1 00:00:04,266 --> 00:00:06,066 Please welcome back Jamie. 2 00:00:07,633 --> 00:00:10,233 I'm back, bitches! 3 00:00:10,266 --> 00:00:12,333 You will be making the meals for hard-working staff 4 00:00:12,367 --> 00:00:14,333 at three local hospitals. 5 00:00:14,367 --> 00:00:16,100 Are you ready to change the world? 6 00:00:16,133 --> 00:00:17,266 -Yes. -Yes. 7 00:00:17,300 --> 00:00:19,066 Does it need more spices, or...? 8 00:00:19,100 --> 00:00:21,333 I don't know, man, this is how we cook at home. 9 00:00:21,367 --> 00:00:24,600 Avishar's stew is broken, it's, like, mealy. Where's the heat? 10 00:00:24,633 --> 00:00:27,233 I appreciate that she made her tortilla. 11 00:00:27,266 --> 00:00:29,500 -Unfortunately, it's raw. -It's quite raw. 12 00:00:29,533 --> 00:00:31,333 You need help. Help him, Avishar. You need help. 13 00:00:31,367 --> 00:00:33,066 All right, you got five, you got five. 14 00:00:33,100 --> 00:00:34,600 Jamie's dish has the wow factor. 15 00:00:34,633 --> 00:00:36,100 The winning chef is... 16 00:00:36,133 --> 00:00:37,300 Jamie. 17 00:00:37,333 --> 00:00:40,100 Way to make a splash. 18 00:00:40,133 --> 00:00:42,300 Maria, I don't think I have to tell you what went wrong. 19 00:00:42,333 --> 00:00:44,433 -Your tortilla was raw. -And I apologize. 20 00:00:44,467 --> 00:00:47,333 Avishar. Please pack your knives and go. 21 00:00:48,633 --> 00:00:53,467 Eight chefs remain to compete in the ultimate culinary showdown. 22 00:00:53,500 --> 00:00:54,600 At stake for the winners? 23 00:00:54,633 --> 00:00:57,133 A feature in Food & Wine Magazine 24 00:00:57,166 --> 00:01:00,166 and appearance at the Food & Wine Classic in Aspen, 25 00:01:00,200 --> 00:01:02,600 a quarter of a million dollars furnished 26 00:01:02,633 --> 00:01:07,367 by San Pellegrino and the title of Top Chef. 27 00:01:32,467 --> 00:01:35,633 Being one of the top eight, it's great, because I want to win 28 00:01:35,667 --> 00:01:37,633 this competition to make my parents proud. 29 00:01:37,667 --> 00:01:40,533 They've given up so many things in their life. 30 00:01:57,633 --> 00:02:00,066 I'm DACA. I'm a Dreamer. 31 00:02:00,100 --> 00:02:01,500 I'm from Costa Rica, I'm Latino, 32 00:02:01,533 --> 00:02:03,166 but I wasn't really raised there. 33 00:02:03,200 --> 00:02:05,367 One of the biggest things that I yearn the most 34 00:02:05,400 --> 00:02:07,467 is to travel the world and I'm not able to do that. 35 00:02:07,500 --> 00:02:12,500 But as a chef, I could travel the world through food. 36 00:02:12,533 --> 00:02:15,266 And learn through other people. And that's why I love cooking. 37 00:02:19,433 --> 00:02:22,166 Bye! 38 00:02:25,333 --> 00:02:28,166 Definitely a Restaurant War. 39 00:02:31,500 --> 00:02:33,200 Salmon Street. 40 00:02:33,233 --> 00:02:34,600 What is fishy about this block? 41 00:02:40,400 --> 00:02:43,700 -Good morning. -Oh! Morning. 42 00:02:43,734 --> 00:02:45,467 Morning. 43 00:02:45,500 --> 00:02:47,667 Please welcome the newest addition to your all-star 44 00:02:47,700 --> 00:02:52,266 judging panel, Top Chef winner of season 10, Kristen Kish. 45 00:02:52,300 --> 00:02:54,567 -Hi, chefs, how are you? -Hi. 46 00:02:54,600 --> 00:02:57,367 And also, please welcome back Gregory Gourdet. 47 00:02:57,400 --> 00:02:59,333 -Morning, chef. -Morning, chef. 48 00:02:59,367 --> 00:03:00,734 They will be your guest judges 49 00:03:00,767 --> 00:03:02,500 for this next elimination challenge. 50 00:03:02,533 --> 00:03:04,700 Any guess what that could be? 51 00:03:04,734 --> 00:03:07,300 I don't want to assume anymore. 52 00:03:07,333 --> 00:03:09,367 Welcome to Restaurant Wars. 53 00:03:09,400 --> 00:03:11,567 -Sick! 54 00:03:11,600 --> 00:03:13,467 Yes! 55 00:03:13,500 --> 00:03:15,600 Restaurant wars is what 90% of the people 56 00:03:15,633 --> 00:03:17,633 that come to the competition crave. 57 00:03:19,533 --> 00:03:21,633 To me, it's giving me anxiety and flashbacks 58 00:03:21,667 --> 00:03:23,500 of opening a restaurant, 'cause I've done it. 59 00:03:23,533 --> 00:03:25,333 It just makes me wanna vomit. 60 00:03:25,367 --> 00:03:27,000 Sh--. 61 00:03:27,033 --> 00:03:29,734 Kristen, do you remember your restaurant wars experience? 62 00:03:29,767 --> 00:03:31,600 -'Cause I certainly do. 63 00:03:31,633 --> 00:03:34,266 I do. It's when I heard you say, "Pack your knives and go." 64 00:03:34,300 --> 00:03:36,000 So, it was fun. 65 00:03:36,033 --> 00:03:39,000 But over-communicate and don't mess up like I did. 66 00:03:40,567 --> 00:03:42,400 I had a really bad run on my first season 67 00:03:42,433 --> 00:03:44,266 of Top Chef in Boston, 68 00:03:44,300 --> 00:03:46,367 and we had a concept that wasn't cohesive. 69 00:03:46,400 --> 00:03:49,700 But, I was able to redeem myself on All-Stars. 70 00:03:49,734 --> 00:03:52,200 Well, we can't host hundreds of diners 71 00:03:52,233 --> 00:03:55,266 to your bustling pop-ups this year. 72 00:03:55,300 --> 00:03:58,734 There is another type of restaurant that is changing 73 00:03:58,767 --> 00:04:03,333 the high-end dining experience in cities across the globe. 74 00:04:03,367 --> 00:04:04,667 The chef's table. 75 00:04:04,700 --> 00:04:06,633 Oh. 76 00:04:06,667 --> 00:04:08,433 These tasting menu experiences 77 00:04:08,467 --> 00:04:10,467 can cost hundreds of dollars a head. 78 00:04:10,500 --> 00:04:13,200 Diners are treated like the ultimate VIPs, 79 00:04:13,233 --> 00:04:16,600 seated at a table that has a bird's eye view 80 00:04:16,633 --> 00:04:21,533 of every move the chef and their team make to create the meal. 81 00:04:21,567 --> 00:04:24,567 And most importantly, there are no second chances. 82 00:04:24,600 --> 00:04:26,433 No pressure. 83 00:04:26,467 --> 00:04:29,433 Tomorrow you'll serve a seven-course tasting menu. 84 00:04:29,467 --> 00:04:32,734 The judges and All-Stars will be your one and only 85 00:04:32,767 --> 00:04:34,333 service of the night. 86 00:04:34,367 --> 00:04:37,033 -Wow. -Whoa. 87 00:04:37,066 --> 00:04:40,433 We really have just one shot to impress. 88 00:04:40,467 --> 00:04:42,433 There's no working any kinks out. 89 00:04:42,467 --> 00:04:47,400 It's definitely going to be a wild ride for the next 36 hours. 90 00:04:47,433 --> 00:04:49,700 Even though you're not feeding a lot of people, 91 00:04:49,734 --> 00:04:53,333 you're handling everything from start to finish. 92 00:04:53,367 --> 00:04:55,533 You are the waitstaff. 93 00:04:55,567 --> 00:04:59,567 We'll be separating you into two teams of four, Portland style. 94 00:04:59,600 --> 00:05:04,066 Portland's name was decided by the flip of a coin. 95 00:05:04,100 --> 00:05:07,467 -Oh. -And today, so will your teams. 96 00:05:07,500 --> 00:05:08,767 -Dawn. -Yeah. 97 00:05:09,000 --> 00:05:10,333 Call it. 98 00:05:11,633 --> 00:05:12,700 Tails. 99 00:05:15,500 --> 00:05:16,467 Heads. 100 00:05:16,500 --> 00:05:18,467 Tails. 101 00:05:18,500 --> 00:05:19,633 Heads. 102 00:05:22,000 --> 00:05:23,600 Head. 103 00:05:23,633 --> 00:05:24,734 Heads. 104 00:05:24,767 --> 00:05:26,266 So, heads is filled. 105 00:05:26,300 --> 00:05:29,667 Gabe and Sara, you are joining tails. 106 00:05:29,700 --> 00:05:31,433 Okay. 107 00:05:31,467 --> 00:05:33,266 Two Latinos on this team, what's up? 108 00:05:35,533 --> 00:05:37,100 To be completely honest, 109 00:05:37,133 --> 00:05:40,734 I think the other team has more strength in cooking style, 110 00:05:40,767 --> 00:05:42,467 but we have a funner team. 111 00:05:42,500 --> 00:05:44,000 We have the party team. 112 00:05:44,033 --> 00:05:46,367 We have the lit team, as Jamie would say. 113 00:05:46,400 --> 00:05:48,333 How are you feeling about your team? 114 00:05:48,367 --> 00:05:50,500 -Good. -Good, we all love each other. 115 00:05:50,533 --> 00:05:53,633 Today, you'll have an hour to start to conceptualize 116 00:05:53,667 --> 00:05:55,633 your restaurants and create your menus. 117 00:05:55,667 --> 00:05:59,333 After that, you'll head to West Coast Event Productions 118 00:05:59,367 --> 00:06:02,600 to shop for decor and create a logo and menu design. 119 00:06:02,633 --> 00:06:05,500 Then, you'll visit a few specialty shops. 120 00:06:05,533 --> 00:06:07,367 -Ooh. -Nice. 121 00:06:07,400 --> 00:06:11,500 Tomorrow, you'll have $2,500 to shop at Whole Foods Market-- 122 00:06:11,533 --> 00:06:13,533 -in person. -Aw! 123 00:06:13,567 --> 00:06:15,500 -This is crazy. 124 00:06:15,533 --> 00:06:17,500 Good luck. We'll see you tomorrow. 125 00:06:17,533 --> 00:06:19,367 Thank you. 126 00:06:22,400 --> 00:06:25,367 -All right, guys. -Let's worry about concept. 127 00:06:25,400 --> 00:06:27,066 To mean what goes honestly is, like, 128 00:06:27,100 --> 00:06:28,767 a fusion between Latin and Asian. 129 00:06:29,000 --> 00:06:30,467 -Lasian. -I have orders 130 00:06:30,500 --> 00:06:32,734 -of how I do coursing -Yeah, me, too. Me, too. 131 00:06:32,767 --> 00:06:34,734 for kaiseki and I think it makes sense. 132 00:06:34,767 --> 00:06:37,734 Do you want to do a kaiseki with a Latin spin into it? 133 00:06:37,767 --> 00:06:39,333 I think that might be kinda cool. 134 00:06:39,367 --> 00:06:40,767 Yeah. Yeah. I like that. 135 00:06:41,000 --> 00:06:42,767 It usually starts with a seasonal ingredient. 136 00:06:43,000 --> 00:06:44,700 I could do, like, an eggplant cold dish, 137 00:06:44,734 --> 00:06:46,600 but maybe add some mole flavor into it. 138 00:06:46,633 --> 00:06:48,467 Second course is some kind of raw course. 139 00:06:48,500 --> 00:06:51,667 Yeah. I would like to do a fish, either a snapper, or salmon. 140 00:06:51,700 --> 00:06:53,567 Third one is grilled or braised. 141 00:06:53,600 --> 00:06:55,567 Do you want the protein fatty, non-fatty? 142 00:06:55,600 --> 00:06:56,734 I don't know what you need. 143 00:06:56,767 --> 00:06:58,500 How about beef cheeks or pork belly? 144 00:06:58,533 --> 00:07:00,433 -Like, tongue? -Tongue would be-- 145 00:07:00,467 --> 00:07:02,000 Do you work with tongue? 146 00:07:02,033 --> 00:07:03,700 -I don't work with tongue. -Do you work with tongue? 147 00:07:03,734 --> 00:07:05,600 I do. I want to do lengua 148 00:07:05,633 --> 00:07:07,700 because it's a very super Mexican meat 149 00:07:07,734 --> 00:07:10,600 and gets overseen in the United States. 150 00:07:10,633 --> 00:07:12,533 I mean, I don't know if it's Japanese or not. 151 00:07:12,567 --> 00:07:14,567 We can get good bread and make, like, a nice sandwich. 152 00:07:14,600 --> 00:07:16,367 That sounds great. 153 00:07:16,400 --> 00:07:18,467 I'm going to take a risk because I've been on the bottom, 154 00:07:18,500 --> 00:07:20,367 I've been on the middle, I've been on the top. 155 00:07:20,400 --> 00:07:25,000 I want to win. How do you say heart in Japanese? 156 00:07:25,033 --> 00:07:26,667 - Kokoro. - Kokoro. 157 00:07:26,700 --> 00:07:28,400 -I like that, kokoro . - Kokoro . 158 00:07:28,433 --> 00:07:30,367 Because in Latino, it's corazón . 159 00:07:30,400 --> 00:07:32,000 So, let's play with that. 160 00:07:32,033 --> 00:07:35,667 -Ko-ko-kokoson. -I like that, that's good. 161 00:07:35,700 --> 00:07:36,734 -Yeah. -Kokoson. 162 00:07:36,767 --> 00:07:38,200 That's a catchy name. 163 00:07:38,233 --> 00:07:40,100 My thoughts is, like, finding a common ground 164 00:07:40,133 --> 00:07:42,066 -that we can all cook on. -Seafood. 165 00:07:42,100 --> 00:07:43,734 -Yeah. I'm in. -I love seafood. 