1 00:00:03,046 --> 00:00:04,874 Previously on Top Chef... 2 00:00:04,874 --> 00:00:06,745 This is Restaurant Wars. 3 00:00:06,745 --> 00:00:08,399 - Whoa! - Yes! 4 00:00:08,399 --> 00:00:10,793 This is not a challenge, this is the war! 5 00:00:10,793 --> 00:00:13,013 - You ready to rock? - Let's do this. 6 00:00:13,970 --> 00:00:15,189 Michelle has not come to say hi. 7 00:00:15,189 --> 00:00:16,973 This is true. She has not. 8 00:00:16,973 --> 00:00:19,628 I am feeling the pressure. I'm gonna give 'em a minute. 9 00:00:19,628 --> 00:00:21,238 You're working a beef and a pork? 10 00:00:21,238 --> 00:00:23,110 - All up to fire? - No, Chef. 11 00:00:23,110 --> 00:00:24,459 I'm so sorry, we're waiting on another course. 12 00:00:24,459 --> 00:00:26,200 Just check on it? Thank you so much. 13 00:00:26,200 --> 00:00:27,853 We need to fire the judges' table. 14 00:00:27,853 --> 00:00:29,986 - Okay. Give me a second. - I need salt in this pork. 15 00:00:29,986 --> 00:00:32,815 - It's lacking punch. - This is for the W. 16 00:00:32,815 --> 00:00:33,990 My plate is missing food. 17 00:00:33,990 --> 00:00:36,427 The winning team is... 18 00:00:38,038 --> 00:00:40,910 - Channel. - Yes! Yes! 19 00:00:40,910 --> 00:00:43,478 You just won yourselves $40,000. 20 00:00:43,478 --> 00:00:45,262 - Yes! - Let's go! 21 00:00:45,262 --> 00:00:48,222 Kaleena, please pack your knives and go. 22 00:00:53,357 --> 00:00:54,924 Eight chefs remain 23 00:00:54,924 --> 00:00:58,014 to compete in the ultimate culinary showdown. 24 00:00:58,014 --> 00:00:59,668 At stake for the winner, 25 00:00:59,668 --> 00:01:01,322 a feature in Food & Wine magazine, 26 00:01:01,322 --> 00:01:04,194 an appearance at the Food & Wine Classic in Aspen, 27 00:01:04,194 --> 00:01:07,980 $250,000 furnished by Saratoga Springwater, 28 00:01:07,980 --> 00:01:10,157 and the title of "Top Chef." 29 00:01:21,298 --> 00:01:23,648 - Today was a hard day. - Yeah. 30 00:01:23,648 --> 00:01:25,302 It's hard to open up a restaurant 31 00:01:25,302 --> 00:01:27,391 in six months, but in 24 hours? 32 00:01:27,391 --> 00:01:29,263 Hard work. 33 00:01:29,263 --> 00:01:30,655 It's something to remember that everyone 34 00:01:30,655 --> 00:01:32,353 that's here is here for a reason. 35 00:01:32,353 --> 00:01:34,181 I've been doing this for 15 years, 36 00:01:34,181 --> 00:01:37,532 but to have the mental fortitude 37 00:01:37,532 --> 00:01:39,360 to continue to push yourself 38 00:01:39,360 --> 00:01:41,666 is the biggest part of this competition. 39 00:01:41,666 --> 00:01:45,192 There's a reason that you keep getting to go every week, 40 00:01:45,192 --> 00:01:46,889 and you should feel proud. 41 00:01:47,585 --> 00:01:49,761 - Manny, you good? - Yeah, I just... 42 00:01:49,761 --> 00:01:51,720 - What's up? - ...I feel I let her down. 43 00:01:51,720 --> 00:01:54,201 And for her to be the one to leave, 44 00:01:54,201 --> 00:01:56,290 it's a hard pill to swallow. 45 00:01:56,290 --> 00:01:58,553 Kaleena leaving, I feel that I played 46 00:01:58,553 --> 00:02:00,772 a big part in that, and it just sucks. 47 00:02:00,772 --> 00:02:02,992 I just know what I could have done better. 48 00:02:02,992 --> 00:02:05,864 I felt that if I was gonna make it to the top eight, 49 00:02:05,864 --> 00:02:07,431 I was gonna be happier. 50 00:02:07,431 --> 00:02:09,607 - Sorry, Manny. - You're still here, Chef. 51 00:02:09,607 --> 00:02:11,392 They could have sent two people home, you know? 52 00:02:11,392 --> 00:02:12,871 That has to mean something, 53 00:02:12,871 --> 00:02:15,744 and there's both sides of that coin. 54 00:02:15,744 --> 00:02:17,398 - Yeah, for sure. - Thank you. 55 00:02:17,398 --> 00:02:20,357 When I left Mexico, I remember thinking, 56 00:02:20,357 --> 00:02:22,620 one day when they talk about 57 00:02:22,620 --> 00:02:25,188 Mexican chefs cooking outside of Mexico 58 00:02:25,188 --> 00:02:26,624 and killing it, 59 00:02:26,624 --> 00:02:29,018 I want my name to be in the conversation. 60 00:02:29,018 --> 00:02:30,498 I have to stay focused. 61 00:02:30,498 --> 00:02:32,282 Good job, guys. Congratulations. 62 00:02:32,282 --> 00:02:35,111 Let's go. We gotta put Grandpa to bed. 63 00:02:35,503 --> 00:02:37,635 That's a lot of excitement. 64 00:02:48,559 --> 00:02:50,213 I have, like, the war mirror, 65 00:02:50,213 --> 00:02:52,172 which is ideas for the challenges 66 00:02:52,172 --> 00:02:53,390 I think that are gonna happen. 67 00:02:53,390 --> 00:02:54,913 More than anything, 68 00:02:54,913 --> 00:02:57,220 it's just to get myself brainstorming. 69 00:02:57,220 --> 00:02:58,917 And it's hard, you really gotta, like, 70 00:02:58,917 --> 00:03:02,312 mentally stay in the game, and for me, being inspired, 71 00:03:02,312 --> 00:03:04,793 even if it's me inspiring myself, is helpful. 72 00:03:08,666 --> 00:03:09,841 that. 73 00:03:24,639 --> 00:03:26,945 - Oh, no, it's cranberries. - Yes! 74 00:03:26,945 --> 00:03:29,383 - Cranberries. - Yes! 75 00:03:29,383 --> 00:03:31,689 - Good morning, Chefs. - Good morning. 76 00:03:31,689 --> 00:03:34,257 Oh, what's going on? It's a jacuzzi. 77 00:03:34,257 --> 00:03:35,693 Yeah, I'm fairly certain 78 00:03:35,693 --> 00:03:37,304 this was not what you were expecting 79 00:03:37,304 --> 00:03:39,393 - to see this morning. - Not at all. 80 00:03:39,393 --> 00:03:41,830 That makes two of us. 81 00:03:41,830 --> 00:03:43,571 I feel like Tom looks most at home 82 00:03:43,571 --> 00:03:45,486 standing in the cranberry bog, 83 00:03:45,486 --> 00:03:47,357 although you can tell Gail is super into the outfit. 84 00:03:47,357 --> 00:03:49,141 Should've had a belt. 85 00:03:49,141 --> 00:03:50,752 I'm dreading finding out why they're here, 86 00:03:50,752 --> 00:03:53,320 because I am not good at Quickfires. 87 00:03:53,320 --> 00:03:55,844 Chefs, we're halfway through the competition, 88 00:03:55,844 --> 00:03:57,802 and there is no more immunity on the table 89 00:03:57,802 --> 00:04:00,631 - for Elimination Challenges. - Got the last one. 90 00:04:00,631 --> 00:04:03,025 But, we're raising the stakes 91 00:04:03,025 --> 00:04:04,592 - even higher. - Why not? 92 00:04:04,592 --> 00:04:06,463 Gail and I usually only taste 93 00:04:06,463 --> 00:04:07,899 your Elimination Challenge dishes every week, 94 00:04:07,899 --> 00:04:09,945 - but that's all changing. - Oh, boy. 95 00:04:09,945 --> 00:04:11,990 We'll be joining Kristen at the Quickfires 96 00:04:11,990 --> 00:04:13,731 for the rest of our time here in Milwaukee. 97 00:04:14,819 --> 00:04:16,212 Love that. 98 00:04:16,212 --> 00:04:18,258 We've always determined elimination 99 00:04:18,258 --> 00:04:21,522 based singularly on your elimination dish, 100 00:04:21,522 --> 00:04:23,132 and now the game is changing. 101 00:04:25,526 --> 00:04:28,529 Your Elimination Challenge dishes will still determine 102 00:04:28,529 --> 00:04:30,487 who will be up for elimination each week. 103 00:04:31,314 --> 00:04:32,881 But if you're on the bottom, 104 00:04:32,881 --> 00:04:35,057 your Quickfire dishes will be taken into account 105 00:04:35,057 --> 00:04:36,450 as we deliberate 106 00:04:36,450 --> 00:04:37,973 - who needs to be going home. - Wee. 107 00:04:37,973 --> 00:04:40,192 When you thought there was enough curveballs, 108 00:04:40,192 --> 00:04:41,846 they throw five more. 109 00:04:41,846 --> 00:04:44,109 To go home because of a Quickfire mistake, 110 00:04:44,109 --> 00:04:46,111 it-- it sucks. 111 00:04:46,111 --> 00:04:47,243 It's a whole new show now. 112 00:04:52,857 --> 00:04:55,556 Wisconsin produces the most cranberries 113 00:04:55,556 --> 00:04:57,384 than any other state in the nation. 114 00:04:57,384 --> 00:04:58,733 Here to tell us a little bit more 115 00:04:58,733 --> 00:05:00,387 about this versatile fruit 116 00:05:00,387 --> 00:05:02,084 is a fifth generation cranberry farmer, 117 00:05:02,084 --> 00:05:04,434 - Rochelle Hoffman. - Hi, Rochelle. 118 00:05:04,434 --> 00:05:06,610 Hello, Chefs. 119 00:05:06,610 --> 00:05:08,482 Contrary to popular belief, 120 00:05:08,482 --> 00:05:10,614 cranberries don't actually grow in water. 121 00:05:10,614 --> 00:05:13,138 They grow in soil, and only when we're harvesting, 122 00:05:13,138 --> 00:05:15,445 we flood the cranberry beds, and they float. 123 00:05:16,098 --> 00:05:18,318 For today's Quickfire, we want you to make a dish 124 00:05:18,318 --> 00:05:19,971 featuring cranberries. 125 00:05:20,624 --> 00:05:22,409 We don't want it just simply in a baked good 126 00:05:22,409 --> 00:05:23,801 or simply in a sauce. 127 00:05:23,801 --> 00:05:25,281 We need to see something original. 128 00:05:25,673 --> 00:05:27,065 Cranberries, they can be tough to work with, 129 00:05:27,065 --> 00:05:28,676 but you can play off that tartness 130 00:05:28,676 --> 00:05:30,373 and do something really creative and fun. 131 00:05:30,373 --> 00:05:32,027 Just don't get bogged down. 132 00:05:33,507 --> 00:05:35,291 That was a great one. 133 00:05:35,291 --> 00:05:36,423 She really is your best audience. 134 00:05:36,423 --> 00:05:37,728 I like that one. 135 00:05:39,339 --> 00:05:40,992 All right, so the chef with our favorite dish 136 00:05:40,992 --> 00:05:44,605 will win $10,000 of Quickfire Quick Cash. 137 00:05:44,605 --> 00:05:46,955 You have 30 minutes on the clock. 138 00:05:46,955 --> 00:05:49,131 I would recommend we start getting out of the marsh. 139 00:05:49,131 --> 00:05:52,221 Good idea, good idea. 140 00:05:52,221 --> 00:05:54,963 Your time starts now! 141 00:05:54,963 --> 00:05:57,008 Whoa! 142 00:05:57,008 --> 00:06:00,403 Oh, my God! 143 00:06:00,403 --> 00:06:02,100 You guys are monsters. 144 00:06:05,669 --> 00:06:07,758 Here comes Grandpa walking around. 145 00:06:09,499 --> 00:06:11,196 Soo, do you use fresh cranberries often? 146 00:06:11,196 --> 00:06:13,634 No, I'm more of a canned cranberry guy, 147 00:06:13,634 --> 00:06:15,331 I'm not gonna lie. 148 00:06:15,331 --> 00:06:17,333 Cranberries, they are so tart. 149 00:06:17,333 --> 00:06:19,074 Like having a Sour Patch Kid tart. 150 00:06:19,727 --> 00:06:22,338 So, I do wanna grab some other berries 151 00:06:22,338 --> 00:06:23,774 to kind of offset that tartness. 152 00:06:23,774 --> 00:06:27,691 I'm gonna do cranberry-blackberry jam, 153 00:06:27,691 --> 00:06:29,519 - beef tartare on top. - Sounds great, bub. 154 00:06:29,519 --> 00:06:33,175 I'm gonna take the cranberries and make Thai-inspired chutney. 155 00:06:33,175 --> 00:06:35,177 Quickfires to me have always been, like, roll the dice, 156 00:06:35,177 --> 00:06:37,397 see what happens, but now it better be well thought out, 157 00:06:37,397 --> 00:06:38,833 otherwise Tom's gonna rip it apart. 158 00:06:38,833 --> 00:06:41,052 This is the face of unhappiness. 159 00:06:41,879 --> 00:06:43,751 This is not something I've done before, 160 00:06:43,751 --> 00:06:46,449 but it's something that I think will work really nice. 161 00:06:47,929 --> 00:06:49,800 Get some more cranberries. 162 00:06:49,800 --> 00:06:52,499 Last year I was R&Ding cranberries for two months, 163 00:06:52,499 --> 00:06:56,067 so I'm gonna do a seared scallop with a cranberry hot sauce. 164 00:06:56,067 --> 00:06:58,113 I think I'm gonna work with cranberry and beets, 165 00:06:58,113 --> 00:07:01,333 some bacon, similar to like a borscht soup. 166 00:07:01,333 --> 00:07:03,118 Have you made this dish before? 167 00:07:03,118 --> 00:07:04,815 Hell no, I haven't made this dish before. 168 00:07:04,815 --> 00:07:07,209 10K is a lot of money for a Quickfire. 169 00:07:07,209 --> 00:07:09,559 I'm flying by the seat of my pants right now. 170 00:07:09,559 --> 00:07:12,388 $15,500 is my total so far. 171 00:07:12,388 --> 00:07:15,870 I have to blend up my base and then sear my foie gras. 172 00:07:15,870 --> 00:07:17,698 Hopefully walk away with 10K. 173 00:07:17,698 --> 00:07:19,917 Keep it coming. 