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00:00:01,368 --> 00:00:03,737
Gordon: Previously on
"MasterChef: Back to Win"...
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00:00:03,770 --> 00:00:05,472
There are 20 of you now.
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00:00:05,506 --> 00:00:07,508
- the top 20 kicked off...
- Roll the film.
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00:00:07,508 --> 00:00:09,676
...with a trip
down memory lane.
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It looks dreadful.
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Amanda, that's raw.
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Let's go.
Your challenge is to use
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00:00:15,649 --> 00:00:18,952
the dish that sent you home
as inspiration for a new dish.
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That is redemption in a bowl,
beyond belief.
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00:00:21,255 --> 00:00:23,390
But with the first
immunity pin on the line...
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- Congratulations, Emily.
- Got my pin!
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...some home cooks
couldn't escape their past.
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- This is chocolate milk.
- ( bleep )
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- It's unedible.
- The person leaving
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00:00:32,966 --> 00:00:35,769
the competition tonight
is Stephen.
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Tonight, it's the first
mystery box of the season.
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- You feeling lucky tonight?
- And it's a big one.
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- Oh, my God!
- What's up, guys?
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But you've got
to place big bets...
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No one's ever made homemade
phyllo from scratch.
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- That is major.
- ...if you're back to win.
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( bleep )
Oh, my God.
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- Gordon: Someone's
going home tonight.
- It's not gonna be me.
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- What, is she crazy?
- ( bleep )
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- Oh, my God.
- Bri, you okay?
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- Oh, no.
- Please place your apron
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on your bench
and say good night.
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Our first mystery box
challenge.
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( cheering )
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- Let's go!
- Wait, what's with the big one?
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Fred:
There is a huge mystery box
behind the judges.
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I'm just praying,
please don't be a live animal.
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I already made a promise
to my mother
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that I wasn't gonna kill animals
on national television.
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- Oh, it's decorated.
- Oh, Vegas.
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- Oh.
- Oh, my--
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Hello, everybody.
It's so good to see you all.
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And good to see you, Emily.
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- Congratulations
on winning immunity...
- Thank you.
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...across that last challenge.
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But, Emily, do not get
too comfortable up there
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because next time,
you will be down here cooking.
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That's right.
The immunity pin is up
for grabs again tonight.
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Let's go.
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The flipside of that, sadly,
one of you will be going home.
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Now, tonight is your first
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00:02:10,564 --> 00:02:13,233
big mystery box challenge.
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But before we can see
what's under those boxes,
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it's time to see
what's under this gigantic one.
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- People! Oh, that's creepy.
- I knew it.
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- Girls!
- Who is that? Who is that?
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What's up, guys?
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Good to see everybody.
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- How's it going?
- Shaun!
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You know, the last time I cooked
in this kitchen with Shaun,
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he won and I didn't.
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Shaun!
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I came in second place.
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But at the same time,
I am so proud of him.
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He's traveled the world.
He's written his own cookbook.
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He's living proof
of what winning "MasterChef"
can do for a person.
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- Amazing to see you.
- Goodness me.
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Aarón! Chef, good to see you.
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- How's it feel to be back?
- I mean, it always feels great
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to step into
the MasterChef kitchen.
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To be back in here and to see
so many familiar faces,
it's heartwarming.
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Shaun is proof
that winning this competition
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00:03:24,471 --> 00:03:28,742
can be used to propel
your career to new heights.
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00:03:28,742 --> 00:03:33,514
And he's finally returned
to Las Vegas to open up
his very own restaurant.
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- Um, first of all,
congratulations.
- Thank you, Chef.
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And also, let's be honest,
Vegas is one of the most
competitive cities
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- anywhere on the planet, right?
- I'm competing against you,
so, yeah, absolutely.
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Gordon: At your restaurant,
you've struck a chord
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with cocktails
across the menu.
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- How big an influence
have they been?
- I mean, it's Vegas.
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Like, alcohol is built
into the fabric of Vegas.
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At Shaun's restaurant,
the cocktails
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share the limelight
with the food.
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So, this evening,
we want you all to embrace
the spirit of Las Vegas
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and use spirits as ingredients
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in the dishes
that you make this evening.
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Under each
mystery box out there,
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00:04:14,788 --> 00:04:17,224
you will find one bottle
of alcohol that I've chosen.
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You must use that
as a key ingredient
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00:04:20,360 --> 00:04:22,362
in the dish that
you're cooking tonight.
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Each mystery box
has a different bottle
of alcohol underneath it.
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Whichever you get,
it's all up to Lady Luck.
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- Wow.
- Throw that dice.
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Dara, Shayne,
I know you're not legally
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00:04:35,609 --> 00:04:37,811
allowed to drink alcohol,
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00:04:37,845 --> 00:04:39,646
but you've cooked with it
before, right?
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00:04:39,680 --> 00:04:41,949
- Yes, Chef.
- Once or twice.
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Right, shall we play
a little boozy roulette?
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00:04:44,985 --> 00:04:48,355
- Yes, Chef!
- Head to a station!
Off you go!
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Well done.
Alejandro, what are you
hoping for?
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Chef, I'm from the islands,
so I'm gonna go spiced rum.
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Love that.
Shayne the Train, what do you
think you'll be growing up?
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00:05:02,236 --> 00:05:03,770
Are you gonna be
a gin and tonic man?
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00:05:03,770 --> 00:05:08,909
I have no clue.
Right now, I'm a water
kind of guy.
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Okay, all of you,
on the count of three,
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lift your mystery boxes.
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One, two, three. Lift.
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Ooh!
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I've never even
seen this before.
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Brandi, is that limoncello?
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- It's not bourbon.
- Yeah.
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- Fred, what is that?
- I have apple brandy.
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Oh, my goodness me.
That is a dream.
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Dara, what have you got?
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- I have dark rum.
- I got anise liqueur.
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I'm not too sure,
to be honest,
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but we got some
hazelnut liquor. Liqueur?
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Yeah, who's got the tequila?
Michael.
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- That's a good one.
- Tonight, you'll have one hour
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to cook three identical dishes.
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Right, let's have
60 minutes on the clock.
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- Your time starts...
- Now.
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- Whoo! Whoo!
- Let's go, let's go!
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Please don't run me over.
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Damn, Cate.
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Green apples.
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Where's the duck, baby?
Where's the duck?
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It's okay.
I'm gonna grab some kumquats.
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Prunes? Prunes.
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I hit the jackpot.
I got bourbon.
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You can literally
go anywhere with bourbon.
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It offers sweet, smoky,
spicy notes.
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Okay, hey, flambé.
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Ay-yi-yi.
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00:06:25,485 --> 00:06:30,224
- I've gotta use scotch.
- What else do I need?
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I like to drink a nice glass
of white wine or champagne.
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I've never cooked with scotch.
I've never tasted scotch.
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Does it go with something sweet,
something savory?
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I have no idea.
But I know one thing.
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I've gotta think
of something fast.
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Today I was lucky enough
to get a raspberry liqueur,
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and I'm going to make
a duck breast with that,
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with a beautiful mashed potato,
some fennel, some apple.
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Raspberries and duck
go together, you know?
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00:07:05,526 --> 00:07:09,530
I love wild game,
and I plan to deliver today.
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Looks good, Alejandro.
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Lots of duck
on the menu tonight.
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The battle of the ducks.
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- Battle of the ducks.
- She's doing duck, too, right?
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- Yeah.
- We got three ducks in a row.
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Let's rock and roll.
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So, I have hazelnut liqueur,
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and that is a bit
of a curveball.
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I'm only 18 years old.
I can't even drink alcohol.
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But I'm going to cook it down
and burn off all the alcohol.
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I know hazelnut
has a real nutty flavor
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so I'm gonna be doing
a pork tenderloin
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with bacon
and green beans stir fry
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with some mashed potatoes,
and then to top it off,
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a hazelnut peppercorn sauce.
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So I'm just gonna make sure
that hazelnut flavor
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comes to play tonight
on my plate.
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Mmm, yes. Yes.
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I got gin.
Gin tastes like poison.
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To me.
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00:08:06,286 --> 00:08:10,991
But once I let it settle,
I tasted more floral notes.
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I tasted citrus.
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And I figured
that I could work with this.
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I decided to go ahead
and make some pork and peaches.
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I'm doing pork tenderloin.
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It's spiced
with some coriander, nutmeg,
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00:08:20,968 --> 00:08:22,569
cinnamon, cayenne pepper.
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I'm just hoping
that the judges like it,
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and that it gets me
either immunity or saved.
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Gordon:
50 minutes remaining.
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Come on, guys, let's go.
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You got this.
Plenty of time.
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First big
mystery box challenge.
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00:08:35,449 --> 00:08:37,551
Shaun, you're gracing
the MasterChef floor once again.
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00:08:37,584 --> 00:08:39,753
Advice? Sweet, savory,
where would you go?
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00:08:39,786 --> 00:08:42,222
I use a lot of these different
things in the restaurant.
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00:08:42,256 --> 00:08:44,391
- Sure.
- Cognacs and stuff
for charcuterie.
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- But I kind of have my eye
on the amaretto.
- Gotcha.
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I do a great
butternut squash ravioli,
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00:08:49,496 --> 00:08:52,366
that I reduce down the amaretto
to where it's a syrup--
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nice, thick, sweet--
and it really works with
the earthiness...
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- Love that.
- ...of the butternut squash.
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Looking good.
