1
00:00:03,525 --> 00:00:05,353
Previously on Top Chef...

2
00:00:05,353 --> 00:00:07,050
Create two dishes

3
00:00:07,050 --> 00:00:09,052
inspired by the creations
of Frank Lloyd Wright.

4
00:00:09,052 --> 00:00:10,184
This is gorgeous.

5
00:00:10,880 --> 00:00:13,013
An entire team
will be eliminated.

6
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Sh--.

7
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In cooking we think about
the opposite, sweet and savory.

8
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That's duality right there.

9
00:00:19,367 --> 00:00:21,064
Dip, you shake.

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00:00:21,064 --> 00:00:22,805
- Yeah.
- Give it a little one of those.

11
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- Okay.
- Wow.

12
00:00:24,285 --> 00:00:26,635
You see the structure
and it's like bam.

13
00:00:26,635 --> 00:00:29,290
It's felt architectural,
it's felt designed.

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Congratulations,
Danny and Rasika.

15
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We win.

16
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I need to get this done.

17
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I need you to, like, literally
stop stressing me out right now.

18
00:00:36,036 --> 00:00:37,863
We're a team,
we need to work as a team.

19
00:00:37,863 --> 00:00:39,648
Alisha's dish,
I find really disappointing.

20
00:00:39,648 --> 00:00:41,563
This is like first year
culinary student trying

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to make a fancy dish.

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It didn't go very well for us.

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I messed up, technique-wise.

24
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The bottom crust is just so bad.

25
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Please pack your knives and go.

26
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Today was tough.

27
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This is the opportunity
to be pushed to another limit

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and come out even better.

29
00:01:01,626 --> 00:01:04,368
Ten chefs remain to compete

30
00:01:04,368 --> 00:01:06,762
in the ultimate
culinary showdown.

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At stake for the winner, a
feature in Food & Wine magazine,

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an appearance at the
Food & Wine Classic in Aspen,

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$250,000 furnished
by Saratoga Springwater,

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and the title of Top Chef.

35
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- Good morning.
- Good morning, guys!

36
00:01:36,357 --> 00:01:37,793
Nice view.

37
00:01:37,793 --> 00:01:39,708
Yeah, it's
a nice view out there.

38
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I thought it was very nice

39
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that they had
this conversation with us.

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I'm refocused and kind of like
ready to attack what's next.

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I woke up this morning and I was
like, wow, top ten, it's great.

42
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It's a really good feeling.

43
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I know, I feel proud though.

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I have three siblings.

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I think that's where
I got my competitive side.

46
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But I was actually thinking
what Buddha said yesterday.

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We do need to work harder

48
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and we don't have
to regret anything later.

49
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Growing up really close
with my sister,

50
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who's one year older,
my parents said, you are 15,

51
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you are 16, you are old enough
to have a car and apartment.

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I had to worry about paying
the bills to buy groceries.

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I was taking care
of myself first.

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It helped me so much
to be the person who I am

55
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right now because I felt
like I had to step up.

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I don't wanna regret not
working hard and pushing hard.

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And have
fun doing it though, too.

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Yeah.

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Oh.

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Yeah, it's the phone.

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Oh, good morning by Kristen?

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What? Let me see,
let me see.

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What's this?

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Good morning, chefs.

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What the hell?

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Oh my God. What's going on now?
It's always something.

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Oh, no way!

68
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I know that we're not
strangers to an early morning,

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especially when it comes
to a farmers market.

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And if you look right outside
your window, you're gonna see

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the Dane County Farmers Market,
which is the largest

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producer-only farmers
market in the nation.

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What?

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So, I'm gonna give you $100
to spend it however you want.

75
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A little bit of a small catch.

76
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At 10:00 AM, I want you to meet
me at L'Etoile on the rooftop.

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I will be giving you
your Quickfire Challenge then,

78
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so you're gonna shop
for your ingredients

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before you hear your challenge.

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Oh, no.

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Give us a hint, dang it.

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I will see you very soon.

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Yeah, boy.

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Let's go shopping, y'all.

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The normal person going
to this farmer market,

86
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it's definitely
a leisurely Sunday.

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We're gonna be hitting
this farmers market like

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bats out of hell.

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Yo, Danny, grab me some bread!

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I got you!

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Excuse me, excuse me,
excuse me, sorry.

92
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On your left.

93
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People of Madison are in
for quite a surprise.

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Coming through!

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- Excuse me!
- Go, go, go, go, please.

96
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Nuts?
Anyone?

97
00:03:56,323 --> 00:03:57,889
Excuse me.

98
00:03:57,889 --> 00:03:59,282
I'm not joining
the Top Chef Run Club,

99
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that's not me.

100
00:04:00,501 --> 00:04:01,676
Like, I'll run when I need to.

101
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Sorry, sorry, sorry.

102
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I don't run.

103
00:04:06,333 --> 00:04:08,552
I'll take the red leaf lettuce.

104
00:04:08,552 --> 00:04:10,206
Can I get some mushrooms?

105
00:04:10,206 --> 00:04:12,121
Sweet peppers,
just the sweetest you can get.

106
00:04:12,121 --> 00:04:13,731
And you got parsley?
I'll take parsley too.

107
00:04:13,731 --> 00:04:15,559
What I'm gonna do is
just make sure I grab

108
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ingredients
that are very versatile.

109
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Potatoes?
Oh, I need potatoes.

110
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Can I grab these four?

111
00:04:20,347 --> 00:04:22,262
Three Fresnos for a dollar.

112
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My boyfriend, Justin,
had been giving me Quickfires

113
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before I left and, you know,
every time we went

114
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to the farmers market,
I was being timed.

115
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I'm just grabbing anything
that could provide me

116
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different layers of flavors.

117
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I'm great, y'all.

118
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This is my----ing jam,
I appreciate it.

119
00:04:37,277 --> 00:04:40,062
Four dollars for that spinach?
Perfect. Have a good day.

120
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Oatmeal flour, I'll take it.
How much is it?

121
00:04:41,933 --> 00:04:44,066
- Thank you.
- 10 minutes.

122
00:04:44,066 --> 00:04:45,415
Green onions!

123
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I don't
know what I'm gonna cook,

124
00:04:46,721 --> 00:04:48,375
so let's
go with something I like.

125
00:04:48,375 --> 00:04:50,115
Can I get this basket
of tomatoes as well?

126
00:04:53,118 --> 00:04:55,556
So I'm buying, like, everything
to make a good shakshuka.

127
00:04:55,556 --> 00:04:56,948
And these two onions.

128
00:04:58,341 --> 00:04:59,734
Excuse me.

129
00:04:59,734 --> 00:05:01,388
Broccolini.
I'll just have one.

130
00:05:01,388 --> 00:05:02,911
Are those Thai chilies? Yeah.

131
00:05:02,911 --> 00:05:04,434
There's so much
Asian ingredients.

132
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Excuse me. Sorry, sorry,
sorry, sorry, sorry.

133
00:05:06,088 --> 00:05:08,133
Can I get some pork bratwurst?

134
00:05:08,133 --> 00:05:10,397
Bratwurst is very famous

135
00:05:10,397 --> 00:05:12,660
in Wisconsin,
so I got a pack of that

136
00:05:12,660 --> 00:05:14,488
even though we don't
know the challenge yet.

137
00:05:14,488 --> 00:05:16,316
But a part of me is
thinking about a grocery swap

138
00:05:16,316 --> 00:05:17,795
between the chefs.

139
00:05:17,795 --> 00:05:19,754
Can I do
some of these heirlooms?

140
00:05:19,754 --> 00:05:21,582
- Yep.
- Amazing.

141
00:05:21,582 --> 00:05:23,453
Bro, I'm out of money.

142
00:05:23,453 --> 00:05:25,194
Thank you guys.
Have a great day.

143
00:05:29,807 --> 00:05:32,332
Wow.
This is crazy.

144
00:05:32,332 --> 00:05:34,159
- This is crazy.
- Oh, my God.

145
00:05:34,159 --> 00:05:36,553
- Let's go.
- Let's go.

146
00:05:37,554 --> 00:05:39,643
- Good morning, chefs.
- Good morning.

147
00:05:39,643 --> 00:05:41,123
How was the market?

148
00:05:41,123 --> 00:05:42,298
- Amazing.
- Super fun.

149
00:05:42,298 --> 00:05:44,126
I'd like to introduce you

150
00:05:44,126 --> 00:05:47,695
to comedian, director
and activist, W. Kamau Bell.

151
00:05:47,695 --> 00:05:50,654
Hello, chefs. I've been watching
Top Chef since the beginning.

152
00:05:50,654 --> 00:05:52,352
Tired of being at home
licking the TV

153
00:05:52,352 --> 00:05:54,136
to see how the food tastes.

154
00:05:54,136 --> 00:05:57,139
And joining him is
Madison's very own James Beard

155
00:05:57,139 --> 00:06:00,229
award-winning chef,
Tory Miller, whose restaurant,

156
00:06:00,229 --> 00:06:02,405
L'Etoile,
is right beneath our feet.

157
00:06:02,405 --> 00:06:04,059
I know you guys have
been spending a lot

158
00:06:04,059 --> 00:06:06,627
of time in Milwaukee,
but Madison's the capital

159
00:06:06,627 --> 00:06:08,150
of Wisconsin for a reason.

160
00:06:08,150 --> 00:06:09,673
You just shaded Milwaukee.
You just...

161
00:06:11,806 --> 00:06:13,460
I want to
know what's in these bags.

162
00:06:13,460 --> 00:06:15,200
So, what
are we getting ourselves into?

163
00:06:15,200 --> 00:06:18,334
Got some granola,
some popcorn, some bratwurst.

164
00:06:18,334 --> 00:06:20,336
Manny, not knowing
the challenge,

165
00:06:20,336 --> 00:06:22,207
what was the strategy?

166
00:06:22,207 --> 00:06:24,906
To kind of like be ready
for maybe two different dishes.

167
00:06:24,906 --> 00:06:26,821
Okay.

168
00:06:26,821 --> 00:06:28,823
So, when people talk about
Madison, one of the very first

169
00:06:28,823 --> 00:06:31,652
things that may come to mind
is the University of Wisconsin.

170
00:06:31,652 --> 00:06:35,438
Less well-known is
a man who served as a chef

171
00:06:35,438 --> 00:06:38,833
for the residence halls
from the 1920s to the 1950s.

172
00:06:38,833 --> 00:06:42,010
Chef Carson Gulley. Has anyone
ever heard of him before?

173
00:06:42,010 --> 00:06:43,664
No.

174
00:06:43,664 --> 00:06:45,666
Damn it, we didn't do
enough research, guys.

175
00:06:45,666 --> 00:06:48,408
He and his wife hosted
their own cooking show.

176
00:06:48,408 --> 00:06:51,236
First African-American couple
to host a cooking show.

177
00:06:51,236 --> 00:06:52,412
In the '50s!

178
00:06:52,412 --> 00:06:53,587
- Wow.
- Yeah.

179
00:06:53,587 --> 00:06:55,240
Give them the facts.

180
00:06:55,240 --> 00:06:56,894
I think-- I just went
Flava Flav a little bit.

181
00:06:57,634 --> 00:06:59,680
In 1949,
Chef Gulley published

182
00:06:59,680 --> 00:07:02,509
his early recipes in
his very first cookbook.

183
00:07:02,509 --> 00:07:04,685
It had recipes to make
everything from meat

184
00:07:04,685 --> 00:07:07,514
and vegetable dishes
to a variety of sauces.

185
00:07:07,514 --> 00:07:09,559
For your Quickfire Challenge,

186
00:07:09,559 --> 00:07:11,387
we want you to take
a page from his book.

187
00:07:11,387 --> 00:07:12,954
Literally.

188
00:07:17,262 --> 00:07:20,265
In this recipe box, there are
10 different sauce recipes

189
00:07:20,265 --> 00:07:22,050
that can be found
in his cookbook.

190
00:07:22,050 --> 00:07:23,486
And we have all those
ingredients

191
00:07:23,486 --> 00:07:25,227
in that limited pantry.

192
00:07:25,227 --> 00:07:27,055
Oh, okay.

193
00:07:27,055 --> 00:07:29,231
We want to see your take
on one of Chef Gulley's sauces.

194
00:07:29,231 --> 00:07:31,625
You're gonna make the sauce
and pair that with

195
00:07:31,625 --> 00:07:33,888
the ingredients that
you just bought at the market.

196
00:07:33,888 --> 00:07:36,238
Take inspiration from
the sauce you chose,

197
00:07:36,238 --> 00:07:38,066
but put your own spin on it.

198
00:07:38,066 --> 00:07:40,895
Remember what we talked
about yesterday? Do you.

199
00:07:40,895 --> 00:07:42,723
Yes.

200
00:07:42,723 --> 00:07:44,507
All right, so chefs,
come on up and grab one card.

201
00:07:44,507 --> 00:07:45,943
You don't need to
ruffle through them.

202
00:07:45,943 --> 00:07:47,423
You might want to
ruffle a little bit.

203
00:07:47,423 --> 00:07:48,903
- Just grab.
- Yes, ma'am.

204
00:07:48,903 --> 00:07:50,731
Laura's gonna look
at all of them.

205
00:07:50,731 --> 00:07:52,646
Laura, man, you're so----ing--

206
00:07:52,646 --> 00:07:54,561
Oh, my God, I've never
even heard of this sauce.

207
00:07:54,561 --> 00:07:56,345
He just looked at it
and then threw the one that

208
00:07:56,345 --> 00:07:57,912
she picked down
and grabbed another one.

209
00:07:57,912 --> 00:07:59,348
If that's what you need to
do to win,

210
00:07:59,348 --> 00:08:00,741
that's what you need
to do to win.

211
00:08:00,741 --> 00:08:01,959
Oh, nice.

212
00:08:01,959 --> 00:08:03,570
I just want to cook my food.

213
00:08:03,570 --> 00:08:05,180
So, you all got those
great ingredients,

214
00:08:05,180 --> 00:08:06,921
but now you're gonna
have to rethink

215
00:08:06,921 --> 00:08:08,966
what you're gonna do now
that you have these sauces.

216
00:08:08,966 --> 00:08:10,577
Does anyone have a sauce

217
00:08:10,577 --> 00:08:12,753
that maybe
they've never heard of before?

218
00:08:12,753 --> 00:08:14,755
- Michelle?
- Raisin sauce.

219
00:08:14,755 --> 00:08:17,018
Oh, we were wondering who
was gonna get the raisin sauce.

220
00:08:17,018 --> 00:08:18,846
It's me.

221
00:08:18,846 --> 00:08:23,590
Raisin sauce has ham fat
and vinegar and Worcestershire.

222
00:08:23,590 --> 00:08:26,288
Like, why is this a recipe?

