1 00:00:03,046 --> 00:00:05,353 KRISTEN: Previously on Top Chef... 2 00:00:05,353 --> 00:00:08,443 There are a few new rules to be aware of. 3 00:00:08,443 --> 00:00:10,575 For the first time ever, there will be no immunity given 4 00:00:10,575 --> 00:00:12,751 - for a Quickfire win. - What? 5 00:00:13,230 --> 00:00:15,145 The winner of the Elimination Challenge 6 00:00:15,145 --> 00:00:16,581 will receive immunity. 7 00:00:16,581 --> 00:00:18,627 [all cheering] 8 00:00:19,106 --> 00:00:20,585 Sexy, let's go. 9 00:00:20,585 --> 00:00:22,892 RASIKA: This little barbecue girl is going to 10 00:00:22,892 --> 00:00:24,589 get some pasta done today. 11 00:00:24,589 --> 00:00:26,635 KRISTEN: I love the thinness of Michelle's pasta. 12 00:00:26,635 --> 00:00:28,767 Yes, her pasta was the best of everybody. 13 00:00:28,767 --> 00:00:30,639 RASIKA: Manny, it smells really good. 14 00:00:30,639 --> 00:00:32,641 MANNY: My pozole with chicken worked out. 15 00:00:32,641 --> 00:00:34,860 KRISTEN: Manny's dish was just everything I wanted. 16 00:00:34,860 --> 00:00:37,385 He rolled that thing right down the center, man. 17 00:00:37,863 --> 00:00:41,084 PAUL: One chef achieved beyond your challenge, 18 00:00:41,084 --> 00:00:42,781 Manny. 19 00:00:42,781 --> 00:00:44,435 [all cheering] 20 00:00:44,435 --> 00:00:46,437 Judges are going to be like, "Oh, awful," 21 00:00:46,437 --> 00:00:48,265 but that's the way I cook. 22 00:00:48,265 --> 00:00:50,485 David's gnocchi, for me, was a little bit of a miss. 23 00:00:50,485 --> 00:00:52,530 - This is too much sauce. - Of course. 24 00:00:52,530 --> 00:00:54,054 [speaks foreign language] You good, you made it? 25 00:00:55,142 --> 00:00:57,318 I'm getting ready to go pack my knives and go home. 26 00:00:58,362 --> 00:01:00,973 We're going to have a cook-off right now. 27 00:01:00,973 --> 00:01:03,585 With whatever you can find left over in the kitchen. 28 00:01:03,585 --> 00:01:05,543 [all cheering] 29 00:01:05,543 --> 00:01:07,676 - KENNY: You guys like salad? - I love a salad. 30 00:01:07,676 --> 00:01:10,331 DAVID: Uh-oh, find something here to cook with. 31 00:01:10,331 --> 00:01:13,638 - AMANDA: Oh, God. - ALL: Three, two, one. 32 00:01:14,726 --> 00:01:17,816 David, please pack your knives and go. 33 00:01:20,776 --> 00:01:22,560 KRISTEN: Fourteen chefs remain to compete 34 00:01:22,560 --> 00:01:25,085 in the ultimate culinary showdown. 35 00:01:25,085 --> 00:01:26,695 At stake for the winner, 36 00:01:26,695 --> 00:01:28,392 a feature in Food & Wine magazine, 37 00:01:28,392 --> 00:01:31,134 an appearance at the Food & Wine Classic in Aspen, 38 00:01:31,134 --> 00:01:35,051 $250,000 furnished by Saratoga Springwater, 39 00:01:35,051 --> 00:01:37,184 and the title of Top Chef. 40 00:01:37,184 --> 00:01:41,797 ♪ 41 00:01:45,017 --> 00:01:47,368 [upbeat music playing] 42 00:01:54,897 --> 00:01:56,899 MICHELLE: How are you feeling after your win? 43 00:01:56,899 --> 00:01:58,683 MANNY: Yeah, it's good to have immunity, 44 00:01:58,683 --> 00:02:00,163 but still nervous. 45 00:02:00,163 --> 00:02:01,686 I don't want to, like, get too relaxed. 46 00:02:01,686 --> 00:02:04,254 MICHELLE: I'm completely happy to be up top. 47 00:02:04,254 --> 00:02:06,517 We did have a favorite, Michelle. 48 00:02:07,605 --> 00:02:09,999 MICHELLE: I've been a pit master for the last six years, 49 00:02:09,999 --> 00:02:11,914 and I was top three dishes 50 00:02:11,914 --> 00:02:14,525 with stuffed pasta, bananas. 51 00:02:14,525 --> 00:02:17,441 It gave me a sense of security, 52 00:02:17,441 --> 00:02:19,530 if you will, for at least a day. 53 00:02:19,530 --> 00:02:20,966 You know, I didn't start this career 54 00:02:20,966 --> 00:02:22,229 until I was in my early 30s, 55 00:02:22,229 --> 00:02:24,100 and so sometimes it's like, 56 00:02:24,100 --> 00:02:26,494 "Oh, have I done enough? Have I burned my hand enough? 57 00:02:26,494 --> 00:02:28,191 Have I cut my fingers enough?" 58 00:02:28,191 --> 00:02:30,802 And I have to remember, like, "Hell, yeah, I have." 59 00:02:30,802 --> 00:02:33,936 - Let's have a good day. - [both laugh] 60 00:02:33,936 --> 00:02:37,374 ♪ 61 00:02:53,651 --> 00:02:54,913 Yeah. 62 00:02:54,913 --> 00:02:59,657 ♪ 63 00:03:05,272 --> 00:03:07,448 Oh, [bleep] yeah. 64 00:03:07,448 --> 00:03:09,667 - AMANDA: It's Joe Flamm. - KALEENA: Whoa. 65 00:03:09,667 --> 00:03:12,192 - Where is going on? - KENNY: Oh. 66 00:03:12,192 --> 00:03:13,932 Funky. 67 00:03:15,804 --> 00:03:18,198 I have no idea... 68 00:03:19,634 --> 00:03:21,288 I'm, like, completely blindsided. 69 00:03:21,288 --> 00:03:23,986 - Good morning. - ALL: Good morning. 70 00:03:23,986 --> 00:03:27,859 I want everyone to give a warm Midwestern welcome 71 00:03:27,859 --> 00:03:29,470 to your guest judge, Joe Flamm. 72 00:03:29,470 --> 00:03:32,516 [all cheering] 73 00:03:32,516 --> 00:03:35,998 - Top Chef Colorado winner. - Correct. 74 00:03:35,998 --> 00:03:38,130 And the last Top Chef 75 00:03:38,130 --> 00:03:39,828 to win Last Chance Kitchen. 76 00:03:39,828 --> 00:03:41,525 - I was the first, though. - Yeah, yeah. 77 00:03:41,525 --> 00:03:43,179 I'm not saying I did it better, 78 00:03:43,179 --> 00:03:44,876 because it was at altitude and it was harder, but... 79 00:03:44,876 --> 00:03:46,835 - Oh, right. - MICHELLE: [bleep] 80 00:03:46,835 --> 00:03:50,186 You're lucky I love you so much with all of my heart. 81 00:03:50,186 --> 00:03:53,407 Great to see a couple friendly Midwestern faces there. 82 00:03:53,407 --> 00:03:55,278 Dan and I have known each other a long time. 83 00:03:55,278 --> 00:03:56,497 Alisha as well, so... 84 00:03:56,497 --> 00:03:59,282 He was the executive sous chef 85 00:03:59,282 --> 00:04:02,198 at the first stage I ever went to. 86 00:04:02,198 --> 00:04:04,026 I didn't go to culinary school. 87 00:04:04,026 --> 00:04:06,333 Everybody else was like, "You got to go to culinary school." 88 00:04:06,333 --> 00:04:08,596 He was the first person who was like, 89 00:04:08,596 --> 00:04:10,641 "No, you don't. Just work hard." 90 00:04:11,120 --> 00:04:12,556 I think it's time we... 91 00:04:12,556 --> 00:04:14,297 - Hop-- - hop to it. 92 00:04:14,297 --> 00:04:16,734 Oh, come on. 93 00:04:21,348 --> 00:04:23,698 Beer is what has made Milwaukee famous. 94 00:04:23,698 --> 00:04:25,526 It's called Brew City for a reason, 95 00:04:25,526 --> 00:04:27,658 but brewing can't happen 96 00:04:27,658 --> 00:04:30,705 without one key ingredient, hops. 97 00:04:30,705 --> 00:04:33,534 Hops can produce all kinds of flavor profiles, 98 00:04:33,534 --> 00:04:36,145 floral to earthy, peppery and citrusy. 99 00:04:36,145 --> 00:04:38,408 The flowers themselves, you can grind them up. 100 00:04:38,408 --> 00:04:40,367 You can use them to infuse flavor. 101 00:04:40,367 --> 00:04:43,283 Has anyone here cooked with hops before? 102 00:04:44,109 --> 00:04:46,111 - How did you use them? - I worked at a brewery. 103 00:04:46,111 --> 00:04:48,375 So we'd use, like, spent grain and spent hops 104 00:04:48,375 --> 00:04:49,811 a lot in baked goods. 105 00:04:49,811 --> 00:04:52,248 Hops are like oregano on steroids. 106 00:04:52,248 --> 00:04:55,860 Very soapy and very bitter if you use too much of it. 107 00:04:55,860 --> 00:04:58,472 And it smells like weed. [laughs] 108 00:04:58,472 --> 00:05:00,300 When I was cooking it. 109 00:05:01,823 --> 00:05:05,217 Chefs, for this challenge, we want to see what you can do 110 00:05:05,217 --> 00:05:06,958 with these bitter little flowers. 111 00:05:06,958 --> 00:05:10,658 Remember, there is no immunity for Quickfires this season, 112 00:05:10,658 --> 00:05:14,357 But there is a Quickfire, quick cash prize 113 00:05:14,357 --> 00:05:16,054 from our season-long sponsor, 114 00:05:16,054 --> 00:05:18,187 the Wells Fargo Active Cash credit card. 115 00:05:18,187 --> 00:05:21,930 And for this first challenge, it's $5,000. 116 00:05:21,930 --> 00:05:23,584 ALL: Yes. 117 00:05:23,584 --> 00:05:25,020 - You're excited, yes? - Yes, chef. 118 00:05:25,020 --> 00:05:27,196 MICHELLE: I'm gonna take some money. 119 00:05:27,196 --> 00:05:30,678 My chef salary in all of my jobs was, like, this big. 120 00:05:30,678 --> 00:05:33,289 So, to win money just for cooking good food 121 00:05:33,289 --> 00:05:35,596 is, I don't know, it's one of the coolest feelings ever. 122 00:05:35,596 --> 00:05:37,162 - AMANDA: Absolutely. - It is, for sure. 123 00:05:37,772 --> 00:05:40,296 You have 30 minutes on the clock, 124 00:05:40,296 --> 00:05:42,385 and your time starts-- Uh-uh! 125 00:05:42,385 --> 00:05:44,735 Go back! Go back. 126 00:05:44,735 --> 00:05:46,955 Gotta wait for that next word. 127 00:05:46,955 --> 00:05:49,392 - Now! Run. - [upbeat rock music playing] 128 00:05:51,220 --> 00:05:53,440 [chefs clamoring] 129 00:05:54,310 --> 00:05:55,398 Seafood. Can I get in there-- 130 00:05:55,398 --> 00:05:57,008 Sorry. Thank you. 131 00:06:01,012 --> 00:06:03,493 KEVIN: Hops can be extremely bitter. 132 00:06:03,493 --> 00:06:05,016 It's not something you can eat like that. 133 00:06:05,669 --> 00:06:08,585 Instantly, what I think is, like, a dessert, 134 00:06:08,585 --> 00:06:10,500 because, like, I can control the bitterness with that. 135 00:06:16,463 --> 00:06:18,160 I'm a big dessert guy. 136 00:06:18,160 --> 00:06:20,989 Back in Austin, Texas, I own a pastry company, 137 00:06:20,989 --> 00:06:22,947 so maybe this is gonna make me feel like home, 138 00:06:22,947 --> 00:06:24,819 and it's gonna give me a little push. 139 00:06:28,910 --> 00:06:31,869 - Oh, these are low tables, huh? - [Michelle laughs] 140 00:06:31,869 --> 00:06:33,741 I don't know if I'm nervous as much as 141 00:06:33,741 --> 00:06:35,917 I'm trying to figure out how to navigate the kitchen. 142 00:06:35,917 --> 00:06:37,658 We got paper towels anywhere in this kitchen? 143 00:06:37,658 --> 00:06:40,182 My OCD at home is, like, one thing, 144 00:06:40,182 --> 00:06:42,140 and then my OCD in the kitchen is, like, next level. 145 00:06:42,140 --> 00:06:44,186 If there's grains of salt on the countertop, 146 00:06:44,186 --> 00:06:45,579 like, your station is dirty. 147 00:06:45,579 --> 00:06:47,232 I drive my wife crazy. 148 00:06:47,232 --> 00:06:48,930 She's like, "We don't live in a museum. 149 00:06:48,930 --> 00:06:52,063 "We live in a home." It's kind of amusing. 150 00:06:53,064 --> 00:06:54,979 Michelle, you ever play with this stuff before or what? 151 00:06:54,979 --> 00:06:56,851 - Absolutely not. - Yeah, tell me about it. 152 00:06:56,851 --> 00:06:58,983 - How familiar are you? - Not at all. 153 00:06:58,983 --> 00:07:01,464 It smells all right, but so bitter. 154 00:07:01,464 --> 00:07:03,205 I'm gonna use the hops in a sauce, 155 00:07:03,205 --> 00:07:06,338 I'm gonna treat them as if they were tea, and steep them. 156 00:07:06,338 --> 00:07:08,776 This is gonna be - ing great! 157 00:07:11,431 --> 00:07:13,998 Dan, how you feeling about the first Quickfire? 158 00:07:13,998 --> 00:07:17,393 Slow, old, but you know what? That's what I am. 159 00:07:18,046 --> 00:07:19,830 Charly, what kind of hops did you grab? 160 00:07:19,830 --> 00:07:21,745 The lambic has, like, a real kind of fruity, 161 00:07:21,745 --> 00:07:23,486 little more milkier notes. 162 00:07:23,486 --> 00:07:24,792 I'm gonna do that to braise my chicken 163 00:07:24,792 --> 00:07:26,446 in the traditional Haitian style. 164 00:07:26,446 --> 00:07:28,404 I've got some farro. 165 00:07:28,404 --> 00:07:31,059 I'm gonna make a little broth with some kombu. 166 00:07:31,059 --> 00:07:33,104 Hey, Laura, do you worked with hops before? 167 00:07:35,890 --> 00:07:38,458 - Making a rice pudding. - 30 minutes? Whoo! 168 00:07:38,458 --> 00:07:40,721 LAURA: Yep. Got a rice pudding. 169 00:07:40,721 --> 00:07:42,505 That's something that I serve at my restaurant. 170 00:07:42,505 --> 00:07:44,551 I have rice and the cream infusing. 171 00:07:44,551 --> 00:07:46,422 Well, my husband and I own 172 00:07:46,422 --> 00:07:48,032 an Eastern Mediterranean restaurant. 