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FunTranscript
00:15Previously on Top Chef.
00:17Reverse. Reverse.
00:18Whoo. Oh, my God.
00:20Seven.
00:22Working in two teams of seven,
00:23you're going to have to create a seven-course meal
00:25that gets progressively hotter.
00:27You're going to add more heat to this one. Yeah.
00:29Is there going to be spice on here?
00:30Go balls to the wall with your pickles.
00:32Rhoda, just so confident.
00:34Did the disc turn out as hot as you wanted it to be?
00:37Yes.
00:37Oh!
00:39I am sweating my ass off.
00:42Wow. This is the spiciest of all, huh?
00:44It needs way more, to be honest.
00:46Jossie's Vandalin, it didn't really kick for me.
00:49The lamb was, like, a complete mess for me.
00:51Second challenge, this is good stuff happening.
00:53Keep this up.
00:54And the winner is...
00:56Rhoda. No.
00:57Congratulations.
00:59Two for two.
01:01Jossie, please pack your knives and go.
01:04Man, I learned so much from you.
01:0613 chefs remain to compete in the ultimate culinary showdown.
01:11Whoo!
01:12At stake for the winner, the grand prize of a quarter
01:15of a million dollars provided by Graza Olive Oil,
01:18a feature in Food & Wine magazine,
01:20plus an appearance at the Food & Wine Classic in Aspen,
01:23their own exclusive dinner at the historic James Beard House
01:26in New York, and the title of Top Chef.
01:43How'd you sleep?
01:44Pretty good.
01:45But, you know, I didn't fall out of a rope swing...
01:47It's true.
01:48...into a riverbank two weeks before I got here.
01:50It hurts pretty bad today, actually.
01:52Under the peer pressure of my 11-year-old nephew,
01:55I went off of a rope swing and fell on my shoulder.
02:01Is that your cooking side?
02:02It is.
02:03Today is a pain that I haven't experienced before.
02:05But, like, we gave up our salary to be here,
02:08so I really am trying not to focus on the shoulder pain
02:11and just get through with it.
02:13You poor thing.
02:20Oh, boy.
02:21Oh, something's going on.
02:22Uh-oh.
02:23Something's going on.
02:24Oh, my gosh.
02:26Man, it's smoky.
02:27Oh, wow.
02:28All right.
02:28Yo, what is that?
02:29No.
02:30I don't know.
02:30I think it's the hickory smoke.
02:33Top Chef Kitchen, looking like a Snoop Dogg video.
02:35Do you think it's a barbecue?
02:38Good morning.
02:39Good morning.
02:40Slightly ominous start to the day, I think.
02:42Very ominous.
02:44Don't be nervous about what's under there.
02:46We're going to get to that in just a minute.
02:47Okay.
02:48Rhoda, you have two back-to-back
02:50Elimination Challenge wins.
02:51You're actually the only chef in 23 seasons
02:54to get two individual wins
02:56in the first two Elimination Challenges.
02:59Oh, yeah.
02:59Oh!
03:01Damn!
03:02That's a big deal.
03:03Congrats.
03:04Before I show you what I've put on a pedestal,
03:07I've called in the Big Guns to help with this challenge.
03:11He's a best-selling author, philanthropist,
03:13and, of course, an award-winning chef.
03:16If I said, bam?
03:18Oh, my God.
03:20Mr. Emeril Lagasse.
03:22Oh, my God.
03:23Oh.
03:26A legend.
03:29I'm, like, literally fangirling.
03:31I'm so excited to be back in the Top Chef kitchen
03:33to be with y'all, so let's have some fun.
03:36I gotta get chills.
03:37I remember one time, me and my brother late night
03:40watching Emeril's cooking show.
03:41My stepfather comes downstairs, opens the door really quick,
03:46and I shut off the TV, and he clicks it back on,
03:49thinking that we were watching porno.
03:50He turns on the TV, and he's like,
03:52you guys are watching a cooking show?
03:53And I'm like, bam!
03:56Since we have such an iconic guest judge today,
03:58it's only fitting that this challenge
04:00also features something iconic.
04:03Oh, boy.
04:04Okay.
04:08Ready?
04:09Yeah.
04:12Ooh, the lighting.
04:14The lighting.
04:18Ooh.
04:25Ooh.
04:25Ooh.
04:25Ooh.
04:26Livermush.
04:27Livermush.
04:28Livermush.
04:28There it is.
04:29Wow.
04:30Like, you can smell it.
04:31Yeah.
04:31Have you guys had livermush before?
04:33No.
04:33Yes.
04:33I have not.
04:34Okay.
04:34It's like I have.
04:35I personally have never had it before.
04:37Emeril, have you ever had livermush?
04:38I had it for breakfast.
04:40Bold choice.
04:42So, livermush is made from pork liver
04:44and other meat scraps bound with cornmeal
04:47so that it's sliceable.
04:49It can also be shaped.
04:50Was that, like, scrapple?
04:51Yeah.
04:52Oh, yeah.
04:52Not for me.
04:54It's a no for me, dog.
04:56Ugh.
04:57I hate it.
04:58Oh, my God.
05:00Mmm.
05:02It's so beloved and important here in North Carolina
05:04that the Lost States livermush
05:07must consist of at least 30%
05:10pig liver.
05:11This law ensures quality similar to D.O.P. cheeses in Italy.
05:15But this dish is getting harder and harder to find
05:17on restaurant menus
05:18because the words liver and mush
05:21might not be the most appetizing.
05:25So, for your quick-fire challenge,
05:26we want you to give livermush a little PR love.
05:29Ooh.
05:30So, the winning dish
05:31and the one that will win $10,000
05:33in quick-fire quick cash...
05:35Wow.
05:36Yeah.
05:37We'll be the one that can turn mush into magic.
05:41Long live the livermush.
05:46You have 30 minutes on the clock.
05:48Your time starts now.
05:51What are you guys?
05:51What are you thinking? Anything good?
05:53Pate vibes.
05:54Oh, okay.
05:55You're good.
05:58Being from Charlotte, I should probably know
06:00what this tastes like.
06:01All right, let's go.
06:03A bit pasty.
06:04It's just a texture thing.
06:07Oh, it's just cat food.
06:08You've had a cat food?
06:09Don't act like you haven't.
06:11First time working with it.
06:13How about yourself?
06:14It's similar to Scrapple,
06:15which we eat back home,
06:16so I have a decent idea.
06:18Nice.
06:18I grew up in a small county in Maryland.
06:21We probably have more cows than we do people.
06:23So, yeah.
06:24I have a pound of Scrapple in my freezer right now.
06:27Anthony, you were just talking about Scrapple yesterday.
06:29I know.
06:30What were the odds?
06:31What happens if this pain's too bad?
06:33You can step off.
06:35I am trying so hard to push through,
06:37but, like, the craziest pain,
06:39it just radiates throughout my arm.
06:41I can barely, like, move this.
06:42Okay.
06:43That's what we call it.
06:44It's starting to, like, be too much.
06:46This is so bad.
06:49Something's happening.
06:51She say anything?
06:52Uh, no.
06:54It hasn't felt like that until today.
06:56My fingers are tingling.
06:58I just don't feel like I have, like,
06:59full control over, like, my arm.
07:02I just don't want things to get worse.
07:04Then maybe I should just go.
07:06Maybe you should just go.
07:06Okay.
