[chime]
Previously, on Top Chef.
It's time for Restaurant Wars.
[snaps]
I'm ready to pull up.
Jenn is okay right now
but we have removed her from the competition.
[cheering]
He's back!
Sieger is now on your team
and we continue on with Restaurant Wars.
Carolina Queen.
Tierra Reina.
- Okay, I see you! - I've just got
a lot of knife work that needs to be finished.
This is my worst nightmare.
- What dish did you make? - So, I made the cheese puffs.
- She's going to everyone. - Every single table.
The flavors are very good. Everything pops.
And the winning chef is Duyen.
Unfortunately, you don't get immunity.
- Dang it. - It's all over.
We have a reservation for five.
It's been 40 minutes since we sat down.
This is ridiculous.
Desserts are out.
Did anyone have clumps of uncooked rice?
Mm-hmm. You can't do anything to fix that.
Brandon, please pack your knives and go.
It's not over just yet.
You're heading to the finale of Last Chance Kitchen
- that's happening right now. - Oh, okay.
I'm gonna come in there on fire.
Seven chefs remain
to compete in the ultimate culinary showdown.
Woo!
At stake for the winner,
the grand prize of $125,000
provided by Graza Olive Oil,
a feature in Food & Wine Magazine,
plus an appearance at the Food & Wine Classic in Aspen,
your own exclusive dinner at the historic
James Beard House in New York,
and the title of Top Chef.
[tense music]
How you feelin', my guy?
I'm feeling all right,
you know. It is what it is.
It's such a double-edged sword right now.
I want to feel happy but my brother's gone.
I haven't spent this much time with my brother
since we were kids.
It feels heavier and heavier the less people that are here.
Oh.
Hi, guys.
- Hi. - Oh, hello.
Well, that was a very difficult Restaurant Wars,
and right now, thanks to the Active Cash Credit Card
from Wells Fargo, Brandon is in Last Chance Kitchen
fighting for a spot back into the competition.
I'm waiting for his comeback.
Whoever that winner is, that's it.
No more Last Chance Kitchen.
Once you're out, you're out for good.
Okay. Perfect.
I know everyone's probably tired,
you have a million thoughts running through your heads,
trying to guess what's gonna come next.
Yeah.
But it's time for you all to pack your bags and go.
Because we're going to hit the road
to head to Greenville, SC.
Yeah! (snapping)
That sounds amazing,
but they wouldn't come into the stew room
to just tell us that we're going to South Carolina.
I actually think hitting the road is cause for celebration.
- Don't you? - I love a celebration.
And as you know, nothing brings Southerners together
quite like a good party.
[quirky music] Oh! Oh!
Oh, whoa. [sign clatters]
Oh.
Wow.
Hi, guys.
Oh!
A very familiar face that I'm sure you need
no introduction to, but welcome Season 22 finalist,
South Carolina local, and your guest judge, Shuai Wang.
What's up, y'all? How ya doin'?
How's it going, Chef? [applause]
As you can see, Shuai brought
- a sign-up sheet. - Just a tiny one.
Tomorrow, acclaimed local restaurateur, Carl Sobocinski
is opening the doors to his flagship restaurant,
Soby's, in the heart of downtown Greenville.
For your first Quickfire
and Elimination Challenge in Greenville,
you all are going to host the ultimate dinner party.
- Oh. - Okay.
For your Quickfire Challenge, we'll be kicking off the party
with a pre-dinner cocktail hour with some appetizers...
with a twist, of course.
Lovely.
Did you know, down here, mayonnaise is considered
the unofficial sixth mother sauce?
Oh! I knew it! Duke's Mayo. Let's go, baby.
No mayo is more famous in the Carolinas than Duke's.
Duke's Mayo got its start in Greenville, South Carolina
by a woman named Eugenia Duke, in 1917.
Damn.
I love Duke's so much, I got a tattoo here
'cause it's always in my veins.
[laughing]
I love it.
So, in honor of that,
you're all gonna have to create appetizers featuring
Duke's Mayonnaise for your Quickfire.
- All right! - Let's go.
You'll serve the 12 diners
passed app style for cocktail hour.
You are gonna have a second to sign up for your dishes
but you're gonna do it right now.
We don't want to see like, five dips
or multiples of dishes, we need variety.
And this is an individual challenge.
The winner is gonna get $10,000.
- Woo! - Yeah, awesome.
Duyen, since you won Restaurant Wars,
you'll be able to select first,
and then you'll choose the next person.
That person will choose the next
- and so on, and so forth. - Okay.
All right, come on up.
Okay.
I don't even have time to think what I wanna make.
But we're chefs, we think on our feet.
I'm gonna make a croquette with a tomato barbecue aioli.
I have a great idea in my head of what I'm gonna do:
shrimp toast.
Um, all right.
Duyen, look, come on.
- Laurence, I know. - Come on, Duyen.
My name is Laurence
and I'm gonna be making shrimp toast.
Ooh.
- Who are you choosing? - Anthony.
You picked my dish, actually. Sh--. I was gonna make that.
- Yeah, that's what I want. - I was gonna make that.
[laughs]
Uh-oh. I wasn't prepared for him to take shrimp toast,
to be honest.
A crab dumpling of sorts.
- All right. Who's next? - Sherry.
I'm gonna make a twice-baked potato.
Okay. Who's next?
Mi amiguito.
Hey! [laughter]
I'm making a pimento cheese tostone with some country ham.
Nice.
Jonathan.
- BLT. - Yeah!
Sieger, you're up.
- Crab gribiche. - Oh!
As you can see, there are eight slots, but seven of you.
The chef who reenters after Last Chance Kitchen
is gonna fill in that remaining slot.
Oh.
But that was just the Quickfire cocktail portion.
And now it's time for the main event.
And as any good host knows, for a successful dinner party,
you need to ensure all courses are covered.
- Hello. - Ooh!
Oh, Jesus Christ.
[tense music]
For your Elimination Challenge,
the diners will make their way down to the restaurant
and you'll each need to serve once course
for the ultimate dinner party.
Someone has to be responsible for a raw course, a salad,
a soup, seafood, grain, poultry, red meat
and dessert.
This is an individual challenge
but you're all collectively working together
to make a dinner menu that feels like it makes sense.
Your mind just wants to relax,
and now we're making decisions for an elimination,
so it's like, you gotta keep your jug half full
so you can keep your cup half full.
It's one of those days.
Duyen, we started with you,
and now we're gonna go in reverse order.
