1 00:00:00,959 --> 00:00:03,667 Previously on Top Chef... 2 00:00:03,667 --> 00:00:06,501 Please welcome back... 3 00:00:06,501 --> 00:00:09,125 -Ashley. -[applause] 4 00:00:09,125 --> 00:00:11,292 I am back. 5 00:00:11,292 --> 00:00:13,626 PADMA: You'll be making a dish in honor 6 00:00:13,626 --> 00:00:17,000 of five trailblazing Texas women. 7 00:00:17,000 --> 00:00:19,542 Seems like you know pretty much everything about Selena. 8 00:00:19,542 --> 00:00:21,375 She had such a bold personality. 9 00:00:21,375 --> 00:00:23,667 -This is amazing. -Wow. 10 00:00:23,667 --> 00:00:25,375 I just want to do it justice, 11 00:00:25,375 --> 00:00:27,751 and especially for Barbara Jordan. 12 00:00:27,751 --> 00:00:30,542 It didn't wow me, and Barbara Jordan is wow. 13 00:00:30,542 --> 00:00:32,167 -Yes. -She went to Europe 14 00:00:32,167 --> 00:00:34,042 the same time that I kind of went to Europe. 15 00:00:34,042 --> 00:00:35,584 It needed salt, it needed acidity, 16 00:00:35,584 --> 00:00:37,250 it needed brightness. 17 00:00:37,250 --> 00:00:39,584 The winning chef tonight is... 18 00:00:39,584 --> 00:00:41,459 Evelyn. 19 00:00:41,459 --> 00:00:43,959 [applause] 20 00:00:43,959 --> 00:00:49,292 Monique, please pack your knives and go. 21 00:00:49,292 --> 00:00:52,000 Nine chefs remain to compete 22 00:00:52,000 --> 00:00:54,250 in the ultimate culinary showdown. 23 00:00:54,250 --> 00:00:56,000 At stake for the winner: 24 00:00:56,000 --> 00:00:57,626 a feature in Food and Wine magazine, 25 00:00:57,626 --> 00:01:00,959 an appearance in the Food and Wine Classic in Aspen, 26 00:01:00,959 --> 00:01:05,375 $250,000, furnished by San Pellegrino 27 00:01:05,375 --> 00:01:08,125 and the coveted title of Top Chef. 28 00:01:08,125 --> 00:01:18,292 ♪♪♪ 29 00:01:18,292 --> 00:01:20,375 Look, everyone here, we've been in the bottom, 30 00:01:20,375 --> 00:01:22,042 -you know what I mean? -Yeah. 31 00:01:22,042 --> 00:01:24,334 I have a lot of confidence issues. 32 00:01:24,334 --> 00:01:26,375 I was a sous chef at Noma before I left 33 00:01:26,375 --> 00:01:28,167 and I haven't had a job since I left. 34 00:01:28,167 --> 00:01:29,584 You know something is going to come up 35 00:01:29,584 --> 00:01:31,167 and it's going to ----ing hit your strength 36 00:01:31,167 --> 00:01:32,542 and then you're going to shine. 37 00:01:32,542 --> 00:01:34,417 My idea was to take three months off 38 00:01:34,417 --> 00:01:36,542 and then look into opening up my own restaurant. 39 00:01:36,542 --> 00:01:38,250 But of course, the day after I woke up 40 00:01:38,250 --> 00:01:41,626 not having a job anymore was the kick off to COVID. 41 00:01:41,626 --> 00:01:43,501 I've got another chance to put myself on a plate. 42 00:01:43,501 --> 00:01:45,167 -BUDDHA: Exactly. -When you work at a restaurant 43 00:01:45,167 --> 00:01:47,083 like Noma everybody just expects 44 00:01:47,083 --> 00:01:48,667 that you know how to do everything. 45 00:01:48,667 --> 00:01:51,375 I got into this industry because I really liked learning. 46 00:01:51,375 --> 00:01:54,083 -That's what I'm doing here. -Come on, Buddha. 47 00:01:54,083 --> 00:01:57,709 -Don't worry. -[laughing] 48 00:01:57,709 --> 00:02:02,626 ♪♪♪ 49 00:02:02,626 --> 00:02:04,250 Hello, hello. 50 00:02:04,250 --> 00:02:06,501 I see all these different ingredients, 51 00:02:06,501 --> 00:02:08,292 spices and herbs. 52 00:02:08,292 --> 00:02:11,375 It's some African vibes going on. 53 00:02:11,375 --> 00:02:14,125 Please welcome your guest judges 54 00:02:14,125 --> 00:02:15,709 for today's Quickfire Challenge. 55 00:02:15,709 --> 00:02:18,459 Houston's very own Ope Amosu 56 00:02:18,459 --> 00:02:20,292 and James Beard award winner 57 00:02:20,292 --> 00:02:23,626 and top chef all-star, Kwame Onwuachi. 58 00:02:23,626 --> 00:02:25,459 [applause] 59 00:02:25,459 --> 00:02:27,209 Good to see you all. 60 00:02:27,209 --> 00:02:28,667 Is that-- is that Evelyn over there? 61 00:02:28,667 --> 00:02:30,584 I'm here. [laughing] 62 00:02:30,584 --> 00:02:32,542 Houston is home to one of 63 00:02:32,542 --> 00:02:35,417 the largest Nigerian populations in the country. 64 00:02:35,417 --> 00:02:38,083 Both Ope and Kwame 65 00:02:38,083 --> 00:02:40,375 are at the forefront of bringing 66 00:02:40,375 --> 00:02:43,959 Nigerian cuisine to a wider American audience. 67 00:02:43,959 --> 00:02:46,125 I couldn't let you guys come to my city 68 00:02:46,125 --> 00:02:48,792 and not try some traditional Nigerian soups, 69 00:02:48,792 --> 00:02:51,751 stews and swallows. 70 00:02:51,751 --> 00:02:54,375 A swallow is a starch that's been cooked, 71 00:02:54,375 --> 00:02:57,000 preferably boiled, until very, very tender. 72 00:02:57,000 --> 00:02:59,083 And then we break a piece off 73 00:02:59,083 --> 00:03:01,501 and you dip it in whatever soup or stew you have, 74 00:03:01,501 --> 00:03:04,125 and you use that to help you swallow that. 75 00:03:04,125 --> 00:03:06,459 But chefs, before you try anything, 76 00:03:06,459 --> 00:03:08,000 let's draw knives. 77 00:03:08,000 --> 00:03:16,292 ♪♪♪ 78 00:03:16,292 --> 00:03:18,417 Your knives are labeled with three 79 00:03:18,417 --> 00:03:21,709 very traditional swallows from Nigerian cuisine. 80 00:03:21,709 --> 00:03:23,292 Jackson, what did you get? 81 00:03:23,292 --> 00:03:24,792 -Iyan. -Iyan. 82 00:03:24,792 --> 00:03:26,584 -Amala. -Eba. 83 00:03:26,584 --> 00:03:29,709 For this Quickfire Challenge we want each of you 84 00:03:29,709 --> 00:03:32,584 to take one of these three swallows 85 00:03:32,584 --> 00:03:35,542 and make a dish that perfectly complements it. 86 00:03:35,542 --> 00:03:37,334 The winner of this Quickfire Challenge 87 00:03:37,334 --> 00:03:39,417 will receive immunity. 88 00:03:39,417 --> 00:03:41,083 So come on up. 89 00:03:41,083 --> 00:03:43,250 We're going to let you taste a few ingredients. 90 00:03:43,250 --> 00:03:44,709 Grab your swallows. 91 00:03:44,709 --> 00:03:46,250 I would try the stew, 92 00:03:46,250 --> 00:03:48,000 -then the sauce first. -Like this? 93 00:03:48,000 --> 00:03:51,375 KWAME: This is the egusi. Grounded melon seeds. 94 00:03:51,375 --> 00:03:53,375 -This is really good. -Mm-mm. 95 00:03:53,375 --> 00:03:56,292 Amala is like curry and rice dumplings. 96 00:03:56,292 --> 00:04:00,209 It can be gummy and chewy at the same time. 97 00:04:00,209 --> 00:04:02,250 That's your efo rero. 98 00:04:02,250 --> 00:04:05,167 Braised spinach with palm oil, peppers, onions. 99 00:04:05,167 --> 00:04:07,584 -So what's the heat from? -Scotch bonnet. 100 00:04:07,584 --> 00:04:10,292 I've never cooked Nigerian food before. 101 00:04:10,292 --> 00:04:13,125 The iyan swallow is made out of smashed yam 102 00:04:13,125 --> 00:04:17,209 and it's giving, like, a texture of mashed potato. 103 00:04:17,209 --> 00:04:19,292 And this one is Seafood Okra. 104 00:04:19,292 --> 00:04:21,459 It's going to draw with this-- -Oh, because of the okra? 105 00:04:21,459 --> 00:04:24,042 -Because of the okra. -KWAME: Yeah, watch that draw. 106 00:04:24,042 --> 00:04:25,959 The technique is, like, you kind of wrap it around 107 00:04:25,959 --> 00:04:28,584 -a little bit, you know. -Look at this. 108 00:04:28,584 --> 00:04:31,083 -There you go. -[laughter] 109 00:04:31,083 --> 00:04:32,626 I've never had eba. 110 00:04:32,626 --> 00:04:35,167 It's almost like a starchy potato. 111 00:04:35,167 --> 00:04:37,334 Learning more about my history and where I come from 112 00:04:37,334 --> 00:04:39,292 is definitely interesting to me. 113 00:04:39,292 --> 00:04:41,292 I feel inspired and I want to go for it. 114 00:04:41,292 --> 00:04:43,501 I'm going to take you down to the spice aisle real quick 115 00:04:43,501 --> 00:04:45,501 because you have everything from Yaji, 116 00:04:45,501 --> 00:04:48,501 which is used to spice suya, which is like this roasted meat. 117 00:04:48,501 --> 00:04:50,334 -Street meat. -Street meat. 118 00:04:50,334 --> 00:04:52,542 We have alligator pepper which is grains of paradise. 119 00:04:52,542 --> 00:04:55,250 Grains of paradise are so hard to find. 120 00:04:55,250 --> 00:04:57,000 They're like little peppercorns. 121 00:04:57,000 --> 00:04:58,334 So, there's a couple of things here 122 00:04:58,334 --> 00:04:59,459 that will give you that draw. 123 00:04:59,459 --> 00:05:01,584 Okra, ogbono. 124 00:05:01,584 --> 00:05:04,667 Once water is added to this it'll start to slime. 125 00:05:04,667 --> 00:05:07,375 I think you guys have had a nice little sample. 126 00:05:07,375 --> 00:05:09,375 You have thirty minutes on the clock 127 00:05:09,375 --> 00:05:13,501 and your time starts now. 128 00:05:13,501 --> 00:05:16,042 -[indistinct chatter] -[bleep] 129 00:05:16,042 --> 00:05:18,209 -All right. -All right. 130 00:05:18,209 --> 00:05:21,125 -All the shrimp is gone. -Jesus, man. 131 00:05:21,125 --> 00:05:24,042 When I taste my swallow I thought of gumbo 132 00:05:24,042 --> 00:05:26,292 with a little bit of crispy okra right at the top. 133 00:05:26,292 --> 00:05:28,250 So, when you get the eba you dip 134 00:05:28,250 --> 00:05:31,459 and hopefully you can grab some bits of surprises. 135 00:05:31,459 --> 00:05:33,417 Cooking with soul, baby. 136 00:05:33,417 --> 00:05:37,501 ♪♪♪ 137 00:05:37,501 --> 00:05:39,000 LUKE: Buddha, which ingredients did you grab? 138 00:05:39,000 --> 00:05:40,709 I've got a guinea fowl, 139 00:05:40,709 --> 00:05:42,584 I've got some dried shrimp and some curry powder. 140 00:05:42,584 --> 00:05:45,501 I'm going to be doing a take on a sauté, 141 00:05:45,501 --> 00:05:49,125 like a peanut sauce with guinea fowl and shrimp. 