1 00:00:03,046 --> 00:00:05,266 Previously on Top Chef... 2 00:00:05,266 --> 00:00:07,268 You all are going to compete in our very own 3 00:00:07,268 --> 00:00:09,226 Top Chef sausage race. 4 00:00:11,446 --> 00:00:13,926 It's time to pull the best risotto of my life. 5 00:00:13,926 --> 00:00:17,713 Cooking risotto on Top Chef is historically not a great food. 6 00:00:18,583 --> 00:00:22,326 I make Polish sausage etouffée with creamy grits. 7 00:00:25,025 --> 00:00:26,852 Far superior to most ballpark food. 8 00:00:27,505 --> 00:00:29,681 Congratulations, Kaleena. 9 00:00:30,160 --> 00:00:31,944 Congratulations, Soo. 10 00:00:31,944 --> 00:00:34,817 Both dishes, by the way, were really incredible. 11 00:00:34,817 --> 00:00:35,992 This is really hard, guys. 12 00:00:35,992 --> 00:00:37,341 Manny, congratulations. 13 00:00:37,341 --> 00:00:38,734 It's a tie game here. 14 00:00:41,128 --> 00:00:43,130 Congratulations, Yellow Team. 15 00:00:43,130 --> 00:00:44,522 You have taken the game. 16 00:00:44,522 --> 00:00:47,090 Everyone did a phenomenal job. 17 00:00:47,090 --> 00:00:49,875 Collectively, this is the best that you've done all season. 18 00:00:49,875 --> 00:00:52,791 And the chef with the winning dish tonight is... 19 00:00:52,791 --> 00:00:53,879 Michelle. 20 00:00:55,229 --> 00:00:58,058 Kevin, please pack your knives and go. 21 00:01:00,625 --> 00:01:01,931 Nine chefs remain 22 00:01:01,931 --> 00:01:04,847 to compete in the ultimate culinary showdown. 23 00:01:04,847 --> 00:01:06,196 At stake for the winner, 24 00:01:06,196 --> 00:01:08,155 a feature in Food & Wine magazine, 25 00:01:08,155 --> 00:01:10,809 an appearance at the Food & Wine Classic in Aspen, 26 00:01:10,809 --> 00:01:14,813 $250,000 furnished by Saratoga Springwater, 27 00:01:14,813 --> 00:01:17,033 and the title of Top Chef. 28 00:01:35,921 --> 00:01:37,706 We're going to the lake. 29 00:01:37,706 --> 00:01:40,448 I don't know exactly where the GPS is set to, 30 00:01:40,448 --> 00:01:42,537 but I know the area where it's set to 31 00:01:42,537 --> 00:01:44,191 and it's right on the lake. 32 00:01:44,191 --> 00:01:45,931 There are so many things that this could be, 33 00:01:45,931 --> 00:01:48,804 and I keep thinking, like, something to do with water. 34 00:01:53,591 --> 00:01:55,289 - Hm. - Hm. 35 00:01:55,941 --> 00:01:57,160 Discovery World? 36 00:02:01,556 --> 00:02:04,211 - Tom and Kristen? - Oh. 37 00:02:05,951 --> 00:02:09,564 I see Tom, and I'm like, we get to go fishing with Tom. 38 00:02:09,564 --> 00:02:11,957 - Good morning, chefs. - Good morning. 39 00:02:11,957 --> 00:02:13,437 Welcome to Discovery World. 40 00:02:13,437 --> 00:02:16,745 Tom's here for a very special reason. 41 00:02:16,745 --> 00:02:19,095 Anybody have any guesses what we might be doing here today? 42 00:02:19,095 --> 00:02:20,444 - Are we fishing? - Fishing? 43 00:02:20,444 --> 00:02:22,403 - Good guess. - Elimination Quickfire? 44 00:02:22,403 --> 00:02:24,100 - You're all wrong. - Uh oh. 45 00:02:24,100 --> 00:02:27,321 Because this is Restaurant Wars. 46 00:02:29,192 --> 00:02:31,325 Holy sh--! 47 00:02:32,456 --> 00:02:34,719 - Let's go. - You made it. 48 00:02:37,157 --> 00:02:38,593 Okay. 49 00:02:38,593 --> 00:02:40,203 Trust me, if I thought it was Restaurant Wars, 50 00:02:40,203 --> 00:02:41,509 I would have worn a different outfit. 51 00:02:41,509 --> 00:02:42,814 So everyone's excited? 52 00:02:42,814 --> 00:02:44,120 - Yes. - Scared? 53 00:02:44,120 --> 00:02:45,643 - Yes. - Yes. 54 00:02:45,643 --> 00:02:47,558 This year, we're going to kick it old school. 55 00:02:47,558 --> 00:02:48,951 Okay. 56 00:02:48,951 --> 00:02:50,953 You'll need to come up with a three-course menu 57 00:02:50,953 --> 00:02:53,651 with at least two choices per course. 58 00:02:53,651 --> 00:02:56,350 You'll also assign an executive chef, 59 00:02:56,350 --> 00:02:59,135 a floor manager, and line cooks. 60 00:02:59,135 --> 00:03:00,484 - Okay. - Okay. 61 00:03:00,484 --> 00:03:02,269 Everything else from décor 62 00:03:02,269 --> 00:03:04,619 to the reservation book is all up to you. 63 00:03:04,619 --> 00:03:06,447 It's Restaurant Wars, baby. 64 00:03:06,447 --> 00:03:08,971 I mean, I'm not here to just slide under the radar. 65 00:03:08,971 --> 00:03:10,799 I'm here to win. I'm trying to show them 66 00:03:10,799 --> 00:03:12,366 that I can be the next Top Chef. 67 00:03:12,366 --> 00:03:13,758 This challenge will push you in ways 68 00:03:13,758 --> 00:03:15,282 you have never been pushed before. 69 00:03:15,282 --> 00:03:16,935 I should know. 70 00:03:16,935 --> 00:03:19,721 This is at the point in which I was eliminated. 71 00:03:19,721 --> 00:03:20,635 Sorry. 72 00:03:20,635 --> 00:03:22,071 Josie, two more orders. 73 00:03:22,071 --> 00:03:23,159 - Right now? - Right now. 74 00:03:23,159 --> 00:03:24,508 Like, right now. 75 00:03:24,508 --> 00:03:26,641 That last dish should've been here by now. 76 00:03:26,641 --> 00:03:28,382 All right, keep-- Please keep going. 77 00:03:28,382 --> 00:03:30,384 Please pack your knives and go. 78 00:03:31,428 --> 00:03:32,995 What would you have done differently? 79 00:03:32,995 --> 00:03:34,910 Chosen maybe a different team. 80 00:03:37,695 --> 00:03:40,568 Chefs, we're going to let you pick your teams today. 81 00:03:40,568 --> 00:03:42,918 - Let's go. - Because we have 82 00:03:42,918 --> 00:03:44,789 an uneven number of chefs, 83 00:03:44,789 --> 00:03:47,705 Michelle, as the winner of the last elimination challenge, 84 00:03:47,705 --> 00:03:51,448 you get to choose which team of four you would like to join. 85 00:03:51,448 --> 00:03:53,320 - Oh. - Wow. 86 00:03:53,320 --> 00:03:55,626 So, Michelle, come on up over here with Tom and I, 87 00:03:55,626 --> 00:03:57,149 and the rest of you split yourself 88 00:03:57,149 --> 00:03:58,673 in the two teams of four. 89 00:03:58,673 --> 00:04:01,023 Two teams of four. You wanna be a team? 90 00:04:01,023 --> 00:04:04,853 I'm standing next to Laura. I know she's immensely talented. 91 00:04:04,853 --> 00:04:06,071 Her and I kinda lock up. 92 00:04:06,071 --> 00:04:08,030 Soo, you wanna be a team? 93 00:04:08,030 --> 00:04:09,379 Soo and I have already built 94 00:04:09,379 --> 00:04:10,772 like a really good relationship together 95 00:04:10,772 --> 00:04:12,295 coming out of Last Chance Kitchen. 96 00:04:12,295 --> 00:04:13,818 All right. Us four, let's do it. 97 00:04:13,818 --> 00:04:15,690 And then Manny kind of falls into place 98 00:04:15,690 --> 00:04:17,344 as the last person on our team. 99 00:04:17,344 --> 00:04:18,780 It's a solid team. 100 00:04:20,390 --> 00:04:23,785 Amanda and I have worked on every team challenge together. 101 00:04:23,785 --> 00:04:26,788 Her and I lock eyes and we're like, that's a done deal. 102 00:04:28,398 --> 00:04:30,400 Michelle, who would you like to join? 103 00:04:30,400 --> 00:04:32,359 Um... 104 00:04:35,623 --> 00:04:37,451 I think I'm going to join my guys over here. 105 00:04:37,451 --> 00:04:39,191 All right. You can go and join them. 106 00:04:40,105 --> 00:04:42,543 I'm feeling very confident in my team. 107 00:04:42,543 --> 00:04:44,327 We all lead kitchens. 108 00:04:44,327 --> 00:04:46,895 I think that's gonna be our benefit here. 109 00:04:46,895 --> 00:04:48,375 This should be fun. 110 00:04:48,375 --> 00:04:51,160 Today, you'll have one hour to create your concept. 111 00:04:51,769 --> 00:04:54,555 Then, you'll head to All-Star Event Rentals 112 00:04:54,555 --> 00:04:56,687 to make your restaurant come to life. 113 00:04:57,384 --> 00:05:00,517 Each team will have a budget of $3,000 114 00:05:00,517 --> 00:05:02,258 to shop at Whole Foods Market. 115 00:05:02,258 --> 00:05:03,912 - Wow. - And $1,500 116 00:05:03,912 --> 00:05:06,306 to spend at a variety of specialty shops. 117 00:05:06,306 --> 00:05:08,569 Remember, there are an unlimited amount 118 00:05:08,569 --> 00:05:10,353 of possibilities for creativity 119 00:05:10,353 --> 00:05:13,748 when you shop with the Wells Fargo Active Cash Credit Card. 120 00:05:13,748 --> 00:05:15,619 And then you'll come back here to start your prep 121 00:05:15,619 --> 00:05:16,968 - and your cook. - Okay. 122 00:05:16,968 --> 00:05:19,406 Tomorrow, you'll have five hours to prep, 123 00:05:19,406 --> 00:05:21,016 cook, and set up your restaurant. 124 00:05:21,016 --> 00:05:24,585 You'll have four hours to serve 75 diners 125 00:05:24,585 --> 00:05:26,587 and two VIP tables of four 126 00:05:26,587 --> 00:05:29,285 that include Top Chef winner, Stephanie Izard. 127 00:05:29,285 --> 00:05:30,678 - There she is. - Jesus Christ. 128 00:05:30,678 --> 00:05:33,158 And Top Chef All-Star, Kwame Onwuachi. 129 00:05:33,158 --> 00:05:34,682 Oh, Kwame. 130 00:05:34,682 --> 00:05:36,379 And the hits just keep coming. 131 00:05:36,379 --> 00:05:37,902 Half of us will eat at one restaurant 132 00:05:37,902 --> 00:05:40,122 while the other half are at another restaurant 133 00:05:40,122 --> 00:05:41,253 and then we'll swap. 134 00:05:41,253 --> 00:05:42,733 We will be comparing notes. 135 00:05:42,733 --> 00:05:44,605 If there's one piece of advice I can give you, 136 00:05:44,605 --> 00:05:45,736 it's work together. 137 00:05:45,736 --> 00:05:47,347 You're gonna need each other 138 00:05:47,347 --> 00:05:48,826 - to get through this. - Yeah, we will. 139 00:05:48,826 --> 00:05:50,175 The team with the winning restaurant 140 00:05:50,175 --> 00:05:51,786 will take home $40,000 141 00:05:51,786 --> 00:05:55,355 courtesy of the Wells Fargo Active Cash Credit Card. 142 00:05:56,138 --> 00:05:58,749 I am so excited to see what y'all pull off. 143 00:05:58,749 --> 00:06:01,056 The possibilities are unlimited. 144 00:06:01,709 --> 00:06:04,755 Remember, one or two of you can still be eliminated. 145 00:06:04,755 --> 00:06:06,278 - Good luck, chefs. - Good luck. 146 00:06:06,278 --> 00:06:07,758 Let's make some great food. 147 00:06:07,758 --> 00:06:09,325 It is an incredibly difficult thing to do 148 00:06:09,325 --> 00:06:10,587 to open a restaurant. 149 00:06:10,587 --> 00:06:12,328 - Let's go! - Let's go! 150 00:06:12,328 --> 00:06:13,982 Let's go! 151 00:06:13,982 --> 00:06:16,245 Having opened up nine of them, none of them are easy. 152 00:06:16,245 --> 00:06:17,638 Let's get to work. 153 00:06:17,638 --> 00:06:20,249 Opening something in 24 hours is insane. 154 00:06:20,249 --> 00:06:21,859 All right, guys. 155 00:06:21,859 --> 00:06:24,166 I think we have the most important questions right now. 156 00:06:24,166 --> 00:06:26,255 Concept. Mexican and Korean? 157 00:06:26,255 --> 00:06:28,605 - I think that would be cool. - I was also 158 00:06:28,605 --> 00:06:30,128 - thinking like a fusion. - Mexican-Asian. 159 00:06:30,128 --> 00:06:32,000 - Yeah. - Now let's think of the name. 160 00:06:32,000 --> 00:06:33,567 Is there anything that's like a Mexican word 161 00:06:33,567 --> 00:06:35,090 that could be a play on an Asian word? 162 00:06:35,090 --> 00:06:37,353 - How do you say two? - D-E-U-L. 163 00:06:37,353 --> 00:06:38,833 How about Dos by Deul? 164 00:06:38,833 --> 00:06:40,704 - Two by two. - Oh, I like that. 165 00:06:40,704 --> 00:06:42,576 - You guys like it? - That's cute. 166 00:06:42,576 --> 00:06:43,664 Positions. Who's who? 167 00:06:43,664 --> 00:06:44,926 I am not front of house. 168 00:06:44,926 --> 00:06:46,797 - I'll do it. - Yeah. 169 00:06:46,797 --> 00:06:49,713 How are your experiences on expoing? 170 00:06:49,713 --> 00:06:51,193 I'm really----ing good at expoing. 171 00:06:51,193 --> 00:06:52,629 Yes, I can see that too. 172 00:06:52,629 --> 00:06:54,675 I'm super strong at expoing. 173 00:06:54,675 --> 00:06:56,677 This is, like, what I tend to do at my restaurants. 174 00:06:56,677 --> 00:06:59,506 Just being in that chaos, being able to organize it. 175 00:06:59,506 --> 00:07:01,464 Like, my brain just works that way. 176 00:07:01,464 --> 00:07:03,510 - I'm okay with cooking. - Yeah, same here. 177 00:07:03,510 --> 00:07:05,120 Are you sure you're okay with that? 178 00:07:06,556 --> 00:07:08,036 I would love to expo and be the chef. 179 00:07:08,036 --> 00:07:09,820 Great. Front of house or line cook, 180 00:07:09,820 --> 00:07:11,692 - I'm totally fine either way. - I think your energy 181 00:07:11,692 --> 00:07:13,215 in the front of house would be----ing killer. 182 00:07:13,215 --> 00:07:15,217 - I think it would be great. - Let's do it. 183 00:07:15,217 --> 00:07:17,828 I started as a greeter in my very first restaurant ever. 184 00:07:17,828 --> 00:07:19,395 Waited tables and bartended. 185 00:07:19,395 --> 00:07:20,875 I've also managed front of the house. 186 00:07:20,875 --> 00:07:23,051 So, there's a risk, but I think it's okay. 187 00:07:23,051 --> 00:07:25,706 Just thinking about, like, all of us together, 188 00:07:25,706 --> 00:07:27,098 it's a very global theme. 