223
00:08:26,288 --> 00:08:28,508
You'll really want to
win this Quickfire because

224
00:08:28,508 --> 00:08:32,163
the Quickfire Quick Cash prize
just went up to $7,500.

225
00:08:32,163 --> 00:08:33,643
Yeah!

226
00:08:33,643 --> 00:08:36,472
From the Wells Fargo
active cash credit card.

227
00:08:36,472 --> 00:08:38,648
- Woo!
- Thank you, Wells Fargo.

228
00:08:38,648 --> 00:08:39,780
Yeah, seriously.

229
00:08:39,780 --> 00:08:41,869
You have 30 minutes on the clock

230
00:08:41,869 --> 00:08:44,306
and your time starts now.

231
00:08:44,306 --> 00:08:45,612
Oh my God!

232
00:08:45,612 --> 00:08:46,961
That's not fish sauce.

233
00:08:46,961 --> 00:08:48,963
It is, I got one.
We can share it.

234
00:08:48,963 --> 00:08:52,053
All right, let's get
this party started. Ooh-wee.

235
00:08:52,053 --> 00:08:54,185
I have so many things
that I just can't use.

236
00:08:54,185 --> 00:08:55,622
It's kind of ridiculous.

237
00:08:55,622 --> 00:08:57,145
What sauce do you have?

238
00:08:57,145 --> 00:08:58,668
Cold horseradish sauce
is what I have.

239
00:08:58,668 --> 00:09:01,062
I'm hoping to take
Chef Gulley's recipe

240
00:09:01,062 --> 00:09:03,238
and just kind of
put my twist on it.

241
00:09:03,238 --> 00:09:04,979
What do you think about
goat cheese and horseradish?

242
00:09:04,979 --> 00:09:06,546
That actually sounds
really good together, man.

243
00:09:06,546 --> 00:09:08,156
- Like a salad?
- I'm into that.

244
00:09:08,156 --> 00:09:10,027
Have you ever had raisin sauce?

245
00:09:10,027 --> 00:09:11,638
Never.

246
00:09:11,638 --> 00:09:13,640
I'm choosing to go with
a baked egg frittata

247
00:09:13,640 --> 00:09:16,251
because I purchased eggs
in the market today.

248
00:09:16,251 --> 00:09:18,601
A frittata works well
with this sauce

249
00:09:18,601 --> 00:09:20,516
because eggs
are typically rich.

250
00:09:20,516 --> 00:09:23,563
A sauce that has some
sweetness and tartness to it

251
00:09:23,563 --> 00:09:25,086
could cut through
some of the richness.

252
00:09:25,086 --> 00:09:27,567
I may go for, like,
a cherry raisin sauce.

253
00:09:27,567 --> 00:09:29,830
I'm not familiar
with Chef Gulley,

254
00:09:29,830 --> 00:09:33,398
but blazing trails in a space
that has never been blazed

255
00:09:33,398 --> 00:09:36,445
before by a Black person is
always very inspirational to me.

256
00:09:36,445 --> 00:09:38,316
Praying, saying a prayer.

257
00:09:41,711 --> 00:09:43,713
Friday egg aioli.

258
00:09:43,713 --> 00:09:45,628
That's gonna be the base
of my tartar sauce.

259
00:09:46,237 --> 00:09:48,675
Right here, I got some
just roasted peppers and onions.

260
00:09:48,675 --> 00:09:51,112
That's gonna be the base
of my Creole sauce.

261
00:09:51,112 --> 00:09:53,070
My favorite dish that
my mom used to make

262
00:09:53,070 --> 00:09:54,898
was her Creole chicken.

263
00:09:54,898 --> 00:09:56,552
That dish is still on my menu.

264
00:09:56,552 --> 00:09:58,423
It's not a dish that's
ever gonna come off.

265
00:09:58,423 --> 00:10:00,600
What I think I'm gonna do
is a kind of baby baked potato.

266
00:10:00,600 --> 00:10:02,384
Fill them up with a little
bit of tomato chevre.

267
00:10:02,384 --> 00:10:04,604
My mom passed away
about 15 years ago.

268
00:10:04,604 --> 00:10:07,781
I have dreams about
my mom talking about my success

269
00:10:07,781 --> 00:10:09,652
and look what I've become.

270
00:10:09,652 --> 00:10:12,263
I graduated college.
I'm working these great jobs.

271
00:10:12,263 --> 00:10:14,222
I know she'd be so proud of me.

272
00:10:14,222 --> 00:10:17,051
Her Creole chicken,
it's just like a nostalgic dish

273
00:10:17,051 --> 00:10:19,227
that means a whole lot to me.

274
00:10:19,227 --> 00:10:20,663
Little habanero for some heat.

275
00:10:25,712 --> 00:10:27,452
Do you feel like you
got everything you needed

276
00:10:27,452 --> 00:10:28,802
for this challenge?

277
00:10:28,802 --> 00:10:31,065
I think so.
I love making shakshuka.

278
00:10:31,065 --> 00:10:32,719
So when I looked at
the sauce that I had,

279
00:10:32,719 --> 00:10:33,937
it was, like, perfect.

280
00:10:33,937 --> 00:10:35,896
I'm gonna make it different.

281
00:10:35,896 --> 00:10:37,462
Maybe use some jalapeno popcorn.

282
00:10:37,462 --> 00:10:39,247
Oh, cool.

283
00:10:39,247 --> 00:10:41,162
I think what they're
looking for are risk takers

284
00:10:41,162 --> 00:10:42,946
and that's what Top Chef is.

285
00:10:42,946 --> 00:10:46,254
It's supposed to bring out
that risky side of you.

286
00:10:46,254 --> 00:10:49,518
My brain automatically
thinks out of the box.

287
00:10:49,518 --> 00:10:50,954
Anyone has an extra blender?

288
00:10:50,954 --> 00:10:52,652
Rasika, it's dirty.

289
00:10:52,652 --> 00:10:54,349
What's in this?

290
00:10:54,349 --> 00:10:56,307
It's mustard vinaigrette
with peach and sour cream.

291
00:10:56,307 --> 00:10:58,788
That works.

292
00:10:58,788 --> 00:11:00,094
Hey, is that heating?

293
00:11:00,094 --> 00:11:01,922
19 minutes.

294
00:11:07,231 --> 00:11:10,757
I got herb sauce,
so I have main cilantro,

295
00:11:10,757 --> 00:11:12,584
chives, parsley, onion.

296
00:11:15,500 --> 00:11:18,329
I mean, I fell in love
with Middle Eastern food

297
00:11:18,329 --> 00:11:20,854
when I was
in Turkey with my mom.

298
00:11:20,854 --> 00:11:22,333
It was incredible.

299
00:11:27,338 --> 00:11:29,732
Because I love the food.
It's true.

300
00:11:31,734 --> 00:11:33,301
It's good.

301
00:11:33,301 --> 00:11:34,650
Are you still happy
with the ingredients?

302
00:11:34,650 --> 00:11:35,782
I actually am.

303
00:11:35,782 --> 00:11:37,958
I got corn, squash,

304
00:11:37,958 --> 00:11:40,525
zucchini, so I'm gonna make
like a succotash.

305
00:11:40,525 --> 00:11:41,657
Nice.

306
00:11:41,657 --> 00:11:42,745
15 minutes, chefs.

307
00:11:45,443 --> 00:11:47,663
I got already hard-boiled eggs.

308
00:11:47,663 --> 00:11:49,360
That's gonna
save me a lot of time.

309
00:11:49,360 --> 00:11:52,494
Egg sauce got hard-boiled
eggs in it and roux

310
00:11:52,494 --> 00:11:54,888
and has fish stock in it.

311
00:11:54,888 --> 00:11:56,367
It's quite an unusual sauce.

312
00:11:56,367 --> 00:11:58,195
Is that your shrimp
on there too?

313
00:11:58,195 --> 00:12:00,589
That's my shrimp. I had the Thai
direction going already,

314
00:12:00,589 --> 00:12:02,983
so I'm taking my sauce and doing
like a Thai-inspired salad.

315
00:12:02,983 --> 00:12:04,767
Nice, nice.

316
00:12:04,767 --> 00:12:07,161
I really wish that I had
some limes

317
00:12:07,161 --> 00:12:09,598
or any other kind
of citrus for acid.

318
00:12:09,598 --> 00:12:11,861
I really feel like it
would bring this dish together,

319
00:12:11,861 --> 00:12:17,780
but I only have sweet pickles to
utilize in lieu of fresh citrus.

320
00:12:19,042 --> 00:12:20,565
Mm.

321
00:12:27,921 --> 00:12:29,531
I have a mushroom sauce.

322
00:12:29,531 --> 00:12:31,098
My plan was
to make a shakshuka and,

323
00:12:31,098 --> 00:12:32,534
of course,
I have the mushroom sauce.

324
00:12:32,534 --> 00:12:34,188
It doesn't
go very well together.

325
00:12:34,188 --> 00:12:35,798
So, I'm gonna twist it
a little bit with, like,

326
00:12:35,798 --> 00:12:37,539
what my mom used to make.

327
00:12:37,539 --> 00:12:39,889
It's a rahmschnitzel.
Just need to peel my pepper.

328
00:12:42,413 --> 00:12:44,372
...so it's like crunchiness, but
because I don't have any meat

329
00:12:44,372 --> 00:12:46,548
I'm just gonna do
some crouton on the top.

330
00:12:46,548 --> 00:12:48,898
Of course with the eggs,
you want the texture.

331
00:12:48,898 --> 00:12:51,727
What the [bleep]?
This sh-- is not hot.

332
00:12:51,727 --> 00:12:53,903
Come on, get hot.

333
00:12:53,903 --> 00:12:55,035
You got just over five minutes.

334
00:12:55,035 --> 00:12:56,427
I need to cook the fish,

335
00:12:56,427 --> 00:12:58,038
but this mother----er
doesn't get hot.

336
00:12:58,038 --> 00:12:59,474
Use a grill. You got
a grill and a flat top.

337
00:12:59,474 --> 00:13:00,649
Make it happen.
Make it happen.

338
00:13:00,649 --> 00:13:03,260
You wanna win $7,500?

339
00:13:03,260 --> 00:13:05,175
I am feeling
a little bit lucky today.

340
00:13:06,655 --> 00:13:08,265
All right, baby, carry over.

341
00:13:10,267 --> 00:13:11,747
One minute!

342
00:13:11,747 --> 00:13:13,270
Let's go!

343
00:13:13,270 --> 00:13:14,445
A little bit
of green onion garnish.

344
00:13:14,445 --> 00:13:15,969
Mom, this one's for you.

345
00:13:15,969 --> 00:13:18,580
Jalapeno popcorn
for some crunch.

346
00:13:18,580 --> 00:13:19,842
So glad I grabbed a trout.

347
00:13:21,365 --> 00:13:25,674
Five, four, three, two, one.

348
00:13:25,674 --> 00:13:26,806
Hands up.

349
00:13:31,811 --> 00:13:33,116
- That's awesome!
- That's so cute.

350
00:13:39,340 --> 00:13:41,385
- Danny, how are ya?
- I'm doing really well.

351
00:13:41,385 --> 00:13:43,300
What did you make
and what was your sauce?

352
00:13:43,300 --> 00:13:45,128
My sauce was cold
horseradish cream sauce.

353
00:13:45,128 --> 00:13:46,216
He did it with whipped cream.

354
00:13:46,216 --> 00:13:47,870
I wanted to go a little lighter,

355
00:13:47,870 --> 00:13:49,393
so I did yogurt
and a little sour cream.

356
00:13:49,393 --> 00:13:50,655
How'd you
find the market this morning?

357
00:13:50,655 --> 00:13:52,222
It was amazing.

358
00:13:52,222 --> 00:13:53,658
Actually, these cucumbers
were the last things

359
00:13:53,658 --> 00:13:55,225
that I picked up.

360
00:13:55,225 --> 00:13:56,705
So I just gave them
a quick little pickle.

361
00:13:56,705 --> 00:13:57,880
Oh, it's a quickle.

362
00:13:57,880 --> 00:13:58,968
It's a quickle, yeah.

363
00:13:58,968 --> 00:14:00,230
Now I got it, I got it.

364
00:14:00,230 --> 00:14:01,666
- Hi, Dan.
- Hi, guys.

365
00:14:01,666 --> 00:14:03,059
- You know Tory.
- What's up, chef?

366
00:14:03,059 --> 00:14:04,844
What did you make?

367
00:14:04,844 --> 00:14:06,671
I made a diced grilled
vegetable salad, fried bread.

368
00:14:06,671 --> 00:14:08,848
My sauce was tartar sauce,
so I did a fried egg aioli

369
00:14:08,848 --> 00:14:10,501
with the capers,
fish sauce,

370
00:14:10,501 --> 00:14:11,981
and a little bit of
Worcestershire sauce.

371
00:14:11,981 --> 00:14:13,504
- It is the state condiment.
- Yeah.

372
00:14:13,504 --> 00:14:15,419
Hi, Savannah.
What did you make for us?

373
00:14:15,419 --> 00:14:17,160
I got mustard sauce,
but I wanted to do

374
00:14:17,160 --> 00:14:19,380
a light version of that,
so I did a mustard and peach

375
00:14:19,380 --> 00:14:23,166
vinaigrette with a poached egg,
plums, peaches, brown cherry.

376
00:14:23,166 --> 00:14:25,516
I just wanted to highlight
the mustard spice by

377
00:14:25,516 --> 00:14:26,909
balancing
it with enough sweetness.

378
00:14:26,909 --> 00:14:28,215
Nice.

379
00:14:29,694 --> 00:14:31,218
I have the mushroom sauce,
and this is a poached egg,

380
00:14:31,218 --> 00:14:33,350
tzigane, rahmschnitzel.

381
00:14:33,350 --> 00:14:35,570
What was it like to work
with this existing recipe?

382
00:14:35,570 --> 00:14:37,877
Very, like, comforting.

383
00:14:37,877 --> 00:14:39,443
- Creole sauce.
- Yeah.

384
00:14:39,443 --> 00:14:41,881
- I mean, New Orleans, boy.
- And Haitian.

385
00:14:41,881 --> 00:14:44,274
I mean, we're synonymous
with Creole sauce as well.

386
00:14:44,274 --> 00:14:48,104
So, I have a fingerling potato
with a honey and tomato chevre

387
00:14:48,104 --> 00:14:49,584
with a roasted pepper
Creole sauce.

388
00:14:49,584 --> 00:14:50,933
Was the sauce similar
to the ones

389
00:14:50,933 --> 00:14:52,369
that you've grown up having?

390
00:14:52,369 --> 00:14:54,197
It's very similar to this,

391
00:14:54,197 --> 00:14:56,243
but instead of tomato powder,
we do tomato paste.

