"Top Chef" Best Served Cold

1 00:00:03,046 --> 00:00:04,829 Previously onTop Chef... 2 00:00:04,830 --> 00:00:06,048 Each team must create 3 00:00:06,049 --> 00:00:07,832 a brunch menu featuring maple. 4 00:00:07,833 --> 00:00:09,008 Brunch is exciting. 5 00:00:09,009 --> 00:00:10,618 In a team challenge, 6 00:00:10,619 --> 00:00:13,838 any kind of downfall falls on the rest of us. 7 00:00:13,839 --> 00:00:16,667 I'm making tandoori maple fried chicken. 8 00:00:16,668 --> 00:00:18,147 This is the quintessential brunch. 9 00:00:18,148 --> 00:00:20,236 - Thank you, Chef. - Oh, sh--. 10 00:00:20,237 --> 00:00:22,717 - I have a big problem. - The tart was underbaked. 11 00:00:22,718 --> 00:00:25,067 I just don't think it's maple-forward enough. 12 00:00:25,068 --> 00:00:28,636 This oil is hammered. I am worried. 13 00:00:28,637 --> 00:00:30,159 The chicken is the problem for me. 14 00:00:30,160 --> 00:00:31,552 It's-- I found it to be dry 15 00:00:31,553 --> 00:00:33,075 - and slightly crumbly. -Yeah. 16 00:00:33,076 --> 00:00:35,165 The winning chef put the maple forward. 17 00:00:36,340 --> 00:00:38,037 - Zubair. - Thank you. 18 00:00:39,735 --> 00:00:43,607 We didn't find that maple flavor in either one of your dishes. 19 00:00:43,608 --> 00:00:46,437 Bailey, please pack your knives and go. 20 00:00:49,919 --> 00:00:51,354 Thirteen chefs remain 21 00:00:51,355 --> 00:00:53,661 to compete in the ultimate culinary showdown. 22 00:00:53,662 --> 00:00:56,490 At stake for the winner, the largest prize package 23 00:00:56,491 --> 00:00:58,274 in Top Chefhistory. 24 00:00:58,275 --> 00:01:01,103 The grand prize of a quarter of a million dollars, 25 00:01:01,104 --> 00:01:03,105 furnished by Saratoga Spring Water, 26 00:01:03,106 --> 00:01:04,585 the official water of Top Chef, 27 00:01:04,586 --> 00:01:07,718 Delta Sky Miles Diamond Medallion status, 28 00:01:07,719 --> 00:01:11,766 and $125,000 to spend on travel with Delta Airlines, 29 00:01:11,767 --> 00:01:13,898 a feature in Food & Winemagazine, 30 00:01:13,899 --> 00:01:15,857 an appearance at the Food & Wine Classic in Aspen. 31 00:01:15,858 --> 00:01:19,382 And for the first time ever, the winner of Top Chef 32 00:01:19,383 --> 00:01:20,905 will headline their own exclusive dinner 33 00:01:20,906 --> 00:01:23,865 at the historic James Beard House in New York. 34 00:01:23,866 --> 00:01:26,695 And the title of Top Chef. 35 00:01:28,000 --> 00:01:34,074 Watch Online Movies and Series for FREE www.osdb.link/lm 36 00:01:38,185 --> 00:01:41,187 Good morning! How you guys doing? 37 00:01:41,188 --> 00:01:42,753 I woke up missing home a lot today. 38 00:01:42,754 --> 00:01:44,407 Like this morning, I don't know what it was. 39 00:01:44,408 --> 00:01:46,888 I just woke up missing my wife and my dogs. 40 00:01:46,889 --> 00:01:48,890 It's like that's the hardest part of this challenge. 41 00:01:48,891 --> 00:01:50,544 My wife and I, we don't have children. 42 00:01:50,545 --> 00:01:52,459 We have three dogs. They're our dog babies. 43 00:01:52,460 --> 00:01:55,636 We've been apart for like a week at most, if I go visit my mom. 44 00:01:55,637 --> 00:01:57,072 So you're hitting that point. 45 00:01:57,073 --> 00:01:58,465 Usually, I'm home by now. 46 00:01:58,466 --> 00:02:00,510 It would be very nice to see them soon. 47 00:02:00,511 --> 00:02:02,818 But not yet. Not yet. 48 00:02:03,471 --> 00:02:05,429 - Let's do this. - Yeah, let's go. 49 00:02:14,264 --> 00:02:15,482 -Oh. -Yeah. 50 00:02:15,483 --> 00:02:17,440 - Okay. - Yum. 51 00:02:17,441 --> 00:02:18,920 Patties. 52 00:02:18,921 --> 00:02:20,878 Oh. 53 00:02:20,879 --> 00:02:22,576 Delicious patties. 54 00:02:22,577 --> 00:02:24,752 The Top Chefkitchen, it smells like East Flatbush. 55 00:02:24,753 --> 00:02:26,971 - What's up, chefs? - How you doing? 56 00:02:26,972 --> 00:02:30,061 Please welcome your guest judge for this Quickfire, 57 00:02:30,062 --> 00:02:33,978 local chef, recipe developer, Dwight Smith. Welcome. 58 00:02:36,460 --> 00:02:37,939 Hi, chefs. As a Toronto native, 59 00:02:37,940 --> 00:02:40,768 I'm super happy to have Top Chef in my hometown. 60 00:02:40,769 --> 00:02:43,423 I am esteemed to cook for Chef Dwight Smith. 61 00:02:43,424 --> 00:02:45,425 It's a reassuring feeling to go to 62 00:02:45,426 --> 00:02:47,340 a completely different city that I've never been, 63 00:02:47,341 --> 00:02:49,385 and see that the diaspora's thriving here. 64 00:02:49,386 --> 00:02:52,780 Today, it's snack time in the Top Chef kitchen, 65 00:02:52,781 --> 00:02:53,869 Toronto style. 66 00:02:59,222 --> 00:03:01,702 Dwight, why don't you explain what a Jamaican patty is? 67 00:03:01,703 --> 00:03:04,792 Essentially, a patty is a hand pie. 68 00:03:04,793 --> 00:03:07,011 But you'll recognize the flaky crust 69 00:03:07,012 --> 00:03:08,491 from the distinct yellow color. 70 00:03:08,492 --> 00:03:11,102 This is because we typically add curry powder 71 00:03:11,103 --> 00:03:12,626 or turmeric to the dough. 72 00:03:12,627 --> 00:03:14,802 Jamaican patties became popular here in Toronto 73 00:03:14,803 --> 00:03:16,325 after Caribbean migrants 74 00:03:16,326 --> 00:03:18,284 introduced it in the '60s and '70s. 75 00:03:18,285 --> 00:03:19,807 Dwight, can you tell us about 76 00:03:19,808 --> 00:03:21,243 some of your favorites that you brought today? 77 00:03:21,244 --> 00:03:22,897 We have Fahmee. 78 00:03:22,898 --> 00:03:25,726 I brought their spicy beef, chicken, and veggie patties. 79 00:03:25,727 --> 00:03:27,945 Next, we have June Plum by Patois, 80 00:03:27,946 --> 00:03:30,513 coming from a Chinese Jamaican heritage. 81 00:03:30,514 --> 00:03:32,080 - Nice. - And lastly, 82 00:03:32,081 --> 00:03:34,256 And lastly, we have Kingston 12 Patty Shop, 83 00:03:34,257 --> 00:03:36,127 beef and cheese, veggie patty, 84 00:03:36,128 --> 00:03:39,044 as well as their famous ackee and salt fish. 85 00:03:39,567 --> 00:03:41,176 Chefs, for your Quickfire Challenge, 86 00:03:41,177 --> 00:03:44,310 we want you to create your own version of a Jamaican patty. 87 00:03:44,311 --> 00:03:46,573 You can fill it with whatever you'd like. 88 00:03:46,574 --> 00:03:48,139 Okay. 89 00:03:48,140 --> 00:03:51,142 Because patties take longer than 30 minutes to make... 90 00:03:51,143 --> 00:03:52,666 Ooh, yes. 91 00:03:52,667 --> 00:03:55,582 Feeling just a tad bit generous today. 92 00:03:55,583 --> 00:03:57,410 So first, you'll get 15 minutes 93 00:03:57,411 --> 00:03:59,673 to make your own dough from scratch. 94 00:03:59,674 --> 00:04:00,978 Oh, yeah. 95 00:04:00,979 --> 00:04:02,632 And then we'll take a little lunch break 96 00:04:02,633 --> 00:04:04,547 to allow time for your dough to rest. 97 00:04:04,548 --> 00:04:06,854 And then afterwards, you'll have 30 minutes 98 00:04:06,855 --> 00:04:08,899 to make your patties before time is up. 99 00:04:08,900 --> 00:04:10,510 Dwight, any advice? 100 00:04:10,511 --> 00:04:12,599 Most patty shops will offer a little pepper sauce 101 00:04:12,600 --> 00:04:14,950 on the side, which is a Jamaican hot sauce. 102 00:04:15,429 --> 00:04:17,125 But don't overthink it, chefs. 103 00:04:17,126 --> 00:04:20,302 The winner of this Quickfire will take home $10,000. 104 00:04:21,913 --> 00:04:24,219 You guys can come up and grab a taste. 105 00:04:24,220 --> 00:04:26,090 Yeah! 106 00:04:26,091 --> 00:04:28,876 All right. These. 107 00:04:28,877 --> 00:04:30,181 Chicken. 108 00:04:30,182 --> 00:04:31,967 I want some spicy beef. 109 00:04:32,489 --> 00:04:33,881 Spicy beef? 110 00:04:33,882 --> 00:04:36,014 Let me get that curried goat, too. 111 00:04:36,493 --> 00:04:39,365 I try the patois patty with oxtail. 112 00:04:39,366 --> 00:04:40,888 This is my inspiration. 113 00:04:40,889 --> 00:04:44,588 There's oxtail, potatoes, spice, everything nice. 114 00:04:46,721 --> 00:04:48,287 Corwin, which one did you grab? 115 00:04:48,288 --> 00:04:49,462 Beef and oxtail. 116 00:04:49,463 --> 00:04:50,811 - It's good? - Delicious. 117 00:04:50,812 --> 00:04:52,552 - So is that the curry goat? - Yeah. 118 00:04:52,553 --> 00:04:54,728 It's really meaty, but because of the flaky crust, 119 00:04:54,729 --> 00:04:56,730 it's much lighter than I expected. 120 00:04:56,731 --> 00:04:58,384 All right, so I hope you enjoyed your taste, 121 00:04:58,385 --> 00:04:59,733 - because your time starts now. - Wait. 122 00:04:59,734 --> 00:05:01,561 - Oh, yes! - Yeah. 123 00:05:01,562 --> 00:05:02,997 With a napkin in my hand. 124 00:05:02,998 --> 00:05:04,607 CÈSAR: Right behind. Coming through. 125 00:05:04,608 --> 00:05:06,566 -Grabbing the flour. - I need lard. 126 00:05:06,567 --> 00:05:08,568 Did somebody grab curry? Oh, there. 127 00:05:08,569 --> 00:05:10,439 -You have curry? - I have curry. 128 00:05:10,440 --> 00:05:12,746 I want to grate my butter so it's nice and cold, 129 00:05:12,747 --> 00:05:15,532 and so it adds nice flaky layers to this. 130 00:05:17,447 --> 00:05:18,752 I feel the pressure. 131 00:05:18,753 --> 00:05:20,754 We got a Jamaican next to us. 132 00:05:20,755 --> 00:05:22,799 Being Jamaican, I eat beef patties on a weekly basis. 133 00:05:22,800 --> 00:05:25,411 Everybody's kind of looking at me like, you get a layup here. 134 00:05:25,412 --> 00:05:26,803 Massimo, you need turmeric? 135 00:05:26,804 --> 00:05:29,502 - Yeah, thank you, chef. - I can play fair. 136 00:05:29,503 --> 00:05:30,764 The hard part in this challenge 137 00:05:30,765 --> 00:05:32,156 is getting your dough right. 138 00:05:32,157 --> 00:05:34,594 That takes time. You need to laminate your dough, 139 00:05:34,595 --> 00:05:35,682 get some butter in there. 140 00:05:35,683 --> 00:05:36,857 It should be flaky. 141 00:05:36,858 --> 00:05:38,293 Jamaica, it's just one way always. 142 00:05:38,294 --> 00:05:40,295 Everybody uses, like, turmeric. 143 00:05:40,296 --> 00:05:41,949 It's always a yellow dough. 144 00:05:45,214 --> 00:05:47,476 I definitely don't know how to make a Jamaican patty dough, 145 00:05:47,477 --> 00:05:48,956 but I do know 146 00:05:48,957 --> 00:05:50,914 how to make a really damn good scallion pancake, 147 00:05:50,915 --> 00:05:52,438 so that's what we're going to go with. 148 00:05:52,439 --> 00:05:54,396 Scallion pancake is one of the easiest 149 00:05:54,397 --> 00:05:55,789 laminated dough you can make. 150 00:05:55,790 --> 00:05:57,878 Dough doesn't need time to rest too long. 151 00:05:57,879 --> 00:05:59,793 I'm trying to do a little curry chicken in the middle. 152 00:05:59,794 --> 00:06:02,709 I'm going to see if I can do chicken and bacon. 153 00:06:02,710 --> 00:06:04,885 - I don't know. - Chicken and bacon? 154 00:06:04,886 --> 00:06:06,974 Ever had a chicken bake at Costco? 155 00:06:06,975 --> 00:06:08,236 That sh--'s delicious. 156 00:06:08,237 --> 00:06:09,498 Zubair, what you working on? 157 00:06:09,499 --> 00:06:11,152 Almost like a roti dough. 158 00:06:11,153 --> 00:06:13,415 In the restaurant, we make a lot of rotis, 159 00:06:13,416 --> 00:06:14,721 a lot of Indian flatbreads. 160 00:06:14,722 --> 00:06:16,287 The joke in our kitchen is that 161 00:06:16,288 --> 00:06:18,638 if you make a round roti, you're ready for marriage. 162 00:06:18,639 --> 00:06:22,904 I'm married 13 years now, so my rotis are round as hell. 163 00:06:23,383 --> 00:06:26,646 My wife is super, super smart. She's in the tech industry. 164 00:06:26,647 --> 00:06:28,692 She's the rock of the family. 165 00:06:30,607 --> 00:06:32,043 Ten minutes, guys. 166 00:06:32,522 --> 00:06:34,175 Henry, what you got going on over there? 