07:07I've decided to leave and get an x-ray
07:09and see if there's anything
07:10that needs to be taken care of immediately,
07:13especially if I want to continue in the competition.
07:1924!
07:21Admiral the legend.
07:22Bring out the OGs.
07:23The livermush is gonna need some acid.
07:25I think it's gonna need some, like, creaminess.
07:27Lipstick on a pig situation.
07:29You set on something already?
07:31I think for me, like,
07:32something classic, kind of Frenchy
07:33for my boy, Emeril.
07:35So I was thinking, like, Piccadilly.
07:36I wish livermush wasn't the first thing
07:38that I was serving Emeril.
07:39Bam!
07:40There you go.
07:41Come on.
07:42What's more important,
07:43the 10K Emeril or Lauren's?
07:45Lauren's not winning.
07:47Yeah.
07:48Winning the first two quick fires,
07:50I feel like there is kind of like this target on my back.
07:52We're gonna just do steamed egg with some livermush.
07:54The king of quick fires.
07:57Livermush.
07:57It's a strong product,
07:58so I want to pair it with something more delicate.
08:00Steam some egg.
08:01I'm in the zone.
08:03Let's go.
08:04I'm making a little marinated tomato,
08:05trying to bring some freshness to this all as well.
08:08The plan is elevated French with some pate vibes.
08:13I'm gonna treat this livermush like a piece of foie gras.
08:16Oh, I'm hearing pate.
08:17I'm hearing foie.
08:18Y'all are going fancy-smancy.
08:20Yeah, for sure, bro.
08:22This kind of tastes like the liver spread
08:23that I used to eat growing up.
08:25I think I'm gonna make albondigas.
08:27Ooh.
08:28Utilizing the livermush as binder
08:31and flavoring for my meatball.
08:33I usually have livermush after a night out.
08:37When my liver's mush.
08:39So, we're in breakfast mode, man.
08:41You making a waffle?
08:43Maybe.
08:43People are gonna do the obvious.
08:45Maybe sear it or make some type of pate.
08:48So, I'm making a livermush crusted French toast
08:54with whipped livermush cream.
08:57I hope y'all deliver.
08:59You better cut it out, bro.
09:01$15.59.
09:03Gwen!
09:04One me!
09:05Yeah!
09:05Can you make me one, Gwen?
09:06Yeah.
09:07Growing up, my parents cooked very traditional Viet food.
09:11We're in somewhere.
09:12Both of my parents were refugees from the Vietnam War.
09:15So, I was born in the refugee camp.
09:17At first, we were in the welfare system,
09:19but both of my parents became entrepreneurs.
09:22That fire that they've always had
09:24started that fire within me.
09:26I'm going to use the livermush like a pate.
09:29Okay.
09:31Too much of this is too much.
09:33So, I'm gonna do a play on an arpeggie egg.
09:35It's one of my favorite canapes.
09:37I feel confident.
09:38Timing is excellent.
09:39Don't get all cocky on us right now.
09:46Livermush is thickened with cornmeal,
09:49so I'm hoping that it gets to thicken my sauce.
09:53Ten minutes.
09:54All right, y'all.
09:54$10,000 on the line.
09:56How's everybody feeling?
09:57Uh, just emulsifying my livermush.
09:59The thing that I like most about Scrapple
10:01is that it has that creamy component,
10:03but also the crunch.
10:04I just got crust out some livermush.
10:06I wanted to act as my little crouton.
10:08Seven minutes.
10:11I'm gonna add another component.
10:13The cornmeal texture is a bit pasty.
10:16Mush on mush.
10:17Livermush cracker might have more of a bite
10:20than I'm kind of looking for.
10:21I'm starting to overthink,
10:22but I gotta just go with it.
10:25Oh, .
10:28I over whipped the whipped cream,
10:31so now I have, like, a butter.
10:32.
10:33I don't have time to start over,
10:35so I'm really just trusting that
10:36there's enough livermush on this French toast
10:39that you can really taste it out.
10:42How's everybody feeling?
10:44Fighting for my life.
10:46I had a little freshness.
10:47Chefs, you have five minutes.
10:49Five minutes.
10:49Five minutes.
10:50Five minutes, chef.
10:51I'm freaking out.
10:52Trying to nail it, but I don't know.
10:54It's actually better than I expected.
10:56Pop, pop, pop.
10:57Guns blazing, bro.
10:5820 seconds.
11:02Bam!
11:03Beautiful boy.
11:04Five, four, three, two, one.
11:08Time's up.
11:08Utensils down.
11:09Hey!
11:10God, stuff on the plate.
11:11Good job, y'all.
11:12Whew.
11:20Let's get mushy.
11:21Let's get mushy, baby.
11:23Duane, let's start with you.
11:25What did you make for us?
11:27I made a livermush and grilled chicken bun mee
11:29and pickled carrots.
11:31Well done.
11:32That means a lot.
11:34Okay, Nana.
11:35I wanted to take a little sweet side to this,
11:37so I made livermush French toast
11:40with your side of maple syrup.
11:42No livermush in the syrup.
11:44No.
11:45Okay, Anthony.
11:47The bottom's a livermush pate.
11:49Tomatoes dress a little bit in acid,
11:51spicy cayenne chili.
11:52On top, you'll have croutons made with the livermush.
11:56Little heat.
11:57Oh, yeah.
11:58Especially with livermush.
11:59I wanted to make something a little bit bright.
12:01Great.
12:01Thank you, Anthony.
12:03I made a brown butter hollandaise,
12:05cornmeal fried livermush, roasted tomatoes,
12:07and then I roasted off some grapes as well.
12:10All right, thank you.
12:10Thanks, y'all.
12:11Jonathan.
12:12Hey!
12:13I have a livermush Benedict.
12:15I really wanted to highlight the livermush.
12:17The eggs cook perfect.
12:19Thank you, Chef.
12:20Brandon was the one who actually got me into cooking,
12:22and we would watch your show like crazy,
12:24so you inspired us.
12:25Well, thank you so much.
12:26Sherry?
12:27I made a livermush foie gras and pomme de terre.
12:30On top of it, we have pickled sancho.
12:32Nice presentation.
12:34Thank you, Chef.
12:35Hello, Lawrence.
12:36I made a Cantonese-style steamed egg with livermush.
12:41So you have livermush in the egg,
12:42you also have fried livermush on top,
12:44and some of, like, the sauce from the marinade.
12:47Very interesting dishes.
12:48Mm-hmm.
12:48Seeker?
12:49First thing I thought was charcuterie,
12:51so I did picc-a-lili beur blanc with a seared livermush.
12:54Have you had it before?
12:55I have not.
12:56You haven't?
12:56Will you have it again?
12:57I will not.
13:00I made a liver mushroom toast.
13:05So...
13:05I seared it.
13:06I whipped up whipped cream,
13:08cooked off mushrooms with shallots and onions,
13:10a little salt and pepper.
13:11So familiar with livermush.
13:12I am.
13:12It's usually in the morning after a night of being out.
13:18A lot of eggs.
13:19I made a take on arpege egg with livermush.
13:23I wanted it to be, like, super luxury.
13:26Brittany, come on up.
13:28I want pate ral as well.
13:30So it's a crispy livermush on the bottom
13:32and then a grape mostarda as well.
13:35Okay, Rhoda.
13:37Mmm.