189 00:07:27,098 --> 00:07:28,796 So, then what does that mean though? 190 00:07:28,796 --> 00:07:31,233 Like, very global is very, very broad. 191 00:07:31,233 --> 00:07:33,409 I think the water is a big inspiration. 192 00:07:33,409 --> 00:07:36,064 If we focus on, like, seafood and vegetables? 193 00:07:36,064 --> 00:07:39,110 I would like a concept with a singular name. 194 00:07:39,110 --> 00:07:40,764 Maybe like one word. 195 00:07:40,764 --> 00:07:43,071 - Channel? - Channel is good. 196 00:07:43,071 --> 00:07:44,507 Channel actually is not bad because 197 00:07:44,507 --> 00:07:46,291 the channel connects things. 198 00:07:46,291 --> 00:07:47,510 I love that. 199 00:07:47,510 --> 00:07:49,164 Are we doing only savory? 200 00:07:49,164 --> 00:07:50,861 Dessert is like-- I can make dessert, 201 00:07:50,861 --> 00:07:52,515 but it's not my strength. 202 00:07:52,515 --> 00:07:53,995 - I'd rather do savory. - I agree. 203 00:07:53,995 --> 00:07:57,128 I kind of want to do Asian aguachile. 204 00:07:57,128 --> 00:07:59,217 - You know what I mean? - Let's do that. 205 00:07:59,217 --> 00:08:00,741 I have an appetizer. 206 00:08:00,741 --> 00:08:02,307 Tartar and then cilantro green goddess. 207 00:08:02,307 --> 00:08:04,527 - And that could be two raw. - Perfect. Yes. 208 00:08:04,527 --> 00:08:05,963 Course two? 209 00:08:05,963 --> 00:08:07,835 I have a dish that I thought in the past 210 00:08:07,835 --> 00:08:10,315 and it will be seafood with kimchi marmalade 211 00:08:10,315 --> 00:08:12,448 and miso vermonte. 212 00:08:12,448 --> 00:08:13,841 There's no Latin influence in this. 213 00:08:13,841 --> 00:08:15,103 Why don't you do jicama instead? 214 00:08:15,103 --> 00:08:16,931 - Oh, jicama. - Jicama. 215 00:08:16,931 --> 00:08:18,759 They have like these little rice cakes in Korea, 216 00:08:18,759 --> 00:08:20,456 but we could use, like, a mole. 217 00:08:20,456 --> 00:08:22,850 The thing is, it's a perfect match with the green mole. 218 00:08:22,850 --> 00:08:25,592 We all are pitching ideas for the menu. 219 00:08:25,592 --> 00:08:27,724 And we just build on that. 220 00:08:27,724 --> 00:08:31,989 Because forcing a dish into a menu is like a fart. 221 00:08:32,642 --> 00:08:35,036 If you have to push it, it's probably sh--. 222 00:08:35,036 --> 00:08:37,473 Don't put that in there. You don't have to take that. 223 00:08:37,473 --> 00:08:39,780 - And then entrees. - So, when I was at Uji, 224 00:08:39,780 --> 00:08:41,564 we used to marinate a steak with shio koji. 225 00:08:41,564 --> 00:08:42,609 Have you done that before? 226 00:08:42,609 --> 00:08:43,958 - Yes. - Okay. 227 00:08:43,958 --> 00:08:45,481 And then I was thinking that instead of 228 00:08:45,481 --> 00:08:47,352 using wajigi sauce, we can use a kimchi sauce. 229 00:08:47,352 --> 00:08:48,528 Get like those fermented flavors. 230 00:08:48,528 --> 00:08:49,877 Perfect. 231 00:08:50,399 --> 00:08:52,053 I have an idea for a starter. 232 00:08:52,053 --> 00:08:53,576 It's basically a smoked beet tartar. 233 00:08:53,576 --> 00:08:54,795 So there's no meat in it? 234 00:08:54,795 --> 00:08:56,231 It kind of mimics the taste of meat 235 00:08:56,231 --> 00:08:57,754 - without being meat. - Sure. 236 00:08:57,754 --> 00:08:59,321 I could do a seafood chawanmushi. 237 00:08:59,321 --> 00:09:01,279 - That would be really beautiful. - Oh, I love that. 238 00:09:01,279 --> 00:09:03,978 I would love to play on a New England clam chowder. 239 00:09:03,978 --> 00:09:05,719 Because we have five people, our first thought 240 00:09:05,719 --> 00:09:08,809 is that we would give three entrée options, 241 00:09:08,809 --> 00:09:10,767 so you have a larger variety there. 242 00:09:10,767 --> 00:09:13,857 I have a vegan gumbo that I'd like to do. 243 00:09:13,857 --> 00:09:15,946 I was thinking about dirty rice 244 00:09:15,946 --> 00:09:18,645 and instead of chicken livers, doing like an oyster. 245 00:09:18,645 --> 00:09:21,473 Are you doing rice and you're doing rice then for two mains? 246 00:09:21,473 --> 00:09:23,475 - Is that what you said? - It's mostly the soup. 247 00:09:23,475 --> 00:09:25,608 - And that's three mains? - That's three mains. 248 00:09:25,608 --> 00:09:27,828 We need to make sure that we're not focusing 249 00:09:27,828 --> 00:09:30,657 too much on representing ourselves. 250 00:09:30,657 --> 00:09:32,354 We need to be representing the restaurant. 251 00:09:32,354 --> 00:09:35,313 Dan's first course, I'm not really sold on it. 252 00:09:35,313 --> 00:09:37,141 It doesn't sound like there's any seafood. 253 00:09:37,141 --> 00:09:39,056 I am concerned about making these decisions 254 00:09:39,056 --> 00:09:41,842 and having to form a menu in this short amount of time. 255 00:09:41,842 --> 00:09:43,757 So, dessert, I'm thinking the white chocolate cremeux. 256 00:09:43,757 --> 00:09:45,628 Blueberries are also in season. 257 00:09:45,628 --> 00:09:47,021 - Sure. - I know you had 258 00:09:47,021 --> 00:09:48,718 another dessert that you were thinking of. 259 00:09:48,718 --> 00:09:51,286 Yeah, I was thinking about doing a set custard, 260 00:09:51,286 --> 00:09:53,549 and the flavor is mostly like tea-focused. 261 00:09:53,549 --> 00:09:54,942 Do you want to do that together? 262 00:09:54,942 --> 00:09:56,117 Yeah. 263 00:09:56,117 --> 00:09:57,727 We spoke about a cocktail maybe? 264 00:09:57,727 --> 00:09:59,381 I'm honestly thinking a tea cocktail. 265 00:09:59,381 --> 00:10:02,210 I was literally just going to say a tea cocktail. 266 00:10:02,950 --> 00:10:04,647 We all have a dish, and then we have 267 00:10:04,647 --> 00:10:06,649 some that we're collabing on. 268 00:10:06,649 --> 00:10:08,869 - Yeah. - All right, let's get moving. 269 00:10:08,869 --> 00:10:10,566 All right, let's do this. 270 00:10:10,566 --> 00:10:12,873 Hey BMW, take me to All-Star Rentals. 271 00:10:12,873 --> 00:10:14,657 - Let's go. - Great. 272 00:10:14,657 --> 00:10:16,354 Let's go. 273 00:10:19,662 --> 00:10:21,142 Welcome to All-Star. 274 00:10:21,142 --> 00:10:24,406 Can you do chairs, tablecloths, plants? 275 00:10:24,406 --> 00:10:26,408 Design is not my forte. 276 00:10:26,408 --> 00:10:27,757 Do these pillows. 277 00:10:27,757 --> 00:10:29,672 But Laura can visualize 278 00:10:29,672 --> 00:10:31,152 what the dining room is gonna look like 279 00:10:31,152 --> 00:10:32,806 in a way that I just really can't. 280 00:10:32,806 --> 00:10:34,546 The green, the faded wall. 281 00:10:34,546 --> 00:10:36,287 The faded will be really pretty. 282 00:10:37,506 --> 00:10:39,464 - I kind of like that. - Yeah, right? 283 00:10:39,464 --> 00:10:41,771 - This one's more gold. - Let's go with this. 284 00:10:41,771 --> 00:10:43,773 Hi, party of two, Danny Garcia. 285 00:10:43,773 --> 00:10:45,122 I don't want people to get comfortable 286 00:10:45,122 --> 00:10:46,689 in the waiting area, hopefully. 287 00:10:46,689 --> 00:10:48,256 We're all done here, yeah. 288 00:10:48,256 --> 00:10:50,432 We got to go shopping now, so thank you so much. 289 00:10:50,432 --> 00:10:51,694 Bye! 290 00:10:52,826 --> 00:10:55,089 I know that hour went by so fast, 291 00:10:55,089 --> 00:10:57,091 but we really need to make sure that 292 00:10:57,091 --> 00:11:00,007 our sh-- collectively makes sense. 293 00:11:00,007 --> 00:11:02,052 What's up, squad? 294 00:11:02,052 --> 00:11:03,967 We just wanted to be on the same page. 295 00:11:03,967 --> 00:11:05,665 - For sure. - We really need 296 00:11:05,665 --> 00:11:08,624 to make sure that we're cohesive in our menu and really 297 00:11:08,624 --> 00:11:10,234 just are singing the same tune. 298 00:11:10,234 --> 00:11:12,062 We're a modern American restaurant that pulls from 299 00:11:12,062 --> 00:11:15,675 each of our individual experiences. 300 00:11:15,675 --> 00:11:17,372 And I think that's up to you, Michelle, 301 00:11:17,372 --> 00:11:19,243 to kind of tell that story when people come in. 302 00:11:19,243 --> 00:11:22,769 I think it gives us some latitude to do anything, 303 00:11:22,769 --> 00:11:23,987 kind of, you know? 304 00:11:23,987 --> 00:11:25,728 But that's not the challenge. 305 00:11:25,728 --> 00:11:29,166 The challenge is to create a restaurant with cohesiveness. 306 00:11:37,522 --> 00:11:39,350 I feel like the cohesion point 307 00:11:39,350 --> 00:11:43,920 is that we're inspired by the water. 308 00:11:43,920 --> 00:11:45,356 I can pivot to something else. 309 00:11:45,356 --> 00:11:47,924 Like, the beets don't fit into this. 310 00:11:47,924 --> 00:11:49,883 I could do a smoked trout business. 311 00:11:49,883 --> 00:11:51,928 That's like a real Wisconsin-y sort of thing. 312 00:11:51,928 --> 00:11:53,843 I love the idea of a smoked trout. 313 00:11:58,065 --> 00:11:59,893 - I got the list. - Yep. 314 00:12:01,068 --> 00:12:02,373 While me and Savannah go to Mo's, 315 00:12:02,373 --> 00:12:03,940 Danny, Michelle, and Amanda are going to go 316 00:12:03,940 --> 00:12:05,899 to St. Paul's Fish Market. 317 00:12:07,161 --> 00:12:08,989 - Can we just stay together? - Yeah, yeah. 318 00:12:08,989 --> 00:12:10,294 There's no point in us separating. 319 00:12:10,294 --> 00:12:11,905 - Yeah, no, it's fine. - Okay. 320 00:12:12,601 --> 00:12:14,037 Catfish is here. 321 00:12:14,037 --> 00:12:15,822 You guys have shucked oysters? 322 00:12:15,822 --> 00:12:17,649 - Yeah, I got the select. - Perfect. 323 00:12:17,649 --> 00:12:19,477 And do you carry trout? 324 00:12:21,828 --> 00:12:23,786 What's up? 325 00:12:23,786 --> 00:12:25,222 There's no trout here. 326 00:12:25,222 --> 00:12:28,095 There's perch, there's walleye. 327 00:12:28,095 --> 00:12:30,880 - Walleye would be great. - Okay, we need 13 pounds. 328 00:12:30,880 --> 00:12:32,752 Awesome, thank you. 329 00:12:34,884 --> 00:12:36,886 Oregano, [indistinct]. 330 00:12:36,886 --> 00:12:39,410 Manny and I are going to the Latin Market. 331 00:12:39,410 --> 00:12:42,587 Our plan is to get the specialty and the produce 332 00:12:42,587 --> 00:12:44,024 at the El Rey Market. 333 00:12:44,024 --> 00:12:46,243 Find some papalo. I'm getting some epazote. 334 00:12:46,243 --> 00:12:48,942 And we will get the proteins at Whole Foods Market. 335 00:12:48,942 --> 00:12:50,900 Ah, pinche chocolate. 336 00:12:51,814 --> 00:12:55,252 These are the rice cakes, but these are kind of silly. 337 00:12:55,252 --> 00:12:56,993 The rice cakes in the store 338 00:12:56,993 --> 00:13:00,083 are thinner disks used for soups, 339 00:13:00,083 --> 00:13:01,781 which I am not making a soup. 340 00:13:01,781 --> 00:13:02,956 These are weird and flat. 341 00:13:02,956 --> 00:13:04,784 Where's, like, the tubes? 342 00:13:04,784 --> 00:13:07,917 I just need this as a vessel that carries the salsa verde. 343 00:13:07,917 --> 00:13:09,614 I think I can pull this off. 344 00:13:09,614 --> 00:13:11,921 We're going to buy them out and see what happens. 345 00:13:11,921 --> 00:13:13,705 Are you ready? Let's get out of here. 346 00:13:13,705 --> 00:13:14,837 Thanks, Mo's. Have a good day. 347 00:13:14,837 --> 00:13:16,360 - Oh, my God. - Yeah. 348 00:13:16,360 --> 00:13:18,101 - Thank you! - Let's go. 349 00:13:18,101 --> 00:13:19,363 Just quickly. 350 00:13:19,363 --> 00:13:20,712 I think we're good. Good job. 351 00:13:24,847 --> 00:13:26,109 Let's just grab mint. 352 00:13:26,109 --> 00:13:27,981 - Hi, Dan. - Hi, guys. 353 00:13:27,981 --> 00:13:29,504 We have a $3,000 budget here 354 00:13:29,504 --> 00:13:31,201 and we've already bought all of our proteins. 355 00:13:31,201 --> 00:13:32,594 That's a big deal. 356 00:13:32,594 --> 00:13:34,639 I need to buy all the carrots though. 357 00:13:34,639 --> 00:13:37,947 I am making my interpretation of a clam chowder, 358 00:13:37,947 --> 00:13:39,688 but it's all about the carrots. 359 00:13:39,688 --> 00:13:41,342 2, 4, 6, 80. That's 80. 360 00:13:41,342 --> 00:13:43,213 I was this young sous chef and I kept getting, 361 00:13:43,213 --> 00:13:44,867 like, carrot dishes assigned to me. 362 00:13:44,867 --> 00:13:47,043 I actually had a book, it was the Carrot Chronicles. 363 00:13:47,043 --> 00:13:48,958 It was, like, 15 different carrot recipes in it. 364 00:13:48,958 --> 00:13:51,961 You name the way, I can tell you the best way to cook a carrot. 365 00:13:51,961 --> 00:13:53,354 I love carrots. 366 00:13:53,920 --> 00:13:56,879 Amanda, do you need help finding anything? 367 00:13:56,879 --> 00:13:58,489 All I need is rices. 368 00:13:58,489 --> 00:14:00,491 Hi, can I get all the Dungeness clusters? 369 00:14:00,491 --> 00:14:01,884 Thank you. 370 00:14:01,884 --> 00:14:03,146 That's all the whitefish you have? 371 00:14:03,146 --> 00:14:05,018 What about this snapper? 372 00:14:06,715 --> 00:14:08,064 Oh, my God. 373 00:14:08,064 --> 00:14:09,631 For our team dish, pescado a la talla, 374 00:14:09,631 --> 00:14:12,199 we didn't even consider that we have to cook 375 00:14:12,199 --> 00:14:16,725 for about 75 people, but we need to start prepping. 