167 00:06:34,176 --> 00:06:35,785 Making a little laminated dough. 168 00:06:35,786 --> 00:06:38,920 I need to pound the butter flat. 169 00:06:39,703 --> 00:06:41,356 It's very therapeutic. 170 00:06:41,357 --> 00:06:44,969 I'm getting all my frustration out on this dough right now. 171 00:06:46,710 --> 00:06:48,408 Normally, I'm in a better situation. 172 00:06:49,104 --> 00:06:52,629 Oh, my God, $10,000, I just want it. 173 00:06:53,891 --> 00:06:56,416 - Guys, five minutes, yeah? -Yes, chef. 174 00:06:59,201 --> 00:07:01,245 I am going to braise my chicken 175 00:07:01,246 --> 00:07:03,422 in some Madras curry spice. 176 00:07:03,423 --> 00:07:05,598 I'm going to add some coconut milk to it right now. 177 00:07:05,599 --> 00:07:07,600 I got my dough resting already, 178 00:07:07,601 --> 00:07:10,472 so I get my filling on, which is amazing. 179 00:07:10,473 --> 00:07:12,562 Braising chicken obviously takes time. 180 00:07:14,129 --> 00:07:16,783 What did everyone put for their seasonings in their dough? 181 00:07:16,784 --> 00:07:18,132 A little nori, a little sesame. 182 00:07:18,133 --> 00:07:20,440 - Cute. I like that. - Furikake. 183 00:07:21,049 --> 00:07:22,832 You have a minute and a half. 184 00:07:22,833 --> 00:07:24,878 Whatever you're doing, finish it up, okay, chef? 185 00:07:24,879 --> 00:07:26,532 I'm going to put my name on this 186 00:07:26,533 --> 00:07:28,969 just in case anybody takes it. 187 00:07:28,970 --> 00:07:30,710 Chefs, you have less than a minute. 188 00:07:30,711 --> 00:07:32,973 Finish your dough, get them in the fridge, guys. 189 00:07:32,974 --> 00:07:34,278 Let's go. 190 00:07:34,279 --> 00:07:36,106 With pie doughs, you don't want to overwork them. 191 00:07:36,107 --> 00:07:38,631 And so I'm like, trying to be gentle with it, 192 00:07:38,632 --> 00:07:41,242 but it just seems very off to me. 193 00:07:41,243 --> 00:07:44,550 Five, four, three... 194 00:07:44,551 --> 00:07:46,595 ...two, one. 195 00:07:46,596 --> 00:07:49,076 All right, chefs, that's lunch. 196 00:07:49,077 --> 00:07:50,469 Got your dough done? 197 00:07:50,470 --> 00:07:52,079 - I got my dough done, yeah. - Good. 198 00:08:05,180 --> 00:08:06,441 Time begins. 199 00:08:06,442 --> 00:08:07,442 Let's cook, baby. Let's cook. 200 00:08:07,443 --> 00:08:08,966 Ha ha! 201 00:08:10,315 --> 00:08:11,533 How's your dough? 202 00:08:11,534 --> 00:08:13,274 I think it's really good, honestly. 203 00:08:13,275 --> 00:08:14,536 Looking good. 204 00:08:14,537 --> 00:08:15,929 This dough is going great. 205 00:08:15,930 --> 00:08:17,626 It's looking like a dough. 206 00:08:17,627 --> 00:08:20,324 Yeah, it looks a little crumbly. 207 00:08:20,325 --> 00:08:22,065 My dough is raggedy, 208 00:08:22,066 --> 00:08:23,893 so I decide I'm going to add more fat to it. 209 00:08:23,894 --> 00:08:25,460 Can I have that grater? 210 00:08:25,461 --> 00:08:27,855 Roll it out a couple of times. Hope that it integrates. 211 00:08:29,857 --> 00:08:32,163 Hey guys, lotta on the line, right? 212 00:08:32,860 --> 00:08:34,991 - No? -All right, dad joke. 213 00:08:34,992 --> 00:08:36,690 Tough crowd. 214 00:08:38,692 --> 00:08:40,214 How we feeling? 215 00:08:40,215 --> 00:08:41,607 Doing good, getting the feeling going right now. 216 00:08:41,608 --> 00:08:43,217 - Hell yeah. - I'm doing, like, 217 00:08:43,218 --> 00:08:45,524 - a toaster pastry situation. - A toasted pastry? 218 00:08:45,525 --> 00:08:47,351 Want to make a lamb toaster pastry 219 00:08:47,352 --> 00:08:48,657 with a strawberry glaze. 220 00:08:48,658 --> 00:08:50,878 I like to incorporate fruit a lot. 221 00:08:53,794 --> 00:08:56,144 Anybody have salt fish on their station? 222 00:08:57,841 --> 00:09:01,279 Salt fish, salt fish, never mind, found it. 223 00:09:02,672 --> 00:09:04,499 How are you gonna get this oxtail done, dog? 224 00:09:04,500 --> 00:09:06,109 I'm gonna grind it thick. 225 00:09:06,110 --> 00:09:07,850 -Uh-huh. - Then I'm gonna grind it thin. 226 00:09:07,851 --> 00:09:09,983 I want to do something creative. 227 00:09:09,984 --> 00:09:11,854 I've only seen oxtail braised. 228 00:09:11,855 --> 00:09:14,509 I've never seen oxtail grinded. 229 00:09:14,510 --> 00:09:15,945 All right. 230 00:09:15,946 --> 00:09:17,905 I'm having a bit of a fight with the grinder. 231 00:09:18,383 --> 00:09:22,866 At this point, I already committed to the----ing oxtail. 232 00:09:25,477 --> 00:09:27,783 For me, the concern is getting this oxtail 233 00:09:27,784 --> 00:09:29,569 edible within the limit. 234 00:09:30,700 --> 00:09:32,353 All right, not bad, not bad, not bad. 235 00:09:32,354 --> 00:09:33,877 20 minutes! 236 00:09:37,141 --> 00:09:39,229 - What's that, bacon? - Yeah. 237 00:09:39,230 --> 00:09:41,710 With the filling, I'm doing sweet potato, 238 00:09:41,711 --> 00:09:43,583 roasted kimchi, bacon. 239 00:09:44,235 --> 00:09:47,324 On the street in Korea, they're usually roasting sweet potatoes. 240 00:09:47,325 --> 00:09:51,025 People will literally unwrap it as you're walking and eat it. 241 00:09:52,200 --> 00:09:54,375 That smells amazing. 242 00:09:54,376 --> 00:09:55,681 I can't breathe. 243 00:09:55,682 --> 00:09:57,552 - Don't die. - Next to him. 244 00:09:57,553 --> 00:09:59,773 - You're killing me, man. - It's fine. 245 00:10:00,730 --> 00:10:02,644 This smells like home. 246 00:10:02,645 --> 00:10:05,648 It's always a very fond memory of this style of curry. 247 00:10:07,128 --> 00:10:08,781 Your guys' dough looking all right? 248 00:10:08,782 --> 00:10:10,086 It's not great. 249 00:10:10,087 --> 00:10:12,001 The dough is melting a little bit, 250 00:10:12,002 --> 00:10:15,439 and my shrimp and banana filling is a little bit warm. 251 00:10:15,440 --> 00:10:17,398 Now, there's like, too much fat. 252 00:10:17,399 --> 00:10:19,792 At this point, I just need to get them in the oven. 253 00:10:19,793 --> 00:10:21,271 - César, where are you at? - Right here. 254 00:10:21,272 --> 00:10:23,491 - I'm going in. - Space down here. Temp 400. 255 00:10:23,492 --> 00:10:25,842 -Ten minutes, guys. -Ten! 256 00:10:26,930 --> 00:10:28,409 I see everybody scrambling to try 257 00:10:28,410 --> 00:10:30,890 to get their dough into the fryer and to the oven. 258 00:10:30,891 --> 00:10:32,239 I'm gonna use the pizza oven. 259 00:10:32,240 --> 00:10:33,762 I think it's a really bold strategy. 260 00:10:33,763 --> 00:10:35,721 I want a little bit of smoke 261 00:10:35,722 --> 00:10:37,505 for my curry spiced chickpea patty. 262 00:10:37,506 --> 00:10:39,159 Corwin, may I have a couple chives? 263 00:10:39,160 --> 00:10:40,726 - Yes, take them. - Thank you. 264 00:10:40,727 --> 00:10:43,424 I'm making a yellow hot pepper kewpie sauce. 265 00:10:43,425 --> 00:10:47,211 Oh, my God, my patties are a disaster. 266 00:10:47,647 --> 00:10:49,257 Chefs, you have five minutes. 267 00:10:50,475 --> 00:10:54,435 My patties, they're not baking properly. 268 00:10:54,436 --> 00:10:56,045 My ratios were way off. 269 00:10:56,046 --> 00:10:58,309 So, I pull them out and I throw them in the fryer. 270 00:10:59,006 --> 00:11:01,747 They're just falling apart. Just not a good execution. 271 00:11:01,748 --> 00:11:03,270 Do you, do you. 272 00:11:03,271 --> 00:11:04,794 Yeah, I like it. 273 00:11:05,490 --> 00:11:07,318 Ooh, almost dropped that. 274 00:11:09,190 --> 00:11:11,408 Chefs, you have one minute. 275 00:11:11,409 --> 00:11:12,845 Paula's behind. 276 00:11:12,846 --> 00:11:13,977 Patties. 277 00:11:14,717 --> 00:11:17,240 You know, it's not the prettiest things I ever made, but... 278 00:11:17,241 --> 00:11:18,981 Twenty seconds. 279 00:11:18,982 --> 00:11:20,331 Now or never. 280 00:11:21,115 --> 00:11:22,942 Think I'm good. Wanted a sauce for it. 281 00:11:22,943 --> 00:11:24,552 I'm not gonna do a sauce with it. 282 00:11:24,553 --> 00:11:25,989 Woo! 283 00:11:28,165 --> 00:11:29,688 Yas, queen. 284 00:11:29,689 --> 00:11:33,735 Five, four, three, two, one. 285 00:11:33,736 --> 00:11:36,217 Time's up, hands off your dishes. 286 00:11:37,044 --> 00:11:38,958 -My dough is so bad. -Oh no, sorry. 287 00:11:38,959 --> 00:11:40,699 -No, don't say that. - But it is, 288 00:11:40,700 --> 00:11:42,702 you can look at it, Anya. 289 00:11:48,359 --> 00:11:49,664 Shuai, you wanna start us off? 290 00:11:49,665 --> 00:11:50,796 Oh, yeah. 291 00:11:50,797 --> 00:11:52,232 Perfect, thank you so much. 292 00:11:52,233 --> 00:11:53,755 Tell us about your patty. 293 00:11:53,756 --> 00:11:55,844 I made a scallion pancake hand pie with 294 00:11:55,845 --> 00:11:57,628 a Malay-style chicken curry inside 295 00:11:57,629 --> 00:11:59,456 and a curry buttermilk dressing. 296 00:11:59,457 --> 00:12:01,371 - Little bit of togarashi. - Did you deep fry? 297 00:12:01,372 --> 00:12:04,244 I did deep fry, to give that extra little fluffiness. 298 00:12:04,245 --> 00:12:05,898 Perfect day to wear a corset. 299 00:12:07,509 --> 00:12:08,901 All right, Anya? 300 00:12:08,902 --> 00:12:11,033 I made for you today pirozhok, 301 00:12:11,034 --> 00:12:14,384 which is a Russian version of a meat pie. 302 00:12:14,385 --> 00:12:17,039 The ground beef has a little bit of ajika spice. 303 00:12:17,040 --> 00:12:18,912 Amazing. 304 00:12:19,347 --> 00:12:20,478 Kat? 305 00:12:21,958 --> 00:12:24,003 I have a patty that's filled 306 00:12:24,004 --> 00:12:25,178 with curried shrimp and banana, 307 00:12:25,179 --> 00:12:27,920 and cilantro, chili, hot sauce. 308 00:12:27,921 --> 00:12:29,835 Did you find the time to be enough time? 309 00:12:29,836 --> 00:12:32,926 I would like more time to do my dough over. 310 00:12:33,187 --> 00:12:34,666 Massimo? 311 00:12:35,102 --> 00:12:38,452 Oxtail patties with the world's quickest pikliz. 312 00:12:38,453 --> 00:12:40,367 So, it's just pure oxtail in here, chef? 313 00:12:40,368 --> 00:12:43,893 Pure oxtail, beer, and the fat of the oxtail. 314 00:12:44,546 --> 00:12:46,025 Zubair? 315 00:12:46,026 --> 00:12:47,809 This is a salt fish and vadouvan patty 316 00:12:47,810 --> 00:12:49,332 that I made for you, 317 00:12:49,333 --> 00:12:51,726 with a piquillo pepper hot pepper sauce in the ramekin. 318 00:12:51,727 --> 00:12:53,728 - What went into your sauce? -Ginger, onion, 319 00:12:53,729 --> 00:12:56,558 and then some green Thai chilies for some spice spice. 320 00:12:57,515 --> 00:12:59,081 Corwin? 321 00:12:59,082 --> 00:13:01,301 So, I made a dough that has three different spices in it. 322 00:13:01,302 --> 00:13:03,172 Garam masala, Jamaican curry powder, 323 00:13:03,173 --> 00:13:04,783 as well as a little vadouvan. 324 00:13:04,784 --> 00:13:06,872 My filling is curried chickpeas with coconut milk. 325 00:13:06,873 --> 00:13:08,309 Very nice. 326 00:13:09,832 --> 00:13:13,269 The dough is made with fenugreek and turmeric, 327 00:13:13,270 --> 00:13:15,489 and then the filling is a char siu filling 328 00:13:15,490 --> 00:13:18,492 - with mushrooms, onions. - And you deep fried it? 329 00:13:18,493 --> 00:13:20,059 I baked it and then I deep fried it. 330 00:13:20,060 --> 00:13:22,192 - Oh, I see. -Tristen? 331 00:13:22,976 --> 00:13:25,152 It's called "After School Beef Patty." 332 00:13:25,935 --> 00:13:27,631 So underneath is a ketchup vinaigrette, 333 00:13:27,632 --> 00:13:30,547 along with a taleggio-mounted beef patty filling. 334 00:13:30,548 --> 00:13:32,201 And you said after school beef patty? 335 00:13:32,202 --> 00:13:33,507 I was a latchkey kid, 336 00:13:33,508 --> 00:13:35,553 so it was something quick I could heat up. 337 00:13:36,380 --> 00:13:40,209 So today I did spiced lamb patty with a little goat cheese, 338 00:13:40,210 --> 00:13:42,516 and the sauce on the bottom is called aji casero. 