13:37I made albondigas with ground pork,
13:40and then the sauce, I thickened it with more livermush.
13:43They're representing it well, the livermush.
13:44Yeah, they really are.
13:47Emerald, do you think our chefs
13:48may have changed people's minds about livermush?
13:51I really do.
13:51I think they did a great job.
13:53I can confidently say I like livermush.
13:56Pleasantly surprised.
13:56Yeah.
13:58For a few chefs, though, there were livermush dishes
14:01where the PR campaign maybe fell a little bit short.
14:04Nana, the French toast was very, very, very tasty.
14:08I just didn't get enough livermush.
14:10Maybe you could have sandwiched it.
14:11Maybe you could have stuffed it inside.
14:13You couldn't really taste it at all.
14:14Okay.
14:15Emerald, who else had a less than successful dish today?
14:18Lawrence, your steamed egg was just way too wet.
14:22The crispy croutons got soggy.
14:24It's like wet mush.
14:27Brittany, your dish was kind of dry.
14:29It was off the mark for sure.
14:31It feels like it's something that I had before.
14:33Pate on a crostini.
14:35Yes, sir.
14:36There were a few dishes that definitely garnered
14:38a little attention.
14:41Gwen, your barmé on point.
14:44Thought it was very, very pasty.
14:45The carrots were perfectly acidic and sweet
14:47to balance off the livermush.
14:49It really worked.
14:51Anthony, what you did with the livermush croutons
14:54was just great.
14:54I didn't think that tomatoes was going to be
14:57the perfect pairing for livermush,
14:58but it was colorful.
14:59It was vibrant.
15:01And we had one more favorite.
15:04Rhoda.
15:05Oh.
15:06Cool.
15:06The cornmeal in the livermush acted as like
15:09the panade inside a meatball.
15:11That was the idea.
15:12That was a very, very smart play.
15:13And that sauce on the bottom, very tasty.
15:16Who had the best livermush dish of the day?
15:19The chef that really made me crave more livermush is...
15:24Chef Anthony.
15:25Oh, .
15:26Hey.
15:28Thank you very much.
15:29Yeah.
15:30I was looking down the road.
15:31I was like, damn, again.
15:34About.
15:37$10,000 in quick-fire quick cash
15:39from the active cash credit card from Wells Fargo.
15:42Feels great, yeah.
15:43I'm feeling great.
15:44I'm always hungry, though.
15:45I'm not easily satisfied,
15:46so I want to accomplish more.
15:48It was outstanding.
15:50Yeah, somebody needs to put that on the menu.
15:51Yeah, delicious.
15:52Thank you very much.
15:54So now that you've been spinning and weaving yourself through the competition,
15:57it's time to see your true colors shine.
16:04North Carolina is renowned for its rich manufacturing textile history
16:08in the late 19th and early 20th centuries.
16:11The textile boom helped fuel the industrialization of Charlotte,
16:15transforming it from a small town to a major city.
16:18I'm not from North Carolina, but my dad worked in a textile mill for over 40 years, dyeing cloth.
16:24How fitting, because today's challenge...
16:31Whoa!
16:31Oh!
16:33Right on cue.
16:34My heart.
16:36What are we doing?
16:37Are we making edible garments?
16:38Wow.
16:40That's pretty.
16:41That is so cool.
16:42Yes.
16:42All right, all right.
16:44Crazy, crazy.
16:44Tamera.
16:45Hibiscus.
16:46Chlorophyll.
16:47Interesting.
16:48You know, all over the world, chefs are using natural food dyes to amplify the food as well as the
16:55dining experience.
16:56For your challenge, we want your dishes to be colorful, to pay homage to Charlotte's rich, colorful textile history.
17:03You must create a dish that features at least two elements that have been dyed by natural food dyes.
17:08I mean, we've all seen like the viral pink sauces and then the rainbow bagels.
17:13Tri-color pasta.
17:14These poppy, bright colors.
17:15And food is kind of like having its moment.
17:17Should be interesting.
17:18I did an event for a large makeup company where all the food had to look like makeup.
17:25But the thing with natural dye is that these colors aren't as vibrant.
17:30So my strategy will be choosing flavor over everything.
17:37Today, you'll have 30 minutes and $200 to shop at Whole Foods Market.
17:41Tonight, you'll have two hours to prep and cook here in the Top Chef kitchen.
17:45Oh, wow.
17:46And tomorrow, you'll have an additional one hour to prep before service begins at a local hotspot called Supperland.
17:53There, you're going to serve Tom, Gail, Emeril, me, and your guests, owners of Supperland, Jeff, Tony Dandel, and Jamie
18:01Brown.
18:01Along with the queen of color, Amira Kasem, best known for her very colorful rainbow cakes at Flower Shop in
18:08New York City.
18:09And don't forget, immunity is on the line.
18:12Have fun with it and kick the color up a notch.
18:15Oh, are you going to do it?
18:16Are you going to do it?
18:17Yeah.
18:18Bam.
18:18Yeah, there you go.
18:19And on that note, good luck.
18:21We'll see you tomorrow.
18:23See you.
18:24Good luck.
18:30You guys got any, like, food fails when it comes to, like, dyes in your food?
18:33Beer one time on St. Patrick's Day.
18:36Oh, green beer?
18:37I didn't know.
18:38I never used food dye.
18:39I was like, and that beer was just like...
18:41Emerald green?
18:42Yeah, and then their mouth was just like, come on.
18:44At the restaurant, we use so many beautiful, colorful pieces of produce from farmers.
18:49Changing that color isn't something I do a lot, but I love having, like, another creative outlet.
18:55Like, multiple stencil layered art is kind of my jam.
18:57So I'm going to dig deep into, like, the experiences I've had as an artist to be on top of
19:03everyone else.
19:04These poor judges, they're getting hawker butt, and now they're going to have, like, tie-dye mouths.
19:08Yeah, right.
19:10Another thing is, like, you know, you can sit here and map it out.
19:13Well, I'm sorry, guys.
19:14Jennifer's calling.
19:14Oh, hey, Jennifer.
19:16What's up, action?
19:17Hey.
19:18Just leaving urgent care now.
19:20Nothing's dislocated, so maybe pinched nerve or a really bad strain in my neck.
19:25I'm hoping that the medication starts working any time now.
19:29The shoulder pain is still pretty intense, but whatever the cook is, I have to get through it.
19:35You're just trying to make a really colorful dish.
19:37With natural ingredients that died.
19:39All right, thanks, y'all.
19:40We'll see you at Old Food.
19:49Vamos.
19:52Brandon coming in.
19:53Oh, careful.
19:55Swing it, swing it.
19:56Hey, guys.
19:57Hey!
19:58There you are.
19:59You're alive.
20:01Someone says my chard.
20:02What's a good stuff for banana leaves?
20:04Chard.
20:05So it's chard.
20:06Oh.
20:07Yeah.
20:07That's a great idea.
20:09If he wins with that idea, I'm going to kill him.
20:12I'm going to make a bow flight of three bows.
20:15Oh, sweet.
20:16A bow is a good move because it is a blank canvas.
20:19It's white naturally, but you can infuse a lot of different flavors and colors into it.
20:23I don't know if that's going to work, but let's find out.
20:27I'm going to do a reach around.
20:29Really?
20:29You promise?
20:30Oh.
20:31I'm going to make a mussels in escabeche and then play with my sauces, my colors as well.
20:38What did you say?
