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00:00:01,893 --> 00:00:04,003
Previously on "Top Chef"...
2
00:00:05,397 --> 00:00:06,621
- Welcome to Restaurant Wars.
- [ laughter ]
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00:00:06,698 --> 00:00:08,832
- It's the Chef's Table.
- Oh.
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00:00:08,843 --> 00:00:11,793
Everything the chefs do and say
is seen by the diners.
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This is our family meal.
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- Whoa.
- Oh, my God.
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00:00:15,257 --> 00:00:17,674
They raised the bar
for every Restaurant Wars
8
00:00:17,685 --> 00:00:19,852
that is ever going to be.
- Mm-hmm.
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Dawn, what are
your finalized dishes?
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00:00:21,880 --> 00:00:23,472
I will tell you
in a little bit.
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I'm gonna work
on front of the house, then.
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The points to taste
all of our dishes came and went.
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- Are you good?
- Uh, I hope so.
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There is no connection
between the first dish
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and this dish at all.
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This pasta technique
is just not there.
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Both dishes really suffered
from the fact
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00:00:40,565 --> 00:00:43,492
that you guys didn't really
put together a cohesive menu.
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Personally, I was thinking that
Dawn's dish wouldn't be so warm.
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Please pack your knives and go.
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PADMA: 7 chefs remain
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00:00:52,202 --> 00:00:54,961
to compete in
the ultimate culinary showdown.
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00:00:55,038 --> 00:00:56,213
At stake for the winners--
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00:00:56,223 --> 00:00:58,548
a feature
in "Food & Wine" magazine,
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00:00:58,559 --> 00:01:00,008
an appearance at
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00:01:00,085 --> 00:01:01,894
the "Food & Wine" Classic
in Aspen,
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00:01:01,970 --> 00:01:06,223
a quarter of a million dollars
furnished by San Pellegrino,
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and the title of Top Chef.
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♪♪♪
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What the [bleep]?
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You okay?
32
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Sorry, I don't--
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00:01:24,085 --> 00:01:25,584
I'm shocked.
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00:01:25,661 --> 00:01:28,253
Sara is an excellent competitor.
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[ sighs ]
And I feel partially to blame.
36
00:01:31,333 --> 00:01:34,927
I could have done something to
help her chances of staying.
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She was my personal pick
to win it all.
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- Yeah, me, too.
- [ laughs ]
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I thought she was gonna win
the whole thing.
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Thought for sure that it was
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gonna be between me and Chris
going home
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because this was the first time
that Sara's been in the bottom.
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She's very talented.
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Going into
the next elimination challenge,
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I wanna continue to get better
and show up and perform.
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♪♪♪
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- Hello, hello. Good morning.
- Hi.
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00:02:06,318 --> 00:02:07,701
- Oh, man.
- Wow.
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00:02:07,777 --> 00:02:09,294
What is going on?
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Like what we've done
with the place?
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[ laughter ]
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Pretty, uh, vintage.
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All this equipment
is very antique.
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Am I stepping into
a Julia Child exhibit?
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It's been said
that Portland's a city
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where young people go to retire.
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And in a place like that,
everything old is new again.
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00:02:31,009 --> 00:02:35,103
Your next guest judges wanted
to feel a little more at home
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00:02:35,180 --> 00:02:37,647
and have outfitted
the "Top Chef" kitchen
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00:02:37,658 --> 00:02:40,650
with some of the finest
vintage equipment.
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Please join me
in giving a warm welcome
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to Carrie Brownstein and
Fred Armisen of "Portlandia."
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- Wow.
- [ laughs ]
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Our time in Portland would not
be complete without them.
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- Thank you.
- Thanks for having us.
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[ laughs ]
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I love "Portlandia."
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I think it's hilarious.
It's so dry,
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and now what I'm learning
about Portland--accurate.
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I hear you guys are big
"Top Chef" fans. Is that right?
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- Yes. We're huge fans.
- Huge, huge fans.
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- But she--You--
- I--Let me--I'll just...
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- You go.
- [ laughs ]
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Beards first. Go ahead.
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- Come on.
- [ laughs ]
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I was gonna explain why
she's a fan.
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- Oh, that's--
- That's why I was gonna do it.
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- That's all. I was being...
- Yeah.
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- Polite, is what I was doing.
- He was being polite, yeah.
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[ laughter ]
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- Glad we got that cleared up.
- [ laughs ]
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♪♪♪
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We wanna have a little fun
with the stereotype
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that Portland is a hipster city.
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For your Quickfire Challenge,
we want you to create a dish
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that features some of
the ingredients you see here,
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which also have a rep
for being a hipster ingredient.
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We have hemp oil, almond flour,
various milks, kombucha.
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All the favorite ingredients
from your childhood.
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[ laughs ]
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00:03:52,975 --> 00:03:54,224
Yeah, it's a lot of different
kind of milks.
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There's a rare milk
that we have on here
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that's derived from milk.
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- It's dairy milk.
- [ cow mooing ]
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[ laughter ]
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00:04:01,483 --> 00:04:03,742
All right, Chefs,
you have 30 minutes--
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00:04:03,819 --> 00:04:05,694
- Oh, no, no.
- Oh, I'm so sorry.
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00:04:05,770 --> 00:04:08,196
I would--I would love
to do this.
99
00:04:08,273 --> 00:04:10,240
- [ laughs ]
- Sure, of course.
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00:04:10,251 --> 00:04:12,084
All right, Chefs,
you have 30 minutes.
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But you have to remember,
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you have no access
to the hotline.
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- [ chuckles ]
- And you can only use
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00:04:18,166 --> 00:04:21,426
this vintage equipment
in the "Top Chef" kitchen.
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00:04:21,503 --> 00:04:23,712
You can't phone a friend.
Wrong show.
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00:04:23,788 --> 00:04:25,764
- No hotline?
- What?
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00:04:25,841 --> 00:04:28,433
- Only the white stoves.
- No joke?
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We have to use
all electric stoves.
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I don't like it. I like fire.
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I have matches tattooed
on my arm, for God's sakes.
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- All right, Chefs.
- And your time starts...
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- Now.
- Now.
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♪♪♪
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I can't get inside.
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Can you grab me
the hemp seed oil?
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Anyone has coconut milk?
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Some clichés
of being a hipster...
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Skinny pants.
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- Need flour!
- Man bun.
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I should've grabbed
a ----ing thing.
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Gluten-free vegan.
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Single speed bicycles.
[ chuckles ]
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Taste like ass. Ew.
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It's some kind of a...
whisking thing.
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So I'm using it as
a food processor
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to make this aioli.
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♪♪♪
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Ahh!
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Dawn, are you a hipster?
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I actually am a hipster.
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It turns out that I have, like,
20 or 30 of those pieces
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that are up there.
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This is like my playground
right here.
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[ whirring ]
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Now I immediately grab a mold
made in the form of corncobs.
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I'm making a quick bread made
out of fonio and semolina.
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It's kind of like cornbread
except with no corn.
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♪♪♪
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I got hemp seed oil
and almond milk,
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trying to make a dumpling.
- Aah!
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00:05:47,372 --> 00:05:50,090
I don't use a lot
of hipster ingredients.
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I drink flaxseed milk myself
and a lot of alternative milks.
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But I don't think I'm a hipster.
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I'm lactose-intolerant.
[ laughs ]
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♪♪♪
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I grabbed sunflower butter,
asparagus, pickles, capers.
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Talking to myself,
you know, casually.
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I'm-a keep it vegan
because it's Portland.
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00:06:10,112 --> 00:06:11,870
I'm making
a spicy, nutty green bean.
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I'm just trying to make sure
I use
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a lot of these
hipster ingredients.
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- Jamie, how's that working?
- I don't even know.
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Work. It's work.
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A little under 20 minutes, guys.
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♪♪♪
156
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It's a little subjective
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to create something
Portland hipster.
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I've cut the purple yams up,
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create kind of that
Hasselback potato look.
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I want it to look like
sausage links.
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It's very, uh, cheeky.
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Last time I saw a stovetop
like this
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was when I was in New York City.
[ laughs ]
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I think I had one of these
in one of my apartments,
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and, uh, it's a pain in the ass.
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It's either really hot
or not hot enough.
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Maria, what are you making?
168
00:06:51,486 --> 00:06:53,319
A tomato cardamom harissa soup.
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Nice.
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What more vintage
than a tomato soup?
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00:06:56,158 --> 00:06:58,533
[ groans ]
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Working with a 1960s blender
that doesn't blend--
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00:07:01,571 --> 00:07:03,422
that's a problem.
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00:07:03,498 --> 00:07:06,499
Apparently, I don't know how
to work a blender from 1970.
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Okay, watch out now.
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00:07:08,003 --> 00:07:09,928
[ laughter ]
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00:07:10,005 --> 00:07:12,881
- 10 minutes on the dot!
- You're the best!
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♪♪♪
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- Coming through super hot.
- Whew.
180
00:07:18,939 --> 00:07:22,599
It's definitely taking much
longer to sear the cauliflower
181
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using the electric coils than
it would on the gas burners.
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See what happens.
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Whew.
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00:07:27,689 --> 00:07:29,939
♪♪♪
185
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- I get my dumplings in.
- How'd that dough do, though?
186
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I'm getting there.
I did a dough.
187
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Instead of water,
I put almond milk.
188
00:07:37,532 --> 00:07:39,240
I'm trying to roll out
the dough,
189
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but it was not enough time
to let it rest,
190
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so I noticed it's pushing back.
191
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How do you lower this heat?
Jeezers.
192
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It may not be all that great.
[ laughs ]
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Jamie Tran,
you wanna make dumplings?
194
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- Yeah.
- [bleep], yeah, girl. Get it.
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I am.
196
00:07:53,715 --> 00:07:55,590
3:50!
197
00:07:55,667 --> 00:07:57,300
Ahh!
198
00:07:57,311 --> 00:08:00,479
- Come join me over here.
- Okay.
199
00:08:00,555 --> 00:08:02,639
Please be finished!
200
00:08:02,649 --> 00:08:05,225
♪♪♪
201
00:08:05,301 --> 00:08:07,319
- One minute left.
- Come on.
202
00:08:07,395 --> 00:08:09,479
Wow. He waited
till the last second.
203
00:08:09,490 --> 00:08:11,156
♪♪♪
204
00:08:11,233 --> 00:08:14,326
JUDGES: 3...2...1.
205
00:08:14,402 --> 00:08:16,995
Time's up! Hands up.
Utensils down.
206
00:08:17,072 --> 00:08:19,072
Whoo, that was fun.
207
00:08:19,148 --> 00:08:22,209
♪♪♪
208
00:08:25,396 --> 00:08:27,088
Gabe, come on up. Ooh.
209
00:08:27,899 --> 00:08:28,173
Today I've prepared
210
00:08:29,251 --> 00:08:31,251
a kombucha-braised
Portland sausage,
211
00:08:31,327 --> 00:08:34,254
or purple yam,
with some crispy yam skins.
212
00:08:34,330 --> 00:08:36,014
This purple yam is supposed
to be a play on sausage?
213
00:08:36,091 --> 00:08:37,423
Yeah, yeah.
214
00:08:37,500 --> 00:08:38,466
You're being all hipster vegan.
Got it.
215
00:08:38,543 --> 00:08:40,134
Exactly.
216
00:08:40,211 --> 00:08:41,594
But how did you make
the yam part of it?
217
00:08:41,671 --> 00:08:43,096
The yam, I cut into,
like, Hasselback.
218
00:08:43,172 --> 00:08:44,764
Excuse my ignorance,
but what's Hasselback?
