1 00:00:00,042 --> 00:00:02,792 PADMA: Previously on Top Chef. 2 00:00:02,792 --> 00:00:04,667 For this challenge, 3 00:00:04,667 --> 00:00:06,667 you'll have to create a dish for astronauts. 4 00:00:06,667 --> 00:00:10,375 NICK: This is gonna be a lot of fun. 5 00:00:10,375 --> 00:00:12,125 Alan Shepard played golf on the moon. 6 00:00:12,125 --> 00:00:13,626 I'm going to do a little take on that. 7 00:00:13,626 --> 00:00:15,292 Buddha was inspired 8 00:00:15,292 --> 00:00:17,417 and purposeful in this dessert. 9 00:00:17,417 --> 00:00:19,334 Buddha, we're going to send you to the stars. 10 00:00:19,334 --> 00:00:21,709 [laughing] 11 00:00:21,709 --> 00:00:23,667 Oh, my gatos. 12 00:00:23,667 --> 00:00:25,250 The beef was very mushy. 13 00:00:25,250 --> 00:00:27,209 It just disintegrated on my plate. 14 00:00:27,209 --> 00:00:28,959 -Yeah. -Jae. 15 00:00:28,959 --> 00:00:32,709 Please pack your knives and go. 16 00:00:32,709 --> 00:00:36,250 PADMA: And on the finals of Last Chance Kitchen... 17 00:00:36,250 --> 00:00:37,584 TOM: This is it. 18 00:00:37,584 --> 00:00:39,334 Whoever wins this, 19 00:00:39,334 --> 00:00:41,626 will get to join these fine chefs over here, 20 00:00:41,626 --> 00:00:44,667 right back in the competition. 21 00:00:44,667 --> 00:00:47,417 -[chefs yelling] -Go, go, go! 22 00:00:47,417 --> 00:00:49,501 Ticking clock still gives me nightmares. 23 00:00:49,501 --> 00:00:51,375 NICK: Sarah, what you got on your mind? 24 00:00:51,375 --> 00:00:52,792 SARAH: Ricotta gnocchi. 25 00:00:52,792 --> 00:00:54,459 I have a good track record 26 00:00:54,459 --> 00:00:56,292 in Last Chance Kitchen. 27 00:00:56,292 --> 00:00:58,459 I don't want all of that work to end on failure. 28 00:00:58,459 --> 00:01:00,626 I really do want to take this. 29 00:01:00,626 --> 00:01:02,626 NICK: Jae's making one of those tasty broths again. 30 00:01:02,626 --> 00:01:04,792 -JO: Always. -Clam broth 31 00:01:04,792 --> 00:01:08,417 with the brown butter. 32 00:01:08,417 --> 00:01:11,334 ♪♪♪ 33 00:01:11,334 --> 00:01:13,292 Sarah. Gnocchi's nicely made. 34 00:01:13,292 --> 00:01:16,375 The garlic and the fried rosemary give a little texture. 35 00:01:16,375 --> 00:01:18,459 Jae, the snapper is perfectly cooked. 36 00:01:18,459 --> 00:01:21,459 I really like the brightness from the squash. 37 00:01:21,459 --> 00:01:23,501 So, the winner of Last Chance Kitchen, 38 00:01:23,501 --> 00:01:29,417 and the chef that is going back into the competition... 39 00:01:29,417 --> 00:01:31,250 Sarah. 40 00:01:31,250 --> 00:01:34,000 [applause and cheering] 41 00:01:34,000 --> 00:01:37,542 ♪♪♪ 42 00:01:37,542 --> 00:01:39,584 I know you guys aren't, like, happy I'm back, but-- 43 00:01:39,584 --> 00:01:41,250 [overlapping chatter] 44 00:01:41,250 --> 00:01:42,501 EVELYN: Someone had to come back, girl. 45 00:01:42,501 --> 00:01:44,083 TOM: So, here's the deal. 46 00:01:44,083 --> 00:01:45,626 You're going to meet Padma and Shota 47 00:01:45,626 --> 00:01:48,083 tomorrow morning in Galveston. 48 00:01:48,083 --> 00:01:50,000 [gleeful exclaiming] 49 00:01:50,000 --> 00:01:51,709 PADMA: Six chefs remain 50 00:01:51,709 --> 00:01:54,751 to compete in the ultimate culinary showdown. 51 00:01:54,751 --> 00:01:56,501 At stake for the winner: 52 00:01:56,501 --> 00:01:58,292 a feature in Food & Wine magazine, 53 00:01:58,292 --> 00:02:00,542 an appearance at the Food & Wine Classic 54 00:02:00,542 --> 00:02:01,626 in Aspen, 55 00:02:01,626 --> 00:02:04,167 $250,000, 56 00:02:04,167 --> 00:02:06,042 furnished by Sanpellegrino. 57 00:02:06,042 --> 00:02:08,667 And the coveted title of Top Chef. 58 00:02:08,667 --> 00:02:14,167 ♪♪♪ 59 00:02:14,167 --> 00:02:16,459 [upbeat instrumental] 60 00:02:16,459 --> 00:02:21,584 [bell dinging] 61 00:02:21,584 --> 00:02:23,542 -ASHLEIGH: Sorry. -[laughter] 62 00:02:23,542 --> 00:02:25,751 We're going to Galveston! 63 00:02:25,751 --> 00:02:28,542 -Yay! Field trip! -Field trip! 64 00:02:28,542 --> 00:02:30,584 I am ready for the change of scenery. 65 00:02:30,584 --> 00:02:32,375 Sarah's back! 66 00:02:32,375 --> 00:02:34,000 I remember seeing you in Last Chance. 67 00:02:34,000 --> 00:02:35,375 Your face said it all. 68 00:02:35,375 --> 00:02:38,459 Like, you were there to win. 69 00:02:38,459 --> 00:02:40,417 DAMARR: Sarah went out pretty early. 70 00:02:40,417 --> 00:02:42,209 So, that means she's knocked out 71 00:02:42,209 --> 00:02:44,209 a lot of chefs to be here, and I'm really impressed. 72 00:02:44,209 --> 00:02:46,250 It's cool to just come back in 73 00:02:46,250 --> 00:02:48,959 and just drop right there in top six. 74 00:02:48,959 --> 00:02:51,250 SARAH: Last Chance, you have so much more creative freedom. 75 00:02:51,250 --> 00:02:54,501 My biggest fear in being back is that I've been practicing 76 00:02:54,501 --> 00:02:56,501 a different kind of cooking than you guys. 77 00:02:56,501 --> 00:02:59,167 I haven't had to spend the night thinking about a dish 78 00:02:59,167 --> 00:03:00,667 and I don't think I'm very good at that. 79 00:03:00,667 --> 00:03:02,584 I'm really honored to be back. 80 00:03:02,584 --> 00:03:05,125 But for, like, the larger challenges, 81 00:03:05,125 --> 00:03:06,709 it becomes really difficult for me 82 00:03:06,709 --> 00:03:08,292 to not overthink things. 83 00:03:08,292 --> 00:03:09,709 In Last Chance Kitchen, I benefited 84 00:03:09,709 --> 00:03:11,167 from staying in the moment. 85 00:03:11,167 --> 00:03:12,792 And coming back, 86 00:03:12,792 --> 00:03:14,792 I look forward to putting that into practice. 87 00:03:14,792 --> 00:03:16,459 ASHLEIGH: There's no more immunity being offered. 88 00:03:16,459 --> 00:03:19,459 Oh, really? Great. That's great news for me. 89 00:03:19,459 --> 00:03:21,292 [laughter] 90 00:03:21,292 --> 00:03:26,959 ♪♪♪ 91 00:03:26,959 --> 00:03:28,918 NICK: Welcome to Galveston, everybody. 92 00:03:28,918 --> 00:03:31,125 Yeah, these homes on the water, it's crazy. 93 00:03:31,125 --> 00:03:32,626 -BUDDHA: Stunning. -DAMARR: Yeah. 94 00:03:32,626 --> 00:03:34,167 This does actually remind me of New Orleans. 95 00:03:34,167 --> 00:03:35,709 NICK: Yeah. 96 00:03:35,709 --> 00:03:37,667 ♪♪♪ 97 00:03:37,667 --> 00:03:39,250 SARAH: Oh, I just saw fish jumps! 98 00:03:39,250 --> 00:03:42,167 -Look at 'em. -ASHLEIGH: Damn. 99 00:03:42,167 --> 00:03:44,083 Bountiful AF. 100 00:03:44,083 --> 00:03:49,959 ♪♪♪ 101 00:03:49,959 --> 00:03:52,334 -Good morning, chefs. -ALL: Good morning. 102 00:03:52,334 --> 00:03:54,375 Welcome to beautiful Galveston Island. 103 00:03:54,375 --> 00:03:56,751 And welcome back to the competition, Sarah. 104 00:03:56,751 --> 00:03:58,542 -Thank you. -PADMA: How are you feeling? 105 00:03:58,542 --> 00:04:00,667 -Horrified. Yeah. -PADMA: Horrified? 106 00:04:00,667 --> 00:04:02,584 -SARAH: Yeah. -You should feel so proud. 107 00:04:02,584 --> 00:04:04,501 Yeah. Yeah. No. It's just a different game now. 108 00:04:04,501 --> 00:04:05,792 So, we'll see. 109 00:04:05,792 --> 00:04:07,250 And you guys, of course, 110 00:04:07,250 --> 00:04:08,542 know your all-star judge for today, 111 00:04:08,542 --> 00:04:10,459 Top Chef Portland finalist, 112 00:04:10,459 --> 00:04:11,626 Shota Nakajima. 113 00:04:11,626 --> 00:04:13,292 [applause and cheering] 114 00:04:13,292 --> 00:04:15,042 Congratulations on making it this far. 115 00:04:15,042 --> 00:04:17,042 It feels like just yesterday 116 00:04:17,042 --> 00:04:19,292 that I was standing on a beach getting ready for a Quickfire. 117 00:04:19,292 --> 00:04:20,292 [chuckles] 118 00:04:20,292 --> 00:04:22,042 PADMA: Well, this is it. 119 00:04:22,042 --> 00:04:23,125 There's no more Last Chance Kitchen 120 00:04:23,125 --> 00:04:24,334 to fall back on. 121 00:04:24,334 --> 00:04:26,167 Now that we have our top six, 122 00:04:26,167 --> 00:04:29,167 let's dive back into the competition. 123 00:04:29,167 --> 00:04:32,792 We're here on what the locals call the "Best Coast." 124 00:04:32,792 --> 00:04:35,375 And one of the reasons why, is, of course, 125 00:04:35,375 --> 00:04:37,000 the amazing seafood that you can find 126 00:04:37,000 --> 00:04:39,292 right here on the Gulf of Mexico. 127 00:04:39,292 --> 00:04:42,042 And it's escaping. Right now. [laughs] 128 00:04:42,042 --> 00:04:44,334 PADMA: He's trying to break free. 129 00:04:44,334 --> 00:04:45,751 EVELYN: Hello, little one. 130 00:04:45,751 --> 00:04:50,417 ♪♪♪ 131 00:04:50,417 --> 00:04:52,334 For today's Quickfire, 132 00:04:52,334 --> 00:04:54,000 we want you to bring this beautiful shellfish 133 00:04:54,000 --> 00:04:56,125 to new heights. 134 00:04:56,125 --> 00:04:58,000 For the first time ever on Top Chef, 135 00:04:58,000 --> 00:05:00,584 you'll be creating the ultimate, 136 00:05:00,584 --> 00:05:03,167 decadent communal appetizer. 137 00:05:03,167 --> 00:05:05,834 -The seafood tower. -Mm. 138 00:05:05,834 --> 00:05:07,542 PADMA: Who here loves a seafood tower? 139 00:05:07,542 --> 00:05:09,334 Well, I've eaten them. 140 00:05:09,334 --> 00:05:11,792 I don't really enjoy making them. 141 00:05:11,792 --> 00:05:14,584 Shucking oysters, de-shelling shrimp, 142 00:05:14,584 --> 00:05:16,250 it's a lot of work. 143 00:05:16,250 --> 00:05:17,709 You'll each be responsible 144 00:05:17,709 --> 00:05:19,584 for two shellfish dishes: 145 00:05:19,584 --> 00:05:21,292 one hot and one cold. 146 00:05:21,292 --> 00:05:23,709 Being able to cook the freshest ingredients 147 00:05:23,709 --> 00:05:25,792 straight from the water is every chef's dream. 148 00:05:25,792 --> 00:05:27,459 The winner of this Quickfire 149 00:05:27,459 --> 00:05:29,417 will receive an advantage 150 00:05:29,417 --> 00:05:31,083 in the elimination challenge. 151 00:05:31,083 --> 00:05:34,459 Chefs, you have just 45 minutes on the clock. 152 00:05:34,459 --> 00:05:36,125 Your time starts now. Good luck. 153 00:05:36,125 --> 00:05:38,709 ♪♪♪ 154 00:05:38,709 --> 00:05:41,459 -[playful laughing] -[Sarah exclaims] 155 00:05:41,459 --> 00:05:43,626 Nick and I are wrestling right now. 156 00:05:43,626 --> 00:05:45,792 -NICK: Yeah, we are. -EVELYN: We just need six. 157 00:05:45,792 --> 00:05:47,459 -EVELYN: Can I have six? -NICK: [indistinct]. 158 00:05:47,459 --> 00:05:50,209 You can get it, okay? 159 00:05:50,209 --> 00:05:51,959 -Ooh! -DAMARR: Can I have 160 00:05:51,959 --> 00:05:53,292 some ginger from somebody? 161 00:05:53,292 --> 00:05:54,792 You took the whole thing? 162 00:05:54,792 --> 00:05:57,334 With seafood, there's a lot of prep to do. 163 00:05:57,334 --> 00:05:59,667 Plus focusing on two things: hot and cold. 164 00:05:59,667 --> 00:06:01,501 And with the time constraint 165 00:06:01,501 --> 00:06:04,167 and limited equipment, this is pretty tough. 166 00:06:04,167 --> 00:06:05,709 I can't really even remember a time 167 00:06:05,709 --> 00:06:07,292 -I've been to a beach. -SARAH: Really? 168 00:06:07,292 --> 00:06:08,501 DAMARR: Yeah, but this is really cool. 169 00:06:08,501 --> 00:06:10,334 Maybe I'll start going. 170 00:06:10,334 --> 00:06:12,167 I'm an inside chef, like an indoor cat, you know? 171 00:06:12,167 --> 00:06:14,334 I'm missing the Last Chance Kitchen. 172 00:06:14,334 --> 00:06:16,501 [voice echoes] There's tools there 173 00:06:16,501 --> 00:06:19,042 and proper cooking equipment and things to chill food with. 174 00:06:19,042 --> 00:06:20,667 There's none of that here. 175 00:06:20,667 --> 00:06:23,250 ♪♪♪ 176 00:06:23,250 --> 00:06:24,792 BUDDHA: I love fried seafood by the water. 177 00:06:24,792 --> 00:06:26,459 Yeah, it's pretty scenic. 178 00:06:26,459 --> 00:06:27,542 BUDDHA: I've got beautiful shrimp, 179 00:06:27,542 --> 00:06:29,417 so I'm gonna do, like, 180 00:06:29,417 --> 00:06:31,250 -an elevated cocktail. -Nice. 181 00:06:31,250 --> 00:06:33,125 I'm gonna do something with this radicchio, 182 00:06:33,125 --> 00:06:34,584 some sort of soft shell crab taco. 183 00:06:34,584 --> 00:06:36,125 Feels great cooking on a beach, 184 00:06:36,125 --> 00:06:38,083 but also I'm constantly shaking 185 00:06:38,083 --> 00:06:39,626 the sand off my radicchio. 186 00:06:39,626 --> 00:06:43,292 ♪♪♪ 187 00:06:43,292 --> 00:06:45,125 SARAH: Evelyn, what's your inspiration today? 188 00:06:45,125 --> 00:06:48,083 EVELYN: My inspiration is a thing I feel like 189 00:06:48,083 --> 00:06:50,709 really speaks of Houston, which is our Viet-Cajun. 190 00:06:50,709 --> 00:06:52,375 For my seafood tower, 191 00:06:52,375 --> 00:06:54,292 my cold dish will be raw oysters 192 00:06:54,292 --> 00:06:56,751 on the half shell with a fish sauce vinegar, 193 00:06:56,751 --> 00:06:58,667 chili oil and crispy shallots. 