1 00:00:02,567 --> 00:00:05,048 KRISTEN: Previously on Top Chef... 2 00:00:05,048 --> 00:00:08,269 We've always determined elimination based singularly 3 00:00:08,269 --> 00:00:10,184 on your Elimination dish, 4 00:00:10,184 --> 00:00:12,229 and now the game is changing. 5 00:00:13,056 --> 00:00:14,536 MANNY: Definitely raised the stakes. 6 00:00:14,536 --> 00:00:16,364 AMANDA: It's a mess over here. 7 00:00:16,364 --> 00:00:19,280 The cranberry sauce, it looks pretty basic. 8 00:00:19,280 --> 00:00:21,108 DAN: Tom's here, so it's a whole different ballgame. 9 00:00:21,108 --> 00:00:23,110 I think the sauce ate a little bit sandy. 10 00:00:23,110 --> 00:00:25,068 - Okay. - TOM: I love the fact that 11 00:00:25,068 --> 00:00:26,287 you found sweetness in the beets. 12 00:00:26,287 --> 00:00:28,332 - Cool. - Wow! Oh! 13 00:00:28,332 --> 00:00:29,812 KRISTEN: We want modern dishes 14 00:00:29,812 --> 00:00:32,075 using only Native American ingredients. 15 00:00:32,075 --> 00:00:35,339 The last time I made a dessert, it was one of the top three. 16 00:00:35,339 --> 00:00:36,688 TOM: It could've been a pre-dessert, 17 00:00:36,688 --> 00:00:38,255 it could've been dessert. 18 00:00:38,255 --> 00:00:40,040 It just defied sort of logic, in a very good way. 19 00:00:40,040 --> 00:00:42,651 You just do not know what's gonna happen tomorrow. 20 00:00:42,651 --> 00:00:45,175 And the winning chef is... Savannah. 21 00:00:45,175 --> 00:00:46,655 [chefs cheering] 22 00:00:46,655 --> 00:00:50,833 I definitely smoke a lot of things, uh, food-wise. 23 00:00:50,833 --> 00:00:52,226 [laughs] 24 00:00:52,226 --> 00:00:53,749 LAURA: I feel like I need to push harder 25 00:00:53,749 --> 00:00:55,707 and make something very different and new. 26 00:00:55,707 --> 00:00:57,231 AMANDA: I never worked with elk before, 27 00:00:57,231 --> 00:00:58,884 but I think it's similar to venison. 28 00:00:58,884 --> 00:01:00,234 Your Quickfire dishes 29 00:01:00,234 --> 00:01:02,758 did play into this decision. 30 00:01:02,758 --> 00:01:05,500 Laura and Amanda, 31 00:01:05,500 --> 00:01:07,197 please pack your knives and go. 32 00:01:07,197 --> 00:01:10,331 ♪ 33 00:01:10,331 --> 00:01:12,594 KRISTEN: Six chefs remain 34 00:01:12,594 --> 00:01:15,684 to compete in the ultimate culinary showdown. 35 00:01:15,684 --> 00:01:17,164 At stake for the winner, 36 00:01:17,164 --> 00:01:18,861 a feature in Food & Wine Magazine, 37 00:01:18,861 --> 00:01:21,603 an appearance at the Food & Wine Classic in Aspen, 38 00:01:21,603 --> 00:01:25,433 $250,000 furnished by Saratoga Springwater, 39 00:01:25,433 --> 00:01:27,870 and the title of Top Chef. 40 00:01:27,870 --> 00:01:32,396 ♪ 41 00:01:35,617 --> 00:01:41,840 ♪ 42 00:01:43,146 --> 00:01:44,800 I miss home so much. 43 00:01:44,800 --> 00:01:47,716 I know. I'm, like, excited about everything, but I'm really 44 00:01:47,716 --> 00:01:50,588 excited to, like, see my family. I haven't really been 45 00:01:50,588 --> 00:01:52,416 - away from home this long. - Yeah. 46 00:01:52,416 --> 00:01:54,810 In the beginning of this competition, I was so scared. 47 00:01:54,810 --> 00:01:58,857 But I feel like I am finally making some waves here. 48 00:01:58,857 --> 00:02:02,644 I have turned something on, and I think it's dangerous. 49 00:02:02,644 --> 00:02:07,214 This is a lot of... stuff. Like, mental, physical. 50 00:02:07,214 --> 00:02:09,346 I've worked 16-hour days, 12-hour days. 51 00:02:09,346 --> 00:02:11,740 That's nothing, but mentally taxing. 52 00:02:11,740 --> 00:02:15,004 Being in the bottom definitely has me really kind of thinking 53 00:02:15,004 --> 00:02:18,921 about my presence here in this competition, my creativity. 54 00:02:18,921 --> 00:02:20,531 Am I mentally strong enough? 55 00:02:20,531 --> 00:02:22,403 SAVANNAH: You're definitely someone I'm probably 56 00:02:22,403 --> 00:02:23,969 - closest with here. - Yeah. 57 00:02:23,969 --> 00:02:26,581 It's really nice to have people like that here. 58 00:02:26,581 --> 00:02:28,148 It's dope. 59 00:02:28,974 --> 00:02:32,021 ♪ 60 00:02:32,021 --> 00:02:33,327 What do we got here? 61 00:02:33,327 --> 00:02:34,850 You always gotta go two-to-one ratio 62 00:02:34,850 --> 00:02:36,591 when it comes to peanut butter to jam. 63 00:02:36,591 --> 00:02:38,854 I'm with you, man. Before I go any further... 64 00:02:38,854 --> 00:02:40,899 dude, final six. Really starting to see 65 00:02:40,899 --> 00:02:42,988 the light at the end of the tunnel, I feel like. 66 00:02:42,988 --> 00:02:46,209 Yeah, but definitely starting to miss my wife. 67 00:02:46,209 --> 00:02:47,993 My wife's name is Erica. 68 00:02:47,993 --> 00:02:50,779 We just did get married, and it is that honeymoon phase, 69 00:02:50,779 --> 00:02:54,217 but I think she realizes that the opportunity 70 00:02:54,217 --> 00:02:55,914 to be on Top Chef is huge. 71 00:02:55,914 --> 00:02:58,787 Hopefully she still loves me when I come back. 72 00:02:58,787 --> 00:03:00,310 [laughs] 73 00:03:01,181 --> 00:03:05,750 ♪ 74 00:03:05,750 --> 00:03:07,665 - Good morning, chefs. - CHEFS: Good morning. 75 00:03:07,665 --> 00:03:10,973 Congratulations, because you have made it to the top six. 76 00:03:10,973 --> 00:03:13,497 CHEFS: Thank you. 77 00:03:13,497 --> 00:03:16,544 - Who is feeling lucky today? - [Dan chuckles] 78 00:03:16,544 --> 00:03:18,589 Lucky every day next to you, Kristen. Every day. 79 00:03:18,589 --> 00:03:20,417 ALL: Aww! 80 00:03:20,417 --> 00:03:21,897 - KRISTEN: I feel the same way. - Aww! 81 00:03:21,897 --> 00:03:23,594 He makes me cry every day. In a good way. 82 00:03:23,594 --> 00:03:25,901 - [all laugh] - KRISTEN: He melts my heart. 83 00:03:25,901 --> 00:03:27,337 Not in the way I'll make you cry. 84 00:03:27,337 --> 00:03:30,558 - No! - [all laughing] 85 00:03:34,344 --> 00:03:37,608 We've been partaking in a lot of traditions here in Wisconsin, 86 00:03:37,608 --> 00:03:40,829 but there are traditions that we're still missing. 87 00:03:40,829 --> 00:03:42,526 Maybe it's one even Dan hasn't heard of. 88 00:03:42,526 --> 00:03:44,441 - Ooh! Maybe. - KRISTEN: Maybe. 89 00:03:44,441 --> 00:03:47,531 - It's a meat raffle. - Oh, sh--! 90 00:03:47,531 --> 00:03:49,925 - A meat raffle? - [all laughing] 91 00:03:49,925 --> 00:03:51,405 What's a meat raffle? 92 00:03:51,405 --> 00:03:53,668 It's exactly what it sounds like. 93 00:03:53,668 --> 00:03:56,540 Back in the day, bar patrons would buy a $1 paddle, 94 00:03:56,540 --> 00:03:58,890 and it had a number on it, and if your number was drawn, 95 00:03:58,890 --> 00:04:01,545 you'd be able to pick whatever meat you wanted in the freezer. 96 00:04:01,545 --> 00:04:03,199 - Nice. - Okay. 97 00:04:03,199 --> 00:04:05,680 Here to host our very first Top Chef Meat Raffle 98 00:04:05,680 --> 00:04:07,638 is this week's guest judge, 99 00:04:07,638 --> 00:04:11,294 two-time James Beard Award winner, restaurateur Art Smith. 100 00:04:11,294 --> 00:04:14,950 - Oh, wow. - [chefs applaud] 101 00:04:14,950 --> 00:04:16,343 Wow. 102 00:04:16,343 --> 00:04:18,127 MICHELLE: I definitely recognize Art Smith. 103 00:04:18,127 --> 00:04:19,737 He's like a fancy Santa Claus. 104 00:04:19,737 --> 00:04:21,957 - [laughs heartily] - Full of food knowledge. 105 00:04:21,957 --> 00:04:24,525 Well, chefs, it's a pleasure to "meat" you. 106 00:04:24,525 --> 00:04:26,962 - Ohh. - [all laugh, groan] 107 00:04:26,962 --> 00:04:30,531 We have this meat market of deliciousness. [chuckles] 108 00:04:30,531 --> 00:04:32,228 Corned beef back there. 109 00:04:32,228 --> 00:04:34,143 When your name gets drawn, you'll be able to come select 110 00:04:34,143 --> 00:04:37,364 whatever meat you want to use in your next Quickfire dish. 111 00:04:37,364 --> 00:04:39,017 There is a wide range of meat here. 112 00:04:39,017 --> 00:04:41,846 There's premium cuts like wagyu ribeye, Chateaubriand. 113 00:04:41,846 --> 00:04:44,893 There's more affordable items like bologna, 114 00:04:44,893 --> 00:04:46,416 luncheon meat, and ground chicken. 115 00:04:46,416 --> 00:04:48,505 I'm a fan of the luncheon meat. 116 00:04:48,505 --> 00:04:50,812 KRISTEN: All right, chefs, let's get started. 117 00:04:55,251 --> 00:04:56,557 [bell dings] 118 00:04:57,862 --> 00:05:00,300 - Manny. - Oh, [bleep] yeah. 119 00:05:00,300 --> 00:05:01,431 [all laughing] 120 00:05:01,431 --> 00:05:03,085 - Ribeye. - Yes, sir! 121 00:05:03,085 --> 00:05:05,305 - KRISTEN: There you go. - Good job, Manny. 122 00:05:05,305 --> 00:05:07,045 You gotta cook it right. 123 00:05:08,395 --> 00:05:09,570 Dan. 124 00:05:09,570 --> 00:05:11,267 - Oh, no. - DAN: All right! 125 00:05:11,267 --> 00:05:12,790 TOM: Chateaubriand. 126 00:05:12,790 --> 00:05:14,183 Michelle. 127 00:05:14,183 --> 00:05:15,663 I'm actually gonna go for the ground chicken. 128 00:05:15,663 --> 00:05:17,273 - Oh! - TOM: I love that. 129 00:05:17,795 --> 00:05:20,711 - Savannah. - I'm gonna go corned beef. 130 00:05:20,711 --> 00:05:21,756 ALL: Oh! 131 00:05:21,756 --> 00:05:24,062 - I'm impressed. - Wow. 132 00:05:24,062 --> 00:05:25,412 ART: I like that. 133 00:05:25,412 --> 00:05:26,587 DANNY: Savannah throws a full curveball 134 00:05:26,587 --> 00:05:28,153 and goes canned corned beef, 135 00:05:28,153 --> 00:05:30,330 which is like, "Thank you." 136 00:05:30,330 --> 00:05:31,940 That's crazy. 137 00:05:31,940 --> 00:05:33,376 I think it shows a lot of confidence. 138 00:05:33,376 --> 00:05:35,335 She's definitely found her voice 139 00:05:35,335 --> 00:05:36,814 and made her presence known. 140 00:05:38,468 --> 00:05:41,993 - ART: Danny. - Gosh dang it. [laughs] 141 00:05:41,993 --> 00:05:43,734 I'm gonna go lamb. 142 00:05:43,734 --> 00:05:46,824 - Soo. - [judges laugh] 143 00:05:47,564 --> 00:05:49,871 - SOO: Luncheon meat. - TOM: Grab for it. 144 00:05:49,871 --> 00:05:51,960 SOO: I grew up eating a lot of luncheon meat. 145 00:05:51,960 --> 00:05:54,092 Spiced ham flavor packed in a can. 146 00:05:54,092 --> 00:05:56,181 You know, I think we could elevate it. 147 00:05:56,181 --> 00:05:57,444 I'm just trying to understand 148 00:05:57,444 --> 00:05:58,793 why Savannah grabbed the corned beef. 149 00:05:58,793 --> 00:06:00,925 I have an idea. We'll see how it goes. 150 00:06:00,925 --> 00:06:03,667 All right, chefs. Meat isn't the only prize up for grabs. 151 00:06:03,667 --> 00:06:07,149 The chef whose dish hits the jackpot will win $10,000 152 00:06:07,149 --> 00:06:08,803 - in Quickfire Quick Cash. - Let's go. 153 00:06:08,803 --> 00:06:10,457 - Gotta get that money. - I like that. 154 00:06:10,457 --> 00:06:12,720 As you know, all of us judges will be taking into account 155 00:06:12,720 --> 00:06:14,896 your Quickfire performance if you're on the bottom 156 00:06:14,896 --> 00:06:16,463 of the Elimination Challenge. 157 00:06:16,985 --> 00:06:18,856 You have 30 minutes on the clock, 158 00:06:19,509 --> 00:06:21,468 and your time starts now. 159 00:06:21,468 --> 00:06:24,079 ♪ 160 00:06:24,079 --> 00:06:25,428 Whoo! 161 00:06:25,428 --> 00:06:27,474 Where are you, my little rice flour? 162 00:06:27,474 --> 00:06:28,823 Get some rice. 163 00:06:32,304 --> 00:06:34,176 Here we go. I love eating meat. 164 00:06:34,176 --> 00:06:37,919 MANNY: I can do red meat for breakfast, lunch, dinner. 165 00:06:37,919 --> 00:06:40,182 I'm surprised I haven't gotten gout. 166 00:06:40,182 --> 00:06:42,140 I'm making a ribeye aguachile. 167 00:06:42,140 --> 00:06:44,752 It's nice and tempered. I'll take that all day. 168 00:06:45,361 --> 00:06:47,058 We'll see what happens here. 169 00:06:47,624 --> 00:06:49,452 I'm gonna spend half my time getting this open. 170 00:06:49,452 --> 00:06:51,236 Is it a corned beef hash kind of day? 171 00:06:51,236 --> 00:06:55,197 Not exactly. I'm gonna do a corned beef and beet salad. 172 00:06:55,197 --> 00:06:56,633 Oh, Lord. 173 00:06:56,633 --> 00:06:58,200 I know canned corned beef. 174 00:06:58,200 --> 00:07:02,073 It is very reminiscent of dog food, to be honest. 175 00:07:02,073 --> 00:07:03,553 [groans] 176 00:07:03,553 --> 00:07:06,513 So I head over to the Viking Range to cook this 177 00:07:06,513 --> 00:07:08,253 and get it crispy and to really appreciate 178 00:07:08,253 --> 00:07:10,212 all the flavors and the nuances that it has. 179 00:07:10,212 --> 00:07:12,214 I wanna give the judges something unique, 180 00:07:12,214 --> 00:07:13,433 so here we are. 181 00:07:14,042 --> 00:07:15,696 I'm gonna do a jerk chicken nugget. 