174 00:07:23,486 --> 00:07:25,706 Manny, have you cooked with cranberries a lot? 175 00:07:25,706 --> 00:07:29,536 No, you know, that doesn't really get used in Mexico. 176 00:07:29,536 --> 00:07:31,189 The first time I ate cranberries 177 00:07:31,189 --> 00:07:33,148 was cranberry sauce for Thanksgiving. 178 00:07:33,148 --> 00:07:36,543 I'm gonna do pork tenderloin with roasted radicchio 179 00:07:36,543 --> 00:07:38,501 and orange with a cranberry vinaigrette 180 00:07:38,501 --> 00:07:40,111 and cranberry sabayon. 181 00:07:40,111 --> 00:07:42,505 Turkey with cranberries? Not for me. 182 00:07:42,505 --> 00:07:45,769 But I know the flavor profile, I think. 183 00:07:46,814 --> 00:07:48,903 Coming down. You feeling good about it? 184 00:07:48,903 --> 00:07:50,295 Definitely raised the stakes 185 00:07:50,295 --> 00:07:51,514 for the Quickfires, you know? 186 00:07:51,514 --> 00:07:53,473 Before we had everything to win 187 00:07:53,473 --> 00:07:54,735 and little to lose. 188 00:07:54,735 --> 00:07:56,171 Now, it's not like that anymore. 189 00:07:57,477 --> 00:08:00,044 - 20 minutes left, Chef. - Jesus. 190 00:08:01,393 --> 00:08:02,612 I like cranberries. 191 00:08:03,657 --> 00:08:05,528 I really enjoy the Quickfires. 192 00:08:05,528 --> 00:08:07,269 You have to make decisions fast 193 00:08:07,269 --> 00:08:08,923 and you have to think with your instincts. 194 00:08:08,923 --> 00:08:11,665 I'm making my sauce with walnuts. 195 00:08:11,665 --> 00:08:13,971 I'm taking a risk with the walnuts. 196 00:08:13,971 --> 00:08:17,148 They could be grainy if you don't cook them properly, 197 00:08:17,148 --> 00:08:19,977 but it's going to stand out from the rest. 198 00:08:25,113 --> 00:08:26,897 Danny, what are you doing back here, bubba? 199 00:08:26,897 --> 00:08:28,508 Besides breaking the juicer, 200 00:08:28,508 --> 00:08:29,813 trying to get some cranberry juice. 201 00:08:29,813 --> 00:08:31,162 Hell yeah, bro. 202 00:08:31,162 --> 00:08:33,295 Juicing cranberries has proven to be 203 00:08:33,295 --> 00:08:34,557 quite the challenge. 204 00:08:34,557 --> 00:08:36,211 Oh, come on. 205 00:08:38,082 --> 00:08:42,043 I wanna make a cranberry butter to kind of cook my fish in. 206 00:08:42,043 --> 00:08:43,479 What is this? Is this halibut? 207 00:08:43,479 --> 00:08:44,828 That's Chilean sea bass. 208 00:08:44,828 --> 00:08:46,438 Your boy's from New York. 209 00:08:46,438 --> 00:08:48,179 We don't work with no Chilean sea bass, girl. 210 00:08:49,659 --> 00:08:51,922 Danny is definitely going out on a limb here, 211 00:08:51,922 --> 00:08:53,707 tearing cranberries and fish. 212 00:08:53,707 --> 00:08:56,710 Balancing those flavors, that's not an easy task, 213 00:08:56,710 --> 00:08:58,146 whereas my dish is going to be 214 00:08:58,146 --> 00:08:59,713 a little bit more straightforward. 215 00:08:59,713 --> 00:09:01,671 You know the deal. What do you got? 216 00:09:01,671 --> 00:09:03,064 - Hoe cake. - Oh, yeah, nice. 217 00:09:03,064 --> 00:09:06,023 Cranberry sauce and fried chicken. 218 00:09:06,023 --> 00:09:07,808 Taking it to the South. 219 00:09:07,808 --> 00:09:10,288 - Here I go. - Ten minutes, Chefs. 220 00:09:14,902 --> 00:09:17,557 Hoe cakes. Please cook. Thank you. 221 00:09:18,079 --> 00:09:21,822 Making a cranberry brandy sabayon for my pork. 222 00:09:23,737 --> 00:09:26,217 Chefs, you have five minutes left. 223 00:09:28,176 --> 00:09:29,960 The sauce is a little bit grainy, 224 00:09:29,960 --> 00:09:32,659 and I know it needs to cook a little bit longer. 225 00:09:32,659 --> 00:09:34,922 At this point, I just don't have time. 226 00:09:34,922 --> 00:09:36,576 - I'm gonna plate, actually. - Tom's here, 227 00:09:36,576 --> 00:09:38,186 so it's a whole different ball game. 228 00:09:38,186 --> 00:09:39,796 Three minutes! 229 00:09:40,841 --> 00:09:42,930 Mm! It tastes good. Okay. 230 00:09:44,540 --> 00:09:46,063 It's a mess over here. 231 00:09:46,063 --> 00:09:48,718 The cranberry sauce, it looks pretty basic. 232 00:09:48,718 --> 00:09:52,635 I'm hoping that the flavor of everything carries me through. 233 00:09:52,635 --> 00:09:54,332 Uh, shaky hands. 234 00:09:54,332 --> 00:09:55,638 30 seconds. 235 00:09:56,465 --> 00:09:57,727 Holy sh--, that's good. 236 00:09:57,727 --> 00:09:59,424 All right, all right, okay. 237 00:10:03,951 --> 00:10:07,781 Three, two, one. Hands up. 238 00:10:07,781 --> 00:10:11,001 - Utensils down. - It's not pretty. 239 00:10:15,136 --> 00:10:17,442 - Hi, Laura. - Welcome, Chefs. 240 00:10:17,442 --> 00:10:19,270 Tell us what you've made for us. 241 00:10:19,270 --> 00:10:22,534 I took the idea of fesenjan with walnuts and cranberries. 242 00:10:22,534 --> 00:10:26,626 Inside is a pork filling with more cranberries in it. 243 00:10:27,670 --> 00:10:29,629 - Thanks. - Great. 244 00:10:29,629 --> 00:10:30,804 What'd you make for us? 245 00:10:30,804 --> 00:10:32,240 So, I have a pork tenderloin 246 00:10:32,240 --> 00:10:35,286 with brandy and a cranberry sabayon. 247 00:10:35,286 --> 00:10:38,768 Made a cranberry and orange vinaigrette for the radicchio. 248 00:10:38,768 --> 00:10:40,030 How was it working with cranberries? 249 00:10:40,030 --> 00:10:41,423 Well, it's a Quickfire, 250 00:10:41,423 --> 00:10:43,512 so you just gotta-- just gotta go. 251 00:10:43,512 --> 00:10:46,907 I think that this dish could help me not go home. 252 00:10:46,907 --> 00:10:48,212 I'm just, like, crossing my fingers, 253 00:10:48,212 --> 00:10:49,866 crossing my arms, crossing my legs. 254 00:10:49,866 --> 00:10:51,346 - Thank you, Manny. - Thank you. 255 00:10:52,347 --> 00:10:54,088 What do you have for us? 256 00:10:54,088 --> 00:10:55,698 I have some salt and pepper scallops 257 00:10:55,698 --> 00:10:57,134 with cranberry red curry 258 00:10:57,134 --> 00:10:59,659 and mint, dill, and cilantro. 259 00:11:01,835 --> 00:11:03,706 I mean, it is your state fruit, right? 260 00:11:03,706 --> 00:11:06,404 - It is my state fruit. - Do you cook with them often? 261 00:11:06,404 --> 00:11:08,015 No. 262 00:11:09,233 --> 00:11:11,932 In front of you guys, you have a beef carpaccio, 263 00:11:11,932 --> 00:11:15,022 chutney with beets, blackberries, cranberry, 264 00:11:15,022 --> 00:11:17,024 and a little bit of pasilla peppers. 265 00:11:17,024 --> 00:11:18,895 - Hmm. - Great, thanks, Soo. 266 00:11:18,895 --> 00:11:20,984 - Thank you. - Okay, thank you. 267 00:11:20,984 --> 00:11:24,205 I have a cranberry poached sea bass 268 00:11:24,205 --> 00:11:27,599 with cranberry panade, some fresh cranberry garnish. 269 00:11:27,599 --> 00:11:29,166 I juiced the cranberries 270 00:11:29,166 --> 00:11:31,516 and then cooked them in the cranberry juice. 271 00:11:31,516 --> 00:11:33,388 - Thanks, Danny. - Thank you, Chefs. 272 00:11:33,954 --> 00:11:35,651 - Ooh. - Wow. 273 00:11:35,651 --> 00:11:38,001 I did a play on fried chicken and waffles. 274 00:11:38,001 --> 00:11:40,090 It's a corn and cranberry hoe cake. 275 00:11:40,090 --> 00:11:41,744 On the bottom is a cranberry sauce. 276 00:11:41,744 --> 00:11:43,528 And what's in the cranberry sauce? 277 00:11:43,528 --> 00:11:44,878 A little bit of maple, 278 00:11:44,878 --> 00:11:46,706 a five-spice, cranberry, vinegar, 279 00:11:46,706 --> 00:11:48,882 and some Tabasco to give it some acidity. 280 00:11:48,882 --> 00:11:50,405 - Thanks. - Thank you. 281 00:11:56,628 --> 00:11:57,978 What did you make for us? 282 00:11:57,978 --> 00:12:01,024 Today, I made a cranberry and beet soup 283 00:12:01,024 --> 00:12:03,331 with a piece of seared foie gras on top, 284 00:12:03,331 --> 00:12:04,985 a little bit of maple mascarpone. 285 00:12:04,985 --> 00:12:07,117 - It's like a cranberry borscht. - Yeah. 286 00:12:07,117 --> 00:12:09,250 I have never had a cranberry soup before. 287 00:12:09,250 --> 00:12:11,382 - This is a first. - Hey. 288 00:12:11,382 --> 00:12:13,210 - Thank you, Michelle. - Thanks. 289 00:12:14,951 --> 00:12:16,083 - Hi, Savannah. - Hi. 290 00:12:16,083 --> 00:12:17,737 I did a seared scallop, 291 00:12:17,737 --> 00:12:19,695 cranberry vinegar poached fennel, 292 00:12:19,695 --> 00:12:21,697 cranberry-nori celery relish, 293 00:12:21,697 --> 00:12:23,394 and then a cranberry hot sauce. 294 00:12:23,394 --> 00:12:25,570 - Thank you, Savannah. - Thank you very much. 295 00:12:27,572 --> 00:12:29,531 That was some of the most delicious cranberries 296 00:12:29,531 --> 00:12:32,403 I have ever had, so thank you for that, Chefs. 297 00:12:32,403 --> 00:12:34,318 Who do you think had our favorite dishes? 298 00:12:36,756 --> 00:12:38,409 Dan, I think that you took 299 00:12:38,409 --> 00:12:40,672 a cranberry sauce in terms of texture 300 00:12:40,672 --> 00:12:42,239 and flipped it on its head. 301 00:12:42,239 --> 00:12:44,938 Really bright, unexpected flavors. 302 00:12:46,417 --> 00:12:49,464 Danny, your sea bass was perfectly cooked, 303 00:12:49,464 --> 00:12:51,074 and I am really impressed 304 00:12:51,074 --> 00:12:52,815 with your multiple uses of cranberries. 305 00:12:52,815 --> 00:12:54,686 You were juicing your cranberries. 306 00:12:54,686 --> 00:12:57,037 It's not an easy task. 307 00:12:59,039 --> 00:13:00,867 Michelle, I love the fact 308 00:13:00,867 --> 00:13:02,607 that you found sweetness in the beets. 309 00:13:02,607 --> 00:13:04,218 I thought the foie gras richness 310 00:13:04,218 --> 00:13:06,437 against the tartness was a nice combination. 311 00:13:06,437 --> 00:13:07,961 Thank you. 312 00:13:09,136 --> 00:13:11,791 Chefs, as you know, there can only be one winner. 313 00:13:12,966 --> 00:13:15,098 The chef with our favorite dish 314 00:13:15,098 --> 00:13:17,927 gave us something new and different. 315 00:13:19,842 --> 00:13:21,191 And the winner is... 316 00:13:24,978 --> 00:13:27,328 Danny. 317 00:13:27,328 --> 00:13:28,720 Wow. 318 00:13:28,720 --> 00:13:30,984 The fact that this dish could potentially save me 319 00:13:30,984 --> 00:13:33,160 if something goes wrong, I love it. 320 00:13:33,160 --> 00:13:36,206 And I'll also take $10,000 all day long. 321 00:13:36,206 --> 00:13:37,860 Do you know what your total is yet? 322 00:13:37,860 --> 00:13:40,384 - $43,000. - All right. 323 00:13:40,384 --> 00:13:42,256 Well done. 324 00:13:42,256 --> 00:13:45,825 We did have a few least favorites. 325 00:13:46,913 --> 00:13:48,305 Laura, I think there were moments 326 00:13:48,305 --> 00:13:49,916 where there was a little too much honey, 327 00:13:49,916 --> 00:13:51,831 and the sauce ate a little bit sandy. 328 00:13:51,831 --> 00:13:54,398 It had a bit of a grit to it, I guess, from the walnut. 329 00:13:54,398 --> 00:13:55,835 Okay. 330 00:13:57,314 --> 00:14:00,404 Manny, the salad with the cranberry vinaigrette, 331 00:14:00,404 --> 00:14:02,406 I thought that went really, really nicely together. 332 00:14:02,406 --> 00:14:05,453 I just got a little bit lost in the sabayon. 333 00:14:05,932 --> 00:14:08,804 Amanda, the cranberry sauce felt a little expected. 334 00:14:08,804 --> 00:14:12,503 I wish you had incorporated cranberries more creatively. 335 00:14:12,503 --> 00:14:13,940 Sure. 336 00:14:13,940 --> 00:14:15,855 I should have done more, and I didn't. 337 00:14:15,855 --> 00:14:19,032 I'm just hoping my Elimination dish is really good, 338 00:14:19,032 --> 00:14:22,383 so I don't really have to worry about how my Quickfire went. 339 00:14:23,297 --> 00:14:25,038 Rochelle, I just wanna say thank you for sharing 340 00:14:25,038 --> 00:14:26,604 your family's tradition with us, 341 00:14:26,604 --> 00:14:28,780 and obviously bringing all of your cranberries. 342 00:14:28,780 --> 00:14:31,087 - Thank you for sharing. - Thank you guys for having us. 343 00:14:33,611 --> 00:14:37,702 Chefs, I think it's time we get back to the land. 344 00:14:42,620 --> 00:14:45,710 Did you know that "Milwaukee" translates to "the good land" 345 00:14:45,710 --> 00:14:47,887 in the language spoken by the Potawatomi, 346 00:14:47,887 --> 00:14:49,845 Odawa, and Ojibwe tribes? 