219
00:08:44,841 --> 00:08:46,432
Just the cutting,
the way it's like...
220
00:08:46,509 --> 00:08:47,600
How do you not know
what Hasselback is?
221
00:08:47,677 --> 00:08:49,435
- Stop it. I know you--
- It's like this.
222
00:08:49,512 --> 00:08:51,604
[ laughter ]
223
00:08:51,681 --> 00:08:53,481
- Oh, thank you.
- Here you go.
224
00:08:53,558 --> 00:08:55,108
I've prepared
a spicy, nutty green bean
225
00:08:55,184 --> 00:08:57,494
with dehydrated watermelon,
toasted almonds.
226
00:08:59,206 --> 00:09:01,206
Uh, sauteed it
with sunflower oil
227
00:09:01,283 --> 00:09:03,616
and, uh, pickled beets
and asparagus.
228
00:09:03,693 --> 00:09:05,660
Can I see your hand, Shota?
229
00:09:05,737 --> 00:09:08,288
I always forget what I put.
Not embarrassing at all.
230
00:09:08,364 --> 00:09:10,540
- Well, that is hipster.
- Yes. [ laughs ]
231
00:09:10,551 --> 00:09:11,666
It's not hipster
until you get that as a tattoo.
232
00:09:11,743 --> 00:09:15,053
[ laughter ]
233
00:09:15,130 --> 00:09:16,721
- Thank you.
- Wow.
234
00:09:16,798 --> 00:09:20,508
I made a mixed mushroom
pickled asparagus dumpling,
235
00:09:20,585 --> 00:09:22,561
and underneath,
hemp seed oil vinaigrette.
236
00:09:22,637 --> 00:09:24,387
- What are these things?
- They're turnips.
237
00:09:24,398 --> 00:09:26,681
- Turnips.
- Did you Hasselback them?
238
00:09:26,758 --> 00:09:28,474
[ laughter ]
239
00:09:28,551 --> 00:09:30,735
No, I do...
[ imitates cutting sounds ]
240
00:09:30,812 --> 00:09:32,812
Super hot. Be careful, please.
241
00:09:32,889 --> 00:09:35,148
I made a tomato soup
with coconut milk
242
00:09:35,224 --> 00:09:38,568
and harissa and tomato peel,
cardamom crumble.
243
00:09:38,579 --> 00:09:39,819
Keeping it
with the hipster theme
244
00:09:39,896 --> 00:09:41,487
and the old school tomato soup.
245
00:09:41,564 --> 00:09:43,323
I love it. Great.
246
00:09:43,399 --> 00:09:44,490
♪♪♪
247
00:09:44,567 --> 00:09:46,659
- How are you today?
- Thank you.
248
00:09:46,736 --> 00:09:50,422
I made a play on cornbread
with fonio and semolina
249
00:09:50,498 --> 00:09:54,259
with pancetta jam, pear butter,
and goat butter as well.
250
00:09:54,336 --> 00:09:56,085
How do you make the bread part
of it?
251
00:09:56,096 --> 00:09:59,505
I made it in the--the oven.
252
00:09:59,582 --> 00:10:01,341
I realize it was
a dumb question.
253
00:10:01,417 --> 00:10:02,767
- [ laughs ]
- Thank you.
254
00:10:02,844 --> 00:10:05,094
- Do I have any on my face?
- No.
255
00:10:05,105 --> 00:10:06,846
- Ooh, that's very pretty.
- Wow.
256
00:10:06,923 --> 00:10:08,348
This is variations
of cauliflower
257
00:10:08,424 --> 00:10:10,609
with purple cauliflower
giardiniera
258
00:10:10,685 --> 00:10:13,102
and black garlic
and sauerkraut aioli.
259
00:10:13,113 --> 00:10:14,354
Is this the black garlic here
in the sauce?
260
00:10:14,430 --> 00:10:15,780
- Yes.
- Okay.
261
00:10:15,857 --> 00:10:17,732
We're gonna take
a half an hour break.
262
00:10:17,809 --> 00:10:18,691
[ laughter ]
263
00:10:18,768 --> 00:10:20,610
Thank you.
264
00:10:20,621 --> 00:10:22,862
- Finally, some actual protein.
- [ chuckles ]
265
00:10:22,939 --> 00:10:24,456
What did you make for us?
266
00:10:24,532 --> 00:10:27,241
Pan-seared striped bass
with braised and grilled endive,
267
00:10:27,318 --> 00:10:30,286
finger limes and salsa,
pickled beets,
268
00:10:30,297 --> 00:10:32,205
cherries and hemp seed oil.
- Thank you, Byron.
269
00:10:32,281 --> 00:10:33,373
- Thank you.
- Thank you.
270
00:10:33,449 --> 00:10:35,291
♪♪♪
271
00:10:35,302 --> 00:10:37,543
Fred and Carrie,
how do you think our chefs did?
272
00:10:37,620 --> 00:10:38,795
- We loved all of them.
- We really did.
273
00:10:38,805 --> 00:10:40,630
I would've sat and ate
the entire dish
274
00:10:40,641 --> 00:10:43,642
if I wasn't on camera, so...
- [ laughter ]
275
00:10:43,718 --> 00:10:46,144
Who had one of
our least favorite dishes?
276
00:10:46,221 --> 00:10:50,264
Jamie. The dumpling was
a little chewy, unfortunately.
277
00:10:50,341 --> 00:10:52,225
- But it was great.
- [ laughs ]
278
00:10:52,301 --> 00:10:54,644
Chris, it was just, like,
a little bit salty.
279
00:10:54,655 --> 00:10:57,397
It fell short a little bit
on texture.
280
00:10:57,473 --> 00:10:59,899
- But you seem so nice.
- [ laughter ]
281
00:10:59,976 --> 00:11:01,567
And now for some good news.
282
00:11:01,644 --> 00:11:04,779
Who had one of
our favorite dishes of the day?
283
00:11:04,856 --> 00:11:06,665
Gabe, I really loved
the purple yam.
284
00:11:06,741 --> 00:11:08,500
There was like
a sense of humor to it,
285
00:11:08,576 --> 00:11:10,618
and my whole life,
I've been such a fan
286
00:11:10,695 --> 00:11:12,504
of Hasselback knife work.
- [ laughs ]
287
00:11:12,580 --> 00:11:14,789
- So...finally.
- Thank you.
288
00:11:14,866 --> 00:11:16,416
Maria, with the soup,
289
00:11:16,492 --> 00:11:20,586
just a really rich
and complex take on a classic.
290
00:11:20,663 --> 00:11:22,347
I like that it was spicy
but also that it had
291
00:11:22,424 --> 00:11:23,539
that cotija cheese.
292
00:11:23,541 --> 00:11:25,425
It was just like
a nice surprise in it.
293
00:11:25,501 --> 00:11:27,427
Thank you very much.
294
00:11:27,503 --> 00:11:30,522
Dawn, with your play
on cornbread, was so, so good.
295
00:11:30,598 --> 00:11:32,190
I like that it was
a little bit sweet.
296
00:11:32,267 --> 00:11:33,433
I actually found it really fun.
297
00:11:33,509 --> 00:11:35,860
- It was just a joy to eat.
- Thank you.
298
00:11:35,937 --> 00:11:38,363
Okay, so who had
our favorite dish of the day?
299
00:11:38,440 --> 00:11:40,481
All right, so the chef with
our favorite dish of the day
300
00:11:40,558 --> 00:11:43,276
took the concept of hipster
301
00:11:43,352 --> 00:11:44,861
and made it feel
fresh and innovative.
302
00:11:44,871 --> 00:11:47,539
The chef with our favorite dish
is...
303
00:11:47,615 --> 00:11:48,823
♪♪♪
304
00:11:48,900 --> 00:11:50,283
You know what?
305
00:11:50,359 --> 00:11:53,494
- Pack your knives.
- [ laughter ]
306
00:11:53,571 --> 00:11:55,288
You're not supposed
to say that.
307
00:11:55,364 --> 00:11:57,373
- No, no, I just--
- Just nicely pack them.
308
00:11:57,384 --> 00:11:58,875
- Pack your knives and...
- You know, you never know.
309
00:11:58,885 --> 00:12:01,669
You gotta have a go bag.
310
00:12:01,746 --> 00:12:03,504
- [ clears throat ]
- Oh, sorry. So sorry.
311
00:12:03,581 --> 00:12:04,630
It's Dawn.
312
00:12:04,707 --> 00:12:06,799
- [ laughs ]
- [ applause ]
313
00:12:06,876 --> 00:12:07,800
I got one!
314
00:12:07,877 --> 00:12:10,887
[ laughter ]
315
00:12:10,897 --> 00:12:14,390
You just won an advantage in
the next Elimination Challenge.
316
00:12:14,401 --> 00:12:17,685
It really feels good because
I never won before,
317
00:12:17,762 --> 00:12:19,353
and I've always been
really close,
318
00:12:19,430 --> 00:12:22,356
but I felt confident about
this dish, so I'm really glad.
319
00:12:22,433 --> 00:12:24,525
I haven't won
a Quickfire Challenge yet.
320
00:12:24,602 --> 00:12:26,694
- Nice work, champ.
- Thank you. Nice work.
321
00:12:26,771 --> 00:12:28,413
So close.
322
00:12:28,490 --> 00:12:30,490
Thank you so much
for joining us.
323
00:12:30,566 --> 00:12:31,824
- Thank you. Thank you.
- Bye. Thank you.
324
00:12:31,901 --> 00:12:33,826
Bye.
325
00:12:33,903 --> 00:12:35,253
Thank you.
326
00:12:35,330 --> 00:12:36,921
Another Quickfire
under the belt.
327
00:12:36,998 --> 00:12:38,998
You guys must be feeling cooked.
328
00:12:39,075 --> 00:12:40,759
[ laughs ]
329
00:12:40,835 --> 00:12:43,002
Please welcome your guest judges
for this round--
330
00:12:43,079 --> 00:12:46,598
Dale Talde and Richard Blais.
331
00:12:46,674 --> 00:12:48,266
- Yeah.
- How are you?
332
00:12:48,343 --> 00:12:50,426
Welcome back, guys.
333
00:12:50,437 --> 00:12:53,513
Which brings us to your next
Elimination Challenge.
334
00:12:53,589 --> 00:12:57,442
♪♪♪
335
00:12:57,519 --> 00:12:59,769
There's one thing
that Tom, Gail, and I
336
00:12:59,780 --> 00:13:03,564
and all the All-Stars
have in common.
337
00:13:03,641 --> 00:13:07,360
We all have or are currently
working on our own cookbooks.
338
00:13:07,436 --> 00:13:09,445
- Oh.
- Awesome.
339
00:13:09,456 --> 00:13:11,864
Chefs, I have two cookbooks,
and my first cookbook
340
00:13:11,941 --> 00:13:14,033
was nominated
for a James Beard Award,
341
00:13:14,110 --> 00:13:16,702
and when someone tells you
that their thing
342
00:13:16,779 --> 00:13:19,038
was nominated for something,
it means they didn't win.
343
00:13:19,115 --> 00:13:21,582
- That's correct.
- [ laughter ]
344
00:13:21,659 --> 00:13:23,376
You have a cookbook, too.
I have it.
345
00:13:23,452 --> 00:13:25,378
I do. I do.
It's called "Asian-American,"
346
00:13:25,454 --> 00:13:26,879
and it was a labor of love.
347
00:13:26,956 --> 00:13:28,965
It took me almost two years
to write.
348
00:13:28,975 --> 00:13:32,552
For this challenge,
we want you to create a recipe
349
00:13:32,628 --> 00:13:34,595
that will take only 90 minutes
to prepare.