392
00:14:57,113 --> 00:14:59,463
I got Spanish sauce
and made it into

393
00:14:59,463 --> 00:15:01,378
a tomato-based Moroccan stew,

394
00:15:01,378 --> 00:15:03,815
and I topped it off with some
beautiful jalapeno popcorn

395
00:15:03,815 --> 00:15:06,209
- that I found at the market.
- That's amazing.

396
00:15:06,209 --> 00:15:07,863
Oh, that was very smart.

397
00:15:12,172 --> 00:15:15,088
I made a Thai-inspired salad
with a coconut egg sauce.

398
00:15:15,088 --> 00:15:16,916
It's still made with a roux,
but I added

399
00:15:16,916 --> 00:15:18,743
sweet pickles for acidity.

400
00:15:18,743 --> 00:15:20,571
When you got the egg sauce,
what were you thinking?

401
00:15:20,571 --> 00:15:22,573
I actually don't love eggs,
but I feel like eggs

402
00:15:22,573 --> 00:15:24,793
and fish sauce actually
is a good combination.

403
00:15:24,793 --> 00:15:25,881
Okay.

404
00:15:27,100 --> 00:15:28,231
- Raisin sauce.
- What's up, raisin sauce?

405
00:15:29,929 --> 00:15:32,757
Today, I made a spinach
and feta baked egg with

406
00:15:32,757 --> 00:15:35,064
a stone ground cherry,
raisin, and ham sauce.

407
00:15:35,064 --> 00:15:36,936
When you started building
the raisin sauce,

408
00:15:36,936 --> 00:15:38,938
did it remind you of anything?

409
00:15:38,938 --> 00:15:41,636
I just got sweet and sour,
so I just really tried to keep

410
00:15:41,636 --> 00:15:43,768
it with sweet and sour flavors
with the cherry.

411
00:15:43,768 --> 00:15:45,422
I threw some rhubarb
in there and some ham.

412
00:15:45,422 --> 00:15:46,946
- The ham comes out nicely.
- Yeah.

413
00:15:48,295 --> 00:15:53,300
So, I got herb sauce
and I made a fattoush salad.

414
00:15:53,300 --> 00:15:55,606
It's got a little kick.
Yeah, a little dancing kick.

415
00:15:55,606 --> 00:15:57,478
Making me do this.

416
00:15:57,478 --> 00:15:59,915
It has a little Tabasco in it,
giving a pop to the salad.

417
00:15:59,915 --> 00:16:01,786
- Thank you, Laura.
- Figaro sauce.

418
00:16:01,786 --> 00:16:03,963
Figaro sauce.
It reminded me of Pomodoro.

419
00:16:03,963 --> 00:16:06,791
I'll call it a farmers
market succotash tossed

420
00:16:06,791 --> 00:16:09,011
in tomato sauce
with rainbow trout.

421
00:16:09,011 --> 00:16:10,317
What do you do when
you're not chefing?

422
00:16:10,317 --> 00:16:11,796
You look like you would fight.

423
00:16:13,320 --> 00:16:14,974
I used to box and do MMA.

424
00:16:14,974 --> 00:16:16,627
See? These aren't gym muscles.

425
00:16:20,066 --> 00:16:22,720
Kamau and Tory,
how do you feel our chefs did?

426
00:16:22,720 --> 00:16:24,679
I mean, to show up on
a rooftop and then be

427
00:16:24,679 --> 00:16:27,203
handed a recipe card,
you guys really just crushed it.

428
00:16:27,203 --> 00:16:28,857
- Thank you, chef.
- Thank you.

429
00:16:28,857 --> 00:16:30,380
But unfortunately,
there were a few dishes

430
00:16:30,380 --> 00:16:32,513
that did fall just
a little bit short.

431
00:16:33,818 --> 00:16:36,038
Michelle, the raisin sauce.

432
00:16:36,038 --> 00:16:37,866
The sauce and the egg,
it was like Taylor Swift

433
00:16:37,866 --> 00:16:39,694
and Slipknot happening
at the same time.

434
00:16:41,478 --> 00:16:43,306
I love both those things,
but it was a lot.

435
00:16:43,306 --> 00:16:44,742
- Okay.
- Who else, Tory?

436
00:16:46,962 --> 00:16:48,877
Amanda.

437
00:16:48,877 --> 00:16:51,314
The sauce was a little gloppy
and it was salty.

438
00:16:51,314 --> 00:16:52,663
Understood.

439
00:16:52,663 --> 00:16:54,404
And Kevin.

440
00:16:54,404 --> 00:16:56,580
The problem for me was
everything was missing texture

441
00:16:56,580 --> 00:16:59,018
and everything kind of
just ate the same.

442
00:16:59,018 --> 00:17:00,149
Okay, yeah.

443
00:17:00,149 --> 00:17:02,064
And now for some good news.

444
00:17:02,064 --> 00:17:04,849
Who had
one of our favorite dishes?

445
00:17:04,849 --> 00:17:06,503
Charly.

446
00:17:06,503 --> 00:17:08,418
It was really fresh,
it had a little kick, and

447
00:17:08,418 --> 00:17:10,681
it felt like it really reflected
the original sauce very well.

448
00:17:10,681 --> 00:17:12,074
Thank you so much.
It means a lot.

449
00:17:12,074 --> 00:17:14,207
And who else had one
of our favorites?

450
00:17:15,121 --> 00:17:16,861
Laura, with the herb sauce.

451
00:17:16,861 --> 00:17:17,949
Thank you.

452
00:17:17,949 --> 00:17:19,081
You hit that balance

453
00:17:19,081 --> 00:17:21,518
between utilizing the market

454
00:17:21,518 --> 00:17:22,737
and that
beautiful sauce underneath.

455
00:17:22,737 --> 00:17:24,521
- Thank you so much.
- Manny.

456
00:17:24,521 --> 00:17:26,045
That was a very homey
meal for me,

457
00:17:26,045 --> 00:17:27,698
so I really
liked that a lot.

458
00:17:27,698 --> 00:17:29,526
- Thank you so much.
- The winning chef today

459
00:17:29,526 --> 00:17:31,354
utilized their ingredients
from the market

460
00:17:31,354 --> 00:17:33,791
to showcase their sauce and
their own personal style.

461
00:17:33,791 --> 00:17:36,229
And the winning chef is...

462
00:17:36,229 --> 00:17:38,361
Charly.

463
00:17:38,361 --> 00:17:40,885
Congratulations, Charly.

464
00:17:40,885 --> 00:17:42,365
Took one bite
and it was stunning.

465
00:17:42,365 --> 00:17:43,584
Thank you.

466
00:17:43,584 --> 00:17:45,064
Charly, congratulations.

467
00:17:45,064 --> 00:17:47,979
You just won yourself $7,500.

468
00:17:47,979 --> 00:17:49,720
Yeah, boy!

469
00:17:49,720 --> 00:17:51,722
I can pay for that wedding.

470
00:17:51,722 --> 00:17:54,377
I proposed to my fiancé,
Christine,

471
00:17:54,377 --> 00:17:58,555
the day before I came here,
so I have a wedding to plan for.

472
00:17:58,555 --> 00:17:59,991
I am thrilled for you.

473
00:17:59,991 --> 00:18:01,254
Thank you, chef,
appreciate it.

474
00:18:01,254 --> 00:18:02,951
Thank you so much
for being here,

475
00:18:02,951 --> 00:18:04,866
Tory and Kamau.
We loved having you.

476
00:18:04,866 --> 00:18:06,998
Thank you all for your talent,
and I'm glad we were

477
00:18:06,998 --> 00:18:08,826
- able to honor Carson Gulley.
- Thank you, chefs.

478
00:18:08,826 --> 00:18:10,654
Thank you, chef.

479
00:18:12,961 --> 00:18:15,137
Who's ready to find out
what's on the menu

480
00:18:15,137 --> 00:18:16,747
for your next
Elimination Challenge?

481
00:18:16,747 --> 00:18:18,097
- Let's go.
- Let's go.

482
00:18:23,014 --> 00:18:28,150
You have things like Friday fish
fry, Saturday prime rib.

483
00:18:28,150 --> 00:18:29,282
Supper club.

484
00:18:29,282 --> 00:18:31,240
Sunday broasted chicken.

485
00:18:31,240 --> 00:18:32,502
I just learned about that.

486
00:18:32,502 --> 00:18:33,764
When you add that all up,

487
00:18:33,764 --> 00:18:35,114
does anyone know
what it becomes?

488
00:18:35,114 --> 00:18:36,985
Supper club.

489
00:18:36,985 --> 00:18:38,508
That's right,
the supper club,

490
00:18:38,508 --> 00:18:41,163
one of Wisconsin's
most beloved traditions.

491
00:18:41,163 --> 00:18:43,600
Legend has it that the first
supper club started in

492
00:18:43,600 --> 00:18:47,778
the 1920s by Wisconsin native,
Lawrence Frank.

493
00:18:47,778 --> 00:18:51,130
Supper clubs started as taverns,
dance halls,

494
00:18:51,130 --> 00:18:54,176
where fried chicken and perch
were served alongside a beer.

495
00:18:54,176 --> 00:18:55,786
Wow.

496
00:18:55,786 --> 00:18:58,485
Chefs, please welcome
Joe and Shaina Papach.

497
00:19:00,269 --> 00:19:03,881
Owners of the Harvey House
here in Madison. Hello.

498
00:19:03,881 --> 00:19:06,188
Hello, chefs.
It's awesome to be here.

499
00:19:06,188 --> 00:19:07,494
Thank you so much for having us.

500
00:19:07,494 --> 00:19:09,148
Hi.

501
00:19:09,148 --> 00:19:11,280
Has anyone ever been to
a supper club before?

502
00:19:11,280 --> 00:19:13,152
Obviously, yeah.

503
00:19:13,152 --> 00:19:16,155
Supper clubs turn normal dining
into a social occasion.

504
00:19:16,155 --> 00:19:18,374
At supper clubs,
you would have a set menu

505
00:19:18,374 --> 00:19:20,202
depending on what day
of the week it was.

506
00:19:20,202 --> 00:19:22,291
For your next
Elimination Challenge,

507
00:19:22,291 --> 00:19:26,730
we want you to host Top Chef's
very first supper club.

508
00:19:26,730 --> 00:19:29,080
- Yes!
- So cool.

509
00:19:29,080 --> 00:19:31,735
Chefs, it's time to draw knives

510
00:19:31,735 --> 00:19:34,477
because this will be
a team challenge.

511
00:19:36,175 --> 00:19:38,699
Oh, I know.
All right, chefs, come on up.

512
00:19:40,527 --> 00:19:42,485
All right, two, two, two, two.

513
00:19:42,485 --> 00:19:44,313
One.
One.

514
00:19:44,313 --> 00:19:46,315
- One. Two? Who has two?
- One. I'm a one.

515
00:19:46,315 --> 00:19:47,621
Oh, this is great.

516
00:19:49,884 --> 00:19:51,059
- Oh, geez.
- Almost, yeah.

517
00:19:51,059 --> 00:19:52,234
Almost like the first team.

518
00:19:53,453 --> 00:19:55,542
I'm working with a whole
new set of chefs,

519
00:19:55,542 --> 00:19:57,500
but they
have worked together before.

520
00:19:57,500 --> 00:20:00,199
- Yes!
- Great job, bud.

521
00:20:00,199 --> 00:20:03,376
But being able to communicate
properly with people

522
00:20:03,376 --> 00:20:05,987
you haven't worked with before
is part of the challenge.

523
00:20:06,770 --> 00:20:09,512
Each team of five is
responsible for making

524
00:20:09,512 --> 00:20:13,864
an elevated supper club menu
that must include a relish tray,

525
00:20:13,864 --> 00:20:18,086
a fish dish, a chicken dish,
a beef dish, and a dessert.

526
00:20:18,086 --> 00:20:21,742
Being the lovely hosts that
Joe and Shaina are,

527
00:20:21,742 --> 00:20:23,613
they'll be taking you
to the Harvey House

528
00:20:23,613 --> 00:20:25,398
where you can experience

529
00:20:25,398 --> 00:20:27,400
a traditional supper club menu
to help inspire you.

530
00:20:27,400 --> 00:20:29,358
Oh!

531
00:20:29,358 --> 00:20:31,708
- I love it.
- That's awesome.

532
00:20:31,708 --> 00:20:34,537
That's the most excited
I've ever seen them.

533
00:20:34,537 --> 00:20:36,365
That's amazing. Thank you.

534
00:20:36,365 --> 00:20:40,064
After your meal,
each team will have $1,000

535
00:20:40,064 --> 00:20:42,980
and 30 minutes to shop
at Whole Foods Market.

536
00:20:42,980 --> 00:20:45,244
Tomorrow,
you'll have two hours to prep

537
00:20:45,244 --> 00:20:48,290
and cook before service
begins at Harvey House.

538
00:20:48,290 --> 00:20:50,249
Green team, you'll serve first.

539
00:20:50,249 --> 00:20:52,294
You'll be serving us judges

540
00:20:52,294 --> 00:20:56,298
and 40 other local
supper club enthusiasts.

541
00:20:56,298 --> 00:20:57,908
Good luck
and we'll see you tomorrow.

542
00:20:57,908 --> 00:20:59,040
Follow us.

543
00:21:04,132 --> 00:21:06,395
Harvey House is so beautiful.

544
00:21:06,395 --> 00:21:10,747
They've reinvigorated what was
once this bustling train station

545
00:21:10,747 --> 00:21:13,010
into a really dope,
amazing restaurant.

546
00:21:16,840 --> 00:21:17,972
Hi!

547
00:21:19,147 --> 00:21:20,757
- Cheers.
- Cheers.

548
00:21:20,757 --> 00:21:23,499
- Clinking, clinking.
- Cheers.

549
00:21:23,499 --> 00:21:25,327
- Cheers, guys.
- Purple team.

550
00:21:25,327 --> 00:21:27,329
Ooh.

551
00:21:27,329 --> 00:21:29,288
Wow.

552
00:21:29,288 --> 00:21:31,464
- See, look how pretty it is.
- So this is our relish tray.

553
00:21:31,464 --> 00:21:33,944
It is a staple
in every supper club.

554
00:21:33,944 --> 00:21:36,033
It sort of piques your palate

555
00:21:36,033 --> 00:21:37,948
and gets you kind of
going with your meal.

556
00:21:37,948 --> 00:21:39,776
- Thank you so much.
- Thank you so much.

557
00:21:39,776 --> 00:21:41,952
That ranch mousse is so fluffy.

558
00:21:41,952 --> 00:21:43,954
Right away,
I want the relish course.

559
00:21:43,954 --> 00:21:45,782
It's the one I have
the most memories of.

560
00:21:45,782 --> 00:21:48,611
So Dan, when you were
gonna have a smoked fish.