347 00:14:49,845 --> 00:14:51,673 - Mm-hmm. - Let's go. 348 00:14:51,673 --> 00:14:54,545 There are actually 11 federally-recognized 349 00:14:54,545 --> 00:14:56,808 tribal nations throughout Wisconsin 350 00:14:56,808 --> 00:14:58,898 that span across hundreds of miles 351 00:14:58,898 --> 00:15:00,725 of woodlands, lakes, and rivers 352 00:15:00,725 --> 00:15:03,206 where original and native ingredients are sourced 353 00:15:03,206 --> 00:15:05,643 and are making their way onto the plates 354 00:15:05,643 --> 00:15:07,907 of some of the best restaurants around. 355 00:15:07,907 --> 00:15:09,386 Very cool. 356 00:15:09,386 --> 00:15:11,475 Here to tell us about this modern movement, 357 00:15:11,475 --> 00:15:14,957 chefs Elena Terry and Chef Sean Sherman. 358 00:15:19,309 --> 00:15:20,963 Elena is the founder of Wild Bearies, 359 00:15:20,963 --> 00:15:24,445 a nonprofit that promotes traditional farming techniques 360 00:15:24,445 --> 00:15:26,882 and was named one of 2022's 361 00:15:26,882 --> 00:15:30,103 Most Influential Native American Leaders of Wisconsin. 362 00:15:30,103 --> 00:15:31,974 - Congrats. - Wow. 363 00:15:35,064 --> 00:15:36,544 Hello, everyone. 364 00:15:36,544 --> 00:15:38,502 I wanted to greet you in my language, 365 00:15:38,502 --> 00:15:41,157 the Ho-Chunk language, and say welcome. 366 00:15:41,157 --> 00:15:43,159 Thank you. 367 00:15:43,159 --> 00:15:44,944 And Sean is from the Oglala Lakota tribe. 368 00:15:44,944 --> 00:15:47,076 He's an educator, activist, 369 00:15:47,076 --> 00:15:49,644 and three times James Beard Award winner. 370 00:15:49,644 --> 00:15:51,646 Three times. , congratulations. 371 00:15:52,560 --> 00:15:56,303 I just read Sean's cookbook before I came. 372 00:15:56,303 --> 00:15:58,392 This is a huge honor. 373 00:15:58,392 --> 00:16:01,003 Growing up on Pine Ridge Reservation in South Dakota, 374 00:16:01,003 --> 00:16:03,658 I became a very young chef and I had a great career, 375 00:16:03,658 --> 00:16:05,442 but I realized the complete absence 376 00:16:05,442 --> 00:16:07,009 of Indigenous anything in the culinary world. 377 00:16:07,009 --> 00:16:08,619 So, it sent me on a path 378 00:16:08,619 --> 00:16:10,447 to understand the food of my ancestors 379 00:16:10,447 --> 00:16:12,797 to really bring Indigenous foods to the forefront. 380 00:16:12,797 --> 00:16:14,321 Amazing. 381 00:16:14,321 --> 00:16:16,671 Chefs, for your next Elimination Challenge, 382 00:16:16,671 --> 00:16:20,283 we want modern dishes using only Native American ingredients. 383 00:16:21,502 --> 00:16:23,156 For this challenge, you won't be cooking 384 00:16:23,156 --> 00:16:25,897 with any dairy, wheat flour, cane sugar, 385 00:16:25,897 --> 00:16:28,074 pork, beef, or chicken. 386 00:16:28,074 --> 00:16:29,640 There's no shopping today. 387 00:16:29,640 --> 00:16:31,425 Instead, you'll have access to a pantry 388 00:16:31,425 --> 00:16:33,209 full of Indigenous ingredients 389 00:16:33,209 --> 00:16:35,168 that Sean and Elena helped curate 390 00:16:35,168 --> 00:16:36,647 from Native American farmers and markets. 391 00:16:36,647 --> 00:16:38,040 - Okay. - Smooth. 392 00:16:38,040 --> 00:16:39,389 To be working with ingredients 393 00:16:39,389 --> 00:16:40,956 that I've never cooked with before, 394 00:16:40,956 --> 00:16:42,131 it's definitely wild. 395 00:16:42,131 --> 00:16:44,220 There's no hiding behind dairy. 396 00:16:44,220 --> 00:16:46,135 There's no hiding behind soy sauce. 397 00:16:46,135 --> 00:16:47,484 We're definitely gonna have to think 398 00:16:47,484 --> 00:16:49,051 outside the box in this one. 399 00:16:49,051 --> 00:16:50,574 Tomorrow, you'll have three hours 400 00:16:50,574 --> 00:16:53,055 to prep and cook your dishes at Il Cervo. 401 00:16:53,055 --> 00:16:54,796 Joining us at the table will be 402 00:16:54,796 --> 00:16:57,320 enrolled member of Wisconsin's Menominee Tribe 403 00:16:57,320 --> 00:17:00,019 and Chicago's first Native American executive chef, 404 00:17:00,019 --> 00:17:01,585 Jessica Walks First, 405 00:17:01,585 --> 00:17:03,544 and chef and owner of Miijim 406 00:17:03,544 --> 00:17:06,068 and a Native of the Red Cliff Ojibwe, 407 00:17:06,068 --> 00:17:07,852 Chef Bryce Stevenson. 408 00:17:07,852 --> 00:17:09,680 Dan, you got excited. 409 00:17:09,680 --> 00:17:11,856 Yeah, Bryce worked with us. Bryce is awesome. 410 00:17:12,727 --> 00:17:14,772 To make sure you understand what we're looking for, 411 00:17:14,772 --> 00:17:17,558 Elena and Sean have a little surprise for you. 412 00:17:17,558 --> 00:17:19,690 - All right, follow us. - Follow us. 413 00:17:20,822 --> 00:17:22,737 This is awesome. 414 00:17:25,870 --> 00:17:28,090 - Thank you, Chef. - Wow. 415 00:17:28,090 --> 00:17:29,874 Thank you, Chef. 416 00:17:29,874 --> 00:17:32,225 - Oh, this is so cool. - Who's sitting where? 417 00:17:32,225 --> 00:17:34,140 There's no better way to get to know a culture 418 00:17:34,140 --> 00:17:35,706 than through its food, 419 00:17:35,706 --> 00:17:37,534 and that's exactly what we're about to do. 420 00:17:37,534 --> 00:17:40,363 - Oh, this is cool. - This is so great. 421 00:17:41,147 --> 00:17:42,887 Yeah, it is family style, so help yourself. 422 00:17:42,887 --> 00:17:45,542 Pass around those bean dips. We have some white bean spreads. 423 00:17:45,542 --> 00:17:48,676 We used white tepary beans, and there's some walleye 424 00:17:48,676 --> 00:17:50,808 that I smoked fresh this morning, 425 00:17:50,808 --> 00:17:52,375 some masa chips, 426 00:17:52,375 --> 00:17:54,029 some fresh raspberry, and some sunflower sprout. 427 00:17:54,029 --> 00:17:55,552 We cooked wild rice 428 00:17:55,552 --> 00:17:58,425 and made it into a patty with rosehip sauce 429 00:17:58,425 --> 00:18:01,123 and then roasted mushrooms on top of it. 430 00:18:01,123 --> 00:18:02,385 - Whoa. - Yeah. 431 00:18:02,385 --> 00:18:03,952 It's important to note 432 00:18:03,952 --> 00:18:06,172 there were very highly ignited trade routes 433 00:18:06,172 --> 00:18:07,912 that existed across the Americas. 434 00:18:07,912 --> 00:18:10,741 You know, we wouldn't have corn if they didn't exist. 435 00:18:10,741 --> 00:18:14,093 You know, so, there were pretty significant trades 436 00:18:14,093 --> 00:18:16,138 and travels that used to happen. 437 00:18:16,138 --> 00:18:17,922 So, we have roasted sweet potatoes 438 00:18:17,922 --> 00:18:20,795 and dandelion greens, cedar-braised bison. 439 00:18:20,795 --> 00:18:24,886 The bison immediately reminded me of beef barbacoa. 440 00:18:24,886 --> 00:18:28,281 Like, I wanted a tortilla, I wanted salsa, I wanted lime. 441 00:18:28,281 --> 00:18:31,197 It was very reminiscent of home. 442 00:18:31,197 --> 00:18:32,763 What do you use for acidity? 443 00:18:32,763 --> 00:18:34,417 Yeah, we use a lot of sumac 444 00:18:34,417 --> 00:18:36,376 and a lot of the tartness in the berries. 445 00:18:36,376 --> 00:18:39,422 It's aronia berry, which is also known as chokeberry. 446 00:18:39,422 --> 00:18:40,902 Pass the bowls down. 447 00:18:41,424 --> 00:18:43,426 There's hominy that we made ourselves. 448 00:18:43,426 --> 00:18:45,472 We used Mandan corn, 449 00:18:45,472 --> 00:18:47,865 and we also have braised duck and some mustard green. 450 00:18:47,865 --> 00:18:49,563 It's delicious. 451 00:18:49,563 --> 00:18:51,391 There are other components that you can add too, 452 00:18:51,391 --> 00:18:54,872 like smoke, which is a huge flavor contribution. 453 00:18:54,872 --> 00:18:57,571 I cannot wait to cook with these ingredients. 454 00:18:57,571 --> 00:18:59,790 I never had the opportunity before. 455 00:18:59,790 --> 00:19:01,792 This is like going to a candy store. 456 00:19:01,792 --> 00:19:04,621 For breakfast, what's like an usual breakfast for you guys? 457 00:19:04,621 --> 00:19:07,668 My children love wild rice with berries 458 00:19:07,668 --> 00:19:09,713 and a little bit of maple syrup for breakfast, 459 00:19:09,713 --> 00:19:11,324 especially now it's ricing season. 460 00:19:11,324 --> 00:19:12,890 I love it. 461 00:19:12,890 --> 00:19:14,327 There's not a lot of Native American restaurants 462 00:19:14,327 --> 00:19:15,806 across the country. 463 00:19:15,806 --> 00:19:17,765 I'm just curious if any of you guys 464 00:19:17,765 --> 00:19:20,942 have ever been to a Native American restaurant before. 465 00:19:20,942 --> 00:19:22,596 - No. - Unfortunately, no. 466 00:19:22,596 --> 00:19:24,293 - No. - Yeah, and that's a problem. 467 00:19:24,293 --> 00:19:25,729 Yeah. 468 00:19:25,729 --> 00:19:27,514 We should be normalizing Indigenous foods, 469 00:19:27,514 --> 00:19:29,646 not just here, but on a global scale 470 00:19:29,646 --> 00:19:31,561 and celebrating these diversities everywhere 471 00:19:31,561 --> 00:19:34,347 instead of trying to homogenize everything, you know? 472 00:19:34,347 --> 00:19:36,523 We definitely, in the culinary world, 473 00:19:36,523 --> 00:19:40,440 see things through the lens of colonization, 474 00:19:40,440 --> 00:19:42,659 and I think that the culinary impact of that 475 00:19:42,659 --> 00:19:44,313 hasn't been thoroughly explored. 476 00:19:44,313 --> 00:19:46,010 So, I'm really trying to take it all in 477 00:19:46,010 --> 00:19:48,491 and learn as much as I can from this experience. 478 00:19:48,491 --> 00:19:50,363 We also have bean cake 479 00:19:50,363 --> 00:19:53,496 made with red bean flour and maple water. 480 00:19:53,496 --> 00:19:56,804 There's a little bit of roasted squash glaze on top 481 00:19:56,804 --> 00:19:59,589 and wild hyssop, which has kind of an anise flavor, 482 00:19:59,589 --> 00:20:01,504 and underneath is a plum sauce. 483 00:20:01,504 --> 00:20:02,636 Very cool. 484 00:20:02,636 --> 00:20:04,290 It's really unlike anything 485 00:20:04,290 --> 00:20:05,900 that I've ever eaten, to be honest. 486 00:20:05,900 --> 00:20:07,293 Can I know specifics about baking this? 487 00:20:07,293 --> 00:20:08,598 Was it, like, low? 488 00:20:08,598 --> 00:20:09,991 Was there a water bath or anything? 489 00:20:09,991 --> 00:20:12,123 I think we did 325 on that one. 490 00:20:12,123 --> 00:20:14,213 Is anyone solidifying their ideas 491 00:20:14,213 --> 00:20:15,866 or are the wheels still turning? 492 00:20:15,866 --> 00:20:18,217 A lot of writing going on under the table. 493 00:20:18,217 --> 00:20:19,653 A lot of notes being taken. 494 00:20:19,653 --> 00:20:21,568 I don't even know what I would do. 495 00:20:22,525 --> 00:20:24,135 Well, Sean and Elena, thank you very much. 496 00:20:24,135 --> 00:20:26,573 I know that you've inspired this entire table, 497 00:20:26,573 --> 00:20:28,618 so we'll let you guys get to your brainstorming 498 00:20:28,618 --> 00:20:31,360 and we look forward to seeing everyone tomorrow. 499 00:20:31,360 --> 00:20:33,580 Thank you. 500 00:20:33,580 --> 00:20:35,364 Thank you. See you tomorrow. 501 00:20:35,364 --> 00:20:37,279 - Good luck, guys. - Thank you. 502 00:20:37,279 --> 00:20:38,715 Woof. 503 00:20:38,715 --> 00:20:40,543 So, what do you guys think? 504 00:20:40,543 --> 00:20:42,589 - So many things. - I have so many ideas. 505 00:20:42,589 --> 00:20:44,721 They asked for a modern interpretation, right? 506 00:20:44,721 --> 00:20:46,854 They're looking for, like, fine dining kind of thing? 507 00:20:46,854 --> 00:20:48,290 I feel like they want elevated. 508 00:20:48,290 --> 00:20:49,813 They want to see some sh--. 509 00:20:49,813 --> 00:20:51,467 I'm glad she spoke about the smoke 510 00:20:51,467 --> 00:20:53,687 because I, you know, love to get smoked. 511 00:20:53,687 --> 00:20:55,471 - That's your jam. - That's my jam. 512 00:20:55,471 --> 00:20:57,560 Executing this challenge has me a little bit nervous. 