PADMA: Previously on Top Chef.
For this challenge,
you'll have to create a dish for astronauts.
NICK: This is gonna be a lot of fun.
Alan Shepard played golf on the moon.
I'm going to do a little take on that.
Buddha was inspired
and purposeful in this dessert.
Buddha, we're going to send you to the stars.
[laughing]
Oh, my gatos.
The beef was very mushy.
It just disintegrated on my plate.
-Yeah. -Jae.
Please pack your knives and go.
PADMA: And on the finals of Last Chance Kitchen...
TOM: This is it.
Whoever wins this,
will get to join these fine chefs over here,
right back in the competition.
-[chefs yelling] -Go, go, go!
Ticking clock still gives me nightmares.
NICK: Sarah, what you got on your mind?
SARAH: Ricotta gnocchi.
I have a good track record
in Last Chance Kitchen.
I don't want all of that work to end on failure.
I really do want to take this.
NICK: Jae's making one of those tasty broths again.
-JO: Always. -Clam broth
with the brown butter.
♪♪♪
Sarah. Gnocchi's nicely made.
The garlic and the fried rosemary give a little texture.
Jae, the snapper is perfectly cooked.
I really like the brightness from the squash.
So, the winner of Last Chance Kitchen,
and the chef that is going back into the competition...
Sarah.
[applause and cheering]
♪♪♪
I know you guys aren't, like, happy I'm back, but--
[overlapping chatter]
EVELYN: Someone had to come back, girl.
TOM: So, here's the deal.
You're going to meet Padma and Shota
tomorrow morning in Galveston.
[gleeful exclaiming]
PADMA: Six chefs remain
to compete in the ultimate culinary showdown.
At stake for the winner:
a feature in Food & Wine magazine,
an appearance at the Food & Wine Classic
in Aspen,
$250,000,
furnished by Sanpellegrino.
And the coveted title of Top Chef.
♪♪♪
[upbeat instrumental]
[bell dinging]
-ASHLEIGH: Sorry. -[laughter]
We're going to Galveston!
-Yay! Field trip! -Field trip!
I am ready for the change of scenery.
Sarah's back!
I remember seeing you in Last Chance.
Your face said it all.
Like, you were there to win.
DAMARR: Sarah went out pretty early.
So, that means she's knocked out
a lot of chefs to be here, and I'm really impressed.
It's cool to just come back in
and just drop right there in top six.
SARAH: Last Chance, you have so much more creative freedom.
My biggest fear in being back is that I've been practicing
a different kind of cooking than you guys.
I haven't had to spend the night thinking about a dish
and I don't think I'm very good at that.
I'm really honored to be back.
But for, like, the larger challenges,
it becomes really difficult for me
to not overthink things.
In Last Chance Kitchen, I benefited
from staying in the moment.
And coming back,
I look forward to putting that into practice.
ASHLEIGH: There's no more immunity being offered.
Oh, really? Great. That's great news for me.
[laughter]
♪♪♪
NICK: Welcome to Galveston, everybody.
Yeah, these homes on the water, it's crazy.
-BUDDHA: Stunning. -DAMARR: Yeah.
This does actually remind me of New Orleans.
NICK: Yeah.
♪♪♪
SARAH: Oh, I just saw fish jumps!
-Look at 'em. -ASHLEIGH: Damn.
Bountiful AF.
♪♪♪
-Good morning, chefs. -ALL: Good morning.
Welcome to beautiful Galveston Island.
And welcome back to the competition, Sarah.
-Thank you. -PADMA: How are you feeling?
-Horrified. Yeah. -PADMA: Horrified?
-SARAH: Yeah. -You should feel so proud.
Yeah. Yeah. No. It's just a different game now.
So, we'll see.
And you guys, of course,
know your all-star judge for today,
Top Chef Portland finalist,
Shota Nakajima.
[applause and cheering]
Congratulations on making it this far.
It feels like just yesterday
that I was standing on a beach getting ready for a Quickfire.
[chuckles]
PADMA: Well, this is it.
There's no more Last Chance Kitchen
to fall back on.
Now that we have our top six,
let's dive back into the competition.
We're here on what the locals call the "Best Coast."
And one of the reasons why, is, of course,
the amazing seafood that you can find
right here on the Gulf of Mexico.
And it's escaping. Right now. [laughs]
PADMA: He's trying to break free.
EVELYN: Hello, little one.
♪♪♪
For today's Quickfire,
we want you to bring this beautiful shellfish
to new heights.
For the first time ever on Top Chef,
you'll be creating the ultimate,
decadent communal appetizer.
-The seafood tower. -Mm.
PADMA: Who here loves a seafood tower?
Well, I've eaten them.
I don't really enjoy making them.
Shucking oysters, de-shelling shrimp,
it's a lot of work.
You'll each be responsible
for two shellfish dishes:
one hot and one cold.
Being able to cook the freshest ingredients
straight from the water is every chef's dream.
The winner of this Quickfire
will receive an advantage
in the elimination challenge.
Chefs, you have just 45 minutes on the clock.
Your time starts now. Good luck.
♪♪♪
-[playful laughing] -[Sarah exclaims]
Nick and I are wrestling right now.
-NICK: Yeah, we are. -EVELYN: We just need six.
-EVELYN: Can I have six? -NICK: [indistinct].
You can get it, okay?
-Ooh! -DAMARR: Can I have
some ginger from somebody?
You took the whole thing?
With seafood, there's a lot of prep to do.
Plus focusing on two things: hot and cold.
And with the time constraint
and limited equipment, this is pretty tough.
I can't really even remember a time
-I've been to a beach. -SARAH: Really?
DAMARR: Yeah, but this is really cool.
Maybe I'll start going.
I'm an inside chef, like an indoor cat, you know?
I'm missing the Last Chance Kitchen.
[voice echoes] There's tools there
and proper cooking equipment and things to chill food with.
There's none of that here.
♪♪♪
BUDDHA: I love fried seafood by the water.
Yeah, it's pretty scenic.
BUDDHA: I've got beautiful shrimp,
so I'm gonna do, like,
-an elevated cocktail. -Nice.
I'm gonna do something with this radicchio,
some sort of soft shell crab taco.
Feels great cooking on a beach,
but also I'm constantly shaking
the sand off my radicchio.
♪♪♪
SARAH: Evelyn, what's your inspiration today?
EVELYN: My inspiration is a thing I feel like
really speaks of Houston, which is our Viet-Cajun.
