35:54,818
Sorry, chef!

925
00:35:54,895 --> 00:35:56,987
[laughing]

926
00:35:57,063 --> 00:35:59,322
This is not on the menu.

927
00:35:59,399 --> 00:36:01,158
We have
an heirloom corn<i> tostada</i>

928
00:36:01,234 --> 00:36:02,901
with a fat
bastard oyster

929
00:36:02,977 --> 00:36:05,111
and then some snapper
that's been cured in

930
00:36:05,188 --> 00:36:07,155
roasted kelp, chilis,
and allspice.

931
00:36:07,166 --> 00:36:08,832
Thank you.

932
00:36:08,909 --> 00:36:10,909
You know, I like the flavors
of this tostada,

933
00:36:10,985 --> 00:36:12,952
I'm just finding it feeling
very weighted down

934
00:36:13,029 --> 00:36:14,287
by the size of the fish.

935
00:36:14,364 --> 00:36:15,955
For me, the size
is a little big,

936
00:36:16,032 --> 00:36:17,415
but then,
I like the oyster sauce.

937
00:36:17,492 --> 00:36:18,842
Yeah.

938
00:36:18,919 --> 00:36:20,752
I'm having a hard time getting
past the texture

939
00:36:20,828 --> 00:36:22,012
and, like, how chewy it is.

940
00:36:22,088 --> 00:36:23,463
It's not crisp and
light and crunchy,

941
00:36:23,539 --> 00:36:25,307
and it's not very easy to eat.

942
00:36:30,096 --> 00:36:32,347
-How's Dawn doing?
-You need a hand with anything?

943
00:36:32,357 --> 00:36:34,524
-I'm just gonna fry these.
-Okay.

944
00:36:34,601 --> 00:36:36,860
If y'all could just help me
build, that would be great.

945
00:36:36,937 --> 00:36:38,361
<i> Oui.</i>

946
00:36:38,438 --> 00:36:40,864
Fill it on the inside, and then
put some caviar on top.

947
00:36:40,941 --> 00:36:42,365
Something is going wrong,
horribly wrong right now.

948
00:36:42,442 --> 00:36:44,367
-Where is it going? Right here?
-Yeah.

949
00:36:44,444 --> 00:36:45,944
These things are hot as heck.

950
00:36:46,020 --> 00:36:47,862
They are less relaxed.

951
00:36:47,873 --> 00:36:49,489
Nobody's here.

952
00:36:49,565 --> 00:36:51,374
They're doing their job, but
they're not interacting with us.

953
00:36:51,451 --> 00:36:52,992
Okay.

954
00:36:53,069 --> 00:36:54,452
♪♪♪

955
00:36:54,529 --> 00:36:57,047
Okay.

956
00:36:57,123 --> 00:37:01,876
This is a warm crab salad
in a corn puff,

957
00:37:01,887 --> 00:37:05,004
a cross between a johnnycake
and a<i> poori,</i>

958
00:37:05,081 --> 00:37:06,464
with island coconut sauce.

959
00:37:06,541 --> 00:37:08,508
Thank you.

960
00:37:08,584 --> 00:37:11,302
What a welcome surprise.

961
00:37:11,379 --> 00:37:14,389
It was a strong contrast
to the<i> tostada</i> that we got.

962
00:37:14,399 --> 00:37:16,900
Yeah. I feel like this
should have been the amuse.

963
00:37:16,977 --> 00:37:19,519
-We killed it.
-Thank you. I know--

964
00:37:19,595 --> 00:37:21,905
-I'm sorry it took so long--
-It's okay.

965
00:37:21,982 --> 00:37:24,190
It's really interesting
that our first course

966
00:37:24,267 --> 00:37:26,910
is kind of a<i> tostada</i>
made on a<i> poori,</i>

967
00:37:26,987 --> 00:37:29,904
compared to the bigger
amuse-bouche we got.

968
00:37:29,915 --> 00:37:31,581
-Uh-oh.
-What's up?

969
00:37:31,658 --> 00:37:33,083
I'm listening.

970
00:37:33,159 --> 00:37:34,534
With the chef's table
experience,

971
00:37:34,610 --> 00:37:37,245
oftentimes you want to
interact with the chefs.

972
00:37:37,256 --> 00:37:39,914
That's part of the experience,
and I'm not feeling it here.

973
00:37:39,925 --> 00:37:42,092
-It feels so detached.
-Hey, are you guys having

974
00:37:42,168 --> 00:37:44,419
-fun in the kitchen or what?
-We're having a blast!

