"Top Chef" Across Canada, We Go!

1 00:00:08,274 --> 00:00:09,409 {\an8}I'm getting ready to head out to <i>Top Chef</i>season 22, 2 00:00:10,810 --> 00:00:13,079 {\an8}that's in Canada. 3 00:00:13,580 --> 00:00:16,816 My resume includes a lot of Michelin star kitchens, 4 00:00:16,850 --> 00:00:20,186 but also I've worked in butcher shops, bakeries. 5 00:00:20,220 --> 00:00:21,688 {\an8}I grew up in South Korea. 6 00:00:21,721 --> 00:00:23,356 {\an8}My ancestry is from Jamaica. 7 00:00:23,390 --> 00:00:25,425 {\an8}I'm excited to show off who I am. 8 00:00:25,458 --> 00:00:27,193 {\an8}[gulls calling] 9 00:00:27,394 --> 00:00:31,097 I have not packed a thing until, well, right now. Here we go. 10 00:00:31,131 --> 00:00:34,167 {\an8}I've headlined and sold out my own James Beard dinner, 11 00:00:34,200 --> 00:00:36,369 {\an8}and then done multiple collab dinners there. 12 00:00:36,403 --> 00:00:37,737 Top Chef definitely is a reflection 13 00:00:37,771 --> 00:00:39,339 of what's happening in the world. 14 00:00:39,372 --> 00:00:41,241 You're seeing the best of the best. 15 00:00:41,274 --> 00:00:43,843 My restaurant was nominated for the best new restaurant. 16 00:00:43,877 --> 00:00:45,712 - Rising star chef. - I used to work 17 00:00:45,745 --> 00:00:47,147 in a three Michelin star kitchen. 18 00:00:47,180 --> 00:00:49,749 - Best Chef South. - Best Chef Great Lakes. 19 00:00:50,216 --> 00:00:52,652 {\an8}An Indian household is kind of like Talladega Knights. 20 00:00:52,686 --> 00:00:54,187 {\an8}If you're not first, you are last, 21 00:00:54,220 --> 00:00:57,357 {\an8}so your moms don't care if you're second place. 22 00:00:59,793 --> 00:01:02,462 We're going to Toronto today. Whee! 23 00:01:03,797 --> 00:01:05,565 - You got this. - Yes! 24 00:01:05,765 --> 00:01:09,302 {\an8}LANA: I have yet to see a Black woman win this competition. 25 00:01:09,336 --> 00:01:11,137 {\an8}I would like to be that Black woman. 26 00:01:11,371 --> 00:01:14,274 {\an8}KAT: Every time somebody takes a bite of your food, 27 00:01:14,307 --> 00:01:17,177 {\an8}you're being judged, whether you like it or not. 28 00:01:17,210 --> 00:01:18,545 Let's have some fun with it. 29 00:01:18,745 --> 00:01:20,647 Here I am, Toronto. 30 00:01:26,786 --> 00:01:29,222 {\an8}TRISTEN: I wasn't expecting to see a knife block so soon. 31 00:01:29,255 --> 00:01:31,224 {\an8}I thought I was going to get a little settled before 32 00:01:31,257 --> 00:01:33,593 {\an8}I started having to fear for my life. 33 00:01:33,626 --> 00:01:35,528 [dramatic string music] 34 00:01:35,895 --> 00:01:37,464 CORWIN: Corwin. 35 00:01:37,497 --> 00:01:38,765 - I'm Kat. - Kat. 36 00:01:38,798 --> 00:01:40,233 - Henry. - Henry. Nice to meet you. 37 00:01:40,266 --> 00:01:42,135 - Nice haircut, Henry. - I know. Yeah. 38 00:01:42,802 --> 00:01:44,437 Where are you from? 39 00:01:44,471 --> 00:01:45,572 I'm from Chicago. 40 00:01:45,605 --> 00:01:47,240 - What? - Me too. 41 00:01:49,743 --> 00:01:50,777 Are you guys nervous? 42 00:01:50,810 --> 00:01:52,512 - I don't know. - Excited. 43 00:01:52,545 --> 00:01:54,214 - I'm excited. - Yeah. 44 00:02:00,920 --> 00:02:02,555 - Perfect. - HENRY: Yeah. 45 00:02:02,822 --> 00:02:05,425 {\an8}KRISTEN: Fifteen chefs have come to Canada to compete 46 00:02:05,458 --> 00:02:07,260 {\an8}in the ultimate culinary showdown. 47 00:02:07,293 --> 00:02:10,263 At stake for the winner, the largest prize package 48 00:02:10,296 --> 00:02:12,165 in <i>Top Chef</i>history. 49 00:02:12,432 --> 00:02:14,734 The grand prize of a quarter of a million dollars, 50 00:02:14,768 --> 00:02:16,703 furnished by Saratoga Spring Water, 51 00:02:16,736 --> 00:02:18,805 the official water of <i>Top Chef.</i> 52 00:02:18,838 --> 00:02:21,374 Delta Sky Miles Diamond Medallion status, 53 00:02:21,408 --> 00:02:25,378 and $125,000 to spend on travel with Delta Airlines. 54 00:02:25,412 --> 00:02:27,981 A feature in <i>Food & Wine</i> magazine, an appearance 55 00:02:28,014 --> 00:02:30,483 at the Food & Wine Classic in Aspen, and for 56 00:02:30,517 --> 00:02:33,219 the first time ever, the winner of <i>Top Chef</i>will headline 57 00:02:33,253 --> 00:02:34,888 their own exclusive dinner 58 00:02:34,921 --> 00:02:37,590 at the historic James Beard House in New York. 59 00:02:37,624 --> 00:02:39,726 And the title of Top Chef. 60 00:02:44,731 --> 00:02:46,599 {\an8}** 61 00:02:53,907 --> 00:02:55,875 {\an8}Wow. Incredible. 62 00:02:55,909 --> 00:02:57,544 {\an8}Morning, chefs. 63 00:02:57,577 --> 00:02:59,512 {\an8}CÉSAR: It's cold. 64 00:03:01,981 --> 00:03:03,550 TOM: Chefs, how's it going? 65 00:03:03,583 --> 00:03:04,984 CHEFS: Good. 66 00:03:05,018 --> 00:03:09,289 Welcome to <i>Top Chef: Destination Canada.</i> 67 00:03:09,689 --> 00:03:12,359 I really am so excited to welcome you all 68 00:03:12,392 --> 00:03:13,793 to my hometown of Toronto. 69 00:03:13,827 --> 00:03:15,395 - [cheering] - Yes. 70 00:03:15,428 --> 00:03:17,864 Love Toronto. I'm from Montreal. 71 00:03:17,897 --> 00:03:19,332 {\an8}To be a Canadian chef competing, 72 00:03:19,366 --> 00:03:20,800 {\an8}I have a lot of pride on the line. 73 00:03:20,834 --> 00:03:24,637 {\an8}If I fail, I don't think I'll be able to go back home. 74 00:03:26,673 --> 00:03:29,909 As you can see, we've all worn our Canadian vests. 75 00:03:30,377 --> 00:03:31,978 This is one tuxedo that I can rock. 76 00:03:32,012 --> 00:03:35,315 - You've got rizz. - You do have rizz. 77 00:03:35,782 --> 00:03:37,884 Do you want to know what you're competing for? 78 00:03:37,917 --> 00:03:38,718 Yes. 79 00:03:38,752 --> 00:03:40,020 KRISTEN: The winner will take home 80 00:03:40,053 --> 00:03:41,821 the ultimate grand prize of 81 00:03:41,855 --> 00:03:43,490 a quarter of a million dollars. 82 00:03:43,523 --> 00:03:44,491 Hell yeah. 83 00:03:44,524 --> 00:03:46,493 KRISTEN: Furnished by Saratoga Springwater, 84 00:03:46,526 --> 00:03:47,961 the official water of <i>Top Chef.</i> 85 00:03:47,994 --> 00:03:50,997 {\an8}MIMI: I just got out of a six-year relationship. 86 00:03:51,031 --> 00:03:52,532 {\an8}She took the pots, pans, and the pets, 87 00:03:52,565 --> 00:03:54,434 {\an8}and they were hers, rightfully so. 88 00:03:54,467 --> 00:03:56,770 If I win <i>Top Chef,</i> I'm definitely going to take 89 00:03:56,803 --> 00:03:58,538 some of that money and buy some pots and pans. 90 00:03:58,571 --> 00:04:01,941 Delta Sky Miles Diamond Medallion status, 91 00:04:01,975 --> 00:04:05,845 and $125,000 to spend on air travel. 92 00:04:05,879 --> 00:04:07,781 - Whoa. - Wow. 93 00:04:07,814 --> 00:04:10,550 A feature in <i>Food & Wine</i> magazine and an appearance 94 00:04:10,583 --> 00:04:12,385 at the Food & Wine Classic in Aspen. 95 00:04:12,419 --> 00:04:15,522 And for the first time ever, the <i>Top Chef</i>winner 96 00:04:15,555 --> 00:04:17,824 will headline their own exclusive dinner 97 00:04:17,857 --> 00:04:21,494 at the iconic, historic James Beard House in New York. 98 00:04:21,528 --> 00:04:23,029 Wow, yeah! 99 00:04:23,063 --> 00:04:26,533 And present at the James Beard Awards. 100 00:04:26,566 --> 00:04:30,770 The restaurant industry's biggest night of the year. 101 00:04:30,804 --> 00:04:31,938 - Wow. - Hell yeah. 102 00:04:31,971 --> 00:04:33,573 Can't forget the last prize. 103 00:04:33,606 --> 00:04:36,543 - There's more? - The title of Top Chef! 104 00:04:36,576 --> 00:04:38,511 [cheering] 105 00:04:38,878 --> 00:04:41,581 There will also be over $150,000 106 00:04:41,614 --> 00:04:44,684 in cash prizes across the entire season. 107 00:04:44,718 --> 00:04:46,052 - Yes. - Amazing. 108 00:04:46,086 --> 00:04:48,788 That's over half a million dollars up for grabs. 109 00:04:48,822 --> 00:04:50,790 - Ooh. Wow. - Can I compete? 110 00:04:50,824 --> 00:04:52,525 Yes, you can-- Go, Tom. 111 00:04:52,559 --> 00:04:54,361 Just like last year, there will be 112 00:04:54,394 --> 00:04:56,663 no immunity given for Quickfire wins. 113 00:04:56,696 --> 00:04:58,431 Instead, you'll have the opportunity 114 00:04:58,465 --> 00:05:00,834 to win Quickfire Quick Cash all season long. 115 00:05:00,867 --> 00:05:01,968 All right. Awesome. 116 00:05:02,002 --> 00:05:03,703 Courtesy of the Wells Fargo 117 00:05:03,737 --> 00:05:04,971 Active Cash Credit Card. 118 00:05:05,005 --> 00:05:06,439 The winner of each Elimination Challenge 119 00:05:06,473 --> 00:05:08,742 will receive immunity, which means you can't 120 00:05:08,775 --> 00:05:11,511 be sent home in the following Elimination Challenge. 121 00:05:11,544 --> 00:05:13,513 All right, so who's ready to win 122 00:05:13,546 --> 00:05:16,583 some cash in our first Quickfire here in Toronto? 123 00:05:16,616 --> 00:05:18,485 - [cheering] - Yes, let's play. 124 00:05:18,518 --> 00:05:20,487 ** 125 00:05:23,156 --> 00:05:25,425 I'm pretty sure I clocked every single one of you 126 00:05:25,458 --> 00:05:28,762 already eyeing this beautiful pantry over here. 127 00:05:29,062 --> 00:05:30,930 I want each of you to go in there 128 00:05:30,964 --> 00:05:33,500 and grab just one ingredient. 129 00:05:33,533 --> 00:05:35,869 You only have 30 seconds. 130 00:05:37,037 --> 00:05:38,772 You can go. 131 00:05:40,507 --> 00:05:41,675 Oh! 132 00:05:42,842 --> 00:05:44,144 {\an8}VINCENZO: It's a tough choice. You don't know 133 00:05:44,177 --> 00:05:45,645 {\an8}what this challenge is. 134 00:05:45,679 --> 00:05:47,013 I think I'm going to go for an apple. 135 00:05:47,047 --> 00:05:48,548 Granny Smith, they got great acidity. 136 00:05:48,581 --> 00:05:49,749 That's what I'm looking for. 137 00:05:49,783 --> 00:05:51,484 KAT: One ingredient? 138 00:05:51,651 --> 00:05:53,119 {\an8}SHUAI: I see maple syrup. 139 00:05:53,153 --> 00:05:55,388 {\an8}I know it's very stereotypical. Sorry. 140 00:05:56,523 --> 00:05:58,124 ANYA: I was born in Russia. 141 00:05:58,158 --> 00:06:01,061 Cabbage is one of Russia's national vegetables, 142 00:06:01,094 --> 00:06:02,896 and definitely it's the one that I've cooked 143 00:06:02,929 --> 00:06:04,831 a million different ways. 144 00:06:05,198 --> 00:06:07,500 Now, I want you to stand next to the chefs 145 00:06:07,534 --> 00:06:08,735 that you rode here with. 146 00:06:08,768 --> 00:06:10,470 Here we go. 147 00:06:11,171 --> 00:06:12,806 What up, car five? 148 00:06:12,839 --> 00:06:14,607 What's up, car 14, 14, 4? 149 00:06:14,641 --> 00:06:17,544 I hope you're happy with what your car mates chose, 150 00:06:17,577 --> 00:06:19,546 because you're now teams. 151 00:06:19,579 --> 00:06:20,914 Yeah. 152 00:06:20,947 --> 00:06:22,949 We got corn. That's a good thing to help with. 153 00:06:22,982 --> 00:06:24,751 {\an8}HENRY: I had corn. Corwin has corn. 154 00:06:24,784 --> 00:06:26,886 {\an8}It was just like, a whole corn fest. 155 00:06:27,087 --> 00:06:30,056 Damn, do we not have enough variety now? 156 00:06:30,090 --> 00:06:31,591 - That's a perfect combo. - Yeah. 157 00:06:31,624 --> 00:06:33,793 I hope apple, portobellos and corn go together. 158 00:06:33,827 --> 00:06:34,928 - [bleep]. - Corn. 159 00:06:34,961 --> 00:06:36,129 - Maple syrup? - Yeah. 160 00:06:36,162 --> 00:06:37,797 {\an8}What a bold statement, to just 161 00:06:37,831 --> 00:06:40,033 {\an8}off the rip hit maple syrup in Canada. 162 00:06:41,167 --> 00:06:42,402 KRISTEN: Toronto has many nicknames. 163 00:06:42,435 --> 00:06:47,107 Hogtown, the big smoke, and it's commonly referred to as the six. 164 00:06:47,574 --> 00:06:49,743 It actually goes back to the description of 165 00:06:49,776 --> 00:06:51,644 the six neighborhoods that make up 166 00:06:51,678 --> 00:06:53,847 the Greater Toronto Area, the GTA. 167 00:06:53,880 --> 00:06:57,250 {\an8}In honor of Toronto's nickname, each team will work 168 00:06:57,283 --> 00:06:59,652 {\an8}to create a dish that features six ingredients. 169 00:06:59,686 --> 00:07:02,522 {\an8}But there's only three of you in each team 170 00:07:02,555 --> 00:07:06,126 {\an8}and three ingredients, so the rest is up to us. 171 00:07:06,159 --> 00:07:07,861 Okay. 172 00:07:07,894 --> 00:07:10,230 {\an8}I knew this was going to be harder than it looked. 