1 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 ] 3 00:00:06,698 --> 00:00:08,832 - It's the Chef's Table. - Oh. 4 00:00:08,843 --> 00:00:11,793 Everything the chefs do and say is seen by the diners. 5 00:00:11,870 --> 00:00:12,919 This is our family meal. 6 00:00:12,996 --> 00:00:15,180 - Whoa. - Oh, my God. 7 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. 9 00:00:19,928 --> 00:00:21,803 Dawn, what are your finalized dishes? 10 00:00:21,880 --> 00:00:23,472 I will tell you in a little bit. 11 00:00:23,548 --> 00:00:25,182 I'm gonna work on front of the house, then. 12 00:00:25,192 --> 00:00:29,528 The points to taste all of our dishes came and went. 13 00:00:29,605 --> 00:00:31,521 - Are you good? - Uh, I hope so. 14 00:00:31,532 --> 00:00:32,531 There is no connection between the first dish 15 00:00:32,608 --> 00:00:34,608 and this dish at all. 16 00:00:34,684 --> 00:00:38,111 This pasta technique is just not there. 17 00:00:38,188 --> 00:00:40,489 Both dishes really suffered from the fact 18 00:00:40,565 --> 00:00:43,492 that you guys didn't really put together a cohesive menu. 19 00:00:43,568 --> 00:00:47,204 Personally, I was thinking that Dawn's dish wouldn't be so warm. 20 00:00:47,214 --> 00:00:48,672 Please pack your knives and go. 21 00:00:50,125 --> 00:00:52,125 PADMA: 7 chefs remain 22 00:00:52,202 --> 00:00:54,961 to compete in the ultimate culinary showdown. 23 00:00:55,038 --> 00:00:56,213 At stake for the winners-- 24 00:00:56,223 --> 00:00:58,548 a feature in "Food & Wine" magazine, 25 00:00:58,559 --> 00:01:00,008 an appearance at 26 00:01:00,085 --> 00:01:01,894 the "Food & Wine" Classic in Aspen, 27 00:01:01,970 --> 00:01:06,223 a quarter of a million dollars furnished by San Pellegrino, 28 00:01:06,233 --> 00:01:08,809 and the title of Top Chef. 29 00:01:08,885 --> 00:01:16,691 ♪♪♪ 30 00:01:16,768 --> 00:01:19,152 What the [bleep]? 31 00:01:19,229 --> 00:01:21,580 You okay? 32 00:01:21,657 --> 00:01:24,074 Sorry, I don't-- 33 00:01:24,085 --> 00:01:25,584 I'm shocked. 34 00:01:25,661 --> 00:01:28,253 Sara is an excellent competitor. 35 00:01:28,330 --> 00:01:31,256 [ 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. 37 00:01:35,003 --> 00:01:37,262 She was my personal pick to win it all. 38 00:01:37,339 --> 00:01:39,005 - Yeah, me, too. - [ laughs ] 39 00:01:39,082 --> 00:01:40,549 I thought she was gonna win the whole thing. 40 00:01:40,625 --> 00:01:42,676 Thought for sure that it was 41 00:01:42,752 --> 00:01:44,344 gonna be between me and Chris going home 42 00:01:44,421 --> 00:01:47,180 because this was the first time that Sara's been in the bottom. 43 00:01:47,257 --> 00:01:48,941 She's very talented. 44 00:01:49,017 --> 00:01:51,944 Going into the next elimination challenge, 45 00:01:52,020 --> 00:01:55,021 I wanna continue to get better and show up and perform. 46 00:01:55,098 --> 00:02:03,780 ♪♪♪ 47 00:02:03,791 --> 00:02:06,241 - Hello, hello. Good morning. - Hi. 48 00:02:06,318 --> 00:02:07,701 - Oh, man. - Wow. 49 00:02:07,777 --> 00:02:09,294 What is going on? 50 00:02:09,371 --> 00:02:11,037 Like what we've done with the place? 51 00:02:11,114 --> 00:02:13,957 [ laughter ] 52 00:02:13,968 --> 00:02:16,877 Pretty, uh, vintage. 