1 00:00:05,088 --> 00:00:05,922 KRISTEN: Previously on Top Chef... 2 00:00:06,756 --> 00:00:09,467 CHEFS: Oh, my gosh! 3 00:00:09,884 --> 00:00:12,137 -SAVANNAH: Welcome back. -[laughs] 4 00:00:12,178 --> 00:00:13,847 We want you to create a dish 5 00:00:13,888 --> 00:00:16,182 directly plated on a tabletop. 6 00:00:16,224 --> 00:00:18,101 LAURA: From going through Last Chance Kitchen, 7 00:00:18,143 --> 00:00:19,436 I feel very strong. 8 00:00:19,477 --> 00:00:21,146 GAIL: All the flavors are beautiful. 9 00:00:21,187 --> 00:00:23,023 And this is a mark up for taking a risk. 10 00:00:23,064 --> 00:00:25,567 KRISTEN: Laura, Danny and Dan, 11 00:00:25,608 --> 00:00:29,529 the three of you had our favorite tables of the day. 12 00:00:31,823 --> 00:00:32,866 Yeah, I know. 13 00:00:32,907 --> 00:00:34,534 And the winner is, Laura. 14 00:00:34,576 --> 00:00:36,077 Oh, my goodness! 15 00:00:36,119 --> 00:00:38,872 MICHELLE: That is not how I wanted to plate. 16 00:00:38,913 --> 00:00:40,206 She bunched it all up. 17 00:00:40,248 --> 00:00:41,291 TOM: This doesn't taste very good, 18 00:00:41,332 --> 00:00:42,917 - collectively. - GAIL: No. 19 00:00:42,959 --> 00:00:44,753 I do like the flavor of Manny risotto. 20 00:00:44,794 --> 00:00:47,339 Yeah, the flavor's good, but the seafood's overcooked. 21 00:00:47,380 --> 00:00:49,716 Michelle, please pack your knives and go. 22 00:00:49,758 --> 00:00:52,844 *** 23 00:00:52,886 --> 00:00:55,221 Five chefs remain 24 00:00:55,263 --> 00:00:58,016 to compete in the ultimate culinary showdown. 25 00:00:58,058 --> 00:00:59,351 At stake for the winner, 26 00:00:59,392 --> 00:01:01,353 a feature in Food & Wine Magazine, 27 00:01:01,394 --> 00:01:04,064 an appearance at the Food & Wine Classic in Aspen, 28 00:01:04,105 --> 00:01:08,026 $250,000 furnished by Saratoga Springwater 29 00:01:08,068 --> 00:01:10,403 and the title of Top Chef. 30 00:01:10,445 --> 00:01:14,824 *** 31 00:01:17,869 --> 00:01:20,121 *** 32 00:01:29,089 --> 00:01:30,340 MANNY: Being in the top five 33 00:01:30,382 --> 00:01:33,551 has completely exceeded my expectations 34 00:01:33,593 --> 00:01:35,804 because of how difficult the competition has been. 35 00:01:35,845 --> 00:01:38,473 It is a roller coaster that the challenge can go 36 00:01:38,515 --> 00:01:41,059 in anybody's favor at any point. 37 00:01:41,101 --> 00:01:42,394 I am very proud of myself, 38 00:01:42,435 --> 00:01:44,062 I want to make it to the top four. 39 00:01:44,104 --> 00:01:46,231 - What's up? - What up, Manuel? 40 00:01:46,272 --> 00:01:47,732 - How are you guys doing? - Good. 41 00:01:47,774 --> 00:01:49,818 We're talking about before Top Chef match Top Chef. 42 00:01:49,859 --> 00:01:52,570 MANNY: As we're creating dishes for our restaurants, 43 00:01:52,612 --> 00:01:54,447 we're gonna get a little bit of like, uh, 44 00:01:54,489 --> 00:01:56,700 PTSD I guess, like, what would Tom say? 45 00:01:56,741 --> 00:01:58,284 [all laugh] 46 00:01:58,326 --> 00:02:00,286 SAVANNAH: I definitely learned so much being here, 47 00:02:00,328 --> 00:02:02,414 just, like, from the feedback and the challenges, 48 00:02:02,455 --> 00:02:04,457 but so much from everyone that's been here, too. 49 00:02:04,499 --> 00:02:06,334 DAN: I've gotten to know you guys incredibly well. 50 00:02:06,376 --> 00:02:08,294 And it's cool to, like, come here not knowing anybody, 51 00:02:08,336 --> 00:02:10,296 and then leaving with a bunch of new friends. 52 00:02:10,338 --> 00:02:12,173 DANNY: And an uncle. Or a grandpa. 53 00:02:12,215 --> 00:02:14,426 - [laughing] - DAN: Anytime, man. 54 00:02:14,467 --> 00:02:15,427 Okay. 55 00:02:17,262 --> 00:02:18,972 DAN: Much prefer Milwaukee, man. 56 00:02:19,014 --> 00:02:21,182 What are we doing today? 57 00:02:21,516 --> 00:02:22,767 Cooking. 58 00:02:22,809 --> 00:02:24,310 DAN: I'm happy with that. 59 00:02:25,145 --> 00:02:27,188 LAURA: Okay! 60 00:02:31,359 --> 00:02:33,278 -Good morning, Chefs. -CHEFS: Good morning. 61 00:02:33,319 --> 00:02:34,612 At this stage in the competition, 62 00:02:34,654 --> 00:02:36,740 it does get tougher and tougher each time 63 00:02:36,781 --> 00:02:37,907 to send someone home. 64 00:02:37,949 --> 00:02:39,784 And there's no more room to hide 65 00:02:39,826 --> 00:02:41,411 with so few of you left. 66 00:02:41,453 --> 00:02:43,830 To help introduce your next Quickfire here in Milwaukee, 67 00:02:43,872 --> 00:02:47,042 and your last, we've invited a familiar face. 68 00:02:47,083 --> 00:02:49,044 Please welcome back local legend, 69 00:02:49,085 --> 00:02:52,130 chef, restauranteur, Paul Bartolotta. 70 00:02:52,172 --> 00:02:53,381 Ah! [laughs] 71 00:02:53,423 --> 00:02:55,050 - LAURA: Oh, hi! - DAN: Hey! 72 00:02:55,091 --> 00:02:57,427 - PAUL: Hi, guys. - Nice to see you again. 73 00:02:57,469 --> 00:02:59,262 There's so few of you guys left. 74 00:02:59,304 --> 00:03:00,889 If you're here, you're here for a good reason. 75 00:03:00,930 --> 00:03:02,515 KRISTEN: Yeah. 76 00:03:02,557 --> 00:03:06,269 Chefs, can anyone sense what's coming next? 77 00:03:07,228 --> 00:03:10,357 *** 78 00:03:12,192 --> 00:03:13,860 Maybe you'll be needing... 79 00:03:13,902 --> 00:03:16,029 - One of these? - No! 80 00:03:16,071 --> 00:03:17,364 KRISTEN: Do you know what it is? 81 00:03:17,405 --> 00:03:19,032 - Oh, yes. God! - KRISTEN: What is it? 82 00:03:19,074 --> 00:03:20,617 Is it the taste challenge? 83 00:03:21,701 --> 00:03:24,329 That's right, the blind taste test. 84 00:03:24,371 --> 00:03:25,914 Fan favorite challenge. 85 00:03:25,955 --> 00:03:27,290 I'm ----ing ready for this. 86 00:03:27,332 --> 00:03:28,708 I feel like I've watched so many of these. 87 00:03:28,750 --> 00:03:31,586 I have not actually practiced this, 88 00:03:31,628 --> 00:03:34,255 but I know exactly what's coming. 89 00:03:35,173 --> 00:03:36,758 As you guys know, the chef's palate 90 00:03:36,800 --> 00:03:39,469 is clearly one of the most important tools. 91 00:03:39,511 --> 00:03:41,888 In my restaurants, I spend a lot of time 92 00:03:41,930 --> 00:03:43,682 on taste memory, 93 00:03:43,723 --> 00:03:46,309 and by that it is the selection of the ingredients, 94 00:03:46,351 --> 00:03:47,644 knowing that flavor, 95 00:03:47,686 --> 00:03:49,854 and the balance of those ingredients. 96 00:03:49,896 --> 00:03:51,189 For today's Quickfire, 97 00:03:51,231 --> 00:03:53,817 we gathered a wide range of ingredients, 98 00:03:53,858 --> 00:03:55,402 to test your tastebuds. 99 00:03:55,443 --> 00:03:58,071 You'll each have five minutes to blindly taste 100 00:03:58,113 --> 00:04:00,824 and identify 26 ingredients. 101 00:04:00,865 --> 00:04:02,117 Ah! 102 00:04:02,158 --> 00:04:03,284 [chuckles] 103 00:04:03,326 --> 00:04:04,786 Are you okay, Laura? 104 00:04:04,828 --> 00:04:06,079 This is stressful. 105 00:04:06,121 --> 00:04:07,497 [all laugh] 106 00:04:07,539 --> 00:04:09,582 After the blind taste test, 107 00:04:09,624 --> 00:04:12,085 you'll then have to create a dish using the ingredients 108 00:04:12,127 --> 00:04:13,253 that you guessed correctly, 109 00:04:13,294 --> 00:04:15,171 along with a limited pantry. 110 00:04:15,213 --> 00:04:16,548 The more you guess right, 111 00:04:16,589 --> 00:04:18,091 the more options you'll have to work with. 112 00:04:18,466 --> 00:04:21,261 Oh, Paul, does this sound like a two-part Quickfire? 113 00:04:21,302 --> 00:04:23,054 Definitely a two-part Quickfire. 114 00:04:23,096 --> 00:04:24,556 [chuckles] 115 00:04:24,597 --> 00:04:25,682 I guess that means we're gonna have to give away 116 00:04:25,724 --> 00:04:28,268 not just one, but two cash prizes. 117 00:04:28,309 --> 00:04:29,811 - Wow. - Oh, that's cool. 118 00:04:29,853 --> 00:04:32,355 The chef that guesses the most correct ingredients 119 00:04:32,397 --> 00:04:33,857 will receive $5,000 120 00:04:33,898 --> 00:04:35,900 and then the chef who creates our favorite dish 121 00:04:35,942 --> 00:04:37,610 will receive $10,000. 122 00:04:37,652 --> 00:04:41,156 So, that's a total of $15,000 in Quickfire Quick Cash. 123 00:04:41,197 --> 00:04:42,365 - Let's go! - Let's do it. 124 00:04:42,407 --> 00:04:44,117 - Yeah. - Let's do it. 125 00:04:44,159 --> 00:04:45,452 Savannah, why don't you stay here 126 00:04:45,493 --> 00:04:46,703 and everyone else can exit the kitchen. 127 00:04:46,745 --> 00:04:47,912 Oh, God! 128 00:04:47,954 --> 00:04:49,289 TOM: Good luck. [laughs] 129 00:04:49,330 --> 00:04:50,790 - No pressure. - [Kristen laughs] 130 00:04:51,499 --> 00:04:53,460 - You ready? - SAVANNAH: I am. 131 00:04:55,420 --> 00:04:58,006 Here come your tasting items. 132 00:04:59,507 --> 00:05:01,009 SAVANNAH: When I was a kid, I was almost, like, 133 00:05:01,051 --> 00:05:02,635 legally blind in my left eye, 134 00:05:02,677 --> 00:05:04,054 and so they covered my right eye with an eyepatch, 135 00:05:04,095 --> 00:05:07,140 so I have a little bit of experience being down an eye. 136 00:05:07,182 --> 00:05:08,767 The 5K is mine. 137 00:05:08,808 --> 00:05:11,853 Savannah, we have five minutes on the clock. 138 00:05:11,895 --> 00:05:13,480 - Ready? - Mm-hmm. 139 00:05:15,357 --> 00:05:17,609 Anchovies. Next. 140 00:05:18,276 --> 00:05:20,028 Bacon. Next. 141 00:05:23,990 --> 00:05:25,742 Cheddar cheese. Next. 142 00:05:27,118 --> 00:05:28,453 Dill. 143 00:05:28,495 --> 00:05:30,288 I'm tasting, I'm smelling, I'm touching. 144 00:05:30,330 --> 00:05:32,123 Edamame. Kalamata olive. 145 00:05:32,165 --> 00:05:33,583 Lemongrass. Next. 146 00:05:33,625 --> 00:05:35,710 But I don't know where I stand 147 00:05:35,752 --> 00:05:38,088 on the scale of you're great or you suck. 148 00:05:38,129 --> 00:05:39,756 Salmon. Next. 149 00:05:41,257 --> 00:05:43,927 Um, beans? Cannellini beans? Next. 150 00:05:43,968 --> 00:05:46,054 This is definitely not my favorite game to play. 151 00:05:46,096 --> 00:05:48,098 I'm completely disoriented. 152 00:05:48,139 --> 00:05:49,683 Oh, this feels weird. 153 00:05:49,724 --> 00:05:51,976 Having my OCD, like, it definitely doesn't help. 154 00:05:52,894 --> 00:05:55,188 I feel disgusting, like, my hand is covered 155 00:05:55,230 --> 00:05:56,898 in whatever it's covered in. 156 00:05:56,940 --> 00:05:59,192 That's definitely meat of some sort. 157 00:05:59,234 --> 00:06:00,860 - Is it raw? - It's cooked. 158 00:06:00,902 --> 00:06:01,945 It's bad. 159 00:06:01,986 --> 00:06:03,029 Oh, it's beef. Yeah. 160 00:06:03,071 --> 00:06:04,656 Lemongrass. Next. 161 00:06:05,573 --> 00:06:07,200 Just put it on the floor, it's fine. 162 00:06:07,242 --> 00:06:12,122 My strategy is to get it out of my mouth as fast as I can. 163 00:06:12,163 --> 00:06:15,041 Let's try mussels. Next. 164 00:06:15,083 --> 00:06:16,292 It's so dirty. 165 00:06:16,334 --> 00:06:17,794 Weird. What? 166 00:06:19,087 --> 00:06:20,797 Tuna. Next. 167 00:06:20,839 --> 00:06:21,881 Jalapeños, next. 168 00:06:21,923 --> 00:06:24,217 Jalapeños. I want water. Those are spicy! 169 00:06:24,259 --> 00:06:25,385 Heart of palm. Next. 170 00:06:25,427 --> 00:06:26,928 Oh, Jalapeño. Next. 171 00:06:26,970 --> 00:06:28,805 Um... pass. 172 00:06:28,847 --> 00:06:29,889 Pork. Next. 173 00:06:29,931 --> 00:06:31,057 Okra. Next. 174 00:06:31,099 --> 00:06:32,434 Salted plums. Next. 175 00:06:33,643 --> 00:06:36,062 - Ooh, I know this. - [Kristen laughs] 176 00:06:36,104 --> 00:06:37,105 Cherries, next. 177 00:06:37,689 --> 00:06:39,691 I've got an incredible palate. 178 00:06:40,275 --> 00:06:41,568 Octopus. Next. 179 00:06:41,609 --> 00:06:44,571 I can win $5,000 in five minutes. 180 00:06:44,612 --> 00:06:47,365 I just have to name the most ingredients. 181 00:06:47,407 --> 00:06:49,451 This should be super easy. 182 00:06:50,952 --> 00:06:52,120 Rosemary. Next. 183 00:06:52,954 --> 00:06:54,039 Rosemary, next. 184 00:06:54,080 --> 00:06:55,915 - Rosemary. Next. - Oh, rosemary. Next. 185 00:06:55,957 --> 00:06:59,085 - That's an easy one. - Oh, God damn it. 186 00:06:59,127 --> 00:07:00,962 Um, oregano. Next. 187 00:07:05,467 --> 00:07:07,135 - I don't know. - Three, two, one. 188 00:07:08,011 --> 00:07:10,722 - KRISTEN: Time's up. - Nailed it. Next. 189 00:07:11,973 --> 00:07:13,266 *** 190 00:07:13,308 --> 00:07:15,435 Well, that was a highly entertaining challenge. 191 00:07:15,477 --> 00:07:16,770 [all laugh] 192 00:07:16,811 --> 00:07:18,855 Did anyone pick up on a theme? 