1 00:00:03,046 --> 00:00:05,222 KRISTEN: Previously on Top Chef... 2 00:00:05,222 --> 00:00:06,789 Hey, bitches. 3 00:00:06,789 --> 00:00:08,051 [cheering] 4 00:00:08,051 --> 00:00:09,792 Surprise. This is Soo. 5 00:00:09,792 --> 00:00:12,490 He fought his way through Last Chance Kitchen with me. 6 00:00:12,490 --> 00:00:14,362 - RASIKA: Nice to meet you. - Hi. 7 00:00:14,362 --> 00:00:16,494 I love when sh-- gets shaken up. 8 00:00:17,669 --> 00:00:20,933 Matty, what's on the menu for the next Elimination Challenge? 9 00:00:20,933 --> 00:00:22,544 Absolute chaos. 10 00:00:22,544 --> 00:00:24,850 KRISTEN: We want to see dishes that break the mold 11 00:00:24,850 --> 00:00:26,417 of culinary convention. 12 00:00:26,417 --> 00:00:28,028 Is everyone ready for some chaos or what? 13 00:00:28,028 --> 00:00:29,899 Chaos, chaos, chaos. 14 00:00:29,899 --> 00:00:32,206 He made fun of me for putting mustard greens on the dessert. 15 00:00:32,206 --> 00:00:34,121 I'm gonna do it again and make it make sense. 16 00:00:34,121 --> 00:00:35,426 - You'll get him. - Make it make sense. 17 00:00:35,426 --> 00:00:36,906 GAIL: That is so good. 18 00:00:36,906 --> 00:00:38,734 - She did it. - That's nice. 19 00:00:38,734 --> 00:00:40,518 RASIKA: That looks beautiful, Danny. 20 00:00:40,518 --> 00:00:43,826 Danny's dish is just technical. It is luscious. 21 00:00:43,826 --> 00:00:46,046 MATTY: To make that mousse out of the scallops, 22 00:00:46,046 --> 00:00:47,395 it is like silken tofu. 23 00:00:47,395 --> 00:00:49,745 I'm doing a test run on my arayes. 24 00:00:50,398 --> 00:00:53,183 These are very muted, very expected flavors. 25 00:00:53,183 --> 00:00:54,706 I took one bite and then I stopped eating. 26 00:00:54,706 --> 00:00:57,231 I'm wrapping my eggplant with crab in it. 27 00:00:57,231 --> 00:01:01,148 There is no flavor whatsoever, which is wild. 28 00:01:01,148 --> 00:01:03,802 And the winning chef is Danny. 29 00:01:04,629 --> 00:01:07,545 Rasika, please pack your knives and go. 30 00:01:08,198 --> 00:01:10,766 Give me a hug. Damn. 31 00:01:11,680 --> 00:01:13,377 KRISTEN: Ten chefs remain to compete in 32 00:01:13,377 --> 00:01:15,901 the ultimate culinary showdown. 33 00:01:15,901 --> 00:01:17,555 At stake for the winner, 34 00:01:17,555 --> 00:01:19,470 a feature in Food & Wine magazine, 35 00:01:19,470 --> 00:01:21,820 an appearance at the Food & Wine Classic in Aspen, 36 00:01:21,820 --> 00:01:25,911 $250,000 furnished by Saratoga Springwater, 37 00:01:25,911 --> 00:01:28,305 and the title of Top Chef. 38 00:01:35,921 --> 00:01:38,533 ♪ 39 00:01:44,582 --> 00:01:46,149 It feels weird not having Rasika here. 40 00:01:46,149 --> 00:01:48,020 I know. 41 00:01:48,020 --> 00:01:50,501 I felt like I was going home. Being on the bottom is tough. 42 00:01:50,501 --> 00:01:52,547 It's a kick in the ass, isn't it? 43 00:01:52,547 --> 00:01:54,288 - It's a kick in the ass. - Yeah. 44 00:01:54,288 --> 00:01:56,377 It doesn't matter what you did today before. 45 00:01:56,377 --> 00:01:59,031 It's a new day to impress the judges. 46 00:01:59,031 --> 00:02:01,425 DAN: Oh, it's going in. 47 00:02:01,425 --> 00:02:03,166 SOO: Oh! 48 00:02:03,166 --> 00:02:04,820 The last couple of days have been crazy. 49 00:02:04,820 --> 00:02:07,214 I'm sure you guys have had a lot more of that since 50 00:02:07,214 --> 00:02:08,737 you guys have been here for a lot longer. 51 00:02:08,737 --> 00:02:10,478 DAN: It's bizarre that you get used to it. 52 00:02:10,478 --> 00:02:12,828 I don't think I want to, but... 53 00:02:12,828 --> 00:02:16,310 Prior to being a chef, I was a professional golfer. 54 00:02:16,310 --> 00:02:18,573 I've been playing ever since I was little. 55 00:02:18,573 --> 00:02:21,489 I was even on the PGA Tour of Latin America. 56 00:02:21,489 --> 00:02:24,318 When I was 27, I decided to retire 57 00:02:24,318 --> 00:02:26,189 from the professional golf career. 58 00:02:26,189 --> 00:02:27,930 Ah! 59 00:02:27,930 --> 00:02:30,106 DAN: The challenges are tough, but I just keep it simple, 60 00:02:30,106 --> 00:02:31,586 you know, visualize it. 61 00:02:31,586 --> 00:02:33,631 - Just like putting. - Just like putting, baby. 62 00:02:33,631 --> 00:02:35,503 Oh, he's got it. 63 00:02:35,503 --> 00:02:36,678 Ah! 64 00:02:42,031 --> 00:02:43,772 Oh, boy. 65 00:02:45,426 --> 00:02:47,210 - Oh, sh-- - Holy sh--. 66 00:02:47,210 --> 00:02:49,560 - Good morning, chefs. - Good morning. 67 00:02:50,474 --> 00:02:54,391 Please give a big, warm welcome to Top Chef Master 68 00:02:54,391 --> 00:02:57,438 and Top Chef All-Star, Bryan Voltaggio. 69 00:02:57,438 --> 00:02:59,483 Good morning, chefs. 70 00:02:59,483 --> 00:03:01,485 It's great to be back here in the Top Chef kitchen. 71 00:03:01,485 --> 00:03:03,792 I'm just glad I'm the one who's not doing the cooking. 72 00:03:04,793 --> 00:03:07,448 MANNY: He has done it not once, 73 00:03:07,448 --> 00:03:10,755 not twice, but three times. 74 00:03:10,755 --> 00:03:13,280 So, I know he's definitely crazy. 75 00:03:14,716 --> 00:03:17,719 Who's ready to burn the competition? 76 00:03:17,719 --> 00:03:19,590 Hm. Intrigue. 77 00:03:24,204 --> 00:03:26,554 Who here does the dishes at home? 78 00:03:27,337 --> 00:03:29,121 Oh, all but Savannah. 79 00:03:30,122 --> 00:03:32,951 I cook most of the food, so, you know, like... 80 00:03:33,778 --> 00:03:36,651 As chefs, we burn through many pots and pans, 81 00:03:36,651 --> 00:03:38,914 whether that be intentional or unintentional. 82 00:03:38,914 --> 00:03:41,873 Our friends at Finish Ultimate can tackle those 83 00:03:41,873 --> 00:03:45,834 torture test conditions, even without a pre-rinse. 84 00:03:45,834 --> 00:03:49,011 For today's Quickfire Challenge, you all are gonna put 85 00:03:49,011 --> 00:03:51,666 the pots and pans in this kitchen to the test, 86 00:03:51,666 --> 00:03:54,799 because we want you to make us a flambé dish. 87 00:03:55,539 --> 00:03:57,715 You'll have just 20 minutes. 88 00:03:59,369 --> 00:04:01,241 - That's just mean. - I know. 89 00:04:01,241 --> 00:04:02,633 But I love it. 90 00:04:03,721 --> 00:04:06,768 Twenty minutes, man. I mean, I suck at Quickfires. 91 00:04:06,768 --> 00:04:10,206 I might as well just pack my knives and sit this one out. 92 00:04:10,206 --> 00:04:11,338 And there's one more thing. 93 00:04:11,338 --> 00:04:12,687 Oh, God. Of course. 94 00:04:12,687 --> 00:04:15,472 There's $10,000 up for grabs. 95 00:04:15,472 --> 00:04:17,561 - Ah! - Holy sh--. Okay. 96 00:04:17,561 --> 00:04:19,607 Well, you know what? 97 00:04:19,607 --> 00:04:22,000 I might as well stick around and see what I can throw together. 98 00:04:22,000 --> 00:04:24,002 - All right, chefs, you fired up? - Yeah. 99 00:04:24,002 --> 00:04:27,267 Well, that's good, because your time starts now. 100 00:04:28,398 --> 00:04:30,879 Okay. Forgot about that part. 101 00:04:32,054 --> 00:04:33,664 I'll share with you. 102 00:04:36,145 --> 00:04:37,320 Behind. 103 00:04:37,320 --> 00:04:38,930 Manny, almost just took me out. 104 00:04:40,889 --> 00:04:43,848 DANNY: Woo! I'm coming for that money, y'all. 105 00:04:43,848 --> 00:04:45,807 $10,000 is definitely not something to sneeze at. 106 00:04:45,807 --> 00:04:50,072 My wife, Samae, and I are looking into buying a home, 107 00:04:50,072 --> 00:04:53,336 so I'm definitely gonna move a little bit faster than normal. 108 00:04:53,336 --> 00:04:54,816 What's going on, my shrimp buddy? 109 00:04:54,816 --> 00:04:56,296 - You're gonna flambé shrimp? - KEVIN: Yep. 110 00:04:56,296 --> 00:04:57,688 DANNY: I'm grilling shrimp. 111 00:04:57,688 --> 00:05:00,125 I'm gonna make a little orange jump-off. 112 00:05:00,125 --> 00:05:01,518 Hopefully, it's not too spicy. 113 00:05:01,518 --> 00:05:03,128 I'm using Mezcal. 114 00:05:03,128 --> 00:05:04,739 I think the smokiness 115 00:05:04,739 --> 00:05:07,916 is gonna work really nicely with the flambé-ness. 116 00:05:09,961 --> 00:05:11,963 LAURA: Hey, Soo, what are you thinking? 117 00:05:11,963 --> 00:05:13,965 SOO: Like a toasted brioche, some whipped creme fraiche, 118 00:05:13,965 --> 00:05:16,838 caramelized bananas, and then a fish sauce caramel on top. 119 00:05:16,838 --> 00:05:18,709 That sounds like a good idea. 120 00:05:18,709 --> 00:05:20,755 SOO: I'm out. Woo! 121 00:05:20,755 --> 00:05:23,323 Twenty minutes, y'all. This is gonna go quick. 122 00:05:23,323 --> 00:05:24,759 You have barely enough time 123 00:05:24,759 --> 00:05:26,935 to get your mise en place on your station. 124 00:05:26,935 --> 00:05:28,850 AMANDA: What's your strategy for the flambé? 125 00:05:28,850 --> 00:05:30,982 KALEENA: Just to make sure I use enough of the alcohol 126 00:05:30,982 --> 00:05:33,376 so that you can taste it, but not to use too much 127 00:05:33,376 --> 00:05:35,073 so it just tastes like alcohol. 128 00:05:35,073 --> 00:05:37,859 I'm actually gonna do like a kimchi-flavored donut 129 00:05:37,859 --> 00:05:40,340 with a peach and chili flambé. 130 00:05:41,732 --> 00:05:43,255 LAURA: Fifteen minutes. 131 00:05:43,255 --> 00:05:45,083 Yeah! 132 00:05:46,607 --> 00:05:49,958 I'm gonna do a play on baked Hawaii. 133 00:05:49,958 --> 00:05:52,526 That's incredible. If you pull it off, you win. 134 00:05:52,526 --> 00:05:54,354 That's the plan. 135 00:05:54,354 --> 00:05:55,964 I have flambéed from time to time. 136 00:05:55,964 --> 00:05:58,749 I'm gonna caramelize mangoes with some of this booze. 137 00:05:58,749 --> 00:06:00,969 The goal is to add caramelization through 138 00:06:00,969 --> 00:06:03,101 the burning process, but also to reduce 139 00:06:03,101 --> 00:06:04,451 the content of the alcohol. 140 00:06:04,451 --> 00:06:06,148 Flame on. 141 00:06:06,148 --> 00:06:08,237 My plan is to flambé almost everything in this dish. 142 00:06:08,237 --> 00:06:11,022 The outside of the meringue is going to be flambéed as well. 143 00:06:11,022 --> 00:06:12,763 Also, it looks cool. 144 00:06:13,721 --> 00:06:15,984 I don't know if this is gonna work. 145 00:06:15,984 --> 00:06:17,638 I'm gonna try and throw some sh-- together 146 00:06:17,638 --> 00:06:19,074 and hope for the best. 147 00:06:20,597 --> 00:06:25,210 Behind, behind. Mushrooms, bacon, toast, liquor. 148 00:06:25,210 --> 00:06:26,995 Some of my favorite things. 149 00:06:26,995 --> 00:06:33,001 I can't let this Quickfire go up in smoke. I want money bad. 150 00:06:33,001 --> 00:06:35,786 You know, I took a chance with starting my own company, 151 00:06:35,786 --> 00:06:39,529 and Between Sandwich Company is on hold until I get back. 152 00:06:39,529 --> 00:06:41,488 It doesn't operate without me. 153 00:06:41,488 --> 00:06:43,707 As big of a risk that is, 154 00:06:43,707 --> 00:06:47,015 I'm hoping that the reward will be just as big. 155 00:06:52,412 --> 00:06:55,153 Flambé. Hopefully. 156 00:06:56,416 --> 00:06:58,548 Yeah. Let's go. 157 00:06:59,506 --> 00:07:01,899 Flambé, flambé, flambé. 158 00:07:01,899 --> 00:07:03,640 MICHELLE: We got 10 minutes. 159 00:07:05,468 --> 00:07:07,035 DANNY: Let's go, Kevin. 160 00:07:07,035 --> 00:07:09,864 You sound like you need a day on the track, bro. 161 00:07:09,864 --> 00:07:11,431 Move. 162 00:07:13,041 --> 00:07:16,871 I love the fire. A little pyro man over here. 163 00:07:18,002 --> 00:07:19,613 Flambé over here. 164 00:07:21,615 --> 00:07:23,051 It's like my to-go. 165 00:07:23,051 --> 00:07:24,748 We're going to have some people over at home 166 00:07:24,748 --> 00:07:26,228 with nice sauce vierge, yeah. 167 00:07:26,228 --> 00:07:27,534 Delicious. 