1
00:00:03,829 --> 00:00:07,311
- Are we doing the night market?
- Yes, girl.
2
00:00:07,355 --> 00:00:10,445
Your very own,
Asian night market.
3
00:00:12,403 --> 00:00:14,188
- We are all deep in.
- Uh-huh.
4
00:00:14,231 --> 00:00:15,537
Slurp mode.
5
00:00:15,580 --> 00:00:17,408
She hit the heat
and the sweetness.
6
00:00:17,452 --> 00:00:18,714
Savory.
7
00:00:18,757 --> 00:00:20,629
Buddha, this puff pastry
you fried.
8
00:00:20,672 --> 00:00:22,152
Yup.
9
00:00:22,196 --> 00:00:23,501
Frying just
made this greaseball.
10
00:00:23,545 --> 00:00:25,373
I told them not to fry at all.
11
00:00:25,416 --> 00:00:26,548
I got Chinese.
12
00:00:26,591 --> 00:00:27,679
Pretty awesome.
13
00:00:27,723 --> 00:00:29,246
I found them bland.
14
00:00:30,334 --> 00:00:33,163
The potatoes, I just grilled it.
15
00:00:33,207 --> 00:00:34,512
It's confusing.
16
00:00:34,556 --> 00:00:38,168
The winning chef tonight is Jae.
17
00:00:38,212 --> 00:00:40,214
Congratulations, Jae.
18
00:00:40,257 --> 00:00:43,260
Sam, please pack
your knives and go.
19
00:00:46,394 --> 00:00:48,874
12 chefs
remain to compete in
20
00:00:48,918 --> 00:00:51,181
the ultimate culinary showdown.
21
00:00:51,225 --> 00:00:52,748
At stake for the winner,
22
00:00:52,791 --> 00:00:54,619
a feature in
Food and Wine Magazine.
23
00:00:54,663 --> 00:00:57,709
an appearance in the Food
and Wine Classic in Aspen.
24
00:00:57,753 --> 00:01:01,757
$250,000 furnished
by San Pellegrino.
25
00:01:01,800 --> 00:01:05,152
And the coveted
title of Top Chef.
26
00:01:05,195 --> 00:01:10,809
♪
27
00:01:10,853 --> 00:01:13,334
[fast paced music]
28
00:01:13,377 --> 00:01:16,554
♪
29
00:01:16,598 --> 00:01:19,557
You know, I've been really
coasting through the middle.
30
00:01:19,601 --> 00:01:22,343
It's not crushing
to my confidence,
31
00:01:22,386 --> 00:01:24,171
but it just makes me question.
32
00:01:24,214 --> 00:01:26,738
I'm basically doing this
for myself
33
00:01:26,782 --> 00:01:28,784
because when I became a mom,
34
00:01:28,827 --> 00:01:31,569
I started almost
like losing myself.
35
00:01:31,613 --> 00:01:34,137
I want to remind
myself and my kids
36
00:01:34,181 --> 00:01:36,574
that I'm a strong person
and that I can do this.
37
00:01:43,277 --> 00:01:44,756
[western music]
38
00:01:44,800 --> 00:01:49,239
♪
39
00:01:49,283 --> 00:01:51,415
Good morning, chefs.
40
00:01:51,459 --> 00:01:52,721
Good morning.
41
00:01:52,764 --> 00:01:54,288
What's going on today?
42
00:01:54,331 --> 00:01:55,941
I am walking into the kitchen
43
00:01:55,985 --> 00:01:57,943
thinking that it's
going to be a great day
44
00:01:57,987 --> 00:02:01,295
and I see these biscuits.
45
00:02:04,385 --> 00:02:06,300
I don't bake,
I don't like baking.
46
00:02:06,343 --> 00:02:08,432
I just like to get baked.
47
00:02:08,476 --> 00:02:10,956
[laughing]
48
00:02:11,000 --> 00:02:13,437
Please, welcome back your
guest judge for this challenge,
49
00:02:13,481 --> 00:02:16,353
Chef and restauranteur,
Chris Williams.
50
00:02:16,397 --> 00:02:18,312
Thanks for having me back.
51
00:02:18,355 --> 00:02:20,183
He's doing some really
amazing work here in Houston.
52
00:02:20,227 --> 00:02:23,795
It all started with
Chris' restaurant, Lucille's.
53
00:02:23,839 --> 00:02:27,495
Named after his great
grandmother, Lucille B. Smith.
54
00:02:27,538 --> 00:02:29,366
She was a chef
ahead of her time.
55
00:02:29,410 --> 00:02:31,847
And her client list
included everybody from LBJ
56
00:02:31,890 --> 00:02:35,285
to Martin Luther King
and everybody in between there.
57
00:02:35,329 --> 00:02:37,461
She authored a cookbook in 1941.
58
00:02:37,505 --> 00:02:39,637
She came up with the nation's
first instant Hot Roll Mix.
59
00:02:39,681 --> 00:02:41,204
Sounds like
Lucille was on a roll.
60
00:02:41,248 --> 00:02:42,466
- Okay.
- [laughing]
61
00:02:42,510 --> 00:02:47,254
[suspenseful drumming]
62
00:02:47,297 --> 00:02:48,820
For today's Quickfire,
63
00:02:48,864 --> 00:02:52,476
we want you to pay
homage to Lucille B. Smith
64
00:02:52,520 --> 00:02:55,871
by creating your very
own biscuit from scratch.
65
00:02:57,568 --> 00:02:59,701
But this is Top Chef.
66
00:02:59,744 --> 00:03:01,703
Don't just give us
a biscuit on a plate.
67
00:03:01,746 --> 00:03:04,271
We're looking
for a complete dish.
68
00:03:04,314 --> 00:03:07,665
And you have just
45 minutes on the clock.
69
00:03:07,709 --> 00:03:11,843
The winner will
receive a considerable advantage
70
00:03:11,887 --> 00:03:14,237
in the Elimination Challenge.
71
00:03:14,281 --> 00:03:17,284
Good luck, chefs.
Because your time starts now.
72
00:03:17,327 --> 00:03:19,503
[suspenseful guitar music]
73
00:03:19,547 --> 00:03:20,722
Coming in hot.
74
00:03:22,289 --> 00:03:23,507
Do you guys see flour?
75
00:03:23,551 --> 00:03:25,379
Onions. Anyone seen onions?
76
00:03:25,422 --> 00:03:27,511
- Monique, right there.
- Thank you.
77
00:03:27,555 --> 00:03:29,209
Why am I helping you?
I don't even know.
78
00:03:31,472 --> 00:03:34,910
I've made biscuits before,
but I need my recipe.
79
00:03:34,953 --> 00:03:36,825
This is so terrifying.
80
00:03:36,868 --> 00:03:39,001
From what I can remember,
81
00:03:39,044 --> 00:03:41,786
your butter
needs to be very cold.
82
00:03:41,830 --> 00:03:44,920
I mean, I have a pastry shop,
but we don't do biscuits.
83
00:03:44,963 --> 00:03:46,661
I'm going to try
and do biscuits
84
00:03:46,704 --> 00:03:48,489
with some Lardo
and an onion jam.
85
00:03:48,532 --> 00:03:51,535
You are so fancy.
Can't even deal.
86
00:03:51,579 --> 00:03:53,494
I'm going to
make a drop biscuit,
87
00:03:53,537 --> 00:03:55,539
so hopefully,
it'll be crispy on the outside.
88
00:03:55,583 --> 00:03:57,585
All the flavor
profiles that I work out of
89
00:03:57,628 --> 00:04:00,501
has kind of been
informed by Black women.
90
00:04:00,544 --> 00:04:02,981
In my family,
you just didn't get the recipe.
91
00:04:03,025 --> 00:04:05,027
You had to make it
with them over and over again.
92
00:04:05,070 --> 00:04:06,855
And that's how you
knew how to make it.
93
00:04:06,898 --> 00:04:08,509
What are you
making with your biscuits?
94
00:04:08,552 --> 00:04:10,337
If I can get this right,
95
00:04:10,380 --> 00:04:12,339
I'm going to do like a bacon,
egg and cheese sandwich.
96
00:04:12,382 --> 00:04:13,557
That sounds bomb.
97
00:04:13,601 --> 00:04:15,429
Jackson,
what are you working on?
98
00:04:15,472 --> 00:04:17,561
I think I'm just going to
go kind of more classic here.
99
00:04:17,605 --> 00:04:19,389
I'm going to do
a traditional biscuit.
100
00:04:19,433 --> 00:04:21,348
I want it to be
layered and light and flaky.
101
00:04:21,391 --> 00:04:23,611
If I'm going to eat a biscuit,
that's the kind that I want.
102
00:04:23,654 --> 00:04:25,395
What are you
serving with the biscuits?
103
00:04:25,439 --> 00:04:27,397
Found some ostrich,
which would be fun.
104
00:04:27,441 --> 00:04:29,007
It might also be
----ing stupid to try, but...
105
00:04:29,051 --> 00:04:30,922
- [laughing]
- We can't just make a biscuit.
106
00:04:30,966 --> 00:04:33,403
We have to do something
more impressive than that.
107
00:04:33,447 --> 00:04:35,318
So, I'm doing ostrich sausage.
108
00:04:35,362 --> 00:04:36,928
I think that's really interesting
109
00:04:36,972 --> 00:04:38,669
and weird in a good way.
110
00:04:39,627 --> 00:04:41,106
SARAH:
Jackson is never confident.
111
00:04:41,150 --> 00:04:43,892
Despite all signs
pointing to, he should be.
112
00:04:46,721 --> 00:04:48,462
I think we got this, guys.
113
00:04:48,505 --> 00:04:52,640
I'm going to go for
a sweet shortcake style biscuit.
114
00:04:52,683 --> 00:04:55,338
Macerate some strawberries
and some Japanese brown sugar.
115
00:04:55,382 --> 00:04:57,035
SARAH:
Oh, I like that.
116
00:04:57,079 --> 00:04:59,429
Incorporate a little bit
of masa harina into my biscuit.
117
00:04:59,473 --> 00:05:00,822
SARAH: Oh, I love that too.
118
00:05:00,865 --> 00:05:02,911
- You're so creative.
- Yeah.
119
00:05:02,954 --> 00:05:04,782
SARAH: 36 minutes.
120
00:05:04,826 --> 00:05:06,915
My mom is the one
that makes the biscuits.
121
00:05:06,958 --> 00:05:08,438
So just trying to
remember everything
122
00:05:08,482 --> 00:05:10,005
that she puts into it, you know?
123
00:05:10,048 --> 00:05:11,789
I mean, I've spent, you know,
124
00:05:11,833 --> 00:05:13,617
eight and a half
years in Europe and you know,
125
00:05:13,661 --> 00:05:15,140
the biscuits
and gravy thing
126
00:05:15,184 --> 00:05:16,577
is not necessarily
a thing out there.
127
00:05:16,620 --> 00:05:18,405
But I saw these kumquats,
128
00:05:18,448 --> 00:05:20,537
so I am going to do
a sweet corn and kumquat jam.
129
00:05:20,581 --> 00:05:22,147
I am debating
between sweet or savory.
130
00:05:22,191 --> 00:05:23,758
- You ready?
- Yeah, let's go.
131
00:05:23,801 --> 00:05:25,673
Damarr and I are
sharing an oven, top left.
132
00:05:30,199 --> 00:05:31,592
We're good.
133
00:05:31,635 --> 00:05:33,463
I want to get the biscuits on
134
00:05:33,507 --> 00:05:35,987
and then I want to make
fried chicken with the biscuits.
135
00:05:36,031 --> 00:05:37,815
Always go for fried chicken.