For my seafood tower,
my cold dish will be raw oysters
on the half shell with a fish sauce vinegar,
chili oil and crispy shallots.
I'm tryin' to make it spicy.
For my hot element,
I'm making a Thai-Cajun shrimp boil.
I definitely want to keep them head on,
have the shrimp be as, like, plump as possible.
Trying to make sure these are clean.
-BUDDHA: Thirty-two minutes! -NICK: So, you're bringing ham
-to the party, huh? -ASHLEIGH: Yeah, man.
I'm going to bring the heat with this jerk sauce
to toss my peel and eat shrimp in.
I'm going to make it how I'd want to eat it.
I cook local seafood often. I also grew up on the coast.
It's also the concept of my new restaurant,
Good Hot Fish.
It would make me look good
if I won this challenge.
Raw Gulf oysters
go hand in hand with the beach to me.
NICK: Well, I decided to go with the taco.
Since I was very successful in the last Quickfire
with corn tortillas, I'mma bring it back to the party.
So, the shrimp is going to be hot,
the oysters are going to be cold.
I'm going to do a watermelon mignonette.
It feels good to be out
with all this fresh air on the beach.
But I got to tell you, it is really hot.
Sweat is pouring down everywhere.
[bleep], it's hot out here.
Twenty-one minutes, y'all.
SARAH: Damarr, what ya makin'?
DAMARR: Cook the shrimp, XO situation.
SARAH: Oh, cool.
DAMARR: Then the chilled oyster with some kind of vinaigrette.
Sarah, what are you doing?
That sounded like you were my father and I was grounded.
-DAMARR: Oh, I'm sorry. -[Sarah laughs]
I am making some crispy rice crackers, because
I want there to be texture on my pickled shrimp dish.
So, I'm going to try and get a cold pickle going
of shrimp, and then do a hot oyster.
I see a lot of people doing raw oyster dishes,
so I want to do a cooked oyster.
I'm going to make a miso butter
out of Sichuan chili bean paste.
Anybody got ginger over here? Can I have a little bit?
As first challenge back,
I just want to prove that I deserve to be here.
ASHLEIGH: I've certainly dealt with tougher oysters.
You have to treat raw oysters with hands of care.
Because these oysters are so delicate,
you don't want to just rip them apart.
DAMARR: Mother----er.
SARAH: What the--
I just broke my oyster knife.
So, pro tip: don't do that.
I ----ing shucked him in the end.
So, he-- he lost.
Love you.
NICK: Seventeen minutes.
ASHLEIGH: Time flies.
It's never enough, girl.
NICK: Can't do this. [bleep].
After mixing my masa,
I noticed that there is no tortilla press.
In the pantry, I see orzo.
EVELYN: Sixteen.
Orzo pasta takes probably 15 minutes,
so I'm going to be cutting it close.
♪♪♪
[upbeat instrumental]
-Ten minutes, chefs. -Ten minutes.
Soft shell crab, super delicious.
NICK: Orzo.
Tomatoes and peppers for my shrimp.
Got the shrimp down on the grill
with a little bit of my seasoning.
♪♪♪
You have five minutes left, chefs.
-Then you're shucked. -EVELYN: Puns.
This girl's throwing out puns right now.
[laughs]
The orzo is definitely al dente.
But right now, I am back on track.
I'm rushing to just get
my soft shell crab teppanyakis put together.
It's getting really fierce now.
There's no more Last Chance Kitchen.
There's no immunity.
Any advantage in the next
elimination challenge will definitely help.
DAMARR: Thirty-five seconds.
♪♪♪
PADMA: Time's up.
All right! Let's have some seafood.
♪♪♪
Great. Mm.
All right, so we're going to start with Nick's.
NICK: I have oysters on the half shell.
And I made a watermelon mignonette.
The hot course is a orzo salad.
I made a mango-chili vinaigrette.
I also glazed the shrimp
on the grill with the vinaigrette.
I like the mango vinaigrette. It's nice.
Mm-hmm. Very nice and bright.
Ashleigh, tell us what you made.
I prepared Gulf oysters on the half shell
with a country ham, kanzuri barbecue.
PADMA: It's got such a nice,
-smoky flavor to it. -ASHLEIGH: And for my hot,
I prepared a peel and eat jerk shrimp.
So, there's a bit of spice.
A little bit of heat.
PADMA: Excuse me a second.
[Padma laughs] Yes.
I have gloves, too, 'cause I don't want you
to have spicy hands, but...
I live in spicy hands, Ashleigh!
-[Shota laughing] -PADMA: I'm fine with that.
-Awesome. -All right,
-who's got this plate? -BUDDHA: That's me.
It's a jumbo shrimp XO cocktail.
It's got a lot of shrimp, broad bean paste,
XO, scallions.
And the top is
a soft shell crab taco "yaki."
SHOTA: What did you put in the sauce?
BUDDHA: So, the sauce, I did sweet soy,
-some-- I mean, sorry, soy-- -[Padma laughing]
-plum, and some-- -Get it, girl.
Do it. [laughing]
Tell us about your dish, Damarr.
So, I did a gulf oyster
with a peach and tamari vinaigrette,
a little bit of Thai chili as well.
And why did you choose
to take it off of the shelf?
Oyster shells are very gritty,
so I just wanted to make sure
that the oysters were really clean and stayed cool.
I love all the fruits in everyone's stuff.
PADMA: Tell us about your hot dish.
I did a seared shrimp
with a shrimp and crab XO sauce.
SHOTA: So, it's like a quick XO.
DAMARR: Right. Absolutely.
All right, Sarah,
you are back with a vengeance.
Look how beautiful this looks. What'd you make?
The cold dish is a dill pickled shrimp.
My grandmother used to pickle shrimp,
so I just wanted to kind of do a nod to that.
PADMA: And tell me, what is this on top?
SARAH: I did a hot buttered oyster,
miso butter and then breadcrumb and a peach relish.
SHOTA: Are you used to cooking
in, like, 30 minutes, 45 minutes?
I wouldn't say you ever get used to it.
-SHOTA: Yeah. -But I've done it
-a couple times now. -SHOTA: Yeah.
All right, Evelyn, tell us what you did.
I have raw oysters on the half shell
with a fish sauce vinaigrette, chili oil and crispy shallots.
On top, we have a Thai Cajun boil,
but it has a Thai chili butter, fresh lime.
I suck the head, I dip it in the butter
and then go for it.
[slurping]
[Evelyn laughs]
It's really good. I love it.