Plot twist.
All you've gotta do is put your name.
You don't have to write a dish.
And make sure you take note,
the earlier the course, the less overall cook time you'll get.
Sieger, since you were the last to choose,
- you're the first one here. - Cool.
Getting picked last for the apps really paid off
'cause I got first choice of whatever I wanted on this menu.
- Why poultry? - I like cooking chicken.
- I was like, why not? - Lovely.
Jonathan.
Ah, this is a tough one here.
Damn.
If I pick raw,
I know I could prep that in an hour,
whether it's an oyster, a crudo, ceviche.
Okay.
Carne.
- Yeah. - Why red meat?
The time and I kinda have something in mind
- that I wanna do already. - Okay.
Seafood? You have something in mind?
- Not yet. - Okay.
Uh...
I wanted seafood, but uh,
- switched it up for salad. - Laurence.
- Okay. Soup. You like soups? - I like soup.
- Eat a lot of soup? - I haven't done a soup.
- All right. - Grain or dessert.
Definitely grain.
- Definitely not dessert. - Oh boy.
I definitely didn't want to do dessert.
If Brandon comes back, he gets his redemption.
And if someone else comes back, well,
sucks to suck.
Tomorrow, you'll head to Greenville
where you're gonna have 30 minutes and $1,200
to shop at Whole Foods Market.
That does have to cover both Quickfire and Elimination dishes
for all of you.
- Hmm. - Oh, boy.
That budget's tight.
You're gonna prep both your Quickfire dishes
and your Elimination dishes. At the one-hour mark,
you're gonna have to leave the kitchen to start
your tray passed apps.
We'll see you in South Carolina.
Good luck, chefs. Can't wait
- to try y'alls food. - Thank you.
- This is my sign. - I don't know why it's so
aggressively large. Like, what was the point of that?
- I think it looks great. - Go ahead.
- Thanks. It's my purse. - Bye, everyone.
- Take care. - Bye.
The budget kinda makes me wish I would've got a salad.
I think we're going to have to brainstorm this menu, right?
- So it's cohesive. - Ready to get going?
Let's do it.
- Let's hit the road. - Okay.
Do folks know what they want to make?
- Yeah, let's run down the menu. - Yeah, sure.
If we're gonna go protein heavy, we've gotta think about that.
But I will also say, you will be judged solely on your dish.
[tense music]
Yeah, so you don't want to conform too much
to where it's not you on the plate.
[knock on door]
- Uh-oh. - Uh-oh. Here we go.
Oh sh--. I can't.
[cheering]
Rhoda's back!
Rhoda's a beast.
She won the first two Elimination Challenges.
She set a record. My knees start shaking.
Like, pressure's on.
Freaking beast! Damn!
I'm back, baby.
I can't believe it.
The reality is setting in that, you know,
like I'm doing this again.
Last Chance Kitchen was--
- Hard. - Brandon showed up.
Yeah, I bet.
Brandon not making it through Last Chance Kitchen,
I know he's gonna want me to push even harder
to win this Top Chef title.
- He fought. - That's awesome.
For us right now, it feels like ages ago.
Yeah. All those butterflies, can feel it creeping up again.
But we'll have fun.
- Welcome back. - Congrats, yeah.
I love this challenge, by the way.
I love everything about cocktail parties.
You can like, move around, you can socialize,
or you can sit in a corner and pet a cat. I don't know.
So, I'm gonna do smoked trout.
- That's great. - Nice.
And then this is ----ed. Thank you.
[chefs laugh]
If anybody can do it, it's you.
We thought about doing a Sunday supper.
Oh, okay.
So, whatever that means to you.
All right, y'all, well it's time to get to South Carolina.
Rhoda!
Rhod-dog!
I still can't believe I'm here. I woke up this morning,
I'm like, wait, I'm going back to see my friends.
- Yeah. - Yes, you are.
[upbeat music]
Oh my god, it just looks beautiful.
Welcome to Greenville, the land of opportunity.
Look at how beautiful,
- this like tree line. - It is gorgeous.
Yeah.
So, how do you guys want to split the budget today?
I think $150 per chef is the fair way of going about it.
We're doing it so everyone
- stays within $150. - Yeah.
We are shopping for both the Quickfire and the Elimination,
and we have $1,200 as a group,
but some people have red meat,
some people have salad.
Those things are gonna cost different amounts.
We're gonna have to compromise
and share ingredients where we need to.
I was debating on whether or not to even add
a protein to my salad.
I'm doing dessert.
It's Eton mess. It's eggs, sugar, fruit.
How many eggs do you need?
- Eighteen. - Okay.
I wish that I had any other course than dessert.
I want to make something simple and not fussy.
[upbeat music]
Let's go.
Grab from the front. Grab from the front.
Or grab from the back.
- Sieger, my cart! - Ow!
Welcome back to Whole Foods, Rhoda.
- It's like I never left. - I know, right?
Oscar, what do you have on your list
that's really expensive?
The short rib.
To make these dishes, my goal is to have everything I want,
and then a wish list.
$42.48? All right, I'm gonna do that right now,
get the rest of my stuff, and I might come back
for them if I need them.
All right. Thank you.
Hopefully, there's a little bit of extra budget.
Probably gonna use like, eight of these eggs.
So, if you guys need anymore, let me know.
- How much eggs do you need? - Like, 24.
- Never mind. - I'm gonna get an 18 and a 12.
These are for my chicken corn soup.
Ingredients: chicken. Good.
That is within budget.
20 minutes on the clock!
Four lobster tails, 'cause I'm on a budget.
How much would that be?
Yeah, I'm gonna take that.
Thank you so much.
Sh-- they have Thai basil. Tomatoes look good too.
For the dinner portion, I'm going to do
a tomato and watermelon salad.
Whether or not to put protein on there depends on my budget.
I would like to do king crab, but you know.
You're right, I do have a budget.
This would make the dish so good.
Why do I have to share my money right now?
If I have some money to spend, I'll circle back.
So, instead, I grab Dungeness crab, which still has a great,
amazing flavor, but it is a little easier on the wallet.
Nine minutes, y'all!
- Jonathan, are you done? - Yeah.
- Hey, fellars! - What's up?
- How y'all durrn? - No one go over $150?
No, I'm good. I'm actually, I have about $20 left.
We're looking okay.
- How much is yours so far? - Eighty-one.
Just to make sure, everyone needs to write down the number
where the last person stops and then add $150 to that.