173 00:07:48,032 --> 00:07:50,295 The restaurant opened five weeks ago. 174 00:07:50,295 --> 00:07:51,775 It's like having a baby 175 00:07:51,775 --> 00:07:54,038 and leaving right after the baby is born, 176 00:07:54,038 --> 00:07:56,084 so you want to make sure this is worth it. 177 00:07:56,084 --> 00:07:58,521 Lots of flavors from the hops, for sure. 178 00:07:58,521 --> 00:07:59,914 KALEENA: It's hot, coming down. 179 00:08:01,611 --> 00:08:03,265 I'm trying my best to just kind of utilize hops in everything. 180 00:08:04,309 --> 00:08:06,790 Kenny, you know better how to work in a time crunch. 181 00:08:06,790 --> 00:08:08,923 You've had some experience with that cook-off. 182 00:08:08,923 --> 00:08:11,360 KENNY: Last week, I had to compete for my life 183 00:08:11,360 --> 00:08:14,885 in a 20-minute bum-rush to get food on a plate 184 00:08:14,885 --> 00:08:17,148 after everyone's left all their crap. 185 00:08:17,148 --> 00:08:19,760 [all cheering] 186 00:08:21,805 --> 00:08:23,633 You're just forced to think 187 00:08:23,633 --> 00:08:25,940 in ways that you've never had to think before. 188 00:08:27,985 --> 00:08:30,945 My brain feels like a ball of putty at this point. 189 00:08:33,208 --> 00:08:34,688 You've seen the emulsion blender? 190 00:08:34,688 --> 00:08:37,125 Coming through. Behind your back. 191 00:08:37,125 --> 00:08:38,518 It smells like weed. 192 00:08:42,130 --> 00:08:45,133 Think about a hops-smoked duck. 193 00:08:45,133 --> 00:08:47,135 The hops are going to bring some earthiness. 194 00:08:47,135 --> 00:08:48,615 I'm a pretty competitive person. 195 00:08:48,615 --> 00:08:50,660 It can be Uno. 196 00:08:50,660 --> 00:08:52,488 You know, there's no love in Uno. 197 00:08:52,488 --> 00:08:54,708 I don't care who you are, my daughter, don't matter. 198 00:08:54,708 --> 00:08:56,231 So, I'm just trying to be really hop-forward. 199 00:08:56,231 --> 00:08:58,320 Trying to get some money. I got bills to pay. 200 00:08:59,016 --> 00:09:01,149 Oh, my daughter. I miss that girl. 201 00:09:01,149 --> 00:09:02,803 She's another force in my life that pushes me 202 00:09:02,803 --> 00:09:04,413 to do better every day. 203 00:09:04,413 --> 00:09:06,894 She just turned 14. That's my best friend, man. 204 00:09:06,894 --> 00:09:09,679 She's my twin, just without a beard. 205 00:09:09,679 --> 00:09:11,986 KEVIN: 15 minutes left, guys! 206 00:09:12,726 --> 00:09:14,336 [Valentine exclaims] 207 00:09:14,336 --> 00:09:17,121 Whoo! 208 00:09:17,818 --> 00:09:18,993 ALISHA: Michelle, how's it going? 209 00:09:18,993 --> 00:09:20,560 I want to keep my dish nice 210 00:09:20,560 --> 00:09:22,823 and clean so that the hops can sing. 211 00:09:22,823 --> 00:09:25,390 So I'm going with a hops-crusted flank steak. 212 00:09:25,782 --> 00:09:27,392 Hope the judges like it. 213 00:09:27,392 --> 00:09:28,916 Ten minutes, guys! 214 00:09:28,916 --> 00:09:31,701 I'm excited for money! 215 00:09:31,701 --> 00:09:33,050 Hops burning in the oven. 216 00:09:33,050 --> 00:09:34,661 DANNY: That's me. I want it to burn. 217 00:09:34,661 --> 00:09:36,227 DAN: You want it to burn? Heard. 218 00:09:37,577 --> 00:09:38,839 Oh, God. 219 00:09:39,883 --> 00:09:41,319 I'm gonna redo that. 220 00:09:41,319 --> 00:09:42,756 Down, down, down, down. Hop on, hop on. 221 00:09:42,756 --> 00:09:46,237 My sauce, it's unpalatable bitter. 222 00:09:46,237 --> 00:09:47,674 ing disaster. 223 00:09:47,674 --> 00:09:50,764 I'm hoping adding this trio of pepper, 224 00:09:50,764 --> 00:09:52,766 it'll balance out this bitterness. 225 00:09:52,766 --> 00:09:54,681 Trying to pull a sauce together. 226 00:09:54,681 --> 00:09:56,508 - You can get it. - We're hoping it's there. 227 00:09:57,031 --> 00:09:59,033 Hey, everybody, how you feeling? 228 00:09:59,033 --> 00:10:00,556 - Sweaty. - CHARLY: Oh-ho-ho! 229 00:10:00,556 --> 00:10:02,210 Very sweaty. 230 00:10:03,254 --> 00:10:04,691 Hot, hot, hot, hot. 231 00:10:04,691 --> 00:10:06,301 Chefs, you have five minutes left. 232 00:10:06,910 --> 00:10:09,783 My dish is a hot mess, so got to look good. 233 00:10:10,348 --> 00:10:12,133 Trying to go a little bit sweet with the dressing 234 00:10:12,133 --> 00:10:15,266 because these hops are bitter AF. 235 00:10:16,006 --> 00:10:17,660 KENNY: I taste my farro. 236 00:10:17,660 --> 00:10:19,009 I feel like it's al dente, 237 00:10:19,009 --> 00:10:20,576 but there's no chance 238 00:10:20,576 --> 00:10:22,665 I'm not gonna get food on my plate. 239 00:10:22,665 --> 00:10:26,234 I'm building my plate with my crumble with fleur de sel, 240 00:10:26,234 --> 00:10:29,106 so it's gonna be a mix of, like, bitterness, salt. 241 00:10:29,585 --> 00:10:32,762 - How do you feel, Laura? - My rice is cooked already. 242 00:10:35,112 --> 00:10:37,245 - Better, better, better. - DANNY: I'm not gonna win it, 243 00:10:37,245 --> 00:10:39,247 but it's fine. 244 00:10:39,856 --> 00:10:42,337 One minute, Chefs. One minute. 245 00:10:44,948 --> 00:10:47,516 I don't care what you think you're watching on TV, 246 00:10:47,516 --> 00:10:50,780 is nothing until you actually get up in here and do it. 247 00:10:54,871 --> 00:10:56,917 KRISTEN: Three, two, one. 248 00:10:56,917 --> 00:10:59,310 - [timer beeping] - All right, time's up. 249 00:10:59,310 --> 00:11:00,572 Utensils are down. 250 00:11:00,572 --> 00:11:02,226 Let's go. 251 00:11:06,056 --> 00:11:08,406 - Why am I nervous? - Why? 252 00:11:08,406 --> 00:11:10,147 Because you're standing next to me. 253 00:11:10,147 --> 00:11:11,932 You don't make me nervous. You bring me calm. 254 00:11:11,932 --> 00:11:13,020 Thank you. You bring me calm. 255 00:11:13,020 --> 00:11:14,717 All right, Amanda, 256 00:11:14,717 --> 00:11:16,327 please bring us your dish. 257 00:11:16,327 --> 00:11:17,764 Tell us what you made. 258 00:11:17,764 --> 00:11:19,287 AMANDA: A smoked rainbow trout 259 00:11:19,287 --> 00:11:20,810 cured with a little bit of hops. 260 00:11:20,810 --> 00:11:23,030 On the bottom is a hop dashi, 261 00:11:23,030 --> 00:11:25,075 grapefruit, and blood orange 262 00:11:25,075 --> 00:11:27,425 to help balance out the bitterness of the hop. 263 00:11:29,776 --> 00:11:31,299 I made rice pudding. 264 00:11:31,299 --> 00:11:33,693 I infused my milk, my cream, 265 00:11:33,693 --> 00:11:35,303 and also my rice with the hops. 266 00:11:35,303 --> 00:11:37,131 Like, dessert came right to your mind. 267 00:11:37,131 --> 00:11:39,220 For me, it was, like, the best way 268 00:11:39,220 --> 00:11:42,832 to get all the floral and herbal flavors into the milk. 269 00:11:42,832 --> 00:11:44,225 - Thank you. - Thank you. 270 00:11:44,791 --> 00:11:46,183 Here it is. 271 00:11:46,183 --> 00:11:48,838 It's a grilled rack of lamb 272 00:11:48,838 --> 00:11:52,624 with a hops au poivre, if you will. 273 00:11:52,624 --> 00:11:54,191 I went with the lambic hops. 274 00:11:54,191 --> 00:11:55,845 It was just very aromatic. 275 00:11:57,238 --> 00:11:58,718 Thank you. 276 00:12:01,416 --> 00:12:04,114 Today, I prepared a grilled flank steak 277 00:12:04,114 --> 00:12:07,030 with a charred strawberry and shallot salad 278 00:12:07,030 --> 00:12:08,945 tossed in a strawberry vinaigrette with hops. 279 00:12:08,945 --> 00:12:11,208 KRISTEN: Did you like working with the hops? 280 00:12:11,208 --> 00:12:12,688 I wasn't expecting the bitterness 281 00:12:12,688 --> 00:12:14,037 that it was giving off. 282 00:12:14,037 --> 00:12:15,822 Is that why you did the strawberries? 283 00:12:15,822 --> 00:12:17,388 - To try to balance that? - Yes, sir. 284 00:12:17,388 --> 00:12:18,955 Great. 285 00:12:18,955 --> 00:12:20,696 - JOE: Hello, Chef. - KRISTEN: Hi, Chef. 286 00:12:20,696 --> 00:12:22,219 I made some grilled peaches. 287 00:12:22,219 --> 00:12:23,873 And on the bottom, whipped goat cheese 288 00:12:23,873 --> 00:12:26,006 and then a honey Aleppo chili. 289 00:12:26,006 --> 00:12:28,269 - Oh, there it is. - [Alisha laughs] 290 00:12:30,401 --> 00:12:32,099 We have a charred cabbage salad 291 00:12:32,099 --> 00:12:35,493 with citrus, herbs, Alpine cheddar cheese, 292 00:12:35,493 --> 00:12:36,973 and red onion. 293 00:12:38,192 --> 00:12:39,671 KRISTEN: He has a pastry background. 294 00:12:40,237 --> 00:12:42,065 I can guarantee that. 295 00:12:42,065 --> 00:12:45,721 I made for you a roasted black fruit with red fruit. 296 00:12:45,721 --> 00:12:48,419 On the bottom, you have, like, a crumble a la fleur de sel 297 00:12:48,419 --> 00:12:49,769 with whipping cream. 298 00:12:49,769 --> 00:12:52,597 I infused the hop in the oil. 299 00:12:52,597 --> 00:12:54,034 Great. Thank you. 300 00:12:54,034 --> 00:12:55,731 - Hi, Charly. Thank you. - You're welcome. 301 00:12:55,731 --> 00:12:58,168 What I have here is a Haitian fried chicken 302 00:12:58,168 --> 00:13:00,214 braised in a lambic brine, 303 00:13:00,214 --> 00:13:03,826 and then I did a pikliz and then traditional plantains. 304 00:13:03,826 --> 00:13:04,914 [Joe coughs] 305 00:13:06,350 --> 00:13:07,830 It has a little heat to it. I forgot to tell you. 306 00:13:07,830 --> 00:13:09,223 Pikliz is a spicy Haitian relish. 307 00:13:09,223 --> 00:13:11,225 You did not mention that. 308 00:13:12,574 --> 00:13:13,836 KRISTEN: Thank you. 309 00:13:13,836 --> 00:13:15,925 I have an oven roasted pork loin 310 00:13:15,925 --> 00:13:18,145 with roasted sweet potatoes, onions, 311 00:13:18,145 --> 00:13:20,625 and a shishito-hops chimichurri. 312 00:13:21,496 --> 00:13:24,020 I made for you guys a crab salad. 313 00:13:24,020 --> 00:13:25,848 Ponzu using hops. 314 00:13:25,848 --> 00:13:28,329 I also made a sweet corn purée 315 00:13:28,329 --> 00:13:30,331 with some of the hops infused into that. 316 00:13:31,636 --> 00:13:32,942 JOE: Thank you. 317 00:13:32,942 --> 00:13:35,423 I did a hops and kombu broth 318 00:13:35,423 --> 00:13:39,557 with farro, seared maitakes, burrata. 319 00:13:39,557 --> 00:13:41,124 How'd you find the time? 320 00:13:41,124 --> 00:13:43,605 I got everything up, but I needed to twerk. 321 00:13:44,171 --> 00:13:46,260 - I mean, tweak. - [all laughing] 322 00:13:46,260 --> 00:13:48,828 Hey, yo. Hey, yo. Hey, yo. My fault, my fault, my fault. 323 00:13:48,828 --> 00:13:52,179 - Oh, God. - [Kristen laughs] 324 00:13:53,441 --> 00:13:56,661 I did a green chermoula crab salad. 325 00:13:56,661 --> 00:13:57,967 I used two types of hops, 326 00:13:57,967 --> 00:13:59,577 the [indistinct] and the green chermoula. 327 00:13:59,577 --> 00:14:02,798 And the comet in the watermelon ponzu. 328 00:14:02,798 --> 00:14:04,452 KRISTEN: Great. Thank you. 329 00:14:05,453 --> 00:14:07,020 I made for you a hop-cured tuna 330 00:14:07,020 --> 00:14:09,283 with a hop-infused dashi broth 331 00:14:09,283 --> 00:14:12,112 garnished with a little bit of raw hops on top. 332 00:14:12,721 --> 00:14:15,506 Hello, today I have hop-smoked duck breast 333 00:14:15,506 --> 00:14:18,205 with some berbere spice, tomato nage. 334 00:14:18,205 --> 00:14:19,815 KRISTEN: How long did you smoke the duck for? 335 00:14:19,815 --> 00:14:22,078 It was probably about 10 minutes. 336 00:14:22,078 --> 00:14:23,471 - Thank you. - Thank you. 337 00:14:23,471 --> 00:14:25,386 Chefs, I think you did a great job. 338 00:14:25,386 --> 00:14:27,562 Having to work with hops is one of those things 339 00:14:27,562 --> 00:14:29,477 that's really hard. 340 00:14:29,477 --> 00:14:32,567 We did have a few least favorites. 341 00:14:34,961 --> 00:14:38,007 Kenny, unfortunately, that farro was just undercooked for me. 342 00:14:38,007 --> 00:14:39,530 I know you're going for al dente, 343 00:14:39,530 --> 00:14:41,576 but you gotta push that a little bit further 344 00:14:41,576 --> 00:14:43,186 and make sure it's there. 