166 00:07:43,767 --> 00:07:45,133 -Should we just -Do all? 167 00:07:45,166 --> 00:07:46,734 All seafood, just commit? 168 00:07:46,767 --> 00:07:48,200 And what's our connection with the seafood? 169 00:07:48,233 --> 00:07:50,066 Showcase the Pacific Northwest seafood and... 170 00:07:50,100 --> 00:07:52,433 -and each of our influences. -Okay. 171 00:07:52,467 --> 00:07:55,066 I have seen other Top Chefs 172 00:07:55,100 --> 00:07:58,200 and the global perspective never works out. 173 00:07:59,734 --> 00:08:01,533 But Restaurant Wars, it's going to be 174 00:08:01,567 --> 00:08:04,166 very, very different this year, and I think seafood 175 00:08:04,200 --> 00:08:09,033 as a concept is perfect for a chef's table atmosphere. 176 00:08:09,066 --> 00:08:10,567 What about a name? 177 00:08:12,100 --> 00:08:14,066 I mean, the competition was based off of a penny flip. 178 00:08:14,100 --> 00:08:15,633 Is Penny too basic? 179 00:08:15,667 --> 00:08:17,500 I mean, that's my daughter's name. 180 00:08:17,533 --> 00:08:19,233 I mean, the name has dual purpose. 181 00:08:19,266 --> 00:08:21,133 Imma write down, "Penny." 182 00:08:21,166 --> 00:08:24,100 I did want to do, kind of, like zosui , 183 00:08:24,133 --> 00:08:28,233 a hot pot-looking dish for the starch dish. 184 00:08:28,266 --> 00:08:30,133 And everybody works on different components? 185 00:08:30,166 --> 00:08:31,600 -Yeah. -Yeah. 186 00:08:31,633 --> 00:08:33,734 That to me sounds like you're tying the whole family together. 187 00:08:33,767 --> 00:08:35,633 And that's a great idea. 188 00:08:35,667 --> 00:08:38,734 Why don't we start with that cured snapper tostada ? 189 00:08:38,767 --> 00:08:40,233 Is it an amuse? 190 00:08:40,266 --> 00:08:42,200 Now, do you think we're over-extending ourselves? 191 00:08:42,233 --> 00:08:43,767 Exactly. Like, everything that we put 192 00:08:44,000 --> 00:08:45,166 on the table gets judged, so-- 193 00:08:45,200 --> 00:08:46,600 -I have zero concerns. -Okay. 194 00:08:46,633 --> 00:08:48,233 Definitely can do an ajo blanco dish. 195 00:08:48,266 --> 00:08:50,033 -And that will be cold? -That'd be second. 196 00:08:50,066 --> 00:08:51,667 -So, you want to call that two? -Sure. 197 00:08:51,700 --> 00:08:53,133 What do you think? 198 00:08:53,166 --> 00:08:54,767 Maybe, like, pasta at four or five? 199 00:08:55,000 --> 00:08:57,467 I think so. We want to do, like, three cold courses. 200 00:08:57,500 --> 00:09:02,100 We're really trying to create a concept that we can all cook on, 201 00:09:02,133 --> 00:09:05,200 and we can use that seafood as the common platform. 202 00:09:05,233 --> 00:09:07,600 I can do a crudo, I could do a cold scallop. 203 00:09:07,633 --> 00:09:10,200 I'll be inspired by whatever we see. 204 00:09:10,233 --> 00:09:12,166 What about if one of the courses is, like, 205 00:09:12,200 --> 00:09:14,467 a vegetable dish but with seafood? 206 00:09:14,500 --> 00:09:17,433 -I like that. -Who wants to do dessert? 207 00:09:19,066 --> 00:09:20,467 -I can-- -I mean, I'm comfortable 208 00:09:20,500 --> 00:09:22,567 enough with doing it. I do it at the restaurants. 209 00:09:22,600 --> 00:09:24,533 Great, so Chris is doing pasta and dessert. 210 00:09:24,567 --> 00:09:27,600 I think we should incorporate seaweed into dessert. 211 00:09:27,633 --> 00:09:29,667 That'd be good, actually. 212 00:09:29,700 --> 00:09:31,467 I've done counter service for 10 years, 213 00:09:31,500 --> 00:09:33,567 so I want to make sure we're not yelling at each other. 214 00:09:33,600 --> 00:09:35,100 -Yeah. -But honestly, there has to be, 215 00:09:35,133 --> 00:09:36,433 like, somebody who kind of coordinates. 216 00:09:36,467 --> 00:09:37,667 I can do it. 217 00:09:37,700 --> 00:09:39,667 I will keep an eye on the wine glasses. 218 00:09:39,700 --> 00:09:42,200 Someone's going to have to be in charge of looking 219 00:09:42,233 --> 00:09:45,033 at water glasses and that sort of thing. 220 00:09:45,066 --> 00:09:47,567 I think we just do it all hands on deck for each course. 221 00:09:47,600 --> 00:09:50,133 -Yes. -And there's no expeditor. 222 00:09:50,166 --> 00:09:51,700 it. No strategy-strategy. 223 00:09:51,734 --> 00:09:54,300 Just make delicious food. 224 00:09:54,333 --> 00:09:56,133 I've never been so excited to shop, 225 00:09:56,166 --> 00:09:57,633 because it's not my money. 226 00:10:01,600 --> 00:10:03,567 Dad, we made it to Restaurant Wars! 227 00:10:03,600 --> 00:10:05,700 Ah! 228 00:10:05,734 --> 00:10:07,266 I'm excited about our team, honestly. 229 00:10:07,300 --> 00:10:10,000 -Oh, 100%. -They're all super high energy, 230 00:10:10,033 --> 00:10:11,633 but I feel like we're, like, chill. 231 00:10:11,667 --> 00:10:14,567 Yes, yes, and ready to work together. 232 00:10:21,600 --> 00:10:23,233 I like this thing a lot. 233 00:10:23,266 --> 00:10:27,033 Can we do stumps? Trust me, I'm pulling the girl on me. 234 00:10:27,066 --> 00:10:29,300 The experience we're shooting for is dinner 235 00:10:29,333 --> 00:10:32,100 at sunset near the beach. 236 00:10:32,133 --> 00:10:33,533 Thank you very much. 237 00:10:35,266 --> 00:10:37,734 May I have a pound and a half of tasso, please? 238 00:10:37,767 --> 00:10:39,667 Those are amazing. 239 00:10:39,700 --> 00:10:42,667 There's a lot that goes on to opening a restaurant. 240 00:10:42,700 --> 00:10:47,033 We need to get candles and the exotic flowers. 241 00:10:47,066 --> 00:10:51,533 Shota and Jamie decided to tackle the Asian market. 242 00:10:51,567 --> 00:10:53,600 While Maria and I go to the Latin market. 243 00:10:57,333 --> 00:10:59,133 I'd like some snow crab clusters. 244 00:10:59,166 --> 00:11:02,066 -Great. -I am really appreciative 245 00:11:02,100 --> 00:11:03,700 of being able to shop for myself. 246 00:11:03,734 --> 00:11:06,066 It's part of how I build dishes. 247 00:11:06,100 --> 00:11:08,600 You know, I'm inspired by what I see at the store. 248 00:11:08,633 --> 00:11:11,200 I'm just going to make some decisions on the scallops. 249 00:11:15,066 --> 00:11:17,100 -A puppy! -Hi, puppy! 250 00:11:17,133 --> 00:11:20,633 I'm grabbing pak choi for my dish. 251 00:11:20,667 --> 00:11:23,033 Like, I'm craving a salad all the sudden. 252 00:11:23,066 --> 00:11:24,700 What do you think of this place? 253 00:11:24,734 --> 00:11:26,166 I mean, the fact that I'm picking 254 00:11:26,200 --> 00:11:28,200 my own garnishes is pretty awesome, man. 255 00:11:29,734 --> 00:11:31,333 I'm about to turnip the beat. 256 00:11:31,367 --> 00:11:33,266 -Stupid. 257 00:11:35,000 --> 00:11:36,266 The other team is strong. 258 00:11:36,300 --> 00:11:40,233 They have won a lot of challenges. Holy Schnikes. 259 00:11:40,266 --> 00:11:44,133 But I'm being completely, utterly honest. 260 00:11:44,166 --> 00:11:46,266 I do not give a rat's ass. 261 00:11:47,700 --> 00:11:49,767 -I so wanna push you right now. -Yeah. 262 00:12:01,033 --> 00:12:03,033 So, how was the farm? Tell me about it. 263 00:12:03,066 --> 00:12:04,633 -The farm- -The farm was very- 264 00:12:04,667 --> 00:12:05,700 -Gorgeous. -Sick. 265 00:12:05,734 --> 00:12:07,300 This is what we got. 266 00:12:07,333 --> 00:12:10,033 I got as much as we could possibly get, for the most part, 267 00:12:10,066 --> 00:12:12,033 and then this is what we got at the mercado. 268 00:12:12,066 --> 00:12:13,266 Wow. 269 00:12:15,266 --> 00:12:17,400 -You're starting with amuse. -Yes. 270 00:12:17,433 --> 00:12:19,333 - Tostada. -So, first course, Dawn. 271 00:12:19,367 --> 00:12:21,166 Yes. Crab. 272 00:12:21,200 --> 00:12:22,700 How do you feel about your johnnycake? 273 00:12:22,734 --> 00:12:25,100 Oh, I'm not--I'm not there with this yet. 274 00:12:25,133 --> 00:12:27,400 I'll sit alone and I'll think about this. 275 00:12:27,433 --> 00:12:29,633 Dawn, do you want to go through your list? 276 00:12:29,667 --> 00:12:32,000 It's gonna take me a little while. 277 00:12:32,033 --> 00:12:34,266 I decided to make the first course dish, 278 00:12:34,300 --> 00:12:37,066 which is crab-based, but I honestly have no idea 279 00:12:37,100 --> 00:12:38,734 what that's going to be. 280 00:12:38,767 --> 00:12:40,667 I think whatever you think represents you most. 281 00:12:40,700 --> 00:12:42,200 -Yeah. Yeah. -I think so, too. 282 00:12:42,233 --> 00:12:44,000 It's going to be very important. 283 00:12:44,033 --> 00:12:45,734 Okay. This is my creative process. 284 00:12:45,767 --> 00:12:48,233 And I know that it will all come together. 285 00:12:48,266 --> 00:12:51,200 My "salmon" is going to be more of a vegetable dish. 286 00:12:51,233 --> 00:12:53,000 Vegetable dish, yeah. 287 00:12:53,033 --> 00:12:55,033 -Okay. -I've got the shrimp course. 288 00:12:55,066 --> 00:12:57,200 I'm going to either a tortellini or tortelleti . 289 00:12:57,233 --> 00:12:59,066 Tomorrow, since our decoration time 290 00:12:59,100 --> 00:13:01,367 -is part of our prep time- -I think we should décor first. 291 00:13:01,400 --> 00:13:03,166 -Yeah. -Yeah. 292 00:13:03,200 --> 00:13:05,333 Typically for Restaurant Wars, you have an executive chef 293 00:13:05,367 --> 00:13:07,333 or a front-of-house person. 294 00:13:07,367 --> 00:13:10,400 A chef's table experience is really an intimate experience. 295 00:13:10,433 --> 00:13:13,767 We're really just trying to give them some non-intrusive service. 296 00:13:17,700 --> 00:13:20,100 So, I have a plan. So, as soon as we get there 297 00:13:20,133 --> 00:13:23,033 and we check out the two hours, and then we can take a half-hour 298 00:13:23,066 --> 00:13:27,500 -to decorate all together. -We have a very clear strategy. 299 00:13:27,533 --> 00:13:32,133 Shota will coordinate the back of the house kitchen aspect. 300 00:13:32,166 --> 00:13:34,667 - Ciao! -Of course, 301 00:13:34,700 --> 00:13:36,767 Maria has to be Maria. She will be dealing 302 00:13:37,000 --> 00:13:38,667 with the guests and accommodating 303 00:13:38,700 --> 00:13:40,033 to their every need. 304 00:13:40,066 --> 00:13:41,767 On the pass we should section off, 305 00:13:42,000 --> 00:13:44,133 -like, there'll be a section. -Okay. 306 00:13:44,166 --> 00:13:48,233 Jamie has pretty much the biggest courses to end with. 307 00:13:48,266 --> 00:13:52,066 And that frees me to take care of the water, 308 00:13:52,100 --> 00:13:53,734 bussing, clearing the tables. 309 00:13:55,400 --> 00:13:57,533 -Night, y'all, see you tomorrow. 310 00:14:04,533 --> 00:14:06,400 In the last elimination challenge, 311 00:14:06,433 --> 00:14:08,100 I just couldn't find inspiration. 312 00:14:08,133 --> 00:14:11,000 And I don't take criticism well. 313 00:14:11,033 --> 00:14:13,367 Like, my first restaurant was fine dining, 314 00:14:13,400 --> 00:14:15,333 doing a kaiseki cuisine. 315 00:14:15,367 --> 00:14:18,533 I had a food critic come in and the things that they wrote were, 316 00:14:18,567 --> 00:14:22,133 "The chef needs to learn texture, acidity, and heat," 317 00:14:22,166 --> 00:14:24,367 which are not components of Japanese cuisine 318 00:14:24,400 --> 00:14:26,400 and it doesn't need to be in every dish. 319 00:14:26,433 --> 00:14:28,300 There's so much more beautiful things that 320 00:14:28,333 --> 00:14:31,000 haven't been introduced to the States yet. 321 00:14:31,033 --> 00:14:32,567 I think the most important thing that I want 322 00:14:32,600 --> 00:14:36,033 Kokoson to represent is cooking from the heart. 323 00:14:44,467 --> 00:14:46,200 Feels good being in a store, huh? 324 00:14:46,233 --> 00:14:48,433 -Woo-hoo! -I just feel so good! 325 00:14:48,467 --> 00:14:50,500 Going shopping to the Whole Foods Market 326 00:14:50,533 --> 00:14:52,767 feels orgasmic. 