"Top Chef" Top Chef Trivia

1 00:00:05,638 --> 00:00:07,173 KRISTEN: Previously onTop Chef... 2 00:00:07,640 --> 00:00:08,575 We want each of you 3 00:00:08,675 --> 00:00:10,577 to create a dish that is best served cold. 4 00:00:10,677 --> 00:00:12,278 LANA: Chefs on ice. 5 00:00:12,612 --> 00:00:14,014 Yay. 6 00:00:14,114 --> 00:00:15,849 - Back to reality. - Let's do it. 7 00:00:15,949 --> 00:00:17,684 Two torches are better than one. 8 00:00:18,818 --> 00:00:21,488 Massimo is like an earthquake. 9 00:00:21,755 --> 00:00:23,223 MASSIMO: Ah, bro, it sucks, man. 10 00:00:23,523 --> 00:00:26,459 I don't usually have performance issues. 11 00:00:28,661 --> 00:00:31,297 Some extra licorice flavor. 12 00:00:31,398 --> 00:00:33,867 Katianna's dish is intentionally made 13 00:00:33,967 --> 00:00:35,802 to be cold for the dish to work. 14 00:00:35,902 --> 00:00:37,704 And the winner is Katianna. 15 00:00:39,005 --> 00:00:40,373 KRISTEN: Congratulations, Katianna. 16 00:00:40,507 --> 00:00:42,942 ANYA: I wanted to make things from the forest. 17 00:00:42,976 --> 00:00:46,012 My ice cream, it is really soft. 18 00:00:46,112 --> 00:00:48,014 TOM: Ice cream didn't set up. 19 00:00:48,148 --> 00:00:49,983 The cake is not made properly. There's no flavor in it. 20 00:00:50,083 --> 00:00:52,485 Anya, please pack your knives and go. 21 00:00:58,058 --> 00:01:00,060 Twelve chefs remain to compete 22 00:01:00,160 --> 00:01:02,028 in the ultimate culinary showdown. 23 00:01:02,128 --> 00:01:04,831 At stake for the winner, the largest prize package 24 00:01:04,964 --> 00:01:06,599 in Top Chefhistory. 25 00:01:06,666 --> 00:01:09,102 The grand prize of a quarter of a million dollars, 26 00:01:09,269 --> 00:01:11,104 furnished by Saratoga Spring Water, 27 00:01:11,237 --> 00:01:13,440 the official water of Top Chef, 28 00:01:13,506 --> 00:01:16,042 Delta Sky Miles Diamond Medallion status, 29 00:01:16,176 --> 00:01:20,046 and $125,000 to spend on travel with Delta Airlines. 30 00:01:20,180 --> 00:01:22,148 A feature in Food & Winemagazine, 31 00:01:22,248 --> 00:01:24,751 an appearance at the Food & Wine Classic in Aspen, 32 00:01:24,851 --> 00:01:26,286 and for the first time ever, 33 00:01:26,353 --> 00:01:27,921 the winner of Top Chef will headline 34 00:01:28,021 --> 00:01:29,289 their own exclusive dinner 35 00:01:29,456 --> 00:01:32,092 at the historic James Beard House in New York, 36 00:01:32,225 --> 00:01:35,228 and the title of Top Chef. 37 00:01:35,962 --> 00:01:38,264 ** 38 00:01:39,666 --> 00:01:41,401 [intriguing music] 39 00:01:47,707 --> 00:01:49,376 [snoring] 40 00:01:53,079 --> 00:01:54,881 We're several weeks into this competition 41 00:01:54,914 --> 00:01:56,416 and we've got a long way to go. 42 00:01:56,516 --> 00:01:59,152 I'm always pushing myself to stay competitive. 43 00:01:59,386 --> 00:02:01,421 I'm a military brat. I was raised by soldiers. 44 00:02:01,521 --> 00:02:03,923 I train in the sport of boxing. I can do this. 45 00:02:04,024 --> 00:02:06,426 [vocalizing] 46 00:02:06,526 --> 00:02:08,128 You gotta move your head, you gotta bob 47 00:02:08,194 --> 00:02:09,562 and weave a little bit. 48 00:02:10,730 --> 00:02:12,399 [snoring] 49 00:02:15,035 --> 00:02:16,670 All right, what do we got going on today? 50 00:02:18,638 --> 00:02:20,106 [Lana gasping] 51 00:02:20,206 --> 00:02:22,542 [gasping] This is actually really exciting. 52 00:02:22,642 --> 00:02:24,077 Yes, I love trivia. 53 00:02:24,411 --> 00:02:26,813 - Dweeb mode activated. - Oh, I love it. 54 00:02:26,946 --> 00:02:28,214 Oh, God. 55 00:02:28,381 --> 00:02:29,949 KRISTEN: All right, chefs, so as you can see, 56 00:02:30,050 --> 00:02:31,418 we certainly changed up some things, 57 00:02:31,484 --> 00:02:33,086 and I think we should just get right into it. 58 00:02:33,186 --> 00:02:34,654 Please welcome today's guest judge, 59 00:02:34,788 --> 00:02:40,326 a Canadian actor and Top Chef superfan, Michael Cera. 60 00:02:42,962 --> 00:02:44,497 Michael ----ing Cera. 61 00:02:44,564 --> 00:02:47,867 Superbadreminds me of the pursuit of girls 62 00:02:48,001 --> 00:02:52,605 and fake IDs and alcohol, and I think we're very similar. 63 00:02:56,976 --> 00:02:59,079 - Hi. - KRISTEN: So just like you, 64 00:02:59,145 --> 00:03:01,414 Michael is no stranger to competing. 65 00:03:01,514 --> 00:03:03,249 Yeah, I was on Celebrity Jeopardy. 66 00:03:03,283 --> 00:03:04,718 My only goal, really, was to not lose 67 00:03:04,851 --> 00:03:07,587 the first episode and I did that, and then I lost. 68 00:03:07,687 --> 00:03:09,322 Oh. 69 00:03:09,422 --> 00:03:11,491 So, Michael, you're not the only Jeopardyalum 70 00:03:11,591 --> 00:03:14,027 and Top Chef superfan joining us today. 71 00:03:14,127 --> 00:03:15,929 Please welcome Jeopardychampions, 72 00:03:16,029 --> 00:03:18,665 Amy Schneider and Mattea Roach, 73 00:03:18,765 --> 00:03:22,335 who is the most successful Canadian to play the game. 74 00:03:24,137 --> 00:03:25,238 My grandma loves the show. 75 00:03:25,405 --> 00:03:27,741 It does huge with grandmothers. Yeah. 76 00:03:28,141 --> 00:03:29,209 KRISTEN: How does it feel to be here? 77 00:03:29,275 --> 00:03:30,410 It feels amazing, yeah. 78 00:03:30,443 --> 00:03:32,178 I mean, I've been watching Top Chef 79 00:03:32,212 --> 00:03:33,213 ever since it was "Top Scallops," so, like... 80 00:03:33,313 --> 00:03:35,081 -KRISTEN: Yes. -Yeah. 81 00:03:35,181 --> 00:03:36,449 All she does is scallops, for Christ's sake. 82 00:03:36,549 --> 00:03:39,953 Come on. This is Top Chef, it's not "Top Scallops." 83 00:03:40,020 --> 00:03:41,988 It's amazing. 84 00:03:42,088 --> 00:03:43,456 Today's Quickfire, 85 00:03:43,490 --> 00:03:45,158 we're going to play our own little trivia game 86 00:03:45,291 --> 00:03:46,626 that's going to determine your cook times. 87 00:03:46,726 --> 00:03:47,894 Oh. 88 00:03:48,028 --> 00:03:49,562 Okay. 89 00:03:49,629 --> 00:03:51,531 [upbeat music] 90 00:03:54,434 --> 00:03:57,103 We have a total of 15 questions. 91 00:03:57,303 --> 00:03:58,938 If you get it right, your team gets a point. 92 00:03:59,072 --> 00:04:01,441 If you don't, the other two teams have a chance to buzz in. 93 00:04:01,474 --> 00:04:03,309 The team with the most correct answers 94 00:04:03,410 --> 00:04:05,011 will get 30 minutes to cook. 95 00:04:05,045 --> 00:04:06,179 The team that comes in second 96 00:04:06,279 --> 00:04:08,281 will get 20 minutes to cook. 97 00:04:08,882 --> 00:04:10,316 Okay, that's doable. 98 00:04:10,450 --> 00:04:13,720 And third place will get 15 minutes to cook. 99 00:04:13,820 --> 00:04:15,922 [nervous laughter] 100 00:04:16,423 --> 00:04:19,125 What can you get done in 15 minutes? 101 00:04:19,259 --> 00:04:20,860 - Lovely. - All right, 102 00:04:20,927 --> 00:04:22,395 so now you can split yourselves 103 00:04:22,495 --> 00:04:24,230 into three teams of four, stand behind the podiums, 104 00:04:24,330 --> 00:04:26,032 and put on the aprons. 105 00:04:26,199 --> 00:04:27,500 I'm going where Tristen's going. 106 00:04:27,600 --> 00:04:29,235 KAT: I want to be on Tristen's team. 107 00:04:29,269 --> 00:04:33,340 Tristen is like, an encyclopedia of crazy facts. 108 00:04:33,473 --> 00:04:35,642 Tortang Tolon, which is the Filipino omelette. 109 00:04:35,675 --> 00:04:37,711 I know there's a big Ukrainian population here. 110 00:04:37,844 --> 00:04:41,281 I mean, there were 60 starting NBA players in the Olympics. 111 00:04:41,414 --> 00:04:42,816 We're going to nail this. 112 00:04:42,916 --> 00:04:44,217 Oh, hell yeah. 113 00:04:44,351 --> 00:04:46,820 Massimo's aggressiveness will be perfect for 114 00:04:46,953 --> 00:04:50,323 a challenge where you have to slap a button a lot. 115 00:04:51,391 --> 00:04:53,426 - Team Green. - That's good. 116 00:04:54,227 --> 00:04:56,262 [upbeat music] 117 00:04:56,329 --> 00:04:59,165 Your first question is going to come from Michael. 118 00:04:59,232 --> 00:05:01,334 Okay, chefs, what is one of 119 00:05:01,434 --> 00:05:04,871 the most suggestive vegetable emojis? 120 00:05:05,672 --> 00:05:06,706 Okay, green. 121 00:05:07,607 --> 00:05:10,143 The team with all dudes, here we are. 122 00:05:10,210 --> 00:05:12,212 - Eggplant. - Eggplant is correct. 123 00:05:12,312 --> 00:05:14,180 KRISTEN: One point for the Green team. Amy? 124 00:05:14,280 --> 00:05:16,783 What fruit can be a juice, an ale, 125 00:05:16,916 --> 00:05:18,485 or a person's hair color? 126 00:05:18,585 --> 00:05:21,488 Ooh, Green team again, quick on the buzzer. 127 00:05:21,621 --> 00:05:23,590 - Ginger. - AMY: That is correct. 128 00:05:23,723 --> 00:05:24,924 Correct! 129 00:05:25,125 --> 00:05:27,460 Two points for the Green team. 130 00:05:27,594 --> 00:05:29,295 CORWIN: We have a strategy. Just tap the timer. 131 00:05:29,396 --> 00:05:31,598 I'm like, we're running away with this competition. 132 00:05:32,999 --> 00:05:35,402 What bivalve has a name that can also mean 133 00:05:35,502 --> 00:05:37,637 a type of ornamental edging? 134 00:05:38,371 --> 00:05:40,140 - Scallop. - That's right. 135 00:05:40,273 --> 00:05:42,375 - Shiso. - Shiso is correct. 136 00:05:42,776 --> 00:05:44,344 - Well done. - My favourite herb. 137 00:05:44,411 --> 00:05:46,212 - Chili crisp. - That's right. 138 00:05:46,312 --> 00:05:48,915 - Panko. - Very nice, Green team. 139 00:05:50,116 --> 00:05:51,851 - Nectarine. - Very nice. 140 00:05:51,985 --> 00:05:53,887 What? You guys are good. 141 00:05:54,387 --> 00:05:55,789 I think there's a problem with our buzzer. 142 00:05:55,889 --> 00:05:57,123 Is ours working? 143 00:05:57,157 --> 00:05:58,958 If you want to test it, you can. 144 00:05:59,325 --> 00:06:01,294 You guys just aren't fast enough. 145 00:06:01,594 --> 00:06:02,862 TRISTEN: I'm starting to see a pattern. 146 00:06:02,996 --> 00:06:05,298 They have Mr. Boxing Hands over there. 147 00:06:05,398 --> 00:06:06,900 I'm just going to hit the buzzer before 148 00:06:06,933 --> 00:06:09,402 the question's even done, and then just take a wild guess. 149 00:06:09,469 --> 00:06:11,938 Bo Peep may have lost her sheep-- 150 00:06:12,172 --> 00:06:13,807 KRISTEN: Yellow team. 151 00:06:15,408 --> 00:06:17,510 All right, you can have it. 152 00:06:18,411 --> 00:06:22,282 Five, four, three, two, one. 153 00:06:22,382 --> 00:06:24,017 Okay, reset that. 154 00:06:24,150 --> 00:06:25,552 Bo Peep must have lost her sheep, 155 00:06:25,652 --> 00:06:27,887 but I guess I should have listened to the rest. 156 00:06:28,021 --> 00:06:32,092 Bo Peep may have lost her sheep, but what did Mary have? 157 00:06:32,492 --> 00:06:34,894 - Green team. - Little lamb? 158 00:06:34,928 --> 00:06:39,099 - That's correct. - Good answer. Good answer. 159 00:06:39,666 --> 00:06:43,036 In Quebec, we don't talk about Bo or his peep. 160 00:06:43,069 --> 00:06:45,538 Y'all got 30 minutes to cook. 161 00:06:45,672 --> 00:06:49,009 Chefs, what fatty piece of protein also translates 162 00:06:49,042 --> 00:06:50,710 to bull in Spanish? 163 00:06:51,511 --> 00:06:53,313 - Toro? - Toro. 164 00:06:53,480 --> 00:06:55,682 -Toro! There it is. -[bleep], yeah. 165 00:06:56,449 --> 00:06:57,617 KATIANNA: What is happening? 166 00:06:57,717 --> 00:06:59,719 Like, someone just needs to hit the button. 167 00:06:59,786 --> 00:07:02,589 Before one deep fries, it has to be... 168 00:07:02,856 --> 00:07:05,025 KRISTEN: Oh, yellow! You got it. Hold on. 169 00:07:05,425 --> 00:07:07,093 - Battered? - That is correct. 170 00:07:07,227 --> 00:07:09,362 Yes! Yellow team on the board. 171 00:07:09,462 --> 00:07:11,064 Yeah, Tristen. 172 00:07:11,097 --> 00:07:12,632 We're battling for 20 minutes. 173 00:07:12,732 --> 00:07:16,136 I mean, five minutes is a lifetime in this competition. 174 00:07:16,169 --> 00:07:17,771 Let's go. 175 00:07:17,804 --> 00:07:19,673 These pretzels are making me thirsty. 176 00:07:19,706 --> 00:07:21,441 These pretzels are making me thirsty. Very nice. 177 00:07:21,541 --> 00:07:23,810 - Full answer. - Full answer. 