350
00:13:34,672 --> 00:13:38,817
Write the recipe like somebody
who's not a chef
351
00:13:38,893 --> 00:13:40,985
is going to follow
those directions.
352
00:13:41,062 --> 00:13:43,396
Tablespoons, cups,
353
00:13:43,472 --> 00:13:46,324
things that we aren't generally
used to measuring out,
354
00:13:46,401 --> 00:13:49,068
you have to convert when
you're dealing with a cookbook
355
00:13:49,145 --> 00:13:50,736
that's supposed to be
for the mass market.
356
00:13:50,813 --> 00:13:54,073
This can be a difficult process
that can take years,
357
00:13:54,150 --> 00:13:55,500
but we're giving you
just one night
358
00:13:55,577 --> 00:13:58,578
to nail a perfect recipe.
359
00:13:58,654 --> 00:14:01,414
You guys have had to write
or read a recipe, though, right?
360
00:14:01,490 --> 00:14:02,841
Oh, yeah.
361
00:14:02,917 --> 00:14:04,843
Today you'll have 30 minutes
to plan and shop
362
00:14:04,919 --> 00:14:06,586
from Whole Foods Market.
363
00:14:06,662 --> 00:14:09,755
Then tonight, you'll have
three hours to cook, test,
364
00:14:09,832 --> 00:14:12,800
and write the recipe
for your dishes.
365
00:14:12,877 --> 00:14:14,519
- [ chuckles ]
- [ sighs ]
366
00:14:14,596 --> 00:14:17,096
Tomorrow you'll present
your dishes
367
00:14:17,173 --> 00:14:20,600
at Departure Restaurant & Lounge
in The Nines Hotel.
368
00:14:20,676 --> 00:14:22,101
And, Dawn, because you won
the Quickfire Challenge,
369
00:14:22,178 --> 00:14:26,355
you'll get 15 extra minutes
on day 2.
370
00:14:26,366 --> 00:14:27,690
Chefs, it has to be nice
and easy and simple,
371
00:14:27,701 --> 00:14:30,484
something that the home cook
can make,
372
00:14:30,561 --> 00:14:32,036
but you'll also have to have
your own creative spirit
373
00:14:32,113 --> 00:14:34,030
in that recipe.
374
00:14:34,040 --> 00:14:35,698
All right, Chefs,
we'll see you tomorrow.
375
00:14:35,709 --> 00:14:37,375
- Thank you.
- Thank you.
376
00:14:37,452 --> 00:14:39,619
- [ exhales deeply ] All right.
- Good luck.
377
00:14:39,695 --> 00:14:42,455
I'll have nightmares
about this stove.
378
00:14:42,531 --> 00:14:44,123
Definitely familiar
with writing recipes.
379
00:14:44,200 --> 00:14:46,551
Typically used to taking days
if not weeks
380
00:14:46,628 --> 00:14:48,711
on developing a dish.
381
00:14:48,722 --> 00:14:50,838
We have three hours, but I know
it's gonna take me about an hour
382
00:14:50,915 --> 00:14:55,134
to write down
exact measurements and steps.
383
00:14:55,211 --> 00:14:56,135
- Are you doing sea bass?
- Yeah.
384
00:14:56,212 --> 00:14:57,562
I'm doing a fish dish.
385
00:14:57,639 --> 00:14:59,472
I actually enjoy
writing recipes.
386
00:14:59,548 --> 00:15:02,058
I was part of the, uh,
test kitchen team
387
00:15:02,068 --> 00:15:04,894
for the Noma Mexico pop-up.
388
00:15:04,905 --> 00:15:06,896
- Do you do recipes a lot, dude?
- Yeah.
389
00:15:06,907 --> 00:15:09,065
For me, the creative process
is really centered around
390
00:15:09,075 --> 00:15:11,910
this is the food memory
that I wanna evoke.
391
00:15:11,986 --> 00:15:14,528
What techniques can I use
to arrive at that?
392
00:15:14,605 --> 00:15:16,489
- She said $200, right, guys?
- Mm-hmm.
393
00:15:16,565 --> 00:15:19,659
I suck at writing recipes.
I have ADHD.
394
00:15:19,735 --> 00:15:22,420
I'm making gallina pinta.
395
00:15:22,497 --> 00:15:26,040
It is a very traditional soup
from Sonora.
396
00:15:26,117 --> 00:15:29,585
The home cook, if they tried
this recipe, well written,
397
00:15:29,596 --> 00:15:31,003
it will be a home run.
398
00:15:31,080 --> 00:15:32,505
All right, guys,
let's go get that stuff.
399
00:15:32,581 --> 00:15:34,090
♪♪♪
400
00:15:34,100 --> 00:15:35,758
- Ahh!
- What's up, Gabe?
401
00:15:35,769 --> 00:15:36,592
- Yeah!
- Thirsty boys for life!
402
00:15:36,603 --> 00:15:38,719
[ laughs ]
403
00:15:38,796 --> 00:15:40,846
So strong.
404
00:15:40,923 --> 00:15:43,182
- [ laughs ]
- Whoo, coming in hot.
405
00:15:43,259 --> 00:15:51,190
♪♪♪
406
00:15:51,267 --> 00:15:53,117
[ laughs ]
407
00:15:53,194 --> 00:15:55,194
Hey, when you write recipes--
turnips,
408
00:15:55,271 --> 00:15:56,621
wait, after we peel, right?
- Yeah.
409
00:15:56,698 --> 00:15:58,623
I don't like to write things.
[ laughs ]
410
00:15:58,700 --> 00:16:01,450
♪♪♪
411
00:16:01,461 --> 00:16:02,961
Shaky, shaky, shaky.
412
00:16:03,037 --> 00:16:07,206
Dawn, how long do you take
to develop one single recipe?
413
00:16:07,283 --> 00:16:08,708
I normally do, like,
composed dishes
414
00:16:08,784 --> 00:16:10,126
which are several recipes
together.
415
00:16:10,136 --> 00:16:11,585
Uh-huh.
416
00:16:11,662 --> 00:16:13,045
When you're writing a recipe
for a home cook,
417
00:16:13,122 --> 00:16:16,641
you have to give them
every single solitary step.
418
00:16:16,718 --> 00:16:19,552
Grab the bowl. Grab the spoon.
419
00:16:19,628 --> 00:16:21,470
Whatever you do
has a finite measurement.
420
00:16:21,481 --> 00:16:24,140
And so if you write the recipe
with that in mind,
421
00:16:24,150 --> 00:16:27,560
then you won't miss
these very important steps.
422
00:16:27,636 --> 00:16:29,729
- How much did you put in it?
- 3 ounces of water,
423
00:16:29,805 --> 00:16:33,491
and then 5 ounces soy,
3 ounces of mirin,
424
00:16:33,568 --> 00:16:35,994
so I'm gonna double the amount
of water, but it's super loose.
425
00:16:36,070 --> 00:16:36,986
It's ----ing delicious, though.
426
00:16:36,997 --> 00:16:38,663
Yeah.
427
00:16:38,740 --> 00:16:40,498
I love measuring every
ingredient. It's the bestest.
428
00:16:40,575 --> 00:16:43,617
♪♪♪
429
00:16:43,694 --> 00:16:45,619
Hey, Chefs. How's it going?
430
00:16:45,696 --> 00:16:47,496
Hello, Chef.
431
00:16:47,507 --> 00:16:49,081
♪ Bom chicka bow-bow ♪
432
00:16:49,158 --> 00:16:50,675
- Hey, Shota.
- Hi. How you doing, Chef?
433
00:16:50,752 --> 00:16:52,752
What are you making here?
434
00:16:52,828 --> 00:16:54,003
When I was going
to cooking school in Japan,
435
00:16:54,014 --> 00:16:55,504
there was this little izakaya
436
00:16:55,515 --> 00:16:57,015
that was open till, like,
3, 4 a.m.,
437
00:16:57,091 --> 00:16:59,183
and they always had
braised pork belly with turnips.
438
00:16:59,260 --> 00:17:01,135
Okay. Is this a soft braise,
439
00:17:01,212 --> 00:17:03,095
or are you crisping it up
afterwards?
440
00:17:03,172 --> 00:17:04,680
Uh, just the soft braise.
441
00:17:04,691 --> 00:17:06,182
I'm trying to keep it simple
for the home cooks today.
442
00:17:06,192 --> 00:17:08,142
- Great.
- Thank you.
443
00:17:08,219 --> 00:17:10,603
- Hey, Chris.
- Chef, how's it going?
444
00:17:10,679 --> 00:17:13,272
- What are you making?
- I'm doing a sorghum gnocchi.
445
00:17:13,349 --> 00:17:14,940
Okay.
446
00:17:15,017 --> 00:17:16,525
I'm doing, like,
a Parisian-style gnocchi dough.
447
00:17:16,536 --> 00:17:17,785
So you're gonna fry the gnocchi.
Got it.
448
00:17:19,280 --> 00:17:19,353
Correct. So I'm gonna blanche it
first, then pan-fry it.
449
00:17:20,598 --> 00:17:21,822
Is there any technique
that may be a little
450
00:17:21,899 --> 00:17:23,282
on the difficult side or...
451
00:17:23,359 --> 00:17:24,784
Uh, just making
the gnocchi dough itself
452
00:17:24,860 --> 00:17:26,285
is probably
the most challenging.
453
00:17:26,362 --> 00:17:29,881
I do pastas all the time,
but in the previous challenges,
454
00:17:29,957 --> 00:17:31,957
that is somewhere
where I've struggled.
455
00:17:32,034 --> 00:17:34,210
I'm really trying to prove
to myself and to the judges
456
00:17:34,220 --> 00:17:36,545
that I do have what it takes
to execute it.
457
00:17:36,556 --> 00:17:38,222
- All right, good luck.
- Awesome. Thank you very much.
458
00:17:38,299 --> 00:17:39,673
- Hi, Chef. [ laughs ]
- Jamie!
459
00:17:39,750 --> 00:17:41,008
So what are you making?
460
00:17:41,085 --> 00:17:42,676
So I'm doing
a brioche French toast...
461
00:17:42,753 --> 00:17:44,303
- Okay.
- ...with huckleberry compote.
462
00:17:44,380 --> 00:17:45,897
Okay.
463
00:17:45,973 --> 00:17:47,848
Toasted black sesame seed paste
and then foie.
464
00:17:47,925 --> 00:17:50,976
So a play on, like, kinda like
peanut butter and jelly.
465
00:17:51,053 --> 00:17:52,686
What's inspired this recipe?
466
00:17:52,763 --> 00:17:53,979
When I first went to Vegas,
first time I ever had foie,
467
00:17:54,056 --> 00:17:56,816
I fell in love with it
and the food there,
468
00:17:56,892 --> 00:17:58,576
so I moved to Vegas,
been there for 11 years.
469
00:17:58,653 --> 00:17:59,985
- Really?
- Look you up when I'm in Vegas.
470
00:18:00,062 --> 00:18:01,737
Look me up and then
I'll get you drunk, Chef.
471
00:18:01,748 --> 00:18:03,030
Yeah. We'll see
when I get there.
472
00:18:03,107 --> 00:18:05,208
[ laughs ]
473
00:18:06,735 --> 00:18:08,702
Hey, Chefs, listen up. Be really
precise with these recipes
474
00:18:08,779 --> 00:18:11,872
because we may put you
to a little test tomorrow.
475
00:18:11,949 --> 00:18:13,925
- Oh, boy.
- Have fun.
476
00:18:14,001 --> 00:18:16,594
- Heard that.
- Dude, are we swapping recipes?