53 00:02:16,953 --> 00:02:19,304 All this equipment is very antique. 54 00:02:19,381 --> 00:02:23,642 Am I stepping into a Julia Child exhibit? 55 00:02:23,719 --> 00:02:26,136 It's been said that Portland's a city 56 00:02:26,147 --> 00:02:28,138 where young people go to retire. 57 00:02:28,149 --> 00:02:30,932 And in a place like that, everything old is new again. 58 00:02:31,009 --> 00:02:35,103 Your next guest judges wanted to feel a little more at home 59 00:02:35,180 --> 00:02:37,647 and have outfitted the "Top Chef" kitchen 60 00:02:37,658 --> 00:02:40,650 with some of the finest vintage equipment. 61 00:02:40,661 --> 00:02:43,662 Please join me in giving a warm welcome 62 00:02:43,739 --> 00:02:47,073 to Carrie Brownstein and Fred Armisen of "Portlandia." 63 00:02:47,150 --> 00:02:49,993 - Wow. - [ laughs ] 64 00:02:50,004 --> 00:02:53,005 Our time in Portland would not be complete without them. 65 00:02:53,081 --> 00:02:54,915 - Thank you. - Thanks for having us. 66 00:02:54,991 --> 00:02:56,008 [ laughs ] 67 00:02:56,084 --> 00:02:57,751 I love "Portlandia." 68 00:02:57,827 --> 00:03:01,129 I think it's hilarious. It's so dry, 69 00:03:01,206 --> 00:03:04,090 and now what I'm learning about Portland--accurate. 70 00:03:04,167 --> 00:03:07,093 I hear you guys are big "Top Chef" fans. Is that right? 71 00:03:07,170 --> 00:03:08,854 - Yes. We're huge fans. - Huge, huge fans. 72 00:03:08,931 --> 00:03:10,764 - But she--You-- - I--Let me--I'll just... 73 00:03:10,840 --> 00:03:11,932 - You go. - [ laughs ] 74 00:03:12,008 --> 00:03:12,974 Beards first. Go ahead. 75 00:03:13,051 --> 00:03:14,267 - Come on. - [ laughs ] 76 00:03:14,344 --> 00:03:17,270 I was gonna explain why she's a fan. 77 00:03:17,347 --> 00:03:18,697 - Oh, that's-- - That's why I was gonna do it. 78 00:03:18,774 --> 00:03:20,273 - That's all. I was being... - Yeah. 79 00:03:20,350 --> 00:03:23,026 - Polite, is what I was doing. - He was being polite, yeah. 80 00:03:23,037 --> 00:03:24,361 [ laughter ] 81 00:03:24,371 --> 00:03:26,705 - Glad we got that cleared up. - [ laughs ] 82 00:03:26,782 --> 00:03:30,158 ♪♪♪ 83 00:03:30,235 --> 00:03:32,211 We wanna have a little fun with the stereotype 84 00:03:32,287 --> 00:03:35,872 that Portland is a hipster city. 85 00:03:35,883 --> 00:03:39,000 For your Quickfire Challenge, we want you to create a dish 86 00:03:39,077 --> 00:03:41,887 that features some of the ingredients you see here, 87 00:03:41,964 --> 00:03:45,674 which also have a rep for being a hipster ingredient. 88 00:03:45,750 --> 00:03:49,719 We have hemp oil, almond flour, various milks, kombucha. 89 00:03:49,730 --> 00:03:51,388 All the favorite ingredients from your childhood. 90 00:03:51,398 --> 00:03:52,898 [ laughs ] 91 00:03:52,975 --> 00:03:54,224 Yeah, it's a lot of different kind of milks. 92 00:03:54,235 --> 00:03:55,350 There's a rare milk that we have on here 93 00:03:55,427 --> 00:03:57,978 that's derived from milk. 94 00:03:58,054 --> 00:03:59,071 - It's dairy milk. - [ cow mooing ] 95 00:03:59,147 --> 00:04:01,406 [ laughter ] 96 00:04:01,483 --> 00:04:03,742 All right, Chefs, you have 30 minutes-- 97 00:04:03,819 --> 00:04:05,694 - Oh, no, no. - Oh, I'm so sorry. 