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00:00:01,650 --> 00:00:04,411
<i> PADMA:</i>
<i> Previously on "Top Chef"...</i>

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[speaking Italian]

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- Oh!
- Oh.

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For your Elimination Challenge,

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00:00:09,659 --> 00:00:11,960
you get to tour
Tillamook Creamery

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and get some amazing cheddar,

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which you will then use
five different ways.

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- Get that cheddar, baby.
- [laughs]

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Do you do a lot of cheese
in sea bass dishes?

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00:00:22,931 --> 00:00:24,148
Uh...

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This idea of trying to work
a protein into the dish

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I think was a big mistake.

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Less than 30 minutes.

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Oh, sh--.
I am tired of racing the clock.

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We can nitpick, but Dawn's food
makes me happy.

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Still cooking some moisture out.

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The cheese is starting
to caramelize a little bit.

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I think it was beautiful,
and his technique is spot-on.

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Japanese cuisine
doesn't use cheddar.

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- Wow.
- Delicious.

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The winner is...

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Shota.

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00:00:57,892 --> 00:01:02,052
Jamie, please pack your knives
and go.

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These are the risks that
in this competition

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00:01:05,566 --> 00:01:07,057
get you to the top.

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00:01:07,068 --> 00:01:08,901
PADMA: Only three chefs remain

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to compete in
the ultimate culinary showdown.

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At stake for the winner--

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a feature
in "Food & Wine" magazine,

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an appearance at

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the "Food & Wine" Classic
in Aspen,

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a quarter of a million dollars
furnished by San Pellegrino,

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and the title of Top Chef.

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♪♪♪

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- Damn.
- And then there were three.

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Here's to, uh, the final three.

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Cheers. Cheers to us.

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Congrats on your victorious,
flawless victory.

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- Ah, thank you, Chef.
- Yeah.

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Winning
the last Elimination Challenge

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doing something
extremely Japanese

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gives me a big confidence boost
to be able to be me.

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It really felt like you went out
on a limb today, Shota,

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and I'm so glad you did.

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Don't underestimate us.
We are here for it.

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This one in
the last Elimination Challenge

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I've been a lot more, like,
mentally relaxed

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and just cooking.

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All good things
that you learn every time.

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- Yeah.
- And try and take with you

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and not make
the same mistake twice.

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For sure, except for me.

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[timer beeping]

54
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Am I allowed to put this on?

55
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[bleep]

56
00:02:17,287 --> 00:02:19,471
- What is it, Dawn?
- I missed one.

57
00:02:19,548 --> 00:02:20,639
- [sighs]
- No.

58
00:02:20,716 --> 00:02:21,974
- That is the red eye gravy.
- Okay.

59
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- I didn't get any gravy.
- I didn't either.

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The thing that's standing
in the way of my success here

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is consistency, and there really
is no room for that anymore.

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Everything you cook
is well seasoned.

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But you left the Gruyère off
one plate.

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You gotta pay attention
to this stuff, Dawn.

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And so I have to give
these last challenges

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everything that I have.

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- One week.
- One week.

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One of us will be the, uh,
Top Chef.

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- Right?
- Next Top Chef.

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I'm definitely nervous
and anxious in a good way.

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We're all fatigued
both mentally, physically,

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homesick, but I have so much gas
in the tank left.

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There's no other option for me
than to go home

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with the title of Top Chef.

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Push a little bit harder
and dig a little bit deeper,

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sleep a little bit less.
- Yeah. That's right.

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At least you get to wake up
to another beautiful view.

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- For at least two days.
- At least two days.

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[laughter]

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♪♪♪

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[knock on door]

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♪♪♪

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[ knock on door ]

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[switch clicks]

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♪♪♪

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- Good morning!
- Good morning, Padma.

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- Very nice caftan.
- [laughs]

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What time is it?

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- Hello. Good morning.
- Good morning.

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You're very smiley this
morning.

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[laughing] Always.

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Sun's not even up,
but what am I supposed to do?

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I'd like to see you downstairs,
please.

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Absolutely.

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Hi.

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Hello. I'm sorry I had to
wake you from your dreams.

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Hope you're not feeling
too crabby

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this early in the morning.

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I'm happy as a clam because this
is your last Quickfire

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of the whole competition.

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♪♪♪

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When people think
of the Oregon coast,

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there's one ingredient
in particular

104
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that comes to mind--clams.

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For your final
Quickfire Challenge,

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we want you to make a dish
featuring this local delicacy.

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And the clams
that you'll be working with

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are gonna be incredibly fresh,

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because you'll be digging
for them yourself.

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- [laughter]
- Okay.

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Right.

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I don't really work with clams
that much.

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I've had basic clam chowder

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with littleneck clams,

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uh, and...

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that's pretty much it as far
as my clam experience.

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♪♪♪

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Right now while the tides
are low,

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you'll be heading out
to meet Brooke Williamson

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at the Yager Creek Flats
in Netarts Bay.

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Afterwards, you'll come back
here to the Surfsand Resort

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to cook Brooke and I a dish
that features

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this wonderful shellfish.

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The winner of this Quickfire
will receive an advantage

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in the Elimination Challenge.

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- Have fun.
- Thank you, Padma.

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- Thank you.
- Say hi to Brooke.

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Tell her I'm sorry she had to go
so early in the morning.

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♪♪♪

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[bird squawks]

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♪♪♪

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- Morning, Chef.
- Good morning.

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Welcome to Netarts Bay.

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The sun just came up.

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It's actually, like,
optimal time to be out here.

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This is called Yager Flats,

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home to many different types
of clams.

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The gapers are the largest.

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You'll see a large hole,

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and then you're gonna have
to dig

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a good 3 feet.

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We also have butter clams.

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There are also a lot
of cockles out here.

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I'm really excited for this.

145
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I go clam digging every year,

146
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but it's gonna be my first time
digging on the Oregon coast.

147
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Kinda gives me a little bit
of an advantage. Yes.

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This is your land to shop
for your Quickfire.

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- Awesome.
- Amazing.

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♪♪♪

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I like the sea.

152
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- He ran.
- I don't think they run.

153
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If you kind of, like,
skim over the top of the land,

154
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you can see little squirts
coming out.

155
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That's where they are.

156
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I'm really interested
in catching the butter clams.

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Found a nice cockle.

158
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I want to attempt to use
the clams to make a bisque.

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♪♪♪

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How about I look for the holes,
and, Gabe, you dig.

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- Yeah, okay.
- [laughter]

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It's kinda surreal to pull
this beautiful, delicious life

163
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out of the--the ground
and treat it with respect

164
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and create something delicious
out of it.

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- Oh.
- It's beautiful.

166
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I carry so much respect for
the ingredients that I harvest.

167
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♪♪♪

168
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Bingo!

169
00:06:51,578 --> 00:06:53,078
Oh, yay!

170
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If you dig it, they will come.

171
00:06:54,939 --> 00:06:57,249
Good job, Gabe. [laughs]

172
00:06:57,325 --> 00:06:59,084
Shota, go for it.

173
00:06:59,161 --> 00:07:00,410
[groans]

174
00:07:00,421 --> 00:07:01,753
- You get one?
- Yeah.

175
00:07:01,830 --> 00:07:03,088
Oh, yours is way bigger.

176
00:07:03,165 --> 00:07:04,423
Hey, size doesn't matter to us.

177
00:07:04,499 --> 00:07:05,757
[laughs]

178
00:07:05,834 --> 00:07:08,418
I love using gaper clams
because it's really large,

179
00:07:08,429 --> 00:07:11,171
so I don't have to clean
a bunch of smaller clams

180
00:07:11,247 --> 00:07:13,214
to get the portions I need to.

181
00:07:13,291 --> 00:07:16,593
I wanna do something that I can
execute, uh, properly in time.

182
00:07:16,603 --> 00:07:19,438
Starting to get a little hot.
I'm-a take my jacket off.

183
00:07:19,514 --> 00:07:21,181
Can somebody cue slow music,
please?

184
00:07:21,257 --> 00:07:25,268
<i> [slow sexy funk jazz music</i>
<i> playing]</i>

185
00:07:25,279 --> 00:07:27,228
[laughter]

186
00:07:27,305 --> 00:07:28,438
Let's see what you guys got.

187
00:07:28,449 --> 00:07:29,939
These guys.

188
00:07:29,950 --> 00:07:31,024
You got a decent number
of butters there.

189
00:07:31,100 --> 00:07:33,359
- Yeah.
- I can make some food.

190
00:07:33,436 --> 00:07:35,570
I got three gapers,
some purple varnishes,

191
00:07:35,647 --> 00:07:37,122
and a couple butter clams.

192
00:07:37,199 --> 00:07:39,124
- I got one...
- One gorgeous gaper.

193
00:07:39,201 --> 00:07:42,127
One beautiful one,
and a bunch of butter clams.

194
00:07:42,204 --> 00:07:43,520
The smaller ones,
the purple varnishes,

195
00:07:43,522 --> 00:07:46,131
and Manila clams--
I personally like to poach 'em

196
00:07:46,208 --> 00:07:48,300
or cook 'em in<i> sake</i>
really quick.

197
00:07:48,376 --> 00:07:50,135
All right, let's wrap up digging
and get back.

198
00:07:50,212 --> 00:07:51,461
I think the tide's coming in.

199
00:07:51,472 --> 00:07:53,546
As I'm walking along,
I see some seaweed.

200
00:07:53,623 --> 00:07:56,308
Uh, so I'm gonna grab those
as well

201
00:07:56,384 --> 00:07:59,811
to add richness into the dish.

202
00:07:59,888 --> 00:08:03,306
♪♪♪

203
00:08:03,317 --> 00:08:04,557
I'm feeling good.

204
00:08:04,634 --> 00:08:06,476
I've cooked with clams
numerous times before.

205
00:08:06,487 --> 00:08:08,820
I wanna do a seafood soup
in 30 minutes,

206
00:08:08,897 --> 00:08:10,271
so it's gonna be a time crunch.

207
00:08:10,348 --> 00:08:14,067
I think I got everything.
Do I have everything?

208
00:08:14,143 --> 00:08:16,236
Oh, that's not my station.

209
00:08:16,312 --> 00:08:19,239
Ooh. Yeah.

210
00:08:19,315 --> 00:08:20,557
The view behind me
is gorgeous.

211
00:08:20,559 --> 00:08:23,952
Haystack Rock
is this magical rock formation

212
00:08:24,028 --> 00:08:26,004
in the "Goonies" movie
that was shot there.

213
00:08:26,081 --> 00:08:27,655
[heavenly choir vocalizing]

214
00:08:27,733 --> 00:08:30,342
Brings back some incredibly
good childhood memories for me.

215
00:08:30,418 --> 00:08:31,510
[laughs]

216
00:08:31,586 --> 00:08:34,513
♪♪♪

217
00:08:34,589 --> 00:08:38,091
A little sandy, so I'm gonna
open it up and clean 'em.

218
00:08:38,167 --> 00:08:40,134
Clams tend to carry sand
and rocks inside,

219
00:08:40,211 --> 00:08:43,021
so you wanna have hot,
boiling water to clean them.

220
00:08:43,098 --> 00:08:44,523
You get your water to boil yet?

221
00:08:44,599 --> 00:08:47,934
Almost. It's taking a little
longer than I expected.

222
00:08:48,011 --> 00:08:48,944
[chuckles] Yeah.

223
00:08:54,225 --> 00:08:56,985
I'm no clam expert,
that's for sure.

224
00:08:57,061 --> 00:08:58,370
I've destroyed them nicely.

225
00:08:58,446 --> 00:09:01,322
I'm in unfamiliar territory.

226
00:09:01,399 --> 00:09:03,283
I haven't learned clam anatomy,
and I'm trying to figure out

227
00:09:03,359 --> 00:09:04,284
the best way to treat it.

228
00:09:04,360 --> 00:09:06,494
I really enjoy crustacean bisque

229
00:09:06,571 --> 00:09:10,048
because they're really common
in the region in which I live.

230
00:09:10,125 --> 00:09:12,667
This is the very last
Quickfire Challenge,

231
00:09:12,744 --> 00:09:13,960
so the pressure is high.

232
00:09:14,037 --> 00:09:16,379
I'm feeling challenged.

233
00:09:16,390 --> 00:09:18,557
Can't believe it's the last
Quickfire. How you feeling?

234
00:09:18,633 --> 00:09:20,049
Feeling like I need to win.

235
00:09:20,060 --> 00:09:22,176
I'm-a block you, Chef.
[laughs]

236
00:09:22,253 --> 00:09:24,062
I've been in the top a lot
in Quickfire Challenges.

237
00:09:24,139 --> 00:09:25,397
I just haven't hit it
on the bull's eye yet,

238
00:09:25,473 --> 00:09:27,399
and I'm hoping to do that today.

239
00:09:27,475 --> 00:09:29,350
Cook, mother----er.

240
00:09:29,427 --> 00:09:31,060
- Gabe, I'm using habaneros.
- Oh, really?

241
00:09:31,071 --> 00:09:32,645
I learned this from you.

242
00:09:32,722 --> 00:09:35,189
I have one goal
and one goal only--

243
00:09:35,266 --> 00:09:38,192
defend Gabe
from winning a Quickfire.

244
00:09:38,269 --> 00:09:40,412
[laughs]

245
00:09:40,488 --> 00:09:44,324
All right, Shota, focus.

246
00:09:44,400 --> 00:09:49,412
I am making this simple butter
<i> yuzu, sake</i> soy sauce dish

247
00:09:49,423 --> 00:09:51,664
and adding some of the kelp
I found to add

248
00:09:51,741 --> 00:09:53,592
that depth and umami.

249
00:09:53,668 --> 00:09:57,086
- 20 minutes.
- Aah! Gabe!

250
00:09:57,097 --> 00:09:59,431
I'm just right here.
Quit screaming in my ear.

251
00:09:59,507 --> 00:10:01,433
- Whoa. Whoa.
- [laughs] I'm just kidding.

252
00:10:01,509 --> 00:10:03,435
Hey, you wanna come open
these clams for me?

253
00:10:03,511 --> 00:10:05,595
- You need a hand?
- No. [laughs]

254
00:10:05,606 --> 00:10:06,596
- Huh?
- I got it.

255
00:10:06,607 --> 00:10:08,440
- Oh.
- [laughs]

256
00:10:08,516 --> 00:10:10,984
- See? I'm there for you.
- You're so sweet!

257
00:10:12,470 --> 00:10:14,112
These clams are beautiful.

258
00:10:14,189 --> 00:10:16,948
I'm excited to cook with gapers
because it's so fresh.

259
00:10:17,025 --> 00:10:18,450
I used to have this dish.

260
00:10:18,526 --> 00:10:19,618
It was kinda like
a<i> caldo de mariscos.</i>

261
00:10:19,694 --> 00:10:21,277
So I'm doing something inspired
by that.