173 00:07:10,263 --> 00:07:12,232 We've each selected an ingredient 174 00:07:12,265 --> 00:07:14,668 that your team must incorporate into your dish. 175 00:07:14,701 --> 00:07:19,472 The ingredient that I chose, tomatoes. 176 00:07:19,906 --> 00:07:21,841 - Feel good about that. - KRISTEN: Gail? 177 00:07:21,875 --> 00:07:24,144 I went with chives. 178 00:07:24,744 --> 00:07:26,880 TOM: I thought I'd throw a nice little protein in there, 179 00:07:26,913 --> 00:07:28,815 so we have clams. 180 00:07:28,848 --> 00:07:32,919 We're going to start things off big with $15,000 up for grabs 181 00:07:32,952 --> 00:07:35,588 in Quickfire Quick Cash for the winning team. 182 00:07:35,622 --> 00:07:37,590 You have 30 minutes on the clock. 183 00:07:37,624 --> 00:07:39,259 Your time starts now. 184 00:07:39,292 --> 00:07:40,760 That's your cue. 185 00:07:40,794 --> 00:07:43,063 ** 186 00:07:47,600 --> 00:07:49,869 - No limes-- Lemons? - What about in the fridge? 187 00:07:49,903 --> 00:07:52,138 {\an8}I think we use, obviously, the tomatoes 188 00:07:52,172 --> 00:07:54,274 {\an8}to do a sofrito with charred corn. 189 00:07:54,307 --> 00:07:57,143 {\an8}Do we want to have a grilled piece of bread with it? 190 00:07:57,177 --> 00:07:58,745 {\an8}No, I think just a compote. 191 00:07:58,778 --> 00:08:00,547 {\an8}Just not too much. Just really simple. 192 00:08:00,580 --> 00:08:04,217 {\an8}Corwin, I can tell he is a by-the-book kind of person. 193 00:08:04,250 --> 00:08:06,152 CORWIN: We're going to do a corn sofrito 194 00:08:06,186 --> 00:08:08,088 with clams, pickled Fresnos. 195 00:08:08,121 --> 00:08:10,190 KAT: I'm glad they both grabbed corn. 196 00:08:10,223 --> 00:08:12,025 I'm hoping that having one less ingredient 197 00:08:12,058 --> 00:08:14,327 just gives us a little bit more focus on the dish. 198 00:08:14,361 --> 00:08:16,830 - More corn for us, it's good. - Yeah, exactly. 199 00:08:18,932 --> 00:08:21,835 {\an8}I think, use all of our skills, right? 200 00:08:21,868 --> 00:08:24,104 {\an8}Trinidadian. He does contemporary Chinese. 201 00:08:24,137 --> 00:08:27,607 {\an8}We decided to do a steamed clam with pickled bok choy. 202 00:08:27,640 --> 00:08:30,110 Just curing the mushrooms. Got to get lemon juice. 203 00:08:30,143 --> 00:08:32,078 Trying to incorporate maple syrup 204 00:08:32,112 --> 00:08:33,847 in this dish is the hardest part. 205 00:08:33,880 --> 00:08:35,815 MASSIMO: I would do the sauce, just with the concasse six. 206 00:08:35,849 --> 00:08:38,051 It'll cook faster. It'll get more depth and umami. 207 00:08:38,084 --> 00:08:40,620 You glaze it, a bit of maple, a bit of soy sauce. 208 00:08:40,653 --> 00:08:42,622 SHUAI: Massimo has suggested to caramelize 209 00:08:42,655 --> 00:08:45,091 the tomatoes and then drizzle a tiny bit of maple syrup 210 00:08:45,125 --> 00:08:47,027 to bring a sweetness to it. 211 00:08:47,060 --> 00:08:48,661 Using some of your maple. 212 00:08:51,131 --> 00:08:53,333 {\an8}We are going to do Southeast Asian 213 00:08:53,366 --> 00:08:56,770 {\an8}Fresno chiles here, cumin here with your olives. 214 00:08:57,003 --> 00:09:00,340 {\an8}Frantically, we decide to make acqua pazza soup. 215 00:09:00,373 --> 00:09:01,908 {\an8}In the broth, tomatoes. 216 00:09:01,941 --> 00:09:04,244 {\an8}This is awesome. We're in the top chef kitchen. 217 00:09:04,277 --> 00:09:05,345 {\an8}I'm also feeling just overwhelmed. 218 00:09:05,378 --> 00:09:07,147 {\an8}You're just trying to move so fast-- 219 00:09:07,180 --> 00:09:08,348 - You want me to pick that? - Yeah. 220 00:09:08,381 --> 00:09:09,949 - Let's do it. - Big time. Rip them 221 00:09:09,983 --> 00:09:11,685 into the broth, I think. That's cool. 222 00:09:11,718 --> 00:09:14,054 Hey, you're from Monteverde, baby. 223 00:09:14,087 --> 00:09:15,689 - I'm good. - Okay. 224 00:09:16,289 --> 00:09:18,191 I'm a little bit of an outsider. 225 00:09:19,426 --> 00:09:21,628 - Looks great. What do you need? - BAILEY: Nothing. 226 00:09:21,661 --> 00:09:23,229 They're both from Chicago. 227 00:09:23,263 --> 00:09:24,798 {\an8}There's a clique, the Chicago clique. 228 00:09:24,831 --> 00:09:26,700 - Thai basil right here. - Love that. 229 00:09:26,733 --> 00:09:30,036 All I know is that I can cook the most delicious cabbage. 230 00:09:30,070 --> 00:09:31,971 Anya, are you good? 231 00:09:32,005 --> 00:09:33,139 Yeah. 232 00:09:36,376 --> 00:09:37,977 Apple fennel and what are we blending? 233 00:09:38,011 --> 00:09:39,713 {\an8}- Corn. - Corn. 234 00:09:39,746 --> 00:09:42,382 {\an8}We agreed on some sort of like fennel and apple soup. 235 00:09:42,415 --> 00:09:45,018 {\an8}- Blend it? Smooth? - MIMI: Yeah. Yeah. Smooth. 236 00:09:45,051 --> 00:09:47,821 {\an8}CÉSAR: 30 minutes. It's just going to be tough to 237 00:09:47,854 --> 00:09:49,656 {\an8}get that soup going, build up that flavor. 238 00:09:49,689 --> 00:09:50,990 {\an8}That's going to be the challenge today. 239 00:09:51,024 --> 00:09:52,425 {\an8}I think we should chop clams in there. 240 00:09:52,459 --> 00:09:54,260 - You want the clams in there? - Yeah. 241 00:09:54,294 --> 00:09:55,929 19 minutes. 242 00:09:57,063 --> 00:10:00,033 {\an8}Coming in. All right, bowls. Brunois. Oui? 243 00:10:00,066 --> 00:10:02,736 {\an8}We're making smoked corn and clam chowder 244 00:10:02,769 --> 00:10:06,206 {\an8}with andouille sausage with an apple mushroom chive relish. 245 00:10:06,239 --> 00:10:07,774 I'm the one cooking the soup. 246 00:10:07,807 --> 00:10:09,409 Lana, she's doing the relish. 247 00:10:09,442 --> 00:10:11,878 It is a team effort and we're confident that 248 00:10:11,911 --> 00:10:13,780 we're going to execute it well. 249 00:10:13,813 --> 00:10:15,181 Behind. 250 00:10:17,751 --> 00:10:19,886 I was thinking about caramelizing those tomatoes, 251 00:10:19,919 --> 00:10:21,855 putting the butter in here and start boiling it that way. 252 00:10:21,888 --> 00:10:24,224 Add some vinegar if it needs it. Maple syrup. 253 00:10:24,257 --> 00:10:25,725 And then call it a day. 254 00:10:25,759 --> 00:10:27,327 Beautiful. All right, let's do it. 255 00:10:27,360 --> 00:10:28,895 I'm super nervous about the amount 256 00:10:28,928 --> 00:10:30,397 of maple syrup that I'm putting in here. 257 00:10:30,430 --> 00:10:32,232 {\an8}If it's too much, then you're going to 258 00:10:32,265 --> 00:10:34,067 {\an8}taste nothing but maple syrup. 259 00:10:39,973 --> 00:10:41,241 {\an8}VINCENZO: The only thought I have is 260 00:10:41,274 --> 00:10:42,742 {\an8}if we use the apple as a vessel. 261 00:10:42,776 --> 00:10:44,177 {\an8}LANA: Do you think we have time for that? 262 00:10:44,210 --> 00:10:45,445 {\an8}We have 15 minutes. 263 00:10:45,478 --> 00:10:46,980 {\an8}LANA: I want to see what you're thinking-- 264 00:10:47,013 --> 00:10:48,314 You can see it as soon as I prep it. 265 00:10:48,348 --> 00:10:50,417 {\an8}Serving the chowder in the apple, 266 00:10:50,450 --> 00:10:52,052 {\an8}I think it's a little gimmicky 267 00:10:52,085 --> 00:10:53,987 {\an8}and I don't want us to focus too much 268 00:10:54,020 --> 00:10:58,091 {\an8}on a vessel when we have plates and bowls already. 269 00:11:01,795 --> 00:11:03,163 ZUBAIR: Chef, clams. 270 00:11:03,196 --> 00:11:05,899 Great, okay. So I'm like pretty much here already. 271 00:11:05,932 --> 00:11:10,337 I see the soup and I'm concerned about the wateriness of it. 272 00:11:10,370 --> 00:11:13,106 You should drain the sauce into another pan and reduce it more. 273 00:11:13,139 --> 00:11:15,108 I kind of think keep it brothy. I really do. 274 00:11:15,141 --> 00:11:16,810 - You want to keep it brothy? - I really do. 275 00:11:16,843 --> 00:11:18,411 ZUBAIR: First time meeting these guys. 276 00:11:18,445 --> 00:11:20,046 I wouldn't say we all trust each other yet. 277 00:11:20,080 --> 00:11:22,182 With the citrus and the herbs, it'll be really yummy. 278 00:11:22,215 --> 00:11:24,217 - Let's go. Let's do it. - Okay, let's do it. 279 00:11:24,250 --> 00:11:25,985 MASSIMO: Let's get a final taste. 280 00:11:26,019 --> 00:11:27,320 Oh, yeah. I like the spice on that. 281 00:11:27,354 --> 00:11:29,022 {\an8}TRISTEN: I am a true Virgo major. 282 00:11:29,055 --> 00:11:31,191 {\an8}I'm competitive. I'm an over-thinker. 283 00:11:31,224 --> 00:11:32,492 {\an8}I'm an over-analyzer. 284 00:11:32,525 --> 00:11:33,493 I think a touch of salt. 285 00:11:33,526 --> 00:11:35,128 - A touch of salt? - Yeah. 286 00:11:35,161 --> 00:11:37,097 Those are the good traits. 287 00:11:37,130 --> 00:11:38,398 15 grand, huh? 288 00:11:38,431 --> 00:11:40,300 My kids, they need new shoes. 289 00:11:40,533 --> 00:11:42,202 MASSIMO: I always need new shoes. 290 00:11:46,573 --> 00:11:48,475 Yeah, so I think we need just like a little bit 291 00:11:48,508 --> 00:11:50,143 - of this, you know? - Yep. 292 00:11:50,176 --> 00:11:51,911 {\an8}KATIANNA: We decide to season our relish with just 293 00:11:51,945 --> 00:11:54,147 {\an8}a tiny bit of curry powder. 294 00:11:54,180 --> 00:11:56,316 {\an8}Curry powder's going to add a little depth. 295 00:11:56,349 --> 00:11:57,417 {\an8}It's delicious with the curry. 296 00:11:57,450 --> 00:11:58,952 {\an8}Genius. 297 00:11:58,985 --> 00:12:00,887 I was trained in classic French kitchens. 298 00:12:00,920 --> 00:12:02,989 Everything that I cook has a personal reference. 299 00:12:03,023 --> 00:12:05,392 I call it Korean-Americana. 300 00:12:05,892 --> 00:12:09,162 Embracing diversity, it really inspires me. 301 00:12:11,564 --> 00:12:13,066 I think just a little sharp on the garlic, 302 00:12:13,099 --> 00:12:14,401 so we'll use a little bit less sauce 303 00:12:14,434 --> 00:12:16,036 - when we plate it, okay? - Yeah. 304 00:12:16,069 --> 00:12:17,404 - Checking in. How are we doing? - Good. 305 00:12:17,437 --> 00:12:18,838 I'm almost done with these apples. 306 00:12:18,872 --> 00:12:20,206 I'm going to set up the smoking gun, 307 00:12:20,240 --> 00:12:21,541 so we can do some theatrics. 308 00:12:21,574 --> 00:12:22,809 LANA: What theatrics? What theatrics? 309 00:12:22,842 --> 00:12:23,943 We got to go big. 310 00:12:23,977 --> 00:12:25,278 Let's make a statement here. 311 00:12:25,311 --> 00:12:26,946 LANA: Wait. What? 312 00:12:26,980 --> 00:12:29,416 I think we should just do delicious food. 313 00:12:29,449 --> 00:12:31,584 Vinny is absolutely insistent that this 314 00:12:31,618 --> 00:12:34,154 wow factor is what's going to push us over the edge. 315 00:12:34,187 --> 00:12:35,922 I'm not as convinced. 316 00:12:36,089 --> 00:12:38,825 At this point, who cares? Let's just do it, I guess. 317 00:12:38,858 --> 00:12:40,326 All right. And then we got, where is your ... 318 00:12:40,360 --> 00:12:42,429 - That's going on the bottom? - Where's the relish? 319 00:12:42,462 --> 00:12:45,031 The apple bowl is very controversial. 320 00:12:45,065 --> 00:12:49,469 I am agreeing with Lana, but Vinny really wanted to do this. 321 00:12:49,502 --> 00:12:50,837 VINCENZO: We can be delicious and creative. 322 00:12:50,870 --> 00:12:52,238 Go big or go home. 323 00:12:52,272 --> 00:12:54,074 {\an8}I feel like my teammates kind of look at me like, 324 00:12:54,107 --> 00:12:55,442 {\an8}what the [bleep] is wrong with this guy? 325 00:12:55,475 --> 00:12:56,976 But I'm not flying out here and leaving 326 00:12:57,010 --> 00:12:58,545 my friends and family behind 327 00:12:58,578 --> 00:13:00,080 to just make a plain old soup. 328 00:13:00,113 --> 00:13:01,581 We're putting soup in a bowl, guys. 329 00:13:01,614 --> 00:13:03,483 There's a bowl. It's an apple bowl. 330 00:13:03,516 --> 00:13:04,884 All right. 331 00:13:04,918 --> 00:13:06,553 This is stuff I'm comfortable with. 332 00:13:06,586 --> 00:13:08,455 I worked at the Nomad for four years. 333 00:13:08,488 --> 00:13:11,191 I describe my food as refined simplicity. 334 00:13:11,224 --> 00:13:12,926 I wouldn't go too much. 335 00:13:13,093 --> 00:13:15,128 All right, let's give this a taste real quick. 336 00:13:16,429 --> 00:13:17,864 I mean, that's ----ing delicious, huh? 337 00:13:17,897 --> 00:13:19,199 I think that's very good. 338 00:13:19,232 --> 00:13:20,900 LANA: With less than one minute, chefs. 