98 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. 100 00:04:10,251 --> 00:04:12,084 All right, Chefs, you have 30 minutes. 101 00:04:12,160 --> 00:04:13,418 But you have to remember, 102 00:04:13,495 --> 00:04:15,161 you have no access to the hotline. 103 00:04:15,238 --> 00:04:18,090 - [ chuckles ] - And you can only use 104 00:04:18,166 --> 00:04:21,426 this vintage equipment in the "Top Chef" kitchen. 105 00:04:21,503 --> 00:04:23,712 You can't phone a friend. Wrong show. 106 00:04:23,788 --> 00:04:25,764 - No hotline? - What? 107 00:04:25,841 --> 00:04:28,433 - Only the white stoves. - No joke? 108 00:04:28,510 --> 00:04:31,386 We have to use all electric stoves. 109 00:04:31,463 --> 00:04:33,388 I don't like it. I like fire. 110 00:04:33,465 --> 00:04:36,433 I have matches tattooed on my arm, for God's sakes. 111 00:04:36,443 --> 00:04:39,778 - All right, Chefs. - And your time starts... 112 00:04:39,855 --> 00:04:41,062 - Now. - Now. 113 00:04:41,139 --> 00:04:44,024 ♪♪♪ 114 00:04:44,100 --> 00:04:45,275 I can't get inside. 115 00:04:45,286 --> 00:04:46,952 Can you grab me the hemp seed oil? 116 00:04:47,029 --> 00:04:48,954 Anyone has coconut milk? 117 00:04:49,031 --> 00:04:50,789 Some clichés of being a hipster... 118 00:04:50,866 --> 00:04:52,124 Skinny pants. 119 00:04:52,200 --> 00:04:54,293 - Need flour! - Man bun. 120 00:04:54,369 --> 00:04:56,295 I should've grabbed a ----ing thing. 121 00:04:56,371 --> 00:04:58,204 Gluten-free vegan. 122 00:04:58,281 --> 00:05:01,041 Single speed bicycles. [ chuckles ] 123 00:05:01,117 --> 00:05:03,752 Taste like ass. Ew. 124 00:05:03,828 --> 00:05:07,213 It's some kind of a... whisking thing. 125 00:05:07,290 --> 00:05:09,808 So I'm using it as a food processor 126 00:05:09,885 --> 00:05:11,885 to make this aioli. 127 00:05:11,961 --> 00:05:15,096 ♪♪♪ 128 00:05:15,173 --> 00:05:16,056 Ahh! 129 00:05:16,132 --> 00:05:19,100 Dawn, are you a hipster? 130 00:05:19,177 --> 00:05:21,144 I actually am a hipster. 131 00:05:21,155 --> 00:05:24,397 It turns out that I have, like, 20 or 30 of those pieces 132 00:05:24,474 --> 00:05:25,824 that are up there. 133 00:05:25,901 --> 00:05:27,150 This is like my playground right here. 134 00:05:27,161 --> 00:05:29,328 [ whirring ] 135 00:05:29,404 --> 00:05:33,165 Now I immediately grab a mold made in the form of corncobs. 136 00:05:33,241 --> 00:05:36,409 I'm making a quick bread made out of fonio and semolina. 137 00:05:36,486 --> 00:05:39,504 It's kind of like cornbread except with no corn. 138 00:05:39,581 --> 00:05:42,507 ♪♪♪ 139 00:05:42,584 --> 00:05:45,460 I got hemp seed oil and almond milk, 140 00:05:45,537 --> 00:05:47,295 trying to make a dumpling. - Aah! 141 00:05:47,372 --> 00:05:50,090 I don't use a lot of hipster ingredients. 142 00:05:50,166 --> 00:05:53,185 I drink flaxseed milk myself and a lot of alternative milks. 143 00:05:53,261 --> 00:05:55,354 But I don't think I'm a hipster. 144 00:05:55,430 --> 00:05:58,523 I'm lactose-intolerant. [ laughs ] 145 00:05:58,600 --> 00:06:00,850 ♪♪♪ 146 00:06:00,861 --> 00:06:04,270 I grabbed sunflower butter, asparagus, pickles, capers. 