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00:08:57,704 --> 00:09:00,207
Gordon, what's the secret
to cooking with spirits?
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00:09:00,240 --> 00:09:01,642
It's all about burning
off that alcohol.
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00:09:01,675 --> 00:09:05,179
Raw alcohol flavor
across any stage of dinner--
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00:09:05,212 --> 00:09:06,747
it's just--
it's not pleasant.
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00:09:06,780 --> 00:09:10,517
This is scary.
I don't want to burn
my lashes off.
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00:09:10,551 --> 00:09:12,686
- You got it.
- Think of the jeopardy now.
It's not just about one dish,
190
00:09:12,719 --> 00:09:14,955
- but they're all back to win
to win for a reason.
- Yeah.
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00:09:14,955 --> 00:09:16,523
For these guys to have
the courage
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00:09:16,557 --> 00:09:18,525
to step back
in the MasterChef kitchen--
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00:09:18,525 --> 00:09:20,260
you know,
anything can happen in here.
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00:09:20,294 --> 00:09:22,696
You can have a bad day
any given day.
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00:09:22,729 --> 00:09:26,600
This is gonna be
a really interesting tasting.
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00:09:26,633 --> 00:09:28,468
Fred:
Looking at the apple brandy,
I know I can go
197
00:09:28,502 --> 00:09:30,337
a couple different
routes with it.
198
00:09:30,337 --> 00:09:32,706
But my heart is telling me,
go with a dessert.
199
00:09:32,739 --> 00:09:33,974
And not just any dessert,
200
00:09:34,007 --> 00:09:35,609
but something they haven't
seen before.
201
00:09:35,676 --> 00:09:39,479
I am making a krempita,
which is a Montenegrin dessert.
202
00:09:39,513 --> 00:09:42,983
Krempita is made with layers
of phyllo and custard,
203
00:09:42,983 --> 00:09:44,818
and I'm serving it
with a caramel
204
00:09:44,852 --> 00:09:46,386
and some flambéed apples.
205
00:09:46,453 --> 00:09:48,355
There's a huge risk
with what I'm doing here
206
00:09:48,355 --> 00:09:50,591
because making phyllo
from scratch
207
00:09:50,624 --> 00:09:51,892
does take a lot of time,
208
00:09:51,925 --> 00:09:53,760
but no one's ever made
homemade phyllo
209
00:09:53,794 --> 00:09:55,429
in the MasterChef
kitchen before.
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00:09:55,462 --> 00:09:57,898
This is, like, getting there.
Probably three more minutes.
211
00:09:57,931 --> 00:09:59,333
Okay.
212
00:09:59,366 --> 00:10:02,803
However, my track record
with mystery boxes
213
00:10:02,803 --> 00:10:03,804
is pretty horrible.
214
00:10:03,837 --> 00:10:05,806
In fact, I got sent home
215
00:10:05,806 --> 00:10:07,574
on the last mystery box
I cooked on.
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00:10:07,608 --> 00:10:08,909
Joe: It's raw.
217
00:10:08,942 --> 00:10:11,478
So I just want to break
my mystery box curse
218
00:10:11,478 --> 00:10:13,947
and finally get that
redemption.
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00:10:13,981 --> 00:10:15,482
Nice, Fred.
220
00:10:16,550 --> 00:10:18,452
Turn into something good.
221
00:10:18,485 --> 00:10:21,722
I got limoncello.
222
00:10:21,755 --> 00:10:24,858
It tastes like cleaner
like you would clean
your countertops with.
223
00:10:24,892 --> 00:10:26,226
Awful.
224
00:10:26,226 --> 00:10:28,795
I feel completely deflated
right now.
225
00:10:28,829 --> 00:10:30,464
( groans )
226
00:10:30,497 --> 00:10:33,467
I have no idea
what I'm going to cook.
227
00:10:33,500 --> 00:10:36,203
I definitely know Shaun's
looking at me right now.
228
00:10:36,270 --> 00:10:37,938
I don't want to mess up
in front of him,
229
00:10:37,938 --> 00:10:39,940
but I've got to get
out of my head
230
00:10:39,940 --> 00:10:44,378
or, like, this is what's
going to send me home.
231
00:10:44,411 --> 00:10:46,947
Oh, that limoncello is rough.
232
00:10:46,947 --> 00:10:49,049
When I say rough,
I mean rough.
233
00:10:58,325 --> 00:11:01,195
Oh, that limoncello is rough.
234
00:11:01,228 --> 00:11:03,197
When I say rough,
I mean rough.
235
00:11:03,197 --> 00:11:05,566
Brandi, season seven
would see this limoncello,
236
00:11:05,599 --> 00:11:07,267
know it's a dessert drink,
237
00:11:07,301 --> 00:11:10,170
try to haphazardly
pull out some dessert,
238
00:11:10,204 --> 00:11:12,706
and it would probably
be a disaster.
239
00:11:12,706 --> 00:11:16,577
But this Brandi is not gonna let
this limoncello get me down.
240
00:11:16,610 --> 00:11:19,112
I really like cooking
with sweet and savory together,
241
00:11:19,146 --> 00:11:23,217
so I'm actually
going savory with this super
dessert drink tonight.
242
00:11:23,250 --> 00:11:24,885
Shaun definitely knows what
I'm capable of,
243
00:11:24,918 --> 00:11:25,919
but I think I'm doing
something tonight
244
00:11:25,953 --> 00:11:29,289
that he's not gonna expect.
245
00:11:29,323 --> 00:11:31,458
Gordon:
14 minutes gone.
246
00:11:31,491 --> 00:11:36,597
Just over 45 minutes
remaining.
247
00:11:36,597 --> 00:11:41,235
So, Shaun, the level
of competition this year
is at an all-time high.
248
00:11:41,268 --> 00:11:42,736
And also they're battling
for immunity.
249
00:11:42,769 --> 00:11:44,605
Smelling good in here, guys.
250
00:11:44,605 --> 00:11:46,740
This is the best place
to be in the kitchen.
251
00:11:46,773 --> 00:11:49,610
You know you're gonna be here
to fight another day.
252
00:11:56,683 --> 00:11:58,552
Hi, Dara, what are you making?
253
00:11:58,585 --> 00:12:00,888
So, I have dark rum today.
254
00:12:00,921 --> 00:12:04,992
And I'm making
a tropical tiramisu.
255
00:12:05,025 --> 00:12:10,163
I'm making an almond coconut
jaconde sponge that'll soak
in a dark rum simple syrup.
256
00:12:10,197 --> 00:12:13,467
I'm making a mascarpone cream
with a strawberry, pineapple,
mango salsa.
257
00:12:13,467 --> 00:12:15,669
Wait, wait a second.
It sounds like you said three
desserts already.
258
00:12:15,702 --> 00:12:17,471
Is it a tiramisu or no?
259
00:12:17,504 --> 00:12:21,241
- Aspects of a tiramisu.
- You have time to do
all this stuff?
260
00:12:21,275 --> 00:12:23,911
I hold myself
to a high standard,
especially with desserts.
261
00:12:23,944 --> 00:12:27,781
- Right.
- And I believe in myself
that I can get this done.
262
00:12:27,814 --> 00:12:29,449
This spiced dark rum
263
00:12:29,483 --> 00:12:31,351
- has a lot of different
things going on.
- I love it.
264
00:12:31,385 --> 00:12:33,921
And how is this gonna be
interwoven with your dish?
265
00:12:33,954 --> 00:12:35,822
Um, it's gonna be
in a simple syrup.
266
00:12:35,856 --> 00:12:37,124
That's what's what'll be
on the cake.
267
00:12:37,157 --> 00:12:39,560
It will be in, um, a caramel.
268
00:12:39,560 --> 00:12:41,495
I love it. So it's gonna
be very rum forward.
269
00:12:41,528 --> 00:12:45,465
Very rum forward.
You got this.
270
00:12:50,204 --> 00:12:52,306
- How's it going, Cate?
- Hey, Shaun.
271
00:12:52,306 --> 00:12:54,441
- And we're using
the bourbon, I see.
- The bourbon, yes.
272
00:12:54,474 --> 00:12:55,943
Gordon:
Tell me about the dish.
What are you doing?
273
00:12:55,976 --> 00:12:58,612
I'm making a spiced
stonefruit cake
274
00:12:58,645 --> 00:13:01,748
with a bourbon vanilla bean
caramel sauce,
275
00:13:01,782 --> 00:13:05,018
a crème fresh Chantilly cream,
and then some macerated plums.
276
00:13:05,052 --> 00:13:07,688
- This is the one
everybody wanted, right?
- Yeah, absolutely.
277
00:13:07,721 --> 00:13:08,889
I told you I was lucky.
278
00:13:08,922 --> 00:13:10,624
And why sweet on a night
like tonight?
279
00:13:10,657 --> 00:13:12,693
- 'Cause bourbon can go
both ways, right?
- Yeah.
280
00:13:12,693 --> 00:13:13,927
Right, I'm a savory chef.
281
00:13:13,927 --> 00:13:16,096
That's what I know and love
and do the most.
282
00:13:16,129 --> 00:13:20,601
But I thought it's not
the time to play it safe
or stand in the shadow.
283
00:13:20,601 --> 00:13:22,369
How are you gonna get this
cooked in 30 minutes?
284
00:13:22,402 --> 00:13:24,371
It's going in-- it's going in
in one second.
285
00:13:24,404 --> 00:13:26,507
I just need to grab my fruit
from the blast chiller.