20:39You're doing mussels?
20:39Yeah, I'm doing mussels.
20:40I'm going to do mussels.
20:41I'm going to play with the sauce.
20:42I'm going to do whatever the winner does.
20:46Fifteen minutes!
20:48Fifteen!
20:49I'll take a bag of claims.
20:51Saccadelic ceviche.
20:52We're going acid trip.
20:53If I did a milk bread bun, what would my protein be?
20:58Shrimp's cheese.
20:59Shrimp and red egg gravy?
21:00That'd be good.
21:01Doing like a chicken galantine stuffed with crab.
21:06I am not good with time management, so I don't want to waste my time doing too many things.
21:12What am I looking for?
21:12Shallots?
21:13I've done galantines before.
21:1575% of the dish is inside this rolled chicken, so if I finish those tonight, tomorrow I am home
21:23-free.
21:24Got turmeric on my onions, pop a green with my crab, so I feel like it's like giving Mother Earth
21:30a little bit.
21:32I love that.
21:33You got a corner?
21:34Get out of here.
21:35Put down!
21:35Take your own corner.
21:37Alright guys, I'm checking out.
21:39Three minute chefs, three minutes!
21:41Three minutes!
21:43Gotta be strategic about this.
21:45A little bit of what's becoming a game for me is the checkout line.
21:48What does this cost?
21:49It hit like right to like almost the scent.
21:52Oscar!
21:53Oscar!
21:54Oscar!
21:54This is the closest I've come to a win!
21:57199.01.
22:00Let's go.
22:01Put it on my tab.
22:09Let's go.
22:12Alright.
22:13One hour, 59 minutes, 30 seconds, y'all.
22:17Alright, what are we doing?
22:19Jen, how are we feeling?
22:21Oh, good.
22:22I'm just looking through everything I snagged at the market, trying to figure out what I'm
22:26gonna do.
22:27Because I was late to the party, like, I'm not really sure what I'm doing.
22:31But I love working with turmeric and I know it dyes really well.
22:34Getting ready to buzz up my shrimp for my bun that I'm making.
22:38The one thing that I probably need to get to is make my bread tonight.
22:44I think I'll get colorful, channel my inner Jackson Pollock.
22:47Well, he did go to art school, so...
22:50I did a lot of drugs in art school.
22:52My grades weren't that great in high school, so art school always seemed to be the path.
22:57You know, hopefully that's something I can lean on a little bit.
23:00I'm gonna vacuum pack all my cute little veg, and hopefully they take on a whole bunch of color.
23:10You must be feeling good after you took my quick fire from me, huh?
23:14Uh, I mean...
23:15Huh?
23:16We'll see what happens tomorrow, man.
23:17We'll see what happens tomorrow.
23:19Money!
23:21Gonna make a tricolor spetzel.
23:23So this one is the carrot juice one.
23:25I had the privilege of working at Presay for four years.
23:29One of the first dishes I've learned how to make was a buckwheat spetzel.
23:33And this is the final one, the beet.
23:35Because I haven't won any challenges yet, I'm hoping that if I over deliver in technique,
23:40that the judges will see my potential.
23:43Black pork?
23:44Have you ever heard of that?
23:46Hour 12 minutes.
23:48Hour 12.
23:49Ah!
23:50Oh, careful, careful.
23:51Hot, girl.
23:52That's the carrot juice going in for a stop.
23:54It's gonna be my orange sauce.
23:56I want to go simple with my dish and just pick my favorite colors.
23:59I'm gonna do scallops.
24:00I'm gonna do two different sauces, an orange and a green.
24:07I'm gonna use chlorophyll for the mole verde so it's bright and vibrant.
24:10Green is like one of the hardest colors to maintain just because of plants' natural process of breaking down and
24:16losing its sheen when it's applied to heat.
24:18So tomorrow I'm gonna add some liquid chlorophyll.
24:20That's gonna help boost it even more.
24:22Chlorophyll? More like borophyll.
24:25Make sure all these bones are out so we can roll it.
24:29I got one bao dough out of three done.
24:31I got two more to go.
24:32I need a red one.
24:33I need a yellow one.
24:35Hey, chefs.
24:35How's it going?
24:36Oh, my.
24:38Hey!
24:39Surprise!
24:41Don't know why I picked this dish.
24:43How have you done two moles and I've done none?
24:45If I pull this off, it's three in one challenge.
24:48We gotta agree on a mole off.
24:51This is an interesting challenge.
24:52You know, we're asking the stained food.
24:54Yeah.
24:54I like the idea of the dyed-cured fish.
24:56That's something that came to mind immediately.
24:57Like salmon that's, you know, covered in beets.
24:59It's like a no-brainer.
25:00I wanna dye the fish a bunch of different colors and then, you know, win this competition.
25:06But here's the other thing, too, is I think most of the dyes we're using are fairly neutral with the
25:11exception of, like, saffron.
25:13Right.
25:13Saffron has a flavor.
25:14I have squid ink.
25:15I have saffron.
25:16A little refined.
25:16A little sassy.
25:19A lot of the other stuff, I can turn brown very quickly.
25:21Right.
25:21You add acid to it.
25:22You cook it too long.
25:23That is not a color you want.
25:24Oh, no.
25:25Right now, things look okay.
25:26We'll see.
25:31A little crazy for three moles.
25:33I don't know.
25:34Up to you.
25:37New colors now.
25:38I know.
25:39It's been a while.
25:40I'm going for all the colors.
25:41Not just three.
25:42All of the colors.
25:46Some cherry juice.
25:47This is for a dessert one.
25:48That was red dye number five.
25:52Twin.
25:53Hello.
25:54Got a pot full of chicken there, huh?
25:55We got a pot full of chicken.
25:57I'm doing a basil brioche stuffing in between the meat and the skin.
26:01So that's your green?
26:01That's my green.
26:02And then you got yellow in the sauce?
26:03Yep.
26:03I got saffron, turmeric in here.
26:05And then I have a parsnip puree.
26:07I don't know if I want to keep it white.
26:09It is a challenge.
26:09We're asking you to make colors.
26:10That's true.
26:10That's true.
26:11Okay.
26:12Okay, great.
26:13Good luck.
26:14Okay, Brandon.
26:15How are you doing?
26:15How are you?
26:16Pleasure.
26:16What are you up to?
26:17So what I want to do is kind of a, you know, a deconstructed lasagna.
26:21Meaning not pressed and baked.
26:22Just everything freeform.
26:24Is that your ragu on the stove?
26:25It is.
26:26Molognese is near and dear to my heart.
26:27I know it seems simple, but if we could develop a lot of flavor, it's going to be a great
26:29dish.
26:30Right?
26:30Sounds good.
26:30Good luck, man.
26:32All right, Chefs.
26:32Good luck.
26:33We'll see you tomorrow.
26:34Thank you, Chefs.
26:37Deconstructed lasagna.
26:41Ah!
26:43We're not going to get like a bright red from this right now?
26:48I really want to make this cherry bow, but I can already tell that it's not quite right.
26:53Ah!
26:54And it also doesn't look very bright red.
26:56This is not going to cut it for a color challenge.
26:59All right, let's go.
27:00Just send me home.
27:02Ah!
27:1030 minutes, y'all!
27:1230 minutes!
27:13Finished!
27:13That red one doesn't feel right because there's a lot of acidic elements.
27:16So you know what?
