"Top Chef" Brunch à la Boulud

1 00:00:03,655 --> 00:00:05,700 Previously on Top Chef. 2 00:00:05,701 --> 00:00:07,963 Welcome to Top Chef Destination Canada. 3 00:00:09,400 --> 00:00:11,401 We want you to create dishes that represent 4 00:00:11,402 --> 00:00:13,317 the five regions of Canada. 5 00:00:14,623 --> 00:00:16,798 Sauce working, it's really, really intricate. 6 00:00:16,799 --> 00:00:18,452 A lot of technical detail. 7 00:00:18,453 --> 00:00:20,062 The fact that he could nail a consommé this well in 8 00:00:20,063 --> 00:00:22,065 a time restraint, he's made me proud. 9 00:00:23,153 --> 00:00:24,980 Okay, so I broke the cutting board. 10 00:00:24,981 --> 00:00:26,416 My puree. 11 00:00:26,417 --> 00:00:27,678 Oh, God. 12 00:00:27,679 --> 00:00:29,463 I realized my potatoes had been overboiled. 13 00:00:29,464 --> 00:00:32,814 The potatoes reminded me of boxed potatoes. 14 00:00:32,815 --> 00:00:35,731 I did not enjoy anything on Mimi's plate. 15 00:00:37,037 --> 00:00:39,125 Oh, my God. Am I missing one? 16 00:00:39,126 --> 00:00:40,604 Oh, my God. 17 00:00:40,605 --> 00:00:42,128 Looking at the complexity of the dish, 18 00:00:42,129 --> 00:00:44,218 where was the time spent? 19 00:00:44,870 --> 00:00:45,870 Oh, my God. 20 00:00:45,871 --> 00:00:47,569 The winning chef is... 21 00:00:48,439 --> 00:00:50,528 Vincenzo. 22 00:00:51,529 --> 00:00:55,490 Mimi, please pack your knives and go. 23 00:01:00,538 --> 00:01:02,496 Fourteen chefs remain to compete 24 00:01:02,497 --> 00:01:04,324 in the ultimate culinary showdown. 25 00:01:04,325 --> 00:01:07,327 At stake for the winner, the largest prize package 26 00:01:07,328 --> 00:01:08,981 in Top Chefhistory. 27 00:01:09,591 --> 00:01:11,548 The grand prize of a quarter of a million dollars, 28 00:01:11,549 --> 00:01:13,637 furnished by Saratoga Spring Water, 29 00:01:13,638 --> 00:01:15,596 the official water of Top Chef. 30 00:01:15,597 --> 00:01:18,425 Delta SkyMiles diamond medallion status, 31 00:01:18,426 --> 00:01:22,472 and $125,000 to spend on travel with Delta Airlines. 32 00:01:22,473 --> 00:01:23,995 A feature in Food & Wine magazine, 33 00:01:23,996 --> 00:01:26,563 an appearance at the Food & Wine Classic in Aspen, 34 00:01:26,564 --> 00:01:28,348 and for the first time ever, 35 00:01:28,349 --> 00:01:30,654 the winner of Top Chef will headline their own 36 00:01:30,655 --> 00:01:34,528 exclusive dinner at the historic James Beard House in New York 37 00:01:34,529 --> 00:01:37,401 and the title of Top Chef. 38 00:01:39,000 --> 00:01:45,074 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=- 39 00:01:55,202 --> 00:01:57,942 Arms wide up. 40 00:01:57,943 --> 00:01:59,466 Reach for the sky. 41 00:01:59,467 --> 00:02:01,511 I'm really glad that last week is behind me. 42 00:02:01,512 --> 00:02:04,428 I'm equal parts embarrassed and grateful. 43 00:02:05,037 --> 00:02:07,169 Flush everything out. 44 00:02:07,170 --> 00:02:09,040 Getting another chance to prove myself 45 00:02:09,041 --> 00:02:10,607 is probably the biggest reward 46 00:02:10,608 --> 00:02:12,566 I've gotten from a mistake in a long time. 47 00:02:12,567 --> 00:02:14,872 Open your pelvic floor. 48 00:02:14,873 --> 00:02:17,266 And who knew Massimo was a yogi? 49 00:02:26,972 --> 00:02:28,451 We're back. We're back. 50 00:02:28,452 --> 00:02:30,540 - Pumped up. I can feel it. - We're back. 51 00:02:30,541 --> 00:02:32,412 -I like that. - So how's everyone feeling 52 00:02:32,413 --> 00:02:34,501 after the first elimination challenge? 53 00:02:34,502 --> 00:02:36,155 Great. It's very real now. 54 00:02:37,809 --> 00:02:41,551 All right, chefs. Gail is here for a very special reason. 55 00:02:41,552 --> 00:02:44,163 When I heard what today's quickfire challenge was, 56 00:02:44,164 --> 00:02:45,729 I had to be here. 57 00:02:45,730 --> 00:02:48,646 I even brought a fellow Canadian with me. 58 00:02:49,821 --> 00:02:52,040 Chefs, you may know today's guest judge, 59 00:02:52,041 --> 00:02:55,870 best known as Twyla from Schitt's Creek. 60 00:02:55,871 --> 00:02:57,611 Oh, my God. 61 00:02:57,612 --> 00:03:00,875 Please welcome to the Top Chef kitchen, actor Sarah Levy. 62 00:03:00,876 --> 00:03:02,182 Hello. 63 00:03:03,313 --> 00:03:05,227 My wife is gonna freak out. 64 00:03:05,228 --> 00:03:08,361 Schitt's Creekreally reminds me of my own family sometimes. 65 00:03:08,362 --> 00:03:10,101 Indian families are families of chaos. 66 00:03:10,102 --> 00:03:12,930 I don't know if you all understand the significance of 67 00:03:12,931 --> 00:03:15,368 Schitt's Creek to every Canadian. 68 00:03:15,369 --> 00:03:17,587 It's a great show. 69 00:03:17,588 --> 00:03:19,328 -So good. - I love to cook food. 70 00:03:19,329 --> 00:03:20,590 I love to eat food. 71 00:03:20,591 --> 00:03:22,505 You're gonna fit right in. 72 00:03:22,506 --> 00:03:24,768 I can't wait to see what everyone comes up with. 73 00:03:24,769 --> 00:03:29,339 All right, chefs, it's time to get a little messy. 74 00:03:35,954 --> 00:03:38,826 When you think of a dish in Canada, 75 00:03:38,827 --> 00:03:41,089 what's one of the first things that comes to mind? 76 00:03:41,090 --> 00:03:42,395 Poutine. 77 00:03:42,396 --> 00:03:44,354 A plus. Bravo. 78 00:03:44,876 --> 00:03:46,007 The dish is simple. 79 00:03:46,008 --> 00:03:49,010 It's French fries, cheese curds, 80 00:03:49,011 --> 00:03:50,577 topped with brown gravy. 81 00:03:50,578 --> 00:03:54,059 The whole bite all together is perfection. 82 00:03:54,538 --> 00:03:56,583 Never made poutine. Not a day in my life. 83 00:03:56,584 --> 00:03:59,238 I don't know what the hell is in that sauce stuff. 84 00:03:59,239 --> 00:04:00,675 Gail, how do you like your poutine? 85 00:04:01,458 --> 00:04:03,154 Preferably at 3 A.M. 86 00:04:04,679 --> 00:04:06,897 There are so many different ways you can get it now. 87 00:04:06,898 --> 00:04:09,552 Each poutinerie does it a little bit differently. 88 00:04:09,553 --> 00:04:10,902 I kind of love it all. 89 00:04:11,773 --> 00:04:13,339 For today's Quickfire Challenge, 90 00:04:13,340 --> 00:04:15,123 you all are gonna put your own spin 91 00:04:15,124 --> 00:04:16,386 on this Canadian classic. 92 00:04:16,908 --> 00:04:20,520 You can take your poutine in any direction you'd like, 93 00:04:20,521 --> 00:04:23,827 but it must include a starchy vegetable base, 94 00:04:23,828 --> 00:04:26,352 a sauce, and a cheese, of course. 95 00:04:26,353 --> 00:04:29,050 And whoever presents the perfect poutine 96 00:04:29,051 --> 00:04:32,227 will pocket $5,000 in quickfire quick cash, 97 00:04:32,228 --> 00:04:35,535 courtesy of the Wells Fargo Active Cash Credit Card. 98 00:04:35,536 --> 00:04:37,667 - Let's do it. -No pressure, 99 00:04:37,668 --> 00:04:39,975 but all of Canada is watching. 100 00:04:40,715 --> 00:04:44,021 You have 30 minutes on the clock to show us your poutine. 101 00:04:44,022 --> 00:04:46,808 Your time starts right now. 102 00:04:53,554 --> 00:04:54,945 What do we got? 103 00:04:54,946 --> 00:04:56,425 Cream, milk. 104 00:04:56,426 --> 00:04:58,035 What's your favorite poutine? 105 00:04:58,036 --> 00:04:59,820 I like traditional. 106 00:04:59,821 --> 00:05:01,865 I don't want to just do traditional French fries, 107 00:05:01,866 --> 00:05:03,911 because I'm assuming everyone's gonna be doing French fries. 108 00:05:03,912 --> 00:05:06,348 This is very, very difficult to reinvent. 109 00:05:06,349 --> 00:05:07,958 Anything that's iconic, 110 00:05:07,959 --> 00:05:10,352 you want to respect the dish, but also the original. 111 00:05:10,353 --> 00:05:13,486 Doing a little fondant potato, that way I can do pan sauce 112 00:05:13,487 --> 00:05:15,575 instead of having to do a gravy as well. 113 00:05:15,576 --> 00:05:17,360 Make sure they're all the same. 114 00:05:18,100 --> 00:05:20,406 I'm gonna use yucca just because I think it gives a little bit 115 00:05:20,407 --> 00:05:22,800 of different texture, nice and crispy. 116 00:05:24,019 --> 00:05:25,325 Skrrt! 117 00:05:27,022 --> 00:05:30,111 We call cheese curds in Quebec: fromage squeak-squeak. 118 00:05:31,374 --> 00:05:33,114 Making a poutine that is better than 119 00:05:33,115 --> 00:05:37,249 the real thing I don't think is possible. 120 00:05:37,946 --> 00:05:39,773 So, we're gonna make a mornay with some gruyere. 121 00:05:39,774 --> 00:05:41,862 - Hell yeah, Massimo. -What are you gonna do? 122 00:05:41,863 --> 00:05:44,821 I'm doing a very Latino poutine. 123 00:05:44,822 --> 00:05:46,736 Using plantains. 124 00:05:46,737 --> 00:05:50,000 I'm gonna do a seco sauce, and I have to still go 125 00:05:50,001 --> 00:05:52,046 - get my cheese, actually. - Hell yeah. 126 00:05:52,047 --> 00:05:55,484 I've got some russets. I'm gonna do a mushroom poutine. 127 00:05:55,485 --> 00:05:58,139 My poutine is more on the traditional side. 128 00:05:58,140 --> 00:05:59,967 I don't think this is the kind of thing 129 00:05:59,968 --> 00:06:01,708 that you really eat sober all that often. 130 00:06:01,709 --> 00:06:03,710 Yeah, poutine can be really heavy. 131 00:06:03,711 --> 00:06:05,146 You need something to cut all the fat. 132 00:06:05,147 --> 00:06:06,582 Behind you. 133 00:06:06,583 --> 00:06:08,149 This version is a little lighter because 134 00:06:08,150 --> 00:06:10,891 the mushroom gravy, it's like a light brown gravy. 135 00:06:10,892 --> 00:06:12,110 Time flies. 136 00:06:15,026 --> 00:06:17,114 -Anyone seen scallions? -I have some. 137 00:06:17,115 --> 00:06:18,986 Take it all, I'm not using it anymore. 138 00:06:18,987 --> 00:06:20,901 - I'm taking it all, girl. - What are you making, Bailey? 139 00:06:20,902 --> 00:06:23,817 Like an Asian and Italian spin. 140 00:06:23,818 --> 00:06:27,821 I always cook with an Italian hand, but my background prior to 141 00:06:27,822 --> 00:06:31,825 that was cooking at Parachute, which is very much Korean. 142 00:06:31,826 --> 00:06:35,263 I'm gonna do like a kimchi sauce with mozzarella. 143 00:06:35,264 --> 00:06:37,657 It's such an unlikely combination. 144 00:06:37,658 --> 00:06:39,398 I'm a little nervous. 145 00:06:39,399 --> 00:06:41,704 I'm gonna try to make a quick stock out of my shrimp shells. 146 00:06:41,705 --> 00:06:44,359 - All in 30 minutes? - Leave me alone. 147 00:06:44,360 --> 00:06:45,795 Hot things, hot things. 148 00:06:45,796 --> 00:06:47,362 Right behind, right behind, right behind. 149 00:06:49,104 --> 00:06:50,758 Oh, potato down. 150 00:06:53,630 --> 00:06:55,850 20 minutes, 50 seconds. 151 00:06:56,372 --> 00:07:00,070 Massimo, that does not look like a traditional poutine. 152 00:07:00,071 --> 00:07:03,900 Ha-ha! I'm doing a ballotine of crispy potatoes. 153 00:07:03,901 --> 00:07:07,034 I'm doing something wild, but that's fine because 154 00:07:07,035 --> 00:07:09,863 Massimo means maximum in Italian. 155 00:07:09,864 --> 00:07:11,778 Can I slice it like a puck? 156 00:07:11,779 --> 00:07:13,954 They could've named me Daniel, but they named me Massimo. 157 00:07:15,522 --> 00:07:17,437 I won't have long to set it. 158 00:07:17,872 --> 00:07:19,481 15 minutes! 159 00:07:24,922 --> 00:07:26,706 - I love poutine. - Oh, really? 