- Yeah, Sieger was out $279. - Laurence, thank you
for taking charge, brother. I love that, man.
All right, $860. Good job, Jonathan!
- What do I have left? - About 15 bucks.
I didn't get the second pack of short rib.
It's gonna be literally to the bone.
Guys, we have 70 cents, 71 cents.
- How much is a stalk of corn? - That's 69 cents. Get a corn!
Boom!
We're $1,199.98!
[cheering]
We got to within two cents of our budget.
- Thank y'all. Appreciate it. - Thank you all!
[upbeat music]
Rosé all day, let's go.
I'm like. [laughs]
We're in single digits,
and the realization of somebody going home tomorrow
really sucks.
Guys, there's no Last Chance Kitchen.
There's no Last Chance Kitchen.
Being in Last Chance Kitchen
though, it's like you already died.
That's how Sieger came back. It was scary.
I was just a ghost.
You're fearless.
There is this kind of emotional journey
that we're all in as well where it's like,
we're so removed from our families.
One hundred percent.
If I win the title of Top Chef, my niece, she'll lose it.
Her name is Ava. Next to Taylor Swift,
I'm her second favorite person in the world.
She has cerebral palsy and she's a badass.
She's got a great sense of humor. She's crazy smart.
And she calls me Uncle Goat,
not because I'm the greatest of all time,
but for no reason at all.
Very appreciative that I'm here,
got to cook with y'alls, and the next one will be fun.
It's a concept we can all get behind.
- Yeah, Sunday supper club. - That's it.
[gentle music]
[tense music]
Vamanos!
Get this going.
It's so nice to hear your voice
- in the kitchen. - Oh, hi!
I'm starting on my smoked trout dip
with the hot oyster cracker, actually made with oysters.
Yeah, I'm a little nervous, I ain't gonna lie.
You smoked us in the first two.
I don't even remember that.
I remember it.
We all remember it.
We're gonna get the potatoes going so I can start doing
all the mise en place.
For the Quickfire, I'm making a twice-baked potato.
How long's that gonna take, like 20 minutes?
So, I am gonna prep a lot of my main course
on the first 60 minutes.
So, right now I'm gonna char my poblano so I can peel them,
get them soft.
Go. Go. Go.
Oscar, how do you feel about Duke's, my boy?
Love Duke's. There's no better like, street snack
than like, corn and mayo.
I'm gonna take a little cue from esquites,
so I'm gonna put it on tostones 'cause I grew up
in a neighborhood with a lot of
Puerto Rican neighbors. Logan Square, baby!
- You know what time it is. - Logan Square, baby!
Growing up in Chicago,
I was always surrounded by a lot of different nationalities,
and I think my food style is the same.
I really like to remix things. I take the best
parts of things and put them together.
It's a little hybrid of a dish that represents all the places
I'm from and everything I'm doing.
Hell yeah.
I'm gonna get started on my dessert as soon as I feel good
about my Quickfire.
Sieger, how ya doin'?
I'm getting these eggs peeled so I can get my
gribiche set for the first course.
Gribiche is a French aioli-based sauced.
A deviled egg is a deviled egg,
but when you get like, crab gribiche,
you know what I mean, maybe you're...
maybe you should be in the French Riviera eating this.
Stay tuned, you might even get to see one made here.
- Duyen, how you feeling? - Awesome.
This pancetta is gonna go in my croquettes.
Everyone's favorite passed app,
a croquette, baby.
The base of it is bechamel.
The Duke's Mayonnaise is going to go into two different types
of aioli, so I feel really good about making this dish.
Duke's Mayo, baby!
Start making some shrimp toast.
Shrimp toast is a sensitive word
- over here in Anthony's world. - It is, but it's okay.
I'm gonna start working on some of the flavorings
for my filling for the dumpling.
For the Quickfire, I'm gonna do a crab dumpling.
I want it to be a lot of flavor concentration in one bite.
And Duke's Mayo is gonna have some richness,
along with the cream cheese.
I actually want a little bit of gushing to happen.
[mixture plops]
[laughs]
- We have 47 minutes. - Woo!
[upbeat music]
I got my eggs working for my first course,
so I'm just gonna go ahead and grind our meat for our tartare.
Since we have that hour to prep our hors d'oeuvres,
I'm gonna utilize some chunks of time in there to get ahead
for my steak tartare dish.
Here's a little trick to clean your meat grinders.
Through some ice in there.
[grinder fizzles out]
This thing just crapped out, huh?
My bad.
Quick little detour, but that's okay.
So, now I've got the bacon going for my bacon jam.
I know Gail loves deviled eggs, so for my Quickfire,
I'm gonna make a BLT deviled egg.
I just wanna make y'all happy.
Everything you got, give it to me right now!
Sorry, you gotta talk to the food sometimes.
It doesn't cook faster, but you know, it helps.
Thirty-six minutes!
I'm working on my oyster cracker.
Wow, oyster crackers. Damn.
I think my oil just need to be a little bit hotter
and hopefully it gets nice and crispy, fries up nice.
Little adjustment here and there never hurt nobody.
Eh! I burnt myself. Can I go home now?
I'm making the base of my croquettes,
so I'm adding flour,
and then slowly going to start adding milk.
Twenty-three minutes.
Thank you, Duyen.
How are the potatoes, Sherry?
Soft enough for me to cut them.
I am so busy. I still have to get the potatoes out,
dust them in potato starch, fry them, back to my station
and fill it with steak tartare.
I have to focus on my appetizer,
especially if I wanna win $10,000.
It's all good.
You gonna get those things set in time?
Uh, that's a good question, isn't it?
I hope so.
In concept ahead of time you know, oh yeah,
I'm gonna make these purses. But doing it in real time,
while staring at a clock,
knowing that every minute and second counts,
and my hands are a little fumbly,
I'm struggling getting this to the finish line.
- Ugh! - You good, Jonathan?
The sugar was burning on the outside,
so I'm saving the bacon jam
by splitting it out into another container.
Good thing I walked over there.
It was almost an LT deviled egg.
Mm, oh my god, it's right there, dude. Right there.
[upbeat music]
- Gin o'clock? - Gin o'clock it is.
[ice rattles] Oh, look at that. Best moves.
Hello. You're about to get very busy.
- Awesome, thank you. - Carl, thank you very much
for hosting us and the chefs. A pleasure to be here.
This whole thing is about a Southern dinner party,
and without all of you being here,
we have no credibility.