[laughing] I always do, like, extra sauce.
Great job. Across the board.
SHOTA: Everything was delicious.
It was very hard to judge.
Who had one of our least favorite dishes today?
Buddha, the whole dish was creamy on creamy
and it ate kind of heavy.
Your hot fried crab,
the bonito on top was unnecessary.
Sarah, I really liked the dishes.
But the cold dish just needed, like, a pinch of salt.
Tiny little things at this point.
I think you just needed to turn up the volume
a little bit on the flavor.
-And now for the good news. -Ashleigh,
I really liked your dish.
-Both full of flavor. -Thank you.
I really loved your jerk shrimp.
It had a lot of forcefulness.
And it was sticky and messy in the best way.
Nick, I really liked both of your dishes.
Very well balanced,
and your mignonette was my favorite of the day.
And I like that you gave us
such a finished, composed dish with the orzo.
Thank you.
Evelyn, I thought you did a really beautiful job
of bringing your flavors to both these dishes.
SHOTA: I liked that Thai-Cajun spin.
It was my first time having something like that
-and it was a lot of fun. -Thank you.
The winning chef today gave us a seafood tower
that was balanced and had full flavor.
And the winning chef is...
♪♪♪
-Evelyn. -[applause]
I won a Quickfire! Ay!
This is your first Quickfire win!
-Yes. -You just won yourself
a good advantage in the next elimination challenge, too.
Thank you. Thank you so much.
[exclaiming in delight]
I'm just so excited
that I got to showcase my Thai-Cajun style.
PADMA: Thank you for being here.
-It was great to see you. -Thank you very much.
Take care. Thanks for joining us.
See you later.
As you can see,
Galveston is the perfect beach town for a vacation.
And even better, for a family vacation.
Here to help me introduce this challenge,
from Top Chef Seattle and Charleston,
two-time fan favorite,
all-star, Sheldon Simeon.
Hi, Sheldon! Welcome back, how are you?
Nice to see you.
Thanks for taking me off the island
and bringing me to this one. [laughs]
PADMA: Chefs, there's a VIP family
coming to Galveston
for a much needed family vacation.
They're staying together just up the road
at a lovely Vrbo vacation home.
These family members haven't been together
in a long time,
so this reunion is really important to them.
That's where you guys come in, of course.
♪♪♪
We all know
that the kitchen is the heart of the home.
And food brings families together.
Just like our friends at Vrbo.
When the family returns from their day out,
they want to share a five-star meal
from the comfort
of their very own vacation home.
So, they're leaving it up to the professionals.
Has anyone here been a private chef?
Being a private chef,
it can be really hard,
especially depending on the client.
SHELDON: So, I've cooked for rockstars
and movie celebs and tech giants
whenever they come to Maui.
And you never know what you're going to expect,
but it always makes for a fun session.
For this elimination challenge,
you'll each have to make
a family style dish
catered to a different family member's taste.
Ready to find out who you're stuck with?
-[laughter] -NICK: Yes.
[Evelyn and Sarah laughing]
SHELDON: Here you go. Good luck.
-SARAH: Hi, Chef. -NICK: Thank you, Chef.
Lucky number two.
Now that you have your assigned family member,
it's up to you to interpret their likes and preferences
any way you see fit.
Tomorrow, all the dishes will be served at once.
And, guys, it's going to be a full house.
So, you'll need to make enough of your dish
to feed 20 people.
Today, you'll shop at a local market.
You'll prep and cook
in the kitchen of the family's vacation home.
And, Evelyn, since you won the Quickfire,
you'll have 30 minutes extra cooking time.
That means you'll have a total of three hours
and the rest of you will have two and a half hours,
where you'll feed the family,
their loved ones,
and your guest judges for this challenge,
Sheldon and Adrienne Cheatham.
It's hard enough
when you're one person in someone's house,
but to have six chefs in a home kitchen
is going to be a stretch for sure.
I'm looking forward to eating your food tomorrow.
And go out and enjoy Galveston. See ya!
♪♪♪
This looks like exactly what I would eat.
Seafood pasta dishes.
Masaman oxtail curry? Like...
I'm left to believe that maybe, like,
Sheldon's family is in town.
Least favorite food, anything pork?
NICK: I am just so confused.
This is-- I've all had that in my menu.
Do we know who this person is?
-I don't know. -DAMARR: Oh, God.
♪♪♪
I don't connect with this one.
♪♪♪
This looks like exactly what I would eat.
Seafood pasta dishes.
Do we know who this person is?
I don't connect with this one.
-This is my wife. -[Ashleigh laughing]
BUDDHA: Hundred percent.
Yeah, I think this is my dad.
There's no one else in the world
that would have this description.
I know my wife back to front.
Pasta amatriciana, tom yum,
[indistinct], loves the sticky rice.
That is my wife in a nutshell.
SARAH: I mean, this could be my sister.
Things like she hates mushrooms,
as in every time she comes to
my restaurant, she interrogates every server
to find out if I'm sneaking mushrooms into her food.
Look at this. It's in all caps.
She says she's allergic to them.
She's totally not allergic to them.
It's just hard for me to believe that
there is a doppelganger of my sister's
dietary restrictions floating around the planet.
Do you feel like you know this person?
No.
My dossier is just all over the place.
Barbecue ribs, crab and shrimp,
Chinese food, Mexican food.
Is this person from Mississippi?
What I'mma do is stick with the seafood,
feature something like a pasta salad.
ASLEIGH: The least favorite food is anything pork.
That's why I think my mom, because as she's gotten older,
she tends to be a little healthier.
DAMARR: He hates ----in' chicken livers.
He loves barbecue.
And he's all about fish.
It sounds like my chef, Erick Williams.
Chef Erick's been a friend
and mentor to me for a really long time.
He's helped me grow, not only as a chef,
but just as a human being.
But he's also my boss.
SARAH: What are you doing, Damarr?
Going to do a roasted fish.
I'm thinking about doing white beans,
but just making sure they're cooked.
If there's one thing you can eat
for the rest of your life, what would it be? Eggs.
-[laughter] -Like, that's my dad.
Just knowing that we could possibly see
a loved one tomorrow is getting us very excited.
My wife likes things that are comforting
when she eats at home.
If I chef it up, she's going to hate it.
But I don't think it's necessarily about
making them the most happy, it's them as an inspiration.
Because my sister would want
the dish on here from my mom.
I'm not making her my mom's dish.