975
00:37:44,429 --> 00:37:45,595
-Can't you tell?
-No!

976
00:37:45,672 --> 00:37:47,422
[laughing]

977
00:37:47,432 --> 00:37:52,593
♪♪♪

978
00:37:52,604 --> 00:37:54,345
-Are you good?
-Uh, I hope so.

979
00:37:54,422 --> 00:37:56,431
It does not look good.

980
00:37:56,441 --> 00:37:59,359
That better be yogurt
over there. [chuckling]

981
00:38:01,280 --> 00:38:03,229
-Thank you.
-My pleasure.

982
00:38:03,306 --> 00:38:08,609
I did a halibut<i> crudo</i>
with an<i> ajo blanco</i> sauce,

983
00:38:08,620 --> 00:38:10,862
some confit green
cherry tomato,

984
00:38:10,938 --> 00:38:13,290
and some fresh
red cherry tomato.

985
00:38:13,366 --> 00:38:15,166
-Thank you.
-Of course.

986
00:38:16,202 --> 00:38:17,961
There is no connection
between the first dish

987
00:38:18,038 --> 00:38:19,245
and this dish at all.

988
00:38:19,322 --> 00:38:21,956
We had raw,
cooked, raw again.

989
00:38:21,967 --> 00:38:25,209
I honestly did not
enjoy this dish at all.

990
00:38:25,286 --> 00:38:27,304
This sauce is kind
of grainy and mealy.

991
00:38:27,380 --> 00:38:28,888
This is like
a Grateful Dead concert.

992
00:38:29,382 --> 00:38:31,424
-It needs acid.
-[rimshot]

993
00:38:31,501 --> 00:38:34,269
-Ohh!
-[chuckling]

994
00:38:35,314 --> 00:38:37,388
-[sizzling]
-What's gonna go down first?

995
00:38:37,465 --> 00:38:39,316
Scallop dress
is gonna go down first,

996
00:38:39,392 --> 00:38:40,859
and then the broth
is gonna go last.

997
00:38:42,136 --> 00:38:43,611
Will you turn the scallop
over for me please?

998
00:38:44,472 --> 00:38:45,989
Go ahead.

999
00:38:46,516 --> 00:38:48,649
-Thank you.
-Wow. Now look at this.

1000
00:38:48,660 --> 00:38:50,160
This smells really good.

1001
00:38:50,236 --> 00:38:52,329
So what I've made today
is a seared scallop

1002
00:38:52,405 --> 00:38:55,615
with a Creole XO
in a ham hock broth.

1003
00:38:55,691 --> 00:38:57,116
Wow.
We needed this turn here.

1004
00:38:57,193 --> 00:38:59,210
-[chuckling]
-Thank you.

1005
00:38:59,654 --> 00:39:02,080
-This is freakin' delicious.
-Had me at "ham hock broth."

1006
00:39:02,156 --> 00:39:04,624
It was clarified beautifully,

1007
00:39:04,700 --> 00:39:07,418
and that broth
had so much richness.

1008
00:39:07,495 --> 00:39:09,888
I get really critical
over people that make XO.

1009
00:39:10,256 --> 00:39:12,173
I love that she threw
the crawfish in there.

1010
00:39:12,184 --> 00:39:14,092
That's just so brilliant.
I'm jealous

1011
00:39:14,168 --> 00:39:16,102
-I didn't create this dish!
-[all laughing]

1012
00:39:18,431 --> 00:39:20,023
I need all those plates out.

1013
00:39:20,100 --> 00:39:21,974
Can you wipe this plate
before I go on them?

1014
00:39:22,051 --> 00:39:23,401
Yes, yes, yes, yes.

1015
00:39:25,221 --> 00:39:26,529
Yeah.

1016
00:39:26,606 --> 00:39:29,366
[sizzling]
[whirring]

1017
00:39:29,442 --> 00:39:31,317
♪♪♪

1018
00:39:31,394 --> 00:39:33,536
Yes, chef?

1019
00:39:33,613 --> 00:39:35,413
-I don't know.
-[chuckling]

1020
00:39:36,691 --> 00:39:38,449
It's a little tense.

1021
00:39:38,526 --> 00:39:40,618
I feel uncomfortable
sitting here.

1022
00:39:40,695 --> 00:39:43,296
♪♪♪

1023
00:39:46,075 --> 00:39:48,292
-This looks so ugly.
-No, I like it.