376 00:14:16,725 --> 00:14:19,728 We don't have time to go to the fish market. 377 00:14:19,728 --> 00:14:21,686 We need to pick a protein we're comfortable with 378 00:14:21,686 --> 00:14:23,340 because this is what, like, sends people home. 379 00:14:23,340 --> 00:14:24,994 We can do pork tenderloin. 380 00:14:24,994 --> 00:14:26,691 Loin and loin, is that too similar? 381 00:14:26,691 --> 00:14:28,563 But we don't really have a lot of options. 382 00:14:28,563 --> 00:14:30,173 So, we're doing pork a la talla? 383 00:14:30,173 --> 00:14:32,001 With this pineapple salsa. 384 00:14:32,001 --> 00:14:33,220 Yeah, that sounds good. 385 00:14:33,220 --> 00:14:35,178 Instead of the fish, 386 00:14:35,178 --> 00:14:37,877 we can do pork tenderloin a la talla. 387 00:14:37,877 --> 00:14:41,750 Never have eaten it, but they have enough pork tenderloin. 388 00:14:41,750 --> 00:14:42,969 I'm like, let's just go with it. 389 00:14:42,969 --> 00:14:44,535 I'm gonna go start checking out. 390 00:14:44,535 --> 00:14:45,754 Okay. 391 00:14:46,189 --> 00:14:47,887 Oh, looks like we're not coming back out. 392 00:14:47,887 --> 00:14:49,018 Full-on budget. 393 00:14:49,018 --> 00:14:51,194 I need a shot of something. 394 00:14:53,849 --> 00:14:55,111 You ready to rock, Dan? 395 00:14:55,111 --> 00:14:56,634 Let's do this. 396 00:14:56,634 --> 00:14:57,940 Let's go, guys. 397 00:14:57,940 --> 00:14:59,550 When I first got here, 398 00:14:59,550 --> 00:15:01,944 my milestone was to make it to Restaurant Wars. 399 00:15:01,944 --> 00:15:03,946 - Here you are, bud. - Careful with 400 00:15:03,946 --> 00:15:05,426 what you wish. 401 00:15:05,426 --> 00:15:07,645 So many vegetables, so many bags. 402 00:15:07,645 --> 00:15:08,995 This is crazy. 403 00:15:08,995 --> 00:15:10,257 Restaurants don't open in 24 hours. 404 00:15:10,257 --> 00:15:11,780 That's just not how it works, 405 00:15:11,780 --> 00:15:13,216 but this is Top Chef, 406 00:15:13,216 --> 00:15:15,218 and we're gonna make some sh-- happen. 407 00:15:16,611 --> 00:15:18,656 - She's smoking. Woo! - First course, 408 00:15:18,656 --> 00:15:20,658 we're gonna do a little smoked walleye salad. 409 00:15:20,658 --> 00:15:23,226 For our seafood concept, the smoked walleye dip 410 00:15:23,226 --> 00:15:25,402 is just classic Wisconsin, but also being Jewish, 411 00:15:25,402 --> 00:15:27,404 I am using Middle Eastern ingredients 412 00:15:27,404 --> 00:15:29,102 that you'd find in Israeli food, 413 00:15:29,102 --> 00:15:31,104 and that really speaks to who I am as a person. 414 00:15:31,104 --> 00:15:32,888 This dish is even better than my original thought 415 00:15:32,888 --> 00:15:36,239 of doing beets because it's closer to the theme. 416 00:15:36,239 --> 00:15:38,024 And then we're just gonna do a little simple 417 00:15:38,024 --> 00:15:40,113 - potato hash brown finger. - Hash brown finger 418 00:15:40,113 --> 00:15:41,941 is not a term I'm familiar with, but I like it. 419 00:15:41,941 --> 00:15:43,812 Savannah really wants to do this chawanmushi. 420 00:15:43,812 --> 00:15:45,988 I think it really honors scallops 421 00:15:45,988 --> 00:15:47,990 and mushrooms in a really beautiful way. 422 00:15:47,990 --> 00:15:52,603 Second course, Amanda is doing a gumbo z'herbes. 423 00:15:52,603 --> 00:15:54,736 The utilization of kombu gives it the feeling 424 00:15:54,736 --> 00:15:56,607 of seafood without there being any in there. 425 00:15:56,607 --> 00:15:59,001 I have never eaten a gumbo that has been vegan, 426 00:15:59,001 --> 00:16:02,744 but she feels very strongly that she can give it seafood flavor. 427 00:16:02,744 --> 00:16:06,008 I just hope the judges think it's fitting for this concept. 428 00:16:06,008 --> 00:16:07,662 It's a very Amanda dish. 429 00:16:07,662 --> 00:16:09,620 It sounds very Amanda. 430 00:16:09,620 --> 00:16:14,277 I am making grilled carrots with Old Bay clams and thyme. 431 00:16:14,277 --> 00:16:17,802 Michelle is making fried catfish with dirty rice. 432 00:16:17,802 --> 00:16:19,152 I feel like the dude in Elf. 433 00:16:19,152 --> 00:16:20,457 Because of the maple syrup? 434 00:16:20,457 --> 00:16:22,459 And for our third course, dessert, 435 00:16:22,459 --> 00:16:24,374 Dan is making maple cremeux. 436 00:16:24,374 --> 00:16:26,811 So, I'm thinking dessert prep tomorrow. 437 00:16:26,811 --> 00:16:28,248 And Amanda and I 438 00:16:28,248 --> 00:16:30,424 are collaborating on a honey custard. 439 00:16:30,424 --> 00:16:32,165 Because five hours should be plenty of time 440 00:16:32,165 --> 00:16:33,905 for it to set with the gelatin and everything. 441 00:16:33,905 --> 00:16:35,037 I couldn't agree more. 442 00:16:37,039 --> 00:16:38,127 What's up, Green Team? 443 00:16:38,127 --> 00:16:39,476 Living the dream! 444 00:16:39,476 --> 00:16:41,696 Dungeness crab is kind of my jam. 445 00:16:41,696 --> 00:16:44,133 It's the crab I use the most back home 446 00:16:44,133 --> 00:16:45,743 in the Pacific Northwest. 447 00:16:45,743 --> 00:16:47,049 So, for the first course, 448 00:16:47,049 --> 00:16:48,833 we're kind of thinking appetizer, 449 00:16:48,833 --> 00:16:50,226 but cold dishes. 450 00:16:50,226 --> 00:16:52,489 So, I'm making a dungeness crab aguachile. 451 00:16:52,489 --> 00:16:54,883 I'm going to do a quick pickle on the bamboo. 452 00:16:54,883 --> 00:16:56,363 I'm going to make 453 00:16:56,363 --> 00:16:58,191 - cilantro green goddess - Beautiful. 454 00:16:58,191 --> 00:17:00,932 And Laura is making a beef tartare. 455 00:17:00,932 --> 00:17:02,325 Let's talk shrimp. 456 00:17:02,325 --> 00:17:03,935 We have these big-ass shrimp. 457 00:17:03,935 --> 00:17:07,417 Second course, I'm making shrimp with a miso butter. 458 00:17:07,765 --> 00:17:09,289 Soo, are you making your verde tonight? 459 00:17:09,289 --> 00:17:10,855 - Yeah. - Soo is making 460 00:17:10,855 --> 00:17:12,335 rice cakes with salsa verde. 461 00:17:12,335 --> 00:17:13,902 I'm gonna try to make the salsa verde tonight, 462 00:17:13,902 --> 00:17:16,209 but I'm gonna try to help out as much as I can. 463 00:17:16,209 --> 00:17:17,645 Get proteins kind of squared away. 464 00:17:17,645 --> 00:17:19,168 - Yeah. - Thank you for that. 465 00:17:19,168 --> 00:17:20,561 For the third course, 466 00:17:20,561 --> 00:17:22,737 Manny is making a beef tenderloin. 467 00:17:22,737 --> 00:17:25,392 - Pork looks good! - And then as a group, 468 00:17:25,392 --> 00:17:28,743 we'll be making Ssamjang marinated pork tenderloin. 469 00:17:28,743 --> 00:17:30,745 It just makes sense for us as a team of four 470 00:17:30,745 --> 00:17:34,401 to nix the dessert and go in on savory only. 471 00:17:34,401 --> 00:17:36,359 That plays more on our strengths. 472 00:17:36,359 --> 00:17:38,057 I'm really excited about our menu. 473 00:17:38,057 --> 00:17:41,930 Dos by Deul! 474 00:17:41,930 --> 00:17:43,671 50 minutes left. 475 00:17:43,671 --> 00:17:45,194 How are you feeling, Michelle? 476 00:17:45,194 --> 00:17:47,022 The rice just cooked a little uneven. 477 00:17:47,022 --> 00:17:49,546 I think I'm going to just cook this rice here in the oven. 478 00:17:49,546 --> 00:17:53,811 I definitely have to get 90% of my prep done today 479 00:17:53,811 --> 00:17:56,379 because tomorrow I have to be in front of the house. 480 00:17:56,379 --> 00:17:57,598 All right, guys, we'll be in there. 481 00:17:57,598 --> 00:17:59,643 Okay, cool. Crush it. 482 00:18:01,776 --> 00:18:03,604 This is the base of my aguachile. 483 00:18:03,604 --> 00:18:05,475 I think you're going to go higher on the acidity. 484 00:18:05,475 --> 00:18:07,347 - I think so, too. - All right, Chef Manny, 485 00:18:07,347 --> 00:18:09,131 you want to taste the ssamjang marinade? 486 00:18:09,131 --> 00:18:10,785 Oh, can I try that, too? 487 00:18:10,785 --> 00:18:13,222 We're making sure that everybody tastes everything. 488 00:18:13,222 --> 00:18:14,919 A tad saltier. 489 00:18:14,919 --> 00:18:17,096 My experience, I wish I would have put more salt. 490 00:18:17,096 --> 00:18:18,793 - All right. - I'd go easy, though. 491 00:18:18,793 --> 00:18:20,664 It's a little salty. I think it's kind of salty, 492 00:18:20,664 --> 00:18:22,623 - to be honest. - Yeah, I like it. 493 00:18:22,623 --> 00:18:24,364 It's okay, we can always add more salt. 494 00:18:24,364 --> 00:18:26,235 - We can adjust tomorrow. - Yeah, you're right. 495 00:18:26,235 --> 00:18:27,584 The biggest thing 496 00:18:27,584 --> 00:18:29,412 we have to do is these reservations. 497 00:18:29,412 --> 00:18:31,414 It feels totally insane that we will be cooking 498 00:18:31,414 --> 00:18:34,461 in a restaurant that we created in less than 24 hours. 499 00:18:34,461 --> 00:18:36,419 Tomorrow, we're going to go over the tartar dish, 500 00:18:36,419 --> 00:18:38,160 but you need to focus on front of house. 501 00:18:38,160 --> 00:18:39,770 I need to focus on front of house. 502 00:18:39,770 --> 00:18:41,424 - And training the servers. - Nobody does this. 503 00:18:41,424 --> 00:18:43,122 You want to know why? Because it sucks. 504 00:18:43,122 --> 00:18:44,514 You all right, girl? 505 00:18:44,514 --> 00:18:46,037 - I'm not okay. - She's freaking out. 506 00:18:46,037 --> 00:18:48,170 I am freaking out a little bit. 507 00:18:56,222 --> 00:18:58,049 Let's go, let's go. 508 00:18:58,049 --> 00:19:01,662 - Let's go, Restaurant Wars! - Yes! 509 00:19:01,662 --> 00:19:03,925 Opening day of Dos by Deul. 510 00:19:03,925 --> 00:19:06,667 I didn't get much sleep, not going to lie, 511 00:19:06,667 --> 00:19:08,408 but everyone's in high spirits. 512 00:19:08,408 --> 00:19:10,323 I think we're ready to take this challenge on. 513 00:19:10,323 --> 00:19:11,889 What's your staff going to be like today? 514 00:19:11,889 --> 00:19:14,457 Me, Dan, and Savannah are working the line. 515 00:19:14,457 --> 00:19:16,242 What station is Dan working? 516 00:19:16,242 --> 00:19:17,634 Dan's on garde manger. 517 00:19:17,634 --> 00:19:19,027 This is the most experienced 518 00:19:19,027 --> 00:19:20,202 garde manger you've ever seen. 519 00:19:20,202 --> 00:19:21,638 First thing I wanna do 520 00:19:21,638 --> 00:19:23,379 is pull out the little hash brown cakes. 521 00:19:23,379 --> 00:19:24,815 Dan, am I going to be able 522 00:19:24,815 --> 00:19:26,208 to grab gelatin sheets from you soon? 523 00:19:26,208 --> 00:19:27,688 Just tell me when you want. 524 00:19:27,688 --> 00:19:29,690 I want this carrots rocking and rolling. 525 00:19:29,690 --> 00:19:31,561 Savannah, checking in real quick. 526 00:19:31,561 --> 00:19:34,912 The plating for my dish will require Savannah 527 00:19:34,912 --> 00:19:37,872 to sear the rice cake, fry the catfish, 528 00:19:37,872 --> 00:19:39,743 and garnish with some smoked oyster mayo. 529 00:19:39,743 --> 00:19:42,268 - Are you happy? - It needs salt, but I'm happy. 530 00:19:42,268 --> 00:19:44,444 - The flavor's great. - Hallelujah. 531 00:19:46,402 --> 00:19:48,796 Aguachile's done. Manny, what about you, bud? 532 00:19:48,796 --> 00:19:50,885 I am cooking everything for the mole. 533 00:19:50,885 --> 00:19:52,843 Soo, what about the rice dish again? 534 00:19:52,843 --> 00:19:55,629 Soaking the rice to give them a little better texture. 535 00:19:55,629 --> 00:19:58,458 I need to get a nice crust on these ricecakes, 536 00:19:58,458 --> 00:20:01,722 plus I need to help out with Manny's two dishes. 537 00:20:01,722 --> 00:20:03,158 Okay. 538 00:20:03,811 --> 00:20:05,900 Manny, you're working the charred pineapple? 539 00:20:05,900 --> 00:20:08,424 Yes, chef. Since we don't have wood fire here, 540 00:20:08,424 --> 00:20:09,773 I decided to just roast it, 541 00:20:09,773 --> 00:20:11,166 but reducing it with sake instead. 542 00:20:11,166 --> 00:20:12,994 That sounds great. 543 00:20:12,994 --> 00:20:15,126 I'm gonna mix everything right now so we have it ready. 544 00:20:15,126 --> 00:20:17,390 Laura, the meat itself isn't seasoned at all 545 00:20:17,390 --> 00:20:18,956 just with the sauce, right? 546 00:20:18,956 --> 00:20:21,394 It is, but it's not already seasoned because 547 00:20:21,394 --> 00:20:23,787 - the sauce is pretty seasoned. - Okay. 548 00:20:23,787 --> 00:20:26,703 This dish, me and my husband used to serve at our popup. 549 00:20:26,703 --> 00:20:30,054 It's a good dish that I can have ready in the fridge 550 00:20:30,054 --> 00:20:32,970 to make things easier for Kaleena to expedite. 551 00:20:33,797 --> 00:20:36,278 Guys, servers are here. Stepping off. 552 00:20:36,278 --> 00:20:37,584 - Heard. - Okay. 553 00:20:37,584 --> 00:20:39,238 Have a lot of fun with it. 554 00:20:39,238 --> 00:20:42,284 I do have some materials for you that I want you to study. 