"Top Chef" Pickle Me This

1 00:00:02,567 --> 00:00:05,091 Previously, onTop Chef... 2 00:00:05,092 --> 00:00:06,614 Toronto is one of the most 3 00:00:06,615 --> 00:00:08,616 multicultural cities in the world. 4 00:00:08,617 --> 00:00:10,792 You're all heading out to some of these neighborhoods. 5 00:00:10,793 --> 00:00:13,186 We want you to work in teams of two 6 00:00:13,187 --> 00:00:16,015 to create a dish inspired by your time on the line. 7 00:00:16,016 --> 00:00:18,148 This is called kamasutra chicken. 8 00:00:19,280 --> 00:00:21,586 An entire team will be going home. 9 00:00:22,544 --> 00:00:24,327 Tristen, the winner of Last Chance Kitchen, 10 00:00:24,328 --> 00:00:27,069 who returns tomorrow, will be your partner. 11 00:00:27,070 --> 00:00:29,159 Ciao, amicis. 12 00:00:29,812 --> 00:00:31,335 Okay, let's go. 13 00:00:32,249 --> 00:00:34,163 No. It's about getting it done. 14 00:00:34,164 --> 00:00:35,686 You're really upsetting me at this point. 15 00:00:35,687 --> 00:00:38,341 I'm not gonna let anybody disrespect me. 16 00:00:38,342 --> 00:00:40,039 Don't start. Don't f---ing start. 17 00:00:40,040 --> 00:00:42,781 - Let's have a good service! - Woo! 18 00:00:43,782 --> 00:00:45,305 It's all the way Greek, you know? 19 00:00:45,306 --> 00:00:47,002 -Yeah. - My octopus was great, 20 00:00:47,003 --> 00:00:49,483 it was cooked well, I got, like, this really crispy bite. 21 00:00:49,484 --> 00:00:52,268 It didn't fall apart, which means it has enough breading. 22 00:00:52,269 --> 00:00:55,271 The texture of this bomba, to me, is a little off. 23 00:00:55,272 --> 00:00:56,969 The winning team is... 24 00:00:57,579 --> 00:00:58,970 Blue Team, Bailey and Tristen. 25 00:00:58,971 --> 00:01:00,582 Welcome back, Bailey! 26 00:01:01,844 --> 00:01:03,063 Kat and Corwin... 27 00:01:03,541 --> 00:01:04,846 please pack your knives, and go. 28 00:01:09,591 --> 00:01:13,333 Ten chefs remain to compete in the ultimate culinary showdown. 29 00:01:13,334 --> 00:01:14,856 At stake for the winner, 30 00:01:14,857 --> 00:01:17,642 the largest prize package in Top Chefhistory. 31 00:01:18,078 --> 00:01:20,644 The grand prize of a quarter of a million dollars 32 00:01:20,645 --> 00:01:22,603 furnished by Saratoga Spring Water, 33 00:01:22,604 --> 00:01:24,822 the official water of Top Chef, 34 00:01:24,823 --> 00:01:27,390 Delta Sky Miles Diamond Medallion status, 35 00:01:27,391 --> 00:01:31,438 and $125,000 to spend on travel with Delta Airlines, 36 00:01:31,439 --> 00:01:33,048 a feature in Food & Wine Magazine, 37 00:01:33,049 --> 00:01:35,529 an appearance at the Food & Wine Classic in Aspen, 38 00:01:35,530 --> 00:01:38,488 and for the first time ever, the winner of Top Chef 39 00:01:38,489 --> 00:01:40,751 will headline their own exclusive dinner 40 00:01:40,752 --> 00:01:43,450 at the historic James Beard House in New York, 41 00:01:43,451 --> 00:01:46,148 and the title of Top Chef. 42 00:01:48,000 --> 00:01:54,074 43 00:02:01,599 --> 00:02:03,078 That was a hard challenge. 44 00:02:03,079 --> 00:02:05,560 You guys had a team that maybe... 45 00:02:06,256 --> 00:02:09,171 was having some moments. 46 00:02:09,172 --> 00:02:12,610 The last Elimination Challenge, Massimo and myself... 47 00:02:15,570 --> 00:02:18,398 But honestly, I need to leave it behind. 48 00:02:18,399 --> 00:02:20,922 I don't wanna disappoint anyone. That's my biggest fear. 49 00:02:20,923 --> 00:02:22,880 Well, your sons are gonna be really proud 50 00:02:22,881 --> 00:02:24,926 - when they watch this. - And I hope so. 51 00:02:24,927 --> 00:02:26,710 I have to think about my boys. 52 00:02:26,711 --> 00:02:29,974 I mean, as a parent, I wanna be the best example they have. 53 00:02:29,975 --> 00:02:32,238 I don't want them to take anything for granted. 54 00:02:32,239 --> 00:02:34,240 Yeah, and you're leading by example right now. 55 00:02:34,241 --> 00:02:35,590 Mm-hmm. 56 00:02:38,114 --> 00:02:43,162 They told me he was not gonna be able to talk or eat or walk, 57 00:02:43,163 --> 00:02:45,033 and now he's doing all those things. 58 00:02:45,034 --> 00:02:47,122 He is resilient. 59 00:02:47,123 --> 00:02:49,516 I wanna be resilient as well. 60 00:02:49,517 --> 00:02:52,127 I'm eager to see what's gonna be next. 61 00:02:52,128 --> 00:02:54,783 Check it out, and move on. 62 00:03:00,180 --> 00:03:02,311 -Oh, hello. -Oh! 63 00:03:02,312 --> 00:03:04,966 - Chipotle? - Some "Chi-pot-el." 64 00:03:04,967 --> 00:03:06,447 Yeah. 65 00:03:07,665 --> 00:03:08,970 - Are you hungry? - Yeah. 66 00:03:08,971 --> 00:03:10,319 I love Chipotle. 67 00:03:10,320 --> 00:03:12,192 This is my dream come true. 68 00:03:12,714 --> 00:03:14,671 All right, chefs. Today we're gonna keep it in the family 69 00:03:14,672 --> 00:03:16,412 - with our guest judges. - Oh. 70 00:03:16,413 --> 00:03:19,154 Please welcome Top Chef MasterSusur Lee 71 00:03:19,155 --> 00:03:21,635 and his son, Jet Bent-Lee. 72 00:03:21,636 --> 00:03:23,202 Welcome. 73 00:03:23,203 --> 00:03:25,029 - Morning, guys. -Morning. 74 00:03:25,030 --> 00:03:27,293 When I think of Canada, I think of Susur Lee. 75 00:03:27,294 --> 00:03:29,730 I remember, like, as a very young cook 76 00:03:29,731 --> 00:03:32,863 when I ordered, waited, and received his cookbook. 77 00:03:32,864 --> 00:03:35,475 Top Chef Mastersis definitely my favorite show 78 00:03:35,476 --> 00:03:37,303 - he's ever been on. - When I walked in here, 79 00:03:37,304 --> 00:03:39,000 it's like, "I'm ready to go." 80 00:03:39,001 --> 00:03:42,395 Well, chefs, it's time to unwrap your next challenge. 81 00:03:47,488 --> 00:03:49,402 Has anyone ever come across Susur and Jet 82 00:03:49,403 --> 00:03:50,968 on your social media feed? 83 00:03:50,969 --> 00:03:53,101 Oh, thanks for watching, guys. 84 00:03:53,102 --> 00:03:55,277 Jet, how did you guys wind up going viral? 85 00:03:55,278 --> 00:03:56,887 I brought him already cooked food, 86 00:03:56,888 --> 00:03:59,020 and I wanted him to transform it into something gourmet, 87 00:03:59,021 --> 00:04:00,717 and people really took to that. 88 00:04:00,718 --> 00:04:03,503 Hey, Dad. Think you can turn my frozen pizza gourmet? 89 00:04:03,504 --> 00:04:05,287 Boom. Boom. 90 00:04:05,288 --> 00:04:07,116 Homemade pesto. I want you to try it. 91 00:04:07,595 --> 00:04:09,944 Sometimes he could be a real pain. 92 00:04:11,686 --> 00:04:13,164 But, you know, I learned a lot. 93 00:04:13,165 --> 00:04:15,297 So the other day, you ordered from 94 00:04:15,298 --> 00:04:17,473 a local Chipotle here in Toronto for lunch. 95 00:04:17,474 --> 00:04:19,475 Each of your orders are on this display. 96 00:04:19,476 --> 00:04:21,347 - Oh. - Wait, you have my order? 97 00:04:21,348 --> 00:04:23,174 - Uh-huh. - Stop it. 98 00:04:24,351 --> 00:04:26,090 I mean, nothing's sacred anymore. 99 00:04:26,091 --> 00:04:28,789 Like, even lunch? 100 00:04:28,790 --> 00:04:32,836 Pretty sure I had a quesadilla with a side of chips and queso. 101 00:04:32,837 --> 00:04:34,360 I was eating like a child that day. 102 00:04:34,361 --> 00:04:36,753 I'm glad you remember your orders, 103 00:04:36,754 --> 00:04:38,712 because like Susur and Jet do, 104 00:04:38,713 --> 00:04:40,758 you'll have to create a new dish. 105 00:04:41,933 --> 00:04:44,326 But not to worry, you don't actually have to use 106 00:04:44,327 --> 00:04:46,067 the prepared food to cook with. 107 00:04:46,068 --> 00:04:48,243 Instead, you'll have access to the real ingredients 108 00:04:48,244 --> 00:04:49,810 that make up your order. To be exact, 109 00:04:49,811 --> 00:04:52,900 Chipotle uses 53 real ingredients on their menu. 110 00:04:52,901 --> 00:04:54,989 For example, Vinny, your order has 111 00:04:54,990 --> 00:04:56,904 20 of those 53 ingredients in it. 112 00:04:56,905 --> 00:04:58,862 - Sick. - So that's all you're gonna 113 00:04:58,863 --> 00:05:00,516 have access to for this challenge. 114 00:05:03,085 --> 00:05:07,175 And since you won't find a can opener or a freezer at Chipotle, 115 00:05:07,176 --> 00:05:09,743 those are both off-limits for the challenge, as well. 116 00:05:09,744 --> 00:05:13,312 Whoever creates the best remix of their original order 117 00:05:13,313 --> 00:05:16,358 will take home $10,000 from our friends at Chipotle. 118 00:05:16,359 --> 00:05:17,925 Love that. 119 00:05:17,926 --> 00:05:20,710 - Oh, my God. - Chefs, you have 30 minutes 120 00:05:20,711 --> 00:05:22,451 on the clock. Find your order. 121 00:05:22,452 --> 00:05:25,585 - Your time starts now. - Aah! I'm using elbows. 122 00:05:25,586 --> 00:05:26,934 Ah, get out of my way! 123 00:05:26,935 --> 00:05:28,109 That's not even mine. 124 00:05:28,110 --> 00:05:29,806 - Oh, my God, this is heavy. - Oh, boy. 125 00:05:29,807 --> 00:05:31,591 - Oh, my God. -It's all happening! 126 00:05:31,592 --> 00:05:33,288 All right, what do we got here? 127 00:05:33,289 --> 00:05:34,594 Huge tortillas. 128 00:05:34,595 --> 00:05:36,335 Just wanna see what kind of pork I got. 129 00:05:36,336 --> 00:05:38,859 Oh, cubes. 130 00:05:38,860 --> 00:05:41,383 I usually just get beef, and all the sauces. 131 00:05:41,384 --> 00:05:44,343 I must've been alone that day, so that's why I got dairy. 132 00:05:45,954 --> 00:05:49,304 Okay. Poblanos, chicken, 133 00:05:49,305 --> 00:05:51,959 dried chilies. 134 00:05:51,960 --> 00:05:54,483 I wish I could just eat this Chipotle order in the corner. 135 00:05:54,484 --> 00:05:57,225 This is the same exact order I get every time, 136 00:05:57,226 --> 00:05:59,575 but so many ingredients. 137 00:05:59,576 --> 00:06:01,272 I am drawing a blank. 138 00:06:01,273 --> 00:06:02,970 Queso, bell peppers. 139 00:06:02,971 --> 00:06:05,625 So I'm just doing the first thing that pops into my head. 140 00:06:05,626 --> 00:06:08,323 I'm thinking of making a queso fundido. 141 00:06:08,324 --> 00:06:09,542 Katianna, what'd you order? 142 00:06:09,543 --> 00:06:11,457 Low carb. I ordered high protein. 143 00:06:11,458 --> 00:06:13,807 No rice, no tortillas. 144 00:06:13,808 --> 00:06:15,461 Damn it. 145 00:06:15,462 --> 00:06:18,594 I'm about to get these tortillas fried for some tortilla chips. 146 00:06:18,595 --> 00:06:19,813 I'm definitely pigeonholed on this one. 147 00:06:19,814 --> 00:06:21,336 All the flavor profiles 148 00:06:21,337 --> 00:06:23,599 is chili peppers, and tomato. 149 00:06:23,600 --> 00:06:25,820 I'm gonna try and do some chilaquiles. 150 00:06:27,387 --> 00:06:30,171 Actually, all of my kitchen employees are Latino. 151 00:06:30,172 --> 00:06:33,479 - CÉSAR: Yeah? - So I'm making a tostada. 152 00:06:33,480 --> 00:06:35,481 We do a tostada at my restaurant. 153 00:06:35,482 --> 00:06:36,960 That's actually a secret course. 154 00:06:36,961 --> 00:06:39,049 This is my glaze for my pollo. 155 00:06:39,050 --> 00:06:40,442 And in my humble opinion, 156 00:06:40,443 --> 00:06:42,183 that dish is the best thing on the menu, 157 00:06:42,184 --> 00:06:43,532 and it's not even on the menu. 158 00:06:43,533 --> 00:06:45,186 If I don't get this one, the homies at home 159 00:06:45,187 --> 00:06:46,841 are gonna be very, very upset. 160 00:06:48,320 --> 00:06:49,799 I ordered a lot of stuff. 161 00:06:49,800 --> 00:06:51,453 Yeah. You heard it here first. 162 00:06:51,454 --> 00:06:53,716 'Cause of the ingredients that we all have, everyone's 163 00:06:53,717 --> 00:06:56,806 gonna try to make something obviously, like, Mexican. 