142 00:05:49,125 --> 00:05:52,667 -So, which swallow did you get? -I got iyans, made out of yams. 143 00:05:52,667 --> 00:05:54,626 What's difficult is we have to make 144 00:05:54,626 --> 00:05:57,334 something so flavorsome within thirty minutes, 145 00:05:57,334 --> 00:06:00,000 so the swallow can pick up all that flavor. 146 00:06:00,000 --> 00:06:02,292 I'm making something called Sukuma Wiki. 147 00:06:02,292 --> 00:06:03,834 What's that? 148 00:06:03,834 --> 00:06:05,459 Just like stewed greens, basically. 149 00:06:05,459 --> 00:06:08,459 I had spent this gap year in East Africa. 150 00:06:08,459 --> 00:06:10,751 I loved the food scene there. 151 00:06:10,751 --> 00:06:13,709 I remember this dish that just reminded me of home. 152 00:06:13,709 --> 00:06:15,542 I'm going to get some of that, you know, 153 00:06:15,542 --> 00:06:17,167 the pull they talked about. 154 00:06:17,167 --> 00:06:20,584 -20 minutes, chefs. -EVELYN: 20 minutes? 155 00:06:20,584 --> 00:06:23,375 I'm definitely taking inspiration from the spices 156 00:06:23,375 --> 00:06:26,375 and making a shrimp and scotch bonnet stew 157 00:06:26,375 --> 00:06:28,209 garnished with pineapple and suya spice... 158 00:06:28,209 --> 00:06:29,626 [blender whirring] 159 00:06:29,626 --> 00:06:31,167 ...which almost kind of tastes like 160 00:06:31,167 --> 00:06:33,626 curry powder with more flavor. 161 00:06:33,626 --> 00:06:36,459 There's a lot of similarities with, like, Southeast Asian. 162 00:06:36,459 --> 00:06:39,083 I mean, there's ginger, there's garlic. 163 00:06:39,083 --> 00:06:41,626 My mom always makes, like, chicken wing stew, 164 00:06:41,626 --> 00:06:43,959 but like a Mexican version. 165 00:06:43,959 --> 00:06:46,083 I'm trying to pull from her but just trying 166 00:06:46,083 --> 00:06:49,459 to make it taste a bit more Nigerian. 167 00:06:49,459 --> 00:06:51,459 What do you think about the stuff you tasted up there? 168 00:06:51,459 --> 00:06:53,375 Uh, I thought it was really interesting 169 00:06:53,375 --> 00:06:57,167 to be able to experience a new cuisine. 170 00:06:57,167 --> 00:07:00,250 Quite honestly it's just really frustrating to get these, like, 171 00:07:00,250 --> 00:07:03,125 once in a lifetime opportunities and I can't taste anything. 172 00:07:03,125 --> 00:07:05,000 I got snapper, I got a bunch of veg 173 00:07:05,000 --> 00:07:07,459 from up there, I got curry and suya. 174 00:07:07,459 --> 00:07:10,334 My game plan is just to create a sauce 175 00:07:10,334 --> 00:07:12,792 and perfectly cook the fish and hope that it works out. 176 00:07:12,792 --> 00:07:14,751 Ten minutes. 177 00:07:14,751 --> 00:07:18,292 Guys, there's backup of all the spices in pantry, FYI. 178 00:07:18,292 --> 00:07:20,334 -Heard. -Why do I help people? 179 00:07:20,334 --> 00:07:22,792 I don't know. 180 00:07:22,792 --> 00:07:24,542 Luke, is this new to you? 181 00:07:24,542 --> 00:07:26,167 Everything about this is new to me. 182 00:07:26,167 --> 00:07:33,167 ♪♪♪ 183 00:07:33,167 --> 00:07:35,751 -You have five minutes. -Five minutes! 184 00:07:35,751 --> 00:07:38,542 That food was spicy, I ain't holding back. 185 00:07:38,542 --> 00:07:41,334 I taste my stew, it is a little sweet 186 00:07:41,334 --> 00:07:44,167 because I added in a little bit of tamarind paste, 187 00:07:44,167 --> 00:07:46,292 so I'm adding in a lot more spice 188 00:07:46,292 --> 00:07:49,459 just so I can balance that out. 189 00:07:49,459 --> 00:07:53,083 This time flies the [bleep] out of here. 190 00:07:53,083 --> 00:07:54,876 I don't feel this is the most cohesive dish. 191 00:07:54,876 --> 00:07:57,584 I think that my dish is a little spicy 192 00:07:57,584 --> 00:07:59,459 and I don't know whether that's going to 193 00:07:59,459 --> 00:08:02,709 -bite me in the butt. -JO: One minute. 194 00:08:02,709 --> 00:08:05,751 EVELYN: Fifteen. 195 00:08:05,751 --> 00:08:11,167 Time's up, hands up everybody, utensils down. 196 00:08:11,167 --> 00:08:13,167 Alright, every chef that drew the iyan, 197 00:08:13,167 --> 00:08:16,167 please come up. 198 00:08:16,167 --> 00:08:19,417 -Okay, Jackson. -I made snapper with tomato, 199 00:08:19,417 --> 00:08:21,709 red bell pepper, red onion, with a light herb salad on top. 200 00:08:21,709 --> 00:08:23,709 The fish is actually in the middle 201 00:08:23,709 --> 00:08:26,125 that you can kind of break off with your fingers. 202 00:08:26,125 --> 00:08:28,167 -It's like a curry, right? -So, curry powder, suya spice-- 203 00:08:28,167 --> 00:08:29,709 I like the fact that you went bold, though. 204 00:08:29,709 --> 00:08:31,167 Because the swallow, you know, 205 00:08:31,167 --> 00:08:33,167 kind of dampens down the heat, 206 00:08:33,167 --> 00:08:35,501 so you have to always take that into consideration. 207 00:08:35,501 --> 00:08:38,125 -Luke, what did you make for us? -LUKE: Chicken thighs coated in 208 00:08:38,125 --> 00:08:40,250 I believe with [indistinct] leaf, 209 00:08:40,250 --> 00:08:42,292 with bitter greens and dry crayfish broth. 210 00:08:42,292 --> 00:08:43,792 I like the flavoring here. 211 00:08:43,792 --> 00:08:45,584 I like that you went in with the leaves. 212 00:08:45,584 --> 00:08:47,459 I did a shrimp and guinea fowl 213 00:08:47,459 --> 00:08:49,250 with peanuts and fried plantains. 214 00:08:49,250 --> 00:08:51,209 I used all the spices, all the dried shrimp 215 00:08:51,209 --> 00:08:54,375 that was on board here to make an African inspired sauté. 216 00:08:54,375 --> 00:08:57,542 It's got that all over it. That peanut, it speaks to us. 217 00:08:57,542 --> 00:09:00,876 You're going to be Buddha Chuku after we eat this, man. 218 00:09:00,876 --> 00:09:02,542 It's really speaking to the roots, man, 219 00:09:02,542 --> 00:09:04,250 -I appreciate it. -BUUDHA: Thank you so much. 220 00:09:04,250 --> 00:09:08,542 Everyone who drew eba, please come up. 221 00:09:08,542 --> 00:09:11,083 Thank you, okay Nick, what did you make for us? 222 00:09:11,083 --> 00:09:13,292 I made an okra stew. 223 00:09:13,292 --> 00:09:15,459 I added in chicken thighs and crabs. 224 00:09:15,459 --> 00:09:17,584 I also put crispy okra over the top. 225 00:09:17,584 --> 00:09:19,542 It's sweet. What else is in here? 226 00:09:19,542 --> 00:09:21,667 It was the tamarind paste, too. I added it. 227 00:09:21,667 --> 00:09:25,000 -Okay. -I prepared Sukuma Wiki. 228 00:09:25,000 --> 00:09:27,626 I used that leaf that has all that hole on it 229 00:09:27,626 --> 00:09:29,584 and cooked it in a shrimp and crab stock 230 00:09:29,584 --> 00:09:32,334 and then on top is grilled shrimp 231 00:09:32,334 --> 00:09:34,000 that I marinated with shito. 232 00:09:34,000 --> 00:09:35,417 The jute leaf, yeah, I'm tasting that. 233 00:09:35,417 --> 00:09:37,083 The jute leaf, yeah, it's good. 234 00:09:37,083 --> 00:09:38,584 Damarr, what did you do for us? 235 00:09:38,584 --> 00:09:40,667 I did a scotch bonnet and shrimp stew 236 00:09:40,667 --> 00:09:42,334 that I thickened with okra 237 00:09:42,334 --> 00:09:44,000 and I topped that with some diced pineapple. 238 00:09:44,000 --> 00:09:45,751 And what are the Nigerian spices you used? 239 00:09:45,751 --> 00:09:48,125 I used the bright orange one. 240 00:09:48,125 --> 00:09:49,751 -KWAME: Suya pepper. Oh yeah. -DAMARR: Suya? 241 00:09:49,751 --> 00:09:51,375 You definitely used suya in here. 242 00:09:51,375 --> 00:09:53,083 PADMA: Nice amount of heat in here, too. 243 00:09:53,083 --> 00:09:56,125 -Yeah. -Thank you all. 244 00:09:56,125 --> 00:09:59,292 The chefs who drew Amala, please come up. 245 00:09:59,292 --> 00:10:01,584 Hi, thank you. 246 00:10:01,584 --> 00:10:04,792 So, I made a tamarind and chicken wing stew. 247 00:10:04,792 --> 00:10:07,667 It has a bit of crab fat, a crab stock, 248 00:10:07,667 --> 00:10:11,667 tomatoes, charred okra and herb-lime salad on top 249 00:10:11,667 --> 00:10:13,751 to kind of cut through the richness of the stew. 250 00:10:13,751 --> 00:10:16,125 What did you [indistinct], did you use one of the leaves? 251 00:10:16,125 --> 00:10:18,167 -So, that's cilantro and mint. -Okay. 252 00:10:18,167 --> 00:10:20,250 -What did you make, Jo? -I made a chicken 253 00:10:20,250 --> 00:10:21,584 and kale stew that's been seasoned 254 00:10:21,584 --> 00:10:23,083 with suya and banga spice. 255 00:10:23,083 --> 00:10:25,542 Chefs, I have a poached mackerel 256 00:10:25,542 --> 00:10:28,792 and wilted arugula in beef stew. 257 00:10:28,792 --> 00:10:31,792 -Thank you so much. -Thank you, chefs. 258 00:10:31,792 --> 00:10:33,584 Overall I think y'all did great. 259 00:10:33,584 --> 00:10:35,959 To see you transform these ingredients 260 00:10:35,959 --> 00:10:38,584 and still put your spin on it was definitely inspiring. 261 00:10:38,584 --> 00:10:40,375 There were a couple that weren't 262 00:10:40,375 --> 00:10:42,125 as successful as the rest, however. 263 00:10:42,125 --> 00:10:44,083 The first one, unfortunately, is Nick. 264 00:10:44,083 --> 00:10:46,292 That stew was a little too sweet for us. 265 00:10:46,292 --> 00:10:48,959 The addition of tamarind is fantastic, 266 00:10:48,959 --> 00:10:50,959 but you do need to cook it out. 267 00:10:50,959 --> 00:10:53,626 Evelyn, the flavors 268 00:10:53,626 --> 00:10:55,584 that you used overpowered that dish 269 00:10:55,584 --> 00:10:57,709 and it felt a little convoluted. 270 00:10:57,709 --> 00:10:59,584 -Okay. -Ope, 271 00:10:59,584 --> 00:11:02,125 who had one of our favorite dishes? 272 00:11:02,125 --> 00:11:05,083 Buddha's dish was actually put together very well. 273 00:11:05,083 --> 00:11:06,751 -Thank you. -And it also tied in 274 00:11:06,751 --> 00:11:09,167 to our Nigerian roots, so it had some of that peanut. 