193 00:07:19,481 --> 00:07:21,733 You had 26 ingredients, 194 00:07:21,775 --> 00:07:25,320 that all ranged from anchovies to za'atar. 195 00:07:25,362 --> 00:07:26,446 - A to Z. - CHEFS: Ohhh! 196 00:07:26,488 --> 00:07:28,573 They were in alphabetical order! 197 00:07:28,615 --> 00:07:30,408 - [laughs] - Wow! 198 00:07:30,450 --> 00:07:32,118 - Yeah. - Damn it! 199 00:07:32,160 --> 00:07:34,204 Tied for last place, 200 00:07:35,121 --> 00:07:39,876 with 9 out of the 26 ingredients correct was... 201 00:07:42,545 --> 00:07:44,339 - Dan and Savannah. - Yeah. 202 00:07:44,839 --> 00:07:46,257 Me and Dan pulling in the back. 203 00:07:46,299 --> 00:07:47,926 - Hi. - Hey. 204 00:07:47,967 --> 00:07:51,971 I definitely would've bet money that I had 15 or 16. 205 00:07:52,013 --> 00:07:54,099 In third place, 206 00:07:54,140 --> 00:07:56,518 with 13 correct answers... 207 00:07:57,894 --> 00:07:59,479 - ...Danny. - DANNY: Yeah. Yeah. 208 00:07:59,521 --> 00:08:00,522 - Sounds about right. - Oh, my gosh. 209 00:08:00,563 --> 00:08:02,273 It's between me and you, Manny! 210 00:08:02,315 --> 00:08:04,401 The winner with 23-- 211 00:08:04,442 --> 00:08:06,361 - Oh wow! - No! 212 00:08:06,403 --> 00:08:09,197 Out of 26 ingredients correct... 213 00:08:10,990 --> 00:08:12,158 ...is Manny. 214 00:08:12,200 --> 00:08:13,493 - Oh, my God. I did it! - [chefs cheering] 215 00:08:13,535 --> 00:08:16,162 - Let's go! - Good job. 216 00:08:16,204 --> 00:08:18,957 After so long, it just feels great to win a challenge again. 217 00:08:18,998 --> 00:08:21,334 You're were on a roll, just instant. 218 00:08:21,376 --> 00:08:23,169 - Fast. We were shocked. - Instant. 219 00:08:23,211 --> 00:08:24,462 MANNY: I just won 5K. 220 00:08:24,504 --> 00:08:26,214 Next summer, I'm gonna be getting married, 221 00:08:26,256 --> 00:08:27,757 so I'm super pumped. 222 00:08:27,799 --> 00:08:30,969 My fiancé Molly has the words that help me just 223 00:08:31,011 --> 00:08:34,639 keep pushing and discover who I was and what I wanted. 224 00:08:34,681 --> 00:08:36,391 I wanna use that money for the honeymoon. 225 00:08:36,433 --> 00:08:38,351 I cannot wait to get married. 226 00:08:38,393 --> 00:08:39,352 KRISTEN: And, Laura, you got 15. 227 00:08:39,394 --> 00:08:40,979 Okay, great. 228 00:08:41,021 --> 00:08:42,647 All right, so, now that we've got the taste test 229 00:08:42,689 --> 00:08:43,898 out of the way, it's time for you 230 00:08:43,940 --> 00:08:46,359 - to give us a dish to taste. - Yes. 231 00:08:46,401 --> 00:08:47,819 KRISTEN: Just as a reminder, 232 00:08:47,861 --> 00:08:49,738 you only have access to the limited pantry, 233 00:08:49,779 --> 00:08:51,740 and the ingredients that you guessed correctly. 234 00:08:51,781 --> 00:08:53,533 You don't have to use every ingredient, 235 00:08:53,575 --> 00:08:54,868 it's just an option. 236 00:08:54,909 --> 00:08:56,786 Manny, you've got a lot to work with, 237 00:08:56,828 --> 00:08:58,038 the rest of you, it's gonna be tough. 238 00:08:58,079 --> 00:08:59,998 It will really require you to sort of focus 239 00:09:00,040 --> 00:09:03,043 on how you build the flavor with fewer ingredients. 240 00:09:03,084 --> 00:09:05,045 KRISTEN: Chefs, this is the last Quickfire 241 00:09:05,086 --> 00:09:07,547 that could come into play if you're on the bottom 242 00:09:07,589 --> 00:09:09,716 in the Elimination Challenge. 243 00:09:09,758 --> 00:09:12,427 And also, don't forget, that there's still $10,000 244 00:09:12,469 --> 00:09:14,054 up for grabs. 245 00:09:14,095 --> 00:09:15,138 All right, Chefs. 246 00:09:15,180 --> 00:09:16,473 30 minutes on the clock 247 00:09:16,514 --> 00:09:19,267 and your time starts now. 248 00:09:20,602 --> 00:09:22,062 On your left. 249 00:09:22,103 --> 00:09:23,897 Oh! Oh! Okay. 250 00:09:23,938 --> 00:09:25,732 Whew! 251 00:09:30,904 --> 00:09:32,572 SAVANNAH: My nice, light tray. 252 00:09:32,614 --> 00:09:35,241 *** 253 00:09:35,283 --> 00:09:36,743 There it is. 254 00:09:36,785 --> 00:09:38,203 DANNY: You going with that onion dish or what? 255 00:09:38,244 --> 00:09:39,746 I'm making my onion salad. 256 00:09:39,788 --> 00:09:41,998 - With a side of onions. -[Danny laughs] 257 00:09:42,791 --> 00:09:44,584 DAN: You got a lot of stuff, bro. 258 00:09:44,626 --> 00:09:46,419 Yeah, I know, I want my edamame. 259 00:09:46,461 --> 00:09:47,462 Oh, there it is, okay. 260 00:09:47,504 --> 00:09:48,755 DANNY Manny crushed it. 261 00:09:48,797 --> 00:09:49,839 He talks about his tongue scraper. 262 00:09:49,881 --> 00:09:51,549 He's like, I scraped my tongue, 263 00:09:51,591 --> 00:09:52,550 and that's why I can taste everything. 264 00:09:52,592 --> 00:09:54,135 I'm like, get out of here. 265 00:09:57,597 --> 00:09:59,432 Yeah, I like to think that my tastebuds 266 00:09:59,474 --> 00:10:00,767 are where they need to be. 267 00:10:00,809 --> 00:10:02,268 And I have so much sh-- over here. 268 00:10:02,310 --> 00:10:05,355 Maybe that's one of the reasons I'm in the top five. 269 00:10:05,397 --> 00:10:06,898 [laughs] 270 00:10:06,940 --> 00:10:08,775 I'm gonna do an edamame-pureed salmon crudo, 271 00:10:08,817 --> 00:10:12,237 with gooseberries and a relish to go on top. 272 00:10:12,278 --> 00:10:15,073 - LAURA: How are you feeling? - SAVANNAH: Um, you know. 273 00:10:15,115 --> 00:10:16,491 I feel great. 274 00:10:16,533 --> 00:10:18,159 There's a little less wind in my sails at this point, 275 00:10:18,201 --> 00:10:20,745 but in the limited pantry there's eggs, 276 00:10:20,787 --> 00:10:22,163 mayonnaise and panko we can use, 277 00:10:22,205 --> 00:10:26,167 and I think, like, fried pork, and Caesar dressing. 278 00:10:26,209 --> 00:10:27,669 And don't look back. 279 00:10:27,711 --> 00:10:30,964 Honestly, I work better if you give me some strict rules. 280 00:10:31,006 --> 00:10:33,675 Danny, any ingredients you wish you would have had? 281 00:10:33,717 --> 00:10:36,094 Yeah, I wish I had all the ingredients. 282 00:10:36,136 --> 00:10:37,804 [laughs] Me, too. 283 00:10:37,846 --> 00:10:39,681 I feel like this is gonna be a real tough one. 284 00:10:39,723 --> 00:10:41,266 You got bacon. You got cheddar. 285 00:10:41,307 --> 00:10:43,560 Danny, I got a whole-- a whole bunch of nothing, 286 00:10:43,601 --> 00:10:44,936 and random stuff. 287 00:10:44,978 --> 00:10:46,813 I'm struggling right out of the gate. 288 00:10:46,855 --> 00:10:48,314 None of these things really work together. 289 00:10:48,356 --> 00:10:50,859 I look at the flank steak, maybe that's a good idea. 290 00:10:50,900 --> 00:10:53,153 I'm gonna cut 'em up, and then, you know, go from there. 291 00:10:53,194 --> 00:10:54,863 Oh, man, I should just make breakfast. 292 00:10:54,904 --> 00:10:56,990 Why is this the hardest one yet? 293 00:10:57,032 --> 00:10:59,409 13 ingredients. Gooseberries, watermelon, 294 00:10:59,451 --> 00:11:02,537 anchovies, I don't think I'd put any of these together, ever. 295 00:11:02,579 --> 00:11:05,707 I'm doing something with steak. Something with anchovies. 296 00:11:05,749 --> 00:11:09,836 My only protein is steak, so I'm using steak. 297 00:11:09,878 --> 00:11:11,671 But I can't just serve a seared steak 298 00:11:11,713 --> 00:11:13,965 with a piece of parsley on top. 299 00:11:14,799 --> 00:11:16,718 20 minutes, Chefs. 300 00:11:20,138 --> 00:11:22,682 I'm gonna make, like, a mussel escabeche. 301 00:11:22,724 --> 00:11:24,434 SAVANNAH: Oh, okay! 302 00:11:24,476 --> 00:11:26,186 I'm gonna use mussels, herbs, 303 00:11:26,227 --> 00:11:28,438 I'm gonna use the yuzu, the plums. 304 00:11:28,480 --> 00:11:32,233 I want to utilize as much of ingredients from the tray. 305 00:11:32,275 --> 00:11:35,278 I'm making, like, a cracker with rosemary. 306 00:11:35,320 --> 00:11:38,114 I feel like in the competition, I'm also known to kind of 307 00:11:38,156 --> 00:11:40,200 mix different flavors that come together, 308 00:11:40,241 --> 00:11:43,203 so I think it's gonna be a very interesting combination. 309 00:11:46,623 --> 00:11:48,375 This is not gonna work. 310 00:11:48,416 --> 00:11:50,752 I'm gonna have to make something with the steak, 311 00:11:50,794 --> 00:11:52,587 so maybe a sauce would be a good idea. 312 00:11:52,629 --> 00:11:54,381 Kalamata olives, watermelon, soy sauce 313 00:11:54,422 --> 00:11:56,132 and some red wine vinegar. 314 00:11:59,177 --> 00:12:01,471 Well, that's definitely a different flavor. 315 00:12:01,513 --> 00:12:03,223 It tastes like trash. 316 00:12:03,264 --> 00:12:05,016 DANNY: Watermelon and olives is not the way? 317 00:12:05,058 --> 00:12:06,810 Did you think that was a good idea? 318 00:12:06,851 --> 00:12:08,770 DAN: No, man! I don't have that much! 319 00:12:08,812 --> 00:12:10,146 I'm going back to the drawing board. 320 00:12:10,188 --> 00:12:12,899 - DANNY: Just go back. - Chefs, 15 minutes. 321 00:12:13,733 --> 00:12:15,151 DAN: When I was working at Uchi, 322 00:12:15,193 --> 00:12:17,070 we had this edamame puree that I loved. 323 00:12:17,112 --> 00:12:19,572 DAN: Oh, you're making a little Uchi edamame puree? 324 00:12:19,614 --> 00:12:20,740 MANNY: Yep. 325 00:12:20,782 --> 00:12:22,951 That, on top of that? 326 00:12:22,992 --> 00:12:25,078 What is my dish right now? 327 00:12:25,120 --> 00:12:26,621 It's tough. There's not necessarily, like, 328 00:12:26,663 --> 00:12:28,206 a through-line for these ingredients. 329 00:12:28,248 --> 00:12:31,334 I have no idea what I'm doing right now. Genuinely. 330 00:12:31,376 --> 00:12:34,129 I throw in a handful of gooseberries for some tartness. 331 00:12:34,170 --> 00:12:35,005 I need sweetness. 332 00:12:35,046 --> 00:12:36,881 I guess the watermelon can work. 333 00:12:36,923 --> 00:12:38,425 Where'd I put the lid? 334 00:12:38,466 --> 00:12:40,385 It's a unique sauce that only would ever be made 335 00:12:40,427 --> 00:12:41,928 in the Top Chef Kitchen. 336 00:12:41,970 --> 00:12:44,139 Yeah, okay. That's fine. 337 00:12:48,643 --> 00:12:50,020 I'll do this one next and this. 338 00:12:50,061 --> 00:12:51,604 What are you doing with the watermelon? 339 00:12:51,646 --> 00:12:52,939 LAURA: Using it for garnish. 340 00:12:52,981 --> 00:12:54,274 This is not normal for escabeche. 341 00:12:54,315 --> 00:12:56,151 I'm just working with some sweetness. 342 00:12:56,192 --> 00:12:57,777 - How's it going over here? - SAVANNAH: It's going. 343 00:12:57,819 --> 00:12:59,237 I don't have cheese for my Caesar, 344 00:12:59,279 --> 00:13:00,739 so they're gonna say, well, why didn't you use 345 00:13:00,780 --> 00:13:01,948 the cheddar cheese? 346 00:13:01,990 --> 00:13:03,742 I have a really nice cheddar, 347 00:13:03,783 --> 00:13:05,076 and it seems weird, 348 00:13:05,118 --> 00:13:08,038 but I need to continue to take risks. 349 00:13:08,079 --> 00:13:09,581 I think that's where I shine. 350 00:13:09,622 --> 00:13:10,874 I'm feeling alive. 351 00:13:10,915 --> 00:13:12,876 Chefs, you have five minutes. 352 00:13:12,917 --> 00:13:14,461 - Good, Dan? - DAN: No. 353 00:13:14,502 --> 00:13:16,338 Not even remotely. 354 00:13:16,379 --> 00:13:18,214 This should be good. 355 00:13:19,758 --> 00:13:21,176 DANNY: Aha! 356 00:13:21,551 --> 00:13:22,886 SAVANNAH: That's pretty good. 357 00:13:26,348 --> 00:13:27,766 Scrambled eggs. 358 00:13:27,807 --> 00:13:29,517 At least I'm gonna make something. 359 00:13:29,559 --> 00:13:30,977 SAVANNAH: 1:30, Chefs. 360 00:13:33,605 --> 00:13:35,065 Oh, wow. 361 00:13:35,106 --> 00:13:36,733 These eggs are looking sad. 362 00:13:36,775 --> 00:13:37,942 There are shells in them. 363 00:13:37,984 --> 00:13:40,070 Oh, my God. Hide your shame. 364 00:13:40,111 --> 00:13:43,990 Three, two, one. Time's up! 365 00:13:45,367 --> 00:13:47,535 DAN: If you're on the bottom, they can use your Quickfire 366 00:13:47,577 --> 00:13:48,995 as part of the judgement. 367 00:13:49,037 --> 00:13:50,330 This could be the difference between 368 00:13:50,372 --> 00:13:53,583 me moving to the finals and me going home. 369 00:14:00,090 --> 00:14:00,840 All right, Manny, come on up. 370 00:14:02,509 --> 00:14:05,345 23 out of 26. So, what did you make for us? 371 00:14:05,387 --> 00:14:08,390 I have an edamame jalapeño puree on the bottom, 372 00:14:08,431 --> 00:14:10,892 a salmon crudo, with a jalapeño, parsley, 373 00:14:10,934 --> 00:14:12,519 and a gooseberry relish. 