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00:00:01,044 --> 00:00:03,394
PADMA: Previously on
Top Chef...
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00:00:04,569 --> 00:00:05,353
Welcome back
to the competition, Sarah.
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00:00:06,354 --> 00:00:07,659
- Thank you.
- This is it. There's no more
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00:00:07,703 --> 00:00:09,357
Last Chance Kitchen
to fall to fall back on.
5
00:00:10,227 --> 00:00:12,664
You'll each have to make
a family style dish
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00:00:12,708 --> 00:00:15,363
catered to a different
family member's tastes.
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00:00:15,406 --> 00:00:17,321
I've all had that in my menu.
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00:00:17,365 --> 00:00:18,757
Do we know who this person is?
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00:00:18,801 --> 00:00:20,759
♪
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00:00:20,803 --> 00:00:22,761
Hello? Hello!
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00:00:22,805 --> 00:00:25,068
I knew it was my dad.
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00:00:25,112 --> 00:00:27,070
You're making me cry, sweetheart.
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I apologize in advance for
my sister and what she may say.
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She will literally murder
somebody if they make me cry.
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00:00:33,468 --> 00:00:34,686
Look out, Tom.
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00:00:34,730 --> 00:00:36,471
It doesn't eat well.
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Buddha's dish is executed
so well.
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00:00:38,734 --> 00:00:40,692
The tomatoes are roasted
so beautifully.
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00:00:40,736 --> 00:00:42,607
- Cheers!
- Oh.
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00:00:44,479 --> 00:00:47,090
Ugh. I just had a bite
of Ashleigh's squid.
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00:00:47,134 --> 00:00:48,396
I couldn't swallow it.
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The dish that won
spoke to the challenge itself.
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00:00:52,748 --> 00:00:53,749
Buddha.
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00:00:54,793 --> 00:00:58,362
Ashleigh, please pack
your knives and go.
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00:00:59,494 --> 00:01:01,365
Five chefs remain,
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00:01:01,409 --> 00:01:04,368
to compete in
the ultimate culinary showdown.
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00:01:04,412 --> 00:01:06,153
At stake for the winner,
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00:01:06,196 --> 00:01:08,459
a feature in
Food & Wine magazine,
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00:01:08,503 --> 00:01:10,809
an appearance at the
Food & Wine Classic in Aspen,
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$250,000
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furnished by Sanpellegrino
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and the coveted title
of Top Chef.
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♪
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♪
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00:01:28,262 --> 00:01:32,135
Chefs, this next challenge
will be your final
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00:01:32,179 --> 00:01:33,615
challenge in Houston.
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00:01:34,442 --> 00:01:36,792
Rest up tonight.
Tomorrow morning,
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bright and early, you're going
to meet me down at the docks.
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You may need this.
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SARAH: Motion sickness.
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- We're going fishing.
- We're going boating, baby!
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We will see you at the next one.
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00:01:48,630 --> 00:01:50,545
- Good luck.
- Thank you, Chef.
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00:01:50,588 --> 00:01:52,286
- EVELYN: Thank you so much.
- BUDDHA: I love fishing.
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00:01:52,764 --> 00:01:54,766
That's it, guys. Final five.
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I feel like I'm clawing
my way through this thing.
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00:02:00,424 --> 00:02:02,731
It's just hard in Last Chance
Kitchen,'cause you're like--
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00:02:02,774 --> 00:02:04,385
you don't have time
to overthink your dish.
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00:02:04,428 --> 00:02:05,777
It's just,
I got to learn to,
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00:02:05,821 --> 00:02:07,344
like, trust my initial instinct.
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00:02:07,388 --> 00:02:08,432
When you graduate middle school,
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you think you're the sh--,
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and then you go to high school
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and you're a loser again.
That's where I'm at.
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So, now I have to reestablish
progress upwards
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- if I'm gonna stick around.
- We all have ups and downs.
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My culinary career,
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it's been a lot of hiding
in other people's shadow.
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But I'm in the final five.
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I hope you can
see it in my eyes,
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'cause I've never been this
more confident in my life.
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- Final five, guys. For real.
- EVELYN: Final five.
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Not looking back from now.
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[thunder clapping]
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♪
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SARAH: Feeling spicy today.
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EVELYN: Feelin' it!
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BMW, take me
to the Galveston Yard Basin.
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[GPS] Let's go.
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♪
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NICK: This is that
fish water right here.
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- SARAH: I love it.
- Good morning, chefs.
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DAWN: Hello, chefs.
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- SARAH: You fish?
- I do fish.
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- TOM: Top five.
- It's been a long road
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to get here,
so congratulations.
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Thanks.
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TOM: Anyone here's gone
fishing before?
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- Damarr.
- I've never had the pleasure.
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All right, good.
Your maiden voyage.
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I grew up south of Chicago.
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There wasn't a lot
of, like, water activities
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unless you count,
like, you know,
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cracking open
a fire hydrant.
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- We hurt ourselves a lot.
- If you haven't guessed already,
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there's no
Quickfire Challenge today.
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♪
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You'll need to have
a good fishing day today,
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because whatever you catch
will be on the menu
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00:03:35,998 --> 00:03:37,652
in the Elimination Challenge.
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That's right.
You'll be cooking with
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00:03:39,523 --> 00:03:43,266
the fish you catch,
in not just one, but two dishes.
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Damn.
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With two different preparations.
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I know what you're thinking
right now:
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"What if I don't catch
any fish?"
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00:03:50,926 --> 00:03:52,710
After we're done fishing,
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you'll gut and prep the fish
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00:03:54,408 --> 00:03:56,366
that you caught,
and then you'll have an
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00:03:56,410 --> 00:03:57,802
additional $200 to split
between Katie's Seafood
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00:03:57,846 --> 00:03:59,456
and Whole Foods.
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00:03:59,500 --> 00:04:01,893
Two hundred dollars,
it's not a lot of money.
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You could buy one fish
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00:04:03,547 --> 00:04:05,549
and you could just
almost blow your budget.
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00:04:05,593 --> 00:04:07,377
It's gonna be really
helpful to catch fish today.
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So, tomorrow, you'll have
two and a half hours to prep
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00:04:09,597 --> 00:04:11,033
and cook at
Bludorn restaurant.
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00:04:11,076 --> 00:04:13,035
- Ooh.
- There, you'll serve your two
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00:04:13,078 --> 00:04:16,081
dishes side by side for Dawn,
the judges, James Beard Award
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winner, Top Chef Chicago
winner, Stephanie Izard--
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- [gasps]
- -along with the chef and owner
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of Bludorn, Aaron Bludorn.
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And to make it even more fun,
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- our other guest judge--
- DAMARR: Oh, boy.
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- my good friend,
the one and only, Daniel Boulud.
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- Damn.
- NICK: Oh, wow.
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Is that a joke? [chuckles]
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Daniel Boulud
is a culinary icon.
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Now it's time
to pull out all the stops
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and really push myself.
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There's one or two fish
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00:04:41,106 --> 00:04:43,500
standing between you
and the finals.
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00:04:44,022 --> 00:04:45,981
- Ready to cast a line?
- CHEFS: Yeah.
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Let's go fishing.
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00:04:47,722 --> 00:04:49,811
[horn blaring]
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- How's it going?
- Welcome aboard, y'all.
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- TOM: Thank you.
- We're gonna be going for some
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bull reds and gafftop catfish.
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Y'all have any questions?
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EVELYN: Not yet.
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00:04:58,602 --> 00:04:59,560
DONNY: We're going after
real big fish today.
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BUDDHA: Real big.
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♪
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Hey!
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Rule one: stay inside the boat.
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[Dawn laughing]
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BUDDHA: Welcome
to fishing, Damarr!
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I love fishing.
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00:05:17,142 --> 00:05:19,667
I grew up in Port Douglas,
right by the Great Barrier Reef.
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We have an abundance
of beautiful fish.
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I'm so happy
that I've made it this far,
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but at the same time,
we're going fishing now,
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so gonna have some trouble
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00:05:27,544 --> 00:05:29,416
just reminding myself
that I'm in a competition.
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- DAMARR: No throwing up yet.
- CODY: No sickness yet.
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All good.
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00:05:34,508 --> 00:05:35,900
DAWN: So, what are y'all
thinking about making?
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- DAMARR: One raw dish.
- DAWN: One raw dish, uh-huh.
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00:05:38,512 --> 00:05:40,078
Yeah,
and then a cooked dish.
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00:05:40,122 --> 00:05:41,471
You know,
if I'm catching a fish,
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00:05:41,515 --> 00:05:42,994
I don't want to go too crazy.
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I wanna make the fish
the center of the plate.
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00:05:45,040 --> 00:05:47,390
Yeah, time, because you just
literally pulled it up.
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Yeah.
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00:05:49,436 --> 00:05:50,828
[Buddha mimicking boat horn]
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[boat horn blaring]
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NICK: Here we go, guys.
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TOM: All right, y'all.
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DAWN: Yes!
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CODY: So, we're gonna get
some live bait out here as well.
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- EVELYN: Ah! They're alive.
- SARAH: They're 100% alive.
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00:06:03,537 --> 00:06:05,103
EVELYN: Okay. Uh...
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00:06:05,147 --> 00:06:07,018
DONNY: So, we're gonna cast
a few of them out,
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we're going to drop
a few of them down.
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I'm hoping to catch
some redfish.
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It's a very meaty fish
that I've used before,
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and I don't really
like catfish, so... [chuckles]
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DONNY: All you gotta
do is just watch.
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TOM: You can feel the bottom.
You'll all of a sudden feel
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- a stop when it hits the bottom.
- Okay.
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My fishing strategy
is to do exactly what Tom says.
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You're also looking
for feeding fish
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on the surface,
or birds diving down.
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I have no inkling
about how this works.
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I'm just really hoping
something bites.
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Keep your thumb on there,
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that way it doesn't backlash.
You just let it out.
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NICK: This moment right here,
it's gonna last forever, man.
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Both of y'all, I couldn't have
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00:06:41,052 --> 00:06:42,967
did this whole
stretch without you.
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BUDDHA: This is the best part.
You just crack open a beer.
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- NICK: Yeah, there you go.
- [Buddha chuckles]
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NICK: When they start hitting,
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they're gonna hit
all at once. So, just--
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let's just be ready.
It's coming. It's gonna happen.
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00:06:55,980 --> 00:06:57,112
Nothing yet.
187
00:06:58,940 --> 00:07:01,725
Come on, baby.
Give me a fish, baby.
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00:07:01,769 --> 00:07:03,684
There you go,
you're out there.
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00:07:03,727 --> 00:07:05,599
BUDDHA: Someone's
got to get something.
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00:07:05,642 --> 00:07:07,601
TOM: If we're not catching fish,
might as well eat goldfish.
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00:07:07,644 --> 00:07:09,472
Ha ha ha, Dad!
192
00:07:09,516 --> 00:07:11,126
Actually,
I would eat one of those.
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00:07:12,040 --> 00:07:14,129
NICK: I can feel it, it's gonna
happen, like, any moment.
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00:07:14,172 --> 00:07:15,739
If you don't catch anything,
195
00:07:15,783 --> 00:07:17,175
what are you gonna
do with that $200?
196
00:07:17,219 --> 00:07:19,743
Yeah. I'm gonna
have to be very creative.
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00:07:19,787 --> 00:07:22,572
This is not looking
good for anyone.
198
00:07:22,616 --> 00:07:24,226
- DONNY: Nothing's biting, huh?