1024
00:39:48,369 --> 00:39:50,303
-No, it's great!
-[sighing]

1025
00:39:50,872 --> 00:39:52,430
All right, we're ready.

1026
00:39:53,541 --> 00:39:56,008
-All right.
-Thank you.

1027
00:39:56,085 --> 00:39:58,395
I wanted to make
a dish vegetable-forward

1028
00:39:58,471 --> 00:39:59,554
with a little bit of seafood.

1029
00:39:59,564 --> 00:40:02,140
I've got a crispy salmon skin

1030
00:40:02,216 --> 00:40:06,236
with pak choi, turnips, and
hazelnut brown butter sauce.

1031
00:40:06,312 --> 00:40:08,062
Where's the rest of the salmon?

1032
00:40:08,073 --> 00:40:10,356
We're gonna save the salmon
for dinner tonight.

1033
00:40:10,433 --> 00:40:11,991
[laughing]

1034
00:40:13,153 --> 00:40:14,652
It feels slightly
incomplete to me.

1035
00:40:14,729 --> 00:40:16,320
It's like it's missing
that piece of salmon.

1036
00:40:16,397 --> 00:40:18,573
There was a sort of,
like, "let them eat cake"

1037
00:40:18,583 --> 00:40:20,491
-part of the presentation.
-Yeah!

1038
00:40:20,568 --> 00:40:23,002
"We're gonna go eat the salmon!
You guys can have this skin!"

1039
00:40:23,663 --> 00:40:25,371
I like food that
looks like this.

1040
00:40:25,448 --> 00:40:27,331
It looks like it's somewhat
messy and not fussed with.

1041
00:40:27,408 --> 00:40:29,417
To me, it's like a--
it's an oddball,

1042
00:40:29,428 --> 00:40:30,510
unexpected dish that works.

1043
00:40:32,455 --> 00:40:34,055
[energetic music]

1044
00:40:35,625 --> 00:40:36,716
Yeah, for sure.

1045
00:40:36,792 --> 00:40:38,718
Wanna go talk to them?

1046
00:40:38,794 --> 00:40:40,553
I don't know.
What should we talk about?

1047
00:40:40,630 --> 00:40:43,273
-Um...
-Very awkward!

1048
00:40:43,349 --> 00:40:45,850
♪♪♪

1049
00:40:45,927 --> 00:40:47,527
All right, we can go three per.

1050
00:40:49,597 --> 00:40:52,273
All right, we're good to walk.

1051
00:40:52,284 --> 00:40:53,783
Tortellini.

1052
00:40:53,860 --> 00:40:56,619
-It smells good.
-This course right here

1053
00:40:56,696 --> 00:40:59,697
is tortellini<i> en brodo</i>
in seafood broth.

1054
00:40:59,774 --> 00:41:02,366
And inside the pasta
is a shrimp farce.

1055
00:41:02,443 --> 00:41:04,535
Do you have any egg
yolks in the pasta?

1056
00:41:04,612 --> 00:41:06,454
I do have egg yolks, yes.
Hope you guys enjoy.

1057
00:41:06,465 --> 00:41:08,465
-Thank you.
-Thank you, guys.

1058
00:41:08,541 --> 00:41:10,291
Flavor-wise, the dish is good,

1059
00:41:10,302 --> 00:41:12,585
but I think this pasta
technique is just not there.

1060
00:41:12,662 --> 00:41:16,306
Why would you put this course
after the XO broth?

1061
00:41:16,382 --> 00:41:18,716
That's a strange position
it's taking in this progression.

1062
00:41:18,793 --> 00:41:21,552
-Yeah.
-Chef, are you ready?

1063
00:41:21,629 --> 00:41:23,313
Yes, thank you, Dawn.
Appreciate it.

1064
00:41:23,389 --> 00:41:25,890
-Hmm?
-They didn't like it.

1065
00:41:25,967 --> 00:41:27,391
They said they loved
your broth.

1066
00:41:27,468 --> 00:41:29,319
Well,
that's one saving factor.

1067
00:41:29,395 --> 00:41:30,653
Their point of view is seafood,

1068
00:41:30,730 --> 00:41:32,322
but there's nothing
tying that seafood in.

1069
00:41:32,398 --> 00:41:34,157
And it's like,
"We came up with the concept,

1070
00:41:34,234 --> 00:41:36,284
and we're each gonna
make our own dish."