So, thank you for being Southern and for being here.
- Cheers, everyone. - Cheers!
To South Carolina!
Ten minutes!
Okay, I'm trying not to shake here.
I'm sweating, I'm shaking, but I'm here, my boy.
My standard in pimento cheese is yours.
- Well, thank you. - Truthfully.
You are the pastry chef here.
Yeah, exactly. I'm pastry chef five years now.
- Five years? - Yes.
So, we have about five minutes until
all the little bites come out.
Remember how you and I said we were gonna use
our extra time from this to prep for our first courses?
Ah!
It's a labor of love. I just don't want to cut
any corners and half-ass it.
I need these 10 Gs baby!
Jesus Christ.
[timer beeps] Good lord, have mercy.
[tense music]
[upbeat music]
So, just pace yourselves. We have eight hors d'oeuvres
and then we're gonna go right into the eight courses,
so it's a full meal. - Great.
Hope everyone likes mayonnaise.
Preaching to the choir here.
- Hello, hello! - Hello, everyone.
- We come bearing gifts. - Hi, Anthony. Hi, Jonathan.
So, here I have a BLT deviled egg.
So, there's a little bit of bacon jam, slowly baked tomato,
and little bit of a bib lettuce on top.
- And you, Anthony? - So, I have a crab dumpling
right here. A little bit of chili on the inside,
and a Duke's Mayo, so it's gonna be
nice and runny when you bite into it.
Hello, everyone.
Beautiful. Thanks, Anthony.
You've got to do a little claw motion here
to pick it up. [Tom hums]
Exactly.
- Thanks, Jonathan. - You're welcome.
Yummy.
Think it went great, right?
- I think it went really well. - Yeah.
We don't know the results for the Quickfire
because the clock's running down for the Elimination Challenge.
I need to finalize this salad dish.
I like Anthony's a lot. It's really crispy,
you have a lot of flavor.
Great balance of crispy and creamy
and all the delicious things.
Anthony's spoke to my heart.
I would have more if we didn't have
- eight courses in front of us. - I know.
I thought Jonathan's was flavorful.
Love that bacon jam at the bottom.
I thought that was spot on. What you would expect
- from a Southern deviled egg. - Right. I agree.
I totally forgot to add a little Tabasco in my mix.
- Oh, for the heat? - But, yeah.
Oh, my guy!
Normally when I make shrimp toast,
I make my own bread and it actually fares
really well in the fryer.
This one, I'm worried about the bread being
a little bit too greasy.
We're gonna start plating.
Sixty minutes just flew by, huh?
I know.
- Thirty seconds, Sherry. - Thirty!
[tense music]
[timer beeps] Time's up. Let's go, baby!
Hello.
Okay, Sherry, what did you make?
So, I made a twice-baked potato with a onion and scallion aioli,
topped with steak tartare and a crispy potato.
Great.
I made a shrimp toast with the shrimp paste in the middle
and then also a shrimp salad on top.
Help yourselves.
I love the texture.
Little baked potato.
Oh, that's adorable.
I was really impressed with Laurence's shrimp toast.
It's really hard not to get it, you know, too greasy
or too heavy. Especially the mayo and everything.
And the weight of the shrimp salad on top.
Beautifully constructed.
[singing]: ♪ Chicken going in ♪
You know, I think where Sherry missed,
I needed a little bit more aioli in the mayonnaise
- that she talked about. - Right.
Could have had a little more
- pop to it. - Yeah.
But I think it was really nice, clean canape.
Yeah.
I'm shredding to making fish mousse.
- Nine thirty y'alls! - Nine thirty.
The chalkiness of an overcooked yolk is gross to me.
The fudginess I like 'cause it actually adds another layer
of texture when you mix that with like,
a nice Duke's Mayonnaise and so, I'm feeling great.
How'd the croquettes come out?
They're beautiful. I just want to make sure
they don't burn their mouth off.
They're looking like eggs with crispy sh-- on top.
Sieger, if you could take a peek?
Looking good, Chef.
Putting on a little crispy ham.
[timer beeps]
Okay, Oscar, what did you make?
So, what I made today is a pimento cheese tostone.
I grew up in a neighborhood where there was
a lot of Puerto Rican people
and I feel in love with tostones at a young age.
- Nice. - So, I made
a pancetta croquette, and at the bottom,
it's gonna be a Carolina Gold aioli,
and on top, with horseradish and lemon aioli,
all with Duke's Mayo, of course.
Sieger?
I did crab gribiche in the style of a deviled egg.
So, it's crab, Duke's Mayo,
and a bunch of other beautiful, little things.
You can feel free to pass them out.
Thank you.
Hello, hello.
- There you go. - Thanks, Chef.
Enjoy, everyone.
Mm.
That's a hefty croquette.
Duyen's, dare I say, is like, too much mayonnaise.
Like, the flavor
- is mayonnaise inside. - Right. Right.
It's like deep-fried mayonnaise almost.
Deep-fried mayo would've been--
- I mean, delicious. - Would've been enough.
I crushed it.
What did you think of Oscar's tostone?
The pimento cheese is a really good texture.
And you really, obviously, taste the mayo in there.
I love that he used the cotija cheese,
'cause it kind of gave it that extra salt that you need.
I'm a little biased, but it was bangin'.
- What about Sieger's? - I don't like it at all.
It was super salty. Like, I was like, Oh!
- It's just like, soupy. - Yeah. It's also grainy.
I'm just doing a little quenelle of the smoked trout dip.
[timer beeps]
Hi, everybody.
So nice to see you again.
Thank you. It's nice to be back.
So, I made a smoked trout dip with oyster cracker.
The oyster cracker is actually made with oysters.
And some cornichons.
- Glad to see you. - Thank you.
- Thanks, Rhoda. - Thank you so much.
I like Rhoda's, but it's almost a little salty.
Yeah.
But I like it. It's really crispy.
Yeah, it's a very interesting canape
- but it's a little-- - Yeah, little salty.
My first course overall, it worked out.
Right now I am getting my lemon pith started for my dessert.
[spirit splashes]
[ice rattles]
I'm going to take these out. Is that okay?
- Absolutely. - Is it more fun being on
this side of the table? - Yeah.
[laughs] - Less stressful I guess, yeah.
Coming down.
Back, back, back, back, back.
We gotta get our next course down.
Sh-- together? Yeah. Sure.
Not to rush you, but hurry the [bleep] up.
Quickfire right into Elimination Challenge.