- NICK: Nah.
199
00:07:24,269 --> 00:07:26,054
DONNY: All right,
let's reel 'em up, y'all.
200
00:07:26,097 --> 00:07:27,925
- We're going to make a move.
- NICK: The next spot.
201
00:07:27,969 --> 00:07:29,971
The next spot is
gonna be the golden spot.
202
00:07:30,014 --> 00:07:31,146
SARAH: Let's get fish, Nick!
203
00:07:31,189 --> 00:07:32,452
NICK: Let's get fish.
204
00:07:32,843 --> 00:07:34,497
We got a good
spot right over here.
205
00:07:34,541 --> 00:07:36,194
All right, y'all.
We can let 'em on down.
206
00:07:38,196 --> 00:07:42,549
NICK: We need fish. We got
meals to cook. We need fish.
207
00:07:42,592 --> 00:07:44,115
- SARAH: We got folks to feed.
- Yeah.
208
00:07:44,159 --> 00:07:46,291
- NICK: Come on, baby.
- BUDDHA: Snap it.
209
00:07:46,335 --> 00:07:48,642
- NICK: Come on, come on.
- BUDDHA: Snap it, come on.
210
00:07:48,685 --> 00:07:50,121
NICK: Come on.
211
00:07:50,165 --> 00:07:51,775
CODY: Check that one.
212
00:07:51,819 --> 00:07:53,647
Do we got a fish on?
I think it's moving.
213
00:07:53,690 --> 00:07:57,041
EVELYN: Oh, yeah? Maybe.
I haven't, like-- Oh, sh--.
214
00:07:57,085 --> 00:07:58,782
SARAH: Fish, girl.
215
00:07:58,826 --> 00:08:00,915
EVELYN: Sh--. Ah! I got a fish!
[giggles]
216
00:08:02,046 --> 00:08:03,744
Oh, sh--.
217
00:08:03,787 --> 00:08:05,049
[giggling]
218
00:08:05,093 --> 00:08:06,616
It's a catfish!
219
00:08:06,660 --> 00:08:08,792
I'm the first
one to catch a fish,
220
00:08:08,836 --> 00:08:11,142
and it's the smallest
little catfish.
221
00:08:11,186 --> 00:08:13,797
Need a lot more
for tomorrow, for sure.
222
00:08:14,189 --> 00:08:16,974
I mean, it's seven diners.
It's just not enough.
223
00:08:17,018 --> 00:08:19,586
More options would be nice, too.
[laughs]
224
00:08:19,629 --> 00:08:21,718
Swear to God,
if I go home with a catfish.
225
00:08:23,590 --> 00:08:26,244
Hey, what's that? What's that?
That might be a fish on.
226
00:08:26,288 --> 00:08:27,985
- EVELYN: Oh, that one.
- CODY: Grab that spinning rod.
227
00:08:28,029 --> 00:08:29,813
EVELYN: Get it. Get it, Damarr!
228
00:08:29,857 --> 00:08:31,162
DAWN: Pull it in. Lean it.
229
00:08:31,206 --> 00:08:32,816
TOM: Pull back, yeah. Pull back.
230
00:08:32,860 --> 00:08:34,252
Now reel down,
reel down, reel down.
231
00:08:34,296 --> 00:08:36,298
Now when you drop the rod, reel.
232
00:08:36,341 --> 00:08:39,606
- DAWN: Yeah, Damarr! Damn!
- [all congratulating]
233
00:08:40,215 --> 00:08:42,173
- SARAH: All right, good job!
- NICK: Awesome.
234
00:08:42,913 --> 00:08:44,828
Yanking your ingredient out
of the ocean like that,
235
00:08:44,872 --> 00:08:47,831
just, like... I've never
felt anything like that.
236
00:08:47,875 --> 00:08:50,834
So, these are the red drum,
the bull reds that we're after.
237
00:08:50,878 --> 00:08:54,795
It's this huge,
huge bull redfish.
238
00:08:54,838 --> 00:08:57,754
NICK: There you go! Yay.
239
00:08:57,798 --> 00:08:59,234
Oh, man, that is awesome.
240
00:08:59,974 --> 00:09:02,280
- CODY: Fish on?
- BUDDHA: Oh, you're fishing now.
241
00:09:02,324 --> 00:09:04,021
NICK: This is the big one, man.
242
00:09:04,065 --> 00:09:06,197
He's pulling,
he's pulling back, too.
243
00:09:06,241 --> 00:09:09,853
- BUDDHA: Big one.
- DAMARR: Snapper. Damn. Wow.
244
00:09:09,897 --> 00:09:11,681
NICK: That's what
I'm talking about!
245
00:09:11,725 --> 00:09:12,900
Yes!
246
00:09:12,943 --> 00:09:15,163
Yes. [laughing]
247
00:09:15,206 --> 00:09:17,774
I caught a fish.
It's a lot of fish, too.
248
00:09:17,818 --> 00:09:19,210
SARAH: Nick, that's a huge fish!
249
00:09:19,254 --> 00:09:21,735
A bull red gets
a little gamey,
250
00:09:21,778 --> 00:09:24,259
and maybe a little chewy,
but I'll take it. I need it.
251
00:09:24,302 --> 00:09:26,217
- CODY: Got another one on?
- BUDDHA: Yeah.
252
00:09:26,261 --> 00:09:28,176
We got another one on.
They're coming through, y'all.
253
00:09:28,219 --> 00:09:30,047
- NICK: There goes another one.
- BUDDHA: Come on, baby. Oh!
254
00:09:30,091 --> 00:09:31,135
SARAH: Oh, yeah!
255
00:09:31,179 --> 00:09:32,354
TOM: All right, Buddha!
256
00:09:32,397 --> 00:09:33,660
CODY: We got another one on.
257
00:09:33,703 --> 00:09:34,878
Doubled up right now, y'all.
258
00:09:34,922 --> 00:09:37,664
- SARAH: Tom!
- DAWN: Oh, yeah.
259
00:09:37,707 --> 00:09:38,882
TOM: Triples.
260
00:09:38,926 --> 00:09:40,667
All of a sudden,
261
00:09:40,710 --> 00:09:43,321
it's like the floodgates
have opened up for redfish.
262
00:09:43,974 --> 00:09:45,802
- NICK: Good job, Evelyn.
- EVELYN: Jesus.
263
00:09:45,846 --> 00:09:48,196
Yes!
I feel very accomplished.
264
00:09:48,805 --> 00:09:50,720
This redfish is gonna
be more than enough.
265
00:09:50,764 --> 00:09:52,809
SARAH: For the record,
that puts me on the board.
266
00:09:52,853 --> 00:09:55,290
I'd like to be recognized,
that counts. Thank you.
267
00:09:55,333 --> 00:09:57,161
You know what they say,
the smaller the fish,
268
00:09:57,205 --> 00:09:58,380
the better the flavor.
269
00:09:58,423 --> 00:09:59,903
CODY: You are perfectly correct.
270
00:09:59,947 --> 00:10:01,688
It's very Oprah, right?
271
00:10:01,731 --> 00:10:03,646
It's like, you get a fish,
you get a fish.
272
00:10:03,690 --> 00:10:06,823
And, you know, I'm like,
wait a ----ing second here.
273
00:10:06,867 --> 00:10:08,782
Hey, Tom, can I buy your fish?
274
00:10:08,825 --> 00:10:11,436
It would kind of suck
if I didn't get to actually cook
275
00:10:11,480 --> 00:10:12,699
a fish that I caught.
276
00:10:12,742 --> 00:10:14,091
That's the whole point.
277
00:10:14,135 --> 00:10:15,266
TOM: Better start saying
some prayers.
278
00:10:15,310 --> 00:10:18,226
♪
279
00:10:25,189 --> 00:10:26,408
TOM: Sarah got one?
280
00:10:27,583 --> 00:10:28,715
SARAH: What bait
were you guys using?
281
00:10:28,758 --> 00:10:30,151
As it's getting closer to dusk,
282
00:10:30,194 --> 00:10:31,413
it's getting
to be a little bleak.
283
00:10:31,456 --> 00:10:32,980
TOM: Evelyn's got one!
284
00:10:33,023 --> 00:10:34,721
- Beautiful fish.
- SARAH: Bastards.
285
00:10:35,722 --> 00:10:37,288
Uh, fish on.
286
00:10:37,332 --> 00:10:39,813
- TOM: Sarah has one.
- SARAH: Can I get a net?
287
00:10:40,727 --> 00:10:42,250
EVELYN: Sarah! There it is.
288
00:10:44,078 --> 00:10:45,993
CODY: Hold on. Don't lift it
out of the water.
289
00:10:46,036 --> 00:10:49,257
God. Ha! Everybody's getting
a fish, I'm getting a fish.
290
00:10:49,300 --> 00:10:50,867
Okay? Shorty knows how to fish.
291
00:10:50,911 --> 00:10:51,999
CODY: Good job, y'all.
292
00:10:52,042 --> 00:10:53,478
[all cheering]
293
00:10:53,522 --> 00:10:56,394
Reel 'em all up.
Time to go home.
294
00:10:57,265 --> 00:10:59,093
It feels like
a Top Chef miracle.
295
00:10:59,136 --> 00:11:02,052
Everyone caught enough fish
to cook for the judges.
296
00:11:02,096 --> 00:11:03,793
TOM: Rock out
with your fish out!
297
00:11:03,837 --> 00:11:05,969
Take care.
Great fishing with you.
298
00:11:06,013 --> 00:11:07,405
- DAWN: Great job today.
- See you, Tom.
299
00:11:07,449 --> 00:11:09,277
We arrive
at Katie's Seafood Market.
300
00:11:09,320 --> 00:11:11,192
BUDDY: Well, hello, everyone.
301
00:11:11,235 --> 00:11:13,281
To shop
and also fillet our fish.
302
00:11:15,892 --> 00:11:17,328
[chopping]
303
00:11:18,373 --> 00:11:20,810
I know we have the option
of purchasing other fish,
304
00:11:20,854 --> 00:11:22,856
but I personally have
a lot of fresh fish.
305
00:11:22,899 --> 00:11:25,293
I really want to show
the judges that
306
00:11:25,336 --> 00:11:28,862
I can not only catch, but cook
my fish as well. [laughs]
307
00:11:29,819 --> 00:11:32,474
Hey, Buddy, I've never
butchered a fish this big.
308
00:11:32,517 --> 00:11:35,303
I don't have a lot of experience
with these larger fish.
309
00:11:35,346 --> 00:11:39,046
When you're focused
on local food like I am,
310
00:11:39,089 --> 00:11:41,091
that's just the cross I bear.
311
00:11:41,135 --> 00:11:43,485
Do you take it through
the backbone, all the way down?
312
00:11:43,528 --> 00:11:45,443
I go around the rib cage.
313
00:11:45,487 --> 00:11:47,402
Daniel Boulud's gonna know
if you screwed this up.
314
00:11:47,445 --> 00:11:49,534
So, I cozy up to Buddy.
315
00:11:49,578 --> 00:11:51,536
- But I could smoke this?
- If you can get it lit,
316
00:11:51,580 --> 00:11:53,495
- you can smoke anything.
- [Sarah chuckling]
317
00:11:54,975 --> 00:11:57,194
Redfish, you could tell,
that's the reason why, like,
318
00:11:57,238 --> 00:11:59,283
it's king of the waters.
You know what I'm saying?
319
00:11:59,327 --> 00:12:01,198
It's a tough fish,
even to cook, too.