1071
00:41:37,162 --> 00:41:39,454
-Guys, can I get a hand?
-Yes.

1072
00:41:41,190 --> 00:41:42,582
Beautiful.

1073
00:41:43,859 --> 00:41:46,211
-That's gorgeous.
-Mhm.

1074
00:41:46,988 --> 00:41:49,664
This is octopus
served with a really bright,

1075
00:41:49,674 --> 00:41:51,666
herbaceous<i> mole verde,</i>
squash,

1076
00:41:51,676 --> 00:41:53,751
and then there's a little bit
of heat from the<i> chili serrano.</i>

1077
00:41:53,828 --> 00:41:57,180
It's very spicy!
Or did I get a very spicy drip?

1078
00:41:57,665 --> 00:41:59,849
It's spicy,
but it's not too hot.

1079
00:41:59,926 --> 00:42:01,684
-Thank you, Gabe.
-Thank you.

1080
00:42:03,355 --> 00:42:05,188
I like this dish a lot.

1081
00:42:05,265 --> 00:42:07,348
For me,
I feel like it eats all bitter,

1082
00:42:07,359 --> 00:42:09,692
and I'm just, like, missing
a tiny bit of sweetness.

1083
00:42:09,769 --> 00:42:11,352
You get it from the squash.

1084
00:42:11,363 --> 00:42:13,604
The squash I find to be such
a relief, but there's just

1085
00:42:13,681 --> 00:42:15,523
-not enough of it.
-Yeah.

1086
00:42:15,534 --> 00:42:17,858
It's a seafood restaurant,
and we end with octopus?

1087
00:42:17,869 --> 00:42:19,744
We didn't get a cooked
piece of fish.

1088
00:42:20,613 --> 00:42:22,446
Gabe.

1089
00:42:22,523 --> 00:42:24,374
-Looks like popcorn.
-It does.

1090
00:42:24,450 --> 00:42:26,292
-That's it?
-Yeah, that's it.

1091
00:42:28,404 --> 00:42:31,330
-Here you are.
-Ooh, this is...petite.

1092
00:42:31,407 --> 00:42:33,291
All right,
last course for you all.

1093
00:42:33,367 --> 00:42:35,835
We have a kelp ice cream
with a coconut meringue,

1094
00:42:35,911 --> 00:42:38,629
toasted hazelnut,
and a seaweed salt.

1095
00:42:38,706 --> 00:42:41,632
Wow. Points for getting
something from the ocean

1096
00:42:41,709 --> 00:42:43,676
other than sea salt
into dessert.

1097
00:42:43,753 --> 00:42:44,969
Thank you.

1098
00:42:45,046 --> 00:42:47,471
This is...this is
the best thing I like.

1099
00:42:47,548 --> 00:42:49,807
I mean, I expected
to hate this dessert,

1100
00:42:49,884 --> 00:42:51,809
and I really love it.
[chuckling]

1101
00:42:51,886 --> 00:42:53,644
-This is really innovative.
-I don't know

1102
00:42:53,721 --> 00:42:55,738
if it's 'cause we're in Oregon
and hazelnuts are amazing,

1103
00:42:55,815 --> 00:42:58,190
but the hazelnuts
in this are amazing.

1104
00:42:58,267 --> 00:42:59,734
Can we run that back?
That was so good.

1105
00:42:59,744 --> 00:43:01,485
I'm dead serious,
I'd like that dessert again.

1106
00:43:01,562 --> 00:43:02,820
-Sure.
-That was so good.

1107
00:43:02,897 --> 00:43:04,497
Dale would like
one more, please.

1108
00:43:05,733 --> 00:43:07,700
-Thank you, everybody.
-Thank you so much.

1109
00:43:07,777 --> 00:43:09,493
Thank you, chefs.

1110
00:43:09,570 --> 00:43:11,254
[clapping]

1111
00:43:11,331 --> 00:43:14,332
We had two very
distinctive experiences

1112
00:43:14,408 --> 00:43:15,833
at each of these restaurants.

1113
00:43:15,910 --> 00:43:17,835
You guys have all been
in Restaurant Wars.

1114
00:43:17,912 --> 00:43:19,712
What do you think
of this setup?

1115
00:43:19,789 --> 00:43:22,599
We love it. I wish I had
it like this during our season.

1116
00:43:22,675 --> 00:43:26,311
All in all, two really,
really special, delicious meals.