339 00:13:42,517 --> 00:13:44,649 It's a very traditional sauce from Ecuador. 340 00:13:45,607 --> 00:13:48,696 So, this is a lamb toaster with a Jamaican curry 341 00:13:48,697 --> 00:13:51,003 strawberry glaze and lamb fat powdered sugar. 342 00:13:51,004 --> 00:13:52,526 - What's the dough? - It's a turmeric dough, 343 00:13:52,527 --> 00:13:55,311 but I just had a little issue with the baking. 344 00:13:55,312 --> 00:13:56,486 Yup. 345 00:13:56,487 --> 00:13:58,314 - Lana? -Hello, chef. 346 00:13:58,315 --> 00:14:00,535 I'm calling this a crabby patty. 347 00:14:01,188 --> 00:14:02,928 Inside is crab dip, the dough itself. 348 00:14:02,929 --> 00:14:05,321 There's Cajun seasoning and a little bit of tomato powder. 349 00:14:05,322 --> 00:14:06,540 Ah. 350 00:14:06,541 --> 00:14:09,717 The dough is toasted nori and sesame, 351 00:14:09,718 --> 00:14:14,244 and the filling is sweet potato, roasted kimchi, and bacon. 352 00:14:16,899 --> 00:14:19,031 - A whole bottle of hot sauce. -Of course. 353 00:14:19,032 --> 00:14:20,902 I wanted to take you on a trip to New York, 354 00:14:20,903 --> 00:14:22,643 so we have a chopped cheese patty. 355 00:14:22,644 --> 00:14:24,253 And then what's in your filling other than cheese? 356 00:14:24,254 --> 00:14:27,735 Ground beef, some onion, pepper, adobo. 357 00:14:27,736 --> 00:14:29,694 - Thank you very much, chef. - Thank you. 358 00:14:33,350 --> 00:14:35,786 I thought overall you guys did a fantastic job. 359 00:14:35,787 --> 00:14:38,441 I was really impressed with the variety of flavors 360 00:14:38,442 --> 00:14:40,269 and the different textures of dough. 361 00:14:40,270 --> 00:14:43,056 There were a few that fell a little bit short. 362 00:14:44,405 --> 00:14:47,798 Kat. The shrimp and banana was fantastic, 363 00:14:47,799 --> 00:14:49,931 but you fell a little bit short on the dough. 364 00:14:49,932 --> 00:14:51,455 Yeah. 365 00:14:52,630 --> 00:14:55,720 Massimo, we just found the filling a little bit tough. 366 00:14:56,156 --> 00:14:57,547 The effort was there. 367 00:14:57,548 --> 00:14:59,289 I got into a fight with the grinder. 368 00:15:00,682 --> 00:15:03,467 All right, and who had another one of our least favorites? 369 00:15:05,513 --> 00:15:06,600 César. 370 00:15:06,601 --> 00:15:08,776 The dough just obviously fell apart. 371 00:15:08,777 --> 00:15:10,082 'Kay. 372 00:15:10,083 --> 00:15:12,085 Now, it's time for some good news. 373 00:15:12,520 --> 00:15:15,217 Who had one of our favorite patties of the day? 374 00:15:15,218 --> 00:15:19,613 Katianna. Your patty was tremendously flavorful, 375 00:15:19,614 --> 00:15:21,789 and the dough was really nice and light. 376 00:15:21,790 --> 00:15:23,747 It had this nice balance of tender and flakiness 377 00:15:23,748 --> 00:15:24,835 at the same time. 378 00:15:24,836 --> 00:15:26,576 It was really nicely done. 379 00:15:26,577 --> 00:15:28,144 All right, who else had another one of our favorite patties? 380 00:15:28,536 --> 00:15:31,581 Zubair. The combination of the two sauces, 381 00:15:31,582 --> 00:15:33,148 I thought it was very creative. 382 00:15:33,149 --> 00:15:34,497 - Thank you. - I also really appreciated 383 00:15:34,498 --> 00:15:36,325 - that you brought the saltfish. - Yeah. 384 00:15:36,326 --> 00:15:37,937 We had one more favorite. 385 00:15:38,676 --> 00:15:40,634 Shuai, with the scallion pancake. 386 00:15:40,635 --> 00:15:41,852 Unbelievable. 387 00:15:41,853 --> 00:15:43,158 You were able to bridge the gap between 388 00:15:43,159 --> 00:15:44,768 a scallion pancake texture, 389 00:15:44,769 --> 00:15:47,032 which is very different than a Jamaican patty texture. 390 00:15:47,033 --> 00:15:48,294 -Yes. - Thank you, chef. 391 00:15:48,295 --> 00:15:49,730 All right, who won our patty war? 392 00:15:49,731 --> 00:15:51,993 The winning chef today gave us a great patty 393 00:15:51,994 --> 00:15:54,083 with delicious filling. 394 00:15:56,912 --> 00:15:58,565 Katianna. 395 00:16:00,481 --> 00:16:02,090 Katianna, congratulations. 396 00:16:02,091 --> 00:16:06,225 You just won $10,000 in Quickfire Quick Cash. 397 00:16:06,226 --> 00:16:08,009 Let's go, big money. 398 00:16:08,010 --> 00:16:10,359 Yes. Yes. 399 00:16:10,360 --> 00:16:13,623 Now, I have 15 grand, and that's substantial. 400 00:16:13,624 --> 00:16:16,191 This is something I can tell my daughter about. 401 00:16:16,192 --> 00:16:17,758 I already told her she could go to Disneyland 402 00:16:17,759 --> 00:16:19,847 when I get home, so she'll be very pleased. 403 00:16:19,848 --> 00:16:22,284 Dwight, thank you for being here and lending your expertise. 404 00:16:22,285 --> 00:16:23,677 Thanks for having me, chefs. 405 00:16:23,678 --> 00:16:25,549 Thank you very much. 406 00:16:26,942 --> 00:16:29,074 If you thought that Quickfire was difficult, 407 00:16:29,075 --> 00:16:33,296 you definitely won't be able to skate by on this next one. 408 00:16:38,736 --> 00:16:40,520 I'd like to introduce you to someone 409 00:16:40,521 --> 00:16:43,567 who is a total rock star on the ice. 410 00:16:45,091 --> 00:16:46,569 Professional hockey player 411 00:16:46,570 --> 00:16:50,138 and two-time Canadian Olympic gold medalist, 412 00:16:50,139 --> 00:16:51,835 Natalie Spooner. 413 00:16:51,836 --> 00:16:53,359 Yeah! 414 00:16:53,360 --> 00:16:55,274 Hi, thank you so much for having me. 415 00:16:55,275 --> 00:16:56,884 I'm so excited to be here. 416 00:16:56,885 --> 00:16:59,582 I've been watching female hockey since 2010. 417 00:16:59,583 --> 00:17:01,454 It is such an intense sport. 418 00:17:01,455 --> 00:17:04,762 Natalie Spooner, she's a----ing badass. 419 00:17:06,068 --> 00:17:07,547 For your Elimination Challenge, 420 00:17:07,548 --> 00:17:09,853 like the surface hockey is played on, 421 00:17:09,854 --> 00:17:13,727 we want each of you to create a dish that is best served cold. 422 00:17:13,728 --> 00:17:18,297 So on ice, in ice, cold as ice, it's up to you. 423 00:17:18,298 --> 00:17:20,342 - Okay. -I'm really excited. 424 00:17:20,343 --> 00:17:24,390 My repertoire of cold dishes is really rich. 425 00:17:24,391 --> 00:17:27,219 I love the cold so much that I even go swimming 426 00:17:27,220 --> 00:17:31,092 in San Francisco Bay at 50-degree water. 427 00:17:31,093 --> 00:17:32,876 Cold is definitely my element. 428 00:17:32,877 --> 00:17:34,791 Natalie, I kind of guessed that there might be 429 00:17:34,792 --> 00:17:37,229 a little connection between our world here in the kitchen 430 00:17:37,230 --> 00:17:38,882 and your world on the ice. 431 00:17:38,883 --> 00:17:42,930 There is. In our world, a dish is a pass. 432 00:17:42,931 --> 00:17:44,584 Tom could dish the push to Gail, 433 00:17:44,585 --> 00:17:46,020 Gail could go top cheddar, 434 00:17:46,021 --> 00:17:47,978 score a really nice goal on the top of the net. 435 00:17:47,979 --> 00:17:49,416 We're gonna try this. 436 00:17:50,504 --> 00:17:52,070 I'm still learning English phrases, 437 00:17:52,071 --> 00:17:55,943 and I'm not ready to pick up hockey terms just yet. 438 00:17:55,944 --> 00:17:58,380 I think I have a little bit more to learn there. 439 00:17:58,381 --> 00:17:59,816 But of course, this is Top Chef 440 00:17:59,817 --> 00:18:01,732 and you can't just make whatever you want. 441 00:18:04,692 --> 00:18:07,607 There we go. Cloches, five, four, six. 442 00:18:07,608 --> 00:18:09,565 - There's a lot of them. - Seven? 443 00:18:09,566 --> 00:18:11,481 - Whoa. - Okay. 444 00:18:12,352 --> 00:18:13,961 So, we have seven cloches, 445 00:18:13,962 --> 00:18:16,703 each with a different definition of a hockey term. 446 00:18:16,704 --> 00:18:18,574 That will equate to a food item 447 00:18:18,575 --> 00:18:20,750 that you'll have to work into your dish. 448 00:18:20,751 --> 00:18:23,797 Go behind whichever cloche interests you. 449 00:18:23,798 --> 00:18:25,494 - Do not lift it up. - All right. 450 00:18:25,495 --> 00:18:27,149 Go ahead. 451 00:18:27,671 --> 00:18:29,325 Woo! I'll just get out of the way. 452 00:18:30,021 --> 00:18:33,285 Goalie is unable to stop an easy shot. 453 00:18:33,286 --> 00:18:34,634 My first impression is 454 00:18:34,635 --> 00:18:35,939 that it's going to be something round. 455 00:18:35,940 --> 00:18:38,638 So, it could be a fruit or an egg. 456 00:18:38,639 --> 00:18:40,640 A lemon or something, I guess. 457 00:18:40,641 --> 00:18:42,860 I don't know what any of them mean. 458 00:18:44,471 --> 00:18:46,211 It's like a foreign language. 459 00:18:46,212 --> 00:18:47,995 It's a Russian roulette. 460 00:18:47,996 --> 00:18:49,475 No pun intended. 461 00:18:49,476 --> 00:18:51,477 All right, Vinny, what do you think a puck means? 462 00:18:51,478 --> 00:18:53,915 - Not a clue. - Go ahead, lift it up. 463 00:18:55,351 --> 00:18:56,917 - Oh! - Ah. 464 00:18:56,918 --> 00:18:58,658 -Biscuits. - I love a biscuit. 465 00:18:58,659 --> 00:19:01,879 All right, Corwin, you stood behind "An assist." 466 00:19:02,576 --> 00:19:04,968 - Ah! - An assist is called an apple. 467 00:19:04,969 --> 00:19:07,014 It's like if you just pass something, you say, nice apple. 468 00:19:07,015 --> 00:19:08,276 Apples. 469 00:19:08,277 --> 00:19:09,930 Massimo and Zubair, you have 470 00:19:09,931 --> 00:19:12,193 "A shot that should have been stopped." 471 00:19:12,194 --> 00:19:13,890 Oh, muffins. 472 00:19:13,891 --> 00:19:16,545 You like, "Shoot a muffin at the net," it's not a very good shot. 473 00:19:16,546 --> 00:19:17,677 Oh! 474 00:19:17,678 --> 00:19:19,940 I don't particularly like muffins. 475 00:19:19,941 --> 00:19:21,811 I can't remember the last time I ate a muffin. 476 00:19:21,812 --> 00:19:24,379 Muffin is actually a word I use in the restaurant 477 00:19:24,380 --> 00:19:26,120 when I'm trying to avoid swear words. 478 00:19:26,121 --> 00:19:27,687 A [bleep] muffin. 479 00:19:27,688 --> 00:19:29,906 All right, Tristen, Shuai, and Anya, 480 00:19:29,907 --> 00:19:32,692 standing behind "Game ending in zero." 481 00:19:32,693 --> 00:19:34,563 - Any thoughts? - A goose egg. 482 00:19:34,564 --> 00:19:36,696 Goose egg? Okay, lift it up. 483 00:19:36,697 --> 00:19:38,524 - There it is. - Ah! 484 00:19:38,525 --> 00:19:40,395 This is great. 485 00:19:40,396 --> 00:19:41,831 Eggs are super versatile. 486 00:19:41,832 --> 00:19:44,530 I can bake them, I can fry them, I can boil them, 487 00:19:44,531 --> 00:19:47,055 I can do, oh, all that is hot. 488 00:19:47,664 --> 00:19:49,448 Henry and Kat, you have, 489 00:19:49,449 --> 00:19:52,712 "When the goalie is unable to stop an easy shot." 490 00:19:52,713 --> 00:19:54,235 It's actually I feel like something soft. 491 00:19:54,236 --> 00:19:56,195 - Soft? Okay, go ahead. - Yeah. 492 00:19:56,934 --> 00:19:58,892 -Oh, grapefruit. - Grapefruit. 493 00:19:58,893 --> 00:20:00,242 Nailed it. 494 00:20:01,548 --> 00:20:02,939 It's like bigger than a puck, 495 00:20:02,940 --> 00:20:04,245 like you say grapefruit, it's like pretty bad. 496 00:20:04,246 --> 00:20:05,899 If you can't stop a grapefruit. 497 00:20:05,900 --> 00:20:07,031 Now, it make sense. 498 00:20:08,250 --> 00:20:09,685 Katianna and César, you have, 499 00:20:09,686 --> 00:20:12,079 "Taped wrapped around the end of a hockey stick." 500 00:20:12,080 --> 00:20:14,255 - Any guesses? - Wrappings reminded me of 501 00:20:14,256 --> 00:20:15,517 like noodles. 502 00:20:15,518 --> 00:20:17,258 Oh, okay. Go ahead and lift it up. 503 00:20:17,259 --> 00:20:18,694 Licorice knobs. 