182 00:07:15,696 --> 00:07:17,785 - DAN: Oh, hell yeah. - It has to have spice. 183 00:07:17,785 --> 00:07:21,049 It has to have all of the things that jerk seasoning consists of. 184 00:07:21,049 --> 00:07:22,877 Who doesn't love a good chicken nugget? 185 00:07:22,877 --> 00:07:26,924 And I'm making a black bean puree and a mango salsa. 186 00:07:26,924 --> 00:07:29,405 It's really a lot happening in 30 minutes, 187 00:07:29,405 --> 00:07:32,539 but I wanna make sure that I take risks and chances. 188 00:07:32,539 --> 00:07:34,105 I gotta do this. 189 00:07:34,105 --> 00:07:36,760 Soo, are you comfortable working with luncheon meat? 190 00:07:36,760 --> 00:07:41,199 Yeah. I'm gonna do a play on an old-school Korean dish. 191 00:07:41,199 --> 00:07:44,507 Doshirak is basically a Korean packed lunch. 192 00:07:44,507 --> 00:07:46,074 I'm gonna cure some egg yolks. 193 00:07:46,074 --> 00:07:47,728 - SAVANNAH: Cure some egg yolks? - SOO: Yeah. 194 00:07:47,728 --> 00:07:49,425 - That's fast. - We'll see. 195 00:07:49,425 --> 00:07:52,341 I mean, I made this super salty, so hopefully it'll work out. 196 00:07:52,341 --> 00:07:55,953 Dan, you seem really excited about this meat raffle. 197 00:07:55,953 --> 00:07:59,043 Oh, you know, it's one of those, like, real super Sconnie things. 198 00:07:59,043 --> 00:08:01,785 I got Chateaubriand, beef tenderloin, 199 00:08:01,785 --> 00:08:04,527 so I'm gonna sear it, and then I'm gonna dice it up 200 00:08:04,527 --> 00:08:06,660 in the style of, like, beef larb. 201 00:08:06,660 --> 00:08:08,488 The judges wanna see something creative. 202 00:08:08,488 --> 00:08:10,664 This is not something they'd be expecting me to do 203 00:08:10,664 --> 00:08:12,535 with the Chateaubriand, but it's going to 204 00:08:12,535 --> 00:08:14,015 impact a ton of flavor into it. 205 00:08:17,584 --> 00:08:19,542 Twenty minutes, chefs! 206 00:08:19,542 --> 00:08:20,761 Damn! 207 00:08:20,761 --> 00:08:22,502 You're on flames, is that okay? 208 00:08:22,502 --> 00:08:24,155 Yeah, we're cookin'. 209 00:08:24,155 --> 00:08:26,854 Let's get some marks here. Get that fat going. 210 00:08:26,854 --> 00:08:28,377 Going to the Middle East. 211 00:08:28,377 --> 00:08:31,902 I'm doing a za'atar-spiced lamb 212 00:08:31,902 --> 00:08:35,123 with a harissa and Jimmy Nardello relish. 213 00:08:35,123 --> 00:08:38,213 Coming around. Right behind, papucho. 214 00:08:38,213 --> 00:08:40,781 The lamb's gotta be cooked perfect. Medium-rare. 215 00:08:40,781 --> 00:08:43,174 This is an incredible cut. The marbling. 216 00:08:43,174 --> 00:08:45,307 I'm making the aguachile with the ribeye 217 00:08:45,307 --> 00:08:48,789 instead of traditionally making it with seafood or with fruit. 218 00:08:48,789 --> 00:08:51,531 Wagyu steak, it has fat in it, 219 00:08:51,531 --> 00:08:53,794 and you want the acidity of the broth 220 00:08:53,794 --> 00:08:57,667 to cut through that fat, or else it just coats your palate. 221 00:08:57,667 --> 00:08:59,843 I'm using these peppers for a bit of salsa. 222 00:08:59,843 --> 00:09:02,237 Forget Chris and Tom, I'm just gonna cook something 223 00:09:02,237 --> 00:09:04,674 I wanna eat for all the leftovers. 224 00:09:04,674 --> 00:09:06,154 Go check on those peppers. 225 00:09:06,154 --> 00:09:11,899 ♪ 226 00:09:11,899 --> 00:09:13,988 Oh, yeah. 227 00:09:13,988 --> 00:09:16,599 The fattiness of corned beef really needs a lot of things 228 00:09:16,599 --> 00:09:20,734 to cut through it, so by adding things like raw golden beets 229 00:09:20,734 --> 00:09:22,736 and then some quick-pickled celery, 230 00:09:22,736 --> 00:09:25,652 I'm giving it a lot of layers to balance it out. 231 00:09:25,652 --> 00:09:27,436 15:30, guys. 232 00:09:27,436 --> 00:09:29,699 Sh--! That went by fast. 233 00:09:29,699 --> 00:09:32,006 I'm really trying to shape the chicken nuggets. 234 00:09:32,006 --> 00:09:35,879 I prepare the mango salsa, and while that's all going, 235 00:09:35,879 --> 00:09:38,360 get the beans off the stove to puree. 236 00:09:38,360 --> 00:09:40,623 It's gonna be really, really tight. 237 00:09:40,623 --> 00:09:41,929 Twelve minutes. 238 00:09:43,408 --> 00:09:45,715 I'm searing luncheon meat. 239 00:09:45,715 --> 00:09:47,935 It's pretty salty. 240 00:09:47,935 --> 00:09:50,677 I do have a piece of meat that's not so glamorous. 241 00:09:50,677 --> 00:09:52,374 You can jazz it up, or you can have 242 00:09:52,374 --> 00:09:55,029 its surrounding flavors be a lot more fancy. 243 00:09:55,029 --> 00:09:57,161 A little sweetness can definitely go a long way. 244 00:09:57,161 --> 00:10:00,121 I'm using Brussels sprouts, and I'm gonna compress it 245 00:10:00,121 --> 00:10:03,559 in a kimchi liquid to make a "kimchi." 246 00:10:03,559 --> 00:10:04,865 What's up, dude? How you doing? 247 00:10:04,865 --> 00:10:06,562 I'm actually gonna wrap everything in 248 00:10:06,562 --> 00:10:08,346 some rice flour noodles. 249 00:10:08,346 --> 00:10:11,045 Basically just getting this guy seared, 250 00:10:11,045 --> 00:10:13,961 chilled down, getting everything else cooked off. 251 00:10:13,961 --> 00:10:17,051 SOO: Ooh. Spicy, spicy. 252 00:10:17,051 --> 00:10:18,879 Oh, there. 253 00:10:18,879 --> 00:10:20,184 Savannah, how are you feeling about time? 254 00:10:20,184 --> 00:10:22,230 It's not my friend. How you doing? 255 00:10:22,230 --> 00:10:25,450 I'm good. I'm just-- I'm----ing juicing key limes. 256 00:10:25,450 --> 00:10:27,235 They're so----ing tiny. 257 00:10:27,235 --> 00:10:28,715 I feel like a giant. 258 00:10:28,715 --> 00:10:31,413 Chefs, you have five minutes left. 259 00:10:31,413 --> 00:10:32,675 God damn it. 260 00:10:32,675 --> 00:10:33,937 DAN: Sh---. 261 00:10:37,462 --> 00:10:41,684 Time is almost up, and my nerves are really kinda getting to me. 262 00:10:41,684 --> 00:10:43,164 My patties will not cook in time. 263 00:10:43,164 --> 00:10:45,296 I had them shaped in larger patties. 264 00:10:45,296 --> 00:10:48,735 I am literally just chucking it in the oil 265 00:10:48,735 --> 00:10:50,693 to try to get something done. 266 00:10:50,693 --> 00:10:52,303 It's not looking good for your girl. 267 00:10:52,303 --> 00:10:54,436 This is gonna definitely come down to the wire. 268 00:10:54,436 --> 00:10:56,133 Lord Jesus. 269 00:10:56,656 --> 00:10:58,135 Behind. 270 00:10:58,788 --> 00:11:00,660 DANNY: Let's go. 271 00:11:03,837 --> 00:11:05,926 - SAVANNAH: 2:30. - DANNY: My lamb is resting. 272 00:11:05,926 --> 00:11:07,884 I'm just hoping it doesn't carry over. 273 00:11:07,884 --> 00:11:09,277 I left it in for an extra minute, 274 00:11:09,277 --> 00:11:10,713 but that extra minute might have been 275 00:11:10,713 --> 00:11:12,019 not the right move. 276 00:11:12,019 --> 00:11:14,282 MICHELLE: I don't think this is good. 277 00:11:14,282 --> 00:11:15,544 ing delicious. 278 00:11:15,544 --> 00:11:16,937 Cool. 279 00:11:17,764 --> 00:11:19,461 - It's not a pretty chop. - Oh, my gosh. 280 00:11:19,461 --> 00:11:22,116 - My hands are shaking. - How many seconds? 281 00:11:22,116 --> 00:11:24,901 - 55. - Oh, good Lord, Chef. 282 00:11:24,901 --> 00:11:26,424 This isn't good. Like, no. 283 00:11:27,687 --> 00:11:29,210 MANNY: Close. 284 00:11:33,170 --> 00:11:37,697 KRISTEN: Five, four, three, two, one. 285 00:11:37,697 --> 00:11:39,655 Time's up, and utensils are down. 286 00:11:39,655 --> 00:11:41,091 Oh, God. 287 00:11:44,442 --> 00:11:47,054 - Danny, come on up. - Chef. 288 00:11:47,054 --> 00:11:48,882 All right, Danny, what'd you make with your lamb? 289 00:11:48,882 --> 00:11:51,188 I did a za'atar spiced lamb rack, 290 00:11:51,188 --> 00:11:54,714 and then I did a Jimmy Nardello harissa relish 291 00:11:54,714 --> 00:11:56,193 with a little labneh and mint. 292 00:11:56,193 --> 00:11:58,239 Why do you take a Jimmy Nardello 293 00:11:58,239 --> 00:12:00,154 that's a sweet pepper, and turn it into a hot pepper? 294 00:12:00,154 --> 00:12:02,069 Because I wanted there to be some of the sweetness of 295 00:12:02,069 --> 00:12:03,766 the Jimmy Nardello, and then I wanted some spice 296 00:12:03,766 --> 00:12:06,247 - from the harissa itself. - Got it. 297 00:12:06,247 --> 00:12:08,510 - KRISTEN: All right, Dan. - I had the chatoubriand. 298 00:12:08,510 --> 00:12:10,251 I did something a little different with it. 299 00:12:10,251 --> 00:12:13,080 I actually made a Szechuan beef noodle dumpling, 300 00:12:13,080 --> 00:12:15,778 seared beef, minced it up, and then wrapped it 301 00:12:15,778 --> 00:12:17,998 with a steamed noodle that I made. 302 00:12:17,998 --> 00:12:19,782 Did you cook this in here, or is this all-- 303 00:12:19,782 --> 00:12:21,653 I did, so I seared it on each side, and then you dice it up. 304 00:12:21,653 --> 00:12:22,959 Okay. 305 00:12:23,917 --> 00:12:25,396 Michelle. 306 00:12:27,790 --> 00:12:29,096 Thank you. 307 00:12:29,096 --> 00:12:31,446 I was going for a jerk chicken nugget. 308 00:12:31,446 --> 00:12:35,363 I did a black bean puree with a quick pickle on the mango. 309 00:12:35,363 --> 00:12:37,104 So how long did you cook the patty? 310 00:12:37,104 --> 00:12:40,237 In the last three minutes, time really just 311 00:12:40,237 --> 00:12:41,935 - kind of ran out. - KRISTEN: Mm-hmm. It's raw. 312 00:12:41,935 --> 00:12:43,110 That's why I'm not eating it. 313 00:12:43,110 --> 00:12:45,286 I'm already focusing on, like, 314 00:12:45,286 --> 00:12:47,114 what will this elimination challenge be? 315 00:12:47,114 --> 00:12:49,464 I know I'm gonna have to kill it. 316 00:12:50,595 --> 00:12:51,640 KRISTEN: Soo? 317 00:12:51,640 --> 00:12:53,076 ART: Look at this. 318 00:12:53,076 --> 00:12:55,252 SOO: So I had the spiced lunch meat. 319 00:12:55,252 --> 00:12:57,820 In Korea, there's this classic dish called doshirak. 320 00:12:57,820 --> 00:13:00,301 So I marinated the egg, made some jasmine rice, 321 00:13:00,301 --> 00:13:03,043 Brussel sprouts, and a semi-kimchi spice. 322 00:13:03,043 --> 00:13:05,480 - I love the crunch factor. - Thank you. 323 00:13:05,480 --> 00:13:07,134 Savannah? 324 00:13:07,874 --> 00:13:09,397 ART: Thank you. 325 00:13:10,267 --> 00:13:12,617 SAVANNAH: So this is a corned beef and beet salad, 326 00:13:12,617 --> 00:13:15,011 some creme fraiche, and pickled celery. 327 00:13:15,011 --> 00:13:16,752 Definitely try to get it all in one bite. 328 00:13:16,752 --> 00:13:17,927 How did you crisp up the beef? 329 00:13:17,927 --> 00:13:19,581 I just did it in a skillet. 330 00:13:19,581 --> 00:13:21,235 KRISTEN: Thank you. 331 00:13:21,235 --> 00:13:22,758 I always get nervous here. 332 00:13:22,758 --> 00:13:25,326 I mean, Manny, first choice, wagyu ribeye? 333 00:13:25,326 --> 00:13:26,980 Yes, I made a ribeye aguachile. 334 00:13:26,980 --> 00:13:28,808 The serranos, I made a chile toreado 335 00:13:28,808 --> 00:13:30,331 in the fat of the ribeye. 336 00:13:30,331 --> 00:13:32,376 And on top, just a relish of onions and cilantro, 337 00:13:32,376 --> 00:13:35,423 with some avocado just to round everything up at the end. 338 00:13:35,423 --> 00:13:37,338 So when you cooked the ribeye, did you baste it with anything? 339 00:13:37,338 --> 00:13:40,515 I wanted the flavor of the ribeye to be unbothered. 340 00:13:41,081 --> 00:13:42,560 KRISTEN: Thanks, Manny. 341 00:13:42,560 --> 00:13:44,171 Art, how do you think our chefs did today? 342 00:13:44,171 --> 00:13:46,129 I have a saying. It's not about winning. 343 00:13:46,129 --> 00:13:48,262 It's about being remembered. You're all memorable. 344 00:13:48,262 --> 00:13:50,264 If you keep that in your heart the whole time, 345 00:13:50,264 --> 00:13:51,700 you'll always be successful. 346 00:13:51,700 --> 00:13:53,180 KRISTEN: And now it's time 347 00:13:53,180 --> 00:13:55,051 for some of our favorite dishes of the day. 348 00:13:55,835 --> 00:13:59,012 Soo, I liked the rice, and all the little different 349 00:13:59,012 --> 00:14:01,579 treasures you had, and the silkiness of the egg. 350 00:14:01,579 --> 00:14:03,103 I enjoyed it. 351 00:14:04,060 --> 00:14:06,671 TOM: Savannah, I got to say, this is one that surprised me. 352 00:14:06,671 --> 00:14:08,499 I like what you did with the canned meat. 353 00:14:08,499 --> 00:14:10,327 A good amount of acid to cut through some of the fat, 354 00:14:10,327 --> 00:14:13,591 but it didn't lose that flavor of corned beef, either. 