160 00:07:26,707 --> 00:07:28,534 Saucy, messy, finger food. 161 00:07:28,535 --> 00:07:31,928 I'm making a parmesan gruyere cheese gravy with 162 00:07:31,929 --> 00:07:35,366 a scallion pancake almost, but with a yucca in it. 163 00:07:35,367 --> 00:07:38,718 Scallion pancakes was always a snack that my mom would make, 164 00:07:38,719 --> 00:07:42,331 but moms don't give out any measurements or anything. 165 00:07:42,810 --> 00:07:44,767 It's all about touching and feeling, 166 00:07:44,768 --> 00:07:47,553 and I'm just like, I need things in grams. 167 00:07:47,554 --> 00:07:49,120 Stop shaking the table. 168 00:07:54,952 --> 00:07:56,736 Oh, baby, I'm getting my steps. 169 00:07:56,737 --> 00:07:58,172 I'm getting my steps. 170 00:07:58,173 --> 00:07:59,478 Ooh, yum. 171 00:07:59,479 --> 00:08:01,044 I'm making a fondant potato, 172 00:08:01,045 --> 00:08:02,916 creating like a little pan sauce with a gravy. 173 00:08:02,917 --> 00:08:04,484 Oh, yeah. 174 00:08:08,618 --> 00:08:11,099 - Nine minutes, guys. - Yes, chef! 175 00:08:12,317 --> 00:08:14,754 There is an art to a great French fry. 176 00:08:14,755 --> 00:08:18,279 I start in cold water, cook them for a few minutes, 177 00:08:18,280 --> 00:08:19,759 strain them out, dry them off. 178 00:08:19,760 --> 00:08:21,108 Can I get in the fryer after you? 179 00:08:21,109 --> 00:08:22,675 - No, she already asked. - Okay. 180 00:08:22,676 --> 00:08:24,285 Who's the stuff that's sitting in there? 181 00:08:24,286 --> 00:08:25,634 Corwin's. 182 00:08:25,635 --> 00:08:27,027 My biggest concern is getting in the fryer. 183 00:08:29,465 --> 00:08:30,814 Are you in the fryer? 184 00:08:31,554 --> 00:08:33,251 Oh, there's a fryer open? Great. 185 00:08:33,687 --> 00:08:35,123 Who's on the left there? 186 00:08:36,951 --> 00:08:38,734 Chefs, you have five minutes left. 187 00:08:38,735 --> 00:08:41,389 - Paula, you out? - Yes, I'm out. 188 00:08:41,390 --> 00:08:43,391 Gonna flash freeze my fries 189 00:08:43,392 --> 00:08:45,349 so they cook a little crispier. 190 00:08:45,350 --> 00:08:46,655 Somebody coming out of the fryer? 191 00:08:46,656 --> 00:08:48,789 Yes, I'm coming out. 192 00:08:49,529 --> 00:08:51,008 Yeah. 193 00:08:52,880 --> 00:08:54,664 Two minutes! Two minutes! 194 00:08:55,056 --> 00:08:57,405 I look around at everybody else's dishes, 195 00:08:57,406 --> 00:08:59,581 and they've all made these 196 00:08:59,582 --> 00:09:03,063 gorgeous Michelin star poutines, 197 00:09:03,064 --> 00:09:05,326 and I'm like, what the [bleep] is that? 198 00:09:06,763 --> 00:09:08,243 I'm like, what did I do? 199 00:09:12,203 --> 00:09:15,641 Poutine, it has to be full and covered in gravy, 200 00:09:15,642 --> 00:09:18,166 but I don't want it to be too mushy. 201 00:09:18,949 --> 00:09:20,864 One minute, guys, let's go! 202 00:09:21,256 --> 00:09:23,170 Being from New York, I call it Sunday sauce, 203 00:09:23,171 --> 00:09:24,868 but today it's gonna be Sunday gravy. 204 00:09:28,263 --> 00:09:31,222 - Plate, plate! - Chefs, ten seconds! 205 00:09:32,397 --> 00:09:34,790 I want to win this quickfire, desperately. 206 00:09:34,791 --> 00:09:39,230 Five, four, three, two, one. 207 00:09:39,796 --> 00:09:41,842 Chefs, time's up, utensils down. 208 00:09:42,582 --> 00:09:43,713 All right. Yes. 209 00:09:49,893 --> 00:09:50,851 Corwin, come on up. 210 00:09:51,634 --> 00:09:54,418 So, I made you a twice-cooked potato drenched in cornstarch. 211 00:09:54,419 --> 00:09:56,595 My sauce is made of caramelized onions, garlic, 212 00:09:56,596 --> 00:09:58,597 and a sauce that we use in Jamaica called browning, 213 00:09:58,598 --> 00:10:00,642 and then just finished with cotija cheese and chives. 214 00:10:00,643 --> 00:10:02,123 Kat. 215 00:10:03,733 --> 00:10:05,255 - Thank you. - This looks familiar. 216 00:10:05,256 --> 00:10:07,083 So, I definitely went the traditional route, 217 00:10:07,084 --> 00:10:10,870 crispy potato, mushroom gravy, smoked soy, 218 00:10:10,871 --> 00:10:12,785 - regular cheese curds. - You're from Wisconsin, 219 00:10:12,786 --> 00:10:14,830 you know a cheese curd or two. 220 00:10:14,831 --> 00:10:16,092 I know my way around a cheese curd. 221 00:10:16,093 --> 00:10:18,226 Twelve more to go. 222 00:10:19,314 --> 00:10:21,142 I'm like really trying to pace myself. 223 00:10:21,664 --> 00:10:23,317 Shuai, come on up. 224 00:10:23,318 --> 00:10:27,234 I did a soy sauce fondant potato and a cheese sauce of fontina, 225 00:10:27,235 --> 00:10:29,149 smoked cheddar, and cheddar curds. 226 00:10:29,150 --> 00:10:30,672 Were you worried about 227 00:10:30,673 --> 00:10:31,804 getting that potato soft in time? 228 00:10:31,805 --> 00:10:33,457 I practiced a lot at home, 229 00:10:33,458 --> 00:10:36,765 assuming there was going to be poutine on it. 230 00:10:36,766 --> 00:10:38,288 Wow. 231 00:10:38,289 --> 00:10:41,509 I made a potato in the style of a tostone, 232 00:10:41,510 --> 00:10:45,427 fermented soybean and mushroom cream, and some burrata. 233 00:10:46,210 --> 00:10:49,778 I made a sweet potato fry with a gumbo gravy 234 00:10:49,779 --> 00:10:51,780 and cheddar cheese curds. 235 00:10:51,781 --> 00:10:54,130 I've never eaten so much poutine with a knife and fork before. 236 00:10:54,131 --> 00:10:55,176 I know. 237 00:10:56,438 --> 00:10:58,308 My poutine is inspired back at home. 238 00:10:58,309 --> 00:11:00,180 It's a secco poutine. 239 00:11:00,181 --> 00:11:01,964 As a starch, I use the green plantains. 240 00:11:01,965 --> 00:11:04,967 The gravy, what we call secco, is the base of the stew. 241 00:11:04,968 --> 00:11:06,447 The cheese I use is cotija cheese. 242 00:11:06,448 --> 00:11:08,231 And are the plantains, are they fried 243 00:11:08,232 --> 00:11:10,930 - or are they done in the oven? - No, they're fried. 244 00:11:10,931 --> 00:11:12,367 - They're fried. -Yep. 245 00:11:12,933 --> 00:11:14,282 Massimo? 246 00:11:15,022 --> 00:11:16,413 No pressure, Canadian. 247 00:11:16,414 --> 00:11:18,720 I made a potato roulade with a sauce mornay 248 00:11:18,721 --> 00:11:20,156 and a beef reduction. 249 00:11:20,157 --> 00:11:22,637 You just piped the mornay and rolled the potato? 250 00:11:22,638 --> 00:11:24,204 - Yes. - Okay. 251 00:11:24,205 --> 00:11:25,727 Big shot. 252 00:11:25,728 --> 00:11:28,643 So, I made you a potato and tomato gravy with parmesan 253 00:11:28,644 --> 00:11:31,559 mousse, lemon oil, and basil to finish it off. 254 00:11:31,560 --> 00:11:33,256 Thank you. 255 00:11:33,257 --> 00:11:37,826 I made yucca fries seasoned with injera and aji amarillo, 256 00:11:37,827 --> 00:11:40,699 paneer cheese, and some fried kielbasa. 257 00:11:40,700 --> 00:11:42,136 Good heat in there. 258 00:11:43,572 --> 00:11:45,834 Made you one bite because I knew you were 259 00:11:45,835 --> 00:11:47,618 - about to eat a lot. - Thank you. 260 00:11:47,619 --> 00:11:51,622 I made a scallion yucca pancake with Gruyere cheese sauce 261 00:11:51,623 --> 00:11:54,756 on the bottom and then some chili oil around it. 262 00:11:54,757 --> 00:11:56,236 What about this pancake? 263 00:11:56,237 --> 00:11:58,020 What was the inspiration for the dough? 264 00:11:58,021 --> 00:12:00,501 Growing up, my mom makes a lot of scallion pancakes, 265 00:12:00,502 --> 00:12:03,113 so I really wanted to make something very familiar. 266 00:12:04,680 --> 00:12:06,246 For India, we love chaat. 267 00:12:06,247 --> 00:12:08,770 So this is a poutine chaat, fingerling potatoes with 268 00:12:08,771 --> 00:12:10,511 a minced cilantro and serrano chutney, 269 00:12:10,512 --> 00:12:12,687 and then a crispy enoki mushroom on top. 270 00:12:12,688 --> 00:12:14,515 Because in chaat, there's always something crispy 271 00:12:14,516 --> 00:12:15,909 on top to finish it off. 272 00:12:16,431 --> 00:12:18,780 All right, Cèsar, what did you make for us? 273 00:12:18,781 --> 00:12:21,609 CÈSAR: Fingerling potato that's been fried, roasted corn, 274 00:12:21,610 --> 00:12:25,745 cilantro mayo, espuma made of cotija cheese, and poblano. 275 00:12:26,223 --> 00:12:29,138 This poutine is called poutine a la stroganoff. 276 00:12:29,139 --> 00:12:31,880 I made a stroganoff sauce with chanterelle mushrooms 277 00:12:31,881 --> 00:12:33,927 herbs and sour cream. 278 00:12:34,405 --> 00:12:36,015 All right, Bailey, come on up. 279 00:12:36,016 --> 00:12:38,408 I made a Korean street food-inspired 280 00:12:38,409 --> 00:12:42,586 shrimp arrabiata poutine with a little bit of mozzarella. 281 00:12:42,587 --> 00:12:43,762 Thank you, Bailey. 282 00:12:43,763 --> 00:12:45,329 Thank you. 283 00:12:47,549 --> 00:12:49,332 Sarah and Gail, how do you think our chefs 284 00:12:49,333 --> 00:12:51,247 did with this poutine quickfire? 285 00:12:51,248 --> 00:12:53,032 I think everyone rose to the challenge 286 00:12:53,033 --> 00:12:55,251 and created some incredible dishes. 287 00:12:55,252 --> 00:12:58,428 I have to say, you guys might be the quickfire kings. 288 00:12:58,429 --> 00:13:01,562 Almost all of them were really delicious. 289 00:13:01,563 --> 00:13:04,043 Unfortunately, there were a few poutines 290 00:13:04,044 --> 00:13:05,959 that fell just a little bit short. 291 00:13:06,960 --> 00:13:10,223 Henry, your sauce was great. 292 00:13:10,224 --> 00:13:12,355 So cheesy, a little spicy, 293 00:13:12,356 --> 00:13:15,490 but the pancake, to me, felt spongy. 294 00:13:17,318 --> 00:13:20,233 Bailey, we loved your French fries. 295 00:13:20,234 --> 00:13:22,583 There were just a lot of elements going on, 296 00:13:22,584 --> 00:13:24,020 and they got a little lost. 297 00:13:25,805 --> 00:13:30,156 Paula, although I did appreciate the flavor, 298 00:13:30,157 --> 00:13:33,550 I just felt the secco was just a little too wet 299 00:13:33,551 --> 00:13:35,205 for the French fry. 300 00:13:36,032 --> 00:13:38,381 Let's switch to some good news, shall we? 301 00:13:38,382 --> 00:13:40,820 Sarah, who had one of our favorite poutines? 302 00:13:44,258 --> 00:13:45,214 Massimo. 303 00:13:45,215 --> 00:13:46,999 It really gave the flavors 304 00:13:47,000 --> 00:13:50,219 of true poutine in a very beautiful package. 305 00:13:50,220 --> 00:13:52,221 - Thank you. - Kat. 306 00:13:52,222 --> 00:13:55,485 While yours was definitely the most traditional interpretation, 307 00:13:55,486 --> 00:13:59,489 that mushroom sauce with the smoked soy 308 00:13:59,490 --> 00:14:01,404 gave it so much depth. 309 00:14:01,405 --> 00:14:02,363 Thank you. 310 00:14:03,190 --> 00:14:08,150 Shuai, I mean a perfect fondant potato, that nice creaminess, 311 00:14:08,151 --> 00:14:10,892 and then the glaze just veiled right over it. 312 00:14:10,893 --> 00:14:12,415 - Well done. - Thank you. 313 00:14:12,416 --> 00:14:14,504 Sarah, who had our favorite poutine of the day? 314 00:14:14,505 --> 00:14:16,332 The chef we picked did something creative, 315 00:14:16,333 --> 00:14:19,553 but also kept the essence of poutine, 316 00:14:19,554 --> 00:14:21,164 and that chef is... 317 00:14:24,907 --> 00:14:25,907 Shuai. 318 00:14:25,908 --> 00:14:28,345 Congratulations, Shuai. 