194 00:06:58,667 --> 00:07:00,083 I'm tryin' to make it spicy. 195 00:07:00,083 --> 00:07:01,501 For my hot element, 196 00:07:01,501 --> 00:07:03,334 I'm making a Thai-Cajun shrimp boil. 197 00:07:03,334 --> 00:07:05,250 I definitely want to keep them head on, 198 00:07:05,250 --> 00:07:07,834 have the shrimp be as, like, plump as possible. 199 00:07:07,834 --> 00:07:12,000 Trying to make sure these are clean. 200 00:07:12,000 --> 00:07:14,125 -BUDDHA: Thirty-two minutes! -NICK: So, you're bringing ham 201 00:07:14,125 --> 00:07:15,792 -to the party, huh? -ASHLEIGH: Yeah, man. 202 00:07:15,792 --> 00:07:18,042 I'm going to bring the heat with this jerk sauce 203 00:07:18,042 --> 00:07:20,042 to toss my peel and eat shrimp in. 204 00:07:20,042 --> 00:07:22,167 I'm going to make it how I'd want to eat it. 205 00:07:22,167 --> 00:07:24,334 I cook local seafood often. I also grew up on the coast. 206 00:07:24,334 --> 00:07:26,209 It's also the concept of my new restaurant, 207 00:07:26,209 --> 00:07:27,375 Good Hot Fish. 208 00:07:27,375 --> 00:07:28,501 It would make me look good 209 00:07:28,501 --> 00:07:30,125 if I won this challenge. 210 00:07:30,125 --> 00:07:31,751 Raw Gulf oysters 211 00:07:31,751 --> 00:07:34,209 go hand in hand with the beach to me. 212 00:07:34,209 --> 00:07:36,083 NICK: Well, I decided to go with the taco. 213 00:07:36,083 --> 00:07:38,125 Since I was very successful in the last Quickfire 214 00:07:38,125 --> 00:07:40,584 with corn tortillas, I'mma bring it back to the party. 215 00:07:40,584 --> 00:07:42,626 So, the shrimp is going to be hot, 216 00:07:42,626 --> 00:07:44,584 the oysters are going to be cold. 217 00:07:44,584 --> 00:07:47,542 I'm going to do a watermelon mignonette. 218 00:07:47,542 --> 00:07:49,250 It feels good to be out 219 00:07:49,250 --> 00:07:51,167 with all this fresh air on the beach. 220 00:07:51,167 --> 00:07:53,167 But I got to tell you, it is really hot. 221 00:07:53,167 --> 00:07:55,542 Sweat is pouring down everywhere. 222 00:07:55,542 --> 00:07:57,250 [bleep], it's hot out here. 223 00:07:57,250 --> 00:07:59,209 Twenty-one minutes, y'all. 224 00:07:59,209 --> 00:08:00,792 SARAH: Damarr, what ya makin'? 225 00:08:00,792 --> 00:08:02,083 DAMARR: Cook the shrimp, XO situation. 226 00:08:02,083 --> 00:08:04,250 SARAH: Oh, cool. 227 00:08:04,250 --> 00:08:06,292 DAMARR: Then the chilled oyster with some kind of vinaigrette. 228 00:08:06,292 --> 00:08:08,334 Sarah, what are you doing? 229 00:08:08,334 --> 00:08:10,584 That sounded like you were my father and I was grounded. 230 00:08:10,584 --> 00:08:12,334 -DAMARR: Oh, I'm sorry. -[Sarah laughs] 231 00:08:12,334 --> 00:08:14,292 I am making some crispy rice crackers, because 232 00:08:14,292 --> 00:08:16,542 I want there to be texture on my pickled shrimp dish. 233 00:08:16,542 --> 00:08:18,834 So, I'm going to try and get a cold pickle going 234 00:08:18,834 --> 00:08:21,125 of shrimp, and then do a hot oyster. 235 00:08:21,125 --> 00:08:23,501 I see a lot of people doing raw oyster dishes, 236 00:08:23,501 --> 00:08:25,375 so I want to do a cooked oyster. 237 00:08:25,375 --> 00:08:27,501 I'm going to make a miso butter 238 00:08:27,501 --> 00:08:30,083 out of Sichuan chili bean paste. 239 00:08:30,083 --> 00:08:32,209 Anybody got ginger over here? Can I have a little bit? 240 00:08:32,209 --> 00:08:33,834 As first challenge back, 241 00:08:33,834 --> 00:08:38,375 I just want to prove that I deserve to be here. 242 00:08:38,375 --> 00:08:41,626 ASHLEIGH: I've certainly dealt with tougher oysters. 243 00:08:41,626 --> 00:08:44,792 You have to treat raw oysters with hands of care. 244 00:08:44,792 --> 00:08:46,584 Because these oysters are so delicate, 245 00:08:46,584 --> 00:08:48,626 you don't want to just rip them apart. 246 00:08:48,626 --> 00:08:51,792 DAMARR: Mother----er. 247 00:08:51,792 --> 00:08:53,584 SARAH: What the-- 248 00:08:53,584 --> 00:08:54,876 I just broke my oyster knife. 249 00:08:54,876 --> 00:08:58,167 So, pro tip: don't do that. 250 00:08:58,167 --> 00:08:59,375 I ----ing shucked him in the end. 251 00:08:59,375 --> 00:09:03,792 So, he-- he lost. 252 00:09:03,792 --> 00:09:05,167 Love you. 253 00:09:05,167 --> 00:09:07,584 NICK: Seventeen minutes. 254 00:09:07,584 --> 00:09:09,250 ASHLEIGH: Time flies. 255 00:09:09,250 --> 00:09:12,459 It's never enough, girl. 256 00:09:12,459 --> 00:09:14,584 NICK: Can't do this. [bleep]. 257 00:09:14,584 --> 00:09:16,250 After mixing my masa, 258 00:09:16,250 --> 00:09:20,375 I noticed that there is no tortilla press. 259 00:09:20,375 --> 00:09:22,709 In the pantry, I see orzo. 260 00:09:22,709 --> 00:09:24,334 EVELYN: Sixteen. 261 00:09:24,334 --> 00:09:27,167 Orzo pasta takes probably 15 minutes, 262 00:09:27,167 --> 00:09:29,334 so I'm going to be cutting it close. 263 00:09:29,334 --> 00:09:29,334 ♪♪♪ 264 00:09:29,334 --> 00:09:38,167 [upbeat instrumental] 265 00:09:38,167 --> 00:09:40,876 -Ten minutes, chefs. -Ten minutes. 266 00:09:40,876 --> 00:09:42,751 Soft shell crab, super delicious. 267 00:09:42,751 --> 00:09:44,375 NICK: Orzo. 268 00:09:44,375 --> 00:09:46,709 Tomatoes and peppers for my shrimp. 269 00:09:46,709 --> 00:09:48,584 Got the shrimp down on the grill 270 00:09:48,584 --> 00:09:50,375 with a little bit of my seasoning. 271 00:09:50,375 --> 00:09:53,501 ♪♪♪ 272 00:09:53,501 --> 00:09:56,167 You have five minutes left, chefs. 273 00:09:56,167 --> 00:09:57,667 -Then you're shucked. -EVELYN: Puns. 274 00:09:57,667 --> 00:09:59,209 This girl's throwing out puns right now. 275 00:09:59,209 --> 00:10:01,292 [laughs] 276 00:10:01,292 --> 00:10:04,167 The orzo is definitely al dente. 277 00:10:04,167 --> 00:10:07,834 But right now, I am back on track. 278 00:10:07,834 --> 00:10:09,501 I'm rushing to just get 279 00:10:09,501 --> 00:10:12,292 my soft shell crab teppanyakis put together. 280 00:10:12,292 --> 00:10:14,167 It's getting really fierce now. 281 00:10:14,167 --> 00:10:15,667 There's no more Last Chance Kitchen. 282 00:10:15,667 --> 00:10:16,834 There's no immunity. 283 00:10:16,834 --> 00:10:18,584 Any advantage in the next 284 00:10:18,584 --> 00:10:23,375 elimination challenge will definitely help. 285 00:10:23,375 --> 00:10:25,334 DAMARR: Thirty-five seconds. 286 00:10:25,334 --> 00:10:28,375 ♪♪♪ 287 00:10:28,375 --> 00:10:29,709 PADMA: Time's up. 288 00:10:29,709 --> 00:10:32,417 All right! Let's have some seafood. 289 00:10:32,417 --> 00:10:35,584 ♪♪♪ 290 00:10:35,584 --> 00:10:40,375 Great. Mm. 291 00:10:40,375 --> 00:10:42,083 All right, so we're going to start with Nick's. 292 00:10:42,083 --> 00:10:44,167 NICK: I have oysters on the half shell. 293 00:10:44,167 --> 00:10:47,250 And I made a watermelon mignonette. 294 00:10:47,250 --> 00:10:49,334 The hot course is a orzo salad. 295 00:10:49,334 --> 00:10:52,167 I made a mango-chili vinaigrette. 296 00:10:52,167 --> 00:10:53,876 I also glazed the shrimp 297 00:10:53,876 --> 00:10:55,584 on the grill with the vinaigrette. 298 00:10:55,584 --> 00:10:57,375 I like the mango vinaigrette. It's nice. 299 00:10:57,375 --> 00:10:58,667 Mm-hmm. Very nice and bright. 300 00:10:58,667 --> 00:11:00,626 Ashleigh, tell us what you made. 301 00:11:00,626 --> 00:11:04,209 I prepared Gulf oysters on the half shell 302 00:11:04,209 --> 00:11:08,167 with a country ham, kanzuri barbecue. 303 00:11:08,167 --> 00:11:09,834 PADMA: It's got such a nice, 304 00:11:09,834 --> 00:11:11,584 -smoky flavor to it. -ASHLEIGH: And for my hot, 305 00:11:11,584 --> 00:11:13,250 I prepared a peel and eat jerk shrimp. 306 00:11:13,250 --> 00:11:14,375 So, there's a bit of spice. 307 00:11:14,375 --> 00:11:15,709 A little bit of heat. 308 00:11:15,709 --> 00:11:17,334 PADMA: Excuse me a second. 309 00:11:17,334 --> 00:11:19,501 [Padma laughs] Yes. 310 00:11:19,501 --> 00:11:21,626 I have gloves, too, 'cause I don't want you 311 00:11:21,626 --> 00:11:24,167 to have spicy hands, but... 312 00:11:24,167 --> 00:11:25,709 I live in spicy hands, Ashleigh! 313 00:11:25,709 --> 00:11:27,417 -[Shota laughing] -PADMA: I'm fine with that. 314 00:11:27,417 --> 00:11:29,375 -Awesome. -All right, 315 00:11:29,375 --> 00:11:31,334 -who's got this plate? -BUDDHA: That's me. 316 00:11:31,334 --> 00:11:33,292 It's a jumbo shrimp XO cocktail. 317 00:11:33,292 --> 00:11:34,792 It's got a lot of shrimp, broad bean paste, 318 00:11:34,792 --> 00:11:36,751 XO, scallions. 319 00:11:36,751 --> 00:11:38,375 And the top is 320 00:11:38,375 --> 00:11:41,459 a soft shell crab taco "yaki." 321 00:11:41,459 --> 00:11:43,125 SHOTA: What did you put in the sauce? 322 00:11:43,125 --> 00:11:45,584 BUDDHA: So, the sauce, I did sweet soy, 323 00:11:45,584 --> 00:11:48,083 -some-- I mean, sorry, soy-- -[Padma laughing] 324 00:11:48,083 --> 00:11:49,584 -plum, and some-- -Get it, girl. 325 00:11:49,584 --> 00:11:51,375 Do it. [laughing] 326 00:11:51,375 --> 00:11:53,375 Tell us about your dish, Damarr. 327 00:11:53,375 --> 00:11:55,167 So, I did a gulf oyster 328 00:11:55,167 --> 00:11:56,542 with a peach and tamari vinaigrette, 329 00:11:56,542 --> 00:11:58,375 a little bit of Thai chili as well. 330 00:11:58,375 --> 00:11:59,542 And why did you choose 331 00:11:59,542 --> 00:12:00,792 to take it off of the shelf? 332 00:12:00,792 --> 00:12:02,417 Oyster shells are very gritty, 333 00:12:02,417 --> 00:12:04,542 so I just wanted to make sure 334 00:12:04,542 --> 00:12:06,209 that the oysters were really clean and stayed cool. 335 00:12:06,209 --> 00:12:07,626 I love all the fruits in everyone's stuff. 336 00:12:07,626 --> 00:12:09,417 PADMA: Tell us about your hot dish. 337 00:12:09,417 --> 00:12:10,667 I did a seared shrimp 338 00:12:10,667 --> 00:12:12,667 with a shrimp and crab XO sauce. 339 00:12:12,667 --> 00:12:14,542 SHOTA: So, it's like a quick XO. 340 00:12:14,542 --> 00:12:15,834 DAMARR: Right. Absolutely. 341 00:12:15,834 --> 00:12:17,334 All right, Sarah, 342 00:12:17,334 --> 00:12:19,000 you are back with a vengeance. 343 00:12:19,000 --> 00:12:20,417 Look how beautiful this looks. What'd you make? 344 00:12:20,417 --> 00:12:22,459 The cold dish is a dill pickled shrimp. 345 00:12:22,459 --> 00:12:24,167 My grandmother used to pickle shrimp, 346 00:12:24,167 --> 00:12:26,375 so I just wanted to kind of do a nod to that. 347 00:12:26,375 --> 00:12:28,167 PADMA: And tell me, what is this on top? 348 00:12:28,167 --> 00:12:30,042 SARAH: I did a hot buttered oyster, 349 00:12:30,042 --> 00:12:33,000 miso butter and then breadcrumb and a peach relish. 350 00:12:33,000 --> 00:12:34,334 SHOTA: Are you used to cooking 351 00:12:34,334 --> 00:12:36,250 in, like, 30 minutes, 45 minutes? 352 00:12:36,250 --> 00:12:38,209 I wouldn't say you ever get used to it. 353 00:12:38,209 --> 00:12:40,042 -SHOTA: Yeah. -But I've done it 354 00:12:40,042 --> 00:12:42,000 -a couple times now. -SHOTA: Yeah. 355 00:12:42,000 --> 00:12:43,584 All right, Evelyn, tell us what you did. 356 00:12:43,584 --> 00:12:46,000 I have raw oysters on the half shell 357 00:12:46,000 --> 00:12:49,334 with a fish sauce vinaigrette, chili oil and crispy shallots. 358 00:12:49,334 --> 00:12:52,375 On top, we have a Thai Cajun boil, 359 00:12:52,375 --> 00:12:56,167 but it has a Thai chili butter, fresh lime. 360 00:12:56,167 --> 00:12:58,167 I suck the head, I dip it in the butter 361 00:12:58,167 --> 00:12:59,375 and then go for it. 362 00:12:59,375 --> 00:13:01,334 [slurping] 363 00:13:01,334 --> 00:13:03,375 [Evelyn laughs] 364 00:13:03,375 --> 00:13:05,167 It's really good. I love it. 365 00:13:05,167 --> 00:13:07,083 [laughing] I always do, like, extra sauce. 366 00:13:07,083 --> 00:13:10,709 Great job. Across the board. 367 00:13:10,709 --> 00:13:12,209 SHOTA: Everything was delicious. 368 00:13:12,209 --> 00:13:13,792 It was very hard to judge. 369 00:13:13,792 --> 00:13:17,334 Who had one of our least favorite dishes today? 370 00:13:17,334 --> 00:13:19,792 Buddha, the whole dish was creamy on creamy 371 00:13:19,792 --> 00:13:21,501 and it ate kind of heavy. 372 00:13:21,501 --> 00:13:23,584 Your hot fried crab, 373 00:13:23,584 --> 00:13:27,292 the bonito on top was unnecessary. 374 00:13:27,292 --> 00:13:29,501 Sarah, I really liked the dishes. 375 00:13:29,501 --> 00:13:32,459 But the cold dish just needed, like, a pinch of salt. 376 00:13:32,459 --> 00:13:34,459 Tiny little things at this point. 