374 00:14:12,560 --> 00:14:13,978 Anything you wanted to use 375 00:14:14,020 --> 00:14:16,064 but couldn't get in there from your ingredients? 376 00:14:16,106 --> 00:14:19,067 Uh, no. No, not really. 377 00:14:19,109 --> 00:14:21,069 - Thank you, Manny. - Thank you, Manny. 378 00:14:21,569 --> 00:14:23,071 KRISTEN: Dan. 379 00:14:23,613 --> 00:14:24,739 - No? - Mm-mm. 380 00:14:24,781 --> 00:14:26,074 - Not happy? - No? Thank you. 381 00:14:26,116 --> 00:14:27,575 - TOM: Come on. - DAN: I've done better. 382 00:14:27,617 --> 00:14:28,910 So, steak and eggs. 383 00:14:28,952 --> 00:14:30,745 Grilled flank steak, scrambled eggs 384 00:14:30,787 --> 00:14:32,122 with the Hook's cheddar. 385 00:14:32,163 --> 00:14:34,374 I made a sauce using some of the steak trim, 386 00:14:34,416 --> 00:14:37,335 horseradish, red wine and sour cream. 387 00:14:37,377 --> 00:14:39,087 Were you hoping for some more ingredients to use? 388 00:14:39,129 --> 00:14:41,214 Uh, yeah, you know... 389 00:14:41,798 --> 00:14:43,717 KRISTEN: Savannah. 390 00:14:43,758 --> 00:14:45,427 Thank you. 391 00:14:46,136 --> 00:14:50,849 I did a fried pork loin, but I made two sauces for you. 392 00:14:50,890 --> 00:14:52,600 The first is like, a faux Caesar. 393 00:14:52,642 --> 00:14:54,352 It has anchovy, egg, 394 00:14:54,394 --> 00:14:57,105 cheddar cheese instead of parmesan, 395 00:14:57,147 --> 00:15:00,108 and then, the other sauce is made with horseradish, 396 00:15:00,150 --> 00:15:02,902 Kalamata olives, parsley, olive oil. 397 00:15:02,944 --> 00:15:04,779 Were you going with cheddar for, like, 398 00:15:04,821 --> 00:15:06,072 'cause I'm from Wisconsin, 399 00:15:06,114 --> 00:15:07,949 kind of thing, working the judge? 400 00:15:07,991 --> 00:15:09,659 One hundred percent. Yep. 401 00:15:11,494 --> 00:15:12,495 KRISTEN: Danny. 402 00:15:13,872 --> 00:15:15,331 - Thank you. - DANNY: 13 ingredients. 403 00:15:15,373 --> 00:15:17,208 I did a little grilled flank steak 404 00:15:17,250 --> 00:15:19,836 with a watermelon gooseberry jus, 405 00:15:19,878 --> 00:15:22,130 a little anchovy, grilled okra, 406 00:15:22,172 --> 00:15:26,384 with parsley, anchovy, horseradish cemolata, maybe? 407 00:15:26,426 --> 00:15:28,011 GAIL: Tom, what do you think of that okra? 408 00:15:28,053 --> 00:15:29,512 I heard it's your favorite thing. 409 00:15:30,347 --> 00:15:33,725 KRISTEN: Thanks, Danny. Laura, come on up. 410 00:15:36,144 --> 00:15:38,313 LAURA: I had 15 ingredients. 411 00:15:38,355 --> 00:15:41,358 I made mussels escabeche using parsley, the dill, 412 00:15:41,399 --> 00:15:43,818 all little bit of the ume, anchovies, some garlic. 413 00:15:43,860 --> 00:15:46,154 I made a cracker with the rosemary, 414 00:15:46,196 --> 00:15:49,491 and then, on top, onion, watermelon and gooseberry. 415 00:15:49,532 --> 00:15:52,994 KRISTEN: Did you find it hard to narrow it down to this dish? 416 00:15:53,036 --> 00:15:54,829 Yeah, you know, it was kind of a mix 417 00:15:54,871 --> 00:15:57,332 of multiple things all in one dish. 418 00:15:57,374 --> 00:15:58,917 KRISTEN: Great, thank you, Laura. 419 00:15:58,958 --> 00:16:00,293 Thank you. 420 00:16:03,505 --> 00:16:05,090 Paul, how do you think our chefs did 421 00:16:05,131 --> 00:16:06,424 with their Quickfire today? 422 00:16:06,466 --> 00:16:07,676 PAUL: I thought it was very exciting, 423 00:16:07,717 --> 00:16:09,052 and really interesting. 424 00:16:10,679 --> 00:16:13,139 Savannah, limited pantry, but I think it served you really well. 425 00:16:13,181 --> 00:16:15,517 The pork chop was beautifully cooked, 426 00:16:15,558 --> 00:16:18,520 the breading was light, crispy, not greasy at all. 427 00:16:18,561 --> 00:16:20,480 PAUL: I second all that. I liked the sauce. 428 00:16:20,522 --> 00:16:22,190 And not because you were playing to Wisconsin, 429 00:16:22,232 --> 00:16:23,149 but I just thought it was really good. 430 00:16:23,191 --> 00:16:25,193 Caesar with cheddar cheese? 431 00:16:26,027 --> 00:16:27,320 - Really good. - Yeah. [laughs] 432 00:16:27,362 --> 00:16:29,197 Laura, I thought it was really nice. 433 00:16:29,239 --> 00:16:31,366 I like the herbaceous notes, and the sweetness you got 434 00:16:31,408 --> 00:16:33,326 - from the watermelon. - Thank you, Chef. 435 00:16:33,368 --> 00:16:36,204 I loved the contrast of the mussels and the gooseberries. 436 00:16:36,246 --> 00:16:37,914 Really creative thinking. 437 00:16:37,956 --> 00:16:40,375 - Thank you. - Danny, I don't know 438 00:16:40,417 --> 00:16:42,669 how you made that watermelon A1, but I loved it. 439 00:16:42,711 --> 00:16:45,380 That's what it reminded me of, A1 with watermelon in it. 440 00:16:45,422 --> 00:16:47,215 - Yeah, yeah, yeah, yeah. - TOM: It was really good. 441 00:16:47,257 --> 00:16:48,800 GAIL: My only little thing is, I wish I could've tasted 442 00:16:48,842 --> 00:16:50,427 those ingredients a little more. 443 00:16:50,468 --> 00:16:53,221 We did have a favorite dish today. Paul? 444 00:16:53,263 --> 00:16:55,807 The chef that used the variety of ingredients 445 00:16:55,849 --> 00:17:01,604 and did something delicious and very unique is... 446 00:17:03,023 --> 00:17:04,399 Savannah. 447 00:17:04,941 --> 00:17:07,068 KRISTEN: Congratulations, Savannah. 448 00:17:07,110 --> 00:17:08,737 Three Quickfires in a row, yeah? 449 00:17:08,778 --> 00:17:09,904 Yes, ma'am. 450 00:17:09,946 --> 00:17:11,364 You just won yourself $10,000 451 00:17:11,406 --> 00:17:14,242 thanks to the Wells Fargo Active Cash Credit card. 452 00:17:14,951 --> 00:17:16,953 I win again! 453 00:17:16,995 --> 00:17:18,246 In the beginning of this competition, 454 00:17:18,288 --> 00:17:19,748 I felt like a little bit of an underdog. 455 00:17:19,789 --> 00:17:23,251 Every challenge that passes, I get more confidence. 456 00:17:24,127 --> 00:17:25,462 I definitely think I could win Top Chef. 457 00:17:25,503 --> 00:17:27,130 That belongs on a menu somewhere. 458 00:17:27,172 --> 00:17:28,715 - TOM: It's really good. Yeah. - Awesome. 459 00:17:28,757 --> 00:17:30,258 Tssss! 460 00:17:30,300 --> 00:17:31,676 KRISTEN: Paul, what'd you think of Manny's dish? 461 00:17:31,718 --> 00:17:33,720 You know, I struggled a little bit with some things. 462 00:17:34,679 --> 00:17:36,556 The salmon was a little bit one-dimensional, 463 00:17:36,598 --> 00:17:39,142 it was just sort of sliced and put on the plate. 464 00:17:40,143 --> 00:17:41,478 I know you have a palate. 465 00:17:41,519 --> 00:17:43,938 You know, you got 23 of the ingredients. 466 00:17:43,980 --> 00:17:45,523 You gotta taste the dish together. 467 00:17:45,565 --> 00:17:47,275 As soon as you put the salmon in your mouth 468 00:17:47,317 --> 00:17:48,985 it's not seasoned, it's like, you taste it right away. 469 00:17:49,027 --> 00:17:50,987 - It's bland. - I understand. 470 00:17:51,029 --> 00:17:53,531 Dan, just tell me everything that was wrong with your dish. 471 00:17:53,573 --> 00:17:55,575 - It was a train wreck. - I know you can cook. 472 00:17:55,617 --> 00:17:58,703 Um... you would never know it today. 473 00:17:59,162 --> 00:18:02,248 There was a-- a smell that came up 474 00:18:02,290 --> 00:18:04,918 that just didn't make me excited to eat it. 475 00:18:04,959 --> 00:18:07,337 Oh, God. It was that bad? I didn't think it was that bad. 476 00:18:07,379 --> 00:18:09,297 This was such an epic fail 477 00:18:09,339 --> 00:18:11,174 that we all kinda had a really good laugh about it, 478 00:18:11,216 --> 00:18:12,717 but the reality is 479 00:18:12,759 --> 00:18:15,428 if I'm on the bottom of the Elimination Challenge 480 00:18:15,470 --> 00:18:18,098 and I'm being judged because of this dish, 481 00:18:18,139 --> 00:18:20,016 that's not good. 482 00:18:20,058 --> 00:18:21,351 This was like, by far, 483 00:18:21,393 --> 00:18:22,435 the worst thing I've probably ever made. 484 00:18:22,477 --> 00:18:24,312 We won't hold it against you. 485 00:18:24,354 --> 00:18:25,563 - Unless you're in the bottom. - Well, actually... 486 00:18:25,605 --> 00:18:27,190 Unless you're in the bottom, and then we may. 487 00:18:28,692 --> 00:18:31,820 All right, Chefs, who's ready to take a walk down memory lane? 488 00:18:31,861 --> 00:18:33,321 Hm! 489 00:18:37,659 --> 00:18:40,412 For your final Elimination Challenge here in Wisconsin, 490 00:18:40,453 --> 00:18:43,707 we want you to take a look back on your time here 491 00:18:43,748 --> 00:18:47,877 and give us a dish that shows us how you've grown as a chef. 492 00:18:48,336 --> 00:18:51,339 Was there a breakthrough or an "aha" moment 493 00:18:51,381 --> 00:18:53,967 or is there a dish that you know you'd crush now, 494 00:18:54,009 --> 00:18:55,260 that you didn't early on? 495 00:18:56,761 --> 00:18:59,431 We've seen you grow so much over these last many weeks, 496 00:18:59,472 --> 00:19:00,598 we wanna see that on a plate. 497 00:19:02,142 --> 00:19:04,019 Obviously, this is the dish that's gonna really determine 498 00:19:04,060 --> 00:19:05,687 who's moving on to the finals. 499 00:19:05,729 --> 00:19:08,189 Take all these experiences, what you've learned as a chef 500 00:19:08,231 --> 00:19:09,274 and get it onto that plate. 501 00:19:09,315 --> 00:19:10,608 Put it all out there. 502 00:19:12,235 --> 00:19:14,154 I always perform better when I have, like, 503 00:19:14,195 --> 00:19:16,531 a very tight box to work within. 504 00:19:16,573 --> 00:19:18,867 So how does everyone feel about kind of having 505 00:19:18,908 --> 00:19:20,326 no parameters at all? 506 00:19:20,368 --> 00:19:21,870 Oh, my God, it's-- it's tough. 507 00:19:21,911 --> 00:19:22,912 - It's harder. - Yeah. 508 00:19:24,622 --> 00:19:27,876 So today, you'll each get $150 to shop at a specialty store. 509 00:19:27,917 --> 00:19:30,754 You'll then have $200 to shop at Whole Foods Market. 510 00:19:30,795 --> 00:19:33,548 Tomorrow, you'll have three hours to prep and cook 511 00:19:33,590 --> 00:19:35,383 at Paul's restaurant, Harbor House. 512 00:19:35,425 --> 00:19:37,218 You'll be serving, Gail, Tom, 513 00:19:37,260 --> 00:19:40,430 Paul, myself, and a table of local chefs, 514 00:19:40,472 --> 00:19:42,807 some that you might recognize. 515 00:19:42,849 --> 00:19:45,226 Laura, as the winner of the last Elimination Challenge, 516 00:19:45,268 --> 00:19:46,561 you'll get an extra 30 minutes 517 00:19:46,603 --> 00:19:48,646 - to cook tomorrow. - Thank you. 518 00:19:49,564 --> 00:19:51,232 But before we send you off shopping, 519 00:19:51,274 --> 00:19:53,193 we could not let you leave Wisconsin 520 00:19:53,234 --> 00:19:55,236 without enjoying at least one meal 521 00:19:55,278 --> 00:19:56,529 at one of Paul's restaurants. 522 00:19:56,571 --> 00:19:58,740 - No! That's amazing! - Yes! 523 00:19:58,782 --> 00:20:00,784 We are celebrating our 30th anniversary, 524 00:20:00,825 --> 00:20:04,162 and so it's our turn to cook for you this time. 525 00:20:04,204 --> 00:20:05,705 CHEFS: Thank you. 526 00:20:05,747 --> 00:20:08,541 All right, Chefs, make it past this next step, 527 00:20:08,583 --> 00:20:11,252 and you'll be that much closer to earning the title 528 00:20:11,294 --> 00:20:14,673 of Top Chef and $250,000 529 00:20:14,714 --> 00:20:16,675 furnished by Saratoga Spring Water. 530 00:20:17,884 --> 00:20:18,927 Anyone hungry? 531 00:20:18,968 --> 00:20:20,428 - Always. - Always hungry. 532 00:20:20,470 --> 00:20:22,097 [laughs] All right, Paul, lead the way. 533 00:20:22,138 --> 00:20:24,516 - PAUL: Let's go eat something. - DANNY: Thank you, Chef. 534 00:20:24,557 --> 00:20:25,975 We're coming with you, by the way. 535 00:20:26,017 --> 00:20:27,936 Don't think that we're not gonna get in on this. 536 00:20:28,645 --> 00:20:30,980 - Seatbelts on, everybody. - Okay, Dad. 537 00:20:31,022 --> 00:20:32,190 I am hungry! 538 00:20:32,232 --> 00:20:36,444 *** 539 00:20:36,486 --> 00:20:38,613 So, what do you guys think of this challenge? 540 00:20:38,655 --> 00:20:41,408 How would you approach it if you were one of the chefs? 541 00:20:41,449 --> 00:20:43,326 I would make my best dish and-- 542 00:20:43,368 --> 00:20:45,328 - End of story. - And end of story. 543 00:20:45,370 --> 00:20:46,788 Okay, so, that's not gonna help us out. 544 00:20:48,373 --> 00:20:49,958 - SAVANNAH: Oh! - PAUL: Right here. 545 00:20:50,000 --> 00:20:51,960 - PAUL: We're goin' right in. - GAIL: It's so beautiful! 