262
00:10:21,288 --> 00:10:22,695
That sounds amazing.

263
00:10:22,772 --> 00:10:24,697
The gapers will be
the star of the dish.

264
00:10:24,774 --> 00:10:27,116
I want the clam flavor
to come through

265
00:10:27,127 --> 00:10:28,627
in every single component.

266
00:10:28,703 --> 00:10:33,131
So I'm seasoning my broth with
a little bit of Kosher salt.

267
00:10:33,208 --> 00:10:36,709
♪♪♪

268
00:10:36,786 --> 00:10:37,585
9 minutes!

269
00:10:37,662 --> 00:10:39,587
♪♪♪

270
00:10:39,664 --> 00:10:41,798
I'm only gonna use specific
parts of the butter clam.

271
00:10:41,808 --> 00:10:44,643
This is the<i> kimo.</i> I don't know
what it's called in English.

272
00:10:44,719 --> 00:10:46,645
I'm only using the inside
of the butter clams

273
00:10:46,721 --> 00:10:48,721
because they're
a little bit sweeter,

274
00:10:48,798 --> 00:10:51,724
and I'm gonna fry up
and turn into a crunchy texture

275
00:10:51,801 --> 00:10:52,984
that's gonna go on top.

276
00:10:53,061 --> 00:10:54,486
Damn, these shells are brittle.

277
00:10:54,562 --> 00:10:56,655
You open up a clam
from the backside.

278
00:10:56,731 --> 00:10:59,157
You kind of scrape the edges
so it opens up.

279
00:10:59,234 --> 00:11:00,659
[bleep]

280
00:11:00,735 --> 00:11:04,496
Medic. [groans]

281
00:11:05,740 --> 00:11:07,323
5 minutes.

282
00:11:07,334 --> 00:11:09,242
It's between the thumb.

283
00:11:09,318 --> 00:11:11,119
I'm losing really precious time.

284
00:11:11,195 --> 00:11:13,579
I'm working as I talk to you,
my friend.

285
00:11:13,656 --> 00:11:15,581
I still need to get these clams
in the sauté pan.

286
00:11:15,658 --> 00:11:17,175
I'm starting to freak out

287
00:11:17,252 --> 00:11:19,010
that I'm not gonna get
this dish done.

288
00:11:19,087 --> 00:11:21,554
[groans] Mother----er.

289
00:11:27,879 --> 00:11:29,688
5 minutes.

290
00:11:29,764 --> 00:11:31,305
I'll work with it, dude.
Thank you.

291
00:11:31,382 --> 00:11:33,599
My hand is throbbing,
but I need to push through

292
00:11:33,676 --> 00:11:35,852
and get these clams
in the sauté pan.

293
00:11:35,862 --> 00:11:37,687
[groans] Mother----er.

294
00:11:37,698 --> 00:11:40,148
Oh, man, time is going
like crazy.

295
00:11:40,224 --> 00:11:43,776
- Come on.
- You guys have a chinois?

296
00:11:43,853 --> 00:11:45,820
I don't. I wish I did.
I need one.

297
00:11:45,897 --> 00:11:49,657
I am desperately trying
to puree this soup.

298
00:11:49,734 --> 00:11:51,284
It's not going very well.

299
00:11:51,360 --> 00:11:53,453
Hope for the best.

300
00:11:53,529 --> 00:11:55,705
[bleep]

301
00:11:55,716 --> 00:11:57,215
Olive oil.

302
00:11:57,292 --> 00:11:59,667
♪♪♪

303
00:11:59,744 --> 00:12:02,512
Three...two...one.

304
00:12:03,890 --> 00:12:05,840
Time's up! Hands up!

305
00:12:05,917 --> 00:12:07,726
[bleep]

306
00:12:07,802 --> 00:12:10,553
♪♪♪

307
00:12:10,564 --> 00:12:11,721
- Hi!
- Hi.

308
00:12:11,732 --> 00:12:13,890
It's pretty.

309
00:12:13,900 --> 00:12:16,642
I made a dish inspired
by<i> sopa de mariscos.</i>

310
00:12:16,719 --> 00:12:18,570
So I've got gapers,
and the butter clams

311
00:12:18,646 --> 00:12:19,963
are gently poached,

312
00:12:19,965 --> 00:12:22,315
and then I've created a broth
of all the clams.

313
00:12:22,391 --> 00:12:23,891
Were the clams hard to clean?

314
00:12:23,969 --> 00:12:26,652
The gapers, uh, felt like were
a little bit harder to peel.

315
00:12:26,729 --> 00:12:27,971
- Mm-hmm.
- The skin didn't get as easy

316
00:12:27,973 --> 00:12:29,581
after blanching.
- It doesn't peel right off.

317
00:12:29,657 --> 00:12:30,823
Yeah, it doesn't peel right off,

318
00:12:30,900 --> 00:12:32,158
so I had to cook it
a little bit longer.

319
00:12:32,235 --> 00:12:33,326
- Thank you so much, Gabe.
- It's lovely.

320
00:12:33,402 --> 00:12:36,329
- Thank you.
- I made a clam bisque

321
00:12:36,405 --> 00:12:39,874
with an apple and pepper salad
on top.

322
00:12:39,951 --> 00:12:41,876
Are there chunks of clam meat,
or is it all pureed?

323
00:12:41,953 --> 00:12:43,252
They are chunks,
but I also had

324
00:12:43,263 --> 00:12:46,422
a little bit of problem
pureeing it.

325
00:12:46,433 --> 00:12:47,840
- Thank you so much.
- Thank you.

326
00:12:47,917 --> 00:12:50,176
So, Shota, what did you make
for us with these clams?

327
00:12:50,253 --> 00:12:52,595
<i> Sake yuzu</i> butter clams
with pickled onions.

328
00:12:52,606 --> 00:12:55,556
I floured the butter clam,
and the gaper--

329
00:12:55,633 --> 00:12:56,775
just lightly poach it
in the sauce.

330
00:12:56,851 --> 00:12:58,726
And what are the crunchy pieces?

331
00:12:58,803 --> 00:12:59,936
It's the outside
of the butter clams.

332
00:12:59,946 --> 00:13:01,354
- Okay, yeah, yeah.
- The outer rims,

333
00:13:01,430 --> 00:13:03,606
and I just fried 'em.
- Thank you so much.

334
00:13:03,617 --> 00:13:04,949
Thank you so much.

335
00:13:05,026 --> 00:13:06,776
♪♪♪

336
00:13:06,787 --> 00:13:09,695
Brooke, how do you think
these chefs did with the clams?

337
00:13:09,772 --> 00:13:13,241
Shota, I really liked how you
tried to showcase

338
00:13:13,317 --> 00:13:15,451
a couple of different types
of clams

339
00:13:15,462 --> 00:13:17,870
in many different styles
and textures.

340
00:13:17,947 --> 00:13:20,799
I found some of your clams
a little chewy.

341
00:13:20,875 --> 00:13:22,634
But I loved the idea,

342
00:13:22,710 --> 00:13:24,803
and it looked beautiful
when it came to the table.

343
00:13:24,879 --> 00:13:26,304
Thank you.

344
00:13:26,381 --> 00:13:28,714
Dawn, I had a slight issue
with the texture.

345
00:13:28,791 --> 00:13:30,642
I wanted more clam pieces.

346
00:13:30,718 --> 00:13:34,554
I love the flavor of it,
but it did eat very grainy.

347
00:13:34,630 --> 00:13:35,805
It was challenging for me,

348
00:13:35,816 --> 00:13:37,723
but I'm glad you liked
the flavors.

349
00:13:37,800 --> 00:13:39,725
Gabe, I was--
I was very impressed with

350
00:13:39,802 --> 00:13:42,311
the depth of flavor, and I
really enjoyed the simplicity

351
00:13:42,322 --> 00:13:44,564
of how you cooked the clams.

352
00:13:44,640 --> 00:13:46,315
I thought it looked stunning.

353
00:13:46,326 --> 00:13:49,652
I couldn't believe you only
did that in half an hour.

354
00:13:49,663 --> 00:13:51,320
- [chuckles]
- All right, Brooke,

355
00:13:51,331 --> 00:13:52,905
out of these three dishes,

356
00:13:52,982 --> 00:13:55,575
which one made us
happy as a clam?

357
00:13:55,651 --> 00:13:57,410
- [laughs]
- There was one person who

358
00:13:57,486 --> 00:13:59,745
showcased cookery of the clam

359
00:13:59,822 --> 00:14:01,455
a little bit better
than the others,

360
00:14:01,532 --> 00:14:03,833
and that person is Gabe.

361
00:14:03,844 --> 00:14:07,003
- Yeah! Finally! [laughs]
- Yay!

362
00:14:07,013 --> 00:14:09,463
- Great job, Chef.
- [laughter]

363
00:14:09,540 --> 00:14:11,591
- Congratulations.
- Only took 13 weeks.

364
00:14:11,667 --> 00:14:13,467
[laughter]

365
00:14:13,544 --> 00:14:14,760
I finally won
a Quickfire Challenge.

366
00:14:14,837 --> 00:14:16,262
It's allowing me to leave
on a high note

367
00:14:16,339 --> 00:14:19,357
and a lot of momentum going
into these final challenges.

368
00:14:19,434 --> 00:14:20,859
Well, congratulations, Gabe.

369
00:14:20,935 --> 00:14:22,602
You just won yourself
an advantage

370
00:14:22,678 --> 00:14:24,353
in the next
Elimination Challenge.

371
00:14:24,364 --> 00:14:26,439
Damn it. I'm super happy
for him, though.

372
00:14:26,515 --> 00:14:28,858
But damn it. [laughs]

373
00:14:28,869 --> 00:14:30,443
Thank you, Brooke.
We'll see you tomorrow.

374
00:14:30,519 --> 00:14:32,445
Thank you. Good luck, Chefs.

375
00:14:32,521 --> 00:14:33,596
- Thank you, Chef.
- Thank you, guys.

376
00:14:33,598 --> 00:14:35,656
Please welcome back
your guest judges

377
00:14:35,733 --> 00:14:39,285
for this challenge--
James Beard Award winners

378
00:14:39,362 --> 00:14:42,547
Nina Compton
and Kwame Onwuachi.

379
00:14:42,624 --> 00:14:44,624
- What's up, what's up?
- Hello.

380
00:14:44,700 --> 00:14:46,542
Last Quickfire. Who won?

381
00:14:46,553 --> 00:14:47,543
- Gabe.
- Okay, all right.

382
00:14:47,554 --> 00:14:49,295
- Congrats.
- Thank you.

383
00:14:49,372 --> 00:14:51,005
I hope you guys were inspired
by the Quickfire today,

384
00:14:51,082 --> 00:14:53,892
and now you get to see what
Oregon's coast has to offer

385
00:14:53,968 --> 00:14:54,893
with the beautiful seafood.

386
00:14:54,969 --> 00:14:56,469
You wouldn't be the first chefs

387
00:14:56,545 --> 00:15:00,398
to fall in love with the amazing
local products that's here.

388
00:15:00,475 --> 00:15:05,486
In fact, Chef James Beard was
born and raised in Portland.

389
00:15:06,722 --> 00:15:09,574
James Beard was
an incredible food author

390
00:15:09,651 --> 00:15:11,484
and a dominant figure
in the industry.

391
00:15:11,560 --> 00:15:13,527
Being recognized
from the James Beard Foundation

392
00:15:13,604 --> 00:15:15,655
is incredibly prestigious.

393
00:15:15,731 --> 00:15:17,698
His good friend Julia Child

394
00:15:17,775 --> 00:15:19,408
created
the James Beard Foundation,

395
00:15:19,419 --> 00:15:21,911
which honors the best chefs
across America.

396
00:15:21,922 --> 00:15:23,913
And two of 'em are right here--

397
00:15:23,924 --> 00:15:28,751
Nina, a 2018 winner,
Best Chef: South,

398
00:15:28,762 --> 00:15:30,836
and, Kwame, I believe 2019

399
00:15:30,913 --> 00:15:33,381
you were the Rising Star
Chef of the Year.

400
00:15:33,457 --> 00:15:35,099
- Yes, I was.
- I thought you had

401
00:15:35,176 --> 00:15:36,935
a little swagger
that you didn't have before.

402
00:15:37,011 --> 00:15:38,937
[laughter]

403
00:15:39,013 --> 00:15:40,846
Have any of you guys been
nominated?

404
00:15:40,923 --> 00:15:42,515
You have? Which one?

405
00:15:42,591 --> 00:15:45,935
- 2020, Best Chef: Texas.
- And what about you?

406
00:15:45,946 --> 00:15:48,521
Actually, Rising Star,
the same as...

407
00:15:48,597 --> 00:15:49,930
- The same year?
- [laughter]

408
00:15:50,008 --> 00:15:53,117
Been a semifinalist
for Rising Star for three years.

409
00:15:53,194 --> 00:15:56,028
[clicks teeth]
Never got it. [laughs]

410
00:15:56,105 --> 00:15:58,456
All right, Chefs, this is it.

411
00:15:58,533 --> 00:16:02,451
You have a one in three chance
of winning the grand prize

412
00:16:02,462 --> 00:16:08,466
of $250,000 furnished by
our friends at San Pellegrino.

413
00:16:08,543 --> 00:16:10,468
And the title of Top Chef!

414
00:16:10,545 --> 00:16:12,628
Kinda crazy. [laughs]

415
00:16:12,639 --> 00:16:15,965
But first, it's time for your
Final Elimination Challenge.

416
00:16:15,976 --> 00:16:20,761
♪♪♪

417
00:16:20,838 --> 00:16:23,764
Since we're here on the coast,
it only seems right

418
00:16:23,841 --> 00:16:27,143
that we pay homage
to James Beard

419
00:16:27,153 --> 00:16:30,396
by cooking with one
of his favorite ingredients.

420
00:16:30,473 --> 00:16:32,898
- The Dungeness crab.
- Oh.

421
00:16:32,975 --> 00:16:37,829
And because his favorite way
to enjoy crab was hot and cold,

422
00:16:37,905 --> 00:16:41,157
we're asking you to make one
of each preparation.

423
00:16:41,167 --> 00:16:44,785
That's right. Two dishes,
both with Dungeness crab.

424
00:16:44,862 --> 00:16:47,747
You can add other ingredients
and proteins to your dish,

425
00:16:47,823 --> 00:16:50,174
but the star has to be
that Dungeness crab.

426
00:16:50,251 --> 00:16:51,459
Got it.

427
00:16:51,535 --> 00:16:53,011
Tomorrow you'll have
two hours.

428
00:16:53,087 --> 00:16:55,171
You'll serve
your cold dishes first,

429
00:16:55,181 --> 00:16:57,849
and then you'll have
an additional hour

430
00:16:57,925 --> 00:16:59,091
for your hot dish.