555 00:20:42,284 --> 00:20:43,633 This is the menu. 556 00:20:43,633 --> 00:20:45,896 There's so much to do. 557 00:20:45,896 --> 00:20:47,811 We have to get the service staff trained 558 00:20:47,811 --> 00:20:50,161 and ready to go in a short amount of time. 559 00:20:50,161 --> 00:20:53,121 Let's start getting the linens on the tables. 560 00:20:53,121 --> 00:20:54,644 I am feeling the pressure. 561 00:20:54,644 --> 00:20:58,344 Welcome. I have set up a sheet of the concept, 562 00:20:58,344 --> 00:21:00,302 the menu, the name, the inspiration. 563 00:21:00,302 --> 00:21:01,825 Let's do it. 564 00:21:02,826 --> 00:21:05,612 Let's go all the way in the corner on that side. 565 00:21:05,612 --> 00:21:08,615 This is the biggest day of the competition so far. 566 00:21:08,615 --> 00:21:10,181 - Just like that. - Just like that? 567 00:21:10,181 --> 00:21:11,618 - Yeah. - Okay. 568 00:21:11,618 --> 00:21:13,141 I'm a little bit of a perfectionist 569 00:21:13,141 --> 00:21:15,186 and I try to pay extra attention to the details. 570 00:21:15,839 --> 00:21:18,320 Pull it closer. This way off. Yeah. 571 00:21:22,977 --> 00:21:25,675 Damn, Michelle. It looks great. 572 00:21:25,675 --> 00:21:27,198 - We're ready. - If everything else 573 00:21:27,198 --> 00:21:29,418 goes to sh--, at least we look good, girl. 574 00:21:29,418 --> 00:21:31,072 Welcome to Dos by Deul. 575 00:21:31,072 --> 00:21:34,205 - Wow! - Oh, my God! 576 00:21:34,205 --> 00:21:35,337 Good job, girl. 577 00:21:35,337 --> 00:21:36,556 She killed it. 578 00:21:36,556 --> 00:21:37,905 It's a beautiful looking restaurant. 579 00:21:37,905 --> 00:21:39,994 One hour 'til service. 580 00:21:39,994 --> 00:21:41,387 One hour. 581 00:21:41,387 --> 00:21:43,084 It's not a challenge, this is a war. 582 00:21:43,084 --> 00:21:44,390 Yes, chef. 583 00:21:44,390 --> 00:21:46,261 I'm almost halfway through the beef. 584 00:21:46,261 --> 00:21:49,090 Once I'm done with this, we have pork to work. 585 00:21:49,090 --> 00:21:50,657 After the challenge that 586 00:21:50,657 --> 00:21:52,354 I didn't do my best with the steak, 587 00:21:52,354 --> 00:21:53,964 - I kind of want-- - Redemption? 588 00:21:53,964 --> 00:21:55,923 A little bit of redemption, yeah, that's right. 589 00:21:55,923 --> 00:21:57,533 Yeah, buddy! 590 00:21:57,533 --> 00:21:59,883 You guys wanna give a taste to this guy real quick for me? 591 00:22:01,668 --> 00:22:03,539 That's what I want to eat after I eat a fish. 592 00:22:03,539 --> 00:22:04,845 All right, guys, we're in. 593 00:22:04,845 --> 00:22:06,194 Wow, chef, you look amazing. 594 00:22:06,194 --> 00:22:08,239 Let's do this. Woo! 595 00:22:08,239 --> 00:22:09,676 - 30! - 30! 596 00:22:09,676 --> 00:22:11,112 All right, so this is ready. 597 00:22:11,112 --> 00:22:12,809 Every time you need to put in a ticket, 598 00:22:12,809 --> 00:22:14,681 I need you to just come and get one of these. 599 00:22:14,681 --> 00:22:16,509 I don't want to have to decipher 600 00:22:16,509 --> 00:22:18,380 one server's writing from the other. 601 00:22:18,380 --> 00:22:20,164 Therefore, I pre-wrote the tickets. 602 00:22:20,164 --> 00:22:22,515 So, you're going to put your table number up top 603 00:22:22,515 --> 00:22:24,125 and then dishes for that table. 604 00:22:24,125 --> 00:22:25,648 As a chef, I feel good. 605 00:22:25,648 --> 00:22:27,084 Everything that we made today is delicious. 606 00:22:27,084 --> 00:22:28,477 I'm happy to serve it 607 00:22:28,477 --> 00:22:30,261 and the menu definitely makes sense. 608 00:22:30,261 --> 00:22:31,698 This is for the W. 609 00:22:31,698 --> 00:22:33,395 You know, if we win, drinks on me, sh--. 610 00:22:34,918 --> 00:22:36,659 You guys, we have the first guests coming. 611 00:22:36,659 --> 00:22:39,401 Three, two, one. 612 00:22:39,401 --> 00:22:41,751 Dos by Deul is open! 613 00:22:41,751 --> 00:22:43,753 Let's do it. Let's have a good service, chef. 614 00:22:48,323 --> 00:22:49,629 Hi, how are you? 615 00:22:49,629 --> 00:22:50,717 Come on in. 616 00:22:50,717 --> 00:22:52,893 Dos by Deul is two by two. 617 00:22:52,893 --> 00:22:54,721 It's a Mexican-Asian concept 618 00:22:54,721 --> 00:22:56,853 and we do want to welcome you with a refreshment. 619 00:22:58,333 --> 00:23:00,117 You're good? You're good? 620 00:23:00,117 --> 00:23:02,424 - Hi, folks. How are you? - Good. 621 00:23:02,424 --> 00:23:04,078 Settle in, have a good time. 622 00:23:04,078 --> 00:23:05,514 My name is Michelle. 623 00:23:05,514 --> 00:23:07,255 If you have any other questions, let me know. 624 00:23:08,865 --> 00:23:11,259 Guys, we already have six tables, okay? 625 00:23:11,259 --> 00:23:12,434 - Yes, chef. Six. - Heard. 626 00:23:12,434 --> 00:23:13,566 First order in. 627 00:23:13,566 --> 00:23:14,741 Can we say tartare, not beef? 628 00:23:14,741 --> 00:23:16,090 It's confusing. 629 00:23:16,090 --> 00:23:17,613 Um, yes. 630 00:23:17,613 --> 00:23:19,093 I've seen time and time again 631 00:23:19,093 --> 00:23:21,095 where the expediter gets messed up 632 00:23:21,095 --> 00:23:22,836 because everybody's writing tickets a different way, 633 00:23:22,836 --> 00:23:24,533 so I just wanna nip that in the bud. 634 00:23:24,533 --> 00:23:26,883 Guys, when you drop tickets, will you just put it here? 635 00:23:26,883 --> 00:23:29,277 Because if it's there, I'm going to miss it. 636 00:23:29,277 --> 00:23:30,974 - Okay. - Let's go. 637 00:23:30,974 --> 00:23:32,411 I'll follow you. 638 00:23:32,411 --> 00:23:34,761 We have two fresh dishes to start the meal. 639 00:23:34,761 --> 00:23:36,153 This is beautiful. 640 00:23:36,153 --> 00:23:37,459 This is good. 641 00:23:37,459 --> 00:23:39,156 Both of these dishes are so colorful. 642 00:23:39,156 --> 00:23:40,680 They fit the ambiance 643 00:23:40,680 --> 00:23:42,812 - and the vibe. - Mm-hmm. 644 00:23:42,812 --> 00:23:44,379 It's such a great menu. 645 00:23:44,379 --> 00:23:46,642 We definitely are seafood and vegetable forward. 646 00:23:46,642 --> 00:23:48,296 It's a cold brew of tea. 647 00:23:48,296 --> 00:23:51,691 Chef Danny does tea service pretty much every day. 648 00:23:53,432 --> 00:23:55,477 - Hungry? - Starving. 649 00:23:57,305 --> 00:23:59,176 - Good luck out there. - Thank you. 650 00:23:59,176 --> 00:24:01,831 - See you on the other side. - See you on the other side. 651 00:24:01,831 --> 00:24:04,138 - Hi, how are you? - Good, how are you? 652 00:24:04,138 --> 00:24:05,531 Follow me right outside. 653 00:24:05,531 --> 00:24:06,967 Thank you. 654 00:24:06,967 --> 00:24:08,838 Hello! How are we doing this evening? 655 00:24:08,838 --> 00:24:10,057 - Well, thank you. - Wonderful. 656 00:24:10,057 --> 00:24:11,493 I'm just going to start you off 657 00:24:11,493 --> 00:24:12,842 with a little welcome drink. 658 00:24:12,842 --> 00:24:14,583 It is going to be a sparkling soba cha 659 00:24:14,583 --> 00:24:16,629 which is going to be a buckwheat tea. 660 00:24:18,935 --> 00:24:20,284 Yours looks different. 661 00:24:20,284 --> 00:24:23,810 - Cheers, cheers. - Cheers. 662 00:24:24,288 --> 00:24:25,725 Welcome. 663 00:24:25,725 --> 00:24:27,509 Thank you so much. 664 00:24:27,509 --> 00:24:31,513 Hey chefs, first table of judges is sitting down in patio two. 665 00:24:31,513 --> 00:24:32,993 - Patio two. - I'll be back. 666 00:24:32,993 --> 00:24:34,690 We want the guests at Dos by Deul 667 00:24:34,690 --> 00:24:36,910 to feel that everybody is special, 668 00:24:36,910 --> 00:24:39,652 but the judges are extra special. 669 00:24:39,652 --> 00:24:41,392 - Hello. - Oh, hello. 670 00:24:41,392 --> 00:24:42,916 - How are you? - Hi, Laura. 671 00:24:42,916 --> 00:24:44,961 Welcome to Dos by Deul. 672 00:24:44,961 --> 00:24:47,834 We are two Mexican chefs and two Korean. 673 00:24:47,834 --> 00:24:49,531 And the concept is based on that. 674 00:24:49,531 --> 00:24:51,490 - Thank you. - Thank you. 675 00:24:51,490 --> 00:24:53,666 Kaleena, the first judges ticket. 676 00:24:53,666 --> 00:24:55,319 Four tartare and four crab. 677 00:24:55,319 --> 00:24:56,669 Thank you, Laura. 678 00:24:56,669 --> 00:24:58,366 All right, I'm working on judge apps. 679 00:24:58,366 --> 00:25:00,411 What are your first impressions of the menu? 680 00:25:00,411 --> 00:25:03,632 We're talking about two regions that have really bold flavors. 681 00:25:03,632 --> 00:25:05,242 It gives you a lot to crave. 682 00:25:06,461 --> 00:25:07,549 Service, please. 683 00:25:07,549 --> 00:25:08,855 We're going to go to the judges. 684 00:25:08,855 --> 00:25:10,465 So they're going to get one of each. 685 00:25:10,465 --> 00:25:11,814 - That's it? - Yep. 686 00:25:11,814 --> 00:25:13,250 Judges table, first course is out. 687 00:25:13,599 --> 00:25:14,817 Thank you. 688 00:25:15,905 --> 00:25:17,994 - Oh, my gosh, I'm so excited. - Oh, here we go. 689 00:25:17,994 --> 00:25:19,561 Great, thank you. 690 00:25:19,561 --> 00:25:21,476 Okay, so my dish, the beef tartare 691 00:25:21,476 --> 00:25:23,391 and then the green goddess cilantro sauce. 692 00:25:23,391 --> 00:25:26,089 The tartare is mixed with a little bit of gochujang. 693 00:25:26,089 --> 00:25:28,178 And then the other dish is Kaleena's. 694 00:25:28,178 --> 00:25:30,964 That's a melon and dungeness crab aguachile 695 00:25:30,964 --> 00:25:33,880 with bamboo and a tostada with some furikake. 696 00:25:33,880 --> 00:25:35,838 - Thank you so much. - Of course. 697 00:25:38,275 --> 00:25:40,843 What did you think about Laura's beef tartare? 698 00:25:40,843 --> 00:25:43,193 I was worried about it having too much going on, 699 00:25:43,193 --> 00:25:45,065 but the more bites that I take, it starts to 700 00:25:45,065 --> 00:25:46,588 work really well together. 701 00:25:46,588 --> 00:25:49,025 The sauce work is phenomenal. 702 00:25:49,025 --> 00:25:51,593 I love the beef tartare. I love the spice on it. 703 00:25:51,593 --> 00:25:53,073 I think Kaleena did a beautiful job. 704 00:25:53,073 --> 00:25:54,901 The aguachile was bright and tart, 705 00:25:54,901 --> 00:25:57,773 but the melon, things got a little bit washed out. 706 00:25:57,773 --> 00:25:59,079 A little muddled? Just needed that 707 00:25:59,079 --> 00:26:00,907 - tiny bit more acidity. - Yeah. 708 00:26:02,125 --> 00:26:03,866 Judges are down, they're at 43. 709 00:26:03,866 --> 00:26:06,652 Yes. Yes, 43. Judges are on 43. 710 00:26:06,652 --> 00:26:09,219 The judges arrive and my nerves kick in. 711 00:26:09,219 --> 00:26:11,613 Okay, I'm going to walk out there and be like, 712 00:26:11,613 --> 00:26:12,875 y'all done showed up. 713 00:26:12,875 --> 00:26:14,007 Yeah, yeah, yeah. 714 00:26:14,007 --> 00:26:15,878 I'm not sure how much 715 00:26:15,878 --> 00:26:17,924 or how little I should be going to their table. 716 00:26:17,924 --> 00:26:19,316 No, I'm going to give them a minute. 717 00:26:19,316 --> 00:26:20,753 Michelle has not come to say hello. 718 00:26:20,753 --> 00:26:22,232 This is true, she has not. 719 00:26:22,232 --> 00:26:25,192 My strategy is to have a presence, 720 00:26:25,192 --> 00:26:27,847 but make sure that they have their space too. 721 00:26:30,327 --> 00:26:31,633 You know, I'm surprised that Michelle, 722 00:26:31,633 --> 00:26:33,069 she walked right by the table 723 00:26:33,069 --> 00:26:34,636 - and never checked in. - Yeah. 724 00:26:39,859 --> 00:26:41,425 Can we get Michelle, please? 725 00:26:41,425 --> 00:26:43,297 - I'm here, Danny. - We're going to run some judges. 726 00:26:43,297 --> 00:26:45,516 Heard. You guys, we need all hands on deck. 727 00:26:45,516 --> 00:26:46,822 Thank you. 728 00:26:46,822 --> 00:26:48,432 Hello. 729 00:26:48,432 --> 00:26:49,999 - There's Michelle. - First course, thank you. 730 00:26:49,999 --> 00:26:51,827 - Hi, Michelle. - How are you all? 731 00:26:51,827 --> 00:26:53,612 Great. First tables are doing all right? 732 00:26:53,612 --> 00:26:55,178 First tables are doing okay. 733 00:26:55,178 --> 00:26:59,487 Channel is a play on the channel that connects waterways. 734 00:26:59,487 --> 00:27:02,795 Dan is the smoked walleye with a potato cake. 735 00:27:02,795 --> 00:27:04,840 It's representative of Milwaukee. 736 00:27:04,840 --> 00:27:06,712 And then a chawanmushi with scallops. 737 00:27:06,712 --> 00:27:08,931 Savannah, she's from the Carolinas. 738 00:27:08,931 --> 00:27:11,194 She does a lot of Japanese cooking. 739 00:27:11,194 --> 00:27:13,240 - Thanks, Michelle. - Thank you. 740 00:27:18,245 --> 00:27:19,986 Well, the first bite 741 00:27:19,986 --> 00:27:21,596 of the chawanmushi is really beautiful. 742 00:27:21,596 --> 00:27:24,904 Texturally, it's stunning. It's seasoned really well. 743 00:27:24,904 --> 00:27:26,601 I think the only thing for me is the mushrooms 744 00:27:26,601 --> 00:27:29,430 are kind of just chewy and kind of an afterthought. 745 00:27:29,865 --> 00:27:31,867 Dan's first dish 746 00:27:31,867 --> 00:27:35,001 is giving me, like, sour cream and onion potato chip vibes. 