The needs of Top Chef are to have
a exceptional dish prepared without flaws.
The needs of my sister is to have this ahi tuna dish
exactly how she likes it. That is not a flawless dish.
Just remember, too, that all of us
got to be in one home kitchen.
I need at least five of those burners-- No.
[laughter]
♪♪♪
DAMARR: Whoa, where am I?
♪♪♪
ASHLEIGH: We're doing dried spices today.
DAMARR: Ashleigh, what you got going on?
ASHLEIGH: Kind of like a paella-inspired dish.
I think this family member is my mom.
She is a huge lover of seafood and loves rice,
so I'm thinking I want to make seafood rice with squid.
I want to impress her by doing that for her.
DAMARR: Nineteen minutes!
EVELYN: Asian food!
NICK: What you workin' on, man?
It's a very famous Roman dish.
It's very minimal ingredients. All about the produce.
I'm very confident about this dish,
but I'm also worried it's too simple,
so I can set myself up for failure here.
NICK: Ten minutes, Chef!
DAMARR: Evelyn, what were you reading
-over in your dossier? -Their favorite cuisine
was Southeast Asian and Mexican.
They pretty much love everything I make. [laughs]
If it's not my dad coming, it could be my mom.
Though she does hate eggs, but loves seafood.
And so I know I'm going to stick
to a sweet and sour fried fish dish
with Mexican and Southeast Asian flavors.
Coconut cream! Thank you, thank you, Jesus!
BUDDHA: I'm going to go and start checking out now.
NICK: Looking forward to seeing who it is,
-'cause I'm not sure. -EVELYN: Who is it? Who is it?
BUDDHA: Hell, yeah. Thank you so much.
CASHIER: You're welcome. Good luck.
♪♪♪
ASHLEIGH: Galveston Island trolley!
Being a tourist in Galveston is a lot of fun.
-SARAH: Gumbo bar? -ASHLEIGH: Gumbo bar?
Interesting.
BUDDHA: Being on this old trolley
and hanging out the back,
-waving to everyone around us. -SARAH: Hi!
BUDDHA: Gee, they all love waving at the trolley,
-don't they? -NICK: Have a good day!
I just got a feeling that the locals
wave to the trolley all the time,
so I don't think we're celebrities.
-BUDDHA: Whoa! -ASHLEIGH: Like, all this
Spanish influence on the architecture is so cool.
-[indistinct] -Yeah.
It feels good to have this
breath of fresh air, but I won't lie.
The challenge is in the back of my mind.
It always is.
It was great! So much fun.
♪♪♪
Look at this!
ASHLEIGH: Do you like licorice?
EVELYN: Ew!
NICK: So, how long y'all been open?
Over 100 years? Wow.
Nick is, like, getting all the history.
And also, like, 75 pounds of chocolate.
Oh, man! Let's do six of the milk chocolate raspberry jelly.
I don't know who he thinks is going to eat all this candy,
but he's like, "We're doing it."
ASHLEIGH: Thanks, Dad!
NICK: Oh, yeah, you're welcome.
-DAMARR: Thank you. -[indistinct chatter]
Wow.
ASHLEIGH: Ooh.
EVELYN: Who's opening the vino?
-NICK: Top six. -SARAH: Whoo!
-NICK: Cheers! -ASHLEIGH: Top six?
NICK: To Galveston!
ASHLEIGH: Welcome back to the family, Sarah.
Did anybody check to make sure their paper
-was still the same? -Yes.
BUDDHA: My paper's still the same.
-Great. -[laughter]
SARAH: There's no chance
that this is anyone other than my sister.
We were always super close.
My parents owned a Jamaican restaurant in Michigan.
And then they also owned and operated
a resort in Jamaica. While other kids were, like,
at summer camp meeting other kids,
we were in Jamaica together as a duo, like,
taking on the World.
We got into trouble together.
She's my best friend. She always has been.
Nothing you can put on Bravo.
One of her favorite foods is pasta amatriciana.
I'm going to do it exactly the same way.
I've been questioning myself the whole day,
but I believe this dish best suits the challenge.
There's, like, a real cheffy side of me,
I think everyone's seen that.
But, like, she's the complete opposite
when she's out of the kitchen.
She wants things done classically.
When I started working with my wife,
we had to cook a family meal
and she cooked pasta amatriciana.
It was the first dish that I've ever tasted from her.
I told her, "I will marry you,"
because I had, like, three bowls that day.
It was just a joke, and, like, I didn't mean to say it,
like, in a sort of creepy way,
but it was just, like-- it was-- it was that good.
I was like, "I could live like this forever."
We were in New York and I proposed to her.
We call it "Marry Me" pasta.
-That's cool. -I'll be cooking that tomorrow.
-So, it means a lot, yeah. -That's pretty deep.
I'm exhausted. You guys want to go to bed?
-BUDDHA: Yeah. -NICK: Yep.
ASHLEIGH: Hopefully, we'll at least be able
to see the beach from the kitchen.
Joke's on you. The kitchen is the beach.
[laughter]
NICK: Hello, Vrbo! C'mon, Buddha.
-Let's go, Buddha. -The Vrbo rental house
is nothing short of stunning.
EVELYN: Yeah, suck it, y'all.
-NICK: All right. -EVELYN: Hey. [laughs]
-NICK: Oh, look at this. -EVELYN: This is it!
♪♪♪
This is it.
The 30 minutes extra
is definitely going to help me.
I just want to bang out all the stuff
that need to be on the stove right away.
I don't want to mess with that stove once everybody's in here.
SARAH: Evelyn, what ya making us?
-EVELYN: You? Nothing. -[Sarah laughing]
Evelyn, you know you're my girl.
Make sure you carve out a little space
-over there for me, okay? -You're hilarious.
Keep messing with me and I'll hide some stuff from you.
I will take all the blenders
and y'all need to figure it out.
That is a whole 'nother area
-that is taken up, too. -[laughter]
NICK: It's taking up a big ol' space.
Two ovens, four burners.
I hope me and the other chefs
can kind of kiss and make up later,
because it's going to get very stressful.
BUDDHA & ASLEIGH: Time to start.
-NICK: Let's go, let's go. -Found the blender!
What're you makin' over there?
I'm gonna do a seared tuna with a napa salad.
I have no experience working with ahi tuna.
I'm just trying to get it as clean as possible
without losing anything.