178 00:07:24,210 --> 00:07:25,545 - Rice? - That is correct. 179 00:07:25,645 --> 00:07:28,381 Very good. Two points now for the yellow team. 180 00:07:28,782 --> 00:07:30,784 - Fennel? - That is correct. 181 00:07:30,850 --> 00:07:33,753 Oh! Nicely done. 182 00:07:34,788 --> 00:07:36,623 - Sandwich? - Sandwich is correct. 183 00:07:36,723 --> 00:07:38,525 - Very good. - Yellow team's getting in it. 184 00:07:38,658 --> 00:07:41,795 So purple has three, and yellow has three. 185 00:07:41,828 --> 00:07:44,330 - Last question. - AMY: Which dish shares 186 00:07:44,431 --> 00:07:48,034 its name with an all-star basketball player? 187 00:07:50,136 --> 00:07:51,771 Purple. 188 00:07:52,272 --> 00:07:53,340 Curry? 189 00:07:53,406 --> 00:07:54,607 That is correct. 190 00:07:54,708 --> 00:07:56,376 - KRISTEN: We got curry. - Woo! 191 00:07:56,509 --> 00:08:00,180 Good job. Green team, 30 minutes. 192 00:08:00,280 --> 00:08:02,015 Purple team, 20 minutes. 193 00:08:02,115 --> 00:08:04,117 And yellow team, 15 minutes. 194 00:08:04,451 --> 00:08:06,653 [Tristen sighing] 195 00:08:07,520 --> 00:08:08,722 Let's find out what 196 00:08:08,822 --> 00:08:10,757 - you're going to be making. - Yeah! 197 00:08:10,890 --> 00:08:12,625 KRISTEN: Michael, would you like to do the honors? 198 00:08:12,759 --> 00:08:14,060 I will. 199 00:08:18,264 --> 00:08:20,200 Oh! 200 00:08:20,300 --> 00:08:22,002 Oh, let's go! 201 00:08:22,102 --> 00:08:23,803 Let's go! 202 00:08:23,870 --> 00:08:26,606 KRISTEN: This board shows the correct answers from each team, 203 00:08:26,706 --> 00:08:28,541 and now you have to make a dish that incorporates 204 00:08:28,675 --> 00:08:31,244 at least three of the ingredients. 205 00:08:31,444 --> 00:08:33,079 Even though you competed in teams, 206 00:08:33,179 --> 00:08:35,148 this is an individual challenge. 207 00:08:35,248 --> 00:08:36,616 Oh, okay. 208 00:08:36,750 --> 00:08:38,618 KRISTEN: Whoever can turn their trivia answers into 209 00:08:38,718 --> 00:08:41,888 the best dish will take home $10,000 in Quickfire Quick Cash. 210 00:08:41,955 --> 00:08:44,357 I'm excited to try four different 211 00:08:44,457 --> 00:08:45,959 battered rice sandwiches. 212 00:08:48,194 --> 00:08:52,098 All right, green team, you have 30 minutes on the clock. 213 00:08:52,198 --> 00:08:53,233 And your time. 214 00:08:53,299 --> 00:08:54,701 - Starts... - Now. 215 00:08:59,639 --> 00:09:00,940 I don't know why you guys are running. 216 00:09:01,041 --> 00:09:03,376 You have a lot of time to make raw scallops. 217 00:09:03,843 --> 00:09:05,945 MICHAEL: 30 minutes for me would be like how long I need 218 00:09:06,046 --> 00:09:07,180 to chop the carrots. 219 00:09:07,247 --> 00:09:08,815 - KRISTEN: Okay. - Yeah. 220 00:09:11,384 --> 00:09:12,819 CÉSAR: 30 minutes. Feels good. 221 00:09:12,919 --> 00:09:14,521 It's also a lot of pressure because I'm like, 222 00:09:14,554 --> 00:09:16,556 what if some guy who has 15 minutes beats you? 223 00:09:16,623 --> 00:09:18,124 Ginger, ginger, ginger, ginger. 224 00:09:18,892 --> 00:09:20,260 Got it. 225 00:09:20,360 --> 00:09:21,594 There's a lot of Asian flavors there, 226 00:09:21,695 --> 00:09:23,363 so I'm going to go with an Asian direction. 227 00:09:23,496 --> 00:09:25,632 My family used to be deployed when my parents 228 00:09:25,732 --> 00:09:27,133 were in the military to South Korea 229 00:09:27,267 --> 00:09:30,103 and some of my earliest memories of food are eating, like, 230 00:09:30,136 --> 00:09:33,573 kimbap marinated squid, so I'm not scared of Asian flavors. 231 00:09:33,707 --> 00:09:35,041 We have a lot of options, 232 00:09:35,141 --> 00:09:36,509 so if you can't figure out something in 30 minutes, 233 00:09:36,609 --> 00:09:38,078 that's on you. 234 00:09:38,211 --> 00:09:40,113 VINNY: That is correct. Scallops I'm going to do raw. 235 00:09:40,146 --> 00:09:42,816 All that extra time, you're still making something cold? 236 00:09:42,916 --> 00:09:44,484 All right. 237 00:09:44,517 --> 00:09:45,785 I'm gonna have crunchy salad. 238 00:09:45,885 --> 00:09:47,687 It's one of my favorite salads to make. 239 00:09:47,821 --> 00:09:50,123 Having four people using similar ingredients that might 240 00:09:50,156 --> 00:09:52,859 be cooking dishes that are very similar, no one's going to 241 00:09:52,926 --> 00:09:55,395 be making this crunchy salad that I make at the restaurant. 242 00:09:55,428 --> 00:09:56,596 I love a good Napa cabbage in a salad 243 00:09:56,730 --> 00:09:57,731 instead of, like, greens. 244 00:09:57,797 --> 00:09:59,332 I like the texture much better. 245 00:09:59,432 --> 00:10:00,700 - CÉSAR: Nice. - SHUAI: Plus, 246 00:10:00,734 --> 00:10:02,836 I can very easily incorporate the ingredients 247 00:10:02,936 --> 00:10:05,138 that we have the right answers to. 248 00:10:05,238 --> 00:10:06,539 Massimo's like a racehorse, 249 00:10:06,639 --> 00:10:09,009 waiting to be let out of his cage. 250 00:10:09,509 --> 00:10:13,279 Purple team, three, two, one, go! 251 00:10:16,549 --> 00:10:17,784 Woo! Get it on, get it on. 252 00:10:17,951 --> 00:10:19,986 Yellow team, just five more minutes. 253 00:10:20,086 --> 00:10:21,054 Poor yellow team. 254 00:10:22,655 --> 00:10:23,990 Lana, what you looking like? 255 00:10:24,057 --> 00:10:26,459 I'm thinking about making a tuna tartare. 256 00:10:26,559 --> 00:10:27,994 Are you making a cold dish, too? 257 00:10:28,028 --> 00:10:30,497 Listen, I'm the one with less time, all right? 258 00:10:30,597 --> 00:10:32,465 No, we're the one with less time. 259 00:10:33,233 --> 00:10:37,971 If I'm stuck with 15 minutes, I would be crying internally. 260 00:10:38,071 --> 00:10:41,408 But I still need to do something fast, something easy. 261 00:10:41,474 --> 00:10:43,343 I'm using toro, fennel, and the curry. 262 00:10:43,476 --> 00:10:45,845 I decided to make curry chimichurri 263 00:10:45,879 --> 00:10:48,581 with seared toro and a warm fennel salad. 264 00:10:48,648 --> 00:10:50,150 Roller coaster for their nervous system. 265 00:10:50,250 --> 00:10:51,451 Oh, yeah. 266 00:10:51,484 --> 00:10:53,286 MICHAEL: I mean, I put so much pressure 267 00:10:53,420 --> 00:10:54,521 on myself cooking dinner at home. 268 00:10:54,688 --> 00:10:56,790 - Oh, yeah. - All right. 269 00:10:57,657 --> 00:10:59,059 We're doing otoro. 270 00:10:59,159 --> 00:11:01,661 - Massimo's the most... - MASSIMO: Yes, chef! 271 00:11:01,728 --> 00:11:03,496 vocal one of the group. 272 00:11:03,596 --> 00:11:05,799 Otoro needs to be cooked. 273 00:11:05,899 --> 00:11:07,767 It's a very fatty piece of the tuna. 274 00:11:07,834 --> 00:11:09,436 Hey, yellow team, you guys thinking about 275 00:11:09,469 --> 00:11:11,438 your rice sandwiches over there? 276 00:11:11,471 --> 00:11:13,540 - Maybe a rice club? - Lame. 277 00:11:13,606 --> 00:11:14,974 I mean, come on. 278 00:11:15,075 --> 00:11:17,777 I know we have miso here. Donde esta? 279 00:11:17,911 --> 00:11:19,279 I haven't had time to think about this. 280 00:11:19,379 --> 00:11:21,181 Start building my beurre blanc and I want something for 281 00:11:21,247 --> 00:11:23,850 a little bit extra flavor, so I grab shrimp paste. 282 00:11:23,950 --> 00:11:25,719 You can't use a ton of it, it's really strong, 283 00:11:25,819 --> 00:11:27,520 but I know it'll complement all the flavors 284 00:11:27,587 --> 00:11:28,955 in my beurre blanc and just give another 285 00:11:29,089 --> 00:11:30,690 - layer of depth in it. - I smell something funky. 286 00:11:30,824 --> 00:11:33,360 -I got that, too. -Like there's a funk over here. 287 00:11:34,361 --> 00:11:35,662 CORWIN: Je ne sais quoi. 288 00:11:35,795 --> 00:11:39,099 All right, yellow team. three, two, one. 289 00:11:39,199 --> 00:11:40,734 Yellow team, go. 290 00:11:41,501 --> 00:11:43,136 Sorry. 291 00:11:44,237 --> 00:11:45,805 HENRY: Behind. 292 00:11:46,306 --> 00:11:48,475 I'm thinking a shrimp po' boy is the best idea 293 00:11:48,608 --> 00:11:50,910 to really incorporate the batter. 294 00:11:51,044 --> 00:11:53,346 But there's just no seafood in the fridge. 295 00:11:53,446 --> 00:11:57,384 So, I'm grabbing the zucchinis to make my veggie po' boy now. 296 00:11:57,484 --> 00:11:58,818 Need to toast up this bread. 297 00:11:58,918 --> 00:12:02,455 Trying to find the right portion of bread to filling. 298 00:12:03,189 --> 00:12:08,294 I'm going to do something called like mozzarella and corozzo. 299 00:12:08,395 --> 00:12:10,797 I spent a small time in Italy. 300 00:12:10,897 --> 00:12:12,065 And by a small time, like a really, 301 00:12:12,165 --> 00:12:13,800 you know, lovely romantic weekend. 302 00:12:13,900 --> 00:12:17,237 And I saw this dish, basically two pieces of bread 303 00:12:17,337 --> 00:12:21,641 sandwiched between mozzarella, battered and fried. 304 00:12:21,675 --> 00:12:23,143 I have rice flour in my batter. 305 00:12:23,243 --> 00:12:25,578 And then a sauce with rice vinegar and koji. 306 00:12:25,679 --> 00:12:26,880 This is insane. 307 00:12:26,980 --> 00:12:28,581 KRISTEN: The rice battered sandwich. 308 00:12:28,648 --> 00:12:30,450 Any thoughts on what you all would make? 309 00:12:31,117 --> 00:12:34,020 That's why I'm on here and not a contestant. 310 00:12:35,155 --> 00:12:37,023 CORWIN: 10 minutes, guys. 10 minutes. 311 00:12:37,123 --> 00:12:41,161 I'm going to do a banana and Nutella sandwich. 312 00:12:41,227 --> 00:12:45,532 My whole goal with this dish is just to make a yummy treat. 313 00:12:45,665 --> 00:12:47,300 It doesn't have to be fine dining. 314 00:12:47,400 --> 00:12:49,002 Eight minutes. 315 00:12:49,102 --> 00:12:50,704 Kat, how are you going to use the rice, babe? 316 00:12:50,804 --> 00:12:52,539 I'm going to make a little rice batter. 317 00:12:52,672 --> 00:12:53,673 You ever had a service like this? 318 00:12:53,707 --> 00:12:54,774 When you're cooking this fast? 319 00:12:54,841 --> 00:12:56,409 Sometimes, I cook in 15 minutes. 320 00:12:56,543 --> 00:12:57,911 When my daughter's yelling at me. 321 00:13:00,747 --> 00:13:03,350 It's definitely starting to smell nice. 322 00:13:04,884 --> 00:13:07,787 Making all my tumeric cabbage slaw. 323 00:13:07,921 --> 00:13:10,323 I have my bread charring. 324 00:13:10,590 --> 00:13:12,092 MICHAEL: Five minutes. 325 00:13:13,760 --> 00:13:16,196 - Nobody heard. - Five minutes heard. 326 00:13:17,364 --> 00:13:18,732 TRISTEN: A little cheese sandwich. 327 00:13:18,832 --> 00:13:20,533 I'm just going to season and sear them. 328 00:13:20,633 --> 00:13:22,936 LANA: Zubair. How's that curry coming? 329 00:13:23,069 --> 00:13:24,738 ZUBAIR: It's good. It's going to be a cold curry. 330 00:13:24,838 --> 00:13:26,306 - So we're looking good. - LANA: Hell yeah. 331 00:13:26,439 --> 00:13:29,743 I'm going to do a little toasted fennel togarashi on top. 332 00:13:30,243 --> 00:13:32,445 CORWIN: Guys, 2 minutes, 15 seconds. 333 00:13:32,545 --> 00:13:33,913 Go, now, go, now. 334 00:13:34,247 --> 00:13:37,250 I've decided to make a raspberry sauce for the sandwiches. 335 00:13:38,284 --> 00:13:40,453 Mixed a bit of cognac with powdered sugar, 336 00:13:40,487 --> 00:13:42,455 a nice grown-up raspberry sauce. 337 00:13:42,589 --> 00:13:43,757 Ow, ow, ow. That's okay. 338 00:13:43,790 --> 00:13:45,358 I'm just going to make the chimichurri 339 00:13:45,425 --> 00:13:47,861 - and put in the salad first. - Start assembling. 340 00:13:50,597 --> 00:13:52,265 Sorry again. 341 00:13:52,932 --> 00:13:53,967 KRISTEN: One minute. 342 00:13:54,034 --> 00:13:55,635 ZUBAIR: My hand is shaking. 343 00:13:55,902 --> 00:13:57,771 I am to the gun here. 344 00:13:57,871 --> 00:13:59,739 Like, this is a very messy plate. 345 00:13:59,906 --> 00:14:01,641 LANA: Get it on the plate, y'all. 346 00:14:01,808 --> 00:14:03,643 - JUDGES: Five. - VINNY: Comes and goes quick. 347 00:14:03,777 --> 00:14:07,580 JUDGES: Four, three, two, one. 348 00:14:07,714 --> 00:14:10,150 Time's up, utensils down. 349 00:14:10,717 --> 00:14:12,419 Wow, that was fun. 350 00:14:19,626 --> 00:14:20,527 All right, Shuai, come on up. 351 00:14:22,462 --> 00:14:23,897 Wow. 352 00:14:23,997 --> 00:14:25,165 This is very coordinated. 