136
00:05:37,859 --> 00:05:40,862
My strategy is I know
how to make fried chicken.
137
00:05:40,905 --> 00:05:42,733
So [bleep] you, biscuit.
138
00:05:42,777 --> 00:05:44,605
[laughing]
139
00:05:44,648 --> 00:05:47,825
I'm also working on
fried chicken with hot honey.
140
00:05:47,869 --> 00:05:49,784
It's the only thing
I know with biscuits.
141
00:05:49,827 --> 00:05:52,177
Last challenge
didn't turn out so great.
142
00:05:52,221 --> 00:05:54,484
Bit intimidating
making the biscuit.
143
00:05:54,528 --> 00:05:55,833
I haven't really
showcased what I can do.
144
00:05:55,877 --> 00:05:57,661
I don't really make queso,
145
00:05:57,705 --> 00:05:59,097
I don't really make samosas,
146
00:05:59,141 --> 00:06:00,882
and I've never
made a biscuit before.
147
00:06:00,925 --> 00:06:03,711
My technique is making
sure it's dry and crumbly.
148
00:06:03,754 --> 00:06:07,018
Mississippi cutter,
man, trying to represent.
149
00:06:07,062 --> 00:06:09,804
You had time
to find a Mississippi cutter?
150
00:06:09,847 --> 00:06:11,980
[bleep] yeah, I got them
all running through my kitchen.
151
00:06:12,023 --> 00:06:13,764
- Oh, they're yours?
- Yeah.
152
00:06:13,808 --> 00:06:16,506
Mississippi is
where my heart is.
153
00:06:16,550 --> 00:06:17,986
This is the perfect opportunity
154
00:06:18,029 --> 00:06:20,597
to put it on the map
in the Top Chef kitchen.
155
00:06:20,641 --> 00:06:22,120
I can't screw it up, man.
156
00:06:22,164 --> 00:06:23,774
[laughing]
157
00:06:25,776 --> 00:06:27,125
I'm going in.
158
00:06:27,169 --> 00:06:29,040
Hope we bake.
159
00:06:29,084 --> 00:06:31,956
Now, where am I going with this?
Am I going sweet? Savory?
160
00:06:32,000 --> 00:06:34,785
Does someone have
black pepper over there?
161
00:06:34,829 --> 00:06:37,832
Pepper, black pepper, a lot.
162
00:06:37,875 --> 00:06:39,442
Pastry is one of those things
163
00:06:39,486 --> 00:06:40,965
I never know how
it's going to turn out
164
00:06:41,009 --> 00:06:42,576
until I get it out of the oven.
165
00:06:44,534 --> 00:06:46,057
MONIQUE: 17.
166
00:06:46,101 --> 00:06:47,755
LUKE: Evelyn, what are
you going to go with?
167
00:06:47,798 --> 00:06:49,060
EVELYN: Savory.
168
00:06:49,104 --> 00:06:50,888
- Savory?
- I saw the chorizo
169
00:06:50,932 --> 00:06:52,760
and I was like, "All right,
we're going with that."
170
00:06:52,803 --> 00:06:54,196
After the queso challenge,
171
00:06:54,239 --> 00:06:55,850
I need some
crispy cheese redemption.
172
00:06:55,893 --> 00:06:57,634
I'm going to put
some crispy cheese on there
173
00:06:57,678 --> 00:06:59,070
that Padma is
actually going to enjoy.
174
00:07:03,510 --> 00:07:05,990
Time check, 11:11.
175
00:07:08,906 --> 00:07:12,475
Please do what
you're supposed to do.
176
00:07:12,519 --> 00:07:13,781
Ugh.
177
00:07:13,824 --> 00:07:15,435
Five minutes away!
178
00:07:17,262 --> 00:07:19,003
I need so much more time.
179
00:07:22,050 --> 00:07:24,966
All right, I'm about to
do something kinda wild.
180
00:07:26,968 --> 00:07:28,796
I'm pivoting
so hard right now.
181
00:07:31,059 --> 00:07:32,539
Do a fried biscuit.
182
00:07:36,543 --> 00:07:38,109
BUDDHA: Oh, the biscuit
is not that great.
183
00:07:38,153 --> 00:07:39,502
1:30!
184
00:07:39,546 --> 00:07:41,156
[suspenseful music]
185
00:07:44,551 --> 00:07:46,204
ASHLEIGH:
Still feel like I have a chance.
186
00:07:46,248 --> 00:07:48,903
JACKSON: I'm really ----ing
nervous this thing is raw.
187
00:07:48,946 --> 00:07:50,687
No, I think it
looks good, Jackson.
188
00:07:52,167 --> 00:07:54,822
- Hi.
- 30 seconds.
189
00:07:57,041 --> 00:08:00,958
JO: Three, two, one, guys.
190
00:08:01,002 --> 00:08:02,177
I'm so sweaty.
191
00:08:06,137 --> 00:08:07,835
CHRIS: Ooh.
192
00:08:07,878 --> 00:08:10,664
Made a scallion
biscuit glazed in hot maple
193
00:08:10,707 --> 00:08:14,537
with an ostrich sausage,
crispy cheddar and fried egg.
194
00:08:14,581 --> 00:08:17,627
PADMA: And this is a block
of cheddar that you've breaded?
195
00:08:17,671 --> 00:08:20,674
- Yeah.
- Thank you.
196
00:08:20,717 --> 00:08:24,852
I did a biscuit with mushroom
maple gravy and a poached egg.
197
00:08:27,202 --> 00:08:29,770
So I made a sweet biscuit,
corn in the biscuit,
198
00:08:29,813 --> 00:08:31,249
Japanese brown sugar,
199
00:08:31,293 --> 00:08:33,034
macerated strawberries,
whipped cream.
200
00:08:33,077 --> 00:08:34,557
You make a lot
of biscuits, Robert?
201
00:08:34,601 --> 00:08:35,689
I don't.
202
00:08:36,907 --> 00:08:41,085
I did a fried black pepper
biscuit with apple molasses
203
00:08:41,129 --> 00:08:44,654
country ham and chow chow
with moonshine vinegar.
204
00:08:44,698 --> 00:08:46,961
Why did you choose
to fry your biscuit?
205
00:08:47,004 --> 00:08:49,877
I wanted some sort
of textural element.
206
00:08:49,920 --> 00:08:51,226
Well done.
207
00:08:53,054 --> 00:08:54,708
- Jo?
- I made a biscuit.
208
00:08:54,751 --> 00:08:56,361
[laughing]
209
00:08:56,405 --> 00:08:58,886
It's with a chorizo
and vegetable hash,
210
00:08:58,929 --> 00:09:00,801
spiced butter on top.
211
00:09:00,844 --> 00:09:03,586
I made a buttermilk biscuit,
some crispy pork belly.
212
00:09:03,630 --> 00:09:06,633
The jelly is fig, raspberry,
orange and grapefruit.
213
00:09:06,676 --> 00:09:08,591
It's better known
as the frog jelly.
214
00:09:08,635 --> 00:09:10,854
Is the shape intentional?
215
00:09:10,898 --> 00:09:12,595
That's the map of Mississippi.
216
00:09:13,770 --> 00:09:15,206
Big biscuit.
217
00:09:15,250 --> 00:09:18,601
So I did a drop biscuit
with shirred egg,
218
00:09:18,645 --> 00:09:20,908
smoked bacon and hot honey
drizzled over the top.
219
00:09:20,951 --> 00:09:23,911
Hmm, I'm starting to get
a buzz from these biscuits.
220
00:09:23,954 --> 00:09:25,652
[laughing]
221
00:09:25,695 --> 00:09:29,743
I made a biscuit with
Lardo and then onion jam.
222
00:09:29,786 --> 00:09:32,049
Thank you, Monique.
223
00:09:32,093 --> 00:09:34,051
Today, I have
a buttermilk biscuit
224
00:09:34,095 --> 00:09:35,879
with buttermilk fried chicken.
225
00:09:35,923 --> 00:09:39,143
And on the side, you have
gochujang hot honey sauce.
226
00:09:39,187 --> 00:09:41,711
Did you spend a lot
of time working the dough?
227
00:09:41,755 --> 00:09:43,234
Just to shape it.
228
00:09:43,278 --> 00:09:45,280
- CHRIS: Okay.
- Thank you.
229
00:09:45,323 --> 00:09:48,239
I made a buttermilk
biscuit with sweet corn
230
00:09:48,283 --> 00:09:50,677
and candied kumquat chili jam.
231
00:09:50,720 --> 00:09:52,069
Thank you so much.
232
00:09:52,113 --> 00:09:54,724
I made a biscuit
with a poached egg
233
00:09:54,768 --> 00:09:58,815
and a chorizo country gravy,
some marinated tomatoes.
234
00:09:58,859 --> 00:10:02,036
- Wonderful.
- Oh, wow.
235
00:10:02,079 --> 00:10:05,039
I made a buttermilk biscuit
with fried chicken,
236
00:10:05,082 --> 00:10:06,867
hot honey, cheddar.
237
00:10:08,695 --> 00:10:10,218
- It is very crumbly.
- Yeah.
238
00:10:10,261 --> 00:10:14,962
♪
239
00:10:16,311 --> 00:10:18,530
PADMA: Chris, how do you
think our chefs did overall
240
00:10:18,574 --> 00:10:19,619
with this biscuit challenge?
241
00:10:19,662 --> 00:10:21,272
Pretty impressive effort.
242
00:10:21,316 --> 00:10:24,580
There were a few
that missed the mark.
243
00:10:24,624 --> 00:10:27,714
Buddha's. It was too crumbly.
244
00:10:27,757 --> 00:10:29,890
It was further
stressed by all of the things
245
00:10:29,933 --> 00:10:31,761
that you put on it.
246
00:10:31,805 --> 00:10:34,285
Jae, you just
overworked it a little bit.
247
00:10:34,329 --> 00:10:37,680
And also, it's buried by
that huge piece of chicken.
248
00:10:37,724 --> 00:10:39,682
And who else?
249
00:10:39,726 --> 00:10:42,729
Ashleigh's biscuit.
It's too much pepper in there.
250
00:10:42,772 --> 00:10:47,255
And deep frying that
biscuit just made it crumble.
251
00:10:47,298 --> 00:10:49,213
And now for some good news.
252
00:10:49,257 --> 00:10:51,694
Who had one
of our favorites, Chris?
253
00:10:51,738 --> 00:10:53,522
Damarr.
254
00:10:53,565 --> 00:10:55,132
The texture is right,
the temperature was right.
255
00:10:55,176 --> 00:10:56,612
I thought you
did a beautiful job.
256
00:10:56,656 --> 00:10:58,396
- Thank you.
- Chef Evelyn's dish.
257
00:10:58,440 --> 00:10:59,746
Me?
258
00:10:59,789 --> 00:11:01,704
- Yeah, girl, you.
- Thank you.
259
00:11:01,748 --> 00:11:03,706
I really liked the way
that you balanced it out
260
00:11:03,750 --> 00:11:05,708
with the herbs and cut through
the richness of the gravy.
261
00:11:05,752 --> 00:11:09,451
Jackson, I like the fact
that you went for the ostrich.
262
00:11:09,494 --> 00:11:10,757
Was that fried cheese?
263
00:11:10,800 --> 00:11:12,323
Yeah, damn it.
264
00:11:13,673 --> 00:11:16,893
However, there can
only be one winner.
265
00:11:16,937 --> 00:11:18,373
And that chef is...
266
00:11:22,638 --> 00:11:24,292
Jackson.
267
00:11:24,335 --> 00:11:26,337
- Thank you.
- [contestants clapping]
268
00:11:26,381 --> 00:11:27,730
Thanks.