345 00:14:44,057 --> 00:14:45,536 Danny, I can't imagine 346 00:14:45,536 --> 00:14:47,277 that sauce came out the way you wanted it to. 347 00:14:47,277 --> 00:14:49,323 - No, not at all. - That black pepper was wild. 348 00:14:49,323 --> 00:14:50,585 Yeah. 349 00:14:51,934 --> 00:14:53,457 And then, Valentine, your duck. 350 00:14:53,457 --> 00:14:55,546 KRISTEN: That smoke and that duck, 351 00:14:55,546 --> 00:14:57,200 rendering that fat just a little bit more 352 00:14:57,200 --> 00:14:59,463 so your palate has fat to grasp onto 353 00:14:59,463 --> 00:15:01,683 - would've been really helpful. - All right, thank you. 354 00:15:01,683 --> 00:15:04,077 - Now for some good news. - Now the fun part. 355 00:15:05,513 --> 00:15:07,602 Laura, that rice pudding with the hops 356 00:15:07,602 --> 00:15:10,126 was a really, really good way to infuse that flavor. 357 00:15:10,126 --> 00:15:11,432 Thank you. 358 00:15:12,607 --> 00:15:14,609 - Michelle. - The sauce with that strawberry 359 00:15:14,609 --> 00:15:16,698 was a really great way to highlight the hops. 360 00:15:16,698 --> 00:15:18,004 Thank you. 361 00:15:20,223 --> 00:15:22,225 Kevin, I thought it was really smart 362 00:15:22,225 --> 00:15:23,923 how you thought about infusing the oil, 363 00:15:23,923 --> 00:15:26,708 then working that dish almost backwards from the oil. 364 00:15:26,708 --> 00:15:30,146 But we did have one overall winner from this group. 365 00:15:30,146 --> 00:15:31,887 The chef who had the witty dish today 366 00:15:31,887 --> 00:15:34,585 showcased the hops in the best way, 367 00:15:34,585 --> 00:15:36,283 and that chef is... 368 00:15:39,503 --> 00:15:40,635 Laura. 369 00:15:40,635 --> 00:15:42,245 [chefs applauding] 370 00:15:42,245 --> 00:15:43,812 Oh, I can't believe it. 371 00:15:43,812 --> 00:15:45,292 Congratulations. 372 00:15:45,292 --> 00:15:48,034 You got the hops. You got the texture. 373 00:15:48,034 --> 00:15:50,036 Everything really came together. 374 00:15:50,036 --> 00:15:52,255 Oh, my God, that is $5,000. 375 00:15:52,255 --> 00:15:55,041 I wish I would be getting immunity for sure, 376 00:15:55,041 --> 00:15:57,391 but I'll take this money back home 377 00:15:57,391 --> 00:15:59,610 and enjoy a really good dinner. 378 00:15:59,610 --> 00:16:03,223 Maybe at my own restaurant. Why not? 379 00:16:03,223 --> 00:16:04,789 But since you won the first Cash Quickfire, 380 00:16:04,789 --> 00:16:06,791 you do have to buy everyone a beer. 381 00:16:06,791 --> 00:16:08,271 I'll do it, yeah. 382 00:16:08,271 --> 00:16:09,838 JOE: It's a little Top Chef tradition, so. 383 00:16:09,838 --> 00:16:11,579 - Thank you. - I don't know about you all, 384 00:16:11,579 --> 00:16:13,276 - but I could use a drink. - Me too. 385 00:16:13,276 --> 00:16:15,235 And because we are in Milwaukee, 386 00:16:15,235 --> 00:16:17,324 there's only one drink of choice, really. 387 00:16:17,324 --> 00:16:19,456 - Let's get a beer. - [all laughing] 388 00:16:19,456 --> 00:16:24,374 ♪ 389 00:16:24,374 --> 00:16:27,682 Founded by Frederick J. Miller in 1855, 390 00:16:27,682 --> 00:16:29,684 the Miller Brewing Company is the oldest 391 00:16:29,684 --> 00:16:32,730 large-scale operating brewery in the Midwest. 392 00:16:32,730 --> 00:16:35,298 And it all started right here in Milwaukee. 393 00:16:35,298 --> 00:16:37,605 Their flagship beer, Miller High Life, 394 00:16:37,605 --> 00:16:40,608 also known as the Champagne of Beers, is a crowd favorite. 395 00:16:40,608 --> 00:16:42,827 I'm a big High Life fan. I always have been. 396 00:16:42,827 --> 00:16:45,178 Whether you're sitting in a Michelin-star restaurant 397 00:16:45,178 --> 00:16:46,831 or just having a bowl of popcorn, 398 00:16:46,831 --> 00:16:48,224 you can't go wrong. 399 00:16:48,224 --> 00:16:49,486 KRISTEN: For your Elimination Challenge, 400 00:16:49,486 --> 00:16:51,010 we want to see how you can take 401 00:16:51,010 --> 00:16:52,489 salty snacks found in any bar 402 00:16:52,489 --> 00:16:55,840 and feature them in an elevated fine dining dish. 403 00:16:55,840 --> 00:17:00,497 And, lucky you, this is a team challenge. 404 00:17:02,804 --> 00:17:04,197 Do we like this? 405 00:17:04,197 --> 00:17:05,720 You all seem excited to team up together. 406 00:17:05,720 --> 00:17:07,809 What the hell happened in the house last night? 407 00:17:07,809 --> 00:17:10,507 - We love each other already. - So everyone's getting along. 408 00:17:10,507 --> 00:17:12,118 - Oh, yeah. - Very much so. 409 00:17:12,118 --> 00:17:14,511 I love that. As a team, you must create 410 00:17:14,511 --> 00:17:17,166 an elevated, seven-course progressive meal 411 00:17:17,166 --> 00:17:20,082 featuring seven different bar snacks. 412 00:17:20,082 --> 00:17:22,780 Popcorn, pickles, pretzels, 413 00:17:22,780 --> 00:17:25,261 mixed nuts, potato chips, 414 00:17:25,261 --> 00:17:27,350 olives, or toasted corn kernels. 415 00:17:27,350 --> 00:17:29,222 KALEENA: Bar snacks, but fine dining. 416 00:17:29,222 --> 00:17:31,267 What does that even mean? 417 00:17:31,963 --> 00:17:33,748 Time to draw knives. 418 00:17:36,011 --> 00:17:40,189 - KENNY: Yes, sir. - Oh, my gosh, I'm so excited. 419 00:17:40,189 --> 00:17:41,930 ALISHA: Looking over at the red team, 420 00:17:41,930 --> 00:17:43,845 I'm like, "Ooh, fine dining background. 421 00:17:43,845 --> 00:17:46,587 "Fine dining background. Fine dining background." 422 00:17:46,587 --> 00:17:48,763 Like, this definitely feels like team rustic food 423 00:17:48,763 --> 00:17:50,243 versus team fine dining. 424 00:17:50,243 --> 00:17:52,332 It's great. [chuckles] 425 00:17:52,332 --> 00:17:54,464 Today, you'll have 10 minutes to menu plan 426 00:17:54,464 --> 00:17:57,772 and $500 as a team to shop at Whole Foods Market. 427 00:17:57,772 --> 00:18:00,253 Kind of the absolute definition of a champagne taste 428 00:18:00,253 --> 00:18:02,081 on a beer budget. 429 00:18:02,081 --> 00:18:04,344 Tomorrow, you'll be serving a table of 10 430 00:18:04,344 --> 00:18:06,781 inside the historic Miller Caves, 431 00:18:06,781 --> 00:18:09,392 which were once used for the fermentation, aging, 432 00:18:09,392 --> 00:18:11,133 and storage of lager beer. 433 00:18:11,133 --> 00:18:12,656 Wow, really? 434 00:18:12,656 --> 00:18:15,746 Whoever has the best dish from the winning team 435 00:18:15,746 --> 00:18:18,401 will win immunity and $10,000 436 00:18:18,401 --> 00:18:20,447 from our friends at Miller Highland. 437 00:18:20,447 --> 00:18:21,448 Yes! 438 00:18:21,448 --> 00:18:23,841 I need this win. I need this win. 439 00:18:23,841 --> 00:18:26,279 - See you in the caves tomorrow. - Thank you, Chef. 440 00:18:27,149 --> 00:18:28,585 Okay. 441 00:18:29,456 --> 00:18:31,458 What ingredient will everybody be working with? 442 00:18:31,458 --> 00:18:33,373 - Mixed nuts. - Pretzels. 443 00:18:33,373 --> 00:18:36,854 Olives, I could do melon and pickle salad 444 00:18:36,854 --> 00:18:38,639 for, like, opening up everyone's palate. 445 00:18:38,639 --> 00:18:41,424 I want to make mole with chicken. 446 00:18:41,424 --> 00:18:43,122 I'll take popcorn and dessert. 447 00:18:43,122 --> 00:18:44,775 RASIKA: I call dessert. 448 00:18:45,646 --> 00:18:47,735 SAVANNAH: Well, let's think, because he also said that. 449 00:18:47,735 --> 00:18:49,998 I'm thinking of doing like a barley pretzel cake 450 00:18:49,998 --> 00:18:52,000 at the bottom with a honey mustard sabayon. 451 00:18:52,000 --> 00:18:54,089 MANNY: It's fine. I don't have to do dessert. 452 00:18:54,089 --> 00:18:55,699 - You'll do dessert? - Yeah. 453 00:18:55,699 --> 00:18:57,136 Potato chips and corn nuts are left? 454 00:18:57,136 --> 00:18:58,789 - Yeah. - I had corn nuts. 455 00:18:58,789 --> 00:19:00,791 I didn't write anything for potato chips. 456 00:19:00,791 --> 00:19:02,228 We can all help though, because that's okay. 457 00:19:02,228 --> 00:19:03,577 Yeah, we'll help you out. 458 00:19:03,577 --> 00:19:05,187 KENNY: I love a bag of potato chips, 459 00:19:05,187 --> 00:19:07,798 but I just can't wrap myself around 460 00:19:07,798 --> 00:19:09,496 how to elevate it. 461 00:19:09,496 --> 00:19:11,846 There's so many things you could do with potato chips. 462 00:19:11,846 --> 00:19:13,282 We got you. 463 00:19:16,764 --> 00:19:18,374 So, I was thinking of olives. 464 00:19:22,335 --> 00:19:23,901 To start with the saltiness. 465 00:19:23,901 --> 00:19:27,166 And then after, you come in with the acidity. 466 00:19:27,166 --> 00:19:29,603 - And we start them like that. - That sounds great to me. 467 00:19:29,603 --> 00:19:31,300 So, I was thinking of doing salmon, 468 00:19:31,300 --> 00:19:33,302 but I'd like to do it cold. 469 00:19:33,302 --> 00:19:35,913 - Pickles. - Second. 470 00:19:35,913 --> 00:19:37,785 LAURA: And then, so I'm doing the vegetable course. 471 00:19:37,785 --> 00:19:39,308 KALEENA: For dessert, I want to do, 472 00:19:39,308 --> 00:19:42,485 like, a buttered popcorn flavored budino. 473 00:19:42,485 --> 00:19:44,748 - And then maybe some chocolate. - Amazing. 474 00:19:44,748 --> 00:19:46,707 LAURA: We have four and six. 475 00:19:46,707 --> 00:19:50,493 We need some sort of soup or something. 476 00:19:50,493 --> 00:19:52,843 - I'll do like a corn soup. - Corn soup? Got it. 477 00:19:52,843 --> 00:19:54,845 AMANDA: My idea for pretzels was a dessert. 478 00:19:54,845 --> 00:19:57,805 - We already have a dessert. - Or could be another dessert. 479 00:19:57,805 --> 00:19:59,850 - You can do a pre-dessert. - Actually, that's a good idea. 480 00:19:59,850 --> 00:20:03,245 What about a key lime pie kind of vibe with a pretzel? 481 00:20:03,245 --> 00:20:05,552 KEVIN: Pre-dessert, I feel like it's a great idea. 482 00:20:05,552 --> 00:20:08,903 In a progressive menu, you always go slow, up, up, 483 00:20:08,903 --> 00:20:10,339 and you go down, down. 484 00:20:10,339 --> 00:20:12,515 So to me, the pie cleanser makes sense. 485 00:20:12,515 --> 00:20:14,256 One, two, three, [indistinct]! 486 00:20:15,649 --> 00:20:17,216 KALEENA: Let's talk about this for a little bit. 487 00:20:17,216 --> 00:20:18,565 All right guys. 488 00:20:19,522 --> 00:20:21,916 Potatoes, butter, potato, butter, potato, butter. 489 00:20:21,916 --> 00:20:23,613 Press it, and we're going to cut it in pavés. 490 00:20:23,613 --> 00:20:25,528 Where is the use of the potato chips? 491 00:20:25,528 --> 00:20:27,487 Because the potato, you're making the chips. 492 00:20:27,487 --> 00:20:29,053 - Oh, okay. - You just make potato chips. 493 00:20:29,053 --> 00:20:31,012 Yeah, and then from there, what you want 494 00:20:31,012 --> 00:20:32,535 - to build on it. - Got it. 495 00:20:32,535 --> 00:20:33,928 KALEENA: We're here! 496 00:20:36,060 --> 00:20:37,888 Get out of the way. [laughs] 497 00:20:37,888 --> 00:20:39,499 Can I please get five pounds of this? 498 00:20:39,499 --> 00:20:41,065 Oh, chamomile. 499 00:20:41,805 --> 00:20:44,547 Salt and vinegar potato chips, found them. 500 00:20:44,547 --> 00:20:48,247 Persian cucumbers, where are you? 501 00:20:48,247 --> 00:20:51,598 For my team, everyone's going to shop for their own dish. 502 00:20:51,598 --> 00:20:53,034 I got pickles. Are you pickled? 503 00:20:53,034 --> 00:20:55,210 - Yes. Battle pickle. - Okay, baby. 504 00:20:55,210 --> 00:20:57,256 If there's any pivots that need to be made, 505 00:20:57,256 --> 00:20:59,127 we can adjust at the registers. 506 00:20:59,127 --> 00:21:00,737 Move it or lose it, sister. 507 00:21:00,737 --> 00:21:02,304 - Oh, there's more - Here, here, here. 508 00:21:02,304 --> 00:21:03,653 - This is $4. - Okay. 509 00:21:03,653 --> 00:21:05,438 - Margarine? - Margarine and oregano. 510 00:21:05,438 --> 00:21:07,091 I'm going to switch to this oregano. 511 00:21:07,091 --> 00:21:09,920 MANNY: Our strategy is separating smaller groups 512 00:21:09,920 --> 00:21:13,359 to make sure that we don't buy repeated ingredients. 513 00:21:13,359 --> 00:21:14,969 What beer snack are you using? 514 00:21:14,969 --> 00:21:17,580 - Mixed nuts. - Mixed nuts? That makes sense. 515 00:21:17,580 --> 00:21:20,409 MANNY: Mixed nuts are utilized in mole as a thickener. 516 00:21:20,409 --> 00:21:22,324 It's a win-win situation. 517 00:21:22,324 --> 00:21:24,239 I can focus on the mixed nuts 518 00:21:24,239 --> 00:21:27,155 at the same time I get to keep representing Mexico. 