747 00:27:36,132 --> 00:27:38,047 It's bright, it's tangy. 748 00:27:38,047 --> 00:27:39,222 The whole dish is beautifully seasoned. 749 00:27:39,222 --> 00:27:40,920 The smokiness comes through 750 00:27:40,920 --> 00:27:43,096 and the harissa just provides just the right amount of heat. 751 00:27:43,096 --> 00:27:44,924 I would go somewhere to order this again. 752 00:27:44,924 --> 00:27:47,056 - First course went down well. - Love it. 753 00:27:47,056 --> 00:27:48,536 We're fired on their entrees right now, chef. 754 00:27:48,536 --> 00:27:50,451 - Heard. - All right, guys, 755 00:27:50,451 --> 00:27:52,148 let's push out these judges, real beautiful, real cute. 756 00:27:52,148 --> 00:27:54,063 - Judges, entrees now. - Yep, let's go. 757 00:27:54,063 --> 00:27:55,543 Catfish with dirty rice. 758 00:27:55,543 --> 00:27:58,067 - Catfish with dirty rice? - Thank you. 759 00:27:58,067 --> 00:28:00,287 - Smells delicious - Enjoy. 760 00:28:00,287 --> 00:28:02,071 Michelle, this is your dish, yes? 761 00:28:02,071 --> 00:28:03,594 - Yes. - So, how does it feel 762 00:28:03,594 --> 00:28:05,074 not executing your own dish? 763 00:28:05,074 --> 00:28:07,250 I've gone over it with Savannah several times. 764 00:28:07,250 --> 00:28:08,991 It's a little nerve-wracking, but I trust her. 765 00:28:08,991 --> 00:28:11,298 My dish is fried catfish with a dirty rice cake. 766 00:28:11,298 --> 00:28:13,300 I'm from Houston. It's very Gulf Coast. 767 00:28:13,300 --> 00:28:17,739 And chef Danny did a play on New England style clam chowder. 768 00:28:17,739 --> 00:28:20,307 There's no potato, it's substituted with a carrot. 769 00:28:20,307 --> 00:28:21,961 Chef Amanda did the gumbo z'herbes. 770 00:28:21,961 --> 00:28:25,181 It's vegan, so it's all made from kombu. 771 00:28:25,181 --> 00:28:26,705 - Thank you, Michelle. - My pleasure. 772 00:28:26,705 --> 00:28:27,880 Thank you. 773 00:28:27,880 --> 00:28:29,664 Interesting to do a vegan gumbo 774 00:28:29,664 --> 00:28:31,274 when it's a seafood restaurant. 775 00:28:31,274 --> 00:28:34,147 I mean, the kombu, part of the sea. 776 00:28:34,147 --> 00:28:36,584 - The home. - You're right. 777 00:28:36,584 --> 00:28:39,935 It's good. It's not eating like gumbo, but it's tasty. 778 00:28:39,935 --> 00:28:43,330 Danny's carrot dish I'm thoroughly enjoying. 779 00:28:43,330 --> 00:28:45,114 - Yep. - The texture of the carrots 780 00:28:45,114 --> 00:28:47,769 mixed with the velvety sauce, the clams. 781 00:28:47,769 --> 00:28:49,640 But if they were doing a New England clam chowder, 782 00:28:49,640 --> 00:28:51,512 and then there's old bay and carrot in there? 783 00:28:51,512 --> 00:28:52,774 It's a little confusing. 784 00:28:52,774 --> 00:28:55,342 Carrot, P1. Catfish, P2. 785 00:28:55,342 --> 00:28:58,780 The best part of Michelle's dish is the smoked oyster sauce. 786 00:28:59,520 --> 00:29:01,087 You wouldn't even need this rice. 787 00:29:01,087 --> 00:29:02,610 You could just eat the fried fish. 788 00:29:02,610 --> 00:29:03,742 Yeah. 789 00:29:03,742 --> 00:29:06,005 The catfish is really delicious. 790 00:29:06,005 --> 00:29:07,528 Judges are coming, right? 791 00:29:07,528 --> 00:29:10,139 - What table? - That's patio two. 792 00:29:10,705 --> 00:29:12,141 No, I don't have two. 793 00:29:12,141 --> 00:29:13,403 Okay, four people. 794 00:29:13,403 --> 00:29:14,927 - Okay. - Two of each. 795 00:29:14,927 --> 00:29:16,493 - Eight dishes. - Write it out. 796 00:29:16,493 --> 00:29:17,756 Please write it out. 797 00:29:17,756 --> 00:29:19,714 But I will fire it, but please write it out. 798 00:29:19,714 --> 00:29:21,063 Wait, what? 799 00:29:21,063 --> 00:29:23,326 When you're trying to push out tickets, 800 00:29:23,326 --> 00:29:25,807 you don't realize if the tickets 801 00:29:25,807 --> 00:29:27,504 have been delayed for a long time, 802 00:29:27,504 --> 00:29:29,637 or something that's been fired right on time. 803 00:29:29,637 --> 00:29:31,639 We just cooked whatever Chef Kaleena 804 00:29:31,639 --> 00:29:32,945 needs at that moment. 805 00:29:32,945 --> 00:29:34,642 You're working a beef and a pork? 806 00:29:34,642 --> 00:29:37,558 Are they fired? No, chef. 807 00:29:37,558 --> 00:29:39,821 Okay. One, two. 808 00:29:39,821 --> 00:29:40,996 Why are they----ed up? 809 00:29:40,996 --> 00:29:42,389 Stop writing that. 810 00:29:42,389 --> 00:29:43,999 Can you help me with the wipe? 811 00:29:43,999 --> 00:29:45,392 I'm a little behind on apps right now. 812 00:29:45,392 --> 00:29:46,959 We are a little bit in the weeds. 813 00:29:46,959 --> 00:29:48,395 - Judge's table. - Okay. All right, guys. 814 00:29:48,395 --> 00:29:50,571 One of each for each table. 815 00:29:51,877 --> 00:29:53,661 I love all these green sauces that we're getting. 816 00:29:53,661 --> 00:29:55,010 I know. 817 00:29:55,010 --> 00:29:56,142 These ones are fun. 818 00:29:56,142 --> 00:29:58,013 Soo made the rice crackers 819 00:29:58,013 --> 00:30:00,842 with a little salsa verde and Chinese sausage. 820 00:30:00,842 --> 00:30:04,585 And we have the shrimp cooked in miso butter 821 00:30:04,585 --> 00:30:06,195 and kimchi with jicama. 822 00:30:06,195 --> 00:30:07,501 That's Chef Manny. 823 00:30:07,501 --> 00:30:09,198 - Thank you. - Of course. 824 00:30:10,678 --> 00:30:13,028 Soo's salsa verde is delicious. 825 00:30:13,028 --> 00:30:14,377 - Delicious. - It is. 826 00:30:14,377 --> 00:30:16,118 It's savory, it's spicy, it's acidic. 827 00:30:16,118 --> 00:30:17,728 I see that you've eaten almost all of it, 828 00:30:17,728 --> 00:30:20,035 - so I feel like you like it. - I can't stop. 829 00:30:20,035 --> 00:30:21,384 Soo did a really good job 830 00:30:21,384 --> 00:30:22,690 of providing something craveable. 831 00:30:23,256 --> 00:30:25,258 Well, Manny's shrimp is beautifully cooked. 832 00:30:25,258 --> 00:30:26,868 - It is. - Mm-hmm. 833 00:30:26,868 --> 00:30:28,957 As much as his miso butter sauce is delicious, 834 00:30:28,957 --> 00:30:34,136 Manny's jicama kimchi drowns out the heat of the jicama. 835 00:30:36,225 --> 00:30:37,574 I need salt in this pork. 836 00:30:37,574 --> 00:30:39,446 Remember that yesterday, the marinade, 837 00:30:39,446 --> 00:30:41,317 I was like, we should go a little saltier? 838 00:30:41,317 --> 00:30:43,493 It doesn't carry over as much as you think. 839 00:30:43,929 --> 00:30:46,714 Chef, I'm coming with our friend's dessert here. 840 00:30:47,976 --> 00:30:49,238 - You want to start? - Yeah. 841 00:30:49,238 --> 00:30:51,588 - Thank you. - Enjoy. 842 00:30:51,588 --> 00:30:56,028 So, you have a jasmine tea and citrus gelée, 843 00:30:56,028 --> 00:30:58,073 buckwheat crumble on top. 844 00:30:58,073 --> 00:31:00,423 That's a collaboration of Danny and Amanda. 845 00:31:00,423 --> 00:31:02,817 And then Dan's dish is the cremeux 846 00:31:02,817 --> 00:31:04,819 with blueberry and pistachio. 847 00:31:04,819 --> 00:31:06,647 - Thank you. - Enjoy. 848 00:31:07,430 --> 00:31:10,172 Amanda's and Danny's, honey custard is super tasty. 849 00:31:10,172 --> 00:31:11,521 Great texture. 850 00:31:11,521 --> 00:31:13,088 - Really well-balanced. - I love it. 851 00:31:13,088 --> 00:31:15,482 I love the addition of the tea. 852 00:31:16,048 --> 00:31:18,964 - Dan's cremeux. - I actually really like this. 853 00:31:18,964 --> 00:31:20,530 The nuts are really, really nice. 854 00:31:20,530 --> 00:31:22,315 The blueberry, the sweetness. 855 00:31:22,315 --> 00:31:24,317 - A lot of balance. - The problem I'm having with it, 856 00:31:24,317 --> 00:31:26,319 I'm not getting a whole lot of maple out of it. 857 00:31:26,319 --> 00:31:27,842 - Yes, it was missing maple, Tom. - Come on. 858 00:31:27,842 --> 00:31:31,498 But my plate is missing food, all right? 859 00:31:36,372 --> 00:31:38,244 There were no bad clunker dishes. 860 00:31:38,244 --> 00:31:39,680 No, these are all really good dishes. 861 00:31:39,680 --> 00:31:41,290 No, there really weren't. 862 00:31:41,290 --> 00:31:42,944 No, it's just, this is not a cohesive restaurant. 863 00:31:42,944 --> 00:31:44,337 - Yeah. - It's a bunch of ideas. 864 00:31:44,337 --> 00:31:46,687 - We're going to 41. - 41. 865 00:31:46,687 --> 00:31:48,384 All right, we have another reservation to catch. 866 00:31:48,384 --> 00:31:49,820 - 6:00 reservation. - So, let's go. 867 00:31:49,820 --> 00:31:51,300 Let's go eat another one. 868 00:31:51,300 --> 00:31:54,129 There you go. Thank you, 41. 869 00:31:56,479 --> 00:32:01,049 The judges are gone and I don't get a chance to say goodbye. 870 00:32:01,049 --> 00:32:02,877 That's not a good look from me. 871 00:32:02,877 --> 00:32:04,487 Judges are out. 872 00:32:04,487 --> 00:32:06,402 We just need to keep pushing on these other tables 873 00:32:06,402 --> 00:32:08,448 before we get set on the other. 874 00:32:09,014 --> 00:32:10,493 Excuse me? 875 00:32:10,493 --> 00:32:12,017 I'm so sorry. We're waiting on another course. 876 00:32:12,017 --> 00:32:14,149 Just check on it. Thank you so much. 877 00:32:14,149 --> 00:32:16,673 All right, our judges table has been plated. 878 00:32:16,673 --> 00:32:18,110 Can you run judges table? 879 00:32:18,110 --> 00:32:19,415 Yes. One and two. 880 00:32:19,415 --> 00:32:21,200 We'll follow you guys. 881 00:32:22,201 --> 00:32:24,290 Laura, how's it going in the kitchen? 882 00:32:24,290 --> 00:32:26,683 - They're hustling for sure. - Yeah, I bet. 883 00:32:26,683 --> 00:32:29,686 Manny made the beef tenderloin with mole negro, 884 00:32:29,686 --> 00:32:32,646 shimeji mushrooms on top, and then for the other course, 885 00:32:32,646 --> 00:32:35,518 you have pork loin with a little bit of pico 886 00:32:35,518 --> 00:32:37,651 and then emulsion of black beans. 887 00:32:37,651 --> 00:32:40,219 And the pork is kind of a collaboration. 888 00:32:40,219 --> 00:32:41,394 - Great. - Thank you. 889 00:32:41,394 --> 00:32:42,786 Yeah, of course. Enjoy. 890 00:32:43,700 --> 00:32:46,007 This mole that Manny made, that's just ridiculous. 891 00:32:46,007 --> 00:32:47,226 Fantastic. 892 00:32:47,748 --> 00:32:49,532 I think there could be some salt on the pork, 893 00:32:49,532 --> 00:32:51,186 and it is the dish that's the collaboration. 894 00:32:51,186 --> 00:32:52,840 It's lacking punch. 895 00:32:52,840 --> 00:32:55,016 So, did this dish kind of miss the love of someone 896 00:32:55,016 --> 00:32:57,714 giving it all of their attention? 897 00:32:57,714 --> 00:32:59,194 That's so tender. 898 00:32:59,194 --> 00:33:01,196 I think it's been a really good progression. 899 00:33:01,196 --> 00:33:03,068 Do you think that these two last dishes 900 00:33:03,068 --> 00:33:05,505 went along with the rest of the courses in terms of the theme? 901 00:33:05,505 --> 00:33:07,724 Up to the second course it was way more cohesive. 902 00:33:07,724 --> 00:33:09,726 I feel like this course almost felt like we already 903 00:33:09,726 --> 00:33:11,380 got up and went to a different restaurant. 904 00:33:11,380 --> 00:33:12,642 - How's everything? - Appreciate it. 905 00:33:12,642 --> 00:33:14,253 - It was great. - So good. 906 00:33:14,253 --> 00:33:15,776 It's hard to not eat all of everything. 907 00:33:15,776 --> 00:33:17,473 I know that. You're going to the other restaurant. 908 00:33:17,473 --> 00:33:19,475 The other restaurant. 909 00:33:25,394 --> 00:33:27,701 Hi! How are you all this evening? 910 00:33:28,310 --> 00:33:29,398 Round two, guys. 911 00:33:29,398 --> 00:33:31,139 Hi. Simmons for four, please. 912 00:33:31,139 --> 00:33:32,967 - Follow me this way. - Great, thanks. 913 00:33:32,967 --> 00:33:35,274 Guys, second judges just went down. 914 00:33:35,274 --> 00:33:36,449 Okay. All good. 915 00:33:36,449 --> 00:33:37,885 First service with the judges, 916 00:33:37,885 --> 00:33:39,495 I don't get a chance to say goodbye. 917 00:33:39,495 --> 00:33:41,889 My name is Katie. I'll be taking care of you. 918 00:33:41,889 --> 00:33:43,456 Now that Gail has arrived, 919 00:33:43,456 --> 00:33:46,328 I want to make sure that they get top-notch service. 920 00:33:46,328 --> 00:33:47,938 - Hi, Michelle. - Welcome. 921 00:33:47,938 --> 00:33:49,940 - Hi, how are you all? - Lovely to see you. 922 00:33:49,940 --> 00:33:52,073 - Likewise. - Hope you enjoy everything. 923 00:33:52,073 --> 00:33:53,596 Thank you. 924 00:33:53,596 --> 00:33:55,990 So, guys, your next pick, if we can push it out 925 00:33:55,990 --> 00:33:58,645 before the judges, two gumbo and two catfish. 926 00:33:58,645 --> 00:34:01,735 There's 12 or 15 tickets on the board at the moment. 927 00:34:01,735 --> 00:34:04,607 If I stop service to focus on the judges, 928 00:34:04,607 --> 00:34:06,348 I just think it'll be a detrimental thing 929 00:34:06,348 --> 00:34:07,654 to the kitchen. 