319 00:14:29,085 --> 00:14:31,782 You just won $5,000 in quickfire quick cash. 320 00:14:31,783 --> 00:14:33,220 Well done. 321 00:14:34,743 --> 00:14:35,786 I won some money. 322 00:14:35,787 --> 00:14:37,223 All that practice paid off. 323 00:14:37,224 --> 00:14:38,920 That's the most money I've ever won in my life. 324 00:14:38,921 --> 00:14:42,750 I've literally won zero money in my whole entire life. 325 00:14:42,751 --> 00:14:44,534 5K for a potato. 326 00:14:44,535 --> 00:14:45,971 Absolutely. 327 00:14:45,972 --> 00:14:47,755 I think I'm going to take my wife on a nice vacation. 328 00:14:47,756 --> 00:14:51,933 She sacrificed so much to help us open these restaurants. 329 00:14:51,934 --> 00:14:53,936 - She deserves it. - Congratulations. 330 00:14:54,763 --> 00:14:56,024 Now that you've tackled 331 00:14:56,025 --> 00:14:57,852 one of Canada's most beloved traditions, 332 00:14:57,853 --> 00:15:01,725 it's time to tap into a Canadian food tradition 333 00:15:01,726 --> 00:15:03,945 that isn't as well-known. 334 00:15:08,820 --> 00:15:13,434 I'm pretty sure that he needs no introduction at all. 335 00:15:16,916 --> 00:15:20,048 See, we don't even need the rub. We don't even need it. 336 00:15:20,049 --> 00:15:21,658 Hello, hello! 337 00:15:21,659 --> 00:15:24,574 World-renowned chef and restaurateur, Daniel Boulud. 338 00:15:24,575 --> 00:15:27,316 CÈSAR: Daniel Boulud. We got to cook for him? No way. 339 00:15:27,317 --> 00:15:28,928 And he looks so fly. 340 00:15:31,191 --> 00:15:33,453 - Good afternoon. -Good afternoon, chef. 341 00:15:33,454 --> 00:15:34,976 Whoo. 342 00:15:34,977 --> 00:15:36,325 When you think of Canada, 343 00:15:36,326 --> 00:15:38,023 what's one of the first ingredients that 344 00:15:38,024 --> 00:15:39,241 - comes to mind? - Maple. 345 00:15:39,242 --> 00:15:40,808 Maple syrup. You're right. 346 00:15:40,809 --> 00:15:43,811 If you didn't grow up here, you might be a little 347 00:15:43,812 --> 00:15:46,248 less familiar with a centuries-old tradition 348 00:15:46,249 --> 00:15:49,295 - called the sugar shack. - No clue. 349 00:15:49,296 --> 00:15:52,037 Sugar shacks were small wooden buildings 350 00:15:52,038 --> 00:15:53,908 where on a maple farm, 351 00:15:53,909 --> 00:15:57,825 sap from the maple trees were turned into maple syrup. 352 00:15:57,826 --> 00:15:59,566 What started as small shacks 353 00:15:59,567 --> 00:16:01,742 have turned into huge dining halls 354 00:16:01,743 --> 00:16:05,312 where it's not uncommon to find an entire big brunch menu. 355 00:16:06,661 --> 00:16:09,054 Daniel, have you ever been to a sugar shack? 356 00:16:09,055 --> 00:16:11,143 Oh, yes. 357 00:16:11,144 --> 00:16:12,579 It's always a feast. 358 00:16:12,580 --> 00:16:13,754 It's the best. 359 00:16:13,755 --> 00:16:15,277 For your elimination challenge, 360 00:16:15,278 --> 00:16:17,323 you'll be working in two teams of seven. 361 00:16:17,324 --> 00:16:19,586 Each team must create a brunch menu, 362 00:16:19,587 --> 00:16:22,589 and each team member is responsible for one dish. 363 00:16:22,590 --> 00:16:24,765 And in celebration of the sugar shack, 364 00:16:24,766 --> 00:16:27,987 every dish must have a maple component. 365 00:16:28,639 --> 00:16:32,425 Brunch is exciting, and I love souffle. 366 00:16:32,426 --> 00:16:35,210 At brunch, you know, having a little something souffle. 367 00:16:35,211 --> 00:16:36,690 You're putting the seeds in the brain. 368 00:16:36,691 --> 00:16:38,561 -I don't know. - What else do you like? 369 00:16:40,303 --> 00:16:42,479 Chefs, it's time to draw knives. 370 00:16:43,524 --> 00:16:44,176 Two. 371 00:16:48,442 --> 00:16:50,704 I have my eye on a few people. 372 00:16:50,705 --> 00:16:52,836 Massimo is very classically trained. 373 00:16:52,837 --> 00:16:56,449 Cèsar is very talented. Tristen has a ton of knowledge. 374 00:16:56,450 --> 00:16:58,843 I would be very happy to work with any of them. 375 00:16:59,453 --> 00:17:03,544 All the ones over here, and then all the twos over here. 376 00:17:05,067 --> 00:17:06,546 Stacked, stacked. 377 00:17:06,547 --> 00:17:09,288 My team has a vast cultural background. 378 00:17:09,289 --> 00:17:10,637 I'm really excited for it, actually. 379 00:17:10,638 --> 00:17:13,161 I like what I'm seeing. 380 00:17:13,162 --> 00:17:15,250 Each team will have time to menu plan before 381 00:17:15,251 --> 00:17:16,512 heading to Whole Foods Market. 382 00:17:16,513 --> 00:17:18,688 Tomorrow, you'll have two hours at 383 00:17:18,689 --> 00:17:21,169 Daniel's restaurant, Café Boulud. 384 00:17:22,867 --> 00:17:25,478 One chef from the winning team will be the winner, 385 00:17:25,479 --> 00:17:29,134 and one chef from the losing team will be eliminated. 386 00:17:29,135 --> 00:17:30,352 We'll see you tomorrow, and good luck. 387 00:17:30,353 --> 00:17:31,788 - Have fun. - Good luck. 388 00:17:31,789 --> 00:17:34,096 - Thank you. -Thank you. 389 00:17:35,532 --> 00:17:37,185 Let's go. On a hop, on a hop. 390 00:17:37,186 --> 00:17:39,883 Real quick, can we just come up with the progression first? 391 00:17:39,884 --> 00:17:41,363 Yeah. 392 00:17:41,364 --> 00:17:43,322 The tricky thing about maple syrup is overuse. 393 00:17:43,323 --> 00:17:45,106 Seven courses in a row, 394 00:17:45,107 --> 00:17:46,238 that becomes a little challenging 395 00:17:46,239 --> 00:17:47,630 because it's the same flavor. 396 00:17:47,631 --> 00:17:49,632 I was thinking, like, a really lightly 397 00:17:49,633 --> 00:17:51,721 maple-cured salmon, almost like a crudo. 398 00:17:51,722 --> 00:17:53,594 - That could be first. - That'd be good. 399 00:17:54,725 --> 00:17:56,552 Okay, so, I would really like to make a congee. 400 00:17:56,553 --> 00:17:58,293 -Love that. -Delicious. 401 00:17:58,294 --> 00:18:00,556 Then I could do a really kick-ass fried chicken with 402 00:18:00,557 --> 00:18:04,517 shrimp paste marinade and maple chili honey glaze. 403 00:18:04,518 --> 00:18:06,475 Can we have one scribe for now? 404 00:18:06,476 --> 00:18:07,868 Do you want to be the scribe just to map out the dishes, 405 00:18:07,869 --> 00:18:09,435 and then we'll all kind of circle back? 406 00:18:09,436 --> 00:18:10,610 I think there should be something sweet, 407 00:18:10,611 --> 00:18:12,568 or two sweet things at the end. 408 00:18:12,569 --> 00:18:14,744 - I could do something sweet. -What do you think? 409 00:18:14,745 --> 00:18:16,877 I was going to do a maple tart, like maple and pineapple, 410 00:18:16,878 --> 00:18:19,141 - with the ice cream. - Pineapple? 411 00:18:19,968 --> 00:18:22,448 I definitely want to do, like, chawanmushi-- 412 00:18:22,449 --> 00:18:24,145 You can make 30 chawanmushis perfectly? 413 00:18:24,146 --> 00:18:25,538 Yeah, I think so. 414 00:18:25,539 --> 00:18:28,193 Chawanmushi has such a small margin of error. 415 00:18:28,194 --> 00:18:29,716 Well, it's one batter 416 00:18:29,717 --> 00:18:31,239 - and you just pour it over. - For sure. 417 00:18:31,240 --> 00:18:32,632 I just want to make sure that 418 00:18:32,633 --> 00:18:34,200 it doesn't sink the team at all. 419 00:18:35,766 --> 00:18:37,767 I was thinking I'd do tandoori fried chicken. 420 00:18:37,768 --> 00:18:40,248 - Oh, yeah. - With a scallion corn cake 421 00:18:40,249 --> 00:18:42,163 and a maple tandoori butter. 422 00:18:42,164 --> 00:18:43,556 I was thinking of something that doesn't 423 00:18:43,557 --> 00:18:45,035 involve any----ing stove time at all. 424 00:18:45,036 --> 00:18:46,733 - Like egg in a hole? - Yeah. Let's do that. 425 00:18:46,734 --> 00:18:48,430 All right, either the steak and eggs 426 00:18:48,431 --> 00:18:49,779 or I'm going to do a French toast. 427 00:18:49,780 --> 00:18:51,259 I think do a French toast. 428 00:18:51,260 --> 00:18:53,435 I run a hotel with two restaurants. 429 00:18:53,436 --> 00:18:55,307 I can execute this... 430 00:18:55,308 --> 00:18:56,786 All right, so I'll be the sweet one. 431 00:18:56,787 --> 00:18:58,658 Does anyone want me to make a souffle? 432 00:18:58,659 --> 00:18:59,963 You know how to make a souffle? 433 00:18:59,964 --> 00:19:01,966 - Yes. - Uh... 434 00:19:02,619 --> 00:19:05,448 I've worked brunch in a hotel. I'll----ing send it. 435 00:19:06,014 --> 00:19:09,147 Me? I'm not going to make a souffle for Daniel. 436 00:19:09,148 --> 00:19:10,757 I'm going to make him steak and eggs. 437 00:19:10,758 --> 00:19:13,542 Souffles are super difficult. They're super delicate. 438 00:19:13,543 --> 00:19:16,632 He has immunity, but in a team challenge, 439 00:19:16,633 --> 00:19:19,461 any kind of downfall falls on the rest of us. 440 00:19:19,462 --> 00:19:21,594 If we could----ing pull that off, that's technique. 441 00:19:21,595 --> 00:19:23,248 - That's super difficult. - Yes, chef. 442 00:19:23,249 --> 00:19:25,511 If Daniel Boulud asks for a souffle, he's getting a souffle. 443 00:19:25,512 --> 00:19:27,818 - Guys, we got to go shopping. - Let's do it. 444 00:19:42,659 --> 00:19:45,966 - Straight eggs. - Edible flowers. 445 00:19:45,967 --> 00:19:48,273 Six pounds of ribeye, please. 446 00:19:48,274 --> 00:19:50,753 - You're getting beef, too? - You know it. 447 00:19:50,754 --> 00:19:53,496 - Are you doing steak and eggs? - Sort of. 448 00:19:54,889 --> 00:19:56,977 I'm going to make syrniki, 449 00:19:56,978 --> 00:20:00,241 which is a Russian brunch dish, which is my favorite. 450 00:20:00,242 --> 00:20:02,330 I love maple syrup. 451 00:20:02,331 --> 00:20:05,942 I actually spent my childhood tapping birch trees 452 00:20:05,943 --> 00:20:08,162 on the edge of Moscow. 453 00:20:08,163 --> 00:20:11,426 Everybody had the same 200 rubles a month, 454 00:20:11,427 --> 00:20:12,906 which is about $20. 455 00:20:12,907 --> 00:20:16,692 So, by necessity, you had to go out into nature 456 00:20:16,693 --> 00:20:18,999 and find what you needed to survive. 457 00:20:19,000 --> 00:20:22,655 I'm super excited to share this unique brunch dish. 458 00:20:22,656 --> 00:20:24,483 Anya, how are you doing? 459 00:20:24,484 --> 00:20:26,789 I'm good. I'm almost done. I'm going to grab some oranges. 460 00:20:26,790 --> 00:20:30,315 Again, I'm doing something I don't normally do. 461 00:20:30,316 --> 00:20:33,318 I helped design the pastry menu at my restaurant, 462 00:20:33,319 --> 00:20:36,321 and I think tarts with a little egg custard 463 00:20:36,322 --> 00:20:39,629 could be a great way to incorporate maple. 464 00:20:40,326 --> 00:20:42,197 Seventeen minutes! 465 00:20:45,026 --> 00:20:46,461 Damn, no callbacks? Rude. 466 00:20:46,462 --> 00:20:47,897 How many minutes remaining? 467 00:20:47,898 --> 00:20:49,290 -Seventeen! - Seventeen! 468 00:20:49,291 --> 00:20:51,858 - Thank you! - Thank you, callback! 469 00:20:51,859 --> 00:20:53,338 Cornflakes, cornflakes. 470 00:20:53,339 --> 00:20:55,340 Thinking about the tandoori fried chicken, 471 00:20:55,341 --> 00:20:57,211 this dish started it all for me. 472 00:20:57,212 --> 00:20:59,387 I was actually a banker, and then 2008, 473 00:20:59,388 --> 00:21:02,085 market crash happens, and I get walked off my job, 474 00:21:02,086 --> 00:21:04,523 but I was so happy that I was, like, 475 00:21:04,524 --> 00:21:06,699 freed from corporate America. 