513 00:20:57,560 --> 00:20:59,649 What's pinon? P-I-N-O-N? 514 00:20:59,649 --> 00:21:01,651 It's a type of pine nut that's, like, pink. 515 00:21:01,651 --> 00:21:03,697 Not having access to the ingredients 516 00:21:03,697 --> 00:21:05,264 that I am used to having. 517 00:21:05,264 --> 00:21:06,787 No milk, no fat. 518 00:21:06,787 --> 00:21:08,876 Not having citrus, right, is interesting. 519 00:21:08,876 --> 00:21:10,138 It's crazy. 520 00:21:10,138 --> 00:21:11,487 I would feel a lot better 521 00:21:11,487 --> 00:21:13,315 with a little bit of butter, actually. 522 00:21:13,315 --> 00:21:14,969 Let's go. 523 00:21:31,594 --> 00:21:33,466 - Okay. - Oh, man. 524 00:21:33,466 --> 00:21:35,250 Get some menu planning done or what? 525 00:21:35,250 --> 00:21:38,601 Hey, guys, I'm gonna make chicken with mole and rice. 526 00:21:38,601 --> 00:21:40,168 - Thank you, Manny. - Thanks, Manny. 527 00:21:40,168 --> 00:21:42,170 - Thank you, Manny. - Thank you, Chef. 528 00:21:42,170 --> 00:21:44,868 I'm thinking about a dish, like, based on sunflowers, 529 00:21:44,868 --> 00:21:46,783 so taking the sunflower head 530 00:21:46,783 --> 00:21:48,698 and braising it like an artichoke. 531 00:21:48,698 --> 00:21:52,180 We're relying on Native ingredients for this challenge. 532 00:21:52,180 --> 00:21:54,182 I'm kind of excited about exploring a dish 533 00:21:54,182 --> 00:21:56,924 based on one ingredient that nobody really uses. 534 00:21:56,924 --> 00:21:59,143 Everything is, like, just from the ground. 535 00:21:59,143 --> 00:22:02,146 It's pretty cool. Is anyone doing dessert? 536 00:22:02,146 --> 00:22:03,496 I'm doing dessert. 537 00:22:03,496 --> 00:22:05,149 You're gonna make a cake? 538 00:22:05,149 --> 00:22:06,368 I don't know yet. 539 00:22:06,368 --> 00:22:07,761 I have a few ideas. 540 00:22:07,761 --> 00:22:09,676 I've never had formal pastry experience. 541 00:22:09,676 --> 00:22:13,549 I'm a savory cook who learned pastry on the job, 542 00:22:13,549 --> 00:22:15,464 but the last time I made a dessert, 543 00:22:15,464 --> 00:22:17,031 it was one of the top three. 544 00:22:17,031 --> 00:22:18,467 It could've been a pre-dessert. 545 00:22:18,467 --> 00:22:19,947 It could have been dessert. 546 00:22:19,947 --> 00:22:21,514 It just defied logic in a very good way. 547 00:22:21,514 --> 00:22:22,950 Thank you so much. 548 00:22:22,950 --> 00:22:24,299 So, I'm just gonna go for it. 549 00:22:24,299 --> 00:22:25,866 You just do not know 550 00:22:25,866 --> 00:22:27,694 - what's gonna happen tomorrow. - I agree. 551 00:22:27,694 --> 00:22:29,522 So, I'm thinking about doing 552 00:22:29,522 --> 00:22:31,915 a bison and venison tataki. 553 00:22:31,915 --> 00:22:34,396 I went on my first hunting trip last year, 554 00:22:34,396 --> 00:22:36,355 harvesting venison. 555 00:22:36,355 --> 00:22:37,791 It was a really unique 556 00:22:37,791 --> 00:22:39,358 and somewhat spiritual experience 557 00:22:39,358 --> 00:22:40,707 to take an animal 558 00:22:40,707 --> 00:22:43,405 all the way down into pieces, 559 00:22:43,405 --> 00:22:46,234 and then I made a tartar tataki. 560 00:22:46,234 --> 00:22:49,150 It'll be, like, super charred on the outside 561 00:22:49,150 --> 00:22:51,761 - and then raw on the inside. - Oh, yeah. 562 00:22:52,414 --> 00:22:53,546 Our dinner is ready. 563 00:22:53,546 --> 00:22:55,939 Manny! 564 00:22:56,853 --> 00:22:58,159 Soo, you lived in Korea? 565 00:22:58,159 --> 00:23:00,640 First grade through the fifth grade. 566 00:23:00,640 --> 00:23:02,642 - Oh, really? - Yeah, I got beat. 567 00:23:02,642 --> 00:23:03,947 You got beat? 568 00:23:04,557 --> 00:23:06,167 No, no, no, no, no. 569 00:23:06,167 --> 00:23:08,691 As in, like, that kind of punishment in elementary school. 570 00:23:08,691 --> 00:23:10,476 - It was, like, allowed. - Oh. 571 00:23:10,476 --> 00:23:12,739 If you don't do your homework, or if you come to school late. 572 00:23:12,739 --> 00:23:14,088 They smack you? 573 00:23:14,088 --> 00:23:15,263 Life in Korea, 574 00:23:15,263 --> 00:23:17,091 that was something else. 575 00:23:17,091 --> 00:23:19,180 I moved to the States when I was in fifth grade. 576 00:23:19,180 --> 00:23:21,400 I feel like everybody had to follow the same path. 577 00:23:21,400 --> 00:23:24,794 I think that's why my dad and my mom sacrificed so much 578 00:23:24,794 --> 00:23:27,144 to get us to the States, so we could have options. 579 00:23:27,144 --> 00:23:29,233 Did you come by yourself when you came? 580 00:23:29,233 --> 00:23:31,453 No, my mom and my sister, we all came together. 581 00:23:31,453 --> 00:23:33,281 My dad worked in Korea. 582 00:23:33,281 --> 00:23:34,587 It was tough, honestly. 583 00:23:34,587 --> 00:23:36,458 I had big moments in my life 584 00:23:36,458 --> 00:23:37,981 where he couldn't come, 585 00:23:37,981 --> 00:23:40,593 but, you know, he provided us an opportunity 586 00:23:40,593 --> 00:23:42,421 to live that American dream. 587 00:23:42,421 --> 00:23:43,770 And I'm here now, 588 00:23:43,770 --> 00:23:45,293 competing to be the next Top Chef. 589 00:23:45,293 --> 00:23:47,904 How many of our significant others are chefs 590 00:23:47,904 --> 00:23:49,384 or they work in the industry? 591 00:23:49,819 --> 00:23:51,517 - Yes. - Yes, yes. 592 00:23:51,517 --> 00:23:53,780 My superpower is actually 593 00:23:53,780 --> 00:23:55,390 - having my husband. - You said in the restaurant, 594 00:23:55,390 --> 00:23:57,436 you guys don't call each other's names, right? 595 00:23:57,436 --> 00:23:58,524 He whistles, and you're like-- 596 00:23:59,133 --> 00:24:01,614 Yeah, yeah, we have a whistle, 597 00:24:01,614 --> 00:24:03,180 and we read each other's minds. 598 00:24:03,180 --> 00:24:04,704 Like telepathy. 599 00:24:04,704 --> 00:24:06,488 My wife's a pastry chef. 600 00:24:06,967 --> 00:24:09,012 How long were you guys dating before you got married? 601 00:24:09,012 --> 00:24:11,145 She, like, wouldn't date me, for, like, the longest time. 602 00:24:11,145 --> 00:24:13,321 She was like, "No, I'm only interested in talking 603 00:24:13,321 --> 00:24:14,540 "to someone who's Muslim." 604 00:24:14,540 --> 00:24:16,063 It was like six months in, 605 00:24:16,063 --> 00:24:18,021 and it just clicked, I was like, 606 00:24:18,021 --> 00:24:19,936 "We're gonna get married, I'm gonna convert." 607 00:24:19,936 --> 00:24:21,677 She was just like, "Excuse me?" 608 00:24:21,677 --> 00:24:23,113 No way. 609 00:24:23,113 --> 00:24:24,811 It's incredible how receptive 610 00:24:24,811 --> 00:24:27,988 my family has been to me converting to Islam. 611 00:24:27,988 --> 00:24:30,338 Like, I grew up very Catholic, 612 00:24:30,338 --> 00:24:32,645 church every Sunday. 613 00:24:32,645 --> 00:24:34,298 Those were the non-negotiables in my house. 614 00:24:34,298 --> 00:24:35,865 But my mom's a trip. 615 00:24:35,865 --> 00:24:37,824 She was like, "Hey, you're gonna be Muslim? 616 00:24:37,824 --> 00:24:39,478 "Amazing, I love that for you. That's your journey." 617 00:24:39,478 --> 00:24:40,609 They embrace it. 618 00:24:40,609 --> 00:24:41,697 We also acknowledge 619 00:24:41,697 --> 00:24:43,960 Christmas and Easter. 620 00:24:43,960 --> 00:24:45,788 We observe many things, 621 00:24:45,788 --> 00:24:47,834 because it's important to both of our families. 622 00:24:47,834 --> 00:24:49,531 That's a hard story to follow up. 623 00:24:49,531 --> 00:24:51,054 I know. 624 00:24:59,759 --> 00:25:02,544 I am stoked! 625 00:25:04,590 --> 00:25:06,200 'Round that corner. 626 00:25:12,902 --> 00:25:14,208 Sorry, guys. 627 00:25:16,036 --> 00:25:17,907 - Oh, jeez. - I need nuts. 628 00:25:18,691 --> 00:25:20,083 This is madness. 629 00:25:20,083 --> 00:25:21,868 It's like being in a mosh pit, almost. 630 00:25:21,868 --> 00:25:23,609 Don't push. I just grab sh--. 631 00:25:25,436 --> 00:25:27,569 - Oh, that was my arm. - Oh, I like that. 632 00:25:27,569 --> 00:25:29,179 You took all the mustard greens? 633 00:25:29,179 --> 00:25:30,703 Where'd all the cedar go? 634 00:25:30,703 --> 00:25:32,182 I don't want to have to push 635 00:25:32,182 --> 00:25:34,010 anybody down to grab an onion. 636 00:25:34,010 --> 00:25:35,882 - Get out of my sh--. - Those are yours? 637 00:25:35,882 --> 00:25:37,274 I thought you were giving those away. 638 00:25:37,274 --> 00:25:39,276 Hey, guys, does anybody have nuts? 639 00:25:39,276 --> 00:25:40,582 What is this? 640 00:25:40,582 --> 00:25:41,931 That's wild grapes. 641 00:25:41,931 --> 00:25:43,237 Can I have some of 642 00:25:43,237 --> 00:25:44,760 - the wild grapes, Laura? - Yeah. 643 00:25:44,760 --> 00:25:47,589 I'm trying to grab as many, like, 644 00:25:47,589 --> 00:25:49,548 naturally sweet items as I can. 645 00:25:49,548 --> 00:25:53,203 I am getting my squash on for a puree for a squash cake. 646 00:25:53,203 --> 00:25:56,903 Making a dessert with vegetables and no dairy 647 00:25:56,903 --> 00:25:58,252 is actually more of a challenge. 648 00:25:58,252 --> 00:26:00,123 My hands are shaking. 649 00:26:00,123 --> 00:26:04,171 Who's got raisins? A little bit. Thank you. 650 00:26:04,171 --> 00:26:05,912 Gotta get under here. 651 00:26:05,912 --> 00:26:07,304 Elk? 652 00:26:07,304 --> 00:26:09,045 I definitely never worked with elk before. 653 00:26:09,045 --> 00:26:11,047 This is definitely out of my wheelhouse. 654 00:26:11,047 --> 00:26:13,572 I think it's similar to venison. 655 00:26:13,572 --> 00:26:14,921 It's not exactly what I planned. 656 00:26:14,921 --> 00:26:16,531 I'm gonna treat it the same. 657 00:26:16,531 --> 00:26:18,489 It's gonna be lightly smoked and grilled. 658 00:26:18,489 --> 00:26:20,143 Elk caul fat? 659 00:26:20,143 --> 00:26:22,058 Get the [bleep] out of here. 660 00:26:22,058 --> 00:26:24,931 Caul fat is the stomach lining of an animal. 661 00:26:24,931 --> 00:26:27,977 When you cook caul fat, it melts and binds things together. 662 00:26:27,977 --> 00:26:29,370 Oh, it's a monster. 663 00:26:29,370 --> 00:26:31,285 But I've never used elk caul fat. 664 00:26:31,285 --> 00:26:33,113 Trying to figure things out right now. 665 00:26:38,727 --> 00:26:40,468 Is that the aronia berry? 666 00:26:40,468 --> 00:26:42,339 - Yeah. You can take it. - I'd love a couple. 667 00:26:42,339 --> 00:26:43,906 Danny, what you got right there? 668 00:26:43,906 --> 00:26:45,299 It's caul fat, 669 00:26:45,299 --> 00:26:46,822 it's gonna tie my crépinettes together. 670 00:26:46,822 --> 00:26:48,650 I just feel like I need to respect 671 00:26:48,650 --> 00:26:52,393 these ingredients by elevating and doing something unexpected. 672 00:26:52,393 --> 00:26:54,134 That's half the game of being a chef. 673 00:26:54,134 --> 00:26:55,962 I like butter. I like fat and cream. 674 00:26:55,962 --> 00:26:57,746 - This is, uh... - He's a dairy guy. 675 00:26:57,746 --> 00:26:59,922 I'm a dairy boy. This is not my style. 676 00:26:59,922 --> 00:27:02,838 Actually, I really like this cooking. 677 00:27:02,838 --> 00:27:04,884 Like the idea of using a lot of things 678 00:27:04,884 --> 00:27:07,277 that you don't have to manipulate too much. 679 00:27:07,277 --> 00:27:10,019 I'm actually gonna make tamales. 680 00:27:10,019 --> 00:27:12,195 Is this your first time making tamales? 681 00:27:12,195 --> 00:27:15,198 This is gonna be a different tamale. 682 00:27:15,198 --> 00:27:18,288 Duck tamales is, like, fancy tamales. 683 00:27:19,594 --> 00:27:21,770 You guys have the food processors? 684 00:27:22,641 --> 00:27:27,080 I'm doing polenta and squash with rabbit and mushrooms. 685 00:27:27,080 --> 00:27:28,864 Have you worked with rabbit before? 686 00:27:28,864 --> 00:27:30,474 I have worked with rabbit before. 687 00:27:30,474 --> 00:27:33,390 You definitely don't want to overcook it. 688 00:27:33,390 --> 00:27:36,437 The first thing that I need to do is get the rabbit cooking. 689 00:27:36,437 --> 00:27:38,265 Beautiful. 690 00:27:38,265 --> 00:27:40,223 This pressure cooker, it's not something 691 00:27:40,223 --> 00:27:42,008 that I utilize on a regular basis, 692 00:27:42,008 --> 00:27:43,705 but I know that it creates a lot of juice. 