286
00:13:26,540 --> 00:13:27,508
Taking risks, though.
287
00:13:27,541 --> 00:13:28,909
That's what this kitchen's
all about.
288
00:13:28,909 --> 00:13:30,310
I love risk,
but look at the time.
289
00:13:30,344 --> 00:13:31,778
There's barely
30 minutes to go
290
00:13:31,778 --> 00:13:33,280
and they're not
even in the oven yet.
291
00:13:33,280 --> 00:13:34,581
They'll be there,
they'll be there.
292
00:13:34,615 --> 00:13:36,416
- Cate, good luck.
- Thank you. Thank you both.
293
00:13:40,654 --> 00:13:43,290
I have almond liqueur,
294
00:13:43,323 --> 00:13:45,325
and I'm doing a profiterole
295
00:13:45,359 --> 00:13:48,328
with an almond liqueur
pastry cream,
296
00:13:48,362 --> 00:13:51,932
and then almond and orange
and cardamom cherries.
297
00:13:51,965 --> 00:13:53,834
I haven't made
this dish before,
298
00:13:53,867 --> 00:13:55,169
but it's all flavors
I'm used to.
299
00:13:55,202 --> 00:13:56,703
My grandparents are Italian,
300
00:13:56,703 --> 00:14:01,208
so just trying to pull
from those childhood memories.
301
00:14:01,241 --> 00:14:02,476
This isn't a time
to play it safe.
302
00:14:02,476 --> 00:14:05,212
I'm here to go
that one step further
303
00:14:05,245 --> 00:14:07,347
and take home that trophy.
304
00:14:07,347 --> 00:14:09,683
This is gonna be interesting.
Lots of baking.
305
00:14:09,716 --> 00:14:10,717
Ooh, baby.
306
00:14:13,253 --> 00:14:15,489
Yes, freaking beautiful.
307
00:14:15,522 --> 00:14:18,959
I got tequila, my favorite thing
to drink in the world.
308
00:14:18,959 --> 00:14:21,695
I expect a lot of people today
to make dessert,
309
00:14:21,762 --> 00:14:23,297
so I'm gonna go the opposite.
310
00:14:23,330 --> 00:14:25,332
I have this amazing
tequila and tamarind sauce
311
00:14:25,332 --> 00:14:26,867
that's, like, sour and sweet
312
00:14:26,900 --> 00:14:28,202
and gives that punch
of the tequila.
313
00:14:28,235 --> 00:14:29,670
So I'm not playing it safe,
314
00:14:29,703 --> 00:14:32,172
I'm doing completely wacky
and crazy combinations.
315
00:14:32,206 --> 00:14:35,475
I don't cook duck every day.
It's definitely a risky protein.
316
00:14:35,475 --> 00:14:37,644
But if it pays off,
I think it'll give me
317
00:14:37,678 --> 00:14:40,113
my best chance of getting
that immunity pin.
318
00:14:42,449 --> 00:14:44,351
Emily:
28 minutes, guys.
28 minutes.
319
00:14:44,351 --> 00:14:46,720
What is that, Christian?
Coconut shrimp?
320
00:14:46,753 --> 00:14:48,455
- Yes, ma'am.
- Nice!
321
00:14:48,455 --> 00:14:51,024
I love mystery boxes.
You know, season five,
322
00:14:51,058 --> 00:14:55,362
I actually won a mystery box.
I had to fillet
an Alaskan salmon.
323
00:14:55,395 --> 00:14:57,331
I blackened it.
They loved it. I won.
324
00:14:57,331 --> 00:15:00,467
- Christian.
- Get outta here. Wow.
325
00:15:00,467 --> 00:15:03,303
So today I'm like,
mystery box, let's go.
326
00:15:03,337 --> 00:15:05,172
- How you guys doing?
- How you doing, Christian?
327
00:15:05,205 --> 00:15:07,174
- I'm good, Chef.
- So what do you got for us?
328
00:15:07,207 --> 00:15:09,610
Today, I'm making a mezcal
tequila coconut bang shrimp.
329
00:15:09,643 --> 00:15:12,246
Bang bang is what we call
kind of in New Orleans
330
00:15:12,279 --> 00:15:15,516
when you kinda fry 'em up
and make 'em crispy.
331
00:15:15,549 --> 00:15:18,218
Mezcal has,
correct me if I'm wrong,
a smoky flavor, right?
332
00:15:18,252 --> 00:15:20,487
Yes, so the difference
between mezcal and tequila--
333
00:15:20,521 --> 00:15:24,191
you take the piña,
or the root of the actual
cactus and you roast that.
334
00:15:24,224 --> 00:15:25,592
So how do you plan
on burning it out?
335
00:15:25,626 --> 00:15:27,194
Basically, what I'm gonna do,
I'ma burn it off first,
336
00:15:27,227 --> 00:15:28,529
and then once
I've burned it off,
337
00:15:28,562 --> 00:15:29,730
I'm gonna pour it into
the sauce that I'm making.
338
00:15:29,763 --> 00:15:31,331
Alcohol is very strong.
339
00:15:31,331 --> 00:15:33,233
So when you're
cooking it with food,
340
00:15:33,267 --> 00:15:36,436
you don't want that alcohol
to overpower your food.
341
00:15:36,436 --> 00:15:37,905
Emily: Whoo!
342
00:15:37,938 --> 00:15:41,808
Mezcal flambéed charred limes.
Love it.
343
00:15:41,842 --> 00:15:44,978
Okay, let's see
what's going on so far.
344
00:15:46,280 --> 00:15:48,182
- Okay.
- Miss Brandi.
345
00:15:48,215 --> 00:15:49,716
Well, hello.
How are you doing?
346
00:15:49,750 --> 00:15:51,552
Season seven alumni.
347
00:15:51,585 --> 00:15:53,187
Tell me about
the liqueur that you got.
348
00:15:53,220 --> 00:15:55,289
So I was given limoncello,
349
00:15:55,322 --> 00:15:56,456
and I'm doing kind of
a fusion dish here.
350
00:15:56,490 --> 00:16:00,394
I'm making a sesame soy
limoncello glaze for my salmon
351
00:16:00,427 --> 00:16:01,728
that needs to come
out of the oven now,
352
00:16:01,728 --> 00:16:05,532
with a spot prawn grapefruit
limoncello ceviche
353
00:16:05,566 --> 00:16:07,901
and sautéed lemon
garlic bok choy.
354
00:16:07,901 --> 00:16:09,236
Whoa, whoa, whoa,
whoa, whoa, whoa.
355
00:16:09,269 --> 00:16:10,537
Sounds like a lot
going on there.
356
00:16:10,537 --> 00:16:11,805
- Shaun: Yeah.
- A lot.
357
00:16:11,839 --> 00:16:13,473
So, I feel tons
of pressure right now.
358
00:16:13,507 --> 00:16:15,242
The last fish I cooked
in this kitchen
359
00:16:15,275 --> 00:16:17,344
- was the dish
that sent me home.
- Sure.
360
00:16:17,377 --> 00:16:19,813
And today I'm cooking for
the person that sent me home.
361
00:16:19,847 --> 00:16:21,415
It's very intimidating
having him here,
362
00:16:21,448 --> 00:16:22,950
and I'm just trying
to pull out all the stops.
363
00:16:22,950 --> 00:16:24,618
Would you put the raw prawns
364
00:16:24,618 --> 00:16:27,721
- and the cooked
salmon together?
- I personally wouldn't.
365
00:16:27,754 --> 00:16:30,624
- Don't overcomplicate
this dish.
- It's gonna be great.
366
00:16:30,624 --> 00:16:33,360
- Someone's going home tonight.
- It's not gonna be me.
367
00:16:33,393 --> 00:16:35,929
- Crush it!
- No pressure.
368
00:16:35,963 --> 00:16:39,266
That's good enough.
369
00:16:39,299 --> 00:16:42,503
Tommy:
With this dish, I'm trying
to prove that not only
370
00:16:42,536 --> 00:16:45,506
can I have a good flavor
profile in a dessert,
371
00:16:45,539 --> 00:16:49,843
but I want to put
fashion on a plate.
372
00:16:49,877 --> 00:16:52,312
I was in the bottom
three last week,
373
00:16:52,312 --> 00:16:53,847
so I've got to make sure
374
00:16:53,914 --> 00:16:57,317
that I'm not in
the bottom three again.
375
00:16:57,351 --> 00:17:00,554
- Tommy, all right.
- Well, hello.
376
00:17:00,587 --> 00:17:02,155
So, what is the dish?
377
00:17:02,189 --> 00:17:05,158
I'm gonna do sweet potato
butterscotch praline pie.
378
00:17:05,192 --> 00:17:06,927
And where does the scotch
come into play?
379
00:17:06,960 --> 00:17:10,664
The scotch is
in my candied pecans.
380
00:17:10,697 --> 00:17:15,169
The scotch is also in my
court-bouillon poaching liquid
for the sweet potatoes.
381
00:17:15,169 --> 00:17:16,603
I really like the smell of it.
382
00:17:16,603 --> 00:17:19,573
It smells smoky
and it smells very fall to me.
383
00:17:19,606 --> 00:17:22,576
You're right.
This is something that
you drink to warm the soul.
384
00:17:22,576 --> 00:17:25,245
Tommy, we want to see
that eye for aesthetics.
385
00:17:25,279 --> 00:17:27,247
You need to put on a show
on the plate today.
