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00:01.
00:05Previously on Top Chef.
00:07Three first, three first.
00:08Whoo!
00:09Oh, my God.
00:10We got it!
00:12Working in two teams of seven,
00:13you're going to have to create a seven-course meal
00:15that gets progressively hotter.
00:17You're going to add more heat to this one.
00:18Yeah.
00:19Is there going to be spice on here?
00:20Go balls to the wall with your pickles.
00:22Rhoda is so confident.
00:24Did the dish turn out as hot as you wanted it to be?
00:27Yes.
00:27Oh!
00:28Whoo!
00:29I am sweating my ass off.
00:31Wow.
00:32This is the spiciest of all, huh?
00:34It needs way more to be on it.
00:36Jossie's Vandalin, it didn't really kick for me.
00:39The lamb was like a complete mess for me.
00:41Second challenge, this is good stuff happening.
00:43Keep this up.
00:44And the winner is Rhoda.
00:46No.
00:47Congratulations.
00:49Two for two.
00:51Jossie, please pack your knives and go.
00:54Man, I learned so much from you.
00:5613 chefs remain to compete in the ultimate culinary showdown.
01:01Whoo!
01:02At stake for the winner, the grand prize of a quarter of a million dollars provided by Graza
01:07olive oil, a feature in Food & Wine magazine, plus an appearance at the Food & Wine Classic
01:12in Aspen, their own exclusive dinner at the historic James Beard House in New York, and the title of Top
01:19Chef.
01:33How'd you sleep?
01:34Pretty good.
01:34But, you know, I didn't fall out of a rope swing into a riverbank two weeks before I got here.
01:40Hurts pretty bad today, actually.
01:42Under the peer pressure of my 11-year-old nephew, I went off of a rope swing and fell on
01:50my shoulder.
01:51Is that your cooking side?
01:52It is.
01:53Today is a pain that I haven't experienced before.
01:55But, like, we gave up our salary to be here, so I really am trying not to focus on the
02:00shoulder pain and just get through with it.
02:03You poor thing.
02:10Oh, boy.
02:11Oh, something's going on.
02:12Uh-oh.
02:13Something's going on.
02:14Oh, my gosh.
02:16Oh.
02:16And it's smoky.
02:17Oh, wow.
02:18All right.
02:18Yo, what is that?
02:19I don't know.
02:21I think it's a hickory smoke.
02:23Top Chef Kitchen, looking like a Snoop Dogg video.
02:25You think it's a barbecue?
02:28Good morning.
02:30Slightly ominous start to the day, I think.
02:32Very ominous.
02:34Don't be nervous about what's under there.
02:36We're going to get to that in just a minute.
02:37Okay.
02:38Rhoda, you have two back-to-back Elimination Challenge wins.
02:41You're actually the only chef in 23 seasons to get two individual wins in the first two Elimination Challenges.
02:49Hell, yeah.
02:51Damn.
02:52That's a big deal.
02:53Congrats.
02:54Before I show you what I've put on a pedestal, I've called in the Big Guns to help with this
03:00challenge.
03:01He's a best-selling author, philanthropist, and of course, an award-winning chef.
03:06If I said, bam?
03:09Oh, my God.
03:10Mr. Emeril Lagasse.
03:16A legend.
03:19I'm, like, literally fangirling.
03:21I'm so excited to be back in the Top Chef Kitchen to be with y'all.
03:24So let's have some fun.
03:26Okay, chills.
03:27I remember one time, me and my brother late night watching Emeril's cooking show.
03:32My stepfather comes downstairs, opens the door really quick, and I shut off the TV.
03:37And he clicks it back on, thinking that we were watching porno.
03:40He turns on the TV and he's like, you guys are watching a cooking show?
03:43And I'm like, bam.
03:45Since we have such an iconic guest judge today, it's only fitting that this challenge also features something iconic.
03:53Oh, boy.
03:54Okay.
03:58Ready?
03:59Yeah.
04:02Ooh, lighting.
04:04The lighting.
04:16Livermush.
04:17Livermush.
04:18There it is.
04:19Wow.
04:20You can smell it.
04:21Have you guys had livermush before?
04:23No, I have not.
04:24Okay, it's like a half.
04:25I personally have never had it before.
04:27Emeril, have you ever had livermush?
04:28I had it for breakfast.
04:30Bold choice.
04:32So livermush is made from pork liver and other meat scraps, bound with cornmeal so that it's sliceable.
04:39It can also be shaped.
04:40What's that, like, scrapple?
04:41Yeah.
04:42Oh, yeah.
04:42Not for me.
04:44It's a no for me, dog.
04:46Ugh.
04:47I hate it.
04:48Oh, my God.
04:50Mmm.
04:52It's so beloved and important here in North Carolina that the Lost State's livermush must
04:58consist of at least 30% pig liver.
05:01This law ensures quality similar to DOP cheeses in Italy.
05:05But this dish is getting harder and harder to find on restaurant menus.
05:09Because the words liver and mush might not be the most appetizing.
05:15So for your quickfire challenge, we want you to give livermush a little PR love.
05:19Ooh.
05:20So the winning dish and the one that will win $10,000 in quickfire quick cash.
05:25Wow.
05:26Yeah.
05:27We'll be the one that can turn mush into magic.
05:31Long live the livermush.
05:36You have 30 minutes on the clock.
05:37Your time starts now.
05:41What are you guys?
05:42What are you thinking?
05:42Anything good?
05:43Pate vibes.
05:44You're good.
05:48Being from Charlotte, I should probably know what this tastes like.
05:51All right.
05:51Let's go.
05:53A bit pasty.
05:54It's just a texture thing.
05:57Oh, it's just cat food.
05:58You've had a cat food?
05:59Don't act like you haven't.
06:01First time working with it.
06:03How about yourself?
06:04It's similar to Scrapple, which we eat back home.
06:06So I have a decent idea.
06:08Nice.
06:08I grew up in a small county in Maryland.
06:11We probably have more cows than we do people.
06:13So, yeah.
06:14I have a pound of Scrapple in my freezer right now.
06:17Anthony, you were just talking about Scrapple yesterday.
06:19I know.
06:20What were the odds?
06:21What happens if this pain's too bad?
06:23You can step off.
06:25I am trying so hard to push through.
06:27But, like, the craziest pain, it just radiates throughout my arm.
06:31I can barely, like, move this.
06:32Okay.
06:34It's starting to, like, be too much.
06:36This is so bad.
06:39Something's happening.
06:41Is she saying anything?
06:42Uh, no.
06:44It hasn't felt like a little trouble.
06:46My fingers are tingling.
06:48I just don't feel like I have, like, full control over, like, my arm.
06:52I just don't want things to get worse.
06:54Then maybe I should just go.
06:56Maybe you should just go.
06:56Okay.
06:57I've decided to leave and get an x-ray and see if there's anything that needs to be taken care
07:02of immediately.
07:03Especially if I want to continue in the competition.
07:0924!
07:11Emeril's a legend.
07:12Bring out the OGs.
07:13The liver mush is going to need some acid.
07:15I think it's going to need some, like, creaminess.
07:17Lipstick on a pig situation.
07:19You set on something already?