320
00:12:01,242 --> 00:12:03,897
The 39-inch fish that I caught
321
00:12:03,940 --> 00:12:06,247
could definitely be enough
for my cook for tomorrow.
322
00:12:06,290 --> 00:12:09,424
But the bull red,
this fish is tough.
323
00:12:10,164 --> 00:12:14,037
So, what I'm thinking is,
I want to get a prime redfish.
324
00:12:14,081 --> 00:12:16,344
I want a smaller
farmer's redfish.
325
00:12:16,387 --> 00:12:19,086
It's sweeter, it's gonna
be a lot more tender.
326
00:12:19,129 --> 00:12:20,435
Hopefully it works for me.
327
00:12:20,478 --> 00:12:22,306
FISHMONGER: $70.55.
328
00:12:23,655 --> 00:12:25,788
I think I want
four of these guys.
329
00:12:25,832 --> 00:12:26,963
How much do they weigh?
330
00:12:27,007 --> 00:12:28,573
Four of 'em are going to be 3.3.
331
00:12:29,357 --> 00:12:31,620
Can I get one of these?
Scaled and dressed?
332
00:12:31,663 --> 00:12:33,274
I see some beautiful snapper,
333
00:12:33,317 --> 00:12:35,102
I want to do a crudo.
Making two dishes,
334
00:12:35,145 --> 00:12:36,407
that's going
to be hard to execute
335
00:12:36,451 --> 00:12:37,844
in the time constraints.
336
00:12:37,887 --> 00:12:39,802
Doing a cold dish
that hopefully
337
00:12:39,846 --> 00:12:41,108
I can pre-plate will help me.
338
00:12:41,151 --> 00:12:42,500
What's that, 30 bucks?
339
00:12:42,544 --> 00:12:43,632
- FISHMONGER: Yeah, just about.
- Okay.
340
00:12:43,675 --> 00:12:45,503
For the second dish,
341
00:12:45,547 --> 00:12:47,244
I'm going to make
a blackened red fish.
342
00:12:47,288 --> 00:12:48,637
These are $5 each?
343
00:12:48,680 --> 00:12:50,421
- FISHMONGER: $5 a pound.
- Oh, great.
344
00:12:50,465 --> 00:12:53,816
I'm also thinking about
using some Asian flavors
345
00:12:53,860 --> 00:12:55,122
that I wouldn't normally use.
346
00:12:55,165 --> 00:12:56,819
In my mind it makes sense.
347
00:12:56,863 --> 00:12:58,821
- Everybody ready?
- BUDDHA: Yeah, I'm ready.
348
00:12:58,865 --> 00:13:01,258
- Let's get out of here.
- SARAH: We are so dirty.
349
00:13:01,302 --> 00:13:02,477
We're heading
back to Houston.
350
00:13:02,520 --> 00:13:05,175
I've got so many ideas for fish.
351
00:13:05,567 --> 00:13:07,830
I just want to try and put
my best ideas out forward.
352
00:13:07,874 --> 00:13:09,266
- BUDDHA: Ay-ay-ay.
- Anybody else pooped?
353
00:13:09,310 --> 00:13:10,833
'Cause I'm pooped.
354
00:13:10,877 --> 00:13:12,313
Damarr,
I'm so proud of you.
355
00:13:12,356 --> 00:13:14,315
You caught a fish,
you didn't die.
356
00:13:14,358 --> 00:13:15,969
It was a great first day.
357
00:13:16,012 --> 00:13:17,318
Dad took us out.
358
00:13:17,361 --> 00:13:19,146
EVELYN: Dad took us
out today.
359
00:13:19,189 --> 00:13:21,278
What's everybody thinking
for their two dishes?
360
00:13:21,713 --> 00:13:24,629
- Taco?
- I'm also doing a taco.
361
00:13:24,673 --> 00:13:26,066
Guess it's the taco, uh--
362
00:13:26,109 --> 00:13:27,981
- EVELYN: Taco-off?
- Taco-off.
363
00:13:28,024 --> 00:13:30,984
And then I'm thinking,
like, a Mexican style soup.
364
00:13:31,027 --> 00:13:34,378
Since it's the last challenge
in Houston,
365
00:13:34,422 --> 00:13:38,165
it's really, I feel like,
my duty to invoke my love
366
00:13:38,208 --> 00:13:39,906
for my family
in these two dishes.
367
00:13:39,949 --> 00:13:41,211
Yeah, and I haven't
made tortillas.
368
00:13:41,255 --> 00:13:43,083
I would love
to make tortillas.
369
00:13:43,126 --> 00:13:45,346
Every challenge just keeps
getting harder and harder.
370
00:13:45,389 --> 00:13:46,695
Big day tomorrow.
371
00:13:46,738 --> 00:13:48,349
EVELYN: There's less people
372
00:13:48,392 --> 00:13:49,437
to hide behind.
373
00:13:51,439 --> 00:13:57,010
♪
374
00:13:57,053 --> 00:13:58,881
Winning $250,000 would
375
00:13:58,925 --> 00:14:01,666
definitely change my life
in unimaginable ways.
376
00:14:01,710 --> 00:14:04,104
This whole dream
of winning is becoming
377
00:14:04,147 --> 00:14:07,020
a real possibility,
and the closer it gets,
378
00:14:07,063 --> 00:14:10,023
I think the more painful it
is not to actually achieve it.
379
00:14:10,066 --> 00:14:15,898
♪
380
00:14:22,339 --> 00:14:24,515
EVELYN: What you workin' on?
381
00:14:24,559 --> 00:14:26,387
NICK: Getting all my produce.
I'm making my tacos
382
00:14:26,430 --> 00:14:28,171
with a smoked tomato crema.
383
00:14:28,215 --> 00:14:31,566
EVELYN: Yes.
I stepped on my chili. R.I.P.
384
00:14:33,655 --> 00:14:36,527
BUDDHA: Where's Nick's 26?
Nick's 26.
385
00:14:36,571 --> 00:14:38,442
NICK: $3.99. I'm balling now.
386
00:14:38,486 --> 00:14:39,617
Oh, I gotta get
my chicken stock.
387
00:14:40,488 --> 00:14:43,186
I like to have contingencies
for everything that I make,
388
00:14:43,230 --> 00:14:44,666
but not today.
389
00:14:44,709 --> 00:14:46,929
I think that
a huge part of my problem
390
00:14:46,973 --> 00:14:49,366
in the past was not doing
a good job shopping.
391
00:14:49,410 --> 00:14:52,239
So, I'm really trying
to be as abbreviated
392
00:14:52,282 --> 00:14:53,501
as I can with my shop.
393
00:14:53,544 --> 00:14:55,590
NICK: Last challenge in Houston.
394
00:14:55,633 --> 00:14:58,549
SARAH: I can't think
about it or I'll puke.
395
00:14:58,593 --> 00:15:00,247
Twelve
and a half minutes.
396
00:15:00,290 --> 00:15:03,076
Huh. For my breakfast dish,
397
00:15:03,119 --> 00:15:05,252
I'd like to pair it
with green papaya salad,
398
00:15:05,295 --> 00:15:06,427
because it's so gamey.
399
00:15:07,602 --> 00:15:09,256
Unfortunately,
there's no green papaya,
400
00:15:09,299 --> 00:15:11,562
so I grab jicama,
and turnips, and carrots,
401
00:15:11,606 --> 00:15:14,043
vegetables that I think will
liken to that texture.
402
00:15:15,305 --> 00:15:17,220
NICK: Oh, see if you can
get this on there,
403
00:15:17,264 --> 00:15:18,482
and this on there.
404
00:15:19,701 --> 00:15:21,616
All right, that's pennies left,
right? Three pennies?
405
00:15:21,659 --> 00:15:23,357
- SARAH: Nice.
- NICK: Thank you, ma'am.
406
00:15:23,400 --> 00:15:24,793
Push it to the limit.
407
00:15:24,836 --> 00:15:27,013
♪
408
00:15:29,145 --> 00:15:33,497
♪
409
00:15:34,803 --> 00:15:35,673
Sarah, how you feeling
about the challenge?
410
00:15:35,717 --> 00:15:37,458
Uh, I feel dead inside.
411
00:15:37,501 --> 00:15:39,677
EVELYN: Not only did
we catch the fish,
412
00:15:39,721 --> 00:15:42,332
but now we have to cook
with it in two ways,
413
00:15:42,376 --> 00:15:44,073
in the same time
we've normally been given
414
00:15:44,117 --> 00:15:46,032
for less dishes.
415
00:15:46,075 --> 00:15:47,468
Every time I touch something,
416
00:15:47,511 --> 00:15:48,773
I'm like,
Daniel ----ing Bouloud.
417
00:15:49,687 --> 00:15:51,211
Oh, sh--!
418
00:15:52,386 --> 00:15:54,562
I'm getting a fish
head broth going.
419
00:15:54,605 --> 00:15:58,218
My first dish is
a pseudo crudo I'm making
420
00:15:58,261 --> 00:16:00,524
from Gulf snapper that I got
at the fish market.
421
00:16:00,568 --> 00:16:02,222
I'm calling it
pickled mustard fish
422
00:16:02,265 --> 00:16:04,659
with a fermented
fish head broth.
423
00:16:04,702 --> 00:16:06,661
It's not really a raw
preparation as much
424
00:16:06,704 --> 00:16:08,706
as it is, like, a cook
at the table preparation.
425
00:16:08,750 --> 00:16:10,839
And I'm hoping
the tableside pour over
426
00:16:10,882 --> 00:16:12,884
will create a pseudo raw dish.
427
00:16:12,928 --> 00:16:15,713
I know intimately
from Last Chance Kitchen
428
00:16:15,757 --> 00:16:18,629
how hard it is to execute
two dishes simultaneously.
429
00:16:18,673 --> 00:16:21,067
For this challenge,
you'll each be creating
430
00:16:21,110 --> 00:16:22,764
two dishes for us to judge.
431
00:16:22,807 --> 00:16:26,724
Pre-plating was my key
to completing that challenge.
432
00:16:26,768 --> 00:16:28,378
So, that's my game plan.
433
00:16:28,422 --> 00:16:30,554
One of my favorite things
about this is
434
00:16:30,598 --> 00:16:35,516
the texture difference between
the fish and the tofu.
435
00:16:35,559 --> 00:16:37,083
What are you makin', Evelyn?
436
00:16:37,126 --> 00:16:38,562
I'm working
on my stock right now.
437
00:16:38,606 --> 00:16:40,912
I'm making a Mexican fish soup.
438
00:16:40,956 --> 00:16:43,611
I'm just trying to make sure
my seafood's coming through
439
00:16:43,654 --> 00:16:46,222
and a little bit more chipotle.
But it's tasting good.
440
00:16:46,266 --> 00:16:48,311
And then I'm making a taco
for my second dish.
441
00:16:48,355 --> 00:16:50,183
I have two red fish,
442
00:16:50,226 --> 00:16:52,272
which I'll be using
and highlighting in my dishes,
443
00:16:52,315 --> 00:16:56,319
and then I'm using catfish
to really fortify that broth.
444
00:16:56,363 --> 00:16:58,408
- SARAH: What kind of taco?
- The al pastor,
445
00:16:58,452 --> 00:16:59,931
it's all about the marinade.
446
00:16:59,975 --> 00:17:02,369
I want to make dishes
that are familiar to me,
447
00:17:02,412 --> 00:17:04,588
so I have enough time
to zhuzh it up.
448
00:17:05,807 --> 00:17:08,244
NICK: What's your inspiration
for your dish, man?