561
00:21:48,611 --> 00:21:50,352
Smoked fish.
Chicken liver.

562
00:21:50,352 --> 00:21:53,137
Around Christmas time
every year, my parents used

563
00:21:53,137 --> 00:21:54,661
to make the chopped liver,

564
00:21:54,661 --> 00:21:56,967
and we would refer to it
as Jacob's family catnip

565
00:21:56,967 --> 00:21:59,187
because we basically
box each other out

566
00:21:59,187 --> 00:22:00,623
trying to get
at the chicken livers.

567
00:22:00,623 --> 00:22:02,364
It tastes so good.

568
00:22:02,364 --> 00:22:03,626
I have a couple ideas
starting off.

569
00:22:03,626 --> 00:22:05,672
Pickle platter.

570
00:22:05,672 --> 00:22:07,195
Danny's a pickle guy.

571
00:22:07,195 --> 00:22:08,631
I've done a lot of
pickles this season, huh?

572
00:22:08,631 --> 00:22:10,024
Oh, wow.

573
00:22:10,024 --> 00:22:11,895
- Oh, my God.
- Wow.

574
00:22:11,895 --> 00:22:13,462
That is beautiful.

575
00:22:13,462 --> 00:22:16,509
Oh, sh--, look at this.
Chicken schnitzel.

576
00:22:16,509 --> 00:22:18,162
- It's schnitzel.
- Oh, wow.

577
00:22:18,162 --> 00:22:19,860
This is Christmas.

578
00:22:20,600 --> 00:22:22,515
For the prime rib,
this is just natural jus.

579
00:22:22,515 --> 00:22:23,733
Get this closer.

580
00:22:25,082 --> 00:22:26,649
- And this...
- Oh, hell yeah.

581
00:22:26,649 --> 00:22:28,564
...is our traditional fish fry.

582
00:22:28,564 --> 00:22:30,479
Oh, that's beautiful.

583
00:22:30,479 --> 00:22:32,699
Dive in, guys. Let's go.
Eat it while it's hot.

584
00:22:32,699 --> 00:22:34,701
Oh, my God.

585
00:22:34,701 --> 00:22:36,877
- This is classic supper club.
- This is classic as [bleep].

586
00:22:36,877 --> 00:22:39,749
You're gonna take the whole cut?
Cut me some of your cut.

587
00:22:39,749 --> 00:22:42,404
The prime rib, like,
absolutely gorgeous.

588
00:22:42,404 --> 00:22:44,493
The sauce on the bottom.

589
00:22:44,493 --> 00:22:46,365
So, I would love
to do the beef.

590
00:22:46,365 --> 00:22:49,716
I'm French, and I didn't do
a freaking jus since I'm here.

591
00:22:49,716 --> 00:22:51,935
So, I really want to make,
like, a good jus.

592
00:22:51,935 --> 00:22:54,285
I love when
I get to cook New Yorks.

593
00:22:54,285 --> 00:22:56,026
Cut them in fours
and I trust it.

594
00:22:56,026 --> 00:22:57,593
You get to shape one with,
like, a tenderloin.

595
00:22:57,593 --> 00:22:58,725
I think it's a good idea.

596
00:22:58,725 --> 00:23:00,248
This is so tender.

597
00:23:00,248 --> 00:23:02,032
The whole fish
is my signature dish.

598
00:23:02,032 --> 00:23:04,208
The best thing about
the fried fish is the flavors,

599
00:23:04,208 --> 00:23:06,776
the crispiness of the batter.

600
00:23:06,776 --> 00:23:08,909
That batter
is so light and delicate.

601
00:23:08,909 --> 00:23:12,565
So, for chicken,
I'm planning on doing

602
00:23:12,565 --> 00:23:14,741
chicken katsu
with a cabbage salad.

603
00:23:14,741 --> 00:23:16,699
This is, like,
one of my signature dishes.

604
00:23:16,699 --> 00:23:18,527
At the restaurant,
we've done fried chicken.

605
00:23:18,527 --> 00:23:20,703
At the end of the night,
when we have regulars come in

606
00:23:20,703 --> 00:23:22,226
and they get off-menu stuff,

607
00:23:22,226 --> 00:23:24,054
and I put
a big dollop of caviar on it.

608
00:23:24,054 --> 00:23:25,534
Hell yeah.

609
00:23:25,534 --> 00:23:27,101
That's exactly the dish
we want to serve.

610
00:23:27,101 --> 00:23:28,929
- Yeah.
- I really wanted to do a fish

611
00:23:28,929 --> 00:23:30,539
if everybody was open to it.

612
00:23:30,539 --> 00:23:32,323
I think it sounds great, honestly.

613
00:23:32,323 --> 00:23:33,847
I did have
an idea for fried fish.

614
00:23:35,022 --> 00:23:38,068
And also, I've made a dessert
before in the competition,

615
00:23:38,068 --> 00:23:41,637
so I would like to show
something else, you know?

616
00:23:44,510 --> 00:23:46,642
I've already made two desserts.

617
00:23:55,608 --> 00:23:58,306
If you're doing chicken
and he's doing relish,

618
00:23:58,306 --> 00:24:01,352
I did have an idea for,
like, fried fish with,

619
00:24:01,352 --> 00:24:03,790
like, a mint
and cilantro chutney.

620
00:24:03,790 --> 00:24:05,618
It sounds good.

621
00:24:05,618 --> 00:24:07,968
But it's up to you,
because I also do have immunity.

622
00:24:07,968 --> 00:24:09,796
I was gonna
pitch a dessert idea,

623
00:24:09,796 --> 00:24:11,885
like a coconut milk bread
pudding.

624
00:24:11,885 --> 00:24:13,147
It sounds spot-on.

625
00:24:13,147 --> 00:24:15,497
I wanted to do the fish dish,

626
00:24:15,497 --> 00:24:18,195
but I haven't done a dessert
yet in this competition.

627
00:24:18,195 --> 00:24:20,807
Fish goes good
with bread pudding.

628
00:24:20,807 --> 00:24:22,809
I'm a damn good team player.

629
00:24:22,809 --> 00:24:26,334
Also, I'm a twin. Like,
I was born with a teammate.

630
00:24:26,334 --> 00:24:28,641
I'm, like,
the best team player there is.

631
00:24:28,641 --> 00:24:30,338
This is grasshopper pie.

632
00:24:30,338 --> 00:24:31,513
Oh, wow.

633
00:24:31,513 --> 00:24:32,993
Yo!

634
00:24:32,993 --> 00:24:34,516
- That's so cool.
- Hell yeah. It's wild.

635
00:24:34,516 --> 00:24:35,822
So, you have
a chocolate cookie crumble

636
00:24:35,822 --> 00:24:37,737
on the bottom, pudding,

637
00:24:37,737 --> 00:24:40,348
and then you flavor it with
a classic grasshopper cocktail.

638
00:24:40,348 --> 00:24:42,045
It's like
a take on mint chocolate.

639
00:24:42,045 --> 00:24:43,351
And how do you call this drink?

640
00:24:43,351 --> 00:24:44,831
It's a Brandy Alexander.

641
00:24:44,831 --> 00:24:46,702
It is a hazelnut liqueur.

642
00:24:46,702 --> 00:24:50,010
I like that idea. And I haven't
done anything Mexican yet.

643
00:24:50,010 --> 00:24:53,317
So, I want the base to be
a tres leches cake.

644
00:24:54,493 --> 00:24:57,452
The fact that Laura has
won Quickfires with dessert,

645
00:24:57,452 --> 00:24:59,193
it strategically makes sense.

646
00:24:59,193 --> 00:25:01,021
You guys,
thank you so much for coming.

647
00:25:01,021 --> 00:25:02,544
Thank you so much for having us.

648
00:25:02,544 --> 00:25:04,285
- We appreciate it.
- Thanks for coming.

649
00:25:04,285 --> 00:25:06,069
You're fabulous,
and we cannot wait for tomorrow.

650
00:25:06,069 --> 00:25:07,418
- Thank you so much.
- Good luck.

651
00:25:07,418 --> 00:25:09,551
- Thank you so much.
- Thank you!

652
00:25:19,909 --> 00:25:21,607
Excuse me.

653
00:25:21,607 --> 00:25:23,391
I need some cheap ass yogurt.

654
00:25:23,391 --> 00:25:25,611
A little bit cheaper?
I'll take this. Thank you.

655
00:25:25,611 --> 00:25:27,308
We're gonna
go with the cheaper one.

656
00:25:27,308 --> 00:25:30,050
We have $1,000 for our team,

657
00:25:30,050 --> 00:25:32,574
which basically means
$200 a person.

658
00:25:32,574 --> 00:25:34,750
That's not a lot of money
when you have to feed

659
00:25:34,750 --> 00:25:36,404
40 diners and the judges.

660
00:25:36,404 --> 00:25:38,145
I need to smoke my fish.
Perfect.

661
00:25:38,145 --> 00:25:40,060
Here's some extra virgin
olive oil. The cheapest find.

662
00:25:40,060 --> 00:25:41,452
Whew, this is a hard shop.

663
00:25:41,452 --> 00:25:42,802
I have sugar.
We can share.

664
00:25:42,802 --> 00:25:45,065
I'm just getting some liquor.

665
00:25:45,065 --> 00:25:47,807
I'm calling the dish four leches
because I'm making two dishes.

666
00:25:47,807 --> 00:25:50,157
Yeah, tres leches cake,
and I'm actually making

667
00:25:50,157 --> 00:25:52,594
on the side a grasshopper milk.

668
00:25:52,594 --> 00:25:54,727
So, I need to get
a lot of ingredients.

669
00:25:54,727 --> 00:25:56,250
You're making dessert.

670
00:25:56,250 --> 00:25:58,295
Dessert. My first time.

671
00:25:58,295 --> 00:26:00,080
You're using all your flour?

672
00:26:00,080 --> 00:26:01,734
- No, you can have some.
- I need 1,000 grams.

673
00:26:01,734 --> 00:26:02,909
Yeah, just get another one.

674
00:26:02,909 --> 00:26:04,475
This budget is really hard.

675
00:26:04,475 --> 00:26:05,912
You have more beef
tenderloin in the back?

676
00:26:05,912 --> 00:26:07,304
Hey, buddy, what you making?

677
00:26:07,304 --> 00:26:08,610
- New York.
- You're making steak?

678
00:26:08,610 --> 00:26:10,438
Yeah, I'm making steak.

679
00:26:10,438 --> 00:26:14,181
Where I'm from, Monterrey
is known for making carne asada.

680
00:26:14,181 --> 00:26:15,791
That is like our thing.

681
00:26:15,791 --> 00:26:17,924
For example,
skirt steak in Monterrey is

682
00:26:17,924 --> 00:26:20,404
like saying
like lobster from Maine.

683
00:26:23,843 --> 00:26:25,496
15 minutes!

684
00:26:25,496 --> 00:26:27,498
- 15!
- 15 minutes, chefs!

685
00:26:29,413 --> 00:26:32,373
Can I get eight of the white
fish filets, please?

686
00:26:33,679 --> 00:26:35,463
Three things of chicken
liver? All three of them.

687
00:26:35,463 --> 00:26:36,551
You got the chicken liver ready?

688
00:26:36,551 --> 00:26:38,335
I got all of them, yeah.

689
00:26:38,335 --> 00:26:40,773
I'm grabbing some green
onions for my [indistinct],

690
00:26:40,773 --> 00:26:42,296
the Haitian green goddess.

691
00:26:42,296 --> 00:26:43,776
Cauliflower,
pickled cauliflower?

692
00:26:43,776 --> 00:26:46,126
Yeah, it's gonna be cauliflower.
That's it.

693
00:26:46,126 --> 00:26:48,476
In my mind, you can very much
make a relish tray your own,

694
00:26:48,476 --> 00:26:51,479
so I wanna focus on
North African flavors.

695
00:26:51,479 --> 00:26:53,873
Tahini we have, and I'm
just trying to get some spices.

696
00:26:53,873 --> 00:26:57,964
I've got to spend some time
in Tunisia. It's incredible.

697
00:26:57,964 --> 00:27:00,531
At first glance,
one wouldn't correlate

698
00:27:00,531 --> 00:27:05,798
Tunisian food and Wisconsin
supper club and a relish tray,

699
00:27:05,798 --> 00:27:07,669
but I think
there's a lot in common.

700
00:27:07,669 --> 00:27:10,150
You would have one tray,
and there's different dips,

701
00:27:10,150 --> 00:27:12,326
and there's breads,
and you're sharing everything.

702
00:27:12,326 --> 00:27:13,980
Seven minutes.

703
00:27:13,980 --> 00:27:15,677
All right, I'm done.

704
00:27:15,677 --> 00:27:16,809
I'm done.
We can start checking out.

705
00:27:16,809 --> 00:27:18,071
Yeah, protein, dairy first.

706
00:27:18,071 --> 00:27:19,855
We'll put the herbs at the end.

707
00:27:19,855 --> 00:27:21,552
Make sure the chicken liver
is going through.

708
00:27:21,552 --> 00:27:23,337
- It's tight, huh?
- Oh my god, yeah.

709
00:27:23,337 --> 00:27:25,034
Guys, the steak
is like 150 alone.

710
00:27:25,034 --> 00:27:27,167
- My fish is already in there.
- What are we at?

711
00:27:27,167 --> 00:27:29,256
- We're at 400.
- I'm almost done.

712
00:27:29,256 --> 00:27:30,518
Do you need the coconut?
The coconut?

713
00:27:30,518 --> 00:27:31,824
Yes, you gotta have it.

714
00:27:31,824 --> 00:27:33,042
All these onions,
we need all this.

715
00:27:33,042 --> 00:27:34,565
- I need one onion.
- Okay.

716
00:27:34,565 --> 00:27:36,176
Take two out,
but I need like five.

717
00:27:36,176 --> 00:27:37,351
Okay, okay, okay.

718
00:27:37,351 --> 00:27:39,092
Five?

719
00:27:39,092 --> 00:27:40,746
The onions are not the problem.

720
00:27:40,746 --> 00:27:43,705
We still have so much
left in our carts.

721
00:27:43,705 --> 00:27:45,533
We're all, like, freaking out.

722
00:27:45,533 --> 00:27:48,057
I have my fish, but I have
nothing for my green chutney.

723
00:27:48,057 --> 00:27:49,537
I have nothing.

724
00:27:49,537 --> 00:27:51,539
It's fine.
I'll just get the lime.

725
00:27:51,539 --> 00:27:54,585
Rasika's got immunity, and she
really takes one for the team.

726
00:27:54,585 --> 00:27:56,457
$1,000 goes quick.

727
00:27:56,457 --> 00:27:59,939
600, y'all. That's good. We
got two left. We got 400 left.