327 00:14:53,000 --> 00:14:56,433 -Shota! I got the matcha. -Where's the miso ? 328 00:14:56,467 --> 00:14:59,066 -Oh, yeah. -20 minutes! 329 00:14:59,100 --> 00:15:01,000 -I'm coming, guys. -What? 330 00:15:01,033 --> 00:15:03,033 Kokoson over there is so loud. 331 00:15:03,066 --> 00:15:05,200 -Corner, corner, corner. -We may be quiet... 332 00:15:05,233 --> 00:15:07,266 May I have three snapper, please? 333 00:15:07,300 --> 00:15:09,166 ...but as long as we can all express 334 00:15:09,200 --> 00:15:12,000 our styles of cooking within seafood, we can win. 335 00:15:12,033 --> 00:15:15,300 -Thank you, thank you. -10 minutes, guys. 336 00:15:15,333 --> 00:15:18,300 I'm getting some essential oils to make warm towels 337 00:15:18,333 --> 00:15:20,000 for the guests. 338 00:15:20,033 --> 00:15:23,000 Oh, you got them! Ooh, look at you! 339 00:15:23,033 --> 00:15:26,467 All right, $1,627.93 is the total. 340 00:15:26,500 --> 00:15:30,166 -Where are we at, Jamie? -We should be good. It's $2,500. 341 00:15:30,200 --> 00:15:32,767 -That's it. -That's it? Woo! 342 00:15:33,000 --> 00:15:34,333 -Good shop, y'all. -Nailed it! 343 00:15:34,367 --> 00:15:35,567 -Hell, yeah. -That was great. 344 00:15:35,600 --> 00:15:38,000 -That was intense. -Woo! 345 00:15:48,367 --> 00:15:50,133 All right, I could set up right here. 346 00:15:51,533 --> 00:15:53,066 The place looks freaking gorgeous. 347 00:15:53,100 --> 00:15:54,500 Good call on the freaking lighting, dude. 348 00:15:54,533 --> 00:15:56,266 -Oh, hey! -Hey! 349 00:15:56,300 --> 00:15:58,066 I didn't even see that yet. That looks nice. 350 00:15:58,100 --> 00:15:59,433 Communicate, communicate, communicate. 351 00:15:59,467 --> 00:16:01,300 Anyone seen Japanese eggplants? 352 00:16:01,333 --> 00:16:04,266 -That is not a sexual joke. -Uh, check in there. 353 00:16:04,300 --> 00:16:06,166 Shota is making the first course, 354 00:16:06,200 --> 00:16:09,133 Japanese eggplant with a sesame mole . 355 00:16:09,166 --> 00:16:12,367 Second course, I will be making a sockeye salmon crudo 356 00:16:12,400 --> 00:16:14,633 with a rocoto curry sauce. 357 00:16:14,667 --> 00:16:17,100 Look at this gorgeousness. 358 00:16:17,133 --> 00:16:20,233 Third course, Maria will be making a lengua sando . 359 00:16:20,266 --> 00:16:23,233 The fourth course is a lotus root tempura 360 00:16:23,266 --> 00:16:25,467 with chiltepin and shiso . 361 00:16:25,500 --> 00:16:28,266 You cooked my--your rice the same way, right? Boop. 362 00:16:28,300 --> 00:16:30,166 I don't make that noise, though. 363 00:16:30,200 --> 00:16:32,100 -Why not? -I do woop. 364 00:16:32,133 --> 00:16:34,633 Fifth dish is Jamie doing a short rib. 365 00:16:34,667 --> 00:16:38,300 The sixth dish is the hot pot that all of us are making. 366 00:16:38,333 --> 00:16:42,033 The seventh and final dish is Byron and Jamie 367 00:16:42,066 --> 00:16:45,367 -making a tres leches cake. -Oh! 368 00:16:45,400 --> 00:16:46,633 -Oh, oh, oh. -That is beautiful. 369 00:16:46,667 --> 00:16:48,400 -Amazing. -Switch with me. 370 00:16:48,433 --> 00:16:50,166 Look at that! 371 00:16:52,333 --> 00:16:54,600 Dawn, you and me are gonna bust out this front of the house. 372 00:16:54,633 --> 00:16:56,400 We're going to make it look beautiful. 373 00:16:56,433 --> 00:16:58,166 -I'm not great at this. -No, no, no, I'm-- 374 00:16:58,200 --> 00:16:59,367 -Let me know. -We're gonna blow it. 375 00:16:59,400 --> 00:17:01,033 -We're going to blow it. -Yeah. 376 00:17:01,066 --> 00:17:04,567 I have had literally zero front-of-the-house experience. 377 00:17:04,600 --> 00:17:07,100 Maybe, like, right there. 378 00:17:07,133 --> 00:17:09,667 But that is one useful thing about working on a team, 379 00:17:09,700 --> 00:17:13,033 is that all the experiences that I don't have, 380 00:17:13,066 --> 00:17:15,600 those can be made up from my other team members. 381 00:17:15,633 --> 00:17:18,533 I like the warm cloth before you eat touch. 382 00:17:18,567 --> 00:17:20,266 I love it. 383 00:17:22,166 --> 00:17:24,467 I'm very confident of the progression of the menu. 384 00:17:24,500 --> 00:17:27,600 I know. I love our menu. 385 00:17:27,633 --> 00:17:29,633 Just because you're doing a coursing dinner, 386 00:17:29,667 --> 00:17:32,166 it doesn't have to be, like, predictable and just 387 00:17:32,200 --> 00:17:34,400 do the boring fine dining structure. 388 00:17:34,433 --> 00:17:38,633 I'm making traditional protein that is lengua 389 00:17:38,667 --> 00:17:40,600 crossed with-- what is it called, the dish? 390 00:17:40,633 --> 00:17:42,233 - Sando . - Sando ? 391 00:17:42,266 --> 00:17:44,300 And that's going to be the nimono course. 392 00:17:49,433 --> 00:17:50,500 All right. 393 00:17:50,533 --> 00:17:52,367 -Shall we start cooking? -Yes. 394 00:17:52,400 --> 00:17:54,066 Are you chugging along back there? 395 00:17:54,100 --> 00:17:55,567 Pushing. 396 00:17:55,600 --> 00:17:57,300 Dawn, you getting ready over there? 397 00:17:57,333 --> 00:18:00,600 I'm working on it. I am responsible for first course. 398 00:18:00,633 --> 00:18:02,700 I'm still forming my dish in my head, 399 00:18:02,734 --> 00:18:05,400 but it will have crab and caviar. 400 00:18:05,433 --> 00:18:07,600 Second course will be Sara's halibut. 401 00:18:07,633 --> 00:18:10,200 -Have you seen my ham? -I think it's in the dairy. 402 00:18:10,233 --> 00:18:11,667 In the dairy? Okay. 403 00:18:11,700 --> 00:18:16,667 For the third course, my dish is scallop, tasso, and Creole XO. 404 00:18:16,700 --> 00:18:20,400 Fourth course is Sara's dish with the salmon skin, 405 00:18:20,433 --> 00:18:22,200 pak choi , and brown butter. 406 00:18:22,233 --> 00:18:27,367 Fifth course is a pasta filled with shrimp and a tomato broth. 407 00:18:27,400 --> 00:18:30,300 My octo is going to go the full hour, FYI. 408 00:18:30,333 --> 00:18:32,734 For the sixth dish, I am making charred 409 00:18:32,767 --> 00:18:35,233 and grilled octopus with a mole verde . 410 00:18:35,266 --> 00:18:37,333 And the final course is a kelp ice cream 411 00:18:37,367 --> 00:18:39,467 with cocoa nib and meringue. 412 00:18:39,500 --> 00:18:41,233 This sh--sounds banging, man. 413 00:18:41,266 --> 00:18:43,367 Dawn, what are your finalized dishes? 414 00:18:43,400 --> 00:18:44,700 I will tell you in a little bit. 415 00:18:44,734 --> 00:18:46,433 All right, I'll check back with you then. 416 00:18:46,467 --> 00:18:47,767 Okay. 417 00:18:48,000 --> 00:18:49,567 Dawn is still unclear of her dishes. 418 00:18:49,600 --> 00:18:51,734 She has a very difficult time communicating 419 00:18:51,767 --> 00:18:54,433 with the rest of the team how her dishes would fill 420 00:18:54,467 --> 00:18:56,734 into the progression of the meal. 421 00:18:56,767 --> 00:18:58,367 It's definitely something that I'm concerned about. 422 00:18:58,400 --> 00:19:00,233 I'm nervous. 423 00:19:09,333 --> 00:19:12,667 How's everybody looking versus their timeline? 424 00:19:12,700 --> 00:19:14,200 Feeling good. 425 00:19:14,233 --> 00:19:15,700 Looking all right. I should be okay. 426 00:19:15,734 --> 00:19:18,400 Dawn, you got a better idea of what you wanna do 427 00:19:18,433 --> 00:19:20,266 course one with caviar, corn and crab? 428 00:19:20,300 --> 00:19:22,367 Yeah, it's probably going to be, like, some sort of 429 00:19:22,400 --> 00:19:25,567 crispy corn cake with a crab salad. 430 00:19:25,600 --> 00:19:27,767 Three hours, seven minutes. 431 00:19:28,000 --> 00:19:30,000 That's when first course needs to be hitting. 432 00:19:30,033 --> 00:19:34,233 After Dawn's crab salad and caviar, I am going to be doing 433 00:19:34,266 --> 00:19:38,233 a raw fish course with in ajo blanco sauce. 434 00:19:38,266 --> 00:19:42,633 I made too much. It's going to keep the progression going. 435 00:19:42,667 --> 00:19:44,467 Does it taste okay? 436 00:19:44,500 --> 00:19:46,333 Yeah, no, the flavor's delicious. 437 00:19:46,367 --> 00:19:47,767 Okay, good. 438 00:19:48,000 --> 00:19:50,367 Two hours, guys. 439 00:19:50,400 --> 00:19:52,567 Heard. Yes. 440 00:19:52,600 --> 00:19:54,633 Let's rock and roll. 441 00:19:54,667 --> 00:19:56,600 -Ooh! -Ooh! 442 00:19:56,633 --> 00:19:58,633 Okay, I have some dashi going. 443 00:19:58,667 --> 00:20:01,333 I am making more than I need, if anyone does want to use it. 444 00:20:01,367 --> 00:20:03,367 I can use it a little bit on the tongue. 445 00:20:03,400 --> 00:20:05,333 For my first course, I'm marrying the Asian 446 00:20:05,367 --> 00:20:08,033 and Latin dish by having Maria make a sesame mole . 447 00:20:08,066 --> 00:20:09,767 Can you make it more dense than that? 448 00:20:10,000 --> 00:20:11,467 'Cause I'm going to stretch it out. 449 00:20:11,500 --> 00:20:14,266 Oh, yeah. Wee! It's one of my best moles . 450 00:20:15,767 --> 00:20:20,467 I'll be working on the amuse, cured snapper tostada 451 00:20:20,500 --> 00:20:22,000 with the oyster emulsion. 452 00:20:22,033 --> 00:20:23,667 That's gonna be an amazing first bite. 453 00:20:23,700 --> 00:20:25,467 Kind of sets the mood for what's to come. 454 00:20:25,500 --> 00:20:28,367 As a team, we've decided that it would be nice to give the judges 455 00:20:28,400 --> 00:20:30,700 something to snack on, to eat immediately when they 456 00:20:30,734 --> 00:20:32,734 sit down before the first course. 457 00:20:32,767 --> 00:20:35,533 Just having to baby these a little bit. 458 00:20:35,567 --> 00:20:37,767 I tried to do them on the grill and they got too hot. 459 00:20:38,000 --> 00:20:40,233 Oh, hurt. 460 00:20:40,266 --> 00:20:42,233 Shota, are we plating up there? 461 00:20:42,266 --> 00:20:44,533 I think so. I think that'd look more professional. 462 00:20:44,567 --> 00:20:47,233 You have a lot of experience on chef's tables, right? 463 00:20:47,266 --> 00:20:49,533 Yeah, you have to make sure you're not loud. 464 00:20:49,567 --> 00:20:55,400 Once I step out of the kitchen, Maria is going to turn on. 465 00:20:55,433 --> 00:20:59,500 I'm like Monica from Friends. The hostess with the mostest. 466 00:20:59,533 --> 00:21:01,767 I like it because you can see the way we are 467 00:21:02,000 --> 00:21:05,433 prepping stuff and we can interact with them, too. 468 00:21:05,467 --> 00:21:07,633 What time are you gonna start doing the dining room? 469 00:21:07,667 --> 00:21:09,266 -20 minutes. -Yes, chef. 470 00:21:11,433 --> 00:21:13,367 -2:21. -That's crazy. 471 00:21:13,400 --> 00:21:15,266 I'm gonna start rolling out my pasta. 472 00:21:15,300 --> 00:21:17,100 I've had a fail with doing pasta 473 00:21:17,133 --> 00:21:18,600 and I want a little bit of redemption. 474 00:21:18,633 --> 00:21:20,734 -Can I borrow a scale? -Have it. 475 00:21:20,767 --> 00:21:24,266 The last time I made pasta, I stuck to the familiar yolk 476 00:21:24,300 --> 00:21:27,300 dough that I always work with, and they thought it was dry. 477 00:21:27,333 --> 00:21:30,433 So, I used whole eggs in this dough recipe. 478 00:21:30,467 --> 00:21:33,000 Can we target, like, 30 minutes to taste? 479 00:21:33,033 --> 00:21:36,133 -Um, okay. -Push, push, push. 480 00:21:38,567 --> 00:21:40,767 Where are we at on the hot pot? 481 00:21:41,000 --> 00:21:42,734 I'm going to make a little bit of a shrimp machaca . 