339 00:13:22,002 --> 00:13:23,370 Go way less on the potato. 340 00:13:23,403 --> 00:13:24,604 HENRY: We just need texture. 341 00:13:24,637 --> 00:13:26,373 CORWIN: Sometimes you don't need texture, 342 00:13:26,406 --> 00:13:28,041 you know what I mean? Sometimes a soft dish is cool. 343 00:13:28,074 --> 00:13:29,609 {\an8}HENRY: To put three different minds together 344 00:13:29,642 --> 00:13:31,611 {\an8}to create one dish and this be the first thing 345 00:13:31,644 --> 00:13:34,347 {\an8}that the judges taste is nerve-wracking. 346 00:13:34,381 --> 00:13:35,982 CORWIN: Let's get final wipes. 347 00:13:36,116 --> 00:13:37,417 So I go smoke. You guys go lids? 348 00:13:37,450 --> 00:13:38,918 LANA: Wait, go. 349 00:13:38,952 --> 00:13:40,920 {\an8}Looking around, I'm noticing that there's 350 00:13:40,954 --> 00:13:43,289 {\an8}a lot of soup, but we have so much flavor in our chowder. 351 00:13:43,323 --> 00:13:44,591 {\an8}We have a shot for that 15K. 352 00:13:44,624 --> 00:13:46,259 Is this what you do in your restaurant? 353 00:13:46,292 --> 00:13:48,194 - VINCENZO: Damn right. - Hand me one more, please. 354 00:13:48,228 --> 00:13:49,863 CORWIN: 10 seconds. 355 00:13:51,097 --> 00:13:55,402 JUDGES: Five, four, three, two, one. 356 00:13:55,435 --> 00:13:58,405 Time's up. Hands off your dishes. 357 00:13:58,705 --> 00:14:01,107 - Had a way to hustle. Let's go. - Thank you, thank you. 358 00:14:07,414 --> 00:14:08,982 Green team, come on up. 359 00:14:10,083 --> 00:14:11,918 - GAIL: Thank you, chefs. - MASSIMO: Bon appétit. 360 00:14:11,951 --> 00:14:13,653 {\an8}SHUAI: We have a steamed clam with 361 00:14:13,687 --> 00:14:15,455 {\an8}preserved king oyster mushroom, 362 00:14:15,488 --> 00:14:20,026 {\an8}pickled and fried baby bok choy, and a tomato clam nage. 363 00:14:20,060 --> 00:14:22,362 How did you incorporate the maple syrup? 364 00:14:22,395 --> 00:14:24,431 The nage on the bottom is caramelized tomatoes, 365 00:14:24,464 --> 00:14:27,367 maple syrup, red wine vinegar, lots of butter. 366 00:14:27,567 --> 00:14:29,336 Thank you, chefs. 367 00:14:29,369 --> 00:14:30,937 Blue team? 368 00:14:31,604 --> 00:14:33,573 GAIL: Spoon required. 369 00:14:33,606 --> 00:14:35,475 I have an Italian background in cooking. 370 00:14:35,508 --> 00:14:38,345 Zubair has a little bit more of a Southeast Asian, 371 00:14:38,378 --> 00:14:41,247 so we wanted to merge those ideas together. 372 00:14:41,281 --> 00:14:44,584 {\an8}We used the clams, cured black olive, tomato, garlic, 373 00:14:44,617 --> 00:14:49,356 {\an8}as well as mint, and then chino aioli on grilled bread. 374 00:14:52,192 --> 00:14:53,693 - Really interesting. - KRISTEN: Thank you. 375 00:14:53,727 --> 00:14:55,161 Thank you so much. 376 00:14:55,762 --> 00:14:58,331 KRISTEN: All right. Yellow team? 377 00:14:58,365 --> 00:15:00,266 Oh, pretty. Thank you. 378 00:15:00,467 --> 00:15:02,669 When you were sharing, I wish you had folded me in, 379 00:15:02,702 --> 00:15:04,471 because cabbage is such a Russian ingredient, 380 00:15:04,504 --> 00:15:06,606 - Oh, I'm sorry. - So all three of us could like, 381 00:15:06,639 --> 00:15:07,741 this and this and this. 382 00:15:07,774 --> 00:15:09,409 - [bleep], sorry. - But it's okay. 383 00:15:09,442 --> 00:15:13,179 {\an8}We made a pureed soup of fennel, apple, potato, 384 00:15:13,213 --> 00:15:16,716 {\an8}and then there's a relish of corn, apple, tomato, 385 00:15:16,750 --> 00:15:19,085 {\an8}rendered chorizo fat, and some chive oil. 386 00:15:19,119 --> 00:15:20,220 What about the clams? 387 00:15:20,253 --> 00:15:22,022 Clams are in the relish as well. 388 00:15:22,055 --> 00:15:23,957 Great. Thank you. 389 00:15:24,124 --> 00:15:25,759 - That's really nice. - Yeah, it's very nice. 390 00:15:25,792 --> 00:15:27,394 KRISTEN: Purple team. 391 00:15:29,496 --> 00:15:30,663 Thank you. 392 00:15:30,697 --> 00:15:33,299 {\an8}KAT: We made a charred corn sauce, 393 00:15:33,333 --> 00:15:34,601 {\an8}corn sofrito, 394 00:15:34,634 --> 00:15:35,869 {\an8}a little butter poached clam with 395 00:15:35,902 --> 00:15:40,407 {\an8}a sweet pickled Fresno on top, and some crispy potato sticks. 396 00:15:42,542 --> 00:15:44,678 - GAIL: Thank you. - I assume we take the lid off? 397 00:15:44,711 --> 00:15:47,047 - You do. - Very cool. 398 00:15:47,080 --> 00:15:49,249 {\an8}PAULA: What we have here is a corn and clam chowder 399 00:15:49,282 --> 00:15:51,084 {\an8}with a little Andouille sausage. 400 00:15:51,117 --> 00:15:54,788 {\an8}We also have served in an apple, apple and chive relish, 401 00:15:54,821 --> 00:15:57,657 {\an8}a little roasted mushroom, and a chive oil as well. 402 00:15:57,691 --> 00:15:59,459 GAIL: How is it working together, 403 00:15:59,492 --> 00:16:02,362 considering you met in a car a few minutes ago? 404 00:16:02,395 --> 00:16:05,098 I think we had our differences on plating, which is fine. 405 00:16:05,131 --> 00:16:07,100 There's plenty of chefs in the kitchen. 406 00:16:07,133 --> 00:16:09,035 - Thank you. - VINCENZO: Thank you. 407 00:16:11,204 --> 00:16:14,441 You know, I get grumpy when the food's not so good. 408 00:16:14,474 --> 00:16:16,743 I'm not grumpy right now. I'm really happy. 409 00:16:16,776 --> 00:16:19,145 Who had our favorite dishes of the day? 410 00:16:19,179 --> 00:16:21,781 Yellow team, I thought the puree was just absolutely beautiful. 411 00:16:21,815 --> 00:16:23,116 A lot of flavor. 412 00:16:23,149 --> 00:16:24,617 The texture of the soup was perfect, 413 00:16:24,651 --> 00:16:26,286 and it contrasted so beautifully 414 00:16:26,319 --> 00:16:29,155 with that gorgeous relish that had so much dimension. 415 00:16:30,190 --> 00:16:31,691 KRISTEN: Green team, I found that your dish 416 00:16:31,725 --> 00:16:33,693 really highlighted every single ingredient. 417 00:16:33,727 --> 00:16:36,563 You could pick them apart, yet they all still went together. 418 00:16:36,596 --> 00:16:38,798 You had to use maple syrup, and it was just enough 419 00:16:38,832 --> 00:16:40,533 to taste it, but not enough to make it sweet. 420 00:16:40,567 --> 00:16:42,068 Thank you. 421 00:16:42,102 --> 00:16:43,436 KRISTEN: Red team. 422 00:16:43,470 --> 00:16:45,171 Serving it in the apple, 423 00:16:45,205 --> 00:16:46,573 I thought it was all right, it's just kind of gimmicky. 424 00:16:46,606 --> 00:16:47,774 But if you actually 425 00:16:47,807 --> 00:16:49,376 scraped the bottom and got some of 426 00:16:49,409 --> 00:16:50,844 that scraped fresh apple, it really worked. 427 00:16:50,877 --> 00:16:53,079 {\an8}- So I thought it was great. - Thank you. 428 00:16:53,246 --> 00:16:54,547 {\an8}Okay, Vinny, you got this one. 429 00:16:54,581 --> 00:16:59,619 The dish that was at the very top today is... 430 00:17:02,856 --> 00:17:04,491 The yellow team. 431 00:17:07,727 --> 00:17:09,162 - Crushed it. - Congratulations. 432 00:17:09,195 --> 00:17:12,832 {\an8}You just won $15,000 for your team. 433 00:17:12,866 --> 00:17:15,635 {\an8}- So $5,000 apiece. - Yeah! 434 00:17:16,136 --> 00:17:18,204 {\an8}Quick fire Quick Cash comes in. 435 00:17:18,872 --> 00:17:21,207 Holy sh--. Just instant relief. 436 00:17:21,241 --> 00:17:22,842 {\an8}I'm definitely going to pick out myself 437 00:17:22,876 --> 00:17:24,577 {\an8}a nice pair of pots and pans. 438 00:17:24,611 --> 00:17:27,247 Maybe I could get like, two copper pans now, 439 00:17:27,280 --> 00:17:29,382 instead of one, with this 5K. 440 00:17:29,416 --> 00:17:31,885 GAIL: That dish just felt completely like 441 00:17:31,918 --> 00:17:33,720 it had been on your menu for years. 442 00:17:33,753 --> 00:17:36,256 Really well done. But again, every dish was really good. 443 00:17:36,289 --> 00:17:38,124 Keep it up, I won't get grumpy. 444 00:17:39,426 --> 00:17:41,628 KRISTEN: Chefs, for your first elimination challenge, 445 00:17:41,661 --> 00:17:44,364 we want you to take us across Canada through food. 446 00:17:44,397 --> 00:17:45,665 Hm. 447 00:17:50,470 --> 00:17:53,373 Please welcome some very special guests. 448 00:17:53,406 --> 00:17:55,208 Oh, my God. 449 00:17:55,241 --> 00:17:58,611 Chefs Sheila Flaherty, Jeremy Charles, 450 00:17:58,945 --> 00:18:03,249 David Zilber, Dale McKay, and Nicole Gomes. 451 00:18:05,251 --> 00:18:08,321 {\an8}If there was a culinary Canadian version 452 00:18:08,355 --> 00:18:11,524 {\an8}of Mount Rushmore, I mean, these are the faces right here. 453 00:18:11,825 --> 00:18:15,762 These five chefs represent the five regions of Canada. 454 00:18:15,795 --> 00:18:17,897 The West, Prairie Region, Central, 455 00:18:17,931 --> 00:18:20,533 Atlantic, and North region. 456 00:18:20,567 --> 00:18:22,802 Each of them has brought along a pantry 457 00:18:22,836 --> 00:18:24,371 of ingredients from their local region. 458 00:18:24,404 --> 00:18:27,273 Welcome back to the <i>Top Chef</i>Kitchen, Nicole. 459 00:18:27,307 --> 00:18:29,542 {\an8}- MAN: You've done a good job. - Oh, thanks. 460 00:18:29,576 --> 00:18:31,378 {\an8}Not bad for a Canadian. 461 00:18:31,611 --> 00:18:32,946 {\an8}Thanks for having me. 462 00:18:32,979 --> 00:18:34,748 {\an8}KRISTEN: Thank you for representing the West. 463 00:18:35,415 --> 00:18:36,950 NICOLE: The West Coast has so much to offer, 464 00:18:36,983 --> 00:18:39,886 from the beautiful coastal waters all the way to 465 00:18:39,919 --> 00:18:42,956 the Rocky Mountains and into the forest. 466 00:18:42,989 --> 00:18:44,691 Dale, it's great to have you back. 467 00:18:44,724 --> 00:18:45,825 {\an8}It's good to be back. 468 00:18:45,859 --> 00:18:47,394 {\an8}I am from Saskatoon, Canada. 469 00:18:47,427 --> 00:18:48,862 {\an8}- Ever heard of it? - I have. 470 00:18:48,895 --> 00:18:50,196 {\an8}All right. 471 00:18:50,230 --> 00:18:51,598 GAIL: Representing the Prairie Region. 472 00:18:52,532 --> 00:18:54,467 {\an8}I'm really excited to show you 473 00:18:54,501 --> 00:18:55,835 {\an8}the best products of all of Canada. 474 00:18:55,869 --> 00:18:57,837 From Saskatchewan and the Prairies, 475 00:18:57,871 --> 00:18:59,939 95% of the lentils come from Saskatchewan, 476 00:18:59,973 --> 00:19:01,975 so we really are the breadbasket of the world. 477 00:19:02,008 --> 00:19:03,843 {\an8}And representing the Central Region, 478 00:19:03,877 --> 00:19:05,845 {\an8}my region, Chef David Zilber. 479 00:19:05,879 --> 00:19:07,580 {\an8}Welcome back to <i>Top Chef.</i> 480 00:19:07,614 --> 00:19:09,315 {\an8}Thank you for having me. 481 00:19:09,683 --> 00:19:11,451 DAVID: Everything you see on this platter 482 00:19:11,484 --> 00:19:13,253 could be a summertime barbecue. 483 00:19:13,453 --> 00:19:15,355 You can just throw all of this onto a grill 484 00:19:15,388 --> 00:19:17,357 and call it a day and win. 485 00:19:17,557 --> 00:19:20,393 {\an8}VINCENZO: I recognize David, who I've worked with in the past. 486 00:19:20,427 --> 00:19:22,562 {\an8}At one end, it's a breath of fresh air seeing David. 487 00:19:22,595 --> 00:19:24,864 {\an8}And on the other end, I'm like, it's David ----ing Zilber 488 00:19:24,898 --> 00:19:26,933 {\an8}and I need to impress this guy. 489 00:19:27,434 --> 00:19:28,568 {\an8}TOM: Jeremy, you're here 490 00:19:28,601 --> 00:19:29,836 {\an8}representing the Atlantic Region. 491 00:19:33,940 --> 00:19:36,343 Coming here from St. John's, Newfoundland, 492 00:19:36,376 --> 00:19:39,646 which produces some of the most beautiful seafood in the world. 493 00:19:39,679 --> 00:19:41,915 It's fed generations. 494 00:19:42,315 --> 00:19:44,684 Sheila, you're here representing the North. 495 00:19:45,018 --> 00:19:47,654 {\an8}I live in Iqaluit, Nunavut, 496 00:19:47,687 --> 00:19:51,291 {\an8}which is on Baffin Island in Canada's Arctic. 497 00:19:51,591 --> 00:19:54,928 We pretty much feed on an ocean diet. 498 00:19:55,362 --> 00:19:57,497 {\an8}I see a lot of similarities between 499 00:19:57,530 --> 00:20:01,334 {\an8}the north region of Canada and where I grew up in Russia. 