269
00:11:27,774 --> 00:11:29,645
Congratulations,
you just won yourself
270
00:11:29,689 --> 00:11:32,300
a big advantage in
the next elimination challenge.
271
00:11:32,343 --> 00:11:35,869
Still don't have immunity,
so did I really win?
272
00:11:35,912 --> 00:11:37,305
Take care, chefs.
273
00:11:38,959 --> 00:11:40,656
I don't know about you,
274
00:11:40,700 --> 00:11:42,223
but I'm ready
for a salad challenge.
275
00:11:42,266 --> 00:11:43,354
[laughing]
276
00:11:46,836 --> 00:11:50,666
Please, give a warm welcome
to James Beard Award winner,
277
00:11:50,710 --> 00:11:53,974
Michelin starred chef,
Wylie Dufresne.
278
00:11:54,017 --> 00:11:56,585
- Hi, Wylie.
- Hello.
279
00:11:56,628 --> 00:11:59,675
Watching Wylie walk
into the kitchen, it's amazing.
280
00:11:59,719 --> 00:12:01,895
He is recognized
for his restaurant,
281
00:12:01,938 --> 00:12:03,766
which was WD-50 in New York,
282
00:12:03,810 --> 00:12:06,247
which championed
molecular gastronomy.
283
00:12:06,290 --> 00:12:07,944
And I feel like this could be
284
00:12:07,988 --> 00:12:10,207
the sort of challenge
that I have been waiting for.
285
00:12:10,251 --> 00:12:11,600
Before I tell you the challenge,
286
00:12:11,643 --> 00:12:13,602
you should know,
this is a team challenge.
287
00:12:13,645 --> 00:12:15,691
Jackson, do you remember
when I said,
288
00:12:15,735 --> 00:12:17,345
you'd get a huge advantage?
289
00:12:17,388 --> 00:12:19,782
You get to pick
your team member first.
290
00:12:19,826 --> 00:12:23,351
And you and your teammate
will get an extra 30 minutes
291
00:12:23,394 --> 00:12:24,874
of cook time tomorrow.
292
00:12:24,918 --> 00:12:27,268
Okay, I'll go with Buddha.
293
00:12:27,311 --> 00:12:28,791
PADMA: Buddha? Okay.
294
00:12:28,835 --> 00:12:30,837
Buddha, he uses a lot
of modernist techniques.
295
00:12:30,880 --> 00:12:32,708
His plating is very elegant.
296
00:12:32,752 --> 00:12:34,710
I just go with my gut.
297
00:12:34,754 --> 00:12:38,583
The guy, who lost a biscuit
challenge is your advantage.
298
00:12:38,627 --> 00:12:40,368
Everyone else,
please find a partner.
299
00:12:41,891 --> 00:12:43,545
- Let's do it. Okay.
- I'm right here.
300
00:12:44,633 --> 00:12:46,591
All right. Let's do it.
301
00:12:46,635 --> 00:12:50,421
This challenge is about
both taste and presentation,
302
00:12:50,465 --> 00:12:51,640
Oh, Lord.
303
00:12:55,644 --> 00:12:58,473
[suspenseful music]
304
00:13:01,563 --> 00:13:02,869
What kind of science project
305
00:13:02,912 --> 00:13:04,871
am I going to be
asked to do right now?
306
00:13:04,914 --> 00:13:08,570
Chefs, please lift your cloches.
307
00:13:08,613 --> 00:13:11,355
[dramatic music]
308
00:13:13,009 --> 00:13:14,881
Wow, okay.
309
00:13:14,924 --> 00:13:17,448
Now, take a bite
of the dish in front of you.
310
00:13:22,889 --> 00:13:24,368
Peanut butter?
311
00:13:24,978 --> 00:13:27,545
PADMA:
Damarr, what do you taste?
312
00:13:27,589 --> 00:13:30,592
Cured fois?
Some kind of pepper sauce?
313
00:13:30,635 --> 00:13:31,985
Monique, what do you taste?
314
00:13:32,028 --> 00:13:34,683
Cocoa, definitely
in the crumble.
315
00:13:34,726 --> 00:13:36,685
I'm definitely
not tasting the cocoa.
316
00:13:36,728 --> 00:13:38,426
Either she's really off
317
00:13:38,469 --> 00:13:40,863
or she has like
some super fine palate
318
00:13:40,907 --> 00:13:42,778
that I'm just not
even detecting this stuff.
319
00:13:42,822 --> 00:13:44,345
Wylie, why don't
you tell our chefs
320
00:13:44,388 --> 00:13:45,520
what they've been eating?
321
00:13:45,563 --> 00:13:46,869
The dish on the right?
322
00:13:46,913 --> 00:13:48,828
I'm calling "pea-knot butter."
323
00:13:49,698 --> 00:13:52,396
It's peanut butter
ganache tied into a knot
324
00:13:52,440 --> 00:13:54,877
on top of a coffee cocoa soil,
325
00:13:54,921 --> 00:13:58,663
a strawberry mango
sauce and fresh basil.
326
00:13:58,707 --> 00:14:01,318
Oh, [bleep].
327
00:14:01,362 --> 00:14:04,017
And the dish on the left,
I like to call "knot foie."
328
00:14:04,060 --> 00:14:05,845
It's foie gras terrine,
329
00:14:05,888 --> 00:14:08,804
tied into a knot on
top of a black sesame crumb,
330
00:14:08,848 --> 00:14:11,851
kimchi purée and some cilantro.
331
00:14:11,894 --> 00:14:13,678
Oh.
332
00:14:13,722 --> 00:14:16,507
This is like
blowing my mind up right now.
333
00:14:19,554 --> 00:14:21,599
For your Elimination Challenge,
334
00:14:21,643 --> 00:14:24,124
we want you
to work in teams of two
335
00:14:24,167 --> 00:14:28,868
to create two dishes
that look exactly alike,
336
00:14:28,911 --> 00:14:31,696
but taste completely different.
337
00:14:32,872 --> 00:14:34,786
I hope everyone's
happy with their teams
338
00:14:34,830 --> 00:14:37,354
because this is
a Double Elimination.
339
00:14:37,398 --> 00:14:38,747
Oh, my God.
340
00:14:38,790 --> 00:14:40,967
A whole team will be going home.
341
00:14:41,010 --> 00:14:42,882
Oh, my God.
342
00:14:42,925 --> 00:14:44,884
I'm really excited to
see what guys come up with.
343
00:14:44,927 --> 00:14:47,669
It's really a good opportunity
to be playful and creative.
344
00:14:47,712 --> 00:14:48,931
Have some fun with it.
345
00:14:48,975 --> 00:14:50,019
We'll see you tomorrow.
346
00:14:51,716 --> 00:14:53,588
Holy crap.
347
00:14:53,631 --> 00:14:55,024
Okay.
348
00:14:55,068 --> 00:14:57,113
I love you. Okay.
349
00:14:57,157 --> 00:14:58,767
Do you have any idea?
350
00:14:58,810 --> 00:15:00,856
- Like a blue crab cake?
- Uh-huh.
351
00:15:00,900 --> 00:15:03,032
And maybe do
the other one apple pie?
352
00:15:03,076 --> 00:15:06,383
I don't bake.
I don't bake nothing.
353
00:15:06,427 --> 00:15:09,865
I'm like, so lost.
354
00:15:09,909 --> 00:15:12,999
I'm just--
I really don't want to go home.
355
00:15:13,042 --> 00:15:15,958
I really don't want to
make my partner do go home.
356
00:15:16,002 --> 00:15:18,874
I am really
freaking out big time.
357
00:15:18,918 --> 00:15:20,876
You know, daikon
looks like a noodle,
358
00:15:20,920 --> 00:15:22,922
but it's actually
daikon salad.
359
00:15:22,965 --> 00:15:25,707
It's not a molecular challenge,
it just has to be similar.
360
00:15:25,750 --> 00:15:27,796
Yeah, I'm not relying on
----ing powders here.
361
00:15:27,839 --> 00:15:30,799
- Right.
- Me and Jo are kind of like, uh.
362
00:15:30,842 --> 00:15:32,888
We both don't work this way.
363
00:15:32,932 --> 00:15:34,803
I have to think
backwards to start with
364
00:15:34,846 --> 00:15:37,066
the visual
instead of the flavor.
365
00:15:37,110 --> 00:15:39,590
So I was thinking things
that like, we can shape.
366
00:15:39,634 --> 00:15:41,897
Pork belly, if we braise it
and we press it.
367
00:15:41,941 --> 00:15:44,465
And then I'm thinking
a no-bake cheesecake.
368
00:15:44,508 --> 00:15:48,034
So my idea is, breaking
down everything bagel
369
00:15:48,077 --> 00:15:49,992
or breaking down
strawberries and cream.
370
00:15:50,036 --> 00:15:51,776
I'm cool with you
taking the lead on this.
371
00:15:51,820 --> 00:15:53,865
The only thing
I'm concerned about is
372
00:15:53,909 --> 00:15:56,520
I don't want to add something
just for the sake of adding it.
373
00:15:56,564 --> 00:15:58,566
Scallop and oyster
are very similar
374
00:15:58,609 --> 00:15:59,915
in flavor and consistency.
375
00:15:59,959 --> 00:16:02,570
I slice it
and then I separate them.
376
00:16:02,613 --> 00:16:04,964
I actually had in
mind like a melon carpaccio
377
00:16:05,007 --> 00:16:06,574
sort of thing as the sweet side.
378
00:16:08,054 --> 00:16:10,056
Doing hot and cold,
savory and sweet would be cool.
379
00:16:10,099 --> 00:16:11,971
Okay.
380
00:16:12,014 --> 00:16:13,929
Like a shrimp toast and then
a strawberry panna cotta.
381
00:16:13,973 --> 00:16:16,453
Because I think
the color on your panna cotta
382
00:16:16,497 --> 00:16:18,020
matches the color
of my cooked mousse.
383
00:16:18,064 --> 00:16:19,717
- Okay.
- And I have done
384
00:16:19,761 --> 00:16:21,763
- a shrimp mousse before.
- Okay.
385
00:16:21,806 --> 00:16:24,548
It's like a dish that we do at
the [indistinct] bar that I run.
386
00:16:24,592 --> 00:16:25,723
Sometimes these
type of challenges, like,
387
00:16:25,767 --> 00:16:27,247
I get this like mental block.
388
00:16:27,290 --> 00:16:29,553
Thankfully,
we're each other's opposites.
389
00:16:29,597 --> 00:16:31,599
We can set
the panna cotta in a mold
390
00:16:31,642 --> 00:16:33,253
to look like whatever shape.
391
00:16:33,296 --> 00:16:35,037
- I like your ideas.
- Are you sure?
392
00:16:35,081 --> 00:16:36,604
Yeah.
393
00:16:36,647 --> 00:16:38,693
Robert is quiet,
calm and confident.
394
00:16:38,736 --> 00:16:41,130
And I am none of those things.
395
00:16:41,174 --> 00:16:42,479
[laughing]
396
00:16:42,523 --> 00:16:43,959
We need a cute name.
397
00:16:44,003 --> 00:16:45,787
For our dishes
or just for ourselves?
398
00:16:45,830 --> 00:16:47,789
No.
399
00:16:47,832 --> 00:16:49,095
The guys are gonna
get it started.
400
00:16:49,138 --> 00:16:51,097
♪
401
00:16:56,841 --> 00:16:59,061
They had to get one to
the fine dining folks.
402
00:16:59,105 --> 00:17:01,759
Real cooking is
my sh--, not shapes.
403
00:17:01,803 --> 00:17:03,109
Not shapes.
404
00:17:03,152 --> 00:17:05,024
- I'm excited, this one's cool.