147 00:06:04,347 --> 00:06:07,032 Talking to myself, you know, casually. 148 00:06:07,109 --> 00:06:10,035 I'm-a keep it vegan because it's Portland. 149 00:06:10,112 --> 00:06:11,870 I'm making a spicy, nutty green bean. 150 00:06:11,947 --> 00:06:13,372 I'm just trying to make sure I use 151 00:06:13,448 --> 00:06:15,040 a lot of these hipster ingredients. 152 00:06:15,117 --> 00:06:17,042 - Jamie, how's that working? - I don't even know. 153 00:06:17,119 --> 00:06:18,535 Work. It's work. 154 00:06:18,545 --> 00:06:20,379 A little under 20 minutes, guys. 155 00:06:20,455 --> 00:06:25,291 ♪♪♪ 156 00:06:25,368 --> 00:06:26,551 It's a little subjective 157 00:06:26,628 --> 00:06:28,378 to create something Portland hipster. 158 00:06:28,389 --> 00:06:30,555 I've cut the purple yams up, 159 00:06:30,632 --> 00:06:32,340 create kind of that Hasselback potato look. 160 00:06:32,417 --> 00:06:34,884 I want it to look like sausage links. 161 00:06:34,895 --> 00:06:37,396 It's very, uh, cheeky. 162 00:06:37,472 --> 00:06:38,897 Last time I saw a stovetop like this 163 00:06:38,974 --> 00:06:41,900 was when I was in New York City. [ laughs ] 164 00:06:41,977 --> 00:06:44,310 I think I had one of these in one of my apartments, 165 00:06:44,387 --> 00:06:45,979 and, uh, it's a pain in the ass. 166 00:06:46,055 --> 00:06:49,074 It's either really hot or not hot enough. 167 00:06:49,151 --> 00:06:51,410 Maria, what are you making? 168 00:06:51,486 --> 00:06:53,319 A tomato cardamom harissa soup. 169 00:06:53,396 --> 00:06:54,579 Nice. 170 00:06:54,656 --> 00:06:56,081 What more vintage than a tomato soup? 171 00:06:56,158 --> 00:06:58,533 [ groans ] 172 00:06:58,610 --> 00:07:01,494 Working with a 1960s blender that doesn't blend-- 173 00:07:01,571 --> 00:07:03,422 that's a problem. 174 00:07:03,498 --> 00:07:06,499 Apparently, I don't know how to work a blender from 1970. 175 00:07:06,576 --> 00:07:07,926 Okay, watch out now. 176 00:07:08,003 --> 00:07:09,928 [ laughter ] 177 00:07:10,005 --> 00:07:12,881 - 10 minutes on the dot! - You're the best! 178 00:07:12,957 --> 00:07:16,217 ♪♪♪ 179 00:07:16,294 --> 00:07:18,928 - 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 00:07:22,609 --> 00:07:25,110 using the electric coils than it would on the gas burners. 182 00:07:25,187 --> 00:07:26,445 See what happens. 183 00:07:26,521 --> 00:07:27,612 Whew. 184 00:07:27,689 --> 00:07:29,939 ♪♪♪ 185 00:07:29,950 --> 00:07:32,275 - I get my dumplings in. - How'd that dough do, though? 186 00:07:32,286 --> 00:07:34,068 I'm getting there. I did a dough. 187 00:07:34,145 --> 00:07:37,456 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 00:07:39,317 --> 00:07:40,950 but it was not enough time to let it rest, 190 00:07:40,961 --> 00:07:43,244 so I noticed it's pushing back. 191 00:07:43,321 --> 00:07:46,131 How do you lower this heat? Jeezers. 192 00:07:46,208 --> 00:07:48,625 It may not be all that great. [ laughs ] 193 00:07:48,635 --> 00:07:50,293 Jamie Tran, you wanna make dumplings? 194 00:07:50,304 --> 00:07:51,970 - Yeah. - [bleep], yeah, girl. Get it. 195 00:07:52,047 --> 00:07:53,638 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.