477
00:18:16,671 --> 00:18:18,179
Sh--, maybe, dude.
478
00:18:23,251 --> 00:18:24,936
Are we swapping?
479
00:18:26,180 --> 00:18:26,813
I've got a feeling
it's gonna be the judges
480
00:18:28,257 --> 00:18:28,815
or the All-Star panel
cooking them. I don't know.
481
00:18:30,168 --> 00:18:31,392
I am being more adventurous
with this recipe.
482
00:18:31,468 --> 00:18:32,926
The fact that
it could be somebody
483
00:18:33,004 --> 00:18:35,396
that's cooking this recipe
would definitely be challenging.
484
00:18:35,472 --> 00:18:38,899
Making sure every step
is clear and concise
485
00:18:38,976 --> 00:18:41,285
is going to be a push.
486
00:18:41,362 --> 00:18:42,903
[ whirring ]
487
00:18:42,980 --> 00:18:45,114
What's your inspiration
behind this dish, dude?
488
00:18:45,125 --> 00:18:48,409
Beautiful seafood
and summery tomato broths.
489
00:18:48,485 --> 00:18:51,129
The dish looks simple,
but the flavors are there.
490
00:18:51,205 --> 00:18:52,288
Shota.
491
00:18:52,298 --> 00:18:54,132
Dried shrimp, onions, garlic,
492
00:18:54,208 --> 00:18:55,967
ginger, kombu.
493
00:18:56,043 --> 00:18:58,419
I like it. You cook subtle
for your personality, dude.
494
00:18:58,495 --> 00:19:00,754
- Chef.
- [ laughs ]
495
00:19:00,831 --> 00:19:03,924
♪♪♪
496
00:19:04,001 --> 00:19:05,759
My buttermilk broth
has a bitterness
497
00:19:05,836 --> 00:19:07,303
that I really didn't like,
498
00:19:07,313 --> 00:19:08,762
and so I threw it away
and I started over.
499
00:19:08,839 --> 00:19:10,314
[ sighs ]
500
00:19:10,391 --> 00:19:14,268
It's important to make sure
that the recipe is perfect.
501
00:19:14,345 --> 00:19:15,987
♪♪♪
502
00:19:16,063 --> 00:19:18,063
11 minutes to finish recipes,
guys.
503
00:19:18,140 --> 00:19:19,398
♪♪♪
504
00:19:19,475 --> 00:19:21,233
It's good.
505
00:19:21,310 --> 00:19:22,776
♪♪♪
506
00:19:22,853 --> 00:19:24,737
- Got your recipes there?
- Yeah.
507
00:19:24,813 --> 00:19:27,114
- Dude, mine are so long.
- Yeah, mine's pretty long, too.
508
00:19:27,191 --> 00:19:28,782
♪♪♪
509
00:19:28,859 --> 00:19:30,117
[ groans ]
510
00:19:30,194 --> 00:19:32,286
I am having anxiety galore
at this point.
511
00:19:32,363 --> 00:19:34,839
I know in the back of my head
that the recipe
512
00:19:34,916 --> 00:19:36,749
is not reading correctly.
513
00:19:36,825 --> 00:19:40,085
The measurements are huge,
but I'm running out of time.
514
00:19:40,162 --> 00:19:43,797
4...3...2...1.
515
00:19:43,874 --> 00:19:45,841
[ whistles ]
516
00:19:45,852 --> 00:19:55,434
♪♪♪
517
00:19:55,511 --> 00:20:00,147
Man, can't wait to get back
to my normal life,
518
00:20:00,224 --> 00:20:01,866
talk to my boy.
519
00:20:01,943 --> 00:20:04,818
Not a lot of people know this
about me, but I am a father.
520
00:20:04,895 --> 00:20:06,195
I have a 8-year-old boy.
521
00:20:06,206 --> 00:20:08,322
He lives in Japan
with his mother.
522
00:20:08,399 --> 00:20:11,876
I usually see him twice a year.
523
00:20:11,953 --> 00:20:14,370
It's very hard not to have him
in my life constantly.
524
00:20:14,380 --> 00:20:17,039
Yeah, I'm definitely ready to be
around my family.
525
00:20:17,050 --> 00:20:19,291
Yeah. How old's your kids again?
526
00:20:19,368 --> 00:20:21,335
2, 5, and 8.
527
00:20:21,412 --> 00:20:22,887
Oldest one's the same age
as my boy.
528
00:20:22,964 --> 00:20:24,889
- Yeah.
- I love my son very much.
529
00:20:24,966 --> 00:20:27,132
He's why I keep working hard.
530
00:20:27,209 --> 00:20:29,393
Maybe I can live close
with him again
531
00:20:29,470 --> 00:20:32,137
and be a bigger part
of his life.
532
00:20:32,214 --> 00:20:35,316
That's what I hope for
and work for every day.
533
00:20:37,886 --> 00:20:43,232
♪♪♪
534
00:20:43,243 --> 00:20:45,150
Gabe, that's yours.
535
00:20:45,227 --> 00:20:46,077
Whoo!
536
00:20:46,153 --> 00:20:47,745
- Dawn.
- Thank you.
537
00:20:49,064 --> 00:20:50,155
Right behind.
538
00:20:50,232 --> 00:20:53,033
- Morning, Chefs.
- Morning.
539
00:20:53,110 --> 00:20:54,159
- We're your recipe testers.
- Oh, sh--.
540
00:20:54,236 --> 00:20:56,161
Surprise! [ laughs ]
541
00:20:56,238 --> 00:20:59,039
I knew it!
I knew they were coming.
542
00:20:59,116 --> 00:21:00,541
[ laughs ]
543
00:21:00,617 --> 00:21:02,543
Your job today is
to make us look good,
544
00:21:02,619 --> 00:21:04,169
so I hope your recipes work.
545
00:21:04,246 --> 00:21:06,380
I can't wait to see
if it's gonna look identical,
546
00:21:06,457 --> 00:21:08,424
if it's gonna taste the same.
547
00:21:08,434 --> 00:21:10,259
Gabe and Jamie,
I have your recipes,
548
00:21:10,270 --> 00:21:13,771
so I'll take them.
- Oy. I got Chris.
549
00:21:13,848 --> 00:21:16,098
Shota, Byron.
550
00:21:16,109 --> 00:21:17,441
- Maria and Dawn.
- Yes.
551
00:21:17,518 --> 00:21:19,443
We're gonna go to our kitchen,
get to work.
552
00:21:19,520 --> 00:21:20,669
- So good luck.
- All right. Thank you, Chefs.
553
00:21:20,671 --> 00:21:22,563
- Thank you, Chef.
- Good luck to you.
554
00:21:22,639 --> 00:21:24,064
Ahh!
555
00:21:24,141 --> 00:21:25,399
- Ahh!
- [ laughter ]
556
00:21:25,476 --> 00:21:27,410
Dude!
557
00:21:28,788 --> 00:21:32,406
Back in the "Top Chef" kitchen.
This is so interesting.
558
00:21:32,483 --> 00:21:36,118
Let's see what we need today.
559
00:21:36,129 --> 00:21:40,205
Gabe is really good at
creating really complex flavors.
560
00:21:40,282 --> 00:21:43,968
So I'm actually really excited
to cook his dish
561
00:21:44,045 --> 00:21:45,294
and see what goes on
in his head.
562
00:21:45,305 --> 00:21:48,139
8 cups of water, 2 cups of salt.
563
00:21:48,215 --> 00:21:49,974
♪♪♪
564
00:21:50,051 --> 00:21:51,309
I'm not deviating
from the recipe
565
00:21:51,385 --> 00:21:53,811
because I wanna make sure
that it's in line
566
00:21:53,888 --> 00:21:55,429
with what Gregory's doing.
567
00:21:55,506 --> 00:21:58,932
3-ounce portion, skin removed.
568
00:21:59,009 --> 00:22:00,309
♪♪♪
569
00:22:00,320 --> 00:22:03,988
- Hey!
- What's up, friend?
570
00:22:04,065 --> 00:22:06,490
- How's your recipe working out?
- Oh, man, it's perfect.
571
00:22:06,567 --> 00:22:08,108
Are you worried at all that
572
00:22:08,185 --> 00:22:09,902
Gregory's not gonna be able
to finish it in time
573
00:22:09,978 --> 00:22:11,445
'cause he's never cooked it?
- I feel like he has
574
00:22:11,522 --> 00:22:14,073
a pretty good, sound knowledge
of Mexican cuisine.
575
00:22:14,149 --> 00:22:16,075
Overall, this recipe reads
pretty well,
576
00:22:16,151 --> 00:22:18,952
but how to debone cod
is one of those things
577
00:22:19,029 --> 00:22:21,005
where if you're not familiar
with the process,
578
00:22:21,082 --> 00:22:22,331
it is pretty hard.
579
00:22:22,342 --> 00:22:25,125
It's kinda cool I got Kwame.
580
00:22:25,202 --> 00:22:27,345
I think I'll be good as long as
I get this pork belly in.
581
00:22:27,421 --> 00:22:30,181
It's hard to let go
and just be a recipe tester,
582
00:22:30,257 --> 00:22:32,341
but I'm here to test this out
like I'm a home cook.
583
00:22:32,352 --> 00:22:34,510
So I'm following the recipe
verbatim.
584
00:22:34,520 --> 00:22:36,470
This does not say,
"Add oil to the pan"
585
00:22:36,547 --> 00:22:39,431
to sear pork belly, so I'm
following the instructions.
586
00:22:39,508 --> 00:22:40,641
Oh, man.
587
00:22:40,717 --> 00:22:43,477
[ sizzling ]
588
00:22:43,554 --> 00:22:45,020
What's up, guys?
589
00:22:45,031 --> 00:22:47,865
- What up, what up, what up?
- Hey, Chef.
590
00:22:47,942 --> 00:22:50,534
All right, Kish,
what the hell are we doing?
591
00:22:50,611 --> 00:22:52,536
- Here we go, boys.
- What's up, gorgeous?
592
00:22:52,613 --> 00:22:55,155
I'm excited that Kristen
has to cook my dish
593
00:22:55,232 --> 00:22:57,449
and see what comes out of it,
you know?
594
00:22:57,526 --> 00:23:00,035
Would you like to see how much
meat I have for six people?
595
00:23:00,046 --> 00:23:01,045
I would love to see.
596
00:23:01,122 --> 00:23:04,289
One...two...three.
597
00:23:04,366 --> 00:23:06,550
And give every judge
half a pound of meat.
598
00:23:06,627 --> 00:23:07,885
Throw it all in the pot.
599
00:23:07,962 --> 00:23:09,962
Okay.
600
00:23:10,038 --> 00:23:11,389
8 pounds of meat, 6 people.
601
00:23:11,465 --> 00:23:15,008
It just...is too much.
Maria, it's too much.
602
00:23:15,085 --> 00:23:17,678
Okay, coming through. Thank you.
603
00:23:17,754 --> 00:23:19,680
What would you have done
differently, Maria?
604
00:23:19,756 --> 00:23:22,516
I would specify the size of pot.
605
00:23:22,593 --> 00:23:24,351
Is that too much water
for a pressure cooker?
606
00:23:24,428 --> 00:23:25,903
That's gonna explode.
607
00:23:25,980 --> 00:23:27,980
I think you can serve six
with one pot, right?
608
00:23:28,056 --> 00:23:30,190
- Yeah.
- Yeah. [ laughs ]
609
00:23:30,267 --> 00:23:31,692
I'm having a problem.
610
00:23:31,768 --> 00:23:33,411
[ laughs ] We know.
611
00:23:33,487 --> 00:23:36,488
- Hi.
- Hi.