386
00:17:27,281 --> 00:17:28,348
Is that gonna play out
in your dish?
387
00:17:28,382 --> 00:17:30,417
- I hope so.
- Good luck.
388
00:17:30,450 --> 00:17:34,655
Gordon: So, just over
15 minutes remaining.
389
00:17:36,190 --> 00:17:37,958
Whisk, whisk,
whisk, whisk, whisk.
390
00:17:37,958 --> 00:17:40,761
Cate's doing a stonefruit
bourbon cake.
391
00:17:40,794 --> 00:17:44,631
My big worry is the cake
wasn't in the oven
unlit just under 30 minutes.
392
00:17:44,665 --> 00:17:47,167
I'm not too sure
it's gonna get cooked in time.
393
00:17:47,201 --> 00:17:49,770
- Aarón: Wow.
- That's-- that's not
crispy enough.
394
00:17:49,803 --> 00:17:51,471
That's gotta go back on.
395
00:17:51,471 --> 00:17:53,473
So, Brandi ended up
with the limoncello.
396
00:17:53,473 --> 00:17:56,376
She's doing a cooked salmon
and a ceviche.
397
00:17:56,410 --> 00:17:58,212
- With limoncello?
- Yeah.
398
00:17:58,245 --> 00:18:01,448
Limoncello is literally
a sweet after-dinner liqueur.
399
00:18:01,481 --> 00:18:02,783
What, is she crazy?
400
00:18:02,783 --> 00:18:05,652
So, Dara, the liqueur
is dark rum
401
00:18:05,652 --> 00:18:08,255
and her ambition
is very high.
402
00:18:08,288 --> 00:18:11,058
She mentioned tiramisu,
and then she's doing
a sponge cake--
403
00:18:11,091 --> 00:18:14,761
so many different things
that I don't think that she
really understands it.
404
00:18:14,795 --> 00:18:17,898
Yeah, she has a risk
of missing some
of these elements
405
00:18:17,931 --> 00:18:19,433
if she does all that
she says she's gonna do.
406
00:18:19,466 --> 00:18:21,168
Including
a rum caramel sauce,
407
00:18:21,168 --> 00:18:23,737
which is fundamental
for pulling this together.
408
00:18:23,770 --> 00:18:27,241
My caramel sauce,
it crystallized.
409
00:18:27,274 --> 00:18:29,176
Dara, show it to me.
What's it look like?
410
00:18:29,176 --> 00:18:31,111
- It's just, like, not--
- Then don't put it
on the plate.
411
00:18:31,144 --> 00:18:32,246
If it's not right,
don't put it on the plate.
412
00:18:32,279 --> 00:18:33,814
- Okay.
- Just keep going.
413
00:18:33,814 --> 00:18:35,682
Dara:
My caramel sauce crystallized.
414
00:18:35,716 --> 00:18:37,317
This is a spirits challenge.
415
00:18:37,351 --> 00:18:41,221
The majority of my rum
is in that caramel sauce.
416
00:18:41,221 --> 00:18:43,223
Once it crystallizes
in a caramel,
417
00:18:43,257 --> 00:18:46,360
it's not gonna uncrystallize.
418
00:18:46,360 --> 00:18:48,595
Being in the MasterChef kitchen
with these adults
419
00:18:48,629 --> 00:18:53,400
is completely different
than the juniors competition.
420
00:18:53,433 --> 00:18:57,304
And this is all harder
than I expected.
421
00:18:57,304 --> 00:18:59,673
( bleep )
Oh, my God.
422
00:19:10,884 --> 00:19:14,521
My caramel sauce,
it crystallized.
423
00:19:14,555 --> 00:19:16,223
Dara, show it to me.
424
00:19:16,290 --> 00:19:17,658
- It's just, like, not--
- Then don't put it
on the plate.
425
00:19:17,691 --> 00:19:19,226
If it's not right,
don't put it on the plate.
426
00:19:19,259 --> 00:19:20,727
- Okay.
- Just keep going.
427
00:19:20,761 --> 00:19:22,696
This is a spirits challenge.
428
00:19:22,729 --> 00:19:26,533
The majority of my rum
is in that caramel sauce.
429
00:19:30,537 --> 00:19:32,773
( bleep )
Oh, my God.
430
00:19:32,806 --> 00:19:35,876
I don't have time
to fix the mistake.
431
00:19:35,909 --> 00:19:38,178
I can't put it on the plate.
432
00:19:38,178 --> 00:19:41,114
Instead, I just brush
on the rum syrup
433
00:19:41,148 --> 00:19:42,616
and now I just have to hope
434
00:19:42,649 --> 00:19:47,387
that there's enough rum
soaked into that cake.
435
00:19:47,421 --> 00:19:49,089
Oh, my God!
436
00:19:49,122 --> 00:19:52,626
- Ooh, girl!
- Bri, you okay?
437
00:19:52,659 --> 00:19:55,562
- Damn! That was a big one.
- We're good.
438
00:19:55,596 --> 00:19:59,900
I got an herbal liqueur,
so I'm making a filet mignon
439
00:19:59,900 --> 00:20:01,835
with a chimichurri sauce,
440
00:20:01,869 --> 00:20:05,539
roasted red pepper purée,
and elote.
441
00:20:05,539 --> 00:20:09,877
So I think the flavors will mesh
really well together.
442
00:20:09,910 --> 00:20:12,179
My God.
443
00:20:12,212 --> 00:20:14,314
Michael: There are under
10 minutes left,
444
00:20:14,348 --> 00:20:17,217
and two of my ducks
are overcooked.
445
00:20:17,251 --> 00:20:20,320
Come on, come on, baby.
Come on, baby.
446
00:20:20,354 --> 00:20:22,422
I'm definitely pretty
concerned right now,
447
00:20:22,422 --> 00:20:23,924
and Gordon said
we need consistency,
448
00:20:23,924 --> 00:20:26,760
consistency amongst
all three plates,
449
00:20:26,793 --> 00:20:28,662
so I have to start over.
450
00:20:28,695 --> 00:20:30,130
Okay, okay, okay.
451
00:20:30,163 --> 00:20:32,165
All right, guys,
so Michael looks like
452
00:20:32,199 --> 00:20:34,234
he just overcooked
his duck breast
453
00:20:34,268 --> 00:20:36,069
- and he's starting it over.
- Joe: No way.
454
00:20:36,103 --> 00:20:38,405
- That is major.
- Damn.
455
00:20:45,379 --> 00:20:47,748
- Hi.
- Right, Fred, what did you get?
456
00:20:47,781 --> 00:20:49,483
- This is...
- My apple brandy.
457
00:20:49,516 --> 00:20:53,287
So, I'm making a take
on a Montenegrin dessert
called krempita.
458
00:20:53,320 --> 00:20:55,255
It's homemade phyllo
that I infused
459
00:20:55,289 --> 00:20:57,224
with the apple brandy
with apple brandy pastry cream.
460
00:20:57,257 --> 00:20:58,725
- Wait, you're making
your own phyllo paste?
- Yes.
461
00:20:58,759 --> 00:21:00,994
Have you stretched
it beautifully?
Is it super crisp?
462
00:21:01,028 --> 00:21:03,964
Yes. I got it as thin
as I could get it in this
time constraint, Chef.
463
00:21:03,997 --> 00:21:08,268
Then I also did, um,
the alcohol in a miso
apple butterscotch.
464
00:21:08,302 --> 00:21:10,370
- Wow.
- And then I'm just gonna
finish some butter--
465
00:21:10,404 --> 00:21:12,406
or some apples in that
brandy butter as well.
466
00:21:12,439 --> 00:21:14,308
- Oh, wow. That is delicious.
- Thank you.
467
00:21:14,341 --> 00:21:16,143
- Ooh. Wow, Fred.
- That is delicious.
468
00:21:16,143 --> 00:21:17,945
- Thank you, Chef.
- Is that the flambé?
469
00:21:18,011 --> 00:21:20,414
Yes, this is the flambé.
Um, if you guys value
your eyebrows...
470
00:21:20,447 --> 00:21:24,384
Tilt the pan.
Tilt it. That's it, yeah.
471
00:21:24,418 --> 00:21:26,420
- There we go. Let it go.
- No, no.
472
00:21:26,453 --> 00:21:27,888
It's fine.
No, it's fine, it's fine.
473
00:21:27,888 --> 00:21:29,857
Once the alcohol burns off--
474
00:21:29,890 --> 00:21:31,658
A glass bowl
on top of a flame.
475
00:21:31,692 --> 00:21:35,395
- Sorry.
I don't do it frequently.
- That's what you want.
476
00:21:35,429 --> 00:21:37,364
- Good luck, Fred.
- Thank you, Chef.
477
00:21:37,397 --> 00:21:40,734
Gordon:
Last five minutes.
Here we go.
478
00:21:40,801 --> 00:21:42,369
Whoa.
479
00:21:42,402 --> 00:21:44,171
Oh, my God.
480
00:21:44,204 --> 00:21:47,074
Gordon:
I'm worried about Cate's cakes.
481
00:21:47,107 --> 00:21:49,676
They're not even
out of the oven yet.
482
00:21:49,710 --> 00:21:52,579
- Will she cook
the cake in time?
- Yeah.
483
00:21:52,613 --> 00:21:54,414
Would you believe Fred's
made his own phyllo pastry?
484
00:21:54,448 --> 00:21:55,649
- Yes.