449
00:17:08,288 --> 00:17:09,767
I'm doing two of my favorite
preparations of fish.
450
00:17:09,811 --> 00:17:11,291
NICK: Yep.
451
00:17:11,334 --> 00:17:12,814
I love eating it
with ginger and scallion,
452
00:17:12,857 --> 00:17:14,642
and I also love eating
some fish and chips.
453
00:17:14,685 --> 00:17:16,731
I'm going a bit
all out in this challenge.
454
00:17:16,774 --> 00:17:18,733
Everything's very difficult
at the moment.
455
00:17:18,776 --> 00:17:20,561
First time I've cooked
bull redfish.
456
00:17:20,604 --> 00:17:23,172
I do hear that if you overcook
it, I can get quite dry.
457
00:17:23,216 --> 00:17:25,131
For my first dish,
I'm gonna be making
458
00:17:25,174 --> 00:17:27,220
a 10% kosher salt brine.
459
00:17:27,263 --> 00:17:29,352
Brining the fish
retains the moisture.
460
00:17:29,396 --> 00:17:30,788
I've got some seaweed,
I'm going to wrap
461
00:17:30,832 --> 00:17:32,616
the redfish inside of it
with a farce
462
00:17:32,660 --> 00:17:34,575
that I've made
out of shrimp.
463
00:17:34,618 --> 00:17:36,359
Nick, what are you making?
464
00:17:36,403 --> 00:17:38,405
I'm making a taco
and a fish cake.
465
00:17:38,448 --> 00:17:41,364
I got my first job
in Jackson, Mississippi.
466
00:17:41,408 --> 00:17:44,280
I really was wanting to try
to get into this restaurant.
467
00:17:44,324 --> 00:17:46,456
I had to do a breadless
fish cake.
468
00:17:46,500 --> 00:17:48,763
Half of this fish is going
to have to be grind,
469
00:17:48,806 --> 00:17:53,289
so it holds as the binder
and it should eat like a pâté.
470
00:17:53,333 --> 00:17:55,161
I'm going
to do that preparation,
471
00:17:55,204 --> 00:17:57,511
' cause I just want the fish
to completely shine.
472
00:17:58,381 --> 00:18:00,992
♪
473
00:18:01,036 --> 00:18:03,343
Damarr, what sort of fish
are you cooking?
474
00:18:03,386 --> 00:18:05,432
For my first dish, I'm not
actually cooking the fish,
475
00:18:05,475 --> 00:18:07,825
I'm doing a red snapper crudo
with apple and radish on top.
476
00:18:07,869 --> 00:18:09,392
I've never done
this preparation,
477
00:18:09,436 --> 00:18:10,828
but I think it shows
some technique.
478
00:18:10,872 --> 00:18:12,569
I'm trying to be
really restrained
479
00:18:12,613 --> 00:18:14,832
and have really nice,
clean flavors.
480
00:18:14,876 --> 00:18:16,486
A little more finesse.
481
00:18:16,530 --> 00:18:18,358
Then the second dish,
I'm gonna do a black
482
00:18:18,401 --> 00:18:20,360
and red fish but it'll go
with marinated vegetables.
483
00:18:20,403 --> 00:18:22,275
I marinate my vegetables in a
Thai salad peanut vinaigrette.
484
00:18:22,318 --> 00:18:24,190
Just want to try
something new with the flavors.
485
00:18:24,233 --> 00:18:26,453
I don't cook a lot of Asian
food. I'm definitely trying
486
00:18:26,496 --> 00:18:27,845
to show a little range as well.
487
00:18:27,889 --> 00:18:33,764
♪
488
00:18:33,808 --> 00:18:36,463
My second dish, I'm hoping
that I can smoke this fish.
489
00:18:36,898 --> 00:18:39,509
My other dish, I'm gonna use
the drum fish that I caught
490
00:18:39,553 --> 00:18:42,904
and lightly smoke it
as a pastrami fish.
491
00:18:42,947 --> 00:18:46,734
And I'm frying little dumplings
with some caraway to be
492
00:18:46,777 --> 00:18:48,562
like the bread component
493
00:18:48,605 --> 00:18:51,739
to what I hope will
end up tasting
494
00:18:51,782 --> 00:18:54,437
like a smoked pastrami sandwich.
495
00:18:54,481 --> 00:18:59,877
♪
496
00:18:59,921 --> 00:19:01,401
Buddha, how's it going?
497
00:19:01,444 --> 00:19:02,793
I'm doing fish and chips,
498
00:19:02,837 --> 00:19:04,578
so it's gonna be fish
inside the chip.
499
00:19:04,621 --> 00:19:07,537
My inspiration behind
the dish is Daniel Boulud.
500
00:19:07,581 --> 00:19:09,974
He has very similar dishes
to wrapping it up in the pastry
501
00:19:10,018 --> 00:19:13,282
and potato.
Hopefully I do Daniel justice.
502
00:19:13,326 --> 00:19:16,503
Not much difficulty. We have
to just cook the potatoes
503
00:19:16,546 --> 00:19:18,722
and then get all
the balance of flavors right.
504
00:19:22,900 --> 00:19:25,642
I am making
corn tortillas again.
505
00:19:25,686 --> 00:19:28,079
I won $10,000 on it
from Chipotle,
506
00:19:28,123 --> 00:19:29,864
so why wouldn't I bring
it to the party?
507
00:19:29,907 --> 00:19:32,823
I only got 45 minutes,
so it's almost that time.
508
00:19:32,867 --> 00:19:34,912
I have knocked out
my lemon beurre blanc,
509
00:19:34,956 --> 00:19:38,612
I have the first stage
of the mushroom ragu done,
510
00:19:38,655 --> 00:19:40,788
the pickled peppers are done,
but the tortillas
511
00:19:40,831 --> 00:19:42,877
and the fish cakes
haven't been done yet.
512
00:19:42,920 --> 00:19:44,444
[grunts]
513
00:19:44,487 --> 00:19:47,577
It just seems like today
it's a lot more
514
00:19:47,621 --> 00:19:49,057
going on than normal.
515
00:19:51,451 --> 00:19:52,756
Oh, my God. Sarah!
516
00:19:52,800 --> 00:19:55,281
SARAH: Yeah? Oh, sh--.
517
00:19:55,324 --> 00:19:56,369
Go on, girl.
518
00:19:57,065 --> 00:19:58,458
[bleep]
519
00:19:58,893 --> 00:20:00,068
That's so ----ing annoying.
520
00:20:01,025 --> 00:20:02,113
EVELYN: Sarah, what was that?
521
00:20:02,157 --> 00:20:03,419
It was just my fish stock.
522
00:20:03,463 --> 00:20:04,638
EVELYN: Do you have more?
523
00:20:04,681 --> 00:20:07,597
I do. It's just now I have half.
524
00:20:08,032 --> 00:20:11,035
EVELYN: Whoo! Guys, come on.
Ugh. Swear to God.
525
00:20:11,079 --> 00:20:12,689
Everybody's pressed for time.
526
00:20:12,733 --> 00:20:14,996
NICK: Hot, hot, hot, hot.
Hot on your back.
527
00:20:15,039 --> 00:20:17,041
- Everybody's running today.
- Now I'm behind.
528
00:20:17,085 --> 00:20:19,087
This pan is about
to light on fire, y'all.
529
00:20:19,957 --> 00:20:21,394
Thirty-five minutes left.
530
00:20:22,525 --> 00:20:24,745
Working my fish and chips
right now.
531
00:20:25,398 --> 00:20:27,530
I want to cook
this fish inside the chips.
532
00:20:27,574 --> 00:20:29,010
[bleep] me.
533
00:20:29,053 --> 00:20:31,099
Unfortunately,
it's not working.
534
00:20:31,142 --> 00:20:34,450
And I don't have enough
potatoes to fix this problem.
535
00:20:34,842 --> 00:20:36,931
It's just gonna be served
as a crispy garnish on top.
536
00:20:36,974 --> 00:20:39,150
It sucks.
Chef Daniel knows this dish,
537
00:20:39,194 --> 00:20:41,544
so everything
needs to be perfect.
538
00:20:41,588 --> 00:20:46,984
♪
539
00:20:47,028 --> 00:20:48,116
TOM: It's a nice table.
540
00:20:48,159 --> 00:20:49,813
PADMA: Very beautiful.
541
00:20:50,423 --> 00:20:51,728
TOM: Very handsome restaurant
you have here.
542
00:20:51,772 --> 00:20:53,339
AARON: Thank you, Chef.
543
00:20:53,382 --> 00:20:54,818
I always say we stand
on the shoulders
544
00:20:54,862 --> 00:20:56,472
of giants, and I certainly do.
545
00:20:57,517 --> 00:20:59,388
Tom, how was fishing yesterday?
546
00:20:59,432 --> 00:21:01,651
It was slow,
until all of a sudden
547
00:21:01,695 --> 00:21:03,653
all the rods went off.
And we had a great time.
548
00:21:03,697 --> 00:21:05,002
GAIL: And there
was some catfish?
549
00:21:05,046 --> 00:21:07,091
There were some catfish,
no dogfish.
550
00:21:07,135 --> 00:21:08,528
[laughing]
551
00:21:11,095 --> 00:21:12,401
I'm really behind now.
552
00:21:12,445 --> 00:21:14,403
Gonna try to pull myself out.
553
00:21:14,447 --> 00:21:16,144
Where you at?
What do you have left to do?
554
00:21:16,187 --> 00:21:17,450
BUDDHA: Yeah. Um--
555
00:21:18,712 --> 00:21:20,540
Usually in the kitchen
I'm quite calm,
556
00:21:20,583 --> 00:21:22,498
but I really
need to push myself,
557
00:21:22,542 --> 00:21:24,544
otherwise I'm not gonna
to be able to get
558
00:21:24,587 --> 00:21:25,675
a dish onto the plate.
559
00:21:25,719 --> 00:21:28,548
♪
560
00:21:33,727 --> 00:21:35,076
I'm just at the final stages,
561
00:21:35,119 --> 00:21:38,514
getting everything
finished off now.
562
00:21:38,558 --> 00:21:43,867
♪
563
00:21:44,303 --> 00:21:46,479
- PADMA: Okay.
- GAIL: Wow.
564
00:21:46,522 --> 00:21:48,132
PADMA: Gorgeous.
565
00:21:48,176 --> 00:21:50,178
- Buddha's food is beautiful.
- Absolutely, yes.
566
00:21:50,787 --> 00:21:52,876
Buddha, tell us what you made.
567
00:21:52,920 --> 00:21:54,530
So, I made a fish and chips,
568
00:21:54,574 --> 00:21:56,315
fish wrapped up
in [indistinct] pastry,
569
00:21:56,358 --> 00:21:58,186
together with a potato gribiche
on top and vadouvan.
570
00:21:58,926 --> 00:22:00,493
Mm-hmm.
571
00:22:00,536 --> 00:22:02,495
And the other fish
is a steamed redfish
572
00:22:02,538 --> 00:22:05,324
with a shrimp farce,
stuffed with ginger, scallion,
573
00:22:05,367 --> 00:22:08,805
radish that's been poached in a
master stock, and some pickles.
574
00:22:08,849 --> 00:22:09,893
- PADMA: Thank you.
- You're welcome.
575
00:22:12,200 --> 00:22:15,812
Buddha's bull redfish,
I think, is really stunning.