476 00:21:06,700 --> 00:21:09,397 I have to go with the honey crunch cornflakes. 477 00:21:09,398 --> 00:21:10,877 I transferred to cooking 478 00:21:10,878 --> 00:21:13,923 because our family is obsessed with food. 479 00:21:13,924 --> 00:21:16,404 Eight years ago, when I first started my pop-up, 480 00:21:16,405 --> 00:21:19,320 I made some Indian fried chicken with leftover chicken thighs, 481 00:21:19,321 --> 00:21:21,061 got voted one of the best sandwiches 482 00:21:21,062 --> 00:21:23,542 in the city of Chicago, so it has basically built 483 00:21:23,543 --> 00:21:24,978 the restaurants that we have now. 484 00:21:24,979 --> 00:21:26,806 This has got to be a no-brainer. I have to do it. 485 00:21:26,807 --> 00:21:28,503 - You got extra ginger? - Yes, sir. 486 00:21:28,504 --> 00:21:30,679 - Is that enough for the crew? - I think so. 487 00:21:30,680 --> 00:21:32,595 Six minutes, everyone! 488 00:21:36,120 --> 00:21:36,947 Whoo! 489 00:21:37,470 --> 00:21:39,427 What's the nicest salmon you got, the coho? 490 00:21:39,428 --> 00:21:42,822 I've never done a maple cure, but generally, a cure has salt 491 00:21:42,823 --> 00:21:45,259 and sugar, so instead of the sugar, I'm using maple. 492 00:21:45,260 --> 00:21:47,043 They didn't have arctic char, so I got salmon. 493 00:21:47,044 --> 00:21:49,089 - Works for me. -I think it'll be cute. 494 00:21:49,090 --> 00:21:50,699 The hardest thing about using maple syrup 495 00:21:50,700 --> 00:21:52,310 is applying it to savory dishes. 496 00:21:52,311 --> 00:21:54,747 You don't want it to be cloyingly sweet, 497 00:21:54,748 --> 00:21:56,357 but you also want it to be present. 498 00:21:56,358 --> 00:21:58,446 Rock and roll. All right. Guys, budgets? 499 00:21:58,447 --> 00:22:01,101 - Yeah, we're good, guys. -All proteins are up. 500 00:22:01,102 --> 00:22:03,408 We're about $100 away, guys. 501 00:22:03,409 --> 00:22:06,324 2,420! 502 00:22:06,325 --> 00:22:09,153 We did it! Nice budgeting, guys. 503 00:22:16,335 --> 00:22:17,379 All right. 504 00:22:24,691 --> 00:22:26,387 What's up, y'all? 505 00:22:26,388 --> 00:22:28,781 Oh. Uh-oh. 506 00:22:28,782 --> 00:22:30,697 - What's up, chef? - Come on over. 507 00:22:31,088 --> 00:22:33,612 I bet you weren't expecting to see me here. 508 00:22:33,613 --> 00:22:35,135 No. 509 00:22:35,136 --> 00:22:37,442 So you all just had $2,500 for this challenge. 510 00:22:37,443 --> 00:22:40,401 Well, you're not done spending just yet. 511 00:22:40,402 --> 00:22:41,968 Okay. 512 00:22:41,969 --> 00:22:43,970 When you have the Wells Fargo Active Cash credit card, 513 00:22:43,971 --> 00:22:45,450 you're a two-percenter. 514 00:22:45,451 --> 00:22:47,713 Each team will receive 2% of their initial budget 515 00:22:47,714 --> 00:22:50,759 to shop at St. Lawrence Market for additional ingredients. 516 00:22:50,760 --> 00:22:53,762 - That's $50 per team. - Okay. 517 00:22:53,763 --> 00:22:55,460 What is coming? 518 00:22:55,461 --> 00:22:58,027 There's a twist, and I'm not falling for this. 519 00:22:58,028 --> 00:23:00,726 Here's where things get a little sticky. 520 00:23:00,727 --> 00:23:02,989 - Ooh. -Each team will be 521 00:23:02,990 --> 00:23:05,644 shopping for ingredients for the other team. 522 00:23:05,645 --> 00:23:08,212 -Ooh. - Okay. 523 00:23:08,735 --> 00:23:13,347 Oh, no. This could go really bad. 524 00:23:13,348 --> 00:23:16,872 Your competitors must incorporate whatever you buy 525 00:23:16,873 --> 00:23:19,048 for them into at least one of the brunch dishes. 526 00:23:19,049 --> 00:23:21,616 -Okay. - What you buy is important 527 00:23:21,617 --> 00:23:25,228 because the winning team will take home $35,000 courtesy 528 00:23:25,229 --> 00:23:28,014 of the Wells Fargo Active Cash credit card. 529 00:23:28,015 --> 00:23:31,365 Whoa! 530 00:23:31,366 --> 00:23:33,498 That's a little more than 2%. 531 00:23:33,499 --> 00:23:36,326 Good luck, and for real this time, I will see you tomorrow. 532 00:23:36,327 --> 00:23:39,025 - CÈSAR: Let's go. -I want to be nice. 533 00:23:39,026 --> 00:23:42,202 Now the strategy begins as a team. 534 00:23:42,203 --> 00:23:43,944 Are we going to be naughty or nice? 535 00:23:44,640 --> 00:23:46,467 I'm not trying to, like, screw them, screw them, 536 00:23:46,468 --> 00:23:48,730 but at the same time, like, we don't have to 537 00:23:48,731 --> 00:23:50,689 - give them a layup. - No. 538 00:23:50,690 --> 00:23:52,386 They have Massimo there. 539 00:23:52,387 --> 00:23:54,606 Yeah, Massimo, yeah. 540 00:23:54,607 --> 00:23:57,696 Ideas? Uh... 541 00:23:57,697 --> 00:23:59,828 Or tripe. Or any offal. 542 00:23:59,829 --> 00:24:01,221 Or liver. 543 00:24:01,222 --> 00:24:03,005 Want to buy them a whole pizza? 544 00:24:03,006 --> 00:24:06,923 That is the best idea I ever heard. 545 00:24:11,972 --> 00:24:13,147 Let's go. 546 00:24:16,106 --> 00:24:17,759 CÈSAR: Hold hands. 547 00:24:17,760 --> 00:24:19,762 Find your safety friend. 548 00:24:20,589 --> 00:24:22,111 How much is the cooked lasagna? 549 00:24:22,112 --> 00:24:25,114 Cooked lasagna seems just like a little dash of evil. 550 00:24:25,115 --> 00:24:27,073 - Yes. - I'm good with it. 551 00:24:27,074 --> 00:24:28,596 - Two. - Two, please. 552 00:24:28,597 --> 00:24:30,163 This is $35,000. 553 00:24:30,164 --> 00:24:31,556 To think that the other team is just going to be 554 00:24:31,557 --> 00:24:32,948 like, "Let's give them something nice to cook," 555 00:24:32,949 --> 00:24:34,559 I think that's all bullsh--. 556 00:24:34,560 --> 00:24:36,082 Yes! Cheese! 557 00:24:36,083 --> 00:24:38,477 What do you mean? 558 00:24:39,521 --> 00:24:42,915 The other team's buying us, looks like pasta. 559 00:24:42,916 --> 00:24:45,004 - All right. -What are we going for? 560 00:24:45,005 --> 00:24:46,614 Can I get half of a pizza? 561 00:24:46,615 --> 00:24:49,138 Everybody loves pizza, but I don't know if everyone's going 562 00:24:49,139 --> 00:24:51,445 to love it having to incorporate it into a brunch dish. 563 00:24:51,446 --> 00:24:54,013 We're getting three slices of pizza at $6 each. 564 00:24:54,014 --> 00:24:55,493 Meet us by the front. 565 00:24:55,494 --> 00:24:57,365 We're going to go get some candy. 566 00:24:59,628 --> 00:25:01,282 Candy corn? Candy corn? 567 00:25:02,239 --> 00:25:02,979 Go. 568 00:25:03,850 --> 00:25:05,459 What is this? I don't even know what this is. 569 00:25:05,460 --> 00:25:06,982 - Red hots. - You've never had a hot sauce 570 00:25:06,983 --> 00:25:08,462 with red hot candy? 571 00:25:08,463 --> 00:25:10,116 - Keep your voice down. - You're screaming. 572 00:25:10,117 --> 00:25:13,512 Get down. Get down low. 573 00:25:13,990 --> 00:25:15,121 - Hey! -Run away! 574 00:25:15,122 --> 00:25:16,557 What are you doing? 575 00:25:16,558 --> 00:25:18,864 I see Massimo standing near candy, 576 00:25:18,865 --> 00:25:23,259 and he has this diabolical laugh that you can hear on 577 00:25:23,260 --> 00:25:24,696 the other side of St. Lawrence Market. 578 00:25:28,135 --> 00:25:29,570 We've got to pivot. We're not going in the middle. 579 00:25:29,571 --> 00:25:31,050 Let's meet them right where they're at. 580 00:25:31,051 --> 00:25:32,791 Okay, we still have time. 581 00:25:32,792 --> 00:25:34,314 Let's go look for truffle oil. 582 00:25:34,315 --> 00:25:35,576 Let's go, let's go, let's go. 583 00:25:35,577 --> 00:25:37,317 Truffle oil doesn't impart any flavor 584 00:25:37,318 --> 00:25:39,145 that makes something great. 585 00:25:39,146 --> 00:25:40,494 I'm feeling like a saboteur. 586 00:25:40,495 --> 00:25:41,843 It's about to get weird. 587 00:25:41,844 --> 00:25:43,889 One, two, three. Team Brown! 588 00:25:43,890 --> 00:25:45,238 We're streaking away. 589 00:25:45,239 --> 00:25:46,936 They're in for a serious surprise. 590 00:25:55,466 --> 00:25:57,424 No running in Daniel's restaurant. 591 00:25:57,425 --> 00:25:59,426 CÈSAR: We got to exchange stuff, y'all. 592 00:25:59,427 --> 00:26:01,123 - There you go. - All right. 593 00:26:01,124 --> 00:26:02,560 Gather around for the exchange. 594 00:26:02,561 --> 00:26:03,952 Gather around. Exchange. 595 00:26:03,953 --> 00:26:05,345 - Pizza? - Pizza. 596 00:26:05,346 --> 00:26:06,607 We got candy. 597 00:26:06,608 --> 00:26:08,087 We got pizza and candy. 598 00:26:08,088 --> 00:26:10,524 - What is that? -Pasta, all right. 599 00:26:10,525 --> 00:26:12,439 I will use this to reduce my sauce. 600 00:26:12,440 --> 00:26:13,875 Okay. 601 00:26:13,876 --> 00:26:15,529 I wouldn't say this is the worst Christmas ever, 602 00:26:15,530 --> 00:26:17,096 but it's probably the weirdest Christmas ever. 603 00:26:17,097 --> 00:26:19,577 - White truffle oil. - You want to put in souffle? 604 00:26:19,578 --> 00:26:21,230 Oh, in the souffle? That could be nice with the cheese. 605 00:26:21,231 --> 00:26:23,668 Is that all? That's all you guys got for us? 606 00:26:23,669 --> 00:26:25,757 All right, guys. 607 00:26:27,368 --> 00:26:28,673 Candy, that's you, babe. 608 00:26:28,674 --> 00:26:30,196 Okay, what do we do with pizza? 609 00:26:30,197 --> 00:26:32,677 Should I dice it up a little bit or something? 610 00:26:32,678 --> 00:26:34,113 - Yes. You're good with it? -Yeah. 611 00:26:34,114 --> 00:26:36,637 Double starch sandwich, baby. Let's do it. 612 00:26:36,638 --> 00:26:38,247 Instead of doing a toad in the hole, 613 00:26:38,248 --> 00:26:42,469 now I'm making a pizza toast toad in the hole. 614 00:26:42,470 --> 00:26:43,949 I'll just shove it between the bread. 615 00:26:43,950 --> 00:26:45,254 We'll make it great. 616 00:26:45,255 --> 00:26:46,952 All right, I'm going to get my cure on, y'all. 617 00:26:46,953 --> 00:26:49,432 Lana is making a maple cure salmon 618 00:26:49,433 --> 00:26:51,652 with a savory maple crumble. 619 00:26:51,653 --> 00:26:53,349 - So smart. - Yo, try this. 620 00:26:53,350 --> 00:26:54,742 Can you get the maple in it? 621 00:26:54,743 --> 00:26:57,484 - The maple is definitely there. - Yes. 622 00:26:57,485 --> 00:26:58,703 -Cèsar? - Yes? 623 00:26:58,704 --> 00:26:59,965 How are the biscuits, papa? 624 00:26:59,966 --> 00:27:01,314 - Coming out nice. - All right. 625 00:27:01,315 --> 00:27:02,968 I'm making the poached lobster 626 00:27:02,969 --> 00:27:04,273 in a citrus maple butter, 627 00:27:04,274 --> 00:27:06,449 as well as maple biscuit and maple hollandaise. 628 00:27:06,450 --> 00:27:07,886 How do you feel about this dough? 629 00:27:07,887 --> 00:27:09,539 Looks good. Don't keep working it. 630 00:27:09,540 --> 00:27:10,976 - Yes, chef. - Just make it nice and... 631 00:27:10,977 --> 00:27:12,630 - Yes, chef. - ...fluff-ay. 632 00:27:12,631 --> 00:27:14,022 Zubair, what are you making right now, brother? 633 00:27:14,023 --> 00:27:15,328 I'm making my dredge 634 00:27:15,329 --> 00:27:17,722 for the tandoori maple fried chicken. 635 00:27:17,723 --> 00:27:20,202 Zubair's doing his famous tandoori chicken, 636 00:27:20,203 --> 00:27:23,553 scallion corn cake, and a spicy maple butter. 637 00:27:23,554 --> 00:27:25,686 Back in the day, I used to help him 638 00:27:25,687 --> 00:27:27,296 with his pop-ups every now and then, 639 00:27:27,297 --> 00:27:30,778 so this will work beautifully with the maple syrup. 