- Bravo.
485
00:21:55,649 --> 00:21:58,485
If he pulls it off,
it could be immunity pin-worthy.
486
00:21:58,519 --> 00:22:01,655
But I'm just worried
time is his issue now.
487
00:22:01,688 --> 00:22:04,191
Emily, who's looking good?
488
00:22:04,224 --> 00:22:06,426
Uh, a lot of the savory people
I think are looking good.
489
00:22:06,460 --> 00:22:08,996
Christian's doing
some coconut shrimp,
which looks really interesting.
490
00:22:09,029 --> 00:22:12,232
- Think he has mezcal, so it's
kind of a unique usage.
- Smart.
491
00:22:12,266 --> 00:22:14,168
Shanika's pork looks phenomenal.
492
00:22:14,201 --> 00:22:17,237
She just sliced into it.
Looks great.
493
00:22:17,271 --> 00:22:19,506
But I think some people
went sweet tonight
494
00:22:19,573 --> 00:22:23,243
in order to show their skills,
and maybe some things
are not going right.
495
00:22:23,277 --> 00:22:24,578
Well, you've got
a great view from up there.
496
00:22:24,578 --> 00:22:26,346
Sadly, as you know,
somebody is going home.
497
00:22:26,380 --> 00:22:29,550
Two and a half minutes
remaining. Let's go.
498
00:22:29,616 --> 00:22:31,451
Let's go, Cate.
499
00:22:34,388 --> 00:22:35,722
Oh, my God!
500
00:22:35,756 --> 00:22:37,791
My cake is underbaked.
501
00:22:37,791 --> 00:22:39,393
Oh, no.
502
00:22:39,426 --> 00:22:41,428
But I'm very
stressed for time,
503
00:22:41,461 --> 00:22:44,431
so I have to reroute
and get something on the plate.
504
00:22:44,464 --> 00:22:46,800
Coming up
to 60 seconds, everyone.
505
00:22:46,834 --> 00:22:48,535
60 seconds!
506
00:22:48,569 --> 00:22:50,871
This is not pretty.
507
00:22:50,871 --> 00:22:52,105
I need three plates.
508
00:22:52,139 --> 00:22:53,307
You have 45 seconds, young man.
509
00:22:53,340 --> 00:22:54,575
- Yes, Chef.
- Let's go.
510
00:22:54,608 --> 00:22:57,644
My hands aren't shaking,
your hands are shaking.
511
00:22:58,712 --> 00:23:00,347
( bleep )
512
00:23:00,380 --> 00:23:02,916
25 seconds to go.
Man, that's tight.
513
00:23:02,950 --> 00:23:05,285
- Christian's got
one plate done.
- Come on, Christian!
514
00:23:05,319 --> 00:23:07,554
This is not what I wanted.
515
00:23:07,588 --> 00:23:09,323
Oh, my God.
516
00:23:09,356 --> 00:23:12,659
Judges: Ten, nine, eight,
517
00:23:12,693 --> 00:23:15,762
seven, six, five,
518
00:23:15,796 --> 00:23:18,599
four, three, two...
519
00:23:18,632 --> 00:23:22,302
- One. That's it, hands up!
- Well done.
520
00:23:22,336 --> 00:23:24,471
- Oh, boy.
- Shaun: Good job, guys.
521
00:23:24,505 --> 00:23:26,673
- How'd you do? Great job.
- Great.
522
00:23:26,707 --> 00:23:28,876
- How's it look?
- Looks beautiful, little bro.
523
00:23:28,909 --> 00:23:30,577
- I think I cooked it perfectly.
- You did.
524
00:23:30,611 --> 00:23:33,280
I hold myself to such
a high standard for this.
525
00:23:33,280 --> 00:23:35,182
- Me, too.
- I hate-- like,
I don't want to cry.
526
00:23:35,215 --> 00:23:38,185
- You know?
- Yeah.
527
00:23:38,185 --> 00:23:40,387
Cate:
My cake doesn't look good,
528
00:23:40,420 --> 00:23:42,623
which reflects on me as a chef.
529
00:23:42,623 --> 00:23:44,391
What happened, Cate?
530
00:23:44,424 --> 00:23:46,827
And that makes me emotional,
531
00:23:46,860 --> 00:23:48,629
but I got everything
on the plate
532
00:23:48,662 --> 00:23:52,232
and I'm just hoping
the judges see my talent
533
00:23:52,266 --> 00:23:54,635
and, uh, my potential.
534
00:23:54,668 --> 00:23:58,505
I'm just, uh, definitely
535
00:23:58,539 --> 00:24:01,008
not ready to leave.
536
00:24:12,920 --> 00:24:16,690
Tonight, you had
to cook with not just
the spirit of Vegas,
537
00:24:16,690 --> 00:24:21,161
but the amazing spirits
under your mystery boxes.
538
00:24:21,161 --> 00:24:25,032
Let's take a much closer look
at all your dishes.
539
00:24:29,269 --> 00:24:33,073
Shayne, hazelnut liqueur.
You happy with this?
540
00:24:33,106 --> 00:24:35,776
I feel like I accomplished
a lot in this cook.
541
00:24:35,809 --> 00:24:38,478
- I think it looks good.
- Thanks, Chef.
542
00:24:38,512 --> 00:24:42,249
Dara, do you feel that
your dish is complete?
543
00:24:42,282 --> 00:24:44,284
There's one element
that went wrong,
544
00:24:44,318 --> 00:24:47,354
so I decided to keep it
off the plate.
545
00:24:47,354 --> 00:24:50,557
Okay. Thank you.
546
00:24:50,591 --> 00:24:52,593
All right, Brandi.
547
00:24:52,626 --> 00:24:55,529
Every time these judges
come around, you never know
what they're thinking,
548
00:24:55,562 --> 00:24:57,898
and you instantly start
to doubt yourself.
549
00:24:57,898 --> 00:24:59,299
Are you happy
with the cook on the fish?
550
00:24:59,333 --> 00:25:00,434
I think it's gonna be
cooked very well.
551
00:25:00,467 --> 00:25:02,903
My skin's
still really crispy.
552
00:25:02,936 --> 00:25:04,938
I definitely think
the standards are higher
than they've ever been.
553
00:25:04,972 --> 00:25:07,508
- And did you marinate
the shrimp in the mezcal?
- Yes, Chef.
554
00:25:07,541 --> 00:25:10,544
Brandi:
People are putting finale
plates up to these judges.
555
00:25:10,577 --> 00:25:13,847
So, I did a profiterole with
a almond liqueur pastry cream.
556
00:25:13,881 --> 00:25:15,949
You like 'em this crunchy, huh?
557
00:25:15,983 --> 00:25:18,585
They're not letting
little things slide
that all of us should know.
558
00:25:18,585 --> 00:25:21,221
- Are you happy
with the plating?
- Yeah.
559
00:25:21,255 --> 00:25:23,490
- Yeah?
- Are you sure?
560
00:25:23,490 --> 00:25:27,261
If you mess up something simple,
it's just not gonna be pretty.
561
00:25:28,862 --> 00:25:30,864
- What happened here?
- Is this raw?
562
00:25:30,864 --> 00:25:32,866
Oh, definitely.
563
00:25:32,866 --> 00:25:34,334
Is this a deconstructed dish
564
00:25:34,368 --> 00:25:36,503
or did you just rip the top
off the muffins?
565
00:25:36,503 --> 00:25:40,941
Uh, it's deconstructed,
but because it's undercooked.
566
00:25:40,941 --> 00:25:44,478
I flipped it over and then
I just picked the best
pieces I wanted.
567
00:25:44,511 --> 00:25:45,546
Got it.
568
00:25:48,482 --> 00:25:49,783
( sighs )
569
00:25:49,816 --> 00:25:52,119
- Fred, apple brandy.
- Yes.
570
00:25:52,152 --> 00:25:55,422
I know for a fact
that this is not a middle dish.
571
00:25:55,455 --> 00:25:56,823
It's a matter of whether
or not it lands me
572
00:25:56,823 --> 00:25:58,425
in the top three
or the bottom three,
573
00:25:58,458 --> 00:26:00,294
just given the risk
that I took tonight.
574
00:26:00,327 --> 00:26:02,196
What's in the, uh, cream?
575
00:26:02,229 --> 00:26:04,998
So, the cream itself,
it's mascarpone vanilla bean.
576
00:26:05,032 --> 00:26:07,668
I don't really know
what's going through, like,
their heads right now.
577
00:26:07,701 --> 00:26:09,536
Like, they could love the dish,
they could hate the dish--
578
00:26:09,570 --> 00:26:11,605
you can't really read it
from their faces.
579
00:26:11,638 --> 00:26:14,241
Thank you.
580
00:26:17,377 --> 00:26:19,313
- So many good dishes there.
- Absolutely.
581
00:26:19,346 --> 00:26:22,883
- Aarón: Interesting mix
of sweet and savory.
- Shaun: Yeah.
582
00:26:22,883 --> 00:26:25,686
- Confident?
- Yeah, I'm good. Ready?
583
00:26:25,719 --> 00:26:26,753
Yeah.
584
00:26:29,289 --> 00:26:31,692
Shaun, thank you so much
for curating
585
00:26:31,692 --> 00:26:35,662
this incredible mystery box
with amazing spirits.
586
00:26:35,696 --> 00:26:37,564
My pleasure, Chef.