07:21I think, for me, like, something classic, kind of Frenchy for my boy Emeril.
07:25So, I was thinking, like, Piccadilly.
07:26I wish liver mush wasn't the first thing that I was serving Emeril.
07:29Bam!
07:30There you go.
07:31Come on.
07:32What's more important?
07:33The 10K Emeril or Lauren's?
07:35Lauren's not winning.
07:37Yeah.
07:38Winning the first two quick fires, I feel like there is kind of, like, this target on my back.
07:42We're going to just do steamed egg with some liver mush.
07:44The king of quick fires.
07:46Liver mush.
07:47It's a strong product, so I want to pair it with something more delicate.
07:50Steamed some egg.
07:51I'm in the zone.
07:53Let's go.
07:54I'm making a little marinated tomato, trying to bring some freshness to this all as well.
07:58The plan is elevated French with some pate vibes.
08:03I'm going to treat this liver mush like a piece of foie gras.
08:06Oh, I'm hearing pate.
08:07I'm hearing foie.
08:08Y'all are going fancy smancy.
08:10Yeah, for sure, bro.
08:12This kind of tastes like the liver spread that I used to eat growing up.
08:15I think I'm going to make albondigas.
08:17Ooh.
08:18Utilizing the liver mush as binder and slavery for my meatball.
08:23I usually have liver mush after a night out when my liver is mush.
08:29So we're on breakfast mode, man.
08:31You making a waffle?
08:33Maybe.
08:33People are going to do the obvious.
08:35Maybe sear it or make some type of pate.
08:38So I'm making a liver mush crusted French toast with whipped liver mush cream.
08:47I hope y'all deliver.
08:49You better cut it out, bro.
08:51Oh, 1559, Gwen.
08:54One me.
08:55Yeah.
08:55Can you make me one, Gwen?
08:57Yeah.
08:57Growing up, my parents cooked very traditional Viet food.
09:01We're in somewhere.
09:02Both of my parents were refugees from the Vietnam War.
09:05So I was born in the refugee camp.
09:07At first, we were in the welfare system, but both of my parents became entrepreneurs.
09:12That fire that they've always had started that fire within me.
09:16I'm going to use the liver mush like a pate.
09:21Too much of this is too much.
09:23So I'm going to do a play on an arpeggie egg.
09:25It's one of my favorite canapes.
09:27I feel confident.
09:28Timing is excellent.
09:29Don't get all cocky on us right now.
09:36Liver mush is thickened with cornmeal, so I'm hoping that it gets to thicken my sauce.
09:4210 minutes.
09:44All right, y'all.
09:44$10,000 on the line.
09:46How's everybody feeling?
09:47Just emulsifying my liver mush.
09:49The thing that I like most about Scrapple is that it has that creamy component, but also the crunch.
09:54I just got crisped up some liver mush.
09:56I wanted to act as my little crouton.
09:58Seven minutes.
10:01I'm going to add another component.
10:03The cornmeal texture is a bit pasty.
10:06Mush on mush.
10:07Liver mush cracker might have more of a bite than I'm kind of looking for.
10:11I'm starting to overthink, but I got to just go with it.
10:15Oh, .
10:18I over whipped the whipped cream.
10:21So now I have like a butter.
10:23I don't have time to start over.
10:25So I'm really just trusting that there's enough liver mush on this French toast that you can really taste it
10:31out.
10:32How's everybody feeling?
10:34Fighting for my life.
10:36I had a little freshness.
10:37Chaps, you have five minutes.
10:39Five minutes.
10:40Five minutes, chef.
10:41I'm freaking out.
10:42Trying to nail it, but I don't know.
10:44It's actually better than I expected.
10:46Pop, pop, pop.
10:47Guns blazing, bro.
10:4820 seconds.
10:52Bam!
10:52Beautiful boy.
10:53Five, four, three, two, one.
10:58Time's up.
10:58Utensiles down.
10:59Hey.
11:00Got stuff on the plate.
11:02Good job, y'all.
11:02Whew.
11:10Let's get mushy.
11:11Let's get mushy, baby.
11:13Duann, let's start with you.
11:15What did you make for us?
11:17I made a liver mush and grilled chicken bun mee and pickled carrots.
11:21Well done.
11:22That means a lot.
11:24Okay, Nana.
11:25I wanted to take a little sweet side to this, so I made liver mush French toast with your
11:31side of maple syrup.
11:32No liver mush in the syrup.
11:34No.
11:35Okay, Anthony.
11:37The bottom's a liver mush pate.
11:39Tomatoes dress a little bit in acid, spicy cayenne chili.
11:43On top, you'll have croutons made with the liver mush.
11:46Little heat.
11:47Oh, yeah.
11:48Especially with liver mush.
11:49I wanted to make something a little bit bright.
11:51Great.
11:51Thank you, Anthony.
11:52Thank you, Chef.
11:53I made a brown butter hollandaise, cornmeal fried liver mush, roasted tomatoes, and then
11:58I roasted off some grapes as well.
12:00All right, thank you.
12:00Thanks, y'all.
12:01Jonathan.
12:02Hey!
12:03I have a liver mush Benedict.
12:05I really wanted to highlight the liver mush.
12:07The eggs cook perfect.
12:09Thank you, Chef.
12:10Brandon was the one who actually got me into cooking, and we would watch your show like crazy,
12:14so you inspired us.
12:15Well, thank you so much.
12:16Sherry?
12:17I made a liver mush foie gras and pomme de terre.
12:20On top of it, we have pickled sancho.
12:22Nice presentation.
12:24Thank you, Chef.
12:25Hello, Lawrence.
12:26I made a Cantonese-style steamed egg with liver mush.
12:31So you have liver mush in the egg.
12:32You also have fried liver mush on top, and some of the sauce from the marinade.
12:37Very interesting dishes.
12:38Mm-hmm.
12:38Seeger?
12:39First thing I thought was charcuterie.
12:41So I did piccalilli ber blanc with a seared liver mush.
12:44Have you had it before?
12:45I have not.
12:46You haven't?
12:46Will you have it again?
12:48I will not.
12:50I made a liver mushroom toast.
12:54Oh.
12:56I seared it.
12:57I whipped up whipped cream, cooked off mushrooms with shallots and onions, a little salt and pepper.
13:01So familiar with liver mush.
13:02I am.
13:02It's usually in the morning after a night of being out.
13:08A lot of eggs.
13:09I made a take on arpege egg with liver mush.
13:13I wanted it to be, like, super luxury.
13:16Brittany, come on up.
13:18I want pate ral as well.
13:20So it's a crispy liver mush on the bottom.
13:22And then a grape mostarda as well.
13:25Okay, Rhoda.
13:27Mm.
13:27I made albondigas with ground pork.
13:30And then this sauce, I thickened it with more liver mush.
13:33They're representing it well.
13:35Yeah, they really are.
13:37Emeril, do you think our chefs may have changed people's minds about liver mush?
13:41I really do.
13:41I think they did a great job.
13:43I can confidently say I like liver mush.
13:46Pleasantly surprised.
13:47Yeah.
13:48For a few chefs, though, there were liver mush dishes where the PR campaign maybe fell a little bit short.