The timer's running the entire time.
My brain is at full capacity right now.
Ooh! We gotta rock it.
Does this feel like Sunday supper, or what, y'all?
Yeah, man!
Are we throwing a dinner party, or what?
What in the pickled watermelon do you have
going on there, brother?
Anthony: You got the nail right on the head.
Just gonna use ingredients that remind me of
summertime with my family.
Oh, nice.
I'm going to do a tomato and watermelon salad,
and Dungeness crab with a brown butter and berbere.
That's gonna really just be a nice, jolting flavor.
It's a salad, so I don't want it to be too boring.
Yeah, yeah. Behind.
I got crostinis in the oven.
I'm making a steak tartare with a cornichon chimichurri.
I need to push.
I already ground my meat.
Anthony: Hell, yeah.
Now I'm working on my Chimi Chimi. Cornichon,
parsley in there. Fifty-six minutes, Anthony.
[tense music]
[food sizzling]
This is chicken corn soup
that I'm making from my childhood.
My Chinese name is Long.
In Cantonese, Tang is soup.
This is gonna be Long's Tang.
Why?
That's what my dad used to say to me
when I wouldn't drink my soup.
I love that!
Long! Tang!
The only time he did not have to say that
is when he made chicken corn soup.
And I wanted to do a sexier, kind of elevated version of it.
I'm gonna get some aromatics. It's gonna be good.
So, this dish was a classic in my household growing up.
I'm making a stuffed pepper with a lobster mousseline.
I'm adding a little chicken thigh just to add a little more
protein. And I think it's gonna be incredible.
My mom was a single parent of three kids in Brazil.
Money was tight and she knew how to make very little
go a long way.
This whole competition has been about like,
bringing both Brazil, and these fine-dining kitchens
in New York, together.
I'm not gonna tell you what to do, Duyen,
but you might want to give this just a little stir,
just so it cooks a little more evenly.
Yeah, I got you.
I'm doing a seafood rice,
and then I'm doing a dashi beurre monté.
I never ate rice that had butter and seasoning and salt.
Like, that's kind of blasphemy in Asian culture.
It's actually more intimidating to cook for my family
than the judges. No lie.
But there is something very warming about butter and rice
together. [pan clangs]
I'll smash in lemongrass. Smash that sh--.
Don't bring Dwayne out here.
Just thinking about Dwayne stresses me out.
[laughing]
Yeah. No, not today. We're friends today.
[Oscar laughs]
Duyen: Sieger, how you doin'?
Looking great.
I picked poultry and I'm making chicken Vesuvio with peas,
some beautiful fried potatoes, the jus. It's homey.
It gives that like, Sunday supper roast chicken vibe.
I'm only gonna season these and get 'em in the oven,
and then I'll be off the burners.
Heard.
Red meat, it's filling. Takes time.
I am making a short rib sancocho.
Sancocho is a Colombian dish. It's a very humble dish,
so you need to make sure you're...
It's hitting.
These double cook days, they're a challenge,
and if you're mentally not in it from the bat,
you're just going uphill the whole way.
So, I'm just trying to keep it in cruise control
and every now and then, give it a little gas.
It's usually like, soupy,
but I wanna make it a little bit thicker.
Sieger: Is the inspiration me, Chef?
Uh, yeah.
[laughs]
Oscar: Rhoda, you happy with dessert?
Did I have a choice?
I am making Eton mess.
I've got nothing done except for starting on the lemon pith.
It's been triple blanched, cooking in simple syrup.
But I'm not too worried about it.
I know I have plenty of time.
I'm gonna get started on my meringue.
We've got something burning.
Oh, sh--! Let me make sure I didn't burn my crostinis.
I forgot my crostinis are still in the oven.
They are way too dark.
I have no more bread, so I need to think about a plan B.
Sherry, is that your baguette? Are you gonna use all of it?
Some of my crostinis got burnt so I just want to re-prep them.
- You can take some. - Thank you.
We're family, you know?
Oh, we are now, forever.
I'm just [exhales] so relieved.
This is an individual challenge, but we work together as a team.
At this point, we can not walk away.
We need to stay right here and watch our little babies.
Coming down, corner, hot.
Sherry: You want to try?
Good? Little more salt? Yep.
Just a touch, yeah.
Damn. So ----ing good.
How's Long's soup coming out?
Laurence: All the elements are coming together really well.
You add this really cool chili oil I made.
Sherry: Yum! So good.
Laurence: It is ----ing good?
No, that is only reserved for my own food.
[laughing] Oh, okay. Fair.
Sorry.
I'm just getting my meringues like, a little flattened,
and maybe like, a little thinner,
so that they finish quicker in the oven.
These chefs where I left them off, you know,
I missed three huge challenges.
There's not as much sugar that I usually put in here
because I want the sweetness to really come through with the
berries and the whipped crème fraiche.
I'm kind of like, dealing with like, survivor's guilt.
It's really overwhelming but I still have to put out my best.
I want them to stay pristine white.
Let's go.
[indistinct chatter]
Would you like another drink, Gail Simmons?
- You know, I'm good right now. - Are you sure?
We've got a long day, as you know.
You should get just loaded. Just get loose.
Could you imagine how good it would be?
This is what the fans want.
Of course. Just you, me, and Tom smashed at a bar.
[laughs]
Laurence: Corn is looking nice.
Sieger: Got my pea puree done. Peas are finally blanched.
Jus is cooking down. It's called liquid gold.
And I got a little date with the Judges' Table.
[tense music]
Sherry: How did the watermelon come out, Anthony?
It came out okay.
I've got to compress them with a little bit of sugar.
Wasn't able to find a really overly sweet watermelon,
so I decided to compress them.
It's gonna help work in that flavor, but then also,
it's gonna help with the texture of the watermelon as well.
Coming down. Hot.
Sieger: That rice looks great, Duyen, as always.
Thank you. I am the rice whisperer.
I have a little bit of seafood in my dish,
but at the end of the day, the main component are grains.
So, Carolina Gold rice is definitely meant to be the star.
If you don't fluff it, it all sticks together.
Thirty-seven minutes. It's right around the corner.
Yep.
Laurence: How's it look?
Needs a little bit to go but I just wanted to make sure
it wasn't like, burning, you know what I mean?
- Yeah. - And burning up.
The sancocho, I think it needs a little seasoning,
so I hit it with some more.
Pfft. Damn it, not my turmeric.
Oh, God.
I just got turmeric'd.