546 00:20:52,002 --> 00:20:53,586 LAURA: Thank you, Chef. 547 00:20:55,714 --> 00:20:58,633 Welcome to Ristorante Bartolotta. 548 00:20:58,675 --> 00:21:01,011 - CHEFS: Thank you. - I'm Maria Bartolotta. 549 00:21:02,679 --> 00:21:05,098 You guys are in for an amazing treat tonight. 550 00:21:05,140 --> 00:21:06,474 LAURA: Thank you so much. 551 00:21:06,516 --> 00:21:08,059 - TOM: Thanks, Maria. - KRISTEN: Chefs. 552 00:21:08,101 --> 00:21:11,146 Congratulations to the five of you, it's been an honor. 553 00:21:11,187 --> 00:21:12,480 - So, cheers. - [glasses clink] 554 00:21:12,522 --> 00:21:14,024 - ALL: Cheers. - MANNY: Thank you. 555 00:21:14,065 --> 00:21:16,026 And Paul, I just want to say thank you for hosting us. 556 00:21:16,067 --> 00:21:17,944 - Thank you for having us, Chef. - SAVANNAH: Thank you. 557 00:21:17,986 --> 00:21:19,821 Ristorante has been in the same location for 30 years. 558 00:21:19,863 --> 00:21:22,490 Any time you can have a restaurant around for that long, 559 00:21:22,532 --> 00:21:24,075 you know there's a reason for it. 560 00:21:24,117 --> 00:21:25,201 You feel the love in that space. 561 00:21:25,243 --> 00:21:26,619 It's a special place. 562 00:21:26,661 --> 00:21:28,079 My father actually did most of the cooking 563 00:21:28,121 --> 00:21:29,664 when I was growing up. 564 00:21:29,706 --> 00:21:32,500 He was from a village on the northern coast of Sicily. 565 00:21:32,542 --> 00:21:34,502 And then I fell in love with cooking 566 00:21:34,544 --> 00:21:36,171 because there's a restaurant right up the street here, 567 00:21:36,212 --> 00:21:37,672 it was my first job. 568 00:21:37,714 --> 00:21:39,507 To be able to earn money to take girls out on dates. 569 00:21:39,549 --> 00:21:41,009 So, that was the-- the main thing. 570 00:21:41,051 --> 00:21:42,552 And then, my brother said, 571 00:21:42,594 --> 00:21:44,095 "Let's do something together." 572 00:21:44,137 --> 00:21:46,181 He wanted to open a restaurant. 573 00:21:46,222 --> 00:21:47,849 SAVANNAH: That's very cool. 574 00:21:47,891 --> 00:21:51,436 30 years of this restaurant, has the food changed much? 575 00:21:51,478 --> 00:21:53,605 In all the restaurants, it's always about change 576 00:21:53,646 --> 00:21:56,191 and development, and pushing yourself to find your voice 577 00:21:56,232 --> 00:21:57,859 in cooking, and for you guys, 578 00:21:57,901 --> 00:22:02,238 it's gonna be really interesting to see how your personal voices 579 00:22:02,280 --> 00:22:04,449 come through in your food. 580 00:22:05,658 --> 00:22:07,494 - Mm, yummy. - GAIL: Oh, my God. 581 00:22:07,535 --> 00:22:10,830 First course is traditional cucina palermitana. 582 00:22:10,872 --> 00:22:14,876 We have fritto misto di mare, shrimp, calamari, octopus. 583 00:22:14,918 --> 00:22:16,002 Enjoy, thank you. 584 00:22:16,044 --> 00:22:17,045 CHEFS: Thank you, Chef. 585 00:22:17,087 --> 00:22:18,380 SAVANNAH: It's so good! 586 00:22:18,421 --> 00:22:20,215 Have you guys been able to digest 587 00:22:20,256 --> 00:22:21,800 the emotional roller coaster 588 00:22:21,841 --> 00:22:23,677 and the changes happening within you guys? 589 00:22:23,718 --> 00:22:25,679 I feel like it made me grow way more. 590 00:22:25,720 --> 00:22:27,806 Like, I'm also to learn about myself. 591 00:22:27,847 --> 00:22:30,684 You know, because I have a style of cooking with my husband, 592 00:22:30,725 --> 00:22:33,770 but also finding it, like, my own style, you know? 593 00:22:33,812 --> 00:22:36,398 KRISTEN: For me, the biggest lesson on Top Chef, 594 00:22:36,439 --> 00:22:37,565 it was knowing that I was good enough 595 00:22:37,607 --> 00:22:39,109 and that I could trust myself. 596 00:22:39,609 --> 00:22:42,153 And that will change the way you cook. 597 00:22:42,195 --> 00:22:43,613 Yeah. 598 00:22:47,283 --> 00:22:48,576 - Oh, yes! - Oh! 599 00:22:48,618 --> 00:22:50,412 GAIL: It's a very elaborate setup. 600 00:22:50,453 --> 00:22:51,913 DANNY: This is just for Manny, guys. 601 00:22:51,955 --> 00:22:53,707 [all laugh] 602 00:22:53,748 --> 00:22:56,334 For the main course, we have beef brisket, 603 00:22:56,376 --> 00:22:59,254 veal tongue and pork portofino, 604 00:22:59,295 --> 00:23:00,839 - and chicken. - TOM: Wow. 605 00:23:00,880 --> 00:23:02,632 - TOM: Love it. - JUAN: Bon appetit. 606 00:23:02,674 --> 00:23:04,050 DANNY: This is what I'm talking about. 607 00:23:04,092 --> 00:23:05,427 Oh, yeah! Oh! 608 00:23:05,468 --> 00:23:06,761 Danny, you're opening a restaurant 609 00:23:06,803 --> 00:23:08,763 - when you get back home, right? - DANNY: Yeah. 610 00:23:08,805 --> 00:23:11,099 Has this influenced at all what you're planning on doing? 611 00:23:11,141 --> 00:23:13,893 Yeah, I think maybe focused a little bit more. 612 00:23:13,935 --> 00:23:16,229 Just letting the ingredients be the star of the show 613 00:23:16,271 --> 00:23:17,522 and doing less. 614 00:23:17,564 --> 00:23:19,399 Yeah, finding your way is tough. 615 00:23:19,441 --> 00:23:21,067 I opened Grammercy, 616 00:23:21,109 --> 00:23:22,777 and it was complex and there was a lot of tasting menus, 617 00:23:22,819 --> 00:23:24,988 and then when it came time to open Craft, 618 00:23:25,030 --> 00:23:27,323 every dish, essentially, had one ingredient. 619 00:23:27,365 --> 00:23:28,533 So, we did a plate of roast peppers, 620 00:23:28,575 --> 00:23:30,076 it was a plate of roast peppers. 621 00:23:30,118 --> 00:23:31,661 And it was like, 622 00:23:31,703 --> 00:23:33,038 can I get away with just doing something so simple? 623 00:23:33,079 --> 00:23:35,582 - That was a big evolution. - That's amazing. 624 00:23:35,623 --> 00:23:37,459 Manny, where have you changed 625 00:23:37,500 --> 00:23:38,918 and where do you see your growth? 626 00:23:38,960 --> 00:23:40,628 So, I did a career change. I was in law school 627 00:23:40,670 --> 00:23:42,130 before going to culinary school. 628 00:23:42,172 --> 00:23:45,008 My first choice of a career was to be a lawyer. 629 00:23:45,050 --> 00:23:47,385 I went to school for about three and a half years. 630 00:23:47,427 --> 00:23:48,887 And then I realized, 631 00:23:48,928 --> 00:23:51,056 it just doesn't go with who I am as a person. 632 00:23:51,097 --> 00:23:54,142 I wanted to do something that makes people happy. 633 00:23:54,184 --> 00:23:55,685 And at the same time, 634 00:23:55,727 --> 00:23:57,645 I mean, I just wanted to be surrounded by food. 635 00:23:57,687 --> 00:23:59,814 When I have felt the most comfortable 636 00:23:59,856 --> 00:24:01,900 has been when I just go back to my roots, 637 00:24:01,941 --> 00:24:04,527 and the flavors that I grew up with. 638 00:24:04,569 --> 00:24:05,904 TOM: Mm-hmm. 639 00:24:07,781 --> 00:24:09,616 - This one's on me. - GAIL: Thanks, Tom. 640 00:24:09,657 --> 00:24:10,992 KRISTEN: Paul, thank you to you 641 00:24:11,034 --> 00:24:12,994 and your entire team for having us. 642 00:24:13,036 --> 00:24:14,996 - Happy to have you guys. - And, Chefs, 643 00:24:15,038 --> 00:24:16,748 I'm very excited to see what everyone creates tomorrow. 644 00:24:16,790 --> 00:24:19,125 GAIL: Just maybe, tomorrow, 645 00:24:19,167 --> 00:24:23,922 we will see some of that learning in a very literal way. 646 00:24:23,963 --> 00:24:25,507 - Good luck shopping. - TOM: Thanks, guys. 647 00:24:25,548 --> 00:24:26,925 - CHEFS: Thanks. - TOM: See you tomorrow. 648 00:24:26,966 --> 00:24:28,468 - LAURA: Incredible. - DAN: Oh, it's so good. 649 00:24:39,270 --> 00:24:41,272 DANNY: All right, let's get it. Let's get it. 650 00:24:43,149 --> 00:24:44,317 Snapper guy. 651 00:24:44,359 --> 00:24:45,860 I need seven. 652 00:24:45,902 --> 00:24:48,071 So, I'm making Huachinango a la Veracruzana. 653 00:24:48,113 --> 00:24:50,073 That's a dish I had in my back pocket. 654 00:24:50,115 --> 00:24:52,701 There are, like, five other things that I could've done, 655 00:24:52,742 --> 00:24:54,994 including pescado a la veracruzana, 656 00:24:55,036 --> 00:24:59,040 which is a dish that I can nail with my ----ing eyes closed. 657 00:24:59,082 --> 00:25:02,002 My gut tells me, "I am your gut and I'm telling you 658 00:25:02,043 --> 00:25:04,087 "that this is your chance to do it," and I was like, okay. 659 00:25:04,129 --> 00:25:07,590 And also, that last challenge, I botched the seafood. 660 00:25:07,632 --> 00:25:10,885 This time, I want to nail the fish. 661 00:25:12,178 --> 00:25:14,723 Can I do six of the cod? 662 00:25:14,764 --> 00:25:17,851 I wanna make this sobacha mushroom broth, 663 00:25:17,892 --> 00:25:19,519 but the hardest part of this challenge 664 00:25:19,561 --> 00:25:21,771 is developing this story. 665 00:25:21,813 --> 00:25:23,064 Essentially, you can make anything, 666 00:25:23,106 --> 00:25:25,608 but it has to tie in to your growth. 667 00:25:25,650 --> 00:25:26,943 - I'm gonna keep it simple. - Yeah. 668 00:25:26,985 --> 00:25:29,112 The one or two ingredient ballpark. 669 00:25:29,154 --> 00:25:31,614 I wouldn't say the way I cook has completely changed, 670 00:25:31,656 --> 00:25:34,367 on Top Chef, but I think I've definitely honed in 671 00:25:34,409 --> 00:25:35,535 putting less on the plate. 672 00:25:35,577 --> 00:25:37,328 And I've been doing well. 673 00:25:37,370 --> 00:25:38,997 Danny, when your dish came, 674 00:25:39,039 --> 00:25:43,043 everything in my soul and my being was like, [bleep] yes! 675 00:25:43,084 --> 00:25:44,502 JUDGE: There can only be one winner! 676 00:25:44,544 --> 00:25:46,588 Danny, you killed it! 677 00:25:46,629 --> 00:25:48,048 Thank you. Amazing. 678 00:25:48,089 --> 00:25:50,717 I'd like to stay in the lane of doing well. 679 00:25:50,759 --> 00:25:52,635 I need none of this stuff. 680 00:25:52,677 --> 00:25:54,346 DAN: Hey guys, we have eight minutes. 681 00:25:54,387 --> 00:25:56,181 Can I get eight walleye fillets? 682 00:25:56,222 --> 00:25:58,141 I'm thinking about throwing back to a couple different ideas. 683 00:25:58,183 --> 00:26:00,101 I went with walleye and potatoes before. 684 00:26:00,143 --> 00:26:02,645 Your smoked walleye, the flavor was fantastic, 685 00:26:02,687 --> 00:26:04,439 the hashbrown was crispy, and it was hot. 686 00:26:04,481 --> 00:26:06,941 I'm gonna do the walleye. I'm gonna do the walleye again. 687 00:26:06,983 --> 00:26:08,777 - Are you smokin'? - Yeah. 688 00:26:08,818 --> 00:26:10,820 So, I'm gonna get some walleye, 689 00:26:10,862 --> 00:26:12,781 and then take some ideas from Frank Lloyd Wright, 690 00:26:12,822 --> 00:26:15,241 like, kombu, leeks and potatoes together. 691 00:26:15,283 --> 00:26:18,912 And then bind it all together with this lemongrass emulsion 692 00:26:18,953 --> 00:26:21,831 taken from my love of southeast Asian food. 693 00:26:22,707 --> 00:26:23,917 I'm just kinda looking around right now. 694 00:26:23,958 --> 00:26:26,836 But I gotta kinda dial in a story here. 695 00:26:26,878 --> 00:26:28,630 I'm having a hard time with the story part. 696 00:26:28,672 --> 00:26:30,840 - Amazing. - Come on, kiddos, let's go. 697 00:26:30,882 --> 00:26:32,926 This is my 30 pounds of fish for five people. 698 00:26:32,967 --> 00:26:34,844 - [all laugh] - SAVANNAH: Let's go! 699 00:26:38,264 --> 00:26:41,226 DAN: Last Whole Foods shop of the year. 700 00:26:41,893 --> 00:26:44,312 - [all laugh] - Oh, [bleep]. 701 00:26:44,979 --> 00:26:46,773 I told you I was going hard right. 702 00:26:46,815 --> 00:26:48,942 Come on, chop chop here, papi. 703 00:26:48,983 --> 00:26:50,694 DAN: What's your inspiration? 704 00:26:50,735 --> 00:26:52,362 Redemption? Or is it growth? 705 00:26:52,404 --> 00:26:55,782 Growth, and trusting myself, and finding my flavors. 706 00:26:55,824 --> 00:26:58,118 I'm thinking back to the first challenge 707 00:26:58,159 --> 00:27:00,036 where I had to cook roast chicken for Tom. 708 00:27:00,078 --> 00:27:03,707 I have a little bit more background in Japanese cuisine. 709 00:27:03,748 --> 00:27:05,375 We don't do a lot of roasted chicken. 710 00:27:05,417 --> 00:27:08,628 So, I've been buying some whole chickens, a lot of potatoes. 711 00:27:08,670 --> 00:27:10,922 I still have no idea what I'm cooking, 712 00:27:10,964 --> 00:27:13,717 but there has to be a dish somewhere in there. 713 00:27:13,758 --> 00:27:15,468 It's a heavy cart. It feels heavy. 714 00:27:15,510 --> 00:27:19,973 DAN: Oh, no! There's no lemongrass. That's a problem. 