My only correlation
is when I've eaten it from my mom. [chuckles]
My goal is to create a happy medium where my sister
recognizes the dish as one of her favorites,
but the judges recognize it
as a quality, restaurant-ready dish.
Ooh! Good ol' time.
I have a pretty good hunch
that I am cooking for my mom today.
Everything I do is amazing.
I am making paella-inspired heirloom rice
with shrimp and calamari rings.
That's still pretty hot.
I have a lot of components,
so I am playing musical chairs
with baking sheets and casserole dishes.
It's kind of a disaster.
How 'bout this view, huh?
-NICK: The view is great. -BUDDHA: Beautiful.
♪♪♪
[sizzling]
DAMARR: I've cooked for really important people
in people's homes.
You know, it is terrifying
'cause you don't want to mess it up.
I'm definitely nervous about
possibly seeing Chef Erick.
But if you get into your head
about who you're cooking for too much,
you're prone to make more mistakes.
I'm making some green breadcrumbs
to kind of top my fish with.
I'll pick the clams from the shells.
I will reintroduce
the clam liquid to my beans.
So, you'll have, you know, the richness of the 'nduja,
you'll have the salinity of the clam juice,
which should be a really nice pairing.
-How you feeling, Buddha? -BUDDHA: Good.
Just gettin' my sauce on the go now.
It's been braising.
And I'm just going to
bring it down to consistency.
But I'm really happy
-with how it's going out. -Awesome.
-EVELYN: Ah, the crabs. -NICK: Yeah, fight crabs.
And they're fighting back.
EVELYN: That's how you know they're good.
NICK: My dish is pasta,
loads of crab, loads of shrimp.
I'm also adding some smoked bits of pork belly
to highlight the seafood better.
That's what I'm talking about, man.
I'm eager to learn who is behind
all of these delights that's on this paper.
If this is anybody in my family,
it's going to make it very emotional for me.
♪♪♪
I'm going to the [indistinct], guys.
♪♪♪
WOMAN: Hello? Hello!
[excited exclaiming]
Hi, everybody!
I knew it was my dad!
[laughter and chatter]
-ERICK: What's up? -How's it goin', Chef?
Not much, how are you?
-Good to see you, brother. -Good to see you--
[screaming]
NICK: I can't believe that my mother
is here in Galveston, Texas.
My mom always saw
that I was destined to be a chef.
It's got crab, got shrimp,
all that good stuff in there, which you love.
[speaking Spanish]
No, estoy muy bien, estoy muy bien. Oh, my God, Daddy.
I wanna just crumble in your arms right now.
Oh, you makin' me cry, sweetheart.
ASHLEIGH: My mom just kind of has this gentle touch
and soothing voice that, like, I just melt.
Ah! Come help me! I'm so behind.
[laughter]
I hope at least my tears season this food well.
Oh, my God. Buddha.
Is my makeup everywhere now?
-Yeah. -Can you wipe it?
[indistinct] everybody's cryin' around here.
DAMARR: Yeah, [indistinct].
They can go ahead and cry on that sh--.
I need everything I get around here, boy.
My mother is in a wheelchair
and my aunt takes care of her, so I knew
they weren't going to be able to come.
But Chef Erick has been a very important
figure to me for a long time.
It's definitely a boost of energy
just seeing a friendly face.
This is Damarr. Damarr, this is my wife, Rebekah.
REBEKAH: Hi, nice to meet you.
That's my buddy.
SARAH: I was like, "I apologize to everyone
in advance for my sister and what she may say."
See, I told them that you talk sh--, too.
[Sarah laughs]
My sister's charismatic as all get out.
She was telling me all about you.
She's a little lioness, man.
She defends her family fiercely.
She will literally murder somebody
if they make me cry.
So, look out, Tom.
And you know I hadn't been on a plane
since I was a teenage girl.
NICK: Yeah, that's good.
And I'm 66 now.
That's been a long time!
Recently, she went to have surgery
because she had spots of cancer.
So, to have her here--
I never freakin', like, got so emotional
since I've been here--
It's going to be hard to just focus in
and just make sure that I am owning
this elimination challenge.
But I'm going to enjoy this moment.
You know you gon' have to talk me up?
Oh, dear, all the time!
♪♪♪
So proud of you, sweetheart.
-JOSE: I love you. -EVELYN: I love you too, Daddy.
ASHLEIGH: Hope y'all enjoy this.
Whoo! So proud of you, boy.
-RELATIVES: Bye! -NICK: Mwah! I love you.
[overlapping goodbyes]
Aww...
Buddha, how was it seeing your wife, man?
-Yeah, it was beautiful. -NICK: Saw you kissing
over here in the kitchen, man, we don't allow that.
I know, I had to keep it PG-rated, you know?
When I'm with my wife,
it's like we've never left each other.
When we're together, it just feels special.
And she's formed me into a better person.
And I feel privileged to be her husband.
♪♪♪
ANGELA: Oh, wow. Oh, this is set up nicely, isn't it?
-It sure is. -ANGELA: Red snapper.
Crab velouté, smoked pork. All right, now.
ANGELA: Oh, paella. Oh, that's going to be nice.
ASHLEIGH: Thanks for bringing another chef
to the table, Damarr, jeez.
Hey, you know, you all should
get a little taste of my life for a little bit, why not?
♪♪♪
ASHLEIGH: Twenty minutes left.
I've got that griddle cranked up.
So, I'm just going to sear the heck
out of these calamari rings.
And I just hear this chef in my head that I worked with
that was adamant
on not overcooking squid.
I quickly get this squid off the griddle,
get it back into some marinade,
and I'm ready to build this beautiful plate of food.
♪♪♪
Rollin', rollin'.
How is the fish, Sarah?
SARAH: Nick, it's cooked, Nick--
Nick, it's cooked, Nick!
EVELYN: Seven minutes.
♪♪♪
SARAH: I start by plating my peanut sauce
that I made specifically for the tuna,
but it looks kind of sh--.
-Time, anyone? -Three minutes.
We got Ashleigh plating up in the living room.
SARAH: I'm plating on the TV table.
In the interest of making a more beautiful plate,
I slide the tuna over to fan it out.
And it's no longer on top of the peanut sauce.
So, I'm essentially making, like,
an aesthetic decision over a flavor decision.
Anytime you're making family-style food,
there is an additional challenge in that
you don't get to control how your diner eats it.
♪♪♪
[timer beeping]
[Sarah groaning]
JOSE: For my special day.
SUSIE: Mm-hmm.