431
00:16:59,168 --> 00:17:00,926
Padma told us that
the Elimination Challenges

432
00:17:01,003 --> 00:17:03,813
are going to get harder,
and she was not lying.

433
00:17:04,840 --> 00:17:06,524
You're gonna hit up
my man Gregory.

434
00:17:06,601 --> 00:17:08,601
He's gonna take you crabbing
at Kelly's Marina.

435
00:17:08,677 --> 00:17:09,694
Nice.

436
00:17:09,771 --> 00:17:11,103
After you've caught your limit,

437
00:17:11,180 --> 00:17:15,775
you'll then have $300
to shop at Astoria Co-op.

438
00:17:15,851 --> 00:17:18,152
Gabe, as the winner
of the Quickfire,

439
00:17:18,229 --> 00:17:19,945
you'll have $400 to shop
for ingredients.

440
00:17:20,022 --> 00:17:21,113
Ooh. Get it.

441
00:17:21,190 --> 00:17:22,615
- [laughs]
<i> - [cash register bell dings]</i>

442
00:17:22,691 --> 00:17:24,116
I can't wait to eat
all this crab.

443
00:17:24,193 --> 00:17:25,659
- Good luck, guys.
- Thank you.

444
00:17:25,736 --> 00:17:26,535
- Bye.
- Thank you so much.

445
00:17:26,546 --> 00:17:27,879
All right.

446
00:17:27,955 --> 00:17:30,206
Are you all in much of the weeds
as I am? [chuckles]

447
00:17:30,216 --> 00:17:33,509
- Why did I do this?
- Why did we do any of this?

448
00:17:34,537 --> 00:17:36,212
[clatter]

449
00:17:36,222 --> 00:17:38,139
♪♪♪

450
00:17:49,885 --> 00:17:50,851
What's up, Chefs?

451
00:17:50,928 --> 00:17:51,977
- How you all doing?
- Good.

452
00:17:52,054 --> 00:17:53,646
- Good.
- Today we're gonna go crabbing.

453
00:17:53,722 --> 00:17:55,073
- All right, let's do it.
- Awesome.

454
00:17:55,149 --> 00:17:56,690
Who won the Quickfire
this morning?

455
00:17:56,767 --> 00:17:57,817
- Gabe.
- Well, Gabe,

456
00:17:57,893 --> 00:17:59,077
you're gonna come with me.
- Dope.

457
00:17:59,153 --> 00:18:01,654
It's your lucky day.
You won a date with G.G.

458
00:18:01,730 --> 00:18:04,698
Been dreaming of it. [laughs]

459
00:18:04,775 --> 00:18:06,700
Crab wars, begin!

460
00:18:06,777 --> 00:18:07,743
[motor turns over]

461
00:18:07,754 --> 00:18:10,254
May the best crabber win.

462
00:18:10,331 --> 00:18:12,540
♪♪♪

463
00:18:12,616 --> 00:18:14,041
The Oregon coast is amazing,
man.

464
00:18:14,118 --> 00:18:15,927
It's so beautiful out here.

465
00:18:16,003 --> 00:18:19,004
Being in the open water
surrounded by trees,

466
00:18:19,081 --> 00:18:22,767
I'm just really inspired
by everything that I see.

467
00:18:22,844 --> 00:18:24,268
So you grab that buoy.
Pull as fast as you can.

468
00:18:24,345 --> 00:18:27,096
- Fast, fast, fast.
- I'm not gonna fall.

469
00:18:27,107 --> 00:18:29,056
Oh! [laughs]

470
00:18:29,133 --> 00:18:31,225
I actually have never been
crabbing.

471
00:18:31,302 --> 00:18:34,019
I think it's cool.
You have to pull really fast

472
00:18:34,096 --> 00:18:35,729
because if you slow down,

473
00:18:35,806 --> 00:18:37,356
the crabs can swim up
and out of it.

474
00:18:37,433 --> 00:18:38,282
- Really big.
- Really big.

475
00:18:38,359 --> 00:18:39,900
- Yeah.
- Wow.

476
00:18:39,977 --> 00:18:42,570
♪♪♪

477
00:18:42,646 --> 00:18:44,247
- Okay, who's gonna go?
- I'll go.

478
00:18:45,316 --> 00:18:47,792
That way if I fall in,
Gregory can see me.

479
00:18:47,869 --> 00:18:49,185
[laughter]

480
00:18:49,187 --> 00:18:51,295
To be in Oregon where
there's beautiful things

481
00:18:51,372 --> 00:18:53,122
like Dungeness crab

482
00:18:53,133 --> 00:18:55,958
and where James Beard loved
all of these ingredients,

483
00:18:55,969 --> 00:18:57,293
it's very inspiring.

484
00:18:57,303 --> 00:18:59,086
Oh! Damn!

485
00:18:59,163 --> 00:19:00,588
I didn't come to "Top Chef"...

486
00:19:00,664 --> 00:19:03,132
- Amazing.
- ...with any other intentions

487
00:19:03,143 --> 00:19:05,143
than winning "Top Chef."

488
00:19:05,219 --> 00:19:07,928
And that's what I plan
to lead at.

489
00:19:08,005 --> 00:19:10,264
♪♪♪

490
00:19:10,341 --> 00:19:11,599
Look at that. Watch your finger.
Look at--

491
00:19:11,675 --> 00:19:12,600
- Ahh!
- [laughter]

492
00:19:12,676 --> 00:19:14,101
[crunch]

493
00:19:14,178 --> 00:19:15,728
[laughter]

494
00:19:15,804 --> 00:19:17,104
These dudes are pissed.

495
00:19:17,181 --> 00:19:20,158
- I've got 25.
- 25?

496
00:19:20,234 --> 00:19:22,276
- No, totally joking.
- [laughter]

497
00:19:22,353 --> 00:19:24,069
Here's all these guys.

498
00:19:24,146 --> 00:19:26,113
Ah, that's a good size.

499
00:19:26,190 --> 00:19:27,781
Did you put one down
Shota's shirt?

500
00:19:27,858 --> 00:19:29,158
Yeah. I kinda liked it.

501
00:19:29,169 --> 00:19:30,951
[laughter]

502
00:19:31,028 --> 00:19:33,787
That was a good haul. [grunts]

503
00:19:33,864 --> 00:19:35,339
- Back to the dock.
- That was awesome.

504
00:19:35,416 --> 00:19:38,000
- I can do this all day.
- [laughs]

505
00:19:38,011 --> 00:19:44,965
♪♪♪

506
00:19:45,042 --> 00:19:47,176
Let's have some crabs, y'all.
Whew.

507
00:19:47,187 --> 00:19:48,761
- Man, that was fun.
- Super fun.

508
00:19:48,837 --> 00:19:51,180
- I'm glad I didn't fall in.
- [laughs] Glad no one fell in.

509
00:19:51,191 --> 00:19:53,682
- [laughter]
- At the end of our crab haul,

510
00:19:53,693 --> 00:19:54,975
we were able to eat
some of what we harvested.

511
00:19:55,052 --> 00:19:56,027
Amazing.

512
00:19:56,103 --> 00:19:57,436
- Beautiful. Thank you.
- Oh, wow.

513
00:19:57,513 --> 00:20:00,439
- It looks salty and delicious.
- I love it.

514
00:20:00,516 --> 00:20:02,867
These crabs are so good.

515
00:20:02,944 --> 00:20:05,152
When they're fresh,
you can't beat that.

516
00:20:05,229 --> 00:20:07,154
- How's the journey been?
- Challenging

517
00:20:07,231 --> 00:20:09,156
and also gratifying.

518
00:20:09,233 --> 00:20:10,616
You've all done an amazing job,

519
00:20:10,693 --> 00:20:12,785
but you've definitely shown us
a lot this season, Shota.

520
00:20:12,861 --> 00:20:14,119
I grew up over here.
You know, I was kind of ashamed

521
00:20:14,196 --> 00:20:15,871
of being Japanese, to be honest.

522
00:20:15,882 --> 00:20:17,665
I was embarrassed when people
would, like,

523
00:20:17,741 --> 00:20:18,791
look at my lunch box,
and I know a lot

524
00:20:18,867 --> 00:20:20,793
of Japanese American friends
who--

525
00:20:20,869 --> 00:20:23,212
they aren't, like, extremely
proud of their culture,

526
00:20:23,223 --> 00:20:25,464
their food,
and so I'm, like, hoping that

527
00:20:25,541 --> 00:20:27,883
me being on this competition
and, you know,

528
00:20:27,894 --> 00:20:30,177
if any kind of kid watching
who has their own heritage

529
00:20:30,254 --> 00:20:33,305
can be more proud
of their culture and their food.

530
00:20:33,382 --> 00:20:35,015
Absolutely.

531
00:20:35,092 --> 00:20:36,308
That sucked growing up,

532
00:20:36,385 --> 00:20:37,893
and it was
a very confusing time for me.

533
00:20:37,904 --> 00:20:39,812
I think there's a big beauty
in Japanese culture

534
00:20:39,888 --> 00:20:42,231
that needs to be introduced
to people,

535
00:20:42,242 --> 00:20:44,817
and I wanna keep pushing that.
- Last week was kind of

536
00:20:44,893 --> 00:20:46,986
the first time I did something
super Japanese.

537
00:20:47,062 --> 00:20:49,321
Kinda gave me confidence
that maybe I'll just keep

538
00:20:49,398 --> 00:20:51,865
pushing that boundary.
- Yeah, you should. You should.

539
00:20:51,942 --> 00:20:53,325
How has the clock been?

540
00:20:53,402 --> 00:20:55,202
'Cause you should kind of know
how much time you need.

541
00:20:55,279 --> 00:20:56,370
I can honestly say
that's my biggest challenge.

542
00:20:56,447 --> 00:20:58,372
- Yes. [laughs]
- I just need to...

543
00:20:58,449 --> 00:21:00,708
I know. I can admit that.

544
00:21:00,784 --> 00:21:03,210
You know, like, when you realize
what holds you back,

545
00:21:03,287 --> 00:21:05,087
it's like, I'm fighting
the clock every week

546
00:21:05,098 --> 00:21:07,047
till I get everything
on the plate.

547
00:21:07,124 --> 00:21:08,716
Maybe I should have less things
on the plate.

548
00:21:08,792 --> 00:21:11,510
There is never an opportunity
like this

549
00:21:11,587 --> 00:21:14,221
in your career where you can get
such sound advice

550
00:21:14,298 --> 00:21:17,057
from a constructive place.

551
00:21:17,134 --> 00:21:19,184
Me and the other judges
are just super excited

552
00:21:19,261 --> 00:21:21,061
to see what you all have left
in you.

553
00:21:21,138 --> 00:21:24,898
I am going to take
this experience as fuel

554
00:21:24,975 --> 00:21:27,401
for the next
Elimination Challenge.

555
00:21:27,478 --> 00:21:28,786
What an amazing day.

556
00:21:28,863 --> 00:21:29,778
Have fun shopping.

557
00:21:29,789 --> 00:21:32,181
♪♪♪

558
00:21:35,986 --> 00:21:37,244
Ahh!

559
00:21:37,321 --> 00:21:39,538
- Oh, my God.
- What the [bleep]?

560
00:21:39,615 --> 00:21:42,249
- Look at these.
- Right? ----ing beautiful.

561
00:21:42,326 --> 00:21:43,968
Are we buying 'em
just to buy 'em?

562
00:21:44,045 --> 00:21:45,961
- [laughs]
- I'm inspired by them.

563
00:21:45,972 --> 00:21:48,297
It's a nice treat to have
the extra $100.

564
00:21:48,308 --> 00:21:50,257
It's amazing.

565
00:21:50,334 --> 00:21:52,968
I'm blown away by this
incredible lobster mushroom,

566
00:21:52,979 --> 00:21:56,096
and my plan is to mix with
the crab for the first course.

567
00:21:56,173 --> 00:22:01,101
Showcasing the crab is gonna be
of the utmost importance.

568
00:22:01,178 --> 00:22:02,486
The flour section looks good.

569
00:22:02,563 --> 00:22:06,106
So my mind is going to creating
a crab fat tortilla.

570
00:22:06,183 --> 00:22:07,716
Masa.

571
00:22:07,718 --> 00:22:09,994
I always wanna try and present
something new to the judges

572
00:22:10,071 --> 00:22:11,162
and not be as predictable.

573
00:22:11,238 --> 00:22:13,489
Stock, stock, stock.

574
00:22:13,499 --> 00:22:14,915
[bleep]

575
00:22:16,985 --> 00:22:19,837
- This is a great shop.
<i> - Oui.</i>

576
00:22:19,914 --> 00:22:21,830
Oh, they have...

577
00:22:21,841 --> 00:22:23,399
[laughs]

578
00:22:23,401 --> 00:22:24,958
When I was living in Japan,
you can go to a gas station

579
00:22:25,035 --> 00:22:28,587
and get a piece of braised
daikon in dashi for 50 cents.

580
00:22:28,664 --> 00:22:31,131
Braised daikon
is something I love,

581
00:22:31,208 --> 00:22:32,808
and it's very dear
to Japanese culture.

582
00:22:36,263 --> 00:22:39,139
Yeah, I have to count
in Japanese. I can't do English.

583
00:22:39,216 --> 00:22:41,183
[laughs]

584
00:22:41,194 --> 00:22:45,029
But my plan is to elevating
this very simple Japanese dish

585
00:22:45,106 --> 00:22:48,366
by making an extremely good
crab dashi.

586
00:22:48,442 --> 00:22:50,442
We got 15 minute left, guys.

587
00:22:50,519 --> 00:22:52,277
15 minutes. Heard.

588
00:22:52,354 --> 00:22:55,114
I'm looking for a Pilsner.
Something refreshing.

589
00:22:55,190 --> 00:22:58,209
- ...is great.
- Yeah. Is it great?

590
00:22:58,285 --> 00:22:59,493
My family and I love crab boils.

591
00:22:59,570 --> 00:23:00,953
It's our favorite pastime,

592
00:23:01,029 --> 00:23:02,621
and it's something
that we love to do together.

593
00:23:02,698 --> 00:23:05,165
Five chiles, no corn.
I got grapes.

594
00:23:05,242 --> 00:23:10,462
So my hot dish is going to be
a Viet-Cajun style crab boil,

595
00:23:10,539 --> 00:23:14,007
which has beer,
lots of garlic, citrus,

596
00:23:14,084 --> 00:23:15,843
spice, and butter.

597
00:23:15,919 --> 00:23:18,229
Butter on your hands
and all on the shell.

598
00:23:18,305 --> 00:23:20,556
- 5 minutes.
- 5 minutes, heard!

599
00:23:20,566 --> 00:23:21,640
It's so good.