576
00:22:15,856 --> 00:22:19,033
The seaweed that he poached it
in adds this beautiful,
577
00:22:19,076 --> 00:22:21,992
smoky, brininess.
Very thoughtful technique.
578
00:22:22,036 --> 00:22:23,994
The fish was cooked
beautifully, it was so moist,
579
00:22:24,038 --> 00:22:26,040
but the sauce
had a silky texture.
580
00:22:26,083 --> 00:22:28,085
Almost reminded me of thickened
broths in Chinese cuisine.
581
00:22:28,129 --> 00:22:30,305
That makes it
just perfectly velvety.
582
00:22:30,349 --> 00:22:32,916
I liked the ginger
and the scallion.
583
00:22:32,960 --> 00:22:36,180
It was a good complement.
It was really not overpowering
584
00:22:36,224 --> 00:22:38,835
the fish. Very delicate,
and the cuisson was perfect.
585
00:22:38,879 --> 00:22:40,663
The moisture
in the fish was there.
586
00:22:40,707 --> 00:22:43,057
The farce was really
a smart choice.
587
00:22:43,100 --> 00:22:44,537
I thought it was great.
588
00:22:45,059 --> 00:22:46,930
I really liked the fish
and chips personally,
589
00:22:46,974 --> 00:22:48,715
because one chef here,
his most famous
590
00:22:48,758 --> 00:22:50,804
dishes was the striped
bass and paupiette.
591
00:22:50,847 --> 00:22:52,849
PADMA: We had a whole challenge
about it, actually.
592
00:22:52,893 --> 00:22:54,155
I think it's very satisfying
593
00:22:54,982 --> 00:22:56,636
and I'm very impressed
that he used
594
00:22:56,679 --> 00:22:58,159
the potatoes
in many different ways.
595
00:22:58,202 --> 00:23:00,161
Fish is a teeny bit dry.
596
00:23:00,204 --> 00:23:02,119
The fish does eat slightly dry,
597
00:23:02,163 --> 00:23:04,208
but I can get over it because
598
00:23:04,252 --> 00:23:06,863
I love this vadouvan
sauce that he made.
599
00:23:06,907 --> 00:23:09,779
It has that great punch
of pickle, and dill,
600
00:23:09,823 --> 00:23:11,651
and spices, and mustard.
601
00:23:11,694 --> 00:23:13,130
That is a beautiful
flavor combination
602
00:23:13,174 --> 00:23:15,219
that I will not forget.
603
00:23:15,263 --> 00:23:18,092
Great, you know, tongue
in cheek play on fish and chips.
604
00:23:18,135 --> 00:23:20,573
Just elevated in a way
that's playful and fun.
605
00:23:20,616 --> 00:23:22,313
I think Buddha knocked
this out of the park.
606
00:23:24,098 --> 00:23:26,100
EVELYN: That's my broth
for my first course.
607
00:23:27,144 --> 00:23:32,019
I need to finish my garnishes.
Checking my fish.
608
00:23:36,763 --> 00:23:38,939
- Beautiful.
- [timer beeping]
609
00:23:41,420 --> 00:23:42,943
GAIL: Thank you.
610
00:23:43,944 --> 00:23:45,815
PADMA: Evelyn,
what did you make?
611
00:23:45,859 --> 00:23:47,251
For your first dish,
612
00:23:47,295 --> 00:23:49,732
I made
a redfish caldo de pescado.
613
00:23:49,776 --> 00:23:51,821
It has chipotle, cilantro oil,
614
00:23:51,865 --> 00:23:53,693
and then it has
some roasted vegetables.
615
00:23:53,736 --> 00:23:56,086
In most Hispanic cultures,
for a nice hangover,
616
00:23:56,130 --> 00:23:58,872
they have this bring-you-back-
to-life seafood soup.
617
00:23:58,915 --> 00:24:00,830
It does. I am alert.
618
00:24:01,265 --> 00:24:04,181
And then for your second dish,
I have a taco al pastor.
619
00:24:04,225 --> 00:24:06,793
I've done it
with roasted red fish.
620
00:24:06,836 --> 00:24:09,709
On top, we have salsa avocate,
which is chili salsa
621
00:24:09,752 --> 00:24:13,060
that is emulsified with avocado,
in a tortilla, obviously.
622
00:24:13,103 --> 00:24:14,670
- Thank you, Evelyn.
- Thank you so much.
623
00:24:16,237 --> 00:24:17,281
Good.
624
00:24:17,325 --> 00:24:19,196
I really love the flavor
625
00:24:19,240 --> 00:24:21,372
of Evelyn's caldo de pescado.
626
00:24:21,416 --> 00:24:23,853
It's a humble dish that
I feel like she elevated,
627
00:24:23,897 --> 00:24:25,420
which I think is perfect.
628
00:24:25,464 --> 00:24:26,856
Evelyn promised that the soup
629
00:24:26,900 --> 00:24:29,990
would wake us up, and it did.
630
00:24:30,033 --> 00:24:32,253
- Still feel it.
- Yeah, it lingers.
631
00:24:32,296 --> 00:24:34,385
And it is bright and fresh.
632
00:24:34,429 --> 00:24:36,170
The broth is beautiful.
I think having the chipotle
633
00:24:36,213 --> 00:24:38,128
gave it a little smokiness,
but I would've preferred
634
00:24:38,172 --> 00:24:40,304
a little more fish in here.
I mean, it's a fish challenge.
635
00:24:40,348 --> 00:24:42,306
I want a little more
than a little flake of fish.
636
00:24:42,350 --> 00:24:43,786
- Yeah, definitely.
- PADMA: What do you think
637
00:24:43,830 --> 00:24:44,961
of Evelyn's taco?
638
00:24:45,005 --> 00:24:46,920
STEPHANIE: That's a tasty taco.
639
00:24:46,963 --> 00:24:48,835
- GAIL: Yeah.
- It looks so minimalist,
640
00:24:48,878 --> 00:24:50,706
but even those three pieces
of pineapple that I had,
641
00:24:50,750 --> 00:24:52,316
each one is packed
with so much flavor.
642
00:24:52,360 --> 00:24:53,970
You get these bitter notes
along with the tang
643
00:24:54,014 --> 00:24:55,363
and the sweetness of the fruit.
644
00:24:55,406 --> 00:24:57,321
It's what I love
about al pastor.
645
00:24:57,365 --> 00:24:59,454
I thought the tortilla
was very thick,
646
00:24:59,498 --> 00:25:01,456
which sucked
all of the moisture
647
00:25:01,500 --> 00:25:03,458
and the life out
of the taco for me.
648
00:25:03,502 --> 00:25:06,417
I like my tacos
full of garnish.
649
00:25:06,461 --> 00:25:08,202
And here it was, like, dotted.
650
00:25:08,245 --> 00:25:10,030
I felt too precious
for a taco.
651
00:25:10,073 --> 00:25:12,249
Both of Evelyn's dishes
were incredibly safe.
652
00:25:14,425 --> 00:25:17,733
What was it like to be at this
point in the competition,
653
00:25:17,777 --> 00:25:20,127
so close to going
to the finale?
654
00:25:20,170 --> 00:25:22,216
Not only are you tired,
655
00:25:22,259 --> 00:25:25,001
but you're feeling
like each competition
656
00:25:25,045 --> 00:25:26,742
has a little bit more weight.
657
00:25:26,786 --> 00:25:28,527
Reality kind of sets in.
658
00:25:28,570 --> 00:25:30,180
You can't just not get
kicked off anymore,
659
00:25:30,224 --> 00:25:31,530
you're going to win.
660
00:25:31,573 --> 00:25:33,357
SARAH: Time? 2:50.
661
00:25:34,054 --> 00:25:35,751
Yeah, corner, coming in.
662
00:25:35,795 --> 00:25:37,840
I'm struggling a little bit more
than I'd like to be.
663
00:25:37,884 --> 00:25:40,408
I wish that I had allocated
more time to get my fish
664
00:25:40,451 --> 00:25:44,064
cooked, and I would just really
like to have Padma not think
665
00:25:44,107 --> 00:25:45,718
I'm a complete nincompoop.
666
00:25:45,761 --> 00:25:47,023
Aw, damn it!
667
00:25:47,067 --> 00:25:48,547
Oh.
668
00:25:48,590 --> 00:25:49,896
Sarah yelling.
669
00:25:49,939 --> 00:25:51,898
TOM: Sarah did something wrong.
670
00:25:55,075 --> 00:25:56,424
- [timer beeping]
- Teach a man to fish,
671
00:25:56,467 --> 00:25:58,295
he fishes for a lifetime.
672
00:25:58,339 --> 00:26:02,169
♪
673
00:26:02,212 --> 00:26:03,736
- PADMA: Hi, Sarah.
- Hi.
674
00:26:03,779 --> 00:26:04,998
How would
you like this poured over?
675
00:26:05,041 --> 00:26:06,434
Just directly on top. Yeah.
676
00:26:06,477 --> 00:26:08,523
The goal is to get some
heat on the fish.
677
00:26:09,350 --> 00:26:11,874
We'll start
with the pseudo cruto.
678
00:26:11,918 --> 00:26:15,138
On top is the Gulf snapper
and silken tofu.
679
00:26:15,182 --> 00:26:16,836
And then the bottom of the bowl
680
00:26:16,879 --> 00:26:19,795
is some fermented
greens in kraut liquid.
681
00:26:19,839 --> 00:26:22,232
And my favorite part
about the dish was the texture
682
00:26:22,276 --> 00:26:24,931
of the fish next
to the silken tofu.
683
00:26:24,974 --> 00:26:27,586
The other dish is my ode
to the pastrami sandwich.
684
00:26:27,629 --> 00:26:30,414
It's my favorite sandwich.
I pastrami-rubbed the fish,
685
00:26:30,458 --> 00:26:32,025
got a little bit
of smoke on it.
686
00:26:32,068 --> 00:26:33,461
On the bottom
is a carrot butter,
687
00:26:33,504 --> 00:26:35,289
some Parisian gnocchi
and then kraut.
688
00:26:35,332 --> 00:26:37,117
I love that inspiration.
689
00:26:37,160 --> 00:26:38,945
SARAH: It comes in weird places.
690
00:26:38,988 --> 00:26:40,468
- DANIEL: Thank you.
- PADMA: Thank you so much!
691
00:26:42,078 --> 00:26:44,385
I get exactly what Sara
means about the texture
692
00:26:44,428 --> 00:26:47,083
of the crudo
with the silken tofu.
693
00:26:47,127 --> 00:26:49,564
It is so smooth and silky,
and there's enough texture
694
00:26:49,608 --> 00:26:51,566
in the rest of the dish
to make it all work.
695
00:26:51,610 --> 00:26:53,524
The broth
is absolutely delicious.
696
00:26:53,568 --> 00:26:55,396
I love that she actually
had this idea to take
697
00:26:55,439 --> 00:26:56,963
sauerkraut
juice and add it,
698
00:26:57,006 --> 00:26:58,442
so I think it really
makes the dish.
699
00:26:58,486 --> 00:27:01,228
It was so spartan,
but so much flavor.
700
00:27:01,271 --> 00:27:04,361
The combination
of warm and cold,
701
00:27:04,405 --> 00:27:07,800
every little element
is perfectly executed.
702
00:27:07,843 --> 00:27:10,629
Wow. I love this pastrami fish.
703
00:27:10,672 --> 00:27:13,240
There's so much going on
and it's such a beautiful plate.
704
00:27:13,283 --> 00:27:15,024
Fish is perfectly cooked.
Spot on.