377 00:13:34,459 --> 00:13:36,501 I think you just needed to turn up the volume 378 00:13:36,501 --> 00:13:38,167 a little bit on the flavor. 379 00:13:38,167 --> 00:13:39,584 -And now for the good news. -Ashleigh, 380 00:13:39,584 --> 00:13:41,375 I really liked your dish. 381 00:13:41,375 --> 00:13:43,209 -Both full of flavor. -Thank you. 382 00:13:43,209 --> 00:13:46,083 I really loved your jerk shrimp. 383 00:13:46,083 --> 00:13:48,209 It had a lot of forcefulness. 384 00:13:48,209 --> 00:13:51,250 And it was sticky and messy in the best way. 385 00:13:51,250 --> 00:13:53,501 Nick, I really liked both of your dishes. 386 00:13:53,501 --> 00:13:55,542 Very well balanced, 387 00:13:55,542 --> 00:13:57,375 and your mignonette was my favorite of the day. 388 00:13:57,375 --> 00:13:59,334 And I like that you gave us 389 00:13:59,334 --> 00:14:01,167 such a finished, composed dish with the orzo. 390 00:14:01,167 --> 00:14:02,792 Thank you. 391 00:14:02,792 --> 00:14:04,501 Evelyn, I thought you did a really beautiful job 392 00:14:04,501 --> 00:14:07,375 of bringing your flavors to both these dishes. 393 00:14:07,375 --> 00:14:10,417 SHOTA: I liked that Thai-Cajun spin. 394 00:14:10,417 --> 00:14:12,459 It was my first time having something like that 395 00:14:12,459 --> 00:14:14,417 -and it was a lot of fun. -Thank you. 396 00:14:14,417 --> 00:14:17,417 The winning chef today gave us a seafood tower 397 00:14:17,417 --> 00:14:20,751 that was balanced and had full flavor. 398 00:14:20,751 --> 00:14:22,209 And the winning chef is... 399 00:14:22,209 --> 00:14:23,626 ♪♪♪ 400 00:14:23,626 --> 00:14:26,042 -Evelyn. -[applause] 401 00:14:26,042 --> 00:14:29,167 I won a Quickfire! Ay! 402 00:14:29,167 --> 00:14:31,000 This is your first Quickfire win! 403 00:14:31,000 --> 00:14:33,250 -Yes. -You just won yourself 404 00:14:33,250 --> 00:14:35,375 a good advantage in the next elimination challenge, too. 405 00:14:35,375 --> 00:14:36,834 Thank you. Thank you so much. 406 00:14:36,834 --> 00:14:38,375 [exclaiming in delight] 407 00:14:38,375 --> 00:14:40,167 I'm just so excited 408 00:14:40,167 --> 00:14:42,584 that I got to showcase my Thai-Cajun style. 409 00:14:42,584 --> 00:14:44,334 PADMA: Thank you for being here. 410 00:14:44,334 --> 00:14:46,167 -It was great to see you. -Thank you very much. 411 00:14:46,167 --> 00:14:48,000 Take care. Thanks for joining us. 412 00:14:48,000 --> 00:14:49,167 See you later. 413 00:14:49,167 --> 00:14:50,792 As you can see, 414 00:14:50,792 --> 00:14:54,167 Galveston is the perfect beach town for a vacation. 415 00:14:54,167 --> 00:14:57,709 And even better, for a family vacation. 416 00:14:57,709 --> 00:15:00,459 Here to help me introduce this challenge, 417 00:15:00,459 --> 00:15:03,209 from Top Chef Seattle and Charleston, 418 00:15:03,209 --> 00:15:05,334 two-time fan favorite, 419 00:15:05,334 --> 00:15:07,834 all-star, Sheldon Simeon. 420 00:15:07,834 --> 00:15:10,375 Hi, Sheldon! Welcome back, how are you? 421 00:15:10,375 --> 00:15:12,375 Nice to see you. 422 00:15:12,375 --> 00:15:14,250 Thanks for taking me off the island 423 00:15:14,250 --> 00:15:16,667 and bringing me to this one. [laughs] 424 00:15:16,667 --> 00:15:18,626 PADMA: Chefs, there's a VIP family 425 00:15:18,626 --> 00:15:20,167 coming to Galveston 426 00:15:20,167 --> 00:15:23,167 for a much needed family vacation. 427 00:15:23,167 --> 00:15:24,792 They're staying together just up the road 428 00:15:24,792 --> 00:15:27,584 at a lovely Vrbo vacation home. 429 00:15:27,584 --> 00:15:29,375 These family members haven't been together 430 00:15:29,375 --> 00:15:31,167 in a long time, 431 00:15:31,167 --> 00:15:33,709 so this reunion is really important to them. 432 00:15:33,709 --> 00:15:37,125 That's where you guys come in, of course. 433 00:15:37,125 --> 00:15:42,167 ♪♪♪ 434 00:15:42,167 --> 00:15:43,584 We all know 435 00:15:43,584 --> 00:15:45,292 that the kitchen is the heart of the home. 436 00:15:45,292 --> 00:15:46,709 And food brings families together. 437 00:15:46,709 --> 00:15:48,667 Just like our friends at Vrbo. 438 00:15:48,667 --> 00:15:51,209 When the family returns from their day out, 439 00:15:51,209 --> 00:15:53,584 they want to share a five-star meal 440 00:15:53,584 --> 00:15:54,792 from the comfort 441 00:15:54,792 --> 00:15:56,751 of their very own vacation home. 442 00:15:56,751 --> 00:15:59,834 So, they're leaving it up to the professionals. 443 00:15:59,834 --> 00:16:03,125 Has anyone here been a private chef? 444 00:16:03,125 --> 00:16:04,334 Being a private chef, 445 00:16:04,334 --> 00:16:05,709 it can be really hard, 446 00:16:05,709 --> 00:16:07,375 especially depending on the client. 447 00:16:07,375 --> 00:16:09,375 SHELDON: So, I've cooked for rockstars 448 00:16:09,375 --> 00:16:11,626 and movie celebs and tech giants 449 00:16:11,626 --> 00:16:13,375 whenever they come to Maui. 450 00:16:13,375 --> 00:16:15,042 And you never know what you're going to expect, 451 00:16:15,042 --> 00:16:17,250 but it always makes for a fun session. 452 00:16:17,250 --> 00:16:19,042 For this elimination challenge, 453 00:16:19,042 --> 00:16:20,250 you'll each have to make 454 00:16:20,250 --> 00:16:22,250 a family style dish 455 00:16:22,250 --> 00:16:25,167 catered to a different family member's taste. 456 00:16:25,167 --> 00:16:27,459 Ready to find out who you're stuck with? 457 00:16:27,459 --> 00:16:28,709 -[laughter] -NICK: Yes. 458 00:16:28,709 --> 00:16:30,209 [Evelyn and Sarah laughing] 459 00:16:30,209 --> 00:16:32,501 SHELDON: Here you go. Good luck. 460 00:16:32,501 --> 00:16:35,167 -SARAH: Hi, Chef. -NICK: Thank you, Chef. 461 00:16:35,167 --> 00:16:36,792 Lucky number two. 462 00:16:36,792 --> 00:16:39,083 Now that you have your assigned family member, 463 00:16:39,083 --> 00:16:43,083 it's up to you to interpret their likes and preferences 464 00:16:43,083 --> 00:16:44,709 any way you see fit. 465 00:16:44,709 --> 00:16:47,667 Tomorrow, all the dishes will be served at once. 466 00:16:47,667 --> 00:16:49,667 And, guys, it's going to be a full house. 467 00:16:49,667 --> 00:16:51,375 So, you'll need to make enough of your dish 468 00:16:51,375 --> 00:16:52,918 to feed 20 people. 469 00:16:52,918 --> 00:16:55,083 Today, you'll shop at a local market. 470 00:16:55,083 --> 00:16:56,751 You'll prep and cook 471 00:16:56,751 --> 00:16:59,167 in the kitchen of the family's vacation home. 472 00:16:59,167 --> 00:17:00,667 And, Evelyn, since you won the Quickfire, 473 00:17:00,667 --> 00:17:03,083 you'll have 30 minutes extra cooking time. 474 00:17:03,083 --> 00:17:05,375 That means you'll have a total of three hours 475 00:17:05,375 --> 00:17:07,626 and the rest of you will have two and a half hours, 476 00:17:07,626 --> 00:17:09,292 where you'll feed the family, 477 00:17:09,292 --> 00:17:10,834 their loved ones, 478 00:17:10,834 --> 00:17:12,501 and your guest judges for this challenge, 479 00:17:12,501 --> 00:17:15,459 Sheldon and Adrienne Cheatham. 480 00:17:15,459 --> 00:17:17,292 It's hard enough 481 00:17:17,292 --> 00:17:18,709 when you're one person in someone's house, 482 00:17:18,709 --> 00:17:20,459 but to have six chefs in a home kitchen 483 00:17:20,459 --> 00:17:22,584 is going to be a stretch for sure. 484 00:17:22,584 --> 00:17:24,250 I'm looking forward to eating your food tomorrow. 485 00:17:24,250 --> 00:17:27,334 And go out and enjoy Galveston. See ya! 486 00:17:27,334 --> 00:17:30,083 ♪♪♪ 487 00:17:30,083 --> 00:17:31,626 This looks like exactly what I would eat. 488 00:17:31,626 --> 00:17:33,375 Seafood pasta dishes. 489 00:17:33,375 --> 00:17:36,125 Masaman oxtail curry? Like... 490 00:17:36,125 --> 00:17:37,417 I'm left to believe that maybe, like, 491 00:17:37,417 --> 00:17:39,083 Sheldon's family is in town. 492 00:17:39,083 --> 00:17:41,167 Least favorite food, anything pork? 493 00:17:41,167 --> 00:17:43,250 NICK: I am just so confused. 494 00:17:43,250 --> 00:17:45,209 This is-- I've all had that in my menu. 495 00:17:45,209 --> 00:17:46,667 Do we know who this person is? 496 00:17:46,667 --> 00:17:48,167 -I don't know. -DAMARR: Oh, God. 497 00:17:48,167 --> 00:17:51,626 ♪♪♪ 498 00:17:51,626 --> 00:17:53,417 I don't connect with this one. 499 00:17:53,417 --> 00:18:01,250 ♪♪♪ 500 00:18:01,250 --> 00:18:03,417 This looks like exactly what I would eat. 501 00:18:03,417 --> 00:18:04,792 Seafood pasta dishes. 502 00:18:04,792 --> 00:18:06,751 Do we know who this person is? 503 00:18:06,751 --> 00:18:08,417 I don't connect with this one. 504 00:18:08,417 --> 00:18:10,584 -This is my wife. -[Ashleigh laughing] 505 00:18:10,584 --> 00:18:12,375 BUDDHA: Hundred percent. 506 00:18:12,375 --> 00:18:13,792 Yeah, I think this is my dad. 507 00:18:13,792 --> 00:18:16,167 There's no one else in the world 508 00:18:16,167 --> 00:18:18,167 that would have this description. 509 00:18:18,167 --> 00:18:19,626 I know my wife back to front. 510 00:18:19,626 --> 00:18:21,334 Pasta amatriciana, tom yum, 511 00:18:21,334 --> 00:18:23,334 [indistinct], loves the sticky rice. 512 00:18:23,334 --> 00:18:24,751 That is my wife in a nutshell. 513 00:18:24,751 --> 00:18:27,292 SARAH: I mean, this could be my sister. 514 00:18:27,292 --> 00:18:28,792 Things like she hates mushrooms, 515 00:18:28,792 --> 00:18:30,542 as in every time she comes to 516 00:18:30,542 --> 00:18:32,334 my restaurant, she interrogates every server 517 00:18:32,334 --> 00:18:34,209 to find out if I'm sneaking mushrooms into her food. 518 00:18:34,209 --> 00:18:35,584 Look at this. It's in all caps. 519 00:18:35,584 --> 00:18:37,209 She says she's allergic to them. 520 00:18:37,209 --> 00:18:38,626 She's totally not allergic to them. 521 00:18:38,626 --> 00:18:40,292 It's just hard for me to believe that 522 00:18:40,292 --> 00:18:42,417 there is a doppelganger of my sister's 523 00:18:42,417 --> 00:18:44,417 dietary restrictions floating around the planet. 524 00:18:44,417 --> 00:18:46,125 Do you feel like you know this person? 525 00:18:46,125 --> 00:18:47,584 No. 526 00:18:47,584 --> 00:18:49,584 My dossier is just all over the place. 527 00:18:49,584 --> 00:18:52,876 Barbecue ribs, crab and shrimp, 528 00:18:52,876 --> 00:18:55,375 Chinese food, Mexican food. 529 00:18:55,375 --> 00:18:57,584 Is this person from Mississippi? 530 00:18:57,584 --> 00:18:59,709 What I'mma do is stick with the seafood, 531 00:18:59,709 --> 00:19:02,209 feature something like a pasta salad. 532 00:19:02,209 --> 00:19:04,375 ASLEIGH: The least favorite food is anything pork. 533 00:19:04,375 --> 00:19:06,375 That's why I think my mom, because as she's gotten older, 534 00:19:06,375 --> 00:19:07,876 she tends to be a little healthier. 535 00:19:07,876 --> 00:19:09,709 DAMARR: He hates ----in' chicken livers. 536 00:19:09,709 --> 00:19:11,250 He loves barbecue. 537 00:19:11,250 --> 00:19:12,792 And he's all about fish. 538 00:19:12,792 --> 00:19:14,918 It sounds like my chef, Erick Williams. 539 00:19:14,918 --> 00:19:16,459 Chef Erick's been a friend 540 00:19:16,459 --> 00:19:18,167 and mentor to me for a really long time. 541 00:19:18,167 --> 00:19:20,334 He's helped me grow, not only as a chef, 542 00:19:20,334 --> 00:19:21,667 but just as a human being. 543 00:19:21,667 --> 00:19:23,334 But he's also my boss. 544 00:19:23,334 --> 00:19:24,792 SARAH: What are you doing, Damarr? 545 00:19:24,792 --> 00:19:26,626 Going to do a roasted fish. 546 00:19:26,626 --> 00:19:29,375 I'm thinking about doing white beans, 547 00:19:29,375 --> 00:19:31,125 but just making sure they're cooked. 548 00:19:31,125 --> 00:19:32,751 If there's one thing you can eat 549 00:19:32,751 --> 00:19:35,334 for the rest of your life, what would it be? Eggs. 550 00:19:35,334 --> 00:19:37,709 -[laughter] -Like, that's my dad. 551 00:19:37,709 --> 00:19:39,584 Just knowing that we could possibly see 552 00:19:39,584 --> 00:19:42,584 a loved one tomorrow is getting us very excited. 553 00:19:42,584 --> 00:19:44,292 My wife likes things that are comforting 554 00:19:44,292 --> 00:19:45,792 when she eats at home. 555 00:19:45,792 --> 00:19:48,083 If I chef it up, she's going to hate it. 556 00:19:48,083 --> 00:19:49,876 But I don't think it's necessarily about 557 00:19:49,876 --> 00:19:52,209 making them the most happy, it's them as an inspiration. 558 00:19:52,209 --> 00:19:53,834 Because my sister would want 559 00:19:53,834 --> 00:19:55,417 the dish on here from my mom. 560 00:19:55,417 --> 00:19:57,250 I'm not making her my mom's dish. 561 00:19:57,250 --> 00:19:58,792 The needs of Top Chef are to have 562 00:19:58,792 --> 00:20:02,709 a exceptional dish prepared without flaws. 