27:17I'm going to make one more.
27:18I'm going to do freeze-dried strawberry.
27:20I'm having a puree going on.
27:23The whole point of this challenge is dyeing food with natural color.
27:27I pick up activated charcoal to make a black puree just for that, like, very unexpected color.
27:36It's a little grainy.
27:37About to add more water.
27:40Top Chef workout.
27:42There you go.
27:42You want to taste this?
27:43Yeah.
27:44That's your, uh, braise?
27:48Calamari.
27:49Good.
27:49Tender.
27:50Yeah.
27:51This is hibiscus.
27:52Or jamaica.
27:54And it's going to make for a delicious pickle.
27:56Nana, how you doing?
27:58What's colorful in your dish?
27:59I got my saffron-fon-io.
28:01I've got my green crab mix.
28:04And then turmeric for my onions.
28:06I have all my mise en place ready.
28:08Go your speed, girl.
28:10You're a badass cook.
28:12But I'm having a tough time rolling the chicken galantine tight.
28:19I'm going to seal them all up and fix them tomorrow.
28:25Actually, I think it's OK.
28:27How's that arm, pickle?
28:29Um, I was feeling pretty good 30 minutes ago,
28:32and moving around isn't that great.
28:33But I am doing wonderful.
28:35Because of my shoulder pain, I'm not pushing myself
28:38to make the dough tonight for my bread.
28:39Just going to try to get what I can done with one arm.
28:43I'm honestly just going to cross my fingers
28:45and hope that they rise properly.
28:48Oh, my god.
28:5017 minutes, y'alls.
28:5217.
28:5317, heard.
28:55Is this the rainbow we'll be tasting tomorrow, Chef?
28:58Yes, sir.
28:59Pea flowers and achiote.
29:01Some of these things, while they do present a lot of color,
29:03they have not the best flavors.
29:06So I'm thinking I'm just going to cure the fish on the outside,
29:08three different colors, and hope that it all works together.
29:11Getting this paint on this fish,
29:13going to wrap it up, and I'm done.
29:14Hey, Lawrence, I got to pack it up here.
29:17Nice.
29:18Should be good for tomorrow.
29:19I just got to make my dough, like, right away
29:21and get them stuffed.
29:22So that I'm stressed out about.
29:24Two minutes, 20 seconds.
29:26Wait.
29:28Oh, so colorful.
29:31Where you guys going?
29:32I don't know.
29:32I don't know.
29:33Yeah, I wish.
29:36All right, let's deal them out.
29:38What are we doing?
29:39What's the choice for tonight?
29:41I want this.
29:42This one?
29:42That one's good.
29:43Ooh.
29:43Me, Brittany, Seeger, and Oscar have this, like, natural connection.
29:49So we got these matching sweatpants.
29:53This is how games start, I think.
29:55Oscar loves self-care, and I love that about him.
29:58This is, like, my favorite way to relax.
30:00Yeah, seriously, I'm so glad you brought these.
30:02A nice decompress.
30:03Yeah.
30:03And have fun, and look great, obviously.
30:06Feeling the game.
30:07I feel like the outfit actually chose us.
30:09Tell me I'm wrong.
30:10Look me dead in my charcoal face and tell me I'm wrong.
30:14You are not wrong.
30:16I would never.
30:16You are not wrong.
30:21Not as expected.
30:24I'm up first, working next to Nana.
30:26And to me, this challenge is not just about dyeing mashed potatoes green.
30:30Yeah, go ahead.
30:31Pasta is a finesse thing.
30:32I want to show these judges I know how to cook.
30:35Those colors look really nice, Brandon.
30:38Nana, how you doing on that gallon team?
30:40I just didn't give her enough love yesterday.
30:44It looks like it might be over stuffed.
30:46So I'm going to take some out and rewrap it,
30:48because I know it's going to fall apart the way that it is.
30:52I gotta rewrap.
30:54There's a part of me that just feels like I'm not moving fast enough.
30:59Take your time.
31:01Do this right.
31:02Yeah.
31:02Hey, guys.
31:04I'll grab your kitchen ink.
31:05What do you want to edge in?
31:06Just right here is good.
31:07Okay.
31:10I just need to get my dough started.
31:1231 minutes left, Nana.
31:14Wait!
31:15It's going to steam for as long as I can.
31:18Just going to push through.
31:20I am making a dough that I put turmeric in.
31:24I'm, like, really pushing the envelope for these to, like,
31:27get proof properly so they're not too heavy.
31:30You seem fine.
31:32What's up, Chef?
31:33Yeah!
31:34We're here.
31:35We're here.
31:36Oh, it's proofing, I think.
31:37Good?
31:38Yeah, I think so.
31:39You're doing scallops.
31:40Yeah.
31:40I have a tendency to get in my head a little too much
31:43and have to continue to remind myself that this is what I do,
31:46this is what I know.
31:47When I was in New York, you know, I struggled with trying to
31:50prove myself in this industry.
31:52It's a tough city and, you know, drugs and alcohol is an issue.
31:55Paycheck to paycheck was bag to bag, was a downward spiral.
31:59And I was like, I've worked way too hard to be like this.
32:02And so I made the decision to come back here to really refocus myself.
32:06And that's when I got clean.
32:08And that's when I really turned myself around.
32:10Being off drugs and being on the other side has brightened
32:13and just, like, amplified my creativity.
32:17Never looked back.
32:20I'm just blending up this for my mole negro.
32:23Fifteen minutes, Brendan.
32:25Fifteen.
32:30You good, Nana?
32:31You all right?
32:32Ugh!
32:33My chicken is still raw.
32:35God damn it!
32:36Ugh!
32:37So I take the chicken out because I want to sear them
32:40and baste them in butter.
32:42Side.
32:42I'm out of here.
32:43Side!
32:44Fingers crossed.
32:46Behind!
32:54I got you.
32:59Stunning.
33:00Really stunning space.
33:01Gorgeous, gorgeous restaurant.
33:01I'm so glad you're here.
33:03Jeff and Jamie, can you tell us about where we are?
33:05This is Supperland.
33:06It's an old church building.
33:08The original pews were gone by the time we got in here,
33:10but they're from the early 1900s.
33:13Wow.
33:13And Amira, I'd say that this challenge is probably tailor-made for you
33:16and you definitely showed up.
33:18I'm here for it.
33:19I'm here for color.
33:20I'm here for texture.
33:21All of the vibrancy.
33:23I hope they really sort of turn things upside down a little bit
33:25and give us unexpected colors, or at least colors in unexpected places.
33:30Take your time.
33:31Food is good.
33:32Five, six, seven, eight, nine, ten.
33:33That's plenty.
33:34Watch out.
33:34Coming in.
33:35Coming in.
33:35I'm just adding some chicken to my mole verde.
33:38And then I'm going to add chlorophyll towards the end.
33:41I am very behind.
33:42But I'm going to try my best.
33:45You wrap bao at all?
33:46Show me one.
33:47This one's a bad example.
33:49Don't look at this one.
33:49Okay.
33:50This is a take on tasu bao.
33:52So normally they have a little opening at the top.
33:54And my mom was like, you can't make tasu baos that are round,
33:57because it wasn't traditional.
33:59But now she's the one that's always coming to my restaurant
34:01and taking these bao.
34:02I have so much respect for my mom.
34:04Growing up, she bought a bakery.