482 00:21:42,767 --> 00:21:44,533 Okay. 483 00:21:44,567 --> 00:21:47,400 I just love the fact that we all put our hands into the hot pot. 484 00:21:47,433 --> 00:21:49,433 Maria did dry shrimp, Byron sautéed the seafood 485 00:21:49,467 --> 00:21:51,533 and then Shota adds components as well. 486 00:21:51,567 --> 00:21:53,300 Rice is done. 487 00:21:53,333 --> 00:21:55,066 Shota, so we can jump on the décor? 488 00:21:55,100 --> 00:21:56,500 -Yeah. -Okay. 489 00:22:01,700 --> 00:22:04,033 The is this tree? 490 00:22:04,066 --> 00:22:06,066 Guys, we need to help with the dining room. 491 00:22:06,100 --> 00:22:08,300 They're in La La Land. 492 00:22:08,333 --> 00:22:13,033 They don't answer me, I do what I want. 493 00:22:13,066 --> 00:22:16,033 Guys, I need help. 494 00:22:16,066 --> 00:22:20,000 Maria, I'm sorry, dude. I still need to finish my dish. 495 00:22:20,033 --> 00:22:22,767 Let's start putting the dishes in the back. 496 00:22:23,000 --> 00:22:25,133 Give me a second. Just running touch, touch late. 497 00:22:29,700 --> 00:22:33,033 Getting this salmon skin off so I can crisp it up. 498 00:22:33,066 --> 00:22:36,100 For my fourth course, we're going to use the skin 499 00:22:36,133 --> 00:22:39,000 of the salmon as the crispy fish component. 500 00:22:39,033 --> 00:22:42,500 Is coo'. I'm super excited about this dish. 501 00:22:42,533 --> 00:22:44,600 It's completely unexpected. 502 00:22:44,633 --> 00:22:47,367 You think it needs salmon? No. 503 00:22:47,400 --> 00:22:50,100 -One hour exact. -All right. 504 00:22:50,133 --> 00:22:52,333 Front of the house, how are we looking? 505 00:22:52,367 --> 00:22:55,133 We don't have much here. And do the glassware. 506 00:22:55,166 --> 00:22:56,767 I don't know how to do the glassware. 507 00:22:57,000 --> 00:22:58,633 Glassware. 508 00:22:58,667 --> 00:23:03,100 Like magic. My team just started making it happen, man. 509 00:23:03,133 --> 00:23:05,166 Sorry, this is missing one water glass. 510 00:23:05,200 --> 00:23:06,700 It's just throwing it off a little bit. 511 00:23:06,734 --> 00:23:08,166 -Oh, okay, okay. -Right here? 512 00:23:08,200 --> 00:23:10,734 Yeah. That looks amazing. 513 00:23:12,767 --> 00:23:14,166 Did you guys taste the ice cream? 514 00:23:14,200 --> 00:23:15,734 -No. -Right here. 515 00:23:15,767 --> 00:23:18,467 That's just kelp and vanilla? 516 00:23:18,500 --> 00:23:20,433 -Yeah. -Wow. 517 00:23:20,467 --> 00:23:22,066 -You wanna go stronger? -You think so? 518 00:23:22,100 --> 00:23:24,033 Everyone is really just hustling so we can 519 00:23:24,066 --> 00:23:26,467 taste components at the very minimum. 520 00:23:26,500 --> 00:23:29,133 But Dawn hasn't had a chance for any of us to taste her dishes. 521 00:23:29,166 --> 00:23:33,200 I am about to make my stock for my smoked ham dashi . 522 00:23:33,233 --> 00:23:35,667 The scallop and ham hocks, there are a lot of steps to 523 00:23:35,700 --> 00:23:38,500 create that dish, and I want to make sure everything is perfect. 524 00:23:38,533 --> 00:23:41,734 -Clean up in 40, guys. -40 minutes. 525 00:23:41,767 --> 00:23:44,100 Is everybody, like, super on time right? 526 00:23:44,133 --> 00:23:48,667 I'm a little behind. Oy, mi madre. I'm, like, nervous. 527 00:23:48,700 --> 00:23:53,100 I have course one ready if you guys want to try it real quick. 528 00:23:53,133 --> 00:23:54,500 No acidity? 529 00:23:54,533 --> 00:23:56,600 Oh, sorry, I forgot the pickled shallots. 530 00:23:58,200 --> 00:24:00,500 It's actually really important for everyone to stop, 531 00:24:00,533 --> 00:24:03,033 try everyone's food and talk to each other. 532 00:24:03,066 --> 00:24:04,667 Try one. Make sure you're happy. 533 00:24:06,767 --> 00:24:08,500 Wow, that's really good. 534 00:24:08,533 --> 00:24:10,700 All right, can we do a pre-shift real quick, guys? 535 00:24:10,734 --> 00:24:12,166 Yes, yes, yes. 536 00:24:12,200 --> 00:24:14,433 Until course three, like, the second they finish, 537 00:24:14,467 --> 00:24:15,700 I want those plates to get cleared, 538 00:24:15,734 --> 00:24:18,633 and then we can casually slow down a little bit. 539 00:24:18,667 --> 00:24:20,467 Okay, cool. Anyone have any questions? 540 00:24:20,500 --> 00:24:22,266 -No. -Sweet, awesome. 541 00:24:22,300 --> 00:24:23,600 20 minutes 'til service, kids. 542 00:24:23,633 --> 00:24:25,667 20 minutes. 543 00:24:25,700 --> 00:24:27,533 We take a deep breath. 544 00:24:27,567 --> 00:24:29,567 This is where we're supposed to be gliding above water 545 00:24:29,600 --> 00:24:32,200 so they don't see how much is really going on in the back. 546 00:24:32,233 --> 00:24:34,600 Sexy. Good energy. Let's keep it up, yeah? 547 00:24:34,633 --> 00:24:36,533 We just need to nail the food tonight. 548 00:24:36,567 --> 00:24:38,000 All right, you guys ready to greet? 549 00:24:38,033 --> 00:24:39,233 -Yeah. -This is go time. 550 00:24:42,667 --> 00:24:44,166 All right guys, they're coming. Guys, they're coming. 551 00:24:51,133 --> 00:24:52,600 -Yep. -Yeah. 552 00:25:01,000 --> 00:25:02,600 -Looks pretty. -Yeah, wow. 553 00:25:02,633 --> 00:25:06,200 It actually really does look like a chef tasting restaurant. 554 00:25:06,233 --> 00:25:08,000 Let's go greet. Go. 555 00:25:08,033 --> 00:25:11,033 -All right, let's go greet. -Thank you. 556 00:25:11,066 --> 00:25:15,000 Kokoson. This is nice. 557 00:25:15,033 --> 00:25:16,266 Hola, hola, bienvenidos. 558 00:25:18,367 --> 00:25:19,734 Hello. 559 00:25:19,767 --> 00:25:22,633 Thank you. Wow, look at us in a restaurant. 560 00:25:22,667 --> 00:25:25,500 The concept of our humble restaurant, Kokoson, 561 00:25:25,533 --> 00:25:29,233 there's the mix of two words, corazón , for us Latinos. 562 00:25:29,266 --> 00:25:31,633 And kokoro means heart, from Japanese. 563 00:25:31,667 --> 00:25:35,066 So, actually it's Latin America and Asia meeting together. 564 00:25:35,100 --> 00:25:38,300 And what you're drinking right there is a matcha limonada . 565 00:25:38,333 --> 00:25:40,266 -Enjoy. -Thank you. 566 00:25:40,300 --> 00:25:42,100 Cheers, everybody. Cheers. 567 00:25:42,133 --> 00:25:43,667 We're at Restaurant Wars. 568 00:25:43,700 --> 00:25:48,333 Salud. I mean, I can't drink too many of those. 569 00:25:48,367 --> 00:25:49,734 Yeah, super sweet. 570 00:25:49,767 --> 00:25:51,233 Nine minutes 'til food, yeah. 571 00:25:51,266 --> 00:25:53,133 -You can focus on service, yes? -Got it. 572 00:25:53,166 --> 00:25:56,233 -I'm excited about this menu. -Totally into that. 573 00:25:56,266 --> 00:25:58,266 Yeah. Really want that. Can't wait for that. 574 00:25:58,300 --> 00:26:01,367 And that's always my ----ing favorite -. 575 00:26:01,400 --> 00:26:04,300 Byron gets to go report what he heard at the table. 576 00:26:04,333 --> 00:26:06,567 Yeah, there's a spy, you guys. 577 00:26:06,600 --> 00:26:09,000 We had a five-person restaurant war. 578 00:26:09,033 --> 00:26:10,767 Thank you for rubbing it in. Five people? 579 00:26:11,000 --> 00:26:13,033 But we cooked for hundreds of people. 580 00:26:13,066 --> 00:26:14,533 -Yeah. Sorry. -We cooked for mad people. 581 00:26:14,567 --> 00:26:16,133 No, I like a server who interrupts a conversation. 582 00:26:16,166 --> 00:26:18,233 Yeah, sorry, my apologies. 583 00:26:18,266 --> 00:26:20,633 me, this is a lot of components. 584 00:26:20,667 --> 00:26:22,066 Can I get hands for plates, please? 585 00:26:22,100 --> 00:26:23,367 -Hands? -Are we walking? 586 00:26:23,400 --> 00:26:25,300 -Yeah, let's walk. -Pardon my reach. 587 00:26:25,333 --> 00:26:29,767 Thank you. Ooh, nice. That's beautiful. 588 00:26:30,000 --> 00:26:32,200 So, in Japanese cuisine, we start with a course 589 00:26:32,233 --> 00:26:33,767 that introduces a vegetable. 590 00:26:34,000 --> 00:26:35,667 Today, I used eggplants, with Maria's help. 591 00:26:35,700 --> 00:26:39,333 She made a sesame mole . On top is ham furikake . 592 00:26:39,367 --> 00:26:41,567 -Enjoy. -Thank you. 593 00:26:41,600 --> 00:26:44,367 It's so flavorful. 594 00:26:44,400 --> 00:26:46,300 -Delicious. -It's really good. 595 00:26:46,333 --> 00:26:49,000 I love when you can see the technique in a dish. 596 00:26:49,033 --> 00:26:52,133 I think it's well executed, it's thoughtful and refined. 597 00:26:52,166 --> 00:26:54,266 I thought it was such a beautiful start hybriding 598 00:26:54,300 --> 00:26:57,133 those Latin flavors with the Japanese flavors. 599 00:26:57,166 --> 00:26:59,266 This was one of her best moles yet. 600 00:26:59,300 --> 00:27:02,367 Good, good, good? Uh, uh, uh, one more coming right up. 601 00:27:02,400 --> 00:27:04,300 Por favor. 602 00:27:06,166 --> 00:27:07,667 All right, you ready? You done? 603 00:27:07,700 --> 00:27:10,400 No, I need to sauce. Papi, Papi, you need to go. 604 00:27:10,433 --> 00:27:12,266 Well, I mean, dude, follow me with red, dude. 605 00:27:12,300 --> 00:27:13,700 I'm not finished with red. 606 00:27:13,734 --> 00:27:15,166 It's a little loose right now, guys. 607 00:27:15,200 --> 00:27:16,700 There's a little drama here. 608 00:27:16,734 --> 00:27:18,734 You have a lot of experience doing a chef's table, right? 609 00:27:18,767 --> 00:27:20,200 What are they going through? 610 00:27:20,233 --> 00:27:22,600 I loved being on display in some ways, 611 00:27:22,633 --> 00:27:24,400 'cause I liked cooking, I like the interaction. 612 00:27:24,433 --> 00:27:26,734 I needed something so I could stay out of my head. 613 00:27:26,767 --> 00:27:28,233 Byron, what do you want me to do? 614 00:27:28,266 --> 00:27:30,333 -Oil. Let's chill. -We're good. We're doing okay. 615 00:27:30,367 --> 00:27:32,233 Look at Shota. He's calming down, everybody. 616 00:27:32,266 --> 00:27:35,000 Done? That's walk. That's walk. 617 00:27:35,033 --> 00:27:36,300 Excuse my reach. 618 00:27:36,333 --> 00:27:37,433 Thank you. 619 00:27:39,266 --> 00:27:40,700 Mmm. Beautiful. 620 00:27:40,734 --> 00:27:43,300 This course is a collaboration between Jamie and I. 621 00:27:43,333 --> 00:27:45,333 So it's a lightly cured sockeye salmon, 622 00:27:45,367 --> 00:27:48,767 with a rocoto curry sauce and crispy quinoa. 623 00:27:50,400 --> 00:27:52,200 Oh my goodness. 624 00:27:52,233 --> 00:27:53,633 I'm at a loss for words. 625 00:27:53,667 --> 00:27:56,233 It's got so much flavor and restraint. 626 00:27:56,266 --> 00:27:57,633 Lots of different textures. 627 00:27:57,667 --> 00:28:00,233 Ooh! I just got a hit of passionfruit. 628 00:28:00,266 --> 00:28:02,100 I love the curry. 629 00:28:02,133 --> 00:28:04,233 I think this is one of the best curries I've had. 630 00:28:04,266 --> 00:28:06,066 I just feel like it really overpowers the salmon. 631 00:28:06,100 --> 00:28:07,400 I do have a kind of lingering heat 632 00:28:07,433 --> 00:28:09,700 that's a little too much for a second course for me. 633 00:28:09,734 --> 00:28:12,033 The salmon on its own, the cure is really nice. 634 00:28:12,066 --> 00:28:13,233 It doesn't need topping. 635 00:28:13,266 --> 00:28:14,633 Mhm. 636 00:28:14,667 --> 00:28:16,133 Guys, I need help with the sandwich. 637 00:28:16,166 --> 00:28:17,700 -Heard. -Okay? 638 00:28:17,734 --> 00:28:19,333 You want mustard on that side too, or no? 639 00:28:19,367 --> 00:28:21,066 -No. -Maybe I'll do quarters, yeah? 640 00:28:21,100 --> 00:28:23,333 Whatever you want, papi. I trust you blindly. 641 00:28:23,367 --> 00:28:24,767 Let's start walking. 642 00:28:26,266 --> 00:28:27,467 Sando! 643 00:28:27,500 --> 00:28:29,200 No silverware for this one. 644 00:28:29,233 --> 00:28:31,266 -This one's finger food here. -You get all dressed up 645 00:28:31,300 --> 00:28:33,400 and you're eating tongue sandwiches. 