519 00:21:27,155 --> 00:21:29,113 Nineteen minutes, Chefs! 520 00:21:29,113 --> 00:21:30,941 Oh, God, I love you guys. 521 00:21:31,681 --> 00:21:33,292 You need [indistinct] at all? I have one, too. 522 00:21:33,292 --> 00:21:35,337 - I just want the fronds. - Oh, okay. 523 00:21:35,337 --> 00:21:37,339 That's the one that has the most. 524 00:21:37,339 --> 00:21:39,036 What's the flour for? 525 00:21:40,908 --> 00:21:42,823 Cake? Nice. 526 00:21:42,823 --> 00:21:44,477 I love pretzels. 527 00:21:44,477 --> 00:21:46,479 My parents were green card holders 528 00:21:46,479 --> 00:21:48,742 when we moved from US to India. 529 00:21:48,742 --> 00:21:50,787 To renew your green card, you need to go every six months. 530 00:21:50,787 --> 00:21:53,007 So every time they would come back from the US, 531 00:21:53,007 --> 00:21:54,835 they would get all kinds of pretzels 532 00:21:54,835 --> 00:21:56,706 because they knew how much I loved pretzels. 533 00:21:56,706 --> 00:21:58,665 I snack on pretzels all the time. 534 00:21:58,665 --> 00:22:00,536 - Guys, five minutes! - KENNY: Do you have everything? 535 00:22:00,536 --> 00:22:01,842 - Yeah. - Okay, good. 536 00:22:01,842 --> 00:22:03,234 I think I have everything, too. 537 00:22:03,234 --> 00:22:04,975 I got everything I needed 538 00:22:04,975 --> 00:22:07,021 and I don't think it's gonna be that bad. 539 00:22:07,500 --> 00:22:10,329 - Essential. Essential. - What are we at? 540 00:22:10,329 --> 00:22:12,461 $434. We have money. 541 00:22:12,461 --> 00:22:15,246 - Proteins are in. - CASHIER: It's $451. 542 00:22:15,246 --> 00:22:16,813 It's gonna be really tight. 543 00:22:16,813 --> 00:22:19,163 Okay, we're there, we're there, we're there. 544 00:22:19,163 --> 00:22:22,471 $498.19. 545 00:22:22,471 --> 00:22:24,125 RASIKA: That was good, guys. That was good. 546 00:22:24,125 --> 00:22:25,344 [Kenny laughs] 547 00:22:25,692 --> 00:22:27,302 [bleep] We're getting close, y'all. 548 00:22:27,302 --> 00:22:28,738 We're getting close, y'all. 549 00:22:29,652 --> 00:22:30,871 We're over. 550 00:22:31,393 --> 00:22:32,916 - Jesus. - DANNY: [bleep] 551 00:22:34,483 --> 00:22:37,399 - No eggs. - Can we take one bit of pepper? 552 00:22:37,399 --> 00:22:39,358 The butter, we can take one away. 553 00:22:39,358 --> 00:22:40,576 Yeah. It'll be fine. We're good. 554 00:22:40,576 --> 00:22:42,099 - We're good? - We're good. 555 00:22:42,099 --> 00:22:44,363 Oh, my God, that's so stressful. [sighs] 556 00:22:54,764 --> 00:22:57,941 Oh, I need a break. [laughs] 557 00:23:03,077 --> 00:23:05,427 I feel like we're both dealing with the same things we were 558 00:23:05,427 --> 00:23:06,602 from the very beginning. 559 00:23:06,602 --> 00:23:08,343 Your timing, my editing. 560 00:23:08,343 --> 00:23:10,127 I just don't feel like I've really been able 561 00:23:10,127 --> 00:23:12,739 to put myself on a plate as of yet. 562 00:23:12,739 --> 00:23:14,610 And it's tough, too, because with bar snacks, 563 00:23:14,610 --> 00:23:16,264 it's like we're trying to do something 564 00:23:16,264 --> 00:23:17,613 that's true to yourself, 565 00:23:17,613 --> 00:23:19,093 but we're also in a team challenge, 566 00:23:19,093 --> 00:23:21,400 and everybody has to acquiesce a little bit. 567 00:23:21,400 --> 00:23:24,315 I like the fact that we're all cooking together. 568 00:23:24,315 --> 00:23:26,143 You know, like seven of us are gonna come together 569 00:23:26,143 --> 00:23:27,971 and help plate and do all this stuff. 570 00:23:28,494 --> 00:23:30,321 I mean, the pressure is twice as much 571 00:23:30,321 --> 00:23:32,367 as it would normally be being in a team challenge, 572 00:23:32,367 --> 00:23:34,413 but I have to trust my teammates tomorrow 573 00:23:34,413 --> 00:23:36,240 to be there and support me. 574 00:23:36,240 --> 00:23:37,938 Also, like sharing recipes with each other 575 00:23:37,938 --> 00:23:39,679 and trying to figure this sh-- out. 576 00:23:40,593 --> 00:23:43,770 I was diagnosed seven years ago with Kennedy's disease, 577 00:23:43,770 --> 00:23:45,728 which is a rare neuromuscular disease 578 00:23:45,728 --> 00:23:47,295 similar to ALS. 579 00:23:47,295 --> 00:23:50,298 I am slowly losing some basic motor functions. 580 00:23:50,820 --> 00:23:54,433 It will be important to tell everybody eventually, 581 00:23:54,433 --> 00:23:57,784 but I don't want anybody to think of me differently. 582 00:23:57,784 --> 00:24:00,700 I'm the fourth course in, so I'm doing a soup. 583 00:24:00,700 --> 00:24:02,179 Me and you are going head-to-head then. 584 00:24:02,179 --> 00:24:03,877 - Yeah? - We're both fourth course. 585 00:24:03,877 --> 00:24:06,445 Being diagnosed with a degenerative disease, 586 00:24:06,445 --> 00:24:07,794 it took me a full six months 587 00:24:07,794 --> 00:24:09,709 to kind of really come to terms with it. 588 00:24:09,709 --> 00:24:13,060 I got angry and then sad, 589 00:24:13,060 --> 00:24:16,106 and then I realized that I needed to do something. 590 00:24:16,498 --> 00:24:19,501 I feel like my time is now. I'm here for a reason. 591 00:24:19,501 --> 00:24:21,155 The reason is to be the next Top Chef. 592 00:24:21,155 --> 00:24:23,723 I'd like to toast to all of us. 593 00:24:23,723 --> 00:24:25,638 Let's kill this challenge tomorrow. 594 00:24:25,638 --> 00:24:29,206 ALL: Cheers! 595 00:24:31,470 --> 00:24:36,779 ♪ 596 00:24:41,871 --> 00:24:43,525 Savannah, I got pickles for you. 597 00:24:43,525 --> 00:24:45,005 - Thank you. - Of course. 598 00:24:45,005 --> 00:24:46,963 - [thudding] - Whoa. 599 00:24:46,963 --> 00:24:50,489 Wow. Tasty and durable. 600 00:24:51,228 --> 00:24:53,492 When I say "win," you say "consin." 601 00:24:53,492 --> 00:24:56,669 - Win! - ALL: Consin! 602 00:24:56,669 --> 00:24:58,148 Hell yeah, baby. 603 00:24:59,933 --> 00:25:01,325 KENNY: I feel great about my team 604 00:25:01,325 --> 00:25:03,893 and how each dish 605 00:25:03,893 --> 00:25:06,417 works its way into the next. 606 00:25:06,417 --> 00:25:08,115 I have some honeydew that I'm gonna soak 607 00:25:08,115 --> 00:25:10,247 in the brining liquid from the pickle jar. 608 00:25:10,247 --> 00:25:12,989 KENNY: Savannah's got a cucumber melon salad 609 00:25:12,989 --> 00:25:16,079 with dill vinaigrette to set the tone 610 00:25:16,079 --> 00:25:18,560 with light, cold, refreshing dish. 611 00:25:18,560 --> 00:25:19,735 Alisha, are you a big olive fan? 612 00:25:19,735 --> 00:25:21,128 Oh, my gosh, yes. 613 00:25:21,128 --> 00:25:22,738 Alisha, for the second course, 614 00:25:22,738 --> 00:25:24,697 is making a smoked salmon spread 615 00:25:24,697 --> 00:25:27,743 with a lavash and olive chimichurri. 616 00:25:27,743 --> 00:25:29,571 I'm using the olives in every part of my dish. 617 00:25:29,571 --> 00:25:33,053 I'm putting the pimento into my aioli to rub down my fish. 618 00:25:33,053 --> 00:25:35,272 For the third course, Michelle's making 619 00:25:35,272 --> 00:25:38,145 a toasted corn kernel and crab biscuit 620 00:25:38,145 --> 00:25:40,060 to give you a little filling bite. 621 00:25:40,060 --> 00:25:43,542 I am using beer in my spicy honey. 622 00:25:43,542 --> 00:25:45,587 So I'm doing a spicy highlight honey. 623 00:25:45,587 --> 00:25:47,371 ALISHA: Okay. 624 00:25:47,937 --> 00:25:52,594 Our fourth course is Dan doing a popcorn and clam dish. 625 00:25:52,594 --> 00:25:54,248 I'm making a popcorn mousse, 626 00:25:54,248 --> 00:25:56,555 but I'm gonna make it look like a bowl of popcorn. 627 00:25:56,555 --> 00:25:57,686 This is gonna be super fun. 628 00:25:57,686 --> 00:25:58,861 RASIKA: Fifth course is Manny 629 00:25:58,861 --> 00:26:00,384 highlighting mixed nuts 630 00:26:00,384 --> 00:26:02,430 on his chicken breast and mole dish. 631 00:26:02,430 --> 00:26:04,214 Did you see that bag of chipotle peppers? 632 00:26:04,214 --> 00:26:07,827 RASIKA: Sixth course is Kenny doing a potato chip pavé 633 00:26:07,827 --> 00:26:09,568 with a short rib gravy. 634 00:26:09,568 --> 00:26:11,613 These chips, I'm just hoping 635 00:26:11,613 --> 00:26:13,267 that it doesn't get over-salted. 636 00:26:13,267 --> 00:26:15,704 And the seventh course is Rasika. 637 00:26:15,704 --> 00:26:17,140 She has pretzels. 638 00:26:17,140 --> 00:26:19,839 She is doing a pretzel dessert. 639 00:26:23,364 --> 00:26:25,975 I am making pretzel barley cake 640 00:26:25,975 --> 00:26:28,021 and honey mustard sabayon. 641 00:26:28,021 --> 00:26:30,284 Rasika's dessert sounds crazy. 642 00:26:30,284 --> 00:26:32,025 I've never heard of mustard in a dessert. 643 00:26:32,025 --> 00:26:34,244 How are you incorporating pretzel into your dish? 644 00:26:34,244 --> 00:26:36,943 Putting it in my cake, made some pretzel flour out of it, 645 00:26:36,943 --> 00:26:40,294 and then I am making pretzel granita. 646 00:26:41,121 --> 00:26:42,165 Yeah. 647 00:26:43,514 --> 00:26:45,342 Kevin, how are you looking on the first course? 648 00:26:47,301 --> 00:26:50,043 So, I'm making, like, a tapenade on a cracker. 649 00:26:50,043 --> 00:26:52,349 So very, like, from my hometown, I'm doing like... 650 00:26:54,743 --> 00:26:56,658 I'm doing, like, a Parmesan cracker 651 00:26:56,658 --> 00:26:58,094 with, like, oyster on the top, 652 00:26:58,094 --> 00:26:59,922 dressing a little sexy, beautiful. 653 00:26:59,922 --> 00:27:02,272 Hey, will we get a ha-ha-ha for Kevin? 654 00:27:02,272 --> 00:27:03,796 ALL: Ha-ha-ha! 655 00:27:03,796 --> 00:27:05,319 Kevin is going to go first 656 00:27:05,319 --> 00:27:07,843 to hit them with the big punch of salt. 657 00:27:07,843 --> 00:27:10,063 From the salt we can kind of move backwards 658 00:27:10,063 --> 00:27:12,935 into lighter flavors into the next course. 659 00:27:12,935 --> 00:27:15,285 Danny's got pickles, so he's making 660 00:27:15,285 --> 00:27:18,898 a quick cured salmon with preserved lemon. 661 00:27:18,898 --> 00:27:21,248 DANNY: I'm gonna make variations 662 00:27:21,248 --> 00:27:22,597 and different styles of pickles. 663 00:27:22,597 --> 00:27:23,990 VALENTINE: Then moving into 664 00:27:23,990 --> 00:27:25,426 the mixed nuts with Laura. 665 00:27:25,426 --> 00:27:27,210 This is called badrijani nigvzit, 666 00:27:27,210 --> 00:27:29,778 so it's a Georgian dish with eggplants. 667 00:27:29,778 --> 00:27:31,345 Followed by my corn soup, 668 00:27:31,345 --> 00:27:33,739 which is the first warm course of our meal. 669 00:27:33,739 --> 00:27:35,828 Soon as I get my corn on to steep, 670 00:27:35,828 --> 00:27:38,004 I'll have hands to help. 671 00:27:38,004 --> 00:27:39,483 - CHARLY: I got potato chips. - AMANDA: Yep. 672 00:27:39,483 --> 00:27:41,137 We're going to elevate it by crusting 673 00:27:41,137 --> 00:27:43,139 some Spanish mackerel with potato chips. 674 00:27:43,139 --> 00:27:44,706 Charly is very excited 675 00:27:44,706 --> 00:27:46,708 about the potato chips and fish dish. 676 00:27:46,708 --> 00:27:48,623 Going to do some pretzel foam, 677 00:27:48,623 --> 00:27:50,843 pretzel crumble, pretzel puree. 678 00:27:50,843 --> 00:27:53,019 I'm doing a beer and pretzel pre-dessert 679 00:27:53,019 --> 00:27:55,456 that elevates the nuttiness of pretzel. 680 00:27:55,456 --> 00:27:58,198 It's not too sweet, so it will also help complement 681 00:27:58,198 --> 00:28:02,158 Kaleena's richer dessert using the popcorn and caramel. 682 00:28:02,158 --> 00:28:04,030 My dish is inspired by my best friend. 683 00:28:04,030 --> 00:28:07,642 He's also my dungeon master in Dungeons and Dragons. 684 00:28:07,642 --> 00:28:11,298 He describes playing the game as beer and pretzels 685 00:28:11,298 --> 00:28:13,169 when people aren't taking it seriously. 686 00:28:13,169 --> 00:28:15,258 Mad beer, mad pretzels. 687 00:28:15,258 --> 00:28:16,912 [laughs] 688 00:28:18,435 --> 00:28:20,481 - LAURA: How are you, Val? - VALENTINE: I'm good. 689 00:28:20,481 --> 00:28:21,700 I got my corn soup here. 690 00:28:21,700 --> 00:28:23,397 I'm about to get it passed. 