275 00:11:09,167 --> 00:11:11,083 Thank you. Thank you so much. 276 00:11:11,083 --> 00:11:12,626 The other dish that we really enjoyed was Damarr's. 277 00:11:12,626 --> 00:11:16,626 It was bold in all the best ways. 278 00:11:16,626 --> 00:11:18,626 You let those ingredients sing. 279 00:11:18,626 --> 00:11:21,167 Jackson, I think the orange sauce stew that 280 00:11:21,167 --> 00:11:24,167 you put together, I really just thoroughly enjoyed it. 281 00:11:24,167 --> 00:11:26,167 And the winning chef is... 282 00:11:26,167 --> 00:11:35,042 ♪♪♪ 283 00:11:35,042 --> 00:11:41,375 And the winning chef is... 284 00:11:41,375 --> 00:11:44,584 Chuku, you understood the assignment, Buddha. 285 00:11:44,584 --> 00:11:46,083 Thank you. 286 00:11:46,083 --> 00:11:48,375 It was great that he loved it so much 287 00:11:48,375 --> 00:11:50,125 that he was willing to give me a nickname. 288 00:11:50,125 --> 00:11:53,250 -I feel honored. -Congratulations Buddha, 289 00:11:53,250 --> 00:11:56,792 you have immunity in the next elimination challenge. 290 00:11:56,792 --> 00:11:59,083 Alright, gentlemen, I would like to thank you both 291 00:11:59,083 --> 00:12:02,167 for joining us today and giving us all an education. 292 00:12:02,167 --> 00:12:04,876 Thank y'all. 293 00:12:04,876 --> 00:12:08,167 Okay chefs, we're almost halfway through the competition. 294 00:12:08,167 --> 00:12:09,834 If you want to win 295 00:12:09,834 --> 00:12:11,584 you're going to have to dominate. 296 00:12:11,584 --> 00:12:13,792 [banging sound] 297 00:12:13,792 --> 00:12:16,167 [animal noises] 298 00:12:16,167 --> 00:12:27,542 -[dinosaur roaring] -[loud clattering] 299 00:12:27,542 --> 00:12:28,751 Woah. 300 00:12:28,751 --> 00:12:30,792 Jurassic Park? 301 00:12:30,792 --> 00:12:34,667 ["Jurassic Park" theme by John Williams] 302 00:12:34,667 --> 00:12:35,834 -Hi. -Oh, my God. 303 00:12:35,834 --> 00:12:37,417 PADMA: Please help me welcome 304 00:12:37,417 --> 00:12:41,125 Top Chef Colorado winner Joe Flamm. 305 00:12:41,125 --> 00:12:43,584 I know who chef Joe Flamm is 306 00:12:43,584 --> 00:12:46,125 but he is unrecognizable to me in his getup. 307 00:12:46,125 --> 00:12:47,751 This is definitely going to be a fun one 308 00:12:47,751 --> 00:12:50,125 if you can't tell by the way I'm dressed. 309 00:12:50,125 --> 00:12:54,375 ♪♪♪ 310 00:12:54,375 --> 00:12:56,167 Who here remembers when the first 311 00:12:56,167 --> 00:12:58,584 Jurassic Park movie came out? 312 00:12:58,584 --> 00:13:01,417 I am a massive fan of the Jurassic Park 313 00:13:01,417 --> 00:13:03,167 and Jurassic World movies. 314 00:13:03,167 --> 00:13:06,459 I'm very excited, but how exactly is this supposed 315 00:13:06,459 --> 00:13:08,459 to tie in to an elimination challenge? 316 00:13:08,459 --> 00:13:10,250 In the upcoming new film, 317 00:13:10,250 --> 00:13:16,375 Jurassic World Dominion, worlds will collide. 318 00:13:16,375 --> 00:13:21,792 The dinosaurs are now living everywhere amongst the humans. 319 00:13:21,792 --> 00:13:24,417 [dinosaur growling] 320 00:13:24,417 --> 00:13:27,334 They're ruling the Earth by air, sea and land, 321 00:13:27,334 --> 00:13:30,292 and for this challenge that's how you'll be teaming up 322 00:13:30,292 --> 00:13:32,042 to rule the kitchen. 323 00:13:32,042 --> 00:13:34,292 To give you a little inspiration on how to dominate, 324 00:13:34,292 --> 00:13:37,209 we have a special message for you. 325 00:13:37,209 --> 00:13:39,709 Hello chefs. 326 00:13:39,709 --> 00:13:42,375 Congratulations on surviving the competition so far. 327 00:13:42,375 --> 00:13:44,834 We're thrilled you'll be using our new movie, 328 00:13:44,834 --> 00:13:46,792 Jurassic World Dominion, 329 00:13:46,792 --> 00:13:49,125 as your inspiration for the next elimination challenge. 330 00:13:49,125 --> 00:13:52,250 It's like no Jurassic film you've ever seen before. 331 00:13:52,250 --> 00:13:55,626 For this challenge you will each be assigned a dinosaur 332 00:13:55,626 --> 00:13:57,792 whose unique lifestyle and diet should be 333 00:13:57,792 --> 00:14:00,584 -showcased in your dishes. -And here's a tip, 334 00:14:00,584 --> 00:14:03,584 make something the judges will devour. 335 00:14:03,584 --> 00:14:06,542 The judges will be joined at the dinner table 336 00:14:06,542 --> 00:14:09,375 by our brilliant co-star DeWanda Wise. 337 00:14:09,375 --> 00:14:11,375 Ugh, I'm so jealous, DeWanda is more than happy 338 00:14:11,375 --> 00:14:13,375 to eat all of your fancy food while we're stuck 339 00:14:13,375 --> 00:14:15,083 eating stale chips in a greenroom. 340 00:14:15,083 --> 00:14:16,542 Be safe out there, chefs. 341 00:14:16,542 --> 00:14:21,042 Welcome to Jurassic World. 342 00:14:21,042 --> 00:14:22,667 In each one of these folders 343 00:14:22,667 --> 00:14:25,584 is information on where these dinosaurs live, 344 00:14:25,584 --> 00:14:27,667 what they eat, and how big they are. 345 00:14:27,667 --> 00:14:30,459 If there's one thing Top Chef keeps doing 346 00:14:30,459 --> 00:14:32,167 is stretching your imagination. 347 00:14:32,167 --> 00:14:35,334 -Thank you. -Here you go. Here you go. 348 00:14:35,334 --> 00:14:38,667 [dinosaur growling] 349 00:14:38,667 --> 00:14:41,334 Match the color on your dossier. 350 00:14:41,334 --> 00:14:44,584 All the reds go together, all the greens go together, 351 00:14:44,584 --> 00:14:46,000 and then all the browns go together. 352 00:14:46,000 --> 00:14:47,542 I'm liking this. 353 00:14:47,542 --> 00:14:50,000 Those will be your teams for this challenge. 354 00:14:50,000 --> 00:14:53,167 Jo I haven't worked with since the first team challenge 355 00:14:53,167 --> 00:14:55,167 and Jae I haven't worked with before. 356 00:14:55,167 --> 00:14:58,626 Nick, Damarr and Buddha, you have Mosasaurus. 357 00:14:58,626 --> 00:15:01,375 That is a sea dinosaur that lives in the Atlantic. 358 00:15:01,375 --> 00:15:03,792 It can swallow a Great White Shark whole. 359 00:15:03,792 --> 00:15:05,667 Evelyn, Ashley and Jo, 360 00:15:05,667 --> 00:15:09,167 you have Quetzalcoatlus, an air dinosaur. 361 00:15:09,167 --> 00:15:11,751 They were first discovered actually right here in Texas, 362 00:15:11,751 --> 00:15:13,417 and it's actually one of the largest 363 00:15:13,417 --> 00:15:15,375 flying animals of all time. 364 00:15:15,375 --> 00:15:18,542 Jackson, Luke and Jae, you have the Velociraptor. 365 00:15:18,542 --> 00:15:20,709 Velociraptors originate from China 366 00:15:20,709 --> 00:15:25,167 and their bite is as ferocious as a spotted hyena. 367 00:15:25,167 --> 00:15:26,834 Each team is responsible 368 00:15:26,834 --> 00:15:30,292 for making a three-course progressive meal 369 00:15:30,292 --> 00:15:34,250 featuring dishes inspired by these jaw-dropping dinosaurs. 370 00:15:34,250 --> 00:15:37,375 Today, each team will have fifteen minutes to menu plan. 371 00:15:37,375 --> 00:15:40,000 Tomorrow, you'll have two hours to cook 372 00:15:40,000 --> 00:15:43,542 and serve at Houston's Museum of Natural Science. 373 00:15:43,542 --> 00:15:46,584 To sweeten the pot, the winning team will get 374 00:15:46,584 --> 00:15:50,584 a VIP trip to attend the world premiere of the film. 375 00:15:50,584 --> 00:15:53,209 -Wow. -[indistinct]. 376 00:15:53,209 --> 00:15:56,209 I can't wait to see how you bring these dinosaurs to life. 377 00:15:56,209 --> 00:15:58,834 See you tomorrow, chefs. 378 00:15:58,834 --> 00:16:02,375 We should try to focus on one subset of cuisine 379 00:16:02,375 --> 00:16:04,792 so that we don't confuse the [indistinct]. 380 00:16:04,792 --> 00:16:06,501 -You're spot on. -I mean, I'm staying in 381 00:16:06,501 --> 00:16:08,167 the Southern area, you know what I mean? 382 00:16:08,167 --> 00:16:09,501 I'm happy to go Southern. 383 00:16:09,501 --> 00:16:11,292 Nick is extraordinarily 384 00:16:11,292 --> 00:16:13,167 well versed in Southern cuisine 385 00:16:13,167 --> 00:16:15,876 and Evelyn lives here in Houston so she understands it. 386 00:16:15,876 --> 00:16:17,709 EVELYN: Homage to Texas. 387 00:16:17,709 --> 00:16:19,876 So, I got the Velociraptor so I'm going last. 388 00:16:19,876 --> 00:16:22,042 I think a lot of people are going to go meat 389 00:16:22,042 --> 00:16:24,250 for the third course, so we'll stand out 390 00:16:24,250 --> 00:16:26,709 just by going desert, the one thing I want to do 391 00:16:26,709 --> 00:16:28,709 is make some sort of sauce that's red and bloody because 392 00:16:28,709 --> 00:16:30,584 Velociraptor specifically is very vicious, right? 393 00:16:30,584 --> 00:16:32,167 -I like that. -NICK: Yeah. 394 00:16:32,167 --> 00:16:33,584 EVELYN: I was thinking a pork loin. 395 00:16:33,584 --> 00:16:35,083 JACKSON: Probably do a bird, though, 396 00:16:35,083 --> 00:16:36,792 right, because it's air-based? 397 00:16:36,792 --> 00:16:39,375 I know, well, the air I wanted to do a sweet potato 398 00:16:39,375 --> 00:16:41,125 on the acai and, like, make it-- 399 00:16:41,125 --> 00:16:42,417 -JACKSON: So it's airy. -Yeah. 400 00:16:42,417 --> 00:16:44,417 I mean, so I have a sea dinosaur, 401 00:16:44,417 --> 00:16:46,417 so I'm thinking oysters and caviar. 402 00:16:46,417 --> 00:16:48,626 I have land, Velociraptor, very aggressive 403 00:16:48,626 --> 00:16:51,125 in its nature, also from Mongolia. 404 00:16:51,125 --> 00:16:53,292 I wrote a play off of broccoli and beef, 405 00:16:53,292 --> 00:16:55,375 so I'll have the short rib and then on the side 406 00:16:55,375 --> 00:16:57,209 I'll have the onions that I'll kind of fan up 407 00:16:57,209 --> 00:16:59,250 so it'll look like scales and then claws. 