34:07When she was looking for a space, the requirement was a big basement,
34:12because my mom has a Chinese rock band.
34:18And they would practice every Sunday night in the basement.
34:21And till this day, they still do.
34:23How many bao can you wrap in one minute?
34:27Take your time and plate.
34:29Take your time and plate.
34:31Brandon, how much time?
34:343.41.
34:35Holla.
34:36Great.
34:38Not again.
34:40Minute 50.
34:45Oh my gosh.
34:46This is not a good situation.
34:4859 seconds.
34:50Side.
34:51I want to help her, but also you have to put the mask on yourself
34:54when the plane's going down.
34:5530 seconds.
34:57Pat, close at somebody, please.
35:00I got it.
35:00I got it. I got it. I got it.
35:01I got it.
35:02I got it.
35:07I got it.
35:08I got it.
35:09I got it.
35:10Brandon, what's happening right now?
35:12I'm not sure if every chef finished their plate or not.
35:14Okay.
35:15I only have the yassa on the plate.
35:32Here we go.
35:34Wow. So beautiful.
35:36This is for the pasta dish.
35:39Lovely.
35:40What is this?
35:42Incomplete.
35:43Nana. Oh.
35:48All right, Brandon, tell us what you made, please.
35:50So the sauce is a olive oil herb oil.
35:52Pour that right on top of the pasta.
35:54Oh. Oh.
35:55How surprising was that?
35:57That's fun. Oh.
35:58What I have here for you is deconstructed lasagna,
36:01so tender bolognese around the side.
36:03On top is the marbled pasta,
36:04which is made with activated charcoal,
36:06saffron, and the pea flowers.
36:08Wow, that's beautiful.
36:10Nana, what do we have here?
36:12I have yassa onion puree.
36:14My chicken galantine that was stuffed with crab
36:16didn't make it on the plate.
36:18Was it a timing thing, like everything is done,
36:21it's just downstairs?
36:22Correct.
36:22Okay.
36:23Thank you, chefs.
36:24Thank you both.
36:27I feel for it. I really do.
36:29It's not the first time.
36:30It's not the first time.
36:31It's devastating.
36:32Yeah.
36:32Ah, dang it.
36:33I mean, Brandon's, on the other hand, is delicious.
36:36I actually thought the pour was so unexpected.
36:39Yeah, I like how much he layered the experience, right,
36:42from the two different sauces that you're pouring
36:44to the layer of pasta.
36:45He nailed the brief.
36:46These colors were very striking.
36:48I was surprised at the nice red color of the bolognese.
36:51I kind of expected it to be brown underneath,
36:53and with the green, it went together pretty well.
36:57Just take deep breaths.
36:58I know right now is not the time to talk about it, but...
37:02I mean, it's really hard to say anything about Nana's dish.
37:05It is so incomplete that you can't even give it any kind of critique.
37:08You can't, you can't.
37:09She's not locking in to where she needs to be.
37:13God damn it.
37:14It's okay.
37:14Yeah, yeah, yeah.
37:15It's okay, it's okay.
37:16Listen, the whole life, the whole life lived beyond it.
37:19I'm proud of you.
37:20Your family's proud of you.
37:21You're positive, okay?
37:22Yeah.
37:23All right.
37:23It's okay.
37:23Come on, let's get out of here.
37:25We go.
37:27I'm going in.
37:28Now it is in the hands of the bao gods.
37:31I got these beautiful little neck clams.
37:34I'm gonna make, like, an Indian salsa macho with them.
37:37Wow.
37:37To go with my lamb.
37:38That's dope.
37:39I brined my fork in charcoal.
37:41Okay.
37:41And three collars on the spezzo.
37:43Oh, nice.
37:44What's our time, Anthony?
37:46Two minutes, chef.
37:46Just make it tasty, chef.
37:49Open.
37:50Smells incredible in here, chef.
37:52Oh, yeah.
37:53Hot.
37:54Woo-hoo!
37:55Feeling good.
37:57These feel so dense.
37:59Forty seconds, chef.
38:00Forty seconds.
38:01I don't know.
38:07Thank you, Thomas.
38:10Oh, samole.
38:11Wow.
38:13This mole looks so pretty.
38:15How are you doing?
38:16Not so good, but I powered through, and hopefully this is edible.
38:20Oh, man, Jennifer.
38:22I made a pickled shrimp milk red bun.
38:25I used turmeric in my milk red bun and tomato powder in my pickled shrimp.
38:30Did you make your dough yesterday?
38:32I made it this morning, but I wish I had just made it last night.
38:35Okay, Anthony.
38:36On the outside, you have a mole negro colored with activated charcoal.
38:40On the inside, you'll have a mole rojo with the yellow beets and guajillo.
38:44And then the last one is the mole verde that has chlorophyll as well.
38:48Great. Thank you.
38:50Want me to go down first, then you lean on me, or?
38:53No.
38:53Okay.
38:55I think Anthony did a good job.
38:56It looks great.
38:57It's really kind of visually stunning.
38:58I'm from Mexico, and this is like my childhood, and I love how he plated it.
39:02Very tasty.
39:03Flavors are great.
39:04Then it went well.
39:06They seemed happy.
39:07Well, what about Jennifer's dish?
39:09I like the shrimp a lot.
39:11I do think that the bun fell a little short for sure.
39:14I agree with you.
39:15It's too dense.
39:16Just sort of trapping it in there rather than going with it.
39:19I wouldn't look at this and think there was two colors incorporated.
39:23It was like tomato powder and the shrimp.
39:25But I don't think of tomato as like a transformation.
39:28Right.
39:29Jennifer, how did it all go?
39:30Well, I got food on a plate, so that's really all I could ask for.
39:34Oh, my God.
39:34I was expecting a little more like color creativity.
39:37I wanted like blue.
39:38I wanted red.
39:39I wanted my mouth to turn color.
39:40Me too.
39:41Maybe we'll still get that.
39:42Got a lot of dishes to go.
39:43Hey, guys.
39:44Hey, y'all.
39:45Smells fantastic in here.
39:47It's me.
39:4910 minutes, chef.
39:5010.
39:51Chef, those look beautiful.
39:52Thank you, chef.
39:53All right.
39:53This is my pochinita pork.
39:56This is marinated with a chayote to give it a nice red color.
40:00Ooh.
40:01There's a lot of nervousness going on.
40:03This is like an interesting cook for me.
40:05It's all in this.
40:06I could be up right now or I could be not.
40:08Lawrence was in a bad place the night before.
40:11My next big project is my pork.
40:14I want to poach it and grill it.
40:16Sherry's dish is going to be crazy.
40:18Are you nervous?
40:20Oh, a little bit.
40:21I have a lot of components.
40:22Yeah.
40:24Three minutes.
40:25You all set?
40:25Yes, chef.
40:27I'm happy.
40:27I'm happy.
40:28I'm happy.
40:28You're happy?
40:29Yep.
40:2915 seconds, all right?
40:31Oh, my gosh.
40:32I almost forgot my daikon, dude.
40:33Yeah.
40:37Bow, bow, bow, bow.
40:38Bow, bow, bow.
40:39Bow, bow, bow.
40:40Bow, bow, bow.
40:41Bow, bow, bow, bow.
40:42It's like a little stuff plate.
40:43Okay, Lawrence, tell us about your dish, please.
40:45I made a flight of three bao.