168 00:07:28,535 --> 00:07:30,928 My strategy here is to get some onions 169 00:07:30,928 --> 00:07:32,713 and garlic sauteing over here. 170 00:07:32,713 --> 00:07:34,758 Flambé it with some Pernod. 171 00:07:34,758 --> 00:07:36,978 I just want to get something on the plate that I'm not 172 00:07:36,978 --> 00:07:38,980 embarrassed to put in front of Bryan Voltaggio. 173 00:07:39,676 --> 00:07:41,809 Chefs, you got five minutes. 174 00:07:41,809 --> 00:07:43,419 - CHEFS: Five. - KRISTEN: Smell that burnage. 175 00:07:43,419 --> 00:07:46,727 I'm cooking my, basically, like, French toast. 176 00:07:46,727 --> 00:07:48,424 I'm sorry, I'm sorry, I'm sorry, Michelle. 177 00:07:48,424 --> 00:07:50,731 We got a minute and a half, y'all. Minute and a half. 178 00:07:50,731 --> 00:07:51,949 Minute and a half. 179 00:07:51,949 --> 00:07:54,517 Grilled and fresh vegetables. 180 00:07:54,517 --> 00:07:56,171 It actually doesn't sound terrible. 181 00:07:56,171 --> 00:07:58,565 DANNY: Oh, you took the bowls I wanted. Ah. 182 00:07:59,609 --> 00:08:01,132 KEVIN: Not fast enough, marathon man. 183 00:08:03,308 --> 00:08:06,137 - Thirty seconds. - LAURA: Thirty seconds. 184 00:08:06,877 --> 00:08:08,879 - Oh, my God. - Let's go. 185 00:08:08,879 --> 00:08:11,099 Give me time, give me time, give me time. 186 00:08:11,099 --> 00:08:12,883 Eight, eight seconds. 187 00:08:13,493 --> 00:08:16,278 Come on, Manny. Come on, Manny. Two, two, two. 188 00:08:16,278 --> 00:08:17,497 There you go. 189 00:08:17,497 --> 00:08:19,760 Time's up and utensils are down. 190 00:08:19,760 --> 00:08:21,675 That was----ing crazy. 191 00:08:22,632 --> 00:08:26,723 Kevin. Thank you. 192 00:08:26,723 --> 00:08:29,291 KEVIN: I made a grilled shrimp flambé au pastis, 193 00:08:29,291 --> 00:08:30,945 fennel potato puree. 194 00:08:30,945 --> 00:08:33,469 I love the texture of the potato and the fennel puree. 195 00:08:33,469 --> 00:08:35,645 It's got a good viscosity. Presentation was beautiful. 196 00:08:35,645 --> 00:08:36,820 Thank you, Chef. 197 00:08:36,820 --> 00:08:39,954 Soo. What'd you make for us? 198 00:08:39,954 --> 00:08:42,434 On the bottom, a little bit of toasted brioche, 199 00:08:42,434 --> 00:08:44,045 brûléed bananas, 200 00:08:44,045 --> 00:08:45,699 took some bourbon, flambéed it, 201 00:08:45,699 --> 00:08:47,657 added a little bit of fish sauce, 202 00:08:47,657 --> 00:08:49,398 made a caramel with that on the outside. 203 00:08:49,398 --> 00:08:53,707 So, I made a pan-roasted sea bass, flambéed in vermouth. 204 00:08:53,707 --> 00:08:55,360 On the side, I have radicchio 205 00:08:55,360 --> 00:08:57,580 with a little bit of apples in it. 206 00:08:58,581 --> 00:09:00,452 I have sauteed mushrooms, mezcal, 207 00:09:00,452 --> 00:09:02,977 flambé, finished with marsala and mushroom demi 208 00:09:02,977 --> 00:09:05,327 with a ricotta and a pecorino Romano on toast. 209 00:09:05,327 --> 00:09:07,155 It's really classic pairing with mushrooms. 210 00:09:07,155 --> 00:09:09,461 I do it all the time at home, I love it. 211 00:09:09,461 --> 00:09:10,811 KRISTEN: What do we have? 212 00:09:10,811 --> 00:09:12,595 I wanted to do a take on a saganaki, 213 00:09:12,595 --> 00:09:14,249 on top of toasted white bread. 214 00:09:14,249 --> 00:09:16,468 The sauce on top is fresh fig and dashi 215 00:09:16,468 --> 00:09:18,035 with pomegranate molasses. 216 00:09:18,035 --> 00:09:20,821 And I used brandy when I was flambéing the cheese. 217 00:09:20,821 --> 00:09:23,563 I did a kimchi and scallion donut. 218 00:09:23,563 --> 00:09:28,219 I flambéed some peaches and jalapeno in some bourbon. 219 00:09:28,219 --> 00:09:30,091 Danny. Thank you. 220 00:09:30,091 --> 00:09:32,136 Kind of a play on an aguachile. 221 00:09:32,136 --> 00:09:37,011 Did some grilled prawns with satsuma and habanero sauce. 222 00:09:37,011 --> 00:09:39,535 Flambéed mezcal into the sauce. 223 00:09:39,535 --> 00:09:42,494 The surprising part is I do get the smokiness from the mezcal. 224 00:09:42,494 --> 00:09:44,018 - Thanks, Chef. - KRISTEN: Amanda. 225 00:09:45,672 --> 00:09:47,891 I made a play on baked Hawaii. 226 00:09:47,891 --> 00:09:50,894 I made a French toast out of brioche 227 00:09:50,894 --> 00:09:52,548 that's coconut and lime flavored. 228 00:09:52,548 --> 00:09:55,551 And then I caramelized mango with cachaça and flambé. 229 00:09:55,551 --> 00:09:58,989 And lime, coconut, and vanilla meringue on top, 230 00:09:58,989 --> 00:10:00,687 and that's also flambéed. 231 00:10:00,687 --> 00:10:02,645 - Almond extract in the cake? - Yes. 232 00:10:03,472 --> 00:10:07,389 I have a grilled radicchio and a cucumber salad with apples, 233 00:10:07,389 --> 00:10:10,131 garlic, ground cherry, and Pernod emulsion. 234 00:10:10,131 --> 00:10:12,350 - Have you made this before? - Hell no. 235 00:10:12,350 --> 00:10:14,309 Okay. 236 00:10:14,309 --> 00:10:17,834 You have a flambéed mushroom and bacon toast, 237 00:10:17,834 --> 00:10:20,707 sweet potato puree, and an herbed goat cheese. 238 00:10:20,707 --> 00:10:22,665 - Which alcohol did you use? - Bourbon. 239 00:10:22,665 --> 00:10:25,320 - Great. Thank you, Michelle. - Thank you. 240 00:10:25,320 --> 00:10:27,104 All right, Chefs. 241 00:10:27,104 --> 00:10:31,152 Normally, this is where we tell you who did well and who didn't. 242 00:10:31,152 --> 00:10:33,415 I don't think we're done just yet. 243 00:10:33,415 --> 00:10:35,678 - Jesus Christ. - KRISTEN: What do you think? 244 00:10:35,678 --> 00:10:37,462 Nah. 245 00:10:37,462 --> 00:10:42,293 Last time I checked, this is the ultimate Quickfire Challenge. 246 00:10:43,294 --> 00:10:45,732 Come on. 247 00:10:51,694 --> 00:10:53,609 Oh, sh--. 248 00:10:53,609 --> 00:10:55,872 To win this Quickfire, 249 00:10:55,872 --> 00:10:57,874 the three chefs who had our favorite dishes 250 00:10:57,874 --> 00:10:59,702 will have to cook again. 251 00:10:59,702 --> 00:11:01,312 MICHELLE: Earn that 10K. 252 00:11:01,312 --> 00:11:03,837 But since we're making you work twice as hard, 253 00:11:03,837 --> 00:11:07,492 the winning chef will get twice the prize. 254 00:11:07,492 --> 00:11:09,059 - Oh, my God. - [bleep] 255 00:11:09,059 --> 00:11:11,409 KRISTEN: So, that's $20,000. 256 00:11:11,409 --> 00:11:12,672 Shut up. 257 00:11:12,672 --> 00:11:14,456 I want to cook for the 20 grand. 258 00:11:14,456 --> 00:11:16,153 That's crazy. 259 00:11:16,153 --> 00:11:19,243 Bryan, who do you think had our three favorite dishes? 260 00:11:20,636 --> 00:11:23,160 Danny, your aguachile just really stood out. 261 00:11:23,160 --> 00:11:24,553 The use of the mezcal. 262 00:11:24,553 --> 00:11:25,902 You got the smokiness from it, 263 00:11:25,902 --> 00:11:27,382 but it wasn't overpowering the dish. 264 00:11:27,382 --> 00:11:29,036 - It was really beautiful. - Thank you. 265 00:11:29,993 --> 00:11:31,386 Amanda, the baked Hawaii. 266 00:11:31,386 --> 00:11:33,214 Always looking for that perfect bite. 267 00:11:33,214 --> 00:11:35,564 A little bit of the fruit, a little bit of the toast, 268 00:11:35,564 --> 00:11:36,957 a little bit of the meringue. 269 00:11:36,957 --> 00:11:38,741 - Job well done. - Thank you so much. 270 00:11:40,395 --> 00:11:41,744 And Kevin. 271 00:11:41,744 --> 00:11:43,920 I think texturally speaking, it was my favorite. 272 00:11:43,920 --> 00:11:45,400 Thank you, Chef. 273 00:11:45,400 --> 00:11:47,576 Let's go. 274 00:11:47,576 --> 00:11:50,579 You three had to use fire to make your flambé dish. 275 00:11:50,579 --> 00:11:53,234 Now, we want to see how you can use fire to highlight 276 00:11:53,234 --> 00:11:57,934 a different technique and give us the perfect char. 277 00:11:57,934 --> 00:11:59,457 Oh, cool. Great. 278 00:12:00,850 --> 00:12:02,765 You'll have 20 minutes on the clock, 279 00:12:02,765 --> 00:12:04,375 and your time starts now. 280 00:12:05,637 --> 00:12:06,943 Go, go, go. 281 00:12:11,600 --> 00:12:14,559 I want to do a simple charred piece of fish 282 00:12:14,559 --> 00:12:15,735 that's cooked perfectly. 283 00:12:15,735 --> 00:12:17,388 Are you kidding me? 284 00:12:17,388 --> 00:12:19,260 It's not like filleted. It's whole fish. 285 00:12:19,260 --> 00:12:22,263 It's just these two whole Branzino that are not scaled. 286 00:12:22,263 --> 00:12:25,005 Fins are on. But I only need two sides. 287 00:12:25,005 --> 00:12:27,790 Gonna do a grilled Branzino with a Poblano mole. 288 00:12:27,790 --> 00:12:29,444 Not really a mole, but something. 289 00:12:29,444 --> 00:12:31,402 AMANDA: Wish my hands weren't shaking like crazy. 290 00:12:31,402 --> 00:12:33,230 You got this, Amanda. You got this. 291 00:12:33,230 --> 00:12:36,146 Thank you, girl. I'm gonna do a grilled pork chop. 292 00:12:36,146 --> 00:12:38,192 I actually really like charring. 293 00:12:38,192 --> 00:12:42,109 Char is a light caramelization on vegetable 294 00:12:42,109 --> 00:12:44,111 or protein without it going too far. 295 00:12:44,111 --> 00:12:45,547 That's when it's burnt. 296 00:12:45,547 --> 00:12:47,941 - Oh, it's veal. - Veal chop. Veal chop. 297 00:12:47,941 --> 00:12:50,465 Girl, you crazy as hell. You're cooking veal in 20 minutes? 298 00:12:50,465 --> 00:12:52,162 I'm trying. 299 00:12:52,902 --> 00:12:55,035 - There you go. - Got some char. 300 00:12:55,035 --> 00:12:57,472 - Fifteen minutes. - I'm stressed out watching this. 301 00:12:57,472 --> 00:12:59,953 - Kevin. What are you up to? - Hey, buddy. 302 00:12:59,953 --> 00:13:01,563 I'm making a green curry squab. 303 00:13:01,563 --> 00:13:03,086 What's going on, chefs? 304 00:13:03,086 --> 00:13:04,958 How are they doing? Crushing it? 305 00:13:04,958 --> 00:13:06,829 Well, look at that. 306 00:13:06,829 --> 00:13:09,832 Watching him break down that squab. Oh, my goodness. 307 00:13:09,832 --> 00:13:11,965 I think I would enter the kitchen with ten fingers 308 00:13:11,965 --> 00:13:13,357 and left with seven. 309 00:13:13,357 --> 00:13:14,881 Let's go! 310 00:13:14,881 --> 00:13:16,534 I am speechless. 311 00:13:16,534 --> 00:13:18,928 Right now, I'm making like a yogurt green curry. 312 00:13:18,928 --> 00:13:20,669 My kind of food is very subtle, 313 00:13:20,669 --> 00:13:22,845 so I don't want charred everything in my plate. 314 00:13:22,845 --> 00:13:25,195 I really want to show Bryan and Kristen something 315 00:13:25,195 --> 00:13:27,284 technical and show them it can work. 316 00:13:28,329 --> 00:13:30,244 LAURA: Twelve minutes left. 317 00:13:31,506 --> 00:13:32,986 What? 318 00:13:32,986 --> 00:13:34,683 AMANDA: I'm gonna die after this. 319 00:13:34,683 --> 00:13:37,555 Have it, have it, have it. Behind, behind, behind. 320 00:13:37,555 --> 00:13:39,079 Those morning runs are paying off, boy. 321 00:13:39,079 --> 00:13:40,645 BRYAN: Oh, is he a runner? 