408 00:16:59,250 --> 00:17:01,334 I'm just, like, thinking of, like, a list right now, 409 00:17:01,334 --> 00:17:04,918 because I'm still a little unsure of what I'm making. 410 00:17:04,918 --> 00:17:06,876 I'm going to use a whole alligator. 411 00:17:06,876 --> 00:17:10,792 The Mosasaurus is a reptile, so I decide to get alligator. 412 00:17:10,792 --> 00:17:12,709 I was sort of thinking of doing, like, a quail. 413 00:17:12,709 --> 00:17:15,125 The thing is-- is that it eats literally everything. 414 00:17:15,125 --> 00:17:16,626 It's so open-ended. 415 00:17:16,626 --> 00:17:18,667 My idea for this dish is to take a quail, 416 00:17:18,667 --> 00:17:20,209 which is obviously an air animal, 417 00:17:20,209 --> 00:17:22,375 and stuff it with a conglomeration 418 00:17:22,375 --> 00:17:23,584 of a lot of different ingredients. 419 00:17:23,584 --> 00:17:25,792 Greens, nuts, some vegetables. 420 00:17:25,792 --> 00:17:27,501 -What are you thinking? -To be honest, 421 00:17:27,501 --> 00:17:29,083 I'm just a little lost. 422 00:17:29,083 --> 00:17:31,209 It says that it's eating habits... 423 00:17:31,209 --> 00:17:33,125 It says small mammals. 424 00:17:33,125 --> 00:17:35,626 I'm having a very hard time 425 00:17:35,626 --> 00:17:39,667 to get a concept or any ideas. 426 00:17:39,667 --> 00:17:42,584 I'm freaking out more as time goes by 427 00:17:42,584 --> 00:17:45,334 because I have to have a grocery list, 428 00:17:45,334 --> 00:17:47,459 I'm about to go to the Whole Foods 429 00:17:47,459 --> 00:17:52,334 and I do not know what I'm making. 430 00:17:52,334 --> 00:17:54,375 I think it's sort of like an inspiration challenge. 431 00:17:54,375 --> 00:17:56,626 I don't think you have to be, like, super, super literal. 432 00:17:56,626 --> 00:17:58,375 Uh-huh. Agreed. 433 00:17:58,375 --> 00:18:00,876 Because I've got immunity, that means if Jo and Jae 434 00:18:00,876 --> 00:18:03,542 want to avoid being in a fifty-fifty elimination, 435 00:18:03,542 --> 00:18:05,751 they'd want to try and put out their best dishes. 436 00:18:05,751 --> 00:18:07,501 It makes you cook under pressure. 437 00:18:07,501 --> 00:18:12,250 ♪♪♪ 438 00:18:12,250 --> 00:18:14,834 I'm starting to get a sense of inspiration 439 00:18:14,834 --> 00:18:17,083 based on ingredients that I'm seeing. 440 00:18:17,083 --> 00:18:18,584 Hey, chicken wings. 441 00:18:18,584 --> 00:18:21,375 I'll just get three pounds of wings, then. 442 00:18:21,375 --> 00:18:23,292 Reading about the Quetzalcoatlus, 443 00:18:23,292 --> 00:18:25,709 it's got these massive wings that it uses 444 00:18:25,709 --> 00:18:28,209 to soar through the air at high speeds, 445 00:18:28,209 --> 00:18:31,542 so I'm going to do a chicken wing. 446 00:18:31,542 --> 00:18:33,209 Because I'm so creative. 447 00:18:33,209 --> 00:18:36,167 Okay, I need twelve oysters. 448 00:18:36,167 --> 00:18:38,876 Looking over the seasonings, I just got the panko. 449 00:18:38,876 --> 00:18:41,125 I plan on making a crab croquette 450 00:18:41,125 --> 00:18:43,542 with a red pepper puree. 451 00:18:43,542 --> 00:18:45,459 Once the Mosasaurus opens its mouth, 452 00:18:45,459 --> 00:18:48,083 there's nothing but that red flesh 453 00:18:48,083 --> 00:18:49,501 with those back-sided teeth. 454 00:18:49,501 --> 00:18:50,834 I'm going to try to do everything 455 00:18:50,834 --> 00:18:53,209 in bite-size form so you could just, 456 00:18:53,209 --> 00:18:55,918 pretty much don't need a knife or fork to eat it. 457 00:18:55,918 --> 00:18:57,334 Five minutes! 458 00:18:57,334 --> 00:18:58,792 I would like to get the lamb. 459 00:18:58,792 --> 00:19:00,667 So, I'm doing lamb two ways. 460 00:19:00,667 --> 00:19:03,709 This is a very aggressive dinosaur 461 00:19:03,709 --> 00:19:06,167 and I wanted to go heavy with the meat. 462 00:19:06,167 --> 00:19:09,083 Oh, my God. I am really nervous. 463 00:19:09,083 --> 00:19:10,751 Buddha has an immunity. 464 00:19:10,751 --> 00:19:12,334 If we are at the bottom 465 00:19:12,334 --> 00:19:15,209 either me or Jo are going home. 466 00:19:15,209 --> 00:19:26,584 ♪♪♪ 467 00:19:26,584 --> 00:19:30,751 I mean, I just don't want to be in the bottom. 468 00:19:30,751 --> 00:19:32,792 I mean, like, there's no margins. 469 00:19:32,792 --> 00:19:34,751 There's no margins, there's a team on the bottom 470 00:19:34,751 --> 00:19:37,584 there's a team on the-- yeah, and one in the middle. 471 00:19:37,584 --> 00:19:39,751 That's it. And I have a guy with immunity. 472 00:19:39,751 --> 00:19:40,918 [groans] 473 00:19:40,918 --> 00:19:51,083 ♪♪♪ 474 00:19:51,083 --> 00:19:53,751 -Whoa. -Aw, man. 475 00:19:53,751 --> 00:19:55,459 Oh, my gosh. 476 00:19:55,459 --> 00:19:57,250 JACKSON: That looks like me when I wake up. 477 00:19:57,250 --> 00:19:58,626 [laughing] 478 00:19:58,626 --> 00:20:02,584 ♪♪♪ 479 00:20:02,584 --> 00:20:04,709 It's about that time. 480 00:20:04,709 --> 00:20:08,125 Sugar, eggs, some more sweet potatoes over here. 481 00:20:08,125 --> 00:20:10,834 -Coconut water. -Alligator. 482 00:20:10,834 --> 00:20:12,792 So, Buddha, have you ever worked with alligator? 483 00:20:12,792 --> 00:20:14,584 I've worked with an alligator 484 00:20:14,584 --> 00:20:16,375 but I haven't broken one down to be honest. 485 00:20:16,375 --> 00:20:18,042 The way we're going to make it progressive 486 00:20:18,042 --> 00:20:20,334 is that we're going to have a starter, 487 00:20:20,334 --> 00:20:23,250 intermediate course and then an entrée course at the end. 488 00:20:23,250 --> 00:20:25,542 For the first course I'm making smoked alligator, 489 00:20:25,542 --> 00:20:28,083 Jo is making barbecued quail, 490 00:20:28,083 --> 00:20:30,375 for the third course Jae is making 491 00:20:30,375 --> 00:20:31,542 a lamb duo. 492 00:20:31,542 --> 00:20:32,709 Wow, these quail 493 00:20:32,709 --> 00:20:34,250 look like little dinosaurs. 494 00:20:34,250 --> 00:20:36,042 [laughing] 495 00:20:36,042 --> 00:20:38,292 I'm gonna smoke her in some hickory wood. 496 00:20:38,292 --> 00:20:40,792 I do have immunity but I'm definitely 497 00:20:40,792 --> 00:20:44,167 going to try my hardest and take risks. 498 00:20:44,167 --> 00:20:45,792 I was like, what is happening? 499 00:20:45,792 --> 00:20:48,167 It's just Buddha. 500 00:20:48,167 --> 00:20:49,834 Jo, what do you like about the movie though? 501 00:20:49,834 --> 00:20:52,751 I mean, I grew up watching these movies 502 00:20:52,751 --> 00:20:54,918 and it's really exciting. 503 00:20:54,918 --> 00:20:56,792 It's bringing out sort of my inner nerd. 504 00:20:56,792 --> 00:20:58,792 The concept of my dish is to celebrate 505 00:20:58,792 --> 00:21:01,584 an air animal that eats everything. 506 00:21:01,584 --> 00:21:04,209 So, I've made a stuffing that has gone inside of the quail. 507 00:21:04,209 --> 00:21:06,083 Oh, I forgot to lop your neck off. 508 00:21:06,083 --> 00:21:07,626 And then I'm making these glazed carrots 509 00:21:07,626 --> 00:21:09,501 that are sort of reminiscent to me of the meal 510 00:21:09,501 --> 00:21:11,250 that they had during the first movie. 511 00:21:11,250 --> 00:21:14,375 Right after they fed the Velociraptor they went 512 00:21:14,375 --> 00:21:17,167 and they ate this very 80s plate with these carrots. 513 00:21:17,167 --> 00:21:19,459 That's why I decided to do carrots. 514 00:21:19,459 --> 00:21:21,167 What have you got working on, Nick? 515 00:21:21,167 --> 00:21:23,459 So, I have the peppers in the oven, roasting. 516 00:21:23,459 --> 00:21:25,417 I am at the first course, 517 00:21:25,417 --> 00:21:27,375 so I'm going to start it off with an appetizer. 518 00:21:27,375 --> 00:21:30,167 I'm making crab coquette with pepper puree. 519 00:21:30,167 --> 00:21:33,375 The second course is Evelyn with pork tenderloin, 520 00:21:33,375 --> 00:21:36,042 and then Jackson is going to be dessert, 521 00:21:36,042 --> 00:21:38,125 which is going to have a gory feel to it. 522 00:21:38,125 --> 00:21:40,334 How are you looking, Evelyn, what are you starting on? 523 00:21:40,334 --> 00:21:42,626 Just trying to get that pork on as soon as possible. 524 00:21:42,626 --> 00:21:44,459 Right on, I've got a cacao cake going in, 525 00:21:44,459 --> 00:21:46,125 I'm toasting pecans for everyone. 526 00:21:46,125 --> 00:21:47,834 Are these toasted? Can you smell for me? 527 00:21:47,834 --> 00:21:50,334 So, I'm making a fudgy cacao cake 528 00:21:50,334 --> 00:21:52,250 and it's very dense and gooey 529 00:21:52,250 --> 00:21:53,709 and it's really, really, really rich. 530 00:21:53,709 --> 00:21:55,584 Velociraptors are kind of the bad guys 531 00:21:55,584 --> 00:21:57,584 who kind of create terror and mayhem, 532 00:21:57,584 --> 00:22:01,375 so I want to add some sort of spice. 533 00:22:01,375 --> 00:22:03,375 More? No? 534 00:22:03,375 --> 00:22:05,250 I don't even really know what five spice tastes like. 535 00:22:05,250 --> 00:22:07,501 I've never used it in my life. 536 00:22:07,501 --> 00:22:10,667 Jackson definitely gives you that mad scientist vibe. 537 00:22:10,667 --> 00:22:12,250 He's a little out there. 538 00:22:12,250 --> 00:22:13,751 ASHLEIGH: How are those oysters looking? 539 00:22:13,751 --> 00:22:15,709 They're large but they're pretty. 540 00:22:15,709 --> 00:22:18,501 For our team's menu we're really trying to play 541 00:22:18,501 --> 00:22:20,125 on the progressions of flavors 542 00:22:20,125 --> 00:22:22,334 and the progression of size. 543 00:22:22,334 --> 00:22:23,876 So, I'll be making the dukkah fried oyster 544 00:22:23,876 --> 00:22:26,334 with fresno chow chow and caviar cream. 