563 00:20:02,709 --> 00:20:06,375 The needs of my sister is to have this ahi tuna dish 564 00:20:06,375 --> 00:20:09,042 exactly how she likes it. That is not a flawless dish. 565 00:20:09,042 --> 00:20:11,584 Just remember, too, that all of us 566 00:20:11,584 --> 00:20:14,542 got to be in one home kitchen. 567 00:20:14,542 --> 00:20:16,709 I need at least five of those burners-- No. 568 00:20:16,709 --> 00:20:18,167 [laughter] 569 00:20:18,167 --> 00:20:22,167 ♪♪♪ 570 00:20:22,167 --> 00:20:24,042 DAMARR: Whoa, where am I? 571 00:20:24,042 --> 00:20:28,042 ♪♪♪ 572 00:20:28,042 --> 00:20:29,709 ASHLEIGH: We're doing dried spices today. 573 00:20:29,709 --> 00:20:31,459 DAMARR: Ashleigh, what you got going on? 574 00:20:31,459 --> 00:20:33,459 ASHLEIGH: Kind of like a paella-inspired dish. 575 00:20:33,459 --> 00:20:36,167 I think this family member is my mom. 576 00:20:36,167 --> 00:20:39,792 She is a huge lover of seafood and loves rice, 577 00:20:39,792 --> 00:20:44,417 so I'm thinking I want to make seafood rice with squid. 578 00:20:44,417 --> 00:20:46,501 I want to impress her by doing that for her. 579 00:20:46,501 --> 00:20:48,501 DAMARR: Nineteen minutes! 580 00:20:48,501 --> 00:20:49,751 EVELYN: Asian food! 581 00:20:49,751 --> 00:20:52,876 NICK: What you workin' on, man? 582 00:20:52,876 --> 00:20:55,125 It's a very famous Roman dish. 583 00:20:55,125 --> 00:20:58,125 It's very minimal ingredients. All about the produce. 584 00:20:58,125 --> 00:20:59,459 I'm very confident about this dish, 585 00:20:59,459 --> 00:21:01,292 but I'm also worried it's too simple, 586 00:21:01,292 --> 00:21:03,751 so I can set myself up for failure here. 587 00:21:03,751 --> 00:21:07,417 NICK: Ten minutes, Chef! 588 00:21:07,417 --> 00:21:09,167 DAMARR: Evelyn, what were you reading 589 00:21:09,167 --> 00:21:10,709 -over in your dossier? -Their favorite cuisine 590 00:21:10,709 --> 00:21:12,542 was Southeast Asian and Mexican. 591 00:21:12,542 --> 00:21:15,459 They pretty much love everything I make. [laughs] 592 00:21:15,459 --> 00:21:17,792 If it's not my dad coming, it could be my mom. 593 00:21:17,792 --> 00:21:21,167 Though she does hate eggs, but loves seafood. 594 00:21:21,167 --> 00:21:22,626 And so I know I'm going to stick 595 00:21:22,626 --> 00:21:24,792 to a sweet and sour fried fish dish 596 00:21:24,792 --> 00:21:27,334 with Mexican and Southeast Asian flavors. 597 00:21:27,334 --> 00:21:29,417 Coconut cream! Thank you, thank you, Jesus! 598 00:21:29,417 --> 00:21:31,667 BUDDHA: I'm going to go and start checking out now. 599 00:21:31,667 --> 00:21:33,584 NICK: Looking forward to seeing who it is, 600 00:21:33,584 --> 00:21:35,876 -'cause I'm not sure. -EVELYN: Who is it? Who is it? 601 00:21:35,876 --> 00:21:37,709 BUDDHA: Hell, yeah. Thank you so much. 602 00:21:37,709 --> 00:21:42,792 CASHIER: You're welcome. Good luck. 603 00:21:42,792 --> 00:21:46,501 ♪♪♪ 604 00:21:46,501 --> 00:21:50,667 ASHLEIGH: Galveston Island trolley! 605 00:21:50,667 --> 00:21:53,209 Being a tourist in Galveston is a lot of fun. 606 00:21:53,209 --> 00:21:54,709 -SARAH: Gumbo bar? -ASHLEIGH: Gumbo bar? 607 00:21:54,709 --> 00:21:56,209 Interesting. 608 00:21:56,209 --> 00:21:57,584 BUDDHA: Being on this old trolley 609 00:21:57,584 --> 00:21:59,292 and hanging out the back, 610 00:21:59,292 --> 00:22:01,584 -waving to everyone around us. -SARAH: Hi! 611 00:22:01,584 --> 00:22:03,292 BUDDHA: Gee, they all love waving at the trolley, 612 00:22:03,292 --> 00:22:04,751 -don't they? -NICK: Have a good day! 613 00:22:04,751 --> 00:22:06,626 I just got a feeling that the locals 614 00:22:06,626 --> 00:22:08,375 wave to the trolley all the time, 615 00:22:08,375 --> 00:22:10,667 so I don't think we're celebrities. 616 00:22:10,667 --> 00:22:12,459 -BUDDHA: Whoa! -ASHLEIGH: Like, all this 617 00:22:12,459 --> 00:22:15,542 Spanish influence on the architecture is so cool. 618 00:22:15,542 --> 00:22:16,834 -[indistinct] -Yeah. 619 00:22:16,834 --> 00:22:18,876 It feels good to have this 620 00:22:18,876 --> 00:22:20,709 breath of fresh air, but I won't lie. 621 00:22:20,709 --> 00:22:22,584 The challenge is in the back of my mind. 622 00:22:22,584 --> 00:22:24,375 It always is. 623 00:22:24,375 --> 00:22:26,626 It was great! So much fun. 624 00:22:26,626 --> 00:22:31,250 ♪♪♪ 625 00:22:31,250 --> 00:22:33,083 Look at this! 626 00:22:33,083 --> 00:22:34,334 ASHLEIGH: Do you like licorice? 627 00:22:34,334 --> 00:22:35,876 EVELYN: Ew! 628 00:22:35,876 --> 00:22:37,417 NICK: So, how long y'all been open? 629 00:22:37,417 --> 00:22:39,459 Over 100 years? Wow. 630 00:22:39,459 --> 00:22:42,167 Nick is, like, getting all the history. 631 00:22:42,167 --> 00:22:45,542 And also, like, 75 pounds of chocolate. 632 00:22:45,542 --> 00:22:49,501 Oh, man! Let's do six of the milk chocolate raspberry jelly. 633 00:22:49,501 --> 00:22:52,125 I don't know who he thinks is going to eat all this candy, 634 00:22:52,125 --> 00:22:53,584 but he's like, "We're doing it." 635 00:22:53,584 --> 00:22:55,167 ASHLEIGH: Thanks, Dad! 636 00:22:55,167 --> 00:22:58,375 NICK: Oh, yeah, you're welcome. 637 00:22:58,375 --> 00:23:00,167 -DAMARR: Thank you. -[indistinct chatter] 638 00:23:00,167 --> 00:23:01,584 Wow. 639 00:23:01,584 --> 00:23:02,751 ASHLEIGH: Ooh. 640 00:23:02,751 --> 00:23:04,375 EVELYN: Who's opening the vino? 641 00:23:04,375 --> 00:23:05,876 -NICK: Top six. -SARAH: Whoo! 642 00:23:05,876 --> 00:23:07,417 -NICK: Cheers! -ASHLEIGH: Top six? 643 00:23:07,417 --> 00:23:09,209 NICK: To Galveston! 644 00:23:09,209 --> 00:23:11,459 ASHLEIGH: Welcome back to the family, Sarah. 645 00:23:11,459 --> 00:23:13,167 Did anybody check to make sure their paper 646 00:23:13,167 --> 00:23:14,584 -was still the same? -Yes. 647 00:23:14,584 --> 00:23:15,667 BUDDHA: My paper's still the same. 648 00:23:15,667 --> 00:23:16,751 -Great. -[laughter] 649 00:23:16,751 --> 00:23:18,417 SARAH: There's no chance 650 00:23:18,417 --> 00:23:19,792 that this is anyone other than my sister. 651 00:23:19,792 --> 00:23:22,292 We were always super close. 652 00:23:22,292 --> 00:23:24,584 My parents owned a Jamaican restaurant in Michigan. 653 00:23:24,584 --> 00:23:26,584 And then they also owned and operated 654 00:23:26,584 --> 00:23:29,167 a resort in Jamaica. While other kids were, like, 655 00:23:29,167 --> 00:23:31,125 at summer camp meeting other kids, 656 00:23:31,125 --> 00:23:33,125 we were in Jamaica together as a duo, like, 657 00:23:33,125 --> 00:23:34,375 taking on the World. 658 00:23:34,375 --> 00:23:36,167 We got into trouble together. 659 00:23:36,167 --> 00:23:39,375 She's my best friend. She always has been. 660 00:23:39,375 --> 00:23:42,042 Nothing you can put on Bravo. 661 00:23:42,042 --> 00:23:44,375 One of her favorite foods is pasta amatriciana. 662 00:23:44,375 --> 00:23:46,125 I'm going to do it exactly the same way. 663 00:23:46,125 --> 00:23:48,417 I've been questioning myself the whole day, 664 00:23:48,417 --> 00:23:51,542 but I believe this dish best suits the challenge. 665 00:23:51,542 --> 00:23:53,501 There's, like, a real cheffy side of me, 666 00:23:53,501 --> 00:23:55,375 I think everyone's seen that. 667 00:23:55,375 --> 00:23:57,584 But, like, she's the complete opposite 668 00:23:57,584 --> 00:23:59,167 when she's out of the kitchen. 669 00:23:59,167 --> 00:24:01,584 She wants things done classically. 670 00:24:01,584 --> 00:24:03,417 When I started working with my wife, 671 00:24:03,417 --> 00:24:04,876 we had to cook a family meal 672 00:24:04,876 --> 00:24:06,751 and she cooked pasta amatriciana. 673 00:24:06,751 --> 00:24:09,584 It was the first dish that I've ever tasted from her. 674 00:24:09,584 --> 00:24:11,250 I told her, "I will marry you," 675 00:24:11,250 --> 00:24:14,125 because I had, like, three bowls that day. 676 00:24:14,125 --> 00:24:16,542 It was just a joke, and, like, I didn't mean to say it, 677 00:24:16,542 --> 00:24:18,375 like, in a sort of creepy way, 678 00:24:18,375 --> 00:24:21,167 but it was just, like-- it was-- it was that good. 679 00:24:21,167 --> 00:24:23,792 I was like, "I could live like this forever." 680 00:24:23,792 --> 00:24:25,751 We were in New York and I proposed to her. 681 00:24:25,751 --> 00:24:27,542 We call it "Marry Me" pasta. 682 00:24:27,542 --> 00:24:29,667 -That's cool. -I'll be cooking that tomorrow. 683 00:24:29,667 --> 00:24:31,542 -So, it means a lot, yeah. -That's pretty deep. 684 00:24:31,542 --> 00:24:33,501 I'm exhausted. You guys want to go to bed? 685 00:24:33,501 --> 00:24:35,167 -BUDDHA: Yeah. -NICK: Yep. 686 00:24:35,167 --> 00:24:36,459 ASHLEIGH: Hopefully, we'll at least be able 687 00:24:36,459 --> 00:24:37,876 to see the beach from the kitchen. 688 00:24:37,876 --> 00:24:39,375 Joke's on you. The kitchen is the beach. 689 00:24:39,375 --> 00:24:46,375 [laughter] 690 00:24:46,375 --> 00:24:48,542 NICK: Hello, Vrbo! C'mon, Buddha. 691 00:24:48,542 --> 00:24:50,834 -Let's go, Buddha. -The Vrbo rental house 692 00:24:50,834 --> 00:24:53,292 is nothing short of stunning. 693 00:24:53,292 --> 00:24:54,792 EVELYN: Yeah, suck it, y'all. 694 00:24:54,792 --> 00:24:56,584 -NICK: All right. -EVELYN: Hey. [laughs] 695 00:24:56,584 --> 00:24:58,709 -NICK: Oh, look at this. -EVELYN: This is it! 696 00:24:58,709 --> 00:25:02,918 ♪♪♪ 697 00:25:02,918 --> 00:25:04,167 This is it. 698 00:25:04,167 --> 00:25:05,375 The 30 minutes extra 699 00:25:05,375 --> 00:25:06,792 is definitely going to help me. 700 00:25:06,792 --> 00:25:08,751 I just want to bang out all the stuff 701 00:25:08,751 --> 00:25:10,876 that need to be on the stove right away. 702 00:25:10,876 --> 00:25:15,334 I don't want to mess with that stove once everybody's in here. 703 00:25:15,334 --> 00:25:17,125 SARAH: Evelyn, what ya making us? 704 00:25:17,125 --> 00:25:18,792 -EVELYN: You? Nothing. -[Sarah laughing] 705 00:25:18,792 --> 00:25:20,584 Evelyn, you know you're my girl. 706 00:25:20,584 --> 00:25:22,542 Make sure you carve out a little space 707 00:25:22,542 --> 00:25:24,626 -over there for me, okay? -You're hilarious. 708 00:25:24,626 --> 00:25:27,459 Keep messing with me and I'll hide some stuff from you. 709 00:25:27,459 --> 00:25:29,167 I will take all the blenders 710 00:25:29,167 --> 00:25:32,501 and y'all need to figure it out. 711 00:25:32,501 --> 00:25:34,417 That is a whole 'nother area 712 00:25:34,417 --> 00:25:35,792 -that is taken up, too. -[laughter] 713 00:25:35,792 --> 00:25:37,959 NICK: It's taking up a big ol' space. 714 00:25:37,959 --> 00:25:39,792 Two ovens, four burners. 715 00:25:39,792 --> 00:25:41,626 I hope me and the other chefs 716 00:25:41,626 --> 00:25:43,375 can kind of kiss and make up later, 717 00:25:43,375 --> 00:25:45,375 because it's going to get very stressful. 718 00:25:45,375 --> 00:25:47,375 BUDDHA & ASLEIGH: Time to start. 719 00:25:47,375 --> 00:25:51,083 -NICK: Let's go, let's go. -Found the blender! 720 00:25:51,083 --> 00:25:52,792 What're you makin' over there? 721 00:25:52,792 --> 00:25:57,334 I'm gonna do a seared tuna with a napa salad. 722 00:25:57,334 --> 00:25:59,792 I have no experience working with ahi tuna. 723 00:25:59,792 --> 00:26:01,626 I'm just trying to get it as clean as possible 724 00:26:01,626 --> 00:26:03,334 without losing anything. 725 00:26:03,334 --> 00:26:04,959 My only correlation 726 00:26:04,959 --> 00:26:07,751 is when I've eaten it from my mom. [chuckles] 727 00:26:07,751 --> 00:26:09,918 My goal is to create a happy medium where my sister 728 00:26:09,918 --> 00:26:12,292 recognizes the dish as one of her favorites, 729 00:26:12,292 --> 00:26:13,709 but the judges recognize it 730 00:26:13,709 --> 00:26:15,501 as a quality, restaurant-ready dish. 731 00:26:15,501 --> 00:26:17,250 Ooh! Good ol' time. 732 00:26:17,250 --> 00:26:19,501 I have a pretty good hunch 733 00:26:19,501 --> 00:26:22,167 that I am cooking for my mom today. 734 00:26:22,167 --> 00:26:24,584 Everything I do is amazing. 735 00:26:24,584 --> 00:26:28,292 I am making paella-inspired heirloom rice 736 00:26:28,292 --> 00:26:31,792 with shrimp and calamari rings. 737 00:26:31,792 --> 00:26:33,250 That's still pretty hot. 738 00:26:33,250 --> 00:26:34,792 I have a lot of components, 739 00:26:34,792 --> 00:26:37,667 so I am playing musical chairs 740 00:26:37,667 --> 00:26:41,250 with baking sheets and casserole dishes. 741 00:26:41,250 --> 00:26:44,167 It's kind of a disaster. 