500 00:20:01,368 --> 00:20:04,037 For your Elimination Challenge, we want you to use 501 00:20:04,070 --> 00:20:05,772 these ingredients to create dishes that will 502 00:20:05,805 --> 00:20:08,441 transport us through all the different regions. 503 00:20:08,475 --> 00:20:10,410 Each group of three will be working with 504 00:20:10,443 --> 00:20:12,612 one of the five pantries. 505 00:20:12,645 --> 00:20:14,481 Yellow team, as the winner of our 506 00:20:14,514 --> 00:20:16,049 Quickfire challenge, you get to choose first 507 00:20:16,082 --> 00:20:17,917 which pantry you want to work with. 508 00:20:17,951 --> 00:20:19,686 What do you want to do? 509 00:20:22,055 --> 00:20:24,057 We're going to do number three. 510 00:20:24,090 --> 00:20:25,592 KRISTEN: The central region. 511 00:20:25,625 --> 00:20:27,660 Why did you choose the central region? 512 00:20:27,694 --> 00:20:29,596 I love the idea of sweet and savory. 513 00:20:29,629 --> 00:20:31,798 Great, now you get to choose which team 514 00:20:31,831 --> 00:20:33,667 is going to choose next. 515 00:20:33,700 --> 00:20:35,068 Which color will it be? 516 00:20:35,101 --> 00:20:37,003 We're going to pick purple. 517 00:20:37,037 --> 00:20:39,673 All right, purple team, which pantry will it be? 518 00:20:39,706 --> 00:20:41,408 We're going to choose prairie region. 519 00:20:41,441 --> 00:20:44,611 - Great, which team goes next? - The red team. 520 00:20:44,644 --> 00:20:46,079 KRISTEN: Red team, which pantry? 521 00:20:46,112 --> 00:20:48,314 - Western? - KRISTEN: Very good. 522 00:20:48,348 --> 00:20:49,683 LANA: Let's do it. 523 00:20:49,716 --> 00:20:51,418 KRISTEN: You have the blue and the green team left. 524 00:20:51,451 --> 00:20:53,853 - Blue. - KRISTEN: All right, blue team. 525 00:20:53,887 --> 00:20:55,622 ZUBAIR: I feel good about either. 526 00:20:55,655 --> 00:20:56,923 We're going to go with the North. 527 00:20:56,956 --> 00:20:58,425 KRISTEN: The North. 528 00:20:58,458 --> 00:21:00,093 So that means, green team, you have... 529 00:21:00,126 --> 00:21:01,728 Atlantic. 530 00:21:01,761 --> 00:21:02,962 KRISTEN: The Atlantic. 531 00:21:02,996 --> 00:21:04,564 Are you happy with your pantry? 532 00:21:04,597 --> 00:21:05,899 - Super happy. - Absolutely. 533 00:21:05,932 --> 00:21:07,701 They're all equal. Atlantic is a little more equal. 534 00:21:07,734 --> 00:21:11,604 - Okay. - GAIL: Well said, well said. 535 00:21:11,638 --> 00:21:13,840 {\an8}Alright chefs, you must use three 536 00:21:13,873 --> 00:21:17,811 {\an8}of the six regional ingredients from your pantry. 537 00:21:18,144 --> 00:21:20,113 - There is one more thing. - Oh, no. 538 00:21:20,146 --> 00:21:22,449 This will be an individual challenge. 539 00:21:22,482 --> 00:21:25,719 Your teammates are now your competitors. 540 00:21:26,453 --> 00:21:30,724 One chef from each group will either be on the top, safe, 541 00:21:30,757 --> 00:21:32,359 or up for elimination. 542 00:21:32,559 --> 00:21:34,861 {\an8}SHUAI: Friends have become frenemies. 543 00:21:34,894 --> 00:21:35,995 {\an8}It's cutthroat time. 544 00:21:36,029 --> 00:21:37,597 {\an8}Now, it's getting very real. 545 00:21:37,630 --> 00:21:40,100 Tomorrow, you'll have two hours to cook and serve 546 00:21:40,133 --> 00:21:42,469 at Casa Madera at The One Hotel. 547 00:21:42,502 --> 00:21:44,604 TOM: Use your pantry to bring your region to life, 548 00:21:44,637 --> 00:21:47,440 but also don't forget to put yourself on the plate. 549 00:21:47,474 --> 00:21:49,776 All right chefs, good luck, and we'll see you tomorrow. 550 00:21:49,809 --> 00:21:50,910 TOM: Good luck, chefs. 551 00:21:53,046 --> 00:21:55,115 DAVID: I just realized you're all wearing Canadian tuxedos. 552 00:21:57,000 --> 00:22:03,074 Watch Online Movies and Series for FREE www.osdb.link/lm 553 00:22:05,592 --> 00:22:06,126 {\an8}BAILEY: A light jog, guys. 554 00:22:07,527 --> 00:22:09,929 {\an8}- Right behind. - This is a bunch. 555 00:22:11,865 --> 00:22:13,533 {\an8}LANA: Massimo, what are you doing for your dish? 556 00:22:13,566 --> 00:22:16,803 Very old school dish. Potatoes, kale, cod. 557 00:22:16,836 --> 00:22:17,637 Oh, nice. Classic. 558 00:22:17,671 --> 00:22:19,606 {\an8}MASSIMO: I love these ingredients. 559 00:22:19,639 --> 00:22:20,974 {\an8}From being in Quebec, being close to the Maritimes, 560 00:22:21,007 --> 00:22:22,409 I'm very familiar with them. 561 00:22:22,442 --> 00:22:23,943 I'll take three pounds of mussels. 562 00:22:23,977 --> 00:22:25,412 We're going to do smoked dulse. 563 00:22:25,445 --> 00:22:27,414 Smoked dogs smell and taste like bacon. 564 00:22:27,447 --> 00:22:29,182 In fact, in Quebec, we call it bacon of the sea, 565 00:22:29,215 --> 00:22:30,884 bacon de mer. 566 00:22:30,917 --> 00:22:32,185 Asian aisle. 567 00:22:32,218 --> 00:22:33,753 Where is the international? 568 00:22:33,787 --> 00:22:35,655 {\an8}The hardest part of this challenge is 569 00:22:35,689 --> 00:22:38,158 {\an8}showcasing all these beautiful ingredients 570 00:22:38,191 --> 00:22:40,960 {\an8}of the Atlantic region with my Chinese cooking. 571 00:22:40,994 --> 00:22:42,529 Good stuff. Want to get the good stuff today. 572 00:22:42,562 --> 00:22:43,997 Just got to find that right balance. 573 00:22:46,499 --> 00:22:47,834 {\an8}[Bailey exclaiming] 574 00:22:49,102 --> 00:22:51,738 {\an8}I'm just thinking, it's the land of the rising sun in the north. 575 00:22:51,771 --> 00:22:56,009 What if I juice carrots and make this bright risotto? 576 00:22:56,042 --> 00:22:58,445 So, I'm laying down some risotto 577 00:22:58,478 --> 00:23:01,014 on the first challenge of <i>Top Chef.</i> 578 00:23:03,016 --> 00:23:04,117 25 minutes. 579 00:23:04,150 --> 00:23:05,852 Hey, Paula, what did you choose? 580 00:23:05,885 --> 00:23:07,053 I'm Western region. 581 00:23:07,087 --> 00:23:08,455 - MASSIMO: Western? - Yeah. 582 00:23:08,488 --> 00:23:10,023 - Are you doing lamb? - I am. 583 00:23:10,056 --> 00:23:11,725 {\an8}I love game. And mushrooms. 584 00:23:11,758 --> 00:23:14,594 {\an8}Very Appalachian, so I'm going to do mushrooms for sure. 585 00:23:15,729 --> 00:23:18,465 {\an8}...but I currently live in Lexington, Kentucky. 586 00:23:18,498 --> 00:23:21,901 {\an8}And I think grilled lamb with mushroom ole... 587 00:23:25,171 --> 00:23:26,573 CORWIN: Five minutes, guys. 588 00:23:26,606 --> 00:23:27,774 BAILEY: Hey, do you have wood chips? 589 00:23:27,807 --> 00:23:28,742 Wood chips? 590 00:23:28,775 --> 00:23:30,543 Yeah, like for smoking things. 591 00:23:30,577 --> 00:23:31,945 Anybody see more corn? 592 00:23:31,978 --> 00:23:33,113 Where's butter, where's butter, where's butter? 593 00:23:33,146 --> 00:23:34,748 Looking for cumin. 594 00:23:34,781 --> 00:23:36,249 I am completely blind right now. 595 00:23:36,282 --> 00:23:38,018 Alphabetical order, daddy-o. 596 00:23:38,051 --> 00:23:40,086 See Dijon over there? No. 597 00:23:40,520 --> 00:23:42,022 Oh, my God, I walked right by. 598 00:23:42,055 --> 00:23:44,024 I've got everything on my list. 599 00:23:44,057 --> 00:23:47,761 {\an8}This is actually reminding me of basically every time 600 00:23:47,794 --> 00:23:49,896 {\an8}I've had to run through a Whole Foods market as 601 00:23:49,929 --> 00:23:53,166 {\an8}a private chef for Billy Corgan from the Smashing Pumpkins. 602 00:23:53,199 --> 00:23:55,268 It was like high pressure, intense. 603 00:23:55,301 --> 00:23:57,504 Working with people that high of a caliber, 604 00:23:57,537 --> 00:23:59,506 you become a bit of a Swiss Army knife. 605 00:23:59,539 --> 00:24:01,841 Did I get enough stuff? 606 00:24:02,242 --> 00:24:04,644 I'm like five cents below the mark. 607 00:24:05,945 --> 00:24:07,547 Price is right. 608 00:24:15,221 --> 00:24:16,756 MASSIMO: Oh, yeah. Oh, cool. 609 00:24:16,790 --> 00:24:18,792 - LANA: I love that! - PAULA: This is nice. 610 00:24:18,825 --> 00:24:20,093 Beautiful. 611 00:24:20,894 --> 00:24:22,729 Look at the view! 612 00:24:24,998 --> 00:24:26,666 - [cheering] - Opa! 613 00:24:26,700 --> 00:24:28,702 KAT: To the last time we'll all be together. 614 00:24:28,735 --> 00:24:30,136 Oh, wow. 615 00:24:30,670 --> 00:24:32,972 Party foul. All right, party foul. 616 00:24:35,141 --> 00:24:36,643 VINCENZO: Great to see you again. 617 00:24:36,676 --> 00:24:38,678 Glad you kept in touch over time. 618 00:24:38,712 --> 00:24:40,313 I'm glad to see you're doing well and crushing it. 619 00:24:40,347 --> 00:24:42,082 I saw you and I was like, ah. 620 00:24:42,115 --> 00:24:44,651 Vincenzo was my sous chef at the Nomad Hotel. 621 00:24:44,684 --> 00:24:46,586 He had talent as a 25-year-old sous, 622 00:24:46,619 --> 00:24:48,221 working for the number one chef in the world. 623 00:24:48,254 --> 00:24:50,323 {\an8}And so, to have him as a competitor, 624 00:24:50,357 --> 00:24:52,559 {\an8}I know where the bar is set, it's pretty high. 625 00:24:52,592 --> 00:24:53,993 KAT: You can make a left 626 00:24:54,027 --> 00:24:55,595 - and it kind of like zigzags. - Yeah. Yeah, yeah. 627 00:24:55,628 --> 00:24:57,230 - That's where I live. - Yeah, so am I. 628 00:24:57,263 --> 00:24:58,832 So we're across the street. 629 00:24:58,865 --> 00:25:01,101 I chose that unit because it reminded me of New York. 630 00:25:01,134 --> 00:25:04,037 {\an8}I was adopted and moved to upstate New York 631 00:25:04,070 --> 00:25:05,305 {\an8}when I was three months old. 632 00:25:05,338 --> 00:25:08,575 My dad is Jewish. My mom is Irish Catholic. 633 00:25:08,608 --> 00:25:10,677 I have an older brother who's not adopted. 634 00:25:10,710 --> 00:25:14,014 It wasn't until I met my husband, who's Korean, 635 00:25:14,047 --> 00:25:15,615 I started diving into 636 00:25:15,648 --> 00:25:17,317 what does it mean to be Korean-American, 637 00:25:17,350 --> 00:25:19,652 and trying to develop that cuisine. 638 00:25:19,686 --> 00:25:21,221 - Wow. - Yeah. 639 00:25:21,254 --> 00:25:22,822 - But that's like, crazy. - Yeah. 640 00:25:22,856 --> 00:25:24,657 MASSIMO: All right, guys. Cheers to a great day. 641 00:25:24,691 --> 00:25:26,626 See you tomorrow. 642 00:25:38,905 --> 00:25:40,040 {\an8}Let's go, West. 643 00:25:42,208 --> 00:25:45,845 {\an8}- PAULA: Oh, wow. - LANA: Look at these mushrooms. 644 00:25:46,179 --> 00:25:48,048 {\an8}Don't eat it. 645 00:25:53,153 --> 00:25:56,189 {\an8}What's the quickest you can make a mole? Two hours? 646 00:25:56,656 --> 00:25:57,991 There, it takes way more than that, 647 00:25:58,024 --> 00:25:59,693 but I'm going to do interpretation of it 648 00:25:59,726 --> 00:26:01,394 with mushrooms as a base. 649 00:26:01,428 --> 00:26:03,196 {\an8}Mole takes hours. 650 00:26:03,797 --> 00:26:06,966 {\an8}But I need to show who I am through my dish. 651 00:26:07,000 --> 00:26:09,035 LANA: Paula, what's in your hair, girl? You look so cute. 652 00:26:09,069 --> 00:26:11,304 I have my flag, my Ecuadorian flag. 653 00:26:11,338 --> 00:26:13,039 Why not? Life is short. Show your flair. 654 00:26:13,073 --> 00:26:15,809 VINCENZO: More flair, chef. I only brought my dimples today. 655 00:26:15,842 --> 00:26:17,277 PAULA: That's enough. 656 00:26:18,378 --> 00:26:20,380 That's enough. 657 00:26:20,847 --> 00:26:22,248 Vinny, how many ingredients are you using 658 00:26:22,282 --> 00:26:23,817 from the western region? 659 00:26:23,850 --> 00:26:25,952 Three. Love breaking a good old fish down. 660 00:26:25,985 --> 00:26:28,655 {\an8}I'm making confit Pacific salmon 661 00:26:28,688 --> 00:26:30,857 {\an8}with porridge mushrooms, hazelnuts, and a consommé 662 00:26:30,890 --> 00:26:33,360 using both the mushrooms and all the trimming of the fish. 663 00:26:33,393 --> 00:26:36,930 Sauce working, I'm utilizing the head and the body for that. 664 00:26:36,963 --> 00:26:38,798 Making a stock, cooling it down 665 00:26:38,832 --> 00:26:40,266 and clarifying it in a two-hour time frame, 666 00:26:40,300 --> 00:26:42,335 it's going to be difficult, but it shows technique. 667 00:26:42,369 --> 00:26:43,903 It's really, really intricate. 668 00:26:43,937 --> 00:26:45,338 A lot of technical detail. 669 00:26:45,372 --> 00:26:46,439 - No pressure. - VINCENZO: No pressure. 