640 00:27:30,779 --> 00:27:33,215 - Spicy, chef. - Spicy. We like spicy. 641 00:27:33,216 --> 00:27:35,696 Spice is never meant to be the star of the show. 642 00:27:35,697 --> 00:27:37,263 Spice is what makes other things better. 643 00:27:37,264 --> 00:27:41,789 Knowing how to subtly use spices is what he needs to do. 644 00:27:41,790 --> 00:27:43,704 I've got to get this pork rendering 645 00:27:43,705 --> 00:27:45,663 with some onions, garlic, some ginger. 646 00:27:45,664 --> 00:27:48,840 Tristen is doing a maple jerk steak and grits. 647 00:27:48,841 --> 00:27:52,408 I'm making a maple tamarind pork chawanmushi. 648 00:27:52,409 --> 00:27:54,454 Pork takes really well to sweet things, 649 00:27:54,455 --> 00:27:55,716 and I think this is going to be a hit. 650 00:27:55,717 --> 00:27:57,196 Thank you for the candy, honey. 651 00:27:57,197 --> 00:27:58,763 You're welcome. 652 00:27:58,764 --> 00:28:02,201 I'm taking all the candy for my French toast. 653 00:28:02,202 --> 00:28:03,637 I love this. It's amazing. 654 00:28:03,638 --> 00:28:05,944 I start to dilute peach gummies 655 00:28:05,945 --> 00:28:08,686 that I'm going to have to put into syrup to make meringue. 656 00:28:08,687 --> 00:28:10,949 This can turn out very sweet. 657 00:28:10,950 --> 00:28:12,733 The candy corn, I'm going to do a crème anglaise 658 00:28:12,734 --> 00:28:14,474 with bourbon and maple. 659 00:28:14,475 --> 00:28:16,172 The problem is... 660 00:28:19,219 --> 00:28:21,176 Oh, all right. 661 00:28:21,177 --> 00:28:23,658 Making a mess right now. 662 00:28:28,097 --> 00:28:29,576 Katianna, what you doing? 663 00:28:29,577 --> 00:28:31,012 I'm making a brunoise, 664 00:28:31,013 --> 00:28:32,622 a little preserved mayo lemon for my tartare. 665 00:28:32,623 --> 00:28:36,235 I'm making a maple cured salmon tartare 666 00:28:36,236 --> 00:28:38,324 with a whipped silken tofu. 667 00:28:38,325 --> 00:28:42,502 And Kat's making a congee with a maple bacon chili crisp. 668 00:28:42,503 --> 00:28:43,895 One of my first restaurants, 669 00:28:43,896 --> 00:28:45,766 my externship when I was a culinary student, 670 00:28:45,767 --> 00:28:47,986 was at a California French restaurant. 671 00:28:47,987 --> 00:28:50,728 One of the first things I did there was make a tartare. 672 00:28:50,729 --> 00:28:53,078 I'm going to start making the cream. 673 00:28:53,079 --> 00:28:54,862 I'm making syrniki, 674 00:28:54,863 --> 00:28:57,430 which is essentially a fried cheesecake 675 00:28:57,431 --> 00:28:59,780 and a whipped maple syrup. 676 00:28:59,781 --> 00:29:01,782 That looks beautiful. 677 00:29:01,783 --> 00:29:03,132 We're on the way. 678 00:29:07,441 --> 00:29:10,835 Right now, I'm marinating my chicken and cryovacing it 679 00:29:10,836 --> 00:29:12,358 to get all that flavor into it. 680 00:29:12,359 --> 00:29:14,926 This chicken actually runs in our restaurant. 681 00:29:14,927 --> 00:29:20,627 I am the chef owner of June with top chef alum, Evelyn Garcia. 682 00:29:20,628 --> 00:29:22,934 Everyone thinks me and Evelyn are married. 683 00:29:22,935 --> 00:29:27,808 Our staff hates it, but we just laugh all the time. 684 00:29:27,809 --> 00:29:29,810 I grew up eating a lot of General Tso chicken, 685 00:29:29,811 --> 00:29:31,812 and so I really wanted to make a fried chicken 686 00:29:31,813 --> 00:29:34,815 with a maple glaze as an inspiration for me. 687 00:29:34,816 --> 00:29:36,904 This is very hot, this is very hot, hot, hot. 688 00:29:36,905 --> 00:29:39,037 What you working on, Mr. Immunity? 689 00:29:39,038 --> 00:29:41,474 A souffle, as per Chef Boulud's request. 690 00:29:41,475 --> 00:29:42,867 Ah, of course. 691 00:29:42,868 --> 00:29:44,999 I'm doing a maple and cheddar souffle. 692 00:29:45,000 --> 00:29:46,827 Massimo is doing steak and eggs. 693 00:29:46,828 --> 00:29:48,742 Steaks look ready to grill. 694 00:29:48,743 --> 00:29:50,657 And Bailey is making a maple tart 695 00:29:50,658 --> 00:29:53,616 with pine nuts and a brown butter sauce. 696 00:29:53,617 --> 00:29:55,662 I'm going to be making a maple custard filling 697 00:29:55,663 --> 00:29:57,185 for a tart. 698 00:29:57,186 --> 00:29:59,492 The filling is going to be where the maple comes out 699 00:29:59,493 --> 00:30:01,842 the most in the tart. 700 00:30:01,843 --> 00:30:05,150 Feels very Canada to be making a maple tart. 701 00:30:05,151 --> 00:30:08,675 And then I'm also using cornmeal and honey in the filling. 702 00:30:08,676 --> 00:30:11,069 It creates a little texture and grit. 703 00:30:11,070 --> 00:30:12,114 That's delicious. 704 00:30:13,246 --> 00:30:15,726 30 minutes, first service, guys! 705 00:30:21,210 --> 00:30:23,690 I'm testing one of my scallion corn cakes. 706 00:30:23,691 --> 00:30:25,083 They're looking pretty good. 707 00:30:25,084 --> 00:30:26,650 Open your mouth. 708 00:30:27,521 --> 00:30:29,000 Oh, my God. 709 00:30:29,001 --> 00:30:31,263 Hey, Anya, my sauce thickened with lasagna. 710 00:30:31,264 --> 00:30:33,526 Wow, it's delicious. 711 00:30:33,527 --> 00:30:35,093 I think the lasagna really helps. 712 00:30:35,094 --> 00:30:37,008 And then we got edible pine cones. 713 00:30:37,009 --> 00:30:39,532 We've been able to bring a few special ingredients from home, 714 00:30:39,533 --> 00:30:42,796 and one of the things I brought was pine cone jam. 715 00:30:42,797 --> 00:30:45,407 It's something really unique and traditional 716 00:30:45,408 --> 00:30:47,279 in Siberian culture. 717 00:30:47,280 --> 00:30:48,846 Love it, love it. 718 00:30:48,847 --> 00:30:50,239 Be careful. 719 00:30:53,329 --> 00:30:55,896 Pizza. How are you doing this pizza again? 720 00:30:55,897 --> 00:30:57,289 I'm going to put it in between the toast. 721 00:30:57,290 --> 00:30:58,899 What do you need, brown team? 722 00:30:58,900 --> 00:31:00,422 I need to get the bechamel on. 723 00:31:00,423 --> 00:31:01,902 Okay, flour, butter? 724 00:31:01,903 --> 00:31:03,338 And then just a little cream from Paula, 725 00:31:03,339 --> 00:31:04,905 - if she can spare that. -Heard. 726 00:31:04,906 --> 00:31:06,080 Because of having to [indistinct] pizza, 727 00:31:06,081 --> 00:31:08,604 Tristen is making my bechamel. 728 00:31:08,605 --> 00:31:10,389 The end goal is to win this challenge 729 00:31:10,390 --> 00:31:11,738 and the only way to win that 730 00:31:11,739 --> 00:31:13,131 is to kind of work together as a team. 731 00:31:13,132 --> 00:31:15,089 Bailey, anything you need me to do? 732 00:31:15,090 --> 00:31:17,396 I'm a little behind my tarts, but... 733 00:31:17,397 --> 00:31:20,007 why don't you help plating first course? 734 00:31:20,008 --> 00:31:22,923 -It's all you. - Oh, sh--. [bleep]. 735 00:31:22,924 --> 00:31:25,361 My mix just broke on me. 736 00:31:26,101 --> 00:31:28,015 I have a big problem, I have a big problem. 737 00:31:28,016 --> 00:31:29,712 I need to make more filling. 738 00:31:29,713 --> 00:31:31,845 The cornmeal is sinking to the bottom, 739 00:31:31,846 --> 00:31:34,239 so I have to restart. 740 00:31:34,240 --> 00:31:36,067 me. 741 00:31:36,068 --> 00:31:37,938 I don't even know if I'm going to finish this. 742 00:31:37,939 --> 00:31:40,072 Bailey, Bailey, Bailey. 743 00:31:45,642 --> 00:31:47,339 I need help. 744 00:31:47,340 --> 00:31:48,949 I have a big problem, I have a big problem. 745 00:31:48,950 --> 00:31:50,864 I need to make more filling, this just broke on me. 746 00:31:50,865 --> 00:31:52,344 I don't have the main components ready, 747 00:31:52,345 --> 00:31:54,999 and I'm feeling the pressure. 748 00:31:55,000 --> 00:31:57,697 17 minutes, first service, guys. 749 00:31:57,698 --> 00:31:59,177 460 grams of maple. 750 00:31:59,178 --> 00:32:02,180 Am I going to have 30 tarts ready in time? 751 00:32:02,181 --> 00:32:03,703 It looks like it's whipping. 752 00:32:03,704 --> 00:32:05,184 I hope so, I really----ing hope so. 753 00:32:14,106 --> 00:32:15,367 It's amazing. 754 00:32:15,368 --> 00:32:17,325 I'm invited to my own restaurant. 755 00:32:17,326 --> 00:32:19,023 I know, thank you for hosting us. 756 00:32:19,024 --> 00:32:20,633 What is your go-to brunch item? 757 00:32:20,634 --> 00:32:22,853 - I don't go to brunch. - You don't go to brunch? 758 00:32:23,680 --> 00:32:25,421 - I hate brunch. - Okay. 759 00:32:26,640 --> 00:32:28,249 - I hate doing brunch. - Classic Tom. 760 00:32:28,250 --> 00:32:30,165 Classic Tom. 761 00:32:32,863 --> 00:32:34,168 Do you have those little Red Hots? 762 00:32:34,169 --> 00:32:35,778 I do, you want them? 763 00:32:35,779 --> 00:32:37,606 Yeah, I can use them. Yeah, I can use them in jerk. 764 00:32:37,607 --> 00:32:39,957 Thank God because I was about to turn it into a syrup 765 00:32:39,958 --> 00:32:41,175 for the [indistinct] as well. 766 00:32:41,176 --> 00:32:42,742 In my jerk sauce, 767 00:32:42,743 --> 00:32:45,179 I actually am going to use some cinnamon candies 768 00:32:45,180 --> 00:32:46,659 that was gifted. 769 00:32:46,660 --> 00:32:48,661 It ended up being a blessing for me. 770 00:32:48,662 --> 00:32:50,880 That's genius of you to add those in, honestly. 771 00:32:50,881 --> 00:32:53,144 All right guys, first course, five minutes. 772 00:32:53,145 --> 00:32:54,884 Five minutes. Heard, chef. 773 00:32:54,885 --> 00:32:56,582 Shuai, did you taste the maple in that dish? 774 00:32:56,583 --> 00:32:58,932 -On your dish? -Yeah. 775 00:32:58,933 --> 00:33:00,629 Yes, it's light but it's good. 776 00:33:00,630 --> 00:33:02,196 I don't think you need too much more. 777 00:33:02,197 --> 00:33:03,893 -Okay. -Look at us. 778 00:33:03,894 --> 00:33:06,810 We're on Top Chef and making some pizza sandwiches. 779 00:33:12,164 --> 00:33:13,468 Oh, food is here. 780 00:33:13,469 --> 00:33:15,384 Thank you so much. 781 00:33:19,214 --> 00:33:21,520 - Good morning. - Good morning, chefs. 782 00:33:21,521 --> 00:33:24,218 Lana, can you tell us about your dish, please? 783 00:33:24,219 --> 00:33:25,915 I made a maple cured salmon. 784 00:33:25,916 --> 00:33:29,397 There is a maple vinaigrette, Meyer lemon slices, 785 00:33:29,398 --> 00:33:32,618 and everything bagel spice on top. 786 00:33:32,619 --> 00:33:33,836 And Shuai? 787 00:33:33,837 --> 00:33:35,490 This is supposed to be a toad in a hole. 788 00:33:35,491 --> 00:33:37,666 It has a maple and togarashi-cured yolk, 789 00:33:37,667 --> 00:33:39,494 a little bechamel on the bottom. 790 00:33:39,495 --> 00:33:41,714 The toast itself is slathered in a miso maple butter. 791 00:33:41,715 --> 00:33:43,455 And then the green team surprised me 792 00:33:43,456 --> 00:33:45,283 with some delicious pizza from the market. 793 00:33:45,284 --> 00:33:47,850 I've incorporated that inside the toast, 794 00:33:47,851 --> 00:33:49,156 like a pizza sandwich. 795 00:33:49,157 --> 00:33:51,246 - Your eggs is runny. - It's beautiful. 796 00:33:51,725 --> 00:33:53,291 - Thank you, chefs. - Thank you. 797 00:33:53,292 --> 00:33:54,597 Thank you, chef. 798 00:33:55,598 --> 00:33:59,036 The togarashi with the maple on the bread is very good. 799 00:33:59,037 --> 00:34:02,213 Yeah. Gail, did you get enough pizza in Shaui's pizza? 