13:54Nana, the French toast was very, very, very tasty.
13:58I just didn't get enough liver mush.
14:00Maybe you could have sandwiched it.
14:01Maybe you could have stuffed it inside.
14:03You couldn't really taste it at all.
14:04Okay.
14:05Emeril, who else had a less than successful dish today?
14:08Lawrence, your steamed egg was just way too wet.
14:12The crispy croutons got soggy.
14:14It's like wet mush.
14:17Brittany, your dish was kind of dry.
14:19It was off the mark for sure.
14:21It feels like it's something that I had before.
14:23Pate on a crostini.
14:25Yes, sir.
14:26There were a few dishes that definitely garnered a little attention.
14:31Duin, your bar me on point.
14:34Thought it was very, very pasty.
14:35The carrots were perfectly acidic and sweet to balance off the liver mush.
14:39It really worked.
14:41Anthony, what you did with the liver mush croutons was just great.
14:44I didn't think that tomatoes was going to be the perfect pairing for liver mush, but it was colorful.
14:49It was vibrant.
14:51And we had one more favorite.
14:54Rhoda.
14:55Oh, cool.
14:57The cornmeal in the liver mush acted as like the panade inside a meatball.
15:01That was the idea.
15:02That was a very, very smart play.
15:03And that sauce on the bottom, very tasty.
15:06Who had the best liver mush dish of the day?
15:09The chef that really made me crave more liver mush is Chef Anthony.
15:15Oh, hey.
15:18Thank you very much.
15:19Yeah.
15:20I was looking down the road.
15:21I was like, damn, again.
15:24Wow.
15:27$10,000 in quick fire, quick cash from the active cash credit card from Wells Fargo.
15:32Feels great, yeah.
15:33I'm feeling great.
15:34I'm always hungry, though.
15:35I'm not easily satisfied, so I want to accomplish more.
15:38It was outstanding.
15:40Yeah, somebody needs to put that on the menu.
15:42Yeah, delicious.
15:42Thank you very much.
15:44So now that you've been spinning and weaving yourself through the competition,
15:48it's time to see your true colors shine.
15:54North Carolina is renowned for its rich manufacturing textile history
15:58in the late 19th and early 20th centuries.
16:01The textile boom helped fuel the industrialization of Charlotte,
16:05transforming it from a small town to a major city.
16:08I'm not from North Carolina, but my dad worked in a textile mill
16:11for over 40 years dyeing cloth.
16:14How fitting, because today's challenge...
16:20Whoa!
16:22Right on.
16:23Right on cue.
16:24My heart.
16:26What are we doing?
16:27Are we making edible garments?
16:28Wow.
16:30That's pretty.
16:31That is so cool.
16:32All right, all right.
16:34Crazy, crazy.
16:34Tamera.
16:35Hibiscus.
16:36Chlorophyll.
16:37Interesting.
16:38You know, all over the world, chefs are using natural food dyes
16:42to amplify the food as well as the dining experience.
16:46For your challenge, we want your dishes to be colorful,
16:49to pay homage to Charlotte's rich, colorful textile history.
16:53You must create a dish that features at least two elements
16:56that have been dyed by natural food dyes.
16:58I mean, we've all seen like the viral pink sauces
17:01and then the rainbow bagels.
17:03Tri-color pasta.
17:04These poppy, bright colors.
17:05And food is kind of like having its moment.
17:07Should be interesting.
17:08I did an event for a large makeup company
17:12where all the food had to look like makeup.
17:15But the thing with natural dye
17:17is that these colors aren't as vibrant.
17:20So my strategy will be choosing flavor over everything.
17:27Today, you'll have 30 minutes and $200 to shop at Whole Foods Market.
17:32Tonight, you'll have two hours to prep and cook
17:34here in the Top Chef kitchen.
17:35Oh, wow.
17:36And tomorrow, you'll have an additional one hour to prep
17:39before service begins at a local hotspot called Supperland.
17:43There, you're going to serve Tom, Gale, Emeril, me,
17:46and your guests, owners of Supperland,
17:49Jeff, Tony Dandel, and Jamie Brown.
17:51Along with the queen of color, Amira Kasem,
17:54best known for her very colorful rainbow cakes
17:57at Flower Shop in New York City.
17:59And don't forget, immunity is on the line.
18:02Have fun with it and kick the color up a notch.
18:05Oh, are you going to do it? Are you going to do it?
18:07Yeah.
18:08Bam.
18:08Yeah, there you go.
18:10And on that note, good luck. We'll see you tomorrow.
18:13See you.
18:14Good luck.
18:20You guys got any, like, food fails when it comes to, like, dyes in your food?
18:23Beer one time on St. Patrick's Day.
18:26Oh, green beer?
18:27I didn't know. I never used food dye.
18:29And I was like...
18:30And that beer was just, like...
18:31Emerald green.
18:32Yeah, and then their mouth was just, like, come on.
18:34At the restaurant, we use so many beautiful, colorful pieces of produce from farmers.
18:39Changing that color isn't something I do a lot, but I love having, like, another creative outlet.
18:45Like, multiple stencil layered art is kind of my jam.
18:48So I'm going to dig deep into, like, the experiences I've had as an artist to be on top of
18:53everyone else.
18:54These poor judges, they're getting hawker butt, and now they're going to have, like, tie-dye mouths.
18:58Yeah, right.
19:00The other thing is, it's like, you know, you can sit here and map it out.
19:03Well, I'm sorry, guys. Jennifer's calling.
19:05Oh, hey, Jennifer.
19:06What's up, Action?
19:07Hey.
19:08Just leaving urgent care now.
19:10Nothing's dislocated, so maybe pinched nerve or a really bad strain in my neck.
19:15I'm hoping that the medication starts working any time now.
19:19The shoulder pain is still pretty intense, but whatever the cook is,
19:24I have to get through it.
19:25You're just trying to make a really colorful dish.
19:27With natural ingredients that die.
19:29All right, thanks, y'all.
19:30We'll see you at Whole Foods.
19:31See y'all better.
19:39Vamos.
19:42Brandon coming in.
19:43Oh, careful.
19:45Swing in, swing in.
19:46Hey, guys.
19:47Hey, there you are.
19:50You're alive.
19:51Someone took my car.
19:53What's a good stuff for banana leaves?
19:54Swiss chard.
19:57Yeah.
19:57That's a great idea.
19:59If he wins with that idea, I'm going to kill him.
20:03I'm going to make a bow flight of three bows.
20:05Oh, sweet.
20:06The bow is a good move because it is a blank canvas.
20:09It's white naturally, but you can infuse a lot of different flavors and colors into it.
20:13I don't know if that's going to work, but let's find out.
20:17I'm going to do a reach around.
20:19Really?
20:19You promise?
20:20Oh.
20:22I'm going to make a mussels in escabeche and then play with my sauces, my colors as well.
20:28What did you say?
20:29You're doing mussels?
20:29Yeah, I'm doing mussels.
20:30I'm going to do mussels.
20:31I'm going to play with the sauce.
20:32I'm going to do whatever the winner does.
20:3615 minutes.
20:3815.
20:40I'll take a bag of claims.
20:41Saccadelic ceviche.