742 00:26:44,167 --> 00:26:46,250 How 'bout this view, huh? 743 00:26:46,250 --> 00:26:47,667 -NICK: The view is great. -BUDDHA: Beautiful. 744 00:26:47,667 --> 00:26:50,918 ♪♪♪ 745 00:26:50,918 --> 00:26:53,959 [sizzling] 746 00:26:53,959 --> 00:26:55,876 DAMARR: I've cooked for really important people 747 00:26:55,876 --> 00:26:57,167 in people's homes. 748 00:26:57,167 --> 00:26:58,626 You know, it is terrifying 749 00:26:58,626 --> 00:27:00,292 'cause you don't want to mess it up. 750 00:27:00,292 --> 00:27:01,959 I'm definitely nervous about 751 00:27:01,959 --> 00:27:03,792 possibly seeing Chef Erick. 752 00:27:03,792 --> 00:27:05,792 But if you get into your head 753 00:27:05,792 --> 00:27:07,501 about who you're cooking for too much, 754 00:27:07,501 --> 00:27:08,959 you're prone to make more mistakes. 755 00:27:08,959 --> 00:27:11,459 I'm making some green breadcrumbs 756 00:27:11,459 --> 00:27:13,959 to kind of top my fish with. 757 00:27:13,959 --> 00:27:15,459 I'll pick the clams from the shells. 758 00:27:15,459 --> 00:27:16,918 I will reintroduce 759 00:27:16,918 --> 00:27:19,584 the clam liquid to my beans. 760 00:27:19,584 --> 00:27:21,751 So, you'll have, you know, the richness of the 'nduja, 761 00:27:21,751 --> 00:27:23,959 you'll have the salinity of the clam juice, 762 00:27:23,959 --> 00:27:25,751 which should be a really nice pairing. 763 00:27:25,751 --> 00:27:27,375 -How you feeling, Buddha? -BUDDHA: Good. 764 00:27:27,375 --> 00:27:29,209 Just gettin' my sauce on the go now. 765 00:27:29,209 --> 00:27:30,417 It's been braising. 766 00:27:30,417 --> 00:27:31,626 And I'm just going to 767 00:27:31,626 --> 00:27:32,792 bring it down to consistency. 768 00:27:32,792 --> 00:27:34,417 But I'm really happy 769 00:27:34,417 --> 00:27:37,584 -with how it's going out. -Awesome. 770 00:27:37,584 --> 00:27:40,375 -EVELYN: Ah, the crabs. -NICK: Yeah, fight crabs. 771 00:27:40,375 --> 00:27:41,834 And they're fighting back. 772 00:27:41,834 --> 00:27:43,250 EVELYN: That's how you know they're good. 773 00:27:43,250 --> 00:27:44,584 NICK: My dish is pasta, 774 00:27:44,584 --> 00:27:46,584 loads of crab, loads of shrimp. 775 00:27:46,584 --> 00:27:49,876 I'm also adding some smoked bits of pork belly 776 00:27:49,876 --> 00:27:52,334 to highlight the seafood better. 777 00:27:52,334 --> 00:27:53,792 That's what I'm talking about, man. 778 00:27:53,792 --> 00:27:56,209 I'm eager to learn who is behind 779 00:27:56,209 --> 00:27:58,584 all of these delights that's on this paper. 780 00:27:58,584 --> 00:28:01,459 If this is anybody in my family, 781 00:28:01,459 --> 00:28:03,375 it's going to make it very emotional for me. 782 00:28:03,375 --> 00:28:05,375 ♪♪♪ 783 00:28:05,375 --> 00:28:07,626 I'm going to the [indistinct], guys. 784 00:28:07,626 --> 00:28:17,167 ♪♪♪ 785 00:28:17,167 --> 00:28:19,250 WOMAN: Hello? Hello! 786 00:28:19,250 --> 00:28:21,876 [excited exclaiming] 787 00:28:21,876 --> 00:28:24,792 Hi, everybody! 788 00:28:24,792 --> 00:28:26,792 I knew it was my dad! 789 00:28:26,792 --> 00:28:32,542 [laughter and chatter] 790 00:28:32,542 --> 00:28:33,959 -ERICK: What's up? -How's it goin', Chef? 791 00:28:33,959 --> 00:28:35,667 Not much, how are you? 792 00:28:35,667 --> 00:28:37,375 -Good to see you, brother. -Good to see you-- 793 00:28:37,375 --> 00:28:40,918 [screaming] 794 00:28:40,918 --> 00:28:42,709 NICK: I can't believe that my mother 795 00:28:42,709 --> 00:28:45,209 is here in Galveston, Texas. 796 00:28:45,209 --> 00:28:47,125 My mom always saw 797 00:28:47,125 --> 00:28:49,334 that I was destined to be a chef. 798 00:28:49,334 --> 00:28:50,834 It's got crab, got shrimp, 799 00:28:50,834 --> 00:28:53,209 all that good stuff in there, which you love. 800 00:28:53,209 --> 00:28:55,834 [speaking Spanish] 801 00:28:55,834 --> 00:28:59,417 No, estoy muy bien, estoy muy bien. Oh, my God, Daddy. 802 00:28:59,417 --> 00:29:01,959 I wanna just crumble in your arms right now. 803 00:29:01,959 --> 00:29:04,417 Oh, you makin' me cry, sweetheart. 804 00:29:04,417 --> 00:29:06,959 ASHLEIGH: My mom just kind of has this gentle touch 805 00:29:06,959 --> 00:29:10,167 and soothing voice that, like, I just melt. 806 00:29:10,167 --> 00:29:12,792 Ah! Come help me! I'm so behind. 807 00:29:12,792 --> 00:29:14,584 [laughter] 808 00:29:14,584 --> 00:29:16,918 I hope at least my tears season this food well. 809 00:29:16,918 --> 00:29:19,417 Oh, my God. Buddha. 810 00:29:19,417 --> 00:29:20,959 Is my makeup everywhere now? 811 00:29:20,959 --> 00:29:22,709 -Yeah. -Can you wipe it? 812 00:29:22,709 --> 00:29:25,334 [indistinct] everybody's cryin' around here. 813 00:29:25,334 --> 00:29:26,918 DAMARR: Yeah, [indistinct]. 814 00:29:26,918 --> 00:29:29,167 They can go ahead and cry on that sh--. 815 00:29:29,167 --> 00:29:31,375 I need everything I get around here, boy. 816 00:29:31,375 --> 00:29:33,834 My mother is in a wheelchair 817 00:29:33,834 --> 00:29:36,542 and my aunt takes care of her, so I knew 818 00:29:36,542 --> 00:29:38,167 they weren't going to be able to come. 819 00:29:38,167 --> 00:29:39,792 But Chef Erick has been a very important 820 00:29:39,792 --> 00:29:41,250 figure to me for a long time. 821 00:29:41,250 --> 00:29:42,501 It's definitely a boost of energy 822 00:29:42,501 --> 00:29:44,250 just seeing a friendly face. 823 00:29:44,250 --> 00:29:46,375 This is Damarr. Damarr, this is my wife, Rebekah. 824 00:29:46,375 --> 00:29:47,459 REBEKAH: Hi, nice to meet you. 825 00:29:47,459 --> 00:29:49,209 That's my buddy. 826 00:29:49,209 --> 00:29:50,751 SARAH: I was like, "I apologize to everyone 827 00:29:50,751 --> 00:29:52,584 in advance for my sister and what she may say." 828 00:29:52,584 --> 00:29:54,584 See, I told them that you talk sh--, too. 829 00:29:54,584 --> 00:29:56,417 [Sarah laughs] 830 00:29:56,417 --> 00:29:57,792 My sister's charismatic as all get out. 831 00:29:57,792 --> 00:29:59,667 She was telling me all about you. 832 00:29:59,667 --> 00:30:01,417 She's a little lioness, man. 833 00:30:01,417 --> 00:30:03,667 She defends her family fiercely. 834 00:30:03,667 --> 00:30:05,667 She will literally murder somebody 835 00:30:05,667 --> 00:30:07,250 if they make me cry. 836 00:30:07,250 --> 00:30:09,375 So, look out, Tom. 837 00:30:09,375 --> 00:30:12,334 And you know I hadn't been on a plane 838 00:30:12,334 --> 00:30:13,834 since I was a teenage girl. 839 00:30:13,834 --> 00:30:15,167 NICK: Yeah, that's good. 840 00:30:15,167 --> 00:30:16,709 And I'm 66 now. 841 00:30:16,709 --> 00:30:19,417 That's been a long time! 842 00:30:19,417 --> 00:30:22,209 Recently, she went to have surgery 843 00:30:22,209 --> 00:30:24,209 because she had spots of cancer. 844 00:30:24,209 --> 00:30:26,292 So, to have her here-- 845 00:30:26,292 --> 00:30:28,542 I never freakin', like, got so emotional 846 00:30:28,542 --> 00:30:29,918 since I've been here-- 847 00:30:29,918 --> 00:30:33,292 It's going to be hard to just focus in 848 00:30:33,292 --> 00:30:36,209 and just make sure that I am owning 849 00:30:36,209 --> 00:30:37,792 this elimination challenge. 850 00:30:37,792 --> 00:30:39,792 But I'm going to enjoy this moment. 851 00:30:39,792 --> 00:30:41,584 You know you gon' have to talk me up? 852 00:30:41,584 --> 00:30:44,542 Oh, dear, all the time! 853 00:30:44,542 --> 00:30:50,209 ♪♪♪ 854 00:30:50,209 --> 00:30:52,918 So proud of you, sweetheart. 855 00:30:52,918 --> 00:30:55,375 -JOSE: I love you. -EVELYN: I love you too, Daddy. 856 00:30:55,375 --> 00:30:57,542 ASHLEIGH: Hope y'all enjoy this. 857 00:30:57,542 --> 00:30:59,959 Whoo! So proud of you, boy. 858 00:30:59,959 --> 00:31:02,667 -RELATIVES: Bye! -NICK: Mwah! I love you. 859 00:31:02,667 --> 00:31:04,667 [overlapping goodbyes] 860 00:31:04,667 --> 00:31:06,459 Aww... 861 00:31:06,459 --> 00:31:08,709 Buddha, how was it seeing your wife, man? 862 00:31:08,709 --> 00:31:10,626 -Yeah, it was beautiful. -NICK: Saw you kissing 863 00:31:10,626 --> 00:31:12,876 over here in the kitchen, man, we don't allow that. 864 00:31:12,876 --> 00:31:15,501 I know, I had to keep it PG-rated, you know? 865 00:31:15,501 --> 00:31:16,876 When I'm with my wife, 866 00:31:16,876 --> 00:31:18,751 it's like we've never left each other. 867 00:31:18,751 --> 00:31:20,959 When we're together, it just feels special. 868 00:31:20,959 --> 00:31:22,959 And she's formed me into a better person. 869 00:31:22,959 --> 00:31:25,584 And I feel privileged to be her husband. 870 00:31:25,584 --> 00:31:29,959 ♪♪♪ 871 00:31:29,959 --> 00:31:33,375 ANGELA: Oh, wow. Oh, this is set up nicely, isn't it? 872 00:31:33,375 --> 00:31:35,542 -It sure is. -ANGELA: Red snapper. 873 00:31:35,542 --> 00:31:39,292 Crab velouté, smoked pork. All right, now. 874 00:31:39,292 --> 00:31:43,250 ANGELA: Oh, paella. Oh, that's going to be nice. 875 00:31:43,250 --> 00:31:44,792 ASHLEIGH: Thanks for bringing another chef 876 00:31:44,792 --> 00:31:46,626 to the table, Damarr, jeez. 877 00:31:46,626 --> 00:31:48,709 Hey, you know, you all should 878 00:31:48,709 --> 00:31:51,167 get a little taste of my life for a little bit, why not? 879 00:31:51,167 --> 00:31:54,709 ♪♪♪ 880 00:31:54,709 --> 00:31:56,375 ASHLEIGH: Twenty minutes left. 881 00:31:56,375 --> 00:31:58,626 I've got that griddle cranked up. 882 00:31:58,626 --> 00:32:01,751 So, I'm just going to sear the heck 883 00:32:01,751 --> 00:32:03,709 out of these calamari rings. 884 00:32:03,709 --> 00:32:06,792 And I just hear this chef in my head that I worked with 885 00:32:06,792 --> 00:32:08,501 that was adamant 886 00:32:08,501 --> 00:32:11,417 on not overcooking squid. 887 00:32:11,417 --> 00:32:14,667 I quickly get this squid off the griddle, 888 00:32:14,667 --> 00:32:16,626 get it back into some marinade, 889 00:32:16,626 --> 00:32:18,959 and I'm ready to build this beautiful plate of food. 890 00:32:18,959 --> 00:32:25,459 ♪♪♪ 891 00:32:25,459 --> 00:32:29,667 Rollin', rollin'. 892 00:32:29,667 --> 00:32:30,792 How is the fish, Sarah? 893 00:32:30,792 --> 00:32:32,751 SARAH: Nick, it's cooked, Nick-- 894 00:32:32,751 --> 00:32:34,876 Nick, it's cooked, Nick! 895 00:32:34,876 --> 00:32:36,334 EVELYN: Seven minutes. 896 00:32:36,334 --> 00:32:40,751 ♪♪♪ 897 00:32:40,751 --> 00:32:43,459 SARAH: I start by plating my peanut sauce 898 00:32:43,459 --> 00:32:45,292 that I made specifically for the tuna, 899 00:32:45,292 --> 00:32:47,250 but it looks kind of sh--. 900 00:32:47,250 --> 00:32:51,209 -Time, anyone? -Three minutes. 901 00:32:51,209 --> 00:32:53,834 We got Ashleigh plating up in the living room. 902 00:32:53,834 --> 00:32:55,918 SARAH: I'm plating on the TV table. 903 00:32:55,918 --> 00:32:57,834 In the interest of making a more beautiful plate, 904 00:32:57,834 --> 00:33:00,542 I slide the tuna over to fan it out. 905 00:33:00,542 --> 00:33:02,709 And it's no longer on top of the peanut sauce. 906 00:33:02,709 --> 00:33:04,459 So, I'm essentially making, like, 907 00:33:04,459 --> 00:33:06,459 an aesthetic decision over a flavor decision. 908 00:33:06,459 --> 00:33:08,542 Anytime you're making family-style food, 909 00:33:08,542 --> 00:33:10,918 there is an additional challenge in that 910 00:33:10,918 --> 00:33:12,918 you don't get to control how your diner eats it. 911 00:33:12,918 --> 00:33:17,667 ♪♪♪ 912 00:33:17,667 --> 00:33:20,667 [timer beeping] 913 00:33:20,667 --> 00:33:22,501 [Sarah groaning] 914 00:33:22,501 --> 00:33:23,792 JOSE: For my special day. 915 00:33:23,792 --> 00:33:24,959 SUSIE: Mm-hmm. 916 00:33:24,959 --> 00:33:27,876 ♪♪♪ 917 00:33:27,876 --> 00:33:30,542 -PADMA: Hi! Welcome! -GAIL: Welcome to Galveston! 918 00:33:30,542 --> 00:33:32,501 Thank you so much. 919 00:33:32,501 --> 00:33:35,876 How was it reuniting with all of your loved ones? 920 00:33:35,876 --> 00:33:37,792 -So special. -Great, great. 921 00:33:37,792 --> 00:33:39,959 -Yeah, really nice. -Very special. 922 00:33:39,959 --> 00:33:42,167 -It's been going great. -Oh, good. 923 00:33:42,167 --> 00:33:43,584 We've been really enjoying the food 924 00:33:43,584 --> 00:33:46,209 and it's a really wonderful bunch of chefs, 925 00:33:46,209 --> 00:33:48,375 so we're happy to have you guys here. 926 00:33:48,375 --> 00:33:49,626 Thanks for coming out. Appreciate it. 927 00:33:49,626 --> 00:33:51,250 Yeah, thanks for having us. 928 00:33:51,250 --> 00:33:53,626 -ALL: Cheers! -PADMA: Welcome. 929 00:33:53,626 --> 00:33:55,834 It's a pleasure meeting you all 930 00:33:55,834 --> 00:33:57,709 'cause I've seen y'all on TV. 931 00:33:57,709 --> 00:34:00,501 And I'm really a fan, I'm serious. 