504 00:20:18,695 --> 00:20:20,914 - Not noodles. - Not noodles. 505 00:20:20,915 --> 00:20:23,525 Last but not least, Paula and Lana, 506 00:20:23,526 --> 00:20:26,834 "A shot puck that hangs in the net for a second." 507 00:20:27,617 --> 00:20:30,358 -Oh, yes. - Nice. Peanut butter. 508 00:20:30,359 --> 00:20:32,099 I love peanut butter. 509 00:20:32,100 --> 00:20:34,319 Take a shot top shelf where mama keeps the peanut butter. 510 00:20:34,320 --> 00:20:35,972 So, you score a really nice goal. 511 00:20:35,973 --> 00:20:37,670 - I love that actually. - Yes. 512 00:20:37,671 --> 00:20:39,454 You'll have to incorporate these ingredients 513 00:20:39,455 --> 00:20:41,326 into your dishes. 514 00:20:41,327 --> 00:20:42,762 You can use heat 515 00:20:42,763 --> 00:20:44,503 while you're cooking through the preparation, 516 00:20:44,504 --> 00:20:45,765 but when you go to serve it, 517 00:20:45,766 --> 00:20:47,419 - it must be served cold. - Heard. 518 00:20:47,420 --> 00:20:48,942 Today, you'll have 90 minutes 519 00:20:48,943 --> 00:20:51,074 to prep here in the Top Chef kitchen. 520 00:20:51,075 --> 00:20:53,642 Then tomorrow, you'll have an additional 90 minutes 521 00:20:53,643 --> 00:20:56,123 to finish your dish before serving Natalie, 522 00:20:56,124 --> 00:20:58,604 another professional hockey player, Sarah Nurse. 523 00:20:58,605 --> 00:21:00,214 - Oh, nice. - Top Chef master, 524 00:21:00,215 --> 00:21:02,608 Lynn Crawford, and your guest judge, Hunter Lewis, 525 00:21:02,609 --> 00:21:04,436 editor-in-chief of Food & Winemagazine. 526 00:21:04,437 --> 00:21:05,872 - Wow. - Good luck. 527 00:21:05,873 --> 00:21:08,615 - We'll see you tomorrow. - Thank you. 528 00:21:19,190 --> 00:21:21,017 So, what's everyone making? 529 00:21:21,018 --> 00:21:23,846 I don't know if I want to do a dessert or savory. 530 00:21:23,847 --> 00:21:25,979 - But do you have eggs, right? - I have eggs. 531 00:21:25,980 --> 00:21:30,026 My favorite way to eat an egg is scrambled or a deviled egg. 532 00:21:30,027 --> 00:21:32,333 Holy sh--, deviled egg is cold. 533 00:21:32,334 --> 00:21:33,987 Shattered deviled egg yolk. 534 00:21:33,988 --> 00:21:36,076 You basically make a deviled egg yolk mixture 535 00:21:36,077 --> 00:21:39,166 and then nitro freeze it and then shatter it. 536 00:21:39,167 --> 00:21:41,864 Ooh, I like that. That's tasty. 537 00:21:41,865 --> 00:21:44,780 I'm feeling inspired by the grapefruit. 538 00:21:44,781 --> 00:21:46,434 I really love grapefruit a lot. 539 00:21:46,435 --> 00:21:49,437 The hardest part about serving cold dishes, salinity, 540 00:21:49,438 --> 00:21:52,701 acidity, even sweetness changes when it's cold. 541 00:21:52,702 --> 00:21:54,529 You have to adjust that accordingly. 542 00:21:54,530 --> 00:21:58,359 Massimo and Zubair are doing muffins that's cold. 543 00:21:58,360 --> 00:21:59,839 Muffins. 544 00:21:59,840 --> 00:22:02,145 I was like so nervous. I couldn't even guess. 545 00:22:02,146 --> 00:22:04,887 I'm like, Zubair, he's got a hot hand right now. 546 00:22:04,888 --> 00:22:07,542 I'm going to stand behind him. You know what I'm saying? 547 00:22:07,543 --> 00:22:09,066 Yeah. 548 00:22:13,723 --> 00:22:16,204 Paula, muévete. 549 00:22:16,944 --> 00:22:18,727 Anybody have seen the peanut butter? 550 00:22:18,728 --> 00:22:20,599 - Anya, what's your dish? - I can't tell you. 551 00:22:20,600 --> 00:22:22,122 It's a secret. 552 00:22:22,123 --> 00:22:24,516 But it's going to be cold. Really, really cold. 553 00:22:24,517 --> 00:22:26,039 Found the Asian aisle. 554 00:22:26,040 --> 00:22:28,258 - Oh, international? - International aisle. 555 00:22:28,259 --> 00:22:33,046 Being adopted, I don't have memories of Korean dishes. 556 00:22:33,047 --> 00:22:35,222 I learned about Korean food 557 00:22:35,223 --> 00:22:37,920 through my husband and my in-laws. 558 00:22:37,921 --> 00:22:41,489 Korean cold noodles was one of the first Korean dishes 559 00:22:41,490 --> 00:22:43,448 that I fell in love with. 560 00:22:43,449 --> 00:22:46,276 Might do some soba. 561 00:22:46,277 --> 00:22:49,279 My hockey term means licorice knob. 562 00:22:49,280 --> 00:22:51,499 I haven't worked with licorice knob. 563 00:22:51,500 --> 00:22:53,240 I don't know how strong it is. 564 00:22:53,241 --> 00:22:56,069 So, I'm going to get some licorice candy 565 00:22:56,070 --> 00:23:00,116 as well as some Pernod, which is a licorice liqueur. 566 00:23:00,117 --> 00:23:02,118 20 minutes, guys. 20 minutes. 567 00:23:02,119 --> 00:23:03,468 Vinny, what are you making, bud? 568 00:23:03,469 --> 00:23:06,122 I'm doing a riff on a strawberry shortcake. 569 00:23:06,123 --> 00:23:07,689 Ooh. 570 00:23:07,690 --> 00:23:09,430 Biscuits, as much as you want to eat them and enjoy them 571 00:23:09,431 --> 00:23:10,997 fresh out of the oven, piping hot. 572 00:23:10,998 --> 00:23:12,781 That's not what the challenge is. 573 00:23:12,782 --> 00:23:14,304 I think I can make strawberry shortcake 574 00:23:14,305 --> 00:23:15,610 into an even colder dish. 575 00:23:15,611 --> 00:23:17,133 Incorporate some ice cream. 576 00:23:17,134 --> 00:23:19,005 I do love some ice cream. That's for damn sure. 577 00:23:19,006 --> 00:23:20,441 If they want biscuits, I'm gonna give them biscuits. 578 00:23:20,442 --> 00:23:22,401 Hell, give them biscuits, chef. 579 00:23:22,966 --> 00:23:25,664 I don't see black mustard seeds. 580 00:23:25,665 --> 00:23:27,187 How do you use a muffin 581 00:23:27,188 --> 00:23:30,625 in a cold, savory dish or a cold dessert dish? 582 00:23:30,626 --> 00:23:34,063 Not feeling uninspired, but it's just kind of a random food. 583 00:23:34,064 --> 00:23:35,674 I am super glad that I have immunity. 584 00:23:35,675 --> 00:23:38,981 I have a blueberry muffin, because I love sweet and savory. 585 00:23:38,982 --> 00:23:40,505 I'm gonna dehydrate them 586 00:23:40,506 --> 00:23:42,942 and make them into a crumble on my crudo. 587 00:23:42,943 --> 00:23:44,334 - CÈSAR: Hey, Zubair. - Yes, chef. 588 00:23:44,335 --> 00:23:45,727 CÈSAR: Do you know the muffin man? 589 00:23:45,728 --> 00:23:47,860 I do know the muffin man, yes. 590 00:23:47,861 --> 00:23:49,689 Anybody else have any jokes? 591 00:23:50,211 --> 00:23:52,517 Grabbing Granny Smith's A whole lot. 592 00:23:52,518 --> 00:23:55,737 Might make a granita, might make a sorbet. 593 00:23:55,738 --> 00:23:57,043 Cold food preparations can be difficult 594 00:23:57,044 --> 00:23:58,827 for one main reason, seasoning. 595 00:23:58,828 --> 00:24:00,481 So, I'm thinking big bold flavors. 596 00:24:00,482 --> 00:24:02,004 Where's the Asian section? 597 00:24:02,005 --> 00:24:04,354 Like an Asian, Caribbean feel on this plate. 598 00:24:04,355 --> 00:24:07,880 I want to get yuzu ponzu, white soy, scotch bonnet. 599 00:24:07,881 --> 00:24:10,187 Who is the apple of my eye? 600 00:24:11,537 --> 00:24:13,060 Ready to go? 601 00:24:14,540 --> 00:24:16,976 Oh, my God, this is a picture moment. 602 00:24:16,977 --> 00:24:19,021 - $199.99. - Stop it. 603 00:24:19,022 --> 00:24:21,460 Are you kidding me? 604 00:24:26,682 --> 00:24:29,076 Waa! Yes! 605 00:24:32,296 --> 00:24:34,254 I came on Top Chef to cook muffins. 606 00:24:34,255 --> 00:24:35,908 Are you gonna make any muffins, chef, 607 00:24:35,909 --> 00:24:37,126 or are you just gonna use the cloche stuff? 608 00:24:37,127 --> 00:24:38,606 No, chef. What about yourself? 609 00:24:38,607 --> 00:24:39,999 I'm not making - ing muffins. 610 00:24:40,000 --> 00:24:41,522 What kind of beef did you get, chef? 611 00:24:41,523 --> 00:24:43,524 - I got some dry aged beef. -Oh, nice. 612 00:24:43,525 --> 00:24:45,874 I just kind of want to celebrate the egg 613 00:24:45,875 --> 00:24:47,223 a little bit in a couple different ways. 614 00:24:47,224 --> 00:24:49,399 So the tartare is a cool vehicle for it. 615 00:24:49,400 --> 00:24:51,010 Hear that, man. 616 00:24:51,011 --> 00:24:52,881 So what's inspiring you, what you're doing today? 617 00:24:52,882 --> 00:24:54,622 I really do enjoy a semifreddo. 618 00:24:54,623 --> 00:24:57,974 If you don't know how to make ice cream, you make semifreddo. 619 00:24:58,801 --> 00:25:00,062 Anya, what you making, girl? 620 00:25:00,063 --> 00:25:01,847 Well, I'm starting ice cream. 621 00:25:01,848 --> 00:25:06,373 When I think of cold and egg, I think ice cream and cake. 622 00:25:06,374 --> 00:25:08,288 Want to infuse it with pine needles. 623 00:25:08,289 --> 00:25:10,246 We'll find out if it tastes good in ice cream. 624 00:25:10,247 --> 00:25:12,945 I make essentially a creme anglaise 625 00:25:12,946 --> 00:25:15,469 and add pine needle powder. 626 00:25:15,470 --> 00:25:18,559 I wanted to make things from the forest and the fields. 627 00:25:18,560 --> 00:25:20,387 You can taste the forest now, chef. 628 00:25:20,388 --> 00:25:24,173 I also want to use sea buckthorn. 629 00:25:24,174 --> 00:25:28,482 It's just such a beautiful berry that I want to highlight. 630 00:25:28,483 --> 00:25:31,703 I only have dehydrated sea buckthorn powder, 631 00:25:31,704 --> 00:25:36,404 and I think I'll experiment and throw it in the cake. 632 00:25:43,454 --> 00:25:45,673 Hey, girl, what you doing over there? 633 00:25:45,674 --> 00:25:47,588 Making a chicken broth. 634 00:25:47,589 --> 00:25:51,592 - Chicken broth. - With some licorice roots. 635 00:25:51,593 --> 00:25:53,115 Doesn't smell super strong, huh? 636 00:25:53,116 --> 00:25:55,378 No, but I think when you start cooking them. 637 00:25:55,379 --> 00:25:57,163 - Kat, how you doing? - I'm good. 638 00:25:57,164 --> 00:25:58,904 So, what ingredients did you get again? 639 00:25:58,905 --> 00:26:00,601 I got grapefruit. 640 00:26:00,602 --> 00:26:03,256 Grapefruit is an inherently bitter citrus, 641 00:26:03,257 --> 00:26:06,346 and I just want to have a nice scallop tartare. 642 00:26:06,347 --> 00:26:08,000 What was your inspiration, Kat? 643 00:26:08,001 --> 00:26:09,610 One of my favorite drinks is a Paloma. 644 00:26:09,611 --> 00:26:12,570 I'm going to make an aguachile with mezcal based 645 00:26:12,571 --> 00:26:14,136 on the Paloma cocktail. 646 00:26:14,137 --> 00:26:15,877 - You like cold dishes, Kat? -Hell yeah. 647 00:26:15,878 --> 00:26:18,489 L.A. girl, I like my raw fish, you know? 648 00:26:26,628 --> 00:26:31,372 As I'm making the cake, the consistency is really weird. 649 00:26:33,200 --> 00:26:34,592 I'm just trying to fix it. 650 00:26:34,593 --> 00:26:36,419 I'm not even measuring ingredients. 651 00:26:36,420 --> 00:26:38,465 I'm just adding them in, and I'm mixing it. 652 00:26:38,466 --> 00:26:40,467 Anya, what you trying to get done before we leave? 653 00:26:40,468 --> 00:26:43,731 Hopefully, I can bake a cake and put it in the refrigerator. 654 00:26:43,732 --> 00:26:45,951 Just under 43 minutes, guys. 655 00:26:45,952 --> 00:26:47,648 When I saw the peanut butter, 656 00:26:47,649 --> 00:26:49,737 we have pasta de maní back at home, 657 00:26:49,738 --> 00:26:53,349 and that's usually what we use to make our ceviches. 658 00:26:53,350 --> 00:26:55,047 One of my favorite ceviches 659 00:26:55,048 --> 00:26:57,136 back in Ecuador... 660 00:26:57,137 --> 00:27:01,010 The broth is very peanut-forward and very intense. 661 00:27:01,707 --> 00:27:04,186 For this dish, I want to make sure that 662 00:27:04,187 --> 00:27:08,583 the peanut's still there, but it's nice and balanced. 663 00:27:10,367 --> 00:27:12,325 Cèsar, how's your licorice? 664 00:27:12,326 --> 00:27:15,067 - It's not much flavor, huh? - It's kinda hard to get it out. 665 00:27:15,068 --> 00:27:17,112 The root is not very flavorful. 