600
00:23:21,717 --> 00:23:23,234
Oh, my God.

601
00:23:23,310 --> 00:23:25,310
Take one of
the green onions off, please.

602
00:23:25,387 --> 00:23:28,230
Look at that genius. $299.93.

603
00:23:28,241 --> 00:23:30,023
- [laughs]
- thank you.

604
00:23:30,100 --> 00:23:32,118
All righty.

605
00:23:33,937 --> 00:23:40,033
♪♪♪

606
00:23:40,110 --> 00:23:41,085
This is nice.

607
00:23:41,162 --> 00:23:42,911
- Proud I made it here.
- Yeah.

608
00:23:42,922 --> 00:23:45,247
Between you and I and Dawn,
we have a lot to be proud of.

609
00:23:45,258 --> 00:23:46,740
Yeah.

610
00:23:46,817 --> 00:23:49,418
I've definitely seen personal
growth through my cooking

611
00:23:49,429 --> 00:23:52,212
as I've been down
the "Top Chef" journey.

612
00:23:52,289 --> 00:23:55,174
The winner of this round is
Gabe.

613
00:23:55,250 --> 00:23:57,217
- Awesome, man.
- Gabe.

614
00:23:57,294 --> 00:23:58,594
Hey.

615
00:23:58,604 --> 00:24:01,555
We have really liked
so many dishes

616
00:24:01,632 --> 00:24:03,432
that you've created for us.

617
00:24:03,443 --> 00:24:06,393
Tonight was not one of them.

618
00:24:06,470 --> 00:24:08,395
- Pretty close to perfect.
- Thank you, Chef.

619
00:24:08,472 --> 00:24:10,948
He's cooking to win.
This is lights out.

620
00:24:11,025 --> 00:24:13,117
You know, at this point,
it's really hard.

621
00:24:13,194 --> 00:24:14,401
This is where you have to dig
the deepest.

622
00:24:14,478 --> 00:24:16,028
Yeah.

623
00:24:16,104 --> 00:24:18,456
I've definitely been able to get
a better understanding

624
00:24:18,532 --> 00:24:20,240
of what I can do to be
a better chef

625
00:24:20,317 --> 00:24:22,201
and make it to the finale.

626
00:24:22,277 --> 00:24:23,952
- Good morning, Dawn.
- Good morning, guys.

627
00:24:23,963 --> 00:24:25,463
- How you doing? Aw.
- Fine.

628
00:24:25,539 --> 00:24:27,915
I just started breakfast without
y'all. How'd you all sleep?

629
00:24:27,991 --> 00:24:30,968
A little anxious when I woke up,
but...

630
00:24:31,045 --> 00:24:32,636
It's 'cause this one's a little
bit of a hard challenge.

631
00:24:32,713 --> 00:24:34,421
The anxiety level is...

632
00:24:34,498 --> 00:24:36,215
- Pretty high?
- Steep.

633
00:24:36,291 --> 00:24:39,477
Now you know why I didn't
walk with y'all. [laughs]

634
00:24:39,553 --> 00:24:43,147
I don't mind nervousness.
I am able to use that as fuel,

635
00:24:43,224 --> 00:24:46,642
but the weight of this challenge
is everything to me.

636
00:24:46,652 --> 00:24:49,937
- Last cook.
- For one of us.

637
00:24:50,013 --> 00:24:51,547
I have what it takes.

638
00:24:51,549 --> 00:24:56,494
If I keep my head in the game,
I can win this competition.

639
00:24:57,738 --> 00:24:59,446
- Morning, Chefs.
- Morning.

640
00:24:59,523 --> 00:25:01,114
- How you doing?
- Oh, good morning.

641
00:25:01,191 --> 00:25:03,450
- Come on over here.
- How are you, Tom?

642
00:25:03,527 --> 00:25:05,285
[sighs heavily]

643
00:25:05,362 --> 00:25:07,246
You know, every single time
you see Tom

644
00:25:07,322 --> 00:25:09,340
in an unexpected area,
there's a high possibility

645
00:25:09,416 --> 00:25:11,333
that he's gonna give you
a twist,

646
00:25:11,344 --> 00:25:14,094
and it just makes me wanna puke
a little bit.

647
00:25:21,762 --> 00:25:23,262
Morning, Chefs.

648
00:25:23,338 --> 00:25:25,639
Come on over here.

649
00:25:25,716 --> 00:25:27,015
I just wanted to give you
a little chat

650
00:25:27,026 --> 00:25:28,692
before, uh,
you guys start cooking.

651
00:25:28,769 --> 00:25:30,519
I know there's a lot
on the line here.

652
00:25:30,530 --> 00:25:32,479
James Beard loved
this area so much,

653
00:25:32,556 --> 00:25:35,148
and you're cooking with one
of his favorite ingredients,

654
00:25:35,225 --> 00:25:37,150
and I thought it might be best
to bring someone on

655
00:25:37,227 --> 00:25:39,111
to give you
a little encouragement.

656
00:25:39,187 --> 00:25:41,655
She's considered the queen
of the farm-to-table movement.

657
00:25:41,732 --> 00:25:44,208
[gasps] Oh! Sick!

658
00:25:46,620 --> 00:25:48,453
Let me introduce you
to Alice Waters.

659
00:25:48,530 --> 00:25:49,705
[laughs]

660
00:25:49,715 --> 00:25:51,123
Tears well up in my eyes.

661
00:25:51,199 --> 00:25:52,291
I'm a huge fan of hers.

662
00:25:52,367 --> 00:25:54,385
Alice is a great friend of mine,

663
00:25:54,461 --> 00:25:56,211
and so much of her cooking
has informed me.

664
00:25:56,222 --> 00:25:58,380
<i> And I'm so pleased to meet you,</i>

665
00:25:58,391 --> 00:26:01,225
<i> and I'm sorry</i>
<i> I am not there.</i>

666
00:26:01,302 --> 00:26:04,720
She's an amazing restaurateur
of Chez Panisse,

667
00:26:04,730 --> 00:26:06,847
such a trailblazer,

668
00:26:06,923 --> 00:26:09,224
and she was a very close friend
of James Beard.

669
00:26:09,235 --> 00:26:11,235
I'm tongue-tied right now.

670
00:26:11,312 --> 00:26:15,239
I met him about 48 years ago.

671
00:26:15,316 --> 00:26:19,410
- Wow.
-<i> He came to Chez Panisse,</i>

672
00:26:19,486 --> 00:26:21,320
<i> and he said, "Alice,</i>
<i> this isn't a real restaurant.</i>

673
00:26:21,396 --> 00:26:24,573
<i> It's like eating</i>
<i> in somebody's home."</i>

674
00:26:24,584 --> 00:26:27,492
<i> It was the greatest compliment.</i>

675
00:26:27,569 --> 00:26:30,588
<i> He understood what we were</i>
<i> trying to do.</i>

676
00:26:30,664 --> 00:26:32,664
If you were cooking a crab meal
for James Beard,

677
00:26:32,741 --> 00:26:34,082
what would it be?

678
00:26:34,093 --> 00:26:37,502
<i> [laughs] Well, I loved it when</i>

679
00:26:37,579 --> 00:26:41,173
<i> he would take out his napkin</i>
<i> and tie it around his neck.</i>

680
00:26:41,249 --> 00:26:45,093
<i> [laughs]</i>
<i> But it's very important</i>

681
00:26:45,104 --> 00:26:47,763
<i> that you can really taste</i>
<i> that ingredient.</i>

682
00:26:47,773 --> 00:26:51,558
<i> That freshness</i>
<i> is the most important.</i>

683
00:26:51,635 --> 00:26:52,559
Oh, man.

684
00:26:52,636 --> 00:26:54,353
Thanks so much for joining us,

685
00:26:54,429 --> 00:26:55,771
and, uh, hopefully I'll see you
in person soon.

686
00:26:55,781 --> 00:26:57,356
<i> See you, guys.</i>

687
00:26:57,432 --> 00:26:58,449
- Thank you for that, Chef.
- Okay.

688
00:26:58,525 --> 00:26:59,441
- Thanks, Chef.
- Thank you so much.

689
00:26:59,452 --> 00:27:00,734
- You're welcome.
- [laughs]

690
00:27:00,811 --> 00:27:02,119
James Beard
and chefs like Alice--

691
00:27:02,196 --> 00:27:03,445
they paved the way
for American cuisine,

692
00:27:03,456 --> 00:27:06,281
and you guys are the future.

693
00:27:06,292 --> 00:27:08,450
Cook your best.
Honor the crab.

694
00:27:08,461 --> 00:27:11,286
And your time starts now.

695
00:27:11,297 --> 00:27:13,914
♪♪♪

696
00:27:13,990 --> 00:27:14,798
Blenders...

697
00:27:14,875 --> 00:27:17,217
They're right there.

698
00:27:18,304 --> 00:27:19,378
Ow!

699
00:27:19,454 --> 00:27:20,846
Good thing I'm tough, huh?

700
00:27:22,642 --> 00:27:23,807
Watch out, watch out.

701
00:27:24,885 --> 00:27:26,760
Three hours to create
two dishes.

702
00:27:26,837 --> 00:27:28,804
Hot coming through.
[whistles]

703
00:27:28,814 --> 00:27:31,482
And we've gotta cook and
process crab on top of that,

704
00:27:31,558 --> 00:27:34,393
makes this a very, very
aggressive challenge.

705
00:27:34,469 --> 00:27:36,153
Coming through.

706
00:27:38,014 --> 00:27:40,482
Hey.

707
00:27:40,493 --> 00:27:43,652
Really want to highlight
the flavors of the crab.

708
00:27:43,663 --> 00:27:45,821
For my cold course,
I am doing

709
00:27:45,831 --> 00:27:49,282
a crab salad
with a cool crab soup.

710
00:27:49,359 --> 00:27:51,493
The inspiration of this dish
comes from crab<i> chilpachole.</i>

711
00:27:51,504 --> 00:27:54,621
The base of the soup is made
with the crab bodies,

712
00:27:54,698 --> 00:27:57,457
the heads, tomatoes,
onions, garlic, chiles.

713
00:27:57,534 --> 00:28:00,219
And that will be poured
tableside.

714
00:28:05,851 --> 00:28:07,342
Whoo!

715
00:28:07,353 --> 00:28:09,428
- This is a tough one.
- Dawn, how you doing?

716
00:28:09,504 --> 00:28:12,305
It's gonna be hard to get
all this crab processed

717
00:28:12,382 --> 00:28:14,182
along with
the other components.

718
00:28:14,193 --> 00:28:15,434
Same, same.

719
00:28:15,510 --> 00:28:18,195
For my cold dish,
I'm doing a cold crab salad

720
00:28:18,272 --> 00:28:19,938
with cold cashew soup.

721
00:28:20,015 --> 00:28:22,700
Cashew soup,
it's very creamy, unctuous.

722
00:28:22,776 --> 00:28:24,326
Cashews just make it
really rich.

723
00:28:25,353 --> 00:28:27,195
Where'd I put it?
Here.

724
00:28:27,206 --> 00:28:29,614
The soup will serve
as this velvety base

725
00:28:29,691 --> 00:28:31,199
and the crab salad
will be bright.

726
00:28:31,210 --> 00:28:32,492
Do y'all have shiro dashi?

727
00:28:32,569 --> 00:28:34,536
I'm also pickling mushrooms

728
00:28:34,547 --> 00:28:35,954
in a little bit of shiro dashi

729
00:28:36,031 --> 00:28:37,622
as another textural component.

730
00:28:37,699 --> 00:28:39,541
I'm really pressed for time.

731
00:28:39,552 --> 00:28:41,710
I have to start breaking
my crab, like, now,

732
00:28:41,721 --> 00:28:44,379
and get it cold,
which is another challenge.

733
00:28:44,390 --> 00:28:47,382
I am cleaning crab right now.

734
00:28:47,393 --> 00:28:48,884
This is a lot to prep,

735
00:28:48,894 --> 00:28:50,635
doing course one
and course two at the same time.

736
00:28:50,712 --> 00:28:52,345
What's your first course,
Shota?

737
00:28:52,422 --> 00:28:54,806
Two types of sushi,
one with the legs

738
00:28:54,883 --> 00:28:56,900
and the other one
with kind of the body meat.

739
00:28:56,977 --> 00:28:59,895
My hot course is gonna be
a braised daikon.

740
00:28:59,905 --> 00:29:02,731
In Japanese cuisine,
daikon is braised

741
00:29:02,742 --> 00:29:04,316
with a lot of seafood because

742
00:29:04,392 --> 00:29:06,526
it absorbs flavor
very well.

743
00:29:06,603 --> 00:29:07,903
By the time it goes out,

744
00:29:07,913 --> 00:29:10,489
it's gonna have
so much flavor inside,

745
00:29:10,565 --> 00:29:13,575
but I need to start my stock,
start getting rice ready,

746
00:29:13,586 --> 00:29:14,826
make my sushi vinegars,

747
00:29:14,903 --> 00:29:16,578
and finish picking my crab.

748
00:29:16,589 --> 00:29:19,298
The timeframe that we have
scares me a little bit.

749
00:29:20,450 --> 00:29:21,833
Shota, are you a big fan
of Alice Waters?

750
00:29:21,910 --> 00:29:24,377
I've actually recently heard
about her just 'cause

751
00:29:24,454 --> 00:29:27,422
I'm kind of newer to all
the American chefs and stuff.

752
00:29:27,433 --> 00:29:28,432
But it was really cool
talking to her.

753
00:29:28,509 --> 00:29:30,926
Yeah.
It was super incredible

754
00:29:30,936 --> 00:29:33,771
to hear her memories
of James Beard

755
00:29:33,847 --> 00:29:35,722
It's a true honor
to be cooking

756
00:29:35,799 --> 00:29:38,600
in memory of him in
this particular challenge.

757
00:29:38,611 --> 00:29:40,393
James Beard, I mean,
he was considered

758
00:29:40,470 --> 00:29:41,945
the dean of
American cooking.

759
00:29:42,022 --> 00:29:44,439
People know about the awards
and maybe about the foundation,

760
00:29:44,450 --> 00:29:45,774
but they don't know about
the man.

761
00:29:45,785 --> 00:29:48,777
He was a living, breathing
person who cooked

762
00:29:48,788 --> 00:29:50,788
and taught so many people
through his cookbooks.

763
00:29:50,864 --> 00:29:53,740
He mapped the diversity
of the foods in this country

764
00:29:53,817 --> 00:29:55,575
and if you think about
how those foods got there,

765
00:29:55,652 --> 00:29:57,294
they were usually brought
by immigrants

766
00:29:57,371 --> 00:29:59,955
who had to adapt
what was local to their cuisine.