612
00:23:36,565 --> 00:23:37,415
- Oh, hey.
- How's everyone doing?
613
00:23:37,491 --> 00:23:38,699
- Hey!
- Gang's all here.
614
00:23:38,775 --> 00:23:42,578
I got Melissa on the other side
somewhere.
615
00:23:42,588 --> 00:23:44,413
Sorghum gnocchi.
616
00:23:44,424 --> 00:23:46,039
Hopefully I set her up
for success,
617
00:23:46,116 --> 00:23:48,426
'cause I don't wanna make her
look bad.
618
00:23:48,502 --> 00:23:51,211
All right.
Let's fire-roast these guys.
619
00:23:51,288 --> 00:23:53,264
♪♪♪
620
00:23:53,340 --> 00:23:55,048
The sorghum flour is something
621
00:23:55,125 --> 00:23:57,384
I definitely should have
rewritten in the recipe.
622
00:23:57,461 --> 00:24:01,722
I wrote the amount in cups
and not in weights.
623
00:24:01,798 --> 00:24:03,274
This is going
to drastically change
624
00:24:03,350 --> 00:24:05,434
the way that the gnocchi
comes together.
625
00:24:05,445 --> 00:24:07,060
You made sorghum gnocchi before?
626
00:24:07,137 --> 00:24:08,687
- No, never.
- [ laughs ]
627
00:24:08,764 --> 00:24:11,565
- Butter's not in there, is it?
- No, it is in there.
628
00:24:11,642 --> 00:24:15,235
He told me to cook it out
with the butter. [ laughs ]
629
00:24:15,312 --> 00:24:18,572
♪♪♪
630
00:24:18,649 --> 00:24:21,074
Add the herbs.
631
00:24:21,151 --> 00:24:24,453
Supposed to be gnocchi,
but it's like pancake batter.
632
00:24:24,464 --> 00:24:26,622
♪♪♪
633
00:24:26,632 --> 00:24:30,301
I might not even have food
to serve.
634
00:24:30,377 --> 00:24:33,304
♪♪♪
635
00:24:33,380 --> 00:24:35,214
You got 12 minutes, Gregory.
636
00:24:35,290 --> 00:24:37,141
Coming up quick.
637
00:24:37,218 --> 00:24:39,092
90 minutes is easy when you
don't have to read the recipe.
638
00:24:39,169 --> 00:24:40,469
No, when you don't
have to read it.
639
00:24:40,480 --> 00:24:42,763
- And measuring.
- That's the tough part.
640
00:24:42,839 --> 00:24:47,601
♪♪♪
641
00:24:47,678 --> 00:24:50,479
This is very fancy.
It's pretty striking.
642
00:24:50,490 --> 00:24:52,990
Wow, look at these fancy menus.
643
00:24:53,067 --> 00:24:55,484
- We get all the information.
- Do you swipe up or down?
644
00:24:55,495 --> 00:24:57,319
Uh, depends if you like
the photo.
645
00:24:57,330 --> 00:24:59,613
- Oh, I see.
- [ laughter ]
646
00:24:59,690 --> 00:25:01,165
- About to plate.
- Do you need help plating,
647
00:25:01,242 --> 00:25:02,658
or are you good?
- Yeah, yeah.
648
00:25:02,668 --> 00:25:03,784
- Yeah? Okay.
- How much time? How much time?
649
00:25:03,860 --> 00:25:06,670
- 38 seconds left.
- 38 seconds.
650
00:25:06,747 --> 00:25:10,249
It's definitely a huge push.
It's "Top Chef" style.
651
00:25:10,325 --> 00:25:12,343
I think I have gotten
pretty close
652
00:25:12,419 --> 00:25:14,678
to what Gabe wanted
for this dish.
653
00:25:14,755 --> 00:25:16,588
5...4...3...
654
00:25:16,665 --> 00:25:19,016
- Guys, we got it!
- 2...1.
655
00:25:19,093 --> 00:25:20,392
[ laughs ]
656
00:25:26,766 --> 00:25:29,401
♪♪♪
657
00:25:30,087 --> 00:25:31,520
- Mmm.
- Hello.
658
00:25:31,531 --> 00:25:32,688
- Hi.
- Hi, Gabe.
659
00:25:32,698 --> 00:25:35,774
- Hi, Gregory.
- Oh.
660
00:25:35,851 --> 00:25:38,193
Gregory's plates--they look
almost identical to mine,
661
00:25:38,204 --> 00:25:41,530
which is making me feel
really good about his execution.
662
00:25:41,541 --> 00:25:42,698
- I was like, wait a minute!
- [ laughs ]
663
00:25:42,708 --> 00:25:44,449
Tell us about your dish.
664
00:25:44,526 --> 00:25:48,328
This is my steamed black cod
in a banana leaf, crispy skin,
665
00:25:48,405 --> 00:25:49,547
serve this with this rich sauce.
666
00:25:49,623 --> 00:25:51,707
Have all the elements
of a Veracruzana.
667
00:25:51,717 --> 00:25:53,667
What was it like
cooking Gabe's recipe?
668
00:25:53,744 --> 00:25:54,876
Overall, it's a beautiful dish.
669
00:25:54,887 --> 00:25:57,212
I think the timing
was very difficult.
670
00:25:57,223 --> 00:25:59,881
Having a home cook debone
black cod is very challenging.
671
00:25:59,892 --> 00:26:01,883
- Thank you both.
- Thank you.
672
00:26:01,894 --> 00:26:03,343
Thanks, guys.
673
00:26:03,420 --> 00:26:05,178
- Not too bad.
- [ laughter ]
674
00:26:05,255 --> 00:26:06,722
What do we think of Gabe's dish?
675
00:26:06,732 --> 00:26:08,140
- It's delicious.
- Really, really good.
676
00:26:08,216 --> 00:26:11,351
Really good. The crispy skin,
the roasted vegetables
677
00:26:11,428 --> 00:26:14,146
It's dynamic. There's a depth
of flavor to it. It's fresh.
678
00:26:14,222 --> 00:26:17,691
He's got this Mediterranean/
Mexican/Southeast Asian flavors.
679
00:26:17,768 --> 00:26:19,651
I thought that sauce
was stellar.
680
00:26:19,728 --> 00:26:21,653
You have to think of them
side by side.
681
00:26:21,730 --> 00:26:25,741
Did Gregory's version
live up to the expectation?
682
00:26:25,751 --> 00:26:29,411
Gregory almost made the dish.
It's close,
683
00:26:29,422 --> 00:26:30,904
especially the sauce.
Sauce is really good.
684
00:26:30,981 --> 00:26:34,916
Gabe gave us a great recipe
in here for the home cook.
685
00:26:34,927 --> 00:26:37,261
Did, uh, Gregory came out
with you?
686
00:26:37,338 --> 00:26:40,380
Yes. You get feedback from your
chef right there on the spot.
687
00:26:40,457 --> 00:26:43,425
13 minutes to reduce that sauce.
688
00:26:43,436 --> 00:26:45,385
[ laughs ]
689
00:26:45,462 --> 00:26:48,272
I think Shota made
a delicious dish.
690
00:26:48,349 --> 00:26:50,849
You know, I wish he would've put
a little bit less stock.
691
00:26:50,926 --> 00:26:52,517
The sauce could've been
reduced more.
692
00:26:52,594 --> 00:26:54,445
When you're working
with a home cook,
693
00:26:54,521 --> 00:26:57,230
you need to make sure you're
measuring things out exactly.
694
00:26:57,307 --> 00:26:58,282
Right behind, right behind,
right behind, right behind.
695
00:26:59,526 --> 00:27:01,568
- Coming this way.
- 1 minute, 50 seconds!
696
00:27:01,645 --> 00:27:03,621
Gabe, you wanna try this
real quick?
697
00:27:03,697 --> 00:27:05,280
Kwame's a strict dude,
698
00:27:05,291 --> 00:27:06,448
so hopefully he's not
too hard on me.
699
00:27:06,459 --> 00:27:07,574
That's perfect.
700
00:27:07,651 --> 00:27:10,952
♪♪♪
701
00:27:10,963 --> 00:27:14,289
- Sexy.
- Kinda like old times.
702
00:27:14,300 --> 00:27:15,791
♪♪♪
703
00:27:15,801 --> 00:27:18,302
Thank you.
704
00:27:18,379 --> 00:27:19,544
- Hi.
- Good evening.
705
00:27:19,621 --> 00:27:22,631
- Hi, Shota.
- Hey, how you doing?
706
00:27:22,642 --> 00:27:24,716
- Tell us about your dish.
- For this challenge,
707
00:27:24,793 --> 00:27:26,635
I made soy-braised pork belly
with turnip purée
708
00:27:26,646 --> 00:27:28,929
and adding a little salad
and crumbles on top.
709
00:27:29,005 --> 00:27:30,472
Looks delicious.
710
00:27:30,483 --> 00:27:32,483
What happened to
the brown sauce, Kwame?
711
00:27:32,559 --> 00:27:34,810
There was just so much liquid,
it was impossible to reduce.
712
00:27:34,820 --> 00:27:36,895
But it was a pretty
straightforward recipe.
713
00:27:36,972 --> 00:27:38,313
Thank you, gentlemen.
714
00:27:38,324 --> 00:27:39,481
- Thank you very much.
- Thanks, guys.
715
00:27:39,492 --> 00:27:41,659
- Thank you, Chef.
- Yeah.
716
00:27:41,735 --> 00:27:43,985
I do think that Shota's dish
is delicious.
717
00:27:43,996 --> 00:27:45,821
- Oh, yeah.
- It's focused.
718
00:27:45,831 --> 00:27:47,614
And I love these flavors
of, like, bitter turnip,
719
00:27:47,691 --> 00:27:49,574
a little bit of the sweetness
from the pair.
720
00:27:49,651 --> 00:27:52,503
Shota gave us a winning dish.
721
00:27:52,579 --> 00:27:54,663
You know, I don't think that
Kwame was able to execute it
722
00:27:54,674 --> 00:27:56,415
as he needed to,
723
00:27:56,491 --> 00:27:58,834
because it wasn't written
in an easy translation.
724
00:27:58,844 --> 00:28:00,794
Ooh.
725
00:28:00,871 --> 00:28:02,421
How much time do you have left?
726
00:28:02,497 --> 00:28:03,964
- [ laughs ] 2 minutes.
- Behind!
727
00:28:04,040 --> 00:28:05,757
- [ sizzling ]
- Aah!
728
00:28:05,834 --> 00:28:08,510
♪♪♪
729
00:28:08,521 --> 00:28:10,345
Maria's recipe is gorgeous,
730
00:28:10,356 --> 00:28:13,691
but the whole thing
just seemed too much.
731
00:28:13,767 --> 00:28:19,521
♪♪♪
732
00:28:19,532 --> 00:28:21,523
Oh. Oh, my goodness me.
733
00:28:21,534 --> 00:28:24,609
- Whoa! [ laughing ]
- That is a very full bowl.
734
00:28:24,686 --> 00:28:25,944
- Hi, Maria.
- Hi.
735
00:28:26,021 --> 00:28:27,988
- I don't know if I have enough.
- [ laughter ]
736
00:28:28,064 --> 00:28:29,614
- Girl, what the hell was that?
- [ laughter ]
737
00:28:29,691 --> 00:28:31,992
You gotta be ----ing kidding me.
738
00:28:32,068 --> 00:28:34,378
[ laughter ]
739
00:28:34,455 --> 00:28:36,496
Did you cook the whole thing?
The 5 pounds of meat?
740
00:28:36,573 --> 00:28:37,873
- Yeah.
- For six people?