353 00:14:25,398 --> 00:14:27,901 I made a nectarine salad with Napa cabbage, 354 00:14:28,001 --> 00:14:29,369 radish, jalapeno. 355 00:14:29,436 --> 00:14:31,404 There are two different types of shiso in there. 356 00:14:31,504 --> 00:14:34,040 And the sauce itself is a coconut nuoc cham. 357 00:14:34,107 --> 00:14:35,342 Are you happy with how it turned out? 358 00:14:35,475 --> 00:14:37,243 I like to use a nectarine that's slightly 359 00:14:37,377 --> 00:14:40,013 more tart because I really like that acid and crunch. 360 00:14:42,148 --> 00:14:43,817 CORWIN: So, I made for you a seared scallop 361 00:14:43,883 --> 00:14:46,219 with a chili crisp and ginger beurre blanc. 362 00:14:46,286 --> 00:14:48,288 It's finished with a little bit of shrimp paste 363 00:14:48,421 --> 00:14:50,423 and yuzu and then finished with shiso on top. 364 00:14:50,523 --> 00:14:53,126 Definitely excited to be having a scallop on Top Chef 365 00:14:53,259 --> 00:14:56,196 after hearing so much about it over the years. 366 00:14:58,965 --> 00:15:00,266 MATTEA: This is so beautiful. 367 00:15:00,367 --> 00:15:01,835 CÉSAR: So, I got a seared scallop. 368 00:15:01,935 --> 00:15:03,803 We have chili crisp panko, roasted eggplant 369 00:15:03,937 --> 00:15:05,839 as well as some nectarines. 370 00:15:05,905 --> 00:15:07,440 There's also shiso in the sauce as well. 371 00:15:07,574 --> 00:15:09,476 Vinny? 372 00:15:10,043 --> 00:15:11,211 VINNY: So, I made you a scallop crudo, 373 00:15:11,311 --> 00:15:13,880 which just some raw sliced nectarines, 374 00:15:13,980 --> 00:15:17,017 some brunoise jalapenos, and just some shiso 375 00:15:17,117 --> 00:15:19,219 and pistachios on top. 376 00:15:20,420 --> 00:15:21,588 KRISTEN: Paula? 377 00:15:21,721 --> 00:15:24,991 We have a pan-seared toro with a red curry chimichurri 378 00:15:25,091 --> 00:15:27,027 with ghee, and warm fennel salad 379 00:15:27,127 --> 00:15:28,061 with ponzu and tamari. 380 00:15:28,194 --> 00:15:30,330 20 minutes. Was it difficult? 381 00:15:30,997 --> 00:15:32,599 Made it work, I believe. 382 00:15:32,832 --> 00:15:34,234 All right, guys. 383 00:15:35,835 --> 00:15:37,370 We have otoro. 384 00:15:37,470 --> 00:15:39,472 We have a warm broth of yellow tomatoes 385 00:15:39,572 --> 00:15:42,275 and fennel and I would say crumbs of pretzel, 386 00:15:42,342 --> 00:15:43,943 but I think in French it's more elegant. 387 00:15:44,010 --> 00:15:45,612 Brisures de pretzel! 388 00:15:48,381 --> 00:15:52,185 I have for you otoro with a green curry emulsion, 389 00:15:52,252 --> 00:15:55,055 a toasted fennel, a fennel pollen togarashi on top, 390 00:15:55,121 --> 00:15:58,391 and then little dusted pretzels and a fennel frond. 391 00:15:58,525 --> 00:16:01,828 Michael, have you ever had pretzel dust on anything before? 392 00:16:02,228 --> 00:16:05,265 I think I've eaten the dust at the bottom of the bag. 393 00:16:07,300 --> 00:16:11,304 LANA: I made a tuna tartare with curry vinaigrette. 394 00:16:11,371 --> 00:16:13,740 Inside the tartare is some chopped fennel, 395 00:16:13,840 --> 00:16:14,908 some fennel fronds on top, 396 00:16:15,008 --> 00:16:17,243 and some crushed pretzels for some crunch 397 00:16:17,344 --> 00:16:18,545 Kat? 398 00:16:20,747 --> 00:16:22,949 All right, Kat. 15 minutes. 399 00:16:23,049 --> 00:16:24,484 - What did you make for us? - 15 minutes. 400 00:16:24,584 --> 00:16:29,356 This is a banana and Nutella little fried sandwich 401 00:16:29,456 --> 00:16:31,858 and I would just encourage kind of drizzling the whole thing 402 00:16:31,925 --> 00:16:33,360 with the raspberry cognac sauce. 403 00:16:33,460 --> 00:16:35,662 This feels like it could be really good fair food. 404 00:16:35,729 --> 00:16:37,230 Yes. 405 00:16:37,530 --> 00:16:39,933 HENRY: I made essentially a po'boy for you guys, 406 00:16:40,000 --> 00:16:41,668 but instead of the shrimp I used the zucchini, 407 00:16:41,735 --> 00:16:45,205 battered in turmeric with a turmeric rice wine vinegar slaw 408 00:16:45,338 --> 00:16:48,308 right on top, and then grilled the bread. 409 00:16:49,743 --> 00:16:50,710 Just gotta dig in. 410 00:16:50,810 --> 00:16:52,278 It's gonna be a minute. 411 00:16:52,345 --> 00:16:53,546 Big bite. 412 00:16:56,216 --> 00:16:59,052 KATIANNA: In 15 minutes, I made an open-faced 413 00:16:59,119 --> 00:17:02,922 crab salad sandwich with curry battered crispies. 414 00:17:03,156 --> 00:17:05,725 All right, last but not least, Tristen. 415 00:17:06,960 --> 00:17:09,329 So, this is mozzarella and carozzo. 416 00:17:09,462 --> 00:17:12,399 Inside is a buffalo mozzarella, a little bit of scallion, 417 00:17:12,499 --> 00:17:16,636 and then on the side is a mustard emulsion. 418 00:17:16,703 --> 00:17:17,737 KRISTEN: Great. Thank you. 419 00:17:20,040 --> 00:17:21,374 How do you think our chefs did overall 420 00:17:21,441 --> 00:17:23,710 with their trivia Quickfire challenge? 421 00:17:23,843 --> 00:17:25,278 I thought they did really well. 422 00:17:25,412 --> 00:17:28,248 I wish I had eaten a bit more of like a bunch of them, so yeah. 423 00:17:28,381 --> 00:17:30,016 But as we know, there are a few 424 00:17:30,150 --> 00:17:32,218 that fell a little bit short today. 425 00:17:32,652 --> 00:17:35,121 Michael, who had one of your least favorite dishes? 426 00:17:35,188 --> 00:17:37,057 Henry. All the components were delicious, 427 00:17:37,123 --> 00:17:38,591 but it sort of didn't... 428 00:17:38,692 --> 00:17:40,593 come together with the baguette in a way that 429 00:17:40,660 --> 00:17:44,764 I personally could manage to get into my face successfully. 430 00:17:45,932 --> 00:17:47,967 Eat. I mean, eat. 431 00:17:48,468 --> 00:17:51,204 Mattea, who else had one of the least favorite dishes? 432 00:17:52,238 --> 00:17:54,007 Massimo, I loved the flavor of your dish, 433 00:17:54,074 --> 00:17:56,209 but because you had a broth-based dish, 434 00:17:56,276 --> 00:17:57,811 the pretzels got quite soggy. 435 00:17:57,944 --> 00:17:59,379 MASSIMO: Come on. 436 00:18:00,480 --> 00:18:01,948 I've tasted some of the other dishes. 437 00:18:02,082 --> 00:18:04,050 Like, what a joke. 438 00:18:04,451 --> 00:18:06,786 Amy, who else had one of the least favorite dishes? 439 00:18:08,521 --> 00:18:11,591 Tristen. You know, I actually, I liked the sauce. 440 00:18:11,691 --> 00:18:13,660 It just felt like, you know, what were they doing together? 441 00:18:13,727 --> 00:18:16,262 It wasn't the world's greatest, but you know. 442 00:18:16,363 --> 00:18:18,298 All right, so Amy, who had 443 00:18:18,365 --> 00:18:20,533 one of the favorite dishes of the day? 444 00:18:23,103 --> 00:18:26,106 Kat. I could have eaten six of those. 445 00:18:26,172 --> 00:18:28,208 The texture on it was so good. 446 00:18:28,308 --> 00:18:30,777 - The sauce was, like, the star. - Thank you. 447 00:18:30,844 --> 00:18:33,546 All right, Michael, who else had one of our favorite dishes? 448 00:18:35,281 --> 00:18:38,118 Shuai. The salad was so delicious. 449 00:18:38,184 --> 00:18:39,452 I didn't want to stop eating it. 450 00:18:39,519 --> 00:18:40,854 Everything worked for me. It was great. 451 00:18:40,920 --> 00:18:42,188 - Thank you. - And Mattea, 452 00:18:42,255 --> 00:18:44,424 who else had one of our favorite dishes? 453 00:18:45,558 --> 00:18:47,494 Corwin's was one of my favorites. 454 00:18:47,627 --> 00:18:50,463 Nice balance of sweetness, some spice, some acidity, 455 00:18:50,530 --> 00:18:52,832 but the scallop just got to really shine. 456 00:18:52,932 --> 00:18:54,634 - Thank you. - Would you describe it 457 00:18:54,734 --> 00:18:55,735 as a top scallop? 458 00:18:55,835 --> 00:18:58,071 I think I would describe it as a top scallop, yeah. 459 00:18:58,338 --> 00:19:00,373 But as we know, there can only be one winner. 460 00:19:00,440 --> 00:19:03,410 The winning chef for us today really did a great job 461 00:19:03,510 --> 00:19:07,380 of using the trivia game ingredients in a smart way. 462 00:19:07,514 --> 00:19:09,315 MATTEA: And it felt like everything that was incorporated 463 00:19:09,449 --> 00:19:11,918 really needed to be there to make the dish come together. 464 00:19:12,018 --> 00:19:13,687 And the winning chef is... 465 00:19:17,290 --> 00:19:18,925 - Corwin. - Yes! 466 00:19:18,992 --> 00:19:20,427 KRISTEN: Congratulations, Corwin. 467 00:19:21,161 --> 00:19:22,529 Well done. 468 00:19:22,629 --> 00:19:27,000 Corwin, you just won $10,000 of Quickfire Quick Cash. 469 00:19:27,100 --> 00:19:28,168 Woo! Pay some bills now. 470 00:19:28,234 --> 00:19:29,336 - Feel good? - Yes. 471 00:19:29,436 --> 00:19:30,937 Your boy. $10,000 richer. 472 00:19:31,004 --> 00:19:33,340 It's going to go to paying bills, so don't ask me for $5. 473 00:19:33,440 --> 00:19:34,374 Don't ask me for nothing. 474 00:19:34,507 --> 00:19:36,309 But I got a win, more importantly. 475 00:19:36,409 --> 00:19:37,944 I think I put the rest of the chefs on notice 476 00:19:38,044 --> 00:19:39,212 that Corwin's heating up, 477 00:19:39,312 --> 00:19:40,513 and I got a hot hand at the dice game. 478 00:19:40,647 --> 00:19:42,816 Amy and Mattea, thank you very much for being here 479 00:19:42,882 --> 00:19:45,385 and joining us for our very first Top ChefTrivia. 480 00:19:45,485 --> 00:19:46,920 - Thank you. - Thank you. 481 00:19:47,053 --> 00:19:48,588 [Mattea cheering] 482 00:19:51,224 --> 00:19:52,292 Michael, you're not going anywhere. 483 00:19:52,359 --> 00:19:53,993 Just yet. Just yet. 484 00:19:54,060 --> 00:19:56,996 All right, chefs, are you ready to indulge your sweet tooth? 485 00:19:57,063 --> 00:19:58,365 Yes. 486 00:19:58,431 --> 00:20:00,367 Canada has long been known for 487 00:20:00,433 --> 00:20:02,302 some of the most mouth-watering desserts. 488 00:20:02,402 --> 00:20:04,738 Maybe we can eat some right now. Yes, please? 489 00:20:10,543 --> 00:20:12,078 - Of course. - MICHAEL: Just holding 490 00:20:12,145 --> 00:20:13,513 the door, all normal. 491 00:20:14,080 --> 00:20:15,081 Oh, okay. 492 00:20:15,215 --> 00:20:16,583 - Oh, okay. - Oh, wow. 493 00:20:16,716 --> 00:20:18,718 On this table, you have six of the most 494 00:20:18,818 --> 00:20:22,355 delicious and iconic desserts from Canada. 495 00:20:23,890 --> 00:20:26,559 For your elimination challenge, these desserts 496 00:20:26,626 --> 00:20:28,161 are going to serve as your inspiration. 497 00:20:28,294 --> 00:20:29,929 I'm a chef, but not a pastry chef. 498 00:20:30,030 --> 00:20:31,731 I'm not a dessert guy. 499 00:20:31,865 --> 00:20:32,999 MASSIMO: Super cool. 500 00:20:33,099 --> 00:20:34,634 I'm confident. I'm pumped. 501 00:20:34,734 --> 00:20:37,937 You'll have to incorporate these sweet treats into your dishes. 502 00:20:38,405 --> 00:20:40,674 But not in the way that you're probably thinking. 503 00:20:42,575 --> 00:20:44,778 This is Top Chefafter all. 504 00:20:50,884 --> 00:20:56,556 We want you to deconstruct these treats to create savory dishes. 505 00:20:57,657 --> 00:21:00,894 That's a very Top Chefthing to do. 506 00:21:01,161 --> 00:21:02,429 This is an individual challenge. 507 00:21:02,562 --> 00:21:04,030 But because there are six desserts 508 00:21:04,130 --> 00:21:06,399 and 12 of you, you know what that means. 509 00:21:06,533 --> 00:21:07,901 It's time to draw knives. 510 00:21:10,003 --> 00:21:12,305 ** 511 00:21:15,308 --> 00:21:18,345 KRISTEN: Who has Figgy Duff? Corwin and Tristen. 512 00:21:18,578 --> 00:21:21,348 Tristen, your face. You don't look amused, Tristen. 513 00:21:21,448 --> 00:21:23,216 Have you had Figgy Duff before? 514 00:21:23,316 --> 00:21:26,553 No, but it looks really dry from over here. 515 00:21:26,653 --> 00:21:29,222 It looks like a panettone that had a rough life. 516 00:21:29,322 --> 00:21:32,092 I'm sorry, Canada. It doesn't look good. 517 00:21:32,192 --> 00:21:33,526 KRISTEN: Who has butter tarts? 