164 00:06:56,807 --> 00:06:58,112 Tostadas! 165 00:06:58,113 --> 00:06:59,896 I'm gonna make Asian-style rice bowl. 166 00:06:59,897 --> 00:07:02,029 So, hopefully they'll really appreciate 167 00:07:02,030 --> 00:07:03,596 trying something different, and ambitious. 168 00:07:03,597 --> 00:07:05,249 Toasting peppers. 169 00:07:05,250 --> 00:07:07,251 Popo, what do you usually get? 170 00:07:07,252 --> 00:07:09,906 I get a burrito with carnitas, beans. 171 00:07:09,907 --> 00:07:12,039 - Give me all the toppings. -All the toppings. 172 00:07:12,040 --> 00:07:13,823 I'm gonna do an adobo for the pork. 173 00:07:13,824 --> 00:07:16,739 Take this bad boy, and put it on the grill. Woo-hoo! 174 00:07:16,740 --> 00:07:18,699 Talk about a quick marinade. 175 00:07:20,135 --> 00:07:21,266 Whew! 176 00:07:21,615 --> 00:07:24,051 Tristen, have you seen any of Chef's TikToks? 177 00:07:24,052 --> 00:07:27,097 Yeah, they always have some cool, exotic ingredients. 178 00:07:27,098 --> 00:07:29,273 I really wanna turn this on its head, 179 00:07:29,274 --> 00:07:30,797 bring it to another culture. 180 00:07:30,798 --> 00:07:34,541 Obe ata, which is, like, a West African tomato curry. 181 00:07:35,237 --> 00:07:37,760 This would be a really tasty parallel 182 00:07:37,761 --> 00:07:40,633 for the Mexican-ish ingredients. 183 00:07:42,679 --> 00:07:44,680 Twenty-four minutes! 184 00:07:44,681 --> 00:07:46,073 CÉSAR: Keeping it chunky. 185 00:07:46,074 --> 00:07:47,466 César, what are you thinking? 186 00:07:47,467 --> 00:07:48,989 CÉSAR: I guess I ordered salad, 187 00:07:48,990 --> 00:07:50,338 'cause that's kind of all the ingredients I got. 188 00:07:50,339 --> 00:07:51,600 César salad. 189 00:07:51,601 --> 00:07:52,906 I wasn't very hungry. 190 00:07:52,907 --> 00:07:54,211 Delish! 191 00:07:54,212 --> 00:07:56,475 But, luckily, I feel the most comfortable 192 00:07:56,476 --> 00:07:57,606 cooking with vegetables. 193 00:07:57,607 --> 00:07:59,304 I just love my plants. 194 00:07:59,783 --> 00:08:02,524 In my apartment, I have little plant babies. 195 00:08:02,525 --> 00:08:06,528 I put grow lights under my bed, and I grow my sprouts there. 196 00:08:06,529 --> 00:08:08,269 So I'm super excited about it. 197 00:08:08,270 --> 00:08:10,097 One of the ingredients is juniper berries. 198 00:08:10,098 --> 00:08:12,100 I'm gonna put that in my roasted salsa. 199 00:08:15,277 --> 00:08:17,670 -Feeling good? -Eating good. 200 00:08:17,671 --> 00:08:19,454 With 53 real ingredients. 201 00:08:19,455 --> 00:08:21,543 Yeah, well I only got, like, 20, so [bleep] you guys. 202 00:08:21,544 --> 00:08:23,284 Whose fault is that, Chef? 203 00:08:23,285 --> 00:08:24,373 Twenty minutes! 204 00:08:25,026 --> 00:08:26,592 Hey, Vinny, guess what? 205 00:08:26,593 --> 00:08:28,507 - Yeah? - Making a quesadilla. 206 00:08:28,508 --> 00:08:30,683 I hope it's as simple as mine. 207 00:08:36,254 --> 00:08:37,951 -There you go. - Behind, behind. 208 00:08:37,952 --> 00:08:40,562 - Yep. - The grill is loaded. 209 00:08:40,563 --> 00:08:44,523 I'm not gonna fight for space, so I am gonna do a tartare. 210 00:08:44,524 --> 00:08:46,786 -Fifteen minutes! -Yes, Chef! 211 00:08:46,787 --> 00:08:48,788 The obe ata, it'll kind of melt 212 00:08:48,789 --> 00:08:50,878 into the tartare, and really flavor it. 213 00:08:51,487 --> 00:08:55,316 I made obe ata in New York working for Marcus Samuelsson. 214 00:08:55,317 --> 00:08:58,319 It was the first time I got to call a chef 215 00:08:58,320 --> 00:08:59,756 that was Black "Chef." 216 00:09:00,365 --> 00:09:04,239 He gave me that opportunity to cook my heart out. 217 00:09:05,022 --> 00:09:06,980 Since there's not stock in my basket, 218 00:09:06,981 --> 00:09:09,765 I use the back of my knife to scrape the corn, 219 00:09:09,766 --> 00:09:12,073 and get the really yummy corn milk out of it. 220 00:09:12,813 --> 00:09:14,465 It's kind of exactly what I wanted, 221 00:09:14,466 --> 00:09:16,163 it's like, very rare beef. 222 00:09:16,164 --> 00:09:20,037 My plan is hot broth over the top, to slightly cook it. 223 00:09:23,258 --> 00:09:24,999 Relax! 224 00:09:25,913 --> 00:09:29,307 I want everything to be a pep of flavor. 225 00:09:30,352 --> 00:09:32,962 So I'm glazing the chicken. I'm grilling the chicken. 226 00:09:32,963 --> 00:09:34,921 Glazing, I'm grilling, glazing, I'm grilling, 227 00:09:34,922 --> 00:09:36,793 - glazing, I'm grilling. - Whew! 228 00:09:38,186 --> 00:09:40,580 I think it's a bit spicy, but what can we do? 229 00:09:42,407 --> 00:09:43,625 CÉSAR: Come on, baby, slice. 230 00:09:46,586 --> 00:09:48,195 Make sure my rice is done. 231 00:09:48,196 --> 00:09:50,589 Brown rice is funny. It takes longer. 232 00:09:50,590 --> 00:09:52,896 - Come on, rice. -How'd we do? 233 00:09:53,549 --> 00:09:54,810 Mmm! 234 00:09:54,811 --> 00:09:57,508 I hope I'm making a $10,000 chilaquiles, 235 00:09:57,509 --> 00:09:59,336 because I've won no monies. 236 00:09:59,337 --> 00:10:01,121 I'm a broke-ass bitch. 237 00:10:01,122 --> 00:10:02,732 Um, yeah. 238 00:10:03,690 --> 00:10:06,083 One more sear to my pork. 239 00:10:06,606 --> 00:10:08,694 Chefs, you got five minutes left. 240 00:10:08,695 --> 00:10:10,260 Yes, Chef! 241 00:10:10,261 --> 00:10:11,653 Smells good. 242 00:10:11,654 --> 00:10:13,002 The rice is not done. Well, we'll see. 243 00:10:13,003 --> 00:10:14,656 We've still got four and a half minutes. 244 00:10:14,657 --> 00:10:16,179 I'm a little concerned. 245 00:10:16,180 --> 00:10:18,269 The rice could just use a little bit more time. 246 00:10:18,835 --> 00:10:20,184 CÉSAR: I've been a gangster. 247 00:10:21,446 --> 00:10:23,012 Living my best life. 248 00:10:23,013 --> 00:10:25,059 Gonna make a mess here. 249 00:10:25,712 --> 00:10:27,887 This is green harissa. 250 00:10:27,888 --> 00:10:29,758 Or as close to it as I can get. 251 00:10:29,759 --> 00:10:31,847 Two minutes, 15 seconds. 252 00:10:31,848 --> 00:10:34,241 The rice is almost there. 253 00:10:37,549 --> 00:10:38,812 Whoa! 254 00:10:40,422 --> 00:10:42,249 Twenty-two seconds. 255 00:10:45,166 --> 00:10:47,733 - Five, four... - Oh, lord, Jesus. 256 00:10:47,734 --> 00:10:51,475 ...three, two, one. Time's up. Utensils down. 257 00:10:51,476 --> 00:10:52,694 Delicious. 258 00:10:52,695 --> 00:10:54,131 I love that energy. 259 00:10:59,615 --> 00:11:01,137 Ooh, smoky. 260 00:11:01,138 --> 00:11:04,227 Henry, come on up. What did you make for us? 261 00:11:04,228 --> 00:11:06,447 One of my favorite things to eat is a queso fundido, 262 00:11:06,448 --> 00:11:10,669 but I made a quesadilla version, with a chipotle queso salsa, 263 00:11:10,670 --> 00:11:12,322 and avocado sour cream mousse. 264 00:11:12,323 --> 00:11:14,063 Do you remember how many ingredients you had? 265 00:11:14,064 --> 00:11:15,891 - A lot. -A lot. 266 00:11:18,025 --> 00:11:19,373 I grilled chicken thighs, 267 00:11:19,374 --> 00:11:21,723 glazed with grilled tomatoes and oregano, 268 00:11:21,724 --> 00:11:23,420 avocado, and grilled cilantro puree. 269 00:11:23,421 --> 00:11:25,596 I just like you don't use the stove, 270 00:11:25,597 --> 00:11:27,076 you used the grill on this dish. 271 00:11:27,077 --> 00:11:28,817 I prefer to cook maybe a bit more primitively. 272 00:11:28,818 --> 00:11:30,124 Mm-hmm. 273 00:11:31,473 --> 00:11:34,475 CÉSAR: I only got a salad, so this is a César salad. 274 00:11:34,476 --> 00:11:36,042 That's cute. 275 00:11:36,043 --> 00:11:37,913 We have some grilled romaine, crema on the bottom, 276 00:11:37,914 --> 00:11:39,915 roasted chipotle and juniper salsa, 277 00:11:39,916 --> 00:11:41,569 and then an avocado, torched. 278 00:11:41,570 --> 00:11:43,702 Do you regret ordering just a salad that day, or... 279 00:11:43,703 --> 00:11:46,617 No, it was great. Something light, refreshing. 280 00:11:46,618 --> 00:11:48,054 I like it. 281 00:11:48,055 --> 00:11:50,752 I made a marinated, grilled pork shoulder, 282 00:11:50,753 --> 00:11:53,146 an avocado cream, corn succotash, 283 00:11:53,147 --> 00:11:55,322 and some crispy tortilla. 284 00:11:55,323 --> 00:11:56,453 Hmm. 285 00:11:56,454 --> 00:11:57,759 So, what I did is a tostada. 286 00:11:57,760 --> 00:11:59,282 I did it with the pork shoulder, 287 00:11:59,283 --> 00:12:01,241 avocado and roasted poblano avocado cream, 288 00:12:01,242 --> 00:12:03,243 roasted corn, and serrano salsa. 289 00:12:03,244 --> 00:12:05,288 I know this is gonna be a bit hard to eat. 290 00:12:05,289 --> 00:12:07,508 Very good choice of using serrano. 291 00:12:07,509 --> 00:12:08,640 Thank you. 292 00:12:09,859 --> 00:12:13,862 What I did was a steak tartare flavored with obe ata, 293 00:12:13,863 --> 00:12:15,821 like a little African curry sofrito, 294 00:12:15,822 --> 00:12:17,953 and tomatillo green harissa, 295 00:12:17,954 --> 00:12:19,694 crema in there, some lime-cured corn. 296 00:12:19,695 --> 00:12:23,176 There's a big African population in South America, 297 00:12:23,177 --> 00:12:25,874 so I wanted to kind of put my own spin on it. 298 00:12:25,875 --> 00:12:27,484 Great. 299 00:12:27,485 --> 00:12:28,965 Thank you. 300 00:12:29,487 --> 00:12:32,968 I made you grilled pork and roasted tomato chilequiles. 301 00:12:32,969 --> 00:12:34,491 Is this your normal Chipotle order? 302 00:12:34,492 --> 00:12:36,885 No, I mean, typically I would get some tacos, 303 00:12:36,886 --> 00:12:38,495 with a different meat in each one, 304 00:12:38,496 --> 00:12:39,846 which I'm really regretting not ordering right now. 305 00:12:40,716 --> 00:12:44,153 My order was a high-protein salad, 306 00:12:44,154 --> 00:12:47,983 so I made a grilled lettuce, chicken, and sofritas. 307 00:12:47,984 --> 00:12:50,029 I like the way you treated the romaine. 308 00:12:50,030 --> 00:12:51,378 Thank you. 309 00:12:51,379 --> 00:12:52,945 This is kinda inspired by one 310 00:12:52,946 --> 00:12:54,424 of my favorite Japanese dishes, ochazuke, 311 00:12:54,425 --> 00:12:56,122 which is a rice bowl with protein on top, 312 00:12:56,123 --> 00:12:58,820 and usually they'll pour dashi or green tea on top, 313 00:12:58,821 --> 00:13:01,562 instead of the broth here. It's more like tortilla soup. 314 00:13:01,563 --> 00:13:03,999 The rice, did you use stock or do you just water? 315 00:13:04,000 --> 00:13:06,046 - I used water. - Mmm. 316 00:13:07,699 --> 00:13:09,352 Okay. Bailey? 317 00:13:09,353 --> 00:13:12,007 I did a grilled steak with a sweet corn succotash. 318 00:13:12,008 --> 00:13:14,053 I thought a succotash would be a great vehicle 319 00:13:14,054 --> 00:13:15,837 to highlight a lot of the ingredients. 320 00:13:15,838 --> 00:13:17,448 Thanks, Bailey. 321 00:13:20,190 --> 00:13:22,191 Susur and Jet, how do you think our chefs did 322 00:13:22,192 --> 00:13:23,845 with their Chipotle Quickfire Challenge? 323 00:13:23,846 --> 00:13:26,065 It's definitely familiar for me, having these ingredients 324 00:13:26,066 --> 00:13:28,458 transformed into wonderful plates. 325 00:13:28,459 --> 00:13:30,505 I taste some really nice stuff. Thank you. 326 00:13:30,940 --> 00:13:33,637 Unfortunately, a few dishes did fall a little bit short. 327 00:13:33,638 --> 00:13:36,379 Susur, who had one of our least favorite dishes? 328 00:13:36,380 --> 00:13:39,034 Vinny is my least favorite today. 