545 00:22:26,334 --> 00:22:29,501 Mine will be smaller, maybe two or three bites, 546 00:22:29,501 --> 00:22:31,417 then Ashleigh's shito wing with watermelon relish, 547 00:22:31,417 --> 00:22:33,042 her plate's going to be a little larger 548 00:22:33,042 --> 00:22:35,167 and then you'll come into something 549 00:22:35,167 --> 00:22:37,042 that's even larger as an entrée with rich, 550 00:22:37,042 --> 00:22:38,375 braised beef and broccoli. 551 00:22:38,375 --> 00:22:40,375 I want this sauce nice and sticky. 552 00:22:40,375 --> 00:22:42,375 Have you ever made this dish before, Ashleigh? 553 00:22:42,375 --> 00:22:44,709 Well, I made a version of it for the last challenge. 554 00:22:44,709 --> 00:22:46,626 -LUKE: Yeah? -I put candied pork 555 00:22:46,626 --> 00:22:49,083 and they were expecting something super sticky, 556 00:22:49,083 --> 00:22:51,083 and it didn't go over so well, 557 00:22:51,083 --> 00:22:52,584 so, I'm out to prove something. 558 00:22:52,584 --> 00:22:54,584 ♪♪♪ 559 00:22:54,584 --> 00:22:56,834 What the [bleep] is going on here? 560 00:22:56,834 --> 00:22:59,584 You know, my biggest concern is getting the short rib done. 561 00:22:59,584 --> 00:23:01,334 I'm going to have to use the pressure cooker, 562 00:23:01,334 --> 00:23:03,250 which, I haven't used one in four years. 563 00:23:03,250 --> 00:23:05,626 Come on, pressure cookers. 564 00:23:05,626 --> 00:23:07,083 All right. 565 00:23:07,083 --> 00:23:11,459 ♪♪♪ 566 00:23:11,459 --> 00:23:13,209 -It's a lot of fat. -On the alligator? 567 00:23:13,209 --> 00:23:15,584 -Yeah. -JO: Really? Oh, my God. 568 00:23:15,584 --> 00:23:18,751 ♪♪♪ 569 00:23:18,751 --> 00:23:20,334 JAE: It needs more salt 570 00:23:20,334 --> 00:23:22,083 but I really like the spice in there. 571 00:23:22,083 --> 00:23:24,375 I am super confused about Jae's dish. 572 00:23:24,375 --> 00:23:26,125 I'm breaking up noodles, 573 00:23:26,125 --> 00:23:29,584 so it's going to be the starch for the dish. 574 00:23:29,584 --> 00:23:31,042 I think she's doing a lot. 575 00:23:31,042 --> 00:23:32,792 She's stir-frying noodles, 576 00:23:32,792 --> 00:23:35,042 she's breadcrumbing lamb chops, meatballs. 577 00:23:35,042 --> 00:23:37,167 It seems like a lot. 578 00:23:37,167 --> 00:23:39,083 And then I think that with the pickled napa cabbage 579 00:23:39,083 --> 00:23:40,584 it's really good. 580 00:23:40,584 --> 00:23:42,876 BUDDHA: It almost sounds like a buffet platter. 581 00:23:42,876 --> 00:23:45,209 ♪♪♪ 582 00:23:45,209 --> 00:23:47,292 15 minutes till first course. 583 00:23:47,292 --> 00:23:49,626 ["Jurassic Park" theme by John Williams] 584 00:23:49,626 --> 00:24:03,876 ♪♪♪ 585 00:24:03,876 --> 00:24:06,834 -This is beyond. -It really is. 586 00:24:06,834 --> 00:24:08,918 -Thank you. -You're welcome. 587 00:24:08,918 --> 00:24:11,792 I'm very excited to have you, DeWanda, with us. 588 00:24:11,792 --> 00:24:13,209 -Welcome. -Thank you. 589 00:24:13,209 --> 00:24:14,626 The setting is amazing. 590 00:24:14,626 --> 00:24:16,292 It's great. We're in the vibe. 591 00:24:16,292 --> 00:24:17,918 What is your character on the movie? 592 00:24:17,918 --> 00:24:20,584 She's like a black-market dinosaur dealer. 593 00:24:20,584 --> 00:24:23,584 -Oh. -Sweet. 594 00:24:23,584 --> 00:24:25,459 Selling dinosaur bones on the side, huh? 595 00:24:25,459 --> 00:24:26,751 She likes selling dinosaurs. 596 00:24:26,751 --> 00:24:29,375 Nice. I like it. 597 00:24:29,375 --> 00:24:30,709 Cheers, everybody. 598 00:24:30,709 --> 00:24:33,083 To Jurassic World. 599 00:24:33,083 --> 00:24:34,459 I'm just going to build up the crust 600 00:24:34,459 --> 00:24:36,375 and we'll be good to go. 601 00:24:36,375 --> 00:24:37,834 We've got the color, we're good with that. 602 00:24:37,834 --> 00:24:39,667 I'm hoping there's enough sauce. 603 00:24:39,667 --> 00:24:42,375 -Oh. -Oh, crap, come on dude. 604 00:24:42,375 --> 00:24:44,501 I'm just topping it off with some salmon roe, 605 00:24:44,501 --> 00:24:46,501 give it a little pop of saltiness. 606 00:24:46,501 --> 00:24:49,167 For my bead dumplings filled with smoked alligator, 607 00:24:49,167 --> 00:24:51,167 doing them into little bite-sized pieces 608 00:24:51,167 --> 00:24:53,167 because the Mesosaurus likes to eat 609 00:24:53,167 --> 00:24:55,792 in bite-sized pieces, and so, we have alligator soup. 610 00:24:55,792 --> 00:24:57,876 LUKE: How're you doing, Demarr? You need a hand? 611 00:24:57,876 --> 00:25:00,334 No, I should be good, I'm going to put the caviar in first 612 00:25:00,334 --> 00:25:02,209 and I'm going to fry the oysters last. 613 00:25:02,209 --> 00:25:04,209 Do I think I'm being the most theatrical like Buddha? 614 00:25:04,209 --> 00:25:06,876 No, but I think that what I'm doing makes sense. 615 00:25:06,876 --> 00:25:08,584 I think it's going to be delicious. 616 00:25:08,584 --> 00:25:14,209 -Oh, man. -NIKC: One minute, chefs. 617 00:25:14,209 --> 00:25:15,751 The first course is on its way. 618 00:25:15,751 --> 00:25:33,584 ♪♪♪ 619 00:25:33,584 --> 00:25:36,250 [booming sound] 620 00:25:36,250 --> 00:25:38,542 The first course is on its way. 621 00:25:38,542 --> 00:25:41,751 [dinosaur roars] 622 00:25:41,751 --> 00:25:43,626 ♪♪♪ 623 00:25:43,626 --> 00:25:45,375 KWAME: Look at this food, this is beautiful. 624 00:25:45,375 --> 00:25:47,834 PADMA: It looks lovely, actually, yeah. 625 00:25:47,834 --> 00:25:49,584 -Hello. -Hello. 626 00:25:49,584 --> 00:25:51,375 Buddha, tell us what you made. 627 00:25:51,375 --> 00:25:53,334 And you're supposed to put this 628 00:25:53,334 --> 00:25:55,417 -just right in the middle? -Yeah, just right in the middle. 629 00:25:55,417 --> 00:25:57,292 It's kind of like a soup because the Mesosaurus 630 00:25:57,292 --> 00:25:58,834 lives in the water. 631 00:25:58,834 --> 00:25:59,959 There's smoked alligator with potato, 632 00:25:59,959 --> 00:26:01,626 beets and salmon roe. 633 00:26:01,626 --> 00:26:03,501 On the outside is a pickled beet sheet 634 00:26:03,501 --> 00:26:04,959 to cut through the richness. 635 00:26:04,959 --> 00:26:06,459 PADMA: Have you cooked alligator before? 636 00:26:06,459 --> 00:26:08,167 -Crocodile. Not alligator. -Mm. 637 00:26:08,167 --> 00:26:09,959 -Wow. -Thank you, Buddha. 638 00:26:09,959 --> 00:26:11,709 Damarr, what did you make? 639 00:26:11,709 --> 00:26:13,709 As soon as I read that it throws it's jaw back 640 00:26:13,709 --> 00:26:15,501 and it slides down it's throat I thought oysters, 641 00:26:15,501 --> 00:26:17,375 so I made a dukkah fried oysters 642 00:26:17,375 --> 00:26:19,375 sitting on top of a fresno chow chow, 643 00:26:19,375 --> 00:26:21,792 and there is an oyster cream to the side of it. 644 00:26:21,792 --> 00:26:24,167 Mm. Very nice. 645 00:26:24,167 --> 00:26:27,417 -Nick? -I made a crab croquette. 646 00:26:27,417 --> 00:26:29,375 The flesh of the Mesosaurus's mouth 647 00:26:29,375 --> 00:26:31,250 is so bright red, and I have a surprise 648 00:26:31,250 --> 00:26:34,334 of pepper puree on the inside of the fondant potato, 649 00:26:34,334 --> 00:26:36,375 and the pecans is one of the things 650 00:26:36,375 --> 00:26:38,459 we're going to see in our flow of our menu. 651 00:26:38,459 --> 00:26:41,125 This is a beautiful start to this dinner. 652 00:26:41,125 --> 00:26:42,417 -Thank you. -Thank you. 653 00:26:42,417 --> 00:26:44,250 -Thank you so much. -Stunning. 654 00:26:44,250 --> 00:26:46,501 -They all can cook. -This is all top tier cooking. 655 00:26:46,501 --> 00:26:47,959 Let's start with Buddha's dish. 656 00:26:47,959 --> 00:26:50,709 His plate was beautiful to look at. 657 00:26:50,709 --> 00:26:53,792 Smoking alligator, I don't think anybody would think to do that 658 00:26:53,792 --> 00:26:56,459 and then puree that into almost like a chowder. 659 00:26:56,459 --> 00:27:00,292 It was sweet, it was acidic, it was, like, earthy. 660 00:27:00,292 --> 00:27:02,959 There's something about that last taste of smoke 661 00:27:02,959 --> 00:27:05,292 in combination with the cream that's really lovely. 662 00:27:05,292 --> 00:27:07,584 It seems like it's a pretty even playing field at the moment. 663 00:27:07,584 --> 00:27:09,584 Nick's dish, it was a nice little hors d'oeuvre, 664 00:27:09,584 --> 00:27:11,417 but it wasn't like a dish. 665 00:27:11,417 --> 00:27:13,167 GAIL: I think there should have been 666 00:27:13,167 --> 00:27:14,876 -way more red pepper. -TOM: Yes, way more sauce. 667 00:27:14,876 --> 00:27:16,501 Like, I understand he wanted that surprise, 668 00:27:16,501 --> 00:27:17,918 you open the mouth, it's bright red. 669 00:27:17,918 --> 00:27:19,918 -A surprise in a sauce. -Right, exactly. 670 00:27:19,918 --> 00:27:22,250 But I thoroughly enjoyed Nick's croquette. 671 00:27:22,250 --> 00:27:24,167 I liked it. I think it was fun. 672 00:27:24,167 --> 00:27:25,959 I think it went well. 673 00:27:25,959 --> 00:27:29,250 -Hope for the best now. -I love Demarr's dish, too. 674 00:27:29,250 --> 00:27:31,250 The oyster was crunchy and juicy. 675 00:27:31,250 --> 00:27:32,792 JOE: I love the texture of the chow chow. 676 00:27:32,792 --> 00:27:34,459 I thought it was super bright. 677 00:27:34,459 --> 00:27:35,918 That's what kept me going back for more. 678 00:27:35,918 --> 00:27:37,417 There's something about fried oysters to me 679 00:27:37,417 --> 00:27:38,792 that just, like, it feels like home. 680 00:27:38,792 --> 00:27:40,501 I'm a Maryland girl, 681 00:27:40,501 --> 00:27:42,292 with the caviar cream at the bottom, 682 00:27:42,292 --> 00:27:44,167 I just thought that was really inventive. 683 00:27:44,167 --> 00:27:45,667 It's a good composition. 