693 00:27:43,705 --> 00:27:46,665 Hey, Soo, how are you using the Native ingredients? 694 00:27:46,665 --> 00:27:51,234 The rice will be the carrier of my huitlacoche sauce. 695 00:27:51,234 --> 00:27:52,975 Huitlacoche, it's an ingredient 696 00:27:52,975 --> 00:27:54,890 that I've never worked with before. 697 00:27:54,890 --> 00:27:57,763 So, I just start to decorn it, 698 00:27:57,763 --> 00:27:59,242 or de... 699 00:27:59,242 --> 00:28:01,288 What's the word for it? I don't know. 700 00:28:02,463 --> 00:28:05,205 And hopefully, it'll give it the texture 701 00:28:05,205 --> 00:28:07,250 that I need for my wild rice gnocchi. 702 00:28:07,250 --> 00:28:09,644 My whole dish is going to be vegetarian, actually. 703 00:28:09,644 --> 00:28:11,254 Oh, I like that. 704 00:28:13,256 --> 00:28:15,911 This guy's going to town over here. 705 00:28:15,911 --> 00:28:17,478 Like a pirate. 706 00:28:18,348 --> 00:28:20,176 Well, I'm going to roast this, 707 00:28:20,176 --> 00:28:21,743 so I can just use it for flavors. 708 00:28:22,265 --> 00:28:25,181 Violence is not the answer, Chef. 709 00:28:25,181 --> 00:28:27,270 I don't want this to be a meat dish, 710 00:28:27,270 --> 00:28:29,969 but I do want that backbone flavor to it, 711 00:28:29,969 --> 00:28:31,797 so I'm going to use it to fortify 712 00:28:31,797 --> 00:28:33,320 the flavor of my sauce. 713 00:28:33,320 --> 00:28:34,930 Nice sunflowers you got there, Dan. 714 00:28:34,930 --> 00:28:36,410 Thanks, brah. 715 00:28:36,410 --> 00:28:37,977 I'm going to pick the leaves off 716 00:28:37,977 --> 00:28:39,152 and then I'm going to braise them 717 00:28:39,152 --> 00:28:40,762 like you would an artichoke. 718 00:28:40,762 --> 00:28:41,981 They're in the same family 719 00:28:41,981 --> 00:28:43,765 as the artichoke and the sunchoke. 720 00:28:43,765 --> 00:28:45,071 Two hours! 721 00:28:45,071 --> 00:28:46,942 Yeah, two hours! 722 00:28:47,987 --> 00:28:49,466 You know how to turn this on? 723 00:28:50,032 --> 00:28:52,469 Yeah, uh... 724 00:28:53,383 --> 00:28:54,776 Oh, mother----er. 725 00:28:56,299 --> 00:28:58,040 I'm smoking my mushrooms, onions, 726 00:28:58,040 --> 00:29:00,216 and rabbit livers with oak. 727 00:29:00,216 --> 00:29:02,610 I definitely smoke a lot of things, 728 00:29:02,610 --> 00:29:04,612 uh, food-wise. 729 00:29:10,836 --> 00:29:12,533 I'm going to try to make the rice cake 730 00:29:12,533 --> 00:29:14,491 - that we ate yesterday... - Uh-huh. 731 00:29:14,491 --> 00:29:16,798 ...with mustard greens, duck, and plum. 732 00:29:16,798 --> 00:29:18,321 That sounds great. 733 00:29:18,321 --> 00:29:20,019 This is a very daunting challenge. 734 00:29:20,019 --> 00:29:23,326 We have to honor the ingredients and the culture. 735 00:29:23,326 --> 00:29:24,893 I just want to get ahead on this one. 736 00:29:24,893 --> 00:29:26,460 On top of that, 737 00:29:26,460 --> 00:29:28,679 double elimination is still on the table. 738 00:29:28,679 --> 00:29:30,986 The judges are taking the Quickfires in consideration 739 00:29:30,986 --> 00:29:33,554 for the elimination and I did not win. 740 00:29:34,033 --> 00:29:36,078 Keep adding it to the pile of stress. 741 00:29:36,731 --> 00:29:37,993 Come on, get hot. 742 00:29:40,039 --> 00:29:42,389 - Hey, Chefs. - Chefs, how you doing? 743 00:29:42,389 --> 00:29:43,999 Hey, Soo, how's it going? 744 00:29:43,999 --> 00:29:45,522 What do you have going on here? 745 00:29:45,522 --> 00:29:47,002 I got inspired by the rice cakes 746 00:29:47,002 --> 00:29:48,699 you guys made yesterday. 747 00:29:48,699 --> 00:29:51,006 I'm going to take the rice, overcook it, 748 00:29:51,006 --> 00:29:52,878 cut it into little gnocchi-sized pieces, 749 00:29:52,878 --> 00:29:55,358 and treat it like a pasta. 750 00:29:55,358 --> 00:29:57,534 - All right. - Smells great. 751 00:29:57,534 --> 00:29:59,058 Thank you, Chefs. 752 00:29:59,580 --> 00:30:00,929 Pine nuts. 753 00:30:03,062 --> 00:30:05,107 Chefs, how are you? Nice to see you. 754 00:30:05,107 --> 00:30:07,153 - I'm making tamales. - Nice. 755 00:30:07,153 --> 00:30:09,546 And then on the side, I have the idea 756 00:30:09,546 --> 00:30:11,374 - of a haroset sauce. - Yep. 757 00:30:11,374 --> 00:30:12,985 You know, with apples. 758 00:30:12,985 --> 00:30:14,464 I'm using a little bit of gooseberries. 759 00:30:14,464 --> 00:30:16,858 The Quickfires now are taken into account 760 00:30:16,858 --> 00:30:20,166 for the Elimination Challenges and I was at the bottom. 761 00:30:20,166 --> 00:30:21,820 I feel like I need to push harder 762 00:30:21,820 --> 00:30:24,126 and make something very different and new. 763 00:30:24,126 --> 00:30:25,867 So, it's, like, mixing of different ideas 764 00:30:25,867 --> 00:30:27,086 and different techniques. 765 00:30:27,086 --> 00:30:28,565 Okay. Sounds good. 766 00:30:28,565 --> 00:30:29,958 Great. Thank you. 767 00:30:29,958 --> 00:30:31,873 Let's see what Gail is going to say 768 00:30:31,873 --> 00:30:33,135 about the haroset. 769 00:30:33,135 --> 00:30:36,182 It's like a Jewish tradition sauce. 770 00:30:37,531 --> 00:30:39,272 - Hey, Amanda. - Hi, Chef. 771 00:30:39,272 --> 00:30:41,230 - How's it going so far? - So far, so good. 772 00:30:41,230 --> 00:30:44,059 - I'm making elk tataki. - Oh, nice. 773 00:30:44,059 --> 00:30:45,582 - And you have some masa there? - Yep. 774 00:30:45,582 --> 00:30:47,410 I'm making some tortillas to go on the side, 775 00:30:47,410 --> 00:30:49,282 so you'll scoop everything into the tortillas. 776 00:30:49,282 --> 00:30:50,761 - Beautiful. - Wonderful. 777 00:30:50,761 --> 00:30:52,807 So, let me ask you about the Quickfire 778 00:30:52,807 --> 00:30:54,374 and how that can figure into 779 00:30:54,374 --> 00:30:56,419 - the Elimination Challenge. - The whole thing? 780 00:30:56,419 --> 00:30:58,465 - How do you feel about that? - I'm a little bit nervous. 781 00:30:58,465 --> 00:31:00,075 I feel like it wasn't my best Quickfire. 782 00:31:00,075 --> 00:31:01,816 But, you know, I'm just going to go hard 783 00:31:01,816 --> 00:31:03,774 in the Elimination Challenge and hope that you like it. 784 00:31:03,774 --> 00:31:06,081 - Don't worry about it. - Yeah. Yeah, thanks, y'all. 785 00:31:06,081 --> 00:31:07,474 Thank you. 786 00:31:11,043 --> 00:31:12,392 Hey, Savannah. How you doing? 787 00:31:12,392 --> 00:31:14,089 - Good. - What are you making? 788 00:31:14,089 --> 00:31:16,178 A squash and ginger and maple cake 789 00:31:16,178 --> 00:31:18,050 and then a plum and grape jelly. 790 00:31:18,050 --> 00:31:19,486 And your inspiration? 791 00:31:19,486 --> 00:31:21,009 I love squash and I'm inspired by 792 00:31:21,009 --> 00:31:22,532 what was left in the pantry. 793 00:31:22,532 --> 00:31:24,447 So, um, you know. 794 00:31:24,447 --> 00:31:26,406 - Okay. Sounds good. - Thank you, guys. 795 00:31:26,406 --> 00:31:28,321 - Let you get back to work. - Thank you. 796 00:31:28,930 --> 00:31:31,106 This is not going to be, like, a birthday cake. 797 00:31:31,106 --> 00:31:33,239 I'm envisioning that this is going to come out 798 00:31:33,239 --> 00:31:35,937 half cake, half jello. 799 00:31:35,937 --> 00:31:38,592 Who knows, right? That's my guess. 800 00:31:39,636 --> 00:31:42,074 The chef seems to be really jumping in with both feet. 801 00:31:42,074 --> 00:31:43,423 - This is really exciting. - Yeah. 802 00:31:43,423 --> 00:31:45,164 There's so many different styles 803 00:31:45,164 --> 00:31:47,253 going on back there, so I love the creativity. 804 00:31:48,645 --> 00:31:51,692 With Soo, any issue at all with taking the wild rice 805 00:31:51,692 --> 00:31:53,563 and trying to make a gnocchi out of it? 806 00:31:53,563 --> 00:31:56,305 The tricky part is if they try to poach it afterwards 807 00:31:56,305 --> 00:31:57,959 because it could fall apart. 808 00:31:58,525 --> 00:32:01,615 Amanda, she was doing this tataki of elk. 809 00:32:01,615 --> 00:32:03,573 I hope that I can tell that it's elk 810 00:32:03,573 --> 00:32:07,055 and that the uniqueness of that beautiful protein 811 00:32:07,055 --> 00:32:08,709 - isn't covered. - Right. 812 00:32:09,144 --> 00:32:10,537 And then we have Savannah. 813 00:32:10,537 --> 00:32:12,321 Yeah, and cooking without wheat flour, 814 00:32:12,321 --> 00:32:14,019 butter, or cane sugar, like, it's a challenge. 815 00:32:14,019 --> 00:32:15,846 - But that was the point. - Yep. 816 00:32:15,846 --> 00:32:18,197 - We gotta get ready for dinner. - Let's do it. 817 00:32:23,898 --> 00:32:27,380 Oh, my hands are going to be, like, death to me tonight. 818 00:32:27,380 --> 00:32:29,338 I'm taking the bulb of the sunflower 819 00:32:29,338 --> 00:32:31,036 and I'm treating it like I would an artichoke. 820 00:32:31,036 --> 00:32:34,474 You just have to cut away all of the black buds on top. 821 00:32:34,474 --> 00:32:36,693 I have a curvy one if you want to use that. 822 00:32:36,693 --> 00:32:38,304 No, I mean, it's not really the knife 823 00:32:38,304 --> 00:32:40,262 as much as it's my fingers. 824 00:32:40,262 --> 00:32:42,438 Kennedy's disease, you know, it's tough. 825 00:32:42,438 --> 00:32:45,964 Uh, my legs start dragging, my fingers stop wanting to work. 826 00:32:45,964 --> 00:32:47,878 It's one of those things that I've been able to 827 00:32:47,878 --> 00:32:49,184 so far push through, 828 00:32:49,184 --> 00:32:51,447 but this competition is getting long. 829 00:32:51,447 --> 00:32:53,101 I'm just getting tired. 830 00:32:54,363 --> 00:32:56,061 40 minutes, Chefs. 831 00:33:02,415 --> 00:33:04,678 I don't know how I'm gonna----ing do this. 832 00:33:04,678 --> 00:33:06,593 Ruined the consistency somehow. 833 00:33:06,593 --> 00:33:09,378 - Sh--. - Hey, Soo, how you doing, dude? 834 00:33:09,378 --> 00:33:12,729 Trying to have some uniformity in these "gnocchis," 835 00:33:12,729 --> 00:33:14,644 but this might be a bad idea, we'll see. 836 00:33:14,644 --> 00:33:16,733 Some of these aren't really holding together. 837 00:33:16,733 --> 00:33:18,735 I don't think I have enough time to pivot. 838 00:33:18,735 --> 00:33:22,913 I might get sent home on this "wild rice gnocchi." 839 00:33:22,913 --> 00:33:24,524 Sh--. 840 00:33:30,356 --> 00:33:33,011 - It's beautiful up here. - It's so nice. 841 00:33:35,491 --> 00:33:36,623 It's stunning. 842 00:33:36,623 --> 00:33:39,713 Oh, what a beautiful room. 843 00:33:41,802 --> 00:33:43,282 Wonderful setting. 844 00:33:43,282 --> 00:33:44,457 Thank you everyone for joining us 845 00:33:44,457 --> 00:33:46,502 at this very special meal. 846 00:33:46,502 --> 00:33:47,982 Sean and Elena, you left a lot of inspiration 847 00:33:47,982 --> 00:33:49,679 and points of reference for our chefs. 848 00:33:49,679 --> 00:33:51,464 - I'm excited. - I think 849 00:33:51,464 --> 00:33:52,813 the challenge will be, can they do something 850 00:33:52,813 --> 00:33:55,033 that really keeps the simplicity, 851 00:33:55,033 --> 00:33:56,991 the beauty, and the integrity of the ingredients? 852 00:33:56,991 --> 00:33:59,689 Indigenous foods, you rely on the natural flavors 853 00:33:59,689 --> 00:34:01,039 to work together, 854 00:34:01,039 --> 00:34:02,823 so I really want to see if they can capture 855 00:34:02,823 --> 00:34:04,520 the essence of all those ingredients. 856 00:34:05,652 --> 00:34:08,394 I am taking some of the rabbit off the bone 857 00:34:08,394 --> 00:34:10,004 for my last little touch. 858 00:34:10,004 --> 00:34:13,312 My rabbit is perfect, but just for some texture, 859 00:34:13,312 --> 00:34:15,314 I get the rabbit in the pizza oven 860 00:34:15,314 --> 00:34:17,098 to try to crisp up a little bit. 861 00:34:17,098 --> 00:34:18,578 That's beautiful. 862 00:34:19,709 --> 00:34:21,624 Just frying some rice. 863 00:34:21,624 --> 00:34:23,887 I'm going to use it as a garnish on my crépinette. 