322 00:13:40,645 --> 00:13:42,473 - Yeah, every morning. - Oh, is he? That's cool. 323 00:13:42,473 --> 00:13:43,866 Is anybody else sweating like this? 324 00:13:43,866 --> 00:13:45,476 Oh, yeah. 325 00:13:45,476 --> 00:13:47,739 I think Amanda's glasses are like right here on her nose. 326 00:13:48,523 --> 00:13:51,482 Let's go. I'm schvitzing right now. 327 00:13:51,482 --> 00:13:54,311 The Branzino skin here is the focal point 328 00:13:54,311 --> 00:13:57,662 and the most important part, and so having a wire rack off 329 00:13:57,662 --> 00:14:00,709 of the grill is gonna create texture on that skin. 330 00:14:00,709 --> 00:14:02,406 Smart! 331 00:14:03,190 --> 00:14:04,887 KEVIN: I make a green curry yogurt sauce 332 00:14:04,887 --> 00:14:06,758 because you have a deep, intense flavor of charredness, 333 00:14:06,758 --> 00:14:08,891 you want to add like some freshness on the side. 334 00:14:08,891 --> 00:14:10,501 Everything is about balance. 335 00:14:10,501 --> 00:14:13,548 I'm charring my curry paste on my squab. 336 00:14:13,548 --> 00:14:17,030 This is so intense right now. Like, I want this so, so badly. 337 00:14:17,030 --> 00:14:19,249 I really want to take a trip in France. 338 00:14:19,249 --> 00:14:20,947 It's been six years since I saw my family. 339 00:14:20,947 --> 00:14:22,818 I'm fighting right now for that. 340 00:14:22,818 --> 00:14:25,647 I'm refraining from dipping my finger in everything right now. 341 00:14:26,474 --> 00:14:29,564 ing grilling avocado one slice at a time. 342 00:14:29,564 --> 00:14:31,044 Like, he's good. 343 00:14:31,044 --> 00:14:32,915 - AMANDA: Oh, no! - BRYAN: Amanda has a pork chop. 344 00:14:32,915 --> 00:14:34,569 - A veal chop. - Oh, it's veal. 345 00:14:34,569 --> 00:14:36,092 That's a veal chop. 346 00:14:36,092 --> 00:14:38,312 Two minutes and twenty-two seconds. 347 00:14:38,312 --> 00:14:40,140 Down, down, down, down, down. 348 00:14:41,489 --> 00:14:43,186 AMANDA: Okay, baby, let's go. 349 00:14:43,186 --> 00:14:45,362 I'm happy with the char that I got on this. 350 00:14:45,972 --> 00:14:47,712 Just got to keep it simple. 351 00:14:48,235 --> 00:14:50,237 Here's my almond. Just toasted. 352 00:14:50,237 --> 00:14:55,242 CHEFS: Five, four, three, two, one. 353 00:14:55,242 --> 00:14:56,983 KRISTEN: Time's up. Utensils down. 354 00:14:56,983 --> 00:14:58,593 That was fun. 355 00:14:58,593 --> 00:15:00,682 Nicely done, Chefs. 356 00:15:01,988 --> 00:15:03,598 Thank you. 357 00:15:04,512 --> 00:15:05,992 Wow. 358 00:15:07,994 --> 00:15:09,473 Everyone's like a little winded. 359 00:15:09,473 --> 00:15:10,779 Yeah. 360 00:15:10,779 --> 00:15:12,389 Kevin, tell us about your dish. 361 00:15:12,389 --> 00:15:14,348 So, I made like a green curry yogurt sauce. 362 00:15:14,348 --> 00:15:17,568 Squab breast, panko-fried squab legs, and toasted almonds. 363 00:15:17,568 --> 00:15:19,440 KRISTEN: So, the char is just on the breast itself? 364 00:15:19,440 --> 00:15:21,094 KEVIN: It's on the breast, yeah. 365 00:15:21,746 --> 00:15:23,183 KRISTEN: Amanda. 366 00:15:23,183 --> 00:15:25,576 I made a grilled glazed veal chop 367 00:15:25,576 --> 00:15:28,014 with a grilled and charred corn relish 368 00:15:28,014 --> 00:15:30,625 and grilled peach pickles to sweeten it up. 369 00:15:30,625 --> 00:15:32,627 Did you lacquer the veal with anything? 370 00:15:32,627 --> 00:15:36,674 Yes, it's a sweet soy glaze that has doenjang in it. 371 00:15:37,023 --> 00:15:38,459 KRISTEN: Danny. 372 00:15:38,459 --> 00:15:41,070 DANNY: I have charred grilled Branzino 373 00:15:41,070 --> 00:15:43,638 with charred poblano puree 374 00:15:43,638 --> 00:15:46,684 and a little charred avocado for some creaminess. 375 00:15:47,859 --> 00:15:49,644 BRYAN: I think overall, 376 00:15:49,644 --> 00:15:51,472 the chefs did a really great job with the challenge. 377 00:15:51,472 --> 00:15:53,082 The flavors are really good. Job well done. 378 00:15:53,082 --> 00:15:54,649 Thank you, Chef. 379 00:15:54,649 --> 00:15:56,651 KRISTEN: So, what do you think of Danny's dish? 380 00:15:56,651 --> 00:15:58,870 BRYAN: The cook on the fish was done really, really well. 381 00:15:58,870 --> 00:16:00,307 The skin was crispy. 382 00:16:00,307 --> 00:16:02,004 I love the fact that you also finished it 383 00:16:02,004 --> 00:16:03,571 - with a charred avocado. - Thank you. 384 00:16:03,571 --> 00:16:05,312 Kevin, your dish also was really well executed. 385 00:16:05,312 --> 00:16:06,878 I thought the squab was cooked really well. 386 00:16:06,878 --> 00:16:08,968 I just wish there was a little bit more char 387 00:16:08,968 --> 00:16:10,273 on the squab itself. 388 00:16:10,273 --> 00:16:12,145 I could eat 12 more of those. 389 00:16:12,145 --> 00:16:13,755 - Thank you, Chef. - Delicious. 390 00:16:13,755 --> 00:16:15,975 BRYAN: Amanda, the charring technique on 391 00:16:15,975 --> 00:16:19,326 the corn, the peaches, and the veal was a smart play. 392 00:16:19,326 --> 00:16:21,502 The veal was a little bit undercooked on mine. 393 00:16:21,502 --> 00:16:25,158 The salad itself, throw that in a quart and give me a spoon. 394 00:16:25,158 --> 00:16:27,421 - Thank you. - Happy camper. Very good. 395 00:16:27,421 --> 00:16:30,424 Who do you think had the ultimate charred dish today? 396 00:16:30,424 --> 00:16:32,643 I think the chef who really burned 397 00:16:32,643 --> 00:16:34,558 the competition in this one is... 398 00:16:40,129 --> 00:16:41,739 Danny. 399 00:16:41,739 --> 00:16:43,959 KRISTEN: Congratulations! 400 00:16:43,959 --> 00:16:49,791 You just won $20,000 from our friends at Finish Ultimate. 401 00:16:49,791 --> 00:16:52,054 - How does that feel? - It's amazing. 402 00:16:52,054 --> 00:16:53,490 It's going to the Brownstone Fund 403 00:16:53,490 --> 00:16:55,710 for me and my wife to buy a home. 404 00:16:55,710 --> 00:16:57,668 The Brownstone Fund is stacking up. 405 00:16:57,668 --> 00:17:00,323 I can't wait to get on the phone with Samae and let her know. 406 00:17:00,323 --> 00:17:01,846 - Cool, well done. - Thank you. 407 00:17:01,846 --> 00:17:04,632 All right, Chefs. Who's ready to play ball? 408 00:17:04,632 --> 00:17:06,590 Oh. 409 00:17:11,421 --> 00:17:13,902 Chefs, this week you'll be taking part in 410 00:17:13,902 --> 00:17:16,078 America's favorite pastime. 411 00:17:16,078 --> 00:17:19,212 - Baseball. - Yay. 412 00:17:19,212 --> 00:17:21,736 But you won't be doing it alone. 413 00:17:21,736 --> 00:17:23,042 Okay. 414 00:17:23,042 --> 00:17:25,218 - There he is. - Let's go, guys! 415 00:17:25,218 --> 00:17:28,047 Please welcome Top Chef All-Star, Amar Santana, 416 00:17:28,047 --> 00:17:31,746 and the Milwaukee Brewers' famous racing sausages. 417 00:17:35,402 --> 00:17:37,186 DAN: It's so ridiculous. 418 00:17:38,231 --> 00:17:40,363 MANNY: Hell yeah, there's chorizo. 419 00:17:40,363 --> 00:17:42,191 When I was in high school, 420 00:17:42,191 --> 00:17:46,195 my breakfast was two white bread mayo and chorizo sandwiches. 421 00:17:46,195 --> 00:17:50,417 I love eating chorizo. 422 00:17:50,417 --> 00:17:53,159 Tom's in one of them, you have to guess. 423 00:17:54,638 --> 00:17:57,598 During the sixth inning of every home game, the Bratwurst, 424 00:17:57,598 --> 00:18:01,341 Polish sausage, Italian sausage, 425 00:18:01,341 --> 00:18:03,865 hot dog, and chorizo, of course... 426 00:18:03,865 --> 00:18:05,780 Yay! 427 00:18:05,780 --> 00:18:07,999 ...line up and race around the field. 428 00:18:07,999 --> 00:18:09,740 KRISTEN: And it will be the inspiration 429 00:18:09,740 --> 00:18:11,786 for your next Elimination Challenge. 430 00:18:11,786 --> 00:18:14,267 You all are going to compete in our very own 431 00:18:14,267 --> 00:18:16,095 Top Chef Sausage Race. 432 00:18:16,095 --> 00:18:17,748 - Yes. - Come on. 433 00:18:17,748 --> 00:18:21,143 And true to baseball, this will be a team challenge. 434 00:18:21,143 --> 00:18:24,059 All right, Chefs, come grab a knife. 435 00:18:25,191 --> 00:18:28,150 KEVIN: I really hope Manny's on my team. He's my boy. 436 00:18:28,150 --> 00:18:31,066 But I'm so pissed I missed this $20,000. 437 00:18:31,066 --> 00:18:32,372 I was so close. 438 00:18:32,372 --> 00:18:34,025 You must be - ing kidding me. 439 00:18:34,025 --> 00:18:36,289 Ah, the boyfriends are together. 440 00:18:36,289 --> 00:18:38,160 Split yourself up, blue and yellow. 441 00:18:38,160 --> 00:18:39,814 KALEENA: I know what it feels like 442 00:18:39,814 --> 00:18:41,511 to be on a team that doesn't win. 443 00:18:41,511 --> 00:18:43,470 I just came back from Last Chance Kitchen. 444 00:18:43,470 --> 00:18:45,602 I mean, honestly, I want to be able to remind everyone 445 00:18:45,602 --> 00:18:47,648 that I'm back, and I'm back with force. 446 00:18:47,648 --> 00:18:50,259 Okay, thanks, guys, for letting me hang out with you. 447 00:18:50,259 --> 00:18:51,739 Oh, stop. 448 00:18:51,739 --> 00:18:53,523 What up, ladies? 449 00:18:53,523 --> 00:18:56,309 I like what's happening. Here's how the race will work. 450 00:18:56,309 --> 00:18:58,398 There will be five head-to-head innings, 451 00:18:58,398 --> 00:19:01,009 with each inning featuring a different sausage. 452 00:19:01,009 --> 00:19:04,665 Every member of the team will be responsible for one dish. 453 00:19:04,665 --> 00:19:05,927 Okay. 454 00:19:05,927 --> 00:19:08,582 So tomorrow, the famous Racing Sausages 455 00:19:08,582 --> 00:19:11,280 will do what they do best, race. 456 00:19:11,280 --> 00:19:13,413 Whatever order the sausages come in 457 00:19:13,413 --> 00:19:15,937 will be the order in which you present your dishes. 458 00:19:15,937 --> 00:19:18,809 You'll not only have to impress just us, 459 00:19:18,809 --> 00:19:21,638 but an esteemed panel of 15 judges. 460 00:19:21,638 --> 00:19:25,076 That includes star of Pitch Perfect, Brittany Snow, 461 00:19:25,076 --> 00:19:28,863 former Brewers star and restaurant owner, Ryan Braun, 462 00:19:28,863 --> 00:19:32,954 as well as a handful of local chefs and sausage experts. 463 00:19:32,954 --> 00:19:34,956 Oh, yeah, of course. 464 00:19:34,956 --> 00:19:36,871 Each inning, the votes will be tallied 465 00:19:36,871 --> 00:19:39,265 and the chef who has the most votes 466 00:19:39,265 --> 00:19:41,615 will score one run for their team. 467 00:19:41,615 --> 00:19:44,444 Whichever team wins the most innings 468 00:19:44,444 --> 00:19:47,142 will obviously be the wiener of the challenge. 469 00:19:47,142 --> 00:19:49,057 Oh, boy. 470 00:19:49,753 --> 00:19:53,148 One person from that team will be named the MVP, 471 00:19:53,148 --> 00:19:56,499 while one or two chefs who lost their head-to-head 472 00:19:56,499 --> 00:19:58,197 will be up for elimination. 473 00:19:58,197 --> 00:20:00,677 As we've made it to the seventh inning stretch 474 00:20:00,677 --> 00:20:04,246 of this competition, immunity is no longer on the table 475 00:20:04,246 --> 00:20:06,205 for Elimination Challenges. 476 00:20:06,205 --> 00:20:07,815 I caught the last one there. 477 00:20:07,815 --> 00:20:09,904 Tomorrow, you'll have two hours to prep and cook 478 00:20:09,904 --> 00:20:12,298 in the American Family Field Kitchen. 479 00:20:12,820 --> 00:20:14,038 Good luck, Chefs. 480 00:20:14,038 --> 00:20:16,302 - Yay. - All right, sausages, let's go. 481 00:20:16,302 --> 00:20:18,391 - Bye. - Bye-bye. 482 00:20:19,392 --> 00:20:22,046 - Four. - And five. 483 00:20:27,574 --> 00:20:29,924 All right, all right, all right. 484 00:20:29,924 --> 00:20:31,317 So, should we talk about what sausage you guys want to cook? 485 00:20:31,317 --> 00:20:33,014 - Yeah. - DANNY: With immunity, 486 00:20:33,014 --> 00:20:35,016 if no one wants the hot dog, I will do the hot dog. 487 00:20:35,016 --> 00:20:37,497 I don't necessarily want the bratwurst, either. 