767
00:29:59,965 --> 00:30:03,542
And to see young chefs
cooking in Oregon,

768
00:30:03,618 --> 00:30:05,585
especially seeing
the diversity right now

769
00:30:05,662 --> 00:30:06,711
that we have
in these three chefs,

770
00:30:06,788 --> 00:30:08,421
I think he'd get a kick
out of this.

771
00:30:08,498 --> 00:30:10,423
Uh, one hour left, guys.

772
00:30:10,500 --> 00:30:11,475
What?

773
00:30:12,812 --> 00:30:14,645
Gabe, how you looking, my man?

774
00:30:14,721 --> 00:30:16,814
I'm looking good.
These are some lobster mushrooms

775
00:30:16,890 --> 00:30:19,391
that are gonna go
in my crab salad.

776
00:30:19,467 --> 00:30:21,643
I thought these were apples.
Yeah, they're nice.

777
00:30:21,654 --> 00:30:23,812
It has a little bit
of a seafood flavor, I think.

778
00:30:23,823 --> 00:30:24,980
- Yeah.
- For my hot course,

779
00:30:24,990 --> 00:30:27,607
I'm gonna be
doing crab fat tortillas

780
00:30:27,684 --> 00:30:29,484
and a mole rojo,

781
00:30:29,495 --> 00:30:31,495
and then some sunchokes.

782
00:30:31,572 --> 00:30:33,655
These sunchokes
are Jerusalem artichokes,

783
00:30:33,666 --> 00:30:34,723
as they're also called.

784
00:30:34,725 --> 00:30:36,616
They have
this really meaty flavor.

785
00:30:36,693 --> 00:30:38,743
I think it will pair
really nicely with the crab.

786
00:30:38,820 --> 00:30:40,504
Forty-five minutes.

787
00:30:43,533 --> 00:30:44,958
I need to pick crab.

788
00:30:45,035 --> 00:30:46,969
Me too, Gabe.

789
00:30:52,017 --> 00:30:53,967
My goal for this crab boil

790
00:30:54,044 --> 00:30:55,844
is to get the flavors of home.

791
00:30:55,855 --> 00:30:57,804
For my hot dish,
I am

792
00:30:57,881 --> 00:31:00,098
doing my best to honor
James Beard

793
00:31:00,175 --> 00:31:02,976
with a simple preparation
in the shell.

794
00:31:03,053 --> 00:31:04,686
I just want to do right by it.

795
00:31:04,697 --> 00:31:08,106
But everything is taking
longer than I anticipated.

796
00:31:08,183 --> 00:31:10,576
Where is it?

797
00:31:11,537 --> 00:31:14,529
At least the rice is getting
to the right temperature now.

798
00:31:14,540 --> 00:31:17,699
Cooking sushi rice is such
a simple thing, it's hard.

799
00:31:17,710 --> 00:31:22,495
The ratios for how much salt,
sugar, is very dependent on

800
00:31:22,572 --> 00:31:23,788
what you're trying to go for.

801
00:31:23,865 --> 00:31:25,874
Two different kinds
of rice vinegar.

802
00:31:25,885 --> 00:31:27,709
One is regular sushi vinegar,

803
00:31:27,720 --> 00:31:30,712
the other one is ume
sushi rice vinegar that I made.

804
00:31:30,723 --> 00:31:32,714
There's definitely an art
to creating sushi.

805
00:31:32,725 --> 00:31:33,798
I want to really showcase

806
00:31:33,875 --> 00:31:36,384
that sweet flavor
of a fresh crab.

807
00:31:36,395 --> 00:31:38,053
Holy sh--!
It's sushi hour!

808
00:31:38,063 --> 00:31:39,638
I do want to make it
a little fun.

809
00:31:39,714 --> 00:31:42,474
I'm gonna add some
yuzu kosho aioli on top,

810
00:31:42,550 --> 00:31:43,567
brûlée it with
a little bit of shiso

811
00:31:43,644 --> 00:31:45,477
so it's a composed dish,

812
00:31:45,553 --> 00:31:47,404
not just a piece of nigiri.

813
00:31:47,481 --> 00:31:49,898
- Did you make me some, chef?
- [laughs] Not right now!

814
00:31:49,909 --> 00:31:52,743
I'm like, crunching it
really tight on time!

815
00:31:58,566 --> 00:32:05,589
♪♪♪

816
00:32:05,666 --> 00:32:07,499
This is gorgeous.

817
00:32:07,575 --> 00:32:08,833
This is prime real estate.

818
00:32:08,910 --> 00:32:09,885
Right?

819
00:32:13,766 --> 00:32:16,049
- Wow. Amazing.
- Mm-hmm.

820
00:32:16,126 --> 00:32:18,435
Well, I want to welcome
everybody here

821
00:32:18,512 --> 00:32:21,680
and also want to welcome
Naomi Pomeroy,

822
00:32:21,756 --> 00:32:23,598
another James Beard
award winner.

823
00:32:23,609 --> 00:32:25,016
[applause]

824
00:32:25,093 --> 00:32:28,186
Uh, this is the final challenge
before the finale.

825
00:32:28,263 --> 00:32:31,448
Whoever makes it out of here
will go on to compete

826
00:32:31,525 --> 00:32:32,866
for the title of Top Chef.

827
00:32:33,860 --> 00:32:36,111
What was it like at this point
in the competition,

828
00:32:36,121 --> 00:32:39,030
when you knew it was
coming down to you

829
00:32:39,107 --> 00:32:40,281
or two other people?

830
00:32:40,292 --> 00:32:42,575
It's so thin.
The margin is so thin.

831
00:32:42,652 --> 00:32:43,794
- Any little mistake...
- Sure.

832
00:32:43,870 --> 00:32:44,962
...can send you home.

833
00:32:45,038 --> 00:32:47,288
I was competing against myself.

834
00:32:47,299 --> 00:32:50,041
I was literally just trying to
focus on making good food.

835
00:32:50,118 --> 00:32:51,126
I feel the same as Brooke.

836
00:32:51,136 --> 00:32:52,970
All three of them
are amazing chefs

837
00:32:53,046 --> 00:32:54,638
but I think the winner's
gonna be the one

838
00:32:54,715 --> 00:32:56,807
that's the most confident
and pushing forward.

839
00:32:57,834 --> 00:32:59,050
Twelve minutes!

840
00:32:59,127 --> 00:33:00,185
Twelve minutes, heard.

841
00:33:02,964 --> 00:33:04,147
I try
a little bit of the rice

842
00:33:04,224 --> 00:33:06,149
for my second piece of sushi.

843
00:33:06,226 --> 00:33:08,309
The ume in the vinegar is
a little bit stronger

844
00:33:08,320 --> 00:33:10,654
than what I wanted it to be.

845
00:33:10,731 --> 00:33:11,989
Ah, [bleep], man.

846
00:33:12,065 --> 00:33:13,657
I'm starting to contemplate
if I want

847
00:33:13,734 --> 00:33:14,992
to put this on the course.

848
00:33:15,068 --> 00:33:17,318
You know, I'm Japanese,
and if I mess this up

849
00:33:17,329 --> 00:33:18,611
it will be a little
embarrassing.

850
00:33:18,688 --> 00:33:19,738
[bleep]

851
00:33:19,814 --> 00:33:21,906
Are y'all as much in the weeds
as I am?

852
00:33:21,983 --> 00:33:24,159
As a "cold course,"
I had every intention

853
00:33:24,169 --> 00:33:26,837
of getting everything chilled,
but time is on a crunch

854
00:33:26,913 --> 00:33:30,081
so the coldness is gonna have
to come from the avocado yogurt.

855
00:33:30,158 --> 00:33:32,083
Two minutes 28 on the time!

856
00:33:32,160 --> 00:33:33,668
Ah, [bleep].

857
00:33:33,679 --> 00:33:35,754
Why did I do this?
[laughs]

858
00:33:35,830 --> 00:33:37,922
I don't know, chef.
Why did we do any of this?

859
00:33:37,999 --> 00:33:41,018
The flavors are exactly
as I want them to be.

860
00:33:41,094 --> 00:33:44,813
I'm just anxious I'm able
to get on the plate on time.

861
00:33:45,840 --> 00:33:47,307
I'm just gonna give up.

862
00:33:47,383 --> 00:33:48,641
Just sushi one way.

863
00:33:48,718 --> 00:33:49,309
[rattling loudly]

864
00:33:49,385 --> 00:33:54,531
♪♪♪

865
00:33:54,608 --> 00:33:56,742
- [timer beeps]
- Oh, sh--.

866
00:33:58,278 --> 00:34:00,037
This is gonna be sushi one way.

867
00:34:04,284 --> 00:34:06,659
[metal clatters on floor]

868
00:34:06,736 --> 00:34:09,046
- I am ready.
- So excited for this.

869
00:34:09,122 --> 00:34:12,716
We're going to get all three
cold preparations at once.

870
00:34:12,793 --> 00:34:13,717
- Okay.
- Okay.

871
00:34:13,794 --> 00:34:15,218
Anybody allergic to crab?

872
00:34:15,295 --> 00:34:16,711
[laughing]
Good time to find out now.

873
00:34:16,722 --> 00:34:17,888
Smells very good.

874
00:34:18,915 --> 00:34:21,058
- Smell how roasty it is.
- Oh, wow.

875
00:34:24,971 --> 00:34:27,064
- Hey, chefs.
- [overlapping greetings]

876
00:34:27,140 --> 00:34:28,973
Shota, what did you
prepare for us?

877
00:34:29,050 --> 00:34:32,727
I prepared a crab nigiri
with a yuzu kosho aioli.

878
00:34:32,738 --> 00:34:34,571
The crab itself
is flavored with

879
00:34:34,648 --> 00:34:36,239
a little bit
of ginger-flavored vinegar.

880
00:34:36,316 --> 00:34:37,465
So it says "two ways."

881
00:34:37,467 --> 00:34:39,317
Yeah, it was two ways,
but the ume rice

882
00:34:39,394 --> 00:34:41,694
wasn't coming out exactly
the way I wanted,

883
00:34:41,771 --> 00:34:43,071
so I didn't want to
put anything

884
00:34:43,082 --> 00:34:44,748
that I wasn't comfortable
putting on the plate.

885
00:34:44,825 --> 00:34:47,075
- So it's only one way. Okay.
- It's only one way.

886
00:34:47,086 --> 00:34:49,828
- Gabe?
- I prepared some Dungeness crab

887
00:34:49,904 --> 00:34:52,997
and lobster mushrooms
braised in crab stock.

888
00:34:53,074 --> 00:34:56,042
There's also an avocado yogurt
and aromatic oils.

889
00:34:56,119 --> 00:34:58,762
Gabe, if this is a cold
preparation, why the hot soup?

890
00:34:58,839 --> 00:35:01,264
The soup is hot,
but I intended for the salad

891
00:35:01,341 --> 00:35:03,341
- to be just room temperature.
- Dawn.

892
00:35:03,418 --> 00:35:05,426
I made a Dungeness crab salad

893
00:35:05,437 --> 00:35:09,430
with cashew soup and
pickled oyster mushrooms.

894
00:35:09,441 --> 00:35:11,274
These are three
extraordinary dishes.

895
00:35:11,351 --> 00:35:12,851
- All of you.
- Thank you.

896
00:35:12,927 --> 00:35:14,111
There's only one more dish

897
00:35:14,187 --> 00:35:16,279
separating you and the finale.

898
00:35:16,356 --> 00:35:18,031
- So get back in there!
- Get it done.

899
00:35:20,143 --> 00:35:21,159
Whew!

900
00:35:22,863 --> 00:35:24,204
We got a lot to do in an hour.

901
00:35:27,775 --> 00:35:29,784
What do you think of
Shota's first course?

902
00:35:29,795 --> 00:35:31,953
He roasted the crab shell,

903
00:35:31,964 --> 00:35:34,965
which, you get that intense
crustacean aroma

904
00:35:35,041 --> 00:35:37,292
which helps bring in some
sweetness and added flavor.

905
00:35:37,302 --> 00:35:39,711
I thought it was perfect.
I just want more.

906
00:35:39,787 --> 00:35:40,962
[laughter]

907
00:35:40,973 --> 00:35:42,463
Crab sushi two ways,

908
00:35:42,474 --> 00:35:44,966
to only give us one way
with all this time,

909
00:35:44,977 --> 00:35:46,309
at this point in the game,

910
00:35:46,386 --> 00:35:48,386
I don't think
that that's acceptable.

911
00:35:48,463 --> 00:35:51,815
It's not easy to execute
a really excellent sushi rice.

912
00:35:51,892 --> 00:35:53,975
I understand that the menu
says "two ways,"

913
00:35:53,986 --> 00:35:57,312
but I can forgive based on
how delightful that bite was.

914
00:35:57,322 --> 00:35:59,105
For a one-bite dish,
I think you

915
00:35:59,182 --> 00:36:00,824
really have to have
the confidence,

916
00:36:00,901 --> 00:36:02,659
and I think that's ballsy
to serve one bite.

917
00:36:02,736 --> 00:36:04,903
Shota, you looking better,
second course?

918
00:36:04,979 --> 00:36:07,405
My second course has
a few more elements on it,

919
00:36:07,482 --> 00:36:09,407
so hopefully they'll be happy
with that.

920
00:36:09,484 --> 00:36:12,160
I had some difficulties
in my first course,

921
00:36:12,171 --> 00:36:13,912
but since I already had
the crab meat picked...

922
00:36:13,988 --> 00:36:16,080
[clicks tongue]
it's all good.

923
00:36:16,157 --> 00:36:18,082
- How you doing, chef?
- Good.

924
00:36:18,159 --> 00:36:20,168
Course two's looking
a little bit easier.

925
00:36:20,179 --> 00:36:23,180
I'm gonna make
a light miso paste,

926
00:36:23,256 --> 00:36:24,664
That's, uh, pickled ginger juice

927
00:36:24,741 --> 00:36:26,174
- and then sherry vinegar.
- Oh, that's very delicious.

928
00:36:26,185 --> 00:36:28,426
The mizuna, I'm gonna blanche.

929
00:36:28,503 --> 00:36:30,303
It's got this nice bitterness
to it.

930
00:36:30,380 --> 00:36:32,180
I'm gonna let it steep
a little bit more

931
00:36:32,191 --> 00:36:33,690
to get that crab flavor inside.

932
00:36:33,767 --> 00:36:34,858
Forty minutes!

933
00:36:34,935 --> 00:36:36,517
Forty minutes, heard.

934
00:36:36,528 --> 00:36:39,103
What did you think
of Gabe's preparation?

935
00:36:39,180 --> 00:36:41,198
Gabe gave us just
a great expression of

936
00:36:41,274 --> 00:36:43,441
where we are
and the ingredients.

937
00:36:43,518 --> 00:36:44,776
[murmurs of agreement]

938
00:36:44,852 --> 00:36:46,152
So if you're walking
through the woods right now,

939
00:36:46,229 --> 00:36:47,445
you may find lobster mushrooms.