1117
00:43:26,921 --> 00:43:29,522
Now let's get to Judges' Table
and hash it all out.

1118
00:43:30,850 --> 00:43:35,603
[low, intense music]

1119
00:43:35,614 --> 00:43:40,024
♪♪♪

1120
00:43:40,101 --> 00:43:42,860
Really an amazing job.
I mean, you set the bar

1121
00:43:42,937 --> 00:43:44,621
really, really high
for Restaurant Wars,

1122
00:43:44,697 --> 00:43:46,864
and y'all should be really proud
of the work you did tonight.

1123
00:43:46,941 --> 00:43:49,950
-Thank you.
-We had two very different

1124
00:43:49,961 --> 00:43:52,870
restaurant experiences,
and they were both good.

1125
00:43:52,947 --> 00:43:56,424
But there was one restaurant
that we would go back to.

1126
00:43:57,785 --> 00:43:59,969
And that restaurant is...

1127
00:44:00,046 --> 00:44:03,255
♪♪♪

1128
00:44:03,332 --> 00:44:04,474
...Kokoson.

1129
00:44:05,051 --> 00:44:06,759
-Oh!
-[clapping]

1130
00:44:06,836 --> 00:44:08,561
-[laughing]
-Yes!

1131
00:44:09,338 --> 00:44:11,263
Team Penny,
thank you so much.

1132
00:44:11,340 --> 00:44:12,973
We'll talk to you in a bit.

1133
00:44:12,984 --> 00:44:14,975
[excited murmuring]

1134
00:44:14,986 --> 00:44:16,986
Congratulations!

1135
00:44:17,063 --> 00:44:18,896
-Thank you!
-Thank you.

1136
00:44:18,973 --> 00:44:20,823
-How do you feel?
-[bleep] good!

1137
00:44:20,900 --> 00:44:22,733
Better now!
[laughing]

1138
00:44:22,810 --> 00:44:25,662
There was never a question
of where we were eating

1139
00:44:25,738 --> 00:44:28,823
these plates of food.
It just felt like

1140
00:44:28,833 --> 00:44:31,617
a concept that had been
in the works for years.

1141
00:44:31,694 --> 00:44:33,577
-Thank you.
-Thank you very much.

1142
00:44:33,654 --> 00:44:35,496
I have
the experience of not

1143
00:44:35,507 --> 00:44:37,081
doing so great
in Restaurant Wars.

1144
00:44:37,158 --> 00:44:40,584
Merging all four different
stories into one cohesive menu

1145
00:44:40,661 --> 00:44:44,422
is much harder than I think
that we realize oftentimes,

1146
00:44:44,498 --> 00:44:46,465
and everything about it
really was exceptional

1147
00:44:46,542 --> 00:44:47,967
-from start to finish.
-Thank you.

1148
00:44:48,043 --> 00:44:50,344
Every single dish felt like
every single person

1149
00:44:50,355 --> 00:44:52,012
had a hand in it,
and one thing that really

1150
00:44:52,023 --> 00:44:54,357
set the experience
apart was Maria.

1151
00:44:54,434 --> 00:44:56,600
You're a natural
at hospitality and service.

1152
00:44:56,677 --> 00:44:58,352
-It wasn't forced at all.
-Thank you.

1153
00:44:58,363 --> 00:45:00,813
You were very focused
on making sure

1154
00:45:00,890 --> 00:45:02,815
we had everything we needed.
Great work.

1155
00:45:02,892 --> 00:45:04,608
Thank you.

1156
00:45:04,685 --> 00:45:06,577
Let's talk about these
dishes a little bit.

1157
00:45:07,521 --> 00:45:09,989
Shota, the eggplant dish
is really a fantastic way

1158
00:45:10,065 --> 00:45:12,032
to start the evening,
and that sauce was definitely

1159
00:45:12,043 --> 00:45:13,951
one of my favorite parts
of the whole entire experience.

1160
00:45:14,028 --> 00:45:16,495
That was a lot of fun because
her eggplant mole was amazing.

1161
00:45:16,572 --> 00:45:18,789
I mean, I loved
that beautiful sauce.

1162
00:45:18,866 --> 00:45:20,758
-So tangy and bright.
-Thank you, chef.

1163
00:45:21,535 --> 00:45:24,462
Byron, I think the cure on
your salmon was beautiful.

1164
00:45:24,538 --> 00:45:26,464
-The seasoning was perfect.
-Thank you.