- Yeah.
405
00:17:07,591 --> 00:17:09,289
We need noodles.
406
00:17:09,332 --> 00:17:11,073
Noodles.
407
00:17:11,117 --> 00:17:12,727
How are you planning
on doing the honeydew?
408
00:17:12,770 --> 00:17:14,816
Thin slices,
so we'll peel the cucumber--
409
00:17:14,859 --> 00:17:16,948
Yeah, yeah, yeah,
it will look the exact same.
410
00:17:18,037 --> 00:17:20,126
Can you grab me
this instant coffee?
411
00:17:20,169 --> 00:17:22,084
Thank you, thank you, thank you.
412
00:17:22,128 --> 00:17:24,173
- I got daikon.
- Awesome.
413
00:17:24,217 --> 00:17:26,088
We have a noodle focus.
414
00:17:26,132 --> 00:17:28,525
Jae's going to be daikon,
which is going to be spiralized.
415
00:17:28,569 --> 00:17:30,571
I'm going to
feature udon noodles.
416
00:17:30,614 --> 00:17:32,007
Nick.
417
00:17:32,051 --> 00:17:35,663
This is a perfect
marriage for cooking.
418
00:17:35,706 --> 00:17:38,013
- Ten minutes!
- I've got the cornstarch,
419
00:17:38,057 --> 00:17:39,580
I got the mushrooms
for the tuile.
420
00:17:39,623 --> 00:17:41,103
Are you sure
about the mushrooms?
421
00:17:41,147 --> 00:17:42,931
Oh, yeah, yeah.
I make it all the time.
422
00:17:42,974 --> 00:17:44,585
- Are you sure of yourself?
- I'm ----ing worried.
423
00:17:44,628 --> 00:17:46,891
The seasoning is
definitely on steroids.
424
00:17:46,935 --> 00:17:49,329
- $243,77.
- Thank you so much.
425
00:17:49,372 --> 00:17:50,634
Let's get out of here.
426
00:17:50,678 --> 00:17:52,158
Alrighty, let's go.
427
00:17:52,201 --> 00:17:53,985
Let's do this, bro.
428
00:17:54,029 --> 00:17:55,291
Oh, God.
429
00:17:55,335 --> 00:17:56,901
Let's go.
430
00:17:56,945 --> 00:17:58,599
We live together
and die together.
431
00:17:58,642 --> 00:18:01,254
- We die together.
- Let's do this, Damarr.
432
00:18:01,297 --> 00:18:03,343
DAMARR: I am trying to
get this liver mousse done.
433
00:18:03,386 --> 00:18:04,953
MONIQUE: I'm going to
start the ice cream.
434
00:18:04,996 --> 00:18:06,781
Heard. #CrushingIt.
435
00:18:06,824 --> 00:18:08,174
Sarah, what are you working on?
436
00:18:08,217 --> 00:18:10,785
I'm doing a seafood terrine,
437
00:18:10,828 --> 00:18:13,135
meant to look like
Robert's panna cotta.
438
00:18:13,179 --> 00:18:14,310
JAE: Oh, nice.
439
00:18:14,354 --> 00:18:16,704
Can I get some allergy meds?
440
00:18:16,747 --> 00:18:18,662
Sarah is a little
allergic to shrimp,
441
00:18:18,706 --> 00:18:20,664
but I'm not really worried
because at the last challenge,
442
00:18:20,708 --> 00:18:22,275
she, like, sucked on crawfish.
443
00:18:23,450 --> 00:18:25,191
- I'm about to start a mousse.
- ROBERT: Okay.
444
00:18:25,234 --> 00:18:27,062
I'm going to roast
all my strawberries.
445
00:18:27,106 --> 00:18:29,586
So, my main focus is
going to be my panna cotta.
446
00:18:29,630 --> 00:18:31,675
- because it needs to set.
- Yeah.
447
00:18:31,719 --> 00:18:33,721
I'm doing dessert,
she's doing savory.
448
00:18:33,764 --> 00:18:35,636
But we're going
for the same textures.
449
00:18:35,679 --> 00:18:38,073
I'm a little scared
about the gelatin.
450
00:18:38,117 --> 00:18:40,206
- Ashleigh, what are you making?
- I'm doing the scallops.
451
00:18:40,249 --> 00:18:42,033
Luke is doing
the vegetarian of my dish.
452
00:18:42,077 --> 00:18:43,600
I've got a king
oyster mushrooms over there.
453
00:18:43,644 --> 00:18:44,906
LUKE:
Ashleigh, how are you looking?
454
00:18:44,949 --> 00:18:46,777
Looking good.
455
00:18:46,821 --> 00:18:48,127
That honeydew and cucumber
look almost identical.
456
00:18:48,170 --> 00:18:49,998
LUKE: Perfect.
457
00:18:50,041 --> 00:18:51,739
The really difficult
part of this challenge is like,
458
00:18:51,782 --> 00:18:53,262
are you having to
sacrifice flavor for looks?
459
00:18:53,306 --> 00:18:55,264
It's incredibly
important to win this challenge.
460
00:18:55,308 --> 00:18:57,048
It's the first
double elimination.
461
00:18:57,092 --> 00:18:58,876
We both know what
the bottom's felt like
462
00:18:58,920 --> 00:19:00,617
and at this point,
I'm just trying to think,
463
00:19:00,661 --> 00:19:02,097
"How can I not
be on the bottom?"
464
00:19:02,141 --> 00:19:04,055
Oh yeah, I'm on a streak
465
00:19:04,099 --> 00:19:06,319
and it's not the kind
of streak that I want to be on,
466
00:19:06,362 --> 00:19:08,103
so it's scary.
467
00:19:08,147 --> 00:19:10,105
I'm definitely glad
that I ended with Jae.
468
00:19:10,149 --> 00:19:11,802
- Aw, thanks Damarr.
- You know what I'm saying?
469
00:19:11,846 --> 00:19:13,369
You guys are
like a perfect odd couple.
470
00:19:13,413 --> 00:19:15,806
- Yeah.
- Like, you're like our parents.
471
00:19:15,850 --> 00:19:18,940
Yeah, oh, wow.
472
00:19:18,983 --> 00:19:21,247
- Sarah's just jealous.
- Geez.
473
00:19:21,290 --> 00:19:22,770
EVELYN: Buddha,
what are you doing?
474
00:19:22,813 --> 00:19:24,119
Cooking some
strawberries very slowly
475
00:19:24,163 --> 00:19:25,990
in the sous vide machine.
476
00:19:26,034 --> 00:19:27,340
So we're going to be
dipping white chocolate
477
00:19:27,383 --> 00:19:28,950
panna cotta into
a strawberry jelly
478
00:19:28,993 --> 00:19:30,343
to make it look like a tomato.
479
00:19:30,386 --> 00:19:31,953
ROBERT: Coming down hot.
480
00:19:33,737 --> 00:19:34,956
JO: We'll do
the pork belly flat.
481
00:19:34,999 --> 00:19:36,871
EVELYN: Poach it.
482
00:19:36,914 --> 00:19:39,003
As long as we press it tonight,
I feel okay about it.
483
00:19:39,047 --> 00:19:40,440
This challenge is
all about survival.
484
00:19:40,483 --> 00:19:42,050
I know how badly
Evelyn wants this.
485
00:19:42,093 --> 00:19:43,921
We make those squares,
486
00:19:43,965 --> 00:19:45,662
Make those squares
and they look exactly the same.
487
00:19:45,706 --> 00:19:47,273
And it's not
that I don't want it,
488
00:19:47,316 --> 00:19:49,840
but you don't want to be the one
to sink someone's dream.
489
00:19:49,884 --> 00:19:51,973
Get that pork belly going,
It's that pot right there.
490
00:19:52,016 --> 00:19:55,281
♪
491
00:19:57,544 --> 00:19:59,502
JACKSON:
I am smoking the salmon.
492
00:19:59,546 --> 00:20:01,635
Better be the best damn
cheesecake I've ever made.
493
00:20:02,984 --> 00:20:05,769
I'm planning to make
coffee ice cream sandwiches.
494
00:20:05,813 --> 00:20:07,771
Damarr is making chicken
liver mousse with cornbread.
495
00:20:07,815 --> 00:20:09,773
Is that the color you
think it's going to be?
496
00:20:09,817 --> 00:20:12,254
Yes. So it's going to be like
a-- It looks kind of chocolatey.
497
00:20:12,298 --> 00:20:13,908
It's no, it's perfect.
498
00:20:13,951 --> 00:20:15,562
The ice cream is
going to look exactly
499
00:20:15,605 --> 00:20:17,433
like my chicken liver mousse.
500
00:20:17,477 --> 00:20:19,522
Chicken liver mousse is
usually like a pinkish color
501
00:20:19,566 --> 00:20:21,785
because you add nitrates.
I know that if I don't do that,
502
00:20:21,829 --> 00:20:23,439
it's going to
be a shade of brown.
503
00:20:23,483 --> 00:20:25,311
Which I think
Chef Wylie will appreciate.
504
00:20:25,354 --> 00:20:26,877
Look at the color,
it's better now.
505
00:20:26,921 --> 00:20:28,531
Yeah, that's perfect.
506
00:20:29,967 --> 00:20:32,405
- Jae, what are you making?
- The daikon noodle?
507
00:20:32,448 --> 00:20:34,320
- Oh, that's fun.
- Yeah.
508
00:20:34,363 --> 00:20:37,279
- The thickness is the same.
- Yep.
509
00:20:37,323 --> 00:20:38,976
- But the color is a little bit--
- Tumeric.
510
00:20:39,020 --> 00:20:40,848
Yeah. I'm gonna put
a pinch of it.
511
00:20:40,891 --> 00:20:42,719
- Yeah.
- JO: 30 minutes.
512
00:20:42,763 --> 00:20:44,678
I tested my panna cotta
for my ratio of gelatin
513
00:20:44,721 --> 00:20:46,419
and it seems to work out.
514
00:20:46,462 --> 00:20:48,290
I think if I add
my roasted strawberries to it...
515
00:20:48,334 --> 00:20:49,596
- SARAH: Yeah.
- I think it'll make it
516
00:20:49,639 --> 00:20:50,727
- really tasty.
- Oh yeah,
517
00:20:50,771 --> 00:20:51,815
that color is beautiful.
518
00:20:52,903 --> 00:20:55,602
JO: It needs longer, huh?
We need to get it softer.
519
00:20:55,645 --> 00:20:58,474
We ran out of time and we can't
quite get the pork belly
520
00:20:58,518 --> 00:21:00,346
to be as tender
as we wanted to be.
521
00:21:00,389 --> 00:21:01,695
We'll deal with you tomorrow.
522
00:21:03,697 --> 00:21:05,351
I got to get
everything to your cart.
523
00:21:06,613 --> 00:21:08,484
I think we're in
a very good spot.
524
00:21:08,528 --> 00:21:10,660
I think so too and I just
want to taste really good.
525
00:21:10,704 --> 00:21:12,227
Although, we got
little things to finish,
526
00:21:12,271 --> 00:21:13,315
everything is fixable.
527
00:21:13,359 --> 00:21:14,969
We're packed up, Jae.
528
00:21:16,884 --> 00:21:19,321
- Let's go.
- Get out, let's go.
529
00:21:20,888 --> 00:21:24,848
♪
530
00:21:24,892 --> 00:21:26,720
[groaning]
531
00:21:26,763 --> 00:21:28,722
It's very daunting that
it's a double elimination.
532
00:21:28,765 --> 00:21:31,855
And seeing that Jackson chose
me out of every other chef,
533
00:21:31,899 --> 00:21:33,509
I really feel a lot of pressure.