646 00:28:33,433 --> 00:28:35,433 It's me again, the Mexican. 647 00:28:35,467 --> 00:28:37,266 This is my take on the sando . 648 00:28:37,300 --> 00:28:39,467 Pickles, mustard, onions, 649 00:28:39,500 --> 00:28:42,367 and lengua that has been slow-roasted for five hours. 650 00:28:42,400 --> 00:28:43,767 Enjoy. 651 00:28:44,000 --> 00:28:45,767 I'm a sucker for anything you dip. 652 00:28:46,000 --> 00:28:48,467 -Can I dip it? I'm in. -For me, in a menu this serious, 653 00:28:48,500 --> 00:28:51,066 I think you want to have a fun, like, sandwich up front. 654 00:28:51,100 --> 00:28:53,166 Yeah. It's like foreplay. You want to have the fun up front. 655 00:28:53,200 --> 00:28:55,000 'Cause the rest isn't fun, or... 656 00:28:55,033 --> 00:28:56,433 The rest is fun all the way through, 657 00:28:56,467 --> 00:28:59,100 but in the middle of it, you don't want to start laughing. 658 00:28:59,133 --> 00:29:01,066 Um, but the tongue is absolutely beautiful. 659 00:29:01,100 --> 00:29:03,266 Yeah, I think this is the best tongue I've tasted. 660 00:29:03,300 --> 00:29:05,767 Woo! 661 00:29:06,000 --> 00:29:07,333 We gotta clean up, guys. 662 00:29:07,367 --> 00:29:08,533 How far away are you guys? 663 00:29:08,567 --> 00:29:10,033 I still got about... 664 00:29:10,066 --> 00:29:12,033 -A lot? -Yeah. 665 00:29:12,066 --> 00:29:14,100 I do have 10 minutes of rolling out dough. 666 00:29:14,133 --> 00:29:15,767 I'm gonna work on front of the house, then. 667 00:29:16,000 --> 00:29:19,533 The points to taste all of our dishes came and went. 668 00:29:19,567 --> 00:29:22,066 I'm gonna pop sparkling water, 669 00:29:22,100 --> 00:29:24,166 'cause I feel like they're coming in soon, 670 00:29:24,200 --> 00:29:26,467 and we have to make sure that we have sh--ready. 671 00:29:26,500 --> 00:29:30,500 I am so nervous about the service aspects. 672 00:29:30,533 --> 00:29:33,133 Everyone seems okay with it, 673 00:29:33,166 --> 00:29:35,767 and maybe I'm worrying about nothing. 674 00:29:36,000 --> 00:29:37,266 This look all right, yeah? 675 00:29:37,300 --> 00:29:39,400 Yeah. I just feel like there's--it's so big. 676 00:29:39,433 --> 00:29:41,700 -What? -Compared to my two dishes. 677 00:29:41,734 --> 00:29:43,133 Is it too big? 678 00:29:43,166 --> 00:29:44,533 -It's okay. -I couldn't make it any smaller. 679 00:29:44,567 --> 00:29:46,333 Dawn, you looking good? 680 00:29:46,367 --> 00:29:48,700 Yeah. I need to just finalize a couple of things, that's it. 681 00:29:48,734 --> 00:29:51,033 Oui. 682 00:29:51,066 --> 00:29:52,734 Fryer's at top now? 683 00:29:52,767 --> 00:29:55,300 -Yup. -Sexy! Sweet. 684 00:29:55,333 --> 00:29:58,266 I have to say, they've been really good with the pacing. 685 00:29:58,300 --> 00:30:00,467 -Yes. -This is a ballet, not a rodeo. 686 00:30:00,500 --> 00:30:02,133 Like, their first, like, three courses are, 687 00:30:02,166 --> 00:30:03,567 like, completely choreographed and staged. 688 00:30:03,600 --> 00:30:05,433 Yeah, their sh--is tight. 689 00:30:05,467 --> 00:30:07,734 All right. Can we walk, please? 690 00:30:07,767 --> 00:30:09,367 Chopstick front, please. 691 00:30:09,400 --> 00:30:11,500 Special one for the special lady. 692 00:30:11,533 --> 00:30:13,433 Yes! Food on a tree stump! 693 00:30:13,467 --> 00:30:16,000 -Finally! 694 00:30:16,033 --> 00:30:18,033 Hello. The tempura is lotus root shiso 695 00:30:18,066 --> 00:30:20,533 and rockfish that is chopped up with an ume paste. 696 00:30:20,567 --> 00:30:22,100 Provecho. 697 00:30:22,133 --> 00:30:23,734 The texture of the root's really good. 698 00:30:23,767 --> 00:30:25,467 I like the ume paste a lot in this dish. 699 00:30:25,500 --> 00:30:27,166 I like the dish. I think it's good. 700 00:30:27,200 --> 00:30:28,433 It's bright, even though it's fried. 701 00:30:28,467 --> 00:30:30,133 I think there's a nice amount of acid. 702 00:30:31,400 --> 00:30:33,000 You got this, Jamie! 703 00:30:33,033 --> 00:30:35,333 Okay! I don't want to let you guys down. 704 00:30:35,367 --> 00:30:38,333 I get really nervous when people stare at me when I cook, 705 00:30:38,367 --> 00:30:40,467 so I'm feeling, like, "Ahh!" 706 00:30:40,500 --> 00:30:43,066 The pressure of letting my team down, 707 00:30:43,100 --> 00:30:45,200 it's just a lot on my little brain. 708 00:30:48,367 --> 00:30:50,000 You're killing it, by the way. 709 00:30:50,033 --> 00:30:52,100 -I just need you to know that. -This is what I do! 710 00:30:52,133 --> 00:30:54,233 I'm treating it like you guys are in Tucson, in my home. 711 00:30:54,266 --> 00:30:56,066 Just wait 'til we all show up in Tucson. 712 00:30:56,100 --> 00:30:57,533 -Yeah. -Please do! 713 00:30:59,100 --> 00:31:00,500 Hi! So here's the short rib. 714 00:31:03,233 --> 00:31:06,333 So, I made a short rib with a kalbi glaze. 715 00:31:06,367 --> 00:31:07,600 I did a little quail egg, 716 00:31:07,633 --> 00:31:09,367 and finished off with a little puffed rice. 717 00:31:09,400 --> 00:31:11,100 We did a salsa together. 718 00:31:11,133 --> 00:31:13,033 Yeah. Uh, salsa morada . 719 00:31:13,066 --> 00:31:15,633 It's a little bit more pungent than a chipotle. 720 00:31:15,667 --> 00:31:17,166 Enjoy! 721 00:31:17,200 --> 00:31:19,100 That's really tasty. 722 00:31:19,133 --> 00:31:21,500 And then just a great balance with the egg and the meat, 723 00:31:21,533 --> 00:31:23,233 it was-- it was delicious. 724 00:31:23,266 --> 00:31:25,233 I think it's lovely, but I think it's a lot. 725 00:31:27,033 --> 00:31:28,600 That broth looks good. 726 00:31:28,633 --> 00:31:31,233 That's good, right? And then egg on top. 727 00:31:31,266 --> 00:31:33,000 The hot pot is the last savory course. 728 00:31:33,033 --> 00:31:34,300 It's kind of a statement. 729 00:31:34,333 --> 00:31:37,266 -Mm! That smells delicious. -You smell delicious. 730 00:31:37,300 --> 00:31:39,000 I'm excited to share this. 731 00:31:41,033 --> 00:31:44,000 Whoa! 732 00:31:49,433 --> 00:31:51,367 -I'm gonna go to your judges. -Okay. 733 00:31:54,166 --> 00:31:55,233 Whoa! 734 00:31:55,266 --> 00:31:56,500 Ahh! 735 00:31:56,533 --> 00:31:59,300 -Oh, the dancing bonito! -Oh, wow, that's cool! 736 00:31:59,333 --> 00:32:00,467 Nice. 737 00:32:00,500 --> 00:32:02,133 For the last savory course, 738 00:32:02,166 --> 00:32:03,433 we wanted to do something that's family style 739 00:32:03,467 --> 00:32:05,100 and something that incorporates all of us, 740 00:32:05,133 --> 00:32:06,433 and what better than a hot pot, 741 00:32:06,467 --> 00:32:08,367 because it just breaks through any culture. 742 00:32:08,400 --> 00:32:09,633 The stock was made by... 743 00:32:09,667 --> 00:32:11,333 Me and Maria. 744 00:32:11,367 --> 00:32:14,200 The seafood was cooked with a lot of aromatics. 745 00:32:14,233 --> 00:32:15,700 The rice is finished dulse-style, 746 00:32:15,734 --> 00:32:17,467 and we added the shrimp. 747 00:32:17,500 --> 00:32:18,633 Shrimp machaca . 748 00:32:18,667 --> 00:32:21,100 -Enjoy, guys. -Thank you! 749 00:32:21,133 --> 00:32:22,400 I'm impressed. 750 00:32:22,433 --> 00:32:24,433 Yes. It's very traditional and homey. 751 00:32:24,467 --> 00:32:26,500 All the seafood, all the flavors, the aromatics. 752 00:32:26,533 --> 00:32:28,400 You've got everything in this dish. 753 00:32:28,433 --> 00:32:30,433 It really felt comforting and soulful. 754 00:32:30,467 --> 00:32:32,567 it's literally each and every single one of them 755 00:32:32,600 --> 00:32:34,567 contributing to one pot of food, you know? 756 00:32:34,600 --> 00:32:38,500 But in a way that is harmonious and delicious. 757 00:32:38,533 --> 00:32:40,100 It's pretty ----ing good. 758 00:32:40,133 --> 00:32:42,200 Seems like they loved the hot pot. 759 00:32:42,233 --> 00:32:43,433 Dude, they are having fun. 760 00:32:43,467 --> 00:32:45,333 I am very proud to be part of this team. 761 00:32:45,367 --> 00:32:46,433 Let's plate! 762 00:32:46,467 --> 00:32:48,533 Jamie, this is ----ing bomb, dude. 763 00:32:48,567 --> 00:32:50,567 -Yeah? -Yeah, chef! 764 00:32:50,600 --> 00:32:52,266 We're dessert people! Ahh! 765 00:32:53,500 --> 00:32:55,100 Okay, I'mma start, okay? 766 00:32:55,133 --> 00:32:56,266 Here you go. 767 00:32:56,300 --> 00:32:58,467 Ahh, that looks really good! 768 00:32:58,500 --> 00:33:01,233 For our last course, a collaboration once again. 769 00:33:01,266 --> 00:33:02,266 Tres leches. 770 00:33:02,300 --> 00:33:04,133 So this is a steamed cake, 771 00:33:04,166 --> 00:33:06,400 so kind of more eggy-based, something I grew up making. 772 00:33:06,433 --> 00:33:08,600 And then I take a coconut and condensed milk 773 00:33:08,633 --> 00:33:10,500 and go 774 00:33:10,533 --> 00:33:13,500 And then we put a little bit of fresh pineapple - 775 00:33:13,533 --> 00:33:16,600 and then fresh coconut for texture and a crunch-crunch. 776 00:33:16,633 --> 00:33:19,166 You haven't--? Oh, you-- 777 00:33:19,200 --> 00:33:21,266 -This is my first time. -Oh! 778 00:33:21,300 --> 00:33:23,200 You'll get used to it. 779 00:33:26,166 --> 00:33:27,500 Mm. Delicious. 780 00:33:27,533 --> 00:33:29,233 -Yeah. -Fantastic. 781 00:33:29,266 --> 00:33:30,700 The basil in it is so creative, 782 00:33:30,734 --> 00:33:33,367 and the pineapple two ways? I love this. 783 00:33:33,400 --> 00:33:35,567 It was the perfect way to end the meal. 784 00:33:37,300 --> 00:33:39,567 Gail was saying, "This is exactly how I wanted 785 00:33:39,600 --> 00:33:40,700 "to end this meal." 786 00:33:43,767 --> 00:33:45,633 This was an extraordinary meal. 787 00:33:45,667 --> 00:33:47,667 They raised the bar for every Restaurant Wars 788 00:33:47,700 --> 00:33:49,700 that there's ever going to be in the future, 789 00:33:49,734 --> 00:33:52,233 -especially the next one. -From start to finish! 790 00:33:52,266 --> 00:33:55,400 I think we have to hit the road and do it all over again! 791 00:33:55,433 --> 00:33:57,200 Yeah, we do. 792 00:33:57,233 --> 00:33:58,700 Honestly, like, if that was a restaurant, 793 00:33:58,734 --> 00:34:00,533 first day of service, if it was that smooth? 794 00:34:00,567 --> 00:34:02,200 Just sayin'. 795 00:34:02,233 --> 00:34:04,233 We had our hearts in those menus. 796 00:34:04,266 --> 00:34:06,400 -It's good service! -Yeah! 797 00:34:06,433 --> 00:34:08,333 -Kokoson! -Kokoson! 798 00:34:12,233 --> 00:34:13,333 How's everyone feeling? 799 00:34:13,367 --> 00:34:14,767 My octo just needs to come out, 800 00:34:15,000 --> 00:34:16,667 and then I need to plate up this tostada. 801 00:34:16,700 --> 00:34:19,467 -Okay. -We have three minutes. 802 00:34:21,033 --> 00:34:22,433 It tastes hammy? 803 00:34:22,467 --> 00:34:23,734 Yeah. 804 00:34:23,767 --> 00:34:25,667 Everyone's good with the order, right? 805 00:34:25,700 --> 00:34:28,633 Crab, halibut, scallops, salmon skin, shrimp, octo, kelp? 806 00:34:28,667 --> 00:34:30,300 - Oui . -Everything's good? 807 00:34:30,333 --> 00:34:31,567 I think that's the final-final. 808 00:34:34,600 --> 00:34:36,400 Guys, please be ready. 809 00:34:36,433 --> 00:34:38,166 I'm so nervous. 810 00:34:38,200 --> 00:34:40,433 Okay, they're coming in, they're coming in. 811 00:34:40,467 --> 00:34:43,533 We have to do that fast. 812 00:34:43,567 --> 00:34:45,000 Looks beautiful too. 813 00:34:45,033 --> 00:34:46,467 It does. 814 00:34:46,500 --> 00:34:48,400 I love all the driftwood. 