355 00:14:13,591 --> 00:14:16,377 All right, Art, which chef hit the raffle jackpot, 356 00:14:16,377 --> 00:14:17,987 and had our favorite dish? 357 00:14:17,987 --> 00:14:19,467 There's one dish that really stood out, 358 00:14:19,467 --> 00:14:21,295 and I felt there was a lot of thought in it, 359 00:14:21,295 --> 00:14:23,210 and it belonged to... 360 00:14:26,387 --> 00:14:28,215 - Savannah. - Yes! 361 00:14:28,215 --> 00:14:30,695 [cheering, applause] 362 00:14:30,695 --> 00:14:32,828 - Congratulations, Savannah. - I love corned beef. 363 00:14:33,829 --> 00:14:35,526 I think I'm on a little bit of a roll here. 364 00:14:35,526 --> 00:14:37,354 I really wanna keep cooking this way. 365 00:14:37,354 --> 00:14:40,270 I can't play it safe, and I don't really want to. 366 00:14:40,270 --> 00:14:42,316 Savannah, you just won $10,000 367 00:14:42,316 --> 00:14:45,101 thanks to the Wells Fargo Active Cash Credit Card. 368 00:14:45,101 --> 00:14:47,625 - Congratulations. - Thank you very much. 369 00:14:47,625 --> 00:14:50,019 Unfortunately, there were a few dishes 370 00:14:50,019 --> 00:14:51,847 that did fall just a little bit short. 371 00:14:51,847 --> 00:14:56,852 Manny, there was so much acid in your aguachile 372 00:14:56,852 --> 00:14:59,333 that it overpowered the actual flavor of the meat. 373 00:14:59,333 --> 00:15:01,422 You kind of covered it up with the sauce, 374 00:15:01,422 --> 00:15:02,945 and that's what was left on my palate. 375 00:15:02,945 --> 00:15:04,164 Heard. 376 00:15:04,164 --> 00:15:05,948 Michelle, bless your heart, 377 00:15:05,948 --> 00:15:07,950 I come from the same place, okay? 378 00:15:07,950 --> 00:15:09,082 You sound like my grandmother. 379 00:15:09,082 --> 00:15:10,257 There was a lot of batter on it, 380 00:15:10,257 --> 00:15:11,736 which I don't think you need, 381 00:15:11,736 --> 00:15:13,477 because she had a lot of flavor in the center. 382 00:15:13,477 --> 00:15:15,262 30 minutes got me today. That's really pretty much it. 383 00:15:15,653 --> 00:15:17,873 Danny, the meat was a little over-rested. 384 00:15:17,873 --> 00:15:20,049 You wanted it to be a little bit more juicier, 385 00:15:20,049 --> 00:15:21,746 a little more lively. 386 00:15:21,746 --> 00:15:23,618 The Jimmy Nardello, it's such a sweet, beautiful pepper. 387 00:15:23,618 --> 00:15:25,359 You know, there's hot peppers over there. 388 00:15:25,359 --> 00:15:27,230 - Other than that, I liked it. - Appreciate it. 389 00:15:27,230 --> 00:15:29,972 Dan, once I got through the forest... 390 00:15:29,972 --> 00:15:32,888 - Oh, there it is! - [all laugh] 391 00:15:32,888 --> 00:15:35,456 This lovely dumpling, that was beautiful. 392 00:15:35,456 --> 00:15:37,240 - Thank you. - I just wanted, 393 00:15:37,240 --> 00:15:39,590 for the thickness of the noodle, more meat in the center. 394 00:15:39,590 --> 00:15:41,897 Okay. So everything, for me, ate dry. 395 00:15:41,897 --> 00:15:43,159 Heard. 396 00:15:44,813 --> 00:15:48,077 All right, chefs, who's ready to set this competition on fire? 397 00:15:48,077 --> 00:15:50,427 ♪ 398 00:15:51,776 --> 00:15:54,562 [all laugh] 399 00:15:54,954 --> 00:15:57,608 We're not gonna tell you about your Elimination Challenge 400 00:15:57,608 --> 00:15:59,132 just yet. 401 00:15:59,132 --> 00:16:00,960 Instead, we'll change into something a little bit more 402 00:16:00,960 --> 00:16:02,396 comfy, and we'll meet you out back. 403 00:16:02,396 --> 00:16:03,527 Out back? 404 00:16:11,971 --> 00:16:15,017 [birds chirping] 405 00:16:15,017 --> 00:16:16,671 - Let's go. - What is this? 406 00:16:18,978 --> 00:16:22,329 - We got Gregory Gourdet. - And it's Mei Lin. 407 00:16:22,329 --> 00:16:24,505 - Holy sh--. - Oh, boy. 408 00:16:24,505 --> 00:16:25,593 Here we go. 409 00:16:25,593 --> 00:16:28,422 - Hello, chefs. - Hi, chefs. 410 00:16:28,422 --> 00:16:30,641 - CHEFS: Hello. - Wow. 411 00:16:30,641 --> 00:16:33,688 There are six all-star Top Chef alums. 412 00:16:33,688 --> 00:16:35,516 This is madness. 413 00:16:35,516 --> 00:16:40,129 Allow me to introduce you all to Gregory, Shota, Mei, 414 00:16:40,129 --> 00:16:42,610 Sarah, Justin, and Jeremy. 415 00:16:42,610 --> 00:16:44,655 - Hi, chefs. - Good to meet you. 416 00:16:44,655 --> 00:16:46,483 We're really happy to have you here. 417 00:16:46,483 --> 00:16:48,529 KRISTEN: All right, why don't we all take a seat? 418 00:16:50,096 --> 00:16:52,359 So I'm guessing that a lot of you have already heard 419 00:16:52,359 --> 00:16:54,187 about a fish fry or a crab boil, 420 00:16:54,187 --> 00:16:56,319 but have you ever heard of a fish boil? 421 00:16:56,319 --> 00:16:57,712 - Dan? - Yeah. 422 00:16:57,712 --> 00:16:59,540 - Do you like fish boils? - No. 423 00:16:59,540 --> 00:17:01,803 - Why? [laughs] - My first restaurant jobs were 424 00:17:01,803 --> 00:17:04,675 in Door County, Wisconsin, the land of the fish boil. 425 00:17:04,675 --> 00:17:07,939 Fish boiling goes against everything I've ever been taught 426 00:17:07,939 --> 00:17:11,160 as a chef you don't boil fish, you poach fish. 427 00:17:11,160 --> 00:17:13,075 It's not traditionally something 428 00:17:13,075 --> 00:17:15,817 I want to boil whitefish and eat. 429 00:17:15,817 --> 00:17:17,775 I'd like to introduce you to our friend, Torch. 430 00:17:17,775 --> 00:17:20,256 - How we doing? - KRISTEN: He's a fish boil 431 00:17:20,256 --> 00:17:22,737 - master from Door County. - What up, Torch? 432 00:17:22,737 --> 00:17:24,608 Torch. 433 00:17:25,653 --> 00:17:27,046 Oh, God. 434 00:17:27,046 --> 00:17:28,830 KRISTEN: Tomorrow, for your Elimination Challenge, 435 00:17:28,830 --> 00:17:31,224 you'll each be putting on your own fish boil 436 00:17:31,224 --> 00:17:33,313 - at Grant Park Beach. - Okay. 437 00:17:33,313 --> 00:17:34,792 KRISTEN: For 100 diners, 438 00:17:34,792 --> 00:17:38,405 along with Art, and our all-stars. 439 00:17:38,405 --> 00:17:39,928 We're providing everyone with the same whitefish, 440 00:17:39,928 --> 00:17:42,278 and we want you to serve the fish with two sides. 441 00:17:43,627 --> 00:17:46,761 This is the setup for a classic Door County fish boil. 442 00:17:46,761 --> 00:17:50,243 Three cups of salt for about 25 gallons of water. 443 00:17:50,243 --> 00:17:52,549 It's very simple. Baby red potatoes, 444 00:17:52,549 --> 00:17:54,986 small Spanish onions, local fresh whitefish. 445 00:17:54,986 --> 00:17:56,945 MICHELLE: At what point do you put in the fish? 446 00:17:56,945 --> 00:17:58,642 TORCH: They go in for, like, the last eight minutes. 447 00:17:58,642 --> 00:18:00,383 - MICHELLE: Eight minutes? - TORCH: Yeah. 448 00:18:00,383 --> 00:18:02,211 Once everything cooks, you get this layer of foam 449 00:18:02,211 --> 00:18:04,257 and scum and ash from the fire. 450 00:18:04,257 --> 00:18:06,824 You throw a can of kerosene into the fire, 451 00:18:06,824 --> 00:18:08,391 it makes a huge fireball, but more importantly, 452 00:18:08,391 --> 00:18:09,784 it makes the whole kettle boil over, 453 00:18:09,784 --> 00:18:11,612 and everything comes out all clean. 454 00:18:11,612 --> 00:18:13,701 If you don't do it, all that gunk sticks to everything. 455 00:18:13,701 --> 00:18:15,833 DANNY: I've never thrown kerosene on 456 00:18:15,833 --> 00:18:18,401 anything that I was cooking. This is crazy. 457 00:18:18,401 --> 00:18:20,447 - I'll protect you. - This is not safe. 458 00:18:20,447 --> 00:18:22,623 TORCH: Three, two, one. 459 00:18:27,497 --> 00:18:31,284 - KRISTEN: Oh, my God. - [all exclaiming] 460 00:18:31,284 --> 00:18:34,200 [applause] 461 00:18:34,200 --> 00:18:35,679 Yeah! 462 00:18:36,854 --> 00:18:39,118 That's insane. 463 00:18:39,466 --> 00:18:41,207 We don't do this in New York. 464 00:18:43,209 --> 00:18:45,254 Tom, Chef, you want a beer? 465 00:18:46,081 --> 00:18:47,517 What's up, you guys? I'm Sarah. 466 00:18:47,517 --> 00:18:49,171 - Hey, I'm Manny. - Nice to meet you. 467 00:18:49,171 --> 00:18:51,042 - Nice to meet you too. - Cheers. 468 00:18:51,042 --> 00:18:52,566 - Bottoms up. - Salud. 469 00:18:52,566 --> 00:18:54,220 TORCH: All right, let's get some more fish out here. 470 00:18:54,220 --> 00:18:57,832 Okay, the tails are the easiest. Just cut them, that's fine. 471 00:18:57,832 --> 00:19:00,530 Peel it open, get those little rib bones. 472 00:19:00,530 --> 00:19:02,271 There, and then throw the bone on there. 473 00:19:02,271 --> 00:19:04,665 And then everyone gets a couple potatoes, an onion. 474 00:19:04,665 --> 00:19:06,232 And you put melted butter all over the fish, 475 00:19:06,232 --> 00:19:08,495 the potatoes, and the onions. That's the meal, yep. 476 00:19:08,495 --> 00:19:10,627 - SOO: Thank you. - Enjoy your fish boil, sir. 477 00:19:10,627 --> 00:19:13,021 Sit over here with the girls. 478 00:19:13,021 --> 00:19:14,414 - Ladies. - Hello, ladies. 479 00:19:14,414 --> 00:19:16,024 Just slide up in there. 480 00:19:16,024 --> 00:19:18,157 - Fish is beautifully cooked. - Yeah. 481 00:19:18,157 --> 00:19:20,420 - What do you guys think? - It's pretty good, right? 482 00:19:20,420 --> 00:19:22,030 I thought it was more moist than I expected. 483 00:19:22,030 --> 00:19:23,597 It's not that moist. 484 00:19:23,597 --> 00:19:25,642 It's just not my thing. 485 00:19:26,948 --> 00:19:28,515 SHOTA: I'll sit in the middle of you guys. 486 00:19:28,515 --> 00:19:30,212 SAVANNAH: Sit down. Stay a while. 487 00:19:30,212 --> 00:19:32,736 I remember we watched your season, and I was like, 488 00:19:32,736 --> 00:19:34,521 they're doing [indistinct] from Restaurant Wars. 489 00:19:34,521 --> 00:19:36,087 - SHOTA: Yeah. - SAVANNAH: That was so cool. 490 00:19:36,087 --> 00:19:37,872 SHOTA: Yeah, that was a fun Restaurant Wars. 491 00:19:37,872 --> 00:19:39,352 SAVANNAH: I feel like I'm really just enjoying getting 492 00:19:39,352 --> 00:19:41,223 to know Shota. I just spilled my drink. 493 00:19:41,223 --> 00:19:42,485 [all laugh] 494 00:19:42,485 --> 00:19:44,226 I'm trying to keep it cool. 495 00:19:44,226 --> 00:19:46,707 - Do you have a restaurant or- - Yeah, I'm the executive chef 496 00:19:46,707 --> 00:19:49,362 at Adelina, a modern Italian restaurant. 497 00:19:49,362 --> 00:19:52,843 Hopefully it's up my sleeve, and then I'll get to showcase it. 498 00:19:53,279 --> 00:19:55,542 All right, chefs. There is one more thing. 499 00:19:55,542 --> 00:19:57,065 - Oh, of course. - Here we go. 500 00:19:57,065 --> 00:20:00,155 All Stars, why don't you come stand over 501 00:20:00,155 --> 00:20:01,591 back where you were, please? 502 00:20:01,591 --> 00:20:03,724 - Thank you, chefs. - Later, y'all. 503 00:20:03,724 --> 00:20:05,160 Thank you. 504 00:20:05,160 --> 00:20:07,075 I hope that you all got to know each other 505 00:20:07,075 --> 00:20:09,643 during this little family reunion time, 506 00:20:09,643 --> 00:20:11,601 because the All Stars 507 00:20:13,516 --> 00:20:15,866 will be doing your shopping. 508 00:20:15,866 --> 00:20:17,390 Oh, snap. 509 00:20:17,390 --> 00:20:19,261 - Yo! - Oh, [bleep]. 510 00:20:19,261 --> 00:20:21,742 - Okay, that's great. - Yeah. 511 00:20:22,264 --> 00:20:24,571 MICHELLE: I'm trying to figure out whose side they're on. 512 00:20:24,571 --> 00:20:27,269 Are they on our side, or are they on the judges' side? 513 00:20:32,318 --> 00:20:34,668 KRISTEN: Chefs, I hope that you all got to know each other, 514 00:20:34,668 --> 00:20:38,889 because the All Stars will be doing your shopping. 515 00:20:38,889 --> 00:20:40,717 - Yo! - Oh, [bleep]. 516 00:20:40,717 --> 00:20:42,023 - Oh! - Okay. 517 00:20:42,023 --> 00:20:43,633 They're gonna be drawing knives to see 518 00:20:43,633 --> 00:20:45,505 who they are paired with out of you all. 519 00:20:45,505 --> 00:20:48,203 Savannah, as the winner of the last Elimination Challenge, 520 00:20:48,203 --> 00:20:50,771 you get to choose which All Star you want to do 521 00:20:50,771 --> 00:20:52,642 - the shopping for you. - Amazing. 