1165
00:45:26,540 --> 00:45:28,674
Maria, I thought that
the tongue was great,

1166
00:45:28,751 --> 00:45:30,885
and it was really cooked well.
I was just trying to understand

1167
00:45:30,895 --> 00:45:33,062
at what point of the<i> kaiseki</i>
meal, sandwich works in?

1168
00:45:33,139 --> 00:45:34,805
[laughing]

1169
00:45:34,882 --> 00:45:36,348
It's technically
a braised course.

1170
00:45:36,425 --> 00:45:37,725
See, okay, all right.
I can see that.

1171
00:45:37,736 --> 00:45:39,477
-All right.
-I think the treatment

1172
00:45:39,553 --> 00:45:41,812
of the tongue itself
was absolutely stunning.

1173
00:45:41,889 --> 00:45:44,073
It reminds me of something
that my mom used to make me.

1174
00:45:44,150 --> 00:45:47,994
I love when I feel connected
to someone's food in that way.

1175
00:45:49,155 --> 00:45:51,697
Jamie, the cake
was so money, you know?

1176
00:45:51,774 --> 00:45:53,583
It came out,
it was shiny,

1177
00:45:53,659 --> 00:45:55,868
it was glistening,
and I love you steaming it.

1178
00:45:55,945 --> 00:45:58,496
And that was just, like,
a seamless fit for the concept

1179
00:45:58,572 --> 00:46:00,581
-of the restaurant.
-Thank you.

1180
00:46:00,592 --> 00:46:02,500
I like that we're doing this
<i> kaiseki</i> meal and everything's

1181
00:46:02,576 --> 00:46:04,168
really beautiful, and then
we get something family-style.

1182
00:46:04,245 --> 00:46:06,378
I watched you just kind of
coax along, coax along,

1183
00:46:06,455 --> 00:46:08,088
and the timing of it
just had to be right.

1184
00:46:08,099 --> 00:46:10,933
This was just a big pot
of just--flavor.

1185
00:46:11,752 --> 00:46:14,678
Kristen and Gregory,
as our guest judges,

1186
00:46:14,755 --> 00:46:16,939
you have
the pleasure of announcing

1187
00:46:17,016 --> 00:46:19,442
our overall winner
of Restaurant Wars.

1188
00:46:19,519 --> 00:46:22,111
Across the board,
the food was exceptional.

1189
00:46:22,188 --> 00:46:23,771
The progression of the menu

1190
00:46:23,782 --> 00:46:26,115
and the service
were all really top-notch.

1191
00:46:26,192 --> 00:46:28,734
This chef to me is the chef
that I would make sure

1192
00:46:28,811 --> 00:46:30,694
they're working the next
time I go to<i> Kokoson.</i>

1193
00:46:30,771 --> 00:46:31,954
And that Chef is...

1194
00:46:32,031 --> 00:46:35,199
♪♪♪

1195
00:46:35,276 --> 00:46:36,542
Maria.

1196
00:46:38,612 --> 00:46:40,204
-Good job, mama.
-[clapping]

1197
00:46:40,281 --> 00:46:42,048
-Great job.
-And you deserved it!

1198
00:46:42,992 --> 00:46:46,460
I am lost for words
for the first time in 39 years.

1199
00:46:46,471 --> 00:46:47,711
Good job,<i> mamita.</i>

1200
00:46:47,788 --> 00:46:49,547
I'm extremely proud
of this one.

1201
00:46:49,623 --> 00:46:52,049
Thank you.
But I would not be here

1202
00:46:52,126 --> 00:46:54,969
-if it wasn't for Kokoson.
-You're all winners,

1203
00:46:54,979 --> 00:46:58,397
but Maria, your service
was exceptional.

1204
00:46:58,817 --> 00:47:01,150
-This is your first win.
-Yes, it is.

1205
00:47:01,820 --> 00:47:04,228
-How does that feel?
-Odd.

1206
00:47:04,305 --> 00:47:06,072
[all laughing]

1207
00:47:07,308 --> 00:47:09,158
You guys
can step to the side.

1208
00:47:09,235 --> 00:47:10,985
Will you please come forward?

1209
00:47:10,995 --> 00:47:14,780
♪♪♪

1210
00:47:14,857 --> 00:47:18,075
Team Penny, you had our least
favorite restaurant,

1211
00:47:18,152 --> 00:47:20,670
and one of you will
be going home.

1212
00:47:20,746 --> 00:47:23,422
♪♪♪