930 00:34:07,654 --> 00:34:09,917 Nothing is VIP that walk in. 931 00:34:09,917 --> 00:34:12,615 So, this is a little bit of a refreshener because 932 00:34:12,615 --> 00:34:14,313 I know you've been waiting for a while. 933 00:34:14,313 --> 00:34:16,837 We're going to go on 43, okay? 934 00:34:16,837 --> 00:34:18,969 - Anything you need right here? - Yes, can you hang tight? 935 00:34:18,969 --> 00:34:20,971 We have three tables coming out back to back to back. 936 00:34:20,971 --> 00:34:24,497 It gets much busier once we get into like second turn. 937 00:34:24,497 --> 00:34:27,543 Pork one, beef two, table one. 938 00:34:27,543 --> 00:34:30,329 - Where did they go? - Go bring them back. 939 00:34:30,329 --> 00:34:32,461 We have tickets that are across the board. 940 00:34:32,461 --> 00:34:34,246 Appetizers, second courses, entrees. 941 00:34:34,246 --> 00:34:36,335 I have the pork right here for you. 942 00:34:36,335 --> 00:34:38,032 Oh, you have the filet and you have the pork? 943 00:34:38,032 --> 00:34:40,208 - And she has filet too as well. - Oh, okay. 944 00:34:40,208 --> 00:34:41,601 We have a full dining room. 945 00:34:41,601 --> 00:34:42,950 There's not really room for mistakes. 946 00:34:42,950 --> 00:34:44,430 Can you give me a filet on the fly? 947 00:34:44,430 --> 00:34:45,953 I'll wait right here okay, Manny? 948 00:34:45,953 --> 00:34:48,129 - Thank you very much. - Yes, chef. On it. 949 00:34:48,129 --> 00:34:49,522 Thank you. 950 00:34:50,175 --> 00:34:51,176 Enjoy yourselves. 951 00:34:51,176 --> 00:34:52,481 It's pretty. 952 00:34:52,481 --> 00:34:54,788 Pickled bamboo, furikake tostada. 953 00:34:54,788 --> 00:34:57,095 At first glance, this makes sense to me. 954 00:34:57,095 --> 00:34:59,184 - Hello. - Hi. How are you? 955 00:34:59,184 --> 00:35:00,315 - Welcome. - Thank you. 956 00:35:00,315 --> 00:35:01,708 Of course. 957 00:35:01,708 --> 00:35:03,188 What do you think of the cocktail? 958 00:35:03,188 --> 00:35:04,711 - Better than the last one. - Right. 959 00:35:04,711 --> 00:35:06,582 - It's better than the last one. - Comparatively. 960 00:35:06,582 --> 00:35:08,932 Okay, so the judges are here and they want one of each. 961 00:35:08,932 --> 00:35:10,282 Okay, heard. 962 00:35:10,282 --> 00:35:13,154 All day, you owe me four by two 963 00:35:13,154 --> 00:35:15,287 walleye and chawanmushi. 964 00:35:15,287 --> 00:35:16,984 If it's too many things at one time, 965 00:35:16,984 --> 00:35:19,552 tell me, and we can slow it down and readjust, yeah? 966 00:35:19,552 --> 00:35:20,901 - Heard. - It's been 967 00:35:20,901 --> 00:35:22,598 over 30 minutes since we sat down. 968 00:35:24,339 --> 00:35:26,124 Well, at least I'm hungry again. 969 00:35:26,124 --> 00:35:27,690 - Yeah. - Yeah. 970 00:35:27,690 --> 00:35:29,388 How close are we to the first course? 971 00:35:29,388 --> 00:35:31,607 - Give me a time. - I can start plating now. 972 00:35:31,607 --> 00:35:33,566 Let's not get comfortable yet, guys. 973 00:35:33,566 --> 00:35:35,568 We're going to go table one, table 43. What's up? 974 00:35:35,568 --> 00:35:38,048 Table one, they're waiting for course number two. 975 00:35:38,048 --> 00:35:39,746 This is not right. That already went. 976 00:35:39,746 --> 00:35:41,922 We're getting table numbers and stuff wrong. 977 00:35:41,922 --> 00:35:45,230 The servers are confusing the table numbers. 978 00:35:45,230 --> 00:35:46,579 Guys, we're not going to use it. 979 00:35:46,579 --> 00:35:48,189 Just set it down. Put it in the sink. 980 00:35:48,189 --> 00:35:49,930 The dishes are coming back and that throws like 981 00:35:49,930 --> 00:35:51,540 a big wrench in the middle of service. 982 00:35:51,540 --> 00:35:53,412 We need to fire the judges' table. 983 00:35:53,412 --> 00:35:54,804 Okay, give me a second. 984 00:35:54,804 --> 00:35:57,111 Guys, let's go to 43. Tartar, seat one. 985 00:35:57,111 --> 00:35:58,199 Tartar, seat two. 986 00:35:58,199 --> 00:35:59,592 Yes, we're going. 987 00:36:00,201 --> 00:36:01,855 Starting judges. 988 00:36:01,855 --> 00:36:04,162 Do you know we've been in here for 25 minutes already? 989 00:36:04,162 --> 00:36:05,859 And they're two cold dishes. 990 00:36:05,859 --> 00:36:08,078 The people right behind us, they haven't had any food. 991 00:36:08,078 --> 00:36:09,428 I don't see anybody eating. 992 00:36:09,428 --> 00:36:10,994 - Do you see anybody eating? - No. 993 00:36:10,994 --> 00:36:12,300 Very slow start. 994 00:36:15,651 --> 00:36:17,262 Beautiful, beautiful, beautiful. 995 00:36:17,262 --> 00:36:19,786 - Okay, this is for our friends. - You guys want to start? 996 00:36:19,786 --> 00:36:21,657 Judges, everyone gets one. 997 00:36:21,657 --> 00:36:23,224 This was a really long wait. 998 00:36:23,224 --> 00:36:25,270 Right, and she didn't come over to check on it. 999 00:36:25,270 --> 00:36:26,880 - Thank you. - My pleasure. 1000 00:36:26,880 --> 00:36:29,143 First course is called the smoked walleye dip. 1001 00:36:29,143 --> 00:36:30,405 That's from Chef Dan. 1002 00:36:30,405 --> 00:36:32,015 Chef Savannah did the chawanmushi. 1003 00:36:32,015 --> 00:36:33,713 - Great. Thank you. - My pleasure. Please enjoy. 1004 00:36:33,713 --> 00:36:35,105 Thank you, Michelle. 1005 00:36:35,105 --> 00:36:37,195 Erick, what do you think of Dan's dish? 1006 00:36:37,195 --> 00:36:40,633 I like the playfulness of the flaked fish presented as a dip. 1007 00:36:40,633 --> 00:36:42,069 I love it. I think it's really good. 1008 00:36:42,069 --> 00:36:44,463 It is really good. 1009 00:36:44,463 --> 00:36:47,553 That texture with that harissa, so good. 1010 00:36:48,293 --> 00:36:50,251 In Savannah's dish, the mushrooms 1011 00:36:50,251 --> 00:36:53,254 overpower the delicate nature of scallops and chawanmushi. 1012 00:36:53,254 --> 00:36:55,691 After these, I'll go straight into those judges' catfish. 1013 00:36:55,691 --> 00:36:57,998 We're gonna go to the judges table right now. 1014 00:36:57,998 --> 00:36:59,129 Let's go. 1015 00:37:00,783 --> 00:37:02,089 Thank you very much. 1016 00:37:02,089 --> 00:37:04,004 Beef tartar is actually my dish. 1017 00:37:04,004 --> 00:37:07,312 And the aguachile, that's Kaleena's dish. 1018 00:37:07,312 --> 00:37:08,661 - Thank you, Laura. - Enjoy. 1019 00:37:08,661 --> 00:37:10,097 - Thank you, Laura. - Of course. 1020 00:37:10,663 --> 00:37:12,099 What do you think of Laura's tartar? 1021 00:37:12,099 --> 00:37:14,144 I think it has really good flavor. 1022 00:37:14,144 --> 00:37:16,538 - It's a nice dish. - Even with the rice cracker? 1023 00:37:16,538 --> 00:37:18,366 Oh, no. I'm not eating the rice cracker. 1024 00:37:19,237 --> 00:37:21,543 The second they sit, they get soggy. 1025 00:37:21,543 --> 00:37:22,849 This is wonderful. 1026 00:37:22,849 --> 00:37:24,503 - Yeah. Yeah. - So fresh. 1027 00:37:24,503 --> 00:37:26,853 Overall, I like Kaleena's flavor profile. 1028 00:37:26,853 --> 00:37:29,290 It's just pretty flat to me. 1029 00:37:29,290 --> 00:37:32,902 And then this chip, it tastes stale. It's greasy. 1030 00:37:32,902 --> 00:37:34,469 The chip wasn't great, 1031 00:37:34,469 --> 00:37:36,123 but the rest of this was delicious. 1032 00:37:36,123 --> 00:37:39,518 You're saying 53 was waiting for their second course? 1033 00:37:39,518 --> 00:37:41,259 Their second course already went. 1034 00:37:41,259 --> 00:37:42,956 Chef Kaleena, you heard, right? 1035 00:37:42,956 --> 00:37:45,132 We're firing on the judges table. 1036 00:37:45,132 --> 00:37:47,047 We're having a lot of issues with table numbers. 1037 00:37:47,047 --> 00:37:49,310 So, Laura, I need you to double check on that because 1038 00:37:49,310 --> 00:37:52,095 I need this out before we even begin on the judges table. 1039 00:37:53,271 --> 00:37:55,838 Michelle, we're going judges right now, right now. 1040 00:37:55,838 --> 00:37:58,624 Beautiful. Let's go. 1041 00:37:58,624 --> 00:38:00,103 Yeah, we're rocking here. 1042 00:38:01,191 --> 00:38:03,716 - Oh, wow. - I did the fried catfish 1043 00:38:03,716 --> 00:38:05,108 with the dirty rice cake. 1044 00:38:05,108 --> 00:38:06,893 Chef Amanda did the gumbo z'herbes. 1045 00:38:06,893 --> 00:38:09,809 And then Chef Danny did a take on clam chowder. 1046 00:38:09,809 --> 00:38:11,637 - All right, enjoy. - Thank you. 1047 00:38:11,637 --> 00:38:13,421 Biting into Michelle's dish, I mean, 1048 00:38:13,421 --> 00:38:16,337 the smoked oyster mayonnaise is the star of the show for me. 1049 00:38:16,337 --> 00:38:18,731 I think the one thing for me that I found to be 1050 00:38:18,731 --> 00:38:20,254 just a little overcooked was the rice 1051 00:38:20,254 --> 00:38:22,648 - inside of the dirty rice cake. - Yeah. 1052 00:38:22,648 --> 00:38:25,303 The crunch on this catfish is delightful. 1053 00:38:25,303 --> 00:38:26,826 Amanda's gumbo? 1054 00:38:26,826 --> 00:38:28,349 The moment I see seaweed, 1055 00:38:28,349 --> 00:38:31,178 let's make a really delicious kombu 1056 00:38:31,178 --> 00:38:33,920 and not screw around with tomato, 1057 00:38:33,920 --> 00:38:35,617 which is kind of fighting the kombu. 1058 00:38:35,617 --> 00:38:36,966 - Taking over? - Yeah. 1059 00:38:36,966 --> 00:38:38,751 Spicy. Just more than I expected. 1060 00:38:38,751 --> 00:38:40,796 - More than I thought, yeah. - Good job, y'all. 1061 00:38:40,796 --> 00:38:43,973 Danny executed the carrots perfectly. 1062 00:38:43,973 --> 00:38:45,932 It's a whole vibe going on with the carrots. 1063 00:38:45,932 --> 00:38:48,151 Yeah. I really love the sauce on Danny's dish. 1064 00:38:48,151 --> 00:38:50,415 I keep going back and trying to dig up some more of it. 1065 00:38:50,415 --> 00:38:55,202 I don't know how to tie in chawanmushi with the carrots. 1066 00:38:55,202 --> 00:38:56,725 And the vegan gumbo. 1067 00:38:56,725 --> 00:38:58,423 - Where's the channel? - Great job, guys. 1068 00:38:58,423 --> 00:38:59,685 Table 43, Chef? 1069 00:38:59,685 --> 00:39:01,208 Their entrees are in my hand. 1070 00:39:03,166 --> 00:39:06,126 All right. After this goes out, we need to do judges' tables. 1071 00:39:06,126 --> 00:39:08,389 - Yes. - It's been 45 minutes. 1072 00:39:08,389 --> 00:39:09,912 This is taking forever. 1073 00:39:09,912 --> 00:39:11,784 Okay, let's go. 1074 00:39:11,784 --> 00:39:14,395 - Chef's table. Okay, walk in. - This is the last push. 1075 00:39:14,395 --> 00:39:16,397 - Here it comes. - Oh, here we go. 1076 00:39:18,747 --> 00:39:20,358 Oh, thank you. 1077 00:39:20,358 --> 00:39:22,838 You do have salsa verde with some rice cakes. 1078 00:39:22,838 --> 00:39:24,840 That's Soo. And for the shrimp, 1079 00:39:24,840 --> 00:39:27,321 - that's Chef Manny. - Thank you. 1080 00:39:28,017 --> 00:39:30,280 Soo's rice cakes are hard to chew. 1081 00:39:30,280 --> 00:39:32,108 It feels like they were seared first, 1082 00:39:32,108 --> 00:39:33,762 - and then they sat. - Yeah. 1083 00:39:33,762 --> 00:39:36,330 Rice cake salsa verde. It's delicious. 1084 00:39:36,330 --> 00:39:37,766 That was really good. 1085 00:39:37,766 --> 00:39:40,247 What about Manny's miso poached shrimp dish? 1086 00:39:40,247 --> 00:39:43,903 Each ingredient is fine on its own, but none of them shine. 1087 00:39:43,903 --> 00:39:45,426 They're just trying to force this. 1088 00:39:45,426 --> 00:39:47,341 - It doesn't work. - Yeah, there was no Latin 1089 00:39:47,341 --> 00:39:50,126 - in the miso. - There's a cilantro sprig. 1090 00:39:51,606 --> 00:39:53,739 We just need to put a touch of soy sauce here. 1091 00:39:53,739 --> 00:39:55,088 We're waiting on you guys. 1092 00:39:55,088 --> 00:39:56,698 - They're already reset. - All right, 1093 00:39:56,698 --> 00:39:57,960 you guys go with the custards, please? 1094 00:39:57,960 --> 00:39:59,397 Judges are walking right now. 1095 00:40:01,268 --> 00:40:02,704 Thank you. 1096 00:40:03,313 --> 00:40:04,663 Hi. 1097 00:40:04,663 --> 00:40:06,229 Michelle, who made this dish again? 1098 00:40:06,229 --> 00:40:08,928 That is a collaboration from Amanda and Danny. 1099 00:40:08,928 --> 00:40:10,408 - Ah. - And then Dan 1100 00:40:10,408 --> 00:40:12,192 - made the blueberry. - All right. 1101 00:40:12,192 --> 00:40:14,368 - Thank you so much. - My pleasure. Enjoy. 1102 00:40:14,368 --> 00:40:17,632 Amanda and Danny made a really successful custard. 1103 00:40:17,632 --> 00:40:19,155 It's pretty delicious. 1104 00:40:19,155 --> 00:40:21,506 I really love the bites where I got the citrus. 1105 00:40:21,506 --> 00:40:23,638 The custard game is strong. 1106 00:40:23,638 --> 00:40:25,727 I'm digging around Dan's dessert, 1107 00:40:25,727 --> 00:40:27,250 and I'm enjoying every bite that I'm having, 1108 00:40:27,250 --> 00:40:29,078 but I feel like it's almost like a bowl 1109 00:40:29,078 --> 00:40:30,732 of the best garnishes for a dessert. 1110 00:40:30,732 --> 00:40:32,212 Yeah, it needs another component. 