715 00:27:20,015 --> 00:27:21,975 Lemongrass was the basis of the sauce I was gonna make. 716 00:27:22,017 --> 00:27:23,727 How's your shop going, Chef? 717 00:27:23,768 --> 00:27:25,395 - Good. How's yours going? - Terrible. 718 00:27:25,437 --> 00:27:28,565 Without the lemongrass, it kind of doesn't have a purpose. 719 00:27:28,606 --> 00:27:32,861 So they have lemongrass and turmeric paste. I'm so scared. 720 00:27:32,902 --> 00:27:34,362 SAVANNAH: I'm missing some items. 721 00:27:34,404 --> 00:27:35,905 DAN: Got ten minutes. 722 00:27:36,740 --> 00:27:38,408 I'm not stressing. 723 00:27:38,450 --> 00:27:39,909 I don't wanna overthink it 724 00:27:39,951 --> 00:27:42,912 because the issue with my dishes usually have, 725 00:27:42,954 --> 00:27:44,289 like, too many components. 726 00:27:44,330 --> 00:27:46,499 GAIL: I love the idea of this yogurt soup, 727 00:27:46,541 --> 00:27:49,419 but then she added meatballs and then she added mushrooms. 728 00:27:49,461 --> 00:27:51,087 Way too much happening here. 729 00:27:51,129 --> 00:27:52,756 I can't really pick the flavors apart. 730 00:27:52,797 --> 00:27:54,549 So, I should just probably stop shopping. 731 00:27:54,591 --> 00:27:58,887 Trying to show my growth with a dish is not an easy concept. 732 00:27:58,928 --> 00:28:01,765 My growth, it's about my mindset. 733 00:28:01,806 --> 00:28:03,892 I always try to push myself to do more 734 00:28:03,933 --> 00:28:05,810 and more and more and more. 735 00:28:05,852 --> 00:28:07,020 - This is the lamb? - MAN: Yeah. 736 00:28:07,062 --> 00:28:08,646 LAURA: But it's okay to take a step back 737 00:28:08,688 --> 00:28:11,024 and don't do too much on the plate. 738 00:28:11,066 --> 00:28:12,734 - Thank you. - MAN: You're very welcome. 739 00:28:12,776 --> 00:28:14,194 LAURA: Hey, I'm done. 740 00:28:14,235 --> 00:28:16,654 - DANNY: Time is running out. - 195, 198. 741 00:28:16,696 --> 00:28:17,781 Yeah, that's it. 742 00:28:17,822 --> 00:28:19,157 [exhales] Just have to think. 743 00:28:19,199 --> 00:28:21,284 I have mixed feelings of leaving the store. 744 00:28:21,326 --> 00:28:23,828 [Laura laughing] 745 00:28:26,331 --> 00:28:30,085 *** 746 00:28:33,421 --> 00:28:35,924 DAN: You could feel that there's a purpose. 747 00:28:35,965 --> 00:28:37,300 Everybody's kind of amped up to go. 748 00:28:37,342 --> 00:28:39,260 This is the end of the road in Wisconsin. 749 00:28:39,302 --> 00:28:41,012 There's only gonna be four of us left after tomorrow. 750 00:28:41,054 --> 00:28:43,306 We just gotta cook our asses off today. 751 00:28:43,348 --> 00:28:47,852 *** 752 00:28:50,980 --> 00:28:52,524 DANNY: Last day, boys. 753 00:28:53,191 --> 00:28:55,985 SAVANNAH: Now that I'm one cook away from the finale, 754 00:28:56,027 --> 00:28:58,405 oh, my God, I just want it so bad. 755 00:28:58,446 --> 00:29:00,240 Oh, yeah, me too. 756 00:29:01,616 --> 00:29:02,992 All right, guys. 757 00:29:04,869 --> 00:29:07,747 All right, 350. What are those at? 758 00:29:07,789 --> 00:29:09,332 DANNY: Four hundo. 759 00:29:09,374 --> 00:29:10,458 [Dan grunts] 760 00:29:10,500 --> 00:29:11,835 Corner. 761 00:29:11,876 --> 00:29:13,253 - [object clatters] - Yep. Didn't need that. 762 00:29:14,004 --> 00:29:15,547 SAVANNAH: How you feel, Manny? 763 00:29:15,588 --> 00:29:17,048 I'm ready. Let's go! 764 00:29:19,009 --> 00:29:20,593 DAN: Last cook in Milwaukee! 765 00:29:20,635 --> 00:29:22,012 I'm excited, you know? 766 00:29:22,053 --> 00:29:24,848 Just focusing on keeping it simple and delicious. 767 00:29:24,889 --> 00:29:27,851 So what I'm making is manti lime dumplings. 768 00:29:27,892 --> 00:29:29,436 It's almost like a ravioli. 769 00:29:29,477 --> 00:29:31,855 You know, manti is just like, simple, beautiful pasta, 770 00:29:31,896 --> 00:29:33,815 but also has bold flavors. 771 00:29:33,857 --> 00:29:35,650 I make a lot of pasta. 772 00:29:35,692 --> 00:29:36,901 DAN: Turmeric lemongrass. 773 00:29:36,943 --> 00:29:41,156 Oh, man, this smells delicious. 774 00:29:41,197 --> 00:29:43,116 Okay. 775 00:29:43,158 --> 00:29:45,201 You know, going through my thoughts 776 00:29:45,243 --> 00:29:47,037 and my journal about the challenges, 777 00:29:47,078 --> 00:29:48,913 my dish kind of was born overnight. 778 00:29:48,955 --> 00:29:50,540 [Manny chuckling] 779 00:29:50,582 --> 00:29:52,542 SAVANNAH: I really had to pull something together. 780 00:29:52,584 --> 00:29:55,420 I'm doing a potato pavé and, like, a chicken sauce reduction. 781 00:29:55,462 --> 00:29:58,423 I'm trying to show that growth takes time. 782 00:29:58,465 --> 00:30:01,217 Building a pavé takes time and a lot of finesse. 783 00:30:01,259 --> 00:30:03,136 I'm making a pavé in three hours. 784 00:30:03,178 --> 00:30:05,055 You would normally make it and press it overnight. 785 00:30:05,096 --> 00:30:08,308 I'm using the sea salt to flavor my cream for my pavé. 786 00:30:08,350 --> 00:30:10,602 I'm literally just putting potato at the forefront 787 00:30:10,643 --> 00:30:13,229 and everything else is kind of playing a backseat role. 788 00:30:13,271 --> 00:30:15,231 For me, growth is about building confidence. 789 00:30:15,273 --> 00:30:17,567 To make it this far, I think I proved a lot to myself. 790 00:30:17,609 --> 00:30:19,277 Uh-huh. 791 00:30:19,319 --> 00:30:21,738 I think it's very risky to serve the potato as a main dish. 792 00:30:21,780 --> 00:30:23,907 You gotta make it perfect. 793 00:30:23,948 --> 00:30:26,409 I'm leaning back into my roots. 794 00:30:26,451 --> 00:30:28,328 The flavor that I know, the flavor that I like. 795 00:30:28,370 --> 00:30:30,622 - Okay. - It doesn't matter how much 796 00:30:30,663 --> 00:30:32,082 we grow and how much we evolve, 797 00:30:32,123 --> 00:30:34,084 we should never forget where we're coming from. 798 00:30:34,125 --> 00:30:36,127 Manny's story sounds a little muddled. 799 00:30:36,169 --> 00:30:38,963 It's not really specific to this challenge 800 00:30:39,005 --> 00:30:40,423 and what we've learned here on Top Chef. 801 00:30:40,465 --> 00:30:42,676 It seems like he's just doing something 802 00:30:42,717 --> 00:30:43,927 that feels comfortable. 803 00:30:43,968 --> 00:30:45,095 You can take the man out of Mexico, 804 00:30:45,136 --> 00:30:46,763 but not Mexico out of the man. 805 00:30:46,805 --> 00:30:48,682 [Savannah exhales] 806 00:30:48,723 --> 00:30:50,225 Ten minutes behind here. 807 00:30:50,892 --> 00:30:52,435 DANNY: F-U-N, baby. 808 00:30:52,477 --> 00:30:55,105 *** 809 00:30:56,189 --> 00:30:58,191 How'd your lemongrass pivot turn out? 810 00:30:58,233 --> 00:31:00,151 The sauce is sort of a new thing, 811 00:31:00,193 --> 00:31:01,778 so it's gonna be a little bit before I actually know. 812 00:31:01,820 --> 00:31:03,947 You know, I would've rather just had straight lemongrass, 813 00:31:03,988 --> 00:31:05,448 but, you know, here we are. 814 00:31:05,490 --> 00:31:08,410 DANNY: I'm making some cod with some deliciousness. 815 00:31:08,451 --> 00:31:11,037 That's what I'm calling it. "Cod with deliciousness." 816 00:31:11,079 --> 00:31:12,997 I'm just making good food. 817 00:31:14,165 --> 00:31:16,209 - I'm having a blast, dog. - Good. 818 00:31:16,251 --> 00:31:17,961 DANNY: Oh, yeah. Soba cha's seeping. 819 00:31:18,003 --> 00:31:19,671 Yeah, baby! 820 00:31:19,713 --> 00:31:23,133 Soba cha is a Japanese tea. Basically toasted buckwheat. 821 00:31:23,174 --> 00:31:25,802 I kind of botched tea service at Restaurant Wars, 822 00:31:25,844 --> 00:31:27,512 so I wanna rebuttal myself there. 823 00:31:27,554 --> 00:31:29,764 I'm almost looking at this challenge in two parts. 824 00:31:29,806 --> 00:31:32,017 It's a little redemption of my tea 825 00:31:32,058 --> 00:31:33,476 that I made at Restaurant Wars. 826 00:31:33,518 --> 00:31:35,103 WAITRESS: I'm just gonna start you off 827 00:31:35,145 --> 00:31:36,980 with a little sparkling soba cha, 828 00:31:37,022 --> 00:31:39,107 which is gonna be a buckwheat tea. 829 00:31:39,149 --> 00:31:41,484 DANNY: But from a growth side of things, 830 00:31:41,526 --> 00:31:43,445 this is how I've pared back my dishes. 831 00:31:43,486 --> 00:31:45,488 So all these mushrooms have different flavor, 832 00:31:45,530 --> 00:31:46,698 depth of flavor. 833 00:31:46,740 --> 00:31:48,408 They're big flavors, but at the same time, 834 00:31:48,450 --> 00:31:50,660 I also want this play on subtlety. 835 00:31:50,702 --> 00:31:52,412 2:15, baby. 836 00:31:53,872 --> 00:31:55,874 [Savannah sighs] 837 00:31:56,583 --> 00:31:58,710 - MANNY: How you doing, Dan? - Dan: Sweating. 838 00:31:58,752 --> 00:32:00,170 I'm a little behind. 839 00:32:00,211 --> 00:32:01,671 There's a lot of layers to this. 840 00:32:01,713 --> 00:32:05,175 There's a lot of layers to a journey of growth. 841 00:32:05,216 --> 00:32:06,843 This is taking a little bit longer 842 00:32:06,885 --> 00:32:08,345 than I thought it was gonna take, 843 00:32:08,386 --> 00:32:10,305 and I thought it was gonna take a long time. 844 00:32:10,347 --> 00:32:12,682 I just don't really know until I get to check it, you know? 845 00:32:12,724 --> 00:32:14,351 I was originally concerned 846 00:32:14,392 --> 00:32:16,394 with not having enough time to press it 847 00:32:16,436 --> 00:32:18,938 and now I'm just concerned with it being cooked. 848 00:32:18,980 --> 00:32:20,482 All right. It's going in. 849 00:32:29,657 --> 00:32:30,575 DANNY: Guys, two hours. Two hours. 850 00:32:31,826 --> 00:32:35,747 Laura, we're on the flavor train, girl! Whoo! 851 00:32:35,789 --> 00:32:37,082 LAURA: I love it, Danny. 852 00:32:37,123 --> 00:32:38,917 DAN: I am slightly behind schedule. 853 00:32:38,958 --> 00:32:40,710 DANNY: Come on, Dan. 854 00:32:40,752 --> 00:32:42,504 If you're not having fun today, you might as well just go home. 855 00:32:42,545 --> 00:32:45,298 DAN: Oh, we're having fun! [sighs] 856 00:32:45,340 --> 00:32:48,301 SAVANNAH: Oh, yeah. Gonna burn some onion today. 857 00:32:48,343 --> 00:32:50,053 Make, like, a black onion puree. 858 00:32:50,095 --> 00:32:52,347 I'm doing a little bit of lamb 859 00:32:52,389 --> 00:32:54,933 because I wanna use the lamb stock 860 00:32:54,974 --> 00:32:57,435 with the guajillo in the sauce. 861 00:32:57,477 --> 00:33:00,438 This is gonna be like lamb barbacoa dumplings, basically. 862 00:33:00,480 --> 00:33:02,357 The food that I cooked is, like, 863 00:33:02,399 --> 00:33:04,234 eastern Mediterranean. That's it. 864 00:33:04,275 --> 00:33:06,569 I never put any Mexican flavors into my cooking 865 00:33:06,611 --> 00:33:09,280 at my restaurant or on my daily basis. 866 00:33:09,322 --> 00:33:11,533 I made this dish before, but never like this. 867 00:33:11,574 --> 00:33:14,869 I just wanna tie those two together somehow. 868 00:33:14,911 --> 00:33:16,538 I'm excited for these flavors. 869 00:33:16,579 --> 00:33:18,623 MANNY: Savannah, how are you feeling on time? 870 00:33:18,665 --> 00:33:22,335 My pavé is in, but I'm not gonna have any extra time. 871 00:33:22,377 --> 00:33:26,006 This is gonna be like my cherry jam relish situation. 872 00:33:26,047 --> 00:33:28,299 And I've always liked cherries, but I definitely gained 873 00:33:28,341 --> 00:33:29,676 more of an appreciation for them here. 874 00:33:29,718 --> 00:33:31,428 MANNY: Definitely. 875 00:33:31,469 --> 00:33:33,763 My cherry onion jam, I like the tartness and the sweetness 876 00:33:33,805 --> 00:33:36,433 and the onion really brings out, like, a bittersweet note. 877 00:33:36,474 --> 00:33:38,435 - That's really good. - DAN: Bro. 878 00:33:38,476 --> 00:33:41,312 Here. Turmeric, lemongrass, brown butter. 879 00:33:41,354 --> 00:33:42,647 DANNY: I get all of that. 880 00:33:42,689 --> 00:33:44,899 - DAN: It's ----ing good. - DANNY: Yeah. 881 00:33:44,941 --> 00:33:46,484 MANNY: One hour left. 882 00:33:46,526 --> 00:33:48,611 - That smells good. - SAVANNAH: Yeah! 883 00:33:48,653 --> 00:33:50,488 I don't know if it's fair to call it a jus, 884 00:33:50,530 --> 00:33:52,282 but my chicken sauce reduction. 885 00:33:52,323 --> 00:33:54,284 MANNY: I have a little side of saltines. 886 00:33:54,325 --> 00:33:56,619 I don't wanna serve just the saltines, 887 00:33:56,661 --> 00:33:59,539 so I'm gonna put some olive oil, dry oregano, bacon 888 00:33:59,581 --> 00:34:02,667 and then I'm gonna start searing the fish as we get closer. 889 00:34:02,709 --> 00:34:04,169 Perfect. 