488 00:20:37,497 --> 00:20:39,803 - I'll do the bratwurst. - I can do Italian. 489 00:20:39,803 --> 00:20:41,501 Can I do chorizo? Yeah? 490 00:20:41,501 --> 00:20:44,286 Then, I'll do Polish. I think I might go with the étouffée. 491 00:20:44,286 --> 00:20:45,635 What do y'all think? 492 00:20:45,635 --> 00:20:47,289 The chaos challenge, it hit me hard. 493 00:20:47,289 --> 00:20:50,205 Personally, on my plate that I had, the center was raw. 494 00:20:50,205 --> 00:20:52,903 My pita was very, very dark to the point where it was bitter. 495 00:20:53,556 --> 00:20:57,168 I have to buckle down. I cannot put out any more bad dishes. 496 00:20:57,168 --> 00:20:59,170 AMANDA: All your dishes should be able to be executed 497 00:20:59,170 --> 00:21:01,085 - in the two-hour time. - Yeah, yeah. 498 00:21:01,085 --> 00:21:03,087 - But étouffée's a great idea. - Okay. 499 00:21:04,741 --> 00:21:06,526 - I'll take bratwurst. - Okay. 500 00:21:06,526 --> 00:21:07,875 I'll take chorizo. 501 00:21:07,875 --> 00:21:10,225 I'm gonna take the, just the hot dog. 502 00:21:10,225 --> 00:21:11,487 Hot dog. 503 00:21:11,487 --> 00:21:12,967 I feel pretty comfortable with the Polish. 504 00:21:12,967 --> 00:21:14,577 I guess I'll take Italian then. 505 00:21:14,577 --> 00:21:17,319 - I mean, it's close to France. - Taco Bell. 506 00:21:17,319 --> 00:21:20,191 All right, so I was thinking, doing, like, corn dogs. 507 00:21:20,191 --> 00:21:21,845 I'm nervous. 508 00:21:21,845 --> 00:21:24,761 Hot dogs are the vanilla flavor of all the sausages. 509 00:21:24,761 --> 00:21:26,894 But it's such a neutral flavor 510 00:21:26,894 --> 00:21:28,939 that I can make it as crazy as I want. 511 00:21:28,939 --> 00:21:31,681 - Just a pretty corn dog. - SAVANNAH: What you got? 512 00:21:31,681 --> 00:21:33,422 Italian risotto with the sausage. 513 00:21:33,422 --> 00:21:35,598 I start my risotto with the sausage. 514 00:21:35,598 --> 00:21:38,906 So, all the greasy oil, I keep the oil after, 515 00:21:38,906 --> 00:21:41,038 and after I'm gonna make my emulsion with the oil. 516 00:21:41,038 --> 00:21:42,736 - You've done this before? - Of course. 517 00:21:42,736 --> 00:21:44,738 DAN: Kevin really wants to do the risotto, 518 00:21:44,738 --> 00:21:46,087 but cooking a risotto on Top Chef 519 00:21:46,087 --> 00:21:48,742 is historically not a great move. 520 00:21:48,742 --> 00:21:51,440 Just from the last one, you spend 200, you're done. 521 00:21:51,440 --> 00:21:55,226 Last time, it was just, like, moving too many things around. 522 00:21:55,226 --> 00:21:58,099 I'm making very meaningful eye contact with Laura 523 00:21:58,099 --> 00:22:01,798 because the last team challenge, I got totally played, 524 00:22:01,798 --> 00:22:03,365 if you will, on the budget. 525 00:22:03,365 --> 00:22:07,282 Let's see. Okay, get the chocolate. I need this. 526 00:22:07,282 --> 00:22:09,763 - Do you need all this stuff? - CHARLY: Danny, we're at nine. 527 00:22:09,763 --> 00:22:12,809 Nine hundred? Ah, I'm----ed. 528 00:22:12,809 --> 00:22:14,594 Let's just play an honest game on that one. 529 00:22:14,594 --> 00:22:16,291 - Let's be fair. - Okay. 530 00:22:16,291 --> 00:22:18,337 - You ready to do this? - AMANDA: Yeah. Let's do it. 531 00:22:18,337 --> 00:22:20,991 - Roll out. - Roll out. 532 00:22:30,349 --> 00:22:31,872 Danny? Where's Danny? 533 00:22:31,872 --> 00:22:35,310 MICHELLE: Hey, Savannah. I heard you got Polish. 534 00:22:35,310 --> 00:22:36,964 It's a Polish-off. 535 00:22:36,964 --> 00:22:39,836 Oh! If I lose, at least I know that you beat my ass. 536 00:22:39,836 --> 00:22:43,449 Hot Italian or mild Italian? What is a hot Italian? 537 00:22:43,449 --> 00:22:46,626 You're a hot Italian. One pound of this chorizo. 538 00:22:46,626 --> 00:22:48,323 AMANDA: I'm just gonna look at Bratwurst. 539 00:22:48,323 --> 00:22:51,326 I'm not going to make it. I don't feel like I have time. 540 00:22:51,326 --> 00:22:52,849 Can I get some ground pork? 541 00:22:52,849 --> 00:22:54,416 I'm making my own sausage. 542 00:22:54,416 --> 00:22:58,072 That way, I can add as much flavor as I want. 543 00:23:01,858 --> 00:23:04,818 Chorizo kebab tacos. How about that? 544 00:23:04,818 --> 00:23:06,646 Twenty-four minutes! 545 00:23:06,646 --> 00:23:08,561 I'm looking for creme fraiche. 546 00:23:08,561 --> 00:23:09,997 Growing up, we made a lot 547 00:23:09,997 --> 00:23:11,825 of German-inspired food in our home. 548 00:23:11,825 --> 00:23:14,567 My dad was a master negotiator in the Special Forces. 549 00:23:14,567 --> 00:23:16,438 He spent a lot of time in Poland, 550 00:23:16,438 --> 00:23:18,919 and so I know that I can make a really good pierogi. 551 00:23:18,919 --> 00:23:21,312 Is this my cart? Okay. 552 00:23:21,312 --> 00:23:23,402 KEVIN: Oh, cheese. 553 00:23:23,402 --> 00:23:25,142 AMANDA: You guys want to start? 554 00:23:25,142 --> 00:23:27,841 Laura, if you hit 200, hold the rest of what you might want. 555 00:23:27,841 --> 00:23:30,234 - How much is the budget? - $393. 556 00:23:30,234 --> 00:23:32,193 I think we're being much smarter with these team challenges. 557 00:23:32,193 --> 00:23:34,369 How are we doing on that budget, girls? 558 00:23:34,369 --> 00:23:35,675 KALEENA: We're really under. 559 00:23:35,675 --> 00:23:37,416 - Okay. - We good. 560 00:23:38,025 --> 00:23:40,506 Everybody was good on this shopping. Boom. 561 00:23:40,506 --> 00:23:42,072 DANNY: Damn. 562 00:23:43,987 --> 00:23:46,729 $20,000? 563 00:23:46,729 --> 00:23:49,253 MICHELLE: Great shop, guys. Great shop. 564 00:23:58,567 --> 00:24:02,179 Hello. How are you? 565 00:24:02,179 --> 00:24:03,746 LAURA'S HUSBAND: Good. You look pretty. 566 00:24:03,746 --> 00:24:06,183 You look really beautiful too, baby. 567 00:24:06,183 --> 00:24:08,534 It's been hard for me, being isolated. 568 00:24:08,534 --> 00:24:10,710 I've been working with my husband 569 00:24:10,710 --> 00:24:12,451 for the past six years now 570 00:24:12,451 --> 00:24:14,975 and the partnership with my husband is so important because, 571 00:24:14,975 --> 00:24:18,021 you know, it's having that right hand that you can trust. 572 00:24:18,021 --> 00:24:19,936 Doing this without him is really hard. 573 00:24:19,936 --> 00:24:22,069 Top Chef, it is a competition. 574 00:24:22,069 --> 00:24:26,116 That unconditional support, like, you don't find that here. 575 00:24:26,116 --> 00:24:28,771 You have to find it from inside you. 576 00:24:28,771 --> 00:24:30,904 I struggle making decisions without you. 577 00:24:30,904 --> 00:24:34,211 - That's the biggest thing. - I feel the same way. 578 00:24:34,211 --> 00:24:36,953 I have to embrace the place where I am, 579 00:24:36,953 --> 00:24:39,086 and it's about trusting myself. 580 00:24:39,086 --> 00:24:42,263 Hold on and keep pushing. Kick ass. Have fun. 581 00:24:42,263 --> 00:24:44,047 Don't think about here. You know you gotta win. 582 00:24:44,047 --> 00:24:46,310 - I love you. - I love you. 583 00:24:46,310 --> 00:24:48,791 I love you. Bye. 584 00:24:58,322 --> 00:24:59,889 - DAN: Wow. - AMANDA: This is amazing. 585 00:24:59,889 --> 00:25:01,108 DAN: Play ball. 586 00:25:01,108 --> 00:25:03,763 The sausages have arrived. 587 00:25:03,763 --> 00:25:05,982 KEVIN: Sausage party. 588 00:25:05,982 --> 00:25:07,941 - SOO: This is crazy. - MICHELLE: This is dope. 589 00:25:07,941 --> 00:25:09,508 DAN: You know, you see it from the stands. 590 00:25:09,508 --> 00:25:11,945 It is nothing like walking out onto the field. 591 00:25:11,945 --> 00:25:14,687 You have all these dreams as a kid of being in this spot, 592 00:25:14,687 --> 00:25:16,427 and I'm there right now, like, yeah, 593 00:25:16,427 --> 00:25:18,473 I'm not playing baseball, but I'm on Top Chef. 594 00:25:18,473 --> 00:25:21,563 This is like classic Americana here, bro. 595 00:25:21,563 --> 00:25:23,217 Good morning, Chefs. 596 00:25:23,217 --> 00:25:24,784 Good morning. 597 00:25:25,654 --> 00:25:27,351 Who ate sausage for breakfast? 598 00:25:27,351 --> 00:25:29,484 No one. 599 00:25:29,484 --> 00:25:32,835 As a reminder, we have five sausages in today's race. 600 00:25:34,576 --> 00:25:38,537 And the order they place is the order you will serve. 601 00:25:38,537 --> 00:25:40,016 - Right. - Yeah. 602 00:25:40,756 --> 00:25:42,497 All right, Bryan and Amar, 603 00:25:42,497 --> 00:25:44,804 you guys can go down to third base with the finish line. 604 00:25:44,804 --> 00:25:46,327 - Let's do it. - KRISTEN: And sausages, 605 00:25:46,327 --> 00:25:48,155 you can all head to your marks, please. 606 00:25:48,155 --> 00:25:49,722 - Come on, guys. - Come on, guys. 607 00:25:49,722 --> 00:25:51,854 Let's go! 608 00:25:51,854 --> 00:25:53,508 [cheering] 609 00:25:53,508 --> 00:25:56,772 I feel like I'm a little bit partial to the chorizo. 610 00:25:56,772 --> 00:25:59,340 He's the only brown guy, so I gotta root for him. 611 00:25:59,340 --> 00:26:01,342 S-O-C, sausage of color. 612 00:26:01,342 --> 00:26:03,039 Sausages, are you ready? 613 00:26:03,039 --> 00:26:03,997 Hot dog! 614 00:26:03,997 --> 00:26:05,825 Let's go, chorizo. 615 00:26:05,825 --> 00:26:08,523 On your marks, get set, go! 616 00:26:08,523 --> 00:26:11,918 KEVIN: Come on, come on, come on, let's go, let's go! 617 00:26:11,918 --> 00:26:16,749 [cheering] 618 00:26:31,633 --> 00:26:34,723 Nice job, hot dog. Nice job. 619 00:26:34,723 --> 00:26:36,551 AMAR: The hot dog kicked some butt. 620 00:26:36,551 --> 00:26:38,074 BRYAN: I know, right? 621 00:26:39,293 --> 00:26:42,165 All right, so here's the order of service. 622 00:26:42,165 --> 00:26:48,737 Hot dog, Polish, Italian, chorizo, and then bratwurst. 623 00:26:48,737 --> 00:26:50,870 - Yay. - We can make it work now. 624 00:26:50,870 --> 00:26:52,959 - Ready to roll. - Everyone got it? 625 00:26:52,959 --> 00:26:54,395 Yes, Chef. 626 00:26:54,395 --> 00:26:57,398 Great, because your time starts now. 627 00:26:57,398 --> 00:27:00,357 Oh, my God, oh, my God, oh, my God. 628 00:27:00,357 --> 00:27:01,924 DAN: Home and American Family Field. 629 00:27:02,969 --> 00:27:04,753 Right behind you, bud. 630 00:27:08,148 --> 00:27:09,671 KALEENA: All right, Yellow team, let's get it. 631 00:27:09,671 --> 00:27:11,542 DANNY: Let's get it, let's get it, let's get it. 632 00:27:11,542 --> 00:27:13,588 - LAURA: Let's win this time. - AMANDA: Let's go. 633 00:27:13,588 --> 00:27:15,982 I'm feeling real confident. I feel like I'm at home. 634 00:27:15,982 --> 00:27:17,461 Feels good. 635 00:27:18,245 --> 00:27:20,769 Look at my beautiful sausage. 636 00:27:24,773 --> 00:27:26,427 Last immunity, baby. 637 00:27:26,427 --> 00:27:28,168 Honestly, it's not even on my mind. 638 00:27:28,168 --> 00:27:29,865 I'm trying to win with this hot dog. 639 00:27:29,865 --> 00:27:31,911 I just want to deliver a dope hot dog. 640 00:27:31,911 --> 00:27:34,740 So, I'm making a bacon-wrapped hot dog 641 00:27:34,740 --> 00:27:36,480 with braised red cabbage. 642 00:27:36,480 --> 00:27:41,442 Boy's making a hot dog on Top Chef. Let's go. 643 00:27:42,965 --> 00:27:46,142 MICHELLE: My sausage doesn't have bold, distinctive flavor, 644 00:27:46,142 --> 00:27:48,492 so my goal is to impart flavor into it. 645 00:27:48,492 --> 00:27:51,017 Michelle's making her etouffee with grits. 