741
00:28:37,883 --> 00:28:39,040
- Yeah.
- Why?
742
00:28:39,051 --> 00:28:40,792
- Because I'm Mexican.
- [ laughter ]
743
00:28:40,869 --> 00:28:43,670
This dish is
a very traditional soup.
744
00:28:43,747 --> 00:28:46,724
It has pork, beans,
and hominy,
745
00:28:46,800 --> 00:28:48,550
and to me, it screams home.
746
00:28:48,561 --> 00:28:51,395
Kristen, how was doing
this recipe for you?
747
00:28:51,472 --> 00:28:54,347
You know, it took me--
I had to read it a couple times.
748
00:28:54,424 --> 00:28:55,807
Essentially, from what
I gathered from the recipe,
749
00:28:55,884 --> 00:28:57,559
it says,
"Throw it all in a pot."
750
00:28:57,570 --> 00:28:59,853
- Yeah.
- All right, thank you, ladies.
751
00:28:59,930 --> 00:29:01,396
Thank you.
752
00:29:01,407 --> 00:29:03,064
- I'm sorry.
- What the [bleep] was that?
753
00:29:03,075 --> 00:29:05,692
What did you think
of Maria's dish?
754
00:29:05,769 --> 00:29:07,319
It had tons of flavor. All her
meats were nicely cooked.
755
00:29:07,395 --> 00:29:10,405
Her beans were nicely cooked.
Kristen's was not.
756
00:29:10,416 --> 00:29:11,990
I think
it's a great home cook recipe.
757
00:29:12,067 --> 00:29:13,992
It's appealing. It's rustic.
758
00:29:14,069 --> 00:29:17,588
But also this serves 74 people.
It needs to serve 6.
759
00:29:17,664 --> 00:29:19,423
A little fine-tuning,
people can handle this at home.
760
00:29:19,500 --> 00:29:20,749
- Oh, yeah.
- Easy.
761
00:29:20,760 --> 00:29:22,417
So what? You have leftovers
for the week.
762
00:29:22,428 --> 00:29:24,753
- Or the month. Yeah.
- [ laughter ]
763
00:29:24,764 --> 00:29:26,087
[ exhales deeply ]
764
00:29:26,098 --> 00:29:28,766
That looks better.
765
00:29:28,842 --> 00:29:31,510
Chris' recipe's
not really focusing
766
00:29:31,586 --> 00:29:33,887
on how this dough should look.
767
00:29:33,964 --> 00:29:35,439
He wants me to pan-sear this.
768
00:29:35,516 --> 00:29:38,433
That's not gonna happen
in this timeframe.
769
00:29:38,444 --> 00:29:40,769
But I'm really trying my best
to try to put his dish
770
00:29:40,780 --> 00:29:43,438
and his vision onto the plate.
771
00:29:43,449 --> 00:29:46,358
♪♪♪
772
00:29:46,434 --> 00:29:48,527
Chris, how you looking on time,
dude?
773
00:29:48,603 --> 00:29:52,030
Me, I'm able to get it done
in...an hour and a half.
774
00:29:52,107 --> 00:29:53,499
But knowing that I'm stretched
this thin,
775
00:29:54,701 --> 00:29:55,959
I'm a little worried that
Melissa might not be able to.
776
00:29:56,036 --> 00:29:59,579
It's like, still raw. Oh, no.
777
00:29:59,656 --> 00:30:02,800
- I can't serve that.
- You have to. [ laughs ]
778
00:30:04,378 --> 00:30:08,046
- I'm sorry, Chris.
- [ timer beeping ]
779
00:30:08,123 --> 00:30:10,924
That sh-- goes by fast!
780
00:30:11,001 --> 00:30:12,976
- Smells great.
- Yeah. Looks great.
781
00:30:13,053 --> 00:30:14,812
Hi. [ laughs ]
782
00:30:14,888 --> 00:30:16,054
Do you have anything you wanna
say to Chris before we start?
783
00:30:16,131 --> 00:30:18,974
- [ laughter ]
- Like, like, "I'm sorry"?
784
00:30:18,984 --> 00:30:20,651
I'm so sorry. [ laughs ]
785
00:30:20,727 --> 00:30:23,728
There's just a lot of components
going on there, yeah.
786
00:30:23,805 --> 00:30:25,939
Chris,
tell us about your recipe.
787
00:30:26,016 --> 00:30:29,776
The recipe is a sorghum gnocchi
with green romesco,
788
00:30:29,853 --> 00:30:32,153
braised dandelion greens,
and saucisson sec.
789
00:30:32,164 --> 00:30:34,990
Mel, I think this is...
not your best plate of food.
790
00:30:35,000 --> 00:30:36,500
- Oh, I...
- [ laughter ]
791
00:30:36,577 --> 00:30:37,826
I agree.
792
00:30:37,837 --> 00:30:40,161
The gnocchi was falling apart.
793
00:30:40,172 --> 00:30:41,746
There wasn't any description
794
00:30:41,823 --> 00:30:43,915
on how tight that dough
should be,
795
00:30:43,992 --> 00:30:46,167
whether or not you should add
more flour if needed.
796
00:30:46,178 --> 00:30:48,169
I've never done gnocchi
that way.
797
00:30:48,180 --> 00:30:50,514
- Thank you both.
- Thanks, guys.
798
00:30:50,591 --> 00:30:53,842
[ chuckles ]
799
00:30:53,853 --> 00:30:56,678
With Chris' dish, I love
the braised dandelion greens.
800
00:30:56,689 --> 00:30:57,929
I think that's the best part
to the dish.
801
00:30:58,006 --> 00:31:01,474
I actually think
that the pecan green romesco
802
00:31:01,551 --> 00:31:02,860
is a fantastic idea.
- Really.
803
00:31:02,936 --> 00:31:04,644
- The green romesco--
- And really doable.
804
00:31:04,721 --> 00:31:06,021
But I think the gnocchi itself
is just dense.
805
00:31:06,031 --> 00:31:08,023
I mean, you can see
inside of it.
806
00:31:08,033 --> 00:31:10,025
- Oh, yeah, it's white.
- Yeah, it's raw.
807
00:31:10,035 --> 00:31:11,693
Regardless of the strength
of the home cook,
808
00:31:11,704 --> 00:31:13,704
Melissa is clearly
a strong cook,
809
00:31:13,780 --> 00:31:15,497
and this recipe failed her.
810
00:31:17,451 --> 00:31:20,619
Okay, you got your custard.
You got that. You got that.
811
00:31:20,695 --> 00:31:23,038
Organize yourself.
That'd look like it'd go well.
812
00:31:23,048 --> 00:31:24,548
How is, uh,
Jamie's recipe going?
813
00:31:24,625 --> 00:31:26,541
Her recipe's actually
really pretty nice,
814
00:31:26,552 --> 00:31:28,877
but it's a sweet and savory
foie gras dish,
815
00:31:28,888 --> 00:31:32,797
so I'm very curious to see if
all these flavors work together,
816
00:31:32,874 --> 00:31:34,716
and the clock is ticking.
817
00:31:34,727 --> 00:31:37,802
- Kwame, how's Byron's recipe?
- It's four pages long.
818
00:31:37,879 --> 00:31:39,137
- Seriously?
- Yeah.
819
00:31:39,214 --> 00:31:42,140
Oh, my goodness.
Byron's steamed striped bass,
820
00:31:42,217 --> 00:31:45,226
the never-ending story
of recipes.
821
00:31:45,237 --> 00:31:46,895
'Cause there's 15 ingredients.
822
00:31:46,906 --> 00:31:48,906
The seafood reduction takes
another 20 minutes.
823
00:31:48,982 --> 00:31:51,074
The garlic cream takes
15 minutes.
824
00:31:51,151 --> 00:31:52,692
I think it'll probably take
about three hours
825
00:31:52,769 --> 00:31:54,194
to properly make this recipe.
826
00:31:54,270 --> 00:31:56,747
It's like these recipes
were written for "Top Chef."
827
00:31:56,823 --> 00:31:58,657
Are you feeling left out,
you're not in the kitchen?
828
00:31:58,733 --> 00:32:00,575
I'm--I'm feeling okay about it.
829
00:32:00,586 --> 00:32:02,035
- I'm not--wouldn't be.
- [ laughter ]
830
00:32:02,112 --> 00:32:04,913
♪♪♪
831
00:32:04,924 --> 00:32:08,083
Okay, I gotta plate this.
832
00:32:08,093 --> 00:32:10,752
♪♪♪
833
00:32:10,763 --> 00:32:13,505
[ timer beeping ]
834
00:32:13,581 --> 00:32:14,973
Heh-heh-heh-heh-heh.
835
00:32:18,937 --> 00:32:24,274
♪♪♪
836
00:32:25,185 --> 00:32:25,734
- Hey, Chef.
- Hey, Chef.
837
00:32:26,687 --> 00:32:27,945
Jamie, tell us about your dish.
838
00:32:29,523 --> 00:32:32,190
So my dish is seared foie gras
with a brioche French toast,
839
00:32:32,267 --> 00:32:33,900
blueberry compote,
840
00:32:33,977 --> 00:32:35,235
and underneath is black sesame,
841
00:32:35,311 --> 00:32:36,602
just a play
on peanut butter and jelly.
842
00:32:36,680 --> 00:32:39,623
Gregory, what was following
Jamie's recipe like?
843
00:32:39,700 --> 00:32:41,124
I thought Jamie's recipe
worked really well.
844
00:32:41,201 --> 00:32:43,243
There's nothing too complicated
within the timeframe.
845
00:32:43,319 --> 00:32:45,796
I think it's
a very executionable recipe.
846
00:32:45,872 --> 00:32:47,580
- Thank you both so much.
- Thank you.
847
00:32:47,657 --> 00:32:49,708
- I think they'll like.
- [ laughs ]
848
00:32:49,784 --> 00:32:52,043
I think Jamie's French toast
was--it's mushy.
849
00:32:52,120 --> 00:32:53,586
It's not crispy.
There was a lack of texture.
850
00:32:53,663 --> 00:32:55,138
I think it's too sweet.
851
00:32:55,215 --> 00:32:57,632
There's sugar
in three of the components.
852
00:32:57,643 --> 00:32:59,217
It's not a dish that I would
make out of a cookbook.
853
00:32:59,294 --> 00:33:03,263
But Gregory's dish is almost
identical to Jamie's.
854
00:33:03,339 --> 00:33:05,807
The writing of this recipe
doesn't give you time at all,
855
00:33:05,818 --> 00:33:07,058
doesn't tell you how long
to cook it.
856
00:33:07,135 --> 00:33:08,527
Yeah.
857
00:33:10,322 --> 00:33:12,155
- Kwame, you gonna finish?
- Yeah.
858
00:33:12,232 --> 00:33:14,649
It smells really good.
859
00:33:14,660 --> 00:33:17,610
♪♪♪
860
00:33:17,687 --> 00:33:23,000
Aah! Dude, your bamboo thing
is on fire.
861
00:33:23,076 --> 00:33:26,327
Oh, sh--. Sorry, this was--
this was a push.
862
00:33:26,338 --> 00:33:30,215
[ timer beeps ]
863
00:33:32,202 --> 00:33:33,918
- Ahh, look at this.
- It looks lovely.
864
00:33:33,995 --> 00:33:35,846
- Beautiful.
- Does look lovely.
865
00:33:35,922 --> 00:33:37,347
- Hi, Byron.
- How are you doing?
866
00:33:37,424 --> 00:33:39,174
- Hey, Kwame.
- Hello.
867
00:33:39,184 --> 00:33:41,342
This looks promising.
Tell us what you made.