518 00:21:33,626 --> 00:21:35,261 MICHAEL: I personally love the raisins, 519 00:21:35,362 --> 00:21:36,696 but it almost tastes like a pecan pie. 520 00:21:36,763 --> 00:21:39,332 - Okay. - KRISTEN: Nanaimo bars. 521 00:21:39,466 --> 00:21:40,934 It has a graham cracker coconut crust, 522 00:21:41,001 --> 00:21:43,470 chocolate layers and then inside is like a custard. 523 00:21:43,603 --> 00:21:45,372 - Delicious. - KRISTEN: Jam jams. 524 00:21:45,472 --> 00:21:46,606 Looks like a Linzer cookie. 525 00:21:46,673 --> 00:21:49,142 But it's sweetened with molasses. 526 00:21:49,242 --> 00:21:50,910 Potato chocolate cake. 527 00:21:51,044 --> 00:21:52,445 That sounds so good. 528 00:21:52,545 --> 00:21:54,280 I kind of dodged a bullet here 529 00:21:54,381 --> 00:21:56,683 because it has potatoes inside of it. 530 00:21:56,783 --> 00:21:58,218 There's somewhere for me to begin. 531 00:21:58,318 --> 00:22:01,021 Last but not least, the date squares, 532 00:22:01,121 --> 00:22:02,555 AKA matrimonial bars. 533 00:22:02,622 --> 00:22:05,925 Because it has a firm foundation, a sweet center. 534 00:22:05,992 --> 00:22:08,395 And it can also look a little bit rocky at times. 535 00:22:08,495 --> 00:22:10,764 - CHEFS: Aw. - Oh, I know. 536 00:22:11,698 --> 00:22:13,299 Today, you'll have 30 minutes 537 00:22:13,433 --> 00:22:15,869 and $100 to shop at St. Lawrence Market. 538 00:22:15,969 --> 00:22:17,704 - Yeah! - Yes! 539 00:22:17,804 --> 00:22:20,807 Tomorrow, you'll have two hours to cook and serve at Casa Loma. 540 00:22:20,907 --> 00:22:22,709 - Uh-oh. - We want you to taste them, 541 00:22:22,809 --> 00:22:24,277 so you understand what you're working with. 542 00:22:24,377 --> 00:22:25,679 So feel free to enjoy as many 543 00:22:25,779 --> 00:22:26,913 as you want before you go shopping. 544 00:22:27,013 --> 00:22:28,815 I'm also going to take some for the road, 545 00:22:28,882 --> 00:22:30,650 but you may come up and grab some yourself. 546 00:22:30,750 --> 00:22:32,452 - Thank you. - Thank you! 547 00:22:32,519 --> 00:22:33,653 Get that potato cake. 548 00:22:33,787 --> 00:22:35,455 Look at this. This is healthy. 549 00:22:35,555 --> 00:22:36,690 KRISTEN: All right, later, y'all. 550 00:22:36,790 --> 00:22:38,224 - CHEFS: Have fun. - MICHAEL: Take care. 551 00:22:38,358 --> 00:22:40,060 LANA: Enjoy. 552 00:22:40,560 --> 00:22:42,629 - SHUAI: So good. - Oh, wow. 553 00:22:42,929 --> 00:22:45,331 It's really good, but they are so sweet. 554 00:22:45,432 --> 00:22:47,901 Aside from the toothache I get, I'm definitely getting 555 00:22:48,034 --> 00:22:51,604 the bitterness of the chocolate, the warmth of the vanilla, 556 00:22:51,705 --> 00:22:54,007 and then the walnut and the coconut 557 00:22:54,140 --> 00:22:55,675 from the crumb bottom. 558 00:22:55,809 --> 00:22:57,944 And it is giving me a lot of inspiration for a savory dish. 559 00:22:58,044 --> 00:22:59,713 - This is delicious. - It is really good. 560 00:22:59,813 --> 00:23:01,047 My foot's going numb right now. 561 00:23:01,181 --> 00:23:02,582 I'm confused. 562 00:23:02,649 --> 00:23:04,150 It's called a figgy duff and there's no figs. 563 00:23:04,250 --> 00:23:05,719 Honestly, I'm good. 564 00:23:05,819 --> 00:23:07,954 - Who's ready to go shopping? - SHUAI: All right. 565 00:23:11,424 --> 00:23:14,728 This little piggy is going to the market. 566 00:23:15,462 --> 00:23:17,430 CORWIN: How's everybody feeling about their dessert? 567 00:23:17,564 --> 00:23:18,698 I mean, I'm kind of more relieved 568 00:23:18,832 --> 00:23:20,667 - that it's a savory dish. - Yeah. 569 00:23:20,767 --> 00:23:23,703 The figgy duff, it's got flavors that I'm really familiar with. 570 00:23:23,770 --> 00:23:26,039 Cinnamon and allspice is used a lot in, 571 00:23:26,172 --> 00:23:27,741 like, Caribbean cooking. 572 00:23:27,807 --> 00:23:31,044 It kind of leads me toward a Guyanese pepperpot. 573 00:23:31,177 --> 00:23:34,714 I'm going to stick to my Afro-Caribbean on this one. 574 00:23:37,550 --> 00:23:39,185 HENRY: You're in my way, you're in my way. 575 00:23:40,620 --> 00:23:43,356 Where is this international market I'm looking for? 576 00:23:43,456 --> 00:23:44,791 I'm looking for cocoa powder. 577 00:23:44,891 --> 00:23:46,693 VINNY: Currently looking for caviar. 578 00:23:46,793 --> 00:23:49,062 My dessert is essentially just a chocolate cake, 579 00:23:49,195 --> 00:23:50,030 so I have to use potato. 580 00:23:50,096 --> 00:23:51,531 There's eggs in the cake, and that's where 581 00:23:51,631 --> 00:23:53,366 the caviar is going to fall into place. 582 00:23:53,466 --> 00:23:55,969 I want to reinterpret how "eggs" are being used. 583 00:23:56,069 --> 00:23:58,872 Potatoes and caviar are a classic combination. 584 00:24:01,474 --> 00:24:04,511 I have my golden corn syrup. 585 00:24:04,611 --> 00:24:05,645 Anyone seen raisins? 586 00:24:05,745 --> 00:24:07,714 I do love a good butter tart. 587 00:24:07,781 --> 00:24:09,916 So, I got my duck breast. 588 00:24:09,983 --> 00:24:12,752 Duck carries that sweet flavor really well. 589 00:24:12,852 --> 00:24:15,321 And then the crust is very butter-forward, 590 00:24:15,422 --> 00:24:17,891 so I'm thinking mushroom butter crumble on top. 591 00:24:17,991 --> 00:24:19,693 I don't even know if I have enough money. 592 00:24:19,759 --> 00:24:21,695 ZUBAIR: I'm going to be making a seared duck breast 593 00:24:21,761 --> 00:24:23,930 with a pecan condiment. 594 00:24:24,030 --> 00:24:26,199 - That sounds cool. - It's going to be amazing. 595 00:24:26,266 --> 00:24:27,801 VINNY: Fifteen minutes! 596 00:24:27,901 --> 00:24:31,638 Oats. Dates, some spices. Spices, spices, spices. 597 00:24:31,805 --> 00:24:32,772 MASSIMO: We're getting Ontario lamb, 598 00:24:32,906 --> 00:24:34,274 some of the best in the world. 599 00:24:34,374 --> 00:24:36,443 We're going Moroccan on this. 600 00:24:36,543 --> 00:24:39,779 Allspice, berries, cinnamon, clove. 601 00:24:39,879 --> 00:24:42,215 TRISTEN: I got a Madeleine mold. 602 00:24:42,782 --> 00:24:45,952 Figgy is a raisin in that part of Canada. 603 00:24:46,052 --> 00:24:47,754 I'm going to do a fried chicken dish. 604 00:24:47,854 --> 00:24:49,556 Jerk marinated, a little bit of slaw in there. 605 00:24:49,689 --> 00:24:51,358 I think this is a really creative way 606 00:24:51,491 --> 00:24:52,525 to incorporate figgy duff. 607 00:24:52,659 --> 00:24:54,361 The baking spices in a figgy duff 608 00:24:54,461 --> 00:24:56,329 are basically the making of jerk seasoning. 609 00:24:56,429 --> 00:24:58,365 Five and a half minutes, guys. 610 00:24:58,531 --> 00:24:59,466 KAT: How long? How long? 611 00:24:59,566 --> 00:25:00,667 Five and a half minutes. 612 00:25:00,800 --> 00:25:02,235 Five and a half minutes, thank you. 613 00:25:02,369 --> 00:25:04,337 I'm looking for coconuts. 614 00:25:04,404 --> 00:25:06,406 [Paula laughing] 615 00:25:06,506 --> 00:25:08,441 - Did you get duck? - Yes. 616 00:25:08,541 --> 00:25:10,443 KAT: Can I have some as well? 617 00:25:10,643 --> 00:25:12,545 Raspberry, molasses. 618 00:25:12,612 --> 00:25:14,147 SHUAI: I'm going to do a tsukune. 619 00:25:14,280 --> 00:25:15,348 Which traditionally is 620 00:25:15,448 --> 00:25:16,750 a Japanese-style chicken meatball. 621 00:25:16,850 --> 00:25:18,651 Cinnamon is one of my ingredients, 622 00:25:18,752 --> 00:25:21,287 so I might do like a garlic and cinnamon oil. 623 00:25:21,388 --> 00:25:22,756 The dessert is really scary. 624 00:25:22,856 --> 00:25:26,126 It's literally just like a mildly spiced cookie 625 00:25:26,226 --> 00:25:27,560 and raspberry jam. 626 00:25:27,627 --> 00:25:29,996 But I want to test my creativity. 627 00:25:30,096 --> 00:25:33,233 I want to make a rye flour and an acorn porridge. 628 00:25:33,333 --> 00:25:34,567 We'll see how it goes. 629 00:25:35,435 --> 00:25:37,003 All right, I am out of money. 630 00:25:37,103 --> 00:25:39,572 - Oh my God. - Let's get out of here. 631 00:25:41,574 --> 00:25:43,843 [phone ringing] 632 00:25:44,310 --> 00:25:47,013 Hello? I freaked out when I saw you were calling. 633 00:25:47,147 --> 00:25:49,382 Me and Evelyn have been really good friends 634 00:25:49,482 --> 00:25:51,951 for 13, 14 years now. 635 00:25:52,052 --> 00:25:55,321 We opened up a restaurant in 2023 called Jun. 636 00:25:56,523 --> 00:25:57,857 I got here and I was just like, 637 00:25:57,924 --> 00:25:59,526 all right, let's go, let's do this. 638 00:25:59,626 --> 00:26:01,961 So, I felt good. And I was on top. 639 00:26:02,195 --> 00:26:04,264 And then all of a sudden, I was like, on the bottom. 640 00:26:04,364 --> 00:26:06,700 Evelyn was on Top Chefseason 19, 641 00:26:06,800 --> 00:26:09,035 which is another reason why I wanted to do this. 642 00:26:09,135 --> 00:26:12,605 But I thought this would be a lot easier. 643 00:26:18,178 --> 00:26:19,479 Yeah. 644 00:26:19,579 --> 00:26:20,947 I need to refocus so that 645 00:26:21,081 --> 00:26:23,350 I'm actually proud of everything that I'm putting out. 646 00:26:24,551 --> 00:26:25,652 I know, I'm going to trip someone. 647 00:26:25,752 --> 00:26:27,821 That would make me feel better. 648 00:26:31,124 --> 00:26:33,026 ** 649 00:26:37,897 --> 00:26:39,632 All right guys, let's get going. 650 00:26:41,735 --> 00:26:43,970 I have never cooked in a castle before. 651 00:26:44,070 --> 00:26:45,972 I've cooked in a castle with the king of Sweden. 652 00:26:46,106 --> 00:26:48,408 I'm actually named after a king, Massimiliano. 653 00:26:48,508 --> 00:26:50,143 Oh, big flex. 654 00:26:50,276 --> 00:26:53,380 What do you thought about the Nanaimo bars, Kat? 655 00:26:53,480 --> 00:26:54,948 Too sweet for me. 656 00:26:55,048 --> 00:26:56,783 I'm going to make a savory custard 657 00:26:56,850 --> 00:26:58,785 with coconut milk, mustard powder. 658 00:26:58,885 --> 00:27:00,887 It just comes to me that I should just 659 00:27:00,954 --> 00:27:02,389 call it a mustard custard. 660 00:27:02,455 --> 00:27:05,258 It rides the line between sweet and savory, I'd say. 661 00:27:05,358 --> 00:27:08,428 It's either going to resonate, or it's going to be super dumb. 662 00:27:08,528 --> 00:27:09,963 See how it goes. 663 00:27:10,096 --> 00:27:12,065 PAULA: I'm going to braise my pork belly. 664 00:27:12,165 --> 00:27:13,767 I'm going to use the main ingredients, 665 00:27:13,833 --> 00:27:15,235 so chocolate, the vanilla. 666 00:27:15,335 --> 00:27:18,872 I'm going to do a rub with cacao powder as well. 667 00:27:18,972 --> 00:27:20,707 LANA: All right, first things first. 668 00:27:20,807 --> 00:27:22,275 I'm going to make my gnocchi dough. 669 00:27:22,375 --> 00:27:23,610 One hour, 15, Vinny. 670 00:27:23,710 --> 00:27:25,178 Again, these potatoes cut in half. 671 00:27:25,278 --> 00:27:27,480 They're all going to be glazed with some cocoa and miso. 672 00:27:27,580 --> 00:27:30,283 - KAT: Oh, nice. - Hell yeah. 673 00:27:32,786 --> 00:27:33,987 - LANA: Getting your braise on? -KAT: Yeah. 674 00:27:34,087 --> 00:27:36,089 Getting braisy, getting crazy. 675 00:27:37,090 --> 00:27:38,358 SHUAI: Zubair, how do you feel? 676 00:27:38,491 --> 00:27:39,693 Good, man. 677 00:27:39,759 --> 00:27:40,794 I'm making a pecan and cashew korma 678 00:27:40,927 --> 00:27:42,529 with my seared duck breast. 679 00:27:42,629 --> 00:27:44,764 Then, I'm going to make like a sweet and savory 680 00:27:44,864 --> 00:27:46,433 South Indian condiment with the pecans and raisins. 681 00:27:46,533 --> 00:27:49,536 So, I'm trying to have the same texture as that butter tart. 682 00:27:49,669 --> 00:27:51,304 It's going to be awesome. 683 00:27:51,638 --> 00:27:55,141 HENRY: Working on my parsnip puree and jus. 684 00:27:55,208 --> 00:27:57,210 [coughing] Oh, that went into my nose. 685 00:27:57,344 --> 00:27:58,378 Oh, God. 686 00:28:00,980 --> 00:28:02,115 ZUBAIR: How are you feeling, good? 687 00:28:02,182 --> 00:28:04,551 Chilling. We got the date squares. 688 00:28:04,684 --> 00:28:05,985 I love working with dates. 