♪♪♪
-PADMA: Hi! Welcome! -GAIL: Welcome to Galveston!
Thank you so much.
How was it reuniting with all of your loved ones?
-So special. -Great, great.
-Yeah, really nice. -Very special.
-It's been going great. -Oh, good.
We've been really enjoying the food
and it's a really wonderful bunch of chefs,
so we're happy to have you guys here.
Thanks for coming out. Appreciate it.
Yeah, thanks for having us.
-ALL: Cheers! -PADMA: Welcome.
It's a pleasure meeting you all
'cause I've seen y'all on TV.
And I'm really a fan, I'm serious.
PADMA: Good, how nice.
Well, we are Nick fans,
so it's all mutual.
TOM: Oh, here we go. Here we go.
PADMA: Yes, yes.
Okay, let's clear the way for some food.
TOM: I want you guys to cater my party.
-PADMA: What a feast. -TOM: This is awesome.
Chefs, I have to say,
this looks like a beautiful table.
I can't wait to taste all your food.
It looks absolutely delicious and smells delicious.
Let's start with you, Nick. What did you make for us
and how did it feel to see your mama?
It was very emotional.
My mom knows she's my biggest fan
and I love her very, very much.
So, my dish is a take on her seafood pasta salad.
Herb pasta, crab velouté and smoked pork.
-Evelyn. -So, what I've prepared
for you all today is a crispy red snapper
with a sweet vinegar sauce.
There's sticky coconut rice on the bottom.
And then there's some pickled chilies on top.
-Buddha, what did you make? -BUDDHA: So, I made
pasta amatriciana, also known as "Marry Me Pasta."
It was the first dish she ever cooked, and I tried it.
And it was that good that I fell in love with it.
And her afterwards. [laughs]
-You fell in love with her. -Yeah.
Ashleigh, what was it like to see your mom?
Aw, it was great. She's a huge source of inspiration for me.
It was definitely what I needed right now.
I did an heirloom rice dish
inspired by paella.
It's also got red shrimp
and a little calamari in there as well.
-Hi, Damarr. -Hi.
I heard you shed a tear.
SARAH: You shed a tear?
That was, uh, last week.
[all laugh]
What did you make for us?
I made a herb bread-crusted red fish
with little neck clams, white beans,
'nduja and pine nuts.
And I know Chef loves acid,
so I got some lemons to squeeze over top as well.
Sarah, your first elimination challenge back.
What did you make for us?
I made a tuna tataki with flavors of,
like, a peanut noodle.
So, guys, I want to eat all the food
while it's hot and delicious.
Everybody dig in,
including you guys.
Please take off your aprons and join us.
You will be joining us for this meal.
You're the other guests!
[excited exclaiming]
-PADMA: You are the guests! -What?
DAMARR: We didn't think about that.
ASHLEIGH: No, we did not.
♪♪♪
EVELYN: I don't know how to, like, be normal.
Like, I'm just so weird! [laughing]
-REBEKAH: Buddha, where are you? -BUDDHA: I'm getting a plate.
-ERICK: Good to see you. -How are you?
I'm great. I'm great. How's it going?
It's going good, it's going good.
This is a nice little surprise.
NICK: I know you.
REBEKAH: That is so good! Buddha.
Tom, what did you think of Buddha's amatriciana?
TOM: I think he knocked it out of the park.
The flavors are really good, and I also love that,
"Amatriciana. That's it. That's all I'm doing.
"I'm not going to put anything in it.
This is what I'm making."
This is certainly the most rustic dish
we've seen from Buddha.
By a mile!
And Buddha's dish is executed so well.
It has enough spice to keep your palate interested.
And the tomatoes are roasted so beautifully.
REBEKAH: Cheers to you, Buddha.
I'm just so proud of you.
GAIL: Evelyn's crispy red snapper.
I love the acidity and the herbs
and the fresh peppers and the onions.
And I like the crispy snapper.
PADMA: I think Evelyn fried the snapper really beautifully.
I thought it was delicious, I like sweet flavors like that,
especially when there's tons of herbs that back it up.
Yeah, I really like the cilantro-- kind of that mix.
It was really bright. It was flavorful.
-I like it. -Yeah, you like it?
-Lots of flavor. -Yeah.
Yeah. I enjoy it.
Thank you, Daddy.
I really wanted to do butter beans
or black-eyed peas. I wanted to.
-Why didn't you? -I only had two hours.
Well...
PADMA: Oh.
[groans]
I just had a bite of Ashleigh's squid. I couldn't swallow it.
I mean, it's really undercooked.
It's a huge mistake.
♪♪♪
Oh.
[groans]
I just had a bite of Ashley's squid.
I couldn't swallow it.
GAIL: I mean, it's really undercooked.
TOM: Ashleigh's dish is really flavorful,
but it's a huge mistake.
It didn't feel paella-inspired at all,
which is fine, it's just that I was expecting a paella.
SHELDON: Can you imagine you're out doing your activities,
"Oh, we got a paella dinner tonight."
-And then you get-- -You were served that.
♪♪♪
That's good, Chef.
-What do you think of the dish? -ERICK: Delicious.
The beans are beautiful.
Fish is cooked so perfectly.
I love how it's got pine nuts.
-BUDDHA: Yeah, yeah. -ERICK: Phenomenal.
I thought Damarr's fish was excellent.
My fish was moist and cooked perfectly.
The squeeze of that lemon on top,
and those crumbs soaked up all that acidity.
It's like a cozy fish and cozy beans underneath.
You eat it together and it just feels like
a very satisfying bite.
His onions are so beautifully cooked
and have so much flavor.
They're nicely seared, they bring some sweetness
and a little bit of a different contrast
because you get that smoky paprika,
shellfish flavor in the beans.
[chuckles] Oh, man.
Awesome.
"Dear Damarr, you are now
"and will always be number one in our hearts.
"Because your mom and I are not able to be there,
"we chose Chef Williams to appear in our stead,
"knowing he, too, shares our belief that God
"has blessed you with amazing gifts and talents.
"You were a winner long before you got to play."
Yeah, that's a tear-jerker.
It's definitely tough
that my mom and my aunt aren't here.
So, it's really nice to just hear some words from her.
Oh, man.
I'm the only child.
And I'm hoping that I can help my mom
and aunt financially, because they have done so much
for me my entire life.
What do you think about the flavors in Nick's dish?
It just gets a little confusing.
Is it a hot pasta dish with crab and shrimp?
And then this pork belly comes out of nowhere?