932 00:34:00,501 --> 00:34:02,250 PADMA: Good, how nice. 933 00:34:02,250 --> 00:34:03,876 Well, we are Nick fans, 934 00:34:03,876 --> 00:34:05,709 so it's all mutual. 935 00:34:05,709 --> 00:34:07,584 TOM: Oh, here we go. Here we go. 936 00:34:07,584 --> 00:34:08,959 PADMA: Yes, yes. 937 00:34:08,959 --> 00:34:11,792 Okay, let's clear the way for some food. 938 00:34:11,792 --> 00:34:13,542 TOM: I want you guys to cater my party. 939 00:34:13,542 --> 00:34:15,250 -PADMA: What a feast. -TOM: This is awesome. 940 00:34:15,250 --> 00:34:16,626 Chefs, I have to say, 941 00:34:16,626 --> 00:34:18,292 this looks like a beautiful table. 942 00:34:18,292 --> 00:34:20,501 I can't wait to taste all your food. 943 00:34:20,501 --> 00:34:22,584 It looks absolutely delicious and smells delicious. 944 00:34:22,584 --> 00:34:24,959 Let's start with you, Nick. What did you make for us 945 00:34:24,959 --> 00:34:27,334 and how did it feel to see your mama? 946 00:34:27,334 --> 00:34:28,959 It was very emotional. 947 00:34:28,959 --> 00:34:30,667 My mom knows she's my biggest fan 948 00:34:30,667 --> 00:34:32,834 and I love her very, very much. 949 00:34:32,834 --> 00:34:35,876 So, my dish is a take on her seafood pasta salad. 950 00:34:35,876 --> 00:34:38,792 Herb pasta, crab velouté and smoked pork. 951 00:34:38,792 --> 00:34:40,751 -Evelyn. -So, what I've prepared 952 00:34:40,751 --> 00:34:43,209 for you all today is a crispy red snapper 953 00:34:43,209 --> 00:34:45,375 with a sweet vinegar sauce. 954 00:34:45,375 --> 00:34:47,375 There's sticky coconut rice on the bottom. 955 00:34:47,375 --> 00:34:49,417 And then there's some pickled chilies on top. 956 00:34:49,417 --> 00:34:51,375 -Buddha, what did you make? -BUDDHA: So, I made 957 00:34:51,375 --> 00:34:54,667 pasta amatriciana, also known as "Marry Me Pasta." 958 00:34:54,667 --> 00:34:57,417 It was the first dish she ever cooked, and I tried it. 959 00:34:57,417 --> 00:34:59,542 And it was that good that I fell in love with it. 960 00:34:59,542 --> 00:35:01,459 And her afterwards. [laughs] 961 00:35:01,459 --> 00:35:02,918 -You fell in love with her. -Yeah. 962 00:35:02,918 --> 00:35:05,000 Ashleigh, what was it like to see your mom? 963 00:35:05,000 --> 00:35:08,375 Aw, it was great. She's a huge source of inspiration for me. 964 00:35:08,375 --> 00:35:09,959 It was definitely what I needed right now. 965 00:35:09,959 --> 00:35:12,834 I did an heirloom rice dish 966 00:35:12,834 --> 00:35:14,334 inspired by paella. 967 00:35:14,334 --> 00:35:15,834 It's also got red shrimp 968 00:35:15,834 --> 00:35:18,459 and a little calamari in there as well. 969 00:35:18,459 --> 00:35:20,417 -Hi, Damarr. -Hi. 970 00:35:20,417 --> 00:35:22,209 I heard you shed a tear. 971 00:35:22,209 --> 00:35:23,584 SARAH: You shed a tear? 972 00:35:23,584 --> 00:35:25,459 That was, uh, last week. 973 00:35:25,459 --> 00:35:27,834 [all laugh] 974 00:35:27,834 --> 00:35:29,667 What did you make for us? 975 00:35:29,667 --> 00:35:32,584 I made a herb bread-crusted red fish 976 00:35:32,584 --> 00:35:34,334 with little neck clams, white beans, 977 00:35:34,334 --> 00:35:35,626 'nduja and pine nuts. 978 00:35:35,626 --> 00:35:37,584 And I know Chef loves acid, 979 00:35:37,584 --> 00:35:39,626 so I got some lemons to squeeze over top as well. 980 00:35:39,626 --> 00:35:41,667 Sarah, your first elimination challenge back. 981 00:35:41,667 --> 00:35:43,501 What did you make for us? 982 00:35:43,501 --> 00:35:46,334 I made a tuna tataki with flavors of, 983 00:35:46,334 --> 00:35:48,292 like, a peanut noodle. 984 00:35:48,292 --> 00:35:49,959 So, guys, I want to eat all the food 985 00:35:49,959 --> 00:35:51,334 while it's hot and delicious. 986 00:35:51,334 --> 00:35:52,459 Everybody dig in, 987 00:35:52,459 --> 00:35:53,918 including you guys. 988 00:35:53,918 --> 00:35:55,959 Please take off your aprons and join us. 989 00:35:55,959 --> 00:35:58,584 You will be joining us for this meal. 990 00:35:58,584 --> 00:36:00,292 You're the other guests! 991 00:36:00,292 --> 00:36:02,375 [excited exclaiming] 992 00:36:02,375 --> 00:36:05,000 -PADMA: You are the guests! -What? 993 00:36:05,000 --> 00:36:06,501 DAMARR: We didn't think about that. 994 00:36:06,501 --> 00:36:07,876 ASHLEIGH: No, we did not. 995 00:36:07,876 --> 00:36:09,959 ♪♪♪ 996 00:36:09,959 --> 00:36:11,876 EVELYN: I don't know how to, like, be normal. 997 00:36:11,876 --> 00:36:14,375 Like, I'm just so weird! [laughing] 998 00:36:14,375 --> 00:36:16,876 -REBEKAH: Buddha, where are you? -BUDDHA: I'm getting a plate. 999 00:36:16,876 --> 00:36:18,959 -ERICK: Good to see you. -How are you? 1000 00:36:18,959 --> 00:36:20,667 I'm great. I'm great. How's it going? 1001 00:36:20,667 --> 00:36:22,209 It's going good, it's going good. 1002 00:36:22,209 --> 00:36:23,626 This is a nice little surprise. 1003 00:36:23,626 --> 00:36:27,876 NICK: I know you. 1004 00:36:27,876 --> 00:36:32,834 REBEKAH: That is so good! Buddha. 1005 00:36:32,834 --> 00:36:35,584 Tom, what did you think of Buddha's amatriciana? 1006 00:36:35,584 --> 00:36:37,459 TOM: I think he knocked it out of the park. 1007 00:36:37,459 --> 00:36:39,334 The flavors are really good, and I also love that, 1008 00:36:39,334 --> 00:36:40,792 "Amatriciana. That's it. That's all I'm doing. 1009 00:36:40,792 --> 00:36:42,459 "I'm not going to put anything in it. 1010 00:36:42,459 --> 00:36:43,959 This is what I'm making." 1011 00:36:43,959 --> 00:36:45,501 This is certainly the most rustic dish 1012 00:36:45,501 --> 00:36:46,792 we've seen from Buddha. 1013 00:36:46,792 --> 00:36:48,375 By a mile! 1014 00:36:48,375 --> 00:36:50,834 And Buddha's dish is executed so well. 1015 00:36:50,834 --> 00:36:54,375 It has enough spice to keep your palate interested. 1016 00:36:54,375 --> 00:36:56,751 And the tomatoes are roasted so beautifully. 1017 00:36:56,751 --> 00:36:58,375 REBEKAH: Cheers to you, Buddha. 1018 00:36:58,375 --> 00:37:00,584 I'm just so proud of you. 1019 00:37:00,584 --> 00:37:02,250 GAIL: Evelyn's crispy red snapper. 1020 00:37:02,250 --> 00:37:05,459 I love the acidity and the herbs 1021 00:37:05,459 --> 00:37:06,792 and the fresh peppers and the onions. 1022 00:37:06,792 --> 00:37:08,792 And I like the crispy snapper. 1023 00:37:08,792 --> 00:37:11,375 PADMA: I think Evelyn fried the snapper really beautifully. 1024 00:37:11,375 --> 00:37:14,375 I thought it was delicious, I like sweet flavors like that, 1025 00:37:14,375 --> 00:37:17,542 especially when there's tons of herbs that back it up. 1026 00:37:17,542 --> 00:37:20,542 Yeah, I really like the cilantro-- kind of that mix. 1027 00:37:20,542 --> 00:37:22,375 It was really bright. It was flavorful. 1028 00:37:22,375 --> 00:37:23,834 -I like it. -Yeah, you like it? 1029 00:37:23,834 --> 00:37:25,334 -Lots of flavor. -Yeah. 1030 00:37:25,334 --> 00:37:27,250 Yeah. I enjoy it. 1031 00:37:27,250 --> 00:37:30,209 Thank you, Daddy. 1032 00:37:30,209 --> 00:37:31,876 I really wanted to do butter beans 1033 00:37:31,876 --> 00:37:33,709 or black-eyed peas. I wanted to. 1034 00:37:33,709 --> 00:37:35,292 -Why didn't you? -I only had two hours. 1035 00:37:35,292 --> 00:37:38,626 Well... 1036 00:37:38,626 --> 00:37:41,250 PADMA: Oh. 1037 00:37:41,250 --> 00:37:43,876 [groans] 1038 00:37:43,876 --> 00:37:46,834 I just had a bite of Ashleigh's squid. I couldn't swallow it. 1039 00:37:46,834 --> 00:37:48,709 I mean, it's really undercooked. 1040 00:37:48,709 --> 00:37:49,876 It's a huge mistake. 1041 00:37:49,876 --> 00:37:58,792 ♪♪♪ 1042 00:37:58,792 --> 00:38:01,626 Oh. 1043 00:38:01,626 --> 00:38:03,459 [groans] 1044 00:38:03,459 --> 00:38:06,042 I just had a bite of Ashley's squid. 1045 00:38:06,042 --> 00:38:07,667 I couldn't swallow it. 1046 00:38:07,667 --> 00:38:09,751 GAIL: I mean, it's really undercooked. 1047 00:38:09,751 --> 00:38:11,751 TOM: Ashleigh's dish is really flavorful, 1048 00:38:11,751 --> 00:38:13,334 but it's a huge mistake. 1049 00:38:13,334 --> 00:38:15,417 It didn't feel paella-inspired at all, 1050 00:38:15,417 --> 00:38:18,459 which is fine, it's just that I was expecting a paella. 1051 00:38:18,459 --> 00:38:20,375 SHELDON: Can you imagine you're out doing your activities, 1052 00:38:20,375 --> 00:38:23,375 "Oh, we got a paella dinner tonight." 1053 00:38:23,375 --> 00:38:25,000 -And then you get-- -You were served that. 1054 00:38:25,000 --> 00:38:31,501 ♪♪♪ 1055 00:38:31,501 --> 00:38:33,918 That's good, Chef. 1056 00:38:33,918 --> 00:38:36,584 -What do you think of the dish? -ERICK: Delicious. 1057 00:38:36,584 --> 00:38:37,918 The beans are beautiful. 1058 00:38:37,918 --> 00:38:39,375 Fish is cooked so perfectly. 1059 00:38:39,375 --> 00:38:40,918 I love how it's got pine nuts. 1060 00:38:40,918 --> 00:38:42,584 -BUDDHA: Yeah, yeah. -ERICK: Phenomenal. 1061 00:38:42,584 --> 00:38:44,417 I thought Damarr's fish was excellent. 1062 00:38:44,417 --> 00:38:46,751 My fish was moist and cooked perfectly. 1063 00:38:46,751 --> 00:38:48,584 The squeeze of that lemon on top, 1064 00:38:48,584 --> 00:38:50,959 and those crumbs soaked up all that acidity. 1065 00:38:50,959 --> 00:38:53,876 It's like a cozy fish and cozy beans underneath. 1066 00:38:53,876 --> 00:38:55,792 You eat it together and it just feels like 1067 00:38:55,792 --> 00:38:57,667 a very satisfying bite. 1068 00:38:57,667 --> 00:39:00,584 His onions are so beautifully cooked 1069 00:39:00,584 --> 00:39:02,584 and have so much flavor. 1070 00:39:02,584 --> 00:39:04,876 They're nicely seared, they bring some sweetness 1071 00:39:04,876 --> 00:39:07,000 and a little bit of a different contrast 1072 00:39:07,000 --> 00:39:09,584 because you get that smoky paprika, 1073 00:39:09,584 --> 00:39:16,334 shellfish flavor in the beans. 1074 00:39:16,334 --> 00:39:19,000 [chuckles] Oh, man. 1075 00:39:19,000 --> 00:39:22,959 Awesome. 1076 00:39:22,959 --> 00:39:24,792 "Dear Damarr, you are now 1077 00:39:24,792 --> 00:39:26,501 "and will always be number one in our hearts. 1078 00:39:26,501 --> 00:39:28,501 "Because your mom and I are not able to be there, 1079 00:39:28,501 --> 00:39:29,959 "we chose Chef Williams to appear in our stead, 1080 00:39:29,959 --> 00:39:32,375 "knowing he, too, shares our belief that God 1081 00:39:32,375 --> 00:39:34,375 "has blessed you with amazing gifts and talents. 1082 00:39:34,375 --> 00:39:38,584 "You were a winner long before you got to play." 1083 00:39:38,584 --> 00:39:40,792 Yeah, that's a tear-jerker. 1084 00:39:40,792 --> 00:39:42,334 It's definitely tough 1085 00:39:42,334 --> 00:39:44,000 that my mom and my aunt aren't here. 1086 00:39:44,000 --> 00:39:46,417 So, it's really nice to just hear some words from her. 1087 00:39:46,417 --> 00:39:47,792 Oh, man. 1088 00:39:47,792 --> 00:39:49,375 I'm the only child. 1089 00:39:49,375 --> 00:39:51,751 And I'm hoping that I can help my mom 1090 00:39:51,751 --> 00:39:54,042 and aunt financially, because they have done so much 1091 00:39:54,042 --> 00:40:04,792 for me my entire life. 1092 00:40:04,792 --> 00:40:07,959 What do you think about the flavors in Nick's dish? 1093 00:40:07,959 --> 00:40:09,918 It just gets a little confusing. 1094 00:40:09,918 --> 00:40:11,792 Is it a hot pasta dish with crab and shrimp? 1095 00:40:11,792 --> 00:40:13,501 And then this pork belly comes out of nowhere? 1096 00:40:13,501 --> 00:40:15,542 You know, you got a client, 1097 00:40:15,542 --> 00:40:17,501 and sometimes, you know, you listen to everything 1098 00:40:17,501 --> 00:40:19,584 they want but you don't give 'em everything on one plate. 1099 00:40:19,584 --> 00:40:21,000 -That's a lot. -It's got a little bit 1100 00:40:21,000 --> 00:40:22,751 of a kick that I'm really enjoying. 1101 00:40:22,751 --> 00:40:25,918 And the, like, classic macaroni pasta that's, 1102 00:40:25,918 --> 00:40:27,792 like, sort of soft and easy. 1103 00:40:27,792 --> 00:40:29,542 Well, soft is one way to put it. 1104 00:40:29,542 --> 00:40:30,792 It's overcooked, for sure, 1105 00:40:30,792 --> 00:40:32,542 but there's something about it 1106 00:40:32,542 --> 00:40:37,250 that's sort of like this classic pasta salad. 1107 00:40:37,250 --> 00:40:38,918 Put that whole thing in your mouth right now. 1108 00:40:38,918 --> 00:40:41,375 -Yeah. -Do it. 1109 00:40:41,375 --> 00:40:42,959 Nobody's watching. Oh. 1110 00:40:42,959 --> 00:40:44,626 [laughing] 1111 00:40:44,626 --> 00:40:46,417 Did we all have Sarah's tuna tataki? 