705
00:27:15,068 --> 00:27:16,635
I could have just eaten
that piece of fish,
706
00:27:16,678 --> 00:27:18,462
honestly, and been very happy.
707
00:27:18,506 --> 00:27:20,595
Then you add in all
the creativity with the flavors
708
00:27:20,639 --> 00:27:22,858
that make you feel you're eating
a pastrami on rye,
709
00:27:22,902 --> 00:27:24,817
- and my mind is blown.
- I like the imagination
710
00:27:24,860 --> 00:27:26,601
that went into building
that dish as a whole.
711
00:27:26,645 --> 00:27:28,995
It was very impressive.
712
00:27:29,038 --> 00:27:33,086
She just created something
here that will become
713
00:27:33,129 --> 00:27:34,522
a signature no matter
where she goes.
714
00:27:34,565 --> 00:27:35,828
Very much.
715
00:27:36,959 --> 00:27:38,569
I just cooked for, like,
two of the most impressive
716
00:27:38,613 --> 00:27:40,397
- chefs in the world.
- DAMARR: Another day in the life
717
00:27:40,441 --> 00:27:41,834
- of Top Chef.
- NICK: Damn.
718
00:27:41,877 --> 00:27:44,314
The time
has just passed by,
719
00:27:44,358 --> 00:27:46,926
and I'm starting to sear
these fish cakes,
720
00:27:46,969 --> 00:27:49,406
but they don't have
a whole lot of body.
721
00:27:50,103 --> 00:27:52,627
I realized that
I never made my fish binder.
722
00:27:54,020 --> 00:27:56,457
Ugh. six minutes, [bleep].
723
00:27:56,500 --> 00:27:58,677
I don't have enough
time to go back
724
00:27:58,720 --> 00:28:01,070
and start remixing
at this point.
725
00:28:01,114 --> 00:28:03,159
If I don't tighten up,
I'm going home.
726
00:28:03,203 --> 00:28:05,248
I do not want
to go home yet.
727
00:28:05,292 --> 00:28:08,469
♪
728
00:28:11,559 --> 00:28:13,126
Six minutes, [bleep].
729
00:28:14,040 --> 00:28:15,345
Put this cake straight down
730
00:28:15,389 --> 00:28:16,607
in the skillet. Didn't want to
----ing do that,
731
00:28:16,651 --> 00:28:18,522
but I had to.
732
00:28:18,566 --> 00:28:20,263
I realize that I never
added my fish binder
733
00:28:20,307 --> 00:28:22,048
to the fish cakes.
734
00:28:22,091 --> 00:28:23,745
They just
don't have any structure.
735
00:28:23,789 --> 00:28:26,226
It's definitely not going
to look the way I want it to.
736
00:28:26,269 --> 00:28:27,967
I have to start plating.
737
00:28:28,010 --> 00:28:29,577
I'm throwing tortillas
on the plancha--
738
00:28:29,620 --> 00:28:31,100
Hot, hot, hot!
739
00:28:31,144 --> 00:28:32,319
Redfish in the fryer.
740
00:28:33,624 --> 00:28:35,626
My mind is, like, going crazy.
741
00:28:35,670 --> 00:28:38,325
Not looking good at all, dammit!
742
00:28:38,368 --> 00:28:41,154
Oh, man.
I can't believe I did this.
743
00:28:41,197 --> 00:28:42,590
[timer beeping]
744
00:28:44,505 --> 00:28:45,680
GAIL: Hmm.
745
00:28:46,725 --> 00:28:48,465
- Hi, Nick.
- PADMA: Hello, everyone.
746
00:28:48,509 --> 00:28:50,293
Please tell us about
your dishes.
747
00:28:50,337 --> 00:28:52,774
The taco is a handmade
corn tortilla.
748
00:28:52,818 --> 00:28:54,776
We have some crispy redfish,
749
00:28:54,820 --> 00:28:57,692
pickled peppers
and a smoked tomato crema.
750
00:28:57,736 --> 00:29:00,129
The other dish
is a redfish cake,
751
00:29:00,173 --> 00:29:03,393
a lemon beurre blanc
and some mushroom ragu.
752
00:29:03,437 --> 00:29:05,091
PADMA: How was today
for you, Nick?
753
00:29:05,134 --> 00:29:06,788
This has actually
been the first time
754
00:29:06,832 --> 00:29:09,008
that I have ran out of time.
755
00:29:09,051 --> 00:29:11,662
I didn't get all
my herbs on the taco
756
00:29:11,706 --> 00:29:13,752
and I was trying to finesse
the cake to getting it
757
00:29:13,795 --> 00:29:15,275
on the plate, reshape it.
758
00:29:15,318 --> 00:29:17,320
But I hope you enjoy
the flavors.
759
00:29:17,364 --> 00:29:18,669
- Thank you, Nick.
- CHEFS: Thanks, Nick.
760
00:29:18,713 --> 00:29:20,106
Thank you.
761
00:29:21,237 --> 00:29:23,631
The crunch on the fish
in the taco is fantastic
762
00:29:23,674 --> 00:29:25,459
and seasoned
really well and I love
763
00:29:25,502 --> 00:29:27,330
the texture of the cornmeal.
764
00:29:27,374 --> 00:29:29,332
But I think the fish
is a little overcooked.
765
00:29:29,376 --> 00:29:32,553
The protein was just so dry
and almost tough for fish,
766
00:29:32,596 --> 00:29:36,383
and the tortilla is also dry.
So, there's no relief.
767
00:29:36,775 --> 00:29:40,517
It definitely needs
extra seasoning, extra sauce.
768
00:29:40,561 --> 00:29:42,302
Missing the herbs
or something fresh was
769
00:29:42,345 --> 00:29:45,348
a bigger deal than
he might have realized
770
00:29:45,392 --> 00:29:48,177
because that could
have saved that dish.
771
00:29:48,221 --> 00:29:49,700
And what about Nick's fishcake?
772
00:29:49,744 --> 00:29:52,225
The pile that he gave us,
it wasn't a cake.
773
00:29:52,268 --> 00:29:54,183
A cake holds
together, right?
774
00:29:54,227 --> 00:29:56,490
When you bite into it,
I think there are a lot of great
775
00:29:56,533 --> 00:29:58,405
textures and the chunks
of red fish are delicious.
776
00:29:58,448 --> 00:30:00,146
There's actually really
great seasoning, I think,
777
00:30:00,189 --> 00:30:02,061
on both
the Nick's dishes,
778
00:30:02,104 --> 00:30:04,498
but this redfish cake
just feels rushed.
779
00:30:04,541 --> 00:30:07,718
Yeah, he's grasping at ideas
and not pulling them together.
780
00:30:07,762 --> 00:30:08,850
Right.
781
00:30:08,894 --> 00:30:10,069
[Nick groaning]
782
00:30:11,592 --> 00:30:14,377
Okay. Four minutes.
783
00:30:15,204 --> 00:30:16,249
Oh, God.
784
00:30:18,468 --> 00:30:19,774
Whoo, that's hot! --it.
785
00:30:20,383 --> 00:30:22,081
- [timer beeping]
- Nice job.
786
00:30:25,475 --> 00:30:28,174
- STEPHANIE: Oh, that's pretty.
- Hello.
787
00:30:28,217 --> 00:30:30,306
PADMA: Hi, Damarr.
What did you make?
788
00:30:30,350 --> 00:30:33,266
The first course,
I made a snapper crudo.
789
00:30:33,309 --> 00:30:35,485
Just has some marinated
green apple and radish.
790
00:30:35,529 --> 00:30:37,487
And then I did
a coconut vinaigrette.
791
00:30:37,923 --> 00:30:41,230
The other course
is a blackened bull redfish,
792
00:30:41,274 --> 00:30:44,233
with marinated vegetables,
an herb salad, and a little bit
793
00:30:44,277 --> 00:30:45,800
of the vinaigrette that
I marinated the vegetables in,
794
00:30:45,844 --> 00:30:47,497
which has lots of peanut
in there as well.
795
00:30:47,541 --> 00:30:49,499
- Thank you, Damarr.
- Thank you.
796
00:30:50,326 --> 00:30:52,198
PADMA: What do you think
of the crudo?
797
00:30:52,241 --> 00:30:55,592
It presents beautifully,
but for me, the fish is bland.
798
00:30:55,636 --> 00:30:58,247
Yeah, I think he needed
to salt the fish.
799
00:30:58,291 --> 00:31:00,510
And the thing is, when you
have something this delicate,
800
00:31:00,554 --> 00:31:02,556
it doesn't matter how much sauce
you put on it,
801
00:31:02,599 --> 00:31:04,688
the fish is bland
and it's gonna stay bland.
802
00:31:07,256 --> 00:31:08,823
Oh, boy.
803
00:31:08,867 --> 00:31:10,825
I think Damarr's
blackened redfish is delicious.
804
00:31:11,478 --> 00:31:13,436
It's really juicy inside.
805
00:31:13,480 --> 00:31:15,395
Blackening seasoning
he did was fantastic.
806
00:31:15,438 --> 00:31:18,485
But the thought of using
the peanuts in his vinaigrette
807
00:31:18,528 --> 00:31:21,270
and grinding them in there
was his misstep on this dish.
808
00:31:21,314 --> 00:31:23,229
I think had the peanuts
been left out, you'd get
809
00:31:23,272 --> 00:31:25,666
a better texture with the sauce,
a little bit less grainy.
810
00:31:25,709 --> 00:31:28,451
It sort of harks
at that Viet-Cajun tradition
811
00:31:28,495 --> 00:31:30,279
that is very robust
here in Houston.
812
00:31:30,323 --> 00:31:32,325
But we just didn't get
all the way there.
813
00:31:33,456 --> 00:31:34,849
Thank you,
Aaron, for lending us
814
00:31:34,893 --> 00:31:37,286
your beautiful
restaurant and kitchens.
815
00:31:37,330 --> 00:31:39,288
It's an honor
to have you all here.
816
00:31:39,332 --> 00:31:40,942
It's a really tough point
in the competition
817
00:31:40,986 --> 00:31:44,641
because only four chefs
can go to the finals.
818
00:31:44,685 --> 00:31:48,297
But we do have to make
this very difficult decision.
819
00:31:48,341 --> 00:31:51,692
All right, let's go to Judges'
Table one last time in Houston!
820
00:31:51,735 --> 00:31:58,351
♪
821
00:32:06,315 --> 00:32:09,536
It was really interesting to
see what each one of you did
822
00:32:09,579 --> 00:32:10,841
with the fish you caught.
823
00:32:10,885 --> 00:32:11,930
It's a tough one.
824
00:32:11,973 --> 00:32:13,714
Lot of nerves right now,
825
00:32:13,757 --> 00:32:15,542
but we got some really
tasty dishes as well.
826
00:32:16,325 --> 00:32:17,936
Sarah and Buddha...
827
00:32:20,025 --> 00:32:21,852
you had our favorite dishes
of the day.
828
00:32:21,896 --> 00:32:23,332
BUDDHA: Oh, my Lord.
829
00:32:23,376 --> 00:32:26,248
[clapping]
830
00:32:26,727 --> 00:32:30,818
And that means you're both
moving on to the final four.
831
00:32:31,601 --> 00:32:34,909
Congratulations.
Sarah, how does it feel?
832
00:32:34,953 --> 00:32:36,911
You've had quite
a roller coaster.
833
00:32:36,955 --> 00:32:38,869
Yeah, I've never been
in the top, alone.