670 00:26:46,473 --> 00:26:47,807 [Lana laughing] 671 00:26:47,841 --> 00:26:50,076 {\an8}- What's up, what's up? - Bam, bam, bam. 672 00:26:50,110 --> 00:26:52,712 {\an8}- Oh, look who it is. - Oh, hey, Vinny. 673 00:26:52,746 --> 00:26:54,014 {\an8}Praries, let's go. 674 00:26:54,047 --> 00:26:56,182 HENRY: Got some Saskatchewan red lentils here. 675 00:26:56,216 --> 00:26:58,018 LANA: What are you going to do with those lentils? 676 00:26:58,051 --> 00:26:59,753 I'm going to turn them into powder and make 677 00:26:59,786 --> 00:27:02,022 - a cracker out of it. - All in two hours. Let's go. 678 00:27:02,055 --> 00:27:05,025 HENRY: I love getting these weird flavor out of ingredients 679 00:27:05,058 --> 00:27:06,693 that people don't really think about. 680 00:27:06,726 --> 00:27:07,994 {\an8}I want to make a tartare. 681 00:27:08,028 --> 00:27:10,997 {\an8}Toast the red lentils, make a nice little cracker. 682 00:27:11,031 --> 00:27:13,233 {\an8}Something super earthy and really speaks 683 00:27:13,266 --> 00:27:15,769 {\an8}to the land that all these ingredients come from. 684 00:27:15,802 --> 00:27:18,238 I just like to know how the dough actually feels. 685 00:27:18,271 --> 00:27:20,707 - Knead it. I need the workout. - CORWIN: I need it. 686 00:27:20,740 --> 00:27:22,442 HENRY: How are you using the walleye today, Kat? 687 00:27:22,475 --> 00:27:25,245 I'm going to lightly pan fry it. That's how I grew up eating it. 688 00:27:25,278 --> 00:27:28,014 This is what my dad and I used to go fishing for. 689 00:27:28,048 --> 00:27:29,983 {\an8}I grew up in Door County, Wisconsin, 690 00:27:30,016 --> 00:27:32,919 {\an8}which you may remember from the Door County Fish Boil 691 00:27:32,952 --> 00:27:35,455 {\an8}episode of <i>Top Chef</i>Season 21. 692 00:27:35,488 --> 00:27:38,124 These fish seem to have very fine bones, 693 00:27:38,158 --> 00:27:40,060 so it may be a little challenging. 694 00:27:41,828 --> 00:27:43,763 {\an8}MIMI: Just getting organized, trying to figure out 695 00:27:43,797 --> 00:27:45,365 {\an8}where everything is. 696 00:27:46,433 --> 00:27:47,901 CÉSAR: What are you making? 697 00:27:47,934 --> 00:27:50,503 MIMI: Montreal being a French-speaking city, 698 00:27:50,537 --> 00:27:52,505 I'm leaning into French cuisine, 699 00:27:52,539 --> 00:27:55,442 and I'm going to do an emulsified corn sauce, 700 00:27:55,475 --> 00:27:58,211 and then a port jus, and do a potato puree. 701 00:27:58,244 --> 00:28:00,413 - What about you? - I like the ingredients. 702 00:28:00,447 --> 00:28:03,450 It brought me back to fishing with my dad. 703 00:28:03,483 --> 00:28:05,418 Growing up, my dad would take us camping, 704 00:28:05,452 --> 00:28:07,187 and it was crazy the way we went. 705 00:28:07,220 --> 00:28:08,421 {\an8}We would take nothing. 706 00:28:08,455 --> 00:28:10,190 {\an8}We would just take a pot and mirepoix. 707 00:28:10,223 --> 00:28:12,092 {\an8}And the idea was like, whatever you catch, 708 00:28:12,125 --> 00:28:13,993 {\an8}you're going to make a stew out of. 709 00:28:14,027 --> 00:28:15,328 And if we didn't catch anything, 710 00:28:15,362 --> 00:28:17,097 you're eating mirepoix soup. 711 00:28:17,130 --> 00:28:20,900 I'm going to steam the fish in this little parchment paper. 712 00:28:21,468 --> 00:28:23,837 Go ahead. Go, go, go, go. 713 00:28:24,204 --> 00:28:26,206 {\an8}- All right. - PAULA: Hello, chefS. 714 00:28:26,239 --> 00:28:27,407 {\an8}Ha-ha! 715 00:28:28,341 --> 00:28:30,076 TRISTEN: This cod is gorgeous. 716 00:28:30,110 --> 00:28:31,811 Shuai, what did you end up landing on 717 00:28:31,845 --> 00:28:33,213 with the dish, man? 718 00:28:33,246 --> 00:28:35,315 SHAUI: I ended up with the steamed Atlantic cod 719 00:28:35,348 --> 00:28:39,919 with a braised daikon, snow crab, egg drop sauce. 720 00:28:40,353 --> 00:28:42,355 TRISTEN: I'm going to start picking some crab. 721 00:28:42,389 --> 00:28:46,259 I was just really inspired by the connection to the Caribbean. 722 00:28:46,292 --> 00:28:49,229 Those islands kind of remind me of my own. 723 00:28:49,262 --> 00:28:51,865 I was brought up by my mom, my grandmother, 724 00:28:51,898 --> 00:28:53,233 in a Trinidadian household. 725 00:28:53,266 --> 00:28:55,869 {\an8}And I always had these flavor profiles together, 726 00:28:55,902 --> 00:28:57,103 {\an8}just like in a big curry. 727 00:28:57,137 --> 00:28:59,272 So that's what I want to represent. 728 00:28:59,305 --> 00:29:00,874 How are you looking, buddy? 729 00:29:00,907 --> 00:29:03,810 We're doing cod on a caille de pommes de terre. 730 00:29:03,843 --> 00:29:06,913 It's an old school French dish, French classic. 731 00:29:09,149 --> 00:29:10,950 Okay, so I broke a cutting board. 732 00:29:11,985 --> 00:29:13,453 LANA: 49 minutes. 733 00:29:15,288 --> 00:29:17,857 {\an8}Guys, have a great cook. 734 00:29:19,526 --> 00:29:21,494 Coming down, coming down, please. 735 00:29:21,528 --> 00:29:22,929 ZUBAIR: Anya, what are you 736 00:29:22,962 --> 00:29:24,164 adding to this dish that makes it you? 737 00:29:24,197 --> 00:29:26,232 Well, I'm making caviar out of beets. 738 00:29:26,266 --> 00:29:27,834 ZUBAIR: Nice. 739 00:29:27,867 --> 00:29:29,969 ANYA: Caviar is inherently a Russian culture. 740 00:29:30,003 --> 00:29:31,938 I was born in Moscow. 741 00:29:31,971 --> 00:29:35,975 I have been in the United States since I was 18 years old. 742 00:29:36,009 --> 00:29:39,179 I opened Birch and Rye two weeks before Russia invaded Ukraine. 743 00:29:39,212 --> 00:29:42,615 And I said, nobody's ever going to go to a Russian restaurant. 744 00:29:42,649 --> 00:29:46,119 {\an8}To my big surprise, it was so well-received 745 00:29:46,152 --> 00:29:50,457 {\an8}and won Best New Restaurant by James Beard Foundation. 746 00:29:50,490 --> 00:29:53,993 And that gave me the courage to say, you know what? 747 00:29:54,027 --> 00:29:55,995 I can't delete where I was born. 748 00:29:56,029 --> 00:29:57,897 I'm curing the berries in vodka. 749 00:29:57,931 --> 00:30:00,133 ZUBAIR: Shots of vodka, a lot on the line. 750 00:30:00,166 --> 00:30:01,534 BAILEY: Sounds like a good time. 751 00:30:01,568 --> 00:30:03,536 ANYA: Bailey, how's risotto looking? 752 00:30:03,570 --> 00:30:05,939 I'm going to be doing a carrot risotto. 753 00:30:05,972 --> 00:30:08,308 You know what they say about risotto on <i>Top Chef.</i> 754 00:30:08,908 --> 00:30:11,011 I am the CDC of Monteverde Restaurant 755 00:30:11,044 --> 00:30:12,545 in Chicago, Illinois. 756 00:30:12,579 --> 00:30:14,247 The best Italian restaurant in Chicago. 757 00:30:14,280 --> 00:30:18,018 Chef Sarah from Monteverde taught me how to make risotto. 758 00:30:18,051 --> 00:30:21,154 Chef Sarah Gruenberg was on Top Chef. 759 00:30:21,187 --> 00:30:23,289 She placed second in her season. 760 00:30:23,323 --> 00:30:24,591 And she really taught me everything 761 00:30:24,624 --> 00:30:26,192 that I know about Italian food. 762 00:30:26,226 --> 00:30:28,928 You know, I wasn't planning this for the first challenge, 763 00:30:28,962 --> 00:30:31,297 but you know, just get the hard sh-- first, right? 764 00:30:31,331 --> 00:30:32,599 ZUBAIR: Yep, go for it. 765 00:30:32,632 --> 00:30:34,000 People that come on <i>Top Chef</i>have never 766 00:30:34,034 --> 00:30:35,468 really succeeded in making a risotto. 767 00:30:35,502 --> 00:30:38,905 {\an8}So, I think it's brave that she's going to go with 768 00:30:38,938 --> 00:30:40,440 {\an8}the risotto on the first challenge. 769 00:30:40,473 --> 00:30:42,042 MIMI: Feeling good on time. 770 00:30:42,075 --> 00:30:44,511 Check back in on like 30 minutes. 771 00:30:44,544 --> 00:30:46,312 - See how I'm doing. - Yep, I agree. 772 00:30:46,346 --> 00:30:48,081 This kitchen is chaotic. 773 00:30:48,114 --> 00:30:50,050 I don't know where anything is. 774 00:30:50,083 --> 00:30:52,252 And then also, I'm working around 14 other chefs. 775 00:30:52,285 --> 00:30:54,921 - Where are delis? - Uh, on that rack. 776 00:30:54,954 --> 00:30:56,923 {\an8}Level of fun is 12 out of 10 for me. 777 00:30:56,956 --> 00:30:59,059 What about water? Where's water? 778 00:30:59,092 --> 00:31:00,360 Right there in the corner. 779 00:31:00,393 --> 00:31:01,961 MIMI: Oh, sh--. 780 00:31:05,532 --> 00:31:07,600 PAULA: Oh, sh--. Excuse me. 781 00:31:07,634 --> 00:31:09,135 I realize... 782 00:31:13,506 --> 00:31:16,209 The smaller pieces had a bit more sear than I wanted. 783 00:31:16,242 --> 00:31:18,378 - Which oven is on, y'all? - LANA: Both of them, baby. 784 00:31:18,411 --> 00:31:21,414 I'm putting the rest of the lamb in the oven 785 00:31:21,448 --> 00:31:22,716 at least to get those right. 786 00:31:33,460 --> 00:31:33,660 ** 787 00:31:35,428 --> 00:31:36,996 ZUBAIR: 30 minutes! 788 00:31:37,030 --> 00:31:38,264 CORWIN: Vinny, what you using with the nitro? 789 00:31:38,298 --> 00:31:40,000 VINCENZO: This is for a consommé. 790 00:31:40,033 --> 00:31:41,568 I just need this to get cooled down. 791 00:31:41,601 --> 00:31:44,504 Otherwise, I'm making egg drop soup and not clarifying. 792 00:31:44,537 --> 00:31:46,006 I'm extremely competitive. 793 00:31:46,039 --> 00:31:47,407 {\an8}My brothers, Luciano and Giovanni, 794 00:31:47,440 --> 00:31:49,042 {\an8}they told me if you get eliminated first, 795 00:31:49,075 --> 00:31:50,343 {\an8}it's going to be so embarrassing. 796 00:31:50,377 --> 00:31:51,745 {\an8}You're going to feel like an idiot. 797 00:31:51,778 --> 00:31:53,380 {\an8}I'm like, thank you, I appreciate that. 798 00:31:53,413 --> 00:31:55,181 Come on, Corwin, you know you can't clarify hot liquids. 799 00:31:55,215 --> 00:31:56,549 Okay. 800 00:31:56,583 --> 00:31:59,352 Oh, sh--. My puree. 801 00:31:59,386 --> 00:32:00,987 {\an8}Oh, God. 802 00:32:01,021 --> 00:32:02,555 I've been running back and forth in the kitchen, 803 00:32:02,589 --> 00:32:04,724 and I realized my potatoes have been boiling 804 00:32:04,758 --> 00:32:07,060 on a back burner for a very long time. 805 00:32:07,093 --> 00:32:08,762 I'm fighting these potatoes a little bit. 806 00:32:08,795 --> 00:32:12,098 Because they've been overboiled, they're going to be so gummy. 807 00:32:12,132 --> 00:32:15,068 But they are what they are, so I've got to go with it. 808 00:32:15,402 --> 00:32:17,070 I need to just make sure that everything is 809 00:32:17,103 --> 00:32:18,238 seasoned correctly. 810 00:32:18,271 --> 00:32:20,607 Sweating my ----ing ass off. 811 00:32:25,478 --> 00:32:28,048 - It is beautiful. - It's beautiful. 812 00:32:28,081 --> 00:32:29,582 Fifteen plates of food coming, Gail. 813 00:32:29,616 --> 00:32:31,151 Yeah. I'm ready for it. 814 00:32:32,419 --> 00:32:34,487 - Thank you. - You're welcome. 815 00:32:36,122 --> 00:32:38,324 Welcome to our very first Elimination Challenge 816 00:32:38,358 --> 00:32:39,626 here in Canada. 817 00:32:39,659 --> 00:32:41,728 Thank you for providing such fantastic ingredients 818 00:32:41,761 --> 00:32:43,430 for our chefs to work with. 819 00:32:43,463 --> 00:32:45,265 - TOM: The menu looks good. - KRISTEN: Yeah. 820 00:32:45,298 --> 00:32:48,068 KRISTEN: So, cheers to Destination Canada <i>Top Chef.</i> 821 00:32:48,101 --> 00:32:51,738 - And Gail, welcome home. - Thank you so much. 822 00:32:51,771 --> 00:32:53,239 TRISTEN: What you working on, boss? 823 00:32:53,273 --> 00:32:55,442 MASSIMO: I'm making my scales for the fish. 824 00:32:55,475 --> 00:32:58,478 The key with the scales is it's got to be the perfect size. 825 00:32:58,511 --> 00:33:01,247 The perfect width. Seasoned perfectly. 826 00:33:01,281 --> 00:33:03,350 Glued onto the fish perfectly. 827 00:33:03,383 --> 00:33:06,753 - [Tristen chuckling] - And then, cooked perfectly. 828 00:33:06,786 --> 00:33:08,755 TRISTEN: That's a classic though, man. 829 00:33:08,788 --> 00:33:10,523 All right, we're getting ready to plate up. 830 00:33:11,591 --> 00:33:13,760 - How's the consommé going? - She clear. 831 00:33:13,793 --> 00:33:18,131 135. I have one that is 150. 832 00:33:18,164 --> 00:33:19,499 {\an8}I'm temping my lamb 833 00:33:19,532 --> 00:33:22,168 {\an8}and all of them have different temps. 