534
00:21:33,553 --> 00:21:34,945
Because it is one
of my strongest challenges
535
00:21:34,989 --> 00:21:36,512
- that I can do.
- I think so too.
536
00:21:36,556 --> 00:21:38,340
You know what I mean?
537
00:21:38,384 --> 00:21:39,733
Yeah, pull out all
the bells and whistles.
538
00:21:39,776 --> 00:21:41,256
Like technique,
for technique's sake,
539
00:21:41,300 --> 00:21:42,910
we can't put on there.
540
00:21:42,953 --> 00:21:44,912
I think we're both on
the same page there, you know?
541
00:21:44,955 --> 00:21:46,435
I grew up in
my father's restaurant.
542
00:21:46,479 --> 00:21:48,263
I'm kind of obsessed about food.
543
00:21:48,307 --> 00:21:49,960
I remember during high school,
544
00:21:50,004 --> 00:21:52,354
YouTubing all these
great chefs and restaurants
545
00:21:52,398 --> 00:21:54,530
and Wylie was
definitely one of those chefs.
546
00:21:54,574 --> 00:21:56,924
So, this challenge
was like a childhood dream.
547
00:21:56,967 --> 00:21:59,535
It's a very
well thought out dish,
548
00:21:59,579 --> 00:22:01,363
it just needs to
be executed properly.
549
00:22:01,407 --> 00:22:02,669
Right.
550
00:22:03,974 --> 00:22:06,281
JO: Girl, I'm just-- I just,
I know I don't want to go home.
551
00:22:06,325 --> 00:22:07,848
I'm not ready to
go to the dark side--
552
00:22:07,891 --> 00:22:09,066
We ain't doing it.
553
00:22:09,110 --> 00:22:10,764
And I don't want to go with you.
554
00:22:10,807 --> 00:22:12,896
You know me, though,
I live on the dark side.
555
00:22:12,940 --> 00:22:14,855
- I know, you're the worst.
- I am the worst.
556
00:22:14,898 --> 00:22:17,901
I have enough positive
energy to pull us through, okay?
557
00:22:17,945 --> 00:22:19,033
I know, I know.
558
00:22:19,076 --> 00:22:21,949
Oh good Lord, have mercy.
559
00:22:27,084 --> 00:22:29,348
- Ready, mate?
- Yeah, let's do it.
560
00:22:29,391 --> 00:22:31,611
I think this is the most
difficult challenge so far.
561
00:22:31,654 --> 00:22:34,004
And it's not just about
having one nice plate of food,
562
00:22:34,048 --> 00:22:35,571
it has to look like
563
00:22:35,615 --> 00:22:37,312
someone else's
entirely different dish.
564
00:22:37,356 --> 00:22:39,619
All right, man,
what you working on first?
565
00:22:39,662 --> 00:22:41,969
I'm doing the tuile.
I already got my things melting.
566
00:22:42,012 --> 00:22:44,406
Tuiles are like that.
I got the bread proofing.
567
00:22:44,450 --> 00:22:46,060
Yeah, Jackson's making
everything but the bagel.
568
00:22:46,103 --> 00:22:47,975
And I'm making
strawberries and cream.
569
00:22:48,018 --> 00:22:50,325
I would never make this dish
if Buddha weren't on my team,
570
00:22:50,369 --> 00:22:52,022
but he seemed
really passionate about it.
571
00:22:52,066 --> 00:22:54,416
I've never got the chance
to cook for Wylie in my life.
572
00:22:54,460 --> 00:22:57,071
So, cooking for him
is a huge honor.
573
00:22:57,114 --> 00:22:58,942
We're going to
mimic every single thing.
574
00:22:58,986 --> 00:23:01,728
So, for the tomato
that's on Jackson's dish,
575
00:23:01,771 --> 00:23:03,730
I am making a white
chocolate panna cotta
576
00:23:03,773 --> 00:23:06,385
set inside a strawberry gel.
What do you think?
577
00:23:06,428 --> 00:23:08,343
- Oh, yeah.
- It looks like a tomato.
578
00:23:08,387 --> 00:23:10,519
- Yeah.
- For the salmon tartare,
579
00:23:10,563 --> 00:23:12,782
we're going to be doing
a strawberry tartare with basil.
580
00:23:12,826 --> 00:23:14,784
For the cream cheese bavarois,
581
00:23:14,828 --> 00:23:16,743
we're going to be
doing a white chocolate bonbon
582
00:23:16,786 --> 00:23:18,484
filled with strawberries.
583
00:23:18,527 --> 00:23:20,399
This is one
of the elements of surprise
584
00:23:20,442 --> 00:23:21,791
we're going to be
putting on our dish.
585
00:23:21,835 --> 00:23:23,793
All right, down half an hour.
586
00:23:23,837 --> 00:23:26,970
♪
587
00:23:27,014 --> 00:23:29,799
What did you guys do
with that extra 30 minutes?
588
00:23:29,843 --> 00:23:31,671
Oh, we've just been hanging out,
waiting for you guys.
589
00:23:31,714 --> 00:23:33,020
[laughing]
590
00:23:37,851 --> 00:23:39,679
Yeah.
591
00:23:41,855 --> 00:23:43,465
The panna cotta hasn't set.
592
00:23:43,509 --> 00:23:45,119
Why don't we melt
these down super fast,
593
00:23:45,162 --> 00:23:46,990
add a little bit more
gelatin and get those sitting?
594
00:23:47,034 --> 00:23:48,688
I am really frustrated,
595
00:23:48,731 --> 00:23:51,647
but if I decide
to change something,
596
00:23:51,691 --> 00:23:55,825
we both have to change complete
components on our dishes.
597
00:23:55,869 --> 00:23:57,610
So, I have to make
this panna cotta work.
598
00:23:57,653 --> 00:24:01,048
If our technique
fails us, we fail, you know?
599
00:24:05,966 --> 00:24:07,794
- LUKE: Perfect size.
- ASHLEIGH: Awesome, awesome.
600
00:24:07,837 --> 00:24:09,186
That was exactly
what I was envisioning.
601
00:24:09,230 --> 00:24:10,797
Teamwork.
602
00:24:10,840 --> 00:24:12,015
Me and Ashleigh
are producing stuff
603
00:24:12,059 --> 00:24:13,843
to go on each other's plates.
604
00:24:13,887 --> 00:24:15,541
We have the scallop
and the king oyster mushroom
605
00:24:15,584 --> 00:24:17,107
that almost look identical.
606
00:24:17,151 --> 00:24:19,022
We also have carrot
purée with the kanzuri,
607
00:24:19,066 --> 00:24:20,937
they are very similar in color.
608
00:24:20,981 --> 00:24:23,113
As well as the compressed
melon and the pickled cucumber.
609
00:24:23,157 --> 00:24:24,811
The ones with the peel on.
610
00:24:24,854 --> 00:24:26,900
- Yeah.
- They look even more identical.
611
00:24:26,943 --> 00:24:29,772
LUKE: Being teammates for the
third time, it really clicks.
612
00:24:29,816 --> 00:24:31,513
- Teamwork makes the dream work.
- That's it.
613
00:24:31,557 --> 00:24:33,515
[giggling]
614
00:24:33,559 --> 00:24:35,561
I keep having to taste
everything to make sure--
615
00:24:35,604 --> 00:24:37,214
I know what's what.
616
00:24:37,258 --> 00:24:38,607
I'm not going
to have any more [indistinct].
617
00:24:38,651 --> 00:24:39,695
One hour.
618
00:24:39,739 --> 00:24:41,044
Put it in.
619
00:24:43,046 --> 00:24:44,961
What's your final
description right now?
620
00:24:45,005 --> 00:24:49,052
So we got a goat cheese
cheesecake and apple relish.
621
00:24:49,096 --> 00:24:50,750
At this point,
622
00:24:50,793 --> 00:24:52,839
we know that both
dishes taste different.
623
00:24:52,882 --> 00:24:55,058
So on that part
of the challenge, success.
624
00:24:55,102 --> 00:24:56,843
I'm going to reset this purée
625
00:24:56,886 --> 00:24:58,932
into another with
a parchment underneath.
626
00:24:58,975 --> 00:25:00,890
Okay.
627
00:25:00,934 --> 00:25:04,067
But my cauliflower purée
isn't as dry as I need it to be.
628
00:25:04,111 --> 00:25:07,462
It's what needs to emulate
the cheesecake of Evelyn's dish.
629
00:25:07,506 --> 00:25:09,551
And so it needs to be thicker.
630
00:25:09,595 --> 00:25:10,987
It's fine, it's fine.
631
00:25:11,031 --> 00:25:12,902
- We are going to figure it out.
- I know.
632
00:25:12,946 --> 00:25:15,078
What's one of the hardest
things that you had to imitate?
633
00:25:15,122 --> 00:25:16,732
EVELYN:
The crust in the belly?
634
00:25:16,776 --> 00:25:18,560
Because it's
a base of both of them.
635
00:25:18,604 --> 00:25:20,780
I just want to make
sure where the texture is.
636
00:25:23,086 --> 00:25:24,871
What's the toughest
component you think?
637
00:25:24,914 --> 00:25:26,742
I think the cornbread
and the cake.
638
00:25:26,786 --> 00:25:29,266
Like both are the
same sort of pale yellow.
639
00:25:29,310 --> 00:25:30,790
To make it thin and even,
640
00:25:30,833 --> 00:25:33,575
so we can cut it
after it cooks and cools.
641
00:25:33,619 --> 00:25:35,490
Here is my impression of Damarr.
642
00:25:38,232 --> 00:25:39,929
[laughing]
643
00:25:39,973 --> 00:25:42,932
- Yeah, man! [bleep] yeah!
- Yeah, great. Awesome.
644
00:25:42,976 --> 00:25:44,543
45 minutes.
645
00:25:44,586 --> 00:25:46,109
What are you
doing over there, Jae?
646
00:25:46,153 --> 00:25:48,503
No, no, no, I'm busy.
Please leave me alone.
647
00:25:48,547 --> 00:25:49,678
Oh my God.
648
00:25:49,722 --> 00:25:51,811
♪
649
00:25:55,118 --> 00:25:56,598
Yeah, leave that out
and start plating.
650
00:25:56,642 --> 00:25:59,079
Put a little bit
of oil on the tomatoes.
651
00:25:59,122 --> 00:26:00,602
Ten minutes.
652
00:26:00,646 --> 00:26:02,169
Is that chive?
653
00:26:02,212 --> 00:26:03,953
Yeah.
654
00:26:03,997 --> 00:26:06,477
Still do a taste,
you know, just give it a mix.
655
00:26:09,437 --> 00:26:11,308
Three minutes.
656
00:26:15,486 --> 00:26:17,619
Wow, looks so impressive.
657
00:26:17,663 --> 00:26:19,665
- Hey, chef.
- Hi, how are you?
658
00:26:19,708 --> 00:26:22,058
Hi, chef.
659
00:26:22,102 --> 00:26:23,625
Beautiful.
660
00:26:23,669 --> 00:26:25,235
Now I can fully
appreciate the kitchen.
661
00:26:25,279 --> 00:26:27,368
- Yeah.
- Oh, there, right there.
662
00:26:27,411 --> 00:26:28,587
Yeah.
663
00:26:28,630 --> 00:26:30,197
It's a double elimination.
664
00:26:30,240 --> 00:26:31,981
- It's so hard.
- So, this is something
665
00:26:32,025 --> 00:26:33,461
that's going to
really force them to think.
666
00:26:33,504 --> 00:26:35,637
The two things must look alike.
667
00:26:35,681 --> 00:26:38,988
And then the roe,
just a tiny bit, right?
668
00:26:42,296 --> 00:26:44,428
Perfect.