689 00:28:06,086 --> 00:28:07,620 The inspiration is Moroccan. 690 00:28:07,687 --> 00:28:09,022 I'm going to have to add a lot of spice. 691 00:28:09,122 --> 00:28:10,824 I'm going to have to add a lot of love. 692 00:28:10,957 --> 00:28:12,359 Always adding love, chef. 693 00:28:12,459 --> 00:28:15,028 CÉSAR: This is some warm spices for my tartare. 694 00:28:15,161 --> 00:28:18,565 Massimo and I pretty much have the same idea. 695 00:28:19,165 --> 00:28:22,936 Moroccan flavors, pairing lamb with dates, serving it cold. 696 00:28:23,003 --> 00:28:26,272 I just want it to be better than Massimo's at this point. 697 00:28:28,000 --> 00:28:34,074 698 00:28:35,348 --> 00:28:37,217 Ooh, that's fun. 699 00:28:38,485 --> 00:28:39,719 This is based on 700 00:28:39,819 --> 00:28:41,187 a Guyanese Christmas dish called pepperpot. 701 00:28:41,321 --> 00:28:43,023 It usually has a lot of like Christmas spices in it. 702 00:28:43,123 --> 00:28:44,891 It's going to represent like the molasses 703 00:28:44,991 --> 00:28:46,526 from the figgy duff. 704 00:28:46,659 --> 00:28:49,262 I'm always trying to represent my culture. 705 00:28:49,329 --> 00:28:53,400 My goal coming into Top Chef is to validate the Black chef 706 00:28:53,533 --> 00:28:57,103 and Afro-Caribbean cuisine in a fine dining sense. 707 00:28:57,170 --> 00:29:00,306 And also be an inspiration for someone behind me. 708 00:29:00,407 --> 00:29:03,510 Colonel Sanders ain't got sh-- on my 13 herbs and spices. 709 00:29:03,610 --> 00:29:05,311 TRISTEN: His is 11. 710 00:29:05,879 --> 00:29:07,447 - TRISTEN: Flame on. - CORWIN: Try this. 711 00:29:09,983 --> 00:29:11,518 - SHUAI: That's very good, chef. - Spicy, right? 712 00:29:11,584 --> 00:29:12,686 - A little hot. - CORWIN: Starting 713 00:29:12,786 --> 00:29:13,820 to smell good in here, chefs. 714 00:29:13,920 --> 00:29:15,221 SHUAI: That's just me, chef. 715 00:29:15,288 --> 00:29:16,790 CORWIN: What's your dish over here, brother? 716 00:29:16,856 --> 00:29:17,824 SHUAI: I'm making my tsukune now. 717 00:29:17,924 --> 00:29:19,059 So, weird part about tsukune, 718 00:29:19,192 --> 00:29:20,727 half raw meat, half cooked meat. 719 00:29:20,827 --> 00:29:21,995 It really makes a different texture than 720 00:29:22,062 --> 00:29:23,697 just straight raw meat. 721 00:29:23,763 --> 00:29:25,065 It's one of my favorite styles of meatballs. 722 00:29:25,198 --> 00:29:27,200 Besides the Swedish meatballs. 723 00:29:28,068 --> 00:29:29,069 ZUBAIR: Katianna, how you feeling? 724 00:29:29,169 --> 00:29:30,570 You got immunity this round. 725 00:29:30,670 --> 00:29:31,771 Does that feel a little better now? 726 00:29:31,871 --> 00:29:32,772 KATIANNA: I'm still pushing. 727 00:29:32,906 --> 00:29:34,541 I'm doing raspberry bacon. 728 00:29:34,674 --> 00:29:36,176 Molasses glazed rye porridge. 729 00:29:36,276 --> 00:29:38,411 I think it goes well with, like, the berries. 730 00:29:41,548 --> 00:29:42,749 Come here often? 731 00:29:42,849 --> 00:29:44,718 Sometimes. [laughing] 732 00:29:44,818 --> 00:29:46,319 [timer buzzing] 733 00:29:46,419 --> 00:29:48,221 -CORWIN: Timer. - Oh, that's me. Sorry, my bad. 734 00:29:48,321 --> 00:29:50,857 I have three induction burners in front of me right now. 735 00:29:50,957 --> 00:29:52,392 One with my sweet and savory condiment, 736 00:29:52,492 --> 00:29:55,562 one with my korma and one with my wheat berries. 737 00:29:55,695 --> 00:29:57,831 My plan is to cook them tender 738 00:29:57,931 --> 00:29:59,866 and mix them with the shiitake mushroom 739 00:29:59,966 --> 00:30:02,369 as kind of a green on the dish. 740 00:30:03,269 --> 00:30:04,237 The steam is good. 741 00:30:04,371 --> 00:30:05,572 How's your pork belly? How's it looking? 742 00:30:05,672 --> 00:30:07,007 PAULA: Really good. 743 00:30:07,107 --> 00:30:09,442 About to hit it on the Korean grill. 744 00:30:09,576 --> 00:30:10,744 Yeah, that looks nice. 745 00:30:10,844 --> 00:30:12,412 It looks really, really nice, girl. 746 00:30:12,479 --> 00:30:15,215 Kat, what's the plan with the duck breast? 747 00:30:15,281 --> 00:30:18,284 Peel the skin off, hit it with liquid nitrogen, pulverize it 748 00:30:18,385 --> 00:30:20,320 and then I'm going to sous vide the actual breast. 749 00:30:20,453 --> 00:30:22,856 I mean, I love turning things on their heads, you know? 750 00:30:22,989 --> 00:30:25,658 I do weird, fun, funky stuff. 751 00:30:25,759 --> 00:30:28,328 And I'm not afraid to show who I am. 752 00:30:28,461 --> 00:30:31,898 Like, I've been an actress. I've been a go-go dancer. 753 00:30:31,998 --> 00:30:32,999 I've been a burlesque performer. 754 00:30:33,099 --> 00:30:34,634 And now, I'm a chef 755 00:30:34,734 --> 00:30:35,869 and at the core of all of it, 756 00:30:35,935 --> 00:30:37,871 there is an element of performance. 757 00:30:39,172 --> 00:30:41,007 Have you done this before? 758 00:30:41,141 --> 00:30:43,743 KAT: I have not made this before. 759 00:30:44,411 --> 00:30:47,747 This is just going to be a little test madeleine 760 00:30:47,847 --> 00:30:49,382 to harken back to the cake. 761 00:30:49,516 --> 00:30:55,488 My idea is to make a, stick with me, lamb fat madeleine. 762 00:30:55,555 --> 00:30:58,324 I've made a madeleine with a bunch of stuff before. 763 00:30:58,458 --> 00:31:00,427 Am I taking this too far? 764 00:31:00,493 --> 00:31:01,795 I'm not sure, 765 00:31:01,895 --> 00:31:04,431 but to pay more homage to the figgy duck, 766 00:31:04,497 --> 00:31:05,832 it needs starch. 767 00:31:05,899 --> 00:31:07,801 So, I just go for broke. 768 00:31:07,901 --> 00:31:09,569 It should work. 769 00:31:15,275 --> 00:31:16,042 ** 770 00:31:16,943 --> 00:31:19,646 LANA: I can smell the lamb, it smells cute. 771 00:31:19,813 --> 00:31:20,914 I love a good coleslaw moment. 772 00:31:20,947 --> 00:31:22,215 It's my dad's technique. 773 00:31:22,349 --> 00:31:24,384 You massage salt and other flavors into it, 774 00:31:24,517 --> 00:31:26,453 and it gives it a better texture, it eats better. 775 00:31:26,553 --> 00:31:27,954 ZUBAIR: Duck is about patience. 776 00:31:28,088 --> 00:31:29,889 I'm going to sear it low and slow. 777 00:31:29,956 --> 00:31:31,191 The main thing with duck 778 00:31:31,257 --> 00:31:33,193 is you've got to leave it the [bleep] alone. 779 00:31:38,765 --> 00:31:39,733 Nice. 780 00:31:39,799 --> 00:31:41,301 - Beautiful. - Beautiful. 781 00:31:41,668 --> 00:31:42,936 Wow. 782 00:31:44,971 --> 00:31:46,239 What a lovely garden. 783 00:31:46,373 --> 00:31:48,008 - Gorgeous. - KRISTEN: Beautiful Casa Loma 784 00:31:48,174 --> 00:31:51,111 setting for one of the more creative challenges 785 00:31:51,211 --> 00:31:53,613 of Top Chefthat I've been able to experience. 786 00:31:54,814 --> 00:31:56,116 TRISTEN: Looks good. 787 00:31:56,282 --> 00:31:58,985 - Two minutes, Paula. - Heard. 788 00:31:59,386 --> 00:32:01,054 KAT: Where's that one going to go? 789 00:32:01,087 --> 00:32:04,024 I'm excited by the way that it's all playing together. 790 00:32:04,057 --> 00:32:06,226 It's weird, but it's good. It's weird good. 791 00:32:06,259 --> 00:32:08,128 - Fifty seconds. - Heard. 792 00:32:08,228 --> 00:32:10,363 I'm using vanilla, coconut, and walnuts. 793 00:32:10,430 --> 00:32:12,098 So, I'm going to do it in textures. 794 00:32:12,132 --> 00:32:13,633 LANA: Nice dice, chef. 795 00:32:13,733 --> 00:32:15,802 I'm happy. [laughing] 796 00:32:15,935 --> 00:32:17,637 PAULA: Hands up, hands up! 797 00:32:18,538 --> 00:32:20,073 [shouting] 798 00:32:20,707 --> 00:32:23,576 A Nanaimo bar, it's something I'll have once every 10 years. 799 00:32:23,643 --> 00:32:26,279 Right, we need to bring it into the 21st century. 800 00:32:26,346 --> 00:32:28,014 LENORE: Yeah, that's what we do at my shop. 801 00:32:28,081 --> 00:32:29,482 We don't make them the traditional way. 802 00:32:29,649 --> 00:32:32,385 There's a lot of salt so that it's not sickly sweet. 803 00:32:32,485 --> 00:32:33,620 Yeah. 804 00:32:35,855 --> 00:32:38,058 - Thank you. - Thank you. 805 00:32:38,458 --> 00:32:40,160 KRISTEN: All right, Kat, let's start with you. 806 00:32:40,293 --> 00:32:42,128 So, this is a Nanaimo duck breast. 807 00:32:42,228 --> 00:32:45,498 There is a mustard custard, duck skin, 808 00:32:45,598 --> 00:32:50,937 and walnut Nanaimo crumble, and a soy cacao ganache. 809 00:32:51,037 --> 00:32:52,739 Why did you choose to take the skin off the duck? 810 00:32:52,806 --> 00:32:57,344 I wanted to recreate the crumble crust of the Nanaimo bar, 811 00:32:57,377 --> 00:32:58,745 so it's got duck skin in the crumble. 812 00:32:58,878 --> 00:33:00,213 - Good. - KRISTEN: Paula. 813 00:33:00,347 --> 00:33:02,615 What I have is a braised pork belly with cacao. 814 00:33:02,716 --> 00:33:05,752 I roasted the beets with coconut vanilla vinaigrette. 815 00:33:05,819 --> 00:33:08,221 The crumble is chocolate graham crackers. 816 00:33:08,254 --> 00:33:10,390 - Great, thank you, chefs. - Thank you. 817 00:33:12,025 --> 00:33:13,259 Kat's dish really screamed Nanaimo. 818 00:33:13,326 --> 00:33:14,928 It was very chocolate-forward. 819 00:33:15,061 --> 00:33:16,863 I love the coconut mustard custard. 820 00:33:16,930 --> 00:33:18,331 It's really fun to say. 821 00:33:18,398 --> 00:33:20,000 Yeah, I thought that was a very smart move, 822 00:33:20,166 --> 00:33:21,601 taking the skin off and making the crumble with the skin. 823 00:33:21,668 --> 00:33:23,069 I think she did a fantastic job. 824 00:33:23,169 --> 00:33:24,637 - Yeah. - KATIANNA: How did it go? 825 00:33:24,738 --> 00:33:27,173 I don't know. My dish was cool. I thought it was cool. 826 00:33:27,240 --> 00:33:28,842 It was a little weird, you know, right? 827 00:33:28,975 --> 00:33:31,344 Are you finding any similarities in Paula's dish 828 00:33:31,511 --> 00:33:32,612 to the Nanaimo bars? 829 00:33:32,679 --> 00:33:34,414 - A very subtle nod. - Right. 830 00:33:34,514 --> 00:33:36,082 Didn't Paula say that there is sort of a chocolate-- 831 00:33:36,249 --> 00:33:38,051 - GAIL: Braise. - Chocolate rub? Yeah. 832 00:33:38,118 --> 00:33:39,953 I didn't really get that when I ate it. 833 00:33:40,086 --> 00:33:42,355 Overall, I think two great tasting dishes. 834 00:33:42,455 --> 00:33:43,656 - Yeah. - Yeah. 835 00:33:43,757 --> 00:33:45,492 - That's a great start. - It is. 836 00:33:45,558 --> 00:33:46,693 I really loved the pork. 837 00:33:46,793 --> 00:33:48,261 KAT: Yours looked really juicy. 838 00:33:48,361 --> 00:33:50,096 - Delicious. - Not too much sauce. 839 00:33:50,196 --> 00:33:52,132 Not too much sauce. 840 00:33:52,265 --> 00:33:54,200 LANA: All right. Last batch is floating. 841 00:33:54,234 --> 00:33:56,169 Making some buñuelos. 842 00:33:56,269 --> 00:33:57,971 CÉSAR: That's one of my ingredients in my date bar. 843 00:33:58,071 --> 00:33:59,005 Henri, how are you feeling so far? 844 00:33:59,105 --> 00:34:00,540 Feeling good. 845 00:34:00,640 --> 00:34:02,442 Just need to get everything on the stove. 846 00:34:02,575 --> 00:34:05,545 I've been a barbarian at the first couple of challenges, 847 00:34:05,679 --> 00:34:07,013 just throwing sh-- together. 848 00:34:07,113 --> 00:34:08,915 So, I'm just trying to time myself. 849 00:34:08,982 --> 00:34:10,150 You're doing duck, right? 850 00:34:10,250 --> 00:34:12,419 - Yeah, duck. - Incredibly hot behind. 851 00:34:12,519 --> 00:34:14,120 HENRY: We have so many chefs in here 852 00:34:14,220 --> 00:34:15,221 trying to use the same things, 853 00:34:15,355 --> 00:34:17,257 but the circulator is free, 854 00:34:17,390 --> 00:34:19,659 so I decide to sous vide the duck. 855 00:34:19,726 --> 00:34:21,461 That's always an inherent risk 856 00:34:21,494 --> 00:34:24,164 because you still have to render the fat afterwards. 857 00:34:24,264 --> 00:34:25,965 Duck is one of my favorite proteins, 858 00:34:26,099 --> 00:34:26,966 if you cook it right. 859 00:34:27,100 --> 00:34:28,868 KATIANNA: I'm doing a rye porridge 860 00:34:28,935 --> 00:34:30,403 because it has a color that reminds me 861 00:34:30,503 --> 00:34:32,205 of the dark exterior of a cookie. 