1111 00:40:32,212 --> 00:40:33,605 Mm-hmm. 1112 00:40:33,605 --> 00:40:34,997 - That's it, team. - Come on. 1113 00:40:34,997 --> 00:40:36,434 - Bring it in. - Yay! 1114 00:40:36,434 --> 00:40:38,218 Got it done. 1115 00:40:38,218 --> 00:40:41,395 So, this is the restaurant that feels like 1116 00:40:41,395 --> 00:40:42,483 there are too many egos. 1117 00:40:42,483 --> 00:40:44,616 Everybody's trying to shine, 1118 00:40:44,616 --> 00:40:48,533 and they're not leaving enough room to be collaborative. 1119 00:40:50,491 --> 00:40:52,450 Guys, the judges' table? 1120 00:40:52,450 --> 00:40:53,886 Right now, right now, please. 1121 00:40:53,886 --> 00:40:56,105 - Great. Okay, let's go. - Thank you. 1122 00:40:56,105 --> 00:40:57,803 And then please come right back. 1123 00:40:57,803 --> 00:40:59,761 - Thank you. - Thank you. 1124 00:40:59,761 --> 00:41:01,197 You have pork tenderloin, 1125 00:41:01,197 --> 00:41:03,809 it's a collaboration from all the chefs. 1126 00:41:03,809 --> 00:41:06,507 The other course, Manny is doing the beef filet 1127 00:41:06,507 --> 00:41:07,900 with some mole negro. 1128 00:41:07,900 --> 00:41:09,728 - Enjoy. - Thank you. 1129 00:41:09,728 --> 00:41:11,556 What do you think of Manny's beef filet? 1130 00:41:11,556 --> 00:41:12,992 The beef is cooked well. 1131 00:41:12,992 --> 00:41:14,646 The beef was cooked perfectly. 1132 00:41:14,646 --> 00:41:16,169 Yeah, I really enjoyed Manny's dish. 1133 00:41:16,169 --> 00:41:17,910 The other thing that really bugs me is that 1134 00:41:17,910 --> 00:41:19,346 you're bringing these two cuisines together, 1135 00:41:19,346 --> 00:41:21,740 Asian and Korean, there's tons of flavor. 1136 00:41:21,740 --> 00:41:23,524 Just because you take one ingredient 1137 00:41:23,524 --> 00:41:25,134 from the Asian supermarket. 1138 00:41:25,134 --> 00:41:26,875 I think that's been happening across the board. 1139 00:41:26,875 --> 00:41:29,138 - Yeah, I do too. - The mole is really good. 1140 00:41:29,138 --> 00:41:30,444 So tender. 1141 00:41:30,444 --> 00:41:32,272 Andrew, what do you think of the pork? 1142 00:41:32,272 --> 00:41:33,882 I think it was cooked really well. 1143 00:41:33,882 --> 00:41:35,449 I think it's slightly under-seasoned, 1144 00:41:35,449 --> 00:41:37,103 especially for the sweetness of the pineapple. 1145 00:41:37,103 --> 00:41:38,539 Anybody get any char in this pineapple? 1146 00:41:38,539 --> 00:41:39,975 Mm-mm. 1147 00:41:39,975 --> 00:41:41,324 Anybody get anything from this pineapple? 1148 00:41:42,195 --> 00:41:43,501 Boy, oh boy. 1149 00:41:43,501 --> 00:41:44,937 Yay! 1150 00:41:44,937 --> 00:41:47,113 - Group hug! - Yay! 1151 00:41:47,113 --> 00:41:48,331 Crushed it. 1152 00:41:48,331 --> 00:41:50,116 The whole thing feels very forced to me. 1153 00:41:50,116 --> 00:41:52,988 Dos by Deul had a theme actually going into it, 1154 00:41:52,988 --> 00:41:54,555 but now I'm walking away feeling 1155 00:41:54,555 --> 00:41:56,252 more confused by the whole thing. 1156 00:42:00,082 --> 00:42:01,475 - Hey, guys. - Hi. 1157 00:42:01,475 --> 00:42:03,346 Hello. How was Channel? 1158 00:42:03,346 --> 00:42:04,478 - Hi. - Hi. 1159 00:42:04,478 --> 00:42:05,784 - Hello. - Interesting. 1160 00:42:05,784 --> 00:42:07,437 - Interesting. - Oh, interesting. 1161 00:42:07,437 --> 00:42:09,570 We all thought that a lot of the dishes in Channel 1162 00:42:09,570 --> 00:42:11,485 were not as advertised, but the dishes were good 1163 00:42:11,485 --> 00:42:13,531 - and the carrots were amazing. - The carrots were great. 1164 00:42:13,531 --> 00:42:15,794 It's interesting which restaurant you got to eat 1165 00:42:15,794 --> 00:42:17,491 at first for what your expectations were. 1166 00:42:17,491 --> 00:42:20,146 We came from having a very cohesive menu 1167 00:42:20,146 --> 00:42:22,061 then going into a menu that wasn't quite as cohesive. 1168 00:42:22,061 --> 00:42:24,237 Let me ask you about cohesion for a second. 1169 00:42:24,237 --> 00:42:26,413 The menu may have been, but did you find the Asian ingredients 1170 00:42:26,413 --> 00:42:29,503 with the Mexican ingredients, you found it to be cohesive? 1171 00:42:29,503 --> 00:42:31,113 In most, but not all cases. 1172 00:42:31,113 --> 00:42:33,986 The ingredients on the individual dishes worked. 1173 00:42:33,986 --> 00:42:35,988 As a progression, we definitely found 1174 00:42:35,988 --> 00:42:37,685 some things that fell flat. 1175 00:42:38,294 --> 00:42:41,994 For us in Dos by Deul, the menu was what I think of 1176 00:42:41,994 --> 00:42:44,300 when I don't like the word fusion. 1177 00:42:44,300 --> 00:42:46,564 At least it felt like they were working 1178 00:42:46,564 --> 00:42:48,261 as a team collaboratively, 1179 00:42:48,261 --> 00:42:51,351 whereas Channel didn't collaborate. 1180 00:42:52,004 --> 00:42:53,614 But that was their concept. 1181 00:42:53,614 --> 00:42:54,746 Did that work as a concept? 1182 00:42:54,746 --> 00:42:56,008 Is that playing it too safe? 1183 00:42:56,008 --> 00:42:57,531 There's a lot to discuss, 1184 00:42:57,531 --> 00:42:59,315 so Itaru, Erick, and Andrew, 1185 00:42:59,315 --> 00:43:01,535 thank you very much for being here and lending your expertise. 1186 00:43:01,535 --> 00:43:03,929 It was such a pleasure to have all of you with us. 1187 00:43:03,929 --> 00:43:05,844 - Thank you. - Thank you. 1188 00:43:17,290 --> 00:43:19,292 Chefs, for your Elimination Challenge, 1189 00:43:19,292 --> 00:43:21,076 we asked you to work in teams 1190 00:43:21,076 --> 00:43:24,079 to create your own concepts for Restaurant Wars. 1191 00:43:24,079 --> 00:43:25,646 We'll start with Channel. 1192 00:43:25,646 --> 00:43:27,082 Help us understand the concept. 1193 00:43:27,082 --> 00:43:29,432 Sure. An American seafood restaurant. 1194 00:43:29,432 --> 00:43:32,218 Kind of like how channels put together waterways, 1195 00:43:32,218 --> 00:43:33,785 these are channels that put us together. 1196 00:43:33,785 --> 00:43:36,309 Across the board that was there, 1197 00:43:36,309 --> 00:43:38,485 but now you're talking about a restaurant concept 1198 00:43:38,485 --> 00:43:40,052 coming out of five heads. 1199 00:43:40,052 --> 00:43:41,923 It became very, very hard for us to figure out 1200 00:43:41,923 --> 00:43:43,664 what you really were trying to go for here. 1201 00:43:43,664 --> 00:43:44,752 Sure. 1202 00:43:44,752 --> 00:43:45,971 This is a good, 1203 00:43:45,971 --> 00:43:47,537 high-level conversation to have 1204 00:43:47,537 --> 00:43:49,365 because we're not sitting here nitpicking over-- 1205 00:43:49,365 --> 00:43:51,280 "God, these dishes were terrible and we didn't like them." 1206 00:43:51,280 --> 00:43:53,456 You're going to hear similar things on your side as well. 1207 00:43:53,456 --> 00:43:55,284 How did you determine who did what? 1208 00:43:55,284 --> 00:43:57,939 I think we played to all of our strengths. 1209 00:43:57,939 --> 00:44:00,899 I had most front-of-the-house experience I think amongst us. 1210 00:44:00,899 --> 00:44:03,771 With Danny being such a strong leader already in the kitchen, 1211 00:44:03,771 --> 00:44:05,686 everybody agreed that he would do that. 1212 00:44:05,686 --> 00:44:08,123 So, Michelle, when do you think it's appropriate 1213 00:44:08,123 --> 00:44:09,647 to touch a table and how often? 1214 00:44:09,647 --> 00:44:11,300 Throughout their entire dining experience, 1215 00:44:11,300 --> 00:44:13,085 - to be honest with you. - Perfect. 1216 00:44:13,085 --> 00:44:14,956 In your mind, do you think you touched our table 1217 00:44:14,956 --> 00:44:17,219 as frequently as we just talked about? 1218 00:44:17,219 --> 00:44:20,919 I did not get a chance to say goodbye as you guys left. 1219 00:44:21,920 --> 00:44:24,792 All right, so now let's move on to Dos by Deul. 1220 00:44:24,792 --> 00:44:26,533 Can you explain that concept? 1221 00:44:26,533 --> 00:44:30,102 We realized that we had two very obvious strengths. 1222 00:44:30,102 --> 00:44:32,234 It's two chefs with a Mexican background, 1223 00:44:32,234 --> 00:44:33,801 two chefs with an Asian background. 1224 00:44:33,801 --> 00:44:35,934 When you were creating the menu and each dish, 1225 00:44:35,934 --> 00:44:37,675 did you all talk through each one and think, 1226 00:44:37,675 --> 00:44:39,677 does this have enough of each one of the sides represented? 1227 00:44:39,677 --> 00:44:42,288 I think even in our own individual dishes, 1228 00:44:42,288 --> 00:44:45,378 the entire menu was cohesive. 1229 00:44:46,379 --> 00:44:50,035 Laura, were you made aware that our group waited 1230 00:44:50,035 --> 00:44:52,254 roughly 30 minutes for the first course? 1231 00:44:52,254 --> 00:44:53,560 Y-- yes. 1232 00:44:53,560 --> 00:44:54,996 We had a couple snafus with servers 1233 00:44:54,996 --> 00:44:57,172 getting a couple table numbers wrong, 1234 00:44:57,172 --> 00:44:59,958 but I do believe that we were able to straighten it out 1235 00:44:59,958 --> 00:45:01,655 and get back on track. 1236 00:45:01,655 --> 00:45:04,614 It happened in both restaurants on the second turn. 1237 00:45:04,614 --> 00:45:06,747 That second push that had the tickets had come in before 1238 00:45:06,747 --> 00:45:09,750 and I wanted to continue service and not, you know, 1239 00:45:09,750 --> 00:45:12,535 completely halt everything to start your appetizers. 1240 00:45:12,535 --> 00:45:14,668 This was the whole purpose of splitting up 1241 00:45:14,668 --> 00:45:17,279 and having judges in your dining room at all times. 1242 00:45:18,063 --> 00:45:20,935 Across the board, we had some really fantastic 1243 00:45:20,935 --> 00:45:23,546 and very memorable plates of food, 1244 00:45:23,546 --> 00:45:25,374 but ultimately, we did have to come up with 1245 00:45:25,374 --> 00:45:27,855 one winning team and one losing team. 1246 00:45:29,770 --> 00:45:32,251 The winning team is... 1247 00:45:35,254 --> 00:45:37,778 - Channel. - Yes! Yes! 1248 00:45:37,778 --> 00:45:39,780 Oh, sh--! Yes! 1249 00:45:43,436 --> 00:45:45,786 We just got money! 1250 00:45:45,786 --> 00:45:46,961 Holy sh--! 1251 00:45:46,961 --> 00:45:49,834 You just won yourselves $40,000. 1252 00:45:49,834 --> 00:45:51,096 - Yes! - Let's go! 1253 00:45:51,096 --> 00:45:53,315 Courtesy of the Wells Fargo 1254 00:45:53,315 --> 00:45:55,927 Active Cash Credit Card. 1255 00:45:56,449 --> 00:45:58,756 Put that on the Top Chef bank account. 1256 00:45:59,365 --> 00:46:01,846 Dan, as confused as I was by the dessert, 1257 00:46:01,846 --> 00:46:05,458 I was very certain and clear on your smoked walleye. 1258 00:46:05,458 --> 00:46:07,242 I thought it was really well put together. 1259 00:46:07,242 --> 00:46:08,722 The flavor was fantastic, 1260 00:46:08,722 --> 00:46:10,419 the hash brown was crispy and it was hot. 1261 00:46:10,419 --> 00:46:12,291 What I loved about the dish is that 1262 00:46:12,291 --> 00:46:15,120 if you're talking about a regional seafood restaurant, 1263 00:46:15,120 --> 00:46:17,078 that clearly had a sense of place. 1264 00:46:17,078 --> 00:46:18,427 Yep. 1265 00:46:18,427 --> 00:46:20,212 That really conveyed the mission. 1266 00:46:20,212 --> 00:46:22,562 Danny, at our table, Erick that was sitting 1267 00:46:22,562 --> 00:46:24,520 next to me said that you must have had 1268 00:46:24,520 --> 00:46:27,001 a very long relationship with carrots throughout your life 1269 00:46:27,001 --> 00:46:29,351 because they were just cooked impeccably. 1270 00:46:29,351 --> 00:46:31,571 - Great dish. - Thank you. 1271 00:46:32,137 --> 00:46:33,791 Savannah, your chawanmushi. 1272 00:46:33,791 --> 00:46:36,532 The flavor and the seasoning was really lovely. 1273 00:46:36,532 --> 00:46:39,100 The only thing I think collectively that we were 1274 00:46:39,100 --> 00:46:41,059 kind of scratching our heads about was 1275 00:46:41,059 --> 00:46:42,451 - the garnish of the mushrooms. - Okay. 1276 00:46:42,451 --> 00:46:44,584 The mushrooms felt dehydrated. 1277 00:46:45,106 --> 00:46:46,760 Michelle, I thought the catfish was 1278 00:46:46,760 --> 00:46:48,631 - absolutely beautifully cooked. - Yeah, it was so good. 1279 00:46:48,631 --> 00:46:52,113 If you just served that catfish with the oyster mayo. 1280 00:46:52,113 --> 00:46:53,636 Thank you. 1281 00:46:53,636 --> 00:46:55,638 Amanda, setting the word gumbo aside, 1282 00:46:55,638 --> 00:46:57,510 it was just very one note across the board. 1283 00:46:57,510 --> 00:47:00,078 Letting the tomatoes kind of steal the show and maybe 1284 00:47:00,078 --> 00:47:03,168 cover up all those other flavors that you took the time to build. 1285 00:47:03,168 --> 00:47:04,473 I'm sorry, chef. 1286 00:47:04,473 --> 00:47:07,128 But the idea of doing a vegan dish 1287 00:47:07,128 --> 00:47:09,130 in a seafood restaurant and using seaweed 1288 00:47:09,130 --> 00:47:10,828 is quite brilliant. 1289 00:47:10,828 --> 00:47:13,134 Well, good thing you made the honey custard. 