669
00:26:44,472 --> 00:26:46,996
- [alarm beeping]
- [laughing]
670
00:26:49,608 --> 00:26:53,046
It's almost identical.
671
00:26:53,089 --> 00:26:54,656
This looks amazing.
672
00:26:54,700 --> 00:26:56,397
GAIL: There's a lot
of little details to discover.
673
00:26:56,440 --> 00:26:58,399
- This is fun.
- I know, right?
674
00:26:58,442 --> 00:27:01,663
Jackson, tell us
what's in your dish.
675
00:27:01,707 --> 00:27:03,709
It's just inspired
by an everything bagel.
676
00:27:03,752 --> 00:27:05,275
It's everything but the bagel.
677
00:27:05,319 --> 00:27:07,147
So salmon tartare,
capers, shallots.
678
00:27:07,190 --> 00:27:09,540
Above that is
a cream cheese bavarois.
679
00:27:09,584 --> 00:27:12,413
A marinated tomato and then
a buttermilk scallion dressing
680
00:27:12,456 --> 00:27:14,502
to mimic
the scallion cream cheese.
681
00:27:14,545 --> 00:27:17,026
And what about this tuile?
682
00:27:17,070 --> 00:27:18,158
And that is an everything tuile.
683
00:27:18,201 --> 00:27:20,464
Buddha, tell us about your dish.
684
00:27:20,508 --> 00:27:22,205
So we have
strawberries and cream.
685
00:27:22,249 --> 00:27:23,685
We have a white
chocolate panna cotta
686
00:27:23,729 --> 00:27:25,426
that's been dipped
in a strawberry jelly
687
00:27:25,469 --> 00:27:27,428
to make it look like a tomato.
688
00:27:27,471 --> 00:27:30,561
And then we have strawberry
bonbon and strawberry tartar.
689
00:27:30,605 --> 00:27:34,043
The dressing was
actually a cream and basil oil.
690
00:27:34,087 --> 00:27:36,698
And then the tuile is just
a plain sweet pastry tuile.
691
00:27:36,742 --> 00:27:38,700
You know,
I was initially concerned,
692
00:27:38,744 --> 00:27:40,397
maybe it would
be the same tuile.
693
00:27:40,441 --> 00:27:42,356
And I, you know,
and I think it's great
694
00:27:42,399 --> 00:27:44,750
that even down to the very
last detail, they're different.
695
00:27:44,793 --> 00:27:46,752
The effects are great,
but it really tastes fantastic.
696
00:27:46,795 --> 00:27:48,275
- Yeah.
- Yeah.
697
00:27:48,318 --> 00:27:50,843
- Thank you.
- Thanks.
698
00:27:50,886 --> 00:27:54,281
That might be the best
dessert we've had on Top Chef.
699
00:27:54,324 --> 00:27:56,587
That's a really good
strawberries and cream.
700
00:27:56,631 --> 00:27:58,502
Well, it blows me away is
how they start with--
701
00:27:58,546 --> 00:28:00,113
The idea started,
702
00:28:00,156 --> 00:28:01,636
the germanation
was everything bagel.
703
00:28:01,680 --> 00:28:03,507
- And then this comes out.
- Yeah, exactly.
704
00:28:03,551 --> 00:28:06,075
The flavor
combinations of each dish
705
00:28:06,119 --> 00:28:07,729
were so different and distinct,
706
00:28:07,773 --> 00:28:09,818
but the textures
I think, were the funnest part.
707
00:28:09,862 --> 00:28:13,256
- Good job, man.
- Yeah, it was really good.
708
00:28:13,300 --> 00:28:15,694
SARAH: I'm going to pick these
up and then this is my crumble.
709
00:28:15,737 --> 00:28:17,478
And I'm going to go
right over the sesame
710
00:28:17,521 --> 00:28:19,349
to kind of cover our colors,
what do you think?
711
00:28:19,393 --> 00:28:20,829
ROBERT: Yeah.
712
00:28:20,873 --> 00:28:22,570
Trying to keep
my swoosh really straight.
713
00:28:22,613 --> 00:28:24,746
ROBERT: I don't want to
keep adding stuff.
714
00:28:24,790 --> 00:28:26,879
- I think that's it.
- [alarm beeping]
715
00:28:26,922 --> 00:28:29,795
PADMA: They look pretty
similar, except for the color.
716
00:28:29,838 --> 00:28:32,275
GAIL: There's a slight
tonality that's off,
717
00:28:32,319 --> 00:28:33,407
but otherwise, yeah.
718
00:28:33,450 --> 00:28:34,756
PADMA: Sarah, what did you make?
719
00:28:34,800 --> 00:28:36,584
I made a shrimp terrine,
720
00:28:36,627 --> 00:28:38,412
it's shrimp
sausage over brioche,
721
00:28:38,455 --> 00:28:39,761
toasted in brown butter
722
00:28:39,805 --> 00:28:41,502
and then
a brioche brown butter crumb
723
00:28:41,545 --> 00:28:43,330
and compressed
cucumbers in a pickle.
724
00:28:43,373 --> 00:28:44,897
WYLIE: You poached, steamed?
725
00:28:44,940 --> 00:28:47,508
It was a steam, followed
by a poach, if you will.
726
00:28:47,551 --> 00:28:49,423
PADMA: Robert,
what did you make?
727
00:28:49,466 --> 00:28:51,512
Strawberry panna cotta
with creme fraiche,
728
00:28:51,555 --> 00:28:55,124
Japanese brown sugar
crumble, kiwi and basil.
729
00:28:55,168 --> 00:28:56,778
Did this panna cotta
set up the way you want?
730
00:28:56,822 --> 00:28:58,606
I was having
a lot of trouble today,
731
00:28:58,649 --> 00:29:00,826
but I think it turned out.
732
00:29:00,869 --> 00:29:03,654
- Thank you so much.
- Thank you, guys.
733
00:29:03,698 --> 00:29:05,439
We got to hope
somebody [bleep] up.
734
00:29:05,482 --> 00:29:07,223
I think they had a great idea.
735
00:29:07,267 --> 00:29:08,834
I just don't think
they executed the main part
736
00:29:08,877 --> 00:29:10,618
of the dish well.
737
00:29:10,661 --> 00:29:13,621
Both domes are texturally
off in of themselves.
738
00:29:13,664 --> 00:29:19,192
Sarah's is absolutely too firm
and Robert's is a little loose.
739
00:29:19,235 --> 00:29:20,628
It has good flavor, though.
740
00:29:20,671 --> 00:29:22,195
- It is very tasty.
- It is.
741
00:29:22,238 --> 00:29:23,892
I think it didn't go terribly.
742
00:29:23,936 --> 00:29:25,328
I don't think so either.
743
00:29:25,372 --> 00:29:26,808
But I don't think it went well.
744
00:29:26,852 --> 00:29:28,810
Pasta is ready.
Come on, baby.
745
00:29:28,854 --> 00:29:31,857
- Oh, it looks good.
- Yeah.
746
00:29:31,900 --> 00:29:33,815
Get the broth out.
747
00:29:33,859 --> 00:29:36,818
Jae, broth is ready. I'm with
you. We're on the same team.
748
00:29:36,862 --> 00:29:38,820
Good job.
749
00:29:42,345 --> 00:29:46,306
- Like that looks beautiful.
- Yeah, they look similar.
750
00:29:46,349 --> 00:29:48,351
Tell us about your dish, Jae.
751
00:29:48,395 --> 00:29:51,833
It's a daikon salad
with walnut crumbs
752
00:29:51,877 --> 00:29:55,315
and chilled jasmine lime broth.
753
00:29:55,358 --> 00:29:57,404
Nick, tell us
about your dish.
754
00:29:57,447 --> 00:30:00,668
I did a button mushroom
beurre blanc noodles.
755
00:30:00,711 --> 00:30:02,888
On the bottom
is a mushroom puree,
756
00:30:02,931 --> 00:30:06,979
red pepper coulis
and mushroom jus.
757
00:30:07,022 --> 00:30:08,981
I thought it was a good move
to do two savories.
758
00:30:09,024 --> 00:30:10,809
- Delicious, nice job.
- Thank you.
759
00:30:10,852 --> 00:30:12,680
- PADMA: Thank you, guys.
- [Jae muttering]
760
00:30:12,723 --> 00:30:14,725
These dishes
are both really good.
761
00:30:14,769 --> 00:30:17,946
I think they look very similar,
taste completely different.
762
00:30:17,990 --> 00:30:19,513
The only negative
is I thought the noodles
763
00:30:19,556 --> 00:30:20,819
were a little overcooked.
764
00:30:20,862 --> 00:30:22,516
I totally agree with that.
765
00:30:22,559 --> 00:30:24,692
But her crumbs were delicious.
Like, really.
766
00:30:24,735 --> 00:30:28,217
- That walnut, so good.
- Whoo.
767
00:30:28,914 --> 00:30:30,872
I'm going to crisp this up,
put this on top.
768
00:30:30,916 --> 00:30:33,570
It might still
equal your total size.
769
00:30:33,614 --> 00:30:36,660
EVELYN: Oh Lord, baby Jesus,
do not take me out now.
770
00:30:36,704 --> 00:30:38,706
The sauce is behind you. Okay.
771
00:30:38,749 --> 00:30:40,403
EVELYN: Pull this sh-- off.
Pull this sh-- off.
772
00:30:40,447 --> 00:30:41,883
JO: It's gonna be fine,
773
00:30:41,927 --> 00:30:43,580
we just need to
figure out the plating.
774
00:30:43,624 --> 00:30:44,886
C'mon, steady that hand.
775
00:30:44,930 --> 00:30:46,409
- Girl.
- I'm having a moment.
776
00:30:52,894 --> 00:30:54,417
Okay, so, this
is what I was thinking.
777
00:30:55,766 --> 00:30:57,159
Time is ticking down.
778
00:30:57,203 --> 00:30:59,074
I'm just like,
"I'm going to plate this
779
00:30:59,118 --> 00:31:01,033
and you tell me if you
can mimic it."
780
00:31:01,076 --> 00:31:03,252
The puree on the bottom and
then the pork belly on top
781
00:31:03,296 --> 00:31:05,124
- and then glaze it.
- Okay, center like this?
782
00:31:05,167 --> 00:31:06,516
- JO: Yes, center.
- EVELYN: Just make sure
783
00:31:06,560 --> 00:31:09,171
there's enough, like, sauce.
784
00:31:09,215 --> 00:31:10,999
Doppelganger.
785
00:31:12,783 --> 00:31:14,220
TOM: Looks the same.
786
00:31:14,263 --> 00:31:15,917
PADMA: Tell me what
we're eating.
787
00:31:15,961 --> 00:31:18,180
In front of you,
you have a crispy pork belly
788
00:31:18,224 --> 00:31:20,879
with a cauliflower puree
underneath, crispy garlic
789
00:31:20,922 --> 00:31:24,795
and then a daikon relish and
a five spice glaze over that.
790
00:31:24,839 --> 00:31:26,536
Evelyn,
tell us what you've made.
791
00:31:26,580 --> 00:31:29,931
What I've made for you guys
is a goat cheese cheesecake.
792
00:31:29,975 --> 00:31:32,281
On top, we have a
cardamom chocolate sauce,
793
00:31:32,325 --> 00:31:36,155
a sesame crumble,
apples and a champagne vinegar.
794
00:31:36,198 --> 00:31:38,026
And then on top,
I have a bit of matcha.
795
00:31:38,070 --> 00:31:39,245
- Look great.
- Yeah.
796
00:31:39,288 --> 00:31:41,247
- Thank you both.
- Thanks a lot.