20:42We're going acid trip.
20:44If I did a milk bread bun, what would my protein do?
20:48Shrimp's cheap.
20:49Shrimp and red egg gravy?
20:50That'd be good.
20:51Doing like a chicken galantine stuffed with crab.
20:56I am not good with time management, so I don't want to waste my time doing too many things.
21:02What am I looking for?
21:03Shallots?
21:03I've done galantines before.
21:0575% of the dish is inside this rolled chicken, so if I finish those tonight, tomorrow I am home
21:13free.
21:14Got turmeric on my onions, pop a green with my crab, so I feel like it's like giving Mother Earth
21:20a little bit.
21:22I love that.
21:24You got a corner? Get out of here.
21:25Put down.
21:26Take your own corner.
21:27All right, guys, I'm checking out.
21:29Three minutes, chefs!
21:30Three minutes!
21:31Three minutes!
21:33You got to be strategic about this.
21:35A little bit of what's becoming a game for me is the checkout line.
21:38What does this cost?
21:39It hit, like, right to, like, almost the center.
21:42Oscar!
21:43Oscar!
21:44Is this being a close enough to come to a win?
21:47$199.01.
21:50Let's go.
21:51Put it on my tab.
21:59Let's go.
22:02All right.
22:03One hour, 59 minutes, 30 seconds, y'all.
22:08All right, what are we doing?
22:10Jen, how are we feeling?
22:11Oh, good.
22:12I'm just looking through everything I snagged at the market, trying to figure out what I'm going to do.
22:17Because I was late to the party, like, I'm not really sure what I'm doing.
22:21But I love working with turmeric, and I know it dyes really well.
22:24Getting ready to buzz up my shrimp for my bun that I'm making.
22:28The one thing that I probably need to get to is make my bread tonight.
22:34I think I'll get colorful, channel my inner Jackson Pollock.
22:37Well, he did go to art school, so I...
22:40I did a lot of drugs in art school.
22:42My grades weren't that great in high school, so art school always seemed to be the path.
22:47You know, hopefully that's something I can lean on a little bit.
22:50Going to vacuum pack all my cute little veg, and hopefully they take on a whole bunch of color.
23:00You must be feeling good after you took my quick fire from me, huh?
23:04Uh, I mean, we'll see what happens tomorrow, man. We'll see what happens tomorrow.
23:09Money.
23:11Going to make a tricolor spetzal.
23:13So this one is the carrot juice one.
23:15I had the privilege of working at Presay for four years.
23:19One of the first dishes I've learned how to make was a buckwheat spetzal.
23:23And this is the final one, the beat.
23:25Because I haven't won any challenges yet, I'm hoping that if I over deliver in technique, that the judges will
23:31see my potential.
23:34Black pork? Have you ever heard of that?
23:36Hour 12 minutes. Hour 12.
23:40Oh, careful, careful. Hot, girl.
23:43That's a carrot juice going in for a stop.
23:44It's going to be my orange sauce.
23:46I want to go simple with my dish.
23:48And just pick my favorite colors.
23:49I'm going to do scallops. I'm going to do two different sauces, an orange and a green.
23:57I'm going to use chlorophyll for the mole verde, so it's bright and vibrant.
24:00Green is, like, one of the hardest colors to maintain just because of plants' natural process of breaking down and
24:06losing its sheen when it's applied to heat.
24:08So tomorrow I'm going to add some liquid chlorophyll.
24:10That's going to help boost it even more.
24:12Chlorophyll? More like borophyll.
24:15Make sure all these bones are out so we can roll it.
24:19I got one bao dough out of three done.
24:21I got two more to go. I need a red one. I need a yellow one.
24:25Hey, chefs. How's it going?
24:27Oh, my. Hey!
24:31Don't know why I picked this dish.
24:33How have you done two moles and I've done none?
24:35If I pull this off, it's three in one challenge.
24:38We got to agree on a mole off.
24:41This is an interesting challenge.
24:43You know, we're asking to stain food.
24:44I like the idea of a dyed-cured fish.
24:46That's something that came to mind immediately, like salmon that's covered in beets.
24:50It's like a no-brainer.
24:51I want to dye the fish a bunch of different colors
24:53and then, you know, win this competition.
24:57But here's the other thing, too,
24:58is I think most of the dyes that you're using are fairly neutral
25:01with the exception of, like, saffron.
25:03Right.
25:03Saffron has a flavor.
25:04I have squid ink. I have saffron.
25:06A little refined, a little sassy.
25:09A lot of the other stuff, I could turn brown very quickly.
25:11Right.
25:11You add acid to it. You cook it too long.
25:13That is not a color you want.
25:15Oh, no.
25:15Right now, things look okay.
25:17We'll see.
25:21A little crazy for three moles.
25:24I don't know. It's cute.
25:27Oh, new colors now.
25:28I know.
25:28Now we've got blue.
25:29It's been a while.
25:30I'm going for all the colors.
25:32Not just three, all of the colors.
25:36Some cherry juice.
25:37This is for a dessert one.
25:38There was red dye number five.
25:42Flynn.
25:43Hello.
25:44Got a pot full of chicken there, huh?
25:46We got a pot full of chicken.
25:47I'm doing a basil brioche stuffing in between the meat and the skin.
25:51So that's your green?
25:51That's my green.
25:52And then you got yellow in the sauce?
25:53Yep, I got saffron, turmeric in here.
25:55And then I have a parsnip puree.
25:57I don't know if I want to keep it white.
25:59It is a challenge where we're asking you to make colors.
26:00That's true.
26:00That's true.
26:01Okay.
26:02Okay, great.
26:03Good luck.
26:04Okay, Brandon, how you doing?
26:06How are you?
26:06Pleasure.
26:06What are you up to?
26:07So what I want to do is kind of a, you know, a deconstructed lasagna.
26:11Meaning not pressed and baked, just everything freeform.
26:14Is that your ragu on the stove?
26:15It is.
26:16Molognese is near and dear to my heart.
26:17I know it seems simple, but if we could develop a lot of flavor, it's going to be a great
26:19dish.
26:20Sounds good.
26:20Good luck, man.
26:22All right, chefs.
26:22Good luck.
26:23We'll see you tomorrow.
26:24Thank you, chefs.
26:27Deconstructed lasagna.
26:33We're not going to get like a bright red from this right now.
26:38I really want to make this cherry bow, but I can already tell that it's not quite right.
26:44And it also doesn't look very bright red.
26:47This is not going to cut it for a color challenge.
26:49All right, let's go.
26:51just send me home.
27:0030 minutes, y'all.
27:0230 minutes.
27:0330 minutes.
27:04That red one doesn't feel right because there's a lot of acidic elements.
27:07So you know what?
27:07I'm going to make one more.
27:09I'm going to do freeze-dried strawberry.
27:11I'm having a puree going on.
27:13The whole point of this challenge is dyeing food with natural color.
27:18I pick up activated charcoal to make a black puree just for that, like, very unexpected color.
27:26It's a little grainy.
27:27About to add more water.
27:31Top Chef workout.
27:32You want to taste this?
27:34Yeah.
27:34That's your, uh, braise?
27:39Good.
27:40Tender.