728
00:27:59,939 --> 00:28:04,421
After Amanda, Charly,
and I, we are at $600,

729
00:28:04,421 --> 00:28:05,858
so we're in a good spot.

730
00:28:05,858 --> 00:28:07,207
I need the vanilla.

731
00:28:07,207 --> 00:28:08,730
Do you need all this stuff?

732
00:28:08,730 --> 00:28:13,213
That's it.
Get the chocolate. I need this.

733
00:28:13,213 --> 00:28:15,041
Okay. We're almost at 800.

734
00:28:15,041 --> 00:28:17,957
Laura definitely has
a lot of ingredients,

735
00:28:17,957 --> 00:28:20,133
including alcohol,
which is quite expensive.

736
00:28:20,133 --> 00:28:22,135
So, how much is that?

737
00:28:22,135 --> 00:28:24,137
- Wait, wait. Hold on, hold on.
- Danny, we're at nine.

738
00:28:24,137 --> 00:28:25,791
900?

739
00:28:25,791 --> 00:28:28,402
And the budget just quickly
gets out of control.

740
00:28:28,402 --> 00:28:29,490
Charly, what are we at?

741
00:28:29,490 --> 00:28:31,405
- Yeah, $75.
- 938.

742
00:28:31,405 --> 00:28:33,146
$75, okay, that's fine.

743
00:28:33,146 --> 00:28:35,583
Come on, guys. I need
to be able to have some food.

744
00:28:35,583 --> 00:28:37,585
The budget's like blown out
of the water.

745
00:28:37,585 --> 00:28:39,413
This is a must.

746
00:28:39,413 --> 00:28:43,243
And now it's just the triage
of what can I actually buy?

747
00:28:43,243 --> 00:28:46,159
What do I have, like $2?
You have radishes.

748
00:28:46,159 --> 00:28:48,596
I have radishes. I can share
with you without a problem.

749
00:28:48,596 --> 00:28:50,163
Let's do that.

750
00:28:50,163 --> 00:28:52,252
I got enough for like 12 people.
Great.

751
00:28:52,252 --> 00:28:54,341
- I'm sorry, Danny.
- Man, I'm sorry, Danny, bro.

752
00:28:54,341 --> 00:28:56,256
Danny, I'm sorry.
It's so bad.

753
00:28:56,256 --> 00:28:58,649
I'm----ed, dude.

754
00:28:58,649 --> 00:29:00,695
Danny, we'll
work together, okay?

755
00:29:11,488 --> 00:29:13,795
It's another
opportunity for greatness.

756
00:29:20,149 --> 00:29:22,064
Let's go!

757
00:29:26,721 --> 00:29:28,331
I got a green apron, y'all.

758
00:29:28,331 --> 00:29:29,637
Let's roll!

759
00:29:31,421 --> 00:29:32,509
All right, guys.

760
00:29:32,509 --> 00:29:34,294
Salt, pepper, over here.

761
00:29:35,730 --> 00:29:36,992
Manny, all these
carrots are mine?

762
00:29:36,992 --> 00:29:38,080
Take them all, chef.

763
00:29:38,080 --> 00:29:39,995
I gave my vegetables to Danny

764
00:29:39,995 --> 00:29:41,910
for his crudités
and his pickles.

765
00:29:41,910 --> 00:29:44,826
If one of us goes down,
we all go down.

766
00:29:44,826 --> 00:29:46,523
It's a team challenge
for a reason.

767
00:29:46,523 --> 00:29:49,744
I think my budget went from $200
to somewhere around $75.

768
00:29:51,441 --> 00:29:55,706
After the shop last night, there
was definitely a menu overhaul.

769
00:29:55,706 --> 00:29:58,013
It's gonna be even more badass
when you make it work.

770
00:29:58,013 --> 00:29:59,580
You know what's gonna be badass?
When I win.

771
00:29:59,580 --> 00:30:01,364
All due respect. I love you all.

772
00:30:01,364 --> 00:30:03,410
I'm first at bat for my team,

773
00:30:03,410 --> 00:30:05,020
leading off
with the relish tray.

774
00:30:05,020 --> 00:30:06,848
I'm making pickles,
dips, and bread.

775
00:30:06,848 --> 00:30:09,242
I'm gonna turn this oven
into a smoker.

776
00:30:11,592 --> 00:30:13,202
I love trout.

777
00:30:13,202 --> 00:30:14,856
I cook with trout very often
at my restaurants.

778
00:30:14,856 --> 00:30:18,425
Charly takes fish.
He's doing trout with pikliz.

779
00:30:18,425 --> 00:30:19,948
Starting my apples.

780
00:30:19,948 --> 00:30:22,733
Then I'm gonna be working
on my starch dredge.

781
00:30:22,733 --> 00:30:26,868
Amanda, she's gonna make hot
chicken katsu with mala spice.

782
00:30:26,868 --> 00:30:29,740
I'm about to carve out the meat
so I can get it cooking.

783
00:30:29,740 --> 00:30:31,655
After that, I'm definitely
immediately on potatoes.

784
00:30:31,655 --> 00:30:34,658
I have the beef course,
and I am cooking New York strip

785
00:30:34,658 --> 00:30:36,051
in a salsa verde.

786
00:30:36,051 --> 00:30:37,748
I have a couple of bases
I need to make.

787
00:30:37,748 --> 00:30:39,489
I need to make a meringue.
I need to make a cake.

788
00:30:39,489 --> 00:30:40,882
Oh, okay, okay.

789
00:30:40,882 --> 00:30:42,405
Laura has
the dessert course,

790
00:30:42,405 --> 00:30:44,407
and she's making a four leches.

791
00:30:48,759 --> 00:30:50,500
Supper clubs are,
like, really, really fun.

792
00:30:50,500 --> 00:30:52,807
People love
their supper clubs here.

793
00:30:52,807 --> 00:30:55,505
My parents would take us
to supper clubs when we were on,

794
00:30:55,505 --> 00:30:56,680
you know,
road trip vacations.

795
00:30:56,680 --> 00:30:58,247
They'd give us the relish tray,

796
00:30:58,247 --> 00:31:00,467
and my dad would eat
the raw scallions.

797
00:31:00,467 --> 00:31:02,425
Me and my brother thought
he was the coolest thing ever.

798
00:31:02,425 --> 00:31:05,298
I've never made chicken
liver mousse this fast before.

799
00:31:05,298 --> 00:31:07,169
I'm making
a chicken liver mousse,

800
00:31:07,169 --> 00:31:09,302
steak tartare,
crudité, in soil.

801
00:31:09,302 --> 00:31:11,347
I just gotta get these
breadcrumbs in the oven

802
00:31:11,347 --> 00:31:12,827
so I can get them
nice and dried out

803
00:31:12,827 --> 00:31:13,959
so I can make my flavor soil.

804
00:31:13,959 --> 00:31:16,091
I don't like it, I love it.

805
00:31:16,091 --> 00:31:19,094
He'd take the raw vegetables,
dip it in the dressing,

806
00:31:19,094 --> 00:31:20,879
and then dip it
back into the soil

807
00:31:20,879 --> 00:31:22,315
to add texture and more flavor.

808
00:31:23,925 --> 00:31:25,622
Rasika, what you up to?

809
00:31:25,622 --> 00:31:27,189
Right now,
I'm portioning my fish,

810
00:31:27,189 --> 00:31:29,365
and then I need to work
on both my sauces.

811
00:31:29,365 --> 00:31:32,455
Rasika has
the semolina fried fish.

812
00:31:32,455 --> 00:31:34,196
I'm making both my sauces,

813
00:31:34,196 --> 00:31:36,633
smoked sturgeon dip and
the peanut tamarind situation.

814
00:31:36,633 --> 00:31:39,723
Thank you, Dan, for letting me
use your smoked sturgeon.

815
00:31:40,986 --> 00:31:42,857
I need a turn.

816
00:31:43,684 --> 00:31:45,904
Savannah's
doing chicken tonkatsu

817
00:31:45,904 --> 00:31:48,384
with a caviar butter sauce
and pickle cabbage.

818
00:31:48,384 --> 00:31:49,864
What are you up to, chef?

819
00:31:49,864 --> 00:31:52,649
I'm [indistinct] my filet,
trim everything.

820
00:31:52,649 --> 00:31:54,521
I'm making like
a roasted beef tenderloin,

821
00:31:54,521 --> 00:31:58,177
jus au [indistinct], and some
roasted fingerling potatoes.

822
00:31:58,177 --> 00:31:59,482
My jus is on.

823
00:31:59,482 --> 00:32:01,484
The fire is burning.
I love it.

824
00:32:01,484 --> 00:32:02,964
Love it.

825
00:32:02,964 --> 00:32:05,836
Michelle's working on
the bread pudding

826
00:32:05,836 --> 00:32:07,751
with this like
roasted pineapple,

827
00:32:07,751 --> 00:32:09,231
and she had the smart idea

828
00:32:09,231 --> 00:32:12,495
to do this
boozy sauce on the top.

829
00:32:12,495 --> 00:32:13,670
Michelle is smart.

830
00:32:13,670 --> 00:32:15,020
I think I'm gonna go sweeter.

831
00:32:17,065 --> 00:32:18,545
I think that's delicious.

832
00:32:19,372 --> 00:32:20,982
Are you ready for katsu fest?

833
00:32:20,982 --> 00:32:23,506
I'm honored to cook tonkatsu
next to you, Amanda.

834
00:32:23,506 --> 00:32:25,204
Yeah, me too.
It's gonna be fun.

835
00:32:25,204 --> 00:32:27,554
Savannah has a background
in Japanese cuisine as well,

836
00:32:27,554 --> 00:32:30,165
but I think that our dishes
are going to be very different.

837
00:32:30,165 --> 00:32:33,516
I know that my dish
is one of my signature dishes

838
00:32:33,516 --> 00:32:36,563
for my pop-up that
no one else makes at all.

839
00:32:36,563 --> 00:32:38,217
Katsu battle, baby.

840
00:32:38,217 --> 00:32:39,783
Hey, chef, checking in on you.

841
00:32:39,783 --> 00:32:41,698
I'm just making pikliz,
our relish.

842
00:32:41,698 --> 00:32:43,874
The Haitian relish, the--
Oh,----.

843
00:32:43,874 --> 00:32:45,746
The key to
a great pikliz is heat.

844
00:32:45,746 --> 00:32:50,011
Any Haitian will tell you it's
not pikliz if it's not spicy.

845
00:32:50,011 --> 00:32:51,578
I swear,
if these people try to call

846
00:32:51,578 --> 00:32:53,406
my pikliz coleslaw,
we gonna be fighting.

847
00:32:54,973 --> 00:32:56,626
time is upstairs.

848
00:32:56,626 --> 00:32:59,151
Coming up, up, up,
up, up, up, up, up, up.

849
00:33:00,282 --> 00:33:02,110
Laura, how's the cake?

850
00:33:02,110 --> 00:33:04,591
Cooling down now,
nice and fluffy.

851
00:33:04,591 --> 00:33:08,290
I'm adding my black tahini
to this mixture of white bean.

852
00:33:08,290 --> 00:33:09,596
Oh yeah, there it is.

853
00:33:09,596 --> 00:33:11,728
Black like my heart right now.

854
00:33:13,295 --> 00:33:15,558
My beef should be coming out
of the water soon.

855
00:33:15,558 --> 00:33:16,951
I decided to also beat my steak.

856
00:33:16,951 --> 00:33:18,605
Try to soften
a little bit, hopefully,

857
00:33:18,605 --> 00:33:20,433
because I don't
want it to be tough.

858
00:33:20,433 --> 00:33:22,261
You sear your steak or not?

859
00:33:22,261 --> 00:33:24,132
Oh yeah, I'm gonna sear it
because they're kind of soft.

860
00:33:26,613 --> 00:33:28,658
Hi, everyone.
Welcome, welcome.

861
00:33:28,658 --> 00:33:30,008
Oh, hello.

862
00:33:31,792 --> 00:33:32,836
Time, please?

863
00:33:32,836 --> 00:33:34,751
- 35 minutes.
- 35.

864
00:33:34,751 --> 00:33:37,493
My chicken liver
is----ing tight, bro.

865
00:33:37,493 --> 00:33:39,452
Laura, you gonna be able
to help me with this fish?

866
00:33:39,452 --> 00:33:41,106
Yes.

867
00:33:41,106 --> 00:33:42,629
I'm thinking this is
the right time to cook fish

868
00:33:42,629 --> 00:33:44,109
because I don't want
to run out of time.

869
00:33:44,631 --> 00:33:46,415
Laura, let's get cooking.
Let's get cooking, Laura.

870
00:33:46,415 --> 00:33:47,764
Laura, cook, please.

871
00:33:47,764 --> 00:33:49,810
Last time,
the fish was undercooked,

872
00:33:49,810 --> 00:33:51,855
but it's not
gonna happen this time.

873
00:33:53,379 --> 00:33:57,339
<i>♪ Silhouettes
in the ballroom snow ♪</i>

874
00:33:57,339 --> 00:34:01,517
<i>♪ Lovers are dancing
to moonglow ♪</i>

875
00:34:01,517 --> 00:34:02,823
<i>♪ And this time...</i>

876
00:34:04,172 --> 00:34:05,304
So beautiful.

877
00:34:05,304 --> 00:34:07,436
Oh, it looks wonderful in here.

878
00:34:07,436 --> 00:34:09,177
Joe and Shaina,
I just want to say

879
00:34:09,177 --> 00:34:10,700
thank you very much for
hosting not only the chefs,

880
00:34:10,700 --> 00:34:13,138
but our first ever
Top Chef supper club.

881
00:34:13,138 --> 00:34:14,443
- Oh, happy to have you.
- Cheers.

882
00:34:14,443 --> 00:34:16,141
- Cheers.
- Wonderful.

883
00:34:16,141 --> 00:34:19,274
Tory and Kristine,
obviously being a Wisconsinite,

884
00:34:19,274 --> 00:34:21,015
you and supper clubs.

885
00:34:21,015 --> 00:34:23,061
Supper clubs
are very big in our family.

886
00:34:23,061 --> 00:34:24,714
Yeah, for sure.

887
00:34:24,714 --> 00:34:26,107
And we still celebrate
our anniversary every year

888
00:34:26,107 --> 00:34:28,370
at the Tornado Club
here in Madison.

889
00:34:28,370 --> 00:34:30,546
- So looking at these menus.
- Yeah.

890
00:34:30,546 --> 00:34:31,982
At first glance,
understand the assignment.

891
00:34:31,982 --> 00:34:33,810
I think they got it.

892
00:34:33,810 --> 00:34:34,942
- Totally.
- Yeah.

893
00:34:37,379 --> 00:34:38,859
Right now,
I'm making the tartar.

894
00:34:38,859 --> 00:34:41,296
I'm helping Dan
for cutting the tartar.