890 00:34:04,210 --> 00:34:06,755 It takes a lot of effort and a lot of care 891 00:34:06,796 --> 00:34:10,383 making all these, like, little, tiny dumplings. 892 00:34:10,425 --> 00:34:13,053 Laura's lamb manti, I mean, it's bold. 893 00:34:13,094 --> 00:34:14,971 She's gotta just nail that pasta. 894 00:34:15,013 --> 00:34:17,182 Whoo! Guys, just 30 left. 895 00:34:17,223 --> 00:34:20,226 *** 896 00:34:23,730 --> 00:34:25,190 GAIL: Gorgeous. 897 00:34:25,231 --> 00:34:27,233 It's a pretty, pretty restaurant. 898 00:34:29,152 --> 00:34:31,571 Well, we've made it to our final meal 899 00:34:31,613 --> 00:34:33,365 and challenge here in Wisconsin. 900 00:34:33,406 --> 00:34:35,658 It's really lovely to see some familiar faces. 901 00:34:35,700 --> 00:34:37,660 Paul, thank you for hosting us. Hunter. 902 00:34:37,702 --> 00:34:39,579 - Great to see you again. - Happy to see you. 903 00:34:39,621 --> 00:34:41,039 - GAIL: Welcome. - KRISTEN: And welcome 904 00:34:41,081 --> 00:34:42,165 to the table, Milunka. 905 00:34:42,207 --> 00:34:43,708 Thank you for having me. 906 00:34:43,750 --> 00:34:46,127 We've asked the chefs today to really make a dish 907 00:34:46,169 --> 00:34:47,754 that represents their time thus far. 908 00:34:47,796 --> 00:34:50,465 GAIL: They've all had real high points. 909 00:34:50,507 --> 00:34:52,592 I was excited to see that Laura 910 00:34:52,634 --> 00:34:54,844 was the one that came back from Last Chance Kitchen. 911 00:34:54,886 --> 00:34:57,222 Turned out to be super stoked to see Dan, 912 00:34:57,263 --> 00:34:58,556 being a hometown guy. 913 00:34:58,598 --> 00:35:00,141 And I'm also really excited to see Danny 914 00:35:00,183 --> 00:35:01,768 and see how far he can take it. 915 00:35:01,810 --> 00:35:05,271 Savannah just coming off a little bit of a Quickfire high. 916 00:35:05,313 --> 00:35:06,856 You know, she kind of came out of it strong. 917 00:35:06,898 --> 00:35:10,402 And I'll never forget the early dish that Manny had made, 918 00:35:10,443 --> 00:35:12,404 the pozole, really intense with flavor. 919 00:35:12,445 --> 00:35:14,072 So each of them have had their moments. 920 00:35:14,114 --> 00:35:15,573 It's gonna be really exciting. 921 00:35:15,615 --> 00:35:18,284 They all have a story to tell. This should be good. 922 00:35:19,077 --> 00:35:20,787 SAVANNAH: Okay. We're doing it. 923 00:35:22,622 --> 00:35:26,418 Potato pavé gods, if you're listening, please. 924 00:35:28,128 --> 00:35:30,046 Okay! 925 00:35:30,088 --> 00:35:31,589 Oh, my God! 926 00:35:31,631 --> 00:35:33,591 - SAVANNAH: All right! - LAURA: How are you, Dan? 927 00:35:33,633 --> 00:35:36,678 DAN: Just making my gnocchi right now. Holy schnikes. 928 00:35:36,720 --> 00:35:39,723 I did potato gnocchi and was on top during the cheese challenge. 929 00:35:39,764 --> 00:35:42,017 I think this is just another nod to another challenge. 930 00:35:42,058 --> 00:35:45,020 But I don't know how this dish is representing my journey. 931 00:35:45,061 --> 00:35:48,606 I feel like I'm forcing square pegs into round holes here. 932 00:35:48,648 --> 00:35:50,275 I'm so close to getting to the finals. 933 00:35:50,316 --> 00:35:53,486 I want to say that I'm Top Chef. 934 00:35:53,528 --> 00:35:55,280 SAVANNAH: Oh, my God. I'm just, like, 935 00:35:55,321 --> 00:35:57,782 kind of on the edge of my time here. 936 00:35:57,824 --> 00:36:00,160 Little bites, little bites, little bites, little bites. 937 00:36:00,201 --> 00:36:02,287 I hope they like my story. 938 00:36:02,328 --> 00:36:04,122 I like my story and I believe in it. 939 00:36:04,164 --> 00:36:05,707 MANNY: Ooh, that looks nice! 940 00:36:05,749 --> 00:36:08,001 I feel the weight of all of these challenges 941 00:36:08,043 --> 00:36:11,004 kind of coming off of my shoulder in this exact moment. 942 00:36:11,046 --> 00:36:14,341 [timer beeping] 943 00:36:14,382 --> 00:36:16,301 Thank you very much. 944 00:36:16,343 --> 00:36:17,677 - Thank you. - Thank you. 945 00:36:17,719 --> 00:36:18,803 TOM: Ooh. 946 00:36:18,845 --> 00:36:20,013 GAIL: Oh. 947 00:36:20,055 --> 00:36:22,474 Hi, Savannah. So what did you make for us? 948 00:36:22,515 --> 00:36:25,477 Potato pavé, a chicken sauce reduction, 949 00:36:25,518 --> 00:36:28,480 a jam made of burnt onion, cherry. 950 00:36:28,521 --> 00:36:30,648 I think that potatoes have everything 951 00:36:30,690 --> 00:36:32,609 that they naturally need to make a pavé, 952 00:36:32,650 --> 00:36:33,902 we just have to add heat and pressure. 953 00:36:33,943 --> 00:36:36,488 And so heat and pressure of this competition, 954 00:36:36,529 --> 00:36:38,490 I realized I naturally had everything I needed, 955 00:36:38,531 --> 00:36:40,241 I just needed these experiences to bring it out. 956 00:36:40,283 --> 00:36:41,993 - Well said. - Yeah. 957 00:36:42,035 --> 00:36:43,328 Thank you, guys. Thank you. 958 00:36:43,370 --> 00:36:44,662 That's probably one of the best deliveries 959 00:36:44,704 --> 00:36:45,955 and explanations of a dish that I've heard. 960 00:36:45,997 --> 00:36:47,290 She's very articulate. 961 00:36:47,332 --> 00:36:48,583 - Very thoughtful. - Great storyteller. 962 00:36:48,625 --> 00:36:50,210 And make a pavé in that amount of time? 963 00:36:50,251 --> 00:36:51,670 - That's hard. - Yeah, that's not easy. 964 00:36:51,711 --> 00:36:53,004 - Usually, you press overnight. - TORY: Right. 965 00:36:53,046 --> 00:36:54,673 And it's a nice pavé. 966 00:36:54,714 --> 00:36:57,300 It does take a lot of guts to use the pavé as the star. 967 00:36:57,342 --> 00:36:59,594 And I just adored the sauce. 968 00:36:59,636 --> 00:37:02,389 The cherries and the caramelization of the onions, 969 00:37:02,430 --> 00:37:04,349 I just thought it was a lovely pairing. 970 00:37:04,391 --> 00:37:05,975 KRISTEN: And I feel like storytelling 971 00:37:06,017 --> 00:37:09,062 is the thing that separates good food from exceptional food. 972 00:37:09,104 --> 00:37:10,438 I love a potato pavé 973 00:37:10,480 --> 00:37:11,898 and I love it even more now 974 00:37:11,940 --> 00:37:14,192 that Savannah told us why she made a potato pavé. 975 00:37:14,234 --> 00:37:15,694 - Yeah. - It shows growth. 976 00:37:15,735 --> 00:37:17,654 - I mean, that's-- that's it. - No question. 977 00:37:18,738 --> 00:37:21,950 DAN: I would like to be a little bit further ahead of schedule, 978 00:37:21,991 --> 00:37:23,535 but such is life. 979 00:37:24,411 --> 00:37:26,329 MANNY: [bleep] Too hot, too hot, too hot. 980 00:37:26,371 --> 00:37:28,707 One of the pans got a little bit too hot. 981 00:37:28,748 --> 00:37:31,918 Portions of fish got darker than I would have wanted. 982 00:37:31,960 --> 00:37:35,505 Then, you have the ----ing backup one. Jesus Christ. 983 00:37:35,547 --> 00:37:37,132 I'm gonna sear my fish right now, 984 00:37:37,173 --> 00:37:39,801 finish it in the oven so all cooks are the same time. 985 00:37:39,843 --> 00:37:43,555 I'm down to the wire. Am I not gonna make it to the plate? 986 00:37:43,596 --> 00:37:46,474 What the [bleep]? Come on, come on, come on. 987 00:37:53,606 --> 00:37:55,233 MANNY: Come on, come on, come on. 988 00:37:55,275 --> 00:37:57,694 This fish is not cooking. 989 00:37:57,736 --> 00:37:58,862 Ugh. 990 00:38:00,447 --> 00:38:02,490 I'm hoping that the fish carries over. 991 00:38:02,532 --> 00:38:04,492 I'm not ready to go home. 992 00:38:05,410 --> 00:38:07,245 [timer beeping] 993 00:38:07,287 --> 00:38:09,456 Okay. [exhales] 994 00:38:09,497 --> 00:38:11,583 All right. What we got here? 995 00:38:11,624 --> 00:38:13,918 KRISTEN: Thank you. 996 00:38:13,960 --> 00:38:15,628 Love a saltine. 997 00:38:15,670 --> 00:38:17,797 - Hi, Manny. - Uh, so I have a snapper 998 00:38:17,839 --> 00:38:21,801 a la veracruzana with creamy potatoes and saltines 999 00:38:21,843 --> 00:38:24,471 just because that's a way that I will eat it back home. 1000 00:38:24,512 --> 00:38:27,140 I wanted to reach back to my roots, 1001 00:38:27,182 --> 00:38:28,475 which is when I have felt 1002 00:38:28,516 --> 00:38:29,726 the most comfortable in this competition. 1003 00:38:29,768 --> 00:38:31,353 I wanna make sure I keep honoring 1004 00:38:31,394 --> 00:38:33,104 the cuisine of my people. 1005 00:38:33,146 --> 00:38:34,981 Great. Thank you, Manny. 1006 00:38:35,023 --> 00:38:36,816 Thank you. Enjoy. 1007 00:38:36,858 --> 00:38:38,902 Delicious. You know, the fish is beautifully cooked. 1008 00:38:38,943 --> 00:38:40,862 I like the little tartness of the tomato, 1009 00:38:40,904 --> 00:38:43,907 the creaminess of the potato. I think it's good. 1010 00:38:47,744 --> 00:38:49,913 - PAUL: Really? - Oh, no! 1011 00:38:49,954 --> 00:38:51,790 - Mine's, like, right-- - Wow, yours is beautiful. 1012 00:38:51,831 --> 00:38:53,416 PAUL: Like, beautiful. Like, literally spot-on. 1013 00:38:53,458 --> 00:38:55,043 Mine's perfect. 1014 00:38:55,085 --> 00:38:56,753 Aye-yi-yi. 1015 00:38:56,795 --> 00:38:58,588 I think when you do a dish that's this seemingly simple, 1016 00:38:58,630 --> 00:38:59,756 all of the details matter. 1017 00:38:59,798 --> 00:39:01,800 I'm happy that he showed us 1018 00:39:01,841 --> 00:39:03,843 something that was personal to him. 1019 00:39:03,885 --> 00:39:05,720 There is a piece of me that wonders, 1020 00:39:05,762 --> 00:39:07,806 did he fit the dish to the story or the story to the dish? 1021 00:39:07,847 --> 00:39:09,766 I think Manny's dish has nothing to do with 1022 00:39:09,808 --> 00:39:11,976 the journey in Wisconsin at all. 1023 00:39:12,018 --> 00:39:13,812 TOM: No. This essentially gave it away, yeah. 1024 00:39:13,853 --> 00:39:15,855 It's a good dish. The potatoes are nice and creamy. 1025 00:39:15,897 --> 00:39:18,316 It's just, that's a pretty major flaw. 1026 00:39:18,358 --> 00:39:20,235 [exhales] 1027 00:39:22,779 --> 00:39:25,448 DAN: Whoo! I love me some smoke. 1028 00:39:25,490 --> 00:39:27,200 Yep! Let's get it. 1029 00:39:27,242 --> 00:39:30,662 I really want to impact the fish with flavor. 1030 00:39:30,704 --> 00:39:32,414 To get the smoke really quickly, 1031 00:39:32,455 --> 00:39:34,582 I'm going to do this hot and fast. 1032 00:39:34,624 --> 00:39:37,252 We got this, no, Danny? 1033 00:39:37,293 --> 00:39:38,461 DANNY: I mean, I'm hoping so. 1034 00:39:38,503 --> 00:39:39,879 The fish is cooked really nicely. 1035 00:39:39,921 --> 00:39:41,881 The flavors balance each other really well. 1036 00:39:41,923 --> 00:39:44,134 Mushroom puree is rich, it's fatty. 1037 00:39:44,175 --> 00:39:47,595 This dish, I think it's gonna take me to the final four. 1038 00:39:48,638 --> 00:39:50,181 [timer beeping] 1039 00:39:50,223 --> 00:39:52,600 Let's go. 1040 00:39:54,561 --> 00:39:56,354 KRISTEN: Wow. 1041 00:39:56,396 --> 00:39:58,314 That's beautiful. 1042 00:39:59,399 --> 00:40:00,734 What's up, chefs? 1043 00:40:00,775 --> 00:40:02,277 Hi, Danny. What did you make for us? 1044 00:40:02,318 --> 00:40:06,364 I made a soba cha mushroom broth with mushroom broth, 1045 00:40:06,406 --> 00:40:08,116 cod and a little furikake on top. 1046 00:40:08,158 --> 00:40:10,410 So, what's the inspiration behind this? 1047 00:40:10,452 --> 00:40:12,245 There's kind of two points. 1048 00:40:12,287 --> 00:40:14,622 One, just redeem myself a little bit for the terrible tea 1049 00:40:14,664 --> 00:40:16,166 that I served you at Restaurant Wars. 1050 00:40:16,207 --> 00:40:19,252 And then subtle dishes typically get lost here 1051 00:40:19,294 --> 00:40:22,088 in the Top Chef Kitchen, so I wanted to do what I interpret 1052 00:40:22,130 --> 00:40:25,759 as a subtle dish with a lot of nuanced flavors. 1053 00:40:25,800 --> 00:40:27,302 So, you think this is subtle? 1054 00:40:27,344 --> 00:40:29,596 [judges snickering] 1055 00:40:29,637 --> 00:40:31,973 I think it has some restraint to it, yes. 1056 00:40:32,015 --> 00:40:34,142 - Restraint. Okay. - DANNY: Yes. 1057 00:40:34,184 --> 00:40:35,268 Great. Thank you, Danny. 1058 00:40:35,310 --> 00:40:37,270 Thank you, Chefs. 1059 00:40:37,312 --> 00:40:38,480 It's not subtle. 1060 00:40:38,521 --> 00:40:39,939 Nothing subtle about this. 1061 00:40:39,981 --> 00:40:41,900 It's a good dish, but it's clearly not subtle. 