522 00:20:54,905 --> 00:20:58,300 I'm gonna go with Shota. I think that we do similar food. 523 00:20:58,300 --> 00:20:59,823 I'll try not to screw up. 524 00:20:59,823 --> 00:21:01,521 No, yeah. Please don't, please. 525 00:21:01,521 --> 00:21:03,262 All right, so, the rest of you, 526 00:21:03,262 --> 00:21:04,741 you can go draw your knives. 527 00:21:05,568 --> 00:21:06,874 All right. 528 00:21:09,964 --> 00:21:12,532 All right, Gregory, you have Soo. 529 00:21:12,532 --> 00:21:15,230 - Mei, you have Manny. - I'm excited. 530 00:21:15,230 --> 00:21:17,363 Sarah, you have Michelle. 531 00:21:17,363 --> 00:21:19,321 - Justin, you have Danny. - Let's go. 532 00:21:19,321 --> 00:21:20,844 And Jeremy, you got Dan. 533 00:21:20,844 --> 00:21:22,716 Super excited to support you, man. 534 00:21:22,716 --> 00:21:26,372 All right, so tonight, each All Star will have $500 535 00:21:26,372 --> 00:21:28,939 and 30 minutes to shop at Whole Foods Market for you. 536 00:21:28,939 --> 00:21:31,638 That means you're not gonna know what ingredients 537 00:21:31,638 --> 00:21:33,901 you have to work with until you arrive tomorrow 538 00:21:33,901 --> 00:21:35,859 - at Grant Park Beach. - [gasps] 539 00:21:36,469 --> 00:21:39,080 So chefs, once you get all your ingredients tomorrow, 540 00:21:39,080 --> 00:21:41,343 you'll have two and a half hours to prep and cook 541 00:21:41,343 --> 00:21:42,866 before service starts. 542 00:21:42,866 --> 00:21:44,564 You'll have five minutes to meet with your All Star 543 00:21:44,564 --> 00:21:46,130 before they go out and shop. 544 00:21:46,130 --> 00:21:48,045 Great, great, great, great, great, great. 545 00:21:48,045 --> 00:21:50,352 And Chefs, we will see you tomorrow. 546 00:21:50,352 --> 00:21:51,962 - Good luck. - CHEFS: Bye! 547 00:21:51,962 --> 00:21:54,922 It's kind of terrifying, because I'm gonna basically 548 00:21:54,922 --> 00:21:58,795 create a menu, but I'm not gonna know until tomorrow 549 00:21:58,795 --> 00:22:00,493 if I can execute that vision. 550 00:22:00,493 --> 00:22:01,668 I just wanna keep it simple. 551 00:22:01,668 --> 00:22:03,147 I basically wanna do 552 00:22:03,147 --> 00:22:05,454 a dashi in the kettle. 553 00:22:05,454 --> 00:22:08,936 And so I want to really paint 554 00:22:08,936 --> 00:22:10,677 the vision of what I'm trying to do. 555 00:22:10,677 --> 00:22:13,027 And then I wanna do carrot coleslaw. 556 00:22:13,027 --> 00:22:16,335 And I also wanna do, like, a French bean salad. 557 00:22:16,335 --> 00:22:17,771 - Okay? - Awesome. 558 00:22:17,771 --> 00:22:19,555 MICHELLE: I wanna flavor the broth with, like, 559 00:22:19,555 --> 00:22:22,819 really southern Houston big flavors. 560 00:22:22,819 --> 00:22:24,952 Potatoes and corn for my side. 561 00:22:24,952 --> 00:22:27,563 Southeast Asian, lots of lemongrass, coconut milk, 562 00:22:27,563 --> 00:22:29,217 lots of fish sauce, lots of limes. 563 00:22:29,217 --> 00:22:31,045 So, you're almost going for, like, a curry fish. 564 00:22:31,045 --> 00:22:32,133 Yeah, totally. 565 00:22:32,133 --> 00:22:33,482 My idea here is 566 00:22:33,482 --> 00:22:35,136 to execute a really flavorful broth. 567 00:22:35,136 --> 00:22:37,399 This broth is also going to be the stock 568 00:22:37,399 --> 00:22:38,792 I'm going to use for my sauce. 569 00:22:38,792 --> 00:22:40,620 We'll do Napa and scallions as one side. 570 00:22:40,620 --> 00:22:42,622 Other sides that could go with that. 571 00:22:42,622 --> 00:22:43,971 Why don't we go with fingerling potatoes? 572 00:22:43,971 --> 00:22:45,407 Okay. 573 00:22:45,407 --> 00:22:47,104 I wanna do something bold and, like, a little spicy. 574 00:22:47,104 --> 00:22:49,977 To, like, add flavor and salt to that, like, fish. 575 00:22:49,977 --> 00:22:53,197 For sides, like, maybe a smashed tofu salad on the side. 576 00:22:53,197 --> 00:22:54,416 Just something bright. 577 00:22:54,416 --> 00:22:56,070 We should have potatoes, right? 578 00:22:56,070 --> 00:22:57,637 A potato? Yeah. 579 00:22:57,637 --> 00:23:00,553 The broth, I wanna season it with chipotle and cilantro. 580 00:23:00,553 --> 00:23:02,468 And I wanna add some Marzano tomatoes. 581 00:23:02,468 --> 00:23:06,472 Then the sides, we're gonna make guacamole, white rice. 582 00:23:06,472 --> 00:23:10,171 I don't know that a guacamole is sufficient enough as a side. 583 00:23:10,171 --> 00:23:11,912 The guacamole's not gonna be enough. 584 00:23:11,912 --> 00:23:14,131 The cheese fest was a nightmare for me. 585 00:23:14,131 --> 00:23:18,658 My potatoes didn't set. They are very, very delicate. 586 00:23:18,658 --> 00:23:20,268 I wanna be very realistic about the things 587 00:23:20,268 --> 00:23:22,357 that I will be executing for 100 people. 588 00:23:22,357 --> 00:23:25,186 We're gonna just buy the tortillas and make tostadas. 589 00:23:25,186 --> 00:23:27,362 I wanna, like, really flavor that broth. 590 00:23:27,362 --> 00:23:30,713 Lemongrass, ginger, some kind of, like, curry paste, 591 00:23:30,713 --> 00:23:32,193 like, red or green, it doesn't matter. 592 00:23:32,193 --> 00:23:34,848 I want to do a play on Thai curry. 593 00:23:34,848 --> 00:23:36,110 I want that to be the broth. 594 00:23:36,110 --> 00:23:38,417 Then I think for my two sides, 595 00:23:38,417 --> 00:23:40,027 some, like, onion, like, fennel 596 00:23:40,027 --> 00:23:41,942 and apple slaw or something like that. 597 00:23:41,942 --> 00:23:43,465 GREGORY: And then maybe one more side. 598 00:23:43,465 --> 00:23:44,727 I think potato would be good. 599 00:23:44,727 --> 00:23:47,164 My mind is going a million miles per hour. 600 00:23:47,164 --> 00:23:49,210 And then if they have some kind of, like, um... 601 00:23:50,037 --> 00:23:53,997 Uh... Like, crunchy, um... 602 00:23:53,997 --> 00:23:56,130 - Nuts for texture? - Yeah. 603 00:23:56,130 --> 00:23:57,871 Grab whatever else you think would be good. 604 00:23:57,871 --> 00:24:00,177 I trust you, Chef. I'll make it work. 605 00:24:00,177 --> 00:24:01,831 All right, brother. I got you, man. 606 00:24:01,831 --> 00:24:03,050 - Thank you. - Yeah. 607 00:24:03,050 --> 00:24:04,399 - All right. - I trust you, Chef. 608 00:24:04,399 --> 00:24:05,487 I trust you with my life. 609 00:24:05,487 --> 00:24:07,315 Let's go! 610 00:24:08,925 --> 00:24:12,668 Pressure to shop for someone else's... 611 00:24:13,364 --> 00:24:14,844 It's very real. 612 00:24:14,844 --> 00:24:16,846 Savannah picked me. I feel honored, but um, 613 00:24:16,846 --> 00:24:18,805 a little bit of pressure because now I can't let her down. 614 00:24:18,805 --> 00:24:20,328 I'm gonna do everything that I can, 615 00:24:20,328 --> 00:24:22,504 and buy extra things that I would wanna buy, 616 00:24:22,504 --> 00:24:24,158 and hopefully she likes it. 617 00:24:24,854 --> 00:24:26,334 Do you all think they're really gonna shop 618 00:24:26,334 --> 00:24:28,467 - for what we asked for? - They're All-Stars, 619 00:24:28,467 --> 00:24:30,512 but they've been off the block for a little bit. 620 00:24:30,512 --> 00:24:31,992 [chefs laugh] 621 00:24:31,992 --> 00:24:34,168 Just like I remember, yeah. 622 00:24:37,737 --> 00:24:39,521 Here we go. 623 00:24:39,521 --> 00:24:41,262 Feels like old times. 624 00:24:41,262 --> 00:24:43,830 Oh, this brings back some good memories. 625 00:24:43,830 --> 00:24:45,919 [laughing] 626 00:24:46,876 --> 00:24:48,574 Shopping for Danny. 627 00:24:48,574 --> 00:24:51,577 He wants to do kind of like a kombu, umami kind of broth. 628 00:24:51,577 --> 00:24:53,883 What am I-- I'm looking right at it. 629 00:24:54,493 --> 00:24:55,624 You guys are making a mess. 630 00:24:55,972 --> 00:24:58,714 I gave Justin the vision. 631 00:24:58,714 --> 00:25:00,586 I think he's gonna have to lose the hat 632 00:25:00,586 --> 00:25:01,891 to get around Whole Foods, 633 00:25:01,891 --> 00:25:04,111 but I think he's ready to roll. 634 00:25:04,111 --> 00:25:06,374 I need to get some olive oil. 635 00:25:06,374 --> 00:25:08,376 20 minutes. 636 00:25:08,376 --> 00:25:10,204 Now she doesn't have to shuck the corn. 637 00:25:10,204 --> 00:25:11,945 I'll just get her this corn that's already shucked. 638 00:25:11,945 --> 00:25:14,469 She has to get the makings for Cajun seasoning. 639 00:25:14,469 --> 00:25:16,471 My dish just doesn't exist without it. 640 00:25:16,471 --> 00:25:18,647 She definitely wanted, like, lots of chilies 641 00:25:18,647 --> 00:25:20,301 to, like, make, like, Creole spice. 642 00:25:20,301 --> 00:25:23,130 - What if we get nothing? - [chefs laugh] 643 00:25:23,130 --> 00:25:25,959 - What? - [laughs] Sorry. 644 00:25:25,959 --> 00:25:27,961 Soo wanted to go in a Southeast Asian direction, 645 00:25:27,961 --> 00:25:30,354 so I'm gonna add a few layers of chilies 646 00:25:30,354 --> 00:25:32,139 to give it some depth. He's smart. 647 00:25:32,139 --> 00:25:33,880 He's just gonna throw everything in a pot 648 00:25:33,880 --> 00:25:36,622 for umami, and then just cook potatoes and corn. 649 00:25:36,622 --> 00:25:39,276 Whatever he brings, I'm gonna just try to make it happen. 650 00:25:39,276 --> 00:25:41,061 There's gonna be a lot of----ing pivoting. 651 00:25:41,061 --> 00:25:43,977 Giving him plenty of options for flavor bombs. 652 00:25:43,977 --> 00:25:45,631 Ten minutes, y'all. 653 00:25:45,631 --> 00:25:47,589 I'm grabbing some Napa cabbage 654 00:25:47,589 --> 00:25:49,025 because she wanted some slaw. 655 00:25:49,025 --> 00:25:51,593 I'm shopping for Manny, and he's gonna put forth 656 00:25:51,593 --> 00:25:56,163 some amazing Mexican flavors. That's really kinda all I know. 657 00:25:56,163 --> 00:25:58,687 When I was talking to Mei, like, she got a little bit 658 00:25:58,687 --> 00:26:00,515 in my head with that guacamole thing. 659 00:26:00,515 --> 00:26:02,604 Like, I don't know if that's gonna be considered a side 660 00:26:02,604 --> 00:26:05,085 and everything, but it is a side, where I come from. 661 00:26:05,085 --> 00:26:07,000 Got things like masa harina. 662 00:26:07,000 --> 00:26:09,089 Hopefully he makes some fresh tortillas. 663 00:26:09,089 --> 00:26:10,481 TOM: Five minutes, Chefs! 664 00:26:10,481 --> 00:26:11,874 Five minutes heard. 665 00:26:11,874 --> 00:26:14,355 I'm feeling like that was a pretty confident shop. 666 00:26:14,355 --> 00:26:16,749 Everything that he asked for, I have. 667 00:26:16,749 --> 00:26:17,967 Gregory, how much did you spend, brother? 668 00:26:17,967 --> 00:26:20,100 - 499. - Are you serious? 669 00:26:20,100 --> 00:26:22,015 - Swear to God. - Look at that. 670 00:26:22,015 --> 00:26:24,191 - Bob Barker over there. - GREGORY: To the last drop. 671 00:26:24,191 --> 00:26:25,714 I'm gonna take a little bath tonight. 672 00:26:25,714 --> 00:26:27,803 I got this candle courtesy of Danny. 673 00:26:28,717 --> 00:26:31,720 [laughter] 674 00:26:43,645 --> 00:26:46,169 Oh, my God, look how beautiful that is. 675 00:26:46,909 --> 00:26:49,042 Yeah, let's go! 676 00:26:49,042 --> 00:26:52,523 The beach is beautiful, but I'm starting a little bit 677 00:26:52,523 --> 00:26:53,786 behind from everyone else. 678 00:26:53,786 --> 00:26:55,875 My Quickfire cook wasn't so good, 679 00:26:55,875 --> 00:26:57,485 and if I'm on the bottom, 680 00:26:57,485 --> 00:26:59,618 it could be the thing that sends me home. 681 00:26:59,618 --> 00:27:01,750 So I have to perform today. 682 00:27:01,750 --> 00:27:03,056 What up, baby? 683 00:27:03,056 --> 00:27:04,579 What did we get? What do we got? 684 00:27:04,579 --> 00:27:06,276 - Sarah! - Hello, sister! 685 00:27:06,276 --> 00:27:08,191 - What's up, brother? - How we doing? It's go time. 686 00:27:08,191 --> 00:27:09,671 Pretty much got everything that you needed. 687 00:27:09,671 --> 00:27:11,412 - Carrot juice? - What's that? Got carrot juice. 688 00:27:11,412 --> 00:27:13,240 - Got a lot of carrot juice. - That's great. 689 00:27:13,240 --> 00:27:14,894 Justin, he really crushed it. 690 00:27:14,894 --> 00:27:16,722 - Matsutake, bro? - Yes, that's matsutake. 691 00:27:16,722 --> 00:27:18,201 It was basically as if I went shopping. 