1290 00:47:13,134 --> 00:47:14,396 It was really, really good. 1291 00:47:14,396 --> 00:47:16,094 It was beautiful. It was light. 1292 00:47:16,094 --> 00:47:19,488 It was a very pleasant way to end the meal. 1293 00:47:19,488 --> 00:47:23,318 So Kwame and Stephanie, as our guest judges, 1294 00:47:23,318 --> 00:47:25,581 you have the pleasure of announcing our winner. 1295 00:47:25,581 --> 00:47:28,976 It came down to which dish could we all agree upon 1296 00:47:28,976 --> 00:47:31,022 was our favorite of the night. 1297 00:47:31,022 --> 00:47:32,719 And the winning chef is... 1298 00:47:38,072 --> 00:47:39,813 Dan the Man. 1299 00:47:39,813 --> 00:47:41,206 Let's go! 1300 00:47:41,206 --> 00:47:43,861 Congratulations, Dan. 1301 00:47:43,861 --> 00:47:45,253 Let's go! 1302 00:47:45,253 --> 00:47:47,212 Love that, love that. 1303 00:47:47,212 --> 00:47:49,518 Yeah, Dan, your smoked walleye 1304 00:47:49,518 --> 00:47:51,520 felt like you've been doing it for a long time, 1305 00:47:51,520 --> 00:47:55,350 but it also was the dish that really represented the concept. 1306 00:47:55,350 --> 00:47:56,917 Thanks. Thank you so much. 1307 00:47:56,917 --> 00:47:58,440 I mean, it's a team effort, 1308 00:47:58,440 --> 00:48:01,313 so I just played my role and did the best I could. 1309 00:48:01,313 --> 00:48:04,011 I'm so proud to be back on top. 1310 00:48:04,011 --> 00:48:05,491 I mean, this is cool as hell. 1311 00:48:05,491 --> 00:48:07,493 Like, I've won two Elimination Challenges 1312 00:48:07,493 --> 00:48:10,278 and I won Restaurant Wars. 1313 00:48:10,278 --> 00:48:13,020 This is crazy. Like, pinch me. 1314 00:48:13,020 --> 00:48:15,370 So, Dan, anybody that gives you a hard time about the brats, 1315 00:48:15,370 --> 00:48:17,068 you can say that you brought it home Sconsi-style. 1316 00:48:17,068 --> 00:48:18,896 I brought it home Sconsi-style. 1317 00:48:21,028 --> 00:48:22,856 So unfortunately, that means, Dos by Deul, 1318 00:48:22,856 --> 00:48:25,467 you had our least favorite restaurant of the day, 1319 00:48:25,467 --> 00:48:28,557 and either one or two of you will be eliminated. 1320 00:48:33,171 --> 00:48:35,390 Unfortunately, Dos by Deul, 1321 00:48:35,390 --> 00:48:37,088 you had our least favorite restaurant of the day. 1322 00:48:37,653 --> 00:48:39,568 Laura and the beef tartare. 1323 00:48:39,568 --> 00:48:42,441 Good way to start, but the rice crackers were really bad. 1324 00:48:42,441 --> 00:48:46,271 More bad for you guys because they sat even longer. 1325 00:48:46,271 --> 00:48:48,751 This is a moment where things are different. 1326 00:48:48,751 --> 00:48:50,536 You know, different tables get different things. 1327 00:48:50,536 --> 00:48:52,320 But overall, the salsa matcha 1328 00:48:52,320 --> 00:48:54,322 and the gochujang for me, I was like, wait a second. 1329 00:48:54,322 --> 00:48:55,933 I kind of like it. 1330 00:48:55,933 --> 00:48:57,456 - Yeah. - Thank you. 1331 00:48:57,456 --> 00:48:58,848 Kaleena and the Dungeness crab. 1332 00:48:58,848 --> 00:49:00,415 Tom, what did you think of that dish? 1333 00:49:00,415 --> 00:49:01,764 I thought the crab flavor came out nicely, 1334 00:49:01,764 --> 00:49:03,853 but the big problem was the tortilla. 1335 00:49:03,853 --> 00:49:06,378 It wasn't crispy. It was greasy. 1336 00:49:06,378 --> 00:49:07,988 When you think of aguachile, 1337 00:49:07,988 --> 00:49:11,252 you think of spicy and like really, really fresh. 1338 00:49:11,252 --> 00:49:12,340 It was just a little boring. 1339 00:49:12,340 --> 00:49:13,776 Heard. Thank you. 1340 00:49:13,776 --> 00:49:15,430 Manny, going on to your beef. 1341 00:49:15,430 --> 00:49:17,258 Mine was-- I mean, it was perfectly cooked. 1342 00:49:17,258 --> 00:49:19,304 The star of the beef plate was that mole. 1343 00:49:19,304 --> 00:49:21,132 - It was delicious. - It was great. 1344 00:49:21,132 --> 00:49:22,611 Thank you. 1345 00:49:22,611 --> 00:49:24,004 What did you think of the shrimp? 1346 00:49:24,004 --> 00:49:25,571 The flavors of your dish were really lovely, 1347 00:49:25,571 --> 00:49:27,355 but in the context of the restaurant, 1348 00:49:27,355 --> 00:49:29,183 the butter sauce felt a little bit out of place. 1349 00:49:29,183 --> 00:49:32,143 I thought that dish was kind of, like, bland and forgettable. 1350 00:49:32,143 --> 00:49:33,579 Heard. 1351 00:49:33,579 --> 00:49:35,973 I will tell you, Soo, 1352 00:49:35,973 --> 00:49:38,976 that your rice cakes made me really, really happy. 1353 00:49:39,759 --> 00:49:41,543 Bringing in all those flavors together, 1354 00:49:41,543 --> 00:49:43,197 I think it really worked with the pepitas 1355 00:49:43,197 --> 00:49:44,982 for that little extra texture on top. 1356 00:49:44,982 --> 00:49:46,940 But two of the ingredients were store-bought. 1357 00:49:46,940 --> 00:49:50,900 I just want to see a little more chefing going on here. 1358 00:49:50,900 --> 00:49:52,990 I tried to simplify my dish as much as I can 1359 00:49:52,990 --> 00:49:55,296 and help out wherever the chefs need me. 1360 00:49:55,296 --> 00:49:57,429 He took on a lot of projects to help Manny 1361 00:49:57,429 --> 00:49:59,605 with his two dishes and our collab dish. 1362 00:49:59,605 --> 00:50:02,216 The pork tenderloin was the collaborative dish. 1363 00:50:03,130 --> 00:50:05,393 The pork was not seasoned at all 1364 00:50:05,393 --> 00:50:07,482 and the pico... 1365 00:50:07,482 --> 00:50:09,441 I thought it was not a pico. 1366 00:50:09,441 --> 00:50:10,877 The tricky thing 1367 00:50:10,877 --> 00:50:12,400 is the dish that was the least successful 1368 00:50:12,400 --> 00:50:14,054 doesn't technically fall on anyone. 1369 00:50:14,054 --> 00:50:16,665 It's hard to tell how that fell through the cracks. 1370 00:50:16,665 --> 00:50:18,667 I have a question for Kaleena. Going back to that pico, 1371 00:50:18,667 --> 00:50:20,234 you're the chef in this restaurant. 1372 00:50:20,234 --> 00:50:21,931 - Did you like that? - I did get heat. 1373 00:50:21,931 --> 00:50:24,369 I did get salt in my taste of it. 1374 00:50:24,369 --> 00:50:26,023 I did like it. 1375 00:50:26,023 --> 00:50:27,720 We certainly need to discuss before we can decide. 1376 00:50:27,720 --> 00:50:29,591 - We'll call you back in a bit. - Thanks. 1377 00:50:29,591 --> 00:50:30,897 - Thank you. - Thank you. 1378 00:50:30,897 --> 00:50:32,377 Thank you, chefs. 1379 00:50:34,466 --> 00:50:35,771 That was the judges' table, man. 1380 00:50:35,771 --> 00:50:37,208 That was brutal. 1381 00:50:37,208 --> 00:50:39,210 They took a microscope and just was like, all right, 1382 00:50:39,210 --> 00:50:41,603 this is wrong, this is wrong, this is wrong, this is wrong. 1383 00:50:41,603 --> 00:50:43,214 Soo's dish was a clunker. 1384 00:50:43,214 --> 00:50:46,086 We loved Soo's dish. I just really liked the sauce. 1385 00:50:46,086 --> 00:50:48,567 What about front of house and how that went? 1386 00:50:48,567 --> 00:50:50,873 I think Laura was pleasant and she was present, 1387 00:50:50,873 --> 00:50:54,094 but she wasn't present enough, especially with the lag. 1388 00:50:54,094 --> 00:50:55,661 The best thing about the shrimp dish was 1389 00:50:55,661 --> 00:50:57,663 the cooking of the shrimp that you did. 1390 00:50:57,663 --> 00:51:01,493 It was not like my flavors that are like punch in the mouth. 1391 00:51:01,493 --> 00:51:03,625 I thought the shrimp was a pretty bad dish. 1392 00:51:03,625 --> 00:51:06,063 This butter boat, where does that fit in the concept? 1393 00:51:06,063 --> 00:51:07,499 It didn't. 1394 00:51:07,499 --> 00:51:09,066 Manny struggled with the idea of putting 1395 00:51:09,066 --> 00:51:10,371 Asian flavors in his dishes. 1396 00:51:10,371 --> 00:51:12,199 - That's what it felt like to me. - Yep. 1397 00:51:12,199 --> 00:51:14,984 What's unfortunate about Manny, that beef dish was really good. 1398 00:51:14,984 --> 00:51:16,725 But you could argue that there was nothing 1399 00:51:16,725 --> 00:51:19,467 about the concept in it. It felt purely Mexican. 1400 00:51:19,467 --> 00:51:22,601 There's certainly an argument for Manny. 1401 00:51:22,601 --> 00:51:24,603 - I think Kaleena, too. - Kaleena, too. 1402 00:51:24,603 --> 00:51:27,040 We can eliminate two people. That's an option. 1403 00:51:27,040 --> 00:51:28,955 A couple people liked my dish 1404 00:51:28,955 --> 00:51:31,131 and a couple people found it quite boring. 1405 00:51:31,131 --> 00:51:33,177 There was a lot of problems in some of the dishes 1406 00:51:33,177 --> 00:51:37,137 and it just didn't seem like Kaleena took charge whatsoever. 1407 00:51:37,137 --> 00:51:38,660 I have a problem with that. 1408 00:51:38,660 --> 00:51:40,314 She let the collaborative dish go out as it did, 1409 00:51:40,314 --> 00:51:42,925 which somebody has to be held accountable for that. 1410 00:51:42,925 --> 00:51:44,753 Saying it tastes good and approving it 1411 00:51:44,753 --> 00:51:46,364 is still being accountable for it. 1412 00:51:46,364 --> 00:51:47,495 That's your job as the chef. 1413 00:51:47,495 --> 00:51:48,844 I'm really----ing proud 1414 00:51:48,844 --> 00:51:50,585 of what we did and I'm proud of you guys 1415 00:51:50,585 --> 00:51:52,457 and I feel like we really pulled together as a team. 1416 00:51:52,457 --> 00:51:54,067 So, I think we have our decision then. 1417 00:51:54,067 --> 00:51:55,982 - Yeah. - Yeah. 1418 00:51:55,982 --> 00:51:57,505 Let's get them out here. 1419 00:52:07,211 --> 00:52:09,474 You know, chefs, this is Restaurant Wars. 1420 00:52:09,474 --> 00:52:11,258 It's about the entire restaurant. 1421 00:52:11,258 --> 00:52:13,608 You put together a Latin-Asian concept 1422 00:52:13,608 --> 00:52:16,785 and one side of that equation was short changed, 1423 00:52:16,785 --> 00:52:20,311 and unfortunately the concept was lost in translation. 1424 00:52:24,837 --> 00:52:27,622 Kaleena, please pack your knives and go. 1425 00:52:30,321 --> 00:52:31,974 Thank you for the opportunity. 1426 00:52:31,974 --> 00:52:34,673 Kaleena, you came through Last Chance Kitchen once before, 1427 00:52:34,673 --> 00:52:36,675 - you certainly can do it again. - Thank you, chefs. 1428 00:52:36,675 --> 00:52:38,155 - Thank you. - Thank you all. 1429 00:52:38,155 --> 00:52:39,634 - I'm sorry. - It's okay. 1430 00:52:39,634 --> 00:52:42,898 Obviously I'm bummed, but I... am okay. 1431 00:52:42,898 --> 00:52:45,336 I'm still proud of you guys. I'm still proud of what we did. 1432 00:52:45,336 --> 00:52:47,729 I'm so sorry. I'm so sorry. 1433 00:52:47,729 --> 00:52:49,818 The last elimination three challenges ago, 1434 00:52:49,818 --> 00:52:52,517 I was devastated because I knew that I had made a mistake. 1435 00:52:52,517 --> 00:52:54,171 I did not feel like I did my best 1436 00:52:54,171 --> 00:52:56,303 and this is like the complete opposite of that. 1437 00:52:56,303 --> 00:52:59,001 I feel like I've had so many redemption battles 1438 00:52:59,001 --> 00:53:01,700 and Last Chance Kitchen itself was a huge redemption battle. 1439 00:53:01,700 --> 00:53:03,484 Even though our team didn't win, 1440 00:53:03,484 --> 00:53:06,531 I still in my head feel like we're going out on a high note. 1441 00:53:09,186 --> 00:53:12,319 Tonight, Kaleena reenters Last Chance Kitchen 1442 00:53:12,319 --> 00:53:13,625 where she's already been victorious. 1443 00:53:13,625 --> 00:53:15,148 Oh, my God! 1444 00:53:15,148 --> 00:53:16,976 Can she cook her way back into the competition 1445 00:53:16,976 --> 00:53:19,065 - for a second time? - Ready to go again? 1446 00:53:19,065 --> 00:53:23,678 Watch now on Peacock or wherever you stream Top Chef. 1447 00:53:23,678 --> 00:53:26,507 Next time on Top Chef... 1448 00:53:26,507 --> 00:53:28,422 We're raising the stakes even higher. 1449 00:53:28,422 --> 00:53:31,817 We've always determined elimination based singularly 1450 00:53:31,817 --> 00:53:33,949 on your elimination dish... 1451 00:53:33,949 --> 00:53:35,560 and now the game is changing. 1452 00:53:36,387 --> 00:53:39,520 - Jesus. - Definitely raised the stakes. 1453 00:53:39,520 --> 00:53:42,088 Oh, this is so cool! 1454 00:53:42,088 --> 00:53:44,438 There's no better way to get to know a culture 1455 00:53:44,438 --> 00:53:45,831 than through its food. 1456 00:53:45,831 --> 00:53:47,398 We should be normalizing indigenous foods, 1457 00:53:47,398 --> 00:53:49,313 not just here but on a global scale. 1458 00:53:49,922 --> 00:53:51,271 You took all the mustard grains? 1459 00:53:51,271 --> 00:53:52,359 Where'd all the cedar go? 1460 00:53:52,359 --> 00:53:53,882 People are going for it. 1461 00:53:53,882 --> 00:53:55,536 Get out of here. Get out of my sh--. 1462 00:53:55,536 --> 00:53:56,885 Ahh, it's a monster! 1463 00:53:56,885 --> 00:53:58,626 This might be a bad idea. We'll see. 1464 00:53:58,626 --> 00:54:01,281 Lord Jesus. 1465 00:54:01,281 --> 00:54:03,109 Let's go, please.