834
00:32:38,913 --> 00:32:42,438
Both your dishes were really,
really delicious today.
835
00:32:42,482 --> 00:32:44,310
Padma, it-- that--
Coming from your mouth,
836
00:32:44,353 --> 00:32:46,529
that means the whole world.
So, thank you.
837
00:32:46,573 --> 00:32:48,531
Your dishes were powerhouses.
838
00:32:48,575 --> 00:32:50,359
They were packed with flavor.
839
00:32:50,403 --> 00:32:55,234
That gingery broth was rich,
fresh and bright.
840
00:32:55,277 --> 00:32:58,628
Your pastrami dish was
so fun and had so many things
841
00:32:58,672 --> 00:32:59,978
going on, but it
all worked together.
842
00:33:00,761 --> 00:33:02,502
Seasonings were precise.
843
00:33:02,545 --> 00:33:04,286
- Beautiful.
- Thank you.
844
00:33:04,330 --> 00:33:05,679
It's like, where have
you been all competition?
845
00:33:05,722 --> 00:33:07,463
I'm glad we got to taste it.
846
00:33:07,507 --> 00:33:09,335
She was hanging out
with Tom all competition.
847
00:33:09,378 --> 00:33:10,597
Yes!
848
00:33:11,032 --> 00:33:12,555
Buddha.
849
00:33:12,599 --> 00:33:14,557
These were very
complicated dishes.
850
00:33:14,601 --> 00:33:16,385
The vadouvan mustard sauce
was outrageously good.
851
00:33:16,429 --> 00:33:19,693
Yes. Your fish and chips,
together with the sauce
852
00:33:19,736 --> 00:33:22,348
and the pickles,
the caper berry,
853
00:33:22,391 --> 00:33:24,437
that worked out very,
very well.
854
00:33:24,480 --> 00:33:26,743
- Thank you so much, Chef.
- I think that the shrimp mousse
855
00:33:26,787 --> 00:33:28,745
with the fish,
it was beautifully cooked.
856
00:33:28,789 --> 00:33:30,747
I could have eaten a whole
plate of just the radishes
857
00:33:30,791 --> 00:33:32,314
with the sauce.
I thought it was fantastic.
858
00:33:32,358 --> 00:33:33,924
- Thank you, Chef.
- Stephanie and Daniel,
859
00:33:33,968 --> 00:33:35,448
please tell us who won
860
00:33:35,491 --> 00:33:37,319
this final challenge
here in Houston.
861
00:33:37,928 --> 00:33:40,627
The chef that
we chose today presented
862
00:33:40,670 --> 00:33:44,065
creativity and was the chef
who was able to showcase
863
00:33:44,109 --> 00:33:45,545
the fish in the best
way possible.
864
00:33:46,067 --> 00:33:48,417
And the winner tonight is...
865
00:33:49,766 --> 00:33:50,941
Sarah.
866
00:33:51,551 --> 00:33:52,769
BUDDHA: Bravo!
867
00:33:53,901 --> 00:33:55,946
Being in the top four,
instead of being eliminated
868
00:33:55,990 --> 00:33:57,644
fourth, feels very surreal.
869
00:33:58,036 --> 00:33:59,950
I just appreciate
all the feedback
870
00:33:59,994 --> 00:34:02,953
and the opportunity to cook
alongside people like this.
871
00:34:03,737 --> 00:34:05,869
It feels so good to win!
872
00:34:05,913 --> 00:34:07,523
If I had known
it felt this good,
873
00:34:07,567 --> 00:34:08,959
I would have done it
a lot sooner.
874
00:34:09,569 --> 00:34:11,701
Sarah and Buddha,
you can step to the side.
875
00:34:13,660 --> 00:34:16,010
Evelyn, I think you gave
us two good dishes,
876
00:34:16,054 --> 00:34:18,491
but I think you played
it really safe today.
877
00:34:19,535 --> 00:34:21,972
I know you can make
a taco in your sleep.
878
00:34:22,016 --> 00:34:23,800
My fish was cooked fine.
879
00:34:23,844 --> 00:34:26,673
It was just too much tortilla
and not enough fish
880
00:34:26,716 --> 00:34:28,370
and not enough taco.
881
00:34:28,414 --> 00:34:30,851
I-- I could have done more,
and that's true.
882
00:34:30,894 --> 00:34:32,983
With the soup,
great layers of flavor.
883
00:34:33,027 --> 00:34:35,595
I definitely had my first bite
with some serrano punch
884
00:34:35,638 --> 00:34:37,988
and it woke me up and I wish
I had been hungover to enjoy
885
00:34:38,032 --> 00:34:39,381
the full purpose of it.
886
00:34:40,556 --> 00:34:43,646
The broth was great,
but it was a little too simple
887
00:34:43,690 --> 00:34:46,084
for a top dish
made by a Top Chef.
888
00:34:46,127 --> 00:34:47,389
Okay.
889
00:34:49,087 --> 00:34:50,392
Evelyn...
890
00:34:52,002 --> 00:34:54,614
you will also be
going to the finals.
891
00:34:54,657 --> 00:34:57,356
- EVELYN: Oh, God!
- Congratulations.
892
00:34:57,747 --> 00:35:01,447
Thank you so much.
I'm coming back with a punch.
893
00:35:01,490 --> 00:35:03,101
Chef Daniel Boulud,
894
00:35:03,144 --> 00:35:05,059
it's mind blowing that
you ate my taco.
895
00:35:06,539 --> 00:35:09,716
I'll definitely look forward
to having your cooking again.
896
00:35:09,759 --> 00:35:11,500
I'm gonna put
that in my resume. [laughs]
897
00:35:11,892 --> 00:35:14,112
Evelyn, you can
join Sarah and Buddha.
898
00:35:14,155 --> 00:35:15,809
Congratulations, my dear.
899
00:35:15,852 --> 00:35:18,420
♪
900
00:35:18,464 --> 00:35:19,639
[Evelyn speaking indistinctly]
901
00:35:20,770 --> 00:35:23,860
So, Nick and Damarr,
that means that the two of you
902
00:35:23,904 --> 00:35:25,819
had our least favorite
dishes of the night,
903
00:35:26,472 --> 00:35:29,083
and one of you
will not be continuing on
904
00:35:29,127 --> 00:35:30,693
to the finals.
905
00:35:30,737 --> 00:35:34,088
♪
906
00:35:38,092 --> 00:35:39,137
the two of you had
our least favorite dishes,
907
00:35:39,180 --> 00:35:41,487
and one of you will
be going home.
908
00:35:42,009 --> 00:35:44,098
How did the day go
for you, Damarr?
909
00:35:44,142 --> 00:35:46,274
I tried to do something,
um, different.
910
00:35:46,318 --> 00:35:48,798
You know, I saw the snapper,
I thought it was beautiful.
911
00:35:48,842 --> 00:35:50,583
I knew I wanted
to do something raw.
912
00:35:50,626 --> 00:35:52,628
It was beautifully cut,
and the fish you chose
913
00:35:52,672 --> 00:35:53,890
was absolutely perfect.
It just needed
914
00:35:53,934 --> 00:35:55,762
a little more flavor.
915
00:35:55,805 --> 00:35:57,720
Did you season the fish at all
916
00:35:57,764 --> 00:35:59,113
before it was on the plate,
917
00:35:59,157 --> 00:36:00,636
or were you just
relying on that sauce
918
00:36:00,680 --> 00:36:01,811
for most of the seasoning?
919
00:36:01,855 --> 00:36:03,770
I guess I was trying to take
920
00:36:03,813 --> 00:36:05,902
the unseasoned fish and you put
it into the sauce,
921
00:36:05,946 --> 00:36:07,991
and I was thinking that
that would eat delicately
922
00:36:08,035 --> 00:36:09,079
and would focus on the fish.
923
00:36:09,123 --> 00:36:10,646
It was fine.
924
00:36:10,690 --> 00:36:12,213
But I think you can
do a lot more.
925
00:36:12,257 --> 00:36:13,954
Originally I wanted
to do a green papaya salad
926
00:36:13,997 --> 00:36:15,869
with a redfish dish,
but I tried
927
00:36:15,912 --> 00:36:17,958
to find a veg
that would kind of work
928
00:36:18,001 --> 00:36:20,003
in a similar fashion because
I couldn't find green papaya.
929
00:36:20,047 --> 00:36:23,093
Were you trying to do,
like, a pesto kind of thing?
930
00:36:23,137 --> 00:36:26,227
Like when you put the pine
nuts and the basil, and--
931
00:36:26,271 --> 00:36:28,925
I've made green papaya salads
in the past where I would blend
932
00:36:28,969 --> 00:36:30,927
the peanuts into
the marinade for it,
933
00:36:30,971 --> 00:36:33,800
and those vegetables
didn't soak in that flavor
934
00:36:33,843 --> 00:36:35,323
as much as papaya
would have.
935
00:36:35,367 --> 00:36:37,847
Even if all the components
had been great,
936
00:36:37,891 --> 00:36:40,981
these both felt a little timid
coming especially from you.
937
00:36:41,024 --> 00:36:42,330
This was obviously a fail.
938
00:36:42,374 --> 00:36:44,071
Yeah.
939
00:36:44,114 --> 00:36:46,204
PADMA: Nick, how did today
go for you?
940
00:36:46,247 --> 00:36:48,902
My time management
got the best of me today.
941
00:36:48,945 --> 00:36:51,992
It was clear that there was
an issue with time management.
942
00:36:52,035 --> 00:36:54,647
The fish was overcooked
and the taco wasn't complete.
943
00:36:54,690 --> 00:36:56,170
The tortilla, it was fine.
944
00:36:56,214 --> 00:36:57,867
But the whole thing
ate really dry.
945
00:36:58,259 --> 00:37:01,044
We got basically
a teaspoon of sauce.
946
00:37:01,088 --> 00:37:02,959
You should have been
generous with it.
947
00:37:03,003 --> 00:37:04,570
It would have been
wonderful to have
948
00:37:04,613 --> 00:37:07,268
a contrast inside of freshness.
949
00:37:07,312 --> 00:37:09,836
The fish cake,
I don't know exactly
950
00:37:09,879 --> 00:37:11,707
what you were
trying to do there.
951
00:37:11,751 --> 00:37:15,363
I only used the chunky portions
of the redfish
952
00:37:15,407 --> 00:37:18,366
and not the blended,
because I was mixing them both
953
00:37:18,410 --> 00:37:21,021
so they can have
the actual fish cake,
954
00:37:21,064 --> 00:37:23,284
versus what you guys had today.
955
00:37:23,328 --> 00:37:24,894
Yeah. Make sense. Okay.
956
00:37:24,938 --> 00:37:26,766
I loved the lemon beurre blanc,
957
00:37:26,809 --> 00:37:29,290
but everything else on the
plate was just really hard
958
00:37:29,334 --> 00:37:32,337
to understand in terms
of what you were going for.
959
00:37:34,904 --> 00:37:37,211
We have a really difficult
decision to make.
960
00:37:37,820 --> 00:37:39,735
Do you have anything
more to add?
961
00:37:39,779 --> 00:37:42,912
I just want to thank you
very much for this opportunity,
962
00:37:42,956 --> 00:37:45,132
regardless of whatever
the decision is.
963
00:37:45,175 --> 00:37:47,656
I'm a big fan of everybody
sitting at this table.
964
00:37:47,700 --> 00:37:49,267
And I just love this moment.
965
00:37:49,310 --> 00:37:50,833
We're a big fan of you.