329 00:13:39,035 --> 00:13:40,557 That's unfortunate. 330 00:13:40,558 --> 00:13:42,951 The dish, I wish, could be a little bit crispier. 331 00:13:42,952 --> 00:13:44,213 It needed a little more flavor, 332 00:13:44,214 --> 00:13:46,390 and needed to be a little bit melted. 333 00:13:46,869 --> 00:13:49,915 Jet, who else had one of the least favorite dishes? 334 00:13:49,916 --> 00:13:51,960 Chef Henry, unfortunately. 335 00:13:51,961 --> 00:13:53,875 While we appreciated the sauces, 336 00:13:53,876 --> 00:13:55,485 the filling was a bit basic compared 337 00:13:55,486 --> 00:13:58,010 to what some of the other competitors did today. 338 00:13:58,011 --> 00:14:01,056 Another least favorite was Shuai. 339 00:14:01,057 --> 00:14:03,450 I did like the fat of your broth, 340 00:14:03,451 --> 00:14:07,062 but the rice was not quite cooked properly. 341 00:14:07,063 --> 00:14:08,934 Thank you, Chef. 342 00:14:08,935 --> 00:14:10,500 And of course, we had some favorites. 343 00:14:14,418 --> 00:14:17,638 Chef Massimo, I liked the chicken, cooked perfectly. 344 00:14:17,639 --> 00:14:21,120 Also, the grilling really makes it clean-tasting. 345 00:14:21,121 --> 00:14:22,469 - Thank you, chef. -Jet, 346 00:14:22,470 --> 00:14:23,863 who else had a favorite dish? 347 00:14:24,602 --> 00:14:27,256 Chef César, we loved your César salad. 348 00:14:27,257 --> 00:14:29,258 We appreciate your presentation. 349 00:14:29,259 --> 00:14:30,825 You charred the avocado. 350 00:14:30,826 --> 00:14:33,610 It gives a little bit of that really earthiness. 351 00:14:33,611 --> 00:14:35,004 Thank you, Chef. 352 00:14:36,310 --> 00:14:39,747 Chef Paula, I really loved the serrano chili, 353 00:14:39,748 --> 00:14:43,229 - also the sauté of the pork. - Gracias. 354 00:14:43,230 --> 00:14:44,970 And today, we even had a fourth. 355 00:14:44,971 --> 00:14:46,449 - It's a good day. - Oh, wow. 356 00:14:46,450 --> 00:14:48,451 - Jet? - Chef Tristen. 357 00:14:48,452 --> 00:14:50,323 - Oh. -I really appreciate you 358 00:14:50,324 --> 00:14:52,325 taking the risk using Mexican ingredients, 359 00:14:52,326 --> 00:14:54,196 but also straying away from it. 360 00:14:54,197 --> 00:14:56,720 It felt like the most remixed dish, 361 00:14:56,721 --> 00:14:58,635 and not another version of the dish 362 00:14:58,636 --> 00:15:00,333 - that you already had. - Thank you. 363 00:15:00,334 --> 00:15:02,117 Who had our favorite dish of the day? 364 00:15:02,118 --> 00:15:04,859 The chef that won today's challenge used their ingredients 365 00:15:04,860 --> 00:15:07,818 from their basket well, and left us all very satisfied. 366 00:15:07,819 --> 00:15:09,777 And the winner is... 367 00:15:12,824 --> 00:15:14,173 ...Tristen. 368 00:15:16,524 --> 00:15:21,049 Tristen, you just won $10,000 from our friends at Chipotle. 369 00:15:21,050 --> 00:15:23,356 Feels great. This money is going into 370 00:15:23,357 --> 00:15:25,924 a new restaurant for Afro-Caribbean cuisine. 371 00:15:25,925 --> 00:15:27,708 - Three wins in a row. - Yes. 372 00:15:27,709 --> 00:15:28,970 We'd call that a streak 373 00:15:28,971 --> 00:15:30,450 - here at Top Chef. - Awesome. 374 00:15:30,451 --> 00:15:32,495 Double steak burrito, thank you. 375 00:15:32,496 --> 00:15:34,323 - Thank you for being here. -Thank you. 376 00:15:34,324 --> 00:15:37,109 - So much fun, guys. Keep going. - Thank you. 377 00:15:39,808 --> 00:15:43,854 All right, so let's hope that this next Elimination Challenge 378 00:15:43,855 --> 00:15:45,117 doesn't leave you in a pickle. 379 00:15:47,990 --> 00:15:50,558 -I hate pickles. - It's not an avocado. 380 00:15:51,559 --> 00:15:53,081 Tristen, did you just say you hate pickles? 381 00:15:53,082 --> 00:15:54,822 - I hate pickles. - Do you hate pickles 382 00:15:54,823 --> 00:15:56,519 - more than Figgy Duff? - Probably. 383 00:15:56,520 --> 00:15:58,304 -Really? - Damn it, he's gonna win now. 384 00:15:58,305 --> 00:15:59,827 Stop! 385 00:16:04,746 --> 00:16:07,052 Chefs, please welcome a very special someone 386 00:16:07,053 --> 00:16:08,575 that knows exactly what it takes 387 00:16:08,576 --> 00:16:11,318 to be in this competition, and win it. 388 00:16:12,188 --> 00:16:14,929 - 'Sup, y'all? - Let's go! 389 00:16:14,930 --> 00:16:17,801 Top Chef Wisconsinwinner, Danny Garcia. 390 00:16:17,802 --> 00:16:19,107 Recognize anyone? 391 00:16:19,108 --> 00:16:20,717 Uh, Vinny. 392 00:16:20,718 --> 00:16:22,545 We've spent some time working together before. 393 00:16:22,546 --> 00:16:24,895 - He's been doing good. - All right, good to know. 394 00:16:24,896 --> 00:16:27,376 We definitely have a history. We worked alongside each other 395 00:16:27,377 --> 00:16:29,117 for quite a few years. 396 00:16:29,118 --> 00:16:31,032 I wanna impress Danny pretty bad. 397 00:16:31,033 --> 00:16:35,951 For this next challenge, we are going way, way, way back. 398 00:16:36,778 --> 00:16:40,041 Pickling is one of the oldest methods of food preservation. 399 00:16:40,042 --> 00:16:42,696 I personally used a lot of pickles in last season. 400 00:16:42,697 --> 00:16:44,960 - You did. You did. - Yeah. 401 00:16:45,439 --> 00:16:46,743 For this Elimination Challenge, 402 00:16:46,744 --> 00:16:48,789 you're gonna work in two teams of five, 403 00:16:48,790 --> 00:16:52,488 creating a five-course progressive pickle menu. 404 00:16:52,489 --> 00:16:54,055 - Yay! - Yes. 405 00:16:54,056 --> 00:16:55,970 I've always been a pickle girl. I would just hear my mom 406 00:16:55,971 --> 00:16:58,407 open the fridge and go, "Oh, my God, more pickles?" 407 00:16:58,408 --> 00:17:00,453 My parents ended up getting a new fridge, 408 00:17:00,454 --> 00:17:02,411 and they were like, "You can put your pickles here." 409 00:17:02,412 --> 00:17:05,240 First course must include cornichons. 410 00:17:05,241 --> 00:17:07,242 The second, a full sour pickle. 411 00:17:07,243 --> 00:17:09,070 The third course, dill pickles. 412 00:17:09,071 --> 00:17:11,159 Fourth course, spicy pickles. 413 00:17:11,160 --> 00:17:12,465 And then the fifth course... 414 00:17:12,466 --> 00:17:13,857 - Any guesses? - Bread and butter? 415 00:17:13,858 --> 00:17:15,424 Bread and butter pickles. 416 00:17:15,425 --> 00:17:17,122 - I love those. - That's my favorite. 417 00:17:17,123 --> 00:17:18,601 You'll be going head-to-head 418 00:17:18,602 --> 00:17:20,429 against the other team, in the same course. 419 00:17:20,430 --> 00:17:22,431 The team with the most wins will claim victory, 420 00:17:22,432 --> 00:17:25,478 and one chef in the winning team will take the prize. 421 00:17:25,479 --> 00:17:29,352 And one chef from the losing team will be eliminated. 422 00:17:30,571 --> 00:17:32,398 Tristen and Bailey, as the winners of the last 423 00:17:32,399 --> 00:17:34,574 Elimination Challenge, you both won immunity. 424 00:17:34,575 --> 00:17:38,143 So you both get to choose your teams for this challenge. 425 00:17:38,144 --> 00:17:41,321 Tristen, who's the first person you want on your team? 426 00:17:43,018 --> 00:17:44,366 I'll take Katianna. 427 00:17:44,367 --> 00:17:47,630 My strategy is to... pick-le all the people 428 00:17:47,631 --> 00:17:50,894 that have really flavor-forward cuisines, 429 00:17:50,895 --> 00:17:53,549 and Katianna literally put pickled vegetables 430 00:17:53,550 --> 00:17:55,683 on every single thing that she's done. 431 00:17:56,553 --> 00:17:58,468 All right, Bailey. Who's your choice? 432 00:17:59,556 --> 00:18:02,210 - I'm gonna choose Lana. -Lana. Great. 433 00:18:02,211 --> 00:18:03,517 Sorry, babe. 434 00:18:04,996 --> 00:18:06,301 Let's go. The girls. 435 00:18:06,302 --> 00:18:07,781 I was gonna say Shuai, 'cause he-- 436 00:18:07,782 --> 00:18:09,391 Shuai or César. 437 00:18:09,392 --> 00:18:12,133 - This is like schoolyard. - School. Ugh, I don't like it. 438 00:18:14,310 --> 00:18:16,269 - I'll do Shuai. -Shuai. Great. 439 00:18:16,747 --> 00:18:20,186 - Paula. -Pa-- Oh! Right there. 440 00:18:21,404 --> 00:18:23,144 - Girl squad. - César. 441 00:18:23,145 --> 00:18:24,841 César. 442 00:18:24,842 --> 00:18:27,017 - Hey. -Vinny, right there. 443 00:18:27,018 --> 00:18:28,324 Perfect. 444 00:18:29,934 --> 00:18:31,021 Massimo or Henry? 445 00:18:31,022 --> 00:18:32,545 We'll take Henry. 446 00:18:32,546 --> 00:18:35,070 Henry. All right, Massimo, go on over. 447 00:18:35,853 --> 00:18:37,332 I mean, this is the first time 448 00:18:37,333 --> 00:18:39,987 that I was ever chose last for something. 449 00:18:39,988 --> 00:18:41,729 They probably didn't see me. 450 00:18:42,947 --> 00:18:45,253 Today you'll have 15 minutes to menu plan, 451 00:18:45,254 --> 00:18:46,472 before heading to Whole Foods Market. 452 00:18:46,473 --> 00:18:48,778 Tomorrow, you'll head to DaNico, 453 00:18:48,779 --> 00:18:51,694 where the first course will be served after 90 minutes. 454 00:18:51,695 --> 00:18:54,524 Each course after will serve every 20 minutes. 455 00:18:55,003 --> 00:18:56,699 Joining me as guest judge will be 456 00:18:56,700 --> 00:18:58,571 the James Beard Foundation's CEO, 457 00:18:58,572 --> 00:19:00,747 - Clare Reichenbach. - Oh, wow. 458 00:19:00,748 --> 00:19:03,184 The winner of this challenge will receive immunity 459 00:19:03,185 --> 00:19:04,881 in the next Elimination Challenge. 460 00:19:04,882 --> 00:19:06,883 Get to menu planning. Good luck, 461 00:19:06,884 --> 00:19:09,148 - and we'll see you tomorrow. -Good luck. 462 00:19:09,713 --> 00:19:11,323 Cheers for the pickles. 463 00:19:11,324 --> 00:19:14,064 I'm dreading the fact that I have to cook with Massimo again. 464 00:19:14,065 --> 00:19:16,719 At least this time, I'm not cooking by myself with him. 465 00:19:16,720 --> 00:19:19,548 I could do sour, I could do spicy, I could do cornichon. 466 00:19:19,549 --> 00:19:21,550 - I can do spicy. - I'll do sour. 467 00:19:21,551 --> 00:19:23,378 -I'll do B&B. -I could take dill, 468 00:19:23,379 --> 00:19:24,640 and then do, like, a fish dish. 469 00:19:24,641 --> 00:19:26,033 You guys can pick what you want. 470 00:19:26,034 --> 00:19:28,557 I would like dill, if no one else wants it. 471 00:19:28,558 --> 00:19:30,298 The spicy, or the bread and butter. 472 00:19:30,299 --> 00:19:32,474 - I want bread and butter. - You want bread and butter? 473 00:19:32,475 --> 00:19:34,084 - You wanna do cornichons? -Sure. 474 00:19:34,085 --> 00:19:35,695 I guess I'll do full sour, then. 475 00:19:35,696 --> 00:19:37,958 Originally I wanted spicy, but I should not be selfish. 476 00:19:37,959 --> 00:19:39,264 With the immunity. 477 00:19:39,265 --> 00:19:40,830 -Yeah, yeah. - So sweet. 478 00:19:40,831 --> 00:19:42,397 Just putting it out there, last time we worked 479 00:19:42,398 --> 00:19:43,920 as a big group challenge, this has to be-- 480 00:19:43,921 --> 00:19:45,531 everyone has to be on the same page. 481 00:19:45,532 --> 00:19:47,750 I want my team to win. That is my end goal. 482 00:19:47,751 --> 00:19:50,231 There's a lot of strong personalities on this team, 483 00:19:50,232 --> 00:19:51,754 but whatever, we're adults. 484 00:19:51,755 --> 00:19:53,930 Like, just manage your emotions. 485 00:19:53,931 --> 00:19:55,758 I have an idea with the cornichon. 486 00:19:55,759 --> 00:19:57,369 -What would it be? - Steak tartare, 487 00:19:57,370 --> 00:19:59,109 with tons of cornichon. 488 00:19:59,110 --> 00:20:01,416 I mean, cornichon and tartare is the most classical pairing. 