895
00:34:41,296 --> 00:34:42,515
I have the meringue done.

896
00:34:42,515 --> 00:34:43,820
The cake is done.

897
00:34:43,820 --> 00:34:45,518
The cherries are done.

898
00:34:45,518 --> 00:34:47,520
I need you to taste this stuff,
okay? It's salted.

899
00:34:47,520 --> 00:34:50,131
When it sits, it develops
a little bit more flavor

900
00:34:50,131 --> 00:34:51,698
just from kind
of sitting and melting.

901
00:34:51,698 --> 00:34:53,569
I'm glad you're having just one.

902
00:34:53,569 --> 00:34:54,701
Salty.

903
00:34:54,701 --> 00:34:56,398
- Yeah.
- Yeah.

904
00:34:56,398 --> 00:34:58,139
My tahini is definitely
a little bit more seasoned

905
00:34:58,139 --> 00:34:59,836
than I'd like it to be.

906
00:34:59,836 --> 00:35:02,796
God, I'm gonna get----ing
killed for this. Come on!

907
00:35:10,108 --> 00:35:12,066
- 10 minutes, chefs.
- Heard, heard, heard, heard.

908
00:35:12,066 --> 00:35:14,460
Three cauliflower,
four of everything else.

909
00:35:14,460 --> 00:35:18,072
I'm definitely not feeling as
confident as I have in the past.

910
00:35:18,072 --> 00:35:21,119
I definitely did my best
to use the ingredients

911
00:35:21,119 --> 00:35:24,557
and the resources that I had to
make the best food that I could.

912
00:35:24,557 --> 00:35:26,428
The bread's gonna go
one-in-one cut up top.

913
00:35:28,343 --> 00:35:29,649
Time!

914
00:35:29,649 --> 00:35:31,390
Hands up!
Fish looks good, Charly.

915
00:35:31,390 --> 00:35:32,565
Thank you.

916
00:35:37,570 --> 00:35:38,962
- Hi, Danny.
- How we doing?

917
00:35:38,962 --> 00:35:40,660
- Good, how are you?
- Doing well.

918
00:35:40,660 --> 00:35:41,965
- Hello, hello.
- Hi, Charly.

919
00:35:41,965 --> 00:35:43,097
How are you?

920
00:35:43,097 --> 00:35:44,490
I am good, thank you.

921
00:35:44,490 --> 00:35:46,144
All right, Danny,
let's start with you.

922
00:35:46,883 --> 00:35:48,929
This is my version
of a relish tray.

923
00:35:48,929 --> 00:35:51,410
Kind of taking you
to North Africa.

924
00:35:51,410 --> 00:35:54,152
I have a black tahini
with black garlic,

925
00:35:54,152 --> 00:35:58,025
labneh with za'atar,
pickles, smoked white fish,

926
00:35:58,025 --> 00:36:00,245
- and then frena bread.
- Charly.

927
00:36:00,245 --> 00:36:02,203
Yeah, so what we have here
is to kind of play on

928
00:36:02,203 --> 00:36:03,291
something I grew up eating.

929
00:36:03,291 --> 00:36:05,119
We do a traditional epis rub,

930
00:36:05,119 --> 00:36:07,600
kind of a green spice
with green onions and parsley.

931
00:36:07,600 --> 00:36:10,472
I also did a coconut epis sauce
and a little relish

932
00:36:10,472 --> 00:36:13,258
cabbage
and a little preserved lemon.

933
00:36:13,258 --> 00:36:15,129
It's called pikliz,
that's what we call it.

934
00:36:15,129 --> 00:36:16,478
How did you
both find the budget?

935
00:36:17,653 --> 00:36:20,134
- Ooh...
- The budget was tight.

936
00:36:20,134 --> 00:36:21,875
Do you feel like
you had enough budget?

937
00:36:21,875 --> 00:36:23,833
I would have graciously loved
a little bit more.

938
00:36:23,833 --> 00:36:25,661
I made it work.

939
00:36:25,661 --> 00:36:27,141
- Thank you, chefs.
- Thank you so much.

940
00:36:27,141 --> 00:36:28,316
Thank you both.

941
00:36:29,709 --> 00:36:33,365
I felt like Danny's tahini
was over-salted.

942
00:36:33,365 --> 00:36:35,149
Without the bread,
it does taste salty,

943
00:36:35,149 --> 00:36:36,890
but with the bread,
I thought it was good.

944
00:36:36,890 --> 00:36:38,500
Kristine, what do you think
of Danny's relish tray?

945
00:36:38,500 --> 00:36:41,460
Give me some dips in bread
and I'm easy to impress.

946
00:36:43,288 --> 00:36:46,856
I was happy with the carbs
and the things to dip them in.

947
00:36:46,856 --> 00:36:49,511
No, yeah, the whitefish
absolutely blew it away.

948
00:36:49,511 --> 00:36:51,470
I'm not super mad
at the pickles,

949
00:36:51,470 --> 00:36:55,169
but definitely not as executed
as well as the whitefish was.

950
00:36:55,169 --> 00:36:56,475
Normally at a supper club,

951
00:36:56,475 --> 00:36:58,085
I don't even touch
the relish tray

952
00:36:58,085 --> 00:37:00,087
because it's like
boring carrots, boring celery.

953
00:37:00,087 --> 00:37:01,654
That was so good.

954
00:37:01,654 --> 00:37:04,309
I'm really loving
Charly's green sauce.

955
00:37:04,309 --> 00:37:06,485
I think it's fresh,
I think it's tasty.

956
00:37:06,485 --> 00:37:08,530
I'm sort of known for reaching
for hot sauce in my family,

957
00:37:08,530 --> 00:37:10,271
so I was a little bit like,
where's the Cholula?

958
00:37:11,925 --> 00:37:14,014
And the pikliz,
there was a lot of

959
00:37:14,014 --> 00:37:16,234
straight up lemon juice,
but no heat.

960
00:37:16,234 --> 00:37:17,670
The fish was a little
under-seasoned

961
00:37:17,670 --> 00:37:19,237
and underwhelming.

962
00:37:19,237 --> 00:37:21,587
The fish is overcooked
and really overcooked.

963
00:37:21,587 --> 00:37:22,936
It's not even close.

964
00:37:22,936 --> 00:37:24,633
Good job, good job, good job.

965
00:37:26,896 --> 00:37:28,028
It's good.

966
00:37:28,028 --> 00:37:30,378
Here, let's-- Ooh, girly.

967
00:37:30,378 --> 00:37:31,858
It's getting
slippery little----er.

968
00:37:31,858 --> 00:37:33,207
- Is this all for me?
- Yeah.

969
00:37:33,207 --> 00:37:34,339
Okay, thank you.

970
00:37:34,339 --> 00:37:36,079
Savannah needs pineapple.

971
00:37:36,079 --> 00:37:38,212
She says it helps
break the chicken down,

972
00:37:38,212 --> 00:37:39,561
imparts a great flavor.

973
00:37:39,561 --> 00:37:41,520
I would like
to have more pineapple,

974
00:37:41,520 --> 00:37:44,523
but whatever I can do to help
her dish so that collectively

975
00:37:44,523 --> 00:37:46,307
we win as a team,
you know, I'm gonna do.

976
00:37:46,307 --> 00:37:47,874
You got any of that rum?
Where's the rum at?

977
00:37:47,874 --> 00:37:49,267
It's right here.
You want a shot?

978
00:37:49,267 --> 00:37:50,355
I do.

979
00:37:50,355 --> 00:37:51,704
I'm freaking out.

980
00:37:51,704 --> 00:37:52,879
Time, please.

981
00:37:52,879 --> 00:37:54,054
- 1:50.
- 1:50.

982
00:37:54,054 --> 00:37:55,577
Okay, we're good.

983
00:37:55,577 --> 00:37:56,491
- Beautiful cook, chef.
- Thank you, chef.

984
00:38:01,453 --> 00:38:02,889
Beautiful, dude. Looks great.

985
00:38:02,889 --> 00:38:04,282
Thank you.

986
00:38:06,196 --> 00:38:07,459
Woo!

987
00:38:07,459 --> 00:38:10,331
Let's go, y'all.

988
00:38:14,422 --> 00:38:16,163
Ooh, that looks beautiful.

989
00:38:16,163 --> 00:38:17,295
Thank you.

990
00:38:17,295 --> 00:38:18,383
Hi, chefs.

991
00:38:18,383 --> 00:38:19,775
Amanda, let's start with you.

992
00:38:19,775 --> 00:38:20,950
What have you made for us?

993
00:38:20,950 --> 00:38:22,561
This is my take on hot chicken.

994
00:38:22,561 --> 00:38:25,825
It's actually katsu
and Szechuan mala spice.

995
00:38:25,825 --> 00:38:28,480
The sauce is an apple miso
mustard sauce,

996
00:38:28,480 --> 00:38:31,744
and the relish is just cabbage
with a little sauerkraut.

997
00:38:31,744 --> 00:38:35,400
It's usually a katsu sando,
like a sandwich style.

998
00:38:35,400 --> 00:38:37,097
Manny.

999
00:38:37,097 --> 00:38:39,578
I have a New York striploin,
pistachio crusted,

1000
00:38:39,578 --> 00:38:43,495
pommes purée with horseradish,
and cilantro, epazote,

1001
00:38:43,495 --> 00:38:45,758
and marcona almonds,
salsa verde on top.

1002
00:38:45,758 --> 00:38:47,368
- Thank you, chefs.
- Thank you so much.

1003
00:38:47,368 --> 00:38:48,978
Thank you so much.

1004
00:38:48,978 --> 00:38:51,024
So let's start
with Amanda's dish.

1005
00:38:51,024 --> 00:38:53,287
I think Amanda
crushed that sauce.

1006
00:38:53,287 --> 00:38:54,462
It was buttery.

1007
00:38:54,462 --> 00:38:56,812
It soothed any of
the heat for me,

1008
00:38:56,812 --> 00:38:58,292
and the balance of flavors.

1009
00:38:58,292 --> 00:38:59,598
I thought
she knocked it out of the park.

1010
00:38:59,598 --> 00:39:01,469
Chicken is nicely fried.
It's juicy.

1011
00:39:01,469 --> 00:39:03,123
The cabbage is nicely seasoned.

1012
00:39:03,123 --> 00:39:04,342
Technically,
she did everything nice.

1013
00:39:05,647 --> 00:39:07,388
- Where's the time?
- Nine minutes.

1014
00:39:07,388 --> 00:39:08,650
- Okay, you're good.
- Oh, nine minutes, we're good.

1015
00:39:08,650 --> 00:39:10,043
Yeah.

1016
00:39:10,043 --> 00:39:11,958
I love Manny's
almond salsa verde.

1017
00:39:11,958 --> 00:39:14,526
I think it's really flavorful
and acidic and tasty.

1018
00:39:14,526 --> 00:39:16,310
I love meat and potatoes,

1019
00:39:16,310 --> 00:39:18,225
but when you have
a silky pommes purée

1020
00:39:18,225 --> 00:39:20,445
and you have a tough,
chewy piece of meat together,

1021
00:39:20,445 --> 00:39:22,011
those two things
never match up for me.

1022
00:39:22,011 --> 00:39:24,362
The meat was really flavorful,

1023
00:39:24,362 --> 00:39:27,147
except the fat hadn't been
rendered in a way

1024
00:39:27,147 --> 00:39:29,018
that made it easy to cut
and easy to chew.

1025
00:39:29,018 --> 00:39:30,629
Doing great.

1026
00:39:30,629 --> 00:39:31,804
It was a little tough.

1027
00:39:31,804 --> 00:39:34,023
It was not my preference.

1028
00:39:34,502 --> 00:39:36,504
If I find a stick
lighter downstairs, I'll get it.

1029
00:39:36,504 --> 00:39:38,332
- Can you grab my hotel pan?
- Yeah.

1030
00:39:38,332 --> 00:39:39,986
My team's helping me out today.

1031
00:39:39,986 --> 00:39:41,466
It was harder for me
to get up and down stairs.

1032
00:39:41,466 --> 00:39:43,381
Dan, I got your plates
and ramekins.

1033
00:39:43,381 --> 00:39:45,818
Oh, man, I love you so much.

1034
00:39:45,818 --> 00:39:48,081
I think everybody's just
kind of rallying around this,

1035
00:39:48,081 --> 00:39:49,735
and we really feel like a team.

1036
00:39:57,264 --> 00:39:58,526
Hands up, hands up.

1037
00:39:59,571 --> 00:40:01,703
Thank you, thank you,
thank you, thank you.

1038
00:40:02,312 --> 00:40:03,923
The moment you've
all been waiting for.

1039
00:40:05,533 --> 00:40:06,926
Will we destroy
the space-time continuum

1040
00:40:06,926 --> 00:40:08,362
by adding a fourth leche?

1041
00:40:09,929 --> 00:40:12,192
For dessert,
you have a play on four leches.

1042
00:40:12,192 --> 00:40:14,368
So, it's basically
a tres leches cake.

1043
00:40:14,368 --> 00:40:17,110
My inspiration came
from the old-fashioned

1044
00:40:17,110 --> 00:40:19,373
brandy cocktail
with brandy cherries.

1045
00:40:19,373 --> 00:40:22,550
And I took that idea
that the two of you explained,

1046
00:40:22,550 --> 00:40:25,031
of having something moussey
at the end of the meal.

1047
00:40:25,031 --> 00:40:26,859
And then the chocolate
is the play

1048
00:40:26,859 --> 00:40:29,427
on the four leches cake.

1049
00:40:29,427 --> 00:40:31,254
- Thank you, chef.
- Thank you.

1050
00:40:31,254 --> 00:40:34,519
Kristina, as the pastry chef,
what do you think?

1051
00:40:34,519 --> 00:40:38,218
I was so excited about it,
but definitely too soggy,

1052
00:40:38,218 --> 00:40:40,438
definitely too much
of the milk mixture.

1053
00:40:40,438 --> 00:40:41,961
Very sweet.

1054
00:40:41,961 --> 00:40:44,224
I'm gonna eat it all, but--

1055
00:40:45,530 --> 00:40:47,096
I like
the Brandy Alexander idea,

1056
00:40:47,096 --> 00:40:49,142
but you have two things
that are just okay,

1057
00:40:49,142 --> 00:40:50,709
but also,
they don't necessarily

1058
00:40:50,709 --> 00:40:53,102
complement each other,
so I don't understand it.

1059
00:40:53,102 --> 00:40:54,321
Laura, how'd it go?

1060
00:40:54,321 --> 00:40:55,627
I think it went well.

1061
00:40:55,627 --> 00:40:57,498
I mean, it's hard to know.

1062
00:40:57,498 --> 00:40:59,631
You know, I think
we're off to a good start.

1063
00:40:59,631 --> 00:41:02,721
I am looking forward to seeing
what our purple team brings.