966
00:37:50,877 --> 00:37:52,052
- Thank you.
- TOM: Thank you.
967
00:37:52,095 --> 00:37:53,836
Um, I feel similarly.
968
00:37:53,880 --> 00:37:55,360
I think I've grown
tremendously not only as a--
969
00:37:55,403 --> 00:37:57,144
as a chef, but a person,
970
00:37:57,187 --> 00:37:59,059
not only because
of the Judges' Table,
971
00:37:59,102 --> 00:38:01,888
because of every single chef
I've competing against.
972
00:38:01,931 --> 00:38:03,150
You know,
whether I stay or go,
973
00:38:03,193 --> 00:38:04,412
it's been a pleasure being here
974
00:38:04,456 --> 00:38:06,284
and just having the experience.
975
00:38:06,327 --> 00:38:08,286
Really appreciate
all that you've shared with us.
976
00:38:08,895 --> 00:38:11,289
We'll call you all back
to the kitchen in a bit.
977
00:38:11,332 --> 00:38:12,333
- TOM: Thank you.
- NICK: Thank you.
978
00:38:12,377 --> 00:38:14,074
PADMA: Thank you.
979
00:38:14,117 --> 00:38:16,119
- DAMARR: You my big brother.
- [Nick chuckles]
980
00:38:16,163 --> 00:38:18,948
NICK: Whichever way, man.
It's cool.
981
00:38:19,993 --> 00:38:21,951
All right. Yeah, brother.
982
00:38:24,127 --> 00:38:25,999
Neither of you are allowed
to go home,
983
00:38:26,042 --> 00:38:27,348
I don't care what
the rules say.
984
00:38:27,392 --> 00:38:28,828
NICK: Yeah, no.
985
00:38:28,871 --> 00:38:30,830
This is really
difficult because
986
00:38:30,873 --> 00:38:32,658
the dishes just
didn't come together.
987
00:38:32,701 --> 00:38:35,748
Both Damarr and Nick just
really messed up today.
988
00:38:35,791 --> 00:38:38,098
And it's so sad that at this
point in the competition,
989
00:38:38,141 --> 00:38:40,100
you could possibly go to
the finale and do really well,
990
00:38:40,143 --> 00:38:41,449
but if you made
a bad dish today,
991
00:38:41,493 --> 00:38:42,972
that's gonna
get you sent home.
992
00:38:43,016 --> 00:38:44,365
GAIL: That's all it takes.
993
00:38:44,409 --> 00:38:46,324
Damarr's first
dish was actually--
994
00:38:46,367 --> 00:38:48,282
just needed some salt
and maybe a few more radishes
995
00:38:48,326 --> 00:38:49,936
and apples,
and it would've be fine.
996
00:38:49,979 --> 00:38:51,459
It was just slightly
underseasoned. And--
997
00:38:51,503 --> 00:38:53,026
Not slightly, it was
severely underseasoned.
998
00:38:53,069 --> 00:38:54,984
PADMA: Yeah.
999
00:38:55,028 --> 00:38:56,377
There was definitely something
about Damarr's second dish
1000
00:38:56,421 --> 00:38:58,814
that didn't sit with me.
It was murky.
1001
00:38:58,858 --> 00:39:01,164
I really didn't understand
what Damarr was going for,
1002
00:39:01,208 --> 00:39:03,341
and I don't think
it was successful.
1003
00:39:04,080 --> 00:39:05,952
The challenge was
to highlight the fish,
1004
00:39:05,995 --> 00:39:07,780
and in that second dish,
1005
00:39:07,823 --> 00:39:10,130
I do think Damarr did better--
1006
00:39:10,173 --> 00:39:11,958
- Yeah.
- with his fish cookery.
1007
00:39:12,393 --> 00:39:15,135
Like, all I really want
to do is go back out there,
1008
00:39:15,831 --> 00:39:18,138
catch another big-ass fish,
and be like, "All right,
1009
00:39:18,181 --> 00:39:19,922
"let's-- let's cook
you at this stage,
1010
00:39:19,966 --> 00:39:23,012
let's cook you this way,
let's taste you this way."
1011
00:39:23,056 --> 00:39:25,711
Nick's taco was
just completely overcooked
1012
00:39:26,233 --> 00:39:29,845
and no juice, and it was just
dry and just wasn't very good.
1013
00:39:29,889 --> 00:39:31,238
And if you look
at the second course,
1014
00:39:31,281 --> 00:39:32,935
he just forgot to bind it.
1015
00:39:32,979 --> 00:39:34,415
I wouldn't have ever
known that was a cake.
1016
00:39:34,459 --> 00:39:36,286
- Yeah.
- I mean, that buerre blanc
1017
00:39:36,330 --> 00:39:38,071
was delicious, and the texture
of it, beautiful.
1018
00:39:38,114 --> 00:39:39,812
Without looking
at the presentation,
1019
00:39:40,508 --> 00:39:42,945
it was a pleasant combination,
1020
00:39:43,555 --> 00:39:45,818
I think we needed
each other, you know,
1021
00:39:45,861 --> 00:39:48,037
to have somebody that you can
connect with that looks just
1022
00:39:48,081 --> 00:39:49,082
like you, that you could
really--
1023
00:39:49,125 --> 00:39:50,518
You know what I'm saying?
1024
00:39:50,562 --> 00:39:52,172
- That you can really dig with--
- Yeah.
1025
00:39:52,215 --> 00:39:53,869
- on a cooking level is great,
you know?
1026
00:39:53,913 --> 00:39:56,045
So, you just
keep on shining, man.
1027
00:39:56,089 --> 00:39:58,047
- But I appreciate everything.
- I appreciate you, brother.
1028
00:39:58,091 --> 00:40:00,223
You know, we say what's already
1029
00:40:00,267 --> 00:40:02,008
understood
don't need to be said.
1030
00:40:02,051 --> 00:40:03,749
[all chuckling]
1031
00:40:06,229 --> 00:40:08,101
Okay. Let's get them out here.
1032
00:40:09,145 --> 00:40:15,064
♪
1033
00:40:16,283 --> 00:40:18,024
Fifteen chefs showed up
here in Houston,
1034
00:40:18,938 --> 00:40:22,028
all walking into a kitchen
with the idea that you can win.
1035
00:40:22,463 --> 00:40:24,509
You'll always be part
of the Top Chef family,
1036
00:40:25,118 --> 00:40:28,251
but only one actually will
have the title of Top Chef.
1037
00:40:28,295 --> 00:40:31,907
♪
1038
00:40:31,951 --> 00:40:36,477
Nick, please pack
your knives and go.
1039
00:40:37,304 --> 00:40:39,132
No problem.
[chuckling softly]
1040
00:40:39,175 --> 00:40:41,090
[muttering indistinctly]
1041
00:40:41,134 --> 00:40:45,007
A lot of times people look
at certain things as failure.
1042
00:40:45,051 --> 00:40:46,487
This is not failure.
1043
00:40:46,531 --> 00:40:48,924
The Baker Man, [indistinct].
1044
00:40:48,968 --> 00:40:50,230
The Baker.
1045
00:40:50,273 --> 00:40:52,885
Right now, I'm more grateful
1046
00:40:52,928 --> 00:40:54,800
and appreciative than anything.
1047
00:40:54,843 --> 00:40:56,149
Thank y'all.
PADMA: Thank you, Nick.
1048
00:40:56,584 --> 00:40:58,934
This has been a journey
that I needed.
1049
00:40:58,978 --> 00:41:00,458
All right.
1050
00:41:00,501 --> 00:41:02,547
And I'm coming home
with this 'ole big smile,
1051
00:41:02,590 --> 00:41:05,463
and I am so proud
to be from Mississippi,
1052
00:41:05,506 --> 00:41:07,595
but we're about
to do bigger things.
1053
00:41:07,639 --> 00:41:10,990
♪
1054
00:41:12,992 --> 00:41:17,083
I know it's been very emotional,
very challenging,
1055
00:41:17,126 --> 00:41:18,301
hopefully also rewarding.
1056
00:41:19,259 --> 00:41:21,174
It was wonderful
to see how much you
1057
00:41:21,217 --> 00:41:23,002
and Nick have bonded, also.
1058
00:41:24,264 --> 00:41:26,396
- My big brother just left.
- PADMA: Yeah. Yeah.
1059
00:41:28,007 --> 00:41:30,923
I just want to say
congratulations to all four
1060
00:41:30,966 --> 00:41:34,230
of you, because you have
done an incredible thing.
1061
00:41:34,274 --> 00:41:35,580
You've made it to the finals.
1062
00:41:36,189 --> 00:41:39,975
And you should know
we're taking you to one of only
1063
00:41:40,019 --> 00:41:43,196
two cities in the U.S.
that is designated
1064
00:41:43,631 --> 00:41:46,329
a UNESCO city of gastronomy.
1065
00:41:47,592 --> 00:41:51,204
Pack your bags,
because we are going to Tucson.
1066
00:41:51,247 --> 00:41:52,553
- EVELYN: Tucson?!
- [all exclaiming]
1067
00:41:52,597 --> 00:41:54,555
We're going to Tucson!
1068
00:41:54,599 --> 00:41:56,209
I've actually always wanted
to go to Arizona.
1069
00:41:56,252 --> 00:41:57,340
Check it off.
1070
00:41:57,950 --> 00:42:00,343
Get some rest, do your research.
1071
00:42:00,387 --> 00:42:02,345
We will see you in Arizona.
1072
00:42:02,389 --> 00:42:04,870
Congratulations to all of you!
1073
00:42:04,913 --> 00:42:07,133
[applauding]
1074
00:42:08,047 --> 00:42:09,527
Yay, we made it.
1075
00:42:11,050 --> 00:42:13,618
[all thanking]
1076
00:42:14,270 --> 00:42:16,011
SARAH: Look out, Tucson!
1077
00:42:16,446 --> 00:42:18,361
PADMA: Next time on Top Chef...
1078
00:42:18,971 --> 00:42:21,495
Congratulations on being
in the top four,
1079
00:42:21,539 --> 00:42:24,324
and making it here
to the finals in Tucson.
1080
00:42:24,367 --> 00:42:27,283
Welcome to Mission Gardens!
1081
00:42:27,327 --> 00:42:29,068
PADMA: We'd like you
to make two dishes,
1082
00:42:29,111 --> 00:42:32,375
cactus in one dish
and chiltepin in the other.
1083
00:42:32,419 --> 00:42:34,421
- [Damarr coughing]
- [laughing]
1084
00:42:34,464 --> 00:42:35,901
I like it.
1085
00:42:37,467 --> 00:42:39,208
Lost an elimination challenge,
1086
00:42:39,252 --> 00:42:40,558
gotta bring all that I got.
1087
00:42:42,037 --> 00:42:44,083
Oh, Goddamn it!
1088
00:42:46,999 --> 00:42:48,522
This is, like, the silence
of really good food.
1089
00:42:48,566 --> 00:42:50,219
'Cause no one's talking,
everybody's eating.
1090
00:42:50,263 --> 00:42:51,699
To me, this is a perfect cake.
1091
00:42:51,743 --> 00:42:53,309
You guys knocked it
out of the park.
1092
00:42:53,353 --> 00:42:55,181
Every single dish
is just a stand out.
1093
00:42:55,224 --> 00:42:59,141
This is the last Judges' Table
before the finale,
1094
00:42:59,577 --> 00:43:02,580
and one of you will
not be continuing on.
1095
00:43:02,623 --> 00:43:06,279
♪