489 00:20:01,417 --> 00:20:03,113 It's expected, but it's for a reason. 490 00:20:03,114 --> 00:20:05,159 I could do a filled pasta, but I know that's, 491 00:20:05,160 --> 00:20:06,987 like, not supes traditional, 492 00:20:06,988 --> 00:20:10,164 but, like, we always do pasta last at Monteverde. 493 00:20:10,165 --> 00:20:13,298 I was thinking clams. Like, small clam cucumber. 494 00:20:13,299 --> 00:20:14,734 -With dill? - Dill. 495 00:20:14,735 --> 00:20:16,214 Are you thinking dessert for the last one? Or no? 496 00:20:16,215 --> 00:20:17,824 It could be done. 497 00:20:17,825 --> 00:20:20,783 A pickle dessert sounds absolutely horrid to me, 498 00:20:20,784 --> 00:20:23,960 but César is a monster in creativity. 499 00:20:23,961 --> 00:20:25,919 I don't want you to take any risks that you wouldn't, 500 00:20:25,920 --> 00:20:28,138 but If you make it sweet enough, I think it's gonna be good. 501 00:20:28,139 --> 00:20:30,489 I just wanna pull it off, and just say that I did it. 502 00:20:30,490 --> 00:20:32,012 It could backfire on me, 503 00:20:32,013 --> 00:20:34,449 but you have to take risks in this competition. 504 00:20:34,450 --> 00:20:36,059 - Do what you wanna do. - Yeah. 505 00:20:36,060 --> 00:20:38,105 All right, y'all, let's head to Whole Foods Market. 506 00:20:38,106 --> 00:20:40,150 - Let's do it. - All right, let's go. 507 00:20:50,945 --> 00:20:52,424 Everybody have a great shop. 508 00:20:55,776 --> 00:20:57,559 Cucumbers. Think that's enough? 509 00:20:57,560 --> 00:20:59,169 -Yeah. - That's gotta be. 510 00:20:59,170 --> 00:21:00,649 Dividing and conquering. 511 00:21:00,650 --> 00:21:02,477 Grabbing some chard for my pickle. 512 00:21:02,478 --> 00:21:04,000 -Yum, yum. - Oh, my God. 513 00:21:04,001 --> 00:21:05,306 These are beautiful. 514 00:21:05,307 --> 00:21:07,177 Across the street from my restaurant, 515 00:21:07,178 --> 00:21:09,397 there's one of Gail Simmons' favorite restaurants. 516 00:21:09,398 --> 00:21:12,662 L'Express. They make the best tartare in Montreal. 517 00:21:13,489 --> 00:21:14,881 We're paying homage to that. 518 00:21:14,882 --> 00:21:17,013 And hopefully I'm getting some points with Gail. 519 00:21:19,103 --> 00:21:20,626 I'm gonna make horchata 520 00:21:20,627 --> 00:21:23,455 and split it with my pickle liquid. 521 00:21:23,456 --> 00:21:25,021 - Do you have short rib? - Yep. 522 00:21:25,022 --> 00:21:26,719 I love spicy pickles. 523 00:21:26,720 --> 00:21:30,375 The first thought that came to my mind was Korean barbecue. 524 00:21:30,376 --> 00:21:32,855 All the, like, little banchan pickles on the side, 525 00:21:32,856 --> 00:21:34,117 and then you have this meat. 526 00:21:34,118 --> 00:21:37,077 Fifteen minutes! 527 00:21:40,821 --> 00:21:42,691 Scusa, papi. What are you doing? 528 00:21:42,692 --> 00:21:46,216 B&B pickles, citrus tart, and cucumber sherbet. 529 00:21:46,217 --> 00:21:49,263 Bread and butter pickles are much higher in sugar content. 530 00:21:49,264 --> 00:21:51,700 There's also, you know, the use of turmeric to give 531 00:21:51,701 --> 00:21:53,311 that nice little yellow color, 532 00:21:53,312 --> 00:21:55,225 and that's why I thought of a curd. 533 00:21:55,226 --> 00:21:56,488 Very tart, very pungent. 534 00:21:56,489 --> 00:21:58,707 Dill, dill, dill, dill. Where are you, dill? 535 00:21:58,708 --> 00:22:00,535 It does make sense in a weird way, 536 00:22:00,536 --> 00:22:02,450 but I still have to just pull it off. 537 00:22:02,451 --> 00:22:04,757 If you were a pickle, where would you be? 538 00:22:04,758 --> 00:22:06,976 Mackerel. I'll take all three. 539 00:22:06,977 --> 00:22:10,153 Like pickles, that was a fish that was always preserved a lot. 540 00:22:10,154 --> 00:22:11,894 I worked in Sweden for a little bit of time, 541 00:22:11,895 --> 00:22:13,853 and Canada and Scandinavia 542 00:22:13,854 --> 00:22:15,507 is actually almost on the same latitude. 543 00:22:15,508 --> 00:22:16,769 That's why some similar 544 00:22:16,770 --> 00:22:18,553 preservation methods can be used. 545 00:22:18,554 --> 00:22:22,296 So I'm gonna treat the mackerel like the Swedish treat herring. 546 00:22:22,297 --> 00:22:24,037 - All right, I think we're good? - Yeah. 547 00:22:24,038 --> 00:22:26,213 - You guys ready? Let's do it. - Ready. Let's go. 548 00:22:26,214 --> 00:22:28,563 -Proteins. -Are you doing tofu, 549 00:22:28,564 --> 00:22:30,739 - or are you just backing up? -That's backup. 550 00:22:30,740 --> 00:22:32,741 I always like having tofu around. 551 00:22:32,742 --> 00:22:34,613 It's like a security thing for me. 552 00:22:34,614 --> 00:22:36,005 Let's go. 553 00:22:36,006 --> 00:22:38,878 Off by 66 cents. Can we take one lemon off? 554 00:22:40,271 --> 00:22:42,272 -We're done here. -Woo! 555 00:22:44,580 --> 00:22:46,146 I'm sorry, I can only open one door. 556 00:22:46,147 --> 00:22:48,104 - One door today. One door. - Beep-beep-beep. 557 00:22:48,105 --> 00:22:49,845 I think this one's lucky. 558 00:22:49,846 --> 00:22:51,804 - All right, let's do it. - All right, Team Green. 559 00:22:51,805 --> 00:22:53,719 Lean green machine. 560 00:22:53,720 --> 00:22:55,242 Who's ready for a pickle-off? 561 00:22:55,243 --> 00:22:57,680 This challenge, it is a big deal. 562 00:22:58,551 --> 00:23:00,247 Shaui, how you feeling about the cornichons? 563 00:23:00,248 --> 00:23:01,815 Probably my fourth favorite pickle. 564 00:23:02,293 --> 00:23:05,383 We want to start the menu on the lighter side. 565 00:23:05,384 --> 00:23:07,863 So I'll be making fried pickled mushrooms 566 00:23:07,864 --> 00:23:09,604 with steak tartare, and Dijonnaise. 567 00:23:09,605 --> 00:23:12,433 My goal is to make Tristen hate pickles a little less. 568 00:23:12,434 --> 00:23:14,957 If we win this challenge, I'll like pickles a little more. 569 00:23:14,958 --> 00:23:17,307 Hey, Purple, who's got cornichons over there? 570 00:23:17,308 --> 00:23:19,875 - I do. -Oh, sh--. 571 00:23:19,876 --> 00:23:21,137 What you got planned, chef? 572 00:23:21,138 --> 00:23:23,401 My plan is to not get beat by you 573 00:23:23,402 --> 00:23:25,620 for a second time, on something French. 574 00:23:25,621 --> 00:23:26,926 Those are fighting words. 575 00:23:26,927 --> 00:23:29,885 I'm making a fried pickle cannolo 576 00:23:29,886 --> 00:23:32,627 with a classic French steak tartare. 577 00:23:32,628 --> 00:23:34,281 It's so risky doing a classic, 578 00:23:34,282 --> 00:23:37,632 especially when you have a beacon in the sky 579 00:23:37,633 --> 00:23:39,330 that you can compare it to. 580 00:23:40,157 --> 00:23:42,115 Yo, Purple, who's got full sour? 581 00:23:42,116 --> 00:23:44,465 - That'd be me, my good sir. - You and me, baby boy. 582 00:23:44,466 --> 00:23:46,685 - What are you making? - I'm gonna char some pickles 583 00:23:46,686 --> 00:23:48,817 and cure some mackerel, and then do that 584 00:23:48,818 --> 00:23:51,516 with a couple different cucumber variations. 585 00:23:51,517 --> 00:23:52,821 What are you doing first? 586 00:23:52,822 --> 00:23:54,562 I'm gonna get this salmon brined, 587 00:23:54,563 --> 00:23:55,998 and then go straight into making 588 00:23:55,999 --> 00:23:58,000 - some gnocco fritto dough. -Love it. 589 00:23:58,001 --> 00:24:00,568 I'll be making a smoked salmon rillette 590 00:24:00,569 --> 00:24:02,788 with variations of pickles. 591 00:24:02,789 --> 00:24:04,224 Sorry. 592 00:24:04,225 --> 00:24:05,965 No, you're fine. Go ahead. 593 00:24:05,966 --> 00:24:07,619 It's gonna be difficult, 'cause when Tristen doesn't 594 00:24:07,620 --> 00:24:11,013 like things in this competition, he tends to do really well. 595 00:24:11,014 --> 00:24:13,233 Brine it in the pickle juice, as you should. 596 00:24:13,234 --> 00:24:15,365 -Which one are you doing? -I'm doing dill. 597 00:24:15,366 --> 00:24:16,976 Me too! 598 00:24:16,977 --> 00:24:19,326 This dish is playing on the duality of pickles. 599 00:24:19,327 --> 00:24:22,242 I'll grill some cucumbers dressed in 600 00:24:22,243 --> 00:24:25,201 a dill pickle vinaigrette, with some just-opened clams, 601 00:24:25,202 --> 00:24:28,422 so it's like fresh pickle dressed in pickle. 602 00:24:28,423 --> 00:24:30,380 I like to take these, dry them out a little, 603 00:24:30,381 --> 00:24:33,035 and then, like, cream it out, like innard cucumber porridge. 604 00:24:33,036 --> 00:24:35,124 You know I picked you because you always 605 00:24:35,125 --> 00:24:36,517 are pickling something. 606 00:24:36,518 --> 00:24:38,388 I just brined my scallops 607 00:24:38,389 --> 00:24:40,956 - in pickle brine. -Wow! 608 00:24:40,957 --> 00:24:42,915 I'm gonna be going up against Katianna, 609 00:24:42,916 --> 00:24:47,136 with a pickle brine scallop, and a dill pickle beurre blanc. 610 00:24:47,137 --> 00:24:50,313 Katianna is a powerhouse, and my dish is very simple, 611 00:24:50,314 --> 00:24:53,534 but you don't need to do a million things 612 00:24:53,535 --> 00:24:55,057 in order to get a win. 613 00:24:55,058 --> 00:24:56,842 Apparently it's gonna make them neon green, too. 614 00:24:56,843 --> 00:24:57,931 That's a fun fact. 615 00:24:58,453 --> 00:25:00,062 CÉSAR: What are you getting done today? 616 00:25:00,063 --> 00:25:02,717 I'm gonna get my short rib braise on. 617 00:25:02,718 --> 00:25:05,894 I'm working on my garnish, some collard pickles, 618 00:25:05,895 --> 00:25:07,940 with some more pickle, to go on top of it. 619 00:25:07,941 --> 00:25:11,204 I'm making braised short rib, with pickle jus. 620 00:25:11,205 --> 00:25:13,380 The beautiful little pickle garnishes 621 00:25:13,381 --> 00:25:14,990 will help bring the dish together. 622 00:25:14,991 --> 00:25:17,036 I'm definitely gonna bring the heat. 623 00:25:17,037 --> 00:25:18,516 Paula, how you looking so far? 624 00:25:18,517 --> 00:25:21,040 So I'm gonna do a grilled octopus with chimichurri, 625 00:25:21,041 --> 00:25:23,259 - using the brine of the pickle. - Doing my baby. 626 00:25:23,260 --> 00:25:24,913 Boop! 627 00:25:24,914 --> 00:25:28,177 César, how are gonna balance the sourness in your ice cream? 628 00:25:28,178 --> 00:25:30,571 Just a good amount of sugar. I'm using a little bit of maple, 629 00:25:30,572 --> 00:25:31,920 but the bread and butter pickles 630 00:25:31,921 --> 00:25:33,618 are already pretty sweet to begin with. 631 00:25:33,619 --> 00:25:36,446 I'm making a bread and butter pickle curd mustard seed tart, 632 00:25:36,447 --> 00:25:38,579 dill ice cream, and some fresh cucumber. 633 00:25:38,580 --> 00:25:41,451 Hey, Purple! Who's got bread and butter pickles over there? 634 00:25:41,452 --> 00:25:43,889 -Me! - What's your dessert, Bailey? 635 00:25:43,890 --> 00:25:45,804 I'm not making dessert, my dude. 636 00:25:45,805 --> 00:25:48,110 - I'm making pasta. - Oh, snap. 637 00:25:48,111 --> 00:25:50,504 If he figures out this pickle dessert, 638 00:25:50,505 --> 00:25:51,810 more power to him. 639 00:25:51,811 --> 00:25:53,289 I love making pasta. 640 00:25:53,290 --> 00:25:56,249 This is a great pasta recipe, and traditional. 641 00:25:56,250 --> 00:25:57,772 Thirty-three minutes left. 642 00:25:57,773 --> 00:25:59,513 Yes, sir. 643 00:25:59,514 --> 00:26:01,384 - Katianna, how are the clams? -Chilled quickly. 