You know, you got a client,
and sometimes, you know, you listen to everything
they want but you don't give 'em everything on one plate.
-That's a lot. -It's got a little bit
of a kick that I'm really enjoying.
And the, like, classic macaroni pasta that's,
like, sort of soft and easy.
Well, soft is one way to put it.
It's overcooked, for sure,
but there's something about it
that's sort of like this classic pasta salad.
Put that whole thing in your mouth right now.
-Yeah. -Do it.
Nobody's watching. Oh.
[laughing]
Did we all have Sarah's tuna tataki?
CHEFS: Mm-hmm.
What did you think, Sheldon?
I mean, I've-- Being in Hawaii,
I've had every tuna tataki that there is.
-[laughter] -Why I'm goin' to you.
SHELDON: I thought that it could have been just,
like, a harder sear and then just still
even more rare in the middle.
Tataki, I want it to be just, like, the outside.
But this was a little cooked inside.
We can focus on the tuna, that's fine.
But I'm gonna focus on the rest of the dish
where I was, you know, sold peanut sauce
and I didn't get that.
I did not like the tuna.
I agree, it should have been seared harder,
cooked less throughout.
She needed to cut the tuna different
because it's cut with the grain and it needs
to cut more against the grain so it doesn't get chewy.
Isn't this her first elimination challenge back?
-Is it? -Oh, yeah, it is.
I would think that you come out swinging.
Yeah, cover it. Perfect. You nailed it.
♪♪♪
That BMW's so nice. I could see you in it.
-Oh, no. -Just wait!
-[laughing] -Just wait. You hear me?
EVELYN: Hi, Chef. How are you?
It's a pleasure.
It feels like we're at two different parties.
They're having a lot more fun.
[laughter]
[laughs]
-GAIL: Hey, guys. -NICK: Hey, Chef.
-TOM: 'Sup? -Everybody, I want to thank you
for spending this beautiful afternoon with us.
We're still in competition so
I have to separate you from your loved ones.
-Judges, we can head out. -TOM: Okay.
PADMA: Thank you all for being here.
Love you, too, baby.
ANGELA: Well, give me a hug, honey!
I shan't say goodbye.
-ERICK: See you. -ANGELA: I know you.
-Bye, everyone, good luck. -[Buddha laughing]
♪♪♪
-SARAH: All right. -BUDDHA: Wow, that was amazing.
-How does everyone feel? -DAMARR: I feel good.
You know, it was a lot of pressure
seeing Chef Williams, yeah.
It's pretty cool sitting down
and getting to eat each other's food.
-EVELYN: Yeah. -Yeah, that was nice.
My mom loved my dish. [laughs softly]
Hope that counts for anything.
Given that we are six chefs,
there's zero room for error.
Thank God for the ominous weather now, too.
Goes from beautiful beach day to, like, ominous thunderstorm.
"And now somebody goes home!"
♪♪♪
[thunder claps]
♪♪♪
Chefs, for your elimination challenge,
we asked you to make a dinner
for clients on vacation.
And those clients just happened to be
your family members.
Presentations were all really great
and I thought the flavors were all there.
Just those little things that are gonna make the difference.
There were definitely a few things--
[thunder claps]
[music powers down]
[bird caws]
[wind howls]
You had no professional equipment.
And it can be very challenging cooking in a home kitchen
like the Vrbo kitchen that you had today,
if you're not used to it.
What about you, Ashleigh? What was today like for you?
Yeah, I mean, I think I put out the best that I could in such--
I knew that was coming. Matter of time. Thanks.
Please hold for hurricane.
Oh, [bleep].
Okay, I think we better take this inside.
It's a bit stormy. We'll see you in there.
Better go inside, come on.
-Whoo, windy. -GAIL: Wow.
It's wet out there.
ADRIENNE: That came out of nowhere.
PADMA: All right, we can make
a Judges' Table out of here.
-TOM: There you go. -SHELDON: All right.
-TOM: There you go. -PADMA: Okay.
-[Tom groans] -Back in business.
I guess we better get the chefs out here!
♪♪♪
All right, chefs,
Mother Nature had something else planned for us.
Evelyn, Buddha and Damarr.
You can stay standing.
The rest of you, please take a seat.
The three of you
had our favorite dishes of the night,
so congratulations.
Sheldon, what did you think of Evelyn's dish?
I love dishes that have layers like that.
Herbs on top with the spice.
The crust of the fish was unique.
You know, adding the masa into the tempura.
Yeah, I thought it was a delicious dish
-all the way through. -ADRIENNE: I loved the flavor.
I thought it was bright.
It had acidity, it had sweetness.
Assembled on the buffet,
it was a very beautifully plated dish.
It had a nice crunch to it.
I thought it ate beautifully.
Thank you.
What about you, Buddha?
How was today for you?
It's super emotional
'cause my wife means a lot to me.
And to do this dish that made me fell in love with her,
it means a lot.
Buddha, this was a big departure for you.
It showed us a softer side of you.
There was nothing fussy about it.
There were no fancy garnishes.
There was just deep, deep flavor from the guanciale,
from the roasted tomatoes.
I love that you just decided to do this dish.
You just gave us a really great version of amatriciana,
and that's-- that's what we were looking for.
-Thank you so much. -How about you, Damarr?
It was great seeing Chef Erick.
He's a friend and a mentor,
so it was really, like, special.
But at the same time, he's my chef and he's my boss,
so that was also really stressful.
Damarr, I thought you made the most beautiful dish
for the meal that you were having.
The bread crumb
and herb crust on the fish was gorgeous.
When you squeezed the lemon over it,
the whole thing came to life.
I think it really added that little hit that it needed.
The crumbs were really good
but the beans were just sensational.
They soaked up all the flavor of the clams.
I thought it was a really good play on two ingredients.
I thought it was really, really flavorful.
I love the details. At this point of the competition,
it's all about the details.
And top to bottom, that bite was delicious.
Adrienne and Sheldon,
as our guest judges, you have the honor
of telling us who won
this family reunion challenge today.
So, the dish that won
was the dish that really spoke
to the challenge itself and executing it very well.
♪♪♪
Buddha.
[clapping]
-Congratulations, Buddha! -Thank you.
This pasta dish has so many stories.
I met my wife through this dish
and now I'm on Top Chef
winning this elimination challenge.
Well, Buddha, as the winner of this challenge,
Vrbo is giving you
a stay at your vacation home
of your choice anywhere around the world--
[laughs joyously]
-- worth $10,000, for you and your wife.