1112 00:40:46,417 --> 00:40:47,626 CHEFS: Mm-hmm. 1113 00:40:47,626 --> 00:40:49,459 What did you think, Sheldon? 1114 00:40:49,459 --> 00:40:51,751 I mean, I've-- Being in Hawaii, 1115 00:40:51,751 --> 00:40:53,709 I've had every tuna tataki that there is. 1116 00:40:53,709 --> 00:40:55,459 -[laughter] -Why I'm goin' to you. 1117 00:40:55,459 --> 00:40:56,959 SHELDON: I thought that it could have been just, 1118 00:40:56,959 --> 00:40:58,876 like, a harder sear and then just still 1119 00:40:58,876 --> 00:41:00,918 even more rare in the middle. 1120 00:41:00,918 --> 00:41:02,918 Tataki, I want it to be just, like, the outside. 1121 00:41:02,918 --> 00:41:04,501 But this was a little cooked inside. 1122 00:41:04,501 --> 00:41:06,375 We can focus on the tuna, that's fine. 1123 00:41:06,375 --> 00:41:08,375 But I'm gonna focus on the rest of the dish 1124 00:41:08,375 --> 00:41:10,375 where I was, you know, sold peanut sauce 1125 00:41:10,375 --> 00:41:12,626 and I didn't get that. 1126 00:41:12,626 --> 00:41:14,250 I did not like the tuna. 1127 00:41:14,250 --> 00:41:15,709 I agree, it should have been seared harder, 1128 00:41:15,709 --> 00:41:17,334 cooked less throughout. 1129 00:41:17,334 --> 00:41:19,375 She needed to cut the tuna different 1130 00:41:19,375 --> 00:41:21,209 because it's cut with the grain and it needs 1131 00:41:21,209 --> 00:41:23,375 to cut more against the grain so it doesn't get chewy. 1132 00:41:23,375 --> 00:41:26,000 Isn't this her first elimination challenge back? 1133 00:41:26,000 --> 00:41:28,501 -Is it? -Oh, yeah, it is. 1134 00:41:28,501 --> 00:41:29,959 I would think that you come out swinging. 1135 00:41:29,959 --> 00:41:34,959 Yeah, cover it. Perfect. You nailed it. 1136 00:41:34,959 --> 00:41:37,542 ♪♪♪ 1137 00:41:37,542 --> 00:41:39,751 That BMW's so nice. I could see you in it. 1138 00:41:39,751 --> 00:41:41,250 -Oh, no. -Just wait! 1139 00:41:41,250 --> 00:41:42,667 -[laughing] -Just wait. You hear me? 1140 00:41:42,667 --> 00:41:44,292 EVELYN: Hi, Chef. How are you? 1141 00:41:44,292 --> 00:41:45,792 It's a pleasure. 1142 00:41:45,792 --> 00:41:47,501 It feels like we're at two different parties. 1143 00:41:47,501 --> 00:41:49,417 They're having a lot more fun. 1144 00:41:49,417 --> 00:41:52,501 [laughter] 1145 00:41:52,501 --> 00:41:53,918 [laughs] 1146 00:41:53,918 --> 00:41:55,667 -GAIL: Hey, guys. -NICK: Hey, Chef. 1147 00:41:55,667 --> 00:41:57,626 -TOM: 'Sup? -Everybody, I want to thank you 1148 00:41:57,626 --> 00:41:59,918 for spending this beautiful afternoon with us. 1149 00:41:59,918 --> 00:42:02,375 We're still in competition so 1150 00:42:02,375 --> 00:42:04,959 I have to separate you from your loved ones. 1151 00:42:04,959 --> 00:42:06,959 -Judges, we can head out. -TOM: Okay. 1152 00:42:06,959 --> 00:42:09,417 PADMA: Thank you all for being here. 1153 00:42:09,417 --> 00:42:11,042 Love you, too, baby. 1154 00:42:11,042 --> 00:42:12,751 ANGELA: Well, give me a hug, honey! 1155 00:42:12,751 --> 00:42:15,459 I shan't say goodbye. 1156 00:42:15,459 --> 00:42:17,542 -ERICK: See you. -ANGELA: I know you. 1157 00:42:17,542 --> 00:42:20,417 -Bye, everyone, good luck. -[Buddha laughing] 1158 00:42:20,417 --> 00:42:24,876 ♪♪♪ 1159 00:42:24,876 --> 00:42:26,751 -SARAH: All right. -BUDDHA: Wow, that was amazing. 1160 00:42:26,751 --> 00:42:28,876 -How does everyone feel? -DAMARR: I feel good. 1161 00:42:28,876 --> 00:42:31,000 You know, it was a lot of pressure 1162 00:42:31,000 --> 00:42:33,417 seeing Chef Williams, yeah. 1163 00:42:33,417 --> 00:42:34,876 It's pretty cool sitting down 1164 00:42:34,876 --> 00:42:36,584 and getting to eat each other's food. 1165 00:42:36,584 --> 00:42:38,417 -EVELYN: Yeah. -Yeah, that was nice. 1166 00:42:38,417 --> 00:42:40,292 My mom loved my dish. [laughs softly] 1167 00:42:40,292 --> 00:42:41,792 Hope that counts for anything. 1168 00:42:41,792 --> 00:42:43,459 Given that we are six chefs, 1169 00:42:43,459 --> 00:42:45,542 there's zero room for error. 1170 00:42:45,542 --> 00:42:47,626 Thank God for the ominous weather now, too. 1171 00:42:47,626 --> 00:42:50,626 Goes from beautiful beach day to, like, ominous thunderstorm. 1172 00:42:50,626 --> 00:42:52,709 "And now somebody goes home!" 1173 00:42:52,709 --> 00:42:57,417 ♪♪♪ 1174 00:42:57,417 --> 00:42:59,542 [thunder claps] 1175 00:42:59,542 --> 00:43:03,542 ♪♪♪ 1176 00:43:03,542 --> 00:43:05,792 Chefs, for your elimination challenge, 1177 00:43:05,792 --> 00:43:07,918 we asked you to make a dinner 1178 00:43:07,918 --> 00:43:09,918 for clients on vacation. 1179 00:43:09,918 --> 00:43:11,959 And those clients just happened to be 1180 00:43:11,959 --> 00:43:13,834 your family members. 1181 00:43:13,834 --> 00:43:15,584 Presentations were all really great 1182 00:43:15,584 --> 00:43:17,792 and I thought the flavors were all there. 1183 00:43:17,792 --> 00:43:20,042 Just those little things that are gonna make the difference. 1184 00:43:20,042 --> 00:43:22,709 There were definitely a few things-- 1185 00:43:22,709 --> 00:43:24,959 [thunder claps] 1186 00:43:24,959 --> 00:43:26,792 [music powers down] 1187 00:43:26,792 --> 00:43:28,876 [bird caws] 1188 00:43:28,876 --> 00:43:32,709 [wind howls] 1189 00:43:32,709 --> 00:43:34,709 You had no professional equipment. 1190 00:43:34,709 --> 00:43:38,667 And it can be very challenging cooking in a home kitchen 1191 00:43:38,667 --> 00:43:40,876 like the Vrbo kitchen that you had today, 1192 00:43:40,876 --> 00:43:42,709 if you're not used to it. 1193 00:43:42,709 --> 00:43:45,584 What about you, Ashleigh? What was today like for you? 1194 00:43:45,584 --> 00:43:50,375 Yeah, I mean, I think I put out the best that I could in such-- 1195 00:43:50,375 --> 00:43:52,667 I knew that was coming. Matter of time. Thanks. 1196 00:43:52,667 --> 00:43:54,709 Please hold for hurricane. 1197 00:43:54,709 --> 00:43:57,375 Oh, [bleep]. 1198 00:43:57,375 --> 00:43:59,459 Okay, I think we better take this inside. 1199 00:43:59,459 --> 00:44:01,751 It's a bit stormy. We'll see you in there. 1200 00:44:01,751 --> 00:44:03,375 Better go inside, come on. 1201 00:44:03,375 --> 00:44:05,250 -Whoo, windy. -GAIL: Wow. 1202 00:44:05,250 --> 00:44:06,792 It's wet out there. 1203 00:44:06,792 --> 00:44:07,959 ADRIENNE: That came out of nowhere. 1204 00:44:07,959 --> 00:44:09,375 PADMA: All right, we can make 1205 00:44:09,375 --> 00:44:10,918 a Judges' Table out of here. 1206 00:44:10,918 --> 00:44:12,417 -TOM: There you go. -SHELDON: All right. 1207 00:44:12,417 --> 00:44:14,042 -TOM: There you go. -PADMA: Okay. 1208 00:44:14,042 --> 00:44:17,250 -[Tom groans] -Back in business. 1209 00:44:17,250 --> 00:44:19,918 I guess we better get the chefs out here! 1210 00:44:19,918 --> 00:44:23,959 ♪♪♪ 1211 00:44:23,959 --> 00:44:25,751 All right, chefs, 1212 00:44:25,751 --> 00:44:27,501 Mother Nature had something else planned for us. 1213 00:44:27,501 --> 00:44:30,417 Evelyn, Buddha and Damarr. 1214 00:44:30,417 --> 00:44:31,792 You can stay standing. 1215 00:44:31,792 --> 00:44:34,375 The rest of you, please take a seat. 1216 00:44:34,375 --> 00:44:36,375 The three of you 1217 00:44:36,375 --> 00:44:38,584 had our favorite dishes of the night, 1218 00:44:38,584 --> 00:44:41,709 so congratulations. 1219 00:44:41,709 --> 00:44:44,417 Sheldon, what did you think of Evelyn's dish? 1220 00:44:44,417 --> 00:44:46,918 I love dishes that have layers like that. 1221 00:44:46,918 --> 00:44:48,792 Herbs on top with the spice. 1222 00:44:48,792 --> 00:44:51,375 The crust of the fish was unique. 1223 00:44:51,375 --> 00:44:53,501 You know, adding the masa into the tempura. 1224 00:44:53,501 --> 00:44:55,417 Yeah, I thought it was a delicious dish 1225 00:44:55,417 --> 00:44:56,959 -all the way through. -ADRIENNE: I loved the flavor. 1226 00:44:56,959 --> 00:44:58,709 I thought it was bright. 1227 00:44:58,709 --> 00:45:00,542 It had acidity, it had sweetness. 1228 00:45:00,542 --> 00:45:01,918 Assembled on the buffet, 1229 00:45:01,918 --> 00:45:03,709 it was a very beautifully plated dish. 1230 00:45:03,709 --> 00:45:05,042 It had a nice crunch to it. 1231 00:45:05,042 --> 00:45:06,584 I thought it ate beautifully. 1232 00:45:06,584 --> 00:45:08,501 Thank you. 1233 00:45:08,501 --> 00:45:09,751 What about you, Buddha? 1234 00:45:09,751 --> 00:45:11,000 How was today for you? 1235 00:45:11,000 --> 00:45:12,584 It's super emotional 1236 00:45:12,584 --> 00:45:14,375 'cause my wife means a lot to me. 1237 00:45:14,375 --> 00:45:16,876 And to do this dish that made me fell in love with her, 1238 00:45:16,876 --> 00:45:18,751 it means a lot. 1239 00:45:18,751 --> 00:45:20,584 Buddha, this was a big departure for you. 1240 00:45:20,584 --> 00:45:23,000 It showed us a softer side of you. 1241 00:45:23,000 --> 00:45:25,042 There was nothing fussy about it. 1242 00:45:25,042 --> 00:45:27,042 There were no fancy garnishes. 1243 00:45:27,042 --> 00:45:29,751 There was just deep, deep flavor from the guanciale, 1244 00:45:29,751 --> 00:45:31,417 from the roasted tomatoes. 1245 00:45:31,417 --> 00:45:33,709 I love that you just decided to do this dish. 1246 00:45:33,709 --> 00:45:36,834 You just gave us a really great version of amatriciana, 1247 00:45:36,834 --> 00:45:38,709 and that's-- that's what we were looking for. 1248 00:45:38,709 --> 00:45:40,542 -Thank you so much. -How about you, Damarr? 1249 00:45:40,542 --> 00:45:42,292 It was great seeing Chef Erick. 1250 00:45:42,292 --> 00:45:43,918 He's a friend and a mentor, 1251 00:45:43,918 --> 00:45:45,792 so it was really, like, special. 1252 00:45:45,792 --> 00:45:47,918 But at the same time, he's my chef and he's my boss, 1253 00:45:47,918 --> 00:45:49,834 so that was also really stressful. 1254 00:45:49,834 --> 00:45:52,834 Damarr, I thought you made the most beautiful dish 1255 00:45:52,834 --> 00:45:54,292 for the meal that you were having. 1256 00:45:54,292 --> 00:45:56,459 The bread crumb 1257 00:45:56,459 --> 00:45:58,709 and herb crust on the fish was gorgeous. 1258 00:45:58,709 --> 00:45:59,959 When you squeezed the lemon over it, 1259 00:45:59,959 --> 00:46:01,959 the whole thing came to life. 1260 00:46:01,959 --> 00:46:03,959 I think it really added that little hit that it needed. 1261 00:46:03,959 --> 00:46:05,542 The crumbs were really good 1262 00:46:05,542 --> 00:46:07,000 but the beans were just sensational. 1263 00:46:07,000 --> 00:46:08,918 They soaked up all the flavor of the clams. 1264 00:46:08,918 --> 00:46:10,959 I thought it was a really good play on two ingredients. 1265 00:46:10,959 --> 00:46:12,959 I thought it was really, really flavorful. 1266 00:46:12,959 --> 00:46:14,918 I love the details. At this point of the competition, 1267 00:46:14,918 --> 00:46:16,584 it's all about the details. 1268 00:46:16,584 --> 00:46:19,584 And top to bottom, that bite was delicious. 1269 00:46:19,584 --> 00:46:21,876 Adrienne and Sheldon, 1270 00:46:21,876 --> 00:46:24,751 as our guest judges, you have the honor 1271 00:46:24,751 --> 00:46:26,584 of telling us who won 1272 00:46:26,584 --> 00:46:29,375 this family reunion challenge today. 1273 00:46:29,375 --> 00:46:31,292 So, the dish that won 1274 00:46:31,292 --> 00:46:33,584 was the dish that really spoke 1275 00:46:33,584 --> 00:46:37,292 to the challenge itself and executing it very well. 1276 00:46:37,292 --> 00:46:41,542 ♪♪♪ 1277 00:46:41,542 --> 00:46:42,792 Buddha. 1278 00:46:42,792 --> 00:46:47,375 [clapping] 1279 00:46:47,375 --> 00:46:50,626 -Congratulations, Buddha! -Thank you. 1280 00:46:50,626 --> 00:46:52,959 This pasta dish has so many stories. 1281 00:46:52,959 --> 00:46:54,792 I met my wife through this dish 1282 00:46:54,792 --> 00:46:56,417 and now I'm on Top Chef 1283 00:46:56,417 --> 00:46:58,417 winning this elimination challenge. 1284 00:46:58,417 --> 00:47:00,834 Well, Buddha, as the winner of this challenge, 1285 00:47:00,834 --> 00:47:03,042 Vrbo is giving you 1286 00:47:03,042 --> 00:47:05,292 a stay at your vacation home 1287 00:47:05,292 --> 00:47:08,501 of your choice anywhere around the world-- 1288 00:47:08,501 --> 00:47:09,959 [laughs joyously] 1289 00:47:09,959 --> 00:47:12,083 -- worth $10,000, for you and your wife. 1290 00:47:12,083 --> 00:47:14,751 -ASHLEIGH: Nice. -Ah... 1291 00:47:14,751 --> 00:47:16,375 We're going to go to Rome, 1292 00:47:16,375 --> 00:47:18,667 get a nice big bowl of pasta amatriciana 1293 00:47:18,667 --> 00:47:20,042 and enjoy it. 1294 00:47:20,042 --> 00:47:21,834 Congratulations, Buddha. 