644 00:26:01,385 --> 00:26:03,299 They bring a lot of umami to pickles, so. 645 00:26:03,300 --> 00:26:05,519 - Mm-hmm. - So I'm kind of going with some 646 00:26:05,520 --> 00:26:07,303 different textures of the pickles, 647 00:26:07,304 --> 00:26:09,958 and then some fresh cucumber to lighten it back up. 648 00:26:09,959 --> 00:26:11,612 Massimo, how you looking? 649 00:26:11,613 --> 00:26:13,614 I'm gonna start rolling out my dough to do a test. 650 00:26:13,615 --> 00:26:15,834 -I love it. - The fried pickle cannolo, 651 00:26:15,835 --> 00:26:17,531 it's going to be the element 652 00:26:17,532 --> 00:26:20,013 that is gonna have the wow factor of the dish. 653 00:26:20,666 --> 00:26:22,145 Oh, wow. 654 00:26:23,016 --> 00:26:24,320 CÉSAR: Ten minutes! 655 00:26:26,628 --> 00:26:28,281 You're for tomorrow, you're for tomorrow. 656 00:26:28,282 --> 00:26:29,630 CÉSAR: How's that pressure cooking cooking? 657 00:26:29,631 --> 00:26:32,372 Cookin'. Peeling, and then I'm gonna pickle 658 00:26:32,373 --> 00:26:36,332 my lovely daikon right here in the spicy pickling liquid. 659 00:26:36,333 --> 00:26:37,943 How we looking on packing, guys? 660 00:26:37,944 --> 00:26:39,858 - About to pack right now. -Five more minutes. 661 00:26:39,859 --> 00:26:41,424 Holla. Let's do the 'pus. 662 00:26:41,425 --> 00:26:43,602 -What? -The octopus. 663 00:26:44,690 --> 00:26:46,604 I'm just gonna let my ice cream steep overnight, 664 00:26:46,605 --> 00:26:49,302 and then tomorrow, I'll freeze the base. 665 00:26:49,303 --> 00:26:50,869 That took forever. 666 00:26:50,870 --> 00:26:52,610 Oh, I'm drunk, sorry. 667 00:26:52,611 --> 00:26:55,221 Nothing like wrapping hot sh-- and throwing it on my cart. 668 00:26:55,222 --> 00:27:00,748 Five, four, three, two, one. 669 00:27:02,359 --> 00:27:03,708 All right, boys and girls, let's get out of here. 670 00:27:03,709 --> 00:27:06,188 - Again, César's empty-handed. - What the hell? 671 00:27:06,189 --> 00:27:09,104 Getting that pickle party happening. 672 00:27:09,105 --> 00:27:11,498 What a gentleman and a scholar. 673 00:27:26,688 --> 00:27:28,384 I have a little bit of an ego, 674 00:27:28,385 --> 00:27:31,911 and I think my pride is my worst enemy in this competition. 675 00:27:34,087 --> 00:27:36,566 Hi! Hey, guys! 676 00:27:36,567 --> 00:27:38,960 So, I'm trying to remind myself why I'm here. 677 00:27:38,961 --> 00:27:40,701 How are you? 678 00:27:40,702 --> 00:27:42,572 I don't wanna ask too much, I don't wanna ask too little. 679 00:27:42,573 --> 00:27:45,663 I'm figuring out how to play the game, which is harder for me 680 00:27:45,664 --> 00:27:48,796 because I have to listen to what other people want me to do. 681 00:27:50,625 --> 00:27:53,279 Over a year and a half I'm separated from my wife. 682 00:27:53,280 --> 00:27:55,063 We were together for 16 years. 683 00:27:55,064 --> 00:27:58,198 We made two incredible children. 684 00:27:58,633 --> 00:28:00,112 How's school, baby? 685 00:28:00,113 --> 00:28:01,548 I made so many friends already. 686 00:28:01,549 --> 00:28:03,419 I'm thinking about my kids a lot today. 687 00:28:03,420 --> 00:28:05,421 I really, really miss them. 688 00:28:05,422 --> 00:28:07,685 I have to just ground myself 689 00:28:07,686 --> 00:28:10,078 and remember not to cook more with my pride 690 00:28:10,079 --> 00:28:11,298 than with my heart. 691 00:28:11,690 --> 00:28:14,604 - Bye guys, love you. -Bye, Daddy. 692 00:28:14,605 --> 00:28:15,694 Bye. 693 00:28:24,790 --> 00:28:26,007 - Whoo! -Wow. 694 00:28:26,008 --> 00:28:27,140 Wow, wow, wow, wow. 695 00:28:27,880 --> 00:28:30,011 Lana, my dear, I don't wanna say you're in my way, 696 00:28:30,012 --> 00:28:31,360 but you're kind of in my way. 697 00:28:31,361 --> 00:28:32,927 Trying to get out of the way, guys. 698 00:28:32,928 --> 00:28:34,059 Today's a big day. 699 00:28:34,060 --> 00:28:35,277 Bailey, yours is right here. 700 00:28:35,278 --> 00:28:36,670 Massimo, right here. 701 00:28:36,671 --> 00:28:39,064 We're keeping communication lines open. 702 00:28:39,065 --> 00:28:41,066 We win as a team or we lose as a team. 703 00:28:41,067 --> 00:28:42,458 What you doing over there? 704 00:28:42,459 --> 00:28:43,590 Burning pickles. 705 00:28:43,591 --> 00:28:45,200 You get that caramelization. 706 00:28:45,201 --> 00:28:46,593 I wanna name a girl "Caramelization." 707 00:28:46,594 --> 00:28:47,942 Um, don't do that. 708 00:28:47,943 --> 00:28:49,422 Because I have a lighter dish, 709 00:28:49,423 --> 00:28:51,946 burnt pickles add another dimension of flavor. 710 00:28:51,947 --> 00:28:53,426 The mackerel's cured really well. 711 00:28:53,427 --> 00:28:55,123 I just wanna really get this jus lié going. 712 00:28:55,124 --> 00:28:56,691 Check the tartness on that mushroom. 713 00:28:58,606 --> 00:29:00,476 Oh, dude, it does tastes like pickle. 714 00:29:00,477 --> 00:29:02,435 Massimo's going for classic. 715 00:29:02,436 --> 00:29:04,742 I'm going for a tuxedo shirt. 716 00:29:04,743 --> 00:29:06,178 Not the tuxedo shirt. 717 00:29:06,179 --> 00:29:08,180 It's both formal and informal at the same time. 718 00:29:11,837 --> 00:29:13,359 Tiny pickles. 719 00:29:13,360 --> 00:29:15,665 - Paula, how's that couscous? - Perfect. 720 00:29:15,666 --> 00:29:18,756 It's already marinated with chimichurri. How you doing? 721 00:29:18,757 --> 00:29:21,628 The ricotta is broken with pickle liquid. 722 00:29:21,629 --> 00:29:22,803 Good. 723 00:29:24,850 --> 00:29:26,328 Still very----ing hot. Okay. 724 00:29:26,329 --> 00:29:28,678 Masi, how far out till first course? 725 00:29:28,679 --> 00:29:30,202 Thirty minutes till first course. 726 00:29:30,203 --> 00:29:32,334 My canolos, they come out perfect. 727 00:29:32,335 --> 00:29:34,815 They're crispy. They're thin. They're delicious. 728 00:29:34,816 --> 00:29:36,382 What can I do for you, Masi? 729 00:29:36,383 --> 00:29:37,818 - This? - Yes. 730 00:29:37,819 --> 00:29:39,341 Okay? Put them here. 731 00:29:39,342 --> 00:29:41,474 I'm thinking maybe my dish needs an extra garnish. 732 00:29:41,475 --> 00:29:44,651 Maybe it would be clever if I do a little brunoise 733 00:29:44,652 --> 00:29:46,522 of fried potatoes. 734 00:29:51,006 --> 00:29:52,355 Oh, Jesus. 735 00:29:53,139 --> 00:29:54,704 Guys, guys, cover that! 736 00:29:54,705 --> 00:29:56,620 - Cover it! -Yes, chef! 737 00:30:07,936 --> 00:30:10,416 - Oh, Jesus. -Guys, cover that. 738 00:30:10,417 --> 00:30:11,897 -Yes, chef! - Cover it! 739 00:30:15,944 --> 00:30:17,205 All right. 740 00:30:17,206 --> 00:30:20,643 I throw gently some potatoes into a pot of oil 741 00:30:20,644 --> 00:30:23,603 without having strained the potatoes. 742 00:30:23,604 --> 00:30:25,954 Basically, that's how you build a bomb. 743 00:30:26,999 --> 00:30:29,435 Guys, we're never gonna be invited back. 744 00:30:29,436 --> 00:30:31,960 Oh, my God. I don't know. 745 00:30:32,613 --> 00:30:35,441 I'm not mad at Massimo. I'm just disappointed. 746 00:30:35,442 --> 00:30:37,356 I mean, it's a rookie move for sure. 747 00:30:37,357 --> 00:30:38,923 That poor kitchen. 748 00:30:38,924 --> 00:30:40,359 Sorry. 749 00:30:40,360 --> 00:30:42,840 The potatoes, we can edit it out and move forward. 750 00:30:42,841 --> 00:30:44,493 - Let's go, yeah. - Let's go, let's go. 751 00:30:44,494 --> 00:30:46,060 Yes, let's go. 752 00:30:46,061 --> 00:30:47,540 Vinny, how you do-do? 753 00:30:47,541 --> 00:30:50,499 Uh, doing good. Getting there on the pre-plates. 754 00:30:50,500 --> 00:30:52,240 Katianna, how's your dish coming, chef? 755 00:30:52,241 --> 00:30:56,723 It's coming. I actually like the sea stuff I pressed last night. 756 00:30:56,724 --> 00:30:58,594 It's like a cucumber porridge. Cucumber and herbs. 757 00:30:58,595 --> 00:31:00,858 - An herb sauce. - Yeah. 758 00:31:04,993 --> 00:31:06,515 Oh, amazing. 759 00:31:06,516 --> 00:31:08,388 Wow, it's gorgeous. 760 00:31:10,303 --> 00:31:11,825 Fabulous. 761 00:31:11,826 --> 00:31:14,393 Welcome, everyone. Daniele, thank you for having us. 762 00:31:14,394 --> 00:31:15,611 Pleasure. My pleasure. 763 00:31:15,612 --> 00:31:17,700 So, we have two teams of five. 764 00:31:17,701 --> 00:31:20,138 Progressive five-course pickle menu, 765 00:31:20,139 --> 00:31:22,923 but the difference between the other challenges and today 766 00:31:22,924 --> 00:31:24,925 is we're gonna vote in the moment, head-to-head. 767 00:31:24,926 --> 00:31:26,796 So when we get up from this table, 768 00:31:26,797 --> 00:31:28,668 we're gonna have a winning team and a losing team. 769 00:31:28,669 --> 00:31:30,496 Is there anyone not a fan of pickles? 770 00:31:30,497 --> 00:31:31,976 I love a good pickle. 771 00:31:31,977 --> 00:31:33,978 It's so often the accompaniment. I'm intrigued to see 772 00:31:33,979 --> 00:31:36,110 - what they're gonna do. - I'm pumped. 773 00:31:36,111 --> 00:31:37,982 Five and a half, guys. 774 00:31:37,983 --> 00:31:39,679 We're gonna do dots, okay? 775 00:31:39,680 --> 00:31:41,986 - So you go dots. -Okay, that's one. 776 00:31:41,987 --> 00:31:43,683 Dots, dots. 777 00:31:45,773 --> 00:31:47,600 Pickles are finally done. 778 00:31:47,601 --> 00:31:49,254 Beautiful. 779 00:31:49,255 --> 00:31:51,821 Tartare on top and then pickles, tiny pickles. 780 00:31:51,822 --> 00:31:53,693 Nice. That looks gorgeous. 781 00:31:53,694 --> 00:31:55,087 Thirty seconds. 782 00:31:57,045 --> 00:31:58,829 All right. 783 00:32:01,571 --> 00:32:03,138 Thank you. 784 00:32:04,009 --> 00:32:05,096 This is good. 785 00:32:05,097 --> 00:32:06,532 - Hey, guys. - Hi. 786 00:32:06,533 --> 00:32:08,795 -Hi. - Massimo, what'd you make? 787 00:32:08,796 --> 00:32:10,928 I was inspired by a true Montreal classic, 788 00:32:10,929 --> 00:32:12,407 the steak tartare from L'Express. 789 00:32:12,408 --> 00:32:13,887 It's the best in the world. 790 00:32:13,888 --> 00:32:16,107 So, we made a hybrid classic French tartare 791 00:32:16,108 --> 00:32:20,676 with a deconstructed hybrid of a canolo and a fried pickle. 792 00:32:20,677 --> 00:32:23,549 Is it a traditional Italian canolo dough? 793 00:32:23,550 --> 00:32:27,727 No. Luckily, it didn't burn or come apart. 794 00:32:27,728 --> 00:32:29,076 That would've been embarrassing. 795 00:32:29,077 --> 00:32:30,730 But I'm not afraid to embarrass myself. 796 00:32:30,731 --> 00:32:32,558 We're not afraid to tell you 797 00:32:32,559 --> 00:32:35,082 when you're embarrassing yourself. 798 00:32:35,083 --> 00:32:36,562 Shuai, what did you make? 799 00:32:36,563 --> 00:32:38,042 Starting with a little hors d'oeuvre here of 800 00:32:38,043 --> 00:32:40,261 fried pickled mushroom, tartare, and Dijonnaise. 801 00:32:40,262 --> 00:32:42,916 And the pickle fried mushroom is more the main thing. 802 00:32:42,917 --> 00:32:45,005 The tartare kind of adds more richness to the pickle. 803 00:32:45,006 --> 00:32:47,399 Looking for like a trashy, fancy feel, right? 804 00:32:47,400 --> 00:32:49,357 You get, like, the fried chicken with the caviar on top, 805 00:32:49,358 --> 00:32:51,055 so this should give you that same kind of vibe. 806 00:32:51,056 --> 00:32:53,231 Your mushroom inside was brined in pickle juice? 807 00:32:53,232 --> 00:32:57,017 We took the pickle liquid in the cornichon containers 808 00:32:57,018 --> 00:32:59,150 and we hot pickled the mushrooms in that. 809 00:32:59,151 --> 00:33:01,065 All right, it is time to vote. 810 00:33:01,066 --> 00:33:02,806 -Yeah. - Mark away. 811 00:33:05,940 --> 00:33:09,073 So you can pass 'em down once they're all marked. 