692 00:27:18,201 --> 00:27:20,029 - Incredible, dude. - The shop went well. 693 00:27:20,029 --> 00:27:21,291 We found pretty much everything 694 00:27:21,291 --> 00:27:23,337 - that you had requested. - Love it. 695 00:27:23,337 --> 00:27:24,468 [laughing] 696 00:27:24,468 --> 00:27:26,383 - Is there tofu? - I got firm tofu, 697 00:27:26,383 --> 00:27:27,907 - not flavored, though. - That's great. 698 00:27:27,907 --> 00:27:29,386 No, if we have this stuff, I don't need it. 699 00:27:29,386 --> 00:27:31,040 I wanna do something really bright on the side 700 00:27:31,040 --> 00:27:32,128 for the salad. 701 00:27:32,128 --> 00:27:33,826 I got you some masa. 702 00:27:33,826 --> 00:27:35,610 So, there's masa, there are no tortillas? 703 00:27:35,610 --> 00:27:36,829 No, no, there is tortillas. 704 00:27:36,829 --> 00:27:38,482 MANNY: Chef Mei, she has some ideas, 705 00:27:38,482 --> 00:27:41,572 but I don't have time to make tortillas. 706 00:27:41,572 --> 00:27:42,748 It is my dish, ultimately. 707 00:27:44,140 --> 00:27:46,099 I got you some crayfish to help flavor the broth. 708 00:27:46,099 --> 00:27:47,709 I got you some corn nuts for texture. 709 00:27:47,709 --> 00:27:49,450 - Oh, hell yeah. Yes! - They're a little big, 710 00:27:49,450 --> 00:27:51,191 so if you have time, crunch them up or something. 711 00:27:51,191 --> 00:27:53,541 There wasn't any fennel, but I did get you red onion. 712 00:27:53,541 --> 00:27:55,456 When you see everything else, don't get overwhelmed, 713 00:27:55,456 --> 00:27:57,327 - just, like, focus. - Yeah, yeah, yeah. 714 00:27:57,327 --> 00:27:59,112 There's peaches, plums, nectarines. 715 00:27:59,112 --> 00:28:00,591 - Yes. - I think it would be cool 716 00:28:00,591 --> 00:28:02,985 to do some sort of emulsified butter sauce. 717 00:28:02,985 --> 00:28:04,595 I was thinking about that last night. 718 00:28:04,595 --> 00:28:06,859 Something a little fancier than just drawn butter. 719 00:28:06,859 --> 00:28:08,643 She's doing something that is very classic, 720 00:28:08,643 --> 00:28:12,429 so she needs to take that, and push it even farther. 721 00:28:12,429 --> 00:28:14,736 - Yes! - I'm rooting for you. 722 00:28:14,736 --> 00:28:15,868 - Yo. - All right, brother. 723 00:28:15,868 --> 00:28:16,999 Make you proud. 724 00:28:16,999 --> 00:28:18,174 Good luck, good luck, good luck. 725 00:28:18,174 --> 00:28:20,481 We got all the stuff. 726 00:28:20,481 --> 00:28:22,091 So many things. 727 00:28:22,788 --> 00:28:24,659 My man got me a bath bomb, too. 728 00:28:24,659 --> 00:28:26,792 He's gonna be out on the beach all day sweating, 729 00:28:26,792 --> 00:28:29,620 so I'm hoping when he gets done, he can go get a nice little 730 00:28:29,620 --> 00:28:31,361 refreshing, relaxing bath. 731 00:28:31,361 --> 00:28:33,146 Let's go, Justin. 732 00:28:35,017 --> 00:28:36,845 Definitely use these. 733 00:28:38,194 --> 00:28:40,806 So much wood, but we're having fun. 734 00:28:40,806 --> 00:28:42,285 Are we, though? 735 00:28:42,285 --> 00:28:46,333 Butter, onions, celery, sausage. Woo! 736 00:28:46,333 --> 00:28:48,465 Chef Danny, what are you up to over yonder? 737 00:28:48,465 --> 00:28:52,643 I'm going to make a dashi out of the cauldron we got here, 738 00:28:52,643 --> 00:28:55,124 and then add some of my favorite sofrito to it. 739 00:28:55,124 --> 00:28:56,647 Pulling one out of my grandmother's book. 740 00:28:56,647 --> 00:28:59,607 The hardest part is really gonna be how much flavor 741 00:28:59,607 --> 00:29:02,523 can you impart into a fish if you only cook it 742 00:29:02,523 --> 00:29:04,351 for eight minutes in boiling water? 743 00:29:04,351 --> 00:29:05,874 I'm gonna debone to order. 744 00:29:05,874 --> 00:29:08,181 I don't think taking it off the bone is the way here. 745 00:29:08,181 --> 00:29:09,399 Just gonna brine my fish. 746 00:29:09,399 --> 00:29:12,011 So, I decide to brine my fish. 747 00:29:12,011 --> 00:29:14,317 I'm hoping that that imparts some flavor. 748 00:29:14,317 --> 00:29:17,973 Whoo, that is hot. Burning my whole face off. 749 00:29:19,409 --> 00:29:21,672 Chopsticks are coming out. It's over three dishes. 750 00:29:21,672 --> 00:29:25,546 I'm doing something inspired by kimchi soup. 751 00:29:25,546 --> 00:29:27,374 Korean food is about punches of flavor. 752 00:29:27,374 --> 00:29:29,245 I want it to be almost a little too flavorful, 753 00:29:29,245 --> 00:29:30,856 so the fish soaks it up. 754 00:29:30,856 --> 00:29:32,901 The restaurant and the group that I used to work for 755 00:29:32,901 --> 00:29:35,208 specializes in Korean street food, 756 00:29:35,208 --> 00:29:37,819 so this is inspired by my favorite dish there. 757 00:29:37,819 --> 00:29:40,779 I need to get through this fish and that's gonna take a second. 758 00:29:40,779 --> 00:29:41,997 I would rather debone it now. 759 00:29:41,997 --> 00:29:43,390 That's pretty smart. 760 00:29:43,390 --> 00:29:44,870 And then finishing my tofu salad while my-- 761 00:29:44,870 --> 00:29:46,915 No! Medic. 762 00:29:46,915 --> 00:29:48,612 - Yeah? - MICHELLE: Holy sh--. 763 00:29:48,612 --> 00:29:51,572 - You all right? - You okay, Savannah? 764 00:29:51,572 --> 00:29:53,008 That's a lot of blood. 765 00:29:53,008 --> 00:29:54,531 I've never cut myself like this. 766 00:30:00,276 --> 00:30:02,844 SAVANNAH: No! I've never cut myself like this. 767 00:30:02,844 --> 00:30:04,150 MANNY: What happened? 768 00:30:04,150 --> 00:30:05,673 I straight up went right into my hand. 769 00:30:05,673 --> 00:30:07,675 Do you have anything to, like, cauterize it 770 00:30:07,675 --> 00:30:09,329 - and get it to stop bleeding? - MEDIC: Yeah. 771 00:30:09,329 --> 00:30:10,983 But it's got to stay. 772 00:30:10,983 --> 00:30:13,507 I'm really just trying to stay level-headed here, 773 00:30:13,507 --> 00:30:15,770 and not think too much about the pain. 774 00:30:15,770 --> 00:30:18,904 My biggest concern is if I don't have a dish, 775 00:30:18,904 --> 00:30:20,862 I'm packing my knives, and I'm going home. 776 00:30:20,862 --> 00:30:22,864 - Chef Savannah, you good? - SAVANNAH: I'm okay. 777 00:30:22,864 --> 00:30:24,083 I'm just changing my game plan. 778 00:30:24,083 --> 00:30:25,911 - I'm gonna bone after. - Heard. 779 00:30:25,911 --> 00:30:27,826 [bleep] this fish. 780 00:30:28,914 --> 00:30:30,393 DAN: There's light at the end of the tunnel. 781 00:30:30,393 --> 00:30:32,004 It's just far away still. 782 00:30:32,004 --> 00:30:34,571 I was thinking he was gonna get me Thai curry paste, 783 00:30:34,571 --> 00:30:36,878 but he got me this spicy curry powder, 784 00:30:36,878 --> 00:30:38,532 so we're gonna pivot. 785 00:30:38,532 --> 00:30:41,056 I have this idea of this super flavorful broth, 786 00:30:41,056 --> 00:30:45,017 so I start throwing in anything I can grab on my station. 787 00:30:45,017 --> 00:30:47,236 Lemongrass, and then apples. 788 00:30:47,236 --> 00:30:48,585 I love it when people tell me, 789 00:30:48,585 --> 00:30:50,326 oh, those flavors shouldn't go together. 790 00:30:50,326 --> 00:30:52,372 That's when I'm like, I'll show you. 791 00:30:52,372 --> 00:30:54,548 Pivot, pivot, pivot. 792 00:30:54,548 --> 00:30:56,593 When I was a kid, I was a rule follower. 793 00:30:56,593 --> 00:30:59,031 I had a tiger mom. She was very strict. 794 00:30:59,031 --> 00:31:01,381 All I could do was play golf, 795 00:31:01,381 --> 00:31:03,905 go to school, and go to church. 796 00:31:03,905 --> 00:31:05,689 But now I love taking risks, 797 00:31:05,689 --> 00:31:08,518 and I think that definitely translates into the kitchen. 798 00:31:08,518 --> 00:31:10,216 Oh, it smells freaking great. 799 00:31:10,956 --> 00:31:12,914 MICHELLE: Smoked paprika, chili powder, 800 00:31:12,914 --> 00:31:16,309 a bunch of spices that make up cajun seasoning. 801 00:31:16,309 --> 00:31:18,267 All right. 802 00:31:19,094 --> 00:31:20,966 Hey, Manny. What you doing, bro? 803 00:31:20,966 --> 00:31:22,663 MANNY: Gonna make Mexican rice. 804 00:31:22,663 --> 00:31:25,405 I'm finishing up my slaw. I still gotta smash my potatoes, 805 00:31:25,405 --> 00:31:27,363 clean my fish and do my herb salad. 806 00:31:27,363 --> 00:31:30,758 DANNY: I'm doing a carrot slaw. Toasted pepitas. 807 00:31:30,758 --> 00:31:32,760 I love your love for carrots, dude. 808 00:31:32,760 --> 00:31:34,936 I got a thing for them. They got a special place in my heart. 809 00:31:34,936 --> 00:31:38,244 Carrot concentrate. It's like liquid gold. 810 00:31:38,244 --> 00:31:39,810 Savannah, what's going on? 811 00:31:39,810 --> 00:31:41,464 You're still flaying the fish or have you moved on 812 00:31:41,464 --> 00:31:43,075 - to other things? - I needed to pivot. 813 00:31:43,075 --> 00:31:44,598 I'm a little gun-shy at the moment. 814 00:31:44,598 --> 00:31:46,948 The pain is really excruciating, but I need 815 00:31:46,948 --> 00:31:50,473 to really get my head back in the game and keep prepping. 816 00:31:50,473 --> 00:31:53,912 Just chopping some tofu for my smashed tofu salad. 817 00:31:53,912 --> 00:31:56,784 My salad, I wanna let it sit at room temp, 818 00:31:56,784 --> 00:31:58,742 so that the flavors can marry longer. 819 00:31:58,742 --> 00:32:01,963 I think it's gonna be a good vessel to soak up. 820 00:32:01,963 --> 00:32:04,835 And then, I want to do the boiled potatoes. 821 00:32:04,835 --> 00:32:07,621 But unfortunately, it feels like my brain's not connecting 822 00:32:07,621 --> 00:32:10,972 to the rest of my body, so I'm gonna stick to the basics. 823 00:32:10,972 --> 00:32:13,888 I'm just making sure my potatoes are ready to go in. 824 00:32:14,845 --> 00:32:17,109 MANNY: Is that peaches that I see on your station? 825 00:32:17,109 --> 00:32:18,545 It sure is, buddy, old pal. 826 00:32:18,545 --> 00:32:20,242 It's gonna need some sweetness somewhere. 827 00:32:20,242 --> 00:32:23,985 So, I am making a peach garlic butter for my dipping sauce. 828 00:32:23,985 --> 00:32:26,074 - Sounds delicious. - I've never made this before, 829 00:32:26,074 --> 00:32:27,989 so I'm praying to the gods that it'll work out. 830 00:32:27,989 --> 00:32:30,035 I feel like there's a lot of praying to the gods 831 00:32:30,035 --> 00:32:31,819 happening over here today. 832 00:32:31,819 --> 00:32:34,256 You're cooking in the elements, so the sun is hot. 833 00:32:34,256 --> 00:32:37,607 - Oh, it's hot! - This is super windy. 834 00:32:37,607 --> 00:32:39,348 Cut chives in the wind. 835 00:32:40,306 --> 00:32:41,394 Oh, my God. 836 00:32:41,394 --> 00:32:42,873 You're cooking on the sand, 837 00:32:42,873 --> 00:32:44,788 then you have to keep walking firewood over. 838 00:32:44,788 --> 00:32:46,399 - [panting] - It is tiring. 839 00:32:46,399 --> 00:32:47,704 It's very different from a barbecue pit, 840 00:32:47,704 --> 00:32:49,271 because it doesn't happen on sand. 841 00:32:49,271 --> 00:32:50,925 There's sand in my Jordans right now. 842 00:32:50,925 --> 00:32:52,666 This is physically the most demanding challenge 843 00:32:52,666 --> 00:32:54,450 I think we've had all season. 844 00:32:54,450 --> 00:32:55,799 Have me some fun. 845 00:32:55,799 --> 00:32:57,105 There's nothing I can do about this. 846 00:32:57,105 --> 00:32:59,194 I just have to keep going. 847 00:33:02,676 --> 00:33:04,330 [burps] Oh, [bleep] off. 848 00:33:04,678 --> 00:33:06,419 Thirty minutes, let's go. 849 00:33:06,419 --> 00:33:08,464 Holy sh--, look at all those people. 850 00:33:08,943 --> 00:33:10,466 It's a Top Chef parade. 851 00:33:10,466 --> 00:33:14,688 ♪ 852 00:33:14,688 --> 00:33:16,342 It's beautiful, look at them going. 853 00:33:16,342 --> 00:33:18,997 MICHELLE: Let's go, Michelle. You can do this. 854 00:33:20,085 --> 00:33:22,609 Some real Top Chef sh--, you know what I'm saying? 855 00:33:24,611 --> 00:33:27,353 I took the job specifically for this exact moment. 856 00:33:27,353 --> 00:33:31,444 So, I am thrilled to be reunited with so many amazing friends. 857 00:33:31,444 --> 00:33:32,749 So thank you all for being here. 858 00:33:32,749 --> 00:33:34,751 How did the shop go yesterday? 859 00:33:34,751 --> 00:33:36,710 It was kinda good, running around that store again. 860 00:33:36,710 --> 00:33:38,625 Was there anything that had you scratching your head going, 861 00:33:38,625 --> 00:33:40,061 what the hell, why do they want that? 862 00:33:40,061 --> 00:33:41,715 Soo didn't have, like, an exact plan, 863 00:33:41,715 --> 00:33:43,717 so I just got him a bunch of stuff. 