800 00:34:02,214 --> 00:34:03,910 - I got plenty of pizza. - Okay. 801 00:34:03,911 --> 00:34:06,304 And it sort of works. I mean, it's not bad. 802 00:34:06,305 --> 00:34:07,696 The toad in the hole was good. 803 00:34:07,697 --> 00:34:09,785 That was, I think that was fantastic. 804 00:34:09,786 --> 00:34:11,483 Lana did a great job with her salmon. 805 00:34:11,484 --> 00:34:13,659 Maple flavor was there, but not too pronounced. 806 00:34:13,660 --> 00:34:15,965 - It's a little [indistinct]. - Yeah, it's subtle. 807 00:34:15,966 --> 00:34:17,881 I think more than that, it would get too sweet. 808 00:34:20,145 --> 00:34:21,580 - Syrniki! -Syrniki! 809 00:34:21,581 --> 00:34:23,538 - They look great. -Right now, 810 00:34:23,539 --> 00:34:25,671 we're getting our chawanmushis ready to steam, 811 00:34:25,672 --> 00:34:28,543 so we have to wrap them, going straight into a 212 steam. 812 00:34:28,544 --> 00:34:31,024 Our pork is great, the maple steep is great, 813 00:34:31,025 --> 00:34:32,591 but I don't have any cooked eggs, 814 00:34:32,592 --> 00:34:34,636 and I've got roughly 25 minutes on the clock. 815 00:34:34,637 --> 00:34:36,073 I've got to go into the oven. 816 00:34:36,074 --> 00:34:37,335 Anything you need me to get ready for you? 817 00:34:37,336 --> 00:34:38,771 Follow me right now. 818 00:34:38,772 --> 00:34:40,077 At this point, I'm freaking out mentally. 819 00:34:40,078 --> 00:34:42,209 Two, four, six, eight. 820 00:34:42,210 --> 00:34:43,732 I'm going to pass you the chicken. 821 00:34:43,733 --> 00:34:45,125 You'll put the chicken on the corn cake, okay? 822 00:34:45,126 --> 00:34:46,692 -Got you. - One minute. 823 00:34:46,693 --> 00:34:48,302 Yogurt can go on the plate. 824 00:34:48,303 --> 00:34:49,739 Some onions over here. 825 00:34:51,828 --> 00:34:53,525 - More, more, more. - On the biscuit. 826 00:34:53,526 --> 00:34:54,961 I wouldn't hate more. 827 00:35:03,449 --> 00:35:04,666 - Hi, chefs. - Hi, everyone. 828 00:35:04,667 --> 00:35:06,015 César, let's start with you. 829 00:35:06,016 --> 00:35:07,321 Can you tell us about your dish, please. 830 00:35:07,322 --> 00:35:08,540 Yeah, so we have a curry biscuit. 831 00:35:08,541 --> 00:35:10,237 We have a citrus poached lobster, 832 00:35:10,238 --> 00:35:12,719 and then maple hollandaise. 833 00:35:13,633 --> 00:35:15,155 -Zubair. -The scallion 834 00:35:15,156 --> 00:35:17,114 and corn pancake with a tandoori maple fried chicken, 835 00:35:17,115 --> 00:35:19,725 little pickled red onion and charred corn on top, 836 00:35:19,726 --> 00:35:21,422 and then there's maple in the yogurt sauce 837 00:35:21,423 --> 00:35:22,597 that's on the side. 838 00:35:22,598 --> 00:35:24,121 It's a sweet maple yogurt. 839 00:35:24,122 --> 00:35:26,123 This is the quintessential brunch. Thank you, chef. 840 00:35:26,124 --> 00:35:27,559 - Appreciate you. - Superb. 841 00:35:27,560 --> 00:35:28,864 - Thank you, chefs. - Thank you so much. 842 00:35:28,865 --> 00:35:29,648 Appreciate it. 843 00:35:29,649 --> 00:35:32,172 The chicken is delicious. 844 00:35:32,173 --> 00:35:34,174 It is caramelized by the maple. 845 00:35:34,175 --> 00:35:36,133 We can see the spicy. 846 00:35:36,134 --> 00:35:38,439 Zubair's dish is really, really, really flavorful. 847 00:35:38,440 --> 00:35:40,485 The spicy and maple work really well together. 848 00:35:40,486 --> 00:35:41,921 It's really delicious. 849 00:35:41,922 --> 00:35:44,184 Boulud said it's a quintessential brunch dish. 850 00:35:44,185 --> 00:35:47,405 César's dish was really great, too, in a totally different way. 851 00:35:47,406 --> 00:35:49,755 Lighter, a little fresher. 852 00:35:49,756 --> 00:35:52,540 The lobster's beautifully cooked. I like the hollandaise. 853 00:35:52,541 --> 00:35:55,369 The biscuit's not great. It's a little dense. 854 00:35:55,370 --> 00:35:56,762 It's dry. 855 00:35:56,763 --> 00:35:58,373 Almost like it's been overworked. 856 00:36:00,680 --> 00:36:02,159 Is this a steak off? 857 00:36:02,160 --> 00:36:03,638 This is a steak and eggs off. 858 00:36:03,639 --> 00:36:05,074 Add a little bit of texture. 859 00:36:05,075 --> 00:36:06,467 Put some raw lemon. 860 00:36:06,468 --> 00:36:08,121 Put some maple leaves. 861 00:36:08,122 --> 00:36:10,950 -Four minutes. -Time for third course. 862 00:36:10,951 --> 00:36:12,865 Can I get my steaks up to the front? 863 00:36:12,866 --> 00:36:14,780 They need, like, 30 more seconds. 864 00:36:14,781 --> 00:36:17,609 Third tray is undercooked, and I've got under two minutes. 865 00:36:17,610 --> 00:36:19,263 My chawanmushi didn't set in a couple. 866 00:36:19,264 --> 00:36:20,612 This is embarrassing. 867 00:36:20,613 --> 00:36:22,266 Like, you're going down on steamed eggs. 868 00:36:23,877 --> 00:36:25,486 All right, I need to start carving steak. 869 00:36:25,487 --> 00:36:26,922 Peach first, then meringue, right? 870 00:36:26,923 --> 00:36:28,054 Yes, sir. 871 00:36:28,055 --> 00:36:29,490 Garnish right over the steak. 872 00:36:29,491 --> 00:36:31,231 - Unwrap, unwrap. - Unwrapping. 873 00:36:31,232 --> 00:36:32,886 45 seconds! 874 00:36:34,844 --> 00:36:36,280 Pull all the ones you need out. 875 00:36:36,281 --> 00:36:38,238 -We need 16. 16, chef. - It's a mess. 876 00:36:38,239 --> 00:36:42,460 - Five, four, three, two, one. - Fill them, now. 877 00:36:43,810 --> 00:36:45,594 Corwin didn't finish his plate. 878 00:36:46,552 --> 00:36:48,858 ing damn it, I'm----ed. [bleep]. 879 00:36:54,342 --> 00:36:55,865 Thank you. 880 00:36:57,867 --> 00:36:59,955 Do they mean to have the plastic on that? 881 00:36:59,956 --> 00:37:02,567 Oh, because they steamed it, like, a chawanmushi. 882 00:37:02,568 --> 00:37:04,047 -Oh, chawanmushi. - Oh, yeah, yeah. 883 00:37:06,876 --> 00:37:09,314 God damn it. They gave Daniel the worst one. 884 00:37:10,140 --> 00:37:12,141 Corwin, let's start with you. What did you make? 885 00:37:12,142 --> 00:37:16,668 So, I made a rum maple tamarind glazed braised pork belly. 886 00:37:16,669 --> 00:37:18,670 It comes over top of a steamed chawanmushi 887 00:37:18,671 --> 00:37:21,021 with sesame seeds and scallions. 888 00:37:22,196 --> 00:37:23,588 - Tristen? -What I have for you 889 00:37:23,589 --> 00:37:25,807 is steak and eggs, jerk strip loin, 890 00:37:25,808 --> 00:37:29,898 dukkah and maple jus gras on top, rice grits. 891 00:37:29,899 --> 00:37:32,640 Those have scrambled eggs and cheese in those. 892 00:37:32,641 --> 00:37:34,338 We got some, like, cinnamon candies, 893 00:37:34,339 --> 00:37:36,079 so I use that in my jerk seasoning. 894 00:37:37,777 --> 00:37:39,256 - Paula? -All right, 895 00:37:39,257 --> 00:37:42,520 I got some peach gummies and also some corn candy. 896 00:37:42,521 --> 00:37:47,307 So, what I did is an acorn candy and maple creme anglaise. 897 00:37:47,308 --> 00:37:50,223 The French toast is peach and orange with maple. 898 00:37:50,224 --> 00:37:53,531 The meringue is an Italian meringue with peach gummies. 899 00:37:53,532 --> 00:37:56,143 - Thank you, chefs. - Thank you. 900 00:37:57,579 --> 00:37:58,884 Tristen's dish. 901 00:37:58,885 --> 00:38:00,407 The meat is beautifully seasoned. 902 00:38:00,408 --> 00:38:02,191 -And cooked. - Right, beautifully cooked. 903 00:38:02,192 --> 00:38:04,019 Sarah, are you getting much maple? 904 00:38:04,020 --> 00:38:05,847 Yeah, actually. 905 00:38:05,848 --> 00:38:07,327 I actually find that Tristen's seasoning 906 00:38:07,328 --> 00:38:09,548 - is helping the maple cause. -Right. 907 00:38:10,288 --> 00:38:14,292 I like Paula's French toast. It's very, very sweet. 908 00:38:14,857 --> 00:38:17,729 But it's a very satisfying dish. 909 00:38:17,730 --> 00:38:21,907 She had to incorporate candy corn and gummy peaches. 910 00:38:21,908 --> 00:38:23,822 I actually love the way she incorporated it. 911 00:38:23,823 --> 00:38:24,954 Yeah. 912 00:38:26,347 --> 00:38:29,915 It's a textural thing for me with Corwin's dish a little bit. 913 00:38:29,916 --> 00:38:33,266 Some of the pieces are a little dense or a little chewy. 914 00:38:33,267 --> 00:38:36,748 My chawanmushi is set really, really nicely. 915 00:38:36,749 --> 00:38:38,837 I see that yours was not at all. 916 00:38:38,838 --> 00:38:40,665 His is definitely more mushy than chawanmushi. 917 00:38:40,666 --> 00:38:42,101 His is definitely more mushy. 918 00:38:42,102 --> 00:38:44,190 But I think he sort of over-spiced it. 919 00:38:44,191 --> 00:38:46,018 So much clove. My mouth went numb. 920 00:38:46,019 --> 00:38:48,368 Execution was a little rough for him. 921 00:38:48,369 --> 00:38:50,806 That's sh--ty. 922 00:38:54,854 --> 00:38:57,725 It just cost my team 35 G's potentially 923 00:38:57,726 --> 00:39:00,119 and I'm ready to just follow my sword 924 00:39:00,120 --> 00:39:01,991 and take it on the chin like a champ. 925 00:39:06,169 --> 00:39:07,953 I have more tart shells in the oven 926 00:39:07,954 --> 00:39:10,956 and I have my maple custard filling, so I'm okay. 927 00:39:10,957 --> 00:39:13,524 Me and Zubair are having a fried chicken off right now. 928 00:39:13,525 --> 00:39:15,264 Ooh, she hot. 929 00:39:15,265 --> 00:39:17,615 This oil is hammered. 930 00:39:17,616 --> 00:39:20,574 Frying up my chicken for my chicken and grits. 931 00:39:20,575 --> 00:39:23,403 Between Zubair's tandoori seasoning 932 00:39:23,404 --> 00:39:24,839 and my shrimp paste 933 00:39:24,840 --> 00:39:26,319 Like, ripping hot. 934 00:39:26,320 --> 00:39:28,366 The oil is more used now. 935 00:39:29,410 --> 00:39:32,761 I am worried, but I already committed to this oil. 936 00:39:33,980 --> 00:39:36,025 It smells like farts. 937 00:39:41,117 --> 00:39:42,335 We've got 10 minutes. 938 00:39:42,336 --> 00:39:44,163 Will you lay my bowls out please? 939 00:39:44,164 --> 00:39:45,817 I feel like I can't - ing taste anything. 940 00:39:45,818 --> 00:39:48,689 So, I made a mix of white soy and maple 941 00:39:48,690 --> 00:39:50,605 and added that into the vinaigrette. 942 00:39:51,693 --> 00:39:53,955 Go with bacon after he puts down the chili crisp. 943 00:39:53,956 --> 00:39:56,305 I'm gonna try to go like a tighter mound on top. 944 00:39:56,306 --> 00:39:57,743 I'll follow with garnish. 945 00:40:10,059 --> 00:40:12,192 Wow. Look at the little maple leaves. 946 00:40:13,280 --> 00:40:14,628 - Hello. - Hello. 947 00:40:14,629 --> 00:40:16,151 All right, Kat, let's start with you. 948 00:40:16,152 --> 00:40:17,501 I made a congee. 949 00:40:17,502 --> 00:40:21,418 There is a chili crisp and a maple bacon, 950 00:40:21,419 --> 00:40:26,161 a jammy egg that's been marinated in soy and maple. 951 00:40:26,162 --> 00:40:29,382 - Katianna. - This is salmon tartare. 952 00:40:29,383 --> 00:40:32,037 It's been cured in maple and sea salt, 953 00:40:32,038 --> 00:40:34,474 house made furikake with toasted nori 954 00:40:34,475 --> 00:40:38,391 and then we have some daikon maple leaves. 955 00:40:38,392 --> 00:40:39,698 Thank you very much. 956 00:40:41,613 --> 00:40:43,962 With Kat's dish, it's something I would never have ordered 957 00:40:43,963 --> 00:40:46,355 on a menu and it is delicious. 