666 00:27:17,113 --> 00:27:19,724 I'm really struggling to extract some flavor 667 00:27:19,725 --> 00:27:21,290 from this licorice root. 668 00:27:21,291 --> 00:27:23,336 I really need to take a look at the candy 669 00:27:23,337 --> 00:27:25,686 and the liqueur I bought and decide 670 00:27:25,687 --> 00:27:27,166 how I'm gonna incorporate those. 671 00:27:27,167 --> 00:27:28,950 I have candy. I'm glad I got it. 672 00:27:28,951 --> 00:27:31,387 - Five minutes! - Five. 673 00:27:31,388 --> 00:27:34,652 My ice cream, it's not as cold as I need it to be. 674 00:27:34,653 --> 00:27:37,567 The risk with ice cream still being hot is that 675 00:27:37,568 --> 00:27:40,615 when it freezes, it would just become a brick. 676 00:27:46,969 --> 00:27:49,884 When the cake comes out of the oven, it's a brick. 677 00:27:49,885 --> 00:27:53,366 So, I'm now concerned that my ice cream's gonna be a brick 678 00:27:53,367 --> 00:27:55,237 and my cake is a brick. 679 00:27:55,238 --> 00:27:56,891 Woo, gotta get through it. 680 00:27:56,892 --> 00:27:58,371 I'm honestly just freaking out, 681 00:27:58,372 --> 00:28:00,721 but at this point, there's no time to fix it. 682 00:28:00,722 --> 00:28:02,550 I'll figure it out tomorrow. 683 00:28:05,292 --> 00:28:07,989 All right, guys, let's go! 684 00:28:07,990 --> 00:28:10,166 - Straight out. - Let's go! 685 00:28:19,785 --> 00:28:21,481 Hi, how's it going? 686 00:28:21,482 --> 00:28:24,397 Still trying to get my foot in, so. 687 00:28:24,398 --> 00:28:27,182 Okay. You know you can smile a little bit. 688 00:28:27,183 --> 00:28:28,531 You didn't sleep? 689 00:28:28,532 --> 00:28:30,055 I mean, I just woke up. 690 00:28:30,056 --> 00:28:33,232 I am really, really close with my mother and my stepdad. 691 00:28:33,233 --> 00:28:34,712 We talk every single day. 692 00:28:34,713 --> 00:28:36,496 Russell, who's this on the phone? 693 00:28:36,497 --> 00:28:39,586 - What's up? - Tristen, what's up, man? 694 00:28:39,587 --> 00:28:40,935 - What's going on? -All right. 695 00:28:40,936 --> 00:28:43,416 When I was a really young teenager, 696 00:28:43,417 --> 00:28:45,766 my stepdad, Russell, came into the picture. 697 00:28:45,767 --> 00:28:48,073 They have been basically kind of my rocks. 698 00:28:48,074 --> 00:28:50,423 In my high times and my low times. 699 00:28:50,424 --> 00:28:52,948 I feel good. I feel like I'm making them proud right now. 700 00:28:54,297 --> 00:28:56,603 Don't worry about anything. You got it. 701 00:28:56,604 --> 00:28:57,909 All right. 702 00:28:57,910 --> 00:28:59,432 - Love you guys. -I love you. 703 00:28:59,433 --> 00:29:02,262 - Goodbye. - Bye. 704 00:29:06,353 --> 00:29:08,703 - Wow, it is an ice rink. - That's lit. 705 00:29:10,313 --> 00:29:12,228 Oh, my God, it's an actual ice rink. 706 00:29:13,142 --> 00:29:15,754 I love the commitment to theme. 707 00:29:17,712 --> 00:29:19,496 Yo, who's getting laid out? 708 00:29:23,500 --> 00:29:24,805 Shall we do a triple axel? 709 00:29:24,806 --> 00:29:26,242 Okay, ready? 710 00:29:27,940 --> 00:29:30,333 - Boom! - Yes! 711 00:29:30,986 --> 00:29:34,423 Yes! Yes! 712 00:29:34,424 --> 00:29:36,251 Chefs on ice. 713 00:29:36,252 --> 00:29:38,819 Yay. Back to reality. 714 00:29:38,820 --> 00:29:40,386 All right, guys. Puck drop, 90 minutes. 715 00:29:40,387 --> 00:29:42,345 90 minutes, Vinny. Let's do it. 716 00:29:46,654 --> 00:29:48,524 Any changes from your game plan last night? 717 00:29:48,525 --> 00:29:50,265 No, no, I'm feeling good. I'm going for color. 718 00:29:50,266 --> 00:29:52,311 Since I'm using Granny Smiths, I want this dish to be green. 719 00:29:52,312 --> 00:29:53,616 Love that. 720 00:29:53,617 --> 00:29:55,053 And I'm gonna use scotch bonnet. 721 00:29:55,054 --> 00:29:56,358 The scotch bonnet is to infuse 722 00:29:56,359 --> 00:29:57,882 Caribbean products into the dish. 723 00:29:57,883 --> 00:29:59,535 So it's like, this is your Chef Corwin dish. 724 00:29:59,536 --> 00:30:01,276 That's him. I know he's here on his plate. 725 00:30:01,277 --> 00:30:03,322 Hour and eight minutes. 726 00:30:03,323 --> 00:30:05,847 Yes, Chef! Ha ha. 727 00:30:07,240 --> 00:30:08,544 Got a lot of stuff to get going. 728 00:30:08,545 --> 00:30:11,112 - Amazing. - And I am on my way. 729 00:30:11,113 --> 00:30:13,332 We're going muffin everywhere. 730 00:30:13,333 --> 00:30:15,508 Muffin cremeux. Muffin speculoos. 731 00:30:15,509 --> 00:30:17,249 Muffin cigarette tuiles. 732 00:30:17,250 --> 00:30:18,990 I thought I could get a beautiful 733 00:30:18,991 --> 00:30:22,603 muffin-flavored ice cream out of infusing muffins overnight. 734 00:30:25,693 --> 00:30:27,563 Anya, how you looking? 735 00:30:27,564 --> 00:30:29,870 It's not great, but I think it will work. 736 00:30:29,871 --> 00:30:32,525 I feel really anxious about my dish. 737 00:30:32,526 --> 00:30:34,396 The ice cream gets too hard. 738 00:30:34,397 --> 00:30:35,920 You got your ice cream on yet? 739 00:30:35,921 --> 00:30:37,008 Yeah, yeah. 740 00:30:37,009 --> 00:30:38,574 I gotta melt my ice cream 741 00:30:38,575 --> 00:30:40,750 and then refreeze it to make it fluffy. 742 00:30:40,751 --> 00:30:43,231 And I have to redo the cake so it's lighter. 743 00:30:43,232 --> 00:30:44,711 I'm gonna put less flour. 744 00:30:44,712 --> 00:30:46,931 At this point, I am not thinking. 745 00:30:46,932 --> 00:30:49,020 I'm just reacting. 746 00:30:49,021 --> 00:30:50,499 Everything is gonna be cold, 747 00:30:50,500 --> 00:30:52,459 so I feel like I'm following the challenge. 748 00:30:57,725 --> 00:30:59,552 Two torches is better than one. 749 00:30:59,553 --> 00:31:01,206 How you doing, Katianna? 750 00:31:01,207 --> 00:31:04,035 I'm going to use the candy and try to make a vinaigrette. 751 00:31:04,036 --> 00:31:06,124 I left the licorice root in there overnight. 752 00:31:06,125 --> 00:31:09,257 With cold dishes, you need to up the intensity 753 00:31:09,258 --> 00:31:11,694 of certain ingredients for them to actually come out. 754 00:31:11,695 --> 00:31:14,001 That adds just more pressure to this dish. 755 00:31:14,002 --> 00:31:16,613 Steeping it overnight work. Nice and sassafras. 756 00:31:17,266 --> 00:31:19,921 35 minutes, brother. Woo! 757 00:31:20,443 --> 00:31:23,271 I haven't walked into this entrance yet. 758 00:31:23,272 --> 00:31:25,056 - It's very nice. - It's very exciting. 759 00:31:25,057 --> 00:31:26,405 Wow. 760 00:31:26,406 --> 00:31:27,928 Feeling ice cool. 761 00:31:27,929 --> 00:31:30,061 I've never been in a hockey rink in a kitchen before. 762 00:31:30,062 --> 00:31:31,323 - No, well-- - Neither of us. 763 00:31:31,324 --> 00:31:32,891 Neither of either of us. No. 764 00:31:34,370 --> 00:31:35,850 Oh, I love it. 765 00:31:36,459 --> 00:31:38,896 Hi, chefs and judges. 766 00:31:38,897 --> 00:31:40,723 Cooking in front of the judges as acclaimed and amazing 767 00:31:40,724 --> 00:31:42,943 as they all are, you can't let it get in your head. 768 00:31:42,944 --> 00:31:44,249 It's just cooking. 769 00:31:44,250 --> 00:31:45,554 Welcome, everyone. 770 00:31:45,555 --> 00:31:47,078 This is, I think, the very first time 771 00:31:47,079 --> 00:31:49,471 that there's been a ice rink in the Top Chef kitchen. 772 00:31:49,472 --> 00:31:51,212 We've chopped ingredients out of an ice block. 773 00:31:51,213 --> 00:31:53,301 That was about the closest thing we've come to this. 774 00:31:53,302 --> 00:31:55,129 Lynn, welcome back to Top Chef. 775 00:31:55,130 --> 00:31:56,696 Thanks, it's good to be here. 776 00:31:56,697 --> 00:31:58,263 Sarah, thank you for being here. 777 00:31:58,264 --> 00:31:59,786 Happy to be here. 778 00:31:59,787 --> 00:32:02,615 I was a hockey sister, so my brothers played. 779 00:32:02,616 --> 00:32:04,095 It makes me so excited 780 00:32:04,096 --> 00:32:05,574 that there's a professional women's hockey league. 781 00:32:05,575 --> 00:32:07,489 Last season was our first season. 782 00:32:07,490 --> 00:32:11,406 We fought hard for it, but it finally is here, 783 00:32:11,407 --> 00:32:13,452 and all those little girls can now have the same dream 784 00:32:13,453 --> 00:32:16,063 as little boys and know that they can have a career in it. 785 00:32:16,064 --> 00:32:17,805 It's amazing. 786 00:32:29,295 --> 00:32:30,991 Is everybody okay? 787 00:32:30,992 --> 00:32:32,471 - Is everybody okay? - Yeah. 788 00:32:32,472 --> 00:32:34,908 Sharing a table with Massimo is like 789 00:32:34,909 --> 00:32:37,129 being in the middle of an earthquake. 790 00:32:37,868 --> 00:32:39,739 Chef, do you have 200 grams of butter? 791 00:32:39,740 --> 00:32:41,480 Two, no, Chef, I don't have any butter. 792 00:32:41,481 --> 00:32:42,785 - I'm so sorry. - Yeah, no worries. 793 00:32:42,786 --> 00:32:44,309 Soap goes into my butter. 794 00:32:44,310 --> 00:32:47,007 I can no longer make my muffins to get a tuile. 795 00:32:47,008 --> 00:32:50,054 Going with our muffin ice cream, salted muffin ice cream. 796 00:32:50,055 --> 00:32:51,403 That's okay, though. 797 00:32:51,404 --> 00:32:52,970 I think I have enough muffin components 798 00:32:52,971 --> 00:32:55,015 to be able to pull off successfully my dish. 799 00:32:55,016 --> 00:32:57,017 You know what this ice cream tastes like? 800 00:32:57,018 --> 00:32:59,542 - Muffins. -There you go. 801 00:33:01,022 --> 00:33:02,153 One minute. 802 00:33:02,154 --> 00:33:03,502 Cruising into the finish line. 803 00:33:03,503 --> 00:33:05,025 I'm confident with everything I did. 804 00:33:05,026 --> 00:33:07,724 Hopefully I went top cheddar with my biscuit today. 805 00:33:13,034 --> 00:33:14,688 Good push. 806 00:33:16,820 --> 00:33:19,388 -Thank you very much. -They're cold. 807 00:33:20,259 --> 00:33:23,043 All right, Vinny, what was your term and what did you make? 808 00:33:23,044 --> 00:33:26,394 So my term was a puck, which translates to a biscuit. 809 00:33:26,395 --> 00:33:29,528 I encourage you to go ahead and break the ice, pun intended. 810 00:33:29,529 --> 00:33:32,009 So just go ahead and break the tuile on top. 811 00:33:32,010 --> 00:33:34,272 See what I did there? So I did a play on a strawberry shortcake. 812 00:33:34,273 --> 00:33:36,970 So, I had a biscuit-infused soft serve ice cream, 813 00:33:36,971 --> 00:33:38,885 fresh strawberries, a strawberry soda, 814 00:33:38,886 --> 00:33:40,539 - some chunks of biscuits. -Corwin? 815 00:33:40,540 --> 00:33:42,280 My term was "an assist," 816 00:33:42,281 --> 00:33:45,892 which dish an apple to your teammate and they score a goal. 817 00:33:45,893 --> 00:33:48,764 I decided to make a scallop and apple aguachile 818 00:33:48,765 --> 00:33:50,679 and then variations of apples in as many ways 819 00:33:50,680 --> 00:33:52,246 as I could possibly think. 820 00:33:52,247 --> 00:33:54,553 So you have compressed pickled, raw diced aguachile, 821 00:33:54,554 --> 00:33:56,076 apple ponzu. 822 00:33:56,077 --> 00:33:57,556 There's also an apple gel on the plate as well. 823 00:33:57,557 --> 00:33:58,905 I like the heat to that. 824 00:33:58,906 --> 00:34:00,559 What's the heat in the aguachile? 825 00:34:00,560 --> 00:34:02,605 - Scotch bonnet. - Thank you, chefs. 826 00:34:04,564 --> 00:34:05,955 This one's got some kick to it. 827 00:34:05,956 --> 00:34:07,522 Yeah. Corwin put together a really nice dish. 828 00:34:07,523 --> 00:34:08,741 It's really well balanced. 829 00:34:08,742 --> 00:34:10,351 The apple comes through. 830 00:34:10,352 --> 00:34:12,092 It's also ice cold and that was part of the challenge. 