864 00:33:43,717 --> 00:33:46,372 I feel like I'm a little behind right now. 865 00:33:46,372 --> 00:33:48,069 You got this, you got this. 866 00:33:48,069 --> 00:33:50,593 Since the fish is so light, I'm trying to just have, like, 867 00:33:50,593 --> 00:33:54,771 super in-your-face flavors and textures for the sides. 868 00:33:54,771 --> 00:33:57,644 I'm going to be pairing corn and onion slaw. 869 00:33:57,644 --> 00:34:00,386 And I love the textural contrast whenever you eat something, 870 00:34:00,386 --> 00:34:02,910 so I add in the toasted corn kernels. 871 00:34:02,910 --> 00:34:04,694 I just hope he finds a little bit of direction 872 00:34:04,694 --> 00:34:06,087 in the ingredients that I got. 873 00:34:06,087 --> 00:34:07,958 SOO: I got pineapples that are charring. 874 00:34:07,958 --> 00:34:10,048 We're gonna do a vinaigrette with these charred tomatoes. 875 00:34:10,048 --> 00:34:11,745 Woo, that is charred, baby! 876 00:34:11,745 --> 00:34:13,355 There's like soy sauce, there's fish sauce, there's kombu, 877 00:34:13,355 --> 00:34:14,922 there's lemongrass, and it's like-- 878 00:34:14,922 --> 00:34:16,663 You don't want all of it. You need to edit a little. 879 00:34:16,663 --> 00:34:19,796 SOO: Charred pineapple beurre blanc for the fish. 880 00:34:19,796 --> 00:34:21,450 There's a lot going on right now. 881 00:34:21,450 --> 00:34:22,973 That seems to be the issue. 882 00:34:22,973 --> 00:34:24,584 They just, like, throw everything at the wall. 883 00:34:24,584 --> 00:34:26,629 So, I'm gonna make a "chimichurri" 884 00:34:26,629 --> 00:34:28,936 salsa verde for my potatoes. 885 00:34:28,936 --> 00:34:30,938 DANNY: I got eight minutes, Papi. 886 00:34:31,852 --> 00:34:33,549 MANNY: I'm making the chips. 887 00:34:33,549 --> 00:34:35,769 - Did you make your own? - MANNY: No, I didn't have time. 888 00:34:35,769 --> 00:34:38,380 Why complicate sh--, right? 889 00:34:40,165 --> 00:34:41,427 My water's tasty. 890 00:34:41,427 --> 00:34:43,124 I'm getting ready to blow this mother up. 891 00:34:43,124 --> 00:34:44,691 Bombs away, let's go. 892 00:34:44,691 --> 00:34:46,084 I think we're getting ready for the first boil. 893 00:34:46,084 --> 00:34:48,521 MICHELLE: Hide your wife, hide your kids, huh? 894 00:34:50,088 --> 00:34:51,567 KRISTEN: Oh, my God. 895 00:34:53,178 --> 00:34:56,006 [cheering] 896 00:34:57,269 --> 00:34:59,053 - [applause] - KRISTEN: Oh! 897 00:34:59,053 --> 00:35:01,142 Oh, my! 898 00:35:01,142 --> 00:35:02,796 That was epic. 899 00:35:02,796 --> 00:35:04,319 All right, let's get it out. 900 00:35:06,365 --> 00:35:07,888 [crowd oohs and ahs] 901 00:35:08,367 --> 00:35:09,977 Well done, well done. 902 00:35:09,977 --> 00:35:11,674 [applause] 903 00:35:12,240 --> 00:35:13,763 All right, let's do it. 904 00:35:14,373 --> 00:35:16,636 What's up, Danny? How was that for you? 905 00:35:16,636 --> 00:35:18,333 DANNY: That was definitely different. 906 00:35:18,333 --> 00:35:19,900 GAIL: So, what is it? 907 00:35:19,900 --> 00:35:22,032 DANNY: I did a little sofrito boiled salsa verde 908 00:35:22,032 --> 00:35:24,774 over top, a carrot slaw, 909 00:35:24,774 --> 00:35:27,603 and French bean and bonito salad. 910 00:35:27,603 --> 00:35:29,170 - You guys are set. - Thanks, Danny. 911 00:35:29,170 --> 00:35:31,172 - JUDGES: Thanks, Danny. - DANNY: Thank you very much. 912 00:35:31,172 --> 00:35:32,434 Cheers, good luck. 913 00:35:32,434 --> 00:35:33,740 What up, y'all? 914 00:35:33,740 --> 00:35:35,698 I'm Puerto Rican and Dominican. 915 00:35:35,698 --> 00:35:40,355 Let's go, wepa! Woo! 916 00:35:43,532 --> 00:35:45,926 The fish got a lot of flavor from that broth. 917 00:35:45,926 --> 00:35:47,710 The fish is cooked perfectly. 918 00:35:47,710 --> 00:35:50,496 Salsa verde complements it really, really well. 919 00:35:50,496 --> 00:35:54,500 It's really beautiful, and the salad is absolutely stunning. 920 00:35:54,500 --> 00:35:56,284 This salad is good enough to steal. 921 00:35:56,284 --> 00:35:57,416 Yeah, it is. 922 00:35:57,416 --> 00:35:59,200 That carrot slaw was insane. 923 00:35:59,200 --> 00:36:01,507 The slaw was definitely the star of the dish. 924 00:36:01,507 --> 00:36:03,030 - Hands down. - The slaw was pretty great. 925 00:36:03,030 --> 00:36:05,206 - How's that hand? - SAVANNAH: It hurts. 926 00:36:05,206 --> 00:36:06,816 Oh, my gosh. 927 00:36:06,816 --> 00:36:09,689 I pull my potatoes out, they have almost no flavor. 928 00:36:09,689 --> 00:36:11,430 I'm worried my broth is just not even close 929 00:36:11,430 --> 00:36:13,040 to being seasoned enough. 930 00:36:13,040 --> 00:36:15,216 Hey, Savannah, what time are you putting them in at? 931 00:36:15,216 --> 00:36:16,957 I'm giving myself seven minutes. 932 00:36:16,957 --> 00:36:20,003 I wanna be in the top five so badly. 933 00:36:20,003 --> 00:36:23,877 It would really suck to go home because I cut my hand 934 00:36:23,877 --> 00:36:27,707 and I could not mentally recover. 935 00:36:27,707 --> 00:36:29,143 KRISTEN: All right, we should head over. 936 00:36:29,143 --> 00:36:30,797 It looks like the next boil over is ready. 937 00:36:37,630 --> 00:36:39,022 All right, we should head over. 938 00:36:39,022 --> 00:36:40,415 It looks like the next boil over is ready. 939 00:36:40,415 --> 00:36:41,677 Here we go, again. 940 00:36:41,677 --> 00:36:43,418 [cheering] 941 00:36:43,418 --> 00:36:44,898 [applause] 942 00:36:49,642 --> 00:36:51,209 Hi, Savannah. Are you okay? 943 00:36:51,209 --> 00:36:53,167 - I'll be okay. - You look like a champ. 944 00:36:53,167 --> 00:36:54,255 SAVANNAH: Thank you. 945 00:36:54,255 --> 00:36:57,084 So, I did kimchi gochujang broth, 946 00:36:57,084 --> 00:36:59,347 with some of the butter and baby potatoes, 947 00:36:59,347 --> 00:37:02,350 smashed tofu salad, with some Asian pear. 948 00:37:02,350 --> 00:37:03,438 I love it. 949 00:37:03,438 --> 00:37:04,961 SAVANNAH: I started by deboning, 950 00:37:04,961 --> 00:37:07,050 but I cut my hand, so I started doing steaks. 951 00:37:07,050 --> 00:37:08,574 So I have a little bit of both. 952 00:37:08,574 --> 00:37:09,923 KRISTEN: Fantastic. Thanks, Savannah. 953 00:37:09,923 --> 00:37:11,446 - Awesome job. - SAVANNAH: Thank you. 954 00:37:11,446 --> 00:37:14,144 DANNY: I am here to lend a hand. How can I help you? 955 00:37:14,144 --> 00:37:15,885 Oh! Can you do plates exactly what I'm doing? 956 00:37:15,885 --> 00:37:17,496 I just want potatoes, sauce 957 00:37:17,496 --> 00:37:19,193 and then a little bit of the salad. 958 00:37:20,847 --> 00:37:22,414 TOM: I think the fish itself is pretty bland, 959 00:37:22,414 --> 00:37:25,112 and I'm also, I'm not a fan of the way she cut it. 960 00:37:25,112 --> 00:37:26,809 KRISTEN: It's definitely overcooked. 961 00:37:26,809 --> 00:37:28,420 - Because she filleted it. - TOM: I don't get it. 962 00:37:28,420 --> 00:37:29,986 Because the bones actually hold everything in place. 963 00:37:29,986 --> 00:37:31,553 JEREMY: I love the potatoes. 964 00:37:31,553 --> 00:37:32,989 They were super creamy, and delicious. 965 00:37:32,989 --> 00:37:34,556 What do you think of Savannah's salad? 966 00:37:34,556 --> 00:37:36,428 I love wilted salad, but not like this. 967 00:37:36,428 --> 00:37:37,994 It's got too much going on. 968 00:37:37,994 --> 00:37:40,606 Everything just kind of disintegrates together. 969 00:37:40,606 --> 00:37:41,694 DANNY: What up, girl? 970 00:37:41,694 --> 00:37:42,912 I'm gonna go to Urgent Care 971 00:37:42,912 --> 00:37:44,174 and have them look at this. 972 00:37:44,174 --> 00:37:46,046 See you later. Feel better, dude. 973 00:37:48,875 --> 00:37:50,529 Torch. Let's do it. 974 00:37:50,529 --> 00:37:52,226 [chanting] Torch, Torch, Torch! 975 00:37:53,053 --> 00:37:54,489 [cheering] 976 00:37:54,489 --> 00:37:56,012 [applause] 977 00:37:59,364 --> 00:38:02,018 - MAN: Good luck, Soo. - SOO: Oh, man. I need it. 978 00:38:02,018 --> 00:38:04,760 - Hi, Soo. - Hello, guys. 979 00:38:04,760 --> 00:38:06,501 - How we doing? - Good. How are you? 980 00:38:06,501 --> 00:38:07,894 - Oh, what's this? - Oh, my gosh. 981 00:38:07,894 --> 00:38:09,461 KRISTEN: What was in your broth? 982 00:38:09,461 --> 00:38:11,941 Charred pineapple, crawfish, a little bit of curry. 983 00:38:11,941 --> 00:38:13,943 We have potato cooked twice, 984 00:38:13,943 --> 00:38:17,338 and then almost like a slaw that's made with corn, onion, 985 00:38:17,338 --> 00:38:20,341 charred tomatoes and crispy corn and miso. 986 00:38:20,341 --> 00:38:22,517 GAIL: Oh, yeah. And you see the curry. 987 00:38:22,517 --> 00:38:24,214 KRISTEN: There you go. Yeah. 988 00:38:24,214 --> 00:38:26,869 So this is a charred pineapple and fish sauce beurre blanc. 989 00:38:26,869 --> 00:38:28,784 - Thank you so much. - Oh, absolutely. 990 00:38:28,784 --> 00:38:30,351 Thank you, guys. Enjoy. 991 00:38:31,178 --> 00:38:33,441 So, when Soo was giving you his grocery list, 992 00:38:33,441 --> 00:38:35,356 was this what you were expecting him to do? 993 00:38:35,356 --> 00:38:36,705 - Not at all. - No? 994 00:38:36,705 --> 00:38:38,098 - Oh, really? - Not at all. 995 00:38:39,491 --> 00:38:41,014 I wouldn't call that a slaw. 996 00:38:41,014 --> 00:38:42,537 Is this corn cooked? I feel like the corn is raw. 997 00:38:42,537 --> 00:38:43,886 No, the corn's raw. 998 00:38:43,886 --> 00:38:46,846 Also, the top is really mushy. 999 00:38:46,846 --> 00:38:48,717 - Sawdusty, you know? - None of that comes out. 1000 00:38:48,717 --> 00:38:52,547 I was envisioning maybe studded kernels of corn, like, nice, 1001 00:38:52,547 --> 00:38:55,028 crunchy, just the-- Like, the corn nuts on top. 1002 00:38:55,028 --> 00:38:56,725 What's he calling it? Corn slaw? 1003 00:38:56,725 --> 00:38:59,772 Nothing about it looked appetizing at all. 1004 00:38:59,772 --> 00:39:01,513 I do think the fish is cooked really nice. 1005 00:39:01,513 --> 00:39:03,384 It is, but it feels very just kind of disconnected. 1006 00:39:03,384 --> 00:39:05,778 I'm not seeing how this eats well together. 1007 00:39:05,778 --> 00:39:07,562 I think he put all his energy in the sauce. 1008 00:39:07,562 --> 00:39:11,740 Yeah. This pineapple butter is maybe my new favorite thing. 1009 00:39:11,740 --> 00:39:13,089 We're gonna drink this. 1010 00:39:13,089 --> 00:39:14,308 Yeah, no, I'm gonna finish it that way. 1011 00:39:14,308 --> 00:39:15,701 - Cheers. - Hey, cheers. Exactly. 1012 00:39:15,701 --> 00:39:17,050 [all laugh] 1013 00:39:17,050 --> 00:39:19,705 Thank you, guys. Enjoy. Enjoy. Enjoy. 1014 00:39:21,794 --> 00:39:24,057 Fish is in. We're boiling. 1015 00:39:24,927 --> 00:39:27,930 [chanting] Torch! Torch! Torch! 1016 00:39:27,930 --> 00:39:31,107 [cheering, applause] 1017 00:39:33,458 --> 00:39:34,763 DAN: Okay, moment of truth. 1018 00:39:34,763 --> 00:39:36,112 TOM: Dan was also hating this challenge. 1019 00:39:36,112 --> 00:39:37,636 - I know. - Didn't wanna do it. 1020 00:39:37,636 --> 00:39:39,333 [grunts] 1021 00:39:42,075 --> 00:39:43,598 - TOM: Hey, Dan. - KRISTEN: What's up, Dan? 1022 00:39:43,598 --> 00:39:45,121 DAN: Hi, guys. 1023 00:39:45,121 --> 00:39:46,645 You change your mind about the fish boil yet? 1024 00:39:46,645 --> 00:39:48,298 - You know, man, I think I did. - JUDGES: You did? 1025 00:39:48,298 --> 00:39:50,170 If you can impart flavor to it, that's what it is. 1026 00:39:50,170 --> 00:39:51,780 KRISTEN: So, what's the broth? 1027 00:39:51,780 --> 00:39:53,434 DAN: So the broth is gonna be red curry, 1028 00:39:53,434 --> 00:39:56,045 and then slaw with coconut milk and herbs and peanuts, 1029 00:39:56,045 --> 00:39:57,917 some fingerling potatoes, 1030 00:39:57,917 --> 00:40:01,921 in a duck fat and shiradashi red curry oil. 1031 00:40:01,921 --> 00:40:03,792 - Thank you, Chef. - Thanks, guys. 1032 00:40:03,792 --> 00:40:05,141 - Thanks, Dan. - Good luck, Dan. 1033 00:40:05,141 --> 00:40:06,795 - Thank you so much, Dan. - DAN: Thank you. 1034 00:40:06,795 --> 00:40:08,188 Congrats, homie. 1035 00:40:09,015 --> 00:40:11,191 DAN: It's been crazy. This was tough. 