646 00:27:51,017 --> 00:27:52,758 Kaleena, how you making out today, babe? 647 00:27:52,758 --> 00:27:56,326 Right now, I'm just gonna kind of focus on my sauce. 648 00:27:56,326 --> 00:28:00,069 DAN: Kaleena is doing a classic red sauce and beet gnocchi 649 00:28:00,069 --> 00:28:01,549 that she's gonna make by hand. 650 00:28:01,549 --> 00:28:03,464 LAURA: I'm making the masa for the tortilla. 651 00:28:03,464 --> 00:28:05,379 AMANDA: You can use it now if you want to. 652 00:28:05,379 --> 00:28:07,294 Okay, great. I'll bring it back, okay? 653 00:28:07,294 --> 00:28:09,165 Yeah, no worries. Laura is making a very interesting dish 654 00:28:09,165 --> 00:28:10,732 with her chorizo kebab tacos. 655 00:28:10,732 --> 00:28:12,168 LAURA: I'm making another sauce. 656 00:28:12,168 --> 00:28:13,822 It's going to have the actual chorizo, 657 00:28:13,822 --> 00:28:16,216 almost like a chorizo marmalade on top. 658 00:28:16,216 --> 00:28:19,480 I'm doing a caraway and rye spaetzle 659 00:28:19,480 --> 00:28:23,049 with a caramelized onion sauce and mustard. 660 00:28:23,049 --> 00:28:25,138 Danny and myself and Laura, 661 00:28:25,138 --> 00:28:27,793 we have not won a single team challenge. 662 00:28:27,793 --> 00:28:30,796 We can't lose. We have to win. 663 00:28:30,796 --> 00:28:32,754 Soo, you ready to go first, baby? 664 00:28:32,754 --> 00:28:35,539 Oh, yeah, Chef. I'm ready. 665 00:28:35,539 --> 00:28:39,630 There's this craze happening with "Korean corn dogs" 666 00:28:39,630 --> 00:28:42,329 so I'm making an elevated corndog. 667 00:28:42,329 --> 00:28:43,809 Making a couple of different sauces, 668 00:28:43,809 --> 00:28:45,506 a couple of different toppings. 669 00:28:45,506 --> 00:28:47,377 I'm gonna roll it in these fries that have been 670 00:28:47,377 --> 00:28:49,031 crisped up to give it that extra texture. 671 00:28:49,031 --> 00:28:51,730 This is my pierogi dough. 672 00:28:51,730 --> 00:28:53,383 SOO: Savannah chose Polish 673 00:28:53,383 --> 00:28:55,690 because she's going to make pierogies with it. 674 00:28:55,690 --> 00:28:58,693 Right now, I'm starting like a roasted parmesan emulsion. 675 00:28:58,693 --> 00:29:01,783 SOO: Chef Kevin chooses to make a risotto 676 00:29:01,783 --> 00:29:03,742 with the Italian sausage. 677 00:29:03,742 --> 00:29:06,179 So, I have like some roasted sausage diced on the top. 678 00:29:06,179 --> 00:29:08,355 How's your Mexican sausage going? 679 00:29:08,355 --> 00:29:11,358 I just want this grill to be like ripping hot and... 680 00:29:11,358 --> 00:29:13,229 Oh, there it is. 681 00:29:13,229 --> 00:29:15,014 I am making a chorizo and cheese tetela 682 00:29:15,014 --> 00:29:16,580 with chorizo salsa. 683 00:29:16,580 --> 00:29:19,496 Imagine like a triangle Hot Pocket. 684 00:29:19,496 --> 00:29:21,542 I'm making the bratwurst, but right now I'm working 685 00:29:21,542 --> 00:29:22,935 on my potato pancake. 686 00:29:22,935 --> 00:29:26,852 And Dan is making some sort of pancake. 687 00:29:26,852 --> 00:29:30,377 It's a very German-style potato pancake with some sauerkraut, 688 00:29:30,377 --> 00:29:33,380 some herbs, and some other stuff. 689 00:29:34,773 --> 00:29:36,339 I don't know. 690 00:29:37,688 --> 00:29:39,690 How do you feel about going against Amanda? 691 00:29:39,690 --> 00:29:43,825 I love Amanda like a little sister, and I wish her the best. 692 00:29:43,825 --> 00:29:46,393 But I gotta win. 693 00:29:47,568 --> 00:29:50,527 LAURA: One hour and ten minutes left. 694 00:29:51,267 --> 00:29:53,095 KEVIN: Hey, Kaleena, what you making? 695 00:29:53,095 --> 00:29:56,055 - A gnocchi, Italian boy. - Oh! 696 00:29:56,055 --> 00:29:58,274 He thinks he's got me because Italian, 697 00:29:58,274 --> 00:30:00,581 but we'll see about that. 698 00:30:00,581 --> 00:30:02,583 Let the best chorizo win. 699 00:30:02,583 --> 00:30:06,500 SOO: Cornstarch makes everything nice and crispy. 700 00:30:06,500 --> 00:30:07,849 Hopefully, maybe. 701 00:30:07,849 --> 00:30:10,417 Chef Danny is definitely on a hot streak right now. 702 00:30:10,417 --> 00:30:13,507 Now, I am going up against him. It's very scary. 703 00:30:13,507 --> 00:30:15,509 I'm in a league of my own right now. 704 00:30:19,861 --> 00:30:21,776 ♪ 705 00:30:21,776 --> 00:30:24,083 KEVIN: I need to make a test, then I can start wrapping. 706 00:30:24,083 --> 00:30:26,389 SOO: Hot, hot, hot. 707 00:30:27,826 --> 00:30:29,523 Michelle, you used to play softball? 708 00:30:29,523 --> 00:30:31,264 - Who played softball? - I played softball. 709 00:30:31,264 --> 00:30:33,614 AMANDA: The only sport I ever played was DDR. 710 00:30:33,614 --> 00:30:37,879 [Michelle laughs] I played softball in college. 711 00:30:37,879 --> 00:30:41,317 I was the first baseman at Texas Southern University. 712 00:30:41,317 --> 00:30:44,364 Growing up in St. Louis, Missouri, and then moving 713 00:30:44,364 --> 00:30:48,585 to Houston, culturally, was a food shock for me. 714 00:30:48,585 --> 00:30:50,674 It was the first time that I really learned 715 00:30:50,674 --> 00:30:52,807 about Creole and Cajun cooking. 716 00:30:52,807 --> 00:30:55,549 I eventually learned how to make etouffee. 717 00:30:55,549 --> 00:30:57,594 Everything starts with the Holy Trinity. 718 00:30:57,594 --> 00:31:00,554 I can impart all of these big, bold flavors that an etouffee 719 00:31:00,554 --> 00:31:03,383 has into this sausage to create a great dish. 720 00:31:03,383 --> 00:31:05,907 It's called a flavor bomb if you're not familiar with it. 721 00:31:06,560 --> 00:31:08,823 Thirty minutes to take the field, guys! 722 00:31:10,651 --> 00:31:12,305 DANNY: Everyone on track with their times? 723 00:31:12,305 --> 00:31:15,482 Yes. I have the chorizo marmalade ready. 724 00:31:16,352 --> 00:31:18,702 I like it. I'm gonna put that on top. 725 00:31:18,702 --> 00:31:20,574 They say you add bacon to everything. 726 00:31:20,574 --> 00:31:22,750 It makes it taste good. So we're bacon wrapping them. 727 00:31:22,750 --> 00:31:26,841 This is the "wasabi jalapeno sauce." 728 00:31:26,841 --> 00:31:28,756 KEVIN: This is my emulsion parmesan, 729 00:31:28,756 --> 00:31:31,237 so I really want a crust of parmesan on the bottom. 730 00:31:31,237 --> 00:31:33,413 When you make risotto, you finish it with a ton 731 00:31:33,413 --> 00:31:34,762 of Parmigiano-Reggiano. 732 00:31:36,416 --> 00:31:37,896 ...but all that stuff is parmesan. 733 00:31:37,896 --> 00:31:40,594 So, I decided to make a sauce with it. 734 00:31:40,594 --> 00:31:42,857 Roasted parmesan and fennel emulsion. 735 00:31:47,949 --> 00:31:50,778 Guys, three minutes until we take the field! 736 00:31:50,778 --> 00:31:52,388 Three minutes! 737 00:31:52,388 --> 00:31:54,260 Did you get everything done you need to get done? 738 00:31:54,260 --> 00:31:55,652 Yeah, I think so. It feels done. 739 00:31:55,652 --> 00:31:57,263 - That feel good? - Are you good? 740 00:31:57,263 --> 00:31:59,221 Yeah, I'm good to go, I think. 741 00:32:05,445 --> 00:32:07,926 This what it feels like to be a baseball player? 742 00:32:07,926 --> 00:32:09,405 I got it! 743 00:32:09,405 --> 00:32:10,929 Okay, [bleep] this. 744 00:32:12,191 --> 00:32:15,672 [panting] 745 00:32:15,672 --> 00:32:18,719 - You okay Kaleena? - I need join the run club. 746 00:32:19,546 --> 00:32:21,461 I didn't get my run in today. 747 00:32:26,770 --> 00:32:29,295 This chorizo at a Whole Foods market is 748 00:32:29,295 --> 00:32:31,514 actually really----ing good. 749 00:32:33,299 --> 00:32:34,996 It's just insane. 750 00:32:34,996 --> 00:32:36,867 This is a very elaborate setup. 751 00:32:37,694 --> 00:32:39,958 - Oh! - A nice little place to eat. 752 00:32:39,958 --> 00:32:42,351 You ever think of having dinner behind second base? 753 00:32:42,351 --> 00:32:44,484 Well, on the green, no matter what. 754 00:32:49,010 --> 00:32:51,273 KRISTEN: I just want to thank everybody for joining us 755 00:32:51,273 --> 00:32:54,320 at our first-ever Top Chef Sausage Race. 756 00:32:54,320 --> 00:32:56,017 Bryan and Amar, always a pleasure. 757 00:32:56,017 --> 00:32:57,366 We think in 20 years from now 758 00:32:57,366 --> 00:32:58,846 we're going to be Top Chef seniors. 759 00:32:58,846 --> 00:33:00,239 Yeah, we are. 760 00:33:00,630 --> 00:33:02,328 Brittany, I'm very excited for you to be here. 761 00:33:02,328 --> 00:33:03,764 I'm very excited to be here. 762 00:33:03,764 --> 00:33:05,722 And I think Ryan, the only one 763 00:33:05,722 --> 00:33:07,420 - qualified to be on this field. - It's an honor. 764 00:33:07,420 --> 00:33:08,812 I appreciate you guys giving me 765 00:33:08,812 --> 00:33:10,336 the opportunity to join you today. 766 00:33:10,336 --> 00:33:12,077 - Unique perspective for me. - Yeah. 767 00:33:12,077 --> 00:33:14,340 I wasn't gonna have enough time to fry this to order, 768 00:33:14,340 --> 00:33:16,472 so I kind of like par-fried it. 769 00:33:16,472 --> 00:33:18,170 Yeah, I'm gonna hit a home run. 770 00:33:18,170 --> 00:33:20,694 I had to bring a little finesse to the hot dog somewhere. 771 00:33:20,694 --> 00:33:22,435 MICHELLE: You brought a little soignee. 772 00:33:26,482 --> 00:33:28,615 Thirty seconds, Danny! 773 00:33:28,615 --> 00:33:30,269 DANNY: I'm ready to go, son! 774 00:33:35,535 --> 00:33:37,711 - Go get 'em, Soo. - Come back a winner, Danny. 775 00:33:37,711 --> 00:33:40,670 DANNY: Girl, just keep your eye on that scoreboard. 776 00:33:42,759 --> 00:33:45,980 Oh, my gosh. It's happening. 777 00:33:47,938 --> 00:33:49,810 - Thank you very much. - How are you? 778 00:33:49,810 --> 00:33:51,725 - Soo, how are you guys doing? - Good, thank you. 779 00:33:52,552 --> 00:33:54,554 You feel good? 780 00:33:54,554 --> 00:33:57,557 I never feel good at these things. You know this. 781 00:33:57,557 --> 00:33:59,602 All right, Soo, can you tell us what you made? 782 00:33:59,602 --> 00:34:01,126 So, you got your traditional corn dog. 783 00:34:01,126 --> 00:34:03,563 On top of it, we have a wasabi jalapeno mayo 784 00:34:03,563 --> 00:34:05,913 with some scallions, some nori flakes, and then some 785 00:34:05,913 --> 00:34:08,785 little ginger to kind of cleanse your palate as you're eating it. 786 00:34:08,785 --> 00:34:10,918 - Soo, what's in your coating? - I took some french fries, 787 00:34:10,918 --> 00:34:12,920 cut them into little cubes, and then rolled it into-- 788 00:34:12,920 --> 00:34:15,009 French fries. That's what I was trying to figure out. 789 00:34:15,009 --> 00:34:16,576 I taste the fries. 790 00:34:17,794 --> 00:34:20,101 - So good. - What about you, Danny? 791 00:34:20,101 --> 00:34:22,582 In the spirit of baseball, I wanted to give you a hot dog. 792 00:34:22,582 --> 00:34:25,411 Braised cabbage and a beet relish on top. 793 00:34:25,411 --> 00:34:28,892 Just a little spicy, a little sweet kind of combination there. 794 00:34:29,589 --> 00:34:31,765 So on the count of three, 795 00:34:31,765 --> 00:34:34,811 you can raise the color that you want to vote for. 796 00:34:34,811 --> 00:34:37,945 One, two, three. 797 00:34:40,469 --> 00:34:42,167 This is pretty tight. 