1064
00:41:02,721 --> 00:41:05,463
- How you doing?
- I just feel so weird.

1065
00:41:06,289 --> 00:41:08,596
I think it's something I ate,
or stomach thing.

1066
00:41:09,597 --> 00:41:11,033
I'm sorry, chef.

1067
00:41:11,512 --> 00:41:13,732
Hot, behind.

1068
00:41:13,732 --> 00:41:15,734
I cooked my fish last minute,
obviously,

1069
00:41:15,734 --> 00:41:19,128
because I don't want to pre-cook
my fish and for it to dry out.

1070
00:41:19,128 --> 00:41:21,653
Tom will be a stickler for that
if I cook the fish too early.

1071
00:41:21,653 --> 00:41:23,263
All right, Dan,
you ready to, uh--

1072
00:41:23,263 --> 00:41:24,830
I'm ready to roll, baby.

1073
00:41:24,830 --> 00:41:26,135
Hands up.

1074
00:41:30,270 --> 00:41:31,358
Thank you.

1075
00:41:32,228 --> 00:41:33,665
- Hi, everybody.
- Hi.

1076
00:41:34,579 --> 00:41:36,450
All right, Dan,
let's start with you.

1077
00:41:36,450 --> 00:41:39,366
First off, I have a little
bit of raw vegetables and soil.

1078
00:41:39,366 --> 00:41:41,586
We have some steak tartare
with chicken liver mousse,

1079
00:41:41,586 --> 00:41:44,023
pickled shallots,
some dill stems,

1080
00:41:44,023 --> 00:41:47,766
and a little bit of seed toast
that's been lightly fried.

1081
00:41:47,766 --> 00:41:51,117
For your fish,
I did my own take on fried fish

1082
00:41:51,117 --> 00:41:54,120
and coated it in couscous
and then shallow fried it.

1083
00:41:54,120 --> 00:41:56,862
I also paired it
with a peanut and jaggery,

1084
00:41:56,862 --> 00:41:59,560
which is palm sugar dip,
and a smoked sturgeon,

1085
00:41:59,560 --> 00:42:03,346
mint, dill,
herby kind of sauce with that.

1086
00:42:03,346 --> 00:42:04,609
How did you
both find the budget?

1087
00:42:04,609 --> 00:42:05,827
- Complicated.
- Complicated.

1088
00:42:05,827 --> 00:42:07,481
Okay.

1089
00:42:07,481 --> 00:42:09,570
It was good because we
got to learn as a team

1090
00:42:09,570 --> 00:42:10,876
and work as a team better.

1091
00:42:10,876 --> 00:42:12,225
- Thank you, chefs.
- Thank you.

1092
00:42:12,225 --> 00:42:13,661
- Thank you.
- Enjoy. Thank you.

1093
00:42:15,576 --> 00:42:17,839
Immediately what strikes me
with both of these dishes,

1094
00:42:17,839 --> 00:42:19,798
especially Dan's, it's lively.

1095
00:42:19,798 --> 00:42:22,409
I think Dan hit the nail on
the head with this relish tray.

1096
00:42:22,409 --> 00:42:25,325
I love the way that the liver
mousse melts in your mouth.

1097
00:42:25,325 --> 00:42:26,979
It adds great acidity
to the pickle.

1098
00:42:26,979 --> 00:42:29,329
I'm just annoyed that
he gave us three pieces

1099
00:42:29,329 --> 00:42:32,506
of vegetables and we
still have all this stuff.

1100
00:42:32,506 --> 00:42:33,812
You have five fingers.

1101
00:42:33,812 --> 00:42:35,640
Yeah, I know,
I could just paw it.

1102
00:42:35,640 --> 00:42:38,556
Yeah, like that,
there you go, yeah.

1103
00:42:38,556 --> 00:42:39,644
That's it.

1104
00:42:39,644 --> 00:42:41,341
Oh, that was good.

1105
00:42:41,341 --> 00:42:43,648
Let's go, team.
Let's get Kevin's plates.

1106
00:42:43,648 --> 00:42:45,171
Rasika's fish.

1107
00:42:45,171 --> 00:42:47,347
Did anyone else
find it severely salty?

1108
00:42:47,347 --> 00:42:48,653
- I did.
- I did.

1109
00:42:48,653 --> 00:42:51,090
- Like, crazy.
- And I love salt.

1110
00:42:51,090 --> 00:42:52,744
The peanut jaggery
is interesting.

1111
00:42:52,744 --> 00:42:54,354
Oh, I think it's beautiful.

1112
00:42:54,354 --> 00:42:56,748
But what's even saltier
is the green sauce.

1113
00:42:56,748 --> 00:42:59,446
Yeah, the green sauce
is so strong.

1114
00:43:02,275 --> 00:43:04,059
All right, team,
let's go.

1115
00:43:04,059 --> 00:43:05,887
Do you prefer
the beef like that?

1116
00:43:05,887 --> 00:43:07,889
I think it looks great, dude.
That looks----ing killer.

1117
00:43:07,889 --> 00:43:09,761
I don't know how
they eat their steak here,

1118
00:43:09,761 --> 00:43:11,850
but I cooked the steak exactly
how I would like to eat it.

1119
00:43:11,850 --> 00:43:15,244
I want to do as much sauce and
caviar on the plate as we can.

1120
00:43:20,946 --> 00:43:23,383
It's going, "Moo!"

1121
00:43:25,733 --> 00:43:27,605
All right, Savannah,
please tell us what you made.

1122
00:43:28,431 --> 00:43:30,085
You have a chicken tonkatsu.

1123
00:43:30,085 --> 00:43:33,567
The sauce is an American
white sturgeon caviar emulsion,

1124
00:43:33,567 --> 00:43:35,874
and there's a little bit of
a sweet pickled cabbage

1125
00:43:35,874 --> 00:43:37,745
- underneath of it.
- Kevin?

1126
00:43:37,745 --> 00:43:40,618
You have like a beef tenderloin
with au jus [indistinct].

1127
00:43:40,618 --> 00:43:42,750
It's like a cherry vinegar
from Spain.

1128
00:43:42,750 --> 00:43:44,143
And your little potatoes,

1129
00:43:44,143 --> 00:43:46,798
confit butter and garlic,
and medium rare.

1130
00:43:46,798 --> 00:43:49,104
- Fantastic. Thank you, chefs.
- Thank you so much.

1131
00:43:50,105 --> 00:43:51,933
Kevin's beef.

1132
00:43:59,158 --> 00:44:00,812
Kevin's beef.

1133
00:44:02,030 --> 00:44:03,379
- That's-- I mean--
- That's a move.

1134
00:44:03,379 --> 00:44:04,685
- It's still got a name.
- Right.

1135
00:44:06,165 --> 00:44:07,862
I like that he went for
making au jus,

1136
00:44:07,862 --> 00:44:09,516
but he's lucky it's tenderloin,

1137
00:44:09,516 --> 00:44:11,126
or we wouldn't have gotten
through this thing.

1138
00:44:11,126 --> 00:44:12,954
It's too undercooked.

1139
00:44:12,954 --> 00:44:15,130
In my restaurant, I would
have rested it a little longer.

1140
00:44:15,130 --> 00:44:19,134
Even if we lose,
the food we cooked, it's great.

1141
00:44:19,134 --> 00:44:21,702
Tom, what do you think
of Savannah's chicken dish?

1142
00:44:21,702 --> 00:44:24,052
I like it.
I don't know if it needs caviar.

1143
00:44:24,052 --> 00:44:25,314
It's a nice little dish.

1144
00:44:25,314 --> 00:44:26,576
I agree with you on the caviar.

1145
00:44:26,576 --> 00:44:28,013
I thought
the chicken was crispy.

1146
00:44:28,013 --> 00:44:29,710
It was seasoned.
I like the sweet cabbage.

1147
00:44:29,710 --> 00:44:31,364
Felt balanced
and full in my mouth.

1148
00:44:31,364 --> 00:44:32,974
I'm stoked about it,
and it tastes really good.

1149
00:44:32,974 --> 00:44:34,454
Awesome.

1150
00:44:36,848 --> 00:44:37,979
The chicken?

1151
00:44:37,979 --> 00:44:39,372
- Yeah.
- Yeah.

1152
00:44:40,547 --> 00:44:42,201
Will it make it?
That was all the pineapple.

1153
00:44:42,201 --> 00:44:43,942
I'll make it
happen, chef.

1154
00:44:44,551 --> 00:44:45,813
Don't worry!

1155
00:44:52,167 --> 00:44:53,386
- Michelle.
- Hi.

1156
00:44:53,386 --> 00:44:54,822
Hi.

1157
00:44:54,822 --> 00:44:56,868
I made for you
a coconut bread pudding

1158
00:44:56,868 --> 00:44:59,218
with a pineapple cream sauce.

1159
00:44:59,218 --> 00:45:00,698
Fantastic.

1160
00:45:00,698 --> 00:45:02,090
- Thank you, Michelle.
- My pleasure.

1161
00:45:02,090 --> 00:45:03,744
- Thank you.
- Thank you.

1162
00:45:03,744 --> 00:45:05,833
What did you think
of Michelle's dessert?

1163
00:45:05,833 --> 00:45:08,531
This felt very
of the supper club.

1164
00:45:08,531 --> 00:45:10,577
Yeah, I mean, this is
a classic supper club dessert.

1165
00:45:10,577 --> 00:45:13,014
The pineapple was nice,
caramelized nicely

1166
00:45:13,014 --> 00:45:15,364
and overall, it's beautiful.
It's really good.

1167
00:45:15,364 --> 00:45:17,192
- Needed more pineapple.
- Definitely.

1168
00:45:17,192 --> 00:45:18,933
I need way more sauce.

1169
00:45:18,933 --> 00:45:20,543
Actually, I think I had
more pineapple than you had,

1170
00:45:20,543 --> 00:45:22,632
so I almost have--

1171
00:45:22,632 --> 00:45:24,417
You're welcome
to have some more.

1172
00:45:25,592 --> 00:45:27,072
So, Joe and Shaina,
thank you very much

1173
00:45:27,072 --> 00:45:29,727
for opening
your restaurant to all of us.

1174
00:45:29,727 --> 00:45:30,858
- Of course.
- Our pleasure.

1175
00:45:30,858 --> 00:45:32,033
Thank you so much for coming.

1176
00:45:32,033 --> 00:45:33,426
- Cheers.
- Cheers.

1177
00:45:33,426 --> 00:45:35,950
- To Madison.
- To Madison.

1178
00:45:45,612 --> 00:45:47,048
- Hello, chefs.
- Hello.

1179
00:45:47,048 --> 00:45:48,920
We're down one.

1180
00:45:48,920 --> 00:45:51,096
Amanda's just
a little under the weather.

1181
00:45:51,096 --> 00:45:52,837
- Got it. Okay.
- Is she okay?

1182
00:45:52,837 --> 00:45:55,187
She will be. She's just being
taken care of right now.

1183
00:45:56,014 --> 00:45:57,276
Let's start
with the purple team.

1184
00:45:58,277 --> 00:46:00,496
Green team, if you could
step aside for a moment.

1185
00:46:04,805 --> 00:46:07,199
Purple team, you're standing
here because...

1186
00:46:08,853 --> 00:46:09,941
you were...

1187
00:46:10,942 --> 00:46:13,466
- our favorite team of the day.
- Yes!

1188
00:46:16,077 --> 00:46:17,470
You look surprised.

1189
00:46:17,470 --> 00:46:18,906
I did taste a lot of food today,

1190
00:46:18,906 --> 00:46:20,342
and I thought
everyone cooked well.

1191
00:46:20,342 --> 00:46:21,648
I didn't know what
was going to happen.

1192
00:46:22,388 --> 00:46:23,911
All right, the relish tray.

1193
00:46:23,911 --> 00:46:25,521
Gail, there was a point
where I think you dipped

1194
00:46:25,521 --> 00:46:26,958
your finger in some things.

1195
00:46:26,958 --> 00:46:28,786
Yeah, I truly loved it.

1196
00:46:28,786 --> 00:46:32,267
I thought every component,
as complex and complicated

1197
00:46:32,267 --> 00:46:36,358
as it might've been to make,
felt really clean and classic.

1198
00:46:36,358 --> 00:46:38,534
The liver mousse was
absolutely delicious

1199
00:46:38,534 --> 00:46:40,275
and luscious and smooth.

1200
00:46:40,275 --> 00:46:42,147
This was one dish
I thought was executed

1201
00:46:42,147 --> 00:46:43,713
from start to finish
just flawlessly.

1202
00:46:44,845 --> 00:46:46,107
Savannah, your dish.

1203
00:46:46,107 --> 00:46:47,674
I personally really loved it.

1204
00:46:47,674 --> 00:46:49,807
I thought it was crunchy.
It was super tasty.

1205
00:46:49,807 --> 00:46:51,547
I thought it was
really beautifully balanced.

1206
00:46:51,547 --> 00:46:54,028
The cabbage underneath the
chicken was also delicious

1207
00:46:54,028 --> 00:46:56,335
with a nice little acidic note
to the whole dish.

1208
00:46:56,335 --> 00:46:57,945
Thank you.

1209
00:46:57,945 --> 00:46:59,642
And Michelle, the dessert.

1210
00:46:59,642 --> 00:47:02,471
The pineapple upside down,
it was true supper club,

1211
00:47:02,471 --> 00:47:03,821
classic dessert.

1212
00:47:03,821 --> 00:47:06,040
Pineapple on a plate
was really nice,

1213
00:47:06,040 --> 00:47:09,652
but I got this much pineapple,
and I got a cake that big.

1214
00:47:09,652 --> 00:47:11,959
Due to our lack of budget...

1215
00:47:11,959 --> 00:47:13,961
Okay, that's the answer.

1216
00:47:13,961 --> 00:47:15,876
If that's your answer--

1217
00:47:15,876 --> 00:47:19,488
No, it is my answer because
it really was all I could get,

1218
00:47:19,488 --> 00:47:21,229
and I tried to stretch it
as far as I could.

1219
00:47:22,230 --> 00:47:23,841
Joe and Shaina,
as our guest judges,

1220
00:47:23,841 --> 00:47:26,844
you have the pleasure
of announcing our winner.

1221
00:47:26,844 --> 00:47:29,368
The winning chef today
gave us a dish

1222
00:47:29,368 --> 00:47:31,587
that was exciting and delicious

1223
00:47:31,587 --> 00:47:34,329
and incorporated the theme
of the supper club.

1224
00:47:34,329 --> 00:47:36,027
And that chef is...

1225
00:47:41,902 --> 00:47:43,034
Dan.

1226
00:47:47,386 --> 00:47:49,431
Even though
I have physical limitations,

1227
00:47:49,431 --> 00:47:50,911
my brain is sharp as a pencil.