27:40Yeah.
27:41This is hibiscus.
27:42Or Jamaica.
27:44And it's going to make for a delicious pickle.
27:47Nana, how you doing?
27:48What's colorful in your dish?
27:49I got my saffron-fonyo.
27:51I've got my green crab mix.
27:54And then turmeric for my onions.
27:56I have all my mise en place ready.
27:59Go your speed, girl.
28:01Badass cook.
28:02But I'm having a tough time rolling the chicken galantine tight.
28:09I'm going to seal them all up and fix them tomorrow.
28:15Actually, I think it's okay.
28:18How's that arm pickle?
28:19Um, I was feeling pretty good 30 minutes ago and moving around isn't that great, but I'm doing wonderful.
28:25Because of my shoulder pain, I'm not pushing myself to make the dough tonight for my bread.
28:30Just going to try to get what I can done with one arm.
28:33I'm honestly just going to cross my fingers and hope that they rise properly.
28:39Oh, my God.
28:4017 minutes, y'alls.
28:4217.
28:4317.
28:44Heard.
28:45Is this the rainbow we'll be tasting tomorrow, Chef?
28:48Yes, sir.
28:49Pea flowers and achiote.
28:51Some of these things, while they do present a lot of color, they have not the best flavors.
28:56So I'm thinking I'm just going to cure the fish on the outside three different colors and hope that it
29:00all works together.
29:01Getting this paint on this fish.
29:03Going to wrap it up and I'm done.
29:05Hey, Lawrence, we got to pack it up here.
29:07Nice.
29:08Should be good for tomorrow.
29:09I just got to make my dough, like, right away and get them stuffed.
29:12So that I'm stressed out about.
29:14Two minutes, 20 seconds.
29:16Wait.
29:19Oh, so colorful.
29:21Where are you guys going?
29:22Beach?
29:23I don't know.
29:23Yeah, I wish.
29:26All right, let's deal them out.
29:28What are we doing?
29:29What's the choice for tonight?
29:31I want this.
29:32This one?
29:32That one's good.
29:33Ooh.
29:33Me, Brittany, Seager, and Oscar have this, like, natural connection.
29:39So we got these matching sweatpants.
29:43This is how games start, I think.
29:46Oscar loves self-care and I love that about him.
29:49This is, like, my favorite way to relax.
29:51Yeah, seriously, I'm so glad you brought these.
29:52A nice decompress.
29:53And have fun and look great, obviously.
29:56Still in the game.
29:57I feel like the outfit actually chose us.
29:59Tell me I'm wrong.
30:00Look me dead in my charcoal face and tell me I'm wrong.
30:05You are not wrong.
30:06I would never hurt you.
30:06You are not wrong.
30:07You are not wrong.
30:11Now that's expected.
30:14I'm up first, working next to Nana.
30:16And to me, this challenge is not just about dyeing mashed potatoes green.
30:20Yeah, go ahead.
30:21Pasta is a finesse thing.
30:23I want to show these judges I know how to cook.
30:25Those colors look really nice, Brandon.
30:28Nana, how you doing on that gallon team?
30:30I just didn't give her enough love yesterday.
30:34It looks like it might be overstuffed.
30:36So I'm going to take some out and rewrap it.
30:39Because I know it's going to fall apart the way that it is.
30:42I got a rewrap.
30:44There's a part of me that just feels like I'm not moving fast enough.
30:50Take your time.
30:51Do this right.
30:52Yeah.
30:53Hey, guys.
30:54I'll grab your kitchen ink.
30:55What up?
30:56What do you want to add, Jen?
30:56Just right here.
30:57It's good.
31:00I just need to get my dough started.
31:0331 minutes left, Nana.
31:04Wait!
31:05It's going to steam for as long as I can.
31:08Just going to push through.
31:10I am making a dough that I put turmeric in.
31:14I'm, like, really pushing the envelope for these to, like,
31:17get proof properly so they're not too heavy.
31:20You seem fine.
31:22What's up, Chef?
31:23Yeah!
31:24We're here.
31:25We're here.
31:26Oh, it's proofing, I think.
31:28Good?
31:28Yeah, I think so.
31:29You're doing scallops.
31:30Yeah.
31:31I have a tendency to get in my head a little too much and have
31:34to continue to remind myself that this is what I do.
31:37This is what I know.
31:37When I was in New York, you know, I struggled with trying
31:41to prove myself in this industry.
31:42It's a tough city and, you know, drugs and alcohol is an issue.
31:46Paycheck to paycheck was, bag to bag, was a downward spiral.
31:50And I was like, I've worked way too hard to be like this.
31:52And so I made the decision to come back here to really refocus myself.
31:56And that's when I got clean.
31:58And that's when I really turned myself around.
32:00Being off drugs and being on the other side has brightened
32:04and just, like, amplified my creativity.
32:06Never looked back.
32:10I'm just blending up this for my mole negro.
32:1315 minutes, Brendan.
32:1515.
32:20You good, Nana?
32:21You all right?
32:22Ugh!
32:23My chicken is still raw.
32:25God damn it!
32:26Ugh!
32:28So I take the chicken out because I want to sear them
32:30and baste them in butter.
32:32Side.
32:33I'm out of here.
32:33Side!
32:34Fingers crossed.
32:36Behind!
32:44I got you.
32:50Stunning.
32:50Really stunning space.
32:51Gorgeous, gorgeous restaurant.
32:53Jeff and Jamie, can you tell us about where we are?
32:56This is Supperland.
32:57It's an old church building.
32:58The original pews were gone by the time we got in here,
33:01but they're from the early 1900s.
33:03Wow.
33:04And Amira, I'd say that this challenge is probably tailor-made for you,
33:07and you definitely showed up.
33:08I am here for it.
33:09I'm here for color.
33:10I am here for texture, all of the vibrancy.
33:13I hope they really sort of turn things upside down a little bit
33:15and give us unexpected colors, or at least colors in unexpected places.
33:20Take your time.
33:21Food is good.
33:22Five, six, seven, eight, nine, ten.
33:24That's plenty.
33:24Watch out.
33:25Coming in, coming in.
33:26I'm just adding some chicken to my mole verde,
33:28and then I'm going to add chlorophyll towards the end.
33:31I am very behind, but I'm going to try my best.
33:35You wrap bao at all?
33:36Show me one.
33:38This one's a bad example.
33:39Don't look at this one.
33:39Okay.
33:40This is a take on tasu bao.
33:42So, normally, they have a little opening at the top,
33:44and my mom was like, you can't make tasu baos that are round,
33:47because it wasn't traditional.
33:49But now she's the one that's always coming to my restaurant and taking these bao.
33:53I have so much respect for my mom.
33:54Growing up, she bought a bakery.
33:57When she was looking for a space, the requirement was,
34:01it was a big basement, because my mom has a Chinese rock band.
34:08And they would practice every Sunday night in the basement.
34:11And till this day, they still do.
34:14How many bao can you wrap in one minute?
34:17Take your time and pleat.
34:19Take your time and pleat.
34:22Brandon, how much time?
34:243.41.
34:25Holla.
34:26Break.
34:29Not again.
34:31In at 50.
34:35Oh my gosh, this is not a good situation.