797
00:31:42,988 --> 00:31:44,903
Evelyn's
dessert is pretty sweet.
798
00:31:44,946 --> 00:31:47,383
As much as I visually think
they did a really good job,
799
00:31:47,427 --> 00:31:51,083
I did not love Jo's pork belly.
800
00:31:51,126 --> 00:31:53,302
- Like pork belly leather.
- It was, it was leather.
801
00:31:53,346 --> 00:31:55,217
It was also so thin.
802
00:31:55,261 --> 00:31:58,351
How do I feel better now
than when I put up those plates?
803
00:31:58,394 --> 00:32:01,920
I think it's really cool to
be here while they're working.
804
00:32:01,963 --> 00:32:04,226
It's terrifying for them,
though. I remember that.
805
00:32:04,270 --> 00:32:06,402
- [laughs] Feeling that.
- ASHLEIGH: Four pieces?
806
00:32:06,446 --> 00:32:09,928
LUKE: Yeah.
- ASHLEIGH: How are you going
807
00:32:09,971 --> 00:32:11,233
- on the oil?
- LUKE: One spoon
808
00:32:11,277 --> 00:32:12,843
- inside of each one.
- Okay.
809
00:32:16,891 --> 00:32:18,849
Done. Done, done, done.
810
00:32:20,025 --> 00:32:22,418
- Thank you.
- TOM: Ohh... Crazy sauces.
811
00:32:22,462 --> 00:32:24,377
MELISSA: Very interesting.
812
00:32:26,466 --> 00:32:28,250
Let's start with you, Ashleigh.
813
00:32:28,294 --> 00:32:31,819
I prepared a scallop
with compressed honeydew,
814
00:32:31,862 --> 00:32:36,258
kanzuri, toasted walnut
and apple cider broth.
815
00:32:36,302 --> 00:32:38,043
- What about you, Luke?
- So I made
816
00:32:38,086 --> 00:32:40,001
a king oyster mushroom with
a pickled cucumber
817
00:32:40,045 --> 00:32:41,960
and a carrot puree.
818
00:32:42,003 --> 00:32:44,049
And a broth of mushroom
with parsley and seaweed oil.
819
00:32:44,092 --> 00:32:47,095
Whose idea was it to slice the
mushroom and slice the scallop?
820
00:32:47,139 --> 00:32:49,271
It was my idea to slice
and put things in between.
821
00:32:49,315 --> 00:32:50,969
- Yeah.
- That was brilliant.
822
00:32:51,012 --> 00:32:52,274
Looks great.
It looked great.
823
00:32:52,318 --> 00:32:54,320
- PADMA: Thank you, both.
- ASHLEIGH: Yeah.
824
00:32:54,363 --> 00:32:56,104
I think visually
it was a home run.
825
00:32:56,148 --> 00:32:58,106
TOM:I think they're both
really good. I liked them a lot.
826
00:32:58,150 --> 00:33:00,021
I love the
intensity of Luke's dish.
827
00:33:00,065 --> 00:33:03,372
Ashleigh's dish,
that surprise of the melon.
828
00:33:03,416 --> 00:33:05,461
I just thought it was
fantastic with the scallop.
829
00:33:05,505 --> 00:33:07,420
It was very Scandinavian.
830
00:33:07,463 --> 00:33:09,074
They had some positive things
to say.
831
00:33:09,117 --> 00:33:10,901
- All right. This is mine, right?
- Yeah.
832
00:33:10,945 --> 00:33:12,555
This is mine?
833
00:33:12,599 --> 00:33:14,079
DAMARR: Let's hope that
they say that.
834
00:33:14,122 --> 00:33:15,906
- One like this.
- Heard.
835
00:33:15,950 --> 00:33:17,865
Nice job, chef.
836
00:33:21,651 --> 00:33:23,131
- PADMA: Wow.
- TOM: Oh, cool.
837
00:33:23,175 --> 00:33:25,220
- [laughs]
- PADMA: Wow...
838
00:33:25,264 --> 00:33:27,005
- TOM: Nice.
- MELISAS: Both dishes
839
00:33:27,048 --> 00:33:29,137
look exactly identical!
840
00:33:31,183 --> 00:33:34,012
Damarr,
please tell us about your dish.
841
00:33:34,055 --> 00:33:36,057
I did a chicken liver
mousse sandwiched between
842
00:33:36,101 --> 00:33:40,496
cornbread with a dukkah
spice with tomato chili jam.
843
00:33:40,540 --> 00:33:42,281
Monique?
844
00:33:42,324 --> 00:33:44,022
I did a coffee
ice cream sandwich
845
00:33:44,065 --> 00:33:46,067
along with
an olive oil streusel,
846
00:33:46,111 --> 00:33:48,417
candied lime zest
and some fruit gel.
847
00:33:48,461 --> 00:33:50,115
PADMA: Really lovely.
Thank you both.
848
00:33:50,158 --> 00:33:52,682
Thank you. Yeah!
849
00:33:52,726 --> 00:33:54,336
I mean, aside
from the dense cornbread,
850
00:33:54,380 --> 00:33:56,512
the rest is fantastic.
851
00:33:56,556 --> 00:33:58,384
Damarr's chicken liver
mousse was nice and smooth.
852
00:33:58,427 --> 00:34:00,255
The dukkah was so flavorful.
853
00:34:00,299 --> 00:34:02,040
Monique's comes
together very nicely.
854
00:34:02,083 --> 00:34:04,042
It's a lot less risky.
It's cake and ice cream.
855
00:34:04,085 --> 00:34:06,522
She's not walking out on
a ledge, but it's delicious.
856
00:34:06,566 --> 00:34:09,917
I mean, we felt confident
from start to finish, so.
857
00:34:09,960 --> 00:34:12,224
I thought this was the
best food we've had so far.
858
00:34:12,267 --> 00:34:14,965
Wiley, your presence
here has had an immensely
859
00:34:15,009 --> 00:34:17,185
positive effect on our chefs.
860
00:34:17,229 --> 00:34:18,447
- They stepped up for you.
- PADMA: Yeah!
861
00:34:18,491 --> 00:34:20,188
Kay. Stop.
862
00:34:20,232 --> 00:34:22,103
We have
a really difficult decision.
863
00:34:22,147 --> 00:34:23,583
Let's get to Judges' Table.
864
00:34:33,114 --> 00:34:36,291
I've been lucky to
be here many years in a row
865
00:34:36,335 --> 00:34:38,511
and this is some of the
best food I've seen.
866
00:34:38,554 --> 00:34:40,339
So really, you guys should
all be very pleased
867
00:34:40,382 --> 00:34:42,210
with your, your efforts.
868
00:34:42,254 --> 00:34:46,562
Ashleigh and Luke and
Jackson and Buddha, please stay.
869
00:34:46,606 --> 00:34:48,564
Everyone
else can step to the side.
870
00:34:53,003 --> 00:34:55,223
Your two teams...
871
00:34:55,267 --> 00:34:57,399
Had our favorite dishes
of the night.
872
00:34:58,139 --> 00:35:02,143
So congratulations on
a job beautifully done.
873
00:35:02,187 --> 00:35:04,276
Ashleigh, you look so relieved.
874
00:35:04,319 --> 00:35:06,974
Yeah, it's been-- It's
been a rough couple of days.
875
00:35:07,017 --> 00:35:09,368
So this was a pleasant surprise.
876
00:35:09,411 --> 00:35:12,371
I felt your dish was
so progressive
877
00:35:12,414 --> 00:35:14,460
and thought provoking
when it came out.
878
00:35:14,503 --> 00:35:16,331
It was striking.
879
00:35:16,375 --> 00:35:18,420
We couldn't stop talking
about it at the table.
880
00:35:18,464 --> 00:35:20,205
The dishes you gave us tonight.
881
00:35:20,248 --> 00:35:23,425
They stretched us.
They made us think the most.
882
00:35:23,469 --> 00:35:25,514
The idea of slicing the scallops
and slicing the mushrooms
883
00:35:25,558 --> 00:35:27,255
and shingling like that,
884
00:35:27,299 --> 00:35:29,214
it really brought
those dishes together.
885
00:35:29,257 --> 00:35:31,172
I thought they were absolutely
stunning and delicious.
886
00:35:31,216 --> 00:35:33,305
- Great work.
- Jackson and Buddha,
887
00:35:33,348 --> 00:35:37,570
your dishes looked so similar
but independent of that,
888
00:35:37,613 --> 00:35:41,008
there was such whimsy
in eating your dishes.
889
00:35:41,051 --> 00:35:43,315
So sublime, so delicious.
So fun.
890
00:35:43,358 --> 00:35:46,144
We started digging in
and I just remember thinking,
891
00:35:46,187 --> 00:35:48,233
"There's so much
to discover here."
892
00:35:48,276 --> 00:35:51,149
There were so many fun
textures and also playing up,
893
00:35:51,192 --> 00:35:53,542
you know, savory-sweet.
Beautiful dish.
894
00:35:53,586 --> 00:35:56,197
And I think it was really
fun how you started
895
00:35:56,241 --> 00:35:58,634
with classics and did
some really clever
896
00:35:58,678 --> 00:36:02,334
and delicious twists
with those two dishes.
897
00:36:02,377 --> 00:36:04,162
Thank you.
898
00:36:04,205 --> 00:36:06,164
Congratulations to both teams,
899
00:36:06,207 --> 00:36:07,817
but there can only
be one winner.
900
00:36:07,861 --> 00:36:12,082
Both teams
put forth amazing efforts,
901
00:36:12,126 --> 00:36:13,649
very playful, lots of fun.
902
00:36:13,693 --> 00:36:15,434
The winning team tonight is...
903
00:36:17,784 --> 00:36:20,221
Jackson and Buddha.
904
00:36:21,614 --> 00:36:23,181
Congratulations.
905
00:36:23,224 --> 00:36:25,357
PADMA: Congratulations,
you guys.
906
00:36:25,400 --> 00:36:27,315
- And the winner is...
- [slapping thighs]
907
00:36:29,665 --> 00:36:32,190
Keep this up. See this feeling
you have right now?
908
00:36:32,233 --> 00:36:33,800
Remember it. Keep it up.
909
00:36:33,843 --> 00:36:36,324
I'm winning this for my dad.
He's my mentor.
910
00:36:36,368 --> 00:36:38,631
He's my best friend,
my number one fan.
911
00:36:38,674 --> 00:36:41,155
He actually didn't know
that I made it onto Top Chef.
912
00:36:41,199 --> 00:36:45,594
He passed away not too long ago.
So this is definitely for him.
913
00:36:45,638 --> 00:36:48,380
But I hope that this
is just the beginning.
914
00:36:48,423 --> 00:36:50,556
You can
step to the side, please.
915
00:36:50,599 --> 00:36:55,300
And now we'd like to
see Sarah and Robert.
916
00:36:55,343 --> 00:36:57,215
Evelyn and Jo.
917
00:37:01,393 --> 00:37:04,831
Your two teams had our
least favorite dishes
918
00:37:04,874 --> 00:37:08,095
in a very
spectacular night of eating.
919
00:37:09,227 --> 00:37:11,403
One of your teams will
be going home
920
00:37:11,446 --> 00:37:14,449
because this is a double elimination.
921
00:37:19,889 --> 00:37:22,631
Robert and Sarah,
let's start with you.
922
00:37:22,675 --> 00:37:25,895
Were you happy with the
dishes as they came out?
923
00:37:25,939 --> 00:37:28,681
There was a little struggle,
especially with my panna cotta.
924
00:37:28,724 --> 00:37:30,987
There was definitely a pivot
when it came to the gelatin.
925
00:37:31,031 --> 00:37:34,034
Do you have a panna cotta recipe
that you use, like in your head?