691 00:28:23,397 --> 00:28:25,921 Soup is a great vessel to highlight 692 00:28:25,921 --> 00:28:27,488 the intense corn flavor, 693 00:28:27,488 --> 00:28:30,360 but it's always kind of a gamble on fresh corn, 694 00:28:30,360 --> 00:28:32,232 how starchy it's actually going to be. 695 00:28:32,232 --> 00:28:34,016 How's your team feeling over there? 696 00:28:34,016 --> 00:28:35,757 We're feeling fabulous, fantastic, my friend. 697 00:28:35,757 --> 00:28:37,063 Honestly, I think 698 00:28:37,063 --> 00:28:38,586 we're the better-looking team as well. 699 00:28:38,586 --> 00:28:40,327 - Whoa! - AMANDA: Yikes. 700 00:28:40,327 --> 00:28:44,418 We have just over 45 minutes until the first course goes out. 701 00:28:44,418 --> 00:28:47,247 KENNY: I love potato chips, sour cream. 702 00:28:47,247 --> 00:28:49,292 This is going to be the best version 703 00:28:49,292 --> 00:28:51,077 I could imagine eating on my couch. 704 00:28:51,077 --> 00:28:52,905 This dish feels like a rebellious jab 705 00:28:52,905 --> 00:28:54,428 at culinary school. 706 00:28:54,428 --> 00:28:57,431 Here's this super technical pavé, 707 00:28:57,431 --> 00:28:59,259 and then I'm going to slap French onion dip 708 00:28:59,259 --> 00:29:02,566 and a potato chip beef gravy with it. 709 00:29:02,915 --> 00:29:04,351 I dropped out of culinary school 710 00:29:04,351 --> 00:29:06,396 because I forgot to sign up again. [laughs] 711 00:29:06,396 --> 00:29:08,311 And guess I forgot that I was in charge 712 00:29:08,311 --> 00:29:10,183 of my own life at that age. 713 00:29:10,183 --> 00:29:11,837 Manny, are you relaxing because of immunity? 714 00:29:11,837 --> 00:29:13,447 MANNY: No, chef. I am not relaxing. 715 00:29:13,447 --> 00:29:16,145 - One team, one dream, baby! - One team, one dream! 716 00:29:16,145 --> 00:29:17,930 I'm still working on these scales. 717 00:29:17,930 --> 00:29:20,628 Same sh-- I've been working on for the last 40 minutes. 718 00:29:20,628 --> 00:29:23,152 With this potato chip snack, I really want to elevate it 719 00:29:23,152 --> 00:29:26,199 by adding the potato chips as a scale on the fish. 720 00:29:26,199 --> 00:29:28,723 The biggest thing is to balance the technique 721 00:29:28,723 --> 00:29:30,290 with the flavors, 722 00:29:30,290 --> 00:29:32,118 but I've never done anything like this. 723 00:29:32,118 --> 00:29:34,076 This is the most technical thing 724 00:29:34,076 --> 00:29:35,817 I've ever done in my life, this is no joke. 725 00:29:35,817 --> 00:29:37,253 Time up for the course, 28 minutes. 726 00:29:37,253 --> 00:29:39,255 Feeling a little stressed right now. 727 00:29:39,255 --> 00:29:40,822 The time is gonna be against me. 728 00:29:40,822 --> 00:29:42,128 Kevin, what do you need right now? 729 00:29:42,128 --> 00:29:43,825 KEVIN: Can you blend that baby? 730 00:29:45,435 --> 00:29:47,350 - What can I do for you? - Where is my olives? 731 00:29:47,350 --> 00:29:49,004 Toss in the flour, and you gotta start 732 00:29:49,004 --> 00:29:50,397 - with the tempura. - KALEENA: Tempura. 733 00:29:50,397 --> 00:29:51,528 KEVIN: Oh, yes! 734 00:29:58,144 --> 00:30:00,711 ♪ 735 00:30:00,711 --> 00:30:03,497 SAVANNAH: Twelve minutes 'til first course! 736 00:30:04,411 --> 00:30:05,934 You want us to follow you? 737 00:30:05,934 --> 00:30:07,544 Um, I think I'm okay. 738 00:30:07,544 --> 00:30:09,198 - Very light, yeah? - Yeah, very light. 739 00:30:09,198 --> 00:30:10,678 Perfect, that's exactly what it is. 740 00:30:10,678 --> 00:30:12,636 KALEENA: Got you. That looks awesome. 741 00:30:12,636 --> 00:30:15,030 ♪ 742 00:30:18,468 --> 00:30:20,906 - TOM: That's beautiful. Ooh. - KRISTEN: Elegant. 743 00:30:21,907 --> 00:30:23,430 KRISTEN: Thank you. 744 00:30:25,736 --> 00:30:27,260 TOM: All right. 745 00:30:28,174 --> 00:30:29,915 KRISTEN: Welcome, everyone. 746 00:30:29,915 --> 00:30:31,568 If you haven't noticed, we're in a cave. 747 00:30:31,568 --> 00:30:33,744 Perfect setting, I think, for a bar snack challenge. 748 00:30:33,744 --> 00:30:34,963 - Cheers. - ALL: Cheers. 749 00:30:34,963 --> 00:30:36,747 Champagne of beers. 750 00:30:36,747 --> 00:30:38,924 TOM: I don't think I've ever had beer out of champagne glass. 751 00:30:38,924 --> 00:30:40,055 CHARLY: Oh, that's good. 752 00:30:40,055 --> 00:30:41,404 You can just taste that 753 00:30:41,404 --> 00:30:42,928 in the back of the palate, right? 754 00:30:43,406 --> 00:30:44,930 Or the top of the palate. 755 00:30:45,756 --> 00:30:47,367 - Side. - [laughter] 756 00:30:47,367 --> 00:30:49,325 The beer snacks, if I'm a chef, 757 00:30:49,325 --> 00:30:51,110 I'm thinking, okay, that sets the bar low. 758 00:30:51,110 --> 00:30:52,589 But it's not a low bar. 759 00:30:52,589 --> 00:30:55,244 We want it to be an elevated experience. 760 00:30:55,244 --> 00:30:57,072 We did say fine dining, 761 00:30:57,072 --> 00:30:59,161 so their version of fine dining should be interesting to see. 762 00:30:59,161 --> 00:31:00,336 GAIL: Yeah. 763 00:31:00,336 --> 00:31:01,772 You have to go into this 764 00:31:01,772 --> 00:31:03,078 assuming everything's a----ing trap. 765 00:31:03,078 --> 00:31:04,601 Or an opportunity. 766 00:31:04,601 --> 00:31:06,255 Sure. Sure. 767 00:31:06,255 --> 00:31:08,431 On my side of the table, it's an opportunity. 768 00:31:08,431 --> 00:31:10,912 CHARLY: Chef, how you feeling? Do you need anything else? 769 00:31:10,912 --> 00:31:12,566 I'm good. Kaleena was my queen. 770 00:31:12,566 --> 00:31:14,829 KALEENA: I just hope all the flavors are there. 771 00:31:15,395 --> 00:31:16,918 SAVANNAH: When I see Kevin's dish, 772 00:31:16,918 --> 00:31:19,225 it's beautiful, and very technically driven. 773 00:31:19,225 --> 00:31:20,791 I feel inferior 774 00:31:20,791 --> 00:31:23,446 just looking at the dishes themselves. 775 00:31:23,446 --> 00:31:26,319 KEVIN: 45 seconds for first course. 776 00:31:28,974 --> 00:31:30,279 [timer beeps] 777 00:31:30,279 --> 00:31:31,933 - Yes, sir. - Go, Kevin! 778 00:31:31,933 --> 00:31:34,153 It's good. It's really pretty. 779 00:31:38,548 --> 00:31:39,941 GAIL: It looks pretty good so far. 780 00:31:39,941 --> 00:31:41,290 KRISTEN: Yeah. 781 00:31:42,248 --> 00:31:43,771 - Hi, Chefs. - BOTH: Hello. 782 00:31:43,771 --> 00:31:45,947 Savannah, can you tell us what your snack is 783 00:31:45,947 --> 00:31:47,340 and what you made for us? 784 00:31:47,340 --> 00:31:48,994 I had pickles today, 785 00:31:48,994 --> 00:31:50,909 so I wanted to do a melon salad 786 00:31:50,909 --> 00:31:52,649 with some fresh cucumber as well. 787 00:31:52,649 --> 00:31:56,001 On the bottom, cream cheese whipped with shredded pickle. 788 00:31:56,001 --> 00:31:57,567 Kevin, can you explain what you made? 789 00:31:57,567 --> 00:31:59,743 So, I have tapenade, tempura, 790 00:31:59,743 --> 00:32:01,484 olive stuffed with red bell pepper, 791 00:32:01,484 --> 00:32:02,964 and on the side a parmesan cracker 792 00:32:02,964 --> 00:32:04,618 with green olives. 793 00:32:04,618 --> 00:32:07,360 So before turning the olives into each component, 794 00:32:07,360 --> 00:32:09,405 did you do anything to tame the salt? 795 00:32:09,405 --> 00:32:11,016 That's why we wanted the olive first, 796 00:32:11,016 --> 00:32:13,409 and after the dinner we can continue with layering. 797 00:32:13,409 --> 00:32:15,063 - KRISTEN: Thank you, Chefs. - Thank you. 798 00:32:17,718 --> 00:32:19,676 Savannah's dish, it just had a really nice balance 799 00:32:19,676 --> 00:32:21,591 between the cream cheese and the vinaigrette. 800 00:32:21,591 --> 00:32:23,419 You could put a little more pickle flavor out of it, 801 00:32:23,419 --> 00:32:25,247 - but it's a good start. - I personally don't like 802 00:32:25,247 --> 00:32:26,596 starting with dairy as your first course, 803 00:32:26,596 --> 00:32:27,989 as your first bite, I want something 804 00:32:27,989 --> 00:32:29,295 a little bit lighter, right? 805 00:32:29,295 --> 00:32:30,557 JOE: You can't say that in Wisconsin. 806 00:32:30,557 --> 00:32:32,298 - How dare you? - [laughter] 807 00:32:32,298 --> 00:32:34,126 - DAVID: Hey, how'd it go? - It seemed like 808 00:32:34,126 --> 00:32:35,518 they liked it, so I guess we'll find out. 809 00:32:35,518 --> 00:32:37,346 Did anyone feel like Kevin's dish 810 00:32:37,346 --> 00:32:39,435 - is just too salty? - ALL: Yes. 811 00:32:39,435 --> 00:32:41,176 There are so many different textures, 812 00:32:41,176 --> 00:32:42,569 but all I taste is olive. 813 00:32:42,569 --> 00:32:44,353 I thought Savannah's was much more 814 00:32:44,353 --> 00:32:46,442 - of a composed dish. - It was a dish. 815 00:32:46,442 --> 00:32:48,401 JOE: It wasn't three snacks on a plate. 816 00:32:48,401 --> 00:32:50,359 KRISTEN: Charlie, do you think everyone at this table 817 00:32:50,359 --> 00:32:52,448 is being too harsh with their critiques? 818 00:32:52,448 --> 00:32:55,016 No, I think you know what you're talking about, 819 00:32:55,016 --> 00:32:57,540 but I'm going to represent the average fellas here. 820 00:32:57,540 --> 00:32:59,107 You're drinking beer out of a champagne glass. 821 00:32:59,107 --> 00:33:00,587 - Yeah. - The average guy. Okay. 822 00:33:00,587 --> 00:33:02,023 - CHARLIE: Cheers. - TOM: Cheers. 823 00:33:02,023 --> 00:33:03,764 - Yo, V. - VALENTINE: Yo. 824 00:33:03,764 --> 00:33:05,940 The consistency is nice. I don't think it's too thick. 825 00:33:05,940 --> 00:33:07,463 I think it'll be good. 826 00:33:07,463 --> 00:33:09,378 SAVANNAH: Seven minutes until the second course. 827 00:33:09,378 --> 00:33:11,119 Manny, do you have time to check the oven 828 00:33:11,119 --> 00:33:13,774 - on my crispy fish skins? - Crispy fish skin, checking. 829 00:33:14,731 --> 00:33:16,472 - You all plated up? - Yeah, I'm double checking. 830 00:33:16,472 --> 00:33:18,387 One silly mistake, this whole dish 831 00:33:18,387 --> 00:33:20,128 - will be lopsided. - ALISHA: All right. 832 00:33:20,128 --> 00:33:21,390 - [timer beeps] - DANNY: Done. 833 00:33:21,390 --> 00:33:23,218 - Beautiful! - Yeah. 834 00:33:23,218 --> 00:33:24,785 That's what I'm talking about. 835 00:33:26,265 --> 00:33:27,962 - TOM: Lovely. - KRISTEN: Very pretty dish. 836 00:33:27,962 --> 00:33:29,355 KRISTEN: Hi, Chefs. 837 00:33:29,355 --> 00:33:30,747 Danny, can you tell us what you made? 838 00:33:30,747 --> 00:33:32,227 DANNY: You have a variation of pickles. 839 00:33:32,227 --> 00:33:35,230 Some salt-cured, some quick pickled, 840 00:33:35,230 --> 00:33:37,624 and then a cured piece of Atlantic salmon. 841 00:33:37,624 --> 00:33:39,452 - Alisha. - So, I had olives. 842 00:33:39,452 --> 00:33:42,498 I made a smoked salmon rillettes with a lavash 843 00:33:42,498 --> 00:33:44,500 and a little bit of an olive chimichurri. 844 00:33:44,500 --> 00:33:46,285 - KRISTEN: Thank you, Chefs. - Thank you. 845 00:33:49,027 --> 00:33:50,941 Danny's dish I thought was really refined. 846 00:33:50,941 --> 00:33:52,291 It ate really clean. 847 00:33:52,291 --> 00:33:53,901 The salmon could have been cured. 848 00:33:53,901 --> 00:33:55,294 He said it was cured, 849 00:33:55,294 --> 00:33:56,773 I just don't think it was cured enough. 850 00:33:56,773 --> 00:33:58,471 JOE: If you guys aren't going to eat that salmon, 851 00:33:58,471 --> 00:33:59,863 - pass it over. - [laughter] 852 00:33:59,863 --> 00:34:01,256 They----ing ate 853 00:34:01,256 --> 00:34:03,345 every piece of that plate. 854 00:34:03,345 --> 00:34:04,955 KRISTEN: What did you think of Alisha's dish? 855 00:34:04,955 --> 00:34:06,914 Compared to the knife cuts on Danny's plate, 856 00:34:06,914 --> 00:34:10,091 it was hard for me to think of that olive chimichurri 857 00:34:10,091 --> 00:34:11,266 as a chimichurri. 858 00:34:11,266 --> 00:34:13,181 Just not refined enough. 859 00:34:13,181 --> 00:34:14,617 There seems to be some confusion here. 860 00:34:14,617 --> 00:34:16,054 We're supposed to take snacks 861 00:34:16,054 --> 00:34:17,533 and turn them into a dish, 862 00:34:17,533 --> 00:34:19,361 not take snacks and turn them into snacks. 863 00:34:22,451 --> 00:34:24,845 Ten minutes! Third course! 