684 00:27:45,667 --> 00:27:47,375 The combination worked really well. 685 00:27:47,375 --> 00:27:49,250 I just want something more graphic. 686 00:27:49,250 --> 00:27:50,584 I want to see evidence of a kill. 687 00:27:50,584 --> 00:27:52,834 -Evidence of a kill. -[laughter] 688 00:27:52,834 --> 00:27:54,792 ASHLEIGH: I'm going to have you grab a wing to try. 689 00:27:54,792 --> 00:27:56,584 LUKE: Yeah, it could use some finishing salt. 690 00:27:56,584 --> 00:27:59,584 -Juicy A.F. Juicy A.F. -Five and a half. 691 00:27:59,584 --> 00:28:01,209 Aw, really? 692 00:28:01,209 --> 00:28:03,209 My carrots didn't take the glaze 693 00:28:03,209 --> 00:28:04,626 the way that I wanted them to, 694 00:28:04,626 --> 00:28:06,459 but I ran out of glaze, 695 00:28:06,459 --> 00:28:09,292 so at this junction they've just got to go on. 696 00:28:09,292 --> 00:28:10,626 Can you just give me a wipe please? 697 00:28:10,626 --> 00:28:12,626 I actually am a little concerned. 698 00:28:12,626 --> 00:28:15,292 When you cook simply, when you miss, you miss big. 699 00:28:15,292 --> 00:28:17,167 -15 seconds. -Heard. 700 00:28:17,167 --> 00:28:19,667 Oh yeah, baby. 701 00:28:19,667 --> 00:28:21,709 [timer dinging] 702 00:28:21,709 --> 00:28:23,375 Lord Jesus. 703 00:28:23,375 --> 00:28:25,167 -Good luck, Jo. -Thank you. 704 00:28:25,167 --> 00:28:29,250 ♪♪♪ 705 00:28:29,250 --> 00:28:31,334 -That smells amazing. -Yes. 706 00:28:31,334 --> 00:28:33,584 -Thank you. -Thank you. 707 00:28:33,584 --> 00:28:36,167 -PADMA: This all looks lovely. -JOE: Yeah, it looks beautiful. 708 00:28:36,167 --> 00:28:38,584 -Hello, everybody. -Hi. 709 00:28:38,584 --> 00:28:40,167 Evelyn, tell us about your dish. 710 00:28:40,167 --> 00:28:42,709 This dinosaur, it flies, 711 00:28:42,709 --> 00:28:44,626 and it also is an omnivore, 712 00:28:44,626 --> 00:28:46,375 so it essentially ate everything. 713 00:28:46,375 --> 00:28:48,584 So, I decided to go with a pork tenderloin 714 00:28:48,584 --> 00:28:51,292 with Swiss chard, black garlic sauce 715 00:28:51,292 --> 00:28:53,375 with pecan crumb, fried garlic, 716 00:28:53,375 --> 00:28:58,501 and for air an aerated sweet potato puree. 717 00:28:58,501 --> 00:28:59,959 Ashleigh, what did you do for us? 718 00:28:59,959 --> 00:29:01,667 Quetzalcoatlus soars through the air 719 00:29:01,667 --> 00:29:03,584 with it's massive wings, 720 00:29:03,584 --> 00:29:06,959 so I wanted to put a whole wing on the plate. 721 00:29:06,959 --> 00:29:10,918 It is a shito wing with watermelon relish, 722 00:29:10,918 --> 00:29:12,626 and there's also a little finger bowl 723 00:29:12,626 --> 00:29:14,792 because it is meant to be eaten with your hands. 724 00:29:14,792 --> 00:29:16,626 Yes, they are. [chuckles] 725 00:29:16,626 --> 00:29:18,792 -Hi Jo. -Hi. 726 00:29:18,792 --> 00:29:20,792 How were you inspired by Quetzalcoatlus. 727 00:29:20,792 --> 00:29:22,667 This animal ate everything, I sort of decided 728 00:29:22,667 --> 00:29:24,292 to stuff it with kind of everything. 729 00:29:24,292 --> 00:29:25,834 It's a barbecue-stuffed quail 730 00:29:25,834 --> 00:29:27,834 with the sauce romesco 731 00:29:27,834 --> 00:29:29,918 that's been aerated on the plate 732 00:29:29,918 --> 00:29:31,667 -with some roasted carrots. -Thank you all. 733 00:29:31,667 --> 00:29:33,792 -Thank you. -Thank you so much. 734 00:29:33,792 --> 00:29:35,792 KWAME: Evelyn's was really, really nice. 735 00:29:35,792 --> 00:29:37,375 Pork tenderloin was cooked beautifully 736 00:29:37,375 --> 00:29:39,167 and that aerated sweet potato sauce 737 00:29:39,167 --> 00:29:40,667 had a lot of flavor. 738 00:29:40,667 --> 00:29:42,375 When you ate everything together it worked. 739 00:29:42,375 --> 00:29:43,918 Yeah, there's like ginger and garlic. 740 00:29:43,918 --> 00:29:45,918 Like, I found it to be really, really strong. 741 00:29:45,918 --> 00:29:48,209 JOE: I thought Evelyn did a really nice job. 742 00:29:48,209 --> 00:29:50,375 Yeah, and this black garlic sauce is fantastic. 743 00:29:50,375 --> 00:29:52,834 I mean, it's just so nerve-wracking being there. 744 00:29:52,834 --> 00:29:55,292 The watermelon salad Ashleigh gave us is delicious. 745 00:29:55,292 --> 00:29:57,125 It's so bright. 746 00:29:57,125 --> 00:29:58,792 I live in LA and it just reminds me 747 00:29:58,792 --> 00:30:01,292 of being able to buy fruit on the side of the road. 748 00:30:01,292 --> 00:30:04,292 Some mango, some watermelon, cayenne and lime. 749 00:30:04,292 --> 00:30:06,250 It's one of my favorite tastes. 750 00:30:06,250 --> 00:30:08,709 What did you think of Ashleigh's chicken wing? 751 00:30:08,709 --> 00:30:10,584 It's a little flabby, it's not crispy enough 752 00:30:10,584 --> 00:30:12,584 and I think the spice on it that we were promised 753 00:30:12,584 --> 00:30:14,584 -is a little mild. -It just needed 754 00:30:14,584 --> 00:30:17,167 a little bit more of everything, little bit more salt for me, 755 00:30:17,167 --> 00:30:18,667 just a little bit more flavor on that. 756 00:30:18,667 --> 00:30:20,667 Shito has a very distinct flavor profile 757 00:30:20,667 --> 00:30:23,667 that should sing through. 758 00:30:23,667 --> 00:30:26,584 What do you think of the quail that Jo gave us? 759 00:30:26,584 --> 00:30:28,626 I would love to have seen this more graphic where, uh, 760 00:30:28,626 --> 00:30:30,209 maybe taken off the bone 761 00:30:30,209 --> 00:30:31,751 and had the bones crushed off to the side. 762 00:30:31,751 --> 00:30:34,167 My quail was a little dry. 763 00:30:34,167 --> 00:30:35,918 I just think she let it cook too long. 764 00:30:35,918 --> 00:30:37,751 Yeah, it was overcooked for sure. 765 00:30:37,751 --> 00:30:40,250 The carrots, I don't really know what happened. 766 00:30:40,250 --> 00:30:42,417 They don't look or taste glazed. 767 00:30:42,417 --> 00:30:44,250 And the carrots felt like they were an afterthought. 768 00:30:44,250 --> 00:30:45,792 You know what, a big quail, 769 00:30:45,792 --> 00:30:47,501 it's actually called a Jurassic Quail. 770 00:30:47,501 --> 00:30:49,167 -Is that what it is? -Yeah. 771 00:30:49,167 --> 00:30:55,792 Well, I didn't say that, so, too late now. 772 00:30:55,792 --> 00:30:58,250 So, maybe we'll wait till 15 minutes? 773 00:30:58,250 --> 00:30:59,792 That way we can keep your food hot. 774 00:30:59,792 --> 00:31:01,834 I'm just getting, you know-- 775 00:31:01,834 --> 00:31:05,167 there's a lot of components, so I want to start plating. 776 00:31:05,167 --> 00:31:06,626 Right here, panko. 777 00:31:06,626 --> 00:31:08,542 There's only six plates to plate up, 778 00:31:08,542 --> 00:31:10,167 components sitting on a plate for 15 minutes, 779 00:31:10,167 --> 00:31:11,792 it's already gone cold in my mind, 780 00:31:11,792 --> 00:31:14,626 but I don't feel like my input or my opinions 781 00:31:14,626 --> 00:31:16,375 are really mattering at this point. 782 00:31:16,375 --> 00:31:18,167 -No. -Yeah, I like the other way. 783 00:31:18,167 --> 00:31:19,501 -Like this, yeah. -With the plate. 784 00:31:19,501 --> 00:31:20,876 JACKSON: Blood, baby. 785 00:31:20,876 --> 00:31:22,792 To finish the plating of this 786 00:31:22,792 --> 00:31:25,250 I'm making a bloody Velociraptor footprint 787 00:31:25,250 --> 00:31:27,417 out of raspberry, so it looks like 788 00:31:27,417 --> 00:31:28,751 kind of Velociraptor is all bloody 789 00:31:28,751 --> 00:31:30,250 and stomping through the plates 790 00:31:30,250 --> 00:31:31,959 which I think is silly, honestly. 791 00:31:31,959 --> 00:31:33,626 I don't know if the judges are going 792 00:31:33,626 --> 00:31:35,250 to find that amusing or not. 793 00:31:35,250 --> 00:31:37,417 EVELYN: I love it. Very theatrical. 794 00:31:37,417 --> 00:31:38,918 NICK: Bring it home for us, all right? 795 00:31:38,918 --> 00:31:40,584 Anything else you want to check? 796 00:31:40,584 --> 00:31:42,792 -No, I've got everything. -Two, one. 797 00:31:42,792 --> 00:31:44,584 -Looks good, chef. -How'd I do? 798 00:31:44,584 --> 00:31:45,792 Good job. 799 00:31:45,792 --> 00:31:50,584 ♪♪♪ 800 00:31:50,584 --> 00:31:52,501 Oh, yay. 801 00:31:52,501 --> 00:31:53,959 All right, here we go. Someone's doing something. 802 00:31:53,959 --> 00:31:55,751 -Wow. -There we go. 803 00:31:55,751 --> 00:31:57,375 TOM: That's kind of graphic looking too. 804 00:31:57,375 --> 00:31:59,792 This was the prayer that you asked for. 805 00:31:59,792 --> 00:32:02,459 Thank you. Hi, Jae. Tell us what you did. 806 00:32:02,459 --> 00:32:04,375 I made lamb two ways. 807 00:32:04,375 --> 00:32:06,792 One is rack of lamb that is spiced 808 00:32:06,792 --> 00:32:10,334 and on your right side is a spicy lamb meatball 809 00:32:10,334 --> 00:32:11,834 with pickled napa cabbage. 810 00:32:11,834 --> 00:32:14,792 It's a very aggressive dinosaur. 811 00:32:14,792 --> 00:32:16,834 I wanted to give a bold flavor to it. 812 00:32:16,834 --> 00:32:18,792 -Luke, what did you make? -The Velociraptor, 813 00:32:18,792 --> 00:32:20,626 they were from Mongolia, 814 00:32:20,626 --> 00:32:22,375 so I have beef and broccoli braised short rib, 815 00:32:22,375 --> 00:32:24,459 some onions to represent the claws 816 00:32:24,459 --> 00:32:26,584 and then the broth has been cooked down with seaweed. 817 00:32:26,584 --> 00:32:28,876 Thank you. Jackson, what did you make? 818 00:32:28,876 --> 00:32:31,375 Firstly, I'd like to apologize: Velociraptor came through 819 00:32:31,375 --> 00:32:33,751 and took one of our own, so all that blood is 820 00:32:33,751 --> 00:32:36,584 from one of our chefs you see on the plate here. 821 00:32:36,584 --> 00:32:38,751 Oh, so we don't have to send anybody home? 822 00:32:38,751 --> 00:32:40,375 -Somebody's already sent away? -Maybe a double elimination. 