587
00:26:37,564 --> 00:26:39,800
Emily, you get to spend
some very special time now
588
00:26:39,833 --> 00:26:42,135
with our season seven winner.
589
00:26:42,169 --> 00:26:43,770
All of you, please give it up
for Shaun O'Neale.
590
00:26:43,804 --> 00:26:45,172
- Congrats.
- Thank you, Chef.
591
00:26:45,205 --> 00:26:47,541
Take a break
up on that balcony.
592
00:26:47,574 --> 00:26:49,276
Shaun:
Good luck, guys.
593
00:26:49,309 --> 00:26:53,080
Right, let's taste
the top dishes of the night.
594
00:26:53,113 --> 00:26:57,150
This first dish featured
a very uncommon spirit.
595
00:26:57,184 --> 00:27:01,588
It really did help
bring their seafood to life.
596
00:27:01,588 --> 00:27:05,325
Please come forward...
597
00:27:05,359 --> 00:27:07,594
Christian.
598
00:27:07,661 --> 00:27:10,397
( bleep ) I'm talking about.
599
00:27:11,665 --> 00:27:13,233
Called it. Called it!
600
00:27:14,468 --> 00:27:17,104
Remind us what you liqueur
you got this evening
601
00:27:17,137 --> 00:27:18,505
and then describe
the dish, please.
602
00:27:18,539 --> 00:27:21,708
I got the mezcal,
so the dish that I prepared
603
00:27:21,742 --> 00:27:23,143
is a coconut bang shrimp
604
00:27:23,177 --> 00:27:24,845
served with a mezcal
apricot sauce
605
00:27:24,845 --> 00:27:27,181
topped with microgreens.
606
00:27:27,214 --> 00:27:30,184
It looks crunchy,
crispy, rich.
607
00:27:30,217 --> 00:27:32,186
I'm really curious
about your sauce.
608
00:27:32,219 --> 00:27:33,854
It looks like it has
a nice consistency.
609
00:27:33,921 --> 00:27:35,355
Can't wait to try it.
610
00:27:45,232 --> 00:27:46,500
The shrimp are delicious.
611
00:27:46,533 --> 00:27:48,869
I mean, really cooked
impeccably.
612
00:27:48,869 --> 00:27:50,237
The sauce is intriguing.
613
00:27:50,270 --> 00:27:52,239
I think you've hit
the jackpot on there
614
00:27:52,272 --> 00:27:54,141
with apricot, mezcal,
and what else?
615
00:27:54,174 --> 00:27:57,044
- And little bit
of that lime zest.
- Excellent.
616
00:27:57,077 --> 00:27:59,146
Here's the thing,
it needs a slaw.
617
00:27:59,179 --> 00:28:02,316
Just something else
to give that little crunch
on there, that's all.
618
00:28:02,349 --> 00:28:04,551
Yeah, Christian,
I mean, you understood
619
00:28:04,585 --> 00:28:07,521
what we were asking you
as far as using the spirit
in a clever way,
620
00:28:07,554 --> 00:28:12,125
as well as capturing the fun
and the vibe in Vegas,
and this is exactly that.
621
00:28:12,159 --> 00:28:13,293
Thank you so much.
622
00:28:13,293 --> 00:28:15,095
You're concentrating
on flavors.
623
00:28:15,128 --> 00:28:16,530
You have good technique.
624
00:28:16,563 --> 00:28:18,398
You're just putting really
good food on the plate,
625
00:28:18,432 --> 00:28:19,800
and I love the honesty in this.
626
00:28:19,833 --> 00:28:21,401
- Good job.
- Thank you, Christian.
627
00:28:21,401 --> 00:28:24,571
- Thank you, Christian.
- Good job, brother, good job.
628
00:28:24,571 --> 00:28:25,572
Thank you.
629
00:28:28,075 --> 00:28:30,377
Second dish we want to taste,
630
00:28:30,410 --> 00:28:33,780
certainly one of the best
desserts of the night--
631
00:28:33,814 --> 00:28:36,750
please come forward...
632
00:28:36,750 --> 00:28:38,051
Fred.
633
00:28:38,085 --> 00:28:40,454
- Good job, Fred!
- Thank you. Thank you.
634
00:28:40,487 --> 00:28:42,055
Thank you.
635
00:28:43,490 --> 00:28:45,459
Joe: All right, Fred,
tell us what you made for us.
636
00:28:45,492 --> 00:28:49,396
Fred:
I made a take on a Montenegrin
dessert called krempita,
637
00:28:49,396 --> 00:28:51,865
which is made with layers
of homemade phyllo dough
638
00:28:51,865 --> 00:28:54,401
with a mascarpone
and apple brandy cream,
639
00:28:54,434 --> 00:28:58,238
flambéed apples, as well as a
miso apple brandy butterscotch.
640
00:28:58,272 --> 00:28:59,873
Fred, it looks stunning.
641
00:28:59,873 --> 00:29:01,742
You plate with
such beautiful finesse.
642
00:29:01,742 --> 00:29:02,743
Thank you.
643
00:29:02,776 --> 00:29:04,411
- Shall we?
- Yeah.
644
00:29:11,451 --> 00:29:13,387
That, Fred, is exceptional.
I love it.
645
00:29:13,420 --> 00:29:16,557
I do love the contrast
of the crunch,
646
00:29:16,590 --> 00:29:18,859
the sweetness
with that miso caramel.
647
00:29:18,859 --> 00:29:20,761
It's bloody exceptional,
young man.
648
00:29:20,794 --> 00:29:22,162
Fred, I love the phyllo.
649
00:29:22,162 --> 00:29:24,164
I can feel all
the different layers
650
00:29:24,198 --> 00:29:25,766
kind of bursting in my palate.
651
00:29:25,799 --> 00:29:27,534
It shows a lot of technique
652
00:29:27,568 --> 00:29:29,770
- and understanding
of ingredients.
- Thank you, Chef.
653
00:29:29,803 --> 00:29:31,271
Joe:
I agree with their comments.
654
00:29:31,271 --> 00:29:34,675
The phyllo dough gave us
a nice, neutral base,
655
00:29:34,675 --> 00:29:37,511
and really exalts all the other
flavors on the dish.
656
00:29:37,544 --> 00:29:39,479
The apples, which are
perfectly roasted
657
00:29:39,513 --> 00:29:42,115
and infused with
that apple brandy flavor,
658
00:29:42,149 --> 00:29:44,318
- very difficult to do. Bravo.
- Thank you.
659
00:29:44,351 --> 00:29:46,653
- Well done.
- Thank you, Chef.
660
00:29:46,687 --> 00:29:49,289
- ( cheering )
- Go, Fred!
661
00:29:49,323 --> 00:29:52,459
Good job.
662
00:29:52,492 --> 00:29:54,261
So, the final dish
that we'd like to taste,
663
00:29:54,261 --> 00:29:58,131
from a young lady who pulled out
an amazing dish
664
00:29:58,165 --> 00:30:03,036
despite her self-doubt
and uncertainty.
665
00:30:03,103 --> 00:30:05,572
Please come forward, Brandi.
666
00:30:08,442 --> 00:30:10,143
Congrats, Brandi.
667
00:30:10,177 --> 00:30:12,279
It feels great to be in
the top three with Shaun here.
668
00:30:12,279 --> 00:30:14,314
You know, I'm the only one
from his season.
669
00:30:14,348 --> 00:30:16,149
He's expecting
a lot out of me.
670
00:30:16,149 --> 00:30:17,885
I think he's probably
pretty proud
671
00:30:17,885 --> 00:30:20,153
that I'm being called down
right now.
672
00:30:20,153 --> 00:30:21,622
Brandi, can you remind us
of the spirit
673
00:30:21,655 --> 00:30:22,623
that you had to work with?
674
00:30:22,656 --> 00:30:24,324
I had limoncello,
675
00:30:24,358 --> 00:30:27,261
and I made a cast iron
seared salmon
676
00:30:27,261 --> 00:30:30,797
glazed with a soy sesame
limoncello sauce,
677
00:30:30,831 --> 00:30:33,767
a spot prawn
limoncello ceviche,
678
00:30:33,800 --> 00:30:36,537
and sautéed lemon garlic
bok choy.
679
00:30:36,570 --> 00:30:37,838
It looks excellent.
680
00:30:37,871 --> 00:30:39,406
I love it when
you cook salmon in a way
681
00:30:39,439 --> 00:30:42,509
that you can almost see
the medium rare.
682
00:30:42,509 --> 00:30:45,646
- It looks spot on.
- Thank you, Chef.
683
00:30:47,581 --> 00:30:50,150
Aarón: Limoncello,
one of Joe's favorites.
684
00:30:50,184 --> 00:30:52,619
'Cause I do order
limoncello back sometimes.
685
00:30:52,653 --> 00:30:54,288
What's in a limoncello back?
686
00:30:54,288 --> 00:30:55,756
No, it's like, you know,
you order a beer
687
00:30:55,789 --> 00:30:57,324
and then a whiskey back.
688
00:30:57,357 --> 00:30:59,793
So you just take a shot
of limoncello after your beer?
689
00:30:59,826 --> 00:31:01,628
- Yeah.
- All right.
690
00:31:01,662 --> 00:31:03,630
You should try it.
691
00:31:03,664 --> 00:31:06,500
Look at that.
Shaun, can you see that
up there?
692
00:31:06,533 --> 00:31:09,870
Spot on. I had no doubts
with Brandi and salmon.