864 00:34:27,326 --> 00:34:29,980 No, no, no, no. Okay. 865 00:34:29,980 --> 00:34:32,331 Hey, grab the gremolata after the black beans. 866 00:34:32,331 --> 00:34:34,637 Add a little water to that, please, soup. 867 00:34:34,637 --> 00:34:36,813 TOM: Are you excited for the spiced honey high life drizzle? 868 00:34:36,813 --> 00:34:38,641 I'm incredibly excited for that, yes. 869 00:34:38,641 --> 00:34:40,687 - I figured you would be. - Yeah. 870 00:34:41,514 --> 00:34:43,168 - Oh, yeah. - Good? 871 00:34:43,168 --> 00:34:44,386 - Yeah. - It's a flavor bomb. 872 00:34:44,386 --> 00:34:45,953 I love it. The acid. 873 00:34:45,953 --> 00:34:48,347 Laura's vegetable dish, it's a little heavier 874 00:34:48,347 --> 00:34:49,957 than maybe I thought it was going to be, 875 00:34:49,957 --> 00:34:51,567 but it's really delicious. 876 00:34:51,567 --> 00:34:53,265 Many of these are kind of clumped up. 877 00:34:53,265 --> 00:34:54,570 I want to just, like, fix. 878 00:34:54,570 --> 00:34:56,268 Your food is beautiful. 879 00:34:56,268 --> 00:34:57,791 - MICHELLE: Oh, my God. - [timer beeps] 880 00:34:57,791 --> 00:35:00,272 - Time's up! - DANNY: Nice job, Laura! 881 00:35:00,272 --> 00:35:03,318 - LAURA: Let's do it! - DANNY: Yeah! 882 00:35:06,365 --> 00:35:07,496 Thank you. 883 00:35:07,496 --> 00:35:09,150 WOMAN: Oh, it's cold. 884 00:35:09,150 --> 00:35:10,717 - That's amusing. - KRISTEN: Laura? 885 00:35:10,717 --> 00:35:13,502 So my dish is called badrijani nigvzit. 886 00:35:13,502 --> 00:35:15,025 Georgian eggplant rolls, 887 00:35:15,025 --> 00:35:17,506 stuffed with nuts, crumble on the side 888 00:35:17,506 --> 00:35:19,465 with a little bit of Urfa pepper. 889 00:35:19,465 --> 00:35:21,467 - KRISTEN: Michelle? - Today, I prepared for you 890 00:35:21,467 --> 00:35:24,470 a roasted corn kernel and crab biscuit 891 00:35:24,470 --> 00:35:27,212 with a spicy, high life honey butter. 892 00:35:27,212 --> 00:35:29,866 - TOM: Where's the crab? - It's folded in the biscuit. 893 00:35:29,866 --> 00:35:31,520 - Got it. - Thank you, Chefs. 894 00:35:31,520 --> 00:35:33,218 - Thank you. - Thank you so much. 895 00:35:36,525 --> 00:35:38,179 Michelle's dish, I honestly don't know 896 00:35:38,179 --> 00:35:40,921 what was going on there, but I thought it was delicious. 897 00:35:40,921 --> 00:35:42,488 I think I can tell you what it was. 898 00:35:42,966 --> 00:35:45,099 - It was the high life drizzle. - It's not that. 899 00:35:45,099 --> 00:35:46,883 The high-life honey drizzle was delicious. 900 00:35:46,883 --> 00:35:49,059 Definitely could have just used 901 00:35:49,059 --> 00:35:50,887 the corn nut component more in the crab. 902 00:35:50,887 --> 00:35:52,367 Tom asked me where the crab was, 903 00:35:52,367 --> 00:35:53,890 and I was like, "In the biscuit." 904 00:35:53,890 --> 00:35:55,631 Laura's dish, it's a beautiful dish. 905 00:35:55,631 --> 00:35:57,546 I think it's just a little too aggressive. 906 00:35:57,546 --> 00:36:00,027 I'm still trying to wrap my brain around the progression 907 00:36:00,027 --> 00:36:02,508 - on this red team. - It went like, salty, 908 00:36:02,508 --> 00:36:04,901 very subtle, very aggressive. 909 00:36:04,901 --> 00:36:07,817 - What comes next there? - Yeah, where do you go? 910 00:36:08,601 --> 00:36:11,081 - VALENTINE: Laura, you good? - Good. I feel good. 911 00:36:11,081 --> 00:36:12,561 Four and a half. Let's go. 912 00:36:12,561 --> 00:36:13,997 First, in the plate, we're going 913 00:36:13,997 --> 00:36:15,260 with the corn velouté, 914 00:36:15,260 --> 00:36:16,652 coming behind it with corn kernels. 915 00:36:16,652 --> 00:36:18,915 I'm into plating popcorn with tweezers 916 00:36:18,915 --> 00:36:21,091 because I have really shaky hands. 917 00:36:21,091 --> 00:36:24,399 I would say 30% of this is the competition, 918 00:36:24,399 --> 00:36:26,619 70% of this is Kennedy's disease. 919 00:36:26,619 --> 00:36:28,708 Oh, God. Something's sh--. 920 00:36:28,708 --> 00:36:31,232 Especially as I'm more stressed, it's harder for me 921 00:36:31,232 --> 00:36:33,103 to grip things and use my hands, 922 00:36:33,103 --> 00:36:35,236 and so I'm really relying on people to help me with plating. 923 00:36:35,236 --> 00:36:36,977 This is what happens when you're old. 924 00:36:44,376 --> 00:36:45,681 AMANDA: One minute, Chefs! 925 00:36:45,681 --> 00:36:47,683 - Oh, yep. - One more, one more. 926 00:36:49,032 --> 00:36:50,469 AMANDA: Beautiful. 927 00:36:50,469 --> 00:36:52,601 My soup is very rich and velvety, 928 00:36:52,601 --> 00:36:55,300 and let me tell you, delicious. 929 00:36:55,300 --> 00:36:57,171 [laughs] So good. 930 00:36:57,171 --> 00:36:58,564 Thank you, guys. 931 00:36:58,564 --> 00:36:59,826 AMANDA: Beautiful. 932 00:36:59,826 --> 00:37:01,523 DAN: You guys are the sh--. 933 00:37:01,523 --> 00:37:03,873 - [timer beeps] - Time's up! 934 00:37:07,225 --> 00:37:08,704 KRISTEN: Thank you. 935 00:37:10,750 --> 00:37:11,968 KRISTEN: Hi, Chefs. 936 00:37:11,968 --> 00:37:13,666 - Hello. Good afternoon. - Hi. 937 00:37:13,666 --> 00:37:15,320 So, Dan, can you tell us what you've made, please? 938 00:37:15,320 --> 00:37:17,670 So, on the bottom is popcorn mousse, 939 00:37:17,670 --> 00:37:19,976 clams, roasted corn, basil, 940 00:37:19,976 --> 00:37:21,717 and then we cover it with a spicy popcorn. 941 00:37:21,717 --> 00:37:23,806 - Valentine? - Today, I have for you 942 00:37:23,806 --> 00:37:26,026 a beer and corn kernel soup. 943 00:37:26,026 --> 00:37:28,202 I finished it with a little pickled fresh corn, 944 00:37:28,202 --> 00:37:30,726 Fresno peppers, some chili oil and chives, 945 00:37:30,726 --> 00:37:33,686 and a little more corn kernels on top for some texture. 946 00:37:33,686 --> 00:37:35,340 You didn't thicken it with any dairy or anything? 947 00:37:35,340 --> 00:37:36,863 And milk, I'm sorry. 948 00:37:36,863 --> 00:37:39,431 - Thank you, Chefs. - BOTH: Thank you. 949 00:37:40,736 --> 00:37:42,695 KRISTEN: Omar, what do you think of Dan's dish? 950 00:37:42,695 --> 00:37:44,697 I wasn't sure what to think of it 951 00:37:44,697 --> 00:37:46,307 reading the ingredients, just to speak frankly. 952 00:37:46,307 --> 00:37:47,700 I thought he pulled it off. 953 00:37:47,700 --> 00:37:49,223 Yeah, when you eat it and you get 954 00:37:49,223 --> 00:37:51,051 that cold corn in there with it, you're like, 955 00:37:51,051 --> 00:37:52,748 "Yeah, I don't know, this is weird, but it works." 956 00:37:52,748 --> 00:37:54,533 I think they really enjoyed it. 957 00:37:55,055 --> 00:37:57,057 Tom, it feels like you have a lot in your head. 958 00:37:57,057 --> 00:37:58,580 Lay it on us. 959 00:37:58,580 --> 00:38:00,190 I mean, Valentine's dish is... 960 00:38:00,190 --> 00:38:02,758 - It's thick. - Is it a soup or is it a sauce? 961 00:38:02,758 --> 00:38:04,238 - I was thinking-- - It's more of a sauce. 962 00:38:04,238 --> 00:38:06,893 The toasted corn kernels on top of the soup 963 00:38:06,893 --> 00:38:09,199 kind of sunk in a little bit. 964 00:38:09,199 --> 00:38:10,810 Nothing screams that flavor. 965 00:38:10,810 --> 00:38:12,551 They really didn't give too much feedback. 966 00:38:12,551 --> 00:38:13,987 Yeah, they don't give anything. 967 00:38:15,597 --> 00:38:16,990 - DAN: Rasika. - RASIKA: Yes. 968 00:38:16,990 --> 00:38:18,731 DAN: How are you looking on dessert? 969 00:38:18,731 --> 00:38:20,602 I'm going to pop this in the freezer longer. 970 00:38:20,602 --> 00:38:22,300 I hope it's done. 971 00:38:22,300 --> 00:38:24,171 - KEVIN: Where we at time? - DANNY: Three minutes. 972 00:38:24,171 --> 00:38:26,478 CHARLY: Go ahead. Start grabbing fish, y'all. 973 00:38:26,478 --> 00:38:27,957 1:30. 974 00:38:27,957 --> 00:38:29,481 MANNY: You want to keep putting the mole? 975 00:38:29,481 --> 00:38:30,960 CHARLY: No, no, no. I'm sorry. 976 00:38:30,960 --> 00:38:32,658 The fish goes on it and the black beans go-- 977 00:38:32,658 --> 00:38:34,616 - Yeah, there. - Everything's there. 978 00:38:34,616 --> 00:38:36,923 - Manny, it looks beautiful. - That's a white one. Watch it. 979 00:38:36,923 --> 00:38:39,752 - [timer beeps] - [cheering] 980 00:38:45,061 --> 00:38:47,020 - Hi, Chefs. - BOTH: Hello. 981 00:38:47,020 --> 00:38:48,804 Manny, why don't you tell us what you made? 982 00:38:48,804 --> 00:38:50,371 My ingredient was the mixed nuts, 983 00:38:50,371 --> 00:38:51,894 so I went to mole. 984 00:38:51,894 --> 00:38:54,593 So, we have guajillo and mixed nuts mole 985 00:38:54,593 --> 00:38:55,898 with roasted chicken. 986 00:38:55,898 --> 00:38:57,596 Charly, what did you make? 987 00:38:57,596 --> 00:38:59,685 We have a potato chip crusted Spanish mackerel, 988 00:38:59,685 --> 00:39:01,513 a black bean puree with also a little bit of 989 00:39:01,513 --> 00:39:03,036 that beurre blanc as well. 990 00:39:03,036 --> 00:39:04,864 - Thank you, Chefs. - BOTH: Thank you. 991 00:39:08,520 --> 00:39:09,825 KRISTEN: I love Manny's dish. 992 00:39:09,825 --> 00:39:11,610 I think I've been waiting for a dish 993 00:39:11,610 --> 00:39:13,786 that felt composed, you can taste the nuts. 994 00:39:13,786 --> 00:39:15,614 You get the nuts in the mole. 995 00:39:15,614 --> 00:39:17,442 You get the nuts on the seasoning. 996 00:39:17,442 --> 00:39:18,921 It was very delicious. 997 00:39:18,921 --> 00:39:21,402 This has to be one of my proudest dishes. 998 00:39:21,402 --> 00:39:22,708 I did find that Charly's dish 999 00:39:22,708 --> 00:39:24,231 - was lacking salt. - TOM: Oh, yeah. 1000 00:39:24,231 --> 00:39:25,754 The black bean puree wasn't seasoned 1001 00:39:25,754 --> 00:39:28,322 and the beurre blanc was so mild. 1002 00:39:28,322 --> 00:39:30,063 KYLE: My mackerel is raw. 1003 00:39:30,063 --> 00:39:31,804 - TOM: Is it? - Yeah. 1004 00:39:31,804 --> 00:39:33,414 I was looking at Tom the whole time 1005 00:39:33,414 --> 00:39:35,764 trying to figure out, but it's hard to read him. 1006 00:39:35,764 --> 00:39:37,418 DAN: As soon as you get this on there, 1007 00:39:37,418 --> 00:39:38,637 go grab the other stuff. 1008 00:39:38,637 --> 00:39:40,160 The other stuff is already here. 1009 00:39:40,160 --> 00:39:41,814 You have six minutes. You have six minutes. 1010 00:39:41,814 --> 00:39:43,337 TOM: They're doing two desserts, right? 1011 00:39:43,337 --> 00:39:44,817 JAMIE: Yeah. One looks like a palate cleanser 1012 00:39:44,817 --> 00:39:46,732 - type of dessert. - I hate that. 1013 00:39:46,732 --> 00:39:48,342 It's your second Elimination Challenge. 1014 00:39:48,342 --> 00:39:49,778 Are you going to be like, 1015 00:39:49,778 --> 00:39:51,171 "Oh, I'll do the palate cleanser course?" 1016 00:39:51,171 --> 00:39:53,565 - Unless it's amazing. - Sure. 1017 00:39:55,436 --> 00:39:56,655 KEVIN: Two minutes. 1018 00:39:56,655 --> 00:39:58,134 ALISHA: Let's go. 1019 00:39:58,134 --> 00:40:00,267 AMANDA: Good. Top to the right. 1020 00:40:00,267 --> 00:40:02,748 This tastes literally like beer and pretzels. 1021 00:40:02,748 --> 00:40:04,793 My dish is weird. 1022 00:40:04,793 --> 00:40:08,362 But there's money on the table and immunity. 1023 00:40:08,362 --> 00:40:10,059 I have my fingers crossed. 1024 00:40:10,059 --> 00:40:12,540 - Okay. - [timer beeps] 1025 00:40:17,806 --> 00:40:19,460 - KRISTEN: Hi, Chefs. - Hello. 1026 00:40:19,460 --> 00:40:21,593 Amanda, can you please tell us what you made for us? 1027 00:40:21,593 --> 00:40:22,898 So, this is a pre-dessert. 1028 00:40:22,898 --> 00:40:24,639 It is called beer and pretzels, 1029 00:40:24,639 --> 00:40:27,163 which is pretzel beer foam and miso. 1030 00:40:27,163 --> 00:40:31,472 And the sorbet, like granita, is actually beer and lime. 1031 00:40:31,472 --> 00:40:33,343 Great. Kenny. 1032 00:40:33,343 --> 00:40:35,694 I love eating potato chips with a French onion dip, 1033 00:40:35,694 --> 00:40:40,612 so I did a potato chip pavé with togarashi yogurt on top 1034 00:40:40,612 --> 00:40:42,744 and beer-braised short rib. 1035 00:40:42,744 --> 00:40:44,920 - Thank you, Chefs. - Thank you, guys. 1036 00:40:48,663 --> 00:40:49,969 Luke, what do you think? 