834 00:33:22,202 --> 00:33:23,603 A little bit over. 835 00:33:23,636 --> 00:33:26,539 The nervousness and the time took the best out of me. 836 00:33:30,677 --> 00:33:33,780 Three, two, one... 837 00:33:33,813 --> 00:33:35,281 - [timer beeping] - Done. 838 00:33:35,315 --> 00:33:36,816 {\an8}Nicole, can you tell us more about the West? 839 00:33:36,850 --> 00:33:39,386 {\an8}West Coast is the best coast, as they say. 840 00:33:39,419 --> 00:33:41,488 It has the ocean and the forest. 841 00:33:41,521 --> 00:33:45,158 And then, Alberta with the beautiful green. 842 00:33:46,593 --> 00:33:48,161 Thank you. 843 00:33:50,163 --> 00:33:52,232 Okay, West Region. What did you make for us? 844 00:33:52,265 --> 00:33:54,834 {\an8}Seared salmon with a dawadawa cream, 845 00:33:54,868 --> 00:33:56,736 {\an8}mushrooms that have been roasted in lamb fat 846 00:33:56,770 --> 00:33:58,438 {\an8}and a hazelnut gremolata. 847 00:33:58,471 --> 00:34:00,173 {\an8}- Amazing. - KRISTEN: Vinny? 848 00:34:00,206 --> 00:34:02,409 {\an8}So, I made a confit pacific salmon, 849 00:34:02,442 --> 00:34:05,412 {\an8}some forage mushrooms that are cooked in miso-hazelnut butter 850 00:34:05,445 --> 00:34:08,548 {\an8}and then, a consommé using all the bones and mushroom trimming. 851 00:34:08,581 --> 00:34:10,617 {\an8}- KRISTEN: Paula? - What I have prepared 852 00:34:10,650 --> 00:34:13,520 {\an8}has inspiration on a lot of Alberta and forest. 853 00:34:13,553 --> 00:34:16,256 {\an8}So, I have a grilled lamb with salsa plum, salsa macha, 854 00:34:16,289 --> 00:34:18,658 {\an8}mushroom mole and a hazelnut pepián. 855 00:34:18,692 --> 00:34:20,527 {\an8}A little bit of pickled mushrooms as well. 856 00:34:20,560 --> 00:34:21,861 {\an8}KRISTEN: Great, thank you, chefs. 857 00:34:21,895 --> 00:34:23,596 {\an8}Thank you. 858 00:34:24,164 --> 00:34:25,465 KRISTEN: Let's start with Lana's dish. 859 00:34:25,498 --> 00:34:27,167 NICOLE: It was nice to have texture. 860 00:34:27,200 --> 00:34:28,535 Being that it's this nice, soft salmon 861 00:34:28,568 --> 00:34:30,337 and that there was this hazelnut crunch. 862 00:34:30,370 --> 00:34:31,805 {\an8}DAVID: I've had dawadawa before. 863 00:34:31,838 --> 00:34:33,840 {\an8}And it is this, like, incredibly punchy ingredient. 864 00:34:33,873 --> 00:34:36,609 {\an8}She used it with an incredible amount of restraint here. 865 00:34:37,577 --> 00:34:39,679 Nicole, let's go on to Vinny's dish. 866 00:34:39,713 --> 00:34:41,181 NICOLE: This is my kind of dish. 867 00:34:41,214 --> 00:34:44,451 {\an8}Perfectly cooked. Opaque, soft, just at the flake. 868 00:34:44,484 --> 00:34:46,186 TOM: This is a very subtle dish 869 00:34:46,219 --> 00:34:48,588 that is just full of flavor and power. 870 00:34:48,621 --> 00:34:50,256 DALE: There wasn't a bad bite in it. 871 00:34:50,290 --> 00:34:52,425 No, this is really, really, really well done. 872 00:34:52,459 --> 00:34:54,728 He's made me proud. [laughing] 873 00:34:56,329 --> 00:34:57,764 Paula's dish, what did you think? 874 00:34:57,797 --> 00:35:00,533 Her interpretation of mole lacked a lot of spice. 875 00:35:00,567 --> 00:35:03,870 The hazelnut, I really enjoyed the flavor coming from that. 876 00:35:03,903 --> 00:35:06,339 And my lamb was cooked well. 877 00:35:06,373 --> 00:35:07,874 My lamb is severely undercooked. 878 00:35:07,907 --> 00:35:09,542 Undercooked? 879 00:35:09,576 --> 00:35:10,610 DAVID: Oh, yeah. 880 00:35:10,643 --> 00:35:12,879 Interesting, because mine was, like, quite over. 881 00:35:12,912 --> 00:35:14,381 It's a lot of different cooks. 882 00:35:14,414 --> 00:35:15,648 VINCENZO: Glad it's over? 883 00:35:15,682 --> 00:35:18,351 I mean, hopefully not over, over, you know? 884 00:35:19,753 --> 00:35:21,521 There it is. Nice sear. 885 00:35:21,554 --> 00:35:23,490 - CÉSAR: 30 minutes! - [bleep]. 886 00:35:23,523 --> 00:35:27,360 {\an8}Because of my potatoes, I completely lose track of time. 887 00:35:27,660 --> 00:35:30,296 I have 30 minutes left and I haven't touched my pork yet. 888 00:35:30,330 --> 00:35:31,731 All right, gonna run now. 889 00:35:31,765 --> 00:35:33,466 Even if it's 10 minutes, 890 00:35:33,500 --> 00:35:36,536 I still brine this pork in hopes that it's not gonna dry out. 891 00:35:36,569 --> 00:35:38,705 Sorry, I'm working sloppy right now. 892 00:35:38,905 --> 00:35:40,807 {\an8}CÉSAR: Mimi's pork is still raw. 893 00:35:40,840 --> 00:35:44,277 {\an8}It seems kind of late in the game to still have raw pork. 894 00:35:44,744 --> 00:35:46,379 MASSIMO: 22 minutes. 895 00:35:46,413 --> 00:35:48,782 KAT: I'm trying to get my cream to smoke. 896 00:35:48,815 --> 00:35:50,383 {\an8}I want to have a smoked element 897 00:35:50,417 --> 00:35:53,653 {\an8}to play against the sweetness of the sour cherries. 898 00:35:54,354 --> 00:35:55,855 CORWIN: Is that your wood chips for your smoke? 899 00:35:55,889 --> 00:35:57,390 Yeah. 900 00:35:57,424 --> 00:36:00,393 I try to set up a little smoker in a hotel pan, 901 00:36:00,427 --> 00:36:01,628 drop some smoke in it. 902 00:36:01,661 --> 00:36:03,329 That's not working all that well. 903 00:36:03,363 --> 00:36:05,965 I'm really improvising here right now. 904 00:36:06,499 --> 00:36:10,403 I resort to lighting the chips on fire, turning to embers, 905 00:36:10,437 --> 00:36:12,839 and then just dumping the whole thing into the cream. 906 00:36:12,872 --> 00:36:16,276 I have spent 10 minutes trying to troubleshoot the smoke. 907 00:36:16,309 --> 00:36:17,711 CORWIN: Three and a half minutes, guys. 908 00:36:20,280 --> 00:36:21,548 Oh, I lost one. 909 00:36:21,581 --> 00:36:23,283 Henry's cracker looks perfect. 910 00:36:23,316 --> 00:36:24,684 {\an8}And if his tartar is seasoned to the T, 911 00:36:24,718 --> 00:36:26,553 {\an8}that's gonna be the dish I have to beat. 912 00:36:26,586 --> 00:36:28,922 HENRY: The consistency is exactly what I was looking for. 913 00:36:28,955 --> 00:36:30,724 Let's start plating. 914 00:36:38,898 --> 00:36:40,500 CORWIN: 45 seconds. 915 00:36:42,635 --> 00:36:44,738 LANA: Oh, my God. Am I missing one? 916 00:36:44,771 --> 00:36:46,673 Oh, my God. Oh, my God. One, two, three. 917 00:36:46,706 --> 00:36:49,409 - [timer beeping] - [bleep]. Oh, my God. 918 00:36:49,442 --> 00:36:51,611 I didn't get it all. I didn't get it all. 919 00:36:57,517 --> 00:36:57,717 ** 920 00:37:00,520 --> 00:37:02,856 {\an8}Yeah, the prairies are pretty underrated overall, 921 00:37:02,889 --> 00:37:05,525 {\an8}but it really is not just the breadbasket of Canada, 922 00:37:05,558 --> 00:37:07,360 {\an8}but it really is the world. 923 00:37:07,394 --> 00:37:10,330 - Uh-oh. - That's not a good sign. 924 00:37:10,363 --> 00:37:11,531 Missing some fish. 925 00:37:11,564 --> 00:37:13,299 I'm missing some tomatoes. 926 00:37:13,333 --> 00:37:15,568 {\an8}- Me and Tom missing tomatoes. - TOM: Yeah, missing tomatoes. 927 00:37:15,602 --> 00:37:18,405 KRISTEN: Uh-oh. A little inconsistent. 928 00:37:20,073 --> 00:37:23,376 Okay, Prairies Region, could you explain your dish to us? 929 00:37:23,410 --> 00:37:26,746 {\an8}This is a pan-fried walleye with a lentil flour, 930 00:37:26,780 --> 00:37:32,552 {\an8}wild rice, and tomatoes and sour cherries on some of your plates. 931 00:37:32,585 --> 00:37:33,987 A little bit of a time crunch. 932 00:37:34,020 --> 00:37:37,524 It was like a series of things that put me behind. 933 00:37:37,557 --> 00:37:40,660 {\an8}- KRISTEN: Henry? - So I made ribeye tartar. 934 00:37:40,694 --> 00:37:43,630 {\an8}The aioli that's mixed into it is a toasted lentil, 935 00:37:43,663 --> 00:37:47,734 {\an8}sour cherry chimichurri with cumin, toasted lentil crackers, 936 00:37:47,767 --> 00:37:50,537 {\an8}and then egg yolk custard on the bottom, almost like a jam. 937 00:37:50,570 --> 00:37:52,806 {\an8}- KRISTEN: Corwin? - I have a grilled ribeye 938 00:37:52,839 --> 00:37:54,441 {\an8}with a red lentil puree, 939 00:37:54,474 --> 00:37:56,876 {\an8}tomatoes and sour cherries in two different ways. 940 00:37:56,910 --> 00:37:59,612 {\an8}- Thank you, chefs. - CHEFS: Thank you. 941 00:38:00,613 --> 00:38:02,649 KRISTEN: Dale, let's start with Kat's dish. 942 00:38:02,682 --> 00:38:04,084 Did you have everything on your plate? 943 00:38:04,117 --> 00:38:05,652 I did, I was one of the lucky ones. 944 00:38:05,685 --> 00:38:07,420 But I actually did think there was quite a bit 945 00:38:07,454 --> 00:38:08,655 of flavor in the rice. 946 00:38:08,688 --> 00:38:10,123 I was happy that she did use it 947 00:38:10,156 --> 00:38:11,591 because it is a big Saskatchewan product. 948 00:38:11,624 --> 00:38:13,426 Sheila, obviously your plate was missing fish. 949 00:38:13,460 --> 00:38:14,794 I gave you half of mine. 950 00:38:14,828 --> 00:38:16,830 SHEILA: I also was missing the cherries. 951 00:38:16,863 --> 00:38:18,631 I actually thought the cherries were 952 00:38:18,665 --> 00:38:20,100 the best part of Kat's dish. 953 00:38:20,133 --> 00:38:21,701 TOM: The dish has a lot of flavor. 954 00:38:21,735 --> 00:38:23,470 I have a hard time evaluating dishes 955 00:38:23,503 --> 00:38:24,838 because I don't have cherries, I don't have tomatoes, 956 00:38:24,871 --> 00:38:26,873 so it's kind of a big I for incomplete. 957 00:38:27,941 --> 00:38:30,477 I ----ing screwed the pooch. 958 00:38:30,710 --> 00:38:33,480 {\an8}Corwin's dish, it is a nice cook on the beef. 959 00:38:33,513 --> 00:38:35,982 {\an8}The puree, the flavor's good. 960 00:38:36,016 --> 00:38:37,550 The spices come through. 961 00:38:37,584 --> 00:38:38,618 You taste all those Caribbean flavors 962 00:38:38,651 --> 00:38:40,487 that he was talking about, 963 00:38:40,520 --> 00:38:42,589 act as a condiment to the beef, it's very disjointed. 964 00:38:42,622 --> 00:38:44,457 Yeah, I don't know if he was playing it safe 965 00:38:44,491 --> 00:38:45,859 or he just didn't understand the ingredients. 966 00:38:45,892 --> 00:38:48,528 That last 40 seconds felt like five seconds. 967 00:38:48,928 --> 00:38:52,732 {\an8}Henry's dish, using ribeye is an interesting cut for tartar. 968 00:38:52,766 --> 00:38:54,968 {\an8}It was quite a juicy tartar. 969 00:38:55,001 --> 00:38:57,137 {\an8}I did really like the cracker. 970 00:38:57,170 --> 00:38:58,905 DALE: The cracker has tons of flavor. 971 00:38:58,938 --> 00:39:00,840 Using lentils in a couple different ways is nice. 972 00:39:00,874 --> 00:39:02,709 Who had your favorite dish in your region? 973 00:39:02,742 --> 00:39:04,611 Henry's is the top for me. 974 00:39:06,946 --> 00:39:09,416 Did some papillote, old-school technique. 975 00:39:09,449 --> 00:39:10,817 It just kind of steams it all together. 976 00:39:10,850 --> 00:39:13,153 I think it's really nice, especially for fish. 977 00:39:13,186 --> 00:39:15,622 {\an8}I keep thinking, "You're going to overcook this tiny fish, 978 00:39:15,655 --> 00:39:18,191 {\an8}and that's the first impression," but don't do that. 979 00:39:18,224 --> 00:39:19,759 Looking good. 980 00:39:19,793 --> 00:39:21,895 TRISTEN: Just bridging two cultures with my curry. 981 00:39:21,928 --> 00:39:23,530 CÉSAR: Two minutes. 982 00:39:30,203 --> 00:39:32,772 {\an8}I have all of my components done, 983 00:39:32,806 --> 00:39:35,642 {\an8}just not up to the expectation that I want them at. 984 00:39:36,776 --> 00:39:38,645 - CHEFS: Hands up, hands up. - [timer beeping] 985 00:39:38,678 --> 00:39:42,148 MIMI: My pork only got a 15-minute brine. 986 00:39:42,549 --> 00:39:43,850 My pork is dry. 987 00:39:45,218 --> 00:39:47,554 The metropolises, Toronto and Montreal, 988 00:39:47,587 --> 00:39:49,789 it's a really diverse and productive region 989 00:39:49,823 --> 00:39:52,092 for cooks to consider a pantry. 990 00:39:53,159 --> 00:39:54,594 Oh, look at the little papillote. 991 00:39:54,627 --> 00:39:56,096 Oh, it's so sweet. 992 00:39:56,129 --> 00:39:58,865 - KRISTEN: That's very cute. - All the guys went, "Aww." 993 00:40:00,166 --> 00:40:01,835 KRISTEN: César, can you tell us about your dish, please? 994 00:40:01,868 --> 00:40:04,871 {\an8}It's corn butter poached trout, grilled radicchio, 995 00:40:04,904 --> 00:40:07,207 {\an8}and a sauce with corn and pea shoots. 