798 00:34:42,167 --> 00:34:45,257 So, we got six votes for Danny and nine votes for Soo. 799 00:34:45,257 --> 00:34:47,215 Congratulations, Soo. 800 00:34:47,215 --> 00:34:49,826 - Yeah! - Whoo! 801 00:34:49,826 --> 00:34:52,133 That's one run for the blue team. 802 00:34:52,133 --> 00:34:53,526 Let's go, Soo! 803 00:34:53,526 --> 00:34:55,484 Soo, the batter, I thought it was a great 804 00:34:55,484 --> 00:34:57,530 proportion to the dog itself. 805 00:34:57,530 --> 00:34:59,053 I loved the texture in it. 806 00:34:59,053 --> 00:35:00,837 It was perfectly crumbly and soft, but still 807 00:35:00,837 --> 00:35:03,144 wrapped really nicely around the hot dog. 808 00:35:03,144 --> 00:35:05,364 - Well done. - My big thing was the ginger, 809 00:35:05,364 --> 00:35:07,148 and eating it in between bites, 810 00:35:07,148 --> 00:35:09,455 the acidity really brought all the flavors together. 811 00:35:09,455 --> 00:35:11,152 - Thank you. - It was the most fun corn dog 812 00:35:11,152 --> 00:35:12,762 I've had in a really long time. 813 00:35:12,762 --> 00:35:15,113 Both dishes, by the way, were really incredible. 814 00:35:15,113 --> 00:35:16,897 This was really hard, guys. 815 00:35:16,897 --> 00:35:19,900 - Well done, Chefs. Thank you. - Great job, guys. 816 00:35:19,900 --> 00:35:21,684 All right, well, they didn't hate it. 817 00:35:21,684 --> 00:35:23,251 - They loved it. - Soo, you're the best, bro! 818 00:35:23,251 --> 00:35:25,427 - Hey! - What a great feeling. 819 00:35:25,427 --> 00:35:27,821 Up 1-0. Absolutely huge. 820 00:35:27,821 --> 00:35:30,302 That was the energy, bro. That was the energy. 821 00:35:30,302 --> 00:35:33,000 - I want to try the filling. - Get with all the stuff, too. 822 00:35:33,000 --> 00:35:35,089 You didn't eat it with any of the things. 823 00:35:36,134 --> 00:35:38,962 - Oh, my God. - Good? 824 00:35:38,962 --> 00:35:40,660 Well, at least we know Michelle's going to win. 825 00:35:40,660 --> 00:35:43,663 I'm not sleeping on Savannah whatsoever. 826 00:35:43,663 --> 00:35:45,317 I know she's gonna hit it out the park, 827 00:35:45,317 --> 00:35:48,058 which means I have to hit it out the park even further. 828 00:35:48,058 --> 00:35:50,583 - It looks really pretty. - Thank you, guys. 829 00:35:50,583 --> 00:35:52,193 I hope it's a winning dish. 830 00:35:52,193 --> 00:35:53,629 We gotta get on that board. 831 00:35:55,457 --> 00:35:57,198 - Oh. - I was like, ugh... 832 00:35:57,198 --> 00:36:00,332 All right, so next we have the Polish sausage. 833 00:36:00,332 --> 00:36:03,596 We have Michelle coming over from the yellow team, 834 00:36:03,596 --> 00:36:05,554 and Savannah will be coming from the blue team. 835 00:36:08,427 --> 00:36:10,080 Thank you. 836 00:36:11,604 --> 00:36:14,041 - This is crazy. - I know. 837 00:36:14,041 --> 00:36:15,564 Savannah, can you tell us about 838 00:36:15,564 --> 00:36:17,349 your Polish sausage dish, please? 839 00:36:17,349 --> 00:36:19,133 I went ahead and made a pierogi. 840 00:36:19,133 --> 00:36:21,527 There is Polish sausage on the inside and then 841 00:36:21,527 --> 00:36:23,529 a fennel and apple salad. 842 00:36:23,529 --> 00:36:26,009 I can't find the Polish sausage here. 843 00:36:26,009 --> 00:36:28,708 - Michelle. - I made for you today 844 00:36:28,708 --> 00:36:30,492 a Polish sausage etouffee with 845 00:36:30,492 --> 00:36:34,322 creamy grits topped with a nice, fresh collard green salad. 846 00:36:34,322 --> 00:36:37,064 Is there sausage inside the etouffee as well? 847 00:36:37,064 --> 00:36:39,849 - Yes, there is. - Very good. 848 00:36:39,849 --> 00:36:41,590 So we're gonna vote on the count of three. 849 00:36:41,590 --> 00:36:43,331 - Come on, Savannah! - Let's go, Michelle! 850 00:36:43,331 --> 00:36:46,073 One, two, three. 851 00:36:47,205 --> 00:36:49,859 Yes! 852 00:36:49,859 --> 00:36:51,905 Oh, man. She got this. 853 00:36:51,905 --> 00:36:54,124 Oh, [bleep] I meant to do this one. 854 00:36:54,124 --> 00:36:57,563 I mean, oh, my God. This one looks like a landslide. 855 00:36:57,563 --> 00:36:59,391 2-13. Well done. 856 00:36:59,391 --> 00:37:00,783 Congratulations, Michelle. 857 00:37:00,783 --> 00:37:03,090 That's one run for the yellow team. 858 00:37:03,090 --> 00:37:05,788 I loved Michelle's dish because it kind of reminded me of home. 859 00:37:05,788 --> 00:37:07,573 I grew up with grits. 860 00:37:07,573 --> 00:37:10,097 Yeah, far superior to most ballpark food. 861 00:37:10,097 --> 00:37:11,707 Like, just an explosion of flavors. 862 00:37:11,707 --> 00:37:12,969 - I loved it. - Thank you. 863 00:37:12,969 --> 00:37:14,971 I think Savannah, the only thing 864 00:37:14,971 --> 00:37:16,843 I was missing in yours was I needed more sausage. 865 00:37:16,843 --> 00:37:18,410 - Yeah. - Savannah, this is excellent. 866 00:37:18,410 --> 00:37:19,933 - It really is. - Oh, thank you. 867 00:37:19,933 --> 00:37:21,978 It's just, Michelle, this is fantastic. Beautiful. 868 00:37:21,978 --> 00:37:23,676 - Thank you, guys. - Thank you. 869 00:37:24,633 --> 00:37:27,288 - Michelle! - Let's go, girl! 870 00:37:27,288 --> 00:37:30,117 Whoo-hoo! 871 00:37:30,117 --> 00:37:32,598 At the end of the day, hers had a little bit more sausage. 872 00:37:32,598 --> 00:37:37,037 Let's go! Bam, bam, bam! 873 00:37:38,125 --> 00:37:40,170 Well, it's tied 1-1 in the third inning. 874 00:37:40,170 --> 00:37:41,955 I have a lot of pressure on my shoulder 875 00:37:41,955 --> 00:37:43,870 like everything is on the risotto. 876 00:37:43,870 --> 00:37:46,916 It's time to pull the best risotto of my life. 877 00:37:51,704 --> 00:37:54,228 ♪ 878 00:37:54,228 --> 00:37:55,969 Five minutes, Kevin. 879 00:37:55,969 --> 00:37:58,188 I love the amount of cheese that you put in there. 880 00:37:58,188 --> 00:38:00,365 - It makes me happy. - KALEENA: Oh, I would love to 881 00:38:00,365 --> 00:38:03,629 ing take down Kevin, especially in Battle Italia. 882 00:38:03,629 --> 00:38:05,239 Would just give me such pleasure. 883 00:38:05,239 --> 00:38:07,372 Where do you want me to put the sausage at? 884 00:38:07,372 --> 00:38:08,851 Off to the right. 885 00:38:08,851 --> 00:38:10,505 Kevin, do you want two pieces of sausage? 886 00:38:10,505 --> 00:38:11,941 - One sausage. - Okay. 887 00:38:11,941 --> 00:38:13,378 Make sure the sausage flavor's there. 888 00:38:13,378 --> 00:38:15,205 Perfect. Beautiful. 889 00:38:15,205 --> 00:38:17,556 That's the teamwork, guys. Give me sausage here. 890 00:38:17,556 --> 00:38:19,645 Got it. 891 00:38:20,254 --> 00:38:22,604 Time's up. 892 00:38:23,431 --> 00:38:25,868 - Go! - Wish me luck! 893 00:38:25,868 --> 00:38:28,741 Good luck! You've got this. 894 00:38:28,741 --> 00:38:30,351 You got this. 895 00:38:30,351 --> 00:38:33,136 KRISTEN: Next round, we have our Italian sausage. 896 00:38:33,136 --> 00:38:35,574 Kaleena coming from the Yellow team 897 00:38:35,574 --> 00:38:37,315 and Kevin from the Blue team. 898 00:38:37,315 --> 00:38:39,665 Thank you. 899 00:38:40,753 --> 00:38:42,276 Kevin, tell us what you made 900 00:38:42,276 --> 00:38:44,060 with the Italian sausage, please. 901 00:38:44,060 --> 00:38:46,846 Italian sausage risotto with roasted parmesan 902 00:38:46,846 --> 00:38:48,369 emulsion with fennel. 903 00:38:48,369 --> 00:38:50,284 You made your risotto in the catering kitchen. 904 00:38:50,284 --> 00:38:52,895 Yeah, I part-cooked it over there and finished it 905 00:38:52,895 --> 00:38:54,636 slowly on the induction. 906 00:38:54,636 --> 00:38:58,379 I think it's a good risotto, but I don't know any better. 907 00:38:58,379 --> 00:39:01,121 - Kaleena. - KALEENA: I've made for you 908 00:39:01,121 --> 00:39:04,385 a potato gnocchi with a spicy Italian sausage 909 00:39:04,385 --> 00:39:06,169 and Calabrian chili ragu. 910 00:39:06,169 --> 00:39:09,956 Whoo! Let's go, Kaleena! Let's go! 911 00:39:09,956 --> 00:39:11,610 All right, on the count of three. 912 00:39:11,610 --> 00:39:15,178 One, two, three. 913 00:39:19,748 --> 00:39:21,663 Congratulations, Kaleena. 914 00:39:22,664 --> 00:39:25,406 It's a 13-2 vote. Well done. 915 00:39:25,406 --> 00:39:27,103 It's fine. We have to get the last two. 916 00:39:27,103 --> 00:39:29,105 - No pressure, guys. - Chef Kaleena, 917 00:39:29,105 --> 00:39:31,325 your craftsmanship really showed when you rolled these gnocchis. 918 00:39:31,325 --> 00:39:33,022 - I mean, they're perfect. - Thank you. 919 00:39:33,022 --> 00:39:35,155 The texture of the gnocchi was fantastic. 920 00:39:35,155 --> 00:39:37,331 The toppings really amplified the flavors. 921 00:39:37,331 --> 00:39:39,028 I love the little kick of cayenne. 922 00:39:39,028 --> 00:39:42,336 The ragu, the spiciness, the fluffiness, 923 00:39:42,336 --> 00:39:44,817 everything was absolutely perfect. 924 00:39:44,817 --> 00:39:46,340 Kevin, I like the flavor of your dish. 925 00:39:46,340 --> 00:39:48,342 I thought there was just way too much cheese. 926 00:39:48,342 --> 00:39:50,910 It's like there's more cheese on this than almost rice. 927 00:39:50,910 --> 00:39:52,651 - Okay, Chef. - Kevin, I will say 928 00:39:52,651 --> 00:39:55,001 it's probably one of the better risottos we've ever had 929 00:39:55,001 --> 00:39:57,569 - in 20 seasons on the show. - Thank you, Chef. 930 00:39:57,569 --> 00:40:00,746 All right, so the Yellow team, you are up 2-1. 931 00:40:00,746 --> 00:40:02,443 Congratulations, Kaleena. 932 00:40:02,443 --> 00:40:04,489 Thank you. 933 00:40:04,489 --> 00:40:06,316 Your boy's right behind you. 934 00:40:06,316 --> 00:40:08,667 - Your boy's right behind you. - Yay! 935 00:40:08,667 --> 00:40:10,277 - Whoo! - Let's go, let's go. 936 00:40:10,277 --> 00:40:12,584 Good job, girl. Let's finish this, guys. 937 00:40:12,584 --> 00:40:14,455 - What did they say? - Everybody said it was 938 00:40:14,455 --> 00:40:16,370 a little bit too cheesy 939 00:40:18,067 --> 00:40:19,808 - MANNY: How's the time? - SAVANNAH: Two minutes left. 940 00:40:19,808 --> 00:40:22,245 I think it's beautiful. I think it's very chorizo-forward. 941 00:40:22,245 --> 00:40:24,900 I would emphasize how much you used it. 942 00:40:24,900 --> 00:40:27,337 MICHELLE: Nice idea, Laura. This looks great. 943 00:40:27,337 --> 00:40:29,252 - This is great. - It's a brilliant idea. 944 00:40:29,252 --> 00:40:31,385 Do you have a better piece of cilantro there? 945 00:40:31,385 --> 00:40:33,213 - Let's put it, please. - Looks great, Manny. 946 00:40:33,213 --> 00:40:35,215 - Two, one. - Timer. 947 00:40:35,215 --> 00:40:39,828 - Let's go, Laura. - Go, Laura. 948 00:40:40,220 --> 00:40:42,440 KRISTEN: Next, we have the chorizo. 949 00:40:42,440 --> 00:40:44,050 Thank you. 950 00:40:44,920 --> 00:40:46,922 - KRISTEN: I know. - TOM: Wow. 951 00:40:46,922 --> 00:40:48,228 All right, Manny, can you tell us 952 00:40:48,228 --> 00:40:50,056 what you made with your chorizo? 953 00:40:50,056 --> 00:40:52,232 We have chorizo and cheese tetela on top of 954 00:40:52,232 --> 00:40:55,278 a roasted tomato and chorizo salsa and on top, 955 00:40:55,278 --> 00:40:57,542 you just have avocado crema. 956 00:40:57,542 --> 00:40:59,021 KRISTEN: Laura. 957 00:40:59,021 --> 00:41:00,501 It's a chorizo kebab taco. 958 00:41:00,501 --> 00:41:03,330 On top of that, there is a yogurt sauce with 959 00:41:03,330 --> 00:41:06,812 a little bit of garlic and then I made the chorizo. 