No, no you look good in yellow, so it's your color.
I do. I do.
Seasoned to the tee.
ABC, Always be C-soning.
Pretty.
Beautiful.
- Thank you. - Very welcome.
What a great space, Carl.
- Oh, thank you, Kristen. - Really, really beautiful.
Kristen: Apologies in advance
for what your kitchen looks like after this.
[laughs] Gail: We take no responsibility.
So much fun on this side of it.
Isn't it?
Yeah. You guys are super, super funsies.
[laughs]
[tense music]
What's wrong?
My meringues, they're a little soft,
but they're gonna dry out, right?
They're gonna there.
The meringues aren't getting crispy.
Is it wet underneath?
It's like, sticky.
Can you flip it to start it to dry?
Yes. I think there's not enough sugar
in the meringue that it's not crisping up.
I'm gonna have to put them in a dry heat oven.
Coming back into this was
something that I really wanted, you know. I fought for it.
My dessert is probably not the best reflection of that feeling.
[tense music]
We're gonna hope for the best.
Rhoda: I just need to get my meringues crispy.
Sherry: How's it looking?
I'm hoping that it dries out a little bit more.
There's a dehydrator right next to my station,
but I don't have any more eggs to whip,
so I don't have any other choice but to wait it out.
Dehydrator, do not disappoint me.
We got 47 all right, Sherry?
Forty-seven.
Anthony, what have we got on time?
We have 17 minutes.
Lovely. Going in the walk-in.
I commit to plating my dish in the walk-in.
This way, everything stays cold.
This shows my level of commitment to
executing this dish perfectly.
This is Top Chef, baby. We can't mess around.
Less than a minute.
Exactly what I needed.
[tense music] Beautiful.
Everything's got bread. Everything's got garnish.
[timer beeps]
- Hands up. - Hands up!
Laurence: All right, first group, good luck!
[indistinct chatter]
Oh, wow.
Thank you.
Beautiful.
Hi, Chefs.
Hello!
Jonathan, what did you make for your raw course?
I made a steak tartare.
There's a little bit of a egg yolk emulsion on the bottom,
and then you have a cornichon chimichurri,
some crispy shallots, and a toasted baguette.
Anthony, tell us about your salad course, please.
I wanted to kind of use ingredients that we would
normally have from the garden,
back home where I'm from in Maryland.
Nice heirloom tomatoes, some watermelon,
pickled watermelon rind, and then you have like
one nugget of Dungeness crab, just because in Maryland,
we love crab.
Gail: I love the pickled watermelon rind.
It's like a bread and butter pickle almost.
Yeah.
The tomatoes were seasoned, the watermelon was really
beautifully compressed.
It's just the crab and the lettuce felt out of place.
I thought the tartare was very well done,
and I enjoyed the chimichurri with that. Seasoned really well.
I really liked the chimichurri.
It was a little bit spicy, so I love it.
Thank you.
Thank you, Chefs.
Tom: Okay, now what did you really think about it?
[laughter]
You know, man. You know.
Yeah.
I was a little confused with Anthony's
just one piece of crab.
Having said that, the crab is delicious, though.
Crab's delicious.
But you end up like, wanting more, like mm, mm, mm.
You know, it's just out of balance, this dish.
This is probably the best steak tartare dish
I've ever done in my life.
Perfect time to do one.
The texture of this tartare is great.
Dressing was delicious. Nice and light.
I mean, that cornichon chimichurri was great.
I've never seen that before, and it had a real punch to it.
It was great.
Let's go, baby!
Oscar: Duyen, what rice is available?
I have a jasmine rice available.
Okay. With the amount of short rib that I got,
is this gonna be enough? I'm like,
you know what? I may need some rice.
Do you have that rice?
- Yeah, here. - Thank you.
You're welcome.
Just bring everything to your station. I don't need it.
Got it.
I check my Carolina Gold rice and it all tastes really great.
I still have my bag of jasmine rice,
so I'm more than happy to give it to him.
Need a pot for rice. There we go.
Rice is just like a blank canvas, like homey, cozy,
so I'm like whew, it's gonna be enough.
I'm gonna start plating right now.
Laurence: I want to make sure the proportions of everything
eats really well. Something fitting for a Sunday supper.
Four minutes!
Let's go.
Sherry: Salsa verde's gonna go down first.
All right.
Still hot.
It's looking very Brazilian, isn't it?
[tense music]
Laurence: Ninety seconds.
Sherry: Beautiful.
[timer beeps]
- All right. - Great job, guys. Good luck!
All right, let's go.
Soup and seafood.
I love a soup.
Thank you very much.
- Wow. - This looks amazing.
Kristen: Hi, Chefs. Sherry and Laurence: Hi.
This is a chicken corn soup with some seared chicken,
a marinated bok choy, an egg drop stock, grilled corn,
and a little bit of dried scallops.
I made the lobster mousseline
stuffed inside of a poblano pepper.
I made a corn ragout that's underneath it,
and then I'm serving it with a salsa verde.
I can see a Brazilian flag right here.
I'm Brazilian as well.
Oh, how great. Yeah.
And I can see you put your heart here.
Everything is in the point for me. It's beautiful.
I actually do not normally like corn in my soup
and I loved this dish.
[laughs]
I thought it was really good. Texture was really nice.
All the textures, all the flavors.
It was a little bit more complex than I've ever tasted
a corn soup before.
I'll take a couple of quarts of that home with me.
Yeah. Thank you.
Thank you.
- Ah. Chef. - Good job, buddy.
Babette, what did you think of Sherry's dish?
All of the flavors came together.
I love spices so it was great.
The texture of the mousse was phenomenal.
I mean, could it be a little more lobster-y?
Yes, but we had the budget.
The texture of Laurence's soup was fantastic.
The egg and the corn, the bok choy,
and then it had so many layers in its flavor.
I think they all worked well together.
- Nineteen minutes, y'all. - Heard.
Oscar: How y'all doin' over there, yo?
I am cleaning up my berries, and then I want to macerate
them with just a little bit of sugar, a little bit of vanilla.
We have three plates coming,
so we're gonna have our grain, poultry, and red meat.
Buckle up.
Or unbuckle, perhaps.
Stretchy pants time.
[laughs] Yeah.
Duyen: I'm gonna sear my scallops
and I'm actually gonna fold them into my rice.
Six minutes, y'all.
Sieger: Feeling good.
I'm working on the veg for my sancocho. I'm ready to plate.