996 00:40:07,240 --> 00:40:08,675 {\an8}- KRISTEN: Mimi? - So, I wanted to do 997 00:40:08,708 --> 00:40:10,710 {\an8}a potato puree with corn beurre monte, 998 00:40:10,744 --> 00:40:12,879 {\an8}and then I did a lightly brined pork that was just grilled, 999 00:40:12,912 --> 00:40:15,448 {\an8}and then a peach that hopefully lightens it all up. 1000 00:40:15,715 --> 00:40:18,118 {\an8}- KRISTEN: Katianna? - I made a pork loin katsu, 1001 00:40:18,151 --> 00:40:20,720 {\an8}miso, corn, and pea shoot gravy, 1002 00:40:20,754 --> 00:40:22,255 {\an8}a quick kimchi of peaches. 1003 00:40:22,288 --> 00:40:24,157 {\an8}I think it lends well with the spice. 1004 00:40:24,657 --> 00:40:27,093 - All right, thank you, chefs. - CHEFS: Thank you. 1005 00:40:27,560 --> 00:40:28,828 MIMI: That wasn't my best. 1006 00:40:28,862 --> 00:40:30,663 - KRISTEN: David. -DAVID: Yep. 1007 00:40:30,697 --> 00:40:32,565 - César's dish. - I really did enjoy 1008 00:40:32,599 --> 00:40:33,967 all the flavors I was tasting. 1009 00:40:34,000 --> 00:40:35,969 Wrapping the peach in the radicchio was 1010 00:40:36,002 --> 00:40:37,537 like a nice touch. 1011 00:40:37,570 --> 00:40:39,606 {\an8}JEREMY: I love fish with fruits and citrus. 1012 00:40:39,639 --> 00:40:41,107 {\an8}Yeah, it was just a good balance. 1013 00:40:41,141 --> 00:40:42,509 TOM: That was a great bite. 1014 00:40:42,542 --> 00:40:44,110 - Really good bite. - How did it go? 1015 00:40:44,144 --> 00:40:45,912 It's good to finally face them. 1016 00:40:45,945 --> 00:40:47,580 Katianna's dish excited me the most 1017 00:40:47,614 --> 00:40:49,115 because I love a good pork cutlet. 1018 00:40:49,149 --> 00:40:51,718 I think the peach is one of the best bites I had all day, 1019 00:40:51,751 --> 00:40:53,253 but the gravy's okay. 1020 00:40:53,286 --> 00:40:55,789 KRISTEN: I thought the gravy was the best part of the dish. 1021 00:40:55,822 --> 00:40:58,091 It tasted of corn, it gave me gravy vibes, 1022 00:40:58,124 --> 00:40:59,726 and I was all for it. 1023 00:40:59,759 --> 00:41:02,195 That's an intimidating table. Good luck. 1024 00:41:02,228 --> 00:41:04,230 [anxious blowing through lips] 1025 00:41:04,264 --> 00:41:07,000 Mimi's dish... [sharp exhale] 1026 00:41:07,033 --> 00:41:09,736 This was a poor attempt. It's gone wrong. 1027 00:41:10,136 --> 00:41:11,871 Beige, muddy. 1028 00:41:11,905 --> 00:41:16,509 The potatoes reminded me of the powdered boxed potatoes. 1029 00:41:16,843 --> 00:41:19,612 Her pork loin, it's completely dry and overcooked. 1030 00:41:19,646 --> 00:41:21,281 KRISTEN: Something clearly went wrong. 1031 00:41:21,314 --> 00:41:24,117 I did not enjoy anything on Mimi's plate. 1032 00:41:24,651 --> 00:41:26,853 It tasted like elevated hospital food. 1033 00:41:26,886 --> 00:41:29,155 Nothing works because nothing's cooked right. 1034 00:41:41,267 --> 00:41:41,835 Okay, let's go. 2:22, guys. 1035 00:41:42,902 --> 00:41:45,739 - Hot coming through. - I need this space, please. 1036 00:41:45,772 --> 00:41:48,274 Getting my really sweaty face. Just great. 1037 00:41:48,308 --> 00:41:50,010 That's the good side. 1038 00:41:50,043 --> 00:41:51,311 VINCENZO: Guys, you got 1:30. 1039 00:41:51,344 --> 00:41:53,079 [plates clattering] 1040 00:41:53,113 --> 00:41:54,214 [plate shattering] 1041 00:41:54,247 --> 00:41:56,816 - SHUAI: Opa. - Sorry. 1042 00:41:56,850 --> 00:41:59,185 {\an8}I may have underestimated the amount of time 1043 00:41:59,219 --> 00:42:00,820 {\an8}it might take me to plate. 1044 00:42:00,854 --> 00:42:03,223 - MASSIMO: One minute! - SHUAI: Make a wish. 1045 00:42:07,694 --> 00:42:10,730 - [timer beeping] - TRISTEN: Oh, mother----er. 1046 00:42:12,065 --> 00:42:13,733 Come on, dude. 1047 00:42:14,934 --> 00:42:17,704 {\an8}TRISTEN: I waited to try to make my curry sauce hotter. 1048 00:42:17,737 --> 00:42:20,173 {\an8}Now, I've left a main component off of my plate. 1049 00:42:20,206 --> 00:42:23,043 - [bleep] - Let's go, let's go, let's go. 1050 00:42:24,744 --> 00:42:27,247 {\an8}The Atlantic region is a true gem in Canada. 1051 00:42:27,280 --> 00:42:29,115 {\an8}The seafood really shines. 1052 00:42:29,149 --> 00:42:30,850 Beautiful shellfish, 1053 00:42:30,884 --> 00:42:33,119 and then of course Newfoundland with the king of all fish, 1054 00:42:33,153 --> 00:42:35,155 the codfish. 1055 00:42:36,189 --> 00:42:38,758 - Lovely. - GAIL: Oh, it's beautiful. 1056 00:42:38,792 --> 00:42:41,027 No, but the Trini potato curry, it's not on here. 1057 00:42:41,061 --> 00:42:42,395 KRISTEN: Maybe there's a sauce pour. 1058 00:42:42,429 --> 00:42:44,998 Atlantic Region. Tell us about your dish. 1059 00:42:45,031 --> 00:42:48,201 {\an8}With the Atlantic Region, we got a dulse snow crab mousse 1060 00:42:48,234 --> 00:42:51,137 {\an8}on top of a piece of poached cod that I poached in curry butter, 1061 00:42:51,171 --> 00:42:53,406 {\an8}a piece of butter poached snow crab 1062 00:42:53,440 --> 00:42:55,208 {\an8}with the potato and dulse crumb. 1063 00:42:55,241 --> 00:42:57,410 Trini potato curry? 1064 00:42:57,444 --> 00:42:59,012 I was happy with the curry, 1065 00:42:59,045 --> 00:43:00,847 I just wasn't going to get it on there on time, like, 1066 00:43:00,880 --> 00:43:02,882 - nicely, at all. - Got it. 1067 00:43:03,283 --> 00:43:05,919 {\an8}- KRISTEN: Shuai? - I did a steamed cod 1068 00:43:05,952 --> 00:43:08,321 {\an8}with a braised daikon radish, 1069 00:43:08,355 --> 00:43:13,693 {\an8}snow crab and egg drop sauce, crispy dulse seaweed. 1070 00:43:13,727 --> 00:43:15,228 - Massimo? - [shouting] All right, guys, 1071 00:43:15,261 --> 00:43:17,397 - this dish, uh-- - Oh! Hello, good morning. 1072 00:43:18,465 --> 00:43:20,433 - You get used to it. - [all laughing] 1073 00:43:20,467 --> 00:43:22,035 {\an8}This dish is a love letter. 1074 00:43:22,068 --> 00:43:24,337 {\an8}So paying homage to the cod with the potatoes, 1075 00:43:24,371 --> 00:43:27,273 {\an8}pommes de terre de caille, beurre blanc and smoked dulse. 1076 00:43:27,307 --> 00:43:29,175 - Great. Thank you, chefs. - CHEFS: Thank you. 1077 00:43:29,209 --> 00:43:31,277 Cheers, guys. 1078 00:43:32,012 --> 00:43:34,147 KRISTEN: Jeremy, what did you think of Shuai's dish? 1079 00:43:34,180 --> 00:43:35,782 The cod is so beautifully cooked 1080 00:43:35,815 --> 00:43:37,450 and the crab is so complimentary. 1081 00:43:37,484 --> 00:43:41,054 {\an8}SHEILA: The braised daikon paired perfectly with the cod 1082 00:43:41,087 --> 00:43:43,323 {\an8}and all together, it was a really cohesive dish. 1083 00:43:43,356 --> 00:43:44,691 {\an8}I really liked it. 1084 00:43:44,724 --> 00:43:46,326 It also shows you that all texture 1085 00:43:46,359 --> 00:43:48,895 - doesn't have to be crunch. - Totally, totally. 1086 00:43:49,829 --> 00:43:52,365 Nicole, Tristen's dish, completely gone. 1087 00:43:52,399 --> 00:43:53,867 NICOLE: Oh, completely gone. 1088 00:43:53,900 --> 00:43:57,237 {\an8}I love cod and this was cooked so perfectly. 1089 00:43:57,270 --> 00:43:59,939 {\an8}I love these little pops of the coriander seed 1090 00:43:59,973 --> 00:44:01,775 {\an8}that he included in his crumble. 1091 00:44:01,808 --> 00:44:03,443 The curry, yeah, would have been nice, 1092 00:44:03,476 --> 00:44:05,912 but that could have maybe overpowered the dish, too. 1093 00:44:05,945 --> 00:44:07,814 - You never know. - You never know. 1094 00:44:07,847 --> 00:44:09,249 [laughing] 1095 00:44:10,283 --> 00:44:12,085 KRISTEN: Let's go on to Massimo's dish. 1096 00:44:12,118 --> 00:44:13,920 - Massimo! - TOM: Massimo! 1097 00:44:14,854 --> 00:44:16,356 [laughing] 1098 00:44:16,389 --> 00:44:20,393 This is not the first time we've seen potato scales 1099 00:44:20,427 --> 00:44:22,095 on a piece of fish, 1100 00:44:22,128 --> 00:44:23,730 but it was tongue in cheek. 1101 00:44:23,763 --> 00:44:25,999 He was paying homage to that tradition. 1102 00:44:26,032 --> 00:44:28,134 But I just wish the cod were cooked a little nicer. 1103 00:44:28,168 --> 00:44:29,769 That's not to say it's overcooked. 1104 00:44:29,803 --> 00:44:31,037 - It's just... - GAIL: Comparatively. 1105 00:44:31,071 --> 00:44:33,306 We have to pick someone who's on the bottom out of these three, 1106 00:44:33,340 --> 00:44:35,375 but we're talking about degrees of degrees. 1107 00:44:35,408 --> 00:44:37,177 Really great round. 1108 00:44:37,210 --> 00:44:39,979 I think they all just did a fantastic job. 1109 00:44:40,880 --> 00:44:42,482 ZUBAIR: I'm starting to plate, guys. 1110 00:44:42,515 --> 00:44:43,883 BAILEY: I'm trying. 1111 00:44:43,917 --> 00:44:45,485 ZUBAIR: Yes, Chef. Go, go, go, go. 1112 00:44:45,952 --> 00:44:47,420 ANYA: 25 seconds. 1113 00:44:50,857 --> 00:44:52,525 [timer beeping] 1114 00:44:52,559 --> 00:44:53,960 We finally made it to the North. 1115 00:44:53,993 --> 00:44:56,363 {\an8}The Arctic coast of Canada is rich 1116 00:44:56,396 --> 00:44:58,865 {\an8}in marine mammal wildlife 1117 00:44:58,898 --> 00:45:03,003 {\an8}and that's the main diet of us Inuit. 1118 00:45:08,041 --> 00:45:10,977 North region. Anya, can you tell us about your dish, please? 1119 00:45:11,011 --> 00:45:12,979 {\an8}ANYA: The north of Canada reminded me 1120 00:45:13,013 --> 00:45:15,315 {\an8}of the Arctic cuisine we have in Russia. 1121 00:45:15,348 --> 00:45:19,386 {\an8}So, I've made a ukha, which is fish broth. 1122 00:45:19,419 --> 00:45:21,388 {\an8}Then you add potatoes and carrots and dill 1123 00:45:21,421 --> 00:45:25,825 {\an8}and cracker made out of rye flour with beet caviar. 1124 00:45:25,859 --> 00:45:27,293 {\an8}- KRISTEN: Zubair? - My dish, 1125 00:45:27,327 --> 00:45:29,129 {\an8}I named it The Land of the Midnight Sun 1126 00:45:29,162 --> 00:45:31,164 {\an8}represented here by my sauce from my homeland 1127 00:45:31,197 --> 00:45:32,899 {\an8}in South India called meen moilee. 1128 00:45:32,932 --> 00:45:34,901 {\an8}The rest of this dish is a combination 1129 00:45:34,934 --> 00:45:36,269 {\an8}of all the northern ingredients and then, 1130 00:45:36,302 --> 00:45:38,538 {\an8}of course, the turbot from the sea. 1131 00:45:38,571 --> 00:45:40,507 {\an8}- Bailey? - I did a carrot risotto, 1132 00:45:40,540 --> 00:45:42,375 {\an8}some pickled beets on top 1133 00:45:42,409 --> 00:45:45,245 {\an8}and then I wanted to do a preservation technique 1134 00:45:45,278 --> 00:45:48,281 {\an8}on the fish, so I decided to cure it. 1135 00:45:48,615 --> 00:45:50,817 - Thank you, chefs. - CHEFS: Thank you. 1136 00:45:51,217 --> 00:45:53,453 KRISTEN: Sheila, let's start with Anya's dish. 1137 00:45:53,486 --> 00:45:55,355 As soon as I took a bite of it, 1138 00:45:55,388 --> 00:45:58,591 it reminded me of Russian Inuit soup. 1139 00:45:58,625 --> 00:46:00,260 GAIL: It's really beautiful, 1140 00:46:00,293 --> 00:46:03,930 the connection that Anya has made with the north of Canada. 1141 00:46:03,963 --> 00:46:06,366 The sourness of the soup is fantastic. 1142 00:46:06,399 --> 00:46:08,068 KRISTEN: And the cracker was the only thing that 1143 00:46:08,101 --> 00:46:10,203 was just a little-- I heard everyone's crunching 1144 00:46:10,236 --> 00:46:12,472 over my own crunching and I was like, whoa. 1145 00:46:12,505 --> 00:46:13,940 Can I have you try the cracker? 1146 00:46:13,973 --> 00:46:15,208 - BAILEY: Sure. - [loud crunch] 1147 00:46:15,241 --> 00:46:16,910 ANYA: I mean, rye is tough. 1148 00:46:16,943 --> 00:46:18,244 Zubair's dish. 1149 00:46:18,278 --> 00:46:20,080 Overall, I think it's really well done, 1150 00:46:20,113 --> 00:46:21,948 it's just the ratios were kind of off. 1151 00:46:21,981 --> 00:46:23,350 JEREMY: Yeah, the turbot was nicely cooked but yeah, 1152 00:46:23,383 --> 00:46:25,085 a little overpowered. 1153 00:46:25,118 --> 00:46:27,620 KRISTEN: I mean, Tom did say, "Put yourself into the plate." 