960 00:41:08,727 --> 00:41:10,250 - I know. - I know. 961 00:41:10,250 --> 00:41:12,557 - This is really hard. - This is hard, guys. 962 00:41:12,557 --> 00:41:14,254 This is so good. 963 00:41:14,254 --> 00:41:17,170 We wanted to make sure that our pitch was perfect. 964 00:41:20,913 --> 00:41:22,654 All right, on the count of three. 965 00:41:22,654 --> 00:41:24,917 - Let's go, Laura. - Let's go, Laura. 966 00:41:24,917 --> 00:41:26,527 - Let's go, Manny. - Come on, Manny. 967 00:41:26,527 --> 00:41:30,749 One, two, three. 968 00:41:31,706 --> 00:41:35,144 With a score of 9-6, Manny, congratulations. 969 00:41:35,144 --> 00:41:36,972 - Yes! - Yeah, Manny! 970 00:41:36,972 --> 00:41:39,322 - Oh, sh--. Manny got it. - Manny got it? 971 00:41:39,322 --> 00:41:42,064 I want to say, personally, I wanted to do this. 972 00:41:42,064 --> 00:41:43,892 - Same, same. - I wanted to vote two. 973 00:41:43,892 --> 00:41:45,851 I want to eat both of these completely. 974 00:41:45,851 --> 00:41:47,940 - No one take my plate. - No worries. 975 00:41:47,940 --> 00:41:50,159 The only differentiating factor of trying 976 00:41:50,159 --> 00:41:53,119 to figure out which one is better was Laura, 977 00:41:53,119 --> 00:41:56,078 the spice level on yours kind of overpowered the dish. 978 00:41:56,078 --> 00:41:59,386 Manny, the balance of heat is why I chose yours. 979 00:41:59,386 --> 00:42:02,302 Manny, you had a really well-balanced dish here. 980 00:42:02,302 --> 00:42:03,825 There's heat, there's acidity, 981 00:42:03,825 --> 00:42:05,261 there's the richness from the chorizo. 982 00:42:05,261 --> 00:42:07,350 Every element layered beautifully. 983 00:42:07,350 --> 00:42:09,352 You gave me my perfect plate of food. 984 00:42:09,352 --> 00:42:11,572 - Thank you so much. - The reason I chose Laura was 985 00:42:11,572 --> 00:42:13,226 - she made her own chorizo. - Thank you. 986 00:42:13,226 --> 00:42:15,010 When you give us chorizo two different ways, 987 00:42:15,010 --> 00:42:16,882 the chorizo relish really, I think, makes this dish 988 00:42:16,882 --> 00:42:19,275 because it gives it the amount of acid that it really needs. 989 00:42:19,275 --> 00:42:20,973 But these are both fantastic dishes. 990 00:42:20,973 --> 00:42:22,627 - Thank you. - Keep cooking like this. 991 00:42:23,018 --> 00:42:25,804 So, Manny, you took this round and you evened up the score. 992 00:42:25,804 --> 00:42:27,588 - Good job. - Viva Mexico. 993 00:42:27,588 --> 00:42:29,503 Viva Mexico. Thank you. Thank you. 994 00:42:29,503 --> 00:42:33,594 - Oh, no, sorry, guys. - DANNY: Don't apologize, girl. 995 00:42:33,594 --> 00:42:36,858 It's a tied game here. Let's go, Riviera. 996 00:42:37,555 --> 00:42:40,427 I would really hate to be the person that puts Dan 997 00:42:40,427 --> 00:42:44,126 on the bottom, but I'm gonna do my best to try to deliver. 998 00:42:44,126 --> 00:42:47,477 - Amanda, the closer. - The stress be happening. 999 00:42:53,309 --> 00:42:56,399 It's a tie, 2-2. It's anyone's game. 1000 00:42:56,399 --> 00:42:58,663 AMANDA: You gonna put some of the sausage on the spaetzle? 1001 00:42:58,663 --> 00:43:01,317 SAVANNAH: Do you have sausage in the pancake, too? 1002 00:43:01,317 --> 00:43:03,232 No, nine pieces on top. 1003 00:43:03,798 --> 00:43:06,584 The score is not an... I feel like sh--. 1004 00:43:06,584 --> 00:43:08,629 My hope is that one of my best friends 1005 00:43:08,629 --> 00:43:11,806 in this competition has cooked a worse dish than me. 1006 00:43:11,806 --> 00:43:13,199 Let's get it. We're gonna win. 1007 00:43:13,199 --> 00:43:15,462 Willing it to happen. 1008 00:43:16,985 --> 00:43:18,465 Let's get it. 1009 00:43:18,465 --> 00:43:20,772 - Let's win, guys. - Come on, Amanda! 1010 00:43:20,772 --> 00:43:23,949 Let's go, let's go! 1011 00:43:23,949 --> 00:43:26,995 - Thank you. - Thank you. 1012 00:43:29,302 --> 00:43:31,478 All right, Dan, can you tell us what you made? 1013 00:43:31,478 --> 00:43:34,133 Bratwurst, German sausage, really leaned into German. 1014 00:43:34,133 --> 00:43:35,830 German potato pancake on the bottom, 1015 00:43:35,830 --> 00:43:39,704 some charred cabbage with a garlic and caraway sauerkraut 1016 00:43:39,704 --> 00:43:41,357 mustard butter and dill. 1017 00:43:41,357 --> 00:43:44,491 I made for you a rye and caraway spaetzle. 1018 00:43:44,491 --> 00:43:47,450 On the very bottom of the bowl is a caramelized onion 1019 00:43:47,450 --> 00:43:51,150 with beer and mustard sauce, crispy sauerkraut. 1020 00:43:51,150 --> 00:43:52,455 - Good luck, buddy. - Good luck to you. 1021 00:43:52,455 --> 00:43:54,196 - Thank you. - All right, 1022 00:43:54,196 --> 00:43:55,937 on the count of three. 1023 00:43:55,937 --> 00:44:02,378 One. Two. Three. 1024 00:44:03,249 --> 00:44:05,425 - Yay! - Oh! 1025 00:44:05,425 --> 00:44:06,774 [bleep]! 1026 00:44:06,774 --> 00:44:10,038 That's 12 votes for Amanda and 3 votes for Dan. 1027 00:44:10,996 --> 00:44:15,609 Congratulations, Yellow Team. You have taken the game. 1028 00:44:15,609 --> 00:44:17,480 This is my first time winning anything. 1029 00:44:18,438 --> 00:44:20,527 Chef Amanda did a really nice job of just adding layers 1030 00:44:20,527 --> 00:44:22,616 of flavor, whether it was through the sweetness in 1031 00:44:22,616 --> 00:44:25,706 that vinaigrette or just the texture in that crumble. 1032 00:44:25,706 --> 00:44:27,534 I think that crumble really does it. 1033 00:44:27,534 --> 00:44:29,318 And I also like the mustard sauce, 1034 00:44:29,318 --> 00:44:30,842 - but they're both really good. - Thank you. 1035 00:44:30,842 --> 00:44:32,800 Dan, I loved the cabbage in yours, the brightness, 1036 00:44:32,800 --> 00:44:35,020 that citrus in it was just amazing. 1037 00:44:35,020 --> 00:44:37,413 I just felt like Amanda's dish was a little bit more cohesive, 1038 00:44:37,413 --> 00:44:39,198 and the caraway in it was just outstanding. 1039 00:44:39,198 --> 00:44:41,200 Thank you so much. 1040 00:44:41,200 --> 00:44:43,942 Amanda, you scored your team your third run, 1041 00:44:43,942 --> 00:44:46,248 so that means the Yellow Team is our winning team today. 1042 00:44:46,248 --> 00:44:48,250 Amazing. Thank you. 1043 00:44:48,250 --> 00:44:49,861 - Congratulations, Chef. - Thank you. 1044 00:44:49,861 --> 00:44:51,645 You can go celebrate with your brat. 1045 00:44:51,645 --> 00:44:54,169 TOM: Where's he? There he is. 1046 00:44:55,910 --> 00:44:57,782 - Congratulations! - Yay! 1047 00:44:57,782 --> 00:45:00,262 Get it, girl! Get it, girl! Get it, girl! 1048 00:45:00,262 --> 00:45:03,352 I feel like when the deck is stacked against you, 1049 00:45:03,352 --> 00:45:05,746 to come through with a big win... 1050 00:45:05,746 --> 00:45:07,182 You did it! 1051 00:45:07,182 --> 00:45:09,358 ...and be the one to send it 1052 00:45:09,358 --> 00:45:11,752 for your team is probably one of the best feelings. 1053 00:45:11,752 --> 00:45:15,321 We do have a big decision to make, so thank you very much 1054 00:45:15,321 --> 00:45:17,105 for an incredible experience together. 1055 00:45:17,105 --> 00:45:19,586 Now are we gonna sing Take Me Out to the Ballgame or not? 1056 00:45:19,586 --> 00:45:21,588 - No? - We didn't do the wave yet, Tom. 1057 00:45:21,588 --> 00:45:23,546 Yeah, let's do the wave. Ryan, kick us off. 1058 00:45:23,546 --> 00:45:25,766 - Are we standing up? - Okay. 1059 00:45:31,163 --> 00:45:33,208 Yeah! 1060 00:45:43,828 --> 00:45:47,919 Overall, it was fantastic. Everyone did a phenomenal job. 1061 00:45:47,919 --> 00:45:51,618 Collectively, this was the best that you've done all season. 1062 00:45:51,618 --> 00:45:53,272 - Thank you so much. - Thank you, Chef. 1063 00:45:53,272 --> 00:45:54,926 Yellow Team, congratulations. 1064 00:45:54,926 --> 00:45:57,276 You scored the most runs and took home the win. 1065 00:45:57,276 --> 00:46:00,279 - How does it feel? - Awesome. 1066 00:46:00,279 --> 00:46:02,281 It was very organized. 1067 00:46:02,281 --> 00:46:03,891 We worked together so well as a team. 1068 00:46:03,891 --> 00:46:05,806 I had a great day with this team. 1069 00:46:05,806 --> 00:46:08,417 Kaleena, you tasted that sausage and realized you had 1070 00:46:08,417 --> 00:46:10,376 to balance it out with a little bit of heat. 1071 00:46:10,376 --> 00:46:12,160 The flavors were fantastic. 1072 00:46:12,160 --> 00:46:14,641 I know from Last Chance Kitchen you felt you had to come in 1073 00:46:14,641 --> 00:46:16,991 here to really prove yourself. You're off to a good start. 1074 00:46:16,991 --> 00:46:18,732 Thank you. 1075 00:46:18,732 --> 00:46:20,473 Michelle, I particularly loved that you took 1076 00:46:20,473 --> 00:46:22,214 Polish sausage and made it your own. 1077 00:46:22,214 --> 00:46:25,304 This felt like a dish you had made with this sausage 1078 00:46:25,304 --> 00:46:28,829 a hundred times and felt entirely like your dish. 1079 00:46:28,829 --> 00:46:31,223 - Thank you. - I loved the creativity 1080 00:46:31,223 --> 00:46:36,141 that you placed in etouffee and the baseballs to just go for it. 1081 00:46:36,141 --> 00:46:38,230 I was really happy with that. 1082 00:46:38,230 --> 00:46:40,145 I thought it was a really fantastic, 1083 00:46:40,145 --> 00:46:43,670 - wonderful, flavorful dish. - Thank you. Thank you. 1084 00:46:43,670 --> 00:46:45,846 Amanda, you won your head-to-head battle 1085 00:46:45,846 --> 00:46:47,326 with your spaetzle. 1086 00:46:47,326 --> 00:46:49,981 You included the sausage in the spaetzle as well. 1087 00:46:49,981 --> 00:46:51,721 You did it two ways, not just two slices. 1088 00:46:51,721 --> 00:46:53,549 I think that's what made the dish for me. 1089 00:46:53,549 --> 00:46:55,116 Thank you so much. 1090 00:46:55,116 --> 00:46:57,292 I'm going to let everybody in on a big secret. 1091 00:46:57,292 --> 00:46:58,859 I don't really eat sausage. 1092 00:47:00,992 --> 00:47:03,429 It was really nice to be able to discover those flavors. 1093 00:47:03,429 --> 00:47:04,952 I loved the pickled pear as well. 1094 00:47:04,952 --> 00:47:06,780 Thank you. 1095 00:47:06,780 --> 00:47:09,000 Brittany, Amar, and Bryan, as our guest judges, 1096 00:47:09,000 --> 00:47:10,915 you have the great pleasure of announcing our winner. 1097 00:47:10,915 --> 00:47:14,005 The winning chef today really embraced the challenge 1098 00:47:14,005 --> 00:47:15,876 and brought something that was really unique. 1099 00:47:15,876 --> 00:47:18,792 Overall, the best dish today gave us 1100 00:47:18,792 --> 00:47:21,055 the flavor bomb that was delicious. 1101 00:47:22,187 --> 00:47:25,494 And the chef with the winning dish tonight is... 1102 00:47:29,759 --> 00:47:31,239 Michelle. 1103 00:47:32,719 --> 00:47:34,547 Congratulations, Michelle. 1104 00:47:34,547 --> 00:47:36,723 That makes you the MVP of tonight's game. 1105 00:47:36,723 --> 00:47:38,246 Well done. 1106 00:47:38,246 --> 00:47:43,034 Oh, my God. To win it, knowing that everyone put up 1107 00:47:43,034 --> 00:47:47,603 phenomenal dishes is such a boost of confidence for me. 1108 00:47:47,603 --> 00:47:50,737 I'm surprised, happy, excited, especially to be in here. 1109 00:47:50,737 --> 00:47:52,782 It was a beautiful, beautiful dish. 1110 00:47:52,782 --> 00:47:55,046 Thank you. This is my second Elimination Challenge win. 1111 00:47:55,046 --> 00:47:58,353 I'm gonna enjoy this win, but I still got some work to do. 1112 00:47:58,353 --> 00:48:01,443 That $250,000 is still on the table. 