1062 00:40:41,941 --> 00:40:43,943 I love the Japanese aspects of it. 1063 00:40:43,985 --> 00:40:46,196 I love the way that the furikake brings the ocean 1064 00:40:46,237 --> 00:40:48,865 back into the fish, but I'm not necessarily reading 1065 00:40:48,907 --> 00:40:50,617 the tea aspect of the dish. 1066 00:40:50,658 --> 00:40:52,035 KRISTEN: You know, if tea is gonna be 1067 00:40:52,077 --> 00:40:53,995 your main point on the storytelling, 1068 00:40:54,037 --> 00:40:55,580 why isn't it just swimming in this, like, 1069 00:40:55,622 --> 00:40:57,374 gorgeous bath of tea? 1070 00:40:57,415 --> 00:41:00,960 I mostly tasted the mushroom. The fish was just sort of lost. 1071 00:41:01,002 --> 00:41:03,797 The fish is buried in a lot of big flavor. 1072 00:41:03,838 --> 00:41:05,423 - Yeah. - That said, it's-- 1073 00:41:05,465 --> 00:41:07,050 it's a good miss. 1074 00:41:07,092 --> 00:41:09,469 LAURA: I have a brown butter sauce 1075 00:41:09,511 --> 00:41:11,096 that I'm gonna pour on top. 1076 00:41:11,137 --> 00:41:13,056 Brown butter, you have creaminess. It's like comfort. 1077 00:41:13,098 --> 00:41:14,766 Like the tomato with the guajillo, 1078 00:41:14,808 --> 00:41:16,476 like the barbacoa sauce. 1079 00:41:16,518 --> 00:41:18,687 DAN: Oh, man. 1080 00:41:20,480 --> 00:41:22,148 Son of a bitch. 1081 00:41:22,190 --> 00:41:24,359 Unfortunately, I let time get away from me a little bit. 1082 00:41:24,401 --> 00:41:25,443 Just great. 1083 00:41:25,944 --> 00:41:27,904 I am worried that this is over-smoked. 1084 00:41:27,946 --> 00:41:29,656 Just about ten minutes out here 1085 00:41:29,698 --> 00:41:30,990 and trying to get it all worked out. 1086 00:41:31,032 --> 00:41:33,118 A little worried at this point. 1087 00:41:33,159 --> 00:41:34,577 Well, here we go. 1088 00:41:34,619 --> 00:41:36,705 Right now, I'm playing Russian roulette 1089 00:41:36,746 --> 00:41:38,289 with my stay here on Top Chef. 1090 00:41:38,331 --> 00:41:40,000 Almost there. 1091 00:41:40,041 --> 00:41:41,876 If I don't nail this and I end up going to the bottom, 1092 00:41:41,918 --> 00:41:43,420 and then they take into consideration 1093 00:41:43,461 --> 00:41:46,172 my Quickfire from yesterday, you know, I'm screwed. 1094 00:41:46,214 --> 00:41:49,759 [timer beeping] 1095 00:41:53,555 --> 00:41:55,265 - Hi, everybody. - Hi, Dan. 1096 00:41:55,306 --> 00:41:56,891 - Hey, Dan. - See some of your friends? 1097 00:41:56,933 --> 00:41:59,019 - I do! - [all laughing] 1098 00:41:59,060 --> 00:42:01,312 My dish here is gonna be smoked walleye, lemongrass, turmeric, 1099 00:42:01,354 --> 00:42:04,107 brown butter emulsion, potato dumplings, and then some herbs. 1100 00:42:04,149 --> 00:42:06,985 Basically, my growth here is I was learning 1101 00:42:07,027 --> 00:42:08,987 to just kind of cook from a sense of place 1102 00:42:09,029 --> 00:42:10,405 and that's the backbone of this dish, 1103 00:42:10,447 --> 00:42:12,115 is all about Wisconsin. 1104 00:42:12,157 --> 00:42:14,159 And then from there, I refused to and put myself in a box. 1105 00:42:14,200 --> 00:42:16,494 Therefore, I love the idea of global influence 1106 00:42:16,536 --> 00:42:18,288 with stuff like turmeric. 1107 00:42:18,329 --> 00:42:19,539 I just went for it. 1108 00:42:19,581 --> 00:42:20,999 KRISTEN: Great. Thanks, Dan. 1109 00:42:21,041 --> 00:42:23,376 - DAN: Thanks, guys. - Absolute maximalist. 1110 00:42:23,418 --> 00:42:24,502 [laughing] Yes! 1111 00:42:24,544 --> 00:42:26,004 It's a lot of everything, 1112 00:42:26,046 --> 00:42:28,048 but many of these elements work. 1113 00:42:28,089 --> 00:42:31,384 I love smoke. I'm finding that all I'm eating is smoke. 1114 00:42:31,426 --> 00:42:35,472 I like the contrast in that smoky flavor to the richness 1115 00:42:35,513 --> 00:42:38,725 and depth of the broth, but it needed something fresh. 1116 00:42:38,767 --> 00:42:40,310 It was really heavy for me. 1117 00:42:40,352 --> 00:42:42,812 It feels to me like the story and the dish from Dan 1118 00:42:42,854 --> 00:42:44,314 were a little bit muddled. 1119 00:42:44,356 --> 00:42:46,232 There's something about the dish that I like. 1120 00:42:46,274 --> 00:42:47,776 I'm not getting turmeric, I'm not getting lemongrass, 1121 00:42:47,817 --> 00:42:48,860 but the flavor that's there is good. 1122 00:42:48,902 --> 00:42:50,570 There's just a lot going on. 1123 00:42:59,204 --> 00:43:00,538 [intense music] 1124 00:43:01,706 --> 00:43:02,957 Twelve minutes. 1125 00:43:02,999 --> 00:43:06,211 I use every second of those extra 30 minutes. 1126 00:43:06,252 --> 00:43:07,837 Actually, it was a little bit difficult 1127 00:43:07,879 --> 00:43:09,464 not to add more things. 1128 00:43:09,506 --> 00:43:10,799 Great, great, great. 1129 00:43:10,840 --> 00:43:12,967 But no, I wanna focus on that simplicity. 1130 00:43:14,010 --> 00:43:16,721 - [timer beeping] - Let's do it. 1131 00:43:16,763 --> 00:43:18,390 Oh, wow. Thank you. 1132 00:43:18,431 --> 00:43:21,726 Oh, a little bit of beurre noisette on top of there, huh? 1133 00:43:21,768 --> 00:43:23,061 Beautiful. 1134 00:43:23,103 --> 00:43:24,562 TOM: Can we take a snap of this one? 1135 00:43:24,604 --> 00:43:25,814 LAURA: Hello. 1136 00:43:25,855 --> 00:43:27,357 - KRISTEN: Hi, Laura. - LAURA: Hi. 1137 00:43:27,399 --> 00:43:31,361 This is a lamb manti, an eastern Mediterranean pasta. 1138 00:43:31,403 --> 00:43:33,279 I made a barbacoa, 1139 00:43:33,321 --> 00:43:36,157 blended that with a little bit of guajillo and some tomatoes. 1140 00:43:36,199 --> 00:43:38,284 Usually on my dishes, I was putting too many components 1141 00:43:38,326 --> 00:43:40,495 that were not making too much sense. 1142 00:43:40,537 --> 00:43:45,000 Top Chef actually taught me how to do it in a more focused way. 1143 00:43:45,041 --> 00:43:47,335 - Great. Thank you, Laura. - Of course. Thank you. 1144 00:43:47,377 --> 00:43:50,755 HUNTER: The dumpling pasta is pure love. 1145 00:43:50,797 --> 00:43:52,340 TOM: Yeah. 1146 00:43:52,382 --> 00:43:54,843 The pasta and the lamb inside is a delicious bite. 1147 00:43:54,884 --> 00:43:57,178 I appreciate the guajillo in there. 1148 00:43:57,220 --> 00:43:58,930 I like the balance that it had. 1149 00:43:58,972 --> 00:44:00,974 I think back to the challenge with Elena. 1150 00:44:01,016 --> 00:44:03,476 A dish with 17 ingredients. 1151 00:44:03,518 --> 00:44:07,689 But here, her dish is focused. Her plating is beautiful. 1152 00:44:07,731 --> 00:44:10,984 It's really hard to overlook the technique behind her dish. 1153 00:44:11,026 --> 00:44:13,194 It's good. It's really delicious. 1154 00:44:13,236 --> 00:44:15,363 We're wrapping up our time here in Wisconsin 1155 00:44:15,405 --> 00:44:18,783 and I just wanna say thank you to the pillars of the community 1156 00:44:18,825 --> 00:44:21,119 for welcoming us, for teaching us all about 1157 00:44:21,161 --> 00:44:22,871 your beautiful state and sharing all your time and talents. 1158 00:44:22,912 --> 00:44:24,622 It's been a pleasure. 1159 00:44:24,664 --> 00:44:26,291 We are heading into the finals 1160 00:44:26,332 --> 00:44:29,502 where we can only bring four chefs, so we should get to it. 1161 00:44:29,544 --> 00:44:35,216 *** 1162 00:44:35,258 --> 00:44:36,760 Oh, man. 1163 00:44:36,801 --> 00:44:38,136 [Savannah sighs] 1164 00:44:38,178 --> 00:44:39,721 MANNY: Last challenge in Milwaukee. 1165 00:44:39,763 --> 00:44:40,805 DAN: Last challenge, guys. 1166 00:44:40,847 --> 00:44:42,057 LAURA: Oh, my goodness. 1167 00:44:42,098 --> 00:44:44,434 For me, the fish, there were two, 1168 00:44:44,476 --> 00:44:46,728 maybe three that were rare instead of medium rare. 1169 00:44:46,770 --> 00:44:48,313 Ah. 1170 00:44:48,355 --> 00:44:50,231 I wish I did not have it on the back of my head, 1171 00:44:50,273 --> 00:44:52,067 but I cannot stop thinking about it right now. 1172 00:44:54,694 --> 00:44:59,616 *** 1173 00:45:06,456 --> 00:45:08,917 This was one of the challenges that you really had to pin 1174 00:45:08,958 --> 00:45:10,543 the challenge to the dish. 1175 00:45:10,585 --> 00:45:13,213 Some chefs definitely told a much better story. 1176 00:45:14,506 --> 00:45:17,676 It's clear that all of you have really grown a lot 1177 00:45:17,717 --> 00:45:19,135 since being here in Wisconsin, 1178 00:45:19,177 --> 00:45:20,845 but there is one chef who really demonstrated 1179 00:45:20,887 --> 00:45:22,263 that perfectly in their dish. 1180 00:45:22,305 --> 00:45:25,266 The winning chef today told a wonderful story 1181 00:45:25,308 --> 00:45:27,894 and also executed a dish with precision. 1182 00:45:27,936 --> 00:45:29,229 And the winner is... 1183 00:45:32,774 --> 00:45:33,858 Savannah. 1184 00:45:33,900 --> 00:45:35,610 Oh, buddy! 1185 00:45:35,652 --> 00:45:37,362 Congrats! 1186 00:45:37,404 --> 00:45:40,365 Congratulations, Savannah. You're moving on to the finals. 1187 00:45:40,407 --> 00:45:41,366 Oh sh--! 1188 00:45:41,408 --> 00:45:43,243 And you won yourself an advantage 1189 00:45:43,284 --> 00:45:45,078 going into the next Elimination Challenge. 1190 00:45:45,120 --> 00:45:46,955 - I'm so stoked. - [laughing] 1191 00:45:46,996 --> 00:45:48,623 Sorry. Whoo! 1192 00:45:48,665 --> 00:45:51,042 Not only was it a wonderfully tasting dish, 1193 00:45:51,084 --> 00:45:53,503 as soon as you said it takes heat and pressure 1194 00:45:53,545 --> 00:45:56,798 and you related that to your dish, everything just clicked. 1195 00:45:56,840 --> 00:45:58,466 TOM: Your story was just-- 1196 00:45:58,508 --> 00:46:00,719 You had a beginning, you had an end and it was all right there. 1197 00:46:00,760 --> 00:46:02,137 Great intensity. 1198 00:46:02,178 --> 00:46:03,972 You added, you know, Wisconsin cherries, 1199 00:46:04,014 --> 00:46:05,849 a little Rush Creek on top of it. 1200 00:46:05,890 --> 00:46:09,728 And pavé in that amount of time? What were you thinking? 1201 00:46:09,769 --> 00:46:12,313 And yet, boom, you nailed it. 1202 00:46:12,355 --> 00:46:15,817 You guys, this is so frickin' crazy. Like, oh, I'm so excited. 1203 00:46:15,859 --> 00:46:18,445 I'm not just going to the finals. 1204 00:46:18,486 --> 00:46:21,489 I'm going to the finals with the most wins in Wisconsin. 1205 00:46:21,531 --> 00:46:23,533 I feel like I'm the one to beat here. 1206 00:46:23,575 --> 00:46:26,536 I'm realizing it and I think other people are too. 1207 00:46:26,578 --> 00:46:27,912 Thank you so much. 1208 00:46:27,954 --> 00:46:29,497 [intense music] 1209 00:46:32,792 --> 00:46:34,711 Laura... 1210 00:46:35,503 --> 00:46:37,922 you're also moving on to the finals. 1211 00:46:37,964 --> 00:46:39,090 Oh, my God! 1212 00:46:39,132 --> 00:46:40,967 KRISTEN: Congratulations. [laughs] 1213 00:46:41,009 --> 00:46:43,011 Thank you. 1214 00:46:43,053 --> 00:46:45,305 I'm gonna go to the finale. Oh, my goodness. 1215 00:46:45,347 --> 00:46:47,599 As soon as those plates hit in front of us-- 1216 00:46:47,640 --> 00:46:51,019 Yes, it's beautiful, but also the amount of work. 1217 00:46:51,061 --> 00:46:52,854 When we first tasted the dumplings, you know, 1218 00:46:52,896 --> 00:46:54,189 it tasted like love. 1219 00:46:54,230 --> 00:46:55,607 We knew that work went into that, 1220 00:46:55,648 --> 00:46:58,526 we knew care went into that, and finesse, too. 1221 00:46:58,568 --> 00:47:02,364 I really loved you showing us this idea of focus. 1222 00:47:02,405 --> 00:47:05,367 We have seen your dishes with too much added, 1223 00:47:05,408 --> 00:47:09,454 so this dish pushed all of that aside, and it was beautiful. 1224 00:47:09,496 --> 00:47:12,874 Savannah and Laura, congratulations. 1225 00:47:12,916 --> 00:47:14,125 You can step to the side. 1226 00:47:14,167 --> 00:47:15,543 - Thank you. - Thank you. 1227 00:47:15,585 --> 00:47:17,545 *** 1228 00:47:19,089 --> 00:47:23,593 Danny, Dan, and Manny... 1229 00:47:23,635 --> 00:47:25,929 two of you will be moving on to the finals 1230 00:47:40,318 --> 00:47:41,027 Danny, let's start with you. 1231 00:47:42,278 --> 00:47:43,363 Can you just give us a little bit of background 1232 00:47:43,405 --> 00:47:44,906 of how you arrived to this dish? 1233 00:47:44,948 --> 00:47:48,368 My first thought was bringing soba cha to the dish. 1234 00:47:48,410 --> 00:47:50,412 That's kind of where the puree came from. 1235 00:47:50,453 --> 00:47:52,580 The broth developed with the tea elements. 1236 00:47:52,622 --> 00:47:55,375 It kind of all mixed together, so I don't know 1237 00:47:55,417 --> 00:47:58,753 that I actually tasted the clarity of what you said was, 1238 00:47:58,795 --> 00:48:00,505 like, the focus. 