I'm gonna give 'em a piece of breast and a piece of thigh
so they get a little taste of Chicago.
Oscar: Rice is perfect.
Duyen: Oh, sweating so much it's in my eyes.
Sieger: One fifty.
- Herbs. - Salt.
Perfect. Hot behind.
Let's go.
Boom.
[timer beeps] Let's go, baby.
[tense music]
Tom: All right, we've got a rice dish and a rice dish.
Sometimes you just gotta shake your head and go...
- Yeah. - ...don't know.
Oh.
Tom: I just don't know.
[tense music]
Duyen, tell us about your grain course, please.
I have a seafood rice with an herb salad,
and then on top is going to be a dashi beurre monté.
Okay, poultry dish, please.
I did chicken Vesuvio. So, it's a pan-roasted chicken.
We have a pea and parmesan puree,
some fortified chicken jus,
and then the potatoes blanched, froze, and then fried.
Kristen: Oscar?
For my red meat today, I chose short rib.
Thought of sancocho, it's a Colombian dish.
It's a little bit soupier, but I've made it as a stew before.
There's some yucca, butternut squash, and carrot.
And I love a canvas of rice.
Did you guys talk about both serving rice?
Um...
...you're making a good point right now. Yeah, yeah, yeah.
Hey, what's up with the rice dish? [laughs]
Bro, I got grains. What's up with your rice dish?
[laughter]
Duyen, I really enjoyed that.
Being married to a guy from Charleston, his mom
cooked a lot of dishes like this, filled with seafood,
and it was very seasoned.
I loved it.
I really like the different textures in there.
The dashi beurre monté came out really nice. Yeah, delicious.
Thank you.
Sieger's was perfectly done.
Thank you.
It's a very simple dish, but it's a nicely cooked chicken.
The chicken is moist, the chicken skin is delicious
and salty and crispy.
Oscar, it was not my favorite.
A little too much going on, on the plate, for me.
And the rice was a little too bland.
I think it really would have eaten better if it were a soup
so you could really gather all that flavor. For me,
the rice is kind of muting everything.
A big component of sancocho is rice,
but I feel like the plate needed more flavor to it.
Understood.
- Great. Thank you. - Thank you.
Thank you, Chefs.
Oscar, how you feelin', my boy?
I should've kept the rice off. It would have been enough
with the veg. I made that last decision move.
There is so much going on in Oscar's bowl.
There's something in there that's bitter
that is off-putting.
- It's all turmeric. - Yeah.
- That's all it is. - That's what I think it is.
I'm just waiting for dessert.
Rhoda: The meringue is a little softer than I would like.
The meringues are not gonna be the texture that I want them,
but I know that all of my other components are still good.
Want them to be like, kind of smaller,
and more bite-sized pieces.
A little bit of berries, little bit of crème fraiche.
[tense music]
[timer beeps]
[tense music]
Wow. Here we go.
[sighs]
I decided to do Eton mess today.
I have soft meringue with some whipped crème fraiche,
lemon pith, and fresh berries.
What did you call the meringue?
Soft meringue, mm-hmm.
Is it because you couldn't take it all the way?
- I didn't plan it to be soft. - Uh-huh.
- I'm looking for some texture. - Mm-hmm.
You wanted the meringue to be a little crunchier?
Crispier, yeah.
Why specifically the pith?
It's kind of like a cheat. It adds like, this nice bitterness.
You know, I like the bitterness of the lemon pith.
I think that was smart to kind of make it not too sweet.
Great. Thank you, Rhoda.
- Thank you very much. - Thank you.
Duyen: Rhoda, how was it?
How'd it go? [Rhoda sputters]
I wish my meringue got crispy.
If you're gonna use something so bitter like lemon pith,
you've got to find more sugar somewhere.
- Yeah. - To offset that,
and crème fraiche just isn't gonna do that.
It just didn't quite get there.
Yeah.
So, we'll see.
Well, the great mark of a successful dinner party,
I think, is the company. Thank you all for being here.
Carl, thank you very much for having us.
We should get set for Judges' Table. Okay?
- Let's do it. - A lot to talk to about.
To another cook, y'all.
- Yep. - Yeah, buddy.
I'll tell you one thing that I didn't like,
Quickfire straight into Elimination Challenge.
Oh my god.
Is anybody worried?
I mean, one of the first persons was just like,
this is my least favorite. I was like, oh!
I would have loved to like, remake my meringues
if I was able to get extra eggs, and it's just--
Oh, I had some eggs, girl.
So, anyway...
[laughter]
Damn, you should have said something!
- I should have said something. - Yeah.
But you know, like obviously, like I had my fault on my dish.
- Yes. - Yeah, that's the worst.
Yeah.
I don't know, I feel like a lot of us feel very 50-50.
We're in the middle right now.
[tense music]
Chefs, for your Quickfire,
we asked you to create hors d'oeuvres for a cocktail hour.
Tom, how do you think they did?
I thought the cocktail reception was really nice.
I think Duke's would be proud.
Definitely had my share of Duke's today, which is,
you know, makes me very happy, so.
[Duyen snorts] Sorry. Sorry.
[laughter]
But we did have a few favorites.
Anthony, with your crab dumpling,
there was a great ratio of your crab filling
to the rest of the outside of the hors d'oeuvres.
Perfect, nice, little bite. That's kinda what you want for,
you know, cocktail hour. It worked really well together.
Thank you.
And another one of our favorites...
Oscar's tostone. The tostone was nice and crisp.
Wasn't messy. Easy to handle. Nice job.
Thank you, Chef.
Flavors were on point. Great job with the pimento cheese.
I know a little bit about it down here.
Thank you.
And we had one more, and that belonged to Jonathan.
Oh, nice.
The bacon jam, it was such a great surprise.
A lot of flavor in that little bite,
and it was perfectly mayonnaised.
I was thinking about you when I was making it.
I was like, Is there enough Duke's in here?
[laughter]
Shuai, as our guest judge, you have the pleasure of
announcing our Quickfire winner.
For us, the person who gave us the perfect bite
for cocktail hour is...
[suspenseful music]
...Anthony.
- Oh sh--. - Oh, yes!
Thank you, Laurence, very much, for making me do the crab
dumplings instead of the shrimp toast.
I wouldn't be here without you.
Anthony, congratulations, you just won $10,000
courtesy of the Active Cash Credit Card from Wells Fargo.
- Thank you very much. Tom: Nice!
Thank you all very much.