864 00:34:24,801 --> 00:34:26,629 , coming down, coming down, coming down. 865 00:34:26,629 --> 00:34:28,675 Anybody have any extra eggs? 866 00:34:28,675 --> 00:34:30,938 I might have two whites, but I need my yolks. 867 00:34:30,938 --> 00:34:32,766 - I'm sorry. - No, don't be sorry. 868 00:34:32,766 --> 00:34:35,116 Yeah, I really don't want to get sent home 869 00:34:35,116 --> 00:34:36,683 on a wild rice gnocchi, 870 00:34:36,683 --> 00:34:39,164 so we're going to reinforce that binding 871 00:34:39,164 --> 00:34:40,643 by adding a couple of duck eggs. 872 00:34:40,643 --> 00:34:42,863 Hopefully it'll get to the consistency 873 00:34:42,863 --> 00:34:44,082 that I need it to be. 874 00:34:44,082 --> 00:34:45,735 All right, buddy. 875 00:34:46,345 --> 00:34:48,869 Ten minutes, Chefs, ten minutes. 876 00:34:48,869 --> 00:34:51,524 This is my squash and polenta cake. 877 00:34:51,524 --> 00:34:53,134 Just going to cut them into portions, 878 00:34:53,134 --> 00:34:54,570 get ready for our plating. 879 00:34:54,570 --> 00:34:56,181 This masa tastes pretty good. 880 00:34:56,181 --> 00:34:59,140 - Can you taste it, Laura? - Yeah, it tastes good. 881 00:34:59,140 --> 00:35:01,925 My vision for the tortillas is to utilize them 882 00:35:01,925 --> 00:35:04,537 to help cut through the pipián sauce. 883 00:35:04,537 --> 00:35:08,193 I ideally wanted to serve two tortillas per plate, 884 00:35:08,193 --> 00:35:10,412 but I'm feeling the time crunch. 885 00:35:10,412 --> 00:35:12,545 I'm in the tortilla weeds. 886 00:35:12,545 --> 00:35:14,112 Two minutes, 37 seconds, Chefs. 887 00:35:14,112 --> 00:35:16,897 Very hot. Ah, sh--. 888 00:35:16,897 --> 00:35:19,508 This rabbit is a little bit on the drier side, 889 00:35:19,508 --> 00:35:21,510 so I decided not to do the jus as a pour 890 00:35:21,510 --> 00:35:23,773 and just go ahead and pour it into the bowl. 891 00:35:23,773 --> 00:35:25,993 Hoping to bring some moisture back into the dish. 892 00:35:25,993 --> 00:35:27,603 Trying to get there. 893 00:35:31,477 --> 00:35:32,826 Two seconds. 894 00:35:33,348 --> 00:35:35,220 Hands up, hands up! Let's go, Chef! 895 00:35:35,220 --> 00:35:36,786 Thank you so much. 896 00:35:36,786 --> 00:35:38,048 Thanks, y'all. 897 00:35:38,048 --> 00:35:39,441 Thank you. 898 00:35:41,269 --> 00:35:42,792 Michelle, tell us about your dish. 899 00:35:42,792 --> 00:35:46,100 I did a acorn squash and polenta cake 900 00:35:46,100 --> 00:35:47,754 with roasted rabbit, 901 00:35:47,754 --> 00:35:49,799 smoked onion, and smoked mushrooms. 902 00:35:50,539 --> 00:35:52,062 - Amanda? - I made for you 903 00:35:52,062 --> 00:35:56,066 an elk tataki tartare with confit mushrooms. 904 00:35:56,066 --> 00:35:58,417 There's also a pipián rojo on the bottom 905 00:35:58,417 --> 00:36:00,245 and some fresh tortillas that also have 906 00:36:00,245 --> 00:36:02,160 the matsutake oil in them. 907 00:36:02,160 --> 00:36:03,422 Fantastic. Thank you, Chefs. 908 00:36:03,422 --> 00:36:04,684 Thank you so much, enjoy. 909 00:36:05,119 --> 00:36:06,816 Sean, what do you think of Michelle's dish? 910 00:36:06,816 --> 00:36:08,514 I think that the texture of the cake 911 00:36:08,514 --> 00:36:09,993 is a little bit soft 912 00:36:09,993 --> 00:36:11,473 just because it bleeds out a little bit. 913 00:36:11,473 --> 00:36:13,475 I think the rabbit is really tasty. 914 00:36:13,475 --> 00:36:15,347 I see how she sort of crisped it up a bit, 915 00:36:15,347 --> 00:36:17,087 which makes pieces a little bit dry. 916 00:36:17,087 --> 00:36:18,524 There's tons of flavor, 917 00:36:18,524 --> 00:36:20,047 and the mushroom flavor is really nice. 918 00:36:20,047 --> 00:36:21,831 I was looking forward to the smoke, 919 00:36:21,831 --> 00:36:24,573 and I think that the salt just overpowers 920 00:36:24,573 --> 00:36:26,575 - that flavor a little bit. - Yeah. 921 00:36:26,575 --> 00:36:28,011 This was harder than it looks. 922 00:36:28,403 --> 00:36:30,971 Elena, what do you think of Amanda's dish? 923 00:36:30,971 --> 00:36:33,278 I'm not too sure what she had wanted to do 924 00:36:33,278 --> 00:36:34,931 with the corn cake because 925 00:36:34,931 --> 00:36:36,411 it is a little bit not, like, crispy. 926 00:36:36,411 --> 00:36:37,978 I did love the mushrooms, 927 00:36:37,978 --> 00:36:39,980 especially when I ate them on their own. 928 00:36:39,980 --> 00:36:41,808 They had a little bit of a pickle and a brightness, 929 00:36:41,808 --> 00:36:43,897 and I think that helped with the dish a lot. 930 00:36:43,897 --> 00:36:45,333 I felt like it was really disjointed. 931 00:36:45,333 --> 00:36:47,161 Is it a tataki? Is it a tartare? 932 00:36:47,161 --> 00:36:49,163 Is it a taco? Is it a mole? 933 00:36:49,163 --> 00:36:51,383 It's a tartare tataki taco. 934 00:36:51,383 --> 00:36:53,167 Holy alliteration, Batman. 935 00:36:53,167 --> 00:36:55,038 - How'd it go, guys? - I feel like my dish 936 00:36:55,038 --> 00:36:56,518 tastes pretty good. 937 00:36:57,084 --> 00:36:58,912 Taste this, it tastes like a vegan pumpkin muffin. 938 00:36:58,912 --> 00:37:00,174 Yummy. 939 00:37:00,174 --> 00:37:01,915 It's not really, like, cakey, 940 00:37:01,915 --> 00:37:03,351 so I'm going to lean into that. 941 00:37:03,351 --> 00:37:04,918 That's a new idea. 942 00:37:05,658 --> 00:37:07,573 Lord have mercy, here we go. 943 00:37:07,573 --> 00:37:09,705 Little tamalitos. 944 00:37:09,705 --> 00:37:12,012 I feel good, this is very good. 945 00:37:12,012 --> 00:37:13,666 Oh, Nelly! 946 00:37:13,666 --> 00:37:15,842 I cut into my pheasant crépinettes, 947 00:37:15,842 --> 00:37:19,106 and I realized that the caul fat is incredibly chewy. 948 00:37:19,106 --> 00:37:21,064 I'm just not happy with the cook on it. 949 00:37:21,064 --> 00:37:22,849 I'm kind of hoping that the mole 950 00:37:22,849 --> 00:37:25,199 and all the other flavors help me out here. 951 00:37:25,199 --> 00:37:27,854 Give them as little as possible is probably the way. 952 00:37:28,550 --> 00:37:30,900 Ten seconds, Laura, feel the burn. 953 00:37:30,900 --> 00:37:33,294 Keep it straight as much as you can, please. 954 00:37:33,294 --> 00:37:35,340 This is how the guests should see it. 955 00:37:39,909 --> 00:37:41,389 Danny. 956 00:37:41,389 --> 00:37:43,565 So, I have a pheasant crépinette 957 00:37:43,565 --> 00:37:46,568 with mole and roasted sunchokes. 958 00:37:46,568 --> 00:37:48,091 Laura, what did you make? 959 00:37:48,091 --> 00:37:49,702 It's a tamal wrapped in mustard greens 960 00:37:49,702 --> 00:37:52,748 with huckleberry sauce and haroset. 961 00:37:52,748 --> 00:37:54,750 - Haroset? - Yeah. 962 00:37:54,750 --> 00:37:56,709 - Ah, interesting. - Okay, great. 963 00:37:56,709 --> 00:37:58,406 - Thank you. - Thank you. 964 00:37:59,233 --> 00:38:01,888 I think in Danny's dish, the sunchokes were beautiful. 965 00:38:01,888 --> 00:38:03,759 There was a lot of flavor in the dish. 966 00:38:03,759 --> 00:38:05,587 He said he wanted something modern, and we got modern. 967 00:38:06,109 --> 00:38:08,242 It's really good, the pheasant was beautifully cooked. 968 00:38:08,242 --> 00:38:11,114 The pheasant's beautiful, you just can't taste it as much 969 00:38:11,114 --> 00:38:13,073 or the berries because of the sauce. 970 00:38:13,073 --> 00:38:14,292 Fun times. 971 00:38:14,683 --> 00:38:16,424 I almost felt like Danny was just trying to get 972 00:38:16,424 --> 00:38:18,731 as many ingredients into the dish. 973 00:38:18,731 --> 00:38:21,821 It's hard not to want to do it all. 974 00:38:21,821 --> 00:38:23,866 - Speaking about doing it all. - Yes. 975 00:38:23,866 --> 00:38:26,042 Talking about doing it all. 976 00:38:26,042 --> 00:38:29,176 Tom, what did you think of Laura's dish? 977 00:38:29,698 --> 00:38:30,960 Just way too much happening here. 978 00:38:30,960 --> 00:38:32,919 You know, the things I think about 979 00:38:32,919 --> 00:38:35,878 when I think about haroset, really didn't come across. 980 00:38:35,878 --> 00:38:37,793 Maybe one of those pieces could have been a really nice garnish. 981 00:38:37,793 --> 00:38:39,621 I can't really pick the flavors apart. 982 00:38:39,621 --> 00:38:41,362 It's not making sense for me. 983 00:38:50,719 --> 00:38:54,027 I'm going to try to blanch these in hot water. 984 00:38:54,723 --> 00:38:57,030 Hopefully it holds its shape. 985 00:38:57,770 --> 00:38:59,989 Thankfully the rice was overcooked enough 986 00:38:59,989 --> 00:39:01,904 that it's kind of holding together. 987 00:39:01,904 --> 00:39:04,254 Adding a little bit of egg, it worked out. 988 00:39:04,254 --> 00:39:06,169 Man, such a relief. 989 00:39:06,169 --> 00:39:08,215 Oh, la, la. 990 00:39:08,650 --> 00:39:10,565 15 minutes. 991 00:39:14,439 --> 00:39:15,701 It's good. 992 00:39:19,182 --> 00:39:20,358 Oh, yeah. 993 00:39:20,358 --> 00:39:22,360 - Five minutes, Soo. - Let's go, baby. 994 00:39:22,360 --> 00:39:23,448 Me and you, baby. 995 00:39:31,499 --> 00:39:33,109 Thanks, guys. Appreciate it. 996 00:39:34,284 --> 00:39:35,634 Thank you. 997 00:39:37,331 --> 00:39:39,028 Oh, really? That's funny. 998 00:39:39,028 --> 00:39:41,161 - What's up, man? - How's it going? 999 00:39:41,161 --> 00:39:43,424 I haven't seen you in so long. Your hair got very, very long. 1000 00:39:43,424 --> 00:39:45,470 - It does that. - Good to see you, bro. 1001 00:39:45,470 --> 00:39:46,601 All right, Dan. 1002 00:39:46,601 --> 00:39:48,386 I went with sunflowers, 1003 00:39:48,386 --> 00:39:50,692 so I used pretty much the whole part of the sunflower 1004 00:39:50,692 --> 00:39:52,433 from the seeds to the flowers, 1005 00:39:52,433 --> 00:39:54,043 plus some braised goose. 1006 00:39:54,043 --> 00:39:56,045 Then we have aronia berry purée. 1007 00:39:56,045 --> 00:39:57,699 Dan, I'm wondering, what's the foam on here? 1008 00:39:57,699 --> 00:39:59,222 That's made from the goose stock. 1009 00:39:59,701 --> 00:40:01,311 Soo, can you tell us about your dish, please? 1010 00:40:01,311 --> 00:40:04,837 I took inspiration from Elena's breakfast 1011 00:40:04,837 --> 00:40:06,012 that she cooked for her kids. 1012 00:40:06,012 --> 00:40:07,579 Roasted butternut squash, 1013 00:40:07,579 --> 00:40:10,146 huitlacoche purée and wild rice gnocchi. 1014 00:40:11,278 --> 00:40:12,975 Are you sure you want to say gnocchi? 1015 00:40:13,802 --> 00:40:15,761 Uh, wild rice dumplings. 1016 00:40:17,850 --> 00:40:20,156 There it is, that's the one. Thank you, Gail. 1017 00:40:20,635 --> 00:40:22,245 Thank you. 1018 00:40:22,245 --> 00:40:24,073 Elena, I feel like I have to start with you 1019 00:40:24,073 --> 00:40:25,727 being the inspiration for Soo's dish. 1020 00:40:25,727 --> 00:40:27,425 I'm actually really enjoying it. 1021 00:40:27,425 --> 00:40:28,948 I like the brightness that 1022 00:40:28,948 --> 00:40:30,515 that little bit of berry sauce is bringing. 1023 00:40:30,515 --> 00:40:32,212 And I like the huitlacoche. 1024 00:40:32,212 --> 00:40:35,041 It's a very intimidating ingredient. 1025 00:40:35,041 --> 00:40:37,217 I can tell you this wild rice came from my reservation. 1026 00:40:37,217 --> 00:40:38,784 It's kind of reminding me of home. 1027 00:40:38,784 --> 00:40:40,438 There was a beautiful simplicity 1028 00:40:40,438 --> 00:40:42,091 to what Soo made. 1029 00:40:42,091 --> 00:40:43,832 As long as he just dropped the word gnocchi, 1030 00:40:43,832 --> 00:40:46,182 it all made sense. 1031 00:40:46,182 --> 00:40:49,534 I always get star-struck anytime I'm around any of those judges, 1032 00:40:49,534 --> 00:40:52,275 so I say about a quarter of the things I want to say. 1033 00:40:52,275 --> 00:40:54,277 I know Dan's style pretty well. 1034 00:40:54,277 --> 00:40:56,410 I really enjoyed the honor of one ingredient. 1035 00:40:56,410 --> 00:40:58,934 I've never imagined myself saying this, 1036 00:40:58,934 --> 00:41:01,067 but the foam actually serves a purpose 1037 00:41:01,067 --> 00:41:02,851 because it melts into the sunflowers. 