1037 00:40:49,969 --> 00:40:52,319 I thought Kenny's plate was spot on. 1038 00:40:52,319 --> 00:40:54,321 Tastes like a sour cream and onion chip. 1039 00:40:54,321 --> 00:40:56,105 I loved it, potato chips and beer in one dish. 1040 00:40:56,105 --> 00:40:58,107 Man, I tell ya, Kenny brings 1041 00:40:58,107 --> 00:41:00,501 that sucker to the potluck, it's not lasting very long. 1042 00:41:00,501 --> 00:41:03,417 And he will get an invite back. Those are my thoughts. 1043 00:41:03,417 --> 00:41:05,724 - [all laughing] - Nailed it. 1044 00:41:05,724 --> 00:41:07,377 This one dude right when I left was like, 1045 00:41:07,377 --> 00:41:09,075 "I think Kenny's dish was pretty [bleep] spot on." 1046 00:41:09,075 --> 00:41:10,685 What do you think about Amanda's dish? 1047 00:41:10,685 --> 00:41:12,731 I realized we were all crapping 1048 00:41:12,731 --> 00:41:14,167 on the palate cleanser. 1049 00:41:14,776 --> 00:41:17,083 This pre-dessert, I think, is better 1050 00:41:17,083 --> 00:41:19,172 than a lot of the other dishes we got today. 1051 00:41:19,172 --> 00:41:20,869 - I do too. - In terms of flavor. 1052 00:41:20,869 --> 00:41:22,480 When you got everything together, 1053 00:41:22,480 --> 00:41:24,220 - incredibly balanced. - Awesome.----ing hit it. 1054 00:41:24,220 --> 00:41:25,744 I think the texture was great on the plate. 1055 00:41:25,744 --> 00:41:27,702 - I love it. - You love it? 1056 00:41:27,702 --> 00:41:29,443 Six minutes, last course. 1057 00:41:29,443 --> 00:41:32,185 RASIKA: Six minutes! I'm gonna spin my granita. 1058 00:41:32,185 --> 00:41:33,752 It's not setting in the freezer, 1059 00:41:33,752 --> 00:41:35,188 so I'm gonna use some liquid nitrogen. 1060 00:41:35,188 --> 00:41:37,407 My pretzel granita is not even close. 1061 00:41:37,407 --> 00:41:38,757 It's not even cold. 1062 00:41:39,148 --> 00:41:42,108 Seeing if this works. This is for the garnish. 1063 00:41:42,108 --> 00:41:44,284 It's good to cover my whole dessert. 1064 00:41:44,284 --> 00:41:46,242 I have never worked with liquid nitrogen. 1065 00:41:47,243 --> 00:41:49,942 If I go home with soupy granita, 1066 00:41:49,942 --> 00:41:52,466 I will never forgive myself. 1067 00:41:52,466 --> 00:41:55,121 - VALENTINE: One minute! - Let's go, let's go, let's go. 1068 00:41:59,429 --> 00:42:02,563 - VALENTINE: One minute! - RASIKA: Let's go, let's go. 1069 00:42:02,563 --> 00:42:04,391 - Plate? - Yeah. Plates, please. 1070 00:42:04,391 --> 00:42:05,871 Plates, plates, plates. 1071 00:42:05,871 --> 00:42:07,220 RASIKA: I hope it's done. 1072 00:42:08,134 --> 00:42:09,918 Not bad, not bad, guys. 1073 00:42:09,918 --> 00:42:11,529 - Happy with it? - Yeah. 1074 00:42:12,138 --> 00:42:13,531 Oh, it looks great. 1075 00:42:13,531 --> 00:42:15,620 Lord behold, it freezes. 1076 00:42:15,620 --> 00:42:16,925 Never doubted you for a second. 1077 00:42:16,925 --> 00:42:18,448 RASIKA: I am so happy. 1078 00:42:19,972 --> 00:42:21,408 - Yeah, I got you. - Thank you. 1079 00:42:25,717 --> 00:42:28,197 ALL: Three, two, one. 1080 00:42:28,197 --> 00:42:31,418 [cheering] 1081 00:42:31,418 --> 00:42:34,029 ♪ 1082 00:42:34,029 --> 00:42:35,727 KRISTEN: Oh, yeah. 1083 00:42:38,077 --> 00:42:39,948 - Hi, Chefs. - Hi! 1084 00:42:39,948 --> 00:42:41,994 So, Rasika, can you explain your dish to us? 1085 00:42:41,994 --> 00:42:44,083 At the bottom, you have a barley and pretzel cake 1086 00:42:44,083 --> 00:42:45,911 and then a pretzel granita. 1087 00:42:45,911 --> 00:42:48,217 On top, you have a honey mustard sabayon. 1088 00:42:48,217 --> 00:42:50,089 - KRISTEN: Kaleena. - I've made for you 1089 00:42:50,089 --> 00:42:52,265 a buttered popcorn budino. 1090 00:42:52,265 --> 00:42:55,311 On top, there is a salted caramel sauce, 1091 00:42:55,311 --> 00:42:57,357 chocolate and caramel popcorn. 1092 00:42:57,357 --> 00:42:59,359 - Thank you, Chefs. - Thank you. 1093 00:43:01,927 --> 00:43:03,755 I think both dishes overall, 1094 00:43:03,755 --> 00:43:05,234 they're some of my favorites of the day. 1095 00:43:05,234 --> 00:43:07,715 Kaleena's dish was elegant and simple. 1096 00:43:07,715 --> 00:43:09,456 I think it's safe, 1097 00:43:09,456 --> 00:43:11,806 where Rasika's is the exact opposite. 1098 00:43:11,806 --> 00:43:13,373 I like the fact that she took 1099 00:43:13,373 --> 00:43:15,157 some huge risk here and it paid off. 1100 00:43:15,157 --> 00:43:17,159 Unless you threw someone to a challenge like this, 1101 00:43:17,159 --> 00:43:19,292 this dish would never come out of somebody's head. 1102 00:43:20,075 --> 00:43:21,729 I've never had anything like that before. 1103 00:43:21,729 --> 00:43:22,948 That sh-- is crazy good. 1104 00:43:22,948 --> 00:43:24,384 Kaleena, flavor-wise, it's great. 1105 00:43:24,384 --> 00:43:26,168 You got some salty, you have sweet. 1106 00:43:26,168 --> 00:43:28,257 It's a decent dessert. It's not a good budino. 1107 00:43:28,257 --> 00:43:31,130 It was perhaps just a touch overcooked. 1108 00:43:31,130 --> 00:43:33,611 - Guys, I feel good about it. - ALL: Yeah, amazing. 1109 00:43:33,611 --> 00:43:36,048 If I got to look at the two teams, overall, 1110 00:43:36,048 --> 00:43:37,876 I thought the chefs embraced the challenge. 1111 00:43:37,876 --> 00:43:39,268 They did, for the most part, a good job. 1112 00:43:39,268 --> 00:43:40,792 There's some basic cooking things 1113 00:43:40,792 --> 00:43:42,315 that they just kinda messed up on. 1114 00:43:42,315 --> 00:43:44,360 Congratulations. Everybody did a fantastic job. 1115 00:43:44,360 --> 00:43:46,188 I feel really good about this. 1116 00:43:46,188 --> 00:43:48,713 Going off just looks, I think they would have won. 1117 00:43:49,714 --> 00:43:51,280 We need to get back to judges' tables now, 1118 00:43:51,280 --> 00:43:52,891 but we really enjoyed your company. 1119 00:43:52,891 --> 00:43:55,067 - Thank you very much. - ALL: Thank you. 1120 00:43:55,067 --> 00:43:57,112 - Cheers. - ALL: Cheers. 1121 00:43:57,112 --> 00:43:58,461 To the high life. 1122 00:43:59,811 --> 00:44:02,335 [mellow hip-hop beat plays] 1123 00:44:04,598 --> 00:44:06,339 ALL: Wow. 1124 00:44:07,383 --> 00:44:10,256 - Oh, my gosh. - Everyone needs a mug. 1125 00:44:10,256 --> 00:44:11,953 AMANDA: First team challenge. 1126 00:44:11,953 --> 00:44:13,346 How's everyone feeling? 1127 00:44:13,346 --> 00:44:15,087 - It was good. - It was fun. 1128 00:44:15,087 --> 00:44:16,741 - It was good. - It was a lot of fun. 1129 00:44:16,741 --> 00:44:20,745 My team, you guys kind of picked me up all day today. 1130 00:44:21,484 --> 00:44:23,530 I just wanted to open up to you. 1131 00:44:24,705 --> 00:44:28,056 If you see me going slow, it's not just because I'm old. 1132 00:44:29,144 --> 00:44:31,451 I have this thing, it's called Kennedy's disease. 1133 00:44:31,451 --> 00:44:33,453 I'm losing my ability to walk, 1134 00:44:33,453 --> 00:44:35,194 losing my ability to use my hands, 1135 00:44:35,194 --> 00:44:38,240 losing my ability possibly to speak and swallow. 1136 00:44:38,240 --> 00:44:40,416 Being around people like you really inspired me 1137 00:44:40,416 --> 00:44:42,810 to keep fighting and being tough and just do this sh--. 1138 00:44:42,810 --> 00:44:44,943 Thanks for sharing that with us. 1139 00:44:44,943 --> 00:44:47,075 - Your hustle was crazy. - Cheers to that. 1140 00:44:47,075 --> 00:44:49,208 - DAN: Thanks, guys. - [all exclaiming] 1141 00:44:49,208 --> 00:44:51,689 This is already hard. 1142 00:44:51,689 --> 00:44:53,212 He's amazing to be able 1143 00:44:53,212 --> 00:44:55,214 to push through this competition, 1144 00:44:55,214 --> 00:44:56,955 be as creative as he is. 1145 00:44:56,955 --> 00:44:58,913 And, you know, he does it with a smile. 1146 00:44:58,913 --> 00:45:02,308 Y'all talking Kumbaya, I'm nervous for this judging. 1147 00:45:02,308 --> 00:45:03,875 - [all laughing] - Y'all not nervous? 1148 00:45:03,875 --> 00:45:05,703 I feel like I'm burying it. 1149 00:45:05,703 --> 00:45:07,705 RASIKA: I think we're all pretty freaking nervous. 1150 00:45:07,705 --> 00:45:08,836 [Dan groans] 1151 00:45:08,836 --> 00:45:11,534 [intense music plays] 1152 00:45:21,240 --> 00:45:24,199 While there were some great dishes on both teams, 1153 00:45:24,199 --> 00:45:26,245 we did ultimately have a favorite. 1154 00:45:26,985 --> 00:45:28,508 And that team is... 1155 00:45:31,424 --> 00:45:35,036 - the Yellow Team. - Yes! Yes! Yes! 1156 00:45:35,036 --> 00:45:36,777 - Yes! Yes! - [team cheering] 1157 00:45:36,777 --> 00:45:38,866 Red Team, if you could just step aside for a moment, 1158 00:45:38,866 --> 00:45:40,607 we'll call you back. 1159 00:45:41,434 --> 00:45:44,393 - Are you surprised? - Yeah. 1160 00:45:44,393 --> 00:45:46,439 The food that you guys plated was so gorgeous. 1161 00:45:46,439 --> 00:45:48,528 - Their plates? - I was self-conscious 1162 00:45:48,528 --> 00:45:50,573 of just seeing how their plates looked. 1163 00:45:50,573 --> 00:45:52,706 For the most part, we got some really tasty stuff. 1164 00:45:52,706 --> 00:45:54,708 And there was really good use of the ingredients 1165 00:45:54,708 --> 00:45:56,275 that you were asked to work with. 1166 00:45:56,275 --> 00:45:58,233 In some cases, there's some dishes 1167 00:45:58,233 --> 00:45:59,931 that we've probably never ever seen. 1168 00:45:59,931 --> 00:46:02,063 Rasika, for instance, your dessert. 1169 00:46:02,063 --> 00:46:03,456 It was so good. 1170 00:46:03,456 --> 00:46:05,066 Where'd you even start on that dish? 1171 00:46:05,066 --> 00:46:06,285 Was it the cake or the sabayon? 1172 00:46:06,285 --> 00:46:08,200 I just wanted to reinforce 1173 00:46:08,200 --> 00:46:10,985 the pretzel flavor in every layer of the dish. 1174 00:46:10,985 --> 00:46:13,945 Mustard is my number one favorite condiment of all time. 1175 00:46:13,945 --> 00:46:16,077 But I had never had it in dessert. 1176 00:46:16,077 --> 00:46:18,645 And you delivered on that pretzel mission 1177 00:46:18,645 --> 00:46:21,561 - at every absolute layer. - Thank you. 1178 00:46:21,561 --> 00:46:23,432 Manny, something that was also really 1179 00:46:23,432 --> 00:46:26,305 unanimously delicious at the table was your mole. 1180 00:46:26,305 --> 00:46:28,960 I mean, that sauce, just slather that on anything 1181 00:46:28,960 --> 00:46:31,397 and give it to me all the time. 1182 00:46:31,397 --> 00:46:33,094 I thought it was really impressive, 1183 00:46:33,094 --> 00:46:34,748 the depth of flavor you got out of that mole. 1184 00:46:34,748 --> 00:46:36,794 And it did taste like mixed nuts. 1185 00:46:36,794 --> 00:46:38,230 It was, like, really cool. 1186 00:46:38,970 --> 00:46:42,016 You know, I think another crowd favorite was the pavé. 1187 00:46:42,016 --> 00:46:44,758 Yeah, buddy! Yeah! 1188 00:46:44,758 --> 00:46:47,282 The way you fried it, where it was crispy and layered, 1189 00:46:47,282 --> 00:46:49,110 it gave me that feeling of eating potato chips. 1190 00:46:49,110 --> 00:46:52,418 - I thought it was a fun dish. - Thank you. Appreciate it. 1191 00:46:52,418 --> 00:46:54,942 You had mentioned when you were introducing your dish, 1192 00:46:54,942 --> 00:46:56,465 French onion dip, and so, for me, 1193 00:46:56,465 --> 00:46:58,641 whenever a chef has an intention and it works, 1194 00:46:58,641 --> 00:47:00,426 that tells me they're cooking with confidence 1195 00:47:00,426 --> 00:47:01,949 and they actually nailed the dish. 1196 00:47:01,949 --> 00:47:03,821 Thank you, Chef. 1197 00:47:03,821 --> 00:47:07,302 Joe, as our guest judge, you get to announce the winner. 1198 00:47:07,302 --> 00:47:10,131 The winning chef today gave us a really great dish 1199 00:47:10,131 --> 00:47:11,741 that really highlighted the bar snack, 1200 00:47:11,741 --> 00:47:14,266 really highlighted versatility in it. 1201 00:47:14,266 --> 00:47:16,268 And that winning chef today is... 1202 00:47:22,274 --> 00:47:24,972 - Rasika. - Yes! 1203 00:47:24,972 --> 00:47:26,452 SAVANNAH: Good job. 1204 00:47:27,279 --> 00:47:28,976 Congratulations, Rasika. 