831 00:34:12,093 --> 00:34:13,398 It had to be cold. 832 00:34:13,399 --> 00:34:14,703 He's got a bushel of apples in there 833 00:34:14,704 --> 00:34:16,140 and he really played on that. 834 00:34:16,141 --> 00:34:18,881 I really liked the amount of heat coming through 835 00:34:18,882 --> 00:34:20,622 with the scotch bonnet and the flavors were there. 836 00:34:20,623 --> 00:34:22,581 I mean, that was a restaurant dish. 837 00:34:22,582 --> 00:34:24,887 I got every component I wanted to. 838 00:34:24,888 --> 00:34:27,107 I thought Vinny's ice cream was very good. 839 00:34:27,108 --> 00:34:29,109 I like that the strawberries weren't too overpowering. 840 00:34:29,110 --> 00:34:31,938 For me, the biscuit element of it, 841 00:34:31,939 --> 00:34:34,723 I would've liked to maybe seen a little bit more of that. 842 00:34:34,724 --> 00:34:36,943 I just wish there was a surprising flavor 843 00:34:36,944 --> 00:34:39,512 outside of strawberries and biscuit. 844 00:34:41,079 --> 00:34:42,601 Kat, what are you working on? 845 00:34:42,602 --> 00:34:45,343 It's like a grapefruit mousse snow. 846 00:34:45,344 --> 00:34:47,171 27 minutes remaining. 847 00:34:47,172 --> 00:34:50,304 I see that the ice cream is far away from freezing. 848 00:34:50,305 --> 00:34:51,958 This did not work. 849 00:34:51,959 --> 00:34:53,655 I may have to do an ice cream with liquid nitrogen. 850 00:34:53,656 --> 00:34:57,834 I've never made liquid nitrogen ice cream, but I have no choice. 851 00:35:08,323 --> 00:35:09,585 Feeling good. 852 00:35:10,369 --> 00:35:11,760 But first. 853 00:35:11,761 --> 00:35:13,197 My ice cream's not freezing, 854 00:35:13,198 --> 00:35:16,897 so I decided to pivot and use liquid nitrogen. 855 00:35:18,203 --> 00:35:20,161 It's a hard time getting it to freeze. 856 00:35:21,380 --> 00:35:22,684 It's not working. 857 00:35:22,685 --> 00:35:24,296 Bro, it sucks, man. You kidding me? 858 00:35:30,128 --> 00:35:31,519 -No? - No. 859 00:35:31,520 --> 00:35:32,826 It didn't set? 860 00:35:33,957 --> 00:35:36,220 Woo, second round. Great. Thank you. 861 00:35:36,221 --> 00:35:38,570 - All right, Massimo. - I got muffins. 862 00:35:38,571 --> 00:35:41,660 So there is a banana muffin cremeux, 863 00:35:41,661 --> 00:35:43,879 a chocolate muffin ganache, 864 00:35:43,880 --> 00:35:46,012 a speculoos tuile, a meringue, 865 00:35:46,013 --> 00:35:49,581 and a roasted muffin and banana ice cream 866 00:35:49,582 --> 00:35:52,236 that, chef, it's not that easy 867 00:35:52,237 --> 00:35:54,063 to make ice cream with liquid nitrogen. 868 00:35:54,064 --> 00:35:55,413 If you were smart about this, 869 00:35:55,414 --> 00:35:57,023 you wouldn't tell us it was an ice cream. 870 00:35:57,024 --> 00:35:58,156 You would say it's crème anglaise. 871 00:35:58,591 --> 00:36:00,374 -Zubair? -I made for you guys 872 00:36:00,375 --> 00:36:03,812 king salmon crudo with a fennel jalapeno achar 873 00:36:03,813 --> 00:36:05,945 and a little lemongrass gel on top 874 00:36:05,946 --> 00:36:08,121 with a buttermilk broth called chaas. 875 00:36:08,122 --> 00:36:12,386 And Zubair, your muffin is just incorporated in the top crumble. 876 00:36:12,387 --> 00:36:13,779 Yeah. 877 00:36:13,780 --> 00:36:15,085 - Thank you, chefs. -Thank you. 878 00:36:16,478 --> 00:36:18,218 I feel like that was a hard one, muffins. 879 00:36:18,219 --> 00:36:20,960 Are you getting muffin, Natalie, in Massimo's dish? 880 00:36:20,961 --> 00:36:22,657 The muffin is definitely hidden in there. 881 00:36:22,658 --> 00:36:25,094 The muffin was so camouflaged. 882 00:36:25,095 --> 00:36:26,618 You had to hide it, it looked terrible. 883 00:36:26,619 --> 00:36:27,967 You had to hide it. 884 00:36:27,968 --> 00:36:29,490 Texturally, it could be a lot colder. 885 00:36:29,491 --> 00:36:31,449 Clearly, the creme anglaise is a little weird. 886 00:36:31,450 --> 00:36:32,580 That was a mistake. 887 00:36:32,581 --> 00:36:34,147 It is kind of a mess, 888 00:36:34,148 --> 00:36:37,759 and what I would've done is turn it into an eaten mess. 889 00:36:37,760 --> 00:36:39,196 We're eating a mess. 890 00:36:39,197 --> 00:36:40,676 Yeah. 891 00:36:42,156 --> 00:36:43,635 Moving over to Zubair's dish 892 00:36:43,636 --> 00:36:45,245 where the muffin is less muffin-y. 893 00:36:45,246 --> 00:36:47,987 If you had said to me that that crumble was a muffin, 894 00:36:47,988 --> 00:36:49,597 I would've probably disagreed. 895 00:36:49,598 --> 00:36:51,817 I did like the crumble, though. It added that spice. 896 00:36:51,818 --> 00:36:53,514 As a standalone dish, it was perfectly fine, 897 00:36:53,515 --> 00:36:56,430 but why that was all he could think to do 898 00:36:56,431 --> 00:36:57,953 when the main point of the whole dish 899 00:36:57,954 --> 00:36:59,259 was supposed to be the muffin. 900 00:36:59,260 --> 00:37:00,913 But he has immunity, so he's safe. 901 00:37:00,914 --> 00:37:02,262 Well, honestly, it's one of the prettiest plates 902 00:37:02,263 --> 00:37:03,785 I've ever put up, 903 00:37:03,786 --> 00:37:05,875 but I didn't use the muffin in every single part of it. 904 00:37:06,833 --> 00:37:07,963 How you doing, Katianna? 905 00:37:07,964 --> 00:37:09,356 Does it taste like licorice? 906 00:37:09,357 --> 00:37:10,489 Um... 907 00:37:11,054 --> 00:37:12,968 As I tossed the cucumbers 908 00:37:12,969 --> 00:37:15,623 and the sauerkraut with this licorice vinaigrette, 909 00:37:15,624 --> 00:37:17,016 it's getting lost again. 910 00:37:17,017 --> 00:37:19,627 It didn't really release a lot of flavor. 911 00:37:19,628 --> 00:37:20,759 I need an extra Pernod. 912 00:37:20,760 --> 00:37:22,108 I do have some, you want some? 913 00:37:22,109 --> 00:37:23,631 Yeah, a little bit, if you have it. 914 00:37:23,632 --> 00:37:27,505 I decide to reduce some Pernod licorice liqueur 915 00:37:27,506 --> 00:37:28,941 and dress my noodles with it. 916 00:37:28,942 --> 00:37:32,684 For some extra licorice flavor. 917 00:37:32,685 --> 00:37:33,990 One minute. 918 00:37:35,296 --> 00:37:37,515 You have got a lot of nice variations of grapefruit. 919 00:37:37,516 --> 00:37:39,473 Henry, do you feel like you have a lot of good grapefruit? 920 00:37:39,474 --> 00:37:42,260 Yeah, I put it in every part of my dish. 921 00:37:51,573 --> 00:37:52,921 All right, Henry. 922 00:37:52,922 --> 00:37:56,055 I made you a grapefruit leche de tigre 923 00:37:56,056 --> 00:37:59,406 with a charred avocado marinated in grapefruit juice, 924 00:37:59,407 --> 00:38:01,495 cured the salmon with grapefruit zest 925 00:38:01,496 --> 00:38:04,890 - and then a grapefruit sorbet. -Kat. 926 00:38:04,891 --> 00:38:07,936 I made a grapefruit and scallop tartare, 927 00:38:07,937 --> 00:38:12,114 a aguachile inspired by a spicy mezcal paloma 928 00:38:12,115 --> 00:38:14,900 and then grapefruit mousse snow on top. 929 00:38:14,901 --> 00:38:16,468 -Thank you, chefs. - Thank you. 930 00:38:17,251 --> 00:38:19,383 Kat's dish was absolutely stunning. 931 00:38:19,384 --> 00:38:22,255 It's like a fireworks of different flavors. 932 00:38:22,256 --> 00:38:25,171 I like that the grapefruit, the bitterness comes through. 933 00:38:25,172 --> 00:38:26,564 I think she did a great job here. 934 00:38:26,565 --> 00:38:28,740 I do think some of the elements get lost 935 00:38:28,741 --> 00:38:30,481 to the bitterness, like the scallop. 936 00:38:30,482 --> 00:38:32,744 Feel like a song of fire and ice, if you will. 937 00:38:32,745 --> 00:38:34,180 Woo, you know I love it. 938 00:38:34,181 --> 00:38:36,051 Henry's dish, my nose is starting to run. 939 00:38:36,052 --> 00:38:37,357 I think Henry's dish was beautiful. 940 00:38:37,358 --> 00:38:39,185 The char on the fruit especially, 941 00:38:39,186 --> 00:38:42,101 but the other flavors were so muddled by the spice. 942 00:38:42,102 --> 00:38:43,537 That's a lot of sauce. 943 00:38:43,538 --> 00:38:44,973 It went well, man. 944 00:38:44,974 --> 00:38:46,584 I loved everything that went on the plate. 945 00:38:46,585 --> 00:38:48,543 - Less than a minute. -Less than a minute. 946 00:38:49,675 --> 00:38:53,286 They said this needed to be cold and this is like really icy. 947 00:38:53,287 --> 00:38:55,810 I'm just hoping that the licorice flavor 948 00:38:55,811 --> 00:38:57,335 really comes through. 949 00:39:03,428 --> 00:39:04,994 Thank you. 950 00:39:06,605 --> 00:39:09,128 So the term was like tape wrapped around 951 00:39:09,129 --> 00:39:11,478 the end of a hockey stick, I think? 952 00:39:11,479 --> 00:39:12,611 Licorice knobs. 953 00:39:13,394 --> 00:39:17,484 But this is a chilled chicken and licorice soba 954 00:39:17,485 --> 00:39:19,138 with cucumber and daikon. 955 00:39:19,139 --> 00:39:21,749 So, I made a broth with chicken and the licorice root 956 00:39:21,750 --> 00:39:24,796 and the noodles are tossed in a reduced Pernod. 957 00:39:24,797 --> 00:39:26,232 César? 958 00:39:26,233 --> 00:39:28,147 So, I did a chilled shrimp salad. 959 00:39:28,148 --> 00:39:30,279 It's got licorice tea as well as licorice cream, 960 00:39:30,280 --> 00:39:33,108 cucumber, mandarin segments and some fresh garnishes. 961 00:39:33,109 --> 00:39:34,894 -Thank you, chefs. - Thank you. 962 00:39:37,636 --> 00:39:39,898 Hunter, what'd you think of Katianna? 963 00:39:39,899 --> 00:39:41,160 This was a dynamite dish. 964 00:39:41,161 --> 00:39:42,596 Really subtle and elegant. 965 00:39:42,597 --> 00:39:45,207 Tossing the noodles in the reduced Pernod 966 00:39:45,208 --> 00:39:47,601 was a really smart way to bring that anise flavor forward. 967 00:39:47,602 --> 00:39:49,168 The broth is so rich. 968 00:39:49,169 --> 00:39:51,736 That's a lot of developed flavor in a very short time. 969 00:39:51,737 --> 00:39:54,565 Katianna's dish is intentionally made to be cold 970 00:39:54,566 --> 00:39:56,001 for the dish to work. 971 00:39:56,002 --> 00:39:58,482 And that's why I think it's so successful. 972 00:39:58,483 --> 00:40:03,095 Whatever you think, it might be the opposite, so I don't know. 973 00:40:03,096 --> 00:40:05,184 Natalie, what'd you think of César's? 974 00:40:05,185 --> 00:40:07,229 I thought it was a nice kind of back and forth 975 00:40:07,230 --> 00:40:08,666 between the shrimp noodle 976 00:40:08,667 --> 00:40:10,581 and the citrusy of the cucumber and orange. 977 00:40:10,582 --> 00:40:13,192 I am super into these shrimp noodles. 978 00:40:13,193 --> 00:40:15,455 I love the texture. They were surprising. 979 00:40:15,456 --> 00:40:16,978 He just put together a really nice dish. 980 00:40:16,979 --> 00:40:18,720 All right. 981 00:40:19,591 --> 00:40:21,200 Tristen, what you dropping in there? 982 00:40:21,201 --> 00:40:24,203 This is my deviled egg filling in nitrogen. 983 00:40:24,204 --> 00:40:27,728 It is time to try this shattered deviled egg. 984 00:40:27,729 --> 00:40:28,990 I'm out of eggs, 985 00:40:28,991 --> 00:40:30,470 so I guess you could say 986 00:40:30,471 --> 00:40:32,647 I've put all of my eggs in this one basket. 987 00:40:36,172 --> 00:40:37,477 I think they're pretty good. 988 00:40:37,478 --> 00:40:38,740 Nice texture. 989 00:40:39,524 --> 00:40:41,481 - Peanuts. - Where's the peanut? 990 00:40:41,482 --> 00:40:43,004 - Right here. - Oh, in the sauce? 991 00:40:43,005 --> 00:40:44,092 Yeah. 992 00:40:44,093 --> 00:40:45,529 I wanna add more broth 993 00:40:45,530 --> 00:40:48,140 because the ceviches back at home are more brothy. 994 00:40:48,141 --> 00:40:49,620 I'm happy with this. 995 00:40:49,621 --> 00:40:51,361 I'm excited just to share a little... 996 00:40:52,188 --> 00:40:53,929 30 seconds! 