812 00:33:14,253 --> 00:33:17,821 All right, with a score of six to two... 813 00:33:21,303 --> 00:33:22,521 Massimo, congratulations. 814 00:33:22,522 --> 00:33:24,088 You took that one. Well done. 815 00:33:24,089 --> 00:33:26,133 Well done. You won the first round. 816 00:33:26,134 --> 00:33:27,787 A privilege cooking for you guys. 817 00:33:27,788 --> 00:33:29,093 - Thank you. -I voted for Massimo. 818 00:33:29,094 --> 00:33:30,833 You didn't shy away from the pickle. 819 00:33:30,834 --> 00:33:32,357 And tasting the dough on its own, 820 00:33:32,358 --> 00:33:34,054 you definitely got some of that acidity from it. 821 00:33:34,055 --> 00:33:35,490 - Thank you. - You showed a lot of restraint 822 00:33:35,491 --> 00:33:37,579 and balanced the flavors really well. 823 00:33:37,580 --> 00:33:39,059 It was a beautiful dish. 824 00:33:39,060 --> 00:33:41,627 And Shuai, I think your pickle fried mushroom 825 00:33:41,628 --> 00:33:43,063 had enormous pickle flavor. 826 00:33:43,064 --> 00:33:44,891 - Thank you. - The tipping point, for me, 827 00:33:44,892 --> 00:33:46,675 was just the tartare, it could've just been presented 828 00:33:46,676 --> 00:33:48,112 in a slightly tighter way. 829 00:33:48,113 --> 00:33:49,809 - Absolutely. -Thank you, chefs. 830 00:33:49,810 --> 00:33:51,246 - Thank you guys. -Thank you. 831 00:33:52,813 --> 00:33:54,032 Well? 832 00:33:55,033 --> 00:33:56,294 Whoo! 833 00:33:56,295 --> 00:33:57,643 - We got it? - Yeah. 834 00:33:57,644 --> 00:33:59,862 Massimo! 835 00:33:59,863 --> 00:34:01,343 yeah, Massimo. 836 00:34:02,214 --> 00:34:04,476 -Sorry, guys. -No, we're okay. 837 00:34:04,477 --> 00:34:06,044 Let's not get cocky, though. 838 00:34:06,827 --> 00:34:08,088 Four minutes. 839 00:34:08,089 --> 00:34:09,394 The mackerel's really good. 840 00:34:09,395 --> 00:34:10,700 All right, Massimo, coming out. 841 00:34:11,440 --> 00:34:12,572 Very, very small amount. 842 00:34:13,268 --> 00:34:16,706 I'll start with fish. Follow with pickling. 843 00:34:17,751 --> 00:34:19,187 Forty-five. 844 00:34:19,883 --> 00:34:21,362 I don't wanna shake. 845 00:34:21,363 --> 00:34:23,147 We're just gonna do it off to the side like that. 846 00:34:23,148 --> 00:34:24,584 So pretty. 847 00:34:33,158 --> 00:34:35,115 All right, Vinny, can you tell us about your dish, please? 848 00:34:35,116 --> 00:34:39,032 So here we have a pickle brined Atlantic salmon rillette 849 00:34:39,033 --> 00:34:41,730 with a pickling-spiced gnocco fritto. 850 00:34:41,731 --> 00:34:43,341 This is probably one of the first dishes 851 00:34:43,342 --> 00:34:44,646 I put out at the Nomad. 852 00:34:44,647 --> 00:34:47,040 - Any flashbacks, Danny? - Little bit. 853 00:34:47,041 --> 00:34:48,650 All right, Tristen, how about you? 854 00:34:48,651 --> 00:34:50,870 I have a charred mackerel 855 00:34:50,871 --> 00:34:54,352 with a half-sour celeriac vichyssoise. 856 00:34:54,353 --> 00:34:59,618 Underneath is a cucumber and celeriac and pickle jus lié, 857 00:34:59,619 --> 00:35:01,054 some pickled dulse, 858 00:35:01,055 --> 00:35:02,621 and then there's some burnt pickles as well. 859 00:35:02,622 --> 00:35:03,665 How did you do the burning? 860 00:35:03,666 --> 00:35:05,667 On a Conroe grill. 861 00:35:05,668 --> 00:35:07,234 - Okay. -All right. 862 00:35:07,235 --> 00:35:08,540 Time to vote. 863 00:35:15,852 --> 00:35:17,202 All right, full sweep here. 864 00:35:17,680 --> 00:35:19,595 Can we look yet? 865 00:35:26,907 --> 00:35:28,126 All right, full sweep here. 866 00:35:31,999 --> 00:35:34,783 Tristen, congratulations. 867 00:35:34,784 --> 00:35:37,134 - Thank you. - Nice job. 868 00:35:37,135 --> 00:35:38,831 I thought this was so inventive. 869 00:35:38,832 --> 00:35:41,094 The mix of textures was so balanced. 870 00:35:41,095 --> 00:35:43,444 The full sour was there, but it wasn't overpowering. 871 00:35:43,445 --> 00:35:45,098 I thought it was really beautifully integrated 872 00:35:45,099 --> 00:35:47,622 - in each element. - Thank you so much. 873 00:35:47,623 --> 00:35:50,277 The rillette itself is probably to the recipe almost 874 00:35:50,278 --> 00:35:54,063 of what we did at the Nomad, but I think under-seasoned a bit. 875 00:35:54,064 --> 00:35:55,761 - Well done. Thank you. - Thanks. 876 00:35:55,762 --> 00:35:57,197 Two great dishes again. 877 00:35:57,198 --> 00:35:59,243 Tristen's got these wild ideas 878 00:35:59,244 --> 00:36:01,027 and he technically pulled it off. 879 00:36:01,028 --> 00:36:03,290 For me, it was taking that super humble ingredient 880 00:36:03,291 --> 00:36:06,206 and to execute something like that is unbelievable. 881 00:36:06,207 --> 00:36:08,730 This is one of the best things I've ever had. 882 00:36:08,731 --> 00:36:10,471 And the guy doesn't like pickles. 883 00:36:12,213 --> 00:36:14,649 Well, it looks like we got that last win. 884 00:36:14,650 --> 00:36:16,085 It was also a full sweep. 885 00:36:16,086 --> 00:36:18,827 Nice job. Hell yeah. 886 00:36:18,828 --> 00:36:20,481 Vinny, how are you feeling? 887 00:36:20,482 --> 00:36:22,701 Good. I'm just hopping back in with everybody else. 888 00:36:22,702 --> 00:36:25,530 I get no votes today 'cause I suck, 889 00:36:25,531 --> 00:36:27,662 but the score is one to one now. 890 00:36:27,663 --> 00:36:31,754 Luckily I got the rest of my team to hopefully bring it home. 891 00:36:33,974 --> 00:36:35,540 A roaring simmer. 892 00:36:35,541 --> 00:36:37,194 Yesterday, I spent all my time 893 00:36:37,195 --> 00:36:41,110 making all these beautiful little garnishes, pickles, 894 00:36:41,111 --> 00:36:43,504 and now I just need to finish the short ribs 895 00:36:43,505 --> 00:36:45,680 and let it braise until it's more tender. 896 00:36:45,681 --> 00:36:47,379 -Can I try? - Yes. 897 00:36:49,207 --> 00:36:51,208 -She's spicy. -Spicy pickles. 898 00:36:51,209 --> 00:36:54,776 Shuai, I just need to get these a little fuller so they pop out. 899 00:36:54,777 --> 00:36:56,343 I love the texture of the ice cream. 900 00:36:56,344 --> 00:36:58,519 It's gonna cool down that tartness from the fruit. 901 00:36:58,520 --> 00:37:00,913 - That's----ing really good. - It tastes like a pickle. 902 00:37:00,914 --> 00:37:02,481 Let's just get weird. 903 00:37:03,482 --> 00:37:04,699 Six minutes. 904 00:37:04,700 --> 00:37:06,266 How we looking back there? 905 00:37:06,267 --> 00:37:08,486 I'm gonna start grilling the octopus. 906 00:37:12,882 --> 00:37:14,884 Shuai, can you taste this? 907 00:37:16,146 --> 00:37:18,278 - Probably acid. -Acid. 908 00:37:18,279 --> 00:37:21,760 I like how smooth it is, but I don't think it's enough. 909 00:37:21,761 --> 00:37:23,283 I'm gonna mix a little tofu in. 910 00:37:23,284 --> 00:37:24,893 I have my security blanket, tofu, 911 00:37:24,894 --> 00:37:28,506 and so I decide to add the squeezed tofu 912 00:37:28,507 --> 00:37:31,465 and fold it in to the cucumber porridge. 913 00:37:31,466 --> 00:37:34,512 It's a little soft, but I just figure I like crumbled tofu. 914 00:37:34,513 --> 00:37:36,253 I like that texture. 915 00:37:36,254 --> 00:37:39,473 Can you go around and put four clams sticking up like this? 916 00:37:39,474 --> 00:37:41,083 Three and a half. Three and a half. 917 00:37:41,084 --> 00:37:43,085 - Heard. -Lana, what do you need? 918 00:37:43,086 --> 00:37:44,478 Just hands to plate. 919 00:37:44,479 --> 00:37:46,524 It's gonna come down to the wire for me. 920 00:37:46,525 --> 00:37:47,829 A few drops, yeah. 921 00:37:47,830 --> 00:37:49,744 A couple of these guys. 922 00:37:49,745 --> 00:37:51,050 I wanna have some fresh dill. 923 00:37:51,051 --> 00:37:52,878 And then the sauce around. Behind. 924 00:37:52,879 --> 00:37:53,966 Maybe one more clam. 925 00:37:57,100 --> 00:38:00,930 That's everything. 926 00:38:03,498 --> 00:38:05,152 Thank you. 927 00:38:06,458 --> 00:38:07,806 Hello, chefs. 928 00:38:07,807 --> 00:38:09,111 All right, Lana, let's start with you. 929 00:38:09,112 --> 00:38:10,939 I have a seared scallop 930 00:38:10,940 --> 00:38:13,420 that I brined in the dill pickle liquid. 931 00:38:13,421 --> 00:38:16,336 The sauce is a dill pickle beurre blanc. 932 00:38:16,337 --> 00:38:20,035 On top is a grilled dill pickle relish. 933 00:38:20,036 --> 00:38:22,255 Katianna, what did you make for us? 934 00:38:22,256 --> 00:38:26,128 So these are some roasted dilly cucumbers. 935 00:38:26,129 --> 00:38:29,828 It's a dill pickle and smoked clam vinaigrette. 936 00:38:29,829 --> 00:38:33,310 Some potatoes that have been poached in the pickle brine. 937 00:38:33,311 --> 00:38:34,876 The porridge is made with what? 938 00:38:34,877 --> 00:38:36,225 Cucumber seed porridge. 939 00:38:36,226 --> 00:38:38,316 The cucumber seeds pressed overnight. 940 00:38:39,229 --> 00:38:40,795 All right, time to vote. 941 00:38:48,151 --> 00:38:50,545 Okay, by a vote of seven to one... 942 00:38:52,982 --> 00:38:54,679 Lana, congratulations. 943 00:38:54,680 --> 00:38:56,071 Nice job. 944 00:38:56,072 --> 00:38:57,508 - Thank you. -Congrats. 945 00:38:57,509 --> 00:38:58,987 Awesome. Thank you guys. 946 00:38:58,988 --> 00:39:00,337 You put up a lot. It all came through nicely. 947 00:39:00,338 --> 00:39:02,034 Everything was cooked nicely. 948 00:39:02,035 --> 00:39:03,688 Simple, straightforward dish, but it packed a lot of flavor. 949 00:39:03,689 --> 00:39:05,342 Thank you. 950 00:39:05,343 --> 00:39:06,734 The porridge on the bottom muddied up the whole dish. 951 00:39:06,735 --> 00:39:08,388 If you would've left that off, 952 00:39:08,389 --> 00:39:09,824 I think it would have been a completely different dish. 953 00:39:09,825 --> 00:39:11,130 Yep. 954 00:39:11,131 --> 00:39:12,174 - Congratulations, Lana. - Thank you. 955 00:39:12,175 --> 00:39:13,437 Head back to the kitchen. 956 00:39:13,438 --> 00:39:15,177 - Thank you so much. - Thank you both. 957 00:39:15,178 --> 00:39:17,832 Team Purp! 958 00:39:19,531 --> 00:39:22,837 - What is it? - Cucumber seeds and tofu. 959 00:39:22,838 --> 00:39:24,186 Whoa, chewy. 960 00:39:24,187 --> 00:39:25,884 Not feeling great. 961 00:39:25,885 --> 00:39:30,758 If Purple Team wins the next head-to-head, then they've won. 962 00:39:30,759 --> 00:39:31,977 What time is it? 963 00:39:31,978 --> 00:39:33,370 Nine minutes. 964 00:39:33,371 --> 00:39:34,415 Perfect. 965 00:39:40,334 --> 00:39:42,162 Wait, that's my mise en place. 966 00:39:43,076 --> 00:39:44,599 - That was yours? - Yeah! 967 00:39:46,514 --> 00:39:47,645 Oh. 968 00:39:47,646 --> 00:39:51,388 I just jeopardized Henry's entire dish. 969 00:39:51,389 --> 00:39:53,651 I jeopardized my whole entire team. 970 00:39:53,652 --> 00:39:55,304 . 971 00:39:55,305 --> 00:39:56,697 He just threw away my mise en place. 972 00:39:56,698 --> 00:39:58,482 -Who did? -Shuai. 973 00:39:58,483 --> 00:40:00,353 I thought it was Katianna's. I'm sorry, dude. 974 00:40:00,354 --> 00:40:04,489 I just want to crawl into a hole and never come back out. 975 00:40:05,315 --> 00:40:07,143 Let me just think. 976 00:40:12,497 --> 00:40:13,888 What can I do to help? 977 00:40:13,889 --> 00:40:15,237 What do you need? 978 00:40:15,238 --> 00:40:16,804 Just let me think. Let me think. 979 00:40:16,805 --> 00:40:20,373 I have less than ten minutes and Shuai just threw away 980 00:40:20,374 --> 00:40:21,896 my----ing mise en place. 