693
00:31:09,903 --> 00:31:12,339
Thank you, Shaun.
694
00:31:12,372 --> 00:31:14,842
Gordon: Uh, young lady,
salmon's cooked perfectly.
695
00:31:14,842 --> 00:31:16,743
But the bok choy is exceptional.
696
00:31:16,777 --> 00:31:18,579
But doesn't need the shrimp.
697
00:31:18,579 --> 00:31:20,514
It just takes you down
a different route
698
00:31:20,547 --> 00:31:22,850
when you're so excited
about that beautiful
699
00:31:22,850 --> 00:31:24,384
earthiness from the bok choy.
700
00:31:24,418 --> 00:31:26,620
I'm just surprised
with the balance of flavor
701
00:31:26,620 --> 00:31:27,554
and harmony that you achieved
702
00:31:27,588 --> 00:31:31,825
with soy, sesame oil,
and limoncello.
703
00:31:31,859 --> 00:31:34,161
And you made it work,
young lady.
704
00:31:34,161 --> 00:31:35,262
- Thank you.
- Aarón: It's delicious.
705
00:31:35,262 --> 00:31:37,164
- Congratulations.
- Thank you.
706
00:31:37,197 --> 00:31:39,333
Good job, Brandi!
707
00:31:40,734 --> 00:31:43,237
Good job, guys.
708
00:31:43,270 --> 00:31:46,273
We need a minute to discuss
right now, please.
709
00:31:46,306 --> 00:31:48,609
The bok choy and the salmon,
to mix that limoncello?
710
00:31:48,642 --> 00:31:51,545
- That's pretty compelling.
- Yeah. Fred's?
711
00:31:51,545 --> 00:31:54,581
- That's the most
intellectual dish.
- Yeah.
712
00:31:54,615 --> 00:31:57,751
Christian's dish, I just like
everything about that dish.
713
00:31:58,886 --> 00:32:00,420
Good luck, guys.
714
00:32:03,590 --> 00:32:07,160
The good news is that
all three of you are safe
from elimination.
715
00:32:07,160 --> 00:32:09,162
But most importantly,
716
00:32:09,196 --> 00:32:12,866
one of you will receive
the beautiful immunity pin.
717
00:32:12,866 --> 00:32:17,204
The person that we thought
718
00:32:17,237 --> 00:32:20,674
executed
the best dish tonight,
719
00:32:20,707 --> 00:32:22,576
congratulations goes to...
720
00:32:35,656 --> 00:32:38,358
The person that we thought
721
00:32:38,392 --> 00:32:41,094
executed the best dish tonight
722
00:32:41,128 --> 00:32:44,698
and deserves this immunity pin,
723
00:32:44,698 --> 00:32:46,667
congratulations goes to...
724
00:32:49,837 --> 00:32:51,805
Fred.
725
00:32:51,805 --> 00:32:53,707
Thank you, Chef.
Thank you.
726
00:32:53,740 --> 00:32:56,109
Both: Good job, Fred.
727
00:32:56,109 --> 00:32:58,278
Fred:
I won immunity! Oh, my God.
728
00:32:58,312 --> 00:33:00,814
I just took a risk
in the spirit of Vegas
729
00:33:00,848 --> 00:33:04,284
and it paid off
in the form of this pin.
730
00:33:04,318 --> 00:33:06,086
You three, congratulations
once again.
731
00:33:06,119 --> 00:33:07,654
Please make your way up
to the balcony, well done.
732
00:33:07,654 --> 00:33:10,524
It's "Back to Win,"
it's a new season, new Fred,
733
00:33:10,524 --> 00:33:13,160
and it's indescribable
amounts of joy.
734
00:33:13,193 --> 00:33:14,461
- Good job, buddy.
- Thank you.
735
00:33:14,494 --> 00:33:16,096
- I know, I know!
- That was beautiful.
736
00:33:16,129 --> 00:33:20,434
- Fred: Thank you.
- Now for the not so good news.
737
00:33:20,467 --> 00:33:24,104
We now have to taste
the bottom three dishes
of the evening,
738
00:33:24,137 --> 00:33:27,608
and from that,
one of you will be going home.
739
00:33:27,641 --> 00:33:30,544
The first dish we need to take
a much closer look at--
740
00:33:30,544 --> 00:33:32,579
despite being plated well,
741
00:33:32,613 --> 00:33:37,651
it really lacked in spirit
of flavor they wanted
to highlight.
742
00:33:37,684 --> 00:33:40,554
Please step down...
743
00:33:40,554 --> 00:33:42,756
- Dara.
- Oh!
744
00:33:42,789 --> 00:33:44,525
Dara:
I was a mess today.
745
00:33:44,525 --> 00:33:47,261
My station was a mess,
my head was a mess,
746
00:33:47,294 --> 00:33:49,897
this dish is a mess.
Really disappointing.
747
00:33:49,930 --> 00:33:53,600
- So, Dara,
describe the dish please.
- So, I had dark rum.
748
00:33:53,634 --> 00:33:57,604
In front of you,
I have a rum-soaked cake
with a mascarpone cream,
749
00:33:57,638 --> 00:34:00,607
tropical fruit,
and a macadamia nut brittle.
750
00:34:00,641 --> 00:34:04,378
I don't see
the soaked part of it.
It looks dry to me.
751
00:34:04,411 --> 00:34:06,547
It's definitely missing
a sauce component.
752
00:34:06,580 --> 00:34:08,715
And it just looks like
an incomplete dessert.
753
00:34:17,491 --> 00:34:21,228
Dara, the actual flavor
of the cake is good,
754
00:34:21,228 --> 00:34:23,864
but I can't taste
that beautiful spiced rum.
755
00:34:23,864 --> 00:34:25,365
Joe: I don't have to
tell you, Dara,
756
00:34:25,365 --> 00:34:28,135
you know it's a little bit
heavy and greasy.
757
00:34:28,168 --> 00:34:31,572
Fruit's okay, but it's not
what a cake looks like.
758
00:34:31,605 --> 00:34:33,640
It looks like pancakes.
759
00:34:33,674 --> 00:34:37,244
The nut brittle is just unedible
and the sponge is very plain.
760
00:34:37,244 --> 00:34:40,414
I like the cream,
but whipped cream?
Come on, big deal.
761
00:34:40,447 --> 00:34:43,517
It's "Back to Win."
Thank you.
762
00:34:43,550 --> 00:34:48,121
- It's okay, Dara.
- Head up, Dara.
You still did so much.
763
00:34:48,121 --> 00:34:50,157
- I can't taste the rum.
- She's better than that.
764
00:34:50,190 --> 00:34:51,825
She's much better than that.
But when you get too clever,
765
00:34:51,825 --> 00:34:54,428
you're gonna trip over.
What a shame.
766
00:34:54,461 --> 00:34:57,364
The second dish that we want
to examine more closely
767
00:34:57,364 --> 00:35:02,102
incorporated a very common
and rudimentary spirit,
768
00:35:02,135 --> 00:35:05,072
but had shockingly poor
technique.
769
00:35:05,105 --> 00:35:08,242
Please come forward, Cate.
770
00:35:09,776 --> 00:35:11,245
Cate:
I'm definitely disappointed.
771
00:35:11,278 --> 00:35:13,514
My presentation
is not where I want it to be.
772
00:35:13,547 --> 00:35:17,017
But I'm extremely confident
in my flavors,
773
00:35:17,050 --> 00:35:18,886
and hopefully
it's gonna keep me here.
774
00:35:18,919 --> 00:35:21,088
Aarón: Cate, can you
remind us of the spirit
that you had to work with?
775
00:35:21,121 --> 00:35:24,124
Cate: I got bourbon
underneath my mystery box.
776
00:35:24,157 --> 00:35:26,493
And I made a stonefruit
spice cake
777
00:35:26,527 --> 00:35:29,263
with a bourbon vanilla bean
caramel sauce
778
00:35:29,263 --> 00:35:31,331
and crème fresh Chantilly cream.
779
00:35:31,365 --> 00:35:34,801
Cate, I push you a lot
because I see greatness.
780
00:35:34,801 --> 00:35:38,172
But this plate
reminds me of a dish
781
00:35:38,172 --> 00:35:39,473
that's been sent back
to the kitchen
782
00:35:39,506 --> 00:35:41,408
when someone's finished
their dessert.
783
00:35:51,785 --> 00:35:53,554
Oh, Cate,
I could cry, young lady,
784
00:35:53,587 --> 00:35:56,390
'cause on my plate
I've got crispy bits of cake,
785
00:35:56,423 --> 00:35:58,825
raw bits of cake,
half-cooked bits of cake,
786
00:35:58,825 --> 00:36:01,528
and so I'm just-- I'm confused.
787
00:36:01,528 --> 00:36:04,231
The caramel's the saving grace.
It's actually delicious.
788
00:36:04,264 --> 00:36:07,634
But we're not doing a caramel
mystery box challenge.
789
00:36:07,634 --> 00:36:11,038
I'm, uh-- I'm disappointed.
I'm disappointed for you.
790
00:36:11,071 --> 00:36:13,907
Aarón:
Cate, you had all the makings
of a wonderful dessert here.
791
00:36:13,907 --> 00:36:16,677
There's just a lot
of technical flaws,
and I think you know that.
792
00:36:16,677 --> 00:36:18,245
But I liked the Chantilly cream.
793
00:36:18,278 --> 00:36:19,580
I thought it was
gonna be grainy, it wasn't.