926
00:37:34,077 --> 00:37:35,296
- Yeah.
- TOM: Does it always
927
00:37:35,340 --> 00:37:37,342
- include strawberries?
- No.
928
00:37:37,385 --> 00:37:39,648
It's integrity was compromised,
probably by, I think,
929
00:37:39,692 --> 00:37:41,563
the water of the fruit.
930
00:37:41,607 --> 00:37:42,999
- Yeah.
- I mean, I thought
931
00:37:43,043 --> 00:37:44,740
the flavor was beautiful.
932
00:37:44,784 --> 00:37:46,786
- It just, it was a little curdy.
- Mm-hm.
933
00:37:46,829 --> 00:37:51,094
Sarah, were you happy
with the texture
934
00:37:51,138 --> 00:37:53,793
of your shrimp mousse?
935
00:37:53,836 --> 00:37:56,317
I struggled with the
cooking aspect of that.
936
00:37:56,361 --> 00:37:58,232
I'm allergic to shellfish, so...
937
00:37:58,276 --> 00:38:02,671
- So then why make this dish?
- I was confident in the flavors.
938
00:38:02,715 --> 00:38:07,763
Your mousse felt very
spongy and over worked.
939
00:38:07,807 --> 00:38:10,157
And the
panna cotta was too loose.
940
00:38:10,200 --> 00:38:12,725
So did you start off with the
idea of a panna cotta, first?
941
00:38:12,768 --> 00:38:14,335
SARAH: I think we started
out with trying to
942
00:38:14,379 --> 00:38:16,816
replicate shapes first,
which is kind of like two
943
00:38:16,859 --> 00:38:19,993
things that we could
create in a similar shape.
944
00:38:20,036 --> 00:38:21,777
The shapes were fine.
945
00:38:21,821 --> 00:38:23,605
I think the big issue
was both cooking mistakes.
946
00:38:23,649 --> 00:38:25,912
- Yeah.
- Okay, let's talk to Jo--
947
00:38:25,955 --> 00:38:27,827
Bring it on over here.
948
00:38:27,870 --> 00:38:29,959
Let's bring it
on over to you, yes.
949
00:38:30,003 --> 00:38:32,788
Were you happy with the
way your dishes came out?
950
00:38:32,832 --> 00:38:35,400
The cauliflower potato
puree was supposed to set.
951
00:38:35,443 --> 00:38:37,358
It was just too much liquid.
952
00:38:37,402 --> 00:38:39,273
We kind of had to
change the plating.
953
00:38:39,317 --> 00:38:40,970
I really loved your dessert.
954
00:38:41,014 --> 00:38:42,755
I mean,
it was a very interesting,
955
00:38:42,798 --> 00:38:44,147
very intense dessert.
956
00:38:44,191 --> 00:38:46,019
My main concern
was the pork belly.
957
00:38:46,062 --> 00:38:49,109
- I felt it was dry.
- TOM: You started it yesterday?
958
00:38:49,152 --> 00:38:51,111
We started it yesterday.
959
00:38:51,154 --> 00:38:53,635
We didn't feel like it
had cooked enough yesterday,
960
00:38:53,679 --> 00:38:55,202
pressed it and then we
cooked it again, today.
961
00:38:55,245 --> 00:38:57,117
When you pressed it,
did you take it out of
962
00:38:57,160 --> 00:38:58,640
the broth when it was hot?
963
00:38:58,684 --> 00:39:00,120
We cooled it
and then pressed it.
964
00:39:00,163 --> 00:39:01,339
You cooled it in the liquid?
965
00:39:01,382 --> 00:39:02,949
Not in the liquid.
966
00:39:02,992 --> 00:39:04,342
- TOM: Ahh...
- GAIL: In the braising.
967
00:39:04,385 --> 00:39:06,953
You gotta cool it
down in the liquid.
968
00:39:06,996 --> 00:39:08,781
I don't feel bad for anything
I've put out,
969
00:39:08,824 --> 00:39:10,696
I think I've definitely
pushed myself
970
00:39:10,739 --> 00:39:12,393
and I'm gonna
keep pushing myself.
971
00:39:13,742 --> 00:39:15,048
But, yeah, it sucks
being down here.
972
00:39:16,397 --> 00:39:18,356
Thank you, all.
We'll call you back in a bit.
973
00:39:29,018 --> 00:39:30,977
I'm sorry, boo.
974
00:39:31,020 --> 00:39:32,457
We have a hard task.
975
00:39:32,500 --> 00:39:35,024
We have to send an entire
team home tonight.
976
00:39:35,068 --> 00:39:39,420
On Robert and Sarah's dishes,
we have two molds
977
00:39:39,464 --> 00:39:41,466
that didn't turn out the way
978
00:39:41,509 --> 00:39:43,424
they envisioned them, texturally.
979
00:39:43,468 --> 00:39:47,297
GAIL: One was bouncy and stiff
and one was loose and lumpy.
980
00:39:47,341 --> 00:39:49,169
WILEY: And Sarah didn't seem
like she had a ton
981
00:39:49,212 --> 00:39:50,910
of experience with shellfish.
982
00:39:50,953 --> 00:39:52,738
- I mean, she's--
- She's allergic to it.
983
00:39:52,781 --> 00:39:54,827
She might have gotten
in her own way a little bit
984
00:39:54,870 --> 00:39:58,004
with trying to go into
unfamiliar territory.
985
00:39:58,047 --> 00:40:00,398
Just thinking of something that
she could do that was round.
986
00:40:01,442 --> 00:40:04,184
There was a
lot of troubleshooting.
987
00:40:04,227 --> 00:40:06,186
Jo and Evelyn seemed
to be troubleshooting
988
00:40:06,229 --> 00:40:08,188
to the very last minute.
989
00:40:08,231 --> 00:40:10,495
They seemed like they never
quite got it where they wanted,
990
00:40:10,538 --> 00:40:13,323
and they were making
these on the fly decisions.
991
00:40:13,367 --> 00:40:15,195
They were trying to save
the pork belly
992
00:40:15,238 --> 00:40:18,154
to the last minute,
and they knew that it was chewy.
993
00:40:18,198 --> 00:40:20,200
Evelyn's dessert, although
I wasn't a huge fan of it,
994
00:40:20,243 --> 00:40:22,115
wasn't a major flaw.
995
00:40:22,158 --> 00:40:24,160
I just personally thought
there was too much sugar in it.
996
00:40:24,204 --> 00:40:26,336
From a flavor standpoint,
I actually would eat
997
00:40:26,380 --> 00:40:29,427
Robert's dessert many times over
before I ate Evelyn's.
998
00:40:30,558 --> 00:40:32,473
The fact that it hit
the plate at all
999
00:40:32,517 --> 00:40:34,257
felt like such an accomplishment.
1000
00:40:34,301 --> 00:40:36,477
- Yeah.
- Okay. I think we have
1001
00:40:36,521 --> 00:40:38,871
- our answer. Yes?
- Yes.
1002
00:40:38,914 --> 00:40:40,394
Let's get them out here.
1003
00:40:40,438 --> 00:40:43,441
- Love you guys.
- LUKE: Good luck, everyone.
1004
00:40:51,536 --> 00:40:53,451
You know, tonight's
doppelganger challenge,
1005
00:40:53,494 --> 00:40:55,409
I thought, was a really
excellent challenge.
1006
00:40:55,453 --> 00:40:58,499
It just causes you to think
very differently about food.
1007
00:40:58,543 --> 00:41:02,503
But there was one thing
that both teams had in common,
1008
00:41:02,547 --> 00:41:05,071
and that was you made
mistakes in basic cooking.
1009
00:41:06,333 --> 00:41:08,770
And that's going to send
one entire team home, tonight.
1010
00:41:10,032 --> 00:41:11,077
Padma?
1011
00:41:12,992 --> 00:41:14,210
Robert and Sarah.
1012
00:41:15,211 --> 00:41:16,996
Please pack your knives and go.
1013
00:41:17,039 --> 00:41:18,824
Thank you for the opportunity.
1014
00:41:18,867 --> 00:41:20,260
We'll see you in
Last Chance Kitchen?
1015
00:41:20,303 --> 00:41:22,480
You sure will. Congrats, guys.
1016
00:41:28,094 --> 00:41:29,791
Thank you so much.
1017
00:41:30,444 --> 00:41:32,054
I love Sarah.
1018
00:41:32,098 --> 00:41:34,013
Like, we've formed
such a bond together.
1019
00:41:34,056 --> 00:41:36,189
It's okay.
1020
00:41:36,232 --> 00:41:38,539
And I think we both feel
like we let each other down.
1021
00:41:38,583 --> 00:41:40,498
Which is..
1022
00:41:41,368 --> 00:41:46,416
What's so hard
about this whole situation.
1023
00:41:49,245 --> 00:41:52,379
- Oh, my God.
- ROBERT: It's okay.
1024
00:41:52,422 --> 00:41:54,033
MONIQUE: Man, that's crazy.
1025
00:41:54,990 --> 00:41:56,557
I don't think
this competition could,
1026
00:41:56,601 --> 00:41:58,559
you know, hack the iceberg
that is my self-doubt,
1027
00:41:58,603 --> 00:42:00,996
but I've gained a lot
from this experience
1028
00:42:01,040 --> 00:42:03,259
even in the short amount of time
that I've been here.
1029
00:42:03,303 --> 00:42:05,174
I still have
Last Chance Kitchen
1030
00:42:05,218 --> 00:42:07,481
and I'm going to keep going
until they make me go home.
1031
00:42:10,528 --> 00:42:13,487
PADMA: Tonight, two chefs enter
Last Chance Kitchen.
1032
00:42:13,531 --> 00:42:15,228
You're not seeing double.
1033
00:42:15,271 --> 00:42:18,013
PADMA: Robert and Sarah's
textures fell flat.
1034
00:42:18,057 --> 00:42:19,449
That's your sea bass?
1035
00:42:19,493 --> 00:42:21,451
- SARAH: Yes.
- Okay...
1036
00:42:21,495 --> 00:42:24,063
PADMA: Can they cook their way
to a win without flipping out?
1037
00:42:24,106 --> 00:42:28,894
Find out now On Demand or
wherever you stream Top Chef.
1038
00:42:28,937 --> 00:42:32,201
- Next time on Top Chef...
- It's the barbecue challenge.
1039
00:42:33,681 --> 00:42:35,509
There's a reason why
there are pit masters.
1040
00:42:35,553 --> 00:42:37,293
You don't mess with Texas.
1041
00:42:37,337 --> 00:42:39,121
Oh, my God, that looks
beautiful!
1042
00:42:39,165 --> 00:42:41,602
- To the brisket gods.
- Hey, chefs, how's it going?
1043
00:42:42,168 --> 00:42:44,083
Sons of bitches.
1044
00:42:44,126 --> 00:42:45,606
Twist!
1045
00:42:45,650 --> 00:42:48,304
- Let's get it.
- There's a word for this.
1046
00:42:48,348 --> 00:42:49,958
- GAIL: Tell me.
- Whelming.
1047
00:42:50,002 --> 00:42:51,873
LUKE: Turned out
pretty well, yeah?
1048
00:42:51,917 --> 00:42:53,222
- JO: Yup.
- This is a dish
1049
00:42:53,266 --> 00:42:55,094
that if
you put this on a menu,
1050
00:42:55,137 --> 00:42:56,443
- this becomes a signature.
- Yee haw!
1051
00:42:56,486 --> 00:42:58,097
I'm not that kind of Texan.
1052
00:42:58,140 --> 00:42:59,620
PADMA: We're gonna go
take a nap now.
1053
00:42:59,664 --> 00:43:02,057
[laughter]