34:3859 seconds.
34:40Side!
34:41I want to help her, but also you have to put the mask on yourself when the plane's going down.
34:4630 seconds.
34:48Pat, close that somebody, please.
34:49I got it, I got it, I got it, I got it, I got it.
34:59No!
35:01Brittany, what's happening right now?
35:02I'm not sure if every chef finished their plate or not.
35:04Okay.
35:06I only have the yassa on the plate.
35:29I only have the yassa on the plate.
35:38All right, Brandon, tell us what you made, please.
35:40So the sauce is a olive oil, herb oil.
35:43Pour that right on top of the pasta.
35:44Oh.
35:45Oh.
35:46How surprising was that?
35:47That's fun.
35:48Oh.
35:49What I have here for you is deconstructed lasagna, so tender bolognese around the side.
35:53On top is the marbled pasta, which is made with activated charcoal, saffron, and the pea flowers.
35:58Wow, that's beautiful.
36:01Nana, what do we have here?
36:02I have yassa onion puree.
36:04My chicken galantine that was stuffed with crab didn't make it on the plate.
36:09Was it a timing thing, like everything is done, it's just downstairs?
36:12Correct.
36:13Okay.
36:14Thank you, chefs.
36:15Thank you both.
36:17I feel for it.
36:18I really do.
36:19It's not the first time.
36:21It's not the first time.
36:22Yeah.
36:23Ah, dang it.
36:24I mean, Brandon's, on the other hand, is delicious.
36:26I actually thought the pour was so unexpected.
36:29Yeah, I like how much he layered the experience, right?
36:32From the two different sauces that you're pouring to the layer of pasta.
36:35Mm-hmm.
36:36He nailed the breeze.
36:37These colors were very striking.
36:38I was surprised at the nice red color of the bolognese.
36:42I kind of expected it to be brown underneath, and with the green, it went together pretty well.
36:48Let's take a deep breath.
36:48I know right now is not the time to talk about it, but...
36:52I mean, it's really hard to say anything about Nana's dish.
36:55It is so incomplete that you can't even give it any kind of critique.
36:58You can't, you can't.
36:59She's not locking in to where she needs to be.
37:04Goddammit.
37:04It's okay.
37:05Hey, hey, hey.
37:06It's okay, it's okay.
37:07Listen, the whole life, the whole life lived beyond it.
37:09I'm proud of you.
37:10Your family's proud of you.
37:11You're positive, okay?
37:13Yeah.
37:13All right, it's okay.
37:14Come on, let's get out of here.
37:16We go.
37:17I'm going in.
37:18Now it is in the hands of the bow gods.
37:21I got these beautiful little neck clams.
37:24I'm going to make, like, an Indian salsa macho with them.
37:27Wow.
37:28To go with my lamb.
37:29That's dope.
37:29I brined my fork in charcoal.
37:31Okay.
37:31And three collars on the spezzo.
37:33Oh, nice.
37:34What's our time, Anthony?
37:36Two minutes, chef.
37:37Just make it tasty, chefs.
37:40Open.
37:41Smells incredible in here, chef.
37:43Oh, yeah.
37:44Hot.
37:45Woo-hoo!
37:45Feeling good.
37:47Police feel so dense.
37:49Forty seconds, chef.
37:50Forty seconds.
37:51I don't know.
37:57Thank you, Thomas.
38:00Oh, some mole.
38:02Wow.
38:03This mole looks so pretty.
38:05How are you doing?
38:06Not so good, but I powered through, and hopefully this is edible.
38:11Oh, man, Jennifer.
38:12I made a pickled shrimp milk bread bun.
38:15I used turmeric in my milk bread bun and tomato powder in my pickled shrimp.
38:21Did you make your dough yesterday?
38:22I made it this morning, but I wish I had just made it last night.
38:26Okay, Anthony.
38:27On the outside, you have a mole negro colored with activated charcoal.
38:30On the inside, you'll have a mole rojo with the yellow beets and guajillo.
38:34And then the last one is the mole verde that has chlorophyll as well.
38:38Great. Thank you.
38:39Feel better, Jennifer.
38:41Want me to go down first, and you lean on me?
38:43No.
38:43Okay.
38:45I think Anthony did a good job.
38:46It looks great.
38:47It's really kind of visually stunning.
38:48I'm from Mexico, and this is like my childhood, and I love how he plated it.
38:52Very tasty.
38:53Flavors are great.
38:55I think it went well.
38:56They seemed happy.
38:58Well, what about Jennifer's dish?
39:00I like the shrimp a lot.
39:01I do think that the bun fell a little short for sure.
39:04I agree with you.
39:05It's too dense.
39:06It's just sort of trapping it in there rather than going with it.
39:10I wouldn't look at this and think there was two colors incorporated.
39:14There's like tomato powder and the shrimp.
39:15But I don't think of tomato as like a transformation.
39:19Right.
39:19Jennifer, how did it all go?
39:21Well, I got food on a plate, so that's really all I could ask for.
39:24Oh, my God.
39:25I was expecting a little more like color creativity.
39:27I wanted like blue, I wanted red, I wanted my mouth to turn color.
39:31Me too.
39:31Maybe we'll still get that.
39:32Got a lot of dishes to go.
39:34Hey, guys.
39:35Oh, hello.
39:36Smells fantastic in here.
39:37It's me.
39:38Try.
39:39Ten minutes, chef.
39:40Ten.
39:41Chef, those look beautiful.
39:43Thank you, chef.
39:44All right, this is my pochinita pork.
39:46This is marinated with achayote to give it a nice red color.
39:50Ooh.
39:51There's a lot of nervousness going on.
39:53This is like an interesting cook for me.
39:55It's all in this.
39:56I could be up right now or I could be not.
39:58Lawrence was in a bad place the night before.
40:01My next big project is my pork.
40:04I want to poach it and grill it.
40:06Sherry's dish is going to be crazy.
40:09Are you nervous?
40:10Oh, a little bit.
40:11I have a lot of components.
40:12Yeah.
40:14Three minutes.
40:15You all set?
40:16Yes, chef.
40:17I'm happy.
40:18I'm happy, I'm happy, I'm happy.
40:19You're happy?
40:19Yep.
40:2015 seconds, all right?
40:21Oh, my gosh.
40:22I almost forgot my daikon, dude.
40:24Yeah.
40:27Bow, bow, bow, bow.
40:29Bow, bow, bow.
40:30Bow, bow, bow.
40:30Bow, bow, bow.
40:31Bow, bow, bow, bow.
40:32It's like a little stuff light.
40:33Okay, Lawrence, tell us about your dish, please.
40:35I made a flight of three bao.
40:37So the yellow bao is carrot and turmeric.
40:40On the inside, you have red chili pork.
40:41The green bao is chlorophyll.
40:43And then the inside is colored with turmeric,
40:45but also curry powder that I got from Madagascar.
40:47And then the sweet bao is dehydrated strawberries.
40:50And then inside is matcha.
40:52You can taste the strawberry.
40:54All right, Brittany.
40:56Pan-seared scallops with a broccoli and chlorophyll puree
40:59poached in chlorophyll daikon radish and carrot and saffron broth.