1038 00:41:02,851 --> 00:41:04,810 Texturally, it's such a fun bite to eat. 1039 00:41:04,810 --> 00:41:07,465 I loved the use of the sunflower choke. 1040 00:41:07,465 --> 00:41:08,770 People should be eating more of them. 1041 00:41:08,770 --> 00:41:10,206 There are a ton of them. 1042 00:41:10,206 --> 00:41:11,817 That's such a pain in the neck. 1043 00:41:11,817 --> 00:41:13,732 It's so much to clean. 1044 00:41:13,732 --> 00:41:15,603 - How'd it go? - It's impossible to tell 1045 00:41:15,603 --> 00:41:17,605 because you never know, but it did feel great. 1046 00:41:17,605 --> 00:41:20,173 - Manny, five minutes. - Five minutes. 1047 00:41:23,176 --> 00:41:25,570 I definitely feel good about my dish, 1048 00:41:25,570 --> 00:41:26,962 but I am wondering 1049 00:41:26,962 --> 00:41:28,964 if they're going to like the textures. 1050 00:41:34,666 --> 00:41:36,972 - This is six o'clock, please. - All right, thank you. 1051 00:41:39,540 --> 00:41:42,848 Manny, the right, willing to bet. 1052 00:41:43,544 --> 00:41:45,024 The protein and the sauce. 1053 00:41:46,416 --> 00:41:48,288 Manny, can you tell us about your dish? 1054 00:41:48,288 --> 00:41:51,683 We have duck breast with braised mustard greens, 1055 00:41:51,683 --> 00:41:53,554 rice cake, and an ancho, 1056 00:41:53,554 --> 00:41:56,339 guajillo, and plum sauce. 1057 00:41:56,339 --> 00:41:57,863 Savannah? 1058 00:41:57,863 --> 00:42:00,648 I made for you a squash and maple jelly cake. 1059 00:42:00,648 --> 00:42:04,304 Next to it is a jelly made from the aronia berries, 1060 00:42:04,304 --> 00:42:05,435 grapes, and plums. 1061 00:42:05,435 --> 00:42:07,133 How did you make the cake, Savannah? 1062 00:42:07,133 --> 00:42:09,527 I was inspired by the jelly 1063 00:42:09,527 --> 00:42:12,007 that we had as the dessert, going for as much of a cake 1064 00:42:12,007 --> 00:42:13,487 as I could get with those components, 1065 00:42:13,487 --> 00:42:15,141 but it kind of turned into a jelly cake. 1066 00:42:15,141 --> 00:42:16,795 I was really pleasantly surprised. 1067 00:42:16,795 --> 00:42:18,318 You invented a thing. 1068 00:42:18,710 --> 00:42:20,276 Hopefully it's a good thing. 1069 00:42:20,276 --> 00:42:22,322 - Thank you, Chef. - Thank you very much. 1070 00:42:22,322 --> 00:42:23,453 Thank you. 1071 00:42:24,411 --> 00:42:25,673 The----ing dessert is-- 1072 00:42:25,673 --> 00:42:27,936 - Yeah. Yeah. - It's amazing. 1073 00:42:27,936 --> 00:42:29,764 - That's it. - Nailed the brief. 1074 00:42:29,764 --> 00:42:31,374 We'll get to Manny's in a second, 1075 00:42:31,374 --> 00:42:33,028 but Savannah's, everything about it felt-- 1076 00:42:33,028 --> 00:42:34,856 Sorry, it's just very exciting. 1077 00:42:36,379 --> 00:42:38,120 When I start swirling everything around, 1078 00:42:38,120 --> 00:42:40,383 taking bites all together, it comes together 1079 00:42:40,383 --> 00:42:42,298 - really beautifully. - We've given everybody 1080 00:42:42,298 --> 00:42:43,865 a hard time about using a lot of ingredients. 1081 00:42:43,865 --> 00:42:46,041 She did too, but she did it in a way 1082 00:42:46,041 --> 00:42:47,869 where it's all very subtle. 1083 00:42:47,869 --> 00:42:49,610 We saw her in the kitchen 1084 00:42:49,610 --> 00:42:51,569 and she was letting it tell her what it wanted to be, 1085 00:42:51,569 --> 00:42:53,266 and it came out to be something really nice. 1086 00:42:53,266 --> 00:42:56,008 I am, like, scraping my plate here. 1087 00:42:56,530 --> 00:42:57,705 It's actually really good. 1088 00:42:57,705 --> 00:43:00,273 "It's actually really good." 1089 00:43:00,273 --> 00:43:02,841 Jessica, what did you think of Manny's? 1090 00:43:02,841 --> 00:43:04,451 I liked the rice cake. 1091 00:43:04,451 --> 00:43:06,279 I think the greens worked well with it. 1092 00:43:06,279 --> 00:43:08,586 The duck, I wasn't so fond of. 1093 00:43:08,586 --> 00:43:09,674 It was too chewy for me. 1094 00:43:10,283 --> 00:43:11,893 It all felt very separate to me, 1095 00:43:11,893 --> 00:43:14,026 and maybe it's because Manny has given us 1096 00:43:14,026 --> 00:43:15,941 so many similar dishes, the sauce, the thing, 1097 00:43:15,941 --> 00:43:17,507 - the meat. - It's his style. 1098 00:43:17,507 --> 00:43:19,771 And I don't know if he's able to break out of it. 1099 00:43:19,771 --> 00:43:21,468 Yours is----ing delicious. 1100 00:43:21,468 --> 00:43:23,078 I like it. 1101 00:43:23,078 --> 00:43:24,689 The fact that this challenge happened 1102 00:43:24,689 --> 00:43:27,256 shows us our culture is becoming more mainstream, 1103 00:43:27,256 --> 00:43:29,563 and to me, that's always a beautiful thing. 1104 00:43:29,563 --> 00:43:32,087 Jessica and Bryce, thank you so much for joining us, 1105 00:43:32,087 --> 00:43:34,437 but the rest of us do need to get to Judges' Table. 1106 00:43:34,437 --> 00:43:35,743 Thank you for having us. 1107 00:43:35,743 --> 00:43:37,353 You betcha. 1108 00:43:40,661 --> 00:43:41,967 I want a beer. Beer me. 1109 00:43:41,967 --> 00:43:43,621 Can I get a champagne of beer? 1110 00:43:43,621 --> 00:43:45,274 - Done. - This challenge was 1111 00:43:45,274 --> 00:43:47,450 a little tougher than I thought. 1112 00:43:47,450 --> 00:43:49,235 Not tougher, I don't even know how to explain it. 1113 00:43:49,235 --> 00:43:52,455 Very different limitations than what we're used to. 1114 00:43:52,455 --> 00:43:53,805 I'm a realist. 1115 00:43:53,805 --> 00:43:55,110 I know that there were some parts 1116 00:43:55,110 --> 00:43:57,025 of my dish that wasn't 100%. 1117 00:43:57,025 --> 00:43:58,984 This challenge, it was such a big deal, too, 1118 00:43:58,984 --> 00:44:00,681 because there's so much honor and there's-- 1119 00:44:00,681 --> 00:44:02,335 So, you want to do right by it. 1120 00:44:02,335 --> 00:44:05,294 But at least my Quickfire dish was really, really good, 1121 00:44:05,294 --> 00:44:08,080 and that could be what's saving me today. 1122 00:44:21,354 --> 00:44:23,661 Sean and Elena, how do you think our chefs did overall? 1123 00:44:23,661 --> 00:44:25,488 I thought there was a lot of amazing creativity 1124 00:44:25,488 --> 00:44:27,490 because I knew this was a difficult challenge. 1125 00:44:27,490 --> 00:44:29,492 I knew that you guys would be seeing some ingredients that 1126 00:44:29,492 --> 00:44:31,451 you weren't going to be sure what to do with. 1127 00:44:31,451 --> 00:44:33,192 And there definitely were several bites 1128 00:44:33,192 --> 00:44:34,889 that I would love to try again. 1129 00:44:35,368 --> 00:44:37,196 All right, Chefs, we would like to speak 1130 00:44:37,196 --> 00:44:40,678 to Savannah, Soo and Dan. 1131 00:44:40,678 --> 00:44:43,028 The rest of you can step to the side, please. 1132 00:44:46,727 --> 00:44:48,076 You three had our... 1133 00:44:49,034 --> 00:44:50,992 favorite dishes of the day. 1134 00:44:50,992 --> 00:44:52,994 Jesus! Don't knock me over. Come on. 1135 00:44:52,994 --> 00:44:54,866 Are you guys surprised, or-- 1136 00:44:54,866 --> 00:44:56,694 No. I think I did good. 1137 00:44:56,694 --> 00:44:59,218 I thought my dish was good. 1138 00:44:59,218 --> 00:45:01,176 Yeah, I thought it was good, too. 1139 00:45:01,176 --> 00:45:03,526 - Thanks. - I find foams to be useless 1140 00:45:03,526 --> 00:45:05,528 - 99.9% of the time. - Yes, totally. 1141 00:45:05,528 --> 00:45:07,356 - My wife calls them spit. - Yeah. 1142 00:45:07,356 --> 00:45:09,750 However, that was an application 1143 00:45:09,750 --> 00:45:12,144 in which I was like, "This makes sense in a foam." 1144 00:45:12,144 --> 00:45:13,406 - Right. - Just texturally, 1145 00:45:13,406 --> 00:45:15,190 it was incredibly fun to eat. 1146 00:45:15,190 --> 00:45:16,714 I just wanted to keep building flavor, like, 1147 00:45:16,714 --> 00:45:18,628 using the sunflowers in four different ways 1148 00:45:18,628 --> 00:45:20,543 and then just keep building that flavor on there. 1149 00:45:20,543 --> 00:45:23,198 One of the Indigenous values that we really look at 1150 00:45:23,198 --> 00:45:24,896 is being resourceful, and I think 1151 00:45:24,896 --> 00:45:26,375 the utilization of all those pieces 1152 00:45:26,375 --> 00:45:28,116 - really came through. - Thank you. 1153 00:45:28,116 --> 00:45:30,466 Sunflower was one of my favorite ingredients. 1154 00:45:30,466 --> 00:45:33,034 You didn't disappoint, Dan. I really enjoyed the bite. 1155 00:45:33,034 --> 00:45:34,732 - Thank you so much. - Soo, I love the idea 1156 00:45:34,732 --> 00:45:36,690 that you're working with three or four ingredients 1157 00:45:36,690 --> 00:45:38,039 you've never worked before. 1158 00:45:38,039 --> 00:45:39,649 And you treated them all really nicely, 1159 00:45:39,649 --> 00:45:41,347 which is hard to do, but I thought 1160 00:45:41,347 --> 00:45:43,175 the star of the show was the squash and the glaze. 1161 00:45:43,175 --> 00:45:44,872 I thought that was just brilliant. 1162 00:45:44,872 --> 00:45:46,265 I wanted the squash to play the role 1163 00:45:46,265 --> 00:45:47,657 of almost like a protein. 1164 00:45:47,657 --> 00:45:49,529 I wanted to give it that texture. 1165 00:45:49,529 --> 00:45:51,313 As soon as Jessica bit into your first dumpling, 1166 00:45:51,313 --> 00:45:53,794 she said, "This rice was harvested 1167 00:45:53,794 --> 00:45:55,230 "from my people on our land." 1168 00:45:55,230 --> 00:45:56,754 She said it tasted like home. 1169 00:45:56,754 --> 00:45:58,320 - So, you know. - That's so awesome. 1170 00:45:58,320 --> 00:45:59,844 To be able to make that connection, 1171 00:45:59,844 --> 00:46:02,063 - it was very special. - Thank you guys so much. 1172 00:46:02,063 --> 00:46:03,978 Savannah, I liked the simplicity. 1173 00:46:03,978 --> 00:46:06,633 With Indigenous foods and really eating from the land, 1174 00:46:06,633 --> 00:46:09,418 you want to be able to allow the food to tell a story. 1175 00:46:09,418 --> 00:46:11,072 Knowing it would normally look like this, 1176 00:46:11,072 --> 00:46:12,857 but it kind of is reacting this way, 1177 00:46:12,857 --> 00:46:15,250 I just was definitely on my toes the entire time. 1178 00:46:15,642 --> 00:46:17,992 The first bite I got was this mix 1179 00:46:17,992 --> 00:46:20,342 between pumpkin pie and gingerbread, 1180 00:46:20,342 --> 00:46:22,475 and then once you incorporated all the sauces in there, 1181 00:46:22,475 --> 00:46:25,434 then it became something completely brand new. 1182 00:46:25,434 --> 00:46:27,262 I liked the brightness of your dish. 1183 00:46:27,262 --> 00:46:30,135 - It was a really nice bite. - Thank you so much. 1184 00:46:30,135 --> 00:46:32,441 Sean and Elena, as our guest judges, 1185 00:46:32,441 --> 00:46:34,748 you have the honor of announcing our winner this evening. 1186 00:46:34,748 --> 00:46:36,924 The chef with the winning dish tonight really gave us something 1187 00:46:36,924 --> 00:46:39,927 that was special and something that we haven't had before. 1188 00:46:39,927 --> 00:46:41,494 And the winning chef is... 1189 00:46:46,542 --> 00:46:47,848 Savannah. 1190 00:46:47,848 --> 00:46:49,371 Yeah! 1191 00:46:49,371 --> 00:46:51,417 Let's go, let's go. 1192 00:46:51,809 --> 00:46:54,333 - Congratulations. - Thank you guys so much. 1193 00:46:54,333 --> 00:46:56,857 I had so many nerves going into this 1194 00:46:56,857 --> 00:46:59,381 and I was unsure of it every step of the way. 1195 00:46:59,381 --> 00:47:01,340 Congratulations, Savannah. 1196 00:47:01,340 --> 00:47:02,907 - Thank you so much. - First win? 1197 00:47:02,907 --> 00:47:04,473 First win. 1198 00:47:04,473 --> 00:47:05,910 Maybe I should make more savory desserts. 