940
00:36:47,522 --> 00:36:49,206
Clearly crab is in season.

941
00:36:49,282 --> 00:36:51,157
He also worked a little bit
of himself in there

942
00:36:51,234 --> 00:36:52,533
with the heat, but not too much.

943
00:36:52,544 --> 00:36:54,869
I--I--I think he did
a great job here.

944
00:36:54,880 --> 00:36:56,880
It's a little confusing
whether or not

945
00:36:56,957 --> 00:36:58,882
this was considered
a cold preparation,

946
00:36:58,959 --> 00:37:01,459
but the star was certainly
the crab here.

947
00:37:01,536 --> 00:37:03,220
I could not love this dish
any more.

948
00:37:03,296 --> 00:37:05,838
It was delicate and balanced.

949
00:37:05,915 --> 00:37:07,298
I love Gabe. I love him.

950
00:37:07,375 --> 00:37:08,391
- [laughter]
- I want to take him home.

951
00:37:08,468 --> 00:37:11,010
[laughter]

952
00:37:11,087 --> 00:37:12,395
Uh, Gabe, how you doing?

953
00:37:12,472 --> 00:37:15,807
Good. Uh, the big push for me
is gonna be tortillas.

954
00:37:15,883 --> 00:37:18,059
The tortilla made with
crab fat.

955
00:37:18,070 --> 00:37:19,236
Come on, bitch.

956
00:37:19,312 --> 00:37:21,980
I really want that flavor

957
00:37:22,056 --> 00:37:23,240
of the crab and the crab fat.

958
00:37:23,316 --> 00:37:26,859
But I've got to get
tortilla dough made

959
00:37:26,936 --> 00:37:28,912
rested, portioned.

960
00:37:28,989 --> 00:37:30,413
Have to hustle here to get
to the end of the road.

961
00:37:30,490 --> 00:37:33,083
It's gonna be a definite push
to get this all done.

962
00:37:34,110 --> 00:37:36,244
Thirty minutes, guys!

963
00:37:36,255 --> 00:37:39,205
Dawn's dish, I really enjoyed
the cashew sauce.

964
00:37:39,282 --> 00:37:42,926
- It was delicious.
- I loved how creamy it was.

965
00:37:43,003 --> 00:37:45,044
I'm inspired by the combination
of cashew and crab here,

966
00:37:45,121 --> 00:37:46,263
- quite honestly.
- Yeah, me too.

967
00:37:46,339 --> 00:37:47,430
The nuttiness of the cashew,

968
00:37:47,507 --> 00:37:49,090
- it has a butteriness to it...
- Yeah.

969
00:37:49,101 --> 00:37:50,934
- that complements the crab.
- Yeah.

970
00:37:51,011 --> 00:37:52,844
The crab and cashew,
stop right there.

971
00:37:52,920 --> 00:37:54,929
This dish was strong enough
on its own.

972
00:37:54,940 --> 00:37:58,942
She has a really bad habit
of these whimsical garnishes

973
00:37:59,019 --> 00:38:00,944
that don't lend anything
to the dish.

974
00:38:01,021 --> 00:38:03,855
I am smashing
some sweet potatoes

975
00:38:03,931 --> 00:38:05,782
so that I can fry them,

976
00:38:05,859 --> 00:38:07,942
and then toss them
in the crab butter.

977
00:38:07,953 --> 00:38:11,946
It's common to have potatoes
in your crab boil mix,

978
00:38:11,957 --> 00:38:14,791
so it's a major component
of my dish.

979
00:38:14,868 --> 00:38:16,284
Oh, sh--, 15 minutes.

980
00:38:16,295 --> 00:38:19,129
I have way too many things
to do

981
00:38:19,205 --> 00:38:20,538
to bring this dish together.

982
00:38:20,615 --> 00:38:23,082
I'm just making sure
that I get it on the plate.

983
00:38:23,159 --> 00:38:25,010
We don't have
a rolling pin here?

984
00:38:26,046 --> 00:38:27,470
Trying to find a rolling pin
up in this.

985
00:38:27,547 --> 00:38:29,881
- What you need?
- A rolling pin.

986
00:38:29,957 --> 00:38:32,142
I got a long way to go
in a short period of time

987
00:38:32,218 --> 00:38:33,634
and I haven't even started
making my tortillas yet.

988
00:38:33,645 --> 00:38:35,887
Sabotage.

989
00:38:35,963 --> 00:38:37,439
Doubles as a rolling pin.

990
00:38:38,466 --> 00:38:41,976
Three minutes left, guys.

991
00:38:41,987 --> 00:38:45,396
Hot behind, coming through.
Hot, hot, hot, hot, hot.

992
00:38:45,473 --> 00:38:47,615
I was waiting for the perfect
moment to start plating.

993
00:38:49,069 --> 00:38:50,493
But all of a sudden,
I'm like, "Oh, wait.

994
00:38:50,570 --> 00:38:52,144
I gotta actually start
plating this food."

995
00:38:52,222 --> 00:38:54,539
Five, six, seven, eight, nine,
ten, eleven, twelve, thirteen.

996
00:38:56,526 --> 00:38:57,909
Aah!

997
00:38:57,985 --> 00:38:59,952
The linen that I'm keeping
the warm tortillas in

998
00:39:00,029 --> 00:39:02,005
by the grill starts melting,

999
00:39:02,082 --> 00:39:03,340
and got on one of
the tortillas.

1000
00:39:03,416 --> 00:39:05,124
Excuse me! Excuse me.

1001
00:39:05,201 --> 00:39:06,292
I am one tortilla short.

1002
00:39:06,369 --> 00:39:10,472
This is definitely
a $250,000 mistake.

1003
00:39:12,351 --> 00:39:13,350
Thirty seconds, guys.

1004
00:39:13,426 --> 00:39:16,102
- Pistachio...
- [bleep] me.

1005
00:39:17,931 --> 00:39:20,681
[timer beeping]

1006
00:39:20,692 --> 00:39:22,266
[bleep] me.

1007
00:39:26,106 --> 00:39:29,482
Potatoes break up
the richness of the sauce.

1008
00:39:29,559 --> 00:39:30,617
They did not make the plate.

1009
00:39:32,228 --> 00:39:34,112
I'm frustrated with myself.

1010
00:39:34,188 --> 00:39:36,539
This is not a dish that I would
want to serve to anybody.

1011
00:39:36,616 --> 00:39:38,041
I didn't get a chance to wipe.

1012
00:39:38,118 --> 00:39:40,085
- Yeah.
- My sh--'s ----ed.

1013
00:39:41,454 --> 00:39:44,205
- One tortilla short.
- Oh, well.

1014
00:39:44,216 --> 00:39:45,623
Good job, guys.

1015
00:39:45,700 --> 00:39:47,384
I am going home.

1016
00:39:54,041 --> 00:39:55,558
♪♪♪

1017
00:39:55,635 --> 00:39:57,009
- It's gorgeous.
- Yeah.

1018
00:39:57,086 --> 00:39:58,386
You can tell
that this is a Shota dish.

1019
00:39:58,397 --> 00:39:59,512
- Totally!
- For sure.

1020
00:39:59,589 --> 00:40:01,731
Is this not a splatter paint
design?

1021
00:40:01,808 --> 00:40:03,391
- It's on purpose.
- Is it?

1022
00:40:03,402 --> 00:40:04,350
- No.
- It's gotta be.

1023
00:40:04,427 --> 00:40:05,351
Look at how much is on there.

1024
00:40:05,428 --> 00:40:07,311
No, this is intentional.

1025
00:40:07,388 --> 00:40:08,312
- Hi, chefs.
- Hi.

1026
00:40:08,389 --> 00:40:09,730
Let's start with you, Gabe.

1027
00:40:09,741 --> 00:40:11,566
Tell us about
your hot preparation.

1028
00:40:11,576 --> 00:40:13,410
I made a<i> mole coloradito.</i>

1029
00:40:13,486 --> 00:40:16,154
So the base of that sauce
was crab in clam stock,

1030
00:40:16,230 --> 00:40:17,488
braised some of
the sunchokes in that.

1031
00:40:17,565 --> 00:40:20,366
And then the tortilla is made
with crab fat.

1032
00:40:20,443 --> 00:40:22,326
Shota, tell us about your dish.

1033
00:40:22,403 --> 00:40:25,329
I did a braised purple daikon
with crab dish,

1034
00:40:25,406 --> 00:40:27,331
and on top was crab salad

1035
00:40:27,408 --> 00:40:30,209
tossed in soy-sherry
vinaigrette with persimmons.

1036
00:40:30,286 --> 00:40:32,336
Hi, Dawn.
Tell us about this plate.

1037
00:40:32,413 --> 00:40:35,715
It is like
a Pacific coast-style crab boil.

1038
00:40:35,791 --> 00:40:39,594
I made a stock of crab and
braised the crab in that stock

1039
00:40:39,604 --> 00:40:42,221
and added some beer
into it for some depth.

1040
00:40:42,298 --> 00:40:44,265
Did you mean for your plate
to have the splash?

1041
00:40:44,276 --> 00:40:45,725
No, I didn't.

1042
00:40:45,801 --> 00:40:48,102
This was a push.
I did my best.

1043
00:40:48,113 --> 00:40:49,446
Okay.

1044
00:40:49,522 --> 00:40:51,230
- Thank you. Thank you all.
- [overlapping thanks]

1045
00:40:51,307 --> 00:40:52,565
It's over now.

1046
00:40:52,642 --> 00:40:54,692
Chef, I wish you'd have kept
your beer cold.

1047
00:40:54,769 --> 00:40:57,361
Let's start with Dawn's dish.

1048
00:40:57,438 --> 00:40:58,738
[crunching]

1049
00:40:58,814 --> 00:41:02,116
[laughs]
You still have it on your nose.

1050
00:41:02,127 --> 00:41:04,368
I'm gonna ruin my jacket
and be happy with it.

1051
00:41:04,445 --> 00:41:05,628
I know,
we're just going for it.

1052
00:41:05,705 --> 00:41:06,537
[shells cracking]

1053
00:41:06,614 --> 00:41:07,755
Wow.

1054
00:41:09,301 --> 00:41:11,209
[exclaims in dismay]
Can you just grab my napkin?

1055
00:41:11,285 --> 00:41:13,303
- This is not formal dress food.
- Mm-hmm.

1056
00:41:13,379 --> 00:41:15,713
James Beard would love
this dish.

1057
00:41:15,790 --> 00:41:17,256
He was really passionate about

1058
00:41:17,333 --> 00:41:19,717
mixing flavors
across the world

1059
00:41:19,794 --> 00:41:22,261
and I think that Dawn's dish
really represents that well.

1060
00:41:22,338 --> 00:41:24,814
This is a delicious,
delicious bowl of food.

1061
00:41:24,891 --> 00:41:27,484
Dawn's sauce is spectacular.

1062
00:41:27,560 --> 00:41:29,727
It's not too acidic,
it's not too spicy.

1063
00:41:29,804 --> 00:41:31,395
This is what Dawn does
extremely well--

1064
00:41:31,472 --> 00:41:33,397
create deep, homey flavors

1065
00:41:33,474 --> 00:41:36,108
that are extremely craveable
and we can't stop eating them.

1066
00:41:36,185 --> 00:41:37,735
My only complaint is

1067
00:41:37,812 --> 00:41:39,403
I want something else
to sop it up with.

1068
00:41:39,480 --> 00:41:40,404
Yeah.

1069
00:41:40,481 --> 00:41:42,073
I always push dishes that--

1070
00:41:42,149 --> 00:41:44,283
I want, like, bold flavors,
so I do

1071
00:41:44,360 --> 00:41:45,576
everything individually,

1072
00:41:45,653 --> 00:41:47,170
kind of like you do
for your mole.

1073
00:41:47,247 --> 00:41:48,663
Yeah.

1074
00:41:48,673 --> 00:41:49,789
Let's talk about Gabe.

1075
00:41:49,865 --> 00:41:51,832
The sauce is really deep
and dark.

1076
00:41:51,843 --> 00:41:54,585
It's about crab but it's about
all the earthiness, too.

1077
00:41:54,662 --> 00:41:56,754
The sauce for me would've
been delicious

1078
00:41:56,831 --> 00:41:59,590
if it wasn't
Jerusalem artichoke-forward.

1079
00:41:59,667 --> 00:42:01,676
I don't know, I just felt
like it took over.

1080
00:42:01,686 --> 00:42:04,679
I agree with Naomi.
There is a underlying

1081
00:42:04,689 --> 00:42:07,515
flavor of Jerusalem artichoke
that is bitter.

1082
00:42:07,526 --> 00:42:08,766
Sorry, I'm, like, dying here.

1083
00:42:08,843 --> 00:42:10,518
I can tell, I can tell.
Go on.

1084
00:42:10,529 --> 00:42:13,479
I get a ton of Jerusalem
artichoke, but I love it.

1085
00:42:13,556 --> 00:42:15,523
It gives it another dimension.

1086
00:42:15,534 --> 00:42:17,483
My tortilla was cooked
perfectly,

1087
00:42:17,560 --> 00:42:20,486
it had enough chew to sort of
stand up to all that sauce.

1088
00:42:20,563 --> 00:42:22,446
Yeah, I thought it was
a smart move

1089
00:42:22,523 --> 00:42:24,490
to be able to sop up that mole

1090
00:42:24,567 --> 00:42:26,617
with that crab fat tortilla.

1091
00:42:26,694 --> 00:42:30,288
But I had to actually take
some of yours.

1092
00:42:30,364 --> 00:42:32,290
So there was
a missing tortilla.

1093
00:42:32,366 --> 00:42:34,175
- That counts.
- That does count.

1094
00:42:35,703 --> 00:42:37,461
What do you think of
Shota's dish?

1095
00:42:37,538 --> 00:42:40,298
You know how much crab flavor
the daikon soaked up?

1096
00:42:40,374 --> 00:42:42,392
It's amazing.
It's ----ing bomb.

1097
00:42:42,468 --> 00:42:44,885
I love Shota's dish.
To have a light broth

1098
00:42:44,896 --> 00:42:46,721
that is so crab-forward.

1099
00:42:46,731 --> 00:42:49,473
I mean, the taste of
the sea water is stunning.

1100
00:42:49,550 --> 00:42:52,143
He didn't have to use
butter and chiles

1101
00:42:52,219 --> 00:42:53,903
and all these things that
these other two dishes did.

1102
00:42:53,980 --> 00:42:56,147
The restraint that he showed
in this dish.

1103
00:42:56,223 --> 00:42:57,907
It's the sweet crab.

1104
00:42:57,984 --> 00:43:00,234
It's that beautiful brininess
in the broth.