958 00:40:46,356 --> 00:40:47,792 There's sweetness in the congee. 959 00:40:47,793 --> 00:40:50,534 The egg is also cured in maple syrup. 960 00:40:50,535 --> 00:40:54,276 But the heat playing off that sweetness, I like a lot. 961 00:40:54,277 --> 00:40:55,495 This is a good hangover dish. 962 00:40:55,496 --> 00:40:57,279 It is a great hangover dish. 963 00:40:57,280 --> 00:40:59,239 If you're hungover, this is what you want right here. 964 00:41:03,069 --> 00:41:04,591 I liked Katianna's dish. 965 00:41:04,592 --> 00:41:08,247 It's light and flavor-wise, altogether, 966 00:41:08,248 --> 00:41:10,902 I think it comes together really nicely. 967 00:41:10,903 --> 00:41:13,774 I wish it had a little more maple in the dish. 968 00:41:13,775 --> 00:41:15,515 Compared to everything that we're getting, 969 00:41:15,516 --> 00:41:17,779 - it's very subtle. -Yes. 970 00:41:18,388 --> 00:41:21,348 - hot open. -Going in. 971 00:41:21,783 --> 00:41:23,263 Three minutes! 972 00:41:24,438 --> 00:41:25,873 Coming down, please. 973 00:41:25,874 --> 00:41:27,701 Anya, how are you feeling about the maple flavor? 974 00:41:27,702 --> 00:41:29,660 I feel great, it's in everything. 975 00:41:29,661 --> 00:41:31,488 Just the glaze. Where's your glaze? 976 00:41:31,489 --> 00:41:33,098 - Right here. -Just over chicken? 977 00:41:33,099 --> 00:41:34,795 Yeah. A good amount. 978 00:41:34,796 --> 00:41:37,756 I'm just going to put it on top of each one of those guys. 979 00:41:40,759 --> 00:41:41,802 One minute. 980 00:41:41,803 --> 00:41:44,718 I just inhaled that. What is that? 981 00:41:44,719 --> 00:41:47,505 - Fish sauce and lime juice? - You bastard. 982 00:41:48,288 --> 00:41:49,942 Stay. 983 00:41:50,812 --> 00:41:53,598 Hands up. 984 00:41:57,645 --> 00:42:00,255 Oh, my God. A little pine cone on top. That's cute. 985 00:42:00,256 --> 00:42:01,430 Have you ever had one of these Tom? 986 00:42:01,431 --> 00:42:02,868 No. They're good. 987 00:42:03,825 --> 00:42:05,913 - Hello, chefs. - How's it going, judges? 988 00:42:05,914 --> 00:42:07,872 Anya, can you tell us what you made please? 989 00:42:07,873 --> 00:42:10,570 Yeah, so I made a traditional syrniki, 990 00:42:10,571 --> 00:42:13,094 fresh cheese from Canadian milk, 991 00:42:13,095 --> 00:42:17,925 macerated strawberries, and then a whipped maple syrup. 992 00:42:17,926 --> 00:42:19,579 And on top here, 993 00:42:19,580 --> 00:42:22,930 it's a traditional Siberian jam pine cone, 994 00:42:22,931 --> 00:42:24,715 and you really taste the forest. 995 00:42:24,716 --> 00:42:26,238 - I've never had that. - Yeah. 996 00:42:26,239 --> 00:42:27,761 - It's delicious. - It's really good. 997 00:42:27,762 --> 00:42:30,459 - All right, Henry. - So I made you fried chicken 998 00:42:30,460 --> 00:42:33,071 and then you have a plant on the bottom 999 00:42:33,072 --> 00:42:35,203 with a chicken stock gravy, 1000 00:42:35,204 --> 00:42:38,076 and then a maple chili ginger honey 1001 00:42:38,077 --> 00:42:39,599 that goes right over the chicken. 1002 00:42:39,600 --> 00:42:41,427 - All right. Thank you, chefs. - Thank you so much. 1003 00:42:41,428 --> 00:42:43,430 - Enjoy. - Thank you very much. 1004 00:42:44,562 --> 00:42:45,910 What did you think of the pancake? 1005 00:42:45,911 --> 00:42:48,042 I like this a lot. Pine's nice. 1006 00:42:48,043 --> 00:42:50,044 I like the little bit of lemon in the background. 1007 00:42:50,045 --> 00:42:52,133 It tastes like cheesecake, which is interesting. 1008 00:42:52,134 --> 00:42:54,483 I'm going to put cheesecake in my pancake. 1009 00:42:54,484 --> 00:42:56,790 - Yeah. -The pine cone 1010 00:42:56,791 --> 00:42:58,009 was a trip. 1011 00:42:58,010 --> 00:43:01,578 I've never eaten something that reminded me 1012 00:43:01,579 --> 00:43:03,623 so much of a smell. 1013 00:43:03,624 --> 00:43:05,886 I didn't think I'd be eating the smell. 1014 00:43:05,887 --> 00:43:07,845 The syrniki, it's the kind of dish 1015 00:43:07,846 --> 00:43:09,586 if your lover brought this to you... 1016 00:43:09,587 --> 00:43:11,806 - Yes. You'd be like-- - ...you'd be happy. 1017 00:43:13,460 --> 00:43:16,680 I wish the piece of fried chicken I had 1018 00:43:16,681 --> 00:43:18,986 was a little moist, but I like that gravy. 1019 00:43:18,987 --> 00:43:21,815 I think the gravy's actually pretty flavorful. 1020 00:43:21,816 --> 00:43:23,643 I'm looking for more maple flavor. 1021 00:43:23,644 --> 00:43:24,862 I got so little gravy. 1022 00:43:24,863 --> 00:43:26,341 You're all talking about this gravy. 1023 00:43:26,342 --> 00:43:27,560 There was a pool of it. 1024 00:43:27,561 --> 00:43:28,866 Mine is not a pool. 1025 00:43:28,867 --> 00:43:30,781 Mine is what I would call a driplet. 1026 00:43:30,782 --> 00:43:32,260 The chicken is the problem for me. 1027 00:43:32,261 --> 00:43:33,827 It's not the interior of the chicken. 1028 00:43:33,828 --> 00:43:35,742 I find it has flavor. It's the outside of the crust. 1029 00:43:35,743 --> 00:43:37,788 I find it to be dry and slightly crumbly. 1030 00:43:37,789 --> 00:43:39,659 The oil was maybe a little too hot. 1031 00:43:39,660 --> 00:43:42,532 It darkened a little too much the crust. 1032 00:43:43,708 --> 00:43:45,360 Two minutes, 30 seconds. 1033 00:43:45,361 --> 00:43:46,840 Let's go. Final push, guys. 1034 00:43:46,841 --> 00:43:48,277 Ah! 1035 00:43:49,148 --> 00:43:50,278 Don't scare them. 1036 00:43:50,279 --> 00:43:52,064 All right, let's go. 1037 00:43:52,760 --> 00:43:55,066 The nature of the game is speed here, 1038 00:43:55,067 --> 00:43:58,635 so I had to pull out my tarts a little earlier 1039 00:43:58,636 --> 00:44:00,288 than I would like to. 1040 00:44:00,289 --> 00:44:01,855 I think this one's really pretty. 1041 00:44:01,856 --> 00:44:04,858 There are ones that could use a little bit of a glow-up, 1042 00:44:04,859 --> 00:44:06,164 I'd say. 1043 00:44:06,165 --> 00:44:07,818 All hands on deck. All hands on deck for him. 1044 00:44:07,819 --> 00:44:09,734 - Can you finish this, please? - Yes. 1045 00:44:11,605 --> 00:44:12,997 The beef, I want it like this, 1046 00:44:12,998 --> 00:44:14,302 - very close to the eggs. -Got it. 1047 00:44:14,303 --> 00:44:15,695 Just clean up the outsides. 1048 00:44:15,696 --> 00:44:17,523 Okay, we need to wipe this plate. 1049 00:44:17,524 --> 00:44:19,481 - 35. - Come on, come on, come on. 1050 00:44:19,482 --> 00:44:21,048 - Get the sauce. - Stop it. 1051 00:44:21,049 --> 00:44:22,921 Let's----ing calm the [bleep] down over here. 1052 00:44:24,618 --> 00:44:26,359 Okay, let's go. Let's go, guys. 1053 00:44:27,447 --> 00:44:30,450 All right. 1054 00:44:33,322 --> 00:44:35,716 Vinny made a souffle, interesting. 1055 00:44:36,891 --> 00:44:40,024 I think he ate a little bit of, how do you say, brown nose? 1056 00:44:40,025 --> 00:44:42,941 - Brown nose. Yes. -You're right. 1057 00:44:44,464 --> 00:44:45,857 Thank you. 1058 00:44:46,771 --> 00:44:48,380 - Good afternoon. - Hello. 1059 00:44:48,381 --> 00:44:50,599 All right, Massimo, can you tell us about your dish, please? 1060 00:44:50,600 --> 00:44:52,210 Steak and eggs, classic. 1061 00:44:52,211 --> 00:44:57,737 Very gently fried egg, wild spinach, and a bordelaise. 1062 00:44:57,738 --> 00:45:01,088 So the sabotage ingredient that I got, lasagna. 1063 00:45:01,089 --> 00:45:02,742 It's in the sauce. 1064 00:45:02,743 --> 00:45:04,744 Vinny, tell us about your dish, please. 1065 00:45:04,745 --> 00:45:07,051 So, I made a cheddar and maple souffle. 1066 00:45:07,052 --> 00:45:09,793 My little sticky situation ingredient was truffle oil, 1067 00:45:09,794 --> 00:45:13,013 so there should be some slight truffle oil notes in there. 1068 00:45:13,014 --> 00:45:15,320 When Chef Daniel asked for a souffle, 1069 00:45:15,321 --> 00:45:17,104 I have to make him a souffle. 1070 00:45:17,105 --> 00:45:18,758 That's very nice, Vinny. 1071 00:45:18,759 --> 00:45:20,107 Thank you, chef. 1072 00:45:20,108 --> 00:45:22,240 -Bailey. - So, I made a maple tart. 1073 00:45:22,241 --> 00:45:24,111 It is a set maple custard. 1074 00:45:24,112 --> 00:45:27,941 I have some whipped yogurt with a little maple in that as well, 1075 00:45:27,942 --> 00:45:31,292 and then some maple, brown butter, flambéed pineapple. 1076 00:45:31,293 --> 00:45:32,946 - Thank you, chefs. - Thank you. 1077 00:45:32,947 --> 00:45:34,818 Thank you very much. 1078 00:45:34,819 --> 00:45:37,864 The souffle? I loved the souffle. Yeah. 1079 00:45:37,865 --> 00:45:41,259 Daniel, how is the souffle made, 1080 00:45:41,260 --> 00:45:44,131 especially and solely for you? 1081 00:45:44,132 --> 00:45:45,437 It's not too eggy. 1082 00:45:45,438 --> 00:45:47,352 The truffle oil is not a problem, 1083 00:45:47,353 --> 00:45:48,788 which is, thank God. 1084 00:45:48,789 --> 00:45:50,181 But it's definitely there. 1085 00:45:50,182 --> 00:45:52,444 -For sure. - Barely, but enough. 1086 00:45:52,445 --> 00:45:54,968 I taste the maple, I taste the cheddar, 1087 00:45:54,969 --> 00:45:56,840 I taste the white truffle, but they're in balance. 1088 00:45:56,841 --> 00:45:58,493 Yeah, that was ballsy. 1089 00:45:58,494 --> 00:46:00,104 I mean, when else am I going to get to do it? 1090 00:46:00,105 --> 00:46:03,237 Massimo's steak and eggs is very savory. 1091 00:46:03,238 --> 00:46:05,152 The egg is cooked beautifully. 1092 00:46:05,153 --> 00:46:07,111 For steak and eggs, it's actually pretty delicate, 1093 00:46:07,112 --> 00:46:08,503 which I like. 1094 00:46:08,504 --> 00:46:10,679 I love that it's not a big, thick steak. 1095 00:46:10,680 --> 00:46:13,465 I think the dish is lacking maple. 1096 00:46:13,466 --> 00:46:14,988 It's lacking maple. 1097 00:46:14,989 --> 00:46:16,685 Whoa. 1098 00:46:16,686 --> 00:46:18,122 Moving on to Bailey's tart dish. 1099 00:46:18,123 --> 00:46:19,776 The maple was there, 1100 00:46:19,777 --> 00:46:22,604 but doesn't necessarily come through as maple, per se. 1101 00:46:22,605 --> 00:46:24,824 It just feels sweet. 1102 00:46:24,825 --> 00:46:27,696 Which is to say it's not there. 1103 00:46:27,697 --> 00:46:31,135 The tart was underbaked. All I taste is flour. 1104 00:46:31,136 --> 00:46:33,224 I just don't think it's maple forward enough. 1105 00:46:33,225 --> 00:46:35,356 me. 1106 00:46:35,357 --> 00:46:38,185 We clearly had some highs and lows on both sides. 1107 00:46:38,186 --> 00:46:39,839 Where did we have some standout dishes? 1108 00:46:39,840 --> 00:46:42,537 Zubair's dish was one of the standouts for me. 1109 00:46:42,538 --> 00:46:44,931 My favorite dish, also on that team, 1110 00:46:44,932 --> 00:46:46,541 - is Shuai's. -Yeah. 1111 00:46:46,542 --> 00:46:48,326 Anya's dish was unique. 1112 00:46:48,327 --> 00:46:49,849 I'll remember that dish. 1113 00:46:49,850 --> 00:46:51,633 - Yeah. -Everything was good. 1114 00:46:51,634 --> 00:46:53,374 It's hard to pick an absolute standout dish. 1115 00:46:53,375 --> 00:46:55,376 Which team, overall, do you think 1116 00:46:55,377 --> 00:46:57,161 did a better job incorporating maple? 