1113 00:48:02,618 --> 00:48:04,490 Your girl MVP. 1114 00:48:05,839 --> 00:48:09,016 KRISTEN: Blue Team, even though you lost the game today, 1115 00:48:09,016 --> 00:48:12,063 you all should feel very proud of what you put up. 1116 00:48:12,063 --> 00:48:14,500 It was incredibly close. 1117 00:48:14,500 --> 00:48:17,677 But Kevin, Savannah, and Dan, the three of you 1118 00:48:17,677 --> 00:48:19,766 lost your head-to-head battles. 1119 00:48:19,766 --> 00:48:22,029 At this point, every little thing counts. 1120 00:48:22,029 --> 00:48:23,509 And unfortunately, someone will be going home 1121 00:48:23,509 --> 00:48:25,380 for making a good dish tonight. 1122 00:48:30,777 --> 00:48:33,345 Chefs, it's always tough when we get actually good dishes, 1123 00:48:33,345 --> 00:48:34,955 but someone's got to go home. 1124 00:48:34,955 --> 00:48:37,001 It's just how the game is played here. 1125 00:48:37,001 --> 00:48:39,917 KRISTEN: Let's talk about them a little further. Kevin, risotto. 1126 00:48:39,917 --> 00:48:43,311 Historically, not great to make here in Top Chef. 1127 00:48:43,311 --> 00:48:44,878 Why risotto for you? 1128 00:48:44,878 --> 00:48:47,620 I was like, okay, let's show off what I can do. 1129 00:48:47,620 --> 00:48:49,622 All that cheese in it and the foam, 1130 00:48:49,622 --> 00:48:51,276 you couldn't taste the sausage. 1131 00:48:51,276 --> 00:48:52,755 If it was a cheese challenge, 1132 00:48:52,755 --> 00:48:54,366 you would have been the winner. 1133 00:48:54,366 --> 00:48:56,716 We had some grains that were cooked really well, 1134 00:48:56,716 --> 00:48:58,544 and we had some grains that were broken. 1135 00:48:58,544 --> 00:49:00,024 How long does it take to make risotto? 1136 00:49:00,024 --> 00:49:01,677 - Thirty minutes. - How much time did you have 1137 00:49:01,677 --> 00:49:03,723 - sitting over there? - Forty-five. 1138 00:49:03,723 --> 00:49:05,377 Why didn't you just make it to order? 1139 00:49:05,377 --> 00:49:07,727 I could, but what could I do for two hours over there? 1140 00:49:07,727 --> 00:49:09,424 - You know what I mean? - What does it matter? 1141 00:49:09,424 --> 00:49:11,513 Prep garnish, you could have done plenty of things. 1142 00:49:11,513 --> 00:49:12,906 I mean, yeah, yeah, sure. 1143 00:49:12,906 --> 00:49:14,821 Savannah, similar to Kevin, 1144 00:49:14,821 --> 00:49:17,041 I was missing the sausage a little bit. 1145 00:49:17,041 --> 00:49:19,565 Like being a sausage challenge, you wish that it was upfront, 1146 00:49:19,565 --> 00:49:23,438 it was packed in there, or maybe shaped just slightly different 1147 00:49:23,438 --> 00:49:26,441 where you could have more of that sausage filling inside. 1148 00:49:26,441 --> 00:49:27,834 You know, I think there was too much 1149 00:49:27,834 --> 00:49:29,401 focus on the pierogi, perhaps. 1150 00:49:29,401 --> 00:49:31,620 There was a voice in the back of my head saying, 1151 00:49:31,620 --> 00:49:33,796 make the sausage shine more, less potato. 1152 00:49:33,796 --> 00:49:36,147 Or found a different way to put sausage in a dish. 1153 00:49:36,147 --> 00:49:39,019 There were lovely things on both dishes. 1154 00:49:39,019 --> 00:49:41,543 - Sausage just wasn't the thing. - For sure. 1155 00:49:41,543 --> 00:49:43,806 Dan, you had sausage on top of a dish 1156 00:49:43,806 --> 00:49:45,765 as opposed to sausage in a dish. 1157 00:49:45,765 --> 00:49:47,636 You could have just done more with the brats. 1158 00:49:47,636 --> 00:49:48,855 - Yeah. - I also think 1159 00:49:48,855 --> 00:49:50,596 that all of the flavors were 1160 00:49:50,596 --> 00:49:52,598 expected a little, and I was kind of hoping 1161 00:49:52,598 --> 00:49:54,208 for some different textures. 1162 00:49:54,208 --> 00:49:56,210 Sure. 1163 00:49:56,210 --> 00:49:58,865 All right, Chefs, we'll call you back in a bit. Thank you. 1164 00:49:58,865 --> 00:50:01,128 - Thanks. - DAN: Thank you. Textures. 1165 00:50:03,130 --> 00:50:05,654 - Man, I'm so excited. - Come on, now. 1166 00:50:06,829 --> 00:50:08,788 Well, first things first, guys, let's definitely 1167 00:50:08,788 --> 00:50:10,616 - congratulate Michelle, man. - For real. 1168 00:50:10,616 --> 00:50:12,444 Bottom last week, top this week. 1169 00:50:12,444 --> 00:50:15,403 Thank you, thank you, guys. 1170 00:50:15,403 --> 00:50:17,188 I feel great, man. 1171 00:50:17,188 --> 00:50:19,320 The last challenge I was on the bottom, 1172 00:50:19,320 --> 00:50:22,802 I wasn't able to deliver and so it feels good to bounce back. 1173 00:50:22,802 --> 00:50:24,238 - Great. - Hell yeah. 1174 00:50:24,238 --> 00:50:25,805 That's what it's all about. 1175 00:50:25,805 --> 00:50:27,894 I mean, our chefs did an incredible, 1176 00:50:27,894 --> 00:50:29,678 incredible job today 1177 00:50:29,678 --> 00:50:32,116 and trying to sort out which chef, and possibly, 1178 00:50:32,116 --> 00:50:35,641 which chefs will be going home is gonna be quite a task. 1179 00:50:35,641 --> 00:50:37,730 All three of them made a similar mistake. 1180 00:50:37,730 --> 00:50:39,210 They didn't use the sausage very well. 1181 00:50:39,210 --> 00:50:42,082 But then it's gonna come down ultimately 1182 00:50:42,082 --> 00:50:44,084 to the flavors of the dish beside the sausage 1183 00:50:44,084 --> 00:50:46,608 because none of them really took advantage of it. 1184 00:50:46,608 --> 00:50:48,349 I think I got in my head so much. 1185 00:50:48,349 --> 00:50:51,048 I was really anxious about doing the sausage challenge, 1186 00:50:51,048 --> 00:50:53,659 but I totally agree with everything they said. 1187 00:50:53,659 --> 00:50:55,139 If I look at those three, 1188 00:50:55,139 --> 00:50:57,184 I have a hard time sending Savannah home. 1189 00:50:57,184 --> 00:50:59,491 That was a really good dish. It wasn't as sausage-forward 1190 00:50:59,491 --> 00:51:01,841 as it could have been, but it was a really good dish. 1191 00:51:01,841 --> 00:51:04,583 If I could bring more sausage flavor to my risotto, 1192 00:51:04,583 --> 00:51:06,193 it's just like, it is what it is. 1193 00:51:06,193 --> 00:51:08,500 Three of us did a good dish, so if we're going home 1194 00:51:08,500 --> 00:51:10,719 with a good dish, we're going home with a good dish. 1195 00:51:10,719 --> 00:51:12,069 Kevin's dish, we definitely needed more 1196 00:51:12,069 --> 00:51:13,679 sausage flavor on that dish. 1197 00:51:13,679 --> 00:51:15,420 It was nothing but Parmesan cheese. 1198 00:51:15,420 --> 00:51:17,813 TOM: It wasn't like a risotto. It was almost like a pilaf 1199 00:51:17,813 --> 00:51:19,989 that just had a ton of butter butter and cheese in it. 1200 00:51:19,989 --> 00:51:22,035 It was a good macaroni and cheese dish. 1201 00:51:22,035 --> 00:51:24,820 - It really was. Yeah. - It was. 1202 00:51:24,820 --> 00:51:26,648 I had a hard time, and I don't know 1203 00:51:26,648 --> 00:51:28,346 why this challenge was difficult. 1204 00:51:28,346 --> 00:51:30,609 I do cook with sausage. I do know bratwurst. 1205 00:51:30,609 --> 00:51:34,569 - I do know these flavors. - Dan's dish was unimaginative. 1206 00:51:34,569 --> 00:51:36,397 He just didn't try hard enough. 1207 00:51:36,397 --> 00:51:38,573 He just did a potato pancake and sliced some sausage on top. 1208 00:51:38,573 --> 00:51:42,099 Was Dan's lack of imagination and lack of work more or less of 1209 00:51:42,099 --> 00:51:45,145 an issue than Kevin's, or did they both make dishes 1210 00:51:45,145 --> 00:51:48,453 that were flawed enough to get them eliminated? 1211 00:51:48,453 --> 00:51:49,845 Yep. 1212 00:51:57,026 --> 00:51:58,985 Chefs, at this point of the competition, 1213 00:51:58,985 --> 00:52:00,378 it gets really tight. 1214 00:52:00,378 --> 00:52:02,206 Each one of these dishes were pretty much 1215 00:52:02,206 --> 00:52:04,295 lacking the same thing, a focus of the sausage. 1216 00:52:04,295 --> 00:52:05,818 Unfortunately, someone will be going home 1217 00:52:05,818 --> 00:52:07,124 for making a good dish tonight. 1218 00:52:11,780 --> 00:52:14,696 Kevin, please pack your knives and go. 1219 00:52:18,222 --> 00:52:20,137 - Gonna miss you so much. - TOM: Kevin, we just thought 1220 00:52:20,137 --> 00:52:22,008 that there was really too much cheese in the dish. 1221 00:52:22,008 --> 00:52:24,010 But you got another shot: Last Chance Kitchen. 1222 00:52:24,010 --> 00:52:25,838 We'll see you there. You know, just bring it. 1223 00:52:25,838 --> 00:52:28,275 - Sounds good, Chef. Thank you. - Thanks. 1224 00:52:28,275 --> 00:52:30,277 Coming second in Top Chef France, 1225 00:52:30,277 --> 00:52:33,367 I have this empty feeling of just I was so close to the win. 1226 00:52:34,542 --> 00:52:36,153 MANNY: My husband. 1227 00:52:38,198 --> 00:52:39,591 Bye, guys. 1228 00:52:39,591 --> 00:52:41,941 Coming in this competition, I really wanted to have 1229 00:52:41,941 --> 00:52:45,510 fire again and going, but it happened differently. 1230 00:52:45,510 --> 00:52:47,947 I'm sad. I'm sad. 1231 00:52:47,947 --> 00:52:50,689 - We love you. - Bye, guys. Bye, guys. 1232 00:52:53,561 --> 00:52:56,869 Good thing with America Top Chef, you have LCK. 1233 00:52:56,869 --> 00:52:59,045 I'm still gonna go to Last Chance Kitchen 1234 00:52:59,045 --> 00:53:01,265 and fight over there very hard 1235 00:53:01,265 --> 00:53:03,876 to take back my spot in Top Chef. 1236 00:53:06,183 --> 00:53:08,968 TOM: Tonight, Kevin enters Last Chance Kitchen along 1237 00:53:08,968 --> 00:53:11,231 with recently eliminated Rasika. 1238 00:53:11,231 --> 00:53:13,233 I came here to fight. I came in America for that. 1239 00:53:13,233 --> 00:53:15,148 Not gonna take me down that easy. 1240 00:53:15,148 --> 00:53:17,281 TOM: As they both begin their quest for redemption, 1241 00:53:17,281 --> 00:53:18,891 who will knock it out of the park? 1242 00:53:18,891 --> 00:53:20,936 I'm getting hungry. 1243 00:53:20,936 --> 00:53:24,244 Watch now on Peacock or wherever you stream Top Chef. 1244 00:53:24,244 --> 00:53:28,335 KRISTEN: Next time on Top Chef. This is Restaurant Wars. 1245 00:53:28,335 --> 00:53:29,815 Whoa. 1246 00:53:29,815 --> 00:53:31,382 This challenge will push you in ways 1247 00:53:31,382 --> 00:53:33,775 you have never been pushed before. 1248 00:53:35,255 --> 00:53:36,952 [sighs] Okay. 1249 00:53:36,952 --> 00:53:38,737 Restaurant Wars! 1250 00:53:38,737 --> 00:53:40,869 Nobody does this. You want to know why? 1251 00:53:40,869 --> 00:53:43,220 - Because it sucks. - I'm not okay. 1252 00:53:43,220 --> 00:53:45,178 Please, I'm on a time frame, 1253 00:53:45,178 --> 00:53:47,354 but let's make sure we have the dining room ready. 1254 00:53:48,312 --> 00:53:50,488 Is this the craziest thing you've ever done? 1255 00:53:50,488 --> 00:53:52,141 - Hungry? - Starving. 1256 00:53:52,141 --> 00:53:53,621 We need to fire the judges' table. 1257 00:53:53,621 --> 00:53:55,101 Okay, give me a second. 1258 00:53:55,101 --> 00:53:57,016 It's been over 30 minutes since we sat down. 1259 00:53:57,016 --> 00:53:59,236 The judges are asking about their first course. 1260 00:53:59,236 --> 00:54:00,976 We're getting like table numbers and stuff wrong. 1261 00:54:00,976 --> 00:54:02,456 This is like what sends people home. 1262 00:54:02,456 --> 00:54:04,241 Very slow start.