1105
00:43:00,245 --> 00:43:02,236
I thought, for me,
it was so well-balanced,

1106
00:43:02,247 --> 00:43:04,488
and I thought that a lot of
the other dishes

1107
00:43:04,565 --> 00:43:06,749
didn't have that balance
that he showed in that dish.

1108
00:43:06,826 --> 00:43:08,492
Whatever happens,
it's an honor, guys.

1109
00:43:08,569 --> 00:43:10,753
Whatever happens,
love y'all to death.

1110
00:43:10,830 --> 00:43:13,923
All three chefs gave us
beautiful food,

1111
00:43:14,000 --> 00:43:17,427
clearly doing justice
to the Pacific Northwest

1112
00:43:17,503 --> 00:43:19,253
and to James Beard's legacy.

1113
00:43:19,264 --> 00:43:20,838
- Mm-hmm.
- And now we have

1114
00:43:20,915 --> 00:43:22,673
a really tough
night ahead of us

1115
00:43:22,750 --> 00:43:25,768
to figure out which two chefs
we're taking to finale.

1116
00:43:25,845 --> 00:43:27,261
Cheers, everybody.

1117
00:43:27,272 --> 00:43:28,605
[overlapping cheers]

1118
00:43:28,681 --> 00:43:30,890
- To James Beard.
- James Beard.

1119
00:43:30,966 --> 00:43:33,184
I regret writing
"sushi two ways."

1120
00:43:33,260 --> 00:43:36,187
[laughing]
Padma asked me if my

1121
00:43:36,263 --> 00:43:38,448
- splash was intentional.
- [laughter]

1122
00:43:38,524 --> 00:43:40,608
"Did you mean to put sh--
everywhere?"

1123
00:43:40,619 --> 00:43:43,194
- [laughter]
- I'm so sorry.

1124
00:43:43,270 --> 00:43:45,196
Just waiting for Padma's heels
to start...

1125
00:43:45,272 --> 00:43:48,783
[tapping]

1126
00:43:48,793 --> 00:43:51,243
- Hi.
- [laughter]

1127
00:43:51,320 --> 00:43:52,536
We'd like to see all of you.

1128
00:43:52,613 --> 00:43:54,297
- Thank you.
- Thank you.

1129
00:43:54,374 --> 00:43:56,215
Last Judges' Table as a trio.

1130
00:43:58,452 --> 00:44:02,546
♪♪♪

1131
00:44:02,623 --> 00:44:04,849
[applause]

1132
00:44:05,885 --> 00:44:08,469
Thank you
for a delicious meal.

1133
00:44:08,480 --> 00:44:11,648
I was able to see
every single chef.

1134
00:44:11,724 --> 00:44:13,891
Everything was so different
and complex.

1135
00:44:13,968 --> 00:44:15,434
- Thank you, chef.
- Thank you, chef.

1136
00:44:15,511 --> 00:44:16,727
I want to hear from you guys.

1137
00:44:16,804 --> 00:44:19,489
Shota, let's start with
your cold preparation.

1138
00:44:19,565 --> 00:44:21,324
I think after last week,
I really wanted

1139
00:44:21,401 --> 00:44:22,733
to keep pushing more
of Japanese food.

1140
00:44:22,810 --> 00:44:24,827
I was like, "This is
a perfect time to do sushi."

1141
00:44:24,904 --> 00:44:26,987
The menu said
"crab two ways."

1142
00:44:26,998 --> 00:44:28,906
You didn't think to try
and pivot

1143
00:44:28,983 --> 00:44:30,324
and give us something else
with the crab,

1144
00:44:30,335 --> 00:44:31,834
even if
the rice wasn't working?

1145
00:44:31,911 --> 00:44:33,452
I guess that didn't cross
my mind

1146
00:44:33,529 --> 00:44:34,912
and I started focusing
on my second course.

1147
00:44:34,989 --> 00:44:37,415
- Mm-hmm.
-You just needed one more thing.

1148
00:44:37,491 --> 00:44:39,917
But the one bite you did
give us was spectacular.

1149
00:44:39,994 --> 00:44:41,419
- Thank you.
- I agree.

1150
00:44:41,495 --> 00:44:42,679
The crab was really sweet.

1151
00:44:42,755 --> 00:44:44,755
I do like that you had
roasted it a little bit.

1152
00:44:44,832 --> 00:44:48,685
It takes a lot of courage to
put one single bite on a plate,

1153
00:44:48,761 --> 00:44:50,520
but I do think that
that one bite

1154
00:44:50,596 --> 00:44:52,680
- required a lot of skill.
- Thank you.

1155
00:44:52,691 --> 00:44:54,306
Your hot dish.

1156
00:44:54,383 --> 00:44:57,601
That purple radish
was the perfect vehicle

1157
00:44:57,678 --> 00:44:58,695
for the crab.

1158
00:44:58,771 --> 00:45:00,604
I love braising
with purple daikon.

1159
00:45:00,681 --> 00:45:01,856
I love crab dashi.

1160
00:45:01,866 --> 00:45:03,441
It was unassuming
when you saw it,

1161
00:45:03,517 --> 00:45:04,867
but I'm just so impressed

1162
00:45:04,944 --> 00:45:08,371
on how you got so much flavor
into that clear liquid.

1163
00:45:08,448 --> 00:45:10,281
The aroma hit your face,

1164
00:45:10,357 --> 00:45:11,449
and everything that you
intended on doing

1165
00:45:11,525 --> 00:45:12,709
in that bowl, you nailed.

1166
00:45:12,785 --> 00:45:14,067
Thank you very much.

1167
00:45:14,069 --> 00:45:17,380
You gave us a dish that was
in total contrast

1168
00:45:17,457 --> 00:45:19,957
to the other two dishes
we received in that course.

1169
00:45:20,034 --> 00:45:21,500
It was a showstopper.

1170
00:45:21,577 --> 00:45:23,043
Thank you.

1171
00:45:23,054 --> 00:45:25,463
- Gabe.
-For my first cold preparation,

1172
00:45:25,539 --> 00:45:29,058
I wanted to do a chilled crab
and lobster mushroom salad.

1173
00:45:29,135 --> 00:45:30,634
It was a beautiful dish.

1174
00:45:30,711 --> 00:45:33,387
That avocado mousse was silky,

1175
00:45:33,398 --> 00:45:34,638
and it was the best lobster
mushrooms

1176
00:45:34,715 --> 00:45:37,057
- I've probably had.
- Thank you, chef.

1177
00:45:37,068 --> 00:45:38,642
We're here in the Pacific
Northwest, we're in Oregon,

1178
00:45:38,719 --> 00:45:40,903
and you can see the forest
just meets the ocean, and so

1179
00:45:40,980 --> 00:45:43,022
this dish completely
just told that story.

1180
00:45:43,098 --> 00:45:45,065
And I think the sauce work
was really indicative

1181
00:45:45,076 --> 00:45:47,359
of the sauce work that you've
been giving us all season.

1182
00:45:47,436 --> 00:45:49,579
- Just beautiful.
- But, you know,

1183
00:45:49,655 --> 00:45:51,414
it was warm when it came
to the table.

1184
00:45:51,491 --> 00:45:52,990
Time was short
and I wasn't able

1185
00:45:53,067 --> 00:45:55,034
to get the broth
cooled down.

1186
00:45:55,110 --> 00:45:56,586
Let's talk about
your second course.

1187
00:45:56,662 --> 00:45:58,829
I just wanted to create
a mole

1188
00:45:58,906 --> 00:46:00,072
that had the flavors
of the crab.

1189
00:46:00,149 --> 00:46:03,501
There was just a lot
of intense crabbiness

1190
00:46:03,577 --> 00:46:05,044
throughout the whole dish.

1191
00:46:05,120 --> 00:46:08,097
And crab fat tortillas
are a big idea, Gabe.

1192
00:46:08,174 --> 00:46:10,758
- I mean, I'm in.
- [laughs]

1193
00:46:10,769 --> 00:46:12,101
But Melissa didn't get one.

1194
00:46:12,178 --> 00:46:13,552
I know there was one
that didn't make it

1195
00:46:13,629 --> 00:46:14,929
because I was
keeping them warm

1196
00:46:14,939 --> 00:46:17,607
in the linen by the grill,
and the actual linen

1197
00:46:17,683 --> 00:46:19,016
melted onto the tortilla.

1198
00:46:19,093 --> 00:46:20,851
All in all, I loved it.

1199
00:46:20,928 --> 00:46:24,781
But the Jerusalem artichoke
flavor took over the crab

1200
00:46:24,857 --> 00:46:26,357
- in that sauce.
- Understood.

1201
00:46:26,433 --> 00:46:27,950
I didn't mind that.

1202
00:46:28,027 --> 00:46:29,527
I thought using
the Jerusalem artichoke

1203
00:46:29,603 --> 00:46:31,529
was very smart
because it is sweet,

1204
00:46:31,605 --> 00:46:33,405
and it brought the sweetness
of the crab out.

1205
00:46:33,482 --> 00:46:35,625
- Thank you, chef.
- Dawn,

1206
00:46:35,701 --> 00:46:37,701
tell us about
your first course.

1207
00:46:37,778 --> 00:46:40,412
I made the cashew soup
that was the cold preparation.

1208
00:46:40,489 --> 00:46:41,747
Sometimes you gotta sell
something a little better.

1209
00:46:41,824 --> 00:46:43,415
This is like a creamless
crab chowder.

1210
00:46:43,492 --> 00:46:45,543
You know, all those lactose
intolerant people out there

1211
00:46:45,619 --> 00:46:47,711
that can't eat chowder anymore,
they would line up for this.

1212
00:46:47,788 --> 00:46:49,138
- True.
- It worked really well.

1213
00:46:49,215 --> 00:46:51,140
When it comes to comfort
in a bowl,

1214
00:46:51,217 --> 00:46:53,926
like a nice hug of flavor,

1215
00:46:54,003 --> 00:46:55,135
that was definitely
in that bowl.

1216
00:46:55,146 --> 00:46:57,555
And chef,
that's what I go for.

1217
00:46:57,631 --> 00:46:59,890
You gotta snap your fingers
when you say that.

1218
00:46:59,967 --> 00:47:01,559
- There you go.
- [laughter]

1219
00:47:01,635 --> 00:47:04,395
The issues that I had were
the persimmon and the radish.

1220
00:47:04,471 --> 00:47:06,647
Removing those items
would have made it

1221
00:47:06,658 --> 00:47:07,940
one of the tastiest things
we had today.

1222
00:47:08,017 --> 00:47:08,991
Okay.

1223
00:47:09,068 --> 00:47:10,609
Less is more.

1224
00:47:10,686 --> 00:47:12,570
Talk to me about
your second dish.

1225
00:47:12,646 --> 00:47:14,738
My second dish was meant
to be simple,

1226
00:47:14,815 --> 00:47:17,157
rustic, the way
that I love to eat it.

1227
00:47:17,168 --> 00:47:19,660
We were all quiet when
we were eating that dish.

1228
00:47:19,671 --> 00:47:20,986
That's how good it was,

1229
00:47:21,064 --> 00:47:23,080
and that thing for me
was very soul-satisfying.

1230
00:47:23,157 --> 00:47:25,082
We were bathing in it, Dawn.

1231
00:47:25,159 --> 00:47:27,626
It had so much flavor.
It was so bold.

1232
00:47:27,703 --> 00:47:30,087
It was one of the best bites
of food I've had all season.

1233
00:47:30,164 --> 00:47:31,681
I just wish I had a biscuit,
Dawn.

1234
00:47:31,757 --> 00:47:32,923
I wish I had a biscuit.

1235
00:47:33,000 --> 00:47:35,467
- For the sopping?
- Yes!

1236
00:47:35,544 --> 00:47:36,760
There were potatoes.

1237
00:47:36,837 --> 00:47:38,762
They were the crown jewel
of my dish, honestly.

1238
00:47:38,839 --> 00:47:39,805
And what happened?

1239
00:47:39,882 --> 00:47:42,600
- Time happened.
- Oh, Dawn!

1240
00:47:42,676 --> 00:47:45,978
You are doing a disservice
to how talented you are.

1241
00:47:46,055 --> 00:47:48,865
- You gotta resolve this issue.
- I do.

1242
00:47:48,941 --> 00:47:52,818
I really am proud of the food
that I made for you today.

1243
00:47:52,895 --> 00:47:54,704
I just hated
how I gave it to you.

1244
00:47:54,780 --> 00:47:56,789
- Mm-hmm.
- And that's the honest truth.

1245
00:47:58,025 --> 00:47:59,917
Okay, we have a difficult
decision to make.

1246
00:48:01,954 --> 00:48:03,045
I'm gonna send you back.

1247
00:48:03,122 --> 00:48:05,164
We'll call you back in a bit.
Thank you.

1248
00:48:05,240 --> 00:48:06,549
- Thank you.
- Thank you.

1249
00:48:08,535 --> 00:48:09,710
Good job, dawg.

1250
00:48:09,721 --> 00:48:12,471
♪♪♪

1251
00:48:15,968 --> 00:48:19,970
♪♪♪

1252
00:48:20,047 --> 00:48:21,647
Well, sh--.

1253
00:48:22,642 --> 00:48:24,975
We had such
an exhilarating meal,

1254
00:48:25,052 --> 00:48:27,737
such delicious food
across the board.

1255
00:48:27,813 --> 00:48:29,688
When you try
and break it down,

1256
00:48:29,765 --> 00:48:31,073
they were
all really good dishes.

1257
00:48:31,150 --> 00:48:32,900
- That's the problem.
- That's the problem.

1258
00:48:32,911 --> 00:48:35,653
Shota's dish was not a dish,
it was an<i> amuse.</i>

1259
00:48:35,729 --> 00:48:37,696
If Shota just gave us
two of those,

1260
00:48:37,773 --> 00:48:39,823
I would've probably been
very, very happy.

1261
00:48:39,900 --> 00:48:42,910
I agree, but I continue
to be infinitely impressed

1262
00:48:42,921 --> 00:48:47,206
with how he's able to show us
these nuanced flavors.

1263
00:48:47,282 --> 00:48:48,281
I feel like
I'm going home today.

1264
00:48:48,283 --> 00:48:50,250
We all have a reason
to feel that

1265
00:48:50,261 --> 00:48:52,836
- in some sort of way.
- Yeah.

1266
00:48:52,913 --> 00:48:55,881
I will say that of
those first three cold courses,

1267
00:48:55,958 --> 00:48:58,050
Gabe's was in perfect balance.

1268
00:48:58,127 --> 00:49:00,269
Yeah, he wanted to serve
that cold, and it was warm.

1269
00:49:00,346 --> 00:49:02,605
But I still think
he was actually successful.

1270
00:49:02,682 --> 00:49:04,774
- It was delicious.
- I agree.