815 00:34:48,433 --> 00:34:50,333 -Good evening. -Hello everyone! 816 00:34:50,367 --> 00:34:52,367 -It's pretty here. -This is gorgeous. 817 00:34:52,400 --> 00:34:53,734 It's gonna be great. 818 00:34:53,767 --> 00:34:55,567 -Let's have fun, guys. -Okay. Let's be happy. 819 00:34:55,600 --> 00:34:57,433 Good evening, everybody. 820 00:34:57,467 --> 00:34:59,233 Welcome to Penny Restaurant. 821 00:34:59,266 --> 00:35:02,233 Penny Restaurant is a seafood-focused restaurant 822 00:35:02,266 --> 00:35:03,467 of the Pacific Northwest. 823 00:35:03,500 --> 00:35:05,400 We all found a common ground of seafood 824 00:35:05,433 --> 00:35:07,467 connecting global-influenced cuisine, 825 00:35:07,500 --> 00:35:09,467 so tonight you're gonna see strictly seafood. 826 00:35:09,500 --> 00:35:11,433 I don't know. This looks pretty good. 827 00:35:11,467 --> 00:35:14,000 "Salmon skin, pak choi , and brown butter." 828 00:35:14,033 --> 00:35:15,600 -Hmm. -It looks-- 829 00:35:15,633 --> 00:35:17,300 -Reads really well. -Really good. 830 00:35:17,333 --> 00:35:18,500 Some warm towels for your guys. 831 00:35:18,533 --> 00:35:20,266 -Wow! -Nice. 832 00:35:20,300 --> 00:35:22,467 -Thank you. -Are they scented with anything? 833 00:35:22,500 --> 00:35:24,000 Yeah, they're scented with some palo santo . 834 00:35:24,033 --> 00:35:25,700 -Beautiful. -Seriously, 835 00:35:25,734 --> 00:35:27,567 -Nice touch. -Wow! 836 00:35:28,767 --> 00:35:30,433 We know they left you guys all messy. 837 00:35:30,467 --> 00:35:31,500 We wanted to clean you up. 838 00:35:32,567 --> 00:35:33,700 Just kidding, just kidding! 839 00:35:33,734 --> 00:35:35,667 -Shots fired! 840 00:35:35,700 --> 00:35:37,300 That's good. 841 00:35:37,333 --> 00:35:39,033 That's about the extent of it that we get to. 842 00:35:40,333 --> 00:35:41,467 You enjoy mezcal? 843 00:35:41,500 --> 00:35:43,467 Yeah, man. Keep it coming, brother. 844 00:35:43,500 --> 00:35:46,033 And a blood orange and green - 845 00:35:46,066 --> 00:35:47,500 -Thank you so much. -Lovely. 846 00:35:47,533 --> 00:35:49,066 I thought it was very thoughtful 847 00:35:49,100 --> 00:35:50,734 that they presented me with a non-alcoholic beverage. 848 00:35:50,767 --> 00:35:52,333 That's a really nice service point. 849 00:35:52,367 --> 00:35:53,767 I didn't see that in your Restaurant Wars! 850 00:35:54,000 --> 00:35:55,333 Sorry, chef! 851 00:35:57,500 --> 00:35:59,734 This is not on the menu. 852 00:35:59,767 --> 00:36:01,600 We have an heirloom corn tostada 853 00:36:01,633 --> 00:36:03,367 with a fat bastard oyster 854 00:36:03,400 --> 00:36:05,567 and then some snapper that's been cured in 855 00:36:05,600 --> 00:36:07,600 roasted kelp, chilis, and allspice. 856 00:36:07,633 --> 00:36:09,367 Thank you. 857 00:36:09,400 --> 00:36:11,400 You know, I like the flavors of this tostada, 858 00:36:11,433 --> 00:36:13,433 I'm just finding it feeling very weighted down 859 00:36:13,467 --> 00:36:14,700 by the size of the fish. 860 00:36:14,734 --> 00:36:16,433 For me, the size is a little big, 861 00:36:16,467 --> 00:36:18,000 but then, I like the oyster sauce. 862 00:36:18,033 --> 00:36:19,367 Yeah. 863 00:36:19,400 --> 00:36:21,266 I'm having a hard time getting past the texture 864 00:36:21,300 --> 00:36:22,500 and, like, how chewy it is. 865 00:36:22,533 --> 00:36:24,033 It's not crisp and light and crunchy, 866 00:36:24,066 --> 00:36:25,734 and it's not very easy to eat. 867 00:36:30,533 --> 00:36:32,734 -How's Dawn doing? -You need a hand with anything? 868 00:36:32,767 --> 00:36:35,100 -I'm just gonna fry these. -Okay. 869 00:36:35,133 --> 00:36:37,367 If y'all could just help me build, that would be great. 870 00:36:37,400 --> 00:36:38,767 Oui. 871 00:36:39,000 --> 00:36:41,367 Fill it on the inside, and then put some caviar on top. 872 00:36:41,400 --> 00:36:42,767 Something is going wrong, horribly wrong right now. 873 00:36:43,000 --> 00:36:44,767 -Where is it going? Right here? -Yeah. 874 00:36:45,000 --> 00:36:46,400 These things are hot as heck. 875 00:36:46,433 --> 00:36:48,367 They are less relaxed. 876 00:36:48,400 --> 00:36:50,066 Nobody's here. 877 00:36:50,100 --> 00:36:52,000 They're doing their job, but they're not interacting with us. 878 00:36:52,033 --> 00:36:53,467 Okay. 879 00:36:55,066 --> 00:36:57,533 Okay. 880 00:36:57,567 --> 00:37:02,367 This is a warm crab salad in a corn puff, 881 00:37:02,400 --> 00:37:05,467 a cross between a johnnycake and a poori, 882 00:37:05,500 --> 00:37:07,033 with island coconut sauce. 883 00:37:07,066 --> 00:37:09,066 Thank you. 884 00:37:09,100 --> 00:37:11,700 What a welcome surprise. 885 00:37:11,734 --> 00:37:14,767 It was a strong contrast to the tostada that we got. 886 00:37:15,000 --> 00:37:17,400 Yeah. I feel like this should have been the amuse. 887 00:37:17,433 --> 00:37:20,066 -We killed it. -Thank you. I know-- 888 00:37:20,100 --> 00:37:22,400 -I'm sorry it took so long-- -It's okay. 889 00:37:22,433 --> 00:37:24,600 It's really interesting that our first course 890 00:37:24,633 --> 00:37:27,400 is kind of a tostada made on a poori, 891 00:37:27,433 --> 00:37:30,400 compared to the bigger amuse-bouche we got. 892 00:37:30,433 --> 00:37:32,166 -Uh-oh. -What's up? 893 00:37:32,200 --> 00:37:33,567 I'm listening. 894 00:37:33,600 --> 00:37:35,100 With the chef's table experience, 895 00:37:35,133 --> 00:37:37,667 oftentimes you want to interact with the chefs. 896 00:37:37,700 --> 00:37:40,400 That's part of the experience, and I'm not feeling it here. 897 00:37:40,433 --> 00:37:42,567 -It feels so detached. -Hey, are you guys having 898 00:37:42,600 --> 00:37:45,000 -fun in the kitchen or what? -We're having a blast! 899 00:37:45,033 --> 00:37:46,166 -Can't you tell? -No! 900 00:37:53,166 --> 00:37:54,734 -Are you good? -Uh, I hope so. 901 00:37:54,767 --> 00:37:57,000 It does not look good. 902 00:37:57,033 --> 00:37:59,767 That better be yogurt over there. 903 00:38:01,700 --> 00:38:03,633 -Thank you. -My pleasure. 904 00:38:03,667 --> 00:38:09,133 I did a halibut crudo with an ajo blanco sauce, 905 00:38:09,166 --> 00:38:11,367 some confit green cherry tomato, 906 00:38:11,400 --> 00:38:13,734 and some fresh red cherry tomato. 907 00:38:13,767 --> 00:38:15,633 -Thank you. -Of course. 908 00:38:16,633 --> 00:38:18,467 There is no connection between the first dish 909 00:38:18,500 --> 00:38:19,667 and this dish at all. 910 00:38:19,700 --> 00:38:22,433 We had raw, cooked, raw again. 911 00:38:22,467 --> 00:38:25,633 I honestly did not enjoy this dish at all. 912 00:38:25,667 --> 00:38:27,734 This sauce is kind of grainy and mealy. 913 00:38:27,767 --> 00:38:29,400 This is like a Grateful Dead concert. 914 00:38:29,767 --> 00:38:32,000 -It needs acid. 915 00:38:32,033 --> 00:38:34,700 -Ohh! 916 00:38:35,734 --> 00:38:37,767 -What's gonna go down first? 917 00:38:38,000 --> 00:38:39,734 Scallop dress is gonna go down first, 918 00:38:39,767 --> 00:38:41,367 and then the broth is gonna go last. 919 00:38:42,533 --> 00:38:44,166 Will you turn the scallop over for me please? 920 00:38:45,000 --> 00:38:46,467 Go ahead. 921 00:38:47,033 --> 00:38:49,166 -Thank you. -Wow. Now look at this. 922 00:38:49,200 --> 00:38:50,600 This smells really good. 923 00:38:50,633 --> 00:38:52,767 So what I've made today is a seared scallop 924 00:38:53,000 --> 00:38:56,166 with a Creole XO in a ham hock broth. 925 00:38:56,200 --> 00:38:57,567 Wow. We needed this turn here. 926 00:38:57,600 --> 00:38:59,667 -Thank you. 927 00:39:00,166 --> 00:39:02,533 -This is freakin' delicious. -Had me at "ham hock broth." 928 00:39:02,567 --> 00:39:05,166 It was clarified beautifully, 929 00:39:05,200 --> 00:39:08,000 and that broth had so much richness. 930 00:39:08,033 --> 00:39:10,400 I get really critical over people that make XO. 931 00:39:10,667 --> 00:39:12,600 I love that she threw the crawfish in there. 932 00:39:12,633 --> 00:39:14,533 That's just so brilliant. I'm jealous 933 00:39:14,567 --> 00:39:16,567 -I didn't create this dish! 934 00:39:19,000 --> 00:39:20,500 I need all those plates out. 935 00:39:20,533 --> 00:39:22,433 Can you wipe this plate before I go on them? 936 00:39:22,467 --> 00:39:24,000 Yes, yes, yes, yes. 937 00:39:25,600 --> 00:39:27,100 Yeah. 938 00:39:31,734 --> 00:39:34,133 Yes, chef? 939 00:39:34,166 --> 00:39:36,033 -I don't know. 940 00:39:37,200 --> 00:39:39,033 It's a little tense. 941 00:39:39,066 --> 00:39:41,166 I feel uncomfortable sitting here. 942 00:39:46,500 --> 00:39:48,700 -This looks so ugly. -No, I like it. 943 00:39:48,734 --> 00:39:50,734 -No, it's great! 944 00:39:51,333 --> 00:39:53,033 All right, we're ready. 945 00:39:54,066 --> 00:39:56,467 -All right. -Thank you. 946 00:39:56,500 --> 00:39:59,000 I wanted to make a dish vegetable-forward 947 00:39:59,033 --> 00:40:00,100 with a little bit of seafood. 948 00:40:00,133 --> 00:40:02,567 I've got a crispy salmon skin 949 00:40:02,600 --> 00:40:06,667 with pak choi, turnips, and hazelnut brown butter sauce. 950 00:40:06,700 --> 00:40:08,500 Where's the rest of the salmon? 951 00:40:08,533 --> 00:40:10,734 We're gonna save the salmon for dinner tonight. 952 00:40:13,567 --> 00:40:15,200 It feels slightly incomplete to me. 953 00:40:15,233 --> 00:40:16,734 It's like it's missing that piece of salmon. 954 00:40:16,767 --> 00:40:19,133 There was a sort of, like, "let them eat cake" 955 00:40:19,166 --> 00:40:21,066 -part of the presentation. -Yeah! 956 00:40:21,100 --> 00:40:23,500 "We're gonna go eat the salmon! You guys can have this skin!" 957 00:40:24,200 --> 00:40:25,767 I like food that looks like this. 958 00:40:26,000 --> 00:40:27,734 It looks like it's somewhat messy and not fussed with. 959 00:40:27,767 --> 00:40:30,000 To me, it's like a-- it's an oddball, 960 00:40:30,033 --> 00:40:31,100 unexpected dish that works. 961 00:40:36,133 --> 00:40:37,233 Yeah, for sure. 962 00:40:37,266 --> 00:40:39,233 Wanna go talk to them? 963 00:40:39,266 --> 00:40:41,100 I don't know. What should we talk about? 964 00:40:41,133 --> 00:40:43,700 -Um... -Very awkward! 965 00:40:46,367 --> 00:40:48,100 All right, we can go three per. 966 00:40:50,100 --> 00:40:52,667 All right, we're good to walk. 967 00:40:52,700 --> 00:40:54,300 Tortellini. 968 00:40:54,333 --> 00:40:57,200 -It smells good. -This course right here 969 00:40:57,233 --> 00:41:00,233 is tortellini en brodo in seafood broth. 970 00:41:00,266 --> 00:41:02,767 And inside the pasta is a shrimp farce. 971 00:41:03,000 --> 00:41:05,100 Do you have any egg yolks in the pasta? 972 00:41:05,133 --> 00:41:07,033 I do have egg yolks, yes. Hope you guys enjoy. 973 00:41:07,066 --> 00:41:09,066 -Thank you. -Thank you, guys. 974 00:41:09,100 --> 00:41:10,700 Flavor-wise, the dish is good, 975 00:41:10,734 --> 00:41:13,133 but I think this pasta technique is just not there. 976 00:41:13,166 --> 00:41:16,734 Why would you put this course after the XO broth? 977 00:41:16,767 --> 00:41:19,233 That's a strange position it's taking in this progression. 978 00:41:19,266 --> 00:41:22,100 -Yeah. -Chef, are you ready? 979 00:41:22,133 --> 00:41:23,734 Yes, thank you, Dawn. Appreciate it. 980 00:41:23,767 --> 00:41:26,367 -Hmm? -They didn't like it. 981 00:41:26,400 --> 00:41:27,767 They said they loved your broth. 982 00:41:28,000 --> 00:41:29,734 Well, that's one saving factor. 