40:46So the yellow bow is carrot and turmeric.
40:49On the inside, you have red chili pork.
40:51The green bow is chlorophyll.
40:53And then the inside is colored with turmeric,
40:55but also curry powder that I got from Madagascar.
40:57And then the sweet bow is dehydrated strawberries.
41:00And then inside is matcha.
41:01You can taste the strawberry.
41:04All right, Brittany.
41:05Pancier scallops with a broccoli and chlorophyll puree,
41:09poached in chlorophyll daikon radish,
41:11and carrot and saffron broth.
41:13Okay, great.
41:14Thank you very much.
41:15Appreciate it.
41:16Good job, Chef.
41:17Feel good?
41:18Yeah.
41:19Brittany said that her daikon was poached in chlorophyll.
41:21That thing is white as white as can be.
41:23Yeah, it's not poached in anything.
41:24I think if you got this dish at a restaurant,
41:26you would be fine.
41:27You wouldn't know it was a color challenge, though.
41:29But color of scallops.
41:31I don't know if she's thinking beyond the box.
41:33I should have let my carrots go a little bit longer,
41:36but...
41:36On the other side of things, we have Lawrence.
41:38He has definitely put the boldest step forward.
41:41He's boldly gone where no bao has gone before.
41:42That's right.
41:44He did what was expected.
41:45You're coloring something that typically isn't colored
41:47and giving you something new and different.
41:49I thought they were tasty.
41:50The fillings are great.
41:51This is not an easy task.
41:52Yeah.
41:53You know, this is, like, very close to me,
41:54and I'm happy.
41:55Awesome.
41:55Well, it was great working with you.
41:57Yeah.
41:57Just under 11 minutes, Sherry.
41:59Coming down.
42:00Very hot.
42:01I'm not talking about the pot.
42:03Ladies, we ready?
42:04Good luck, you two.
42:06I'm not making SpaghettiOs.
42:07It kind of looks like it.
42:08This is my braised calamari.
42:10Let's go.
42:12Why am I shaking?
42:14I feel a little bit the same way, though.
42:16Since I have immunity, I can't go home.
42:18But winning the first two elimination challenges,
42:20I feel this immense pressure.
42:23No one wants to, like, peek right at the beginning.
42:26I got a lot of components.
42:28I want to feel good about this.
42:30I'm starting to second-guess myself.
42:31What's your wow factor on your dish, Rhoda?
42:34I actually don't know how to answer that question.
42:37Why is it space?
42:39It's so tight.
42:40My vegetables.
42:42Green could have been a little greener, but, you know.
42:44One minute left.
42:45Now is, like, when time just slows down.
42:47Yeah.
42:48I mean, this last push is always, like, nerve-wracking.
42:55Natural tones.
42:58Justin?
42:59So lamb and clams.
43:00I love doing seafood and meat.
43:02Died my vegetables in spirulina, turmeric,
43:05and dehydrated strawberries.
43:07Okay, Sherry.
43:08Activated charcoal brine pork chop.
43:11Serve with a levain tricolor spezzo,
43:13a little farofinha, kumquat marmalade,
43:16and then red braised cabbage with elderberry.
43:19How did you cook the pork?
43:20The pork was to be eaten,
43:21and then I just kissed it on the grill.
43:22Great, thank you.
43:23Thanks, y'all.
43:24Thank you both.
43:25My pork is really hard to chew.
43:28I'm still chewing my first bite.
43:30I do.
43:30I don't enjoy the texture of the spezzel.
43:33There is a lot of flavors going on
43:35that it doesn't feel very cohesive.
43:37What I understand about the spezzels,
43:38she took pains to color it.
43:40She then covered it up in this very pale sauce,
43:43which tampers down the color
43:44when the color is the challenge.
43:47Every single thing tastes it really good.
43:49Amir, are lamb and clams something that you like together?
43:52They rhyme, but they don't go together.
43:55I had a hard time finding the clams,
43:57and I only got them when I had the texture of clam in my mouth.
44:00He wanted all of these vegetables to be bright,
44:03and it fell a little bit flat.
44:04I don't understand why they're having such a hard time with it.
44:06I don't know.
44:1629 minutes, guys.
44:17I'm just heating up my sauces now.
44:19Nice.
44:20I cooked my mussels last night that's in my escabeche.
44:24Pork's going down right now.
44:25I got my cilantro crema with the chlorophyll.
44:28One minute, 30 seconds.
44:29Plenty of time to make it perfect.
44:31I've got some dark reds, some blacks with yellows and oranges.
44:36Beauty.
44:37Cutting it down to the wire, chef.
44:38Don't say that, please.
44:46We have some color.
44:47All right, Jonathan, tell us about your dish, please.
44:49This is a cochinita pibil,
44:51cilantro crema on the bottom that has a little bit of chlorophyll,
44:54turmeric rice cake, and then some hibiscus pickled onions.
44:57Okay, Seeger.
44:59Vaudivan poached scallops.
45:00Daikon that were braised in a little bit of turmeric and butter.
45:04Underneath, braised calamari.
45:06Fortified it with a little bit of activated charcoal and squid ink.
45:09All right, thank you.
45:12Amira, what did you think of Jonathan's dish?
45:15Aesthetically, it is pretty, and the colors all do go together.
45:18It's a wonderful start, but I think he could have made some blue rice.
45:21It's the same issue we've been running into where the ingredients themselves are colorful,
45:26but they're not kind of taken in a different direction.
45:29Get the colors going.
45:30I think Seeger's dish came to the table and felt very dramatic,
45:33but as soon as you dug around to take a spoonful of it,
45:37everything became murky again.
45:39Why don't you marinate the scallop in the squid ink so the scallop is black?
45:42Yeah.
45:42It's just like they're overthinking everything.
45:44Your color contrast was very, very nice.
45:46The challenge isn't here.
45:47I'm starting to get grumpy.
45:50Pot, behind you.
45:51How are your colors coming out, Duane?
45:53They're good.
45:53It's giving it activated charcoal.
45:55Oscar, how you doing?
45:57Uh, it's getting close.
46:00Crap.
46:00The fish is not stained at all.
46:04Five minutes, 30 seconds, Oscar.
46:05Five minutes.
46:06So now wouldn't be the time to make a change, would it?
46:08I feel like I can't even cut straight.
46:10There's shots being fired, and I'm the guy in the war movie that's sitting there like,
46:14uh, what's going on?
46:17Um, time.
46:18We have one minute.
46:19Oscar, hurry up.
46:20Finish strong, guys.
46:22Finish strong.
46:23Looking good.
46:26Yeah.
46:28Last three dishes.
46:29Here we go.
46:31Yeah, this is.
46:32All right, Oscar.
46:33I took a snapper and mixed it in with leche de tigre.
46:37Did a tricolor on it.
46:39So this is a little take almost on a Peruvian ceviche.
46:42Rhoda.
46:42My dish is a take on a mussels and escabeche.
46:46So I have beet powder and squid ink to kind of mimic a marble potato.
46:51Cauliflower, a mojo rojo, and a mojo verde.
46:54Okay, Duen.
46:55Brioche stuffed chicken.
46:57Then I made a puree out of basil and spirulina to give it that green color.
47:02On the side, you have parsnip puree that has that color from activated charcoal.
47:07How would you characterize this color?
47:08Gray.
47:11Great.
47:11Thank you, chefs.