1205 00:47:28,976 --> 00:47:32,240 You just won immunity in the next Elimination Challenge. 1206 00:47:32,240 --> 00:47:34,895 My first Elimination Challenge win, 1207 00:47:34,895 --> 00:47:36,331 and it's on a dessert. 1208 00:47:36,331 --> 00:47:38,899 Having that Elimination immunity, 1209 00:47:38,899 --> 00:47:41,902 it's a relief to me. [sighs] 1210 00:47:41,902 --> 00:47:44,731 And we can't forget $10,000 1211 00:47:44,731 --> 00:47:46,689 from our friends at Miller High Life. 1212 00:47:46,689 --> 00:47:48,604 - Congratulations. - DAN: Oh, my God! 1213 00:47:48,604 --> 00:47:51,607 It makes me feel humbled by the fact that 1214 00:47:51,607 --> 00:47:53,609 I am right for choosing this career path 1215 00:47:53,609 --> 00:47:55,176 and this is what I'm meant to do. 1216 00:47:55,176 --> 00:47:56,482 I can't believe it. 1217 00:47:56,482 --> 00:48:00,007 $10,000 going to my savings. 1218 00:48:00,007 --> 00:48:02,357 Thank you so much, Chef. Thank you. 1219 00:48:02,357 --> 00:48:04,620 Thank you, Yellow Team. You can step to the side. 1220 00:48:04,620 --> 00:48:06,796 And the Red Team, please come forward. 1221 00:48:06,796 --> 00:48:09,103 [suspenseful music plays] 1222 00:48:11,932 --> 00:48:14,804 Red Team, one of you will be going home. 1223 00:48:19,287 --> 00:48:21,768 ♪ 1224 00:48:25,337 --> 00:48:28,644 Kevin, Charly, and Valentine, 1225 00:48:28,644 --> 00:48:31,821 you three had our least favorite dishes on your team. 1226 00:48:32,561 --> 00:48:34,824 Kevin, you had olives. 1227 00:48:34,824 --> 00:48:37,088 Is that the best thing you can do with olives? 1228 00:48:37,088 --> 00:48:38,437 Certainly no, Chef. 1229 00:48:38,437 --> 00:48:40,743 - It wasn't that unique. - I agree. 1230 00:48:40,743 --> 00:48:43,746 We just got salty olive with a crisp, 1231 00:48:43,746 --> 00:48:47,620 salty olive in a fried dough, salty olive with a toast. 1232 00:48:47,620 --> 00:48:51,885 It felt one note as the start of that progression. 1233 00:48:51,885 --> 00:48:53,278 Thank you, Gail. 1234 00:48:53,278 --> 00:48:54,496 Charly, were you happy 1235 00:48:54,496 --> 00:48:55,933 with how the fish was cooked? 1236 00:48:55,933 --> 00:48:58,022 Yeah, I tried it and I was very happy. 1237 00:48:58,022 --> 00:49:00,938 There was one that was severely undercooked. 1238 00:49:02,548 --> 00:49:04,158 I apologize for that, Chef. 1239 00:49:04,158 --> 00:49:05,768 And you thought the beans were seasoned? 1240 00:49:05,768 --> 00:49:07,379 It was seasoning to my liking, Chef. 1241 00:49:07,379 --> 00:49:08,989 Coming off that Quickfire, I was like, 1242 00:49:08,989 --> 00:49:10,991 "Oh, man, this is going to be big, bold flavors." 1243 00:49:10,991 --> 00:49:13,646 For it to come out with that really flat bean purée, 1244 00:49:13,646 --> 00:49:15,387 I don't think it was the best representation 1245 00:49:15,387 --> 00:49:17,955 - of what you can do. - KRISTEN: Valentine. 1246 00:49:17,955 --> 00:49:20,479 I just wanted to infuse as much corn flavor 1247 00:49:20,479 --> 00:49:22,089 from the corn nuts as I could 1248 00:49:22,089 --> 00:49:24,831 and I thought a soup was a good vehicle for that. 1249 00:49:24,831 --> 00:49:26,311 It definitely was thick. 1250 00:49:26,311 --> 00:49:28,704 There's corn and there's toasted corn kernels 1251 00:49:28,704 --> 00:49:30,532 and they're not the same thing. 1252 00:49:30,532 --> 00:49:33,361 I was really looking for a toasted element. 1253 00:49:33,840 --> 00:49:35,363 Heard. 1254 00:49:36,451 --> 00:49:38,062 There's no bad chefs in this room. 1255 00:49:38,062 --> 00:49:40,455 Just know that it's like there's bad days and bad dishes, 1256 00:49:40,455 --> 00:49:42,240 but there's not bad chefs standing around here. 1257 00:49:44,068 --> 00:49:46,374 Thank you, Chefs, we'll call you back in a little bit. 1258 00:49:46,374 --> 00:49:48,376 - Thanks. - KALEENA: Thank you. 1259 00:49:49,421 --> 00:49:51,205 Beautifully said. 1260 00:49:53,860 --> 00:49:56,689 - Congrats, guys. - Thank you. Good job. 1261 00:49:56,689 --> 00:49:58,996 - So proud to work next to you. - Thank you. 1262 00:49:59,866 --> 00:50:01,781 - Kevin, how are you feeling? - I feel sad. 1263 00:50:01,781 --> 00:50:04,827 I know I can do better, but it was tight. 1264 00:50:04,827 --> 00:50:06,394 30 canapés in an hour and a half. 1265 00:50:06,394 --> 00:50:08,353 It was tight, man. 1266 00:50:08,353 --> 00:50:09,789 They're not putting their best foot forward. 1267 00:50:09,789 --> 00:50:11,356 And Kevin, for instance, you have olives. 1268 00:50:11,356 --> 00:50:12,792 There's so many things you can do. 1269 00:50:12,792 --> 00:50:14,141 GAIL: None of it had any distinction. 1270 00:50:14,141 --> 00:50:15,751 It couldn't be made by anyone. 1271 00:50:15,751 --> 00:50:17,405 It was all crispy with olive, crispy with olive, 1272 00:50:17,405 --> 00:50:18,928 - crispy with olive. - Yeah. 1273 00:50:18,928 --> 00:50:20,887 KRISTEN: It was just completely too salty, 1274 00:50:20,887 --> 00:50:22,671 let alone uninspired, it was just salty. 1275 00:50:22,671 --> 00:50:24,456 CHARLY: Yeah, I mean, it's a hard feeling. 1276 00:50:24,456 --> 00:50:26,284 Especially for things like black beans, 1277 00:50:26,284 --> 00:50:28,416 which is something I make like literally every day in my job. 1278 00:50:28,416 --> 00:50:29,983 So, to hear that they were under seasoned 1279 00:50:29,983 --> 00:50:32,203 and they were bland, I mean, that hurts. 1280 00:50:32,203 --> 00:50:33,813 When it comes to Charly's dish... 1281 00:50:33,813 --> 00:50:35,728 It was so bland. 1282 00:50:35,728 --> 00:50:37,295 His dish was supposed to be about potato chips. 1283 00:50:37,295 --> 00:50:39,079 There was nothing that focused 1284 00:50:39,079 --> 00:50:41,429 - and elevated. - There was no other effort to 1285 00:50:41,429 --> 00:50:43,953 - get potato chips in that dish. - Right. 1286 00:50:43,953 --> 00:50:46,826 I'm sad to be potentially leaving all you guys, 1287 00:50:46,826 --> 00:50:48,567 because it's been such a long time 1288 00:50:48,567 --> 00:50:51,222 since I've been surrounded by this energy. 1289 00:50:51,222 --> 00:50:52,962 Valentine's soup was pretty bad. 1290 00:50:52,962 --> 00:50:54,834 You could tell he just didn't know 1291 00:50:54,834 --> 00:50:56,792 how to manipulate that cornstarch properly. 1292 00:50:56,792 --> 00:50:58,968 The viscosity was just so off. 1293 00:50:58,968 --> 00:51:01,101 Ever made the mistake of making mashed potatoes in a blender? 1294 00:51:01,101 --> 00:51:02,668 - I have. - Oh, yeah. 1295 00:51:02,668 --> 00:51:04,104 That's the texture that it was. 1296 00:51:04,104 --> 00:51:05,671 I'm so proud of what you cooked. 1297 00:51:05,671 --> 00:51:07,499 - It was beautiful. - Thank you. 1298 00:51:07,499 --> 00:51:10,328 - Don't think less of you, ever. - No. 1299 00:51:10,328 --> 00:51:11,981 KRISTEN: I think we all can agree 1300 00:51:11,981 --> 00:51:13,766 on who's leaving the competition tonight. 1301 00:51:13,766 --> 00:51:16,638 - Yeah. - Yeah, I think so. 1302 00:51:16,638 --> 00:51:18,901 - KENNY: I love you, bro. - VALENTINE: I love you too. 1303 00:51:18,901 --> 00:51:20,294 See you soon, bro. 1304 00:51:21,687 --> 00:51:25,647 [suspenseful music plays] 1305 00:51:31,044 --> 00:51:33,960 You know, Chefs, in your cases, you just fell a little short. 1306 00:51:33,960 --> 00:51:37,137 Kevin, no real imagination, never really pushing yourself, 1307 00:51:37,137 --> 00:51:39,444 not really putting your best foot forward. 1308 00:51:39,444 --> 00:51:40,967 Charly, putting together a dish, 1309 00:51:40,967 --> 00:51:42,708 you managed to incorporate the potato chips, 1310 00:51:42,708 --> 00:51:45,276 but the dish was really, really bland. 1311 00:51:45,276 --> 00:51:46,973 And Valentine, you gave us a soup 1312 00:51:46,973 --> 00:51:49,584 that was really so thick it was almost a sauce, 1313 00:51:49,584 --> 00:51:51,108 but you seemed to shy away from that ingredient. 1314 00:51:51,108 --> 00:51:53,066 Fun challenge, yeah, but unfortunately, 1315 00:51:53,066 --> 00:51:55,373 someone is going home on this one. 1316 00:51:55,373 --> 00:51:58,332 ♪ 1317 00:52:01,553 --> 00:52:04,251 Valentine, please, pack your knives and go. 1318 00:52:04,947 --> 00:52:06,732 Hey, Valentine, we'll see you in Last Chance Kitchen. 1319 00:52:06,732 --> 00:52:08,647 Both of these chefs actually came through 1320 00:52:08,647 --> 00:52:10,605 - Last Chance Kitchen to win. - I do know that. 1321 00:52:10,605 --> 00:52:12,520 - You got a shot. - Can I come shake your hand? 1322 00:52:13,086 --> 00:52:16,089 Hearing Kristen say, "Pack your knives and go," 1323 00:52:16,089 --> 00:52:17,395 it's just-- It's tough. 1324 00:52:17,395 --> 00:52:18,831 It's tough. 1325 00:52:18,831 --> 00:52:20,485 Thank you very much, Tom. I'll see you. 1326 00:52:20,485 --> 00:52:22,226 - Nice to meet you. - It was a pleasure. 1327 00:52:22,226 --> 00:52:23,618 Thank you so much. 1328 00:52:23,618 --> 00:52:25,185 I stand on what I put out. 1329 00:52:25,185 --> 00:52:27,622 I can still walk away with my head held high. 1330 00:52:27,622 --> 00:52:29,189 It's your boy. 1331 00:52:29,189 --> 00:52:30,625 DAN: Oh. 1332 00:52:30,625 --> 00:52:33,715 - Come on, bud. - Really? 1333 00:52:35,282 --> 00:52:37,066 VALENTINE: Thank you for everything, guys. 1334 00:52:37,066 --> 00:52:39,547 - KENNY: Come back, Chef. - Kick ass in Last Chance. 1335 00:52:39,547 --> 00:52:41,810 - Will do. - [chefs applauding] 1336 00:52:42,507 --> 00:52:43,943 [sighs] 1337 00:52:44,552 --> 00:52:46,380 I'm going to fight like a pit bull 1338 00:52:46,380 --> 00:52:48,165 to get back in this competition. 1339 00:52:48,165 --> 00:52:51,472 And I know that my daughter is rooting for me back home. 1340 00:52:53,735 --> 00:52:55,737 TOM: Tonight, Last Chance Kitchen begins. 1341 00:52:55,737 --> 00:52:57,522 We told you we were going to shake things up. 1342 00:52:57,522 --> 00:52:59,306 Last Chance Kitchen is no exception. 1343 00:52:59,306 --> 00:53:02,179 ANNOUNCER: Can Valentine survive a twist that turns the whole 1344 00:53:02,179 --> 00:53:04,181 - competition upside down? - Oh, sh--. 1345 00:53:04,181 --> 00:53:06,095 TOM: I'm feeling pretty good about my time. 1346 00:53:06,095 --> 00:53:07,575 Of course you are, Tom. 1347 00:53:08,272 --> 00:53:10,796 ANNOUNCER: Watch the season premiere on Peacock now, 1348 00:53:10,796 --> 00:53:13,712 or wherever you stream Top Chef. 1349 00:53:13,712 --> 00:53:15,931 KRISTEN: Next time on Top Chef. 1350 00:53:15,931 --> 00:53:18,238 - KENNY: Are those doors? - DAN: What does that mean? 1351 00:53:18,238 --> 00:53:20,414 - [laughs] - What the hell? 1352 00:53:21,937 --> 00:53:23,635 MICHELLE: I think it looks like a murder scene 1353 00:53:23,635 --> 00:53:25,114 on my cutting board. 1354 00:53:26,986 --> 00:53:28,422 KRISTEN: There's something Wisconsinites 1355 00:53:28,422 --> 00:53:29,554 can't live without. 1356 00:53:29,554 --> 00:53:31,730 - Cheese! - [all laughing] 1357 00:53:32,687 --> 00:53:33,862 DAN: Does anybody have any plastic wrap 1358 00:53:33,862 --> 00:53:35,386 over here on our side? 1359 00:53:35,386 --> 00:53:36,561 - [Dan yells] - [plate shatters] 1360 00:53:36,561 --> 00:53:37,953 I just lost gnocchi. 1361 00:53:37,953 --> 00:53:39,781 RASIKA: Careful. The floor is slippery. 1362 00:53:43,002 --> 00:53:44,133 Oh, my gosh. 1363 00:53:44,133 --> 00:53:45,483 It is hot. 1364 00:53:45,483 --> 00:53:47,267 - My potatoes didn't set. - Oh, sh--. 1365 00:53:47,267 --> 00:53:50,139 Truffle croquette? Okay, I'm coming, I'm coming. 1366 00:53:50,139 --> 00:53:51,880 I'm struggling. 1367 00:53:52,620 --> 00:53:54,231 My ass is on the fire. 1368 00:53:54,970 --> 00:53:57,756 - I love this so much. - Oh, it's delicious. 1369 00:53:57,756 --> 00:53:59,714 Please vote for me. I worked my butt off. 1370 00:53:59,714 --> 00:54:01,542 It was just too much cheese. 1371 00:54:01,542 --> 00:54:03,501 Get out of Wisconsin.