983 00:41:29,767 --> 00:41:31,200 Their point of view is seafood, 984 00:41:31,233 --> 00:41:32,734 but there's nothing tying that seafood in. 985 00:41:32,767 --> 00:41:34,600 And it's like, "We came up with the concept, 986 00:41:34,633 --> 00:41:36,700 and we're each gonna make our own dish." 987 00:41:37,600 --> 00:41:40,066 -Guys, can I get a hand? -Yes. 988 00:41:41,600 --> 00:41:43,166 Beautiful. 989 00:41:44,333 --> 00:41:46,667 -That's gorgeous. -Mhm. 990 00:41:47,433 --> 00:41:50,200 This is octopus served with a really bright, 991 00:41:50,233 --> 00:41:52,200 herbaceous mole verde, squash, 992 00:41:52,233 --> 00:41:54,266 and then there's a little bit of heat from the chili serrano. 993 00:41:54,300 --> 00:41:57,633 It's very spicy! Or did I get a very spicy drip? 994 00:41:58,166 --> 00:42:00,367 It's spicy, but it's not too hot. 995 00:42:00,400 --> 00:42:02,233 -Thank you, Gabe. -Thank you. 996 00:42:03,767 --> 00:42:05,633 I like this dish a lot. 997 00:42:05,667 --> 00:42:07,734 For me, I feel like it eats all bitter, 998 00:42:07,767 --> 00:42:10,233 and I'm just, like, missing a tiny bit of sweetness. 999 00:42:10,266 --> 00:42:11,734 You get it from the squash. 1000 00:42:11,767 --> 00:42:14,133 The squash I find to be such a relief, but there's just 1001 00:42:14,166 --> 00:42:16,066 -not enough of it. -Yeah. 1002 00:42:16,100 --> 00:42:18,333 It's a seafood restaurant, and we end with octopus? 1003 00:42:18,367 --> 00:42:20,266 We didn't get a cooked piece of fish. 1004 00:42:21,166 --> 00:42:23,033 Gabe. 1005 00:42:23,066 --> 00:42:25,000 -Looks like popcorn. -It does. 1006 00:42:25,033 --> 00:42:26,734 -That's it? -Yeah, that's it. 1007 00:42:28,767 --> 00:42:31,734 -Here you are. -Ooh, this is...petite. 1008 00:42:31,767 --> 00:42:33,700 All right, last course for you all. 1009 00:42:33,734 --> 00:42:36,333 We have a kelp ice cream with a coconut meringue, 1010 00:42:36,367 --> 00:42:39,166 toasted hazelnut, and a seaweed salt. 1011 00:42:39,200 --> 00:42:42,166 Wow. Points for getting something from the ocean 1012 00:42:42,200 --> 00:42:44,200 other than sea salt into dessert. 1013 00:42:44,233 --> 00:42:45,433 Thank you. 1014 00:42:45,467 --> 00:42:48,033 This is...this is the best thing I like. 1015 00:42:48,066 --> 00:42:50,300 I mean, I expected to hate this dessert, 1016 00:42:50,333 --> 00:42:52,300 and I really love it. 1017 00:42:52,333 --> 00:42:54,166 -This is really innovative. -I don't know 1018 00:42:54,200 --> 00:42:56,266 if it's 'cause we're in Oregon and hazelnuts are amazing, 1019 00:42:56,300 --> 00:42:58,600 but the hazelnuts in this are amazing. 1020 00:42:58,633 --> 00:43:00,233 Can we run that back? That was so good. 1021 00:43:00,266 --> 00:43:02,066 I'm dead serious, I'd like that dessert again. 1022 00:43:02,100 --> 00:43:03,333 -Sure. -That was so good. 1023 00:43:03,367 --> 00:43:05,100 Dale would like one more, please. 1024 00:43:06,233 --> 00:43:08,233 -Thank you, everybody. -Thank you so much. 1025 00:43:08,266 --> 00:43:10,066 Thank you, chefs. 1026 00:43:11,734 --> 00:43:14,734 We had two very distinctive experiences 1027 00:43:14,767 --> 00:43:16,333 at each of these restaurants. 1028 00:43:16,367 --> 00:43:18,333 You guys have all been in Restaurant Wars. 1029 00:43:18,367 --> 00:43:20,233 What do you think of this setup? 1030 00:43:20,266 --> 00:43:23,166 We love it. I wish I had it like this during our season. 1031 00:43:23,200 --> 00:43:26,734 All in all, two really, really special, delicious meals. 1032 00:43:27,367 --> 00:43:30,100 Now let's get to Judges' Table and hash it all out. 1033 00:43:40,500 --> 00:43:43,333 Really an amazing job. I mean, you set the bar 1034 00:43:43,367 --> 00:43:45,200 really, really high for Restaurant Wars, 1035 00:43:45,233 --> 00:43:47,367 and y'all should be really proud of the work you did tonight. 1036 00:43:47,400 --> 00:43:50,433 -Thank you. -We had two very different 1037 00:43:50,467 --> 00:43:53,367 restaurant experiences, and they were both good. 1038 00:43:53,400 --> 00:43:57,033 But there was one restaurant that we would go back to. 1039 00:43:58,266 --> 00:44:00,467 And that restaurant is... 1040 00:44:03,700 --> 00:44:05,066 ...Kokoson. 1041 00:44:05,500 --> 00:44:07,266 -Oh! 1042 00:44:07,300 --> 00:44:09,133 -Yes! 1043 00:44:09,700 --> 00:44:11,667 Team Penny, thank you so much. 1044 00:44:11,700 --> 00:44:13,433 We'll talk to you in a bit. 1045 00:44:15,467 --> 00:44:17,467 Congratulations! 1046 00:44:17,500 --> 00:44:19,367 -Thank you! -Thank you. 1047 00:44:19,400 --> 00:44:21,333 -How do you feel? good! 1048 00:44:21,367 --> 00:44:23,233 Better now! 1049 00:44:23,266 --> 00:44:26,233 There was never a question of where we were eating 1050 00:44:26,266 --> 00:44:29,333 these plates of food. It just felt like 1051 00:44:29,367 --> 00:44:32,166 a concept that had been in the works for years. 1052 00:44:32,200 --> 00:44:34,133 -Thank you. -Thank you very much. 1053 00:44:34,166 --> 00:44:36,066 I have the experience of not 1054 00:44:36,100 --> 00:44:37,533 doing so great in Restaurant Wars. 1055 00:44:37,567 --> 00:44:41,133 Merging all four different stories into one cohesive menu 1056 00:44:41,166 --> 00:44:45,000 is much harder than I think that we realize oftentimes, 1057 00:44:45,033 --> 00:44:47,033 and everything about it really was exceptional 1058 00:44:47,066 --> 00:44:48,433 -from start to finish. -Thank you. 1059 00:44:48,467 --> 00:44:50,734 Every single dish felt like every single person 1060 00:44:50,767 --> 00:44:52,467 had a hand in it, and one thing that really 1061 00:44:52,500 --> 00:44:54,767 set the experience apart was Maria. 1062 00:44:55,000 --> 00:44:57,133 You're a natural at hospitality and service. 1063 00:44:57,166 --> 00:44:58,734 -It wasn't forced at all. -Thank you. 1064 00:44:58,767 --> 00:45:01,300 You were very focused on making sure 1065 00:45:01,333 --> 00:45:03,300 we had everything we needed. Great work. 1066 00:45:03,333 --> 00:45:05,133 Thank you. 1067 00:45:05,166 --> 00:45:07,166 Let's talk about these dishes a little bit. 1068 00:45:08,066 --> 00:45:10,467 Shota, the eggplant dish is really a fantastic way 1069 00:45:10,500 --> 00:45:12,500 to start the evening, and that sauce was definitely 1070 00:45:12,533 --> 00:45:14,433 one of my favorite parts of the whole entire experience. 1071 00:45:14,467 --> 00:45:17,066 That was a lot of fun because her eggplant mole was amazing. 1072 00:45:17,100 --> 00:45:19,300 I mean, I loved that beautiful sauce. 1073 00:45:19,333 --> 00:45:21,300 -So tangy and bright. -Thank you, chef. 1074 00:45:22,066 --> 00:45:25,033 Byron, I think the cure on your salmon was beautiful. 1075 00:45:25,066 --> 00:45:27,033 -The seasoning was perfect. -Thank you. 1076 00:45:27,066 --> 00:45:29,200 Maria, I thought that the tongue was great, 1077 00:45:29,233 --> 00:45:31,367 and it was really cooked well. I was just trying to understand 1078 00:45:31,400 --> 00:45:33,533 at what point of the kaiseki meal, sandwich works in? 1079 00:45:35,333 --> 00:45:36,734 It's technically a braised course. 1080 00:45:36,767 --> 00:45:38,233 See, okay, all right. I can see that. 1081 00:45:38,266 --> 00:45:40,033 -All right. -I think the treatment 1082 00:45:40,066 --> 00:45:42,300 of the tongue itself was absolutely stunning. 1083 00:45:42,333 --> 00:45:44,533 It reminds me of something that my mom used to make me. 1084 00:45:44,567 --> 00:45:48,467 I love when I feel connected to someone's food in that way. 1085 00:45:49,600 --> 00:45:52,233 Jamie, the cake was so money, you know? 1086 00:45:52,266 --> 00:45:54,166 It came out, it was shiny, 1087 00:45:54,200 --> 00:45:56,367 it was glistening, and I love you steaming it. 1088 00:45:56,400 --> 00:45:59,066 And that was just, like, a seamless fit for the concept 1089 00:45:59,100 --> 00:46:01,133 -of the restaurant. -Thank you. 1090 00:46:01,166 --> 00:46:03,066 I like that we're doing this kaiseki meal and everything's 1091 00:46:03,100 --> 00:46:04,600 really beautiful, and then we get something family-style. 1092 00:46:04,633 --> 00:46:06,767 I watched you just kind of coax along, coax along, 1093 00:46:07,000 --> 00:46:08,533 and the timing of it just had to be right. 1094 00:46:08,567 --> 00:46:11,433 This was just a big pot of just--flavor. 1095 00:46:12,233 --> 00:46:15,200 Kristen and Gregory, as our guest judges, 1096 00:46:15,233 --> 00:46:17,433 you have the pleasure of announcing 1097 00:46:17,467 --> 00:46:20,033 our overall winner of Restaurant Wars. 1098 00:46:20,066 --> 00:46:22,567 Across the board, the food was exceptional. 1099 00:46:22,600 --> 00:46:24,266 The progression of the menu 1100 00:46:24,300 --> 00:46:26,567 and the service were all really top-notch. 1101 00:46:26,600 --> 00:46:29,233 This chef to me is the chef that I would make sure 1102 00:46:29,266 --> 00:46:31,233 they're working the next time I go to Kokoson. 1103 00:46:31,266 --> 00:46:32,467 And that Chef is... 1104 00:46:35,667 --> 00:46:37,133 Maria. 1105 00:46:39,133 --> 00:46:40,633 -Good job, mama. 1106 00:46:40,667 --> 00:46:42,533 -Great job. -And you deserved it! 1107 00:46:43,433 --> 00:46:47,033 I am lost for words for the first time in 39 years. 1108 00:46:47,066 --> 00:46:48,233 Good job, mamita. 1109 00:46:48,266 --> 00:46:50,100 I'm extremely proud of this one. 1110 00:46:50,133 --> 00:46:52,500 Thank you. But I would not be here 1111 00:46:52,533 --> 00:46:55,433 -if it wasn't for Kokoson. -You're all winners, 1112 00:46:55,467 --> 00:46:59,000 but Maria, your service was exceptional. 1113 00:46:59,333 --> 00:47:01,600 -This is your first win. -Yes, it is. 1114 00:47:02,333 --> 00:47:04,633 -How does that feel? -Odd. 1115 00:47:07,667 --> 00:47:09,600 You guys can step to the side. 1116 00:47:09,633 --> 00:47:11,433 Will you please come forward? 1117 00:47:15,333 --> 00:47:18,533 Team Penny, you had our least favorite restaurant, 1118 00:47:18,567 --> 00:47:21,233 and one of you will be going home. 1119 00:47:28,200 --> 00:47:30,200 Team Penny, I'm interested to know 1120 00:47:30,233 --> 00:47:33,633 why you guys just said, "Okay, let's just make it a seafood restaurant." 1121 00:47:33,667 --> 00:47:36,667 I think we were hoping to let the guiding principle be the seafood. 1122 00:47:36,700 --> 00:47:39,300 If you look at the progression, 1123 00:47:39,333 --> 00:47:42,433 it doesn't seem like the menu is designed 1124 00:47:42,467 --> 00:47:44,567 by one person, and it should be. 1125 00:47:44,600 --> 00:47:46,400 -Right. -The food was good, 1126 00:47:46,433 --> 00:47:48,166 and at some times really excellent, 1127 00:47:48,200 --> 00:47:50,567 but it felt more like a collection of dishes. 1128 00:47:50,600 --> 00:47:52,233 -Absolutely. -Yes. 1129 00:47:52,266 --> 00:47:54,233 Is there a leader on this team? 1130 00:47:54,266 --> 00:47:57,500 It's collective agreements and leadership amongst us four. 1131 00:47:57,533 --> 00:48:00,233 Did you guys have team meetings about 1132 00:48:00,266 --> 00:48:02,200 how the day was going to get planned? 1133 00:48:02,233 --> 00:48:04,200 You know, in retrospect, there were obviously 1134 00:48:04,233 --> 00:48:06,200 some holes in our communication. 1135 00:48:06,233 --> 00:48:08,200 Let's talk about that first amuse. 1136 00:48:08,233 --> 00:48:09,700 The oyster sauce I thought was really good, 1137 00:48:09,734 --> 00:48:11,500 but you expect a nice, crisp tostada. 