823 00:32:40,375 --> 00:32:42,584 So, I made a fudgy chocolate cake 824 00:32:42,584 --> 00:32:45,417 with sweet potato, pecan and raspberry blood. 825 00:32:45,417 --> 00:32:47,334 Obviously, the footprint is inspired 826 00:32:47,334 --> 00:32:49,375 by the Velociraptor itself. 827 00:32:49,375 --> 00:32:51,584 The chili in the cake, 828 00:32:51,584 --> 00:32:54,292 that's to mimic the aggression from the Velociraptor as well. 829 00:32:54,292 --> 00:32:55,792 -Thank you all. -Thank you. 830 00:32:55,792 --> 00:32:57,501 -Thank you. -Thank you, guys. 831 00:32:57,501 --> 00:33:00,501 What did you think about Jae's lamb duo? 832 00:33:00,501 --> 00:33:03,626 I could tell that Jae was really trying to push herself, 833 00:33:03,626 --> 00:33:07,209 but the lamb felt soft and soggy. 834 00:33:07,209 --> 00:33:09,292 There was a lot going on on that plate. 835 00:33:09,292 --> 00:33:11,626 That meatball was really spicy but kind of good. 836 00:33:11,626 --> 00:33:13,250 I really like the cabbage. 837 00:33:13,250 --> 00:33:14,792 All of these things, I found things 838 00:33:14,792 --> 00:33:16,792 that I liked in them, but as a dish together 839 00:33:16,792 --> 00:33:18,584 it just did not work for me. 840 00:33:18,584 --> 00:33:20,459 There was too much to focus on. 841 00:33:20,459 --> 00:33:22,667 What about the beef and broccoli that Luke gave us? 842 00:33:22,667 --> 00:33:24,626 GAIL: I think it worked. He's in the swamp, 843 00:33:24,626 --> 00:33:26,834 the sort of dark and foreboding. 844 00:33:26,834 --> 00:33:28,667 I do think that my piece of short rib 845 00:33:28,667 --> 00:33:30,626 was a little bit tough. 846 00:33:30,626 --> 00:33:32,792 You could tell he struggled with the pressure cookers. 847 00:33:32,792 --> 00:33:34,584 The beef is a little on the tough side, 848 00:33:34,584 --> 00:33:36,792 but I don't mind it, I don't like my short ribs 849 00:33:36,792 --> 00:33:39,417 -falling off the bone. -But it didn't have those sharp, 850 00:33:39,417 --> 00:33:42,167 jagged notes that you love for Mongolian beef. 851 00:33:42,167 --> 00:33:44,792 Exactly. 852 00:33:44,792 --> 00:33:47,292 What did you think about Jackson's dessert? 853 00:33:47,292 --> 00:33:49,542 I think it's a dish that we've all been waiting for. 854 00:33:49,542 --> 00:33:51,250 Graphically, it was great. 855 00:33:51,250 --> 00:33:52,709 At least someone decided to go for it. 856 00:33:52,709 --> 00:33:54,501 This is a fun movie. 857 00:33:54,501 --> 00:33:56,292 You go with your whole family and get scared, 858 00:33:56,292 --> 00:33:57,959 you know, it's an adventure. 859 00:33:57,959 --> 00:34:01,334 And I think Jackson's dish was an adventure today. 860 00:34:01,334 --> 00:34:03,334 I like the chocolaty darkness 861 00:34:03,334 --> 00:34:05,834 with the bright blood orange and the pecans. 862 00:34:05,834 --> 00:34:08,667 I love that crumbly corner of the brownie 863 00:34:08,667 --> 00:34:10,584 that everyone fights for. 864 00:34:10,584 --> 00:34:13,792 It's really too hard to tell, man, you know? 865 00:34:13,792 --> 00:34:15,876 DeWanda, thank you so much for coming 866 00:34:15,876 --> 00:34:17,542 and having this beautiful meal with us. 867 00:34:17,542 --> 00:34:18,959 -It was great to have you. -Thank you. 868 00:34:18,959 --> 00:34:20,667 Thanks for having me. 869 00:34:20,667 --> 00:34:22,417 -See you on the red carpet. -Yes. [laughs] 870 00:34:22,417 --> 00:34:24,792 ♪♪♪ 871 00:34:24,792 --> 00:34:35,667 [dinosaur roaring] 872 00:34:35,667 --> 00:34:38,584 For your challenge we asked you to create 873 00:34:38,584 --> 00:34:40,667 a Jurassic progressive meal. 874 00:34:40,667 --> 00:34:42,292 I think it was a mixed bag tonight. 875 00:34:42,292 --> 00:34:43,792 There were some really good things 876 00:34:43,792 --> 00:34:45,751 and there were some things that were just okay. 877 00:34:45,751 --> 00:34:47,792 We'll get to that, but, hey, this is fun. 878 00:34:47,792 --> 00:34:50,542 Also, look where we are, this is pretty awesome. 879 00:34:50,542 --> 00:34:53,167 The team that ruled the world today... 880 00:34:53,167 --> 00:34:58,459 ♪♪♪ 881 00:34:58,459 --> 00:35:00,959 is the Brown Team. 882 00:35:00,959 --> 00:35:02,584 Congratulations. 883 00:35:02,584 --> 00:35:04,501 Everyone else can step to the side. 884 00:35:04,501 --> 00:35:08,167 ♪♪♪ 885 00:35:08,167 --> 00:35:09,876 Let's talk about these dishes. 886 00:35:09,876 --> 00:35:12,876 How did you decide to do crab croquette? 887 00:35:12,876 --> 00:35:15,167 I knew I wanted to do seafood, 888 00:35:15,167 --> 00:35:16,959 I just wanted it to be super refined. 889 00:35:16,959 --> 00:35:18,876 Well, I loved your croquette. 890 00:35:18,876 --> 00:35:20,584 I think it was a great announcement 891 00:35:20,584 --> 00:35:23,626 to your team's courses to come. 892 00:35:23,626 --> 00:35:26,292 So, Evelyn, your dish was spectacular. 893 00:35:26,292 --> 00:35:27,667 You know, I thought the pork loin 894 00:35:27,667 --> 00:35:29,584 was cooked beautifully, 895 00:35:29,584 --> 00:35:32,209 the sweet potato was so airy and fluffy 896 00:35:32,209 --> 00:35:34,250 and light and I think that's where the air 897 00:35:34,250 --> 00:35:35,834 came into play in my mind. 898 00:35:35,834 --> 00:35:37,834 For what I was trying to go for, 899 00:35:37,834 --> 00:35:39,959 it was just like I should kind of tame it, 900 00:35:39,959 --> 00:35:41,792 but still be bold with my flavors. 901 00:35:41,792 --> 00:35:43,667 The garlic sauce was powerful and strong. 902 00:35:43,667 --> 00:35:45,292 Not tamed at all. 903 00:35:45,292 --> 00:35:47,167 -That was amped up. -Thanks. 904 00:35:47,167 --> 00:35:49,834 Jackson, out of all of the dishes 905 00:35:49,834 --> 00:35:51,334 we had today, 906 00:35:51,334 --> 00:35:53,834 yours was the most graphic. 907 00:35:53,834 --> 00:35:54,959 It was beautiful. 908 00:35:54,959 --> 00:35:56,959 Yeah, I loved your dish. 909 00:35:56,959 --> 00:35:58,959 Saying I'm going to go over-the-top playful 910 00:35:58,959 --> 00:36:00,792 I think it was completely the right move, 911 00:36:00,792 --> 00:36:03,167 and I like a chewy, fudgy cake, it was nice. 912 00:36:03,167 --> 00:36:04,667 The whole meal felt very complete. 913 00:36:04,667 --> 00:36:06,459 Thought through from beginning to end. 914 00:36:06,459 --> 00:36:10,834 It felt progressive in the truest way. 915 00:36:10,834 --> 00:36:12,918 Well, as the winning team, the three of you 916 00:36:12,918 --> 00:36:15,167 get to attend the world premiere 917 00:36:15,167 --> 00:36:17,501 of Jurassic World Dominion. 918 00:36:17,501 --> 00:36:18,959 Yeah! 919 00:36:18,959 --> 00:36:20,542 We get to go to LA! 920 00:36:20,542 --> 00:36:22,667 Congratulations you guys, 921 00:36:22,667 --> 00:36:24,792 and have fun at the premiere. 922 00:36:24,792 --> 00:36:26,584 Yay! 923 00:36:26,584 --> 00:36:29,459 Awesome that we get to go to the red carpet, 924 00:36:29,459 --> 00:36:32,292 but it just feels good to get another win. 925 00:36:32,292 --> 00:36:34,292 The three of you can step to the side. 926 00:36:34,292 --> 00:36:36,584 Green Team and Red Team, please come forward. 927 00:36:36,584 --> 00:36:37,751 Thank you. 928 00:36:37,751 --> 00:36:40,167 ♪♪♪ 929 00:36:40,167 --> 00:36:44,167 Some of you had our least favorite dishes of the day 930 00:36:44,167 --> 00:36:52,042 and one of you will be going home. 931 00:36:52,042 --> 00:36:54,375 Buddha. 932 00:36:54,375 --> 00:36:56,918 You're not going anywhere because you have immunity, 933 00:36:56,918 --> 00:36:58,417 but even if you didn't have immunity 934 00:36:58,417 --> 00:36:59,584 you wouldn't be going anywhere. 935 00:36:59,584 --> 00:37:00,918 It was fabulous. 936 00:37:00,918 --> 00:37:02,959 Every bite of that soup 937 00:37:02,959 --> 00:37:05,375 contrasted with the beet, the smokiness. 938 00:37:05,375 --> 00:37:08,501 It truly was a beautiful plate of food. 939 00:37:08,501 --> 00:37:10,459 -Thank you so much. -Jae, 940 00:37:10,459 --> 00:37:11,876 were you happy with the way 941 00:37:11,876 --> 00:37:13,876 that your lamb came out? 942 00:37:13,876 --> 00:37:15,834 It tastes good to me. 943 00:37:15,834 --> 00:37:17,542 The lamb rack, you cut it 944 00:37:17,542 --> 00:37:19,834 and then you put it on the non-sear side. 945 00:37:19,834 --> 00:37:22,584 -The crust. -I seared and I cut, 946 00:37:22,584 --> 00:37:24,959 then I put the glaze and I put the crust on top. 947 00:37:24,959 --> 00:37:26,542 KWAME: It was a little mushy. 948 00:37:26,542 --> 00:37:28,209 I don't really think it worked, 949 00:37:28,209 --> 00:37:29,709 -unfortunately. -Okay. 950 00:37:29,709 --> 00:37:30,959 There was a lot on your plate 951 00:37:30,959 --> 00:37:32,542 and I was actually really impressed 952 00:37:32,542 --> 00:37:34,542 with how much work you did. 953 00:37:34,542 --> 00:37:36,542 I sort of wish it had been a little more focused. 954 00:37:36,542 --> 00:37:38,375 The dish just didn't come together. 955 00:37:38,375 --> 00:37:39,751 It seemed like a collection of ingredients 956 00:37:39,751 --> 00:37:41,751 and things as opposed to a dish. 957 00:37:41,751 --> 00:37:45,334 Jo, I thought you were one of the few chefs today 958 00:37:45,334 --> 00:37:47,834 who actually tried to give us something anatomical, 959 00:37:47,834 --> 00:37:50,417 but then you lost focus in the dish. 960 00:37:50,417 --> 00:37:52,959 Those carrots just seemed so sad. 961 00:37:52,959 --> 00:37:55,250 I didn't plan my time well for the final 962 00:37:55,250 --> 00:37:56,959 part of that component. I was worried about the quail. 