1036 00:40:11,191 --> 00:40:12,714 This was no joke. 1037 00:40:14,020 --> 00:40:15,413 KRISTEN: Do you think Dan's fish is cooked well? 1038 00:40:15,413 --> 00:40:17,327 I was a little skeptical out of the gates, 1039 00:40:17,327 --> 00:40:20,461 because I saw some clear spots, but mine's perfectly cooked. 1040 00:40:20,461 --> 00:40:22,637 He was thinking about putting it in the broth, 1041 00:40:22,637 --> 00:40:24,291 and I think that it worked out. 1042 00:40:24,291 --> 00:40:26,859 Because of that broth, I am getting a lot of flavor. 1043 00:40:26,859 --> 00:40:28,469 KRISTEN: What about Dan's sides? 1044 00:40:28,469 --> 00:40:29,905 The slaw was crunchy, crispy. 1045 00:40:29,905 --> 00:40:31,472 I like the peanuts in it. 1046 00:40:31,472 --> 00:40:33,474 The potatoes, I think, were kind of like an afterthought. 1047 00:40:33,474 --> 00:40:35,998 I really wanted some more spice, honestly. 1048 00:40:35,998 --> 00:40:39,175 I love that he upped the fish with the curry. 1049 00:40:39,175 --> 00:40:42,178 Well, I first picked up the bowl to drink the curry. 1050 00:40:42,178 --> 00:40:44,746 MICHELLE: Oh! I'm gonna die. 1051 00:40:44,746 --> 00:40:46,139 I'm gonna die cooking on the beach. 1052 00:40:46,139 --> 00:40:47,445 DAN: And here I thought Cheese Fest 1053 00:40:47,445 --> 00:40:49,011 was the craziest thing I ever did. 1054 00:40:49,011 --> 00:40:50,839 I wish we were still at Cheese Fest. 1055 00:40:50,839 --> 00:40:53,233 [diners chatter] 1056 00:40:53,929 --> 00:40:55,670 Boil alert! 1057 00:40:55,670 --> 00:40:58,238 [cheering, applause] 1058 00:41:02,068 --> 00:41:04,200 - Yeah! - Ooh, yeah! 1059 00:41:04,200 --> 00:41:05,811 MAN: I like the color of that broth. 1060 00:41:05,811 --> 00:41:07,160 Hopefully, there's some flavor in there. 1061 00:41:07,160 --> 00:41:08,553 - TOM: Yeah. - MAN: Good luck, Chef. 1062 00:41:08,553 --> 00:41:10,206 MICHELLE: Thank you, sir. 1063 00:41:10,816 --> 00:41:12,078 - Hi, Michelle. - Hey, Michelle. 1064 00:41:12,078 --> 00:41:13,558 - Hi. - Nice pieces of fish there. 1065 00:41:13,558 --> 00:41:14,863 KRISTEN: Yeah, that looks good. 1066 00:41:14,863 --> 00:41:15,951 And what was in your broth, Michelle? 1067 00:41:15,951 --> 00:41:17,866 My broth consists of 1068 00:41:17,866 --> 00:41:20,695 all the flavors of a traditional Cajun-style boil. 1069 00:41:20,695 --> 00:41:23,176 And then, I did the potato with the sausage to crisp up. 1070 00:41:23,176 --> 00:41:26,048 And then I just quickly charred salad right on the coals. 1071 00:41:26,048 --> 00:41:28,094 I did peach garlic butter sauce. 1072 00:41:28,094 --> 00:41:29,791 - MEI: Great. - JUDGES: Thank you, Michelle. 1073 00:41:29,791 --> 00:41:31,750 Thank you so much. 1074 00:41:32,707 --> 00:41:35,884 This was very different. Ah! 1075 00:41:35,884 --> 00:41:37,582 It looks beautiful. 1076 00:41:37,582 --> 00:41:39,888 This is very similar to probably what I would've done. 1077 00:41:39,888 --> 00:41:41,194 Love that. 1078 00:41:41,194 --> 00:41:42,587 TOM: The fish is beautifully cooked. 1079 00:41:42,587 --> 00:41:44,284 And the Cajun spice has some spices in there. 1080 00:41:44,284 --> 00:41:46,155 I love the idea of the potato with the sausage, 1081 00:41:46,155 --> 00:41:48,070 because the potato has taken on the taste of the sausage. 1082 00:41:48,070 --> 00:41:50,551 Her salad, the charring of the corn got this, like, 1083 00:41:50,551 --> 00:41:51,987 fiery vibe in there. 1084 00:41:51,987 --> 00:41:54,555 All the components, I think, told one story 1085 00:41:54,555 --> 00:41:56,905 of what she wanted to do, which we didn't get 1086 00:41:56,905 --> 00:41:58,516 with some of the other chefs. 1087 00:41:58,516 --> 00:42:00,692 It had like this really good spice to it. 1088 00:42:00,692 --> 00:42:03,651 Having a cold side dish is a nice complement 1089 00:42:03,651 --> 00:42:05,087 to the Cajun flavors. 1090 00:42:05,087 --> 00:42:06,872 MANNY: Last one, best one. 1091 00:42:06,872 --> 00:42:08,526 - All right. - All right. 1092 00:42:09,962 --> 00:42:11,485 MAN: One more. 1093 00:42:12,834 --> 00:42:16,795 [cheering, applause] 1094 00:42:16,795 --> 00:42:18,840 I want something spicy. 1095 00:42:18,840 --> 00:42:21,190 MANNY: I think I'm ready. 1096 00:42:21,190 --> 00:42:22,627 KRISTEN: What's up, Manny? How you doing? 1097 00:42:22,627 --> 00:42:26,587 Good. Uh, when I think about fish and the beach, 1098 00:42:26,587 --> 00:42:28,676 I think about eating it in the beach in Mexico. 1099 00:42:28,676 --> 00:42:32,506 - So there's beer in the boil. - Usually beer in my belly, too. 1100 00:42:33,246 --> 00:42:34,856 MANNY: Instead of bread, I wanted to go with 1101 00:42:34,856 --> 00:42:38,860 tortilla chips, guacamole, Mexican white rice with corn, 1102 00:42:38,860 --> 00:42:40,949 butter with chipotle and lime. 1103 00:42:40,949 --> 00:42:42,647 KRISTEN: So, what all is in the broth? 1104 00:42:42,647 --> 00:42:46,302 It's achiote, tomato, chipotle. 1105 00:42:46,302 --> 00:42:47,782 It's clearly a composed dish. 1106 00:42:47,782 --> 00:42:50,480 MANNY: Maybe I'm playing it safe with this dish, 1107 00:42:50,480 --> 00:42:53,440 but I'm here to share who I am through my food. 1108 00:42:53,440 --> 00:42:55,094 - Great job, Chef. - Wow. 1109 00:42:55,094 --> 00:42:56,530 You got this. 1110 00:43:01,317 --> 00:43:02,710 MANNY: I would dip it here, 1111 00:43:02,710 --> 00:43:03,711 mix it with the rice. 1112 00:43:03,711 --> 00:43:04,886 The perfect bite. 1113 00:43:04,886 --> 00:43:06,235 - Thank you. - Enjoy. 1114 00:43:07,149 --> 00:43:08,411 KRISTEN: How is your fish? 1115 00:43:08,411 --> 00:43:09,891 - Mine's cooked. - The flavor's good, 1116 00:43:09,891 --> 00:43:11,240 and it complements, definitely complements the rice. 1117 00:43:11,240 --> 00:43:12,807 I wish I had more rice. 1118 00:43:12,807 --> 00:43:14,504 He's the first person who gave us a piece of citrus 1119 00:43:14,504 --> 00:43:16,158 - to squeeze on the fish. - GAIL: Yeah. 1120 00:43:16,158 --> 00:43:18,073 When Manny originally talked about his concept, 1121 00:43:18,073 --> 00:43:19,597 he wanted to do the guacamole, 1122 00:43:19,597 --> 00:43:21,294 I bought him some masa and I wanted him to make some 1123 00:43:21,294 --> 00:43:23,905 chichayotes just to stand out from the crowd. 1124 00:43:23,905 --> 00:43:26,038 TOM: The problem with both the guacamole and the rice 1125 00:43:26,038 --> 00:43:27,430 is it's guacamole and rice. 1126 00:43:27,430 --> 00:43:30,259 This wasn't a Top Chef plate. 1127 00:43:30,259 --> 00:43:33,436 There was some chips on there. It just felt too safe. 1128 00:43:36,309 --> 00:43:37,789 At this point in the competition, 1129 00:43:37,789 --> 00:43:39,225 you need to knock people out. 1130 00:43:39,225 --> 00:43:40,748 You can't play this one safe anymore. 1131 00:43:40,748 --> 00:43:43,316 There's six chefs now. Tonight, there will be five. 1132 00:43:43,795 --> 00:43:45,100 Thank you. 1133 00:43:45,100 --> 00:43:46,667 Chefs, thank you so much for being here, 1134 00:43:46,667 --> 00:43:49,539 and also doing a lot of the legwork with the shopping 1135 00:43:49,539 --> 00:43:52,586 and revisiting the past, whether you wanted to or not. 1136 00:43:52,586 --> 00:43:55,154 [all laugh] 1137 00:44:04,729 --> 00:44:06,121 You guys want beers? 1138 00:44:06,121 --> 00:44:08,167 - Yes, please. - I'll take one. 1139 00:44:08,167 --> 00:44:09,777 Oh, my God. 1140 00:44:09,777 --> 00:44:11,474 Everybody feel like they just got beat up by the beach? 1141 00:44:11,474 --> 00:44:13,651 Yeah, I feel like sun tired. 1142 00:44:13,651 --> 00:44:15,827 I smell like fish, and I'm sober. 1143 00:44:16,523 --> 00:44:18,133 DAN: I think my head hurts. 1144 00:44:18,133 --> 00:44:20,135 - Everything hurts right now. - That was rough. 1145 00:44:20,396 --> 00:44:23,051 - Oh! - Savannah! 1146 00:44:23,051 --> 00:44:24,662 She lives! 1147 00:44:24,662 --> 00:44:27,273 - How are you feeling? - They stitched me back up. 1148 00:44:27,273 --> 00:44:29,536 It was just deep. Honestly, I stabbed myself. 1149 00:44:29,536 --> 00:44:32,060 I haven't used that knife yet, so it was really sharp. 1150 00:44:32,060 --> 00:44:33,279 [all laugh] 1151 00:44:33,279 --> 00:44:34,672 SAVANNAH: I won the Quickfire, 1152 00:44:34,672 --> 00:44:36,238 and I hope that that comes into play, 1153 00:44:36,238 --> 00:44:37,849 but it's one of those things where it's like, 1154 00:44:37,849 --> 00:44:39,154 you know the food you put up. 1155 00:44:39,154 --> 00:44:42,157 I can't look past that feeling 1156 00:44:42,157 --> 00:44:44,159 of deep, deep concern. 1157 00:44:44,159 --> 00:44:46,727 - Oh, man. - Oh, that's gonna be brutal. 1158 00:44:58,173 --> 00:45:03,701 Chefs, it was a picturesque Lake Michigan day, if you ask me. 1159 00:45:03,701 --> 00:45:06,442 I thought overall, you all did a really great job 1160 00:45:06,442 --> 00:45:08,749 of adding your twist. 1161 00:45:08,749 --> 00:45:12,448 Michelle, Danny, and Dan, 1162 00:45:12,448 --> 00:45:14,712 please stay here. The rest of you can step to the side. 1163 00:45:16,017 --> 00:45:18,193 Get the [bleep] out of here. 1164 00:45:18,759 --> 00:45:20,282 [sighs] 1165 00:45:20,282 --> 00:45:22,850 Chefs, the three of you are standing here 1166 00:45:22,850 --> 00:45:26,288 because you had our favorite dishes of the day. 1167 00:45:26,288 --> 00:45:29,074 - No way, I thought-- - [all laugh] 1168 00:45:31,206 --> 00:45:34,514 Michelle, the wave of relief that just washed over you. 1169 00:45:34,514 --> 00:45:36,385 My last couple of cooks have just not been my greatest, 1170 00:45:36,385 --> 00:45:38,823 so I just wanna get out of that. 1171 00:45:38,823 --> 00:45:41,129 GAIL: I loved the story of your plate. 1172 00:45:41,129 --> 00:45:44,002 You had like a reference point that we got immediately 1173 00:45:44,002 --> 00:45:47,048 and both of your sides just carried through. 1174 00:45:47,048 --> 00:45:50,356 The corn, peach, fish, sausage boil. 1175 00:45:50,356 --> 00:45:52,575 That's a perfect summer story right there. 1176 00:45:52,575 --> 00:45:55,404 You took slaw and made it beautiful. 1177 00:45:55,404 --> 00:45:58,277 I mean, it was like so artfully made. 1178 00:45:58,277 --> 00:45:59,582 Thank you. 1179 00:45:59,582 --> 00:46:02,194 And the potatoes with that smoky sausage. 1180 00:46:02,194 --> 00:46:04,196 Please, it was delicious. 1181 00:46:04,196 --> 00:46:08,243 Danny, that carrot salad was phenomenal. 1182 00:46:08,243 --> 00:46:10,115 - Holy sh--, man. - It was fabulous, okay. 1183 00:46:10,115 --> 00:46:14,510 I will dream about that carrot salad. And the fish, I loved. 1184 00:46:14,510 --> 00:46:17,905 But what made me love the fish was the salsa verde. 1185 00:46:17,905 --> 00:46:19,472 It was very balanced. 1186 00:46:19,472 --> 00:46:21,691 - I brined my fish. - TOM: I was thinking that. 1187 00:46:21,691 --> 00:46:25,086 - I brined it in a 10% brine. - Very, very smart move. 1188 00:46:25,086 --> 00:46:27,262 - Thank you, Chef. - Dan. 1189 00:46:27,262 --> 00:46:28,786 I thought for sure I was on the bottom. 1190 00:46:28,786 --> 00:46:30,744 - Well, because the manhandling. - Yeah, man! 1191 00:46:30,744 --> 00:46:33,660 I've never disrespected a piece of fish like that. 1192 00:46:34,269 --> 00:46:36,968 But was that the intention, to shred it into larger pieces? 1193 00:46:36,968 --> 00:46:39,100 I did. I don't particularly like fish boils, 1194 00:46:39,100 --> 00:46:41,624 so I wanted to do something that was completely different 1195 00:46:41,624 --> 00:46:43,670 and maybe, like, put my own spin on it. 1196 00:46:43,670 --> 00:46:46,760 So, I thought it was a good way because the fish was so bland 1197 00:46:46,760 --> 00:46:49,110 that like using the broth, you got some flavor in there. 1198 00:46:49,110 --> 00:46:50,242 I should've did that. 1199 00:46:50,242 --> 00:46:51,896 And I've had peanut slaw before, 1200 00:46:51,896 --> 00:46:54,942 but you obviously, you know, invented it. 1201 00:46:54,942 --> 00:46:57,815 - Is he calling me old? - [all laugh] 1202 00:46:57,815 --> 00:47:00,600 I really loved it. All of you did really great slaw. 1203 00:47:02,080 --> 00:47:03,690 Art, as our guest judge, 1204 00:47:03,690 --> 00:47:05,692 you have the honor of announcing our winner today. 1205 00:47:05,692 --> 00:47:07,476 All three of you, I love you to death. 