1239 00:48:00,547 --> 00:48:03,216 DANNY: Showing restraint is really what my dish was about. 1240 00:48:03,258 --> 00:48:04,467 TOM: That was as intense 1241 00:48:04,509 --> 00:48:06,928 - as flavor as I've had. - Yeah. 1242 00:48:06,970 --> 00:48:08,763 So this idea of subtlety, 1243 00:48:08,805 --> 00:48:11,558 if that's where your growth was, to get there, you're not there. 1244 00:48:12,767 --> 00:48:14,519 KRISTEN: Dan. 1245 00:48:14,561 --> 00:48:16,604 I thought of this as a way to kind of showcase ingredients 1246 00:48:16,646 --> 00:48:19,816 from Wisconsin, but also be able to use some global influence. 1247 00:48:19,858 --> 00:48:22,485 The smoked walleye got away from you a little bit. 1248 00:48:22,527 --> 00:48:23,862 It did. 1249 00:48:23,903 --> 00:48:25,447 After the first or second bite, all I got was smoke. 1250 00:48:25,488 --> 00:48:27,782 DAN: I cured the fish and then I portioned it. 1251 00:48:27,824 --> 00:48:30,452 As soon as I cut it into little bite-sized pieces, 1252 00:48:30,493 --> 00:48:33,288 I just created a bunch of smoke. 1253 00:48:33,329 --> 00:48:35,373 KRISTEN: I can't help but compare 1254 00:48:35,415 --> 00:48:37,375 your Restaurant Wars dish and this dish. 1255 00:48:37,417 --> 00:48:40,170 This dish, with the same ingredients, same kind of vibe, 1256 00:48:40,211 --> 00:48:41,504 but it was less successful. 1257 00:48:41,546 --> 00:48:43,465 So, then the growth kind of just goes, 1258 00:48:43,506 --> 00:48:45,925 "Wait. But this was already great." 1259 00:48:45,967 --> 00:48:47,677 Yeah. 1260 00:48:47,719 --> 00:48:49,346 KRISTEN: Manny, how was the day in the kitchen for you? 1261 00:48:49,387 --> 00:48:52,390 I felt organized until the cooking of the fish. 1262 00:48:52,432 --> 00:48:55,018 You thought some of the fish was undercooked? 1263 00:48:55,060 --> 00:48:57,145 Yes, Chef. The bigger portions. 1264 00:48:57,187 --> 00:48:58,855 There were three of us, including myself, 1265 00:48:58,897 --> 00:49:00,315 that got raw fish. 1266 00:49:00,357 --> 00:49:02,525 Not undercooked. Mine was completely raw. 1267 00:49:02,567 --> 00:49:04,819 HUNTER: The dish was very comforting, 1268 00:49:04,861 --> 00:49:09,199 but I think when you do a recipe that is seemingly so simple, 1269 00:49:09,240 --> 00:49:10,909 every element has got to be perfect. 1270 00:49:11,868 --> 00:49:15,413 If your story was you wanted to showcase something classic 1271 00:49:15,455 --> 00:49:18,208 from your heritage that you have mastered, 1272 00:49:18,249 --> 00:49:21,044 I just wasn't sure how that played into 1273 00:49:21,086 --> 00:49:22,504 what that means here 1274 00:49:22,545 --> 00:49:24,631 in relationship to the last several weeks. 1275 00:49:25,548 --> 00:49:27,801 Chefs, we have a lot to discuss 1276 00:49:27,842 --> 00:49:30,095 and your Quickfire dishes could come into play 1277 00:49:30,136 --> 00:49:31,554 during our deliberation. 1278 00:49:31,596 --> 00:49:33,139 We'll call you back when we have an answer. 1279 00:49:33,181 --> 00:49:34,683 Thank you, Chefs. 1280 00:49:34,724 --> 00:49:35,934 DAN: [bleep] 1281 00:49:37,936 --> 00:49:39,229 [Dan exhales] 1282 00:49:39,270 --> 00:49:41,022 - That sucked. - That was terrible. 1283 00:49:41,064 --> 00:49:42,607 LAURA: Congratulations. 1284 00:49:42,649 --> 00:49:44,109 - SAVANNAH: Thank you. You too. - DAN: First off-- 1285 00:49:44,150 --> 00:49:45,402 DANNY: Congratulations to you two. 1286 00:49:45,443 --> 00:49:46,611 DAN: ...congratulations to Savannah. 1287 00:49:46,653 --> 00:49:47,946 - DANNY: Big win. - That's awesome. 1288 00:49:47,987 --> 00:49:49,239 Yeah. It was a good day. 1289 00:49:49,280 --> 00:49:50,949 Laura coming in hot too. Congratulations. 1290 00:49:50,990 --> 00:49:52,200 DAN: Congratulations, Laura. 1291 00:49:52,242 --> 00:49:53,952 Thank you so much. 1292 00:49:53,993 --> 00:49:55,328 DAN: What about you, buddy? 1293 00:49:55,370 --> 00:49:56,705 I don't know. I think I got in my own way. 1294 00:49:56,746 --> 00:49:58,665 Tried to make this very simple dish. 1295 00:49:58,707 --> 00:50:00,375 There was a lot of flavor behind it, 1296 00:50:00,417 --> 00:50:01,668 and, like, I botched the story. 1297 00:50:01,710 --> 00:50:04,087 I keep thinking back to Danny's dish, 1298 00:50:04,129 --> 00:50:07,590 the lack of restraint in flavor and in feeling of the dish. 1299 00:50:07,632 --> 00:50:10,343 He couldn't explain that connection at all. 1300 00:50:10,385 --> 00:50:11,636 It was a very mature dish, 1301 00:50:11,678 --> 00:50:13,596 developed and evolved technically 1302 00:50:13,638 --> 00:50:15,473 in terms of how he thought about it, 1303 00:50:15,515 --> 00:50:17,934 but I go to taste and I thought it was kind of salty. 1304 00:50:17,976 --> 00:50:19,769 DAN: I don't wanna leave 1305 00:50:19,811 --> 00:50:23,648 and I'm bummed that I didn't do more today to solidify myself. 1306 00:50:23,690 --> 00:50:27,110 With Dan's dish, the last thing you tasted was smoke 1307 00:50:27,152 --> 00:50:28,611 and it lingered on the palate. 1308 00:50:28,653 --> 00:50:30,321 I didn't get an overabundance of smoke. 1309 00:50:30,363 --> 00:50:31,948 I think there was a lot of different pieces 1310 00:50:31,990 --> 00:50:33,491 with different smoke. 1311 00:50:33,533 --> 00:50:34,993 Some of them were darker, some of them were lighter. 1312 00:50:35,035 --> 00:50:36,369 I thought it was overcooked. 1313 00:50:36,411 --> 00:50:37,537 - It was dry and over-smoked. - Yeah. 1314 00:50:37,579 --> 00:50:39,289 I think it was very inconsistent. 1315 00:50:39,330 --> 00:50:40,999 I told you guys, 1316 00:50:41,041 --> 00:50:43,293 "I think there were two or three pieces that I'm not sure about." 1317 00:50:43,335 --> 00:50:45,128 Super rookie mistake. 1318 00:50:45,170 --> 00:50:48,715 Oh, ----ing idiot. 1319 00:50:48,757 --> 00:50:50,383 KRISTEN: When I look at Manny's dish, 1320 00:50:50,425 --> 00:50:52,010 the fish that I had was properly cooked. 1321 00:50:52,052 --> 00:50:55,430 Yeah, it was a safe dish, but it had layers of flavor. 1322 00:50:55,472 --> 00:50:57,390 Yes, yours was cooked well, 1323 00:50:57,432 --> 00:50:58,433 - but three weren't. - Correct. 1324 00:50:58,475 --> 00:51:00,143 - This was raw. - Yeah. 1325 00:51:00,185 --> 00:51:02,729 If you chose a dish that you knew and then, quite honestly, 1326 00:51:02,771 --> 00:51:04,105 you didn't get the protein right... 1327 00:51:05,023 --> 00:51:06,816 KRISTEN: Let's talk about their Quickfire dishes. 1328 00:51:06,858 --> 00:51:08,485 Yeah. 1329 00:51:08,526 --> 00:51:10,195 I thought Danny's was a better dish than the other two. 1330 00:51:10,236 --> 00:51:11,821 KRISTEN: I would agree. 1331 00:51:11,863 --> 00:51:13,656 But then Manny's, the salmon that was not even salted, 1332 00:51:13,698 --> 00:51:15,325 and the relish, it was not enough 1333 00:51:15,367 --> 00:51:16,951 to actually save the fish from itself. 1334 00:51:16,993 --> 00:51:20,246 Dan's Quickfire dish, I thought was actually terrible 1335 00:51:20,288 --> 00:51:22,040 and he knew it. 1336 00:51:22,082 --> 00:51:23,541 But was that a worse flaw than 1337 00:51:23,583 --> 00:51:26,044 the raw fish in Manny's elimination dish today? 1338 00:51:30,382 --> 00:51:31,424 I think we have our answer. 1339 00:51:31,466 --> 00:51:33,009 - We do. - Yeah. 1340 00:51:33,051 --> 00:51:34,135 Yes. 1341 00:51:34,177 --> 00:51:37,764 *** 1342 00:51:41,601 --> 00:51:43,978 You know, Chefs, this is the point where you need 1343 00:51:44,020 --> 00:51:45,397 to lay it all on the line. 1344 00:51:45,438 --> 00:51:47,232 In each case, there were several mistakes made, 1345 00:51:47,273 --> 00:51:50,735 mistakes that you can't make at this stage in the competition. 1346 00:51:50,777 --> 00:51:53,780 *** 1347 00:51:55,740 --> 00:51:57,367 Manny... 1348 00:51:57,409 --> 00:51:59,077 please pack your knives and go. 1349 00:52:00,537 --> 00:52:02,288 Brother, I love you so much. 1350 00:52:02,330 --> 00:52:03,540 I love you too. 1351 00:52:03,581 --> 00:52:06,042 It's okay. I'm at peace. 1352 00:52:06,918 --> 00:52:08,795 You know, Manny, great job all season, but it was really hard 1353 00:52:08,837 --> 00:52:10,296 to get past those three fish dishes. 1354 00:52:10,338 --> 00:52:12,007 100%, Chef. 1355 00:52:12,048 --> 00:52:16,386 I served raw fish in Top Chef on the top five. 1356 00:52:16,428 --> 00:52:17,846 I'm taking ownership of what I did wrong. 1357 00:52:17,887 --> 00:52:19,139 Thank you so much 1358 00:52:19,180 --> 00:52:20,348 - for the opportunity. - GAIL: Thank you, Manny. 1359 00:52:20,390 --> 00:52:22,058 Absolute pleasure. 1360 00:52:22,100 --> 00:52:23,727 MANNY: ...for the feedback. This is highlight of my life. 1361 00:52:23,768 --> 00:52:25,186 KRISTEN: So lovely meeting you. Thank you. 1362 00:52:25,228 --> 00:52:26,771 I will never forget the pozole. 1363 00:52:26,813 --> 00:52:28,440 - MANNY: Thank you so much. - JUDGES: Thank you, Manny. 1364 00:52:28,481 --> 00:52:30,233 MANNY: Being part of Top Chef has changed me 1365 00:52:30,275 --> 00:52:32,527 as a person and as a chef. 1366 00:52:32,569 --> 00:52:35,196 I cannot put it in words. I just feel it. 1367 00:52:35,238 --> 00:52:36,531 Guys... 1368 00:52:36,573 --> 00:52:38,700 - Love you, brother. - ----ing win. 1369 00:52:38,742 --> 00:52:41,828 Wholeheartedly, it was so ----ing worth it. 1370 00:52:47,000 --> 00:52:48,543 Good job, you two. 1371 00:52:48,585 --> 00:52:50,128 - Congratulations. - Congratulations. 1372 00:52:50,170 --> 00:52:52,297 You made it to the top four and the finals of Top Chef. 1373 00:52:52,339 --> 00:52:53,923 DAN: Holy ----ing sh--! 1374 00:52:53,965 --> 00:52:55,425 Thank you. 1375 00:52:55,467 --> 00:52:57,135 Who's ready to find out where we're going for the final? 1376 00:52:57,177 --> 00:52:58,428 Yeah, man! Let's go! 1377 00:52:58,470 --> 00:52:59,971 - Come on. - Let's do it. 1378 00:53:00,013 --> 00:53:01,473 [laughing] 1379 00:53:01,514 --> 00:53:03,850 Make sure to pack your sunscreen, 1380 00:53:03,892 --> 00:53:06,269 'cause we're going on a Caribbean cruise. 1381 00:53:06,311 --> 00:53:08,271 - [bleep] - Shut up! 1382 00:53:08,313 --> 00:53:09,689 I've never been on a cruise. 1383 00:53:09,731 --> 00:53:11,733 This will be a Top Chef first. 1384 00:53:11,775 --> 00:53:14,778 KRISTEN: Go home, find your sanity again 1385 00:53:14,819 --> 00:53:17,197 and we'll meet you in a few weeks in Curacao. 1386 00:53:17,238 --> 00:53:18,615 Curacao? 1387 00:53:18,656 --> 00:53:20,116 I don't know what Curacao is. 1388 00:53:20,158 --> 00:53:21,284 Find it on a map. 1389 00:53:21,326 --> 00:53:22,410 I'm just so happy, I don't care. 1390 00:53:22,452 --> 00:53:24,204 [laughing] 1391 00:53:24,245 --> 00:53:25,622 This last stretch isn't easy. 1392 00:53:25,663 --> 00:53:27,624 There's only three challenges left 1393 00:53:27,665 --> 00:53:30,877 between you and the title of Top Chef. 1394 00:53:32,003 --> 00:53:33,880 Let's go, baby! 1395 00:53:33,922 --> 00:53:36,591 Top four, final four. I'm playing to win. 1396 00:53:36,633 --> 00:53:38,760 - I'm ready to rock. - Thank you guys. 1397 00:53:38,802 --> 00:53:40,470 - TOM: See you soon. - KRISTEN: Bye, Chefs. 1398 00:53:40,512 --> 00:53:41,763 DANNY: Holy sh--. 1399 00:53:41,805 --> 00:53:43,556 LAURA: We're going to the Caribbean. 1400 00:53:45,684 --> 00:53:48,269 KRISTEN: Next time on Top Chef... 1401 00:53:48,311 --> 00:53:49,604 GAIL: Welcome to Curacao. 1402 00:53:49,646 --> 00:53:51,731 Cheers to each and every one of you 1403 00:53:51,773 --> 00:53:53,233 for making it to the final four. 1404 00:53:53,274 --> 00:53:54,526 Sh--'s about to get real. 1405 00:53:54,567 --> 00:53:57,195 Whoo! Let's go! 1406 00:53:57,237 --> 00:53:58,947 Welcome, Chef! 1407 00:53:58,988 --> 00:54:01,157 This is great. This is the last challenge before the finale. 1408 00:54:01,199 --> 00:54:03,952 GAIL: The fresh fish was well-cooked and delicious. 1409 00:54:03,993 --> 00:54:06,871 It was comforting. It just made me feel good. 1410 00:54:06,913 --> 00:54:09,958 You should all feel really proud of what you've done so far. 1411 00:54:10,000 --> 00:54:11,835 I'd love to see all four of you in the finale, 1412 00:54:11,876 --> 00:54:13,628 but obviously, only three can go. 1413 00:54:13,670 --> 00:54:15,588 [tearful] It's a fantastic moment 1414 00:54:15,630 --> 00:54:18,216 that you are going to remember forever.