862 00:34:32,305 --> 00:34:33,907 HENRY: How's your duck looking? 863 00:34:34,040 --> 00:34:36,209 ZUBAIR: Some of it's good, some of it's not. 864 00:34:36,309 --> 00:34:39,179 It just doesn't seem to be rendering like I want it to. 865 00:34:39,279 --> 00:34:40,847 So, I'm just going to let them cook 866 00:34:40,980 --> 00:34:41,948 for a longer period of time. 867 00:34:42,015 --> 00:34:43,183 Right behind, coming through. 868 00:34:43,283 --> 00:34:45,352 Three minutes. How are you looking? 869 00:34:45,485 --> 00:34:48,121 I'm just adding this caviar into this vin blanc sauce. 870 00:34:48,254 --> 00:34:49,422 The only thing I'm concerned with 871 00:34:49,522 --> 00:34:51,758 is that my gnocchi looks like poop. 872 00:34:53,626 --> 00:34:54,794 VINNY: One minute, chef. 873 00:34:56,863 --> 00:34:58,064 A little color. 874 00:34:58,164 --> 00:34:59,432 Let's go, chef. 875 00:34:59,566 --> 00:35:02,402 - Pleasure. As always. - As always. 876 00:35:03,703 --> 00:35:05,005 - Ooh, thank you. - Wow. 877 00:35:05,138 --> 00:35:06,439 Vinny, let's start with you. 878 00:35:06,539 --> 00:35:09,342 The dessert I had was the potato chocolate cake. 879 00:35:09,376 --> 00:35:11,344 So, I made you some roasted Yukon potatoes 880 00:35:11,478 --> 00:35:13,346 that have been glazed with chocolate and miso 881 00:35:13,380 --> 00:35:15,482 and then finished in a caviar vin blanc. 882 00:35:15,548 --> 00:35:17,951 And I'm sure you're wondering why there's gold on there. 883 00:35:18,051 --> 00:35:20,320 One of my favorite movies there, Superbad, 884 00:35:20,420 --> 00:35:22,756 including this gentleman right here on his quest 885 00:35:22,789 --> 00:35:24,958 to deliver a bottle of gold flake vodka 886 00:35:25,058 --> 00:35:26,659 to a very pretty girl. 887 00:35:26,760 --> 00:35:29,496 That's great. Do we have to eat it or is there a way to keep it? 888 00:35:30,463 --> 00:35:32,032 Lana, tell us about your dish. 889 00:35:32,165 --> 00:35:34,634 I did a cacao and potato gnocchi 890 00:35:34,701 --> 00:35:39,339 with lamb braised in a cacao sauce and pickled shallots. 891 00:35:39,439 --> 00:35:41,007 - Great, thank you, chefs. - Thank you very much. 892 00:35:41,141 --> 00:35:42,509 Thank you so much. 893 00:35:42,676 --> 00:35:44,444 Vinny finds ways in, to like, add to the story. 894 00:35:44,544 --> 00:35:46,146 TOM: He does. 895 00:35:46,279 --> 00:35:47,814 I love that he made a dish that the star was potatoes. 896 00:35:47,947 --> 00:35:49,382 Yeah. 897 00:35:49,482 --> 00:35:50,817 I think that the chocolate could have been 898 00:35:50,950 --> 00:35:52,152 - much more forward for me. - Yeah. 899 00:35:52,252 --> 00:35:53,887 - Good job, chef. - You too. 900 00:35:53,953 --> 00:35:55,255 Speaking of chocolate, 901 00:35:55,355 --> 00:35:56,656 Lana certainly gave us a lot of chocolate. 902 00:35:56,690 --> 00:35:57,757 Very chocolate forward. 903 00:35:57,824 --> 00:35:59,693 For me, I think this dish is a bit of a miss. 904 00:35:59,793 --> 00:36:01,761 Yeah, she used cacao powder, but it still felt very heavy to me. 905 00:36:01,861 --> 00:36:04,330 Like choosing this cut of lamb, after a few bites, 906 00:36:04,431 --> 00:36:06,332 I was kind of tired of it. 907 00:36:06,433 --> 00:36:07,167 Yeah. 908 00:36:07,233 --> 00:36:09,969 My anxiety is through the roof. 909 00:36:10,070 --> 00:36:12,272 43 minutes. 910 00:36:13,707 --> 00:36:16,609 Just a little on the outside is a little over. 911 00:36:17,377 --> 00:36:18,678 It's just unevenly cooked. 912 00:36:18,778 --> 00:36:20,480 I mean, I don't have any more pieces of duck, 913 00:36:20,580 --> 00:36:22,682 so it's going to be an issue for sure. 914 00:36:22,816 --> 00:36:25,485 I'm going to clean it up on the cutting board. 915 00:36:31,991 --> 00:36:33,727 ** 916 00:36:34,728 --> 00:36:37,530 This dessert, there's lots of raspberries in it, 917 00:36:37,630 --> 00:36:40,066 which I thought would work really well as a glaze. 918 00:36:40,166 --> 00:36:42,635 A lot of Asian cooking has savory and sweet. 919 00:36:42,736 --> 00:36:44,738 For example, the sweet and sour sauce. 920 00:36:44,804 --> 00:36:46,940 The molasses is going to be great in the tare 921 00:36:47,007 --> 00:36:48,274 as a sweetener. 922 00:36:48,341 --> 00:36:50,076 I'm going to do lots of spicy mustard, 923 00:36:50,143 --> 00:36:52,178 cut the sweetness a little bit. 924 00:36:52,779 --> 00:36:54,481 - CORWIN: Eight minutes, Tris. - Got it. 925 00:36:54,547 --> 00:36:55,849 I'm gonna give it twice fried 926 00:36:56,016 --> 00:36:57,250 so I can get the skin really crispy. 927 00:36:57,283 --> 00:36:58,551 Making fried chicken is a risk 928 00:36:58,651 --> 00:37:01,254 because it is considered low country food, 929 00:37:01,354 --> 00:37:02,756 but it's a part of who I am. 930 00:37:02,889 --> 00:37:04,090 You know, I'm from the South, 931 00:37:04,190 --> 00:37:05,358 and fried chicken in the South 932 00:37:05,458 --> 00:37:06,860 is just a whole different animal. 933 00:37:06,993 --> 00:37:08,661 This is going to get dipped in barbecue sauce again. 934 00:37:08,762 --> 00:37:10,196 You don't want to serve soggy chicken. 935 00:37:10,296 --> 00:37:11,798 Three minutes. 936 00:37:15,168 --> 00:37:17,037 CÉSAR: Ready, Massimo? 937 00:37:19,239 --> 00:37:21,107 Don't get quiet, Massimo. 938 00:37:21,241 --> 00:37:22,942 Ten seconds. 939 00:37:27,380 --> 00:37:30,817 - One. - [timer beeping] 940 00:37:33,586 --> 00:37:36,356 I'm going to do what you guys are doing since I'm a guest. 941 00:37:36,856 --> 00:37:38,258 Maybe we should switch sides halfway through 942 00:37:38,291 --> 00:37:39,592 so we get an even... 943 00:37:39,693 --> 00:37:41,661 That's actually a really good idea. 944 00:37:42,562 --> 00:37:43,563 Wow, these are pretty. 945 00:37:43,596 --> 00:37:45,165 This one looks like a tartare. 946 00:37:45,198 --> 00:37:46,499 They're both sort of tartare. 947 00:37:46,633 --> 00:37:48,335 César, can you tell us about your dish? 948 00:37:48,435 --> 00:37:49,903 I got date squares. 949 00:37:50,036 --> 00:37:53,306 We have a lamb tartare with a date and shallot puree, 950 00:37:53,440 --> 00:37:54,908 as well as a roasted carrot puree. 951 00:37:55,041 --> 00:37:57,744 And then the buñuelo on top with some pickled carrots. 952 00:37:57,777 --> 00:37:59,679 - KRISTEN: Massimo? - It's a tartare 953 00:37:59,746 --> 00:38:02,615 with a crisp on top of ras el hanout and roasted oats, 954 00:38:02,716 --> 00:38:05,852 jam of dates, harissa and ras el hanout yogurt. 955 00:38:05,952 --> 00:38:07,754 - How is it, chef? - You'll find out later. 956 00:38:07,854 --> 00:38:09,456 - Yeah. - Killing me. 957 00:38:09,556 --> 00:38:12,325 - Thank you very much. - Thank you, both. 958 00:38:12,892 --> 00:38:14,394 What are the odds that they would both make 959 00:38:14,494 --> 00:38:15,895 literally the same dish? 960 00:38:15,995 --> 00:38:18,798 I just really enjoy the texture of César's tartare. 961 00:38:18,865 --> 00:38:20,533 Just for me, a little bit too much heat. 962 00:38:20,667 --> 00:38:21,935 It's sort of the first thing we've had 963 00:38:22,068 --> 00:38:24,270 that actually incorporated a bit of sweetness to it. 964 00:38:24,371 --> 00:38:26,039 That sort of harkens to a dessert. 965 00:38:26,172 --> 00:38:27,640 I loved it. 966 00:38:27,741 --> 00:38:29,876 After trying this, I think I'm just a big César fan. 967 00:38:32,979 --> 00:38:35,582 I really like the idea that Massimo had. 968 00:38:35,648 --> 00:38:38,718 He went to Morocco, and I think the yogurt to mix in 969 00:38:38,752 --> 00:38:41,321 with the rest of the dish was beautiful, cold, refreshing. 970 00:38:41,488 --> 00:38:42,756 MICHAEL: It was really nice. 971 00:38:42,856 --> 00:38:44,357 The cracker on top is kind of a nice way 972 00:38:44,491 --> 00:38:45,759 to get the oat in there, 973 00:38:45,859 --> 00:38:47,494 but I had a harder time finding the dates. 974 00:38:47,560 --> 00:38:48,828 - Yeah. - The texture 975 00:38:48,962 --> 00:38:50,597 of Massimo's tartare, 976 00:38:50,730 --> 00:38:52,399 - I didn't love it as much. - KRISTEN: It's mushy. 977 00:38:52,499 --> 00:38:54,401 It seems like it's been sitting in the marinade too long, 978 00:38:54,434 --> 00:38:55,802 - so it started to cook. - KRISTEN: Yeah. 979 00:38:55,902 --> 00:38:58,138 - KATIANNA: How'd it go? - Didn't go as the way I wanted. 980 00:38:58,238 --> 00:38:59,572 KATIANNA: No? 981 00:38:59,606 --> 00:39:02,142 It looks good. They're tender, they're wobbling. 982 00:39:02,242 --> 00:39:05,111 Nothing like a good wobble on most things. 983 00:39:05,211 --> 00:39:06,379 2:30. 984 00:39:06,479 --> 00:39:07,947 That looks like home, boss. 985 00:39:08,081 --> 00:39:09,049 Yes, sir. 986 00:39:11,851 --> 00:39:13,253 TRISTEN: A little bit of pickled grape, 987 00:39:13,353 --> 00:39:15,055 just so it's not all raisin. 988 00:39:16,856 --> 00:39:20,160 - Three, two, one. - [timer beeping] 989 00:39:21,361 --> 00:39:23,096 KRISTEN: This is the figgy duff. 990 00:39:23,229 --> 00:39:24,397 Wow, look at that chicken. 991 00:39:24,531 --> 00:39:25,932 STEPHANIE: These are madeleines. 992 00:39:26,032 --> 00:39:27,133 Steph is the madeleine queen. 993 00:39:27,267 --> 00:39:28,601 [Stephanie chuckling] 994 00:39:28,668 --> 00:39:31,404 Corwin, the figgy duff. What did you make? 995 00:39:31,504 --> 00:39:33,473 I used the baking spices of the figgy duff 996 00:39:33,573 --> 00:39:35,342 to make my own jerk marinade, 997 00:39:35,442 --> 00:39:37,711 which I fried with sweet miso barbecue sauce, 998 00:39:37,844 --> 00:39:40,013 a cabbage salad slaw with pickled red onions. 999 00:39:40,113 --> 00:39:41,915 KRISTEN: Tristen, what did you make for us? 1000 00:39:42,015 --> 00:39:43,983 I made something called a pepper pot of braised lamb. 1001 00:39:44,084 --> 00:39:47,287 For that bread component, there is a lamb fat madeleine 1002 00:39:47,320 --> 00:39:48,655 with some pickled grapes on top. 1003 00:39:48,722 --> 00:39:50,390 - Thanks, chefs. - Thank you. 1004 00:39:50,523 --> 00:39:52,225 - Thank you. - Thanks. 1005 00:39:52,325 --> 00:39:54,094 - Yum. Yum. - Yeah. 1006 00:39:54,227 --> 00:39:55,729 I kind of want to stand up and clap. 1007 00:39:55,795 --> 00:39:58,798 They really turned it around on the figgy duff. 1008 00:39:58,865 --> 00:40:00,200 What did you think of Corwin's fried chicken? 1009 00:40:00,333 --> 00:40:01,801 Comparing it to the flavors that I tasted 1010 00:40:01,935 --> 00:40:03,870 in the figgy duff, immediately I thought Jamaica. 1011 00:40:03,970 --> 00:40:07,207 Allspice, ginger, and it comes through so, so well. 1012 00:40:07,240 --> 00:40:10,677 You dig through the sauce and you have this really tender, 1013 00:40:10,744 --> 00:40:12,245 succulent chicken underneath. 1014 00:40:12,345 --> 00:40:13,780 Here we are, in this setting, 1015 00:40:13,880 --> 00:40:15,548 with the inspiration of figgy duff, 1016 00:40:15,648 --> 00:40:17,550 and he's like, here's a piece of fried chicken. 1017 00:40:17,650 --> 00:40:20,220 I didn't even, quite frankly, need the sauce. 1018 00:40:23,490 --> 00:40:24,924 How are you doing over on Tristen's? 1019 00:40:25,058 --> 00:40:26,826 I've got to ask him for the recipe for these madeleines. 1020 00:40:26,926 --> 00:40:29,863 Honestly, I'm impressed he even did madeleines. They're finicky. 1021 00:40:29,963 --> 00:40:32,065 Using that lamb fat was really smart. 1022 00:40:32,198 --> 00:40:34,534 The lamb just melting in your mouth is really incredible. 1023 00:40:34,634 --> 00:40:36,269 The lamb is just beautifully braised. 1024 00:40:36,369 --> 00:40:37,704 The madeleines are, you know, 1025 00:40:37,837 --> 00:40:39,239 you expect this kind of work from a pastry chef. 1026 00:40:39,272 --> 00:40:40,874 Tristen just continues to impress me 1027 00:40:40,974 --> 00:40:42,275 with his level of skill. 