1206 00:47:07,476 --> 00:47:09,827 I think you all are uber talented people, 1207 00:47:09,827 --> 00:47:11,829 but there can only be one winner. 1208 00:47:17,138 --> 00:47:18,400 I'm telling you, 1209 00:47:18,400 --> 00:47:20,315 Danny, you killed it. 1210 00:47:20,315 --> 00:47:22,143 Thank you. Amazing. 1211 00:47:22,143 --> 00:47:23,841 Congratulations. 1212 00:47:23,841 --> 00:47:25,451 Good job, buddy. 1213 00:47:25,451 --> 00:47:27,583 I could not be more happy. 1214 00:47:27,583 --> 00:47:29,629 You know, my vision was conveyed through this dish. 1215 00:47:29,629 --> 00:47:32,762 And I think the judges definitely are getting 1216 00:47:32,762 --> 00:47:35,504 a strong understanding of how I like to cook. 1217 00:47:35,504 --> 00:47:37,158 Thank you, chefs. 1218 00:47:37,158 --> 00:47:39,508 Every single person at the table had you as the favorite dish. 1219 00:47:39,508 --> 00:47:40,814 KRISTEN: Well, congratulations, Danny. 1220 00:47:40,814 --> 00:47:42,337 You just won yourself an advantage 1221 00:47:42,337 --> 00:47:43,991 in the next Elimination Challenge. 1222 00:47:43,991 --> 00:47:45,950 - Cool. - Chefs, thank you very much. 1223 00:47:45,950 --> 00:47:47,603 - CHEFS: Thank you. - Move to the side. 1224 00:47:47,603 --> 00:47:50,432 Manny, Savannah, and Soo, please come forward. 1225 00:47:52,043 --> 00:47:54,219 You had our least favorite dishes of the day 1226 00:47:54,219 --> 00:47:56,351 and one of you will be eliminated. 1227 00:48:02,923 --> 00:48:04,620 Savannah, are you okay? 1228 00:48:04,620 --> 00:48:07,275 I feel like it was just more so, 1229 00:48:07,275 --> 00:48:08,624 like, not recovering mentally. 1230 00:48:08,624 --> 00:48:10,191 It kinda threw me off my game. 1231 00:48:10,191 --> 00:48:11,801 KRISTEN: Obviously, the cut had an impact on the day. 1232 00:48:11,801 --> 00:48:13,891 But otherwise, how are you feeling? 1233 00:48:13,891 --> 00:48:15,936 I thought I was gonna be able to, like, impart a lot 1234 00:48:15,936 --> 00:48:18,112 of flavor with kimchi and gochujang. 1235 00:48:18,112 --> 00:48:20,288 Cooking the potato in the sauce was maybe a mistake. 1236 00:48:20,288 --> 00:48:22,073 It felt somewhat disjointed. 1237 00:48:22,073 --> 00:48:25,641 And then there was this pear tofu salad. 1238 00:48:25,641 --> 00:48:27,208 The tofu fell apart. 1239 00:48:27,208 --> 00:48:29,776 I think if you had kept the pieces of tofu bigger, 1240 00:48:29,776 --> 00:48:31,778 it would have had a lot more sort of integrity. 1241 00:48:31,778 --> 00:48:33,998 I just, like, couldn't put it together today. 1242 00:48:33,998 --> 00:48:36,391 And I was just trying to get things finished in time, 1243 00:48:36,391 --> 00:48:37,523 ultimately. 1244 00:48:37,523 --> 00:48:39,090 KRISTEN: All right, Manny. 1245 00:48:39,090 --> 00:48:41,962 Was your plate exactly how you intended? 1246 00:48:41,962 --> 00:48:44,182 After talking to the chefs and doing the shopping, 1247 00:48:44,182 --> 00:48:46,662 all these other ideas started, like, coming up. 1248 00:48:46,662 --> 00:48:48,577 Well, at this point, I just want 1249 00:48:48,577 --> 00:48:50,188 to make sure that I nail the flavors. 1250 00:48:50,188 --> 00:48:52,103 Well, you know, it actually tasted very good together. 1251 00:48:52,103 --> 00:48:53,800 It's a nice dish. 1252 00:48:53,800 --> 00:48:55,933 You know, fish and there's a guacamole and there's rice. 1253 00:48:57,021 --> 00:48:59,806 I'll be really honest. There's six chefs here right now. 1254 00:48:59,806 --> 00:49:02,852 And at this stage, you got to swing for the fences, man. 1255 00:49:02,852 --> 00:49:04,376 GAIL: We just wanted some creativity 1256 00:49:04,376 --> 00:49:06,944 because we know what a creative cook you are. 1257 00:49:07,466 --> 00:49:09,337 KRISTEN: Soo, I'm curious to know 1258 00:49:09,337 --> 00:49:10,686 what the point of inspiration 1259 00:49:10,686 --> 00:49:12,993 or the through line for your dish was. 1260 00:49:12,993 --> 00:49:15,517 I just wanted to just have super, like, 1261 00:49:15,517 --> 00:49:16,997 acidic and bright flavors. 1262 00:49:16,997 --> 00:49:18,999 It wasn't really, like, a central theme. 1263 00:49:18,999 --> 00:49:21,871 TOM: Yeah, I mean, curry miso salsa verde. 1264 00:49:21,871 --> 00:49:24,787 - Your dish felt like a potluck. - Yeah. 1265 00:49:24,787 --> 00:49:26,876 It tasted like a raw casserole, 1266 00:49:26,876 --> 00:49:30,358 like, before you bake it and it doesn't really come together. 1267 00:49:30,358 --> 00:49:33,231 GAIL: But of all the butter emulsions that we had today, 1268 00:49:33,231 --> 00:49:36,016 I actually thought yours was by far the best. 1269 00:49:36,016 --> 00:49:37,452 Thank you. 1270 00:49:37,452 --> 00:49:39,237 We have a lot to discuss and of course, 1271 00:49:39,237 --> 00:49:42,196 your Quickfire dishes could come into play in the final judging. 1272 00:49:42,196 --> 00:49:44,372 All right, we'll call you back when we have a decision. 1273 00:49:44,372 --> 00:49:45,939 Thank you. 1274 00:49:49,290 --> 00:49:50,857 - Congrats. - Thanks, dog. 1275 00:49:50,857 --> 00:49:52,380 I can't believe I survived that. 1276 00:49:52,380 --> 00:49:53,555 I can't believe. 1277 00:49:53,555 --> 00:49:55,383 There are, like, five other things 1278 00:49:55,383 --> 00:49:56,558 that I could have done, 1279 00:49:56,558 --> 00:49:58,212 including pescado a la veracruzana, 1280 00:49:58,212 --> 00:50:01,694 which is a dish that I have in my restaurant that I can, 1281 00:50:01,694 --> 00:50:04,262 like, nail with my----ing eyes closed. 1282 00:50:04,262 --> 00:50:07,743 Manny's did, in some way, go to the tradition 1283 00:50:07,743 --> 00:50:11,051 of keep it simple, make it make sense. 1284 00:50:11,051 --> 00:50:12,139 Thematically made sense. 1285 00:50:12,139 --> 00:50:14,228 But it was the least creative food 1286 00:50:14,228 --> 00:50:16,404 not only that I've seen from Manny, 1287 00:50:16,404 --> 00:50:18,667 but that we saw today. 1288 00:50:18,667 --> 00:50:22,367 And I think he gave us a so-so Quickfire dish. 1289 00:50:22,367 --> 00:50:25,065 Is it enough to bring it down? It was the wagyu with the... 1290 00:50:25,065 --> 00:50:27,372 - Salty, salty, salty. - Yeah. 1291 00:50:28,199 --> 00:50:31,115 So, you try to, like, kind of swing through the fences, 1292 00:50:31,115 --> 00:50:33,247 but sometimes you get caught up in the idea 1293 00:50:33,247 --> 00:50:35,989 and you don't wanna kind of back out from it. 1294 00:50:35,989 --> 00:50:38,731 I had a bigger problem with Soo's, to tell you the truth. 1295 00:50:38,731 --> 00:50:40,994 What does curry, miso, 1296 00:50:40,994 --> 00:50:42,952 and salsa verde have to do with each other? 1297 00:50:42,952 --> 00:50:44,737 There was too many things that you could never taste anything. 1298 00:50:44,737 --> 00:50:46,826 I don't know if there's a chef alive who can make 1299 00:50:46,826 --> 00:50:48,828 all that stuff just kind of work. 1300 00:50:48,828 --> 00:50:52,788 It's like he took out the Mary Poppins bag of tricks 1301 00:50:52,788 --> 00:50:54,834 and threw everything at it. 1302 00:50:54,834 --> 00:50:57,358 Soo did, you know, make that luncheon meat dish 1303 00:50:57,358 --> 00:50:58,968 for his Quickfire. 1304 00:50:58,968 --> 00:51:01,275 KRISTEN: I did find it just to be a tad too salty. 1305 00:51:01,275 --> 00:51:04,278 SAVANNAH: I cooked the worst dish today. 1306 00:51:04,278 --> 00:51:06,889 But the truth of the matter is, Quickfires matter. 1307 00:51:06,889 --> 00:51:08,978 - SOO: Yeah, they do matter. - It saved me last week. 1308 00:51:08,978 --> 00:51:10,806 MANNY: You did win the Quickfire. 1309 00:51:10,806 --> 00:51:12,504 SAVANNAH: But you could still cook the worst dish, 1310 00:51:12,504 --> 00:51:14,158 so I'm prepared for that. 1311 00:51:14,158 --> 00:51:17,204 Savannah's salad had a very strange texture, felt soggy. 1312 00:51:17,204 --> 00:51:19,598 Her potatoes were also completely overdressed. 1313 00:51:19,598 --> 00:51:22,122 It didn't feel very thought out at all. 1314 00:51:22,122 --> 00:51:24,255 I mean, you cut yourself. I feel for that. 1315 00:51:24,255 --> 00:51:26,996 But like, you know how to make a salad. It's a salad. 1316 00:51:26,996 --> 00:51:29,347 It just felt like it had been dressed three days ago. 1317 00:51:29,347 --> 00:51:32,176 But also, Savannah, she won the Quickfire. 1318 00:51:32,176 --> 00:51:33,829 Right. When we factor in the Quickfire, 1319 00:51:33,829 --> 00:51:35,657 now, does that change anything? 1320 00:51:37,181 --> 00:51:40,706 - It's close. It's very close. - GAIL: Yeah. 1321 00:51:40,706 --> 00:51:42,838 - Good luck, guys. - Good luck, guys. 1322 00:51:50,933 --> 00:51:52,631 TOM: One of my favorite things about Top Chef 1323 00:51:52,631 --> 00:51:55,068 is that we find these traditions that, in some cases, 1324 00:51:55,068 --> 00:51:56,896 very few people know about. 1325 00:51:56,896 --> 00:51:58,767 And these traditions have been around a long time 1326 00:51:58,767 --> 00:52:00,987 because there's a certain charm to them. 1327 00:52:00,987 --> 00:52:02,597 And I can understand, as a chef, 1328 00:52:02,597 --> 00:52:04,860 wanting to make things better, but also, 1329 00:52:04,860 --> 00:52:07,167 in order to change these dishes, 1330 00:52:07,167 --> 00:52:08,908 you really need to understand them. 1331 00:52:08,908 --> 00:52:10,518 Unfortunately, one of you will be going home 1332 00:52:10,518 --> 00:52:13,695 for a misunderstanding of what this was all about. 1333 00:52:18,613 --> 00:52:22,574 Soo, please pack your knives and go. 1334 00:52:23,444 --> 00:52:25,751 Soo, you still have a shot in Last Chance Kitchen. 1335 00:52:25,751 --> 00:52:27,318 You did a great job there before. 1336 00:52:27,318 --> 00:52:29,276 - We'll see you back there. - Thank you guys so much. 1337 00:52:29,276 --> 00:52:31,931 Savannah, good thing you won the Quickfire. 1338 00:52:32,932 --> 00:52:35,152 - Thank you, chefs. - CHEFS: Thank you. 1339 00:52:37,110 --> 00:52:39,025 SOO: And at this point of the competition, 1340 00:52:39,025 --> 00:52:40,853 there's no such thing as a bad day. 1341 00:52:40,853 --> 00:52:44,161 And I just didn't have my A game today. 1342 00:52:44,987 --> 00:52:47,207 - Damn, Soo. - Soo! 1343 00:52:47,207 --> 00:52:48,687 Homie. 1344 00:52:48,687 --> 00:52:50,210 Bro, it's been a pleasure, dude. 1345 00:52:51,124 --> 00:52:52,386 Damn. 1346 00:52:52,386 --> 00:52:54,432 SOO: It's disappointing, but I gave it my all. 1347 00:52:54,432 --> 00:52:56,216 - And I'm proud of that. - DANNY: Later, homie. 1348 00:52:56,216 --> 00:52:59,132 And now there is a roster of talented chefs 1349 00:52:59,132 --> 00:53:01,308 waiting for me at Last Chance Kitchen. 1350 00:53:01,308 --> 00:53:02,831 I'm ready, baby. 1351 00:53:04,920 --> 00:53:08,054 TOM: Tonight, Soo returns to Last Chance Kitchen, 1352 00:53:08,054 --> 00:53:10,012 where his Top Chef journey began. 1353 00:53:10,012 --> 00:53:11,884 Soo, this is right up your alley. You love doing this. 1354 00:53:11,884 --> 00:53:14,103 - Yeah. - TOM: He heads into the finale, 1355 00:53:14,103 --> 00:53:16,018 where a chef will be crowned the winner, 1356 00:53:16,018 --> 00:53:18,020 and return to the competition. 1357 00:53:18,020 --> 00:53:22,286 Watch now on Peacock or wherever you stream Top Chef. 1358 00:53:23,156 --> 00:53:24,940 KRISTEN: Next time, on Top Chef. 1359 00:53:24,940 --> 00:53:28,292 Please welcome back into the Top Chef kitchen... 1360 00:53:31,208 --> 00:53:33,384 Oh, my God! 1361 00:53:33,384 --> 00:53:37,039 All right, chefs. Who's ready to take on Tom? 1362 00:53:38,345 --> 00:53:40,129 This is the craziest. 1363 00:53:42,828 --> 00:53:44,046 I don't know what I just made. 1364 00:53:44,046 --> 00:53:45,352 KRISTEN: We want you to create a dish 1365 00:53:45,352 --> 00:53:48,877 that is directly plated on the tabletop. 1366 00:53:49,356 --> 00:53:51,619 Ah! Why won't you cook? 1367 00:53:51,619 --> 00:53:53,230 Oh! 1368 00:53:53,230 --> 00:53:55,188 This is like using your imagination. 1369 00:53:55,188 --> 00:53:57,495 - Danny, what's going on? - Not now, dude. 1370 00:53:57,495 --> 00:53:59,192 My heart stops. 1371 00:54:01,629 --> 00:54:03,152 Looks like something's missing.