-ASHLEIGH: Nice. -Ah...
We're going to go to Rome,
get a nice big bowl of pasta amatriciana
and enjoy it.
Congratulations, Buddha.
The three of you can take a seat.
Nick, Ashleigh and Sarah, please step up.
-BUDDHA: Thank you. -NICK: Good job.
That means, unfortunately,
you had our least favorite dishes of today.
And one of you will be going home.
♪♪♪
PADMA: Nick, Sarah and Ashleigh.
Unfortunately, you had our least favorite dishes of today.
Nick, how was the day for you? Were you happy with your dish?
I was happy with the crab stock,
was beautiful.
The pasta probably was slight overcooked.
-Yeah. -Yep.
But I was definitely happy with the crab stock.
I thought the flavor was really good.
It had a good level of spice.
The crab flavor definitely came through,
but the pasta was overcooked.
It was really hard to get past that.
You tried to give the client, your mom,
what she wanted, but you tried to put everything
in what she wanted.
I've had many a macaroni salad
and they're usually mayonnaise-based,
so I was expecting something cool
and a little bit of that creamy note.
I understand.
Sarah, how is today for you?
I know this is your first elimination challenge back.
I struggled throughout,
just, like, getting my bearings again.
I had made a peanut sauce that
I thought had a ton of flavor.
And I, like, started to plate it up
and then switched how I plated it.
And so what I realized is, like, this dope peanut sauce
that I made ended up in the wrong spot.
And so, you guys didn't get it on the fish.
-Got it. -That explains a lot, yeah.
This all makes a lot of sense, Sarah.
You got me really excited about a peanut
noodle ahi tuna dish,
and I just couldn't find the peanuts.
So, that was the first thing we noticed.
I thought the tuna needed to be seared
a little bit more, especially
when it's coated in that sesame.
-You want it to be toasted. -I sort of wish that
you had cut it a little differently.
It felt a little sinewy.
You cut it the wrong way.
-Oh. -Tuna has the circular grain.
-Yeah, totally. I saw that. -Okay.
But it also has a very fine grain
that goes the other way.
When you have sushi, it's actually cut along
with the fine grain, not across the grain.
And when it's cut across the grain
like that, it eats a little tough.
Totally. Yeah, I see that now, for sure.
Ashleigh. The dish was good.
I mean, the red rice that you used before,
it's a great ingredient.
The big problem I have with the dish was the squid.
Okay.
The piece that I had,
-it wasn't cooked at all. -Um. Okay, yeah.
I really liked a lot of the components
of your dish as well.
The tentacles just took away
from all the other great things that you did.
We have a lot to discuss.
We'll call you back in a bit. Thank you so much.
♪♪♪
SARAH: Am I pourin' for one or two?
[Nick and Ashleigh laugh]
ASHLEIGH: Just hand me the bottle.
-NICK: Good job, Buddha. -BUDDHA: Thank you.
ASHLEIGH: Nice job and two in a row?
-How does it feel? -Feels amazing.
Thank you, everyone.
Well, it's clear that each of these three chefs
had some basic problems of cookery today.
I have a problem with Sarah's tuna.
It ate very chewy and mealy.
I think the peanut sauce would have helped a lot.
I didn't get any.
And she admitted that that was a flaw.
She plated the dish in a way that the peanut sauce
was not where it was supposed to be.
I have a tendency of, like,
making aesthetic decisions over flavor decisions.
Like, I moved my fish over
and I moved it off the sauce that carried the salt.
Shouldn't have done that. Yep.
What about the pasta
in Nick's "not" pasta salad?
Well, it was-- the flavor was good
but it was just very soft.
If you get a piece of pork crouton, you're lucky.
But if you don't get that, you're just eating
a very soft dish that has good flavor.
I just liked the flavors of what Nick did
but there was no conversation between the pasta,
the seafood and the pork.
I was confused from the beginning.
I hate it was my mom that came. [chuckles]
I cannot get away from the cookery on that squid.
[laughs] Yes, I spit it out into my napkin.
Only time I wanna see raw squid
is putting it on a fish hook.
GAIL: It wasn't cleaned. It wasn't cooked properly.
And it was very difficult to eat.
Ashleigh didn't check her food.
I just made a rush decision, which...
I could have just left it off, completely.
So, I think we have our answer.
-Absolutely. -Let's get them out here.
♪♪♪
You know, chefs, tonight's challenge
is very real life. You were asked to come
to a home and cook a meal.
But the key to it is really being organized,
especially at this stage of the game.
It comes down to details that get you sent home.
♪♪♪
Ashleigh, please pack your knives and go.
Yeah.
This experience has been incredible.
I appreciate it so much. So, thank you, chefs.
I'm not surprised.
You can't serve undercooked
seafood in this competition.
It was a huge misstep on my part.
And you guys are incredible.
I love you guys, it's been
a privilege to work alongside you guys.
I feel like through a lot of this competition,
I have been hanging on by a thread,
but I feel like I accomplished a great deal
more than I have in years in my career.
-Later. -PADMA: Thank you, Ashleigh.
-Thank you, guys. -PADMA: Good luck to you.
Thank you.
This little incubator that we're in,
it challenges you, it forces you to grow.
I've gotten critique like I never have before in my career
and it's something that I've been yearning for.
I feel very grateful.
♪♪♪
PADMA: Next time on Top Chef...
SARAH: We're going boating, baby!
Whatever you catch will be on the menu
in the final elimination challenge in Houston.
Never been on a boat. I've also never been fishing.
-BUDDHA: Hey! -Rule one, stay inside the boat.
Sarah, how you feelin' about the challenge?
I'm treating it like Last Chance Kitchen. [laughs]
It's not that much time for two dishes.
Oh! Sh--!
I would just really like Padma not to think
I'm a complete nincompoop.
Oh.
The protein was just so dry.
SARAH: Dammit! [bleep].
NICK: Hot, hot, hot, hot. Hot on your back.
EVELYN: Whoo! Guys, come on. Ugh, swear to God.
NICK: If I don't tighten up, I'm goin' home.
I do not want to go home.
I'm really behind now.
Gonna try and pull myself out.
EVELYN: What do you have left to do?
Yeah, I'm no-- Not now, please.
I need to get myself organized.
-Wow. -Very delicate.
-And the cuisson was perfect. -My mind is blown.
Pack your bags, we're taking you
to a UNESCO city of gastronomy.
♪♪♪