41:03Okay, great.
41:04Thank you very much.
41:05I appreciate it.
41:06Joe, Chef.
41:07Feel good?
41:08Brittany said that her daikon was poached in chlorophyll.
41:12That thing is white as white as can be.
41:13Yeah, it's not poached to anything.
41:14I think if you got this dish at a restaurant, you would be fine.
41:17You wouldn't know it was a color challenge, though.
41:19But call the scallops.
41:21I don't know if she's thinking beyond the box.
41:23I should have let my carrots go a little bit longer, but...
41:27On the other side of things, we have Lawrence.
41:29He has definitely put the boldest step forward.
41:31He's boldly gone where no bao has gone before.
41:34He did what was expected.
41:36You're coloring something that typically isn't colored
41:37and giving you something new and different.
41:39I thought they were tasty.
41:40The fillings are great.
41:41This is not an easy task.
41:43Yeah.
41:43You know, this is, like, very close to me, and I'm happy.
41:45Awesome. Well, it was great working with you.
41:47Yeah.
41:48Just under 11 minutes, Sherry.
41:50Coming down. Very hot.
41:51And I'm not talking about the box.
41:53Ladies, we ready?
41:54Good luck, you two.
41:56I'm not making SpaghettiOs.
41:58It kind of looks like it.
41:59This is my braised calamari.
42:01Let's go.
42:03Why am I shaking?
42:04I feel a little bit the same way, though.
42:06Since I have immunity, I can't go home.
42:09But winning the first two elimination challenges,
42:11I feel this immense pressure.
42:14No one wants to, like, peek right at the beginning.
42:17I got a lot of components.
42:18I want to feel good about this.
42:20I'm starting to second-guess myself.
42:22What's your wow factor on your dish, Rhoda?
42:25I actually don't know how to answer that question.
42:28Why is this space so tight?
42:31My vegetables.
42:32Green could have been a little greener, but, you know.
42:34One minute left.
42:36Now's like when time just slows down.
42:38Yeah.
42:38I mean, this last push is always, like, nerve-wracking.
42:46Natural tones.
42:48Justin.
42:49So lamb and clams.
42:50I love doing seafood and meat.
42:52Died my vegetables in spirulina, turmeric,
42:56and dehydrated strawberries.
42:58Okay, Sherry.
42:59Activated charcoal brine pork chop.
43:01Serve with a levain tricolor spetzle.
43:04A little farofinha, kumquat marmalade.
43:07And then red braised cabbage with elderberry.
43:09How did you cook the pork?
43:10The pork was for me, and then I just kissed it on the grill.
43:13Great. Thank you.
43:14Thanks, y'all.
43:15My pork is really hard to chew.
43:18I'm still chewing my first bite.
43:20I don't enjoy the texture of the spetzle.
43:23There is a lot of flavors going on that it doesn't feel very cohesive.
43:27What I understand about the spetzle, she took pains to color it.
43:30She then covered it up in this very pale sauce, which tampers down the color when the color is the
43:36challenge.
43:37Every single thing, they said really good.
43:40Amir, are lamb and clams something that you like together?
43:43They rhyme, but they don't go together.
43:45I had a hard time finding the clams, and I only got them when I had the texture of clam
43:49in my mouth.
43:50He wanted all of these vegetables to be bright, and it fell a little bit flat.
43:55I don't understand why they're having such a hard time with it.
43:57I don't know.
44:0729 minutes, guys.
44:08I'm just heating up my sauces now.
44:10Nice.
44:10I cooked my mussels last night that's in my escobeche.
44:14Pork's going down right now.
44:15I got my cilantro crema with the chlorophyll.
44:19One minute, 30 seconds.
44:20Plenty of time to make it perfect.
44:22I've got some dark reds, some blacks with yellows and oranges.
44:26Beauty.
44:27Cutting it down to the wire, chef.
44:29Don't say that, please.
44:36We have some color.
44:38All right, Jonathan, tell us about your dish, please.
44:40This is a cochinita pibil.
44:42Cilantro crema on the bottom that has a little bit of chlorophyll.
44:44Turmeric rice cake, and then some hibiscus pickled onions.
44:48Okay, Seeger.
44:49Vaudivan poached scallops.
44:51Daikon that were braised in a little bit of turmeric and butter.
44:54Underneath, braised calamari.
44:56Fortified it with a little bit of activated charcoal and squid ink.
44:59All right, thank you.
45:03Amira, what did you think of Jonathan's dish?
45:05Aesthetically, it is pretty, and the colors all do go together.
45:08It's a wonderful start, but I think he could have made some blue rice.
45:12It's the same issue we've been running into where the ingredients themselves are colorful,
45:16but they're not kind of taken in a different direction.
45:19Get the colors going.
45:20I think Seeger's dish came to the table and felt very dramatic.
45:24But as soon as you dug around to take a spoonful of it, everything became murky again.
45:29Why don't you marinate the scallop in the squid ink so the scallop is black, right?
45:32It's just like they're overthinking everything.
45:35Your color contrast was very, very nice.
45:36Challenge isn't here.
45:38I'm starting to get grumpy.
45:40Pot, behind you.
45:41How are your colors coming out, Duane?
45:43They're good.
45:44It's giving it activated charcoal.
45:46Oscar, how you doing?
45:47Uh, it's getting close.
45:50Crap.
45:51The fish is not stained at all.
45:54Five minutes, 30 seconds, Oscar.
45:56Five minutes.
45:56So now wouldn't be the time to make a change, would it?
45:58I feel like I can't even cut straight.
46:00There's shots being fired.
46:02I'm the guy in the war movie that's sitting there like, uh, what's going on?
46:06Um, time.
46:09We have one minute.
46:10Oscar, hurry up.
46:11Yes.
46:11Hurry up.
46:12Finish strong, guys.
46:13Finish strong.
46:14Looking good.
46:16Yeah.
46:18Last three dishes.
46:20Here we go.
46:21Yeah, this is good.
46:23All right, Oscar.
46:24I took a snapper.
46:26I mixed it in with leche de tigre.
46:28Did a tricolor on it.
46:29So this is a little take almost on a Peruvian ceviche.
46:32Rhoda.
46:33My dish is a take on a mussels and escabeche.
46:36So I have beet powder and squid ink to kind of mimic a marble potato.
46:41Cauliflower, a mojo rojo, and a mojo verde.
46:45Okay, Duane.
46:46Brioche stuffed chicken.
46:47Then I made a puree out of basil and spirulina to give it that green color.
46:52On the side, you have parsnip puree that has that color from activated charcoal.
46:57How would you characterize this color?
46:59Gray.
47:01Great.
47:02Thank you, chefs.
47:06Jeff, what did you think of Rhoda's dish?
47:08The flavors didn't really come together, but she got two colors in there.
47:12Those mussels are pretty overcooked.
47:14Sauce is broken.
47:15There's just a funk to the escabeche that I don't think is working.
47:18The funk is on the cauliflower.
47:19It's really weird cauliflower.
47:20It's not going down very well.
47:21Well, I'm glad that's over.
47:23I'm glad it's over, too.
47:24What did you think of Oscar's fish?
47:26It might be the least colorful ceviche I've ever seen in my life.