1154 00:46:27,654 --> 00:46:29,322 Absolutely. I think he did that. 1155 00:46:29,356 --> 00:46:31,591 I think he told us what he's about and how he can cook. 1156 00:46:31,624 --> 00:46:33,126 It's good, it's interesting, yeah. 1157 00:46:33,159 --> 00:46:34,494 I think I'm going to be good. 1158 00:46:34,527 --> 00:46:37,263 Gail, on the scale of good risotto to bad risotto 1159 00:46:37,297 --> 00:46:39,299 on <i>Top Chef,</i> where is this sit? 1160 00:46:39,332 --> 00:46:42,502 It's not the worst risotto we've had on <i>Top Chef...</i> 1161 00:46:42,535 --> 00:46:43,903 [Nicole chuckling] 1162 00:46:43,937 --> 00:46:45,605 ...but it is not a good risotto. 1163 00:46:45,638 --> 00:46:48,241 The carrot risotto and the chard, 1164 00:46:48,274 --> 00:46:49,876 to me, it didn't go together. 1165 00:46:49,909 --> 00:46:51,344 TOM: Risotto is about the rice, 1166 00:46:51,378 --> 00:46:53,980 and yet you make a dish that's about chard and beets 1167 00:46:54,014 --> 00:46:55,648 and carrots and everything but rice. 1168 00:46:55,682 --> 00:46:57,517 That was a rough one for me. 1169 00:46:57,550 --> 00:47:00,520 All the chefs were given such beautiful pantry ingredients 1170 00:47:00,553 --> 00:47:02,589 and you're always trying to find your footing 1171 00:47:02,622 --> 00:47:04,290 in the first Elimination Challenge 1172 00:47:04,324 --> 00:47:07,293 and to execute still on a level that is this high, 1173 00:47:07,327 --> 00:47:08,895 I thought it was a really successful day. 1174 00:47:08,928 --> 00:47:10,997 Clearly, a lot of promise here. 1175 00:47:11,331 --> 00:47:13,500 Full bellies only means one thing 1176 00:47:13,533 --> 00:47:16,169 and that means we have to go to Judges' Table. 1177 00:47:16,603 --> 00:47:18,905 - So great. Thank you. - My pants are still buttoned. 1178 00:47:35,221 --> 00:47:35,889 We got a bar up here? Oh snap. 1179 00:47:37,590 --> 00:47:38,925 ZUBAIR: This is dope. 1180 00:47:38,958 --> 00:47:41,928 - This is nice. - So nice! 1181 00:47:41,961 --> 00:47:44,364 - MASSIMO: Oh, wow. - Hello, bartender. 1182 00:47:44,397 --> 00:47:46,066 MASSIMO: I'll line them up for you. 1183 00:47:46,099 --> 00:47:47,367 Congratulations, we made it through 1184 00:47:47,400 --> 00:47:48,935 the first Elimination Challenge. 1185 00:47:48,968 --> 00:47:50,170 Absolutely. 1186 00:47:50,203 --> 00:47:52,172 I thought it would go a little bit better. 1187 00:47:52,205 --> 00:47:53,540 - TRISTEN: I expected to finish. - ANYA: You didn't finish? 1188 00:47:53,573 --> 00:47:55,675 KAT: I expected to get my food on the plate. 1189 00:47:55,709 --> 00:47:58,111 MIMI: Oh, it's so disheartening. 1190 00:48:08,421 --> 00:48:10,957 You know, chefs, we saw a lot of great techniques, 1191 00:48:10,990 --> 00:48:12,992 a lot of interesting flavor combinations. 1192 00:48:13,026 --> 00:48:14,527 Some things were really surprising. 1193 00:48:14,561 --> 00:48:17,597 All in all, this is a very good start I should say. 1194 00:48:17,630 --> 00:48:23,169 Vinny, César, Anya, Henry, and Shuai, please stay here. 1195 00:48:23,203 --> 00:48:25,138 The rest of you can move to the side. 1196 00:48:27,707 --> 00:48:32,479 The five of you had our favorite dishes from your regions today. 1197 00:48:32,512 --> 00:48:35,248 César, you're just blank. You're just like-- 1198 00:48:35,281 --> 00:48:36,616 There's nothing there. 1199 00:48:36,649 --> 00:48:38,618 - GAIL: There's the smile. - TOM: There we go. 1200 00:48:39,152 --> 00:48:42,255 Tom mentioned, "Show us your personality. 1201 00:48:42,288 --> 00:48:43,690 "Show us who you are." 1202 00:48:43,723 --> 00:48:46,593 The personality came through, so kudos to all of you. 1203 00:48:46,626 --> 00:48:48,395 Shuai, did you feel like you put a good dish out? 1204 00:48:48,428 --> 00:48:51,131 I felt like what I put out was solid, 1205 00:48:51,164 --> 00:48:54,000 but most of the cooking from my grandma and my mom 1206 00:48:54,034 --> 00:48:55,535 is all home cooking, so you never know. 1207 00:48:55,568 --> 00:48:58,271 I think this dish told us exactly who you were. 1208 00:48:58,304 --> 00:49:00,507 I love that you were able to take all those elements, 1209 00:49:00,540 --> 00:49:03,243 bring them together, it just-- It felt natural 1210 00:49:03,276 --> 00:49:05,078 - Just beautiful work. - Thank you, Chef. 1211 00:49:05,111 --> 00:49:08,114 Vinny, the first bites were just outstanding. 1212 00:49:08,148 --> 00:49:09,516 Everything came together. 1213 00:49:09,549 --> 00:49:11,551 The consommé, plus the cooking of the fish, 1214 00:49:11,584 --> 00:49:14,254 and as you discovered more and more flavors 1215 00:49:14,287 --> 00:49:15,755 and understood the depth and the work 1216 00:49:15,789 --> 00:49:17,691 that you put into that in two hours, 1217 00:49:17,724 --> 00:49:19,592 it was incredibly impressive. 1218 00:49:19,626 --> 00:49:21,161 Thank you. 1219 00:49:21,194 --> 00:49:23,697 GAIL: Henry, several of us questioned why you would 1220 00:49:23,730 --> 00:49:27,734 take such a beautiful piece of ribeye and chop it to shreds. 1221 00:49:27,767 --> 00:49:31,771 - Me too. - [all laughing] 1222 00:49:31,805 --> 00:49:33,373 It was, in the end, a great choice. 1223 00:49:33,406 --> 00:49:37,744 The tartar itself, the egg custard, the cherries, 1224 00:49:37,777 --> 00:49:39,446 and then, of course, the lentils. 1225 00:49:39,479 --> 00:49:41,781 You really put a lot of thought into how you used every element. 1226 00:49:41,815 --> 00:49:43,316 - Thank you. - TOM: César. 1227 00:49:43,350 --> 00:49:44,784 Eight little papillotes for us. 1228 00:49:45,819 --> 00:49:47,354 I knew it was going to be a risk. 1229 00:49:47,387 --> 00:49:48,588 It was a challenge to time it. 1230 00:49:48,621 --> 00:49:50,056 Well, the risk paid off. 1231 00:49:50,090 --> 00:49:52,625 We all commented it was just so adorable 1232 00:49:52,659 --> 00:49:54,260 when it came to the table. 1233 00:49:54,294 --> 00:49:55,729 It was like, listen to me, I'm using the word adorable. 1234 00:49:55,762 --> 00:49:56,696 And it was nicely cooked. 1235 00:49:56,730 --> 00:49:58,198 I mean, that is a risk, 1236 00:49:58,231 --> 00:49:59,532 - because you can't see it cook. - Exactly. 1237 00:49:59,566 --> 00:50:01,434 You put together a really solid dish. 1238 00:50:01,468 --> 00:50:03,203 - Thank you. - DAVID: Anya. 1239 00:50:03,236 --> 00:50:06,840 It ostensibly looked like overly simple food. 1240 00:50:06,873 --> 00:50:09,376 A bowl of soup, a cracker on the side. 1241 00:50:09,409 --> 00:50:11,111 But simple is hard to do. 1242 00:50:11,144 --> 00:50:13,480 And you did that extremely well. 1243 00:50:13,513 --> 00:50:15,181 Good start. 1244 00:50:15,415 --> 00:50:16,783 David, as our guest judge, 1245 00:50:16,816 --> 00:50:19,552 you have the honor of announcing our winner this evening. 1246 00:50:19,586 --> 00:50:23,156 We were really floored with the winning chef's ability 1247 00:50:23,189 --> 00:50:26,126 to put together something that wowed us. 1248 00:50:26,493 --> 00:50:30,363 The winning chef of this first challenge is... 1249 00:50:34,267 --> 00:50:37,370 - ...Vincenzo. - [cheering] 1250 00:50:37,404 --> 00:50:38,805 Congratulations, Vinny. 1251 00:50:38,838 --> 00:50:40,840 You just won yourself immunity in 1252 00:50:40,874 --> 00:50:42,442 the next Elimination Challenge. 1253 00:50:43,743 --> 00:50:45,111 VINCENZO: Giovanni, Luciano, 1254 00:50:45,145 --> 00:50:46,479 back home, if you're hearing this. 1255 00:50:46,513 --> 00:50:49,115 I love you guys, thank you for applying pressure 1256 00:50:49,149 --> 00:50:50,450 and making sure I did well. 1257 00:50:50,483 --> 00:50:52,152 I feel like a duck in water. 1258 00:50:52,185 --> 00:50:53,386 I might not be showing it on surface level, 1259 00:50:53,420 --> 00:50:55,755 but underneath, the feet are flapping 1260 00:50:55,789 --> 00:50:57,724 and there's a lot of excitement on the inside. 1261 00:50:57,757 --> 00:50:58,792 [chuckling] 1262 00:50:58,825 --> 00:51:00,126 You set the bar very high. 1263 00:51:00,160 --> 00:51:01,795 Thank you. Appreciate that. 1264 00:51:01,828 --> 00:51:03,263 Thank you, chefs. 1265 00:51:03,296 --> 00:51:04,798 You can step to the side, please. 1266 00:51:07,400 --> 00:51:13,306 Paula, Kat, Mimi, Massimo, and Bailey... 1267 00:51:13,340 --> 00:51:16,710 you had our least favorite dishes from your regions. 1268 00:51:17,310 --> 00:51:21,448 However, we only need to speak with Mimi and Kat. 1269 00:51:21,481 --> 00:51:23,383 You can come forward, please. 1270 00:51:26,720 --> 00:51:28,221 Mimi and Kat, 1271 00:51:28,254 --> 00:51:30,156 you had our least favorite dishes of the day 1272 00:51:30,190 --> 00:51:32,726 and one of you will be eliminated. 1273 00:51:34,761 --> 00:51:36,363 Are we still in agreement? 1274 00:51:36,396 --> 00:51:38,365 Yeah, I think so. 1275 00:51:40,734 --> 00:51:42,402 Mimi... 1276 00:51:42,602 --> 00:51:44,437 please pack your knives and go. 1277 00:51:46,740 --> 00:51:48,575 LANA: Oh, my God. No... 1278 00:51:48,608 --> 00:51:52,212 So, Mimi, as cooks and chefs, we all have bad days. 1279 00:51:52,245 --> 00:51:54,180 MIMI: Yeah, I was very disappointed. 1280 00:51:54,214 --> 00:51:55,548 The execution went wrong. 1281 00:51:55,582 --> 00:51:57,250 You'll get a shot in <i>Last Chance Kitchen</i> 1282 00:51:57,283 --> 00:51:58,618 - to get back in here... - Okay. 1283 00:51:58,651 --> 00:52:00,320 - ...so show us what you can do. - Yeah. 1284 00:52:00,353 --> 00:52:02,856 Kat, not getting food on the plate obviously is 1285 00:52:02,889 --> 00:52:05,525 a time management issue, but I highly encourage you 1286 00:52:05,558 --> 00:52:07,861 not to try and overcorrect. 1287 00:52:07,894 --> 00:52:17,937 You gotta find that sweet spot. 1288 00:52:17,937 --> 00:52:27,947 You gotta find that sweet spot. 1289 00:52:55,475 --> 00:52:57,811 <i>Can Mimi squash through</i> <i>the unexpected challenges ahead?</i> 1290 00:52:57,844 --> 00:52:59,713 MIMI: Why would you want to do this to yourself? 1291 00:52:59,746 --> 00:53:01,948 TOM: <i>Watch the season premiere</i> <i>on Peacock</i> 1292 00:53:03,450 --> 00:53:05,485 <i>or BravoTV.com.</i> 1293 00:53:05,518 --> 00:53:07,387 KRISTEN: <i>This season on</i>Top Chef... 1294 00:53:07,420 --> 00:53:09,022 [cheering] 1295 00:53:09,055 --> 00:53:10,523 - Poutine. - Poutine. 1296 00:53:10,557 --> 00:53:12,792 I've never eaten so much poutine before. 1297 00:53:12,826 --> 00:53:14,461 Yes, girl. 1298 00:53:14,494 --> 00:53:15,762 JUDGE: Beautiful. 1299 00:53:15,795 --> 00:53:17,430 JUDGE 2: A lot of love in this dish. 1300 00:53:17,464 --> 00:53:19,265 It gives you these little pops of brightness. 1301 00:53:19,299 --> 00:53:21,401 I love the heart behind it. 1302 00:53:21,434 --> 00:53:22,936 [all laughing] 1303 00:53:22,969 --> 00:53:24,537 To execute something like that 1304 00:53:24,571 --> 00:53:26,406 is unbelievable at this stage in the competition. 1305 00:53:26,439 --> 00:53:28,675 This is one of the best things I've ever had. 1306 00:53:28,708 --> 00:53:30,977 - Nailed it. - [all laughing] 1307 00:53:33,613 --> 00:53:35,348 You wanna hang out with me? 1308 00:53:35,615 --> 00:53:37,550 MAN: Is this thing moving? 1309 00:53:38,418 --> 00:53:39,753 We open! 1310 00:53:40,487 --> 00:53:41,855 Watch the lasers! 1311 00:53:41,888 --> 00:53:43,857 Shall we do a triple axel? 1312 00:53:45,325 --> 00:53:47,961 - Yeah, this is beautiful! - Yeah! 1313 00:53:47,994 --> 00:53:49,562 Two torches are better than one. 1314 00:53:49,596 --> 00:53:51,831 Let's hope that doesn't leave you in a pickle. 1315 00:53:51,865 --> 00:53:54,434 - 'Ey! - Oh! 1316 00:53:54,467 --> 00:53:56,469 - Something burning? - Cover it! 1317 00:53:56,503 --> 00:53:58,304 - Massimo, let me see. - Don't bother me. 1318 00:53:58,338 --> 00:53:59,706 I have a little bit of an ego. 1319 00:53:59,739 --> 00:54:01,408 - Yes, Chef! - GAIL: The <i>Top Chef</i>kitchen 1320 00:54:01,441 --> 00:54:03,376 is not the place to work out your baggage. 1321 00:54:03,777 --> 00:54:06,513 Flex you. Don't flex other people's accomplishments. 1322 00:54:06,546 --> 00:54:07,881 VINCENZO: Two minutes! 1323 00:54:07,914 --> 00:54:10,483 The next Top Chef is... 1324 00:54:12,886 --> 00:54:14,487 Five minutes! 1325 00:54:15,355 --> 00:54:17,490 Nobody heard. Okay, they heard. 1325 00:54:18,305 --> 00:55:18,699