Which brings us now to the dinner party.
[suspenseful music]
We'd like to speak to Oscar,
Jonathan,
Laurence,
and Rhoda.
The four of you can stay here, the rest of you
can move to the side, please.
[tense music]
The four of you are standing here because you had our
favorite and our least favorite dishes of the day.
Golly!
Kristen: One of you will be the winner...
...and one of you will be going home.
Kristen: Jonathan, let's start with you.
How do you think your dish turned out?
Full disclaimer, I, I loved the flavor of the dish.
I plated the entire dish in the walk-in
to make sure that it was the right temperature.
Laurence, have you ever made this type of egg drop soup,
especially with the char that you put on it?
No. I mean, traditionally, it's a very kind of like,
one note soup.
Well, Jonathan and Laurence the two of you
had our favorite dishes of the day. Congratulations.
Oh.
♪
Jonathan, really enjoyed your tartare.
Plating it up in the walk-in probably made
a little bit of a difference. Good job.
Thank you.
Your cornichon chimichurri was absolutely beautiful.
It was punchy, it was zingy, fatty in all the right ways.
I think my blood pressure's evened out now. I'm good.
Well, Laurence, you know me, I love a good broth.
I made broth all the time last season,
so I really appreciate the viscosity of it.
Just a lot of flavor in there. A lot of different
textures in there. It was very nice.
You gave us a beautiful broth,
and everything else was just gravy.
Well, soup, but...
[chuckling]
I really appreciated how you treated the chicken
and the fact that the skin was still crispy while it
sat in that broth. It was quite an addictive bowl.
Thank you. Thank you.
Carl, as our other guest judge, you have the pleasure of
announcing our Elimination Challenge winner.
It was unanimous.
The chef that had the winning dish...
...Laurence.
[applause]
Hey, man.
I win! Yay!
Long! Tang!
Laurence, congratulations, you just won an advantage
going into the next challenge,
which you'll find out about not now.
[laughter] Natural.
Good job, man.
Kristen: So, that means Oscar and Rhoda,
the two of you had our least favorite dishes of the day,
and one of you will be going home.
Oscar, walk us through how you arrived at making this dish
and why you made sancocho in this way.
I love the dish. A lot of these dishes I make
are not really well represented.
I hear you and I appreciate you. You want to bring light
to some of these more humble dishes. But what needed to be
right about the dish was proper technique.
There wasn't a lot of seasoning inside the short rib,
so it feels like it almost did not absorb any of that liquid.
Okay.
And then, the rice was bland and really overcooked.
The rice was definitely not the move.
All right, Rhoda, how did the day go for you?
What happened with the meringue?
I don't think I added enough sugar.
It just didn't quite get crispy.
- You had four hours, no? - I did.
And you didn't have time to remake it?
I didn't have enough eggs to remake it.
Got it.
Yeah, I think Sherry had like, six eggs left.
And you didn't even think to try to use the six eggs
to make something?
Like, we were just talking about it in the stew
and I didn't realize that--
Oh, so you didn't know that there were six eggs.
I didn't know that there were six eggs.
It just didn't live up to probably what you wanted
or what we wanted.
All right, thank you. We'll call you back in a little bit.
- Thank you. - Thank you.
Oscar: Holy. - Good job, Laurence.
Jonathan: It's gonna be all right.
I still can't figure out what she did for four hours.
- I don't think she knows even. - Four hours.
Oh, boy.
- That was rough. - That was rough.
Oscar: Food is subjective, but like, also
there's some things that aren't subjective. It hurts.
It's like, it's almost like being a child and being caught
- doing the wrong thing. - Right. Right.
And you have no excuse 'cause you did it.
Clearly, Oscar and Rhoda had
a lot of issues.
Where do you want to start?
I think Oscar's issues started with the sauce
and ended with his rice.
Oscar came to the table and they both realized in that moment,
oh wow, look at us. We just made rice.
And that's the reason we gave them categories,
so there were no repeats.
Correct. And it's bad rice.
- The meat was bad too. - Yeah.
But also, it was just bland. There's no flavor at all.
And then, too many components on the dish
that didn't come together.
Could I have done more in the four hours?
A hundred percent! But like, some things just don't click.
She made crème fraiche, cut berries,
and a dehydrated meringue for four hours?
Gail: That didn't work. Shuai: Which didn't work, yeah.
Knowing she just came back from Last Chance Kitchen,
would have expected a little more boldness,
a little more thought process.
Tom: Where are you?
Being quiet over there.
So, I-- I'm-- no, I'm thinking.
It's actually really, really tough because I have gone
back and forth, countless times.
I need to sit with my thoughts in the dark for a second.
Yeah, yeah.
You want to be proud of what you put out there, you know?
You miss that opportunity, and it's like,
it's a little bit on blast.
All right, let's get the chefs out here.
[tense music]
This all comes down to basics,
like knowing how to make a proper meringue.
Or knowing how to braise something and get flavor in it
and knowing how to cook rice.
Today, someone will be going home
for just making basic mistakes.
[tense music]
Oscar,
please pack your knives and go.
Oscar, the beef was not cooked correctly,
but also there was a rice dish, a grain dish, and you choose
to take that same course and put it into yours as well.
It just really didn't make sense.
Understood.
It was really such a pleasure getting to know you.
I hate that I ended up looking like a dishwasher.
[laughter]
Currently at this moment, it sucks a little bit,
but there's just so many different levels of winning
in this competition.
- We hug now. - We hug. We're huggers.
From individual quickfires to team things.
Well, it's Rhoda. No, I'm just kidding, it's me.
Aw, no.
Oscar, who am I gonna bully now?
[laughs]
It's been a pleasure, y'all.
There's this camaraderie when you're like,
basically locked up with all these crazy talented people.
Laurence: You're going to be sorely missed.
Don't say that. You guys are making me cry.
You guys are making me cry right now.
Even in the low points,
this has turned out to be a great experience, you know.
Rhoda gets to live another day so she better go
kick all these people's asses.
♪ Vamos al Mundial ♪
Love you all.
Vamos. Later y'all.
Kristen: Next time on Top Chef.
My favorite Quickfire of the season.
- Ooh! - The mise en place race.
- Love it. - But with a twist.
[chefs groan]
[whistle screeches]
- What? - Ohhh!
I might be a better chef than I am a fisher.
Bass or bust.
Hello fishies.
Jonathan: Beautiful piece of fish.
The classic, simple dish.
This thing is bussin'!
♪