1271
00:49:04,850 --> 00:49:06,183
I think there's a lot of
technique in his dish.

1272
00:49:06,260 --> 00:49:09,612
I thought it was just
a beautiful bite all around.

1273
00:49:09,689 --> 00:49:11,781
If I get eliminated, I'm gonna
be like, "I'm not leaving.

1274
00:49:11,857 --> 00:49:13,107
You're gonna have to
drag me out of here."

1275
00:49:13,117 --> 00:49:14,599
[laughter]

1276
00:49:14,677 --> 00:49:17,286
When it comes to Dawn's dish,
it's a very simple dish

1277
00:49:17,363 --> 00:49:19,071
in terms of execution
and technique.

1278
00:49:19,148 --> 00:49:21,782
That cashew, for me,
I love it.

1279
00:49:21,793 --> 00:49:23,242
Yeah. But then there were
distractions.

1280
00:49:23,318 --> 00:49:24,952
The pickled stuff
that didn't need to be there.

1281
00:49:24,963 --> 00:49:28,080
She has a tendency for
overthinking these things.

1282
00:49:28,157 --> 00:49:30,124
I just want to have the crab
and the cashews.

1283
00:49:30,134 --> 00:49:32,710
- Exactly.
- They loved your food.

1284
00:49:32,786 --> 00:49:34,294
All right, second course.

1285
00:49:34,305 --> 00:49:37,256
This is a really tricky one,
because I loved

1286
00:49:37,332 --> 00:49:39,258
so many of the flavors
on all three dishes.

1287
00:49:39,334 --> 00:49:41,978
- Yeah.
- And Shota's dish

1288
00:49:42,054 --> 00:49:43,295
really took my breath away.

1289
00:49:43,372 --> 00:49:46,390
Not adding the fat
or any spice or any acidity,

1290
00:49:46,467 --> 00:49:48,809
I thought it was just
this great bite,

1291
00:49:48,820 --> 00:49:50,144
which is very hard to do.

1292
00:49:50,154 --> 00:49:52,229
Well, we cooked
our hearts out, right?

1293
00:49:52,306 --> 00:49:53,280
I really did.

1294
00:49:54,349 --> 00:49:55,941
Gabe's sauce was so beautiful.

1295
00:49:56,018 --> 00:49:59,161
That crab complemented
the sunchokes being so sweet.

1296
00:49:59,238 --> 00:50:01,831
Those two flavors together,
I don't think

1297
00:50:01,907 --> 00:50:05,167
that that served the crab well
in my opinion.

1298
00:50:05,244 --> 00:50:07,286
One thing's for sure,
we didn't make it easy for them.

1299
00:50:07,362 --> 00:50:08,787
- Yeah.
- You know?

1300
00:50:08,864 --> 00:50:11,841
When it comes to Dawn,
that is like soulful.

1301
00:50:11,917 --> 00:50:14,126
I want to order
ten of those plates.

1302
00:50:14,203 --> 00:50:16,846
I do think that Dawn's dish
was just like a step above.

1303
00:50:16,922 --> 00:50:18,014
I liked Dawn's dish a lot,

1304
00:50:18,090 --> 00:50:20,007
but she left something
off the plate.

1305
00:50:20,018 --> 00:50:22,018
But I think we can all agree

1306
00:50:22,094 --> 00:50:25,929
that Dawn's dish just made us
all so happy.

1307
00:50:26,006 --> 00:50:27,264
- Yeah.
- I mean,

1308
00:50:27,341 --> 00:50:29,099
they were getting dirty for it,

1309
00:50:29,176 --> 00:50:30,809
but it may not have been enough.

1310
00:50:30,886 --> 00:50:32,811
At the end of the day,
we had an amazing meal

1311
00:50:32,888 --> 00:50:34,772
from these three chefs.

1312
00:50:34,848 --> 00:50:36,315
These chefs not only
did honor to the crab,

1313
00:50:36,391 --> 00:50:39,693
but they also did honor
to James Beard.

1314
00:50:39,704 --> 00:50:41,153
I don't know,
this is a hard one.

1315
00:50:41,230 --> 00:50:43,655
It's a hard one because
I would order

1316
00:50:43,732 --> 00:50:44,707
all those dishes again.

1317
00:50:44,784 --> 00:50:45,875
- Yep.
- Yeah.

1318
00:50:45,951 --> 00:50:47,192
Here's to friendship, guys.

1319
00:50:47,270 --> 00:50:48,827
- Here's to friendship.
- Lifelong friends.

1320
00:50:48,904 --> 00:50:49,995
- Yeah.
- For sure.

1321
00:50:50,072 --> 00:50:51,964
If I'm gone today,
I love you guys.

1322
00:50:53,125 --> 00:50:54,166
- We have our answers?
- Yes.

1323
00:50:54,243 --> 00:50:55,167
- Yes.
- Yes.

1324
00:50:55,244 --> 00:50:57,219
Okay, let's get them out here.

1325
00:50:57,296 --> 00:51:04,051
♪♪♪

1326
00:51:04,062 --> 00:51:06,136
You know, chefs, your path
takes you many different places

1327
00:51:06,213 --> 00:51:08,138
and for the three of you,
here you are.

1328
00:51:08,215 --> 00:51:09,181
This is a tough decision
to make.

1329
00:51:09,258 --> 00:51:11,225
It's been great to watch
all of you

1330
00:51:11,235 --> 00:51:12,851
just, you know, find your way
through the season.

1331
00:51:12,928 --> 00:51:16,313
This was a delicious,
exquisite meal,

1332
00:51:16,390 --> 00:51:18,899
but there can only be
one winner.

1333
00:51:18,910 --> 00:51:20,234
Nina and Kwame?

1334
00:51:20,244 --> 00:51:22,236
The chef today that won
really showed

1335
00:51:22,246 --> 00:51:24,914
precision and restraint.

1336
00:51:24,990 --> 00:51:26,082
That really exemplifies

1337
00:51:26,158 --> 00:51:28,200
why you're standing
up here today.

1338
00:51:28,277 --> 00:51:30,252
The chef
that did that today was...

1339
00:51:30,329 --> 00:51:32,421
♪♪♪

1340
00:51:32,498 --> 00:51:34,090
Shota.

1341
00:51:34,166 --> 00:51:35,499
Congratulations.

1342
00:51:35,576 --> 00:51:37,501
You are going to the finale!

1343
00:51:37,578 --> 00:51:41,421
[applause]

1344
00:51:41,432 --> 00:51:44,383
I'm going to the finale.
Ha ha!

1345
00:51:44,459 --> 00:51:45,750
[whispers]
Congratulations.

1346
00:51:45,828 --> 00:51:48,262
- How does it feel?
- Like...I need to breathe.

1347
00:51:48,272 --> 00:51:49,939
[laughter]

1348
00:51:50,015 --> 00:51:52,182
It feels surreal.
Like, I'm really honored.

1349
00:51:52,259 --> 00:51:55,060
Thank you very much for
the opportunity, for everything.

1350
00:51:55,137 --> 00:51:56,895
I hear from people that

1351
00:51:56,972 --> 00:51:58,939
being in the finale really
changes your life.

1352
00:51:58,950 --> 00:52:01,191
I lost so much closing
my restaurant

1353
00:52:01,268 --> 00:52:02,734
that I've had for five years.

1354
00:52:02,811 --> 00:52:05,070
Making it to the finale
and being here,

1355
00:52:05,147 --> 00:52:07,072
I think I might have another
shot of doing

1356
00:52:07,149 --> 00:52:08,791
what I really love
for the rest of my life.

1357
00:52:08,868 --> 00:52:10,075
- Thank you, Shota.
- Thank you, Shota.

1358
00:52:10,152 --> 00:52:12,035
We're excited to continue
eating your food.

1359
00:52:12,112 --> 00:52:13,203
Thank you.

1360
00:52:13,280 --> 00:52:16,448
Well, this next part is
very, very hard.

1361
00:52:20,287 --> 00:52:22,546
Dawn...

1362
00:52:22,623 --> 00:52:24,298
and Gabe.

1363
00:52:24,308 --> 00:52:27,551
Pack your bags.
you're both going to the finale!

1364
00:52:27,628 --> 00:52:30,429
[laughter, applause]

1365
00:52:30,505 --> 00:52:32,264
We could not decide!

1366
00:52:32,341 --> 00:52:36,560
♪♪♪

1367
00:52:36,637 --> 00:52:40,030
Congratulations!

1368
00:52:41,826 --> 00:52:43,325
I'm going to the finale!

1369
00:52:43,402 --> 00:52:45,068
[applause]

1370
00:52:45,145 --> 00:52:46,945
I'm officially
a "Top Chef" finalist

1371
00:52:47,022 --> 00:52:50,073
and it feels amazing.

1372
00:52:50,150 --> 00:52:52,326
It is a goal of mine
to win "Top Chef"

1373
00:52:52,336 --> 00:52:54,119
and I've done it.

1374
00:52:54,196 --> 00:52:56,830
Well, I haven't won.
[laughs]

1375
00:52:56,841 --> 00:52:58,582
There was no way to let
any one of you go

1376
00:52:58,659 --> 00:52:59,583
after that meal.

1377
00:52:59,660 --> 00:53:02,178
We can't wait for your final.

1378
00:53:02,254 --> 00:53:03,404
I can't believe I'm going

1379
00:53:03,406 --> 00:53:04,463
to the "Top Chef" finale
at this point.

1380
00:53:04,539 --> 00:53:06,182
I'm literally, mind blown.

1381
00:53:06,258 --> 00:53:08,425
But there will only be
one winner at the finale.

1382
00:53:08,502 --> 00:53:09,518
[laughter]

1383
00:53:09,595 --> 00:53:11,803
This last challenge
will determine

1384
00:53:11,880 --> 00:53:13,430
who is Top Chef.

1385
00:53:13,507 --> 00:53:15,182
Oh, sh--. [laughs]

1386
00:53:15,193 --> 00:53:17,017
Tomorrow morning,
you'll head

1387
00:53:17,028 --> 00:53:18,527
to Willamette Valley Vineyards

1388
00:53:18,604 --> 00:53:20,154
to find out more.

1389
00:53:22,224 --> 00:53:24,274
- Congratulations.
- [applause]

1390
00:53:24,351 --> 00:53:26,368
Thank you so much.

1391
00:53:26,445 --> 00:53:28,487
I absolutely feel that
all three of us deserve it.

1392
00:53:28,563 --> 00:53:31,040
We all created very unique
voices for ourselves

1393
00:53:31,116 --> 00:53:32,366
and very different food.

1394
00:53:32,376 --> 00:53:33,542
We'll see you in wine country.

1395
00:53:33,619 --> 00:53:35,327
- Thank you all, so much.
- Thank you.

1396
00:53:35,404 --> 00:53:38,330
But honestly, I plan on being
the first Latino Top Chef.

1397
00:53:38,407 --> 00:53:40,049
Ha ha! We all made it!

1398
00:53:40,125 --> 00:53:42,167
I'm really glad that the three
of us are competing.

1399
00:53:42,244 --> 00:53:44,002
I don't like easy challenges.

1400
00:53:44,079 --> 00:53:45,963
- Oh, my God!
- Oh, thank you.

1401
00:53:46,039 --> 00:53:49,007
If it's not hard, then
it's not worth it for me.

1402
00:53:49,084 --> 00:53:50,300
[laughs]

1403
00:53:50,377 --> 00:53:52,019
Aah!

1404
00:53:53,088 --> 00:53:56,181
[laughter]

1405
00:53:56,258 --> 00:53:58,016
Why me? [laughs]

1406
00:53:58,093 --> 00:54:00,644
The title of Top Chef
is so close.

1407
00:54:00,721 --> 00:54:02,562
I feel like it's running
through my veins.

1408
00:54:02,573 --> 00:54:04,022
- Cheers.
- Cheers.

1409
00:54:04,099 --> 00:54:05,649
I'm going to continue
to dig deep

1410
00:54:05,726 --> 00:54:08,235
and give every moment

1411
00:54:08,246 --> 00:54:10,028
absolutely everything
that I have.

1412
00:54:10,105 --> 00:54:12,030
- Let's go, guys.
- Yeah.

1413
00:54:12,107 --> 00:54:13,365
Let's go light a fire
on the beach.

1414
00:54:13,442 --> 00:54:15,209
- Right?
- [laughter]

1415
00:54:16,278 --> 00:54:20,038
<i> Next time on the season finale</i>
<i> of "Top Chef"...</i>

1416
00:54:20,115 --> 00:54:21,498
Your finale challenge--

1417
00:54:21,575 --> 00:54:24,593
create the best 4-course
progressive meal

1418
00:54:24,670 --> 00:54:26,378
of your life.

1419
00:54:26,455 --> 00:54:28,597
Don't worry.
We're calling in the cavalry.

1420
00:54:28,674 --> 00:54:30,382
[laughter, greetings]

1421
00:54:30,459 --> 00:54:32,101
Home sweet home, guys.

1422
00:54:32,177 --> 00:54:33,385
Oh, shoot.

1423
00:54:33,462 --> 00:54:34,937
Couldn't make it that easy,
right?

1424
00:54:35,964 --> 00:54:38,274
We are gonna be doing
pig head cheese.

1425
00:54:38,350 --> 00:54:39,683
- Oh, my God. Wow.
- That's stupid, right?

1426
00:54:39,760 --> 00:54:42,060
That quarter million
would really change my life.

1427
00:54:42,137 --> 00:54:43,562
Follow behind me
and clean up, okay?

1428
00:54:43,638 --> 00:54:46,023
This is the meal
of my lifetime.

1429
00:54:46,099 --> 00:54:47,449
Go, hurry.

1430
00:54:47,526 --> 00:54:49,276
Just takes one component
to not be able to win.

1431
00:54:49,287 --> 00:54:51,236
- I hope that it's enough.
- We gotta go. We gotta go.

1432
00:54:51,313 --> 00:54:52,279
- Gotta go.
- Come on.

1433
00:54:52,290 --> 00:54:53,405
They gotta be on every plate.

1434
00:54:53,482 --> 00:54:54,948
♪♪♪

1435
00:54:54,959 --> 00:54:57,409
Damn, all these dishes
are gorgeous.

1436
00:54:57,486 --> 00:54:59,077
I feel like I should get
a hallelujah!

1437
00:54:59,154 --> 00:55:01,288
All right, I think we know
who the next Top Chef is.

1438
00:55:01,299 --> 00:55:03,206
[applause]

1439
00:55:03,283 --> 00:55:04,916
All three of you are winners.

1440
00:55:04,993 --> 00:55:07,011
Unfortunately only one
will have the title.

1441
00:55:07,972 --> 00:55:10,255
You are Top Chef!

1442
00:55:10,332 --> 00:55:13,392
[cheers and applause]