47:16Jeff, what did you think of Rhoda's dish?
47:18The flavors didn't really come together, but she got two colors in there.
47:21Those mussels are pretty overcooked.
47:23Sauce is broken.
47:25There's just a funk to the escabeche that I don't think is working.
47:27It's focused on the cauliflower.
47:29It's really weird cauliflower.
47:30It's not going down very well.
47:31Well, I'm glad that's over.
47:32I'm glad it's over too.
47:34What did you think of Oscar's fish?
47:35It might be the least colorful ceviche I've ever seen in my life.
47:39I just find the knife cuts on this to be terrible.
47:41Yes.
47:42Terrible.
47:43I got this piece.
47:44What do I do with that?
47:48You watch them, like, tear into a plate and you're like,
47:51oh my God, are they cutting into it weird?
47:52Is this weird?
47:53What about Dwen's chicken dish?
47:55The sauce is fine and passable, but the color there is just not something you really want to dive into.
48:00No.
48:01I just don't understand how you make a gray parsnip.
48:04It's literally the opposite of color.
48:07Let's go.
48:08Let's get it.
48:09After you.
48:09Good job, y'all.
48:11Compared to what we had in the last challenge where the food was all, like, on point, like, perfect,
48:16I would never know these are the same chefs.
48:17Looking back, Brandon's, Anthony's, and Lauren's are probably the best dishes.
48:21Yeah, I agree.
48:21Those are the top three.
48:21They were good dishes.
48:22I agree.
48:23Everyone else, though, could potentially be on the bottom.
48:25Yeah.
48:26To just take three is a disservice to everybody.
48:28Yeah.
48:28Yeah.
48:29But I think we need to get back to judge's table to really talk to the chefs about what happened.
48:33Shall we?
48:34Yeah.
48:36A lot to talk about.
48:45You know, chefs, every season there's one challenge that just kind of throws everybody.
48:50This is it.
48:51You know, across the board, we didn't see the color we were looking for.
48:55Didn't see the cooking we were looking for.
48:57Hopefully it won't happen again.
48:59There were some that stood out.
49:05Anthony, Lawrence, and Brandon, please stay here.
49:08The rest of you can step to the side.
49:15The three of you are standing here because you had our favorite dishes of the day.
49:19Oh.
49:22I was getting nervous.
49:24You were all happy with yours.
49:26Yeah, I was stoked.
49:27Black and green pasta exist, but I think you really treated it like a piece of art.
49:33I wanted to make beautiful pasta first.
49:34The pasta was good.
49:35Okay, good.
49:35It's really good.
49:36The pour was a really nice touch.
49:37Yeah.
49:38One, the dish kneaded it, and also then it just kind of gave you this extra pop of color.
49:42Wonderful.
49:43Yeah.
49:43Lawrence.
49:44I made the doughs last night, and all those variables for dough is really scary.
49:48I was, like, relieved when I saw it, and it had, like, yeasted up, and it was live, but it
49:52wasn't over-proof.
49:53The bower, a lovely little flight of great savory things leading into this final, final dessert bite, and it was
49:59really tasty.
50:00Yeah, it was very impressive.
50:02I like the fillings.
50:03It's a good dish.
50:05Anthony, do you do a lot of moles?
50:08Right now in my restaurant, I have a mole on the menu, and normally everywhere I work, depending on the
50:12weather and season, I normally have a mole on, but this was the first time to do three.
50:16Well, one mole is an aggressive accomplishment.
50:19Yeah.
50:19Really flavorful.
50:20The darkest one may be a little sweet on the chocolate, but when you mix it in with the others,
50:24it actually worked really nicely.
50:27So, Emeril, as our guest judge, and also just because you're Emeril, you get to announce the winner today.
50:32The winning chef today gave us a wonderful and colorful dish, and that chef is...
50:44Lawrence.
50:45Lawrence, congratulations.
50:48We just won immunity in the next elimination challenge.
50:51I'm so happy.
50:52This is the first immunity I'm winning, and it feels great to be in the good graces of both the
50:58Bao Gods and the judges.
50:59Well deserved, congratulations.
51:02The three of you can step to the side.
51:04Good job, brother.
51:06Next, we would like to talk to...
51:10everyone else.
51:12Oh, man.
51:14I didn't see that coming.
51:16Top Chef.
51:22We felt that, collectively, you guys did not do what we asked you to do.
51:26What was the difficulty?
51:28Someone, anyone.
51:30Please.
51:30It was something I've never done before.
51:32It was just different.
51:32It was very, very challenging.
51:35I thought you did a great job.
51:36Let me know that, too.
51:38The idea was that you would take the pork and kind of garnish it whichever way you like.
51:42I thought that was the right approach for that dish.
51:45The only way it's actually good is if it gets a hard sear after, so it was kind of, like,
51:49flaccid.
51:49And the rest of the dish was just kind of wacky.
51:51I mean, you had these, you know, spetzle going, lots of different colors.
51:55But then you took it and bound it in a sauce that was kind of beige, and it just muted
51:58out all those colors.
51:59For sure.
52:00Anybody else want to reflect on what they did?
52:02I mean, today was the first day, like, I saw my hands shaking when I was cutting stuff.
52:06That'll explain why the cuts were not precise at all.
52:08There's no excuse.
52:10Jennifer.
52:11Now, you're in a sling.
52:12Just to hold my, like, arm up so that this doesn't strain more, but yeah.
52:15I know today was tough.
52:17The bun didn't come together like I wanted.
52:19Honestly, happy that I got food on a plate and was able to serve it to you.
52:24Did anyone try to do colors that didn't work?
52:27Obviously, the activated charcoal, when I put it through the Vitamix and there were a lot of onions, then that
52:33kind of muted the color.
52:35Is anyone feeling less than confident about what they put up?
52:39I don't know if my nerves get the best of me.
52:42I come in there with a plan, and then it doesn't work.
52:46You know, obviously, it's really hard to judge an incomplete dish.
52:51It's quite a shame.
52:52Yeah.
52:58Nana, please pack your knives and go.
53:01You didn't complete a dish, and you really only gave us one element of the two that was required.
53:06Nana, you have a chance.
53:07You have a last chance kitchen.
53:08So, we'll see you there.
53:10Appreciate it.
53:10Thank you so much for having me.
53:11It was a pleasure to meet you.
53:12Thank you so much.
53:13It hurts to take yourself out of the competition.
53:17They didn't even get to taste the dish.
53:20The brief was two naturally-dyed elements, and she only gave us the one.
53:24I love you.
53:25I'm so proud of this group.
53:27I am crushed.
53:28My heart is full of gratitude to be some of the elite chefs in the entire country.
53:35This is not what represented me at all.
53:38All right.
53:39It's really hard to walk away from this.
53:42Big love.
53:42And say I didn't give it my all.
53:44It's not me.
53:52Next time on Top Chef.
53:54Morning, chefs.
53:54The most recent Top Chef, Tristan Epsilon.
53:57Damn.
53:59Whole cakes, collard greens, fried okra.
54:01In the south, these are their legacy dishes.
54:03Time, baby.
54:04Let's go.
54:04Let's go.
54:05They remind me of dishes that I would eat growing up.
54:08After last week, you don't want to have another bad cook.
54:11Hopefully, it will be all good.
54:12Tom and Tristan dislike okra.
54:15I would have never thought fried okra, and then that.
54:18Yeah.
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