868
00:33:41,353 --> 00:33:44,855
Steamed striped bass
with seafood broth and beans.
869
00:33:44,931 --> 00:33:48,266
Kwame, what was it like
to cook Byron's recipe?
870
00:33:48,343 --> 00:33:51,186
It was like
a 3-page long recipe,
871
00:33:51,196 --> 00:33:52,645
and there was
about 20 ingredients
872
00:33:52,722 --> 00:33:54,105
in the seafood stock alone.
873
00:33:54,182 --> 00:33:56,024
They look very similar.
874
00:33:56,035 --> 00:33:57,200
When they both came
to the table,
875
00:33:57,277 --> 00:33:59,652
I was astonished at how alike
they looked.
876
00:33:59,729 --> 00:34:01,112
All right,
thank you both so much.
877
00:34:01,189 --> 00:34:02,197
- Thank you.
- Thanks, guys.
878
00:34:02,207 --> 00:34:03,206
- Thank you.
- Thank you so much.
879
00:34:03,283 --> 00:34:04,708
Yeah.
880
00:34:04,785 --> 00:34:06,326
This doesn't really feel
like a Byron dish.
881
00:34:06,402 --> 00:34:08,211
He's been delivering some
really big, bold flavors
882
00:34:08,288 --> 00:34:11,048
and acidity and spice.
883
00:34:11,124 --> 00:34:13,374
The eating appeal is also
just sort of all the same.
884
00:34:13,385 --> 00:34:16,219
The beans in Byron's dish
are very--they're undercooked.
885
00:34:16,296 --> 00:34:18,880
Kwame's are fine,
but it's way too complicated
886
00:34:18,891 --> 00:34:20,215
for what it delivers.
887
00:34:20,225 --> 00:34:25,896
He made it into 17 steps
and 45 ingredients,
888
00:34:25,972 --> 00:34:28,690
and you really aren't tasting
the fruits of his labor.
889
00:34:30,143 --> 00:34:33,236
Cook it to medium rare.
890
00:34:33,313 --> 00:34:35,396
And you know what I did?
I cooked it to medium rare.
891
00:34:35,407 --> 00:34:36,356
I mean, the recipe worked great.
892
00:34:36,432 --> 00:34:37,407
Beautiful.
893
00:34:37,484 --> 00:34:40,077
I think my sauce is too sweet.
894
00:34:40,153 --> 00:34:42,746
I could have adjusted the taste,
895
00:34:42,823 --> 00:34:45,406
But I feel like this is
the recipe that Kristen had,
896
00:34:45,417 --> 00:34:47,867
and I want to create
exactly what she had.
897
00:34:47,944 --> 00:34:52,255
[ timer beeps ]
898
00:34:52,332 --> 00:34:54,040
I'm excited about this.
899
00:34:54,117 --> 00:34:56,426
- Hi, Dawn.
- Hello.
900
00:34:56,503 --> 00:34:57,919
Hello, Chef.
901
00:34:57,930 --> 00:35:00,263
- Pretty damn good.
- Yeah.
902
00:35:00,340 --> 00:35:03,883
Oh, that looks very similar.
Dawn, tell us about your dish.
903
00:35:03,960 --> 00:35:07,011
I made salmon with buttermilk
and gai lan.
904
00:35:07,088 --> 00:35:10,723
How did you find this recipe,
Kristen?
905
00:35:10,800 --> 00:35:13,351
I found it
very, very, very clear,
906
00:35:13,428 --> 00:35:15,946
maybe with the exception
of a couple small details.
907
00:35:16,022 --> 00:35:17,397
- I'm so--Go ahead.
- No, it was great.
908
00:35:17,473 --> 00:35:19,065
The only difference
is the sauce.
909
00:35:19,142 --> 00:35:20,108
The buttermilk's a little
sweeter in one of the dishes.
910
00:35:20,119 --> 00:35:21,943
- Mm-hmm.
- Great. Thank you both.
911
00:35:21,954 --> 00:35:23,787
Thank you.
912
00:35:23,864 --> 00:35:25,280
- That was good.
- Chef, thank you.
913
00:35:25,290 --> 00:35:27,115
Kristen did a great job
914
00:35:27,126 --> 00:35:29,459
because clearly Dawn
gave great direction.
915
00:35:29,536 --> 00:35:31,294
And it feels like
a restaurant dish.
916
00:35:31,371 --> 00:35:33,246
I like both dishes.
917
00:35:33,323 --> 00:35:36,133
I love the unexpected
aroma and flavor
918
00:35:36,209 --> 00:35:38,126
in Dawn's sauce.
919
00:35:38,137 --> 00:35:40,128
Protein, veg, sauce--
home cook can handle that.
920
00:35:40,139 --> 00:35:42,380
- Now we wait.
- We'll see. Yeah.
921
00:35:42,457 --> 00:35:44,382
This was
a really interesting challenge.
922
00:35:44,459 --> 00:35:48,094
Let's go back to Judges' Table
and talk to the chefs.
923
00:35:48,171 --> 00:35:58,271
♪♪♪
924
00:35:58,348 --> 00:36:01,992
You are all incredibly
talented chefs. That we know.
925
00:36:02,068 --> 00:36:04,402
But recipe writing is
a totally different skill set,
926
00:36:04,479 --> 00:36:07,998
especially recipe writing
for the home kitchen.
927
00:36:08,074 --> 00:36:13,828
Maria, Shota, Gabe, and Dawn...
please stay here.
928
00:36:13,839 --> 00:36:15,413
The rest of you can step
to the side. Thank you.
929
00:36:15,490 --> 00:36:18,791
♪♪♪
930
00:36:18,868 --> 00:36:24,172
The four of you have
our favorite dishes of the day.
931
00:36:24,183 --> 00:36:25,182
- What the [bleep]? Sorry.
- Whoops.
932
00:36:25,258 --> 00:36:28,176
[ laughter ]
933
00:36:28,187 --> 00:36:32,189
Gabe, by now we all know
how wonderful your sauces are.
934
00:36:32,265 --> 00:36:34,357
It had so much eye appeal.
935
00:36:34,434 --> 00:36:36,351
Gabe, I thought that your dish
at a dinner party
936
00:36:36,361 --> 00:36:40,188
would be
the clear-cut crowd favorite.
937
00:36:40,199 --> 00:36:42,365
It had special occasion
written all over it.
938
00:36:42,442 --> 00:36:43,983
Thank you, Chef.
939
00:36:44,060 --> 00:36:45,860
One of my favorite cookbooks
has a quote--
940
00:36:45,871 --> 00:36:49,030
"In the orchestra of cuisine,
the saucier is the soloist,"
941
00:36:49,041 --> 00:36:50,874
and I think you've kinda
proved that today,
942
00:36:50,951 --> 00:36:52,492
that you're a saucier.
I think this was
943
00:36:52,568 --> 00:36:54,535
your finest sauce
that I've tasted of the season.
944
00:36:54,546 --> 00:36:57,538
- Pretty close to perfect.
- Thank you, Chef.
945
00:36:57,549 --> 00:37:00,884
Shota, I really loved your dish.
I thought it was delicious.
946
00:37:00,961 --> 00:37:03,878
I just do think that your recipe
947
00:37:03,889 --> 00:37:06,130
needed
a little bit more clarity.
948
00:37:06,207 --> 00:37:07,840
I went through it three times,
949
00:37:07,917 --> 00:37:10,969
and I guess that was
the edited version of it still.
950
00:37:11,045 --> 00:37:12,053
The first version
would have been horrible.
951
00:37:12,064 --> 00:37:13,972
I thought the star
of that dish
952
00:37:14,048 --> 00:37:17,058
was the turnip purée. It had
a character all on its own.
953
00:37:17,069 --> 00:37:18,476
I'm gonna make this dish
if I read your recipe
954
00:37:18,553 --> 00:37:21,187
and can get through
the ingredient list
955
00:37:21,264 --> 00:37:23,073
on the side of it. [ laughs ]
956
00:37:23,149 --> 00:37:26,076
Dawn, I thought that you made
a lot of really smart decisions
957
00:37:26,152 --> 00:37:28,078
in the recipe process.
958
00:37:28,154 --> 00:37:29,637
You got everything
on the plate.
959
00:37:29,639 --> 00:37:31,915
Everything was cooked properly
on both dishes equally,
960
00:37:31,992 --> 00:37:34,492
and I think everyone
appreciated that.
961
00:37:34,569 --> 00:37:36,494
It was a dish that I know
a home cook can make,
962
00:37:36,571 --> 00:37:38,088
so I think that was
really, really smart to do,
963
00:37:38,164 --> 00:37:40,498
plus it was a delicious dish.
- Thank you, Chef.
964
00:37:40,575 --> 00:37:42,926
- Maria, I loved your soup.
- Thank you.
965
00:37:43,003 --> 00:37:45,595
I thought it was homey
and delicious.
966
00:37:45,672 --> 00:37:48,548
But your recipe made your dish
967
00:37:48,624 --> 00:37:50,600
seem harder
than it actually was.
968
00:37:50,677 --> 00:37:53,052
Yes, I do get
lost in translation,
969
00:37:53,129 --> 00:37:54,938
but I'm not looking for--
I don't want it to be an excuse.
970
00:37:55,015 --> 00:37:57,056
- Mm-hmm.
- That's all.
971
00:37:57,133 --> 00:37:58,224
That's why there are editors
in the world.
972
00:37:58,301 --> 00:37:59,934
They can translate those stories
for you.
973
00:37:59,945 --> 00:38:01,394
I hate writing recipes.
974
00:38:01,471 --> 00:38:03,896
If anybody sees anything
written by me, my wife did it.
975
00:38:03,973 --> 00:38:05,949
- Okay. See, I have a wife, too.
- [ laughter ]
976
00:38:06,026 --> 00:38:07,567
That said, it's the recipe
that I would cook at home.
977
00:38:07,643 --> 00:38:09,193
- Mm-hmm.
- Thank you.
978
00:38:09,270 --> 00:38:10,361
- Thanks.
- Thank you.
979
00:38:10,438 --> 00:38:12,572
Richard and Dale,
as our guest judges,
980
00:38:12,648 --> 00:38:16,242
tell us who had
our favorite dish of the day.
981
00:38:16,319 --> 00:38:18,036
The chef who had
the favorite dish
982
00:38:18,112 --> 00:38:20,204
had a clear point of view,
983
00:38:20,281 --> 00:38:23,541
really cooked a dish
worthy of a cookbook cover,
984
00:38:23,618 --> 00:38:25,626
and that chef is...
985
00:38:25,637 --> 00:38:28,129
♪♪♪
986
00:38:28,140 --> 00:38:29,088
Gabe.
987
00:38:29,165 --> 00:38:31,975
[ applause ]
988
00:38:32,052 --> 00:38:34,644
The last time that I won
an Elimination Challenge
989
00:38:34,721 --> 00:38:36,479
was the orchard challenge
with the fruit,
990
00:38:36,556 --> 00:38:38,648
so it's been a while. [ laughs ]
991
00:38:38,725 --> 00:38:41,151
I think you should do a book
just of sauces.
992
00:38:41,227 --> 00:38:44,103
I would buy that book
in a heartbeat. Thank you all.
993
00:38:44,180 --> 00:38:45,322
- Thank you.
- Please come forward.
994
00:38:45,398 --> 00:38:46,323
You can step to the side, guys.
995
00:38:46,399 --> 00:38:47,440
Congrats, Chef.
996
00:38:47,517 --> 00:38:49,233
Chefs.