794
00:36:19,613 --> 00:36:21,315
I'll just get
to the heart of the matter.
795
00:36:21,348 --> 00:36:23,350
I mean, when you deconstruct
a dish to try and hide
796
00:36:23,383 --> 00:36:25,853
that the components
are undercooked and raw,
797
00:36:25,886 --> 00:36:28,255
it's kind of a disaster.
798
00:36:28,288 --> 00:36:32,326
- Thank you, Cate.
- Thank you.
799
00:36:32,359 --> 00:36:33,427
It's okay.
800
00:36:36,230 --> 00:36:38,165
Okay, the final dish
801
00:36:38,232 --> 00:36:40,567
we would like to taste
and dissect further,
802
00:36:40,567 --> 00:36:44,104
despite having some
intriguing elements,
803
00:36:44,137 --> 00:36:46,707
simply failed to meet
804
00:36:46,740 --> 00:36:50,544
our level of expectation.
805
00:36:50,544 --> 00:36:53,380
Please come forward...
806
00:36:53,413 --> 00:36:55,682
Tommy.
807
00:36:58,285 --> 00:37:00,420
Tommy:
I've been in the bottom three
two weeks in a row.
808
00:37:00,454 --> 00:37:02,222
It's not a good feeling
at all.
809
00:37:02,222 --> 00:37:06,527
I just have to ask you,
810
00:37:06,527 --> 00:37:09,363
is this really what
it's supposed to look like?
811
00:37:11,131 --> 00:37:13,200
It just looks peculiar.
812
00:37:26,079 --> 00:37:28,482
I just have to ask you,
813
00:37:28,515 --> 00:37:31,685
is this really what
it's supposed to look like?
814
00:37:31,718 --> 00:37:33,787
Well, when I do sweet potatoes,
815
00:37:33,787 --> 00:37:35,522
sometimes I like
to melon ball them out
816
00:37:35,556 --> 00:37:37,591
so that it doesn't look
so unattractive.
817
00:37:37,658 --> 00:37:42,095
I gotta say, as a guy
who has an eye towards fashion,
818
00:37:42,129 --> 00:37:43,597
makes his living in fashion,
819
00:37:43,630 --> 00:37:45,699
these colors don't really
820
00:37:45,732 --> 00:37:47,201
have any space on this runway.
821
00:37:47,234 --> 00:37:49,036
Even the choice of the plate.
822
00:37:49,069 --> 00:37:51,038
I mean, you couldn't have picked
a worse color, Tommy.
823
00:37:51,038 --> 00:37:53,540
- Really?
- Really.
824
00:37:53,574 --> 00:37:56,043
- What alcohol did you have?
- I used scotch.
825
00:37:56,043 --> 00:37:57,578
Tell us about this dish.
826
00:37:57,611 --> 00:38:03,550
This is a sweet potato
butterscotch praline tartelette.
827
00:38:03,584 --> 00:38:05,986
- Should we try it?
- Let's hope it tastes better.
828
00:38:15,729 --> 00:38:17,598
Uh, Tommy, dish looks a mess.
829
00:38:17,598 --> 00:38:22,069
I think of what scotch does
to apples-- mind-blowing.
830
00:38:22,069 --> 00:38:25,038
It's one of the best liqueurs
to enhance a dessert,
831
00:38:25,038 --> 00:38:28,175
and this is just
not very good at all.
832
00:38:28,175 --> 00:38:31,111
The scoops look weird,
and it's unfinished.
833
00:38:31,144 --> 00:38:32,846
Joe:
Tommy, it tastes better
than it looks.
834
00:38:32,846 --> 00:38:35,115
I have really nothing else
to say except for that. Sorry.
835
00:38:35,148 --> 00:38:37,117
Thank you, Chef.
836
00:38:37,150 --> 00:38:39,453
So who's going home?
837
00:38:41,488 --> 00:38:44,458
Dara, Cate, and Tommy,
please give us a minute.
838
00:38:44,491 --> 00:38:47,427
We've got some very, very heavy
discussions to have.
839
00:38:47,427 --> 00:38:48,595
Excuse us.
840
00:38:56,336 --> 00:38:58,639
- So, Dara.
- Joe: I think that
what you saw tonight
841
00:38:58,672 --> 00:39:00,274
was her youthfulness.
842
00:39:00,307 --> 00:39:02,276
- Could you taste
the rum though? No.
- No.
843
00:39:02,309 --> 00:39:04,778
Cate, on my plate,
I had some raw,
844
00:39:04,811 --> 00:39:07,748
half-cooked bits
of that cake on there.
845
00:39:07,781 --> 00:39:09,049
It's a shame.
846
00:39:09,082 --> 00:39:11,718
- Gordon: Tommy's?
- The execution was off.
847
00:39:11,752 --> 00:39:13,554
There was a lot
of errors in it.
848
00:39:13,554 --> 00:39:14,788
It's very clear to me.
849
00:39:14,821 --> 00:39:17,357
- Aarón?
- Yeah. 100%.
850
00:39:17,391 --> 00:39:19,426
Oh, my goodness.
851
00:39:25,165 --> 00:39:27,334
Dara, Cate, Tommy,
all three of you produced
852
00:39:27,367 --> 00:39:29,436
three somewhat
lacklust dishes tonight.
853
00:39:29,469 --> 00:39:35,375
And the person not moving
forward in the competition is...
854
00:39:38,645 --> 00:39:40,447
Cate.
855
00:39:41,682 --> 00:39:43,217
What the heck?
856
00:39:43,250 --> 00:39:45,185
Tommy, Dara, head back
to your stations.
857
00:39:45,219 --> 00:39:46,486
- Good job, you guys.
- I love you, Cate.
858
00:39:46,520 --> 00:39:49,189
- Keep kicking ass.
- I love you.
859
00:39:49,223 --> 00:39:51,191
Cate:
I'm gonna miss you guys.
860
00:39:53,193 --> 00:39:57,531
Cate, I know how much this
"Back to Win" means to you.
861
00:39:57,564 --> 00:40:02,269
But the actual cake
was raw and undercooked,
862
00:40:02,302 --> 00:40:07,074
and in a panic,
you assembled bits
and threw them on the plate.
863
00:40:07,107 --> 00:40:10,410
Unfortunately,
it just didn't work.
864
00:40:10,444 --> 00:40:13,213
Please place your apron
on your bench
and say good night.
865
00:40:13,247 --> 00:40:15,048
- Thank you.
- Thank you.
866
00:40:15,082 --> 00:40:17,451
Love you, Cate.
867
00:40:17,484 --> 00:40:19,953
Cate: In season eight, I had
the best record of the season,
868
00:40:19,987 --> 00:40:23,924
I kicked ass,
and I was expecting to be
here until the end.
869
00:40:23,957 --> 00:40:29,162
It's definitely showing
how fierce and cutthroat
this season is.
870
00:40:29,196 --> 00:40:31,565
The stakes were huge,
and the talent was insane.
871
00:40:31,598 --> 00:40:35,469
I know I did
everything I could have
in that 60 minutes.
872
00:40:35,502 --> 00:40:37,337
Sometimes ( bleep )
hits the fan
873
00:40:37,371 --> 00:40:39,540
and you just gotta,
you know, duck.
874
00:40:39,573 --> 00:40:42,509
Bye, MasterChef!
I'm gonna miss you guys.
875
00:40:46,580 --> 00:40:51,885
I warned you weeks ago,
it's the most competitive
season yet.
876
00:40:51,919 --> 00:40:56,256
Last challenge,
we lost a semifinalist
from season six!
877
00:40:56,290 --> 00:41:01,828
Tonight, we lose a semifinalist
from season eight in Cate.
878
00:41:01,828 --> 00:41:05,065
So, if you can't tell by now
879
00:41:05,098 --> 00:41:08,435
that the bloody slate is clean
880
00:41:08,468 --> 00:41:11,405
coming "Back to Win,"
you'll never know.
881
00:41:11,438 --> 00:41:12,673
Good night.
882
00:41:14,208 --> 00:41:15,509
- Gordon: Next time...
- Ramsay to Coast Guard.
883
00:41:15,542 --> 00:41:17,344
...the top 18 take on
their first
884
00:41:17,377 --> 00:41:19,246
team challenge
of the season.
885
00:41:19,279 --> 00:41:22,182
You will be feeding
the women and men
886
00:41:22,216 --> 00:41:24,318
- of the US Coast Guard.
- Uh-oh.
887
00:41:24,351 --> 00:41:26,620
But with another cook
in the firing line...
888
00:41:26,653 --> 00:41:29,223
Let's get some chow, men!
889
00:41:29,256 --> 00:41:31,091
- How long are you
blanching them?
- Don't holler at me.
890
00:41:31,091 --> 00:41:33,327
- Don't jump ship.
- ...it won't be smooth sailin.
891
00:41:33,327 --> 00:41:34,595
- Where's the potato?
- We're not ready.
892
00:41:34,628 --> 00:41:37,164
- Say that again?
- It's stressing everybody out.
893
00:41:37,197 --> 00:41:40,434
Hey, it's raw. ( bleep )
How? ( bleep )
894
00:41:40,467 --> 00:41:44,238
On the ( bleep ) floor,
and we've just put them
back on the grill.
895
00:41:44,271 --> 00:41:45,439
- No!
- You're going down, young man.
896
00:41:45,472 --> 00:41:46,473
( bleep )