1228
00:47:50,911 --> 00:47:52,608
I know how to put flavors
together,

1229
00:47:52,608 --> 00:47:54,349
and it just reaffirms the fact
that I belong here.

1230
00:47:54,349 --> 00:47:57,918
You have immunity in
the next elimination challenge.

1231
00:47:57,918 --> 00:47:59,050
Thank you, guys.

1232
00:47:59,050 --> 00:48:00,790
Thank you, chefs.

1233
00:48:01,313 --> 00:48:04,316
Purple team and green team,
go ahead and swap places for us.

1234
00:48:09,408 --> 00:48:11,714
Green team,
you had our least favorite

1235
00:48:11,714 --> 00:48:14,587
dishes of the day, and
one of you will be eliminated.

1236
00:48:23,465 --> 00:48:26,686
Green team, are you all
surprised to be standing here?

1237
00:48:26,686 --> 00:48:28,949
I wasn't happy with my dish.

1238
00:48:28,949 --> 00:48:31,082
I actually think
that the relish tray

1239
00:48:31,082 --> 00:48:33,432
was a relatively
good start to the meal.

1240
00:48:33,432 --> 00:48:35,521
What about the dish
that concerned you?

1241
00:48:35,521 --> 00:48:39,090
I struggled from the beginning,
just from the shop, obviously.

1242
00:48:39,090 --> 00:48:40,961
Like, $1,000,
it was tight, so...

1243
00:48:40,961 --> 00:48:42,963
There was things that
I wanted to get that

1244
00:48:42,963 --> 00:48:44,965
I couldn't get,
vegetables and pickles.

1245
00:48:44,965 --> 00:48:48,447
I was gonna have roasted
radishes and carrot in my dish,

1246
00:48:48,447 --> 00:48:49,970
but he didn't
have the ingredients,

1247
00:48:49,970 --> 00:48:52,146
so I decided
to give them to him.

1248
00:48:52,146 --> 00:48:53,800
This budget
really screwed everything.

1249
00:48:53,800 --> 00:48:55,280
- Where did it go?
- My God.

1250
00:48:55,280 --> 00:48:57,282
Proteins, ingredients, yeah.

1251
00:48:57,282 --> 00:48:58,848
It's expensive.

1252
00:48:59,675 --> 00:49:01,982
So, Laura,
if you have a tight budget,

1253
00:49:01,982 --> 00:49:04,028
why do you try to do two things?

1254
00:49:04,028 --> 00:49:06,117
It was exciting, right?

1255
00:49:06,117 --> 00:49:07,553
Like, you could get a dessert,

1256
00:49:07,553 --> 00:49:09,729
and then we got
a cocktail at the end.

1257
00:49:09,729 --> 00:49:11,383
But they couldn't buy
enough vegetables

1258
00:49:11,383 --> 00:49:12,906
between the two of them.

1259
00:49:12,906 --> 00:49:14,821
I agree with you,
that's a great experience,

1260
00:49:14,821 --> 00:49:16,475
but you're eating into a budget
that's already really small.

1261
00:49:16,475 --> 00:49:17,650
I'm trying
to give you advice here.

1262
00:49:17,650 --> 00:49:19,173
Do one thing right.

1263
00:49:19,173 --> 00:49:21,001
Don't do two things okay.

1264
00:49:21,001 --> 00:49:22,481
Yes, chef.

1265
00:49:22,481 --> 00:49:25,223
Manny,
how did you cook your beef?

1266
00:49:25,223 --> 00:49:27,660
I was concerned that
the New York was chewy.

1267
00:49:27,660 --> 00:49:29,575
With that in mind,
I was like, well, I'm gonna

1268
00:49:29,575 --> 00:49:32,143
sous vide it just for an hour,
try to work out a little bit,

1269
00:49:32,143 --> 00:49:35,407
and get it a little bit softer,
considering the time.

1270
00:49:35,407 --> 00:49:37,148
It should've been cooked longer.

1271
00:49:37,148 --> 00:49:38,845
Yes, chef.

1272
00:49:38,845 --> 00:49:40,368
The steak was definitely chewy.
Really tough.

1273
00:49:40,368 --> 00:49:41,848
If you actually brought
it closer to medium,

1274
00:49:41,848 --> 00:49:43,763
I think it
would've eaten much better.

1275
00:49:44,546 --> 00:49:46,157
Charly, what is your question
about your dish today?

1276
00:49:46,157 --> 00:49:47,854
Is the flavors too strong?

1277
00:49:47,854 --> 00:49:49,769
Is the fish gonna
be cooked well enough?

1278
00:49:49,769 --> 00:49:52,685
How long before you plated
the fish did you cook the fish?

1279
00:49:52,685 --> 00:49:54,165
30 to 25 minutes left.

1280
00:49:54,165 --> 00:49:55,775
We started to cook it.

1281
00:49:55,775 --> 00:49:58,560
I mean, you can cook trout
in four minutes.

1282
00:49:58,560 --> 00:49:59,909
I hear that.
Heard that.

1283
00:49:59,909 --> 00:50:01,607
The fish was really overcooked.

1284
00:50:01,607 --> 00:50:03,261
If you sit there for
how long before it was plated,

1285
00:50:03,261 --> 00:50:04,871
- you know it's carrying over.
- Heard.

1286
00:50:04,871 --> 00:50:07,395
I think that green sauce
of yours was delicious,

1287
00:50:07,395 --> 00:50:09,180
but the pikliz,
I was hoping it was

1288
00:50:09,180 --> 00:50:13,532
gonna be really spicy,
and I just didn't get that.

1289
00:50:13,532 --> 00:50:16,100
I can't lie, when we had that
last event with Joe Fleming,

1290
00:50:16,100 --> 00:50:18,711
he just coughed, and I was like,
maybe I'm just overdoing it.

1291
00:50:21,279 --> 00:50:23,107
It has a little heat to it, too.
I forgot to tell you.

1292
00:50:23,107 --> 00:50:25,631
- So--
- You're overthinking it again.

1293
00:50:25,631 --> 00:50:27,241
How many times did we say,
do your thing?

1294
00:50:27,241 --> 00:50:28,938
Yeah, you're right.

1295
00:50:28,938 --> 00:50:31,071
So I know,
obviously, Amanda's missing,

1296
00:50:31,071 --> 00:50:34,553
but I personally thought it
was the best dish on your team.

1297
00:50:34,553 --> 00:50:35,902
I thought it was balanced well.

1298
00:50:35,902 --> 00:50:37,904
It was really, really tasty.

1299
00:50:37,904 --> 00:50:39,079
Thank you, chefs.
We'll call you back

1300
00:50:39,079 --> 00:50:40,820
- in a little bit.
- Thanks.

1301
00:50:40,820 --> 00:50:43,214
I appreciate all of yous
that walked up and down for me,

1302
00:50:43,214 --> 00:50:45,042
because that
was not gonna happen.

1303
00:50:45,042 --> 00:50:46,565
Of course, man.

1304
00:50:46,565 --> 00:50:48,480
So, it was clear that
the green team had

1305
00:50:48,480 --> 00:50:50,395
some issues coming together,
especially with that budget.

1306
00:50:50,395 --> 00:50:51,918
So yours was $150?

1307
00:50:51,918 --> 00:50:53,398
Something like that.

1308
00:50:53,398 --> 00:50:55,400
It had to be more.
It had to be more.

1309
00:50:55,400 --> 00:50:57,576
- There was no way. I got $200.
- There's no way.

1310
00:50:57,576 --> 00:50:58,968
There's no way,
because I got flour--

1311
00:50:58,968 --> 00:51:00,100
There was booze,
there was milk, cream.

1312
00:51:00,100 --> 00:51:01,580
It was definitely more, but...

1313
00:51:01,580 --> 00:51:03,756
As much as Laura's
dessert was overly sweet,

1314
00:51:03,756 --> 00:51:05,149
I would've eaten it.

1315
00:51:05,149 --> 00:51:06,585
She drew inspiration from
the cocktail,

1316
00:51:06,585 --> 00:51:08,152
and I thought
she actually extruded

1317
00:51:08,152 --> 00:51:10,241
- the flavors of the cocktail.
- Yeah, for sure.

1318
00:51:10,241 --> 00:51:11,981
I was just nervous, obviously.

1319
00:51:11,981 --> 00:51:14,332
You know, I was like,
uh-oh, 30 minutes left.

1320
00:51:14,332 --> 00:51:15,942
Well, we gotta make sure
we get this fish on

1321
00:51:15,942 --> 00:51:17,422
so we can get it out.

1322
00:51:17,422 --> 00:51:20,425
Charly's,
although absolutely overcooked,

1323
00:51:20,425 --> 00:51:23,297
not crispy,
sort of floury tasting,

1324
00:51:23,297 --> 00:51:25,778
you were able to eat it,
because it was sort of mush.

1325
00:51:25,778 --> 00:51:27,954
Yeah, but I did sort
of find it inedible, though.

1326
00:51:27,954 --> 00:51:30,783
The fish was very
difficult to get down.

1327
00:51:30,783 --> 00:51:32,828
New York, medium, from now on.

1328
00:51:32,828 --> 00:51:35,614
You know, like,
that's my take out of this one.

1329
00:51:35,614 --> 00:51:38,138
It's a toss-up, but I think
overcooking fish is worse

1330
00:51:38,138 --> 00:51:40,271
- than undercooking meat.
- Well, I'm trying to decide,

1331
00:51:40,271 --> 00:51:42,882
because you can't actually
physically eat the meat.

1332
00:51:42,882 --> 00:51:45,624
Some people might enjoy
a medium-rare steak like that.

1333
00:51:45,624 --> 00:51:47,365
Not that tough.

1334
00:51:47,365 --> 00:51:49,280
Yeah, I can't lie, I feel like
I'm going home today.

1335
00:51:49,280 --> 00:51:50,890
I feel the same way.

1336
00:51:50,890 --> 00:51:52,631
So, I think we have our answer?

1337
00:51:52,631 --> 00:51:54,241
- I think so.
- I think so.

1338
00:52:04,382 --> 00:52:05,992
Chefs, by now,
it's probably starting

1339
00:52:05,992 --> 00:52:08,386
to settle in that this
isn't going to be easy.

1340
00:52:08,386 --> 00:52:10,649
Every single thing that you do,
we're going to pick apart.

1341
00:52:10,649 --> 00:52:12,912
At the end of this,
there's only one person left.

1342
00:52:15,044 --> 00:52:16,176
You've got
to make sure it's you.

1343
00:52:22,922 --> 00:52:25,229
Charly,
please pack your knives and go.

1344
00:52:26,969 --> 00:52:28,406
- Thank you.
- Charly, we just thought that

1345
00:52:28,406 --> 00:52:30,016
the fish was really overcooked,

1346
00:52:30,016 --> 00:52:31,409
but we'll see you in
Last Chance Kitchen, man.

1347
00:52:31,409 --> 00:52:32,888
Appreciate it.
Thank you so much, y'all.

1348
00:52:32,888 --> 00:52:34,412
You're not done yet.
You can get back.

1349
00:52:34,412 --> 00:52:35,935
- Pleasure to meet you.
- Pleasure.

1350
00:52:35,935 --> 00:52:37,328
- Good luck here, y'all.
- Thank you so much.

1351
00:52:37,328 --> 00:52:39,068
- So nice to meet you.
- Thank you.

1352
00:52:39,068 --> 00:52:40,722
This is not
where I wanted it to end.

1353
00:52:40,722 --> 00:52:42,507
I wish I cooked the fish less

1354
00:52:42,507 --> 00:52:44,248
and added more spice
to the pikliz,

1355
00:52:44,248 --> 00:52:46,250
but it didn't happen, so.

1356
00:52:48,904 --> 00:52:50,384
It's me, y'all.

1357
00:52:50,384 --> 00:52:51,864
I don't really like
to live with regrets.

1358
00:52:51,864 --> 00:52:53,257
I always want to make sure that

1359
00:52:53,257 --> 00:52:54,954
my dish is always
representative of me,

1360
00:52:54,954 --> 00:52:56,782
where I come from,
my culture, my cuisine.

1361
00:52:56,782 --> 00:52:58,697
And I just did that
in every dish,

1362
00:52:58,697 --> 00:53:00,220
and that makes me really happy.

1363
00:53:01,134 --> 00:53:04,093
And I'm going to kick ass
on Last Chance Kitchen, so...

1364
00:53:04,093 --> 00:53:05,443
I got to be ready for that.

1365
00:53:09,273 --> 00:53:11,362
Tonight,
Charly's trout dish lands him

1366
00:53:11,362 --> 00:53:12,537
in Last Chance Kitchen.

1367
00:53:12,537 --> 00:53:14,365
You got that heat coming.

1368
00:53:14,365 --> 00:53:16,105
Will he sink or swim as
he battles the reigning champ?

1369
00:53:16,105 --> 00:53:17,759
You've been trying to
get in people's heads, Tom.

1370
00:53:17,759 --> 00:53:19,457
That's what I'm here for.

1371
00:53:19,457 --> 00:53:23,461
Watch now on Peacock
or wherever you stream Top Chef.

1372
00:53:24,810 --> 00:53:26,551
Next time on Top Chef.

1373
00:53:26,551 --> 00:53:27,900
Somebody's coming back.

1374
00:53:27,900 --> 00:53:29,075
Who's that?

1375
00:53:29,075 --> 00:53:30,381
Welcome back.

1376
00:53:30,381 --> 00:53:32,557
I love when
sh-- gets shaken up.

1377
00:53:32,557 --> 00:53:35,124
You're all in for
a real treat today.

1378
00:53:35,864 --> 00:53:37,562
It's always pressure.
Always pressure.

1379
00:53:37,562 --> 00:53:39,564
This is not good. Woah!

1380
00:53:39,564 --> 00:53:42,741
It's time to let loose
and embrace absolute chaos.

1381
00:53:42,741 --> 00:53:44,917
How crazy can it get?

1382
00:53:44,917 --> 00:53:46,571
Is everyone ready
for some chaos?

1383
00:53:47,659 --> 00:53:49,008
Let's go!

1384
00:53:50,531 --> 00:53:52,577
This is the riskiest dish
I've made in my career, period.

1385
00:53:52,577 --> 00:53:53,926
There's this battling of like,

1386
00:53:53,926 --> 00:53:55,406
do I like it
or do I not like it?

1387
00:53:55,406 --> 00:53:57,625
Dan, talk about the chaos!

1388
00:53:57,625 --> 00:53:58,931
This is chaos,
because I'm confused.

1389
00:53:58,931 --> 00:54:00,019
I'm obsessed with it.

1390
00:54:00,019 --> 00:54:01,455
I want that every----ing day.

1391
00:54:01,455 --> 00:54:03,370
- It's really good.
- That is so good.