1199 00:47:05,910 --> 00:47:07,259 I want this to be the first win 1200 00:47:07,259 --> 00:47:08,434 of many more to come. 1201 00:47:08,434 --> 00:47:09,957 You know, I want to keep 1202 00:47:09,957 --> 00:47:12,090 showing up for myself and showing 1203 00:47:12,090 --> 00:47:13,439 everyone here what I can do. 1204 00:47:13,439 --> 00:47:15,180 You took a lot of risk there, 1205 00:47:15,180 --> 00:47:16,703 and I thought the result was really, really good. 1206 00:47:16,703 --> 00:47:18,357 - Thank you very much. - Yeah. 1207 00:47:18,357 --> 00:47:19,924 So, Savannah, that means you win 1208 00:47:19,924 --> 00:47:21,142 an advantage going into 1209 00:47:21,142 --> 00:47:22,665 the next Elimination Challenge. 1210 00:47:22,665 --> 00:47:23,884 I'm so excited. 1211 00:47:23,884 --> 00:47:26,539 Next, we'd like to speak with... 1212 00:47:29,629 --> 00:47:33,415 ...Michelle, Amanda and Laura. 1213 00:47:38,029 --> 00:47:39,334 The three of you had 1214 00:47:39,334 --> 00:47:40,945 our least favorite dishes of the day 1215 00:47:40,945 --> 00:47:42,424 and either one or two of you 1216 00:47:42,424 --> 00:47:43,817 will be eliminated. 1217 00:47:48,300 --> 00:47:50,606 Michelle, let's start with you. 1218 00:47:50,606 --> 00:47:52,260 Talk us through your dish a little bit. 1219 00:47:52,260 --> 00:47:54,436 I braised a rabbit down. 1220 00:47:54,436 --> 00:47:56,917 - The rabbit, you dried it out. - Yeah. 1221 00:47:56,917 --> 00:48:00,486 The intent was to get that flavorful jus into the cake. 1222 00:48:00,486 --> 00:48:01,879 The cake was supposed to be 1223 00:48:01,879 --> 00:48:03,793 a little bit firmer than what it was. 1224 00:48:03,793 --> 00:48:05,578 I liked that you used the corn, 1225 00:48:05,578 --> 00:48:08,102 but with the softness of the cake, 1226 00:48:08,102 --> 00:48:10,191 it did rather quickly fall apart. 1227 00:48:10,191 --> 00:48:11,671 You said that you had smoked. 1228 00:48:11,671 --> 00:48:13,673 I was really looking for that flavor 1229 00:48:13,673 --> 00:48:15,501 and it just kind of got lost. 1230 00:48:16,458 --> 00:48:17,677 Amanda, did your dish 1231 00:48:17,677 --> 00:48:19,113 come out how you wanted it to be? 1232 00:48:19,113 --> 00:48:20,245 Not exactly. 1233 00:48:20,245 --> 00:48:21,594 I thought that the sauce 1234 00:48:21,594 --> 00:48:23,204 was a little bit heavy for the elk. 1235 00:48:23,204 --> 00:48:24,945 Yeah, you're doing our job for us. 1236 00:48:24,945 --> 00:48:26,729 - Yes, Chef. - That's exactly right. 1237 00:48:26,729 --> 00:48:28,340 The sauce was good. Just overpowered the elk. 1238 00:48:28,340 --> 00:48:31,038 - Yes, chef. - You say it's a tataki, 1239 00:48:31,038 --> 00:48:32,518 but then it comes out a tartare, 1240 00:48:32,518 --> 00:48:34,085 and then there's a taco form, 1241 00:48:34,085 --> 00:48:35,260 and we weren't really sure 1242 00:48:35,260 --> 00:48:36,914 exactly where to go with it. 1243 00:48:36,914 --> 00:48:39,351 Like, if it was just a tataki-style piece of elk, 1244 00:48:39,351 --> 00:48:40,743 it would have been amazing. 1245 00:48:41,788 --> 00:48:43,790 Laura, could I ask you, where did that dish start? 1246 00:48:43,790 --> 00:48:46,619 Yeah, it actually comes from, like, a tamal. 1247 00:48:46,619 --> 00:48:48,273 - The masa, basically. Yeah. - Got it. 1248 00:48:48,751 --> 00:48:51,754 The haroset, you know, the cooked component of it 1249 00:48:51,754 --> 00:48:54,932 just softened everything, so it just felt, texturally, 1250 00:48:54,932 --> 00:48:57,456 like one soft scoop. 1251 00:48:57,456 --> 00:48:59,545 - I understand. - It felt like there was 1252 00:48:59,545 --> 00:49:01,503 a few different dishes going on all on this one plate. 1253 00:49:01,503 --> 00:49:03,288 If you had focused a little bit more 1254 00:49:03,288 --> 00:49:04,811 on just a couple of them, you could have had 1255 00:49:04,811 --> 00:49:06,291 a really beautiful dish in there somewhere. 1256 00:49:06,291 --> 00:49:07,596 Thank you. 1257 00:49:07,596 --> 00:49:09,294 Chefs, we have a lot to discuss, 1258 00:49:09,294 --> 00:49:11,426 because we will be taking your Quickfire dishes 1259 00:49:11,426 --> 00:49:13,167 into consideration as well. 1260 00:49:14,212 --> 00:49:15,517 Thank you. 1261 00:49:22,960 --> 00:49:24,265 - Does anybody want a beer? - I guess I'll have one. 1262 00:49:24,265 --> 00:49:25,788 - No, thank you. - Thanks, bud. 1263 00:49:25,788 --> 00:49:27,965 - Savannah Banana. - Congratulations. 1264 00:49:27,965 --> 00:49:29,879 - Thanks, guys. - Savannah! 1265 00:49:29,879 --> 00:49:31,403 Oh, my gosh! 1266 00:49:31,403 --> 00:49:33,535 - Long time coming. - I've never had a win. 1267 00:49:33,535 --> 00:49:35,973 - This one feels really good. - Definitely. 1268 00:49:35,973 --> 00:49:37,322 I think it's gonna be me. 1269 00:49:37,322 --> 00:49:38,888 - No. - I feel it. 1270 00:49:38,888 --> 00:49:40,847 - We don't know. - Who knows, right? 1271 00:49:40,847 --> 00:49:42,153 But I have a feeling. 1272 00:49:42,153 --> 00:49:43,850 For Laura, it was as if she thought 1273 00:49:43,850 --> 00:49:46,505 the challenge was just how many ingredients 1274 00:49:46,505 --> 00:49:48,159 - can you get into a dish? - Right. 1275 00:49:48,159 --> 00:49:49,682 And I think she missed the point 1276 00:49:49,682 --> 00:49:51,989 of letting them speak for themselves. 1277 00:49:51,989 --> 00:49:53,425 It just had all gotten 1278 00:49:53,425 --> 00:49:55,122 - kind of muddled. - Yeah. 1279 00:49:55,122 --> 00:49:56,602 I think the elk was really good, 1280 00:49:56,602 --> 00:49:58,343 and I should have just let it shine. 1281 00:49:58,343 --> 00:50:00,867 Amanda... ...you know, 1282 00:50:00,867 --> 00:50:03,130 you have a beautiful ingredient like elk, 1283 00:50:03,130 --> 00:50:05,872 and it's hard to taste it when you cover it with so much sauce. 1284 00:50:05,872 --> 00:50:07,352 Too much going on. 1285 00:50:07,352 --> 00:50:09,006 Good intentions on each of the pieces, 1286 00:50:09,006 --> 00:50:10,877 but nothing to tie it all together, 1287 00:50:10,877 --> 00:50:12,922 and it was just shooting off in all these directions. 1288 00:50:12,922 --> 00:50:15,055 I knew when I took that rabbit out, 1289 00:50:15,055 --> 00:50:16,361 I had let it go on too far. 1290 00:50:16,361 --> 00:50:17,536 The thing about Michelle's, 1291 00:50:17,536 --> 00:50:19,059 it did give me a homey, 1292 00:50:19,059 --> 00:50:20,539 comforting feeling. 1293 00:50:20,539 --> 00:50:22,193 And you could tell she knew that 1294 00:50:22,193 --> 00:50:23,846 she wasn't executing it the way she wanted to. 1295 00:50:23,846 --> 00:50:25,718 If I go out on this challenge, 1296 00:50:25,718 --> 00:50:27,372 I'm not mad at myself at all. 1297 00:50:27,372 --> 00:50:29,678 The same thing, I feel proud, too, 1298 00:50:29,678 --> 00:50:32,246 of my food and, like, how far I've come. 1299 00:50:32,246 --> 00:50:34,118 - We've come a long way. - Yeah. 1300 00:50:34,944 --> 00:50:36,990 It sounds like we're split on who should go home. 1301 00:50:36,990 --> 00:50:40,167 We can send two people home. Is this the time to do it? 1302 00:50:40,167 --> 00:50:41,908 Let's talk about their Quickfire dishes. 1303 00:50:41,908 --> 00:50:43,953 - Okay. - Michelle made a play 1304 00:50:43,953 --> 00:50:45,781 on borscht and cranberry, 1305 00:50:45,781 --> 00:50:47,740 and then did a piece of seared foie gras, 1306 00:50:47,740 --> 00:50:49,394 and it was actually really quite delicious. 1307 00:50:49,394 --> 00:50:50,960 Very nice. 1308 00:50:50,960 --> 00:50:52,745 Her Quickfire dish saves her, I think. 1309 00:50:54,921 --> 00:50:57,663 Laura had made this pork-stuffed pepper 1310 00:50:57,663 --> 00:50:59,099 with this sauce on top. 1311 00:50:59,099 --> 00:51:00,405 Laura's cranberry sauce, 1312 00:51:00,405 --> 00:51:02,581 I found to be a strange texture 1313 00:51:02,581 --> 00:51:05,627 and really just coated everything. 1314 00:51:06,628 --> 00:51:08,804 Amanda did a play on waffles and fried chicken. 1315 00:51:08,804 --> 00:51:11,068 She made this cranberry sauce to go with it. 1316 00:51:11,068 --> 00:51:13,461 - It wasn't very inventive. - It was just a sauce. 1317 00:51:13,461 --> 00:51:15,855 It wasn't integrated into a dish. 1318 00:51:18,988 --> 00:51:21,121 Do we all agree on our decision? 1319 00:51:21,121 --> 00:51:22,470 Yeah. 1320 00:51:35,004 --> 00:51:36,484 Chefs, today, we were given 1321 00:51:36,484 --> 00:51:38,095 an incredible Indigenous pantry, 1322 00:51:38,095 --> 00:51:40,271 and in three cases, we got dishes 1323 00:51:40,271 --> 00:51:41,968 that just weren't really 1324 00:51:41,968 --> 00:51:44,144 either well-thought-out or well-constructed. 1325 00:51:44,927 --> 00:51:47,278 I just want to let you know that your Quickfire dishes 1326 00:51:47,278 --> 00:51:49,323 did play into this decision. 1327 00:51:53,849 --> 00:51:55,024 Laura... 1328 00:51:56,330 --> 00:51:58,463 and Amanda, please pack your knives and go. 1329 00:51:59,333 --> 00:52:00,682 Thank you. 1330 00:52:01,944 --> 00:52:03,903 - Thank you, Chefs. - Thank you. 1331 00:52:03,903 --> 00:52:05,861 We'll see you in Last Chance Kitchen. 1332 00:52:05,861 --> 00:52:07,776 - Thank you, Chefs. - Thank you. 1333 00:52:10,127 --> 00:52:12,085 You know, of course, the emotion is happening. 1334 00:52:12,085 --> 00:52:15,828 These circumstances make you push in a different level. 1335 00:52:16,481 --> 00:52:18,700 It's-- it's intense. 1336 00:52:18,700 --> 00:52:21,834 But that makes me be a better chef. 1337 00:52:23,705 --> 00:52:26,099 No! - Me too. 1338 00:52:26,099 --> 00:52:27,318 - Two. - Wait, but two? 1339 00:52:27,318 --> 00:52:28,623 - Both of us. - Oh, sh--. 1340 00:52:28,623 --> 00:52:30,669 - Oh, no. - What? 1341 00:52:31,887 --> 00:52:33,846 - I know. - It's the two of us. 1342 00:52:33,846 --> 00:52:35,674 - Seriously? - Both of us. Yeah. I know. 1343 00:52:35,674 --> 00:52:38,851 I feel like I let myself down. 1344 00:52:38,851 --> 00:52:41,201 Don't make me cry. 1345 00:52:41,201 --> 00:52:42,855 It's okay. 1346 00:52:42,855 --> 00:52:46,250 I made a bad choice, and those decisions are on me. 1347 00:52:48,513 --> 00:52:50,863 But I do have one more life to live 1348 00:52:50,863 --> 00:52:52,691 in Last Chance Kitchen. 1349 00:52:52,691 --> 00:52:56,129 I'm going to go as hard as I possibly can. 1350 00:53:01,700 --> 00:53:05,138 Tonight, Amanda and Laura enter Last Chance Kitchen 1351 00:53:05,138 --> 00:53:08,272 where they will face off against the reigning champ 1352 00:53:08,272 --> 00:53:09,925 in one of Top Chef's most exciting challenges. 1353 00:53:09,925 --> 00:53:11,405 Come on, everyone. Let's go. 1354 00:53:11,405 --> 00:53:12,754 Let's go! 1355 00:53:12,754 --> 00:53:14,756 Watch now on Peacock 1356 00:53:14,756 --> 00:53:17,106 or wherever you stream Top Chef. 1357 00:53:17,933 --> 00:53:19,935 Next time on Top Chef... 1358 00:53:20,588 --> 00:53:22,503 It's a meat raffle. 1359 00:53:22,503 --> 00:53:23,765 Okay. 1360 00:53:24,201 --> 00:53:25,463 Here we go. 1361 00:53:25,463 --> 00:53:27,029 We'll see what happens here. 1362 00:53:27,029 --> 00:53:28,770 You're in flames, is that okay? 1363 00:53:28,770 --> 00:53:30,207 Yeah, we're cooking. 1364 00:53:32,252 --> 00:53:33,645 What is this? 1365 00:53:34,776 --> 00:53:36,561 Gregory Gourdet and it's Mei Lin. 1366 00:53:36,561 --> 00:53:38,693 - Holy sh--. - This is madness. 1367 00:53:38,693 --> 00:53:40,565 Have you ever heard of a fish boil? 1368 00:53:42,349 --> 00:53:44,090 Whoa! 1369 00:53:44,090 --> 00:53:45,744 Woo, that is hot! 1370 00:53:45,744 --> 00:53:47,398 This is physically the most demanding challenge 1371 00:53:47,398 --> 00:53:49,138 I think we've had all season. 1372 00:53:49,138 --> 00:53:51,271 This is the first time I've ever deboned a fish 1373 00:53:51,271 --> 00:53:53,578 - using my hands. - That is charred, baby. 1374 00:53:53,578 --> 00:53:54,753 The fish is cooked really nice. 1375 00:53:54,753 --> 00:53:56,668 This salad is good enough 1376 00:53:56,668 --> 00:53:58,278 - to steal. - Yeah, it is. 1377 00:53:58,278 --> 00:54:00,585 There's six chefs now. Tonight, there will be five.