1028 00:40:42,375 --> 00:40:44,177 It's a fantastic dish. 1029 00:40:44,310 --> 00:40:45,612 Have you ever just wanted 1030 00:40:45,712 --> 00:40:47,013 your mom to tell you that she loves you. 1031 00:40:47,113 --> 00:40:49,249 That's kind of how it feels sometimes up there. 1032 00:40:49,749 --> 00:40:52,485 - SHUAI: 30 minutes! - 30 minutes! 1033 00:40:52,619 --> 00:40:53,620 ZUBAIR: Wheat berries are awesome. 1034 00:40:53,653 --> 00:40:54,888 They have really great texture. 1035 00:40:54,988 --> 00:40:56,823 Super happy with the way it came out. 1036 00:40:56,956 --> 00:40:58,525 I am shocked how fast I prepped everything right now. 1037 00:40:58,658 --> 00:41:00,560 I'm like ready too. I'm just like waiting. 1038 00:41:00,660 --> 00:41:05,031 Duck's resting. Mise en place ready. 1039 00:41:05,131 --> 00:41:07,033 Garnish is set. 1040 00:41:07,133 --> 00:41:08,668 Plate's warming. 1041 00:41:08,768 --> 00:41:11,171 20 minutes. That is so long. 1042 00:41:13,506 --> 00:41:15,008 Three minutes left. 1043 00:41:17,377 --> 00:41:18,845 SHUAI: Looking at my plates, 1044 00:41:18,945 --> 00:41:22,148 I'm happy that I didn't make it overly sweet. 1045 00:41:22,882 --> 00:41:24,484 [Shuai coughing] 1046 00:41:24,551 --> 00:41:26,086 It's so tart. 1047 00:41:26,186 --> 00:41:27,854 KATIANNA: I'm putting the bacon and the raspberries 1048 00:41:27,987 --> 00:41:31,157 in the center so it'll kind of mimic the actual cookie. 1049 00:41:34,561 --> 00:41:37,230 SHUAI: Three, two, one. 1050 00:41:37,297 --> 00:41:40,033 [timer beeping] 1051 00:41:42,035 --> 00:41:43,837 GAIL: Thank you so much. 1052 00:41:43,937 --> 00:41:45,705 - KRISTEN: The jam jams. - MICHAEL: Here they come. 1053 00:41:45,839 --> 00:41:47,407 - TOM: It looks pretty. - Oh. 1054 00:41:47,540 --> 00:41:49,676 - Yeah. - GAIL: Oh. 1055 00:41:50,043 --> 00:41:50,977 - Hi, chefs. - Hello. 1056 00:41:51,077 --> 00:41:52,879 Katianna, can you tell us what you made? 1057 00:41:53,013 --> 00:41:56,783 I made a rye porridge with molasses glazed mushrooms 1058 00:41:56,883 --> 00:41:59,853 and a raspberry and bacon confit. 1059 00:41:59,953 --> 00:42:01,654 KRISTEN: Shuai, what did you make? 1060 00:42:01,721 --> 00:42:04,758 I made a tsukune, which is a Japanese style grilled meatball 1061 00:42:04,858 --> 00:42:06,693 with a raspberry pepper jelly 1062 00:42:06,793 --> 00:42:09,662 and chilled napa with a hot mustard sauce. 1063 00:42:09,763 --> 00:42:12,365 And then on the bottom is a sauce of a tare. 1064 00:42:12,465 --> 00:42:13,700 Shuai, what's in the meatball? 1065 00:42:13,733 --> 00:42:16,770 It's chicken, panko, and eggs. 1066 00:42:16,870 --> 00:42:18,438 All right. Great. Thanks, chefs. 1067 00:42:18,538 --> 00:42:19,706 - Thank you. - Thank you. 1068 00:42:19,873 --> 00:42:21,574 Let's start with Katianna's dish. 1069 00:42:21,708 --> 00:42:22,942 There's some texture. 1070 00:42:23,043 --> 00:42:24,511 It's crunchy, but the porridge itself 1071 00:42:24,611 --> 00:42:26,346 is just kind of cold and slimy. 1072 00:42:26,446 --> 00:42:28,281 And Katianna's porridge is not my jam jam. 1073 00:42:28,415 --> 00:42:30,650 I can feel it coming, Tom. 1074 00:42:31,151 --> 00:42:34,821 I don't know if the texture of the porridge is intentional. 1075 00:42:34,921 --> 00:42:37,257 However, when you kind of get the right bite, 1076 00:42:37,357 --> 00:42:38,858 - it's not a bad bite. - GAIL: No. 1077 00:42:38,892 --> 00:42:40,894 I loved the bright raspberry. 1078 00:42:40,927 --> 00:42:42,595 It was very reminiscent of the center 1079 00:42:42,729 --> 00:42:44,030 of that jam jams cookie. 1080 00:42:44,097 --> 00:42:45,532 Were you happy with it? 1081 00:42:45,598 --> 00:42:48,702 Um, elements of it. 1082 00:42:49,369 --> 00:42:50,770 Over to Shuai's dish. 1083 00:42:50,904 --> 00:42:53,406 I think the flavors are really interesting. 1084 00:42:53,473 --> 00:42:54,774 Didn't love the texture of the meatball. 1085 00:42:54,874 --> 00:42:56,376 TOM: Right. It's just too much panko. 1086 00:42:56,443 --> 00:42:57,777 I didn't find the cookie in any of it. 1087 00:42:57,877 --> 00:42:58,712 There should have been some element 1088 00:42:58,878 --> 00:43:00,246 that reminded you of cookie. 1089 00:43:00,313 --> 00:43:01,481 Bit of crunch, a little texture. 1090 00:43:01,581 --> 00:43:03,183 This is just such a vinegary 1091 00:43:03,283 --> 00:43:04,984 and acidic dish, which, you know, 1092 00:43:05,051 --> 00:43:06,619 the cookie doesn't kind of make me think of. 1093 00:43:06,720 --> 00:43:09,656 I think it was a miss for Shuai to put all that tare on. 1094 00:43:09,689 --> 00:43:11,191 Because it was completely overwhelming. 1095 00:43:11,324 --> 00:43:12,392 GAIL: Yeah. 1096 00:43:12,492 --> 00:43:13,560 SHUAI: You can't go wrong with meatballs. 1097 00:43:13,660 --> 00:43:14,861 Everybody likes meatballs. 1098 00:43:14,961 --> 00:43:17,364 - I love meatballs. - Three minutes. 1099 00:43:17,864 --> 00:43:21,234 Some of these are a tad overcooked, but... 1100 00:43:21,267 --> 00:43:24,304 Have a quick pickle cucumber. 1101 00:43:24,971 --> 00:43:26,973 59 seconds. 1102 00:43:27,640 --> 00:43:30,410 I finally get all the time in the world to focus 1103 00:43:30,510 --> 00:43:31,945 on the way the plate looks. 1104 00:43:32,078 --> 00:43:35,181 - 20 seconds. - 20 seconds. 1105 00:43:38,485 --> 00:43:40,553 Oh, sh--. 1106 00:43:40,887 --> 00:43:43,456 I see that one plate is missing sauce, 1107 00:43:43,623 --> 00:43:45,025 so I grab the pot, 1108 00:43:45,158 --> 00:43:47,027 - but then the time runs out. - [timer beeping] 1109 00:43:47,160 --> 00:43:48,661 [bleep] 1110 00:43:50,864 --> 00:43:52,065 Oh. 1111 00:44:06,746 --> 00:44:07,280 GAIL: Oh, wow. 1112 00:44:07,847 --> 00:44:08,882 - Pretty. - Thank you. 1113 00:44:08,982 --> 00:44:10,450 HENRY: Hi, how are you? 1114 00:44:10,550 --> 00:44:13,119 Hi. Henry, can you tell us what you made? 1115 00:44:13,253 --> 00:44:16,022 I had the butter tart, so I made duck breast 1116 00:44:16,122 --> 00:44:18,558 with a brown sugar corn syrup glaze, 1117 00:44:18,658 --> 00:44:22,062 jus, parsnip puree, and mushroom crumb. 1118 00:44:22,162 --> 00:44:23,163 Oh. 1119 00:44:23,263 --> 00:44:24,831 Looks like I didn't get sauce, Henry. 1120 00:44:24,931 --> 00:44:26,332 HENRY: Yes. When I was saucing everything 1121 00:44:26,433 --> 00:44:27,934 in the last second, I missed. 1122 00:44:28,001 --> 00:44:29,369 You can have some of mine. 1123 00:44:30,904 --> 00:44:32,839 Zubair, what did you make for us? 1124 00:44:32,906 --> 00:44:34,641 One of the best things about that tart 1125 00:44:34,741 --> 00:44:36,309 was it really kind of like a butter pecan pie, 1126 00:44:36,443 --> 00:44:38,812 so I made an achar using pecans. 1127 00:44:38,878 --> 00:44:40,280 Underneath is a sheermal, 1128 00:44:40,380 --> 00:44:43,316 and then the sauce is a cashew and pecan korma, 1129 00:44:43,416 --> 00:44:44,784 and then seared duck breast. 1130 00:44:44,884 --> 00:44:46,152 And what is this grain? 1131 00:44:46,252 --> 00:44:47,954 ZUBAIR: So, that is wheat berries 1132 00:44:48,021 --> 00:44:49,856 and I cooked them, fried them to kind of give some texture. 1133 00:44:49,956 --> 00:44:52,258 - Great, thank you, chefs. - Thank you. 1134 00:44:53,493 --> 00:44:55,795 ZUBAIR: Some of my pieces are a little over on the top, 1135 00:44:55,895 --> 00:44:57,497 but good on the bottom. 1136 00:44:57,897 --> 00:44:59,232 TOM: Chew that duck for a while. 1137 00:44:59,332 --> 00:45:02,135 Yeah. What did you think of Henry's duck dish? 1138 00:45:02,268 --> 00:45:04,871 I don't know if it read butter tart to me, 1139 00:45:04,938 --> 00:45:06,306 but all the elements are present. 1140 00:45:06,373 --> 00:45:07,974 Raisins are present, the butter is present. 1141 00:45:08,041 --> 00:45:09,709 Yeah, you tick the boxes. 1142 00:45:09,776 --> 00:45:11,044 There is something acidic, 1143 00:45:11,111 --> 00:45:13,046 there is something sweet to balance it, 1144 00:45:13,146 --> 00:45:15,348 but for me, the duck was under. 1145 00:45:15,448 --> 00:45:17,150 I wish I'd gotten that jus. 1146 00:45:17,250 --> 00:45:20,086 It was really subtly, beautifully spiced 1147 00:45:20,153 --> 00:45:23,289 and just sweet enough to balance everything else. 1148 00:45:23,356 --> 00:45:24,791 How do you feel, Henry? 1149 00:45:24,858 --> 00:45:27,694 Did miss one of the sauces, but still good. 1150 00:45:27,794 --> 00:45:30,630 So, I appreciate the aesthetics of Zubair's dish. 1151 00:45:30,730 --> 00:45:32,065 I mean, I was very excited. 1152 00:45:32,132 --> 00:45:33,366 I could see that there's different textures, 1153 00:45:33,500 --> 00:45:35,201 there's a lot of thought, but I think individually, 1154 00:45:35,301 --> 00:45:37,737 the components, a lot of them were a miss for me. 1155 00:45:37,871 --> 00:45:40,073 GAIL: The duck was just super problematic for me. 1156 00:45:40,140 --> 00:45:42,742 It was overcooked, it was over-rested, 1157 00:45:42,842 --> 00:45:45,278 it was almost impossible to chew. 1158 00:45:45,378 --> 00:45:47,414 MICHAEL: Yeah, it looks like nobody took a second bite. 1159 00:45:47,514 --> 00:45:48,682 You went for it 1160 00:45:48,748 --> 00:45:49,883 and I saw that knife didn't really give, 1161 00:45:50,016 --> 00:45:51,518 and then you put it down. 1162 00:45:51,584 --> 00:45:53,787 I don't want to argue with my knife about the duck. 1163 00:45:54,054 --> 00:45:55,388 You know the, what are those? 1164 00:45:55,455 --> 00:45:57,190 - KRISTEN: Wheatberries? - It was not that pleasant. 1165 00:45:57,290 --> 00:45:58,925 Wheatberries are supposed to have bite and some chew, 1166 00:45:58,992 --> 00:46:01,027 but these wheatberries are under. 1167 00:46:01,094 --> 00:46:02,495 - GAIL: They're hard. - Yeah. 1168 00:46:02,562 --> 00:46:04,064 - HENRY: How are you doing? - I'm feeling good, 1169 00:46:04,164 --> 00:46:05,632 I'm feeling good, I'm not feeling too bad. 1170 00:46:05,732 --> 00:46:07,667 As our expert pastry chefs, how do you think 1171 00:46:07,767 --> 00:46:09,903 the interpretation went for the chefs overall? 1172 00:46:10,036 --> 00:46:11,838 STEPHANIE: There was definitely some very creative takes, 1173 00:46:11,938 --> 00:46:13,106 combinations I would've never thought of. 1174 00:46:13,206 --> 00:46:14,541 I think they all went for it. 1175 00:46:14,607 --> 00:46:15,975 Everything tonight was so creative, 1176 00:46:16,042 --> 00:46:17,444 it was so exciting to see what they did. 1177 00:46:17,577 --> 00:46:19,546 Stephanie and Lenore, thank you for being here. 1178 00:46:19,679 --> 00:46:20,714 Thanks for having us. 1179 00:46:20,814 --> 00:46:21,781 I'm excited for the discussion, 1180 00:46:21,915 --> 00:46:22,916 so... judges' table? 1181 00:46:23,016 --> 00:46:24,351 - TOM: Yes. - KRISTEN: Great. 1182 00:46:42,802 --> 00:46:48,174 Tristen, Corwin, and Kat, 1183 00:46:48,842 --> 00:46:51,177 please stay here, the rest can move to the side. 1184 00:46:55,882 --> 00:46:57,984 Well, the three of you are standing here... 1185 00:46:59,919 --> 00:47:04,224 because you had our favorite dishes of the day. 1186 00:47:04,324 --> 00:47:05,692 Congratulations. 1187 00:47:05,792 --> 00:47:08,595 [applause] 1188 00:47:11,898 --> 00:47:13,066 Tristen, let's start with you. 1189 00:47:13,166 --> 00:47:14,167 TOM: Every aspect of it was great. 1190 00:47:14,300 --> 00:47:15,635 The lamb was beautifully braised, 1191 00:47:15,702 --> 00:47:17,837 like really, really, just nicely done. 1192 00:47:17,971 --> 00:47:19,439 The sauce was really nice. 1193 00:47:19,506 --> 00:47:21,041 Listen, you could put a madeleine together 1194 00:47:21,141 --> 00:47:22,642 and it could not be very good, 1195 00:47:22,742 --> 00:47:24,577 but you had two pastry chefs there who were just like, 1196 00:47:24,678 --> 00:47:26,546 - this is amazing. - Oh, wow. 1197 00:47:26,646 --> 00:47:28,481 I mean, I would have liked for you to have connected it 1198 00:47:28,548 --> 00:47:30,817 more to the figgy duff by maybe pouring like sand 1199 00:47:30,917 --> 00:47:34,788 all over the plate, but, um, couldn't stop eating it, 1200 00:47:34,888 --> 00:47:36,756 so really, thank you for that. 1201 00:47:37,257 --> 00:47:39,793 Corwin, you really dissected the recipe, 1202 00:47:39,859 --> 00:47:42,996 reached back into like who you are and what you want to cook, 1203 00:47:43,096 --> 00:47:45,231 and then spun it just so smartly. 