981 00:40:21,897 --> 00:40:25,204 I need daikon, but I don't have braising anymore. 982 00:40:25,205 --> 00:40:27,554 I mean, there's no cucumbers left. 983 00:40:27,555 --> 00:40:30,078 All my pickle garnishes are gone. 984 00:40:30,079 --> 00:40:32,037 - What time is it? - 5:50. 985 00:40:34,475 --> 00:40:36,171 I'm just looking at what I have left. 986 00:40:36,172 --> 00:40:37,608 Can you use half of these? 987 00:40:37,609 --> 00:40:39,218 Yeah. Can you start cutting them in slices? 988 00:40:39,219 --> 00:40:42,177 - Large juliennes. -Heard. 989 00:40:42,178 --> 00:40:43,788 I have some dried up daikon. 990 00:40:43,789 --> 00:40:46,400 I have my short rib. I have my sauce. 991 00:40:47,053 --> 00:40:48,575 And I start plating that. 992 00:40:48,576 --> 00:40:50,098 I'm just gonna plate it really small. 993 00:40:50,099 --> 00:40:51,623 Paula, what do you need? 994 00:40:52,580 --> 00:40:54,276 Is a pig's ass pork? 995 00:40:54,277 --> 00:40:58,107 So, three peppers, two small baby pickles. 996 00:40:59,108 --> 00:41:01,196 My heart is beating so hard right now. 997 00:41:01,197 --> 00:41:03,503 Just calm down, just calm down. 998 00:41:03,504 --> 00:41:05,854 Masi, do you mind putting the octopus? Go ahead. 999 00:41:16,299 --> 00:41:17,909 Thank you. 1000 00:41:17,910 --> 00:41:19,432 Hello, everyone. 1001 00:41:19,433 --> 00:41:20,999 -Hello. -Hi. 1002 00:41:21,000 --> 00:41:24,306 I have a grilled octopus with a spicy pickle chimichurri 1003 00:41:24,307 --> 00:41:27,092 with braised pickle beets and some serrano peppers. 1004 00:41:27,093 --> 00:41:29,268 Henry, what did you do with your spicy pickle? 1005 00:41:29,269 --> 00:41:32,967 I made you a bulgogi-style braised short rib 1006 00:41:32,968 --> 00:41:37,276 with a fermented collard greens and spicy pickle foam. 1007 00:41:37,277 --> 00:41:38,843 How many hours cook the short ribs? 1008 00:41:38,844 --> 00:41:40,671 I cooked it in the pressure cooker 1009 00:41:40,672 --> 00:41:43,804 for about 30 minutes, and then I cooked it again here 1010 00:41:43,805 --> 00:41:46,503 slowly for the last hour and a half. 1011 00:41:46,504 --> 00:41:48,069 All right, time to vote. 1012 00:41:56,296 --> 00:41:59,428 If the purple team takes this, they win. 1013 00:41:59,429 --> 00:42:02,344 Already, my heart is pounding in my ears. 1014 00:42:02,345 --> 00:42:04,783 With a score of seven to one... 1015 00:42:08,177 --> 00:42:09,569 Paula, congratulations. 1016 00:42:09,570 --> 00:42:11,658 Oh, my God. Thank you so much. 1017 00:42:11,659 --> 00:42:14,139 I thought this was such a beautiful expression 1018 00:42:14,140 --> 00:42:15,575 of the pickle. 1019 00:42:15,576 --> 00:42:17,185 You layered everything really beautifully. 1020 00:42:17,186 --> 00:42:18,622 Thank you, Clare. 1021 00:42:18,623 --> 00:42:20,319 I actually really liked what you did, Henry. 1022 00:42:20,320 --> 00:42:21,843 I wasn't getting the pickle enough. 1023 00:42:22,365 --> 00:42:23,975 Well, Paula, congratulations. 1024 00:42:23,976 --> 00:42:25,803 - Thank you so much. - Go tell your team 1025 00:42:25,804 --> 00:42:27,587 that you won, but we do still want the last course. 1026 00:42:27,588 --> 00:42:29,415 - Yes. - Please send that out. 1027 00:42:29,416 --> 00:42:31,331 - Congratulations. - Thank you. 1028 00:42:32,201 --> 00:42:33,812 Thank you, team. 1029 00:42:34,203 --> 00:42:38,337 Spicy pickle! Into the jar! 1030 00:42:41,123 --> 00:42:42,907 - We won? -Yeah. 1031 00:42:42,908 --> 00:42:44,648 Oh, my God. 1032 00:42:44,649 --> 00:42:46,825 I feel so----ing bad. 1033 00:42:52,657 --> 00:42:54,615 I lost it for the whole team. 1034 00:42:55,311 --> 00:42:59,663 Now one of us is going home, and I feel embarrassed. 1035 00:42:59,664 --> 00:43:03,276 I feel sad. I feel scared. 1036 00:43:03,972 --> 00:43:05,277 I feel it all. 1037 00:43:08,194 --> 00:43:11,239 I cried in the bathroom like a civilized human being. 1038 00:43:11,240 --> 00:43:12,632 You still have to serve your pasta! 1039 00:43:12,633 --> 00:43:14,199 Finish strong! Finish strong! 1040 00:43:14,200 --> 00:43:16,723 -Six minutes! -Once these go in, 1041 00:43:16,724 --> 00:43:18,551 we need to be super - ing delicate, okay? 1042 00:43:18,552 --> 00:43:19,901 -Heard. -Si. 1043 00:43:20,989 --> 00:43:22,990 Put them underneath the cucumber. Yeah, like that. 1044 00:43:22,991 --> 00:43:25,384 I really need to knock it out of the park with this one, 1045 00:43:25,385 --> 00:43:26,646 knowing that we already lost. 1046 00:43:26,647 --> 00:43:28,170 My life is on the line, I guess. 1047 00:43:28,823 --> 00:43:30,650 Let's do dill on top of the ice cream. 1048 00:43:30,651 --> 00:43:32,652 Can I get garnishes here? 1049 00:43:32,653 --> 00:43:35,046 Working, finishing. Right here, right here. 1050 00:43:35,047 --> 00:43:37,483 Good. Go, go, go, go, go, go. 1051 00:43:37,484 --> 00:43:38,702 Time's up. 1052 00:43:38,703 --> 00:43:41,357 - Nice job, baby. - Whoo. 1053 00:43:44,143 --> 00:43:45,623 Wow. 1054 00:43:46,754 --> 00:43:48,407 -Hi! -Hello. 1055 00:43:48,408 --> 00:43:51,149 Bailey, tell us about your bread and butter pickle dish. 1056 00:43:51,150 --> 00:43:53,717 I had a really fun idea to make a ricotta filling 1057 00:43:53,718 --> 00:43:57,764 with a pickle and red wine braised beef ragu 1058 00:43:57,765 --> 00:44:01,594 and finish with a little B&B giard and parmesan fonduta. 1059 00:44:01,595 --> 00:44:03,030 In terms of progression, 1060 00:44:03,031 --> 00:44:05,337 what were the thoughts about ending on pasta? 1061 00:44:05,338 --> 00:44:06,904 I've done pastry a few times in the past. 1062 00:44:06,905 --> 00:44:09,080 I wanted to lean into something that I love to do. 1063 00:44:09,081 --> 00:44:10,472 Excellent job. 1064 00:44:10,473 --> 00:44:11,952 - All right, César. - So I did dessert. 1065 00:44:11,953 --> 00:44:14,389 I have a curd made out of the pickling liquid 1066 00:44:14,390 --> 00:44:15,477 from the bread and butter pickles 1067 00:44:15,478 --> 00:44:17,044 and a dill ice cream 1068 00:44:17,045 --> 00:44:19,786 drizzled with a bread and butter pickle gastrique, 1069 00:44:19,787 --> 00:44:21,745 and then the tart has mustard powder. 1070 00:44:21,746 --> 00:44:24,356 So kind of taking the components that go into the pickling spice 1071 00:44:24,357 --> 00:44:27,576 of the bread and butter pickles and then spreading them around. 1072 00:44:27,577 --> 00:44:30,405 Have you ever made anything like this before, César? 1073 00:44:30,406 --> 00:44:31,972 Not really, no. 1074 00:44:31,973 --> 00:44:33,757 Has anybody ever made anything like this? 1075 00:44:33,758 --> 00:44:35,890 All right, it is time to vote. 1076 00:44:42,157 --> 00:44:44,333 All right, with a clean sweep... 1077 00:44:46,379 --> 00:44:47,685 César, congratulations. 1078 00:44:48,816 --> 00:44:51,209 Bravo. Like, hats off to you. 1079 00:44:51,210 --> 00:44:52,906 This felt risky, 1080 00:44:52,907 --> 00:44:55,604 and that dill ice cream was absolutely delicious. 1081 00:44:55,605 --> 00:44:56,823 Thank you, chef. 1082 00:44:56,824 --> 00:44:58,129 Bailey, this is a good dish, 1083 00:44:58,130 --> 00:44:59,957 but this is out of this world. 1084 00:44:59,958 --> 00:45:02,786 The curd is beautifully made, really smooth, 1085 00:45:02,787 --> 00:45:04,439 and it has just the right amount of sugar, 1086 00:45:04,440 --> 00:45:05,832 but the pickles still come through. 1087 00:45:05,833 --> 00:45:07,791 I can't wait to tell my pastry chef, 'cause 1088 00:45:07,792 --> 00:45:09,749 I'm always trying to get her to put weird stuff on the menu. 1089 00:45:09,750 --> 00:45:11,490 - Thank you, chefs. - That was really wonderful. 1090 00:45:11,491 --> 00:45:13,013 - Thank you. - Thank you so much. 1091 00:45:13,014 --> 00:45:14,232 Thank you. 1092 00:45:14,233 --> 00:45:15,973 This one is my favorite. 1093 00:45:15,974 --> 00:45:17,366 For the day. 1094 00:45:18,193 --> 00:45:20,543 - He's so happy. -The pickle ice cream? 1095 00:45:21,588 --> 00:45:23,981 It was disgusting, so I knew they'd like it. 1096 00:45:23,982 --> 00:45:26,723 Overall, I think the chefs got creative. 1097 00:45:26,724 --> 00:45:28,942 There's always these really exciting moments. 1098 00:45:28,943 --> 00:45:31,510 There's one or two times during the course of our dining 1099 00:45:31,511 --> 00:45:33,381 where you're just, like, excited. 1100 00:45:33,382 --> 00:45:34,818 - I like it. - Twice today. 1101 00:45:34,819 --> 00:45:37,211 - Twice today. - And a big one. Very big one. 1102 00:45:37,212 --> 00:45:39,997 Arguably, the two best dishes that we had today 1103 00:45:39,998 --> 00:45:41,302 are on the Green Team. 1104 00:45:41,303 --> 00:45:43,522 A lot of discussion. Decisions must be made. 1105 00:45:43,523 --> 00:45:44,871 Off to the judges' table we go. 1106 00:45:58,364 --> 00:45:59,712 All right, so as you know, 1107 00:45:59,713 --> 00:46:01,148 the Purple Team won this challenge. 1108 00:46:01,149 --> 00:46:04,064 However, it was a really great showing. Well done. 1109 00:46:04,065 --> 00:46:06,240 If this kind of level of cooking continues, 1110 00:46:06,241 --> 00:46:07,590 the finale is gonna be amazing. 1111 00:46:08,461 --> 00:46:10,636 There were two dishes that were probably some of 1112 00:46:10,637 --> 00:46:12,203 the best dishes I've ever had on the show. 1113 00:46:12,204 --> 00:46:17,034 Tristen and César, your two dishes were exceptional. 1114 00:46:17,035 --> 00:46:19,210 - Thank you. -Just stunning. 1115 00:46:19,211 --> 00:46:21,386 So, I guess you can tell by that that... 1116 00:46:21,387 --> 00:46:23,998 -Yeah, yeah. - ...you're probably safe. 1117 00:46:25,391 --> 00:46:27,087 So, Purple Team, you can stay here. 1118 00:46:27,088 --> 00:46:29,612 Green Team, you can move to the side for a second, thank you. 1119 00:46:32,267 --> 00:46:35,313 Lana, Paula, and Massimo, you won your head-to-head battles. 1120 00:46:35,314 --> 00:46:37,925 You should all feel very good about yourselves. 1121 00:46:39,274 --> 00:46:41,928 Danny and Clare, you get to announce our winner. 1122 00:46:41,929 --> 00:46:44,191 The winning chef tonight gave us a dish that highlighted 1123 00:46:44,192 --> 00:46:47,847 the pickle incredibly, showed a ton of technique, 1124 00:46:47,848 --> 00:46:50,284 and really just played into the challenge really well. 1125 00:46:50,285 --> 00:46:51,939 And the winner is... 1126 00:46:56,552 --> 00:46:57,596 Massimo. 1127 00:46:59,599 --> 00:47:01,252 Thank you. Thanks a lot, guys. 1128 00:47:01,253 --> 00:47:03,210 The tartare, first of all, was an excellent tartare. 1129 00:47:03,211 --> 00:47:06,344 It had flavor, it was seasoned well, it really delivered, 1130 00:47:06,345 --> 00:47:08,955 and you really integrated the pickle at every level. 1131 00:47:08,956 --> 00:47:10,957 Thank you. Because, you know, I was throwing an arrow at you 1132 00:47:10,958 --> 00:47:13,090 - with the L'Express tartare. - I know, and I felt it. 1133 00:47:13,091 --> 00:47:15,353 It was a Cupid right to my heart. 1134 00:47:15,354 --> 00:47:16,745 Awesome. 1135 00:47:16,746 --> 00:47:18,269 So you've seen a million tartares. 1136 00:47:18,270 --> 00:47:19,879 This was something completely new and different. 1137 00:47:19,880 --> 00:47:21,228 Possibly better than L'Express. 