963 00:37:56,959 --> 00:37:58,918 TOM: What were you worried about with the quail? 964 00:37:58,918 --> 00:38:00,792 I just wanted to make sure that it was cooked. 965 00:38:00,792 --> 00:38:02,542 It was cooked, we ended up with a quail 966 00:38:02,542 --> 00:38:03,959 that was a little on the dry side. 967 00:38:03,959 --> 00:38:06,334 Okay, Green Team. 968 00:38:06,334 --> 00:38:08,501 Joe, what did you think of Demarr's dish? 969 00:38:08,501 --> 00:38:10,292 I liked the oyster. 970 00:38:10,292 --> 00:38:12,375 I thought, you know, it was crispy, it was delicious. 971 00:38:12,375 --> 00:38:14,876 I thought the chow chow was refreshing. 972 00:38:14,876 --> 00:38:17,375 That was probably the best chow chow I've ever tasted 973 00:38:17,375 --> 00:38:18,792 and I've had a lot of chow chow. 974 00:38:18,792 --> 00:38:21,751 Solid cooking. Absolutely. 975 00:38:21,751 --> 00:38:24,501 Luke, your short rib dish. I love the presentation of it. 976 00:38:24,501 --> 00:38:27,292 I thought the scales on top playing the claw like that 977 00:38:27,292 --> 00:38:29,250 was really, really clever, but it just seemed like 978 00:38:29,250 --> 00:38:31,584 that beef could have been a little bit more tender for me. 979 00:38:31,584 --> 00:38:33,542 I did love your broth. 980 00:38:33,542 --> 00:38:34,918 I think you took it 981 00:38:34,918 --> 00:38:36,876 in a different direction from Mongolia. 982 00:38:36,876 --> 00:38:38,709 I didn't see the connection there in the flavor. 983 00:38:38,709 --> 00:38:41,918 Kwame, what did you think of Ashleigh's dish? 984 00:38:41,918 --> 00:38:44,000 There was a bitter note in that sauce 985 00:38:44,000 --> 00:38:46,292 that tastes like the sauce had been over-reduced. 986 00:38:46,292 --> 00:38:47,792 I didn't think it over-reduced, 987 00:38:47,792 --> 00:38:49,626 I felt like it coated the spoon nicely, 988 00:38:49,626 --> 00:38:51,334 but I guess I was wrong. 989 00:38:51,334 --> 00:38:54,542 I don't think that flavor got into the meat. 990 00:38:54,542 --> 00:38:56,584 I want it to have some punch 991 00:38:56,584 --> 00:38:59,709 and I just don't think you achieved it today. 992 00:38:59,709 --> 00:39:01,584 Thank you all. We'll call you back in a bit. 993 00:39:01,584 --> 00:39:03,751 Thanks. 994 00:39:03,751 --> 00:39:06,375 Yeah, great job, Brown Team. 995 00:39:06,375 --> 00:39:08,792 Great job, Brown Team. 996 00:39:08,792 --> 00:39:11,417 Great job. 997 00:39:11,417 --> 00:39:13,751 -Luke, how are you doing? -I'm all right. 998 00:39:13,751 --> 00:39:15,292 -Quiet. Yeah. -Yeah. 999 00:39:15,292 --> 00:39:16,834 First we need to establish 1000 00:39:16,834 --> 00:39:18,792 who the worst team was, 1001 00:39:18,792 --> 00:39:20,959 and then from there see who should go home. 1002 00:39:20,959 --> 00:39:23,000 It almost feels like more of the negative comments 1003 00:39:23,000 --> 00:39:26,709 were aimed at both Jo and Jae. 1004 00:39:26,709 --> 00:39:30,375 There were more mistakes with Jo and Jae 1005 00:39:30,375 --> 00:39:33,876 than there were with Ashleigh and Luke combined. 1006 00:39:33,876 --> 00:39:35,959 -Okay. -Yeah, exactly. 1007 00:39:35,959 --> 00:39:37,584 I made a cooking error 1008 00:39:37,584 --> 00:39:38,834 and, you know, it just wasn't there. 1009 00:39:38,834 --> 00:39:40,375 You know, I did, too. 1010 00:39:40,375 --> 00:39:42,375 I think Jo should go home. 1011 00:39:42,375 --> 00:39:44,000 I think Jo should go home as well. 1012 00:39:44,000 --> 00:39:46,792 I didn't really enjoy any component on that dish. 1013 00:39:46,792 --> 00:39:48,918 Jo's dish lacked with the carrots, 1014 00:39:48,918 --> 00:39:52,250 the romesco sauce was completely wiped of it's identity, 1015 00:39:52,250 --> 00:39:54,584 and then the quail was overcooked. 1016 00:39:54,584 --> 00:39:58,626 I wouldn't be surprised if this was it. 1017 00:39:58,626 --> 00:40:00,667 Kwame, you just mentioned you didn't like anything 1018 00:40:00,667 --> 00:40:02,876 about Jo's dish, I didn't like a lot about it either. 1019 00:40:02,876 --> 00:40:04,792 I don't like anything about Jae's dish. 1020 00:40:04,792 --> 00:40:06,959 The lamb was bland and dry, they put this crust on it. 1021 00:40:06,959 --> 00:40:08,751 No, sorry. That's not a crust. 1022 00:40:08,751 --> 00:40:10,667 Meatballs were like rubber balls. 1023 00:40:10,667 --> 00:40:12,876 For me there's a lot of issues with Jae's dish, 1024 00:40:12,876 --> 00:40:15,334 but I felt like there was at least a base of flavor there. 1025 00:40:15,334 --> 00:40:18,501 I just didn't like Jae's dish at all. 1026 00:40:18,501 --> 00:40:20,792 Not every day is a great day, 1027 00:40:20,792 --> 00:40:22,751 but every day we are making progress. 1028 00:40:22,751 --> 00:40:25,709 That's how I push forward. 1029 00:40:25,709 --> 00:40:26,959 Yeah. 1030 00:40:26,959 --> 00:40:28,709 Okay, let's get them out here. 1031 00:40:28,709 --> 00:40:30,792 [tense music] 1032 00:40:30,792 --> 00:40:37,626 ♪♪♪ 1033 00:40:37,626 --> 00:40:39,417 Red Team, you had our 1034 00:40:39,417 --> 00:40:42,626 least favorite dishes of the day. 1035 00:40:42,626 --> 00:40:45,834 And one of you will be going home. 1036 00:40:45,834 --> 00:40:48,167 Green Team, please step to the side. 1037 00:40:48,167 --> 00:40:50,459 Thank you. 1038 00:40:50,459 --> 00:40:51,584 You know, chefs, this is one of those challenges 1039 00:40:51,584 --> 00:40:53,959 that makes you think-- still, at the end of the day 1040 00:40:53,959 --> 00:40:56,000 even though you can be imaginative and playful 1041 00:40:56,000 --> 00:40:58,250 and do great things, you still have to cook great food. 1042 00:40:58,250 --> 00:41:02,584 ♪♪♪ 1043 00:41:02,584 --> 00:41:03,918 Jo, 1044 00:41:03,918 --> 00:41:05,959 please pack your knives and go. 1045 00:41:05,959 --> 00:41:08,709 It's been my absolute pleasure. Thank you. 1046 00:41:08,709 --> 00:41:10,375 We'll see you in Last Chance Kitchen. 1047 00:41:10,375 --> 00:41:11,959 Thank you, everybody. Good night. 1048 00:41:11,959 --> 00:41:13,667 I dropped the ball in execution 1049 00:41:13,667 --> 00:41:15,876 over the past few challenges. 1050 00:41:15,876 --> 00:41:17,959 It just kept feeling like I wasn't able 1051 00:41:17,959 --> 00:41:20,334 to really swim out of the middle. 1052 00:41:20,334 --> 00:41:21,667 I couldn't kick it into another gear. 1053 00:41:21,667 --> 00:41:23,334 Have mercy. [grunts] 1054 00:41:23,334 --> 00:41:27,959 I am your lovely eighth alternate. 1055 00:41:27,959 --> 00:41:30,417 I'm really proud of the fact that I hung on to this point. 1056 00:41:30,417 --> 00:41:32,584 It's been tough for me to get it going creatively 1057 00:41:32,584 --> 00:41:33,792 in the last year. 1058 00:41:33,792 --> 00:41:35,709 This was sort of my effort to try 1059 00:41:35,709 --> 00:41:37,542 to get back in the game and, you know, 1060 00:41:37,542 --> 00:41:39,626 given the caliber of everyone around me 1061 00:41:39,626 --> 00:41:43,292 I'm proud of what I did today. 1062 00:41:43,292 --> 00:41:46,292 PADMA: Tonight, Jo enters Last Chance Kitchen. 1063 00:41:46,292 --> 00:41:48,959 Her stuffed quail left us with a dry taste in our mouths. 1064 00:41:48,959 --> 00:41:51,167 Had to go back to something stuffed, huh chef? 1065 00:41:51,167 --> 00:41:52,918 -Something stuffed. -PADMA: Can she infuse 1066 00:41:52,918 --> 00:41:54,709 enough flavor to get back into the competition? 1067 00:41:54,709 --> 00:41:56,375 Do you have enough time 1068 00:41:56,375 --> 00:41:58,375 -to get that done? -We're going to see. 1069 00:41:58,375 --> 00:41:59,959 Redemption is massive. I want to get back in. 1070 00:41:59,959 --> 00:42:01,751 PADMA: Find out now on demand 1071 00:42:01,751 --> 00:42:03,709 or wherever you stream Top Chef. 1072 00:42:03,709 --> 00:42:05,751 Next time on Top Chef... 1073 00:42:05,751 --> 00:42:07,584 Welcome to Restaurant Wars. 1074 00:42:07,584 --> 00:42:10,584 -Oh my-- -Not only will you have to serve 1075 00:42:10,584 --> 00:42:12,667 the judges at a chef's counter, 1076 00:42:12,667 --> 00:42:15,834 but you will also have to feed a restaurant full of diners. 1077 00:42:15,834 --> 00:42:17,834 [bleep] 1078 00:42:17,834 --> 00:42:19,709 This might be, I want to say sh--show. 1079 00:42:19,709 --> 00:42:20,959 Oh, sorry. 1080 00:42:20,959 --> 00:42:22,667 -You okay? -Be gentle! 1081 00:42:22,667 --> 00:42:24,375 Get all the oxtail. 1082 00:42:24,375 --> 00:42:27,209 -Good luck. -Good luck. 1083 00:42:27,209 --> 00:42:29,959 I'm winning, okay? That's the mentality. 1084 00:42:29,959 --> 00:42:32,167 That has lost, like, 40 ----ing minutes. 1085 00:42:32,167 --> 00:42:33,959 I still haven't resolved in my head 1086 00:42:33,959 --> 00:42:35,834 what I'm going to change this dish to. 1087 00:42:35,834 --> 00:42:37,334 Taste the barbecue sauce. 1088 00:42:37,334 --> 00:42:38,918 [laughter] 1089 00:42:38,918 --> 00:42:40,542 Chef table, that's going to be five judges. 1090 00:42:40,542 --> 00:42:42,584 The most important table of the day. 1091 00:42:42,584 --> 00:42:44,626 Today I'm extraordinarily anxious 1092 00:42:44,626 --> 00:42:46,792 just because there's so many moving parts. 1093 00:42:46,792 --> 00:42:48,918 -Showtime. -This is like life and death. 1094 00:42:48,918 --> 00:42:51,876 I'm hoping they're ready for the ride of their life. 1095 00:42:51,876 --> 00:42:53,667 This is my worst nightmare. 1096 00:42:53,667 --> 00:42:55,667 The guests are looking right at you. 1097 00:42:55,667 --> 00:42:57,375 Something's going on because the food is very, 1098 00:42:57,375 --> 00:42:58,792 very slow coming out of this kitchen. 1099 00:42:58,792 --> 00:43:02,792 Yes. This is not good.