1204 00:47:45,365 --> 00:47:47,801 It makes me really happy, because it was thoughtful. 1205 00:47:47,867 --> 00:47:49,369 Yeah. 1206 00:47:49,502 --> 00:47:53,440 We tasted all of those jerk flavors/figgy duff flavors. 1207 00:47:54,107 --> 00:47:55,308 It just resonated. 1208 00:47:55,408 --> 00:47:57,043 And the chicken was moist and delicious 1209 00:47:57,143 --> 00:47:59,479 and I just absolutely loved it, couldn't get enough of it. 1210 00:47:59,579 --> 00:48:00,647 Thank you. 1211 00:48:00,747 --> 00:48:04,184 Kat, I think it was so cleverly done. 1212 00:48:04,250 --> 00:48:05,919 This is either going to be like so weird 1213 00:48:06,019 --> 00:48:07,387 that it's not going to work 1214 00:48:07,454 --> 00:48:09,155 or it's going to be just like kind of just right. 1215 00:48:09,255 --> 00:48:11,424 The chocolate just worked so well with the duck. 1216 00:48:11,524 --> 00:48:13,426 It kind of reminded me of like a mole sauce, 1217 00:48:13,493 --> 00:48:15,995 so much flavor in it and it really complemented everything. 1218 00:48:16,062 --> 00:48:17,731 Every one of those ingredients just made it in there 1219 00:48:17,831 --> 00:48:19,432 and it all made sense. 1220 00:48:19,499 --> 00:48:21,401 It was like, oh yeah, of course, duck and chocolate work, yeah. 1221 00:48:21,534 --> 00:48:22,702 Coconut, sure, why not? 1222 00:48:22,802 --> 00:48:24,371 KRISTEN: So Michael, as our guest judge, 1223 00:48:24,471 --> 00:48:26,573 you get to announce the winner of the challenge. 1224 00:48:26,706 --> 00:48:29,642 So, the winning chef tonight did a brilliant job 1225 00:48:29,743 --> 00:48:33,413 of, you know, deconstructing the assigned dessert. 1226 00:48:33,513 --> 00:48:35,348 And the winner is... 1227 00:48:38,718 --> 00:48:39,719 Tristen. 1228 00:48:39,853 --> 00:48:41,688 Sh--. 1229 00:48:43,089 --> 00:48:45,358 I win my first Elimination Challenge 1230 00:48:45,458 --> 00:48:48,895 making Caribbean food with something I don't really like. 1231 00:48:48,995 --> 00:48:50,363 I'm so happy. 1232 00:48:50,463 --> 00:48:52,565 This win really just affirms my cuisine, 1233 00:48:52,699 --> 00:48:55,101 so I'm not going to take my foot off the gas. 1234 00:48:56,369 --> 00:48:58,071 KRISTEN: Tristen, congratulations. 1235 00:48:58,171 --> 00:48:59,773 You just won immunity in the next Elimination Challenge. 1236 00:48:59,839 --> 00:49:01,574 Wow. Thank you. 1237 00:49:01,641 --> 00:49:03,610 All right, Tristen, Corwin, and Kat, you can step to the side. 1238 00:49:03,710 --> 00:49:08,715 Shuai, Henry, and Zubair, please step forward. 1239 00:49:15,822 --> 00:49:18,725 The three of you had our least favorite dishes of the day, 1240 00:49:18,792 --> 00:49:20,727 and one of you will be eliminated. 1241 00:49:31,738 --> 00:49:32,672 Let's get right into it. 1242 00:49:33,406 --> 00:49:35,208 Shuai, walk us through your dish. 1243 00:49:35,275 --> 00:49:37,644 As soon as I saw the molasses and the cinnamon, 1244 00:49:37,744 --> 00:49:40,513 I knew I wanted to make a some kind of soy-based tare. 1245 00:49:40,647 --> 00:49:42,449 It was just too strong for the rest of the dish. 1246 00:49:42,515 --> 00:49:44,184 It just kind of obliterated everything. 1247 00:49:44,250 --> 00:49:45,752 - GAIL: The cabbage. - TOM: The cabbage, yeah. 1248 00:49:45,819 --> 00:49:48,221 GAIL: Just curious about how you made the meatball. 1249 00:49:48,321 --> 00:49:51,691 It felt a little dry and a little bit spongy. 1250 00:49:51,825 --> 00:49:53,927 Yeah, it was definitely light and airy, 1251 00:49:54,027 --> 00:49:55,962 and not like a, like, you know, like a traditional 1252 00:49:56,062 --> 00:49:58,098 just straight meatball, 1253 00:49:58,164 --> 00:50:00,934 but I didn't think it was too spongy, personally. 1254 00:50:01,067 --> 00:50:04,037 But it just felt a little bit off. 1255 00:50:04,104 --> 00:50:05,538 - For sure. - KRISTEN: Zubair. 1256 00:50:05,638 --> 00:50:07,807 I really kind of leaned into the butter tart, 1257 00:50:07,874 --> 00:50:10,343 but I was not happy with my duck cook. 1258 00:50:10,477 --> 00:50:11,444 Yeah, you know it. 1259 00:50:11,511 --> 00:50:13,279 It was definitely the biggest flaw. 1260 00:50:13,380 --> 00:50:15,248 It almost seemed like not only was it seared too hard, 1261 00:50:15,348 --> 00:50:16,683 and you didn't render the fat out, 1262 00:50:16,816 --> 00:50:18,018 but it was also done well in advance, 1263 00:50:18,084 --> 00:50:19,519 so it seemed like it sat around. 1264 00:50:19,652 --> 00:50:22,088 Yeah, it got away from me today, for sure. No excuses. 1265 00:50:22,188 --> 00:50:23,390 TOM: And the other thing, 1266 00:50:23,523 --> 00:50:24,691 the wheat berries were pretty undercooked, too. 1267 00:50:24,824 --> 00:50:26,493 Heard. 1268 00:50:26,559 --> 00:50:27,794 I just think there were 1269 00:50:27,861 --> 00:50:29,229 - a lot of elements... - Yeah. 1270 00:50:29,362 --> 00:50:31,197 ...and the story said butter tart, 1271 00:50:31,297 --> 00:50:34,501 but we kind of didn't get it all together on the plate. 1272 00:50:34,634 --> 00:50:36,069 - Yup. - KRISTEN: Henry, 1273 00:50:36,202 --> 00:50:37,737 how did you cook your duck? 1274 00:50:37,871 --> 00:50:40,140 - Sous vide it. - GAIL: Sous vide it. 1275 00:50:40,240 --> 00:50:41,741 Did you sous vide it and 1276 00:50:41,841 --> 00:50:43,243 - then brown it afterwards? - Yeah. 1277 00:50:43,309 --> 00:50:44,711 Yeah, in the end, the fat was still in there. 1278 00:50:44,844 --> 00:50:45,979 It was really rubbery and tough. 1279 00:50:46,112 --> 00:50:47,647 Kind of... It was very flaccid. 1280 00:50:47,714 --> 00:50:51,151 I actually found your sauce to be very well balanced, 1281 00:50:51,217 --> 00:50:53,720 which is the thing that brought everything together. 1282 00:50:53,820 --> 00:50:55,055 MICHAEL: There was so much I loved. 1283 00:50:55,188 --> 00:50:57,624 The parsnip and the sauce. 1284 00:50:57,724 --> 00:50:59,559 Came down to the duck. 1285 00:51:00,193 --> 00:51:01,695 All right, we'll call you back in a little bit. 1286 00:51:01,795 --> 00:51:03,263 - Thanks. - Thank you, chefs. 1287 00:51:03,329 --> 00:51:04,831 - GAIL: Thank you. - KRISTEN: Thank you. 1288 00:51:10,670 --> 00:51:12,706 - I'm good. - MASSIMO: Who needs a drink? 1289 00:51:12,806 --> 00:51:14,341 - LANA: Me. - SHUAI: This guy. 1290 00:51:14,407 --> 00:51:16,209 MASSIMO: How do you guys feel? 1291 00:51:16,276 --> 00:51:17,877 HENRY: I mean, it sucks. 1292 00:51:17,977 --> 00:51:20,413 ZUBAIR: I knew I was going to be there because of the duck cook, 1293 00:51:20,547 --> 00:51:23,016 so I wasn't too surprised at all. 1294 00:51:23,116 --> 00:51:25,185 You've got an overcooked duck, undercooked duck, 1295 00:51:25,251 --> 00:51:26,853 and mushy meatballs. 1296 00:51:26,986 --> 00:51:28,722 I think Zubair, out of all three, 1297 00:51:28,822 --> 00:51:30,190 I think he tried the most. 1298 00:51:30,290 --> 00:51:33,727 But I would argue that had more technical mistakes. 1299 00:51:33,827 --> 00:51:35,295 For me, Zubair's duck was 1300 00:51:35,362 --> 00:51:37,330 absolutely the worst thing we ate today. 1301 00:51:37,430 --> 00:51:39,332 I actually couldn't take a second bite of it. 1302 00:51:39,466 --> 00:51:41,901 He at least tried to make the dessert work. 1303 00:51:42,002 --> 00:51:44,804 Where I think both Henry and Shuai 1304 00:51:44,904 --> 00:51:46,473 just completely ignored the challenge. 1305 00:51:46,539 --> 00:51:48,875 I feel proud and like, if this is it, this is it. 1306 00:51:48,942 --> 00:51:51,311 That's all good, you know? I'm not going to stop cooking. 1307 00:51:51,411 --> 00:51:54,748 Although Shuai's texture was slightly off, 1308 00:51:54,848 --> 00:51:56,449 it wasn't completely off. 1309 00:51:56,516 --> 00:51:58,451 It didn't resemble the cookie at all. 1310 00:51:58,551 --> 00:52:00,320 The only element he had on there was the raspberry. 1311 00:52:00,387 --> 00:52:02,155 It was this little tiny bit over the top. 1312 00:52:02,222 --> 00:52:03,990 - Sure. - I definitely feel like 1313 00:52:04,057 --> 00:52:05,392 I'm the one going home. 1314 00:52:05,492 --> 00:52:07,127 You know, Henry tried with the one element. 1315 00:52:07,260 --> 00:52:08,795 Parsnip, it was really it. 1316 00:52:08,862 --> 00:52:12,499 Of the three, I would happily go back and eat Henry's again. 1317 00:52:12,565 --> 00:52:16,102 If it was done properly, I think it would have eaten well. 1318 00:52:16,169 --> 00:52:17,604 But it wasn't. 1319 00:52:17,671 --> 00:52:20,040 I prefer to eat Zubair's duck to Henry's duck. 1320 00:52:20,140 --> 00:52:21,374 - Henry's duck was-- - Really? 1321 00:52:21,474 --> 00:52:22,976 When you think about the overcooked 1322 00:52:23,109 --> 00:52:24,778 and undercooked, right, both horrible offenses. 1323 00:52:24,844 --> 00:52:27,247 But then all this other stuff was going with it. 1324 00:52:27,313 --> 00:52:30,450 I feel like Henry made less mistakes in his accoutrement 1325 00:52:30,517 --> 00:52:32,218 - than Zubair did. - TOM: Yeah. 1326 00:52:32,352 --> 00:52:34,387 You guys have all been at the top. 1327 00:52:34,487 --> 00:52:36,990 Yeah. We're also, you know, very deep in the competition now. 1328 00:52:37,057 --> 00:52:38,191 We have our answer? 1329 00:52:38,258 --> 00:52:39,292 - Yeah. - KRISTEN: All right. 1330 00:52:39,359 --> 00:52:41,261 let's get the chefs out here. 1331 00:52:51,538 --> 00:52:53,340 So, chefs, there were some technical issues. 1332 00:52:53,473 --> 00:52:56,309 And unfortunately, these dishes just weren't up to snuff. 1333 00:52:57,844 --> 00:52:59,346 Kristen. 1334 00:53:02,849 --> 00:53:05,752 Zubair, please pack your knives and go. 1335 00:53:07,787 --> 00:53:10,790 I was not expecting to be here. I was building up momentum. 1336 00:53:10,857 --> 00:53:13,993 I had a win under my belt, but I'm also human. 1337 00:53:15,195 --> 00:53:16,563 And we will make mistakes. 1338 00:53:16,629 --> 00:53:19,499 And at this level, all the small mistakes matter. 1339 00:53:19,566 --> 00:53:21,735 So, Zubair, don't go anywhere, 1340 00:53:21,835 --> 00:53:23,770 because Last Chance Kitchen's starting right now. 1341 00:53:23,870 --> 00:53:25,038 Okay. 1342 00:53:25,138 --> 00:53:27,374 Shuai and Henry, make sure you tell the chefs 1343 00:53:27,507 --> 00:53:29,275 that someone will be joining them 1344 00:53:29,376 --> 00:53:31,778 through Last Chance Kitchen tomorrow. 1345 00:53:32,812 --> 00:53:35,248 Michael, Kristen, Gail, thank you very much, 1346 00:53:35,382 --> 00:53:36,683 but the kitchen's mine now. 1347 00:53:36,750 --> 00:53:37,984 GAIL: Good luck, Zubair. 1348 00:53:39,719 --> 00:53:41,321 TOM: Tonight, 1349 00:53:41,388 --> 00:53:42,689 Zubair goes straight intoLast Chance Kitchen. 1350 00:53:42,822 --> 00:53:45,025 - Pretty niche competition. - Can't wait. 1351 00:53:45,125 --> 00:53:46,259 TOM: Can he summon the strength 1352 00:53:46,326 --> 00:53:47,494 to battle the reigning champ? 1353 00:53:47,560 --> 00:53:49,329 Oh, yeah. 1354 00:53:52,165 --> 00:53:54,901 TOM: Watch now on Peacock or bravotv.com. 1355 00:53:57,003 --> 00:53:58,438 KRISTEN: Next time onTop Chef... 1356 00:53:58,571 --> 00:54:00,607 We want you to work in teams of two 1357 00:54:00,740 --> 00:54:03,543 to create a dish inspired by your time on the line. 1358 00:54:03,677 --> 00:54:05,545 This is called Kama Sutra chicken. 1359 00:54:05,679 --> 00:54:08,815 An entire team will be going home. 1360 00:54:10,850 --> 00:54:12,686 Let's have a good service! 1361 00:54:14,020 --> 00:54:15,722 No. 1362 00:54:16,156 --> 00:54:17,791 Don't start. Don't ----ing start. 1362 00:54:18,305 --> 00:55:18,699