1295 00:47:21,834 --> 00:47:24,375 The three of you can take a seat. 1296 00:47:24,375 --> 00:47:28,959 Nick, Ashleigh and Sarah, please step up. 1297 00:47:28,959 --> 00:47:30,959 -BUDDHA: Thank you. -NICK: Good job. 1298 00:47:30,959 --> 00:47:32,584 That means, unfortunately, 1299 00:47:32,584 --> 00:47:34,751 you had our least favorite dishes of today. 1300 00:47:34,751 --> 00:47:36,584 And one of you will be going home. 1301 00:47:36,584 --> 00:47:41,459 ♪♪♪ 1302 00:47:41,459 --> 00:47:44,792 PADMA: Nick, Sarah and Ashleigh. 1303 00:47:44,792 --> 00:47:47,667 Unfortunately, you had our least favorite dishes of today. 1304 00:47:47,667 --> 00:47:50,959 Nick, how was the day for you? Were you happy with your dish? 1305 00:47:50,959 --> 00:47:52,876 I was happy with the crab stock, 1306 00:47:52,876 --> 00:47:54,626 was beautiful. 1307 00:47:54,626 --> 00:47:56,542 The pasta probably was slight overcooked. 1308 00:47:56,542 --> 00:47:58,042 -Yeah. -Yep. 1309 00:47:58,042 --> 00:48:00,000 But I was definitely happy with the crab stock. 1310 00:48:00,000 --> 00:48:01,584 I thought the flavor was really good. 1311 00:48:01,584 --> 00:48:03,083 It had a good level of spice. 1312 00:48:03,083 --> 00:48:05,083 The crab flavor definitely came through, 1313 00:48:05,083 --> 00:48:06,792 but the pasta was overcooked. 1314 00:48:06,792 --> 00:48:08,459 It was really hard to get past that. 1315 00:48:08,459 --> 00:48:11,083 You tried to give the client, your mom, 1316 00:48:11,083 --> 00:48:14,083 what she wanted, but you tried to put everything 1317 00:48:14,083 --> 00:48:15,876 in what she wanted. 1318 00:48:15,876 --> 00:48:18,667 I've had many a macaroni salad 1319 00:48:18,667 --> 00:48:20,834 and they're usually mayonnaise-based, 1320 00:48:20,834 --> 00:48:22,959 so I was expecting something cool 1321 00:48:22,959 --> 00:48:25,000 and a little bit of that creamy note. 1322 00:48:25,000 --> 00:48:26,626 I understand. 1323 00:48:26,626 --> 00:48:28,792 Sarah, how is today for you? 1324 00:48:28,792 --> 00:48:31,083 I know this is your first elimination challenge back. 1325 00:48:31,083 --> 00:48:32,834 I struggled throughout, 1326 00:48:32,834 --> 00:48:34,584 just, like, getting my bearings again. 1327 00:48:34,584 --> 00:48:35,959 I had made a peanut sauce that 1328 00:48:35,959 --> 00:48:37,792 I thought had a ton of flavor. 1329 00:48:37,792 --> 00:48:39,375 And I, like, started to plate it up 1330 00:48:39,375 --> 00:48:41,584 and then switched how I plated it. 1331 00:48:41,584 --> 00:48:43,584 And so what I realized is, like, this dope peanut sauce 1332 00:48:43,584 --> 00:48:45,375 that I made ended up in the wrong spot. 1333 00:48:45,375 --> 00:48:47,042 And so, you guys didn't get it on the fish. 1334 00:48:47,042 --> 00:48:48,918 -Got it. -That explains a lot, yeah. 1335 00:48:48,918 --> 00:48:50,626 This all makes a lot of sense, Sarah. 1336 00:48:50,626 --> 00:48:52,918 You got me really excited about a peanut 1337 00:48:52,918 --> 00:48:55,417 noodle ahi tuna dish, 1338 00:48:55,417 --> 00:48:57,417 and I just couldn't find the peanuts. 1339 00:48:57,417 --> 00:48:59,042 So, that was the first thing we noticed. 1340 00:48:59,042 --> 00:49:00,876 I thought the tuna needed to be seared 1341 00:49:00,876 --> 00:49:02,125 a little bit more, especially 1342 00:49:02,125 --> 00:49:03,959 when it's coated in that sesame. 1343 00:49:03,959 --> 00:49:06,167 -You want it to be toasted. -I sort of wish that 1344 00:49:06,167 --> 00:49:08,000 you had cut it a little differently. 1345 00:49:08,000 --> 00:49:10,000 It felt a little sinewy. 1346 00:49:10,000 --> 00:49:11,667 You cut it the wrong way. 1347 00:49:11,667 --> 00:49:13,125 -Oh. -Tuna has the circular grain. 1348 00:49:13,125 --> 00:49:14,792 -Yeah, totally. I saw that. -Okay. 1349 00:49:14,792 --> 00:49:16,375 But it also has a very fine grain 1350 00:49:16,375 --> 00:49:17,959 that goes the other way. 1351 00:49:17,959 --> 00:49:19,667 When you have sushi, it's actually cut along 1352 00:49:19,667 --> 00:49:20,959 with the fine grain, not across the grain. 1353 00:49:20,959 --> 00:49:22,584 And when it's cut across the grain 1354 00:49:22,584 --> 00:49:23,959 like that, it eats a little tough. 1355 00:49:23,959 --> 00:49:25,792 Totally. Yeah, I see that now, for sure. 1356 00:49:25,792 --> 00:49:28,375 Ashleigh. The dish was good. 1357 00:49:28,375 --> 00:49:30,375 I mean, the red rice that you used before, 1358 00:49:30,375 --> 00:49:32,501 it's a great ingredient. 1359 00:49:32,501 --> 00:49:34,501 The big problem I have with the dish was the squid. 1360 00:49:34,501 --> 00:49:35,542 Okay. 1361 00:49:35,542 --> 00:49:36,918 The piece that I had, 1362 00:49:36,918 --> 00:49:38,751 -it wasn't cooked at all. -Um. Okay, yeah. 1363 00:49:38,751 --> 00:49:41,751 I really liked a lot of the components 1364 00:49:41,751 --> 00:49:43,375 of your dish as well. 1365 00:49:43,375 --> 00:49:45,042 The tentacles just took away 1366 00:49:45,042 --> 00:49:47,959 from all the other great things that you did. 1367 00:49:47,959 --> 00:49:50,626 We have a lot to discuss. 1368 00:49:50,626 --> 00:49:52,959 We'll call you back in a bit. Thank you so much. 1369 00:49:52,959 --> 00:49:57,667 ♪♪♪ 1370 00:49:57,667 --> 00:49:59,042 SARAH: Am I pourin' for one or two? 1371 00:49:59,042 --> 00:50:01,000 [Nick and Ashleigh laugh] 1372 00:50:01,000 --> 00:50:02,959 ASHLEIGH: Just hand me the bottle. 1373 00:50:02,959 --> 00:50:04,459 -NICK: Good job, Buddha. -BUDDHA: Thank you. 1374 00:50:04,459 --> 00:50:05,876 ASHLEIGH: Nice job and two in a row? 1375 00:50:05,876 --> 00:50:07,709 -How does it feel? -Feels amazing. 1376 00:50:07,709 --> 00:50:10,542 Thank you, everyone. 1377 00:50:10,542 --> 00:50:13,459 Well, it's clear that each of these three chefs 1378 00:50:13,459 --> 00:50:16,542 had some basic problems of cookery today. 1379 00:50:16,542 --> 00:50:18,792 I have a problem with Sarah's tuna. 1380 00:50:18,792 --> 00:50:22,584 It ate very chewy and mealy. 1381 00:50:22,584 --> 00:50:25,417 I think the peanut sauce would have helped a lot. 1382 00:50:25,417 --> 00:50:26,792 I didn't get any. 1383 00:50:26,792 --> 00:50:29,375 And she admitted that that was a flaw. 1384 00:50:29,375 --> 00:50:31,459 She plated the dish in a way that the peanut sauce 1385 00:50:31,459 --> 00:50:32,876 was not where it was supposed to be. 1386 00:50:32,876 --> 00:50:35,083 I have a tendency of, like, 1387 00:50:35,083 --> 00:50:37,751 making aesthetic decisions over flavor decisions. 1388 00:50:37,751 --> 00:50:39,751 Like, I moved my fish over 1389 00:50:39,751 --> 00:50:41,667 and I moved it off the sauce that carried the salt. 1390 00:50:41,667 --> 00:50:43,417 Shouldn't have done that. Yep. 1391 00:50:43,417 --> 00:50:44,959 What about the pasta 1392 00:50:44,959 --> 00:50:47,959 in Nick's "not" pasta salad? 1393 00:50:47,959 --> 00:50:49,834 Well, it was-- the flavor was good 1394 00:50:49,834 --> 00:50:51,709 but it was just very soft. 1395 00:50:51,709 --> 00:50:53,626 If you get a piece of pork crouton, you're lucky. 1396 00:50:53,626 --> 00:50:55,459 But if you don't get that, you're just eating 1397 00:50:55,459 --> 00:50:57,959 a very soft dish that has good flavor. 1398 00:50:57,959 --> 00:51:00,042 I just liked the flavors of what Nick did 1399 00:51:00,042 --> 00:51:02,459 but there was no conversation between the pasta, 1400 00:51:02,459 --> 00:51:04,626 the seafood and the pork. 1401 00:51:04,626 --> 00:51:06,626 I was confused from the beginning. 1402 00:51:06,626 --> 00:51:08,542 I hate it was my mom that came. [chuckles] 1403 00:51:08,542 --> 00:51:11,709 I cannot get away from the cookery on that squid. 1404 00:51:11,709 --> 00:51:13,959 [laughs] Yes, I spit it out into my napkin. 1405 00:51:13,959 --> 00:51:15,709 Only time I wanna see raw squid 1406 00:51:15,709 --> 00:51:17,501 is putting it on a fish hook. 1407 00:51:17,501 --> 00:51:20,542 GAIL: It wasn't cleaned. It wasn't cooked properly. 1408 00:51:20,542 --> 00:51:22,042 And it was very difficult to eat. 1409 00:51:22,042 --> 00:51:24,584 Ashleigh didn't check her food. 1410 00:51:24,584 --> 00:51:27,375 I just made a rush decision, which... 1411 00:51:27,375 --> 00:51:30,375 I could have just left it off, completely. 1412 00:51:30,375 --> 00:51:31,918 So, I think we have our answer. 1413 00:51:31,918 --> 00:51:34,042 -Absolutely. -Let's get them out here. 1414 00:51:34,042 --> 00:51:42,083 ♪♪♪ 1415 00:51:42,083 --> 00:51:43,792 You know, chefs, tonight's challenge 1416 00:51:43,792 --> 00:51:45,584 is very real life. You were asked to come 1417 00:51:45,584 --> 00:51:47,626 to a home and cook a meal. 1418 00:51:47,626 --> 00:51:49,626 But the key to it is really being organized, 1419 00:51:49,626 --> 00:51:51,501 especially at this stage of the game. 1420 00:51:51,501 --> 00:51:54,667 It comes down to details that get you sent home. 1421 00:51:54,667 --> 00:52:00,626 ♪♪♪ 1422 00:52:00,626 --> 00:52:05,000 Ashleigh, please pack your knives and go. 1423 00:52:05,000 --> 00:52:06,792 Yeah. 1424 00:52:06,792 --> 00:52:08,959 This experience has been incredible. 1425 00:52:08,959 --> 00:52:11,417 I appreciate it so much. So, thank you, chefs. 1426 00:52:11,417 --> 00:52:13,375 I'm not surprised. 1427 00:52:13,375 --> 00:52:14,959 You can't serve undercooked 1428 00:52:14,959 --> 00:52:16,959 seafood in this competition. 1429 00:52:16,959 --> 00:52:18,959 It was a huge misstep on my part. 1430 00:52:18,959 --> 00:52:21,375 And you guys are incredible. 1431 00:52:21,375 --> 00:52:22,959 I love you guys, it's been 1432 00:52:22,959 --> 00:52:25,501 a privilege to work alongside you guys. 1433 00:52:25,501 --> 00:52:27,042 I feel like through a lot of this competition, 1434 00:52:27,042 --> 00:52:29,834 I have been hanging on by a thread, 1435 00:52:29,834 --> 00:52:32,792 but I feel like I accomplished a great deal 1436 00:52:32,792 --> 00:52:35,792 more than I have in years in my career. 1437 00:52:35,792 --> 00:52:37,876 -Later. -PADMA: Thank you, Ashleigh. 1438 00:52:37,876 --> 00:52:39,459 -Thank you, guys. -PADMA: Good luck to you. 1439 00:52:39,459 --> 00:52:41,417 Thank you. 1440 00:52:41,417 --> 00:52:44,459 This little incubator that we're in, 1441 00:52:44,459 --> 00:52:46,751 it challenges you, it forces you to grow. 1442 00:52:46,751 --> 00:52:49,959 I've gotten critique like I never have before in my career 1443 00:52:49,959 --> 00:52:52,167 and it's something that I've been yearning for. 1444 00:52:52,167 --> 00:52:54,459 I feel very grateful. 1445 00:52:54,459 --> 00:52:59,501 ♪♪♪ 1446 00:52:59,501 --> 00:53:01,375 PADMA: Next time on Top Chef... 1447 00:53:01,375 --> 00:53:03,501 SARAH: We're going boating, baby! 1448 00:53:03,501 --> 00:53:05,417 Whatever you catch will be on the menu 1449 00:53:05,417 --> 00:53:07,542 in the final elimination challenge in Houston. 1450 00:53:07,542 --> 00:53:09,584 Never been on a boat. I've also never been fishing. 1451 00:53:09,584 --> 00:53:14,375 -BUDDHA: Hey! -Rule one, stay inside the boat. 1452 00:53:14,375 --> 00:53:16,584 Sarah, how you feelin' about the challenge? 1453 00:53:16,584 --> 00:53:18,959 I'm treating it like Last Chance Kitchen. [laughs] 1454 00:53:18,959 --> 00:53:20,834 It's not that much time for two dishes. 1455 00:53:20,834 --> 00:53:22,459 Oh! Sh--! 1456 00:53:22,459 --> 00:53:24,834 I would just really like Padma not to think 1457 00:53:24,834 --> 00:53:27,000 I'm a complete nincompoop. 1458 00:53:27,000 --> 00:53:28,542 Oh. 1459 00:53:28,542 --> 00:53:30,626 The protein was just so dry. 1460 00:53:30,626 --> 00:53:32,375 SARAH: Dammit! [bleep]. 1461 00:53:32,375 --> 00:53:34,042 NICK: Hot, hot, hot, hot. Hot on your back. 1462 00:53:34,042 --> 00:53:37,501 EVELYN: Whoo! Guys, come on. Ugh, swear to God. 1463 00:53:37,501 --> 00:53:38,959 NICK: If I don't tighten up, I'm goin' home. 1464 00:53:38,959 --> 00:53:40,751 I do not want to go home. 1465 00:53:40,751 --> 00:53:42,375 I'm really behind now. 1466 00:53:42,375 --> 00:53:43,709 Gonna try and pull myself out. 1467 00:53:43,709 --> 00:53:45,083 EVELYN: What do you have left to do? 1468 00:53:45,083 --> 00:53:46,959 Yeah, I'm no-- Not now, please. 1469 00:53:46,959 --> 00:53:50,417 I need to get myself organized. 1470 00:53:50,417 --> 00:53:52,417 -Wow. -Very delicate. 1471 00:53:52,417 --> 00:53:55,167 -And the cuisson was perfect. -My mind is blown. 1472 00:53:55,167 --> 00:53:57,584 Pack your bags, we're taking you 1473 00:53:57,584 --> 00:54:00,667 to a UNESCO city of gastronomy. 1474 00:54:00,667 --> 00:54:04,667 ♪♪♪