997 00:40:56,758 --> 00:40:58,673 Woo! 998 00:41:01,067 --> 00:41:02,415 A lot of here. 999 00:41:02,416 --> 00:41:03,678 Yeah. 1000 00:41:04,723 --> 00:41:05,810 All right, Paula. 1001 00:41:05,811 --> 00:41:07,028 Since we got peanut butter, 1002 00:41:07,029 --> 00:41:09,161 I decided to do a ceviche jipijapa. 1003 00:41:09,162 --> 00:41:11,076 It's a very traditional ceviche 1004 00:41:11,077 --> 00:41:13,252 from the province of Manabi in my country, 1005 00:41:13,253 --> 00:41:15,559 which the broth is based on peanuts. 1006 00:41:15,560 --> 00:41:18,213 A sablefish with a cucumber tartare, 1007 00:41:18,214 --> 00:41:21,390 avocado cream, and some fried quinoa as well. 1008 00:41:21,391 --> 00:41:23,262 -All right, Lana. - So, I have 1009 00:41:23,263 --> 00:41:26,091 a chilled peanut soup with pickled shrimp 1010 00:41:26,092 --> 00:41:29,050 and a suya oil, candied peanuts as well. 1011 00:41:29,051 --> 00:41:31,097 -Thank you, chefs. - Thank you. 1012 00:41:32,707 --> 00:41:34,403 Sarah, what'd you think of Paula's dish? 1013 00:41:34,404 --> 00:41:35,796 I didn't love the dish. 1014 00:41:35,797 --> 00:41:39,278 I feel like I didn't get peanut really at all. 1015 00:41:39,279 --> 00:41:41,672 I just thought the broth was, there was too much of it. 1016 00:41:41,673 --> 00:41:43,543 I think the fish actually needs salt. 1017 00:41:43,544 --> 00:41:46,285 It's a little bland. Too much broth. 1018 00:41:46,286 --> 00:41:48,940 The sauce is the weakest part of the dish, 1019 00:41:48,941 --> 00:41:50,681 so then everything just washes over 1020 00:41:50,682 --> 00:41:53,335 and it's hard to really understand it. 1021 00:41:53,336 --> 00:41:55,033 I always feel nervous. 1022 00:41:55,034 --> 00:41:56,556 Lana showed a lot of restraint here. 1023 00:41:56,557 --> 00:41:58,993 Peanut butter came through. That was the star. 1024 00:41:58,994 --> 00:42:00,255 There's peanut in that soup. 1025 00:42:00,256 --> 00:42:01,387 She got the assignment. 1026 00:42:01,388 --> 00:42:02,693 Yeah, yeah, she did. 1027 00:42:02,694 --> 00:42:04,564 I've never had pickled shrimp before, 1028 00:42:04,565 --> 00:42:07,611 so that was my first time and I was pleasantly surprised. 1029 00:42:07,612 --> 00:42:11,006 Woo. That'll never get easy, I don't think. 1030 00:42:11,616 --> 00:42:14,400 Anya, you just raw-dogging that dry ice with your hands? 1031 00:42:14,401 --> 00:42:16,315 You know, you gotta do what you gotta do. 1032 00:42:16,316 --> 00:42:18,056 That's right, chef. Anya's from Russia. 1033 00:42:18,057 --> 00:42:20,145 She takes whole glaciers down in Siberia. 1034 00:42:20,146 --> 00:42:22,103 - Are you kidding me? - Five minutes, guys. 1035 00:42:22,104 --> 00:42:23,627 God help me. 1036 00:42:23,628 --> 00:42:25,411 My heart drops. 1037 00:42:25,412 --> 00:42:29,023 My ice cream, it is really soft 1038 00:42:29,024 --> 00:42:31,199 and the new cake is too hard. 1039 00:42:31,200 --> 00:42:36,075 I do not want to take this dish to the judges. 1040 00:42:38,338 --> 00:42:40,514 -Six seconds. -Heard. 1041 00:42:42,385 --> 00:42:44,736 Time's up. 1042 00:42:51,133 --> 00:42:52,438 - Oh. - Aw. 1043 00:42:52,439 --> 00:42:54,005 It's giving Canada. 1044 00:42:54,006 --> 00:42:56,224 -You have an egg, an egg, -And an egg. 1045 00:42:56,225 --> 00:42:58,400 -And an egg. - All right, Tristen. 1046 00:42:58,401 --> 00:43:00,054 I really wanted to celebrate egg, 1047 00:43:00,055 --> 00:43:02,666 so you have a dry-aged beef tartare with New York strip, 1048 00:43:02,667 --> 00:43:04,319 some crispy potato chips, 1049 00:43:04,320 --> 00:43:06,583 and then on top, you have four different egg preparations, 1050 00:43:06,584 --> 00:43:09,542 garlic toum, shado beni aioli, egg yolk jam, 1051 00:43:09,543 --> 00:43:11,588 and then shattered doubled egg filling. 1052 00:43:11,589 --> 00:43:12,937 Shuai? 1053 00:43:12,938 --> 00:43:15,809 Today, I made a sweet corn semifreddo 1054 00:43:15,810 --> 00:43:19,073 with a sweet potato mochi, a cardamom creme anglaise, 1055 00:43:19,074 --> 00:43:21,859 ginger graham cracker, and a meringue. 1056 00:43:21,860 --> 00:43:23,687 Shuai, are you normally a dessert person? 1057 00:43:23,688 --> 00:43:26,690 - I am terrible at desserts. - Oh. 1058 00:43:26,691 --> 00:43:28,692 Anya. -I made a soft-serve 1059 00:43:28,693 --> 00:43:32,217 pine needle ice cream on top of pine needle crumble, 1060 00:43:32,218 --> 00:43:35,394 beet powder toum, and sea buckthorn cake. 1061 00:43:35,395 --> 00:43:37,049 - Thank you, chefs. - Thank you. 1062 00:43:38,311 --> 00:43:40,573 Sarah, what'd you think of Tristen's tartare? 1063 00:43:40,574 --> 00:43:42,749 I really loved the deviled eggs. 1064 00:43:42,750 --> 00:43:44,577 I thought that was like the star of the show. 1065 00:43:44,578 --> 00:43:46,274 I think it had the perfect mustardy taste. 1066 00:43:46,275 --> 00:43:48,886 I really enjoyed it. I thought the chips were great with it. 1067 00:43:48,887 --> 00:43:52,324 What made the perfect bite for me was the frozen little bits. 1068 00:43:52,325 --> 00:43:55,066 When it melted on your tongue, it really worked. 1069 00:43:55,067 --> 00:43:57,721 The challenge to make a cold dish 1070 00:43:57,722 --> 00:44:00,245 is dialing in that flavor at that temperature 1071 00:44:00,246 --> 00:44:01,550 that it's meant to be eaten. 1072 00:44:01,551 --> 00:44:03,204 That flavor was really comforting. 1073 00:44:03,205 --> 00:44:05,250 I set out to do what I wanted to do. 1074 00:44:05,251 --> 00:44:07,078 -Yeah. - I hope it translates. 1075 00:44:07,079 --> 00:44:09,689 I love that Shuai was honest about dessert. 1076 00:44:09,690 --> 00:44:11,560 It's not a comfort zone for him, 1077 00:44:11,561 --> 00:44:14,041 but I like the flavor of the semifreddo. 1078 00:44:14,042 --> 00:44:16,174 I wanted the texture to be a little on the creamier side 1079 00:44:16,175 --> 00:44:18,524 and less on granita-like iciness to it. 1080 00:44:18,525 --> 00:44:19,743 He came up with a new dessert. 1081 00:44:19,744 --> 00:44:21,179 -Yeah. - Granitafreddo. 1082 00:44:21,180 --> 00:44:22,267 Yeah, exactly. 1083 00:44:22,268 --> 00:44:23,529 It was funky and weird 1084 00:44:23,530 --> 00:44:25,139 and really playful. 1085 00:44:25,140 --> 00:44:26,706 Felt pretty good. 1086 00:44:26,707 --> 00:44:28,229 You know, I think I put a lot of eggs on there. 1087 00:44:28,230 --> 00:44:30,057 Sarah, what do you think of Anya's dessert? 1088 00:44:30,058 --> 00:44:32,625 The presentation, it was like a frozen pond, 1089 00:44:32,626 --> 00:44:34,148 maple leaves on the pond. 1090 00:44:34,149 --> 00:44:35,497 I'm ready to go skating. 1091 00:44:35,498 --> 00:44:36,629 And then you just fell through the ice. 1092 00:44:36,630 --> 00:44:37,762 Yeah, we fell through the ice. 1093 00:44:38,327 --> 00:44:41,329 Ice cream didn't set out. The cake is not made properly. 1094 00:44:41,330 --> 00:44:42,940 There's no flavor in it. 1095 00:44:42,941 --> 00:44:44,724 It's like a cross between a pancake and a sugar cookie. 1096 00:44:44,725 --> 00:44:46,334 But it's neither. 1097 00:44:46,335 --> 00:44:48,728 I was overthinking it. I had perfectly made ice cream. 1098 00:44:48,729 --> 00:44:50,730 It's like, just put that on the plate. 1099 00:44:50,731 --> 00:44:52,384 I do think the chefs, 1100 00:44:52,385 --> 00:44:54,603 maybe the exception of Zubair trying to hide his muffin, 1101 00:44:54,604 --> 00:44:56,214 everyone embraced the challenge. 1102 00:44:56,215 --> 00:44:58,042 Trying to come up with a sports analogy, 1103 00:44:58,043 --> 00:44:59,957 specifically hockey, but I don't have it right now, 1104 00:44:59,958 --> 00:45:02,655 - but some slap for the moon. - You're thinking a slapshot? 1105 00:45:02,656 --> 00:45:04,309 But fell in the ice. 1106 00:45:04,310 --> 00:45:06,441 - A slap-- slap-- slap shot. - A slapshot moon shot. 1107 00:45:06,442 --> 00:45:08,400 A slapshot-- 1108 00:45:08,401 --> 00:45:09,488 Let's get off the ice. 1109 00:45:09,489 --> 00:45:10,750 Shall we? Zamboni it? 1110 00:45:10,751 --> 00:45:11,795 I'm taking my hockey puck with me. 1111 00:45:11,796 --> 00:45:13,101 Oh, yeah. 1112 00:45:25,810 --> 00:45:27,332 Tom, how do you think they did overall? 1113 00:45:27,333 --> 00:45:28,812 There's a couple mistakes 1114 00:45:28,813 --> 00:45:30,335 and we'll get into that a little later. 1115 00:45:30,336 --> 00:45:32,119 But overall, I thought really, really tasty. 1116 00:45:32,120 --> 00:45:33,860 Good to see you guys are cooking at a really high level. 1117 00:45:33,861 --> 00:45:36,167 I'm a little jealous of this trio up here 1118 00:45:36,168 --> 00:45:38,866 because I think you're in for a great season ahead. 1119 00:45:39,867 --> 00:45:44,829 Tristen, Katianna, and Corwin. 1120 00:45:45,525 --> 00:45:48,223 Can you please stay here? Everyone else move to the side. 1121 00:45:53,751 --> 00:45:55,926 The three of you are standing here 1122 00:45:55,927 --> 00:46:00,191 because of you had our favorite dishes of the day. 1123 00:46:00,192 --> 00:46:01,584 Congratulations. 1124 00:46:04,892 --> 00:46:06,589 You never know. 1125 00:46:07,765 --> 00:46:09,026 There are a lot of good dishes, 1126 00:46:09,027 --> 00:46:10,941 but you three definitely stood out. 1127 00:46:10,942 --> 00:46:12,464 Corwin, I want you to talk a little bit about your apples. 1128 00:46:12,465 --> 00:46:15,902 I wanted to use different variations of apple 1129 00:46:15,903 --> 00:46:17,730 that I think highlighted the dish very well. 1130 00:46:17,731 --> 00:46:18,818 That was beautiful. 1131 00:46:18,819 --> 00:46:21,038 It just felt fresh and clear, 1132 00:46:21,039 --> 00:46:24,563 not just in its flavor, but in its vision from you. 1133 00:46:24,564 --> 00:46:27,174 Yeah, Corwin, I think your dish was restaurant ready. 1134 00:46:27,175 --> 00:46:28,436 Thank you. 1135 00:46:28,437 --> 00:46:29,916 Katiana, I have a question about your broth. 1136 00:46:29,917 --> 00:46:31,570 Can you go through that process? 1137 00:46:31,571 --> 00:46:33,441 Because it really did have a great depth of flavor. 1138 00:46:33,442 --> 00:46:38,403 It was chicken, daikon, all of the licorice roots. 1139 00:46:38,404 --> 00:46:40,057 Very, very simple. 1140 00:46:40,058 --> 00:46:42,668 On the first bite, I was like, well, where's this licorice? 1141 00:46:42,669 --> 00:46:44,017 And then as we all sat there, 1142 00:46:44,018 --> 00:46:46,106 you were left with this really subtle, 1143 00:46:46,107 --> 00:46:47,934 but still very prominent anise flavor. 1144 00:46:47,935 --> 00:46:49,196 Yeah, it kept coming. It was nice. 1145 00:46:49,197 --> 00:46:51,068 -Yeah. -I agree. 1146 00:46:51,069 --> 00:46:53,897 So much cooking nowadays is ramp up the heat, ramp up the acid, 1147 00:46:53,898 --> 00:46:57,117 and it was the nuance and the subtlety of that dish, 1148 00:46:57,118 --> 00:46:59,424 and it's something I'm gonna be thinking about for a long time. 1149 00:46:59,425 --> 00:47:00,643 Thank you. 1150 00:47:01,122 --> 00:47:04,081 And Tristen, what made you decide 1151 00:47:04,082 --> 00:47:06,997 to freeze your deviled eggs in liquid nitrogen? 1152 00:47:06,998 --> 00:47:08,868 The only thing I could think about that's like, 1153 00:47:08,869 --> 00:47:11,740 a cold, enjoyable egg was a deviled egg. 1154 00:47:11,741 --> 00:47:13,220 It was fun. 1155 00:47:13,221 --> 00:47:14,482 It was everything you expect out of a tartare 1156 00:47:14,483 --> 00:47:15,788 just kind of reworked. 1157 00:47:15,789 --> 00:47:17,311 It was all in just different places. 