997
00:38:49,310 --> 00:38:52,445
♪♪♪
998
00:38:52,522 --> 00:38:55,999
Jamie, Chris, and Byron,
the three of you
999
00:38:56,076 --> 00:38:57,667
had our least favorite dishes
today,
1000
00:38:57,744 --> 00:39:01,338
and one of you will be
going home.
1001
00:39:03,841 --> 00:39:05,300
♪♪♪
1002
00:39:06,403 --> 00:39:08,002
Byron, walk us through
your plan.
1003
00:39:08,013 --> 00:39:11,130
My first step of the recipe
was, like, 12 ingredients.
1004
00:39:11,207 --> 00:39:12,757
That's, uh,
now that I think about it,
1005
00:39:12,834 --> 00:39:14,592
it's very overwhelming.
1006
00:39:14,669 --> 00:39:17,178
The problem I had is that for
a recipe that is that lengthy,
1007
00:39:17,189 --> 00:39:20,098
with that many ingredients,
there was no bang for the buck.
1008
00:39:20,174 --> 00:39:22,600
The final dish--
there was no payoff.
1009
00:39:22,677 --> 00:39:23,676
Something that I've been
struggling with every challenge
1010
00:39:23,753 --> 00:39:26,029
is I think I'm doing
way too much.
1011
00:39:26,106 --> 00:39:29,107
You tried to show us too many
things that, in the end,
1012
00:39:29,183 --> 00:39:32,026
did not give us
a simple, flavorful dish,
1013
00:39:32,037 --> 00:39:33,694
which is how it appeared.
1014
00:39:33,705 --> 00:39:36,364
Chris, what was your plan
today with this recipe?
1015
00:39:36,375 --> 00:39:38,616
Something, uh, more adventurous.
1016
00:39:38,693 --> 00:39:41,369
I think that was a little bit
of the issue,
1017
00:39:41,380 --> 00:39:42,695
and also, like,
the different flowers.
1018
00:39:42,772 --> 00:39:44,705
Melissa read the recipe
and executed the dish,
1019
00:39:44,716 --> 00:39:46,124
and it didn't work at all.
1020
00:39:46,200 --> 00:39:48,292
The sauces were close
to being the same,
1021
00:39:48,369 --> 00:39:50,628
but the gnocchi itself
was just really, really dense,
1022
00:39:50,705 --> 00:39:52,380
and it's a gnocchi dish.
1023
00:39:52,391 --> 00:39:55,508
I can't help noticing
is the third time
1024
00:39:55,585 --> 00:39:57,677
that we're talking to you
about your dough.
1025
00:39:57,753 --> 00:40:00,388
And it's the same issue
more or less.
1026
00:40:00,399 --> 00:40:02,181
Hundred percent.
1027
00:40:02,258 --> 00:40:04,725
- Jamie, with the foie gras...
- Yes. [ laughs ]
1028
00:40:04,736 --> 00:40:06,519
Walk us through your dish.
1029
00:40:06,596 --> 00:40:08,187
I was like French toast--
people make French toast.
1030
00:40:08,264 --> 00:40:12,191
People make compote.
Just sear a foie. Call it fancy.
1031
00:40:12,268 --> 00:40:13,576
[ laughs ]
1032
00:40:13,653 --> 00:40:17,238
It ate very sweet,
and the textures of everything
1033
00:40:17,249 --> 00:40:21,251
piled on together was
soft on soft on soggy.
1034
00:40:21,327 --> 00:40:23,494
I like that you were
brave enough to say,
1035
00:40:23,571 --> 00:40:26,256
"Hey, cook foie gras at home.
Ball out."
1036
00:40:26,332 --> 00:40:29,667
But it didn't balance at all.
1037
00:40:29,744 --> 00:40:31,428
We have a lot to discuss.
1038
00:40:31,504 --> 00:40:32,762
Thank you all.
We'll see you in a bit.
1039
00:40:32,839 --> 00:40:34,422
Thank you.
1040
00:40:34,433 --> 00:40:37,216
♪♪♪
1041
00:40:37,293 --> 00:40:38,843
- Congrats, man.
- Congrats, man.
1042
00:40:38,920 --> 00:40:40,344
- Yeah, seriously, congrats.
- Cheers.
1043
00:40:40,421 --> 00:40:42,180
- Your sauce--everything was...
- Thanks, guys.
1044
00:40:42,256 --> 00:40:43,606
- Cheers.
- Thanks.
1045
00:40:43,683 --> 00:40:46,100
You know, I think
for these three chefs,
1046
00:40:46,111 --> 00:40:49,103
their dishes suffered right away
from conception
1047
00:40:49,114 --> 00:40:51,114
all the way to the finish line.
1048
00:40:51,191 --> 00:40:53,450
Looking at Jamie's recipe
visually,
1049
00:40:53,526 --> 00:40:55,526
it didn't look appealing to me.
1050
00:40:55,603 --> 00:40:58,529
It looked like
it had too many ingredients.
1051
00:40:58,606 --> 00:40:59,847
To me, the dish was
just too sweet,
1052
00:40:59,849 --> 00:41:02,867
but the replica of it
was also very similar,
1053
00:41:02,944 --> 00:41:04,627
so she did something right.
1054
00:41:04,704 --> 00:41:07,797
Well, she wrote the recipe
of a dish that wasn't very good.
1055
00:41:07,874 --> 00:41:10,541
Byron's dish, I mean,
how do you save something
1056
00:41:10,618 --> 00:41:13,136
that is just so boring?
1057
00:41:13,213 --> 00:41:16,422
To take a simple dish
and make it complicated, though?
1058
00:41:16,499 --> 00:41:17,757
What Byron did, to me,
that's a pretty big offense,
1059
00:41:17,833 --> 00:41:19,476
and that recipe--
1060
00:41:19,552 --> 00:41:22,553
I mean, 19 ingredients
in a fish stock to start.
1061
00:41:22,630 --> 00:41:24,147
It's kind of criminal,
how much taste it lacked.
1062
00:41:24,224 --> 00:41:25,473
To no result. To no result.
Right.
1063
00:41:25,484 --> 00:41:26,724
How much flavor it lacked.
1064
00:41:26,801 --> 00:41:27,892
How do you take
these ingredients
1065
00:41:27,969 --> 00:41:29,435
and make it that flavorless?
1066
00:41:29,512 --> 00:41:32,230
- That's a special talent.
- It's very strange.
1067
00:41:32,306 --> 00:41:34,440
Chris' gnocchi was
way too dense,
1068
00:41:34,517 --> 00:41:36,150
and I think the amount of cheese
that was put in there
1069
00:41:36,161 --> 00:41:37,235
just made it where
it was no longer gnocchi.
1070
00:41:37,311 --> 00:41:38,736
It was more like
a cheese dumpling.
1071
00:41:38,813 --> 00:41:41,447
Melissa, who just won All-Stars,
1072
00:41:41,524 --> 00:41:44,909
had the most abysmal plate
of food.
1073
00:41:44,986 --> 00:41:46,494
End of the day,
I didn't have a clear vision.
1074
00:41:46,505 --> 00:41:49,339
I was convoluted and confused,
of course, again.
1075
00:41:49,415 --> 00:41:50,790
- I think we have our answer.
- Yes.
1076
00:41:50,866 --> 00:41:53,751
All right.
Let's get them out here.
1077
00:41:53,828 --> 00:42:05,179
♪♪♪
1078
00:42:05,190 --> 00:42:08,358
You know, Chefs, a great recipe
starts with a great dish,
1079
00:42:08,434 --> 00:42:10,476
and today we are sending
someone home
1080
00:42:10,553 --> 00:42:14,197
not for writing a bad recipe,
but for making the worst dish.
1081
00:42:14,274 --> 00:42:17,525
♪♪♪
1082
00:42:17,536 --> 00:42:19,443
Chris...
1083
00:42:19,520 --> 00:42:21,862
please pack your knives and go.
1084
00:42:21,873 --> 00:42:24,657
Thank you. It's been
a tremendous opportunity.
1085
00:42:24,734 --> 00:42:26,826
I appreciate everything
that did happen.
1086
00:42:26,902 --> 00:42:28,211
Chris, we'll see you
on "Last Chance Kitchen."
1087
00:42:28,288 --> 00:42:30,538
Thank you.
There is definitely
1088
00:42:30,549 --> 00:42:33,716
so much more of "Top Chef"
that I wanna be a part of.
1089
00:42:33,793 --> 00:42:35,885
Ay, cabrón, Chris.
1090
00:42:35,962 --> 00:42:37,628
I don't wanna be done.
1091
00:42:37,705 --> 00:42:41,391
Uh...I don't know.
1092
00:42:41,467 --> 00:42:44,394
To be able to get to this point
right now, I feel accomplished.
1093
00:42:44,470 --> 00:42:46,220
Your daughter has a lot
to look up to.
1094
00:42:46,231 --> 00:42:48,472
- Thank you.
- Not because you're tall.
1095
00:42:48,549 --> 00:42:50,683
- [ laughter ]
- Get out of here.
1096
00:42:50,760 --> 00:42:52,893
Jamie, I was leaving
on a good note.
1097
00:42:52,904 --> 00:42:54,612
Love you all. Thank you all
for everything. All right.
1098
00:42:56,599 --> 00:43:01,485
This whole experience
is life-changing.
1099
00:43:01,562 --> 00:43:02,912
I've learned more and more
about myself,
1100
00:43:02,989 --> 00:43:04,739
about who I am as a cook,
1101
00:43:04,749 --> 00:43:06,583
and I wanna continue to learn
and grow from that.
1102
00:43:06,659 --> 00:43:09,910
♪♪♪
1103
00:43:09,921 --> 00:43:12,496
PADMA: Tonight, Chris enters
"Last Chance Kitchen."
1104
00:43:12,573 --> 00:43:15,258
I'm going to continue to fight
and get back in the competition.
1105
00:43:15,335 --> 00:43:19,253
His perplexing pasta was
a recipe for disaster.
1106
00:43:19,264 --> 00:43:22,432
I should label how much
remaining flour to add.
1107
00:43:22,508 --> 00:43:25,593
Can he beat the clock and Tom
to return to the competition?
1108
00:43:25,604 --> 00:43:27,437
- I'm getting over here.
- Whoo!
1109
00:43:27,513 --> 00:43:31,682
Find out now On Demand or
wherever you stream "Top Chef."
1110
00:43:31,759 --> 00:43:33,610
Next time on "Top Chef"...
1111
00:43:33,686 --> 00:43:35,686
Bet you didn't think
you'd see us here.
1112
00:43:35,763 --> 00:43:38,397
- Surprise!
- [ laughs ]
1113
00:43:38,474 --> 00:43:40,274
It's a first.
1114
00:43:40,285 --> 00:43:42,026
I'm just hoping they get
to cook, and we get to watch.
1115
00:43:42,103 --> 00:43:43,402
Stand back, people.
1116
00:43:43,479 --> 00:43:45,288
♪♪♪
1117
00:43:45,365 --> 00:43:48,532
We want you to show off
the versatility of tofu.
1118
00:43:48,609 --> 00:43:50,368
Tournament style.
1119
00:43:50,444 --> 00:43:52,912
Someone will be eliminated
right on the spot.
1120
00:43:52,988 --> 00:43:55,632
♪♪♪
1121
00:43:55,708 --> 00:43:56,791
[ flame whooshes ]
1122
00:43:56,801 --> 00:43:58,292
Whew.
1123
00:43:58,303 --> 00:44:02,805
- Ahh. Medic. Mother----er.
- Oh.
1124
00:44:02,882 --> 00:44:06,384
One of you will be going home
today.
1125
00:44:06,460 --> 00:44:09,354
It's time to vote.
Put your paddles up.