1117 00:46:57,162 --> 00:46:58,640 I feel the brown team. 1118 00:46:58,641 --> 00:47:01,861 I think there was many more memorable moments. 1119 00:47:01,862 --> 00:47:02,862 I agree. 1120 00:47:02,863 --> 00:47:04,298 The only problem I have is, 1121 00:47:04,299 --> 00:47:05,822 I think one of the worst dishes was Corwin's. 1122 00:47:05,823 --> 00:47:07,736 Daniel's wasn't even set. 1123 00:47:07,737 --> 00:47:09,783 That can it brings this team down a little bit 1124 00:47:10,305 --> 00:47:11,349 So, judges table? 1125 00:47:11,350 --> 00:47:13,700 - Yes. - Thank you. 1126 00:47:22,927 --> 00:47:26,755 All right, chefs. Overall, I thought it went really well. 1127 00:47:26,756 --> 00:47:29,889 The majority were all dishes I'd want to eat again. 1128 00:47:29,890 --> 00:47:33,111 I think you all really put a good foot forward. 1129 00:47:33,894 --> 00:47:35,590 All right, brown team, please stay here. 1130 00:47:35,591 --> 00:47:37,985 Green team, you can step to the side. 1131 00:47:45,297 --> 00:47:47,080 Congratulations, Brown Team. 1132 00:47:47,081 --> 00:47:48,734 You just won $35,000 1133 00:47:48,735 --> 00:47:53,086 courtesy of the Wells Fargo Active Cash Credit Card. 1134 00:47:53,087 --> 00:47:55,175 We did it, dude. 1135 00:47:55,176 --> 00:47:56,829 $5,000 apiece. 1136 00:48:00,138 --> 00:48:02,879 Honestly, it wasn't an easy decision, 1137 00:48:02,880 --> 00:48:04,315 but really what it came down to 1138 00:48:04,316 --> 00:48:07,797 was your team used the maple in the best way. 1139 00:48:08,711 --> 00:48:10,843 Daniel and Sarah, as our guest judges, 1140 00:48:10,844 --> 00:48:12,889 you have the honor of announcing our winner this evening. 1141 00:48:12,890 --> 00:48:16,457 The winning chef gave us a dish that was delicious 1142 00:48:16,458 --> 00:48:18,983 and put the maple forward. 1143 00:48:19,461 --> 00:48:21,072 And the winner is... 1144 00:48:26,512 --> 00:48:28,078 - Zubair. - Thank you, thank you. 1145 00:48:28,079 --> 00:48:29,818 Zubair, congratulations. 1146 00:48:29,819 --> 00:48:31,429 Thank you. Thank you. 1147 00:48:31,430 --> 00:48:33,648 You just won immunity in the next elimination challenge. 1148 00:48:33,649 --> 00:48:34,954 Thank you. 1149 00:48:34,955 --> 00:48:36,564 There was just so much balance. 1150 00:48:36,565 --> 00:48:39,654 There was heat, there was spice, it was bold, it was fiery. 1151 00:48:39,655 --> 00:48:41,961 I thought it was flavorful, it was crispy. 1152 00:48:41,962 --> 00:48:43,484 You know, it checked all the boxes. 1153 00:48:43,485 --> 00:48:45,356 I thought the pancake was really good. 1154 00:48:45,357 --> 00:48:46,531 Maple came through. 1155 00:48:46,532 --> 00:48:47,967 Thank you so much, chef. 1156 00:48:47,968 --> 00:48:50,317 This chicken has been responsible for us 1157 00:48:50,318 --> 00:48:51,710 to have three restaurants now. 1158 00:48:51,711 --> 00:48:53,842 It's the starting point of my journey, 1159 00:48:53,843 --> 00:48:56,715 and it makes me so happy that it's this one 1160 00:48:56,716 --> 00:48:58,195 that gets me my first win on Top Chef. 1161 00:48:58,196 --> 00:49:00,588 All right, Brown Team, you can step to the side. 1162 00:49:00,589 --> 00:49:03,070 Green Team, please step forward. 1163 00:49:08,467 --> 00:49:09,989 Green Team, 1164 00:49:09,990 --> 00:49:12,731 your team had some of our least favorite dishes 1165 00:49:12,732 --> 00:49:15,082 of the day and one of you will be going home. 1166 00:49:21,001 --> 00:49:23,655 Henry and Bailey, you had our least favorite dishes 1167 00:49:23,656 --> 00:49:24,787 from your team. 1168 00:49:27,051 --> 00:49:28,268 Henry, let's start with you. 1169 00:49:28,269 --> 00:49:29,922 Can you just walk us through the dish? 1170 00:49:29,923 --> 00:49:31,489 My first thought was General Tso chicken 1171 00:49:31,490 --> 00:49:33,708 with maple glaze, chili. 1172 00:49:33,709 --> 00:49:35,058 Have that balance. 1173 00:49:35,059 --> 00:49:37,234 Was your oil the temperature you wanted? 1174 00:49:37,235 --> 00:49:39,584 I was using the same oil as Zubair. 1175 00:49:39,585 --> 00:49:41,194 Got it. Okay. 1176 00:49:41,195 --> 00:49:42,804 You said you wanted to do with General Tso chicken, 1177 00:49:42,805 --> 00:49:44,110 but I didn't get that from this dish. 1178 00:49:44,111 --> 00:49:45,894 I should have definitely put more sauce 1179 00:49:45,895 --> 00:49:48,288 onto the chicken itself and dipped it in there. 1180 00:49:48,289 --> 00:49:51,988 My piece of chicken was actually tender inside. 1181 00:49:51,989 --> 00:49:55,948 It was just the outside that felt a little dry. 1182 00:49:55,949 --> 00:49:58,820 The crust was brittling out of the chicken. 1183 00:49:58,821 --> 00:50:00,909 - Okay. -Gail... 1184 00:50:00,910 --> 00:50:02,346 what about Bailey's maple tart? 1185 00:50:02,347 --> 00:50:04,913 I was excited about the idea of a maple tart. 1186 00:50:04,914 --> 00:50:07,786 We got no maple. How did you make the filling? 1187 00:50:07,787 --> 00:50:10,919 Eggs, sugar, maple, honey. 1188 00:50:10,920 --> 00:50:12,443 - Why honey and maple? - Why honey and maple? 1189 00:50:12,444 --> 00:50:14,749 I was worried about the viscosity. 1190 00:50:14,750 --> 00:50:16,795 I thought that it might not set. 1191 00:50:16,796 --> 00:50:18,406 And an extra egg. 1192 00:50:19,320 --> 00:50:22,931 - Noted. - The tart was very shallow. 1193 00:50:22,932 --> 00:50:24,498 The dough was thick. 1194 00:50:24,499 --> 00:50:27,762 When it comes to dessert, you want that to give you 1195 00:50:27,763 --> 00:50:31,071 a little bit more love than what we got. 1196 00:50:32,203 --> 00:50:33,899 Okay, chefs, we'll call you back in a little bit. 1197 00:50:33,900 --> 00:50:35,902 - Thank you. - Thanks. 1198 00:50:43,344 --> 00:50:45,171 Listen, Bailey, I'm impressed by the way 1199 00:50:45,172 --> 00:50:47,130 you pushed, by the way you persevered. 1200 00:50:47,131 --> 00:50:48,740 You did something really ambitious. 1201 00:50:48,741 --> 00:50:50,611 I saw you push. 1202 00:50:50,612 --> 00:50:52,701 - And cheers to that. -Cheers to you. 1203 00:50:53,398 --> 00:50:55,660 I was hoping so much when I saw that tart, 1204 00:50:55,661 --> 00:50:58,924 I was just going to get punched with some maple in that 1205 00:50:58,925 --> 00:51:02,667 and I was disappointed to not taste any of that. 1206 00:51:02,668 --> 00:51:04,843 If that tart was baked much longer, 1207 00:51:04,844 --> 00:51:06,323 she would develop flavor in that tart. 1208 00:51:06,324 --> 00:51:08,064 We ended up with almost raw dough 1209 00:51:08,065 --> 00:51:10,805 and something just overly sweet. 1210 00:51:10,806 --> 00:51:12,764 I mean, like, we slammed the fryer. 1211 00:51:12,765 --> 00:51:14,070 - Yeah. - We killed it. 1212 00:51:14,071 --> 00:51:15,506 Yours had like marinade and stuff, 1213 00:51:15,507 --> 00:51:17,551 so that could also contribute to coloring. 1214 00:51:17,552 --> 00:51:20,467 I don't understand. Like, he talks about General Tso chicken, 1215 00:51:20,468 --> 00:51:23,296 but we got chicken that didn't resemble that at all. 1216 00:51:23,297 --> 00:51:27,083 Maple flavor, I think that was maybe in the gravy, 1217 00:51:27,084 --> 00:51:28,954 but they weren't too much. 1218 00:51:28,955 --> 00:51:30,956 And Gail was complaining, where's my gravy? 1219 00:51:30,957 --> 00:51:33,915 And we all had a problem with the chicken skin. 1220 00:51:33,916 --> 00:51:36,397 - That crust, it was just dry. -Yeah. 1221 00:51:39,400 --> 00:51:41,184 All right, I think we have our decision. 1222 00:51:41,185 --> 00:51:42,576 - Mm-hmm. - All right, 1223 00:51:42,577 --> 00:51:44,144 let's get the chefs back out here. 1224 00:51:53,936 --> 00:51:56,068 You know, chefs, you're not going to come here 1225 00:51:56,069 --> 00:51:57,200 and just kind of make dishes. 1226 00:51:57,201 --> 00:51:58,462 You're going to be challenged 1227 00:51:58,463 --> 00:52:00,855 and we didn't find that maple flavor 1228 00:52:00,856 --> 00:52:02,379 in either one of your dishes. 1229 00:52:02,380 --> 00:52:04,033 Kristen. 1230 00:52:07,428 --> 00:52:10,865 Bailey, please pack your knives and go. 1231 00:52:10,866 --> 00:52:13,956 Thank you so much for the opportunity. 1232 00:52:14,957 --> 00:52:16,262 It's not over yet. 1233 00:52:16,263 --> 00:52:17,742 We'll see you in Last Chance Kitchen. 1234 00:52:17,743 --> 00:52:19,570 Thank you, chefs. 1235 00:52:19,571 --> 00:52:20,920 Thanks, Henry. 1236 00:52:22,400 --> 00:52:28,145 I just think I didn't cook the food that I really know. 1237 00:52:29,276 --> 00:52:31,234 Aw. 1238 00:52:31,235 --> 00:52:35,238 Pastry is far from something I do every day, 1239 00:52:35,239 --> 00:52:39,198 but I'm still proud of the work that I did here 1240 00:52:39,199 --> 00:52:43,115 and the way that I pushed myself out of my comfort zone. 1241 00:52:43,116 --> 00:52:44,769 Bye, y'all. Thank you. 1242 00:52:44,770 --> 00:52:46,423 Last Chance Kitchen... 1243 00:52:46,424 --> 00:52:52,169 I'm hopeful. I just gotta keep myself mentally in the game. 1244 00:52:56,173 --> 00:52:59,218 Tonight, Bailey's maple tart lands her 1245 00:52:59,219 --> 00:53:00,567 inLast Chance Kitchen. 1246 00:53:00,568 --> 00:53:02,221 - I had enough brunch. - Me too, Tom. 1247 00:53:02,222 --> 00:53:04,180 Will her next dish be sweet enough 1248 00:53:04,181 --> 00:53:05,790 to drizzle past the reigning champ? 1249 00:53:05,791 --> 00:53:07,313 Grab this for a second. 1250 00:53:07,314 --> 00:53:11,839 Watch now on Peacock or bravotv.com. 1251 00:53:11,840 --> 00:53:14,538 Next time onTop Chef... 1252 00:53:14,539 --> 00:53:16,104 we want you to create 1253 00:53:16,105 --> 00:53:17,628 your own version of a Jamaican patty. 1254 00:53:17,629 --> 00:53:20,457 But of course, make your own dough from scratch. 1255 00:53:20,458 --> 00:53:22,198 It's madness. 1256 00:53:22,199 --> 00:53:25,375 $10,000. I just want it. 1257 00:53:25,376 --> 00:53:26,941 It looks a little crumbly. 1258 00:53:26,942 --> 00:53:28,378 A lot of dough on the line, right? 1259 00:53:28,379 --> 00:53:30,685 -All right, dad jokes. - Tough crowd. 1260 00:53:31,512 --> 00:53:33,600 Like the surface hockey is played on, 1261 00:53:33,601 --> 00:53:37,474 we want each of you to create a dish that is best served cold. 1262 00:53:37,475 --> 00:53:40,128 - Yes! -Chef's on ice. 1263 00:53:40,129 --> 00:53:41,695 If you don't know how to make ice cream, 1264 00:53:41,696 --> 00:53:43,567 you make afraid over there. 1265 00:53:43,568 --> 00:53:45,873 Anya's from Russia. She takes whole glaciers down. 1266 00:53:47,746 --> 00:53:49,486 Two torches is better than one. 1267 00:53:49,487 --> 00:53:51,184 Oh, hoo-ho. 1268 00:53:51,880 --> 00:53:52,967 Starting to melt. 1269 00:53:52,968 --> 00:53:55,187 Sharing a table with Massimo 1270 00:53:55,188 --> 00:53:57,842 is like being in the middle of an earthquake. 1271 00:53:57,843 --> 00:53:59,191 This did not work. 1272 00:53:59,192 --> 00:54:01,411 It didn't really release a lot of flavor. 1273 00:54:01,412 --> 00:54:03,500 - It is kind of a mess. - We're eating a mess. 1274 00:54:03,501 --> 00:54:05,546 Yeah. 1274 00:54:06,305 --> 00:55:06,851 Watch Online Movies and Series for FREE www.osdb.link/lm