1138 00:47:23,579 --> 00:47:24,971 Mon dieu! 1139 00:47:26,626 --> 00:47:27,800 I'm really proud of my team. 1140 00:47:27,801 --> 00:47:29,628 We worked as a cohesive unit. 1141 00:47:29,629 --> 00:47:32,674 But what means the most is... 1142 00:47:32,675 --> 00:47:34,894 ...Tom gave me a compliment. 1143 00:47:34,895 --> 00:47:38,898 Oh, my God. These things mean more than the victory. 1144 00:47:38,899 --> 00:47:41,074 Congratulations, Massimo. You just won immunity, 1145 00:47:41,075 --> 00:47:43,294 and Clare also has a special prize for you. 1146 00:47:43,295 --> 00:47:45,209 - Cool. - As winner of this challenge, 1147 00:47:45,210 --> 00:47:48,821 we would like to invite you to take one of our coveted spots at 1148 00:47:48,822 --> 00:47:51,824 the James Beard Chef Bootcamp for Policy and Change. 1149 00:47:51,825 --> 00:47:53,130 - Wow. -So we're delighted 1150 00:47:53,131 --> 00:47:54,958 to invite you to be part of that. 1151 00:47:54,959 --> 00:47:56,437 That is so generous. Thank you so much. 1152 00:47:56,438 --> 00:47:58,918 - I can't wait. -Congratulations. 1153 00:47:58,919 --> 00:48:00,572 You all can step to the side, and then Green Team, 1154 00:48:00,573 --> 00:48:02,009 you can come forward, please. 1155 00:48:07,972 --> 00:48:11,497 All right, Green Team, you lost the head-to-head competition 1156 00:48:12,106 --> 00:48:14,761 and one of you will be eliminated. 1157 00:48:19,505 --> 00:48:21,071 All right, let's start with you, Henry. 1158 00:48:21,072 --> 00:48:22,855 So you had the spicy pickle. 1159 00:48:22,856 --> 00:48:24,291 Did the dish turn out how you wanted it to turn out? 1160 00:48:24,292 --> 00:48:26,903 No. Everything was going really well for me, 1161 00:48:26,904 --> 00:48:28,165 and then the last ten minutes, 1162 00:48:28,166 --> 00:48:30,384 I lost a lot of my mise en place. 1163 00:48:30,385 --> 00:48:32,473 Where did you lose your mise en place? 1164 00:48:32,474 --> 00:48:33,735 Into the garbage can. 1165 00:48:33,736 --> 00:48:35,695 Whoa. 1166 00:48:37,001 --> 00:48:38,784 I was trying to be helpful and clean the pass, 1167 00:48:38,785 --> 00:48:40,481 and I didn't realize half those garnishes were 1168 00:48:40,482 --> 00:48:43,050 - actually Henry's garnishes. -Oh. 1169 00:48:45,966 --> 00:48:47,401 So, what was missing? 1170 00:48:47,402 --> 00:48:50,317 Dill puree mixed in with some of the pickles, 1171 00:48:50,318 --> 00:48:52,580 daikon that was braised in the pickle liquid-- 1172 00:48:52,581 --> 00:48:54,147 with some of the pickling liquid. 1173 00:48:54,148 --> 00:48:55,757 - That explains everything. - That explains it all. 1174 00:48:55,758 --> 00:48:57,021 Yeah, because we were missing pickle. 1175 00:48:57,586 --> 00:48:59,892 I do appreciate the spice that you brought into the sauce, 1176 00:48:59,893 --> 00:49:01,850 but I think the braised short ribs could've been 1177 00:49:01,851 --> 00:49:03,678 a little bit more tender. 1178 00:49:03,679 --> 00:49:07,160 Katianna, when you plated it and when you looked at it, 1179 00:49:07,161 --> 00:49:11,251 were you thinking, maybe this looks a little bit curdled? 1180 00:49:11,252 --> 00:49:15,429 Um, yeah, well, the porridge being that, 1181 00:49:15,430 --> 00:49:18,389 I'm like, oh, it would be nice to have something, like, smooth 1182 00:49:18,390 --> 00:49:21,392 and creamy to balance out acid and crunchy, but yeah, 1183 00:49:21,393 --> 00:49:23,220 it became muddled looking. 1184 00:49:23,221 --> 00:49:25,048 That just didn't translate. 1185 00:49:25,049 --> 00:49:26,875 I mean, it just felt a bit puzzling. 1186 00:49:26,876 --> 00:49:28,790 The question is, is that the best thing 1187 00:49:28,791 --> 00:49:30,270 for underneath that dish? 1188 00:49:30,271 --> 00:49:31,793 'Cause you had these fresh flavors, and then 1189 00:49:31,794 --> 00:49:33,273 all of a sudden, there's this creamy thing 1190 00:49:33,274 --> 00:49:35,623 that looks broken, that didn't have a good texture. 1191 00:49:35,624 --> 00:49:36,799 It just didn't work. 1192 00:49:37,365 --> 00:49:40,324 Shuai, how did your dish turn out? 1193 00:49:40,325 --> 00:49:41,890 I think pretty good. 1194 00:49:41,891 --> 00:49:43,457 I was just thinking about picking another, like, 1195 00:49:43,458 --> 00:49:47,244 like a one-biter mushroom steak tartare as hors d'oeuvres. 1196 00:49:47,245 --> 00:49:49,376 The way you had described it of fancy, trashy, 1197 00:49:49,377 --> 00:49:52,249 I think I understood that perspective, which is, 1198 00:49:52,250 --> 00:49:54,033 I'm assuming, why you served it the way you did. 1199 00:49:54,034 --> 00:49:56,122 I think that the beef itself could've been, like, 1200 00:49:56,123 --> 00:49:58,516 just maybe cut a little bit nicer and smaller. 1201 00:49:58,517 --> 00:50:00,257 Otherwise, I thought the flavor was nice. 1202 00:50:00,258 --> 00:50:01,780 I think the pickle really came through 1203 00:50:01,781 --> 00:50:03,304 on the mushroom itself, though. 1204 00:50:04,262 --> 00:50:06,698 All right, we'll call you back in a little bit. Thank you. 1205 00:50:13,184 --> 00:50:14,967 All right, who needs a drink? 1206 00:50:14,968 --> 00:50:16,490 Massimo, you don't pour it. I'll pour it for you. 1207 00:50:16,491 --> 00:50:18,014 You deserve one. 1208 00:50:18,015 --> 00:50:19,189 -Massimo. -Congratulations. 1209 00:50:19,190 --> 00:50:20,321 Thanks, guys. 1210 00:50:20,887 --> 00:50:22,715 You crushed it. Give me a hug. 1211 00:50:23,890 --> 00:50:26,152 Are you okay, Shuai? You're incredibly quiet. 1212 00:50:26,153 --> 00:50:27,893 I just feel so terrible. 1213 00:50:27,894 --> 00:50:31,811 I feel like I screwed my teammate completely. 1214 00:50:32,681 --> 00:50:34,160 Had Henry completed his dish, 1215 00:50:34,161 --> 00:50:36,075 they may have just been the winning team. 1216 00:50:36,076 --> 00:50:37,598 But looking at Shuai, 1217 00:50:37,599 --> 00:50:41,211 I feel like we all agreed it was still a good dish. 1218 00:50:41,212 --> 00:50:45,650 This really comes down to Henry and Katianna. 1219 00:50:45,651 --> 00:50:49,175 I think I came to terms with it at the restaurant. 1220 00:50:49,176 --> 00:50:52,091 Yeah, I cried my eyes out in the bathroom. 1221 00:50:52,092 --> 00:50:54,398 Henry's dish was completely out of whack, 1222 00:50:54,399 --> 00:50:56,052 which we understand why. 1223 00:50:56,053 --> 00:50:57,923 I can sympathize with him, but at the end of the day, 1224 00:50:57,924 --> 00:50:59,446 that is the dish that he served us. 1225 00:50:59,447 --> 00:51:02,406 Pickle aside, if he had cooked his beef properly, 1226 00:51:02,407 --> 00:51:04,538 I think I would have actually voted for his dish. 1227 00:51:04,539 --> 00:51:05,844 Yeah. 1228 00:51:05,845 --> 00:51:07,454 That broken look they're talking about 1229 00:51:07,455 --> 00:51:09,500 is the tofu I added in at the last minute. 1230 00:51:09,501 --> 00:51:10,936 'Cause I didn't think I had enough. 1231 00:51:10,937 --> 00:51:12,590 But it was delicious. 1232 00:51:12,591 --> 00:51:14,679 Yeah, but that's the broken look that they're talking about. 1233 00:51:14,680 --> 00:51:18,204 Obviously, Katianna's cucumber porridge did not work. 1234 00:51:18,205 --> 00:51:19,771 It didn't taste good at all, 1235 00:51:19,772 --> 00:51:21,381 and the texture was just really bad. 1236 00:51:21,382 --> 00:51:23,731 If Shuai had just thrown out that cucumber porridge, 1237 00:51:23,732 --> 00:51:26,125 - it would've been great. Yeah. -It would have! 1238 00:51:26,126 --> 00:51:29,389 But also, it really was cucumber-forward, 1239 00:51:29,390 --> 00:51:31,652 not pickle-forward, and there is a difference. 1240 00:51:31,653 --> 00:51:34,351 Even as a cucumber dish, though, I wasn't enjoying it. 1241 00:51:34,352 --> 00:51:36,570 If you put those two plates in front of you now, 1242 00:51:36,571 --> 00:51:39,269 I would still take the short rib, with all the flaws. 1243 00:51:39,270 --> 00:51:40,922 - Agreed. - Good point. 1244 00:51:40,923 --> 00:51:42,315 Whatever happens in there, like, 1245 00:51:42,316 --> 00:51:44,622 that is not a reflection of you guys as chefs. 1246 00:51:44,623 --> 00:51:46,580 It's just one bad day. 1247 00:51:46,581 --> 00:51:48,582 - So we have our answer? -Oh, yeah. Yeah. 1248 00:51:48,583 --> 00:51:51,019 All right, let's get the chefs out here. 1249 00:52:03,424 --> 00:52:05,730 You know, chefs, maybe you didn't want a dish 1250 00:52:05,731 --> 00:52:07,253 to be so pickle-forward 1251 00:52:07,254 --> 00:52:08,776 because it's something you wouldn't naturally do, 1252 00:52:08,777 --> 00:52:11,170 but what it really showed is how a simple mistake 1253 00:52:11,171 --> 00:52:15,001 of cooking or composition can completely ruin a dish. 1254 00:52:20,528 --> 00:52:21,616 Katianna... 1255 00:52:22,356 --> 00:52:23,923 please pack your knives and go. 1256 00:52:25,925 --> 00:52:28,013 Katianna, the composition was off. 1257 00:52:28,014 --> 00:52:29,623 We'll see you in Last Chance Kitchen. 1258 00:52:29,624 --> 00:52:31,582 - Just cook from your heart. - Thank you very much. 1259 00:52:31,583 --> 00:52:33,453 -We'll see you there. -Thank you. 1260 00:52:33,454 --> 00:52:34,542 Thank you, chefs. 1261 00:52:35,152 --> 00:52:37,892 I want back in. I think I deserve a place back in. 1262 00:52:37,893 --> 00:52:40,852 - It's me. - Oh, my God. 1263 00:52:40,853 --> 00:52:42,288 No! 1264 00:52:42,289 --> 00:52:43,550 The porridge was not broken, 1265 00:52:43,551 --> 00:52:45,639 but it was clear they didn't like it, 1266 00:52:45,640 --> 00:52:50,296 so I ultimately decided just to stay quiet. 1267 00:52:50,297 --> 00:52:51,254 Bye. 1268 00:52:51,255 --> 00:52:53,299 I think, like, cooking-wise, 1269 00:52:53,300 --> 00:52:57,174 experience-wise, I think I deserve a place. 1270 00:53:02,614 --> 00:53:05,398 Tonight, Katianna's pickle dish sends her 1271 00:53:05,399 --> 00:53:07,531 - her intoLast Chance Kitchen. - It's like a bad dream. 1272 00:53:07,532 --> 00:53:10,490 Is the reigning champ about to be in a real dill-emma? 1273 00:53:10,491 --> 00:53:12,405 Honestly, chef, I don't really know, you know? 1274 00:53:13,842 --> 00:53:17,368 Watch now on Peacock or on BravoTV.com. 1275 00:53:18,543 --> 00:53:21,022 Next time onTop Chef... 1276 00:53:22,286 --> 00:53:23,416 I'm gonna hide behind Henry. 1277 00:53:25,506 --> 00:53:29,423 We're gonna throw Top Chef's first-ever pizza party. 1278 00:53:31,077 --> 00:53:32,773 Pizza is a tricky mistress. 1279 00:53:32,774 --> 00:53:34,645 Whoever wins this challenge will have 1280 00:53:34,646 --> 00:53:38,215 the very last immunity of the season. 1281 00:53:38,998 --> 00:53:40,259 It's dough time. 1282 00:53:40,260 --> 00:53:41,869 I'm about to give you a sushi pizza. 1283 00:53:41,870 --> 00:53:43,567 Pickle on top of the pizza. 1284 00:53:43,568 --> 00:53:44,829 A little bit weird. 1285 00:53:47,746 --> 00:53:49,616 CÉSAR: That came out really bad. 1286 00:53:49,617 --> 00:53:50,922 Oh, it doesn't fit. 1287 00:53:50,923 --> 00:53:52,358 This isn't working. . 1288 00:53:52,359 --> 00:53:54,360 I'm not a pizzaiolo. Pizzaiola. 1289 00:53:54,361 --> 00:53:56,884 The anxiety just kills me. 1290 00:53:56,885 --> 00:53:58,843 Wow, interesting. 1291 00:53:58,844 --> 00:54:00,932 -Oh, boy. -Oh, someone did it. 1292 00:54:00,933 --> 00:54:02,543 And the winning chef is... 1292 00:54:03,305 --> 00:55:03,415 Watch Online Movies and Series for FREE www.osdb.link/lm