1138 00:48:11,533 --> 00:48:13,433 They weren't as crisp as they could have been 1139 00:48:13,467 --> 00:48:14,667 where the oyster sauce was sitting on. 1140 00:48:16,233 --> 00:48:19,266 That tostada tasted stale and under-seasoned. 1141 00:48:19,300 --> 00:48:21,467 It had a weird crunch to it. 1142 00:48:21,500 --> 00:48:23,266 I totally get it. I get it. 1143 00:48:23,300 --> 00:48:26,400 I'm a little torn on the octopus. I loved the mole. 1144 00:48:26,433 --> 00:48:28,667 I think, for me, I like bitter, 1145 00:48:28,700 --> 00:48:33,300 -but my octopus was too bitter. -Yes, chef. 1146 00:48:33,333 --> 00:48:35,734 Dawn, the crab dish, I loved. You had caviar, 1147 00:48:36,000 --> 00:48:38,266 you had this really pungent sauce, and you have that 1148 00:48:38,300 --> 00:48:39,633 beautiful fried dough, and you want a crab 1149 00:48:39,667 --> 00:48:41,367 that stood up to that, and I thought that 1150 00:48:41,400 --> 00:48:43,233 -was a very smart decision. -Thank you. 1151 00:48:43,266 --> 00:48:45,133 The johnnycake crab dish, I thought was really nice, 1152 00:48:45,166 --> 00:48:47,266 I thought it was a great way to start the meal. 1153 00:48:47,300 --> 00:48:49,767 It would have, I think, been a better way to start a meal than the large tostada. 1154 00:48:50,000 --> 00:48:53,400 Dawn, the scallop dish was so complex, 1155 00:48:53,433 --> 00:48:57,233 from the broth to the sweetness from the crawfish, 1156 00:48:57,266 --> 00:49:01,433 from the scallop, that there was just nothing I would change. 1157 00:49:01,467 --> 00:49:03,667 -Thank you. -Sara. It was interesting, 1158 00:49:03,700 --> 00:49:08,166 both your dishes had creamy, non-dairy sauce. 1159 00:49:08,700 --> 00:49:11,233 Did you wonder if they were too similar? 1160 00:49:11,266 --> 00:49:12,734 I didn't really even think about the fact 1161 00:49:12,767 --> 00:49:14,734 that there was, like, creamy on creamy. 1162 00:49:14,767 --> 00:49:17,367 Both dishes really suffered from where they were 1163 00:49:17,400 --> 00:49:20,266 and the fact that you guys didn't really put together a cohesive menu. 1164 00:49:20,300 --> 00:49:23,400 Personally, I was thinking that Dawn's dish wouldn't be so warm. 1165 00:49:24,300 --> 00:49:25,633 -Um, but... 1166 00:49:25,667 --> 00:49:27,500 -Oh, you're talking about-- -The crab. Yeah. 1167 00:49:27,533 --> 00:49:29,266 -The crab? -'Cause I was thinking caviar, 1168 00:49:29,300 --> 00:49:31,500 and it was gonna be, like, a little crisp, almost. 1169 00:49:31,533 --> 00:49:33,266 Um, but... 1170 00:49:33,300 --> 00:49:35,734 You know, the halibut dish felt puzzling, 1171 00:49:35,767 --> 00:49:38,266 and the fish was weighted down by everything around it. 1172 00:49:38,300 --> 00:49:40,633 -Yeah. -The salmon skin dish, 1173 00:49:40,667 --> 00:49:42,533 I liked a lot. The dish, it's quirky, 1174 00:49:42,567 --> 00:49:44,400 and I think that's when you're at your best. 1175 00:49:44,433 --> 00:49:47,333 Yeah. I know. I have to embrace the weird. 1176 00:49:48,433 --> 00:49:51,600 Chris, I questioned why the tortellini course 1177 00:49:51,633 --> 00:49:53,700 came in the order it did. 1178 00:49:54,300 --> 00:49:57,300 You know, I thought it belonged way earlier. 1179 00:49:57,333 --> 00:50:00,300 But the tortellini was a little tough, or thick. 1180 00:50:00,333 --> 00:50:02,734 -okay. -I really loved the ice cream. 1181 00:50:02,767 --> 00:50:05,700 That was phenomenal. I got that back end 1182 00:50:05,734 --> 00:50:08,700 of, like, sea afterwards, which was a really nice 1183 00:50:08,734 --> 00:50:11,200 -way to end that dish. -Thank you. 1184 00:50:11,233 --> 00:50:13,266 One other thing I wanna mention is that 1185 00:50:13,300 --> 00:50:16,200 there was no clear front of the house person. 1186 00:50:16,233 --> 00:50:17,734 I don't know who to blame for that, 1187 00:50:17,767 --> 00:50:22,033 but we just needed you to be present in our experience, 1188 00:50:22,066 --> 00:50:26,266 and that really is the joy of dining at a chef's table. 1189 00:50:26,300 --> 00:50:29,667 That'll be it for now. Thank you all very much. 1190 00:50:29,700 --> 00:50:31,600 We'll call you back in a minute. Thank you. 1191 00:50:31,633 --> 00:50:33,266 -Thanks. -Thank you all. 1192 00:50:37,567 --> 00:50:40,300 I think the major downfall of Penny, 1193 00:50:40,333 --> 00:50:42,033 in spite of all the delicious food, 1194 00:50:42,066 --> 00:50:45,433 was that they really didn't work together on the concept. 1195 00:50:45,467 --> 00:50:48,300 They all said, "I have a dish," and then where we gonna put it? 1196 00:50:48,333 --> 00:50:50,333 Regardless of the place in the progression, 1197 00:50:50,367 --> 00:50:52,600 Dawn's scallop stood out above the rest. 1198 00:50:52,633 --> 00:50:55,233 I think we can all agree Dawn is off the table. 1199 00:50:55,266 --> 00:50:57,533 She gave us two beautiful dishes, 1200 00:50:57,567 --> 00:50:59,567 -one extraordinary dish. -Absolutely. 1201 00:50:59,600 --> 00:51:02,467 Well... If I don't see any of you- 1202 00:51:02,500 --> 00:51:04,600 Get the 1203 00:51:04,633 --> 00:51:06,734 -Dawn, you're fine. -I just wanna tell you-- 1204 00:51:06,767 --> 00:51:09,266 It's us three that need to worry. 1205 00:51:09,300 --> 00:51:11,233 Chris's tasty little scoop of ice cream 1206 00:51:11,266 --> 00:51:12,600 was a very nice dessert. 1207 00:51:12,633 --> 00:51:14,433 I really loved Chris's tomato broth. 1208 00:51:14,467 --> 00:51:16,734 I thought his use of herbs in that was really beautiful, 1209 00:51:16,767 --> 00:51:19,734 but unfortunately the pasta was not executed properly. 1210 00:51:19,767 --> 00:51:21,600 -The pasta was brittle! -Yeah. 1211 00:51:21,633 --> 00:51:23,400 And he's made that mistake before. 1212 00:51:23,433 --> 00:51:25,467 He gave two very delicious 1213 00:51:25,500 --> 00:51:27,367 things in my mouth, and I'm okay. 1214 00:51:27,400 --> 00:51:29,533 That was redemption for me, and definitely I failed, 1215 00:51:29,567 --> 00:51:31,500 and clearly there's nothing to do now. 1216 00:51:31,533 --> 00:51:34,367 To me, Gabe's octopus dish, 1217 00:51:34,400 --> 00:51:36,633 I feel that was truly a realized dish. 1218 00:51:36,667 --> 00:51:39,100 I feel the same way. For a seafood restaurant, 1219 00:51:39,133 --> 00:51:42,767 I finally felt like, "Oh, here is my seafood dish." 1220 00:51:43,000 --> 00:51:46,467 For me, Gabe's tostada, I found the texture to be inedible. 1221 00:51:46,500 --> 00:51:49,500 I agree, but in terms of flavor, 1222 00:51:49,533 --> 00:51:54,033 I actually preferred it to the halibut from Sara. 1223 00:51:54,066 --> 00:51:56,633 The ingredients did not have a lot of flavor, 1224 00:51:56,667 --> 00:51:58,734 and it actually just didn't even make sense 1225 00:51:58,767 --> 00:52:01,500 in its presentation. But where I'm torn is because 1226 00:52:01,533 --> 00:52:04,500 there was a lot I really loved about Sara's second dish. 1227 00:52:04,533 --> 00:52:07,133 I think it was technically well-made. 1228 00:52:07,166 --> 00:52:09,133 That salmon skin was out of left field, 1229 00:52:09,166 --> 00:52:11,300 I thought really good. So it's hard to say. 1230 00:52:11,333 --> 00:52:15,667 I wish I would have not used what I used with the halibut. 1231 00:52:15,700 --> 00:52:18,300 Each of these three chefs had a dish 1232 00:52:18,333 --> 00:52:19,767 that we didn't like tonight. 1233 00:52:20,000 --> 00:52:21,667 I think there was a real... 1234 00:52:21,700 --> 00:52:24,467 lack of communication on the part of this team, 1235 00:52:24,500 --> 00:52:26,467 and that was really their downfall. 1236 00:52:26,500 --> 00:52:29,000 -Yeah. -I think we have our answer. 1237 00:52:29,033 --> 00:52:30,633 Let's get them out here. 1238 00:52:40,133 --> 00:52:42,467 Some of our most talented chefs 1239 00:52:42,500 --> 00:52:44,533 actually met their demise in Restaurant Wars. 1240 00:52:44,567 --> 00:52:46,600 It's not easy, but like most restaurants, 1241 00:52:46,633 --> 00:52:48,333 it starts with really good planning, 1242 00:52:48,367 --> 00:52:50,033 and then you have to execute that out, 1243 00:52:50,066 --> 00:52:51,734 and that's why your team is here. 1244 00:52:51,767 --> 00:52:54,166 And unfortunately, a talented chef's going home tonight. 1245 00:53:01,200 --> 00:53:03,333 Sara. 1246 00:53:04,467 --> 00:53:06,533 Please pack your knives and go. 1247 00:53:07,734 --> 00:53:10,433 Thank you for the opportunity. It was super fun. 1248 00:53:10,467 --> 00:53:12,166 It's not over yet. Kristen is proof that 1249 00:53:12,200 --> 00:53:14,166 Last Chance Kitchen actually works out for a lot of people, 1250 00:53:14,200 --> 00:53:15,700 -so we'll see you there. -Thank you. 1251 00:53:15,734 --> 00:53:17,533 Hopefully you keep cooking those quirky dishes. 1252 00:53:17,567 --> 00:53:20,333 Thanks. -Good luck to you, Sara. 1253 00:53:25,767 --> 00:53:27,333 -What? -I'm leaving. 1254 00:53:27,367 --> 00:53:28,533 -WHAT? -No. 1255 00:53:29,100 --> 00:53:31,133 -No, you're not. -You're kidding me? 1256 00:53:31,166 --> 00:53:32,767 Honestly, I thought it was me. 1257 00:53:35,100 --> 00:53:37,367 -I'm sorry. -It's okay. 1258 00:53:38,000 --> 00:53:41,400 I've made myself more vulnerable than I ever have, 1259 00:53:41,433 --> 00:53:45,100 and in return I finally gave myself a chance. 1260 00:53:45,767 --> 00:53:47,734 I'm super happy that I did this. 1261 00:53:52,433 --> 00:53:55,700 It's just another step in my personal journey here 1262 00:53:55,734 --> 00:53:59,633 of learning who I am and how to accept myself. 1263 00:54:04,133 --> 00:54:07,467 Tonight, Sara enters Last Chance Kitchen. 1264 00:54:07,500 --> 00:54:11,100 I think I definitely still have a few challenges in me. 1265 00:54:11,133 --> 00:54:13,433 After a puzzling plate progression... 1266 00:54:13,467 --> 00:54:16,133 I'm trying not to it up like I did last time. 1267 00:54:16,166 --> 00:54:19,100 Can she turn things around and return to the competition? 1268 00:54:19,133 --> 00:54:22,567 -Oh, God. -Find out now On Demand, 1269 00:54:22,600 --> 00:54:25,100 or wherever you stream Top Chef 1270 00:54:25,133 --> 00:54:26,734 Next time on Top Chef... 1271 00:54:26,767 --> 00:54:29,033 I hear you guys are big Top Chef fans. 1272 00:54:29,066 --> 00:54:30,767 -She-- -No, I--Let me-- 1273 00:54:31,000 --> 00:54:32,633 -You go. -Beards first. Go ahead. 1274 00:54:32,667 --> 00:54:34,700 -Come on. 1275 00:54:34,734 --> 00:54:36,567 You know what? Pack your knives... 1276 00:54:38,166 --> 00:54:40,734 For this challenge, we want you to cook, test, 1277 00:54:40,767 --> 00:54:43,767 and write the recipe for your dishes. 1278 00:54:44,633 --> 00:54:46,433 Be really precise with these recipes, 1279 00:54:46,467 --> 00:54:48,166 because we may put them to a little test tomorrow. 1280 00:54:48,200 --> 00:54:50,200 -Surprise! 1281 00:54:50,233 --> 00:54:52,500 We're your recipe testers! 1282 00:54:53,133 --> 00:54:56,567 -Oh my goodness me. -Whoa-ho-ho-ho! 1283 00:54:57,066 --> 00:54:59,000 This is what you want in a book 1284 00:54:59,033 --> 00:55:00,433 to get people excited in cooking. 1285 00:55:00,467 --> 00:55:02,133 Knowing that I'm stretched this thin, 1286 00:55:02,166 --> 00:55:04,200 -I'm a little worried. -Just like the old days. 1287 00:55:04,233 --> 00:55:05,667 Ah! 1288 00:55:05,700 --> 00:55:07,433 This recipe doesn't give you time at all. 1289 00:55:07,467 --> 00:55:09,000 This recipe failed. 1290 00:55:09,033 --> 00:55:11,000 I might not even have food to serve.