1158 00:47:17,312 --> 00:47:20,619 Potatoes, egg, beef, you made them sing. 1159 00:47:20,620 --> 00:47:22,709 Just a perfect little trio. 1160 00:47:23,405 --> 00:47:25,102 Well, Hunter, as our guest judge, 1161 00:47:25,103 --> 00:47:27,452 you get to announce the winner of this challenge. 1162 00:47:27,453 --> 00:47:30,977 The winning chef today made a very memorable dish 1163 00:47:30,978 --> 00:47:33,546 and incorporated the hockey term in a smart way. 1164 00:47:34,025 --> 00:47:35,809 And the winner is... 1165 00:47:39,769 --> 00:47:41,205 Katianna. 1166 00:47:46,689 --> 00:47:48,212 Katianna, congratulations. 1167 00:47:48,213 --> 00:47:50,867 You just won immunity in the next Elimination Challenge. 1168 00:47:50,868 --> 00:47:52,259 -Congratulations. -Yeah. 1169 00:47:52,260 --> 00:47:53,957 I'm honestly shocked 1170 00:47:53,958 --> 00:47:56,046 because it's a dish that I've never made before 1171 00:47:56,047 --> 00:48:00,093 and I literally had to just work out in live time. 1172 00:48:00,094 --> 00:48:01,921 So, that gives me a little confidence 1173 00:48:01,922 --> 00:48:03,488 that I should trust my instincts. 1174 00:48:03,489 --> 00:48:04,881 Thank you. 1175 00:48:04,882 --> 00:48:06,099 I mean, Quickfire and now this. 1176 00:48:06,100 --> 00:48:07,754 - Yeah. - Yeah. 1177 00:48:08,973 --> 00:48:11,105 You can step to the side. Thank you. 1178 00:48:11,889 --> 00:48:14,804 Now we'd like to see Anya, 1179 00:48:15,588 --> 00:48:16,894 Paula 1180 00:48:17,633 --> 00:48:18,939 and Massimo. 1181 00:48:22,812 --> 00:48:24,988 Chefs, the three of you had our least favorite dishes, 1182 00:48:24,989 --> 00:48:27,034 and one of you will be eliminated. 1183 00:48:32,561 --> 00:48:33,519 Massimo, let's start with you. 1184 00:48:34,389 --> 00:48:35,520 The dish sucked. 1185 00:48:35,521 --> 00:48:36,869 I'm embarrassed, okay? 1186 00:48:36,870 --> 00:48:39,742 I don't usually have performance issues. 1187 00:48:41,831 --> 00:48:44,007 So, my ice cream never came together. 1188 00:48:44,008 --> 00:48:45,747 I had to just put it on the plate. 1189 00:48:45,748 --> 00:48:48,533 The plating lacked refinement, for lack of a better word. 1190 00:48:48,534 --> 00:48:50,317 This is great. We don't even need to say anything. 1191 00:48:50,318 --> 00:48:52,712 I know it was bad, chef. You're killing me over here. 1192 00:48:53,321 --> 00:48:54,887 The thing that you had going for you, Massimo, 1193 00:48:54,888 --> 00:48:56,671 was that it tasted like a muffin. 1194 00:48:56,672 --> 00:48:58,151 My mind is a little blown. 1195 00:48:58,152 --> 00:48:59,587 That liquid nitrogen, 1196 00:48:59,588 --> 00:49:02,112 it is the easiest way to make ice cream. 1197 00:49:02,113 --> 00:49:03,548 Yeah. What happened? It's instant. 1198 00:49:03,549 --> 00:49:05,376 Usually pour it in, it instantly freezes it. 1199 00:49:05,377 --> 00:49:07,769 And if it's not getting frozen, you add more and more. 1200 00:49:07,770 --> 00:49:09,381 No excuse. 1201 00:49:09,772 --> 00:49:12,774 Anya, you had the same problem with the ice cream? Sort of. 1202 00:49:12,775 --> 00:49:14,646 I had a perfectly set ice cream, 1203 00:49:14,647 --> 00:49:18,998 and I thought this might not be fluffy enough, 1204 00:49:18,999 --> 00:49:20,869 so I decided to fluff it up. 1205 00:49:20,870 --> 00:49:23,350 I have redone the cake as well. 1206 00:49:23,351 --> 00:49:26,440 It was supposed to be a sort of a chiffon cake, 1207 00:49:26,441 --> 00:49:30,096 and I just used the sea buckthorn powder. 1208 00:49:30,097 --> 00:49:31,663 Have you used that before in a cake? 1209 00:49:31,664 --> 00:49:33,273 I have not. 1210 00:49:33,274 --> 00:49:35,014 I'm wondering if that really threw off the texture. 1211 00:49:35,015 --> 00:49:37,060 There's probably anti caking stuff in there, like cornstarch 1212 00:49:37,061 --> 00:49:38,235 or something else in there. 1213 00:49:38,236 --> 00:49:40,019 That explains the texture. 1214 00:49:40,020 --> 00:49:43,588 It seems like the pressure to bring forward these ingredients 1215 00:49:43,589 --> 00:49:47,809 that represent your culture got in the way of proper technique. 1216 00:49:47,810 --> 00:49:49,421 Yes. 1217 00:49:50,596 --> 00:49:52,945 Paula, were you happy with your dish? 1218 00:49:52,946 --> 00:49:54,642 I thought it was balanced, 1219 00:49:54,643 --> 00:49:57,036 but I think the broth would have a little bit more peanut. 1220 00:49:57,037 --> 00:49:58,298 - Mm-hmm. -It didn't have 1221 00:49:58,299 --> 00:49:59,952 a whole lot of peanut butter flavor. 1222 00:49:59,953 --> 00:50:01,693 That was a soup, right? It was supposed to be a soup. 1223 00:50:01,694 --> 00:50:02,824 No, it was a ceviche. 1224 00:50:02,825 --> 00:50:03,956 -A ceviche? - Yeah. 1225 00:50:03,957 --> 00:50:05,218 So there was so much sauce, 1226 00:50:05,219 --> 00:50:06,872 everything got kind of drowned out. 1227 00:50:06,873 --> 00:50:09,092 Usually, ceviches is an Ecuador a little more brothy. 1228 00:50:09,093 --> 00:50:12,225 It puts so much emphasis on the liquid. 1229 00:50:12,226 --> 00:50:14,010 It put more pressure on the flavor of that, 1230 00:50:14,011 --> 00:50:15,272 and I think what we were looking for 1231 00:50:15,273 --> 00:50:16,664 was a little more depth there. 1232 00:50:16,665 --> 00:50:18,275 Yeah. 1233 00:50:18,276 --> 00:50:19,841 All right, chefs, we'll call you back in a little bit. 1234 00:50:19,842 --> 00:50:21,366 Thank you. 1235 00:50:30,114 --> 00:50:31,636 Congratulations, guys, on the top. 1236 00:50:31,637 --> 00:50:34,205 Congratulations. 1237 00:50:35,336 --> 00:50:37,250 Congratulations to Katianna. 1238 00:50:37,251 --> 00:50:39,165 -Yeah. - That dish sounds dope. 1239 00:50:39,166 --> 00:50:40,688 I wish I would have tried it. 1240 00:50:40,689 --> 00:50:42,168 How are you feeling? Paula? 1241 00:50:42,169 --> 00:50:43,909 What did you think about just being too much sauce? 1242 00:50:43,910 --> 00:50:45,650 I mean, that's a correctable thing. 1243 00:50:45,651 --> 00:50:48,609 I could have put less lime for sure, I guess. 1244 00:50:48,610 --> 00:50:50,133 It like breaks my heart 1245 00:50:50,134 --> 00:50:51,743 because when you know you did something wrong 1246 00:50:51,744 --> 00:50:54,180 and they know what they did wrong, I feel for them. 1247 00:50:54,181 --> 00:50:56,922 Well, I think in both Anya and Massimo's case, 1248 00:50:56,923 --> 00:50:58,489 they knew they were coming up here. 1249 00:50:58,490 --> 00:51:00,360 I don't think Paula knew that she was going to be here. 1250 00:51:00,361 --> 00:51:04,060 She distinctly said, no, this is very much a sauce, 1251 00:51:04,061 --> 00:51:05,713 which makes sense to the amount of acid. 1252 00:51:05,714 --> 00:51:07,585 I don't think it was the worst thing we ate today. 1253 00:51:07,586 --> 00:51:10,545 Yeah. Her dish doesn't come close to Massimo or Anya's. 1254 00:51:10,937 --> 00:51:13,591 Never thought an ice cream would be sending me home. 1255 00:51:13,592 --> 00:51:15,549 Well, you don't know yet. Hasn't yet. 1256 00:51:15,550 --> 00:51:16,724 But, uh... 1257 00:51:16,725 --> 00:51:18,422 You know, Massimo's dish made no sense. 1258 00:51:18,423 --> 00:51:21,642 It was pureed muffin with some crispy bit. 1259 00:51:21,643 --> 00:51:23,209 I don't know what he did to it, 1260 00:51:23,210 --> 00:51:24,776 but he essentially took a muffin, 1261 00:51:24,777 --> 00:51:27,170 added some stuff to it, and made a muffin. 1262 00:51:27,171 --> 00:51:28,867 I mean, it was a bit of a mess. 1263 00:51:28,868 --> 00:51:31,565 It's embarrassing because I know I'm capable of so much more, 1264 00:51:31,566 --> 00:51:33,915 so it's like you just look like a----ing idiot. 1265 00:51:33,916 --> 00:51:36,614 When we look at Anya's dish, her ingredient was egg. 1266 00:51:36,615 --> 00:51:38,529 It wasn't a highlight of the egg. 1267 00:51:38,530 --> 00:51:40,792 Anya was trying to represent her culture 1268 00:51:40,793 --> 00:51:42,489 through these ingredients, 1269 00:51:42,490 --> 00:51:45,492 but she was so focused on the actual ingredient coming forward 1270 00:51:45,493 --> 00:51:47,233 that the technique didn't back it up. 1271 00:51:47,234 --> 00:51:49,148 - No. - Please, can we go? 1272 00:51:50,716 --> 00:51:52,586 - Can we just get it over with? - We want to know. 1273 00:51:52,587 --> 00:51:54,849 All right, I think we have our answer. 1274 00:51:54,850 --> 00:51:56,635 Let's get the chefs out here. 1275 00:52:05,861 --> 00:52:10,169 Chefs, as long as we're in this kitchen or your kitchen at home, 1276 00:52:10,170 --> 00:52:12,041 at some point you'll make a mistake. 1277 00:52:12,520 --> 00:52:14,739 And the question is how you deal with those mistakes. 1278 00:52:14,740 --> 00:52:15,827 Can you pivot? 1279 00:52:15,828 --> 00:52:17,350 Unfortunately, tonight, 1280 00:52:17,351 --> 00:52:20,441 one chef just couldn't make it work. 1281 00:52:24,663 --> 00:52:28,101 Anya, please pack your knives and go. 1282 00:52:28,928 --> 00:52:30,363 Anya, we'll see you in Last Chance Kitchen. 1283 00:52:30,364 --> 00:52:31,799 So, you have a chance to cook. 1284 00:52:31,800 --> 00:52:33,584 You can make that pivot and make it right. 1285 00:52:33,585 --> 00:52:35,803 - Thank you. Thank you. -I'll see you there. 1286 00:52:35,804 --> 00:52:37,197 Thank you all. 1287 00:52:37,676 --> 00:52:43,985 Even though I expected it, I feel stunned and heartbroken. 1288 00:52:43,986 --> 00:52:45,683 This was my one and only chance 1289 00:52:45,684 --> 00:52:49,034 to be on Top Chef and tell my story. 1290 00:52:49,035 --> 00:52:50,688 It's me today. 1291 00:52:50,689 --> 00:52:52,037 No. 1292 00:52:52,038 --> 00:52:54,518 I was able to show Russian cuisine 1293 00:52:54,519 --> 00:52:58,044 as something soulful, as something that has a heart. 1294 00:52:58,740 --> 00:53:02,091 This journey was for a good reason. 1295 00:53:05,704 --> 00:53:08,096 Tonight, Anya's hockey just sent her 1296 00:53:08,097 --> 00:53:09,185 toLast Chance Kitchen. 1297 00:53:09,186 --> 00:53:10,664 That's a good hat. 1298 00:53:10,665 --> 00:53:12,753 Can she glide past the reigning champ? 1299 00:53:12,754 --> 00:53:14,712 - Cutting this one real close. - Oh, my God. 1300 00:53:14,713 --> 00:53:18,673 Watch now on Peacock or bravotv.com. 1301 00:53:19,413 --> 00:53:21,849 Next time onTop Chef... 1302 00:53:21,850 --> 00:53:23,808 Please welcome Michael Cera... 1303 00:53:25,027 --> 00:53:26,941 Amy Schneider and Mattea Roach. 1304 00:53:26,942 --> 00:53:29,423 We're going to play our own little trivia game. 1305 00:53:30,772 --> 00:53:31,859 - Battered. - Panko. 1306 00:53:31,860 --> 00:53:34,122 - Toro? - Toro is correct. 1307 00:53:34,123 --> 00:53:35,733 For your Elimination Challenge, 1308 00:53:35,734 --> 00:53:37,865 you'll have to incorporate these Canadian sweet treats 1309 00:53:37,866 --> 00:53:39,085 into your dishes. 1310 00:53:39,955 --> 00:53:42,088 But not in the way that you're probably thinking. 1311 00:53:42,567 --> 00:53:44,569 This is Top Chefafter all. 1312 00:53:47,006 --> 00:53:50,356 Colonel Sanders ain't got sh-- on my 13 herbs and spices. 1313 00:53:50,357 --> 00:53:52,619 After a few bites, I was kind of tired of it. 1314 00:53:52,620 --> 00:53:56,014 - Yeah. - My anxiety through the roof. 1315 00:53:56,015 --> 00:53:57,189 - No. - Yeah. 1316 00:53:57,190 --> 00:53:59,060 Kind of want to stand up and clap. 1317 00:53:59,061 --> 00:54:00,236 Oh, sh--. 1318 00:54:00,237 --> 00:54:02,063 Time runs out. 1318 00:54:03,305 --> 00:55:03,415 Watch Online Movies and Series for FREE www.osdb.link/lm