47:30I just find the knife cuts on this to be terrible.
47:32Yes.
47:33Terrible. I got this piece.
47:35What do I do with that?
47:38You watch them, like, tear into a plate and you're like,
47:41oh, my God, are they cutting into it weird? Is this weird?
47:43What about Dwen's chicken dish?
47:46The sauce is fine and passable,
47:48but the color there is just not something you really want to dive into.
47:51No.
47:51I just don't understand how you make a gray parsnip.
47:55It's literally the opposite of color.
47:58Let's go.
47:58Let's get it.
47:59After you.
48:00Good job, y'all.
48:00Good job.
48:02Compared to what we had in the last challenge,
48:04where the food was all, like, on point and, like, perfect,
48:06I would never know these are the same chefs.
48:08Looking back, Brandon's, Anthony's, and Lauren's
48:10a bunch of your best dishes.
48:11Yeah, those are the top three.
48:12They were good dishes.
48:13I agree.
48:13Everyone else, though, could potentially be on the bottom.
48:16Yes.
48:16To just take three is a disservice to everybody.
48:19Yeah.
48:19Yeah.
48:20But I think we need to get back to judge's table
48:21to really talk to the chefs about what happened.
48:24Shall we?
48:24Yeah.
48:26A lot to talk about.
48:42You know, chefs, every season there's
48:44one challenge that just kind of throws everybody.
48:47This is it.
48:48You know, across the board, we didn't see
48:50the color we were looking for, didn't see
48:52the cooking we were looking for.
48:53Hopefully it won't happen again.
48:56There were some that stood out.
49:01Anthony, Lawrence, and Brandon, please stay here.
49:05The rest of you can step to the side.
49:11The three of you are standing here because you had
49:14our favorite dishes of the day.
49:16Oh.
49:18I was getting nervous.
49:21You were all happy with yours.
49:22Yeah, I was stoked.
49:24Black and green pasta exist, but I think you really
49:28treated it like a piece of art.
49:29I wanted to make beautiful pasta first.
49:31The pasta was good.
49:31Okay, good.
49:32It's really good.
49:32The pour was a really nice touch.
49:34Yeah.
49:34One, the dish needed it, and also then it just
49:36kind of gave you this extra pop of color.
49:38Wonderful.
49:39Yeah.
49:40Lawrence.
49:40I made the doughs last night, and all those variables
49:43for dough is really scary.
49:45I was, like, relieved when I saw it, and it had, like,
49:47yeasted up, and it was live, but it wasn't over-proof.
49:49The bower, a lovely little flight of great savory things
49:53leading into this final, final dessert bite,
49:55and it was really tasty.
49:56Yeah, it's very impressive.
49:58I like the fillings.
49:59It's a good dish.
50:02Anthony, do you do a lot of moles?
50:04Right now in my restaurant, I have a mole on the menu,
50:06and normally everywhere I work, depending on the weather
50:09and season, I normally have a mole on,
50:11but this was the first time to do three.
50:13Well, one mole is an aggressive accomplishment.
50:15Yeah.
50:16Really flavorful.
50:17The darkest one may be a little sweet on the chocolate,
50:19but when you mix it in with the others,
50:21it actually worked really nicely.
50:23So, Emeril, as our guest judge,
50:25and also just because you're Emeril,
50:26you get to announce the winner today.
50:28The winning chef today gave us a wonderful and colorful dish,
50:33and that chef is...
50:40Lawrence.
50:41Lawrence, congratulations.
50:44You just won immunity in the next elimination challenge.
50:48I'm so happy.
50:49This is the first immunity I'm winning,
50:51and it feels great to be in the good graces
50:53of both the bow gods and the judges.
50:56Well-deserved. Congratulations.
50:58The three of you can step to the side.
51:01Good job, brother.
51:03Next, we would like to talk to...
51:07everyone else.
51:09Oh, man.
51:11I didn't see that coming.
51:12Top Chef.
51:18We felt that, collectively,
51:21you guys did not do what we asked you to do.
51:23What was the difficulty?
51:24Someone, anyone.
51:26Please.
51:27It was something I've never done before.
51:28It was just different.
51:29It was very, very challenging.
51:32I thought you did a great job.
51:33Let me know that, too.
51:34The idea was that you would take the pork
51:36and kind of garnish it whichever way you like.
51:39I thought that was the right approach for that dish.
51:42The only way it's actually good
51:43is if it gets a hard sear after,
51:44so it was kind of, like, flaccid.
51:46And the rest of the dish was just kind of wacky.
51:48I mean, you had these, you know, spetzle going,
51:50lots of different colors,
51:51but then you took it and bound it in a sauce
51:53that was kind of beige,
51:54and it just muted out all those colors.
51:56For sure.
51:56Anybody else want to reflect on what they did?
51:59I mean, today was the first day,
52:00like, I saw my hands shaking
52:01when I was cutting stuff.
52:02That'll explain why the cuts were not precise at all.
52:05There's no excuse.
52:07Jennifer.
52:08No, you're in a sling.
52:09Just to hold my, like, arm up
52:10so that this doesn't strain more, but yeah.
52:12I know today was tough.
52:13The bun didn't come together like I wanted.
52:16Honestly, happy that I got food on a plate
52:18and was able to serve it to you.
52:20Did anyone try to do colors that didn't work?
52:24Obviously, the activated charcoal,
52:25when I put it through the Vitamix
52:27and there were a lot of onions,
52:29then that kind of muted the color.
52:31Is anyone feeling less than confident
52:33about what they put up?
52:36I don't know if my nerves get the best of me.
52:38I come in there with a plan,
52:40and then it doesn't work.
52:43You know, obviously, it's really hard
52:44to judge an incomplete dish.
52:47It's quite a shame.
52:49Yeah.
52:55Nana, please pack your knives and go.
52:58You didn't complete a dish,
52:59and you really only gave us one element
53:01of the two that was required.
53:03Nana, you have a chance.
53:04You have a last chance kitchen.
53:05So, we'll see you there.
53:06Appreciate it.
53:07Thank you so much for having me.
53:08It was a pleasure to meet you.
53:09Thank you so much.
53:10It hurts to take yourself out of the competition.
53:14They didn't even get to taste the dish.
53:16The brief was two naturally-dyed elements,
53:19and she only gave us the one.
53:20Love it.
53:21I'm so proud of this group.
53:23I am crushed.
53:25At heart, it's full of gratitude
53:26to be some of the elite chefs in the entire country.
53:31This is not what represented me at all.
53:35It's really hard to walk away from this
53:38and say I didn't give it my all.
53:40It's not me.
53:48Next time on Top Chef.
53:50Morning, chefs.
53:51The most recent Top Chef, Tristan Epsilon.
53:54Damn.
53:55Whole cakes, collard greens, fried okra.
53:58In the South, these are legacy dishes.
54:00Time, baby. Let's go.
54:00Let's go.
